The Oxford Democrat : Vol. 73. No.46

Total Page:16

File Type:pdf, Size:1020Kb

The Oxford Democrat : Vol. 73. No.46 The Oxford Democrat. NUMBER 46. VOLUME 73. SOUTH PARIS, MAINE, TUESDAY, NOVEMBER 13, 1906. caller. curing one. hut It is suspected tbat It D. PARK, For the Hired Man to Note. stripped blankets aud hood from the f the st"0!i7 lunged carriage FARMERS. !il« number wore lut h Ihmîii aptly Riven. AMONG THE time a wretched Bonfire, grubbed α bunch of .Vfcjii I)au pot they ^LBKRT Thrashing glvea you good In late Xoveml>er Licensed Auctioneer, of hand and to rub. for the homeward d ish. One bWk midnight in chance to size op your help. Some straw in either begun quite ready Use place MAIN*. "SPKKD THK PLOW." work for a cab of thl« description waited In the SOUTH PARI8, the boys will suddenly manifest symp- It was no chamois polishing. It was It vas altogether too heavy Moderate- an Mr. lee of tbe elevated stains. The cab Torm· toms of a severe cold, or succumb to a raking, scraping, rib bending rub, ap- high bred hackneys, of course. of Cream of Tartar nee on call so to no me. PÂSHÂ Correspond. practical agricultural topic» attack of what they indigestion; with ull the force in Hawkins' this out, but Itself was weamer beaten, acratched P. BARNES. Is solicited Aililreea all communications Id plied Jerry pointed it would never do to them into the what tended for thl· department to Hue Η τ D. put sinewy arms. It sent the sluggish Mrs. Jei-ry asked pertinently good and battered. Tbe driver, wbo sat balf The Son off and Soda. /jHABLKS Agricultural Kdltor Oxford Dem- dust and dirt of the straw mow. How- she Hammonu, blood pounding through every artery of horses were if not to be used. No, Inside and half outside tbe vehicle, Sclim Attorney at Law, ocrat. Paris. Me. ever, with commendable ambition they Bonfire's and It wanted no livery team* Tor the night with his feet on tbe sidewalk and bis Me. will volunteer to drive team or congested system, Ryereou Block, Norway, help she rode wished to made the ooze from the work. When she back propped against tbe seat cushion, SEWELL to load bundles in the field, and there they perspiration By FOUD Telephone Connections. Feeding Meat the Flock. ride behind and Bouflre. They watched with stay until the worst is over. red fuce of Hawkins. Topsy puffed η short pipe and Sho would At the end of forty minutes' work were her horses, anyway. Indolent but discriminating eye those Copyright, 19TU, by Char lea Scrlb- A I. 1 L. BUCK, PRORLKy ARISING KKUSi I* JIN AT l'Β Bonfire half believed he had been do as she pleased. And she did. wbo passed. He wore a coachman's η«τ'κ Son* V. A man can be depended upou to neither rest nor re- Dentist, MKTHODS OF RKARJXO POULTRY. good skiuned alive. But he bad stopped Summer brought coat of faded green wblcb seemed to Surgeon look closely after the details in his de- and trembling and he held up his head. lief. Early In July horses, servants have acquired a stain for every but- SOUTH PARIS, MAINE. partment. An employer's time is worth saw Hawkins some- would be shipped off to New- his sat Either excess or lack iu meat feeding too much to be in a Next be shaking carriage ton it bad lost. On head Jauuti- fur too has the AU beet work warrante·!. spent locating pick- 'η οΓ 01» in Ver- lONG, long, my in α necked bottle. or Saratoga, there to begin again a and his is a are commun. It is axe, up a hole in the bottom of I tiling thick, long port ly rusty beaver, face, espe- of eon of danger—both stopping In fact, save time to a story Pasha, ttellm, own that much of the in- m niont—anywhere. two held Bonfire's ihe unceasing whirl. And fly was of a rich crimson my opinion a lira box, finding out when the wagon I j Suddenly grooms cially the nose, ïr-, remained uutold. H. P. JONES, ou a stud farm—liU col- of tor- explicable difficulty in the docks of axles were greased, or attending to the r^S"] fancy Jaws apart while Hawkins poured a docktalled horse Is a season hue. |)R would have Tor sor- life' «1 The tarent Bell m, you know, those who are limited as to space arise* innumerable little matters that an effi- [*or passed down his throat. It was flery ment. that seemed to lean on Dentist, liquid The horse, was from fur across the seas, from meat. It does not out for. rel. a l»re*l and once roused brought overfeeding cient employe will always look Beini» high hackney stuff tbat seemed to burn Its way, and Of Mrs. Jerry, who hod rather tlinn stand In the shafts, MAINE. patched wlu;re he had been sold for a NORWAY, follow that meat in goodly the of Sir Ru dolph three-year-olds, for his Bontire heavy n»ce<ssarily pick its immediate effect was to revive the Garden sake, caught showed many well defined points and to 4. is a bad thing for fowls, but the as a purse by a venerable sheik, who tore Dice Hour*—9 to 12—1 quantity he was put down strawberry roan; but After that first day, was in the market is al- Bonfire's appetite. glimpses. but few curves. Ills tblu neck and dried meat supplied Wanted—Men endowed with common also he was the of heard no his beard during the bargain POWDER pride Lochlynne. Hour after hour Hawkins worked when he was a novelty, he were hollows over most the refuse from the sense. the absence ewed, there deep without Selirn Absolutely Pur· IT. SMITH, universally During proprietor's women and the weather, no more swore by Allah that "'Osses, sir, aud watched the son of Sir Bardolph, more compliments, received the number of bis ribs was houses or a sideline with fer- a uumber of calf aro to be cleaned. tbe eyes, liiiu uo In hiJ packing pent ain't to be on; but. barriu* hands. But of there would be for joy life; at If the meat fur- since deluded and when the get ready bell sounded pats from her gloved revealed with frankness, and Attorney Law, tilizer manufacturers. The instructions have been, hay- startling also he had convincingly More haccidcuts, that 'ere Bonfire '11 fetch or Bonfire knew nothing, wept quite convenient, MAINE. nished the of the country is open to dress the meadows, but the be reuiurked: slight neglect the of one hind quarter be- NORWAY, people ing, top Haw- sagging on Sellm's neck, but he finished by to such as to it man knows that straw lis a rlb:«on if nuy does, sir." we'll eee If lie curvet! his neck and threw his hoofs Block. Collection» a Specialty. grave quee'ion quality, intelligent hired "Now, biarst you, you're trayed a bad !eg. Ills bead be held In Makes the food Home made this taking the heavy purse. That was how lighter goes without saying that that furnished aud coarse manure would interfere kins, the stud groom, proph- to to heverlastin' smash in whether his muscles ached or no; a with bis goln' go high, spiritless fashion on level end for the heu will be worse, the haste or out of hand, hut Sellm, the great Sellm, came to and more healthful. PARK. insiguiiicant with mowing and raking ecy not In the out a pair o' In winter he stamped to keep warm, a note of bis KltKICK A seriously ring. Tommy, dig knees. As If to add irony, Of on the average. I)r. Sanborn, one of the next so he varies the one who has a to main- he did his days In Fayette county, Ivy. J J hay crop, regular as reputation them Lurs." in summer to dislodge the flies; tall bad been docked to tbe who of regulation was Attorney· at Law, leading surgeons write concerning and scatters the contents and who the card. or In his many eons Pasha one. »ακι»*ι »owb»> co.. ww ron. piogramme tain speaks by Not until be reached the tunbark did his work faithfully, early late, of absurd and served only to diseases for the the on the land. A hundred brevity In almost manner were MAINE. poultry especial poultry pens plough So the word wa.· passed among the what burs were. and In and all this because Idyllic spent BETHEL, that but Bonfire understand cold heat; tag him as one fallen from a more rep- Park. sajs spoiled commercial similar illustrations might be given, the of Pasha's coltdoru. They A 1 llaon E. derrick. Ellen C. public, undergrcoiiis and stable boys that Bou- he was a son of Sir Bardolph and for years animal foods have been directly responsi- the moral of each would be the same— utable state. aud bin rib». Housed by pu In ami f right. was best of the Sir was his nature to. were years of pasture roaming some of the cases of '"limber it. flre the Bardolph the reason that It and across the Inter- to un- ble for if you have any judgment, use Suddenly, up When the time Pushu reared in α wild attempt "UN S. HARLOW, that he was to the <Jar- him he would blue grass cropping. neck" to him. This disease is pet and going Ilad It been put upon with a clat- hateful rider.
Recommended publications
  • Agricultural and Horticultural Halls and Annexes
    www.e-rara.ch International exhibition. 1876 official catalogue Agricultural and horticultural halls and annexes United States Centennial Commission Philadelphia, 1876 ETH-Bibliothek Zürich Shelf Mark: Rar 20263: 3-4 Persistent Link: http://dx.doi.org/10.3931/e-rara-78195 Spain. www.e-rara.ch Die Plattform e-rara.ch macht die in Schweizer Bibliotheken vorhandenen Drucke online verfügbar. Das Spektrum reicht von Büchern über Karten bis zu illustrierten Materialien – von den Anfängen des Buchdrucks bis ins 20. Jahrhundert. e-rara.ch provides online access to rare books available in Swiss libraries. The holdings extend from books and maps to illustrated material – from the beginnings of printing to the 20th century. e-rara.ch met en ligne des reproductions numériques d’imprimés conservés dans les bibliothèques de Suisse. L’éventail va des livres aux documents iconographiques en passant par les cartes – des débuts de l’imprimerie jusqu’au 20e siècle. e-rara.ch mette a disposizione in rete le edizioni antiche conservate nelle biblioteche svizzere. La collezione comprende libri, carte geografiche e materiale illustrato che risalgono agli inizi della tipografia fino ad arrivare al XX secolo. Nutzungsbedingungen Dieses Digitalisat kann kostenfrei heruntergeladen werden. Die Lizenzierungsart und die Nutzungsbedingungen sind individuell zu jedem Dokument in den Titelinformationen angegeben. Für weitere Informationen siehe auch [Link] Terms of Use This digital copy can be downloaded free of charge. The type of licensing and the terms of use are indicated in the title information for each document individually. For further information please refer to the terms of use on [Link] Conditions d'utilisation Ce document numérique peut être téléchargé gratuitement.
    [Show full text]
  • & Fruit Preserves
    B2909 University of Wisconsin-Extension Cooperative Extension Wisconsin Safe Food Preservation Series Making Jams, Jellies & Fruit Preserves Barbara H. Ingham Contents Jellies and jams 1 Jams 16 Start with the right ingredients 2 Cooking methods for jam 17 Preserves, conserves Jam recipes 20 and marmalades 3 Jellies 24 Fruit butters and syrups 3 Preparing fruit 24 Getting started 3 Extracting juice 24 Fruit 3 Jelly without added pectin 25 Pectin and other gelling agents 5 Jelly with added pectin 27 Acid 6 Processing jelly 27 Sugar 6 Caution! Adjust processing Equipment and containers 9 for elevation 28 For preparing fruit 9 Cooking methods for jelly 28 For measuring 9 Jelly recipes 31 For cooking 9 Freezer or refrigerator jams For filling jars or and jellies 37 freezer containers 10 Cooking methods For processing 10 for freezer jam and jelly 37 Equipment you will need 10 Freezer or refrigerator jam & jelly recipes 39 Making and storing jams Low- and no-sugar jams and jellies 41 and jellies 11 Low- and no-sugar jam Preparing canning jars and lids 11 & jelly recipes 43 For fresh flavor 11 Preserves, conserves, marmalades, For softer or firmer products 11 fruit butters and syrups 51 Steps at a glance 12 Preserves recipes 52 Processing in a boiling Conserves recipes 54 water canner 12 Marmalade recipes 57 Caution! Adjust processing Fruit butter recipes 59 time for elevation 13 Fruit syrup recipe 61 Elevation map 13 Remedies for jellied Storing jams and jellies 14 product problems 62 Remaking cooked jellied products 14 Index 64 Recook with powdered pectin 15 Resources back cover Recook with liquid pectin 15 Recook without added pectin 15 University of Wisconsin-Extension Cooperative Extension ipe, juicy berries, Jellies and jams fresh peaches, R Jellies are made by cooking fruit apples, pears and juice with sugar.
    [Show full text]
  • The Newsletter of the North American Maple Syrup Council
    Vol. 53, No. 1 February 2015 The Newsletter of the North American Maple Syrup Council February 2015 1 Greetings I hope this is the trend throughout the maple belt. I think this is at least from your partly due to the trend of consuming natural products, along with people’s President interest in producing their own food. It is now physically easier to make s a new year dawns we be- maple syrup than it used to be. The come aware of another sugar- widespread use of tubing, vacuum FOR HIGHER QUALITY STORAGE TANKS ing season drawing near. It • A complete range of stainless steel storage tanks. A systems, reverse osmosis machines, is my hope that a successful season • Made in house, using only first grade material. more effi cient evaporators, and other lies ahead for all sugarmakers. But, • Structural metal chosen according to tank size to satisfy the most demanding sugarmakers. technology appeals to these new pro- of course, we are at the mercy of the • Side reinforcement bars made to strengthen the sides when tank is full to the top (4 feet & bigger). ducers. It also appeals to us old timers weather and it can be very unpredict- * No spacer needed to connect to drain fitting (6’’clearance). as well. If I had to go back to buckets, • Extra structure to minimize support points. able. I am often asked to predict the fi ring with wood and no R/O I would • Customizable name on the front plate. type of season we might have and my not be able to tap as many trees.
    [Show full text]
  • Recipes for the Preserving of Fruit, Vegetables, and Meat
    PRESERVING OF FRUIT, VEGETABLES AND MEAT E. WAGNER RECIPES FOR THE PRESERVING OF FRUIT, VEGETABLES, AND MEAT RECIPES FOR THE PRESERVING OF FRUIT VEGETABLES, AND MEAT E. WAG-NEE TECHNICAL MANAGER OF THE PRESERVING AND MARMALADE DEPARTMENTS OF THE TRACHENBERG SUGAR BOILING WORKS TRANSLATED FROM THE GERMAN BY CHAS. SALTER WITH FOURTEEN ILLUSTRATIONS LONDON SCOTT, GREENWOOD & SON 8 BROADWAY, LUDGATE HILL, E.G. CANADA : THE COPP CLARK CO. LTD., TORONTO UNITED STATES : D. VAN NOSTRAND CO., NEW YORK 1908 [The sole right of Translation into English rests with Scott, Greenwood <k Son] \ 3 ." PREFACE IT has been long the desire of the author to bring out a larger useful work on the preserving industry in its present state, but the continued introduction of improvements in the last few years prevented an exhaustive report being drawn up. At present, however, we may be said to have reached a certain degree of stability, at least so far as the important matter of stoppers and closing devices is concerned. The author has therefore, on the basis of his practical experience of over thirty years' duration, endeavoured in the present work to provide instruction for both the beginner and the expert. The points dealt with comprise the recipes and instructions for preserving, and the necessary utensils and machinery, the work being divided into three parts : the first dealing with the preserving of fruit, the second with that of vegetables, and the third with preserved meat. V 380653 vi PREFACE In all recipes the weights have been given in order to minimise the chance of error, and also to enable beginners to work according to instruc- tions.
    [Show full text]
  • Beverage Recipes Using California Native Plants
    Beverage Recipes Using California Native Plants Picking and Preparing Leaves, Flowers and Fruits Be certain that you use only plants/plant parts known to be edible. Also, gather from clean plants which have not been sprayed with pesticides or herbicides. Gather healthy leaves (usually younger leaves best). The leaves of some plants are best just prior to flowering. Wash carefully with water & discard old, unhealthy leaves. Gather fully open (mature) flowers at mid-day (when flavors are likely to be best. Wash carefully with water and remove unhealthy flowers, insects, etc. Pick ripe, unblemished fruits & berries. Wash thoroughly in water, discarding any old, damaged fruits. Gently blot dry. Slice larger fruits (strawberries; large rosehips) into thin slices; smaller fruits and berries can be dried whole. Remove stones/seeds from stone fruits. Basic Recipe: Hot Tea from Fresh Leaves or Flowers Chop prepared leaves and place 2 Tbsp in tea infuser or tea bag. Or place whole leaves in the teacup. Pour boiling hot water over tea and let it brew for 2-5 minutes. Sweeten with sugar or honey if desired. Enjoy! Basic Recipe: Drying Leaves for Tea Gather leaves and wash as for fresh leaves. Blot dry. Dry leaves on warm setting (105-110º F) in a food dehydrator (usually takes 1-3 hours, depending on water content of leaves). Or, spread leaves on a baking sheet and dry in a warm (120º F or ‘warm’ setting) oven (usually takes 1-2 hours). Or, dry on baking sheet or screen, covered with net or cheesecloth, in a warm dry place (takes several days).
    [Show full text]
  • 1 11Th May 2020 V1
    This ingredient list only covers food and drink sold in our UK shops. 11th May 2020 v1 1 We can’t guarantee any of our products are suitable for those with allergies due to a high rosk of cross contamination. Our vegan products are made to a vegan recipe but are not suitable for those with dairy and egg allergies. Please take care . Our kitchens are very busy places that handle allergens and that means we our food is suitable for those with allergies. We know that many of our customers would like to understand more about our food & drink, especially if they are avoiding specific ingredients. To make things easier, we’ve put together this of all the ingredients used in Pret’s food and drinks. Inside you’ll find all of the products sold in our shops, with ingredients listed for easy reference. If you have any trouble finding what you’re looking for, just in the shop – they’ll be more than happy to help. to check our ingredient guide regularly as recipes do change from time to time – the last thing we want is for anyone being caught out by a new take on an old favourite. We understand that no matter how detailed our guide is, there may be times when it can’t answer the questions you may have. If you need to know more, please do at www.pret.co.uk or contact our Customer Service Team on 0345 450 0222. This ingredient list only covers food and drink sold in our UK shops.
    [Show full text]
  • (12) United States Patent (10) Patent N0.2 US 8,673,825 B2 Rayborn, Sr
    US008673825B2 (12) United States Patent (10) Patent N0.2 US 8,673,825 B2 Rayborn, Sr. et a]. (45) Date of Patent: *Mar. 18, 2014 (54) DRILLING FLUID ADDITIVE WITH LOW (58) Field of Classi?cation Search FREEZING POINT None See application ?le for complete search history. (75) Inventors: Jerry Rayborn, Sr., Franklinton, LA (US); Dan M. DeLaRosa, Coral Springs, (56) References Cited FL (Us) US. PATENT DOCUMENTS (73) Assignee: Mudmasters Group, LLC, NeW 2,771,138 A “H956 Beeson Or1eanS,LA (Us) 3,960,832 A 6/1976 Kang 3,979,303 A 9/1976 Kang ( * ) Notice: Subject to any disclaimer, the term of this 4,186,025 A 1/1980 Kang patent is extended or adjusted under 35 2 1?; 80X , , 9X USC' 1540’) by 0 days' 4,375,512 A 3/1983 Rickman This patent is subject to a terminal dis- 4,393,089 A 7/1983 COX laimer 4,456,714 A 6/1984 COX C ' 4,464,410 A 8/1984 COX 4,468,334 A 8/1984 COX (21) Appl.No.: 13/507,065 4,483,782 A 11/1984 Cox 4,483,848 A 11/1984 COX (22) Filed: Jun. 1, 2012 4,506,044 A 3/1985 CoX 5,106,517 A * 4/1992 Sheu et a1. .................. .. 507/110 . 5,110,484 A 5/1992 Shou (65) Prior Publication Data 5,330,005 A 7/l994 Card Us 2012/0289435 A1 Nov. 15,2012 5439055 A 8/1995 Card 5,501,275 A 3/1996 Card _ _ 5,882,713 A 3/1999 Eskins Related US.
    [Show full text]
  • Remote Desktop Redirected Printer
    Merlino Foods 1 Summer Product Book Page: Appetizer Appetizer Breaded Cut Okra OKRABREADED Westpac 12/24 OZ Kronos Spanokopita (1oz Portions) SPANO Kronos 144/1 OZ L&W Empty Steam Bun Folded STEAMBUN L & W 22/12 CT Packer S/O Pork Gyoza GYOZA Packer 4/1.98 LB Packer Dolmades Stuffed Vine Grape Leaves (60 Per Can) DOLMADE Packer 6/70 OZ Stonefire S/O Naan Dippers Bite Size NAANBITE Stonefire 340/.35 OZ Supreme Vegetarian Spring Roll VEGSPRINGROLL Supreme 1/200 CT Artichokes Maria/Ambrosia Artichoke Bottoms (7-9 Ct Per Can) ARTBOT Maria 24/14 OZ Merlino Artichoke Hearts (50-60 Ct Per Can) ART5060 Merlino 6/3 KG Merlino Artichoke Hearts Quartered ARTQUART Merlino 6/3 KG Merlino Marinated Artichoke Hearts Quartered ARTMAR610 Merlino 6/3 KG Orto Baby Artichokes With Stems (Imported) ARTBABY Orto 6/5.5 LB Roland Quartered Artichoke Hearts (Retail) ARTQUART1214 Roland 12/14 OZ Asian Cookies/Crackers Golden S/O Fortune Cookies Portion Control FORTUNECOOKIE Golden 1/7 LB Hot S/O Kid Nori Flavor Rice Crackers RICECRACKERNORI Hot Kid 20/5.64 OZ Flours/Starches Blue Star Mochiko Rice Flour RICEFLOUR36 Blue Star 36/16 OZ Golden Anchor Large Pearl Tapioca TAPIOCAPEARLLG Golden 50/14 OZ Golden Anchor Small Pearl Tapioca TAPIOCAPEARL Golden 50/14 OZ Golden Anchor Tapioca Starch (Flour) TAPIOCAFLOURP Golden 50/14 OZ Misc. Custom Sake Kasu SAKE LEES KASU Custom 1/5 LB Double S/O Happiness Brand Chinese Doughnuts DOUGHNUTCHIN Tom 17/3 CT Ginger L/S People Ginger Juice GINGERJUICE Ginger Peo 12/5 OZ Golden Palm Sugar No Syrup PALMSUGAR Golden 30/16 OZ Asian Misc.
    [Show full text]
  • July 1918) James Francis Cooke
    Gardner-Webb University Digital Commons @ Gardner-Webb University The tudeE Magazine: 1883-1957 John R. Dover Memorial Library 7-1-1918 Volume 36, Number 07 (July 1918) James Francis Cooke Follow this and additional works at: https://digitalcommons.gardner-webb.edu/etude Part of the Composition Commons, Ethnomusicology Commons, Fine Arts Commons, History Commons, Liturgy and Worship Commons, Music Education Commons, Musicology Commons, Music Pedagogy Commons, Music Performance Commons, Music Practice Commons, and the Music Theory Commons Recommended Citation Cooke, James Francis. "Volume 36, Number 07 (July 1918)." , (1918). https://digitalcommons.gardner-webb.edu/etude/648 This Book is brought to you for free and open access by the John R. Dover Memorial Library at Digital Commons @ Gardner-Webb University. It has been accepted for inclusion in The tudeE Magazine: 1883-1957 by an authorized administrator of Digital Commons @ Gardner-Webb University. For more information, please contact [email protected]. n£ ETUDE .ivs musical magazine 41.50 . HikY - 1918 A YEAR MUSICAL EMBLEM THE ETUDE Page 1,29 rLY 19 8 __ Material for Summer Holiday Music Classes^ Prepare Now Half of the success of Summer Music classes depends upon the selection of material so interesting that the hot weather is forgottefi and so rapid that FOR NEXT SEASON fine results show at the end of the eight or nine weeks of study Order Teaching Material Early ■ Primers The Standard Graded Why Primers? Because a good drill in Successful First Instruction Books the elements of music is the foundation for Course Abundant Reasons and Convincing Argu¬ . all future musical work.
    [Show full text]
  • Christopher A. Reynolds Collection of Women's Song
    http://oac.cdlib.org/findaid/ark:/13030/kt1t1nf085 No online items Inventory of the Christopher A. Reynolds Collection of Women's Song Sara Gunasekara & Jared Campbell Department of Special Collections General Library University of California, Davis Davis, CA 95616-5292 Phone: (530) 752-1621 Fax: (530) 754-5758 Email: [email protected] © 2013 The Regents of the University of California. All rights reserved. Inventory of the Christopher A. D-435 1 Reynolds Collection of Women's Song Collector: Reynolds, Christopher A. Title: Christopher A. Reynolds Collection of Women's Song Date (inclusive): circa 1800-1985 Extent: 15.3 linear feet Abstract: Christopher A. Reynolds, Professor of Music at the University of California, Davis, has identified and collected sheet music written by women composers active in North America and England. This collection contains over 3000 songs and song publications mostly published between 1850 and 1950. The collection is primarily made up of songs, but there are also many works for solo piano as well as anthems and part songs. In addition there are books written by the women song composers, a letter written by Virginia Gabriel in the 1860s, and four letters by Mrs. H.H.A. Beach to James Francis Cooke from the 1920s. Physical location: Researchers should contact Special Collections to request collections, as many are stored offsite. Repository: University of California, Davis. General Library. Dept. of Special Collections. Davis, California 95616-5292 Collection number: D-435 Language of Material: Collection materials in English Biography Christoper A. Reynolds received his PhD from Princeton University. He is Professor of Music at the University of Californa, Davis and author of Papal Patronage and the Music of St.
    [Show full text]
  • Summer Drink Stand Huckleberry Ice Cream Italian Soda
    Table of Contents: Summer Beverage Ideas..............................................................................2 Part I: Smoothies and Shakes......................................................................3 Scarlet Sunrise Smoothie............................................................................3 Pink Strawberry Pajamas Smoothie............................................................3 Kong Goes Bananas Smoothie....................................................................3 The Blueberry Blimp Smoothie..................................................................4 The Canterbury Smoothie............................................................................4 The Best Strawberry Shake.........................................................................4 Cupshakes (Cupcake Shakes)......................................................................6 Chocolate Cherry or Strawberry Cupshakes................................................6 Raspberry Lemon Cupshakes......................................................................8 Part II: Lemonades and Limeades..............................................................9 Cherry Lime Rickey.....................................................................................9 Lavender Lemonade...................................................................................9 Brazilian Limeade.....................................................................................10 Watermelon Lemonade.............................................................................10
    [Show full text]
  • Osmo Dehydration of Pineapple Fruits: an Overall Review
    cess Pro ing d & o o T F e c f h Nazaneen et al., J Food Process Technol 2017, 8:8 o n l o a l n o r Journal of Food DOI: 10.4172/2157-7110.1000689 g u y o J Processing & Technology ISSN: 2157-7110 Research Article Open Access Osmo Dehydration of Pineapple Fruits: An Overall Review Nazaneen NS1, Senapati AK1*, Dev Raj1 and Mahanand SS2 1Centre of Excellence on Post Harvest Technology, Aspee College of Horticulture and Forestry, Navsari Agricultural University, Gujrat, India 2Department of Fisheries Engineering, College of Fisheries, Central Agricultural University, Manipur, India Abstract Application of osmotic dehydration for different fruits has been increased significantly in recent years. Among different fruits, pineapple have characteristic pleasant flavour, distinct aroma and exquisite taste and ranks 6th position in world fruit production and is one of the most suitable fruit used for osmotic dehydration. Osmo dehydration is one of the relatively simple preservation techniques for processing of fruits which does not require any sophisticated equipments. So, the pineapple growers can use such type of technique and can convert pineapples into dehydrated form during the excess production during glut season and to reduce huge post harvest losses. In the osmotic dehydration process, partial dehydration of the fruit pieces is accomplished by dipping in concentrated sugar syrup solution followed by hot air dehydration. It is a useful technique for producing safe, stable, nutritious, tasty, economical and concentrated fruit products. The products prepared from pineapple by osmo-dehydration process remain good up to six months of storage at room temperature.
    [Show full text]