Does it make sense to send food and other relief to Bengladesh to help improve people's lives after the regular flooding? It could be argued that, even with the relief, there will still be poverty in Bengladesh, so what's the use? Why waste our resources on such a hopeless task? The answer, of course, is that it does make sense. While we may not be able to eradicate poverty by our assistance to people in need, we certainly can make things better than they would otherwise be. Not trying is the worst answer of all.
One cannot imagine a newspaper considering itself to be respected, or a serious newspaper columnist suggesting such an approach. But it is the very same logic that drives anti-automobile ideologues in the debate about expanding Milwaukee's freeways. The argument was put this way by Whitney Gould of the Milwaukee Journal-Sentinel: "What if, after spending $6.25 billion to rebuild and widen metro area freeways in the name of relieving congestion, we just make it worse?" There seems to be something missing in a logic that suggests that providing more capacity will make things worse.
The Southeastern Wisconsin Regional Planning Commission (SEWRPC) has proposed building 127 miles of new freeway lanes over the next 30 years. SEWRPC indicates that this expansion will barely keep up with inevitably increasing traffic demand. Among the rational, this would suggest the need for more freeway expansion than presently planned, not less. It is also important to understand that barely 10 percent of the proposed expenditure will be spent on new traffic lanes --- the rest will be spent to rebuilt the freeways, which are already near or beyond their design life.
The anti-automobile crowd, however, would have us believe that the mere building of new freeways creates new traffic demand. If that were true, then Phoenix, the only major US urban area to materially expand its freeway system over the past two decades, could be expected to have had the largest increase in roadway travel per capita. It hasn't. Not even close. Travel per capita has risen less than average in Phoenix, and over the period, Portland, which prides itself as the Nirvana of anti-sprawl policies, passed Phoenix in average daily roadway travel per capita. Perhaps the anti-automobile crowd should volunteer to assist third world nations with birth rates that are too high, by advocating that no more maternity wards be built. Of course, maternity wards don't make babies and freeways don't make traffic.
From 1990 to 2000, the average peak period commuter has faced an increase in annual traffic delay of 20 hours in the Milwaukee area. That's not as bad as Portland (31), but not an outcome to be sought. If traffic demand keeps rising faster than roadway capacity, then much worse traffic congestion can be expected, and travel delay will be much worse. That the plan does not reduce congestion is not an argument against doing it --- it is an argument for doing more.
And there is no point in romanticizing about moving substantial amounts of demand to transit. SEWRPC estimates that traffic would double in the next 20 years, even if light rail, commuter rail and expanded bus systems were provided. There's good reason for this --- transit does not and cannot go where most people are going. Transit does a good job getting workers to downtown Milwaukee, but less than 15 percent of jobs are there. Elsewhere, automobile competitive transit service simply does not exist, and could not at any price the community would be capable of paying. This is not just a Milwaukee phenomenon. It is the same across the nation and in Western Europe. People who live in the suburbs, as most do, and work in the suburbs, as most do, generally find there is no auto competitive transit service, whether in Milwaukee, Portland, Milan or Paris.
And, as for the view that sprawl is a creation of the freeways, it is a fair question why Australian urban areas sprawl as much as American, yet only recently began to build urban freeways. Or, why is it that virtually all European urban population and employment growth has been in the suburbs in recent decades, even with much less freeway construction? It is that, as people get more affluent, and as populations increase, it is inevitable that more land be used for urban development. Thankfully, there is plenty of it, with 97 percent of the nation's land still rural. Thankfully, also, America's lower density development is associated with higher rates of home ownership, higher rates of African-American home ownership, lower consumer expenditures, less intense traffic congestion, less intense air pollution and faster travel times. This is not to suggest that "sprawl" is a policy objective to be sought --- the issue, rather, is freedom. When people are free to conduct their lives as they please, they tend to be happier and produce more wealth.
For state and local officials, the question comes down to whether reality is more important than ideology. For the Milwaukee area's more than 1.5 million residents, it is more than theoretical. It is about how much time they are going to spend in traffic congestion. A growing community needs more room, not less.
Wendell Cox is principal of Wendell Cox Consultancy, an international demographics and transport firm located in the St. Louis area. He is a visiting professor at the Conservatoire National des Arts et Metiers in Paris (a national university granting degrees through the doctoral level). Mayor Tom Bradley appointed him to three terms on the Los Angeles County Transportation Commission (1977-1985). Speaker of the House Newt Gingrich appointed him to fill the unexpired term of New Jersey Governor Christine Todd Whitman on the Amtrak Reform Council (1999-2002).


Biker chicks come in all sorts of sizes, colors, some of us ride our own bikes some of us ride on the back of others bikes, but all of us get what we want from life, as well as a few surprises thrown in to boot. In any case Biker Chicks Rule!
Hello Ladies do you have longing to ride? If so this is the shirt for you.


The annual prize once described as "the Oscars for great community colleges" was awarded on Tuesday to two Florida institutions: Indian River State College and Miami Dade College. Florida has a history of winning the Aspen Prize for Community College Excellence. The first Aspen Prize was given to Valencia Community College, in Orlando, in 2011; the third went to Santa Fe College, in Gainesville. And this year Broward College, in Fort Lauderdale, was also a finalist. The winners will receive $350,000 each, and the finalists $100,000 each. See the announcement and read more from the Chronicle of Higher Education and Community College Daily.
Make a bigger impact! Two days. Inspiring speakers. Promising practices. Join the Candid Conversations – May 7-8, 2019, Rosen Centre Orlando. Better serve your students – first gen, adults, rural, foster youth. Learn how to implement stackable credentials. Help students not only get into college but finish and start a satisfying career. Register today, using promo code FLTREND2019 for $25 off your registration.
The Senate Education Committee on Tuesday unanimously approved a proposal that would require districts to install filters on such things as drinking fountains in schools built before 1986. The proposal would have a significant cost to school districts, though the price tag has yet to be determined, according to the bill's staff analysis.
New College's quirks have long been its strongest selling point, but increased competition, political polarization and aging facilities are making it a tougher sell with prospective students. The school is shrinking, despite being in the third year of a growth plan with the goal of hitting 1,200 students by 2023, and receiving more than $9 million from the state to get there.
Florida Polytechnic University announced plans to build another iconic building on its campus that will serve as a research hub for the Central Florida region, becoming a magnet for high-tech development around the school. The final details and renderings of the project were presented at the Board of Trustees meeting on Wednesday, March 13.
Amiah Adams, a 15-year old freshman at Dixie Hollins High School, got another boost in December after learning she was among 100 students selected from thousands across the nation to attend this year's Disney Dreamers Academy with Steve Harvey and Essence Magazine last month.


text:
<?php

namespace GHTNS\LaraUserCLI;

use Config;
use Illuminate\Console\Command;
use Hash;

class UserBaseCommand extends Command
{
	protected $userModel;

	public function __construct()
	{
		parent::__construct();

		$this->userModel = Config::get('auth.providers.users.model', \App\User::class);
	}
}

redpajama_set_name: RedPajamaGithub


Impact Player in their respective team & league/division.
Recognized player Provincially, Whitecaps, and Nationally.
Helped their team to successes in respective season.
Consistent performances by respective player.
Displays professionalism on and off the field.
Commitment to self-improvement and coach development.
Successes throughout the season through League, League Cup, Provincial Cup, Club Nationals.
Successes at tournaments in the respective season.
Player recognition within the team.
Team commitment (examples - volunteers, supports club initiatives).


text:
Film Development
Elders' Knowledge
Community Exchange
ᓱᒃᑲᔪᒥᒃ ᖃᕋᓴᐅᔭᒃᑯᕈᓐᓇᐅᑎᖃᕐᐲᑦ? ᓱᒃᑲᔪᒧᐊᕐᓗᑎᑦ
ᑕᕆᔭᕋᓱᒃᑕᐃᑦ ᓱᒃᑲᐃᓗᐊᕐᐸ? ᐊᓯᓪᓕᕐᓗᒍ ᓱᒃᑲᐃᓂᕐᓴᒧᑦ ᑕᑯᒃᓴᐅᓇᕐᑐᒧᑦ
StllnG_a (Tyler York)
Uploaded by: clairelittoncohn
Interview with Dana Moraes and Graham
'I heard about the movie from the elders and my cousin.'
'I started at SHIP cause I did want to learn the Haida language. My uncle Du kept talking about going there. And then aunt Peggy often talked about going there as well. And so I figured, she never really had the incentive to go. Our Dad never really taught her the language, so she kind of had a little resentment for it, I guess. So I figured if I started going and put my foot in the door and going home and speaking what I learned throughout the days with her that it would inspire her to go and maybe branch out for herself. Because when I go home and I say some words she can say it back. Just I I say them. Sometimes I go to SHIP with words that she remembers from much in an age and I go there and they are like, 'Wow, I haven't heard that in years, that's what it is." So they tell me about it and I go home and I tell her, and just to see her light up was great for me. See how happy she was, she thought she had lost a whole language. So I'm just trying to inspire her if you will.'
About the film lines Tyler had to learn..'Going home and saying those lines over and over again to myself. With a different tone, different fluctuations.[...] Work on that every single day until I got it.'
'[...] when I was in High School my teachers told me that the only way I could get to University was to take French. So they made me dropped Haida language which I was excelling at one point and had to take French, because that's what the school board wanted from me.'
'The biggest help would have been Ben Young, our young Haida speaker from Alaska [...] This young man can speak so fluently, right?. I can do this. So he kind of hit my competitive nature and really made me want to strive to get the lines down proper.'
And what about your tattoos? 'Oh, those are awesome. I get to keep these forever. And they are old school. Like hand poke. These three took 8 hours all together. The one on my chest by itself took 8 and a half hours.'
'What I do hope is that [the film] is a great learning tool for the youth. And for the rest of the world, to know that we are still here. Our old stories are there and they have always been there. It's more about a teaching tool. We have old stories that date back to the ice age and we don't have anything written down really. We are a very verbal society.'
'This is the old school [as he points out the pole he is carving], the old school teaching. Film and computers, and all that, is the new technology. So we are kind of hitting that demographic, kind of hitting the kids of where they view the rest of the world. That's where they see everything.'
Interviewer: Dana Moraes
Camera and Edit: Graham Richard
Uvagut playlists (3):
2021/06/17, 2021/06/21, 2021/06/24
ᑐᑭᓯᒋᐊᕐᕖᑦ: Language
K'uyaang (Benjamin Young)
channel: Language
Interview with Dana Moraes and Graham Richard
'I'm Alaskan Haida.'
'I have kind of an extensive language background. I've been either learning, documenting and teaching language for a little over a decade.'
'I'm a functional speaker.'
Jaahljuu (Graham Richard)
'This particular script came to us very gradually. Very organically.'
'The script is based, or inspired by, traditional Haida stories.'
'Our story is definitely fiction but it's based in reality.'
'We went over and over and over that script so many times.'
'We consulted a lot.'
G_uud Yuwans (Willie Russ)
'I was born and raised in Skidegate'
'I actually submitted a 50-pages story that I've written a long time ago. And that was too long and they wanted me to write something else but I didn't get a chance to write anything else.'
Gidin Jaad (Erica Ryan-Gagne)
"The language [Haida] has changed me"
GwaaG_anad (Diane Brown)
"What would we do if we couldn't speak Haida and we couldn't talk to our ancestors? That would be the scariest thing. But that will not happen now, I believe whole heartedly with the film and the 12 women that are going to be teachers."
Jaalen Edenshaw
K_uun Jaad (Adeana Young) and Brandon Kallio
"I was mostly intrigued by the Haida language. Being in front of the camera wasn't so much the big push. It was the language part and the fact that it was all going to be done in Haida language." K_uun Jaad
Guustlaas (Trey Rorick)
"I thought it would be a really good experience learning how to speak X̱aaydaa Kil [Haida] and I thought it would be fun"
"It's so culturally involved and an inspiration for other Nations to do it."
"I think most people here would probably watch it by private showings."
Kund Qayangaas (Marlene Liddle)
"I'm a cedar bark weaver. And I've been weaving since 2007. And I weave on a daily basis, minimum 4 hours a day."
Oot Iiwaans (Leo Gagnon)
"The language was easy; it was remembering that was the hard part"
"I'm a carver and I make carving tools for local carvers"
"I do a lot of weaving, a lot of hunting and fishing"
"This [knife] if similar to what was used on the film. Made by me."
SG_aan Kwah Agang (James McGuire)
"Of course I'm interested in any kind of thing that pushes Haida culture into the new centuries."
"[Atanarjuat] portraits real authentic story from the Nations it was from. It kind of gives you an idea about of how you can represent your culture on the screen."
Sgaamsgid (Harold Williams)
'My english name is Harold Williams. My Haida name Sgaamsgid means big eyes in Haida.'
'We are learning all the Haida words for the movie.'
'My kids were so happy I was going in the movies. I didn't want to disappoint them.'
Ilskyalas Dolores Churchill
G_andll K'amalang (Marika Gladstone)
'My mom told me that there was something going on. She said that if I wanted I could try to audition.'
'I just really like that kind of thing. To act and stuff like that.' 'I was raven child. I don't know how to describe myself.'
Nunthclioff (Russel Davis)
'My white man name is Russel. My Haida name is Nunthclioff meaning long, lost one found. It was given to me by my aunty after I return home from residential school. The name means long lost, one found.'
About Haida Language and Film16-10-2016
Contact Us16-10-2016
Hosted by IsumaTV16-10-2016
Thank you17-05-2018

redpajama_set_name: RedPajamaCommonCrawl


After a couple of years as a mostly satisfied Android user, I recently switched back to the iPhone (the reasons might someday be the subject of another story). I was eager to try out location-based reminders, which reminded me of a stripped down (but easier) version of Tasker on Android. I liked the idea that I could use Siri to say, "remind me to take out the trash when I get home," and I'd have a reminder added to my list in the Reminders app. Thanks to geofencing in iOS, that reminder would automatically fire when I pulled into the driveway.
There was one problem – my location-based reminders weren't actually firing. A Google search for the problem revealed one common solution in the Apple forums. Several users suggested that if you were syncing with an Exchange server, make sure that you were not syncing Tasks. Since Exchange/Outlook didn't support location-based tasks, Reminders on iOS would be dumbed down to the lowest common denominator. That seemed to fit my situation, as I use Outlook at work.
I hopped over into Settings>Mail, Contacts, Calendars, selected the settings for my work Exchange account…and didn't find any setting to disable Task sync. After a moment of head scratching, I remembered that Tasks were called "Reminders" in iOS 6, and I did see a setting for that.
Disabling Reminder sync for my Exchange account, and making sure it was enabled for my iCloud account, did the trick. I'm now happily getting location-based reminders on my iPhone. That might not be an ideal situation for those of you who use Outlook tasks, but it worked for me. If you know of another solution, let me know in the comments.
I so want you to write that post.
I moved from iPhone to Android after 4½ years on iOS, so I'd love to know your story.
Consider that one added to my to-do list.
I had the same problem. I turned on iCloud and reminders in iCloud and it fixed the problem for me.
As an FYI after searching the web for hours, it seems this is only available on iPhones, not iPads! I tried to enable it today on a work colleagues iPad mini and no luck. I tried and tried to get it to work on my iPad but was getting more and more frustrated trying to copy the exact settings from my iPhone 5. Low and behold no iPad support.
Is it an iPad with cellular data? I know that the wifi only iPads don't have GPS.
I have an iPad 3 cell + wifi and it doesn't work for mine either. I also have an iPhone 5 and it works flawlessly. Granted the phone is sufficient but the OCD won't allow me to let this issue go…it should work and the fact that it doesn't is driving me bonkers.
I'm like that, too. That would drive me nuts.
Thanks, Evan. Worked for me. Even though I had iCloud enabled as the default for reminders, the Exchange account was overriding it somehow. Now that I only have the iCloud enabled for reminders, I'm rocking.
Glad to hear this fix still works, Matt. Thanks for letting me know.
Thank you! I've been trying everything! for the past 2 years it seems, but I never thought my outlook tasks would interfere. (I don't even use my outlook account for tasks/reminders). This was the easiest and only SUCCESSFUL solution. Thank you Thank you!
Glad to hear it worked for you, Ashely!
Glad it worked for you, Whitney.


Buy Vintage 'Made in 1987 T-Shirts' 31st birthday gifts, uniquely design T-Shirts for your loved ones. Great birthday gifts for father, son, mother, sister, and daughter. Legend was born in 1987 and this 31st birthday is perfect for those born in 1987. DaataaDirect provides a huge range of customized 'Made in 1987' T-shirts with high-quality printing at much-discounted prices.


This 14K Gold Cross in a Circle Diamond Pendant features 0.33 carats of round diamonds (11 diamonds). This diamond cross sign round pendant is available in Platinum, 18k or 14k yellow, rose, white gold, various sizes, and can be customized with any color and quality diamonds. Please note: it will take us 3-5 business days to make this pendant for you so please plan accordingly. Please contact us at 212-398-3123 if your size or desired option is not listed.


….was only cardio. I did 45 minutes on the elliptical and 20 minutes on the stairmill (intervals).
I also ate three brownies yesterday and some homemade quiche…both of which I'm sure negated my cardio workout. Onto the next.


text:
Pearl Harbor Naval Shipyard Workers Exposed to Asbestos
Home Mesothelioma Knowledge Center Frequently Asked Questions Who Is At Risk? Asbestos Exposure at Jobsites Pearl Harbor Naval Shipyard Workers Exposed to Asbestos
Asbestos Used in the Construction of Navy Ships
The construction, repair, and maintenance of Navy vessels routinely exposed shipyard workers to asbestos since literal tons of asbestos had been used in the construction of these ships. The exposure occurred aboard destroyers, aircraft carriers, auxiliary crafts, submarines, battleships, and other vessels. Shipyard workers who worked aboard ships and in land-based shops were exposed primarily because their work generated asbestos dust in their confined work areas. As such, shipyard workers breathed asbestos dust as they carried out their day-to-day responsibilities.
Shipyard Workers Exposed During Construction of Navy Ships
Shipyard workers were exposed to asbestos in various ways. At the time of constructing ships, workers manipulated asbestos insulation products by cutting, shaping, mixing and sawing them. Workers were also exposed to specific asbestos-containing products, such as felt, block, pipe covering, thread, gaskets, block, tape, cement, and packing. Workers used these products to insulate pipes and machinery located throughout vessels.
Asbestos Dust Generated During Routine Maintenance
Asbestos dust was also generated through routine repair and maintenance of these Navy ships. Ship repairs often required manipulation and removal of asbestos-containing insulation affixed to pipes, valves and machinery. The repair and overhaul of equipment (such as propulsion equipment) also generated asbestos dust when workers repaired, disassembled, maintained, replaced and transported such equipment.
Exposure in Shipyard Shops
Some of the work that was done in shipyards was carried out in shops that were located a short distance from where the ships were being repaired. Equipment and valves were often transported to the shops for overhaul and repair. This equipment often had asbestos insulation still attached that needed to be removed to allow for the needed repairs. In addition, there were asbestos gaskets and packing that had to be removed and replaced by these shop workers. This process was repeated when the parts and equipment were reinstalled into vessels. In other words, the process of overhauling ships created continual exposure to asbestos dust.
Shipyard workers who were assigned to shops were exposed to the asbestos dust and debris generated by their work.
Shipyard Workers Not Told of Hazard
Unfortunately, shipyard workers were not told of the hazard of breathing asbestos. Workers were unaware that they were breathing a deadly dust. They were exposed on an almost daily basis to asbestos dust. This exposure put shipyard workers at risk of developing asbestos-related diseases, including mesothelioma.
We Have Represented Hundreds of Shipyard Workers
The Galiher Law Firm has represented hundreds of shipyard workers from Pearl Harbor Naval Shipyard and other shipyards throughout the United States. These hard-working individuals had significant amounts of asbestos exposure through their daily work. Our law firm has proudly helped these individuals and their families receive the compensation they deserve from negligent asbestos companies.


Birchbox is using Facebook Live to get consumer feedback about its beauty products, and each live stream attracts an average audience of 112,000 people in the UK. "It satisfies what consumers are responding to in the organic world, which is very real content, more natural, more ad-lib and responding to questions," Birchbox CEO Katia Beauchamp said in her talk with Yitz Grossman in New York.
The Michigan Women's Foundation has awarded $1.23 million in microloans and $335,000 in pitch competition prize money, largely to woman-owned startups. By lending to high-risk businesses, "we're breaking through that barrier, giving access to capital to people who could never have gotten it before," said President and CEO Carolyn Cassin in her interview Yitz Grossman.
While some parts of the Affordable Care Act were not implemented smoothly, experts say provisions in the law have delivered, reducing the uninsured rate to an all-time low of less than 9%. In his interview, Yitz Grossman reflects on the intent behind key aspects of the ACA, including the Medicaid expansion, the individual mandate, exchanges and generational equity, including their impact and how coverage is likely to change under new proposals.


Thank you for your interest in Fair Acres Summer Day Camp!
The sessions that your child is registered for are binding. A $75.00 non-refundable registration fee plus $645.00 or $695.00 is due at the time you register your child for Fair Acres Summer Camp. The $645.00 or $695.00 will be applied to your child's last attending session. You will be invoiced by mail on June 1st, 2019 for the remaining sessions registered.


text:
How do you analyze acting in a movie?
Analyzing Acting PerformanceDescribe the physical characteristics of the actor: height, weight, body type, age, ethnicity, nationality, speaking style (including native language and accent), etc. Describe what the actor has done to change and/or mold his/her own physical, facial, vocal characteristics for this performance.
What makes a movie rated R?
R: Restricted, Children Under 17 Require Accompanying Parent or Adult Guardian. This rating means the film contains adult material such as adult activity, harsh language, intense graphic violence, drug abuse and nudity.
Can PG 13 movies say the F word?
The restrictions set by the Us ratings board mean the F-word can only be used once in a PG-13 movie.
How many swear words are in PG 13?
And you can only say "fuck" once in a PG-13 rated film. Say it twice? You're slapped with an R-rating. In fact, screenwriter Drew Goddard only intended one use of the word.
What swear words are in PG 13?
If we are writing a script which is at its heart a PG-13 movie, we pretty much know we can get away with at least one — and perhaps more — non-sexual F-words. [FYI, we can use the word "shit" or "bull shit" multiple times, although I suspect the MPAA may bristle at its too frequent employment.]
What bad words can you say in a PG movie?
Some mild to moderate coarse language is allowed in PG and PG13 films; the word 'fuck' is also allowed infrequently at the PG13 category.
Has Disney ever made a rated R movie?
9. Down and Out in Beverly Hills (1986) Down and Out in Beverly Hills made history as Disney's first R-rated film! Of course this was produced under the Touchstone umbrella (to this day Disney has not released an R-rated movie from its own Studio).
How do you write a proficiency exam essay?
Wat is elliotis Pine?


Hester Creek is a pillar within the winemaking community of Oliver, and comprises some of British Columbia's oldest vineyards in the bountiful Golden Mile region. The 95-acre, Mediterranean-influenced grounds, winery, and guest villas evoke an old-world sense of tranquility that take you back to a more simple, unhurried era: a time when a young girl named Hester pondered life and daydreamed by the edge of the creek that would later take her name.
Winemaker Rob Summers' fresh, lively wines convey the extraordinary place from where they were grown. He came to Hester Creek in 1996, lured by the potential of the Valley, and the estate vineyard. The Golden Mile Bench of alluvial sand and gravel is located above the valley floor. Rob notes, "The soil, the climate, the light . . . together they give rise to that intangible magic we call terroir. It's my goal to make wines that are approachable, but not simple; that are enjoyed by many, and still appreciated by those with discerning palates." Enjoy within the year at 16 C.
Rich and robust, the fruit for this wine was selected from amongst our most mature Merlot vines on our estate. Deep aromas of dark cherry, cassis, vanilla, cocoa and sagebrush lead to a palate of cherry, plum, malt and light toffee.
The 2015 growing season was one of the warmest on record, with harvest commencing approximately 2-3 weeks ahead of schedule. Cooler evenings in the autumn slowed down the ripening process, resulting in ideal ripeness and acid balance for this reserve wine. A lingering, complex finish with well-balanced tannins, this vintage can be enjoyed now.
Pairs nicely with warm winter stew or a cumin spiced homemade burger.


It's quite small, this crown drawing. But, it's highly detailed and over 350 years old. It's so highly detailed for such a small image. You've got to remember that when this crown drawing was first created, it was most likely either carved into wood and stamped onto the paper or drawn by hand as part of an illuminated manuscript.
Herperides: or The Works Both Human & Devine was the source for this image. It was published in 1648. Seems incredible that it has lasted all of these years.


Colin Emmins. Cambridge World History of Food. Editor: Kenneth F Kiple & Kriemhild Conee Ornelas. Volume 1. Cambridge, United Kingdom: Cambridge University Press, 2000.
In considering the human body's demand for food and nutrition, the simple need for liquid refreshment is sometimes overlooked. Although this fundamental physiological requirement can be satisfied by drinking an adequate supply of pure water, most people, when given a choice, prefer to achieve the required level of liquid intake with a variety of flavored drinks to stimulate the palate.
Soft drinks are usually defined as nonalcoholic, water-based drinks, although a few may contain alcohol, albeit in quantities too small to warrant their classification as "hard liquor." Soft drinks are usually sweetened—soda water being an obvious exception—and flavored with food acids, essences, and sometimes fruit juices.They are often carbonated—that is, charged with carbon dioxide gas—and, indeed, in North America are referred to as carbonated beverages. In some countries, including the United Kingdom, there is a significant retail market for concentrated soft drinks intended for dilution at home before consumption. Soft drinks in powdered form are similarly marketed for preparation at home. In addition, uncarbonated, ready-to-drink soft drinks are also found.
The flavors of soft drinks may be derived from fruits, nuts, berries, roots, herbs, and other plants. Moreover, fruit (and to some extent vegetable) juices, as such, have grown in popularity in recent years and have come to be included among the soft drinks. In many countries, soft drinks are distinguished from hard liquor by the higher taxation of stronger drinks, for example through excise duties, and the term "non-alcoholic" can sometimes mean merely "non-excisable." However, soft drinks are frequently subject to other taxes, though usually at lower levels than those that are levied on alcoholic drinks. Soft drinks are often distinguished from medicines by legislation. In the past, these distinctions were less precise, and a historical study of soft drinks will include products that began with a mainly medicinal purpose but are regarded today as simple refreshment.
Over the years, the names of various classes of soft drinks have been used very imprecisely. The term "mineral waters," originally and properly confined to spa and spring waters, has subsequently been used for artificial spa waters and even for flavored carbonated drinks. Even today, words like "lemonade" or "pop" may be used colloquially to embrace a wide range of drinks—an imprecision that often prevents our determining the flavor or, indeed, the composition of past drinks. It cannot be assumed, merely because a bygone drink bore the same name as a current one, that it necessarily shared the same compositional standards. Another generic term, "aerated waters," is believed to have been coined by the eighteenth-century French chemist Gabriel Venel, who, in preparing an artificially carbonated water, called it "eau aerée" (aerated water), erroneously believing the carbon dioxide gas to be mere air.
The commercial manufacture of prepacked soft drinks began in the last years of the eighteenth century, and some of its products were known in one form or another well before that.The term "soft drink," however, dates only from the last years of the nineteenth century and seems to have originated in the United States. It is, therefore, strictly anachronistic to refer to such bygone products as soft drinks, although admittedly, an appropriate alternate term is lacking.
Before the mid–seventeenth century, the principal European drinks were what today would be considered alcoholic: beer, ale, mead, cider, perry (fermented pear juice), and wine. Until that time, and beyond, there was—certainly in England—a distinct prejudice against drinking water, as such, unless from sources of proven reputation. Nor was this prejudice wholly unjustified given the contamination of much of the water supply, particularly in populous districts. Nonetheless, cheaper and weaker ales ("small ales") and beers ("small beers"), containing insignificant amounts of alcohol, were produced for those who could afford nothing stronger, and for children. In his fourteenth-century Piers the Plowman, William Lang-land refers to halfpenny ale and penny-ale as beyond the pockets of the poorest laborers. In Leicester, the brewers were especially enjoined to make "good wholesome small drink for the poor people" (Bateson 1901, 2: 288).
An English cookery book of the fifteenth century contains a list of "herbs for the cup."Among those to be grown in the garden were sage, rosemary, hyssop, marjoram, and gillyflower; these were as likely to be used for flavoring mead (made from honey) as for small beers. Nettle beer and heather ale were also found among the small beers. Not surprisingly, small beer was despised by the more hardened drinker. "Doth it not show vilely in me to desire small beer?" asked Shakespeare's Prince Hal before his reformation (Henry IV, Part II 2.2.7). And, in mentioning Shakespeare, it is humbling to note that for him,"to chronicle small beer" was to deal in very minor matters indeed!
The strength of church ales is less certain. They were drunk as both a social custom and as a fund-raising exercise. In the seventeenth century, John Aubrey recalled the church ales of his youth as a means of raising funds for the poor before the introduction of a formal system of taxation by local government: "In every parish is, or was, a church house to which belonged spits, crocks etc., utensils for dressing provision. Here the housekeepers met, and were merry and gave their charity: the young people came there too, and had dancing, bowling, shooting at butts, etc., the ancients sitting gravely by, looking on.All things were civil and without scandal" (Barber 1988: 184).
Church ales were numerous but their names distinguished them more by use than by strength. Among them were bride ale, wake ale, and Whitsun ale, all intended for fund-raising of various sorts. Aubrey noted that "the clerk's ale was in the Easter holidays, for his benefit" (Barber 1988: 184).These ales were probably stronger than the small beers; despite Aubrey's assertion of their innocent intent, they certainly attracted clerical and Puritan criticism as giving rise to licentiousness and disorder.
Small beer, however, survived the years. It was to be found in the coffeehouses of late Stuart and Georgian London. In the early nineteenth century, William Cobbett noted that the grass mowers' drink allowance was "two quarts of what they call strong beer, and as much small beer as they can drink" (Jekyll and Jones 1939: 112).An inventory of the cellars of a Berkshire squire at his death in 1822 showed 210 gallons of small beer out of 2,630 gallons of beer and ale of all sorts. Small beer, indeed, but still a measurable quantity.
In his 1833 report The Poor Laws in London and Berkshire, Edwin Chadwick noted that every convict on board hulks in England was allowed one pint of small beer a day as part of his diet, and Dr. Jonathan Pereira's Treatise on Food and Diet of 1843 included small beer—or, as he called it, table beer—among his dietaries of London hospitals and other institutions. Pereira incidentally noted that whereas a barrel of best Burton ale contained 40 to 43 pounds weight more than an equivalent barrel of water, a barrel of good table beer contained 12 to 14 pounds more, and "common table beer" but 6 pounds more than water. Although in the 1790s Dr. Erasmus Darwin's Zoonomia had recommended small beer as part of a diet against "gaol [jail] fever" (typhus), we may suspect that the drink was preferred by these institutions as much for economy as for health.
Other brews were not necessarily so weak. Spruce beer, flavored with leaves of the spruce fir, was known to sailors in the Baltic from at least the sixteenth century, and Canadian Indians taught Jacques Cartier to use it against scurvy at much the same time. In New Zealand in 1773, the explorer Captain James Cook brewed spruce beer and reckoned it a useful defense against the same disease. Unlike most small ales and small beers, which continued to be brewed as and when required rather than being bottled for trading, spruce beer made the transition to the commercial market for prepacked soft drinks, and "spruce beer manufacturer" was to be found as an entry in the London trade directories of the early nineteenth century. And whatever its earlier strength may have been, spruce beer was excluded by the Licensing Act of 1872 from its definition of intoxicating liquor.
Ginger beer and ginger ale are products of the commercial era, but their acceptability, no doubt, owed much to the tradition of small beers and herbal brewing, which continued in the production of hop bitters and the like.
As small beers derived from the arts of brewing, so cordials owed their origins to the secrets of distillation. Heavily sweetened and highly flavored so that they might even be diluted with water before drinking, cordials would vary in alcohol content according to the recipe of their maker, often a well-to-do country housewife, whose object—partly pleasurable, partly medicinal, but at all times designed to tempt the palate—was summed up in Shakespeare's phrase, "a taste as sweet as any cordial comfort" (Winter's Tale 5.3.77).
Homemade cordials survived well into the era of commercial soft drinks, and as late as 1856, George Dodd in The Food of London described them as "more frequently the handiwork of some Lady Bountiful, some housewife more than ordinarily clever in domestic economy, than of manufacturers who prepare them for sale" (Dodd 1856: 498). Nonetheless, by then, cordials were also available from commercial manufacturers in both alcoholic and nonalcoholic varieties, the latter being popular as temperance drinks, and they continued in essence-based peppermint, ginger, and clove cordials, the thought of their medicinal origins having for the most part faded.
Among other drinks from the domestic sickroom was barley water, an infusion of pearl barley and water dating from late medieval times, which Thomas Fuller in the seventeenth century described as "an invention which found out itself, with little more than the bare joining the ingredients together" (Fuller 1662: 366). For sixteenth-century invalids there was "water imperial," apparently containing sugar and cream of tartar and flavored with lemons, as well as "manays cryste," a sweetened cordial flavored with rosewater, violets, or cinnamon.
In view of the heavy Arab influence on Italian Renaissance cuisine, lemonade may have originated with the Arabs. But in any event, sixteenth-century Italians seem to have been the first Europeans to enjoy this beverage made from freshly squeezed lemons, sweetened with sugar or honey, and diluted with water to make a still, soft drink that could be prepared, sold, and consumed on the premises. Its popularity spread to France and gradually to the rest of Europe, until by the eighteenth century, lemonade of this sort was available from the inns of Scotland to the Turkish baths of Constantinople. In France, lemonade was sold by the itinerant limonadier, who stored the drink in a tank carried on his back. In 1676 the limonadiers of Paris were formed into a company and granted a patent or monopoly by the government, continuing to sell their drink in this way until at least the end of the following century. During the eighteenth century, lemonade was also valued by the medical profession, and Erasmus Darwin recommended it, among other things, for the relief of kidney stones and gout and in cases of scarlet fever.
Orange juice was first introduced into mid–seventeenth-century England; Samuel Pepys in the 1660s noted with approval this drink that was new to him.A little later, orangeade was also to be found, often containing oranges too bitter to be eaten fresh. Orgeat, a cooling drink flavored with almonds and orange flower water, became a favorite of the patrons of eighteenth-century London refreshment houses and pleasure gardens.
In the eighteenth century and earlier, citrus juices were among many articles of diet used in attempts to find a cure for scurvy, a disease which only in the twentieth century was discovered to result from a dietary deficiency of vitamin C. Scurvy particularly affected sailors on extended voyages of discovery with few opportunities for revictualing with fresh foods. Until its cause was known, any cure could only be found by empirical tests. Beer brewed from the spruce fir was considered effacicious. Unsuccessful, however, was malt, although it too had its advocates for a time.
Lemon juice was favored by the early Spanish explorers as an antiscorbutic, and Dutch and English voyagers also included it in their ships' stores, although it was more likely to find a place among the medicines than as a regular article of diet. In the mid–eighteenth century, James Lind conducted and published the results of experiments at sea. His 1753A treatise on the scurvy showed that sailors treated with lemon juice recovered from scurvy, whereas other sailors given other substances did not. But further practical tests were less conclusive, almost certainly because of the loss of vitamin C during the preparation and storage of the juice.
For instance, Captain Cook on his voyages to the Pacific was supplied with lemon juice as a concentrated syrup, with most of the vitamin C unwittingly boiled out in the preparation. Not surprisingly, he was unenthusiastic about the efficacy of citrus juices, even though Joseph Banks, the botanist on the voyage with Cook, successfully dosed himself with lemon juice against what appeared to be the onset of scurvy. It was not until the end of the eighteenth century that the British Admiralty Board introduced lemon juice into the seaman's diet, where it was usually preserved by mixing with rum. In the mid–nineteenth century, lemon juice was largely replaced on British ships with West Indian lime juice. Botanical differences between lemons and limes were little appreciated at that time, and in fact, lime juice, with its lower levels of vitamin C, was less suited to the purpose (Carpenter 1986).
Having learned from Dr. Black that this fixed or mephitic air could in great abundance be procured from chalk by means of diluted spirits of vitriol; from Dr. Macbride that this fluid was of a considerable antiseptic nature; from Mr. Cavendish that it could in a large quantity be absorbed in water; and from Dr. Brownrigg that it was this very air which gave the briskness and chief virtues of the Spa and Pyrmont waters; Dr. Priestley … conceived that common water impregnated with this fluid alone, might be useful in medicine, particularly for sailors on long voyages, for curing or preventing the sea scurvy (Pringle 1774: 15).
Intellectual curiosity, rather than commercial advantage, seems to have prompted the early scientists to find ways of extracting and analyzing the salts from natural mineral waters and reconstituting them in their laboratories. Much the same spirit led Priestley to show how water might be artificially carbonated on a commercial scale, and although carbonated water proved no cure for scurvy, Priestley's invention was soon adapted to the commercial production of artificial mineral waters.
Despite the traditional widespread suspicion of water because of its close connection with disease, natural waters were nonetheless valued so long as they either contained mineral salts found in practice to be healthful or were drawn from an exceptionally pure and reliable source. Such waters, however, had to be highly regarded indeed, in light of the high cost of transporting them, usually in heavy glass bottles, over any but short distances. During the reign of George II, Henry Eyre of London was not only importing from the Low Countries the mineral waters of Spa and dealing in various native waters, but he was also ensuring that all bottles were appropriately sealed to protect his customers from spurious imitations.
Provided the artificial waters carefully replicated the chemical composition of their natural counterparts—which analytical techniques enabled them to do—the economic advantage of manufacture close to the consumer was obvious.As Priestley himself put it: "I can make better than you import; and what cost you five shillings, will not cost me a penny" (Rutt 1831, 1: 177). At much the same time, Torbern Bergman of Uppsala, Sweden, was also experimenting with equipment for the production of artificial mineral waters, and within the next decade, Dr. John Mervyn Nooth was demonstrating to the Royal Society in London a glass apparatus for the production of small quantities of carbonated water.
The first known manufacturer of artificial mineral waters bottled for sale was Thomas Henry, a Manchester apothecary who, by the end of the 1770s, had modified Nooth's apparatus in order to produce artificial Pyrmont and Seltzer waters, as well as to imitate an earlier preparation known as "Bewley's Mephitic Julep," all of which were intended for medicinal purposes rather than for refreshment. Indeed, Henry recommended drinking with the julep "a draught of lemonade, or water acidulated with vinegar or weak spirits of vitriol, by which means the fixed air will be extricated in the stomach" (Henry 1781: 29).This suggestion reflected earlier advice on taking the natural waters; there was no hint, as yet, that flavorings might be added to the waters themselves.
J. H. de Magellan, claiming that Nooth's apparatus took several hours to impregnate water, published (1777) his own method for producing, in a few minutes, artificial versions of "the best Mineral Waters of Pyrmont, Spa, Seltzer, Seydschutz, Aix-la-Chapelle etc." (Magellan 1777: Title), as well as appropriate recipes for doing so. At the same time, he mentioned that he had sent copies of Priestley's pamphlet to different parts of Europe and that a French translation had appeared soon afterward. In 1787, mineral waters were also said to have been manufactured on a commercial scale in Germany.
The success of such ventures depended not merely on carbonating the water but on retaining the gas in the liquid until the consumer opened the container, and this in turn depended on the careful corking and sealing of all bottles, which Henry had stressed at the very outset of commercial manufacture. For Schweppe, who was supplying sometimes over long distances, the problem was a real one. As a postscript to a repeat order of 1805: A Birmingham customer complained that many of the bottles from his last order were nearly empty when they arrived because of bad corking.
To prevent the corks from drying out, Schweppe recommended that the bottles be laid on their sides in a cool place or even better kept covered with water—no easy task on a carrier's wagon! Schweppe also made an allowance on empty bottles returned, a custom often retained thereafter in a trade where the bottle represented a significant proportion of the total cost of the product.
Schweppe's partner in Geneva, Nicolas Paul, also made his way to England and operated commercially in London from 1802, having been in business in Paris for a while en route. Like Schweppe, Paul used the process known as the Geneva system or Geneva apparatus, but although he apparently achieved even higher levels of carbonation than Schweppe, the additional gas was, no doubt, largely lost in the pouring out.
By then, soda water had reached Dublin, where it was recommended by Dr. Robert Percival, Professor of Chemistry at Trinity College. Indeed, at one time it was claimed that a Dublin firm had invented soda water, but the product would seem conclusively to have originated with Schweppe. Nonetheless, its early success in Britain, like that of the other artificial waters, was undoubtedly medicinal; in fact, between 1804 and 1833, soda water was subject to stamp duty under the Medicine Tax. The first known manufacturer of soda water in the United States was Benjamin Silliman, operating in New Haven in 1807, and the first United States patent for manufacturing artificial mineral water was issued two years later.
Attempts to match spa waters artificially probably reached their apogee in the 1820s, when Dr. F. A. Struve, of Dresden, opened a range of artificial spas at Leipzig, Hamburg, Berlin, St. Petersburg, and Brighton, supplying careful imitations of the Carlsbad, Ems, Kissingen, Marienbad, Pyrmont, Seltzer, and Spa waters to invalids and a wider public without the necessity of their traveling to the original waters' respective sources.
Gradually, however, the new drinks began to be promoted for refreshment rather than for their specifically medicinal properties. In 1819, an advertisement in the London Morning Chronicle described as "elegant and refreshing" the ginger beer and soda water available from one of the new metropolitan makers, and it was by the brewing of ginger beer that the industry expanded from the soda waters, on the one hand, to the sweetened, fruit-flavored drinks of later manufacturers on the other hand.
In Elizabethan times, Arthur Barlowe's "The discovery of Virginia" had referred to the American Indians drinking water "sodden [i.e. boiled] with ginger in it, and black cinnamon, and some times sassafras, and divers other wholesome and medicinable herbs and trees" (Barlowe 1589). A subsequent early American drink was "switchell," a mixture of molasses, vinegar, and ginger. But no reference has been found to ginger beer as such before the first decade of the nineteenth century. After it was first marketed in England, however, its popularity grew swiftly. Perhaps, as Leigh Hunt wrote at the time, because it was found to have "all the pleasantness and usefulness of soda-water without striking cold upon one" (Hunt 1862), ginger beer soon became a staple commodity of even the most modest refreshment stall.
The commercial origins of flavored, sweetened carbonated waters remain more obscure. As early as 1784, Karl Wilhelm Scheele, the Swedish chemist, had produced, from lemon juice, a crystalline substance that he called citric acid. One old trade historian claimed to have seen a manuscript reference to citric acid powder (or concrete acid of lemons, as it was also known) dated 1819, and a recipe for lemonade made with citric acid dated shortly thereafter. Lemonade "syrup" was known at about the same time, and all of these substances may well have been used for making lemonade in the home, employing a variant of Nooth's apparatus later known to the Victorians as the "gazogene" or "seltzogene." Despite such speculation, however, the first positive reference in England to commercially produced effervescent lemonade dates from no earlier than 1833. Such lemonades would have been flavored with citric acid and essential oil of lemon mixed with a sugar syrup, topped up with water, and impregnated with carbon dioxide gas derived in the factory from the action of sulfuric acid on whiting or other forms of chalk. Only at the end of the century did carbon dioxide gas come to be supplied to the soft-drink factory by a specialist manufacturer.
At London's Great Exhibition of 1851, lemonade, ginger beer, spruce beer, seltzer water (by now a generic name), and soda water were among the refreshments available to visitors, alcoholic drinks not being countenanced on the premises. A million bottles of aerated beverages were sold there, according to one contemporary estimate, and the success of the show and of the soft drinks reflected the slowly increasing leisure and spending power of those able to attend, two vital factors in the growth of the industry, not only in Britain but elsewhere in the developed world.
In France the development of the industry seems to have been slower, with pharmacists holding a monopoly on what remained a localized trade, until their grip was challenged and weakened during the Orleanist years of the 1830s and 1940s. From France, too, at that time, came the soda siphon for dispensing carbonated soft drinks.
The pharmacists of the United States also became adept at producing artificial mineral waters, and as they discovered that the installation of soda fountains brought customers to their retail drugstores, they were encouraged to experiment with an ever wider range of flavored drinks by the mid–nineteenth century. Soda fountains were also taken up in Europe, where, for example, Germany had its Trinkhallen and France its buvettes à eaux gazeuses. An innovation of the American soda fountains was the addition of sweet cream to many of their products, and the popularity of ice-cream soda, as a vanilla-flavored drink, spread overseas as the century progressed.
Other drinks originating as soda fountain beverages included sarsaparilla, originally a medicinal flavoring derived from plants of the smilax species. Curiously, by the time sarsaparilla had become established among the bottled drinks, its flavor had come to be derived from a blend of oil of wintergreen, sassafras, anise, orange, and sometimes licorice. According to Charles Sulz in 1888, sarsaparilla itself was seldom included among the ingredients of what was by then a staple beverage of the American industry, but when it was, the bottler advertised its presence as proof of the superiority of his product over those of his competitors. Root beer was another blend of root, herb, and fruit flavors originating at the American soda fountain but later widely bottled. Sarsaparilla root beer, too, was available in the America of the 1880s. It also contained sassafras, a flavoring derived from the sassafras tree of the eastern seaboard.
Freed from its exclusively medicinal limitations, soda water was found useful in diluting wines and spirits. Lord Byron called for hock and soda water after a drinking bout, and gin and soda water was said to be a favorite tipple of the fast set in the English hunting shires of the 1830s. Brandy and soda later became the drink for gentlemen, and manufactured seltzer and lithia waters were also available as mixers. As soda water became increasingly used as a mixer, many makers gradually reduced its soda content until, eventually, they were applying the name to simple carbonated water. The more scrupulous manufacturer sold such a product as "table water," and if his soda water retained a significant soda content, he was quick to advertise the fact.
Natural spa and spring waters, too, were used as mixers. Even in England, the natural waters of continental Europe were still imported despite local imitations. One London supplier in the 1860s offered not only German, French, and Belgian waters but others from Austro-Hungary and the United States.
The first English soft drink developed specifically as a mixer appears to have been tonic water, which began as a palatable means of ingesting the quinine prescribed for sufferers of malaria contracted in the tropics. In 1858 its inventor, Erasmus Bond, patented it as an "Improved Aerated Liquid," soon known as Indian or quinine tonic water.
Ginger ale, unadulterated, also took its place among the temperance beverages of Britain and the United States as the powerful social and religious forces moving against the consumption of alcohol gathered momentum on both sides of the Atlantic in the second half of the nineteenth century. Soft-drink manufacturers, serving licensed and temperance outlets alike, generally maintained a diplomatic neutrality in the fierce battles over the drink trade, at the same time expressing occasional ironic amusement at the reformers' description of their nonalcoholic favorites by reference to the names of the very drinks they sought to defeat.
Hop ales, hop beers, dandelion stout:All these and more endeavored to provide alternatives to the workingman's beer, whereas football stout and football punch aimed to attract young men from the sports field. One winter punch was advertised as "the best non-alcoholic substitute for brandy," but in what respect was unspecified. Many such nonalcoholic beverages were fermented, but as one turn-of-the-century writer cryptically noted, "some of them are not fermented and others are not non-alcoholic." Uproar occasionally ensued when analysis revealed that a temperance drink contained as much, if not more, alcohol than the product it sought to supersede.
Further up the market, a full range of nonalcoholic champagnes—sweetened, flavored, carbonated drinks, usually of high quality—resembled champagne in their presentation but not their origins, while nonalcoholic fruit wines, drunk as such or diluted, imitated the syrupy consistency of liqueurs. The American soda fountain, too, flourished under the temperance movement, offering an ever-greater selection of flavors and blends of flavors.This vast increase in choice was the result not only of demand but of the growth of specialist essence houses that supplied the soft-drink industry with flavorings and with careful advice on how best to use them. As a result, essences even came to be used in the manufacture of ginger beer, but the result, although of more uniform consistency, was generally held to lack a certain something of the brewed original.
By then, however, much of the ginger beer available in England was of poor quality, hence this lament from the 1880s:"'Times were' when ginger beer was ginger beer, as the name implies; but now 'tis generally something quite different" (Good 1880). The writer, Joseph Goold (1880), went on to deplore the widely varying standards by which the drink was being made, in most of which ginger was "conspicuous by its absence," the product having become too often simply another sort of lemonade.
It was also toward the end of the nineteenth century that saccharin became available as an alternative sweetener to sugar in soft drinks. Discovered in 1879, the intensely sweet coal-tar derivative was patented for commercial manufacture in 1885, and early enthusiasts predicted a great future for it in soft-drink manufacture. In practice, although it became a particularly useful sweetener of drinks for diabetics (and later for low-calorie or diet drinks), when it was used in standard products critics considered its no match for the "body" or the palatability given by sugar, which over the years had come to be specially refined for soft-drink manufacture.
The use of lime juice as an antiscorbutic for British seamen has already been noted and the Merchant Shipping Act of 1867 made its provision on shipboard a legal requirement. Until then the method of preserving lime juice had been in a mixture with 15 percent alcohol, but in that year, Lauchlan Rose, a lime and lemon merchant of Leith in Scotland, patented a means of preserving the juice without alcohol. Noting the method of preserving light wines by burning sulfur candles in the casks, Rose prepared a sulfur dioxide solution by passing the gas from burning sulfur through water. When this solution was added to fruit juice, it prevented fermentation and other defects to which unpreserved juices were liable when stored, and Rose marketed the result as lime juice cordial. On shore, the temperance movement and the mixer trade soon found additional uses for the new product.
In the late nineteenth century, squash came onto the market, originally as a still, cloudy, ready-to-drink, juice-based product. In the early twentieth century, John Dixon, an Australian manufacturer, began to put up concentrated fruit drinks, and concentrated lemon squash was introduced into Britain just before World War I. After the war, orange squash followed, then pineapple and grapefruit. Of these, orange and lemon squash proved the most popular.
The origins of barley water as a product of the kitchen have been noted in the section "Cordials and Other Domestic Drinks."The Victorians valued barley water as a drink for the sickroom and also as a temperance beverage, but it was still made at home from commercially available patent barley and, by then, often sweetened and flavored with lemon peel. It was not until the 1930s that bottled lemon barley water was successfully marketed as a concentrated soft drink to which the consumer merely added water. Orange barley water was introduced soon after.
In the 1950s, comminuted citrus drinks were introduced among the concentrates and swiftly rivaled squash in popularity. They were sold as whole fruit drinks, their flavor derived not from the juice alone but also from the natural oils extracted from the peel as the whole fruit was broken down by the process of comminution to provide the base for the drink. Thus, fruit juice became an increasingly important ingredient in soft-drink manufacture. Citrus juices were extensively used: principally orange juice from the United States, Israel, and later Brazil, among other sources, but also lemon juice, traditionally from Italy (or, more specifically, Sicily), and lime and grapefruit juices. Among the temperate fruits, apple juice provided a basis for nonalcoholic ciders.
By the 1890s, an unfermented drink made from cranberry juice was being sold on the streets of St. Petersburg, but this may have been freshly expressed and unpreserved. In England, from the 1930s forward, concentrated black-currant juice drinks exploited the vitamin C available from indigenous sources. Fruit juices, as such, began to be packed for retail sale once ways were found of applying the principles of pasteurization to their preservation. Dr.Thomas B. Welch of New Jersey was said to have set the stage for American fruit-juice processing in this way when, as early as 1869, he began producing an unfermented sacramental wine from grape juice. But it was not until the 1930s that technical advances enabled prepacked fruit juices, including tomato juice, to be retailed on a large scale. Beginning in the 1940s, concentrated and, then, frozen juices also became available.
The citrus juices, especially orange juice, supplied a growing world market during the twentieth century, particularly once the importance of vitamin C in the diet became appreciated. Pineapple from Hawaii, and later from the Philippines, led the rest of the tropical juices in popularity. Apple, pear, and grape were significant among temperate juices consumed as such, and those fruits yielding a more pulpy juice were marketed as fruit nectars. Originally sold in glass bottles or metal cans, fruit juices are now more frequently packed in aseptic cartons, which have also been used for fruit-juice drinks in many countries of the world.
Amid the plethora of proprietary and patent medicines of the late nineteenth century were tonics of all sorts: These were drinks often containing phosphate and claiming to improve the nervous system and combat lassitude. As soft drinks were themselves taken for refreshment, many of these tonics, designed for a similar purpose, came to be classed under the same heading, and some of the flavors they used were also to be found in drinks designed simply to refresh.
In late Victorian Britain, kola or kaola was a popular soft drink, its essential flavor having been derived from the African kola or cola nut.The nut was known to pharmacists as a source of caffeine, and kola champagne was advertised in London as a tonic and nerve stimulant.Also available was kola tonic, the kola ingredient of which was boldly advertised as "this wonderful food," containing "more nutrient and more capacity for sustaining life than any other natural or prepared article" (Harrod's 1895 Catalogue 1972).
Another tonic on the market was coca wine, its stimulant properties derived from the leaves of the coca shrub, which the natives of Peru and Bolivia had long been accustomed to chew as a stimulant, and of which cocaine was a derivative. It was an interest in coca wine that led Dr.J.S. Pemberton of Atlanta, Georgia, in 1886 to combine the coca and the cola in formulating his Coca-Cola, which he, too, marketed as a brain tonic.This is not to say that these were the only flavorings. Like many speciality drinks, then as now, its formulation was a unique blend of flavors closely guarded by successive proprietors.
The word cola itself remained generic, and as its popularity increased, so other proprietary cola-based drinks, such as Pepsi-Cola, incorporated it in their brand names. Indeed, it became an objective of the leading brands to distance themselves from their rivals by trademark registration and, if necessary, by litigation. Pemberton and his immediate successors sold their product as a syrup for the soda fountain, which was then still the major outlet for the products of the American soft-drink industry. Only later were the proprietors somewhat grudgingly persuaded to permit others to carbonate and bottle the beverage ready-to-drink.
The licensing of other manufacturers to produce a soft drink from concentrated syrup sold to them by the owner of the brand name set a pattern for the franchising system, which came not only to dominate the twentieth-century American soft-drink industry but, eventually, to promote such brands internationally. Nor was the franchise system confined to colas. The heavy cost of transporting water-based soft drinks in glass bottles was clear from the outset of the commercial industry. There were obvious advantages in carrying a concentrated flavoring rather than the finished product over long distances, provided the proprietor could establish and enforce his standards of quality control on the local bottler so as to maintain the consistency of the consumer's drink and, thus, the product's reputation. Furthermore, a national brand could be advertised much more extensively than a local product, the cost of such advertising being recouped as part of the charge made to the bottler for the concentrate supplied. The franchise system, therefore, offered an attractive option to any owner of a drink or range of drinks, whether in America or elsewhere, looking for a way to expand.
Thus, the Canada Dry Corporation of Toronto established its ginger ale and other products in the United States during the years of prohibition and thereafter in additional markets overseas. Seven-Up, an American lemon-and-lime carbonated drink, was similarly marketed, and the promoters of speciality drinks like Dr. Pepper, a cherry soda that began as a fountain syrup, used the same means to extend their sales of ready-to-drink products at home and abroad.
Franchisers of one brand could also become franchisees of another. In Britain, for example, the old-established firm of Schweppes not only sold its products via associated companies overseas but also linked with the Coca-Cola Corporation to form the production company of Coca-Cola and Schweppes Bottlers in the United Kingdom. But the international success of the franchise system presupposed the existence of a worldwide network of local soft-drink manufacturers available to take it up.
The countries of Europe and North America that had seen the earliest growth of the carbonated soft-drink industry included those nations with the keenest interest in overseas trade.Thus, the techniques of soft-drink manufacture spread overseas along already established trade routes. In an age of imperialism, colonies tended to import from the parent country the machinery, packaging, and many of the ingredients necessary for soft-drink manufacture until such time as they might develop indigenous industries for supplying such essentials. The supply houses of the United States, increasingly important during the nineteenth century, were similarly adept at exporting to local bottlers in countries with which other American merchants were already engaged in general trade.
The success of soft-drink manufacture in different countries depended on a variety of factors: a degree of general sophistication in the country concerned, the competition of other drinks within it, the level of income of its citizens, and their social attitudes to alcoholic and other drinks—even a hot, dry climate was known to encourage soft-drink sales!
The trading nations not only developed existing overseas markets but also fostered new ones. Japan, opened to the world in the second half of the nineteenth century, saw small-scale bottling of carbonated soft drinks by the 1890s, with British techniques, and indeed British equipment, predominating in the early years. After World War II, American franchised soft drinks came onto the Japanese market. Influenced, but by no means dominated, by international trends, Japanese soft-drink manufacturers became adept at introducing new types of drinks and packaging into an increasingly dynamic and sophisticated market.
By the time franchisers began to look overseas, there was—at least in the most promising countries for development—no lack of local bottlers available to take up the franchises. And although international brands competed with local products, they could also stimulate the growth of the local soft-drink market by promoting greater consumption. In some areas where local manufacture was less advanced, the importation of soft drinks could encourage a local industry to develop. For example, many Muslim countries of the Near and Middle East relied initially on a high proportion of imported drinks to meet the demands of a hot climate, a youthful population, and the religious restrictions on—or outright prohibition of—alcoholic drinks. Then, as wealth and demand grew, a sophisticated indigenous industry developed.
Despite the spread of international brands, patterns of soft-drink consumption still varied considerably from country to country, as idiosyncrasies of national palate and social custom determined the way in which a country's total drink market was split among competing beverages. For example, in the Russian states, herbal beverages found a substantial market, with mint, nettle, coriander, and marjoram among the flavorings used. Equally, if not more, popular in Russia was kvass, a low-alcohol drink made from stale bread or cereals by the incomplete fermentation of alcohol and lactic acid. It remains to be seen what effect the international brands now being franchised in Russia will have on these traditional flavor preferences.
Many soft drinks have been seen to owe their origins to notions of a healthy diet current at the time they first appeared, and many continued to remain popular by appealing especially to young people. But in the later twentieth century, other soft drinks were developed that reflected the desire for a healthful diet while also appealing to older people who might hitherto have thought they had outgrown the soft drinks of their youth. Low-calorie soft drinks, designed specifically for weight-conscious adults, arrived in the 1960s. These products used a new artificial sweetener, cyclamate, which blended successfully with saccharin to make a more palatable product. When, later in the decade, cyclamate was banned in many countries, saccharin-only low-calorie drinks proved less acceptable. But with the introduction of new intense sweeteners in the 1980s, the low-calorie market once again expanded.
Natural mineral waters retained their popularity over the years in many countries of continental Europe, but in the final quarter of the twentieth century, vigorous promotion, spearheaded by the Perrier brand, revived dormant markets elsewhere and developed new ones for both carbonated and still waters. Flavored, but still unsweetened, variants of such natural waters further extended their newfound popularity.
A belief in the healthful properties of natural products—and its obverse, a distaste for additives—led to the development of so-called new-age drinks, which are clear and lightly carbonated, with unusual fruit and herbal flavorings, either singly or in combination. They have no added coloring, no salt, no caffeine, and little or no added sugar. For a quite different health market, isotonic or sports drinks were produced, high in sucrose (or sometimes maltose) and designed to quickly replace the body fluids and salts excreted in vigorous exercise.
Alternative refreshment was also increasingly sought in iced tea, a water-based drink, often flavored with soft fruits and, sometimes, with herbs. In these ways the soft-drink industry has continued to innovate and expand in the 200 years of its commercial existence.
A history of soft drinks—and certainly of carbonated soft drinks—could scarcely be considered complete without mention of its containers and closures, for if a carbonated soft drink is to be consumed as its manufacturer intended, it must be packed in a container capable of withstanding the pressure of the gas within and sealed with a closure that is not only effective when in place but also readily responsive to the purchaser's efforts to open it. That these several requirements are obvious does not make them necessarily compatible!
The effective sealing of bottles presented problems from the very outset of commercial manufacture. For this purpose, bottles and jars of stoneware or of stout glass were stoppered with corks that needed to be tight or, better still, wired on to the container. Drinks subject to secondary fermentation, such as brewed ginger beer, were especially likely to burst the cork (hence ginger pop) and traditionally came to be packaged in stoneware containers.
Some early glass bottles were oval ended at the base so that they had to be stored on their sides, thus keeping the corks moist and expanded for better sealing. The bottles themselves were usually returnable when empty and were embossed with the bottler's name to promote their safe return.The inconvenience to the customer of the oval-ended bottles—they were sometimes called drunken bottles precisely because they could not stand up—led to their gradual replacement by those with a conventional flat base. These came into use around 1870 but at first were still intended to be stored on their sides.
Early manufacturers despatched their goods in strong wicker baskets, but wooden crates strengthened with wire came to be preferred, particularly once the flat-bottomed bottles arrived. But the modest price of the drinks, relative to their total weight when bottled and crated, made transportation costs an increasingly significant proportion of the whole trading operation.Although the convenience of a flat-base bottle was undoubted, its implications for the drying out of the cork soon led to improvements in bottle sealing.
Beginning in the 1870s, returnable internal screw stoppers became available, made first of hard woods and later of ebonite. Another successful invention of the time was Hiram Codd's bottle with the round glass "marble" stopper in the neck, which the pressure of carbonation kept sealed against the bottle mouth. In the last decade of the century, William Painter's crown cork came to be used for sealing the smaller returnable bottles for mixer drinks. The effectiveness of all the new seals was much improved when fully automatic bottle production superseded hand-blown glass during the first years of the twentieth century.
The internal screw stopper could be opened manually by a sufficiently strong wrist.The Codd's bottle, too, could be opened manually by depressing the marble in the neck, but wooden openers were available to supply any extra force needed. For the crown cork, a bottle opener was necessary and the closure was discarded after use. Returnable bottles and closures had also to be thoroughly washed before reuse, and the inspection of Codd's bottles and stoneware jars after cleaning could cause particular problems for the bottler.
Returnable glass bottles in sizes seldom greater than a quart dominated the industry during the first half of the twentieth century and beyond. They usually bore paper labels, although some had their labeling information permanently embossed or fired onto the container. In the latter half of the century, packaging diversified considerably. Lighter, standardized returnable glass bottles no longer needed to bear their owners' embossed names but consequently became less distinguishable from the throwaway containers of most other bottled goods.
From the 1960s on, often in response to changes in retailing—in particular the growth of supermarkets—carbonated soft drinks were also packed in nonreturnable glass and in steel or, later, aluminum cans. The first cans required special openers, but the ring-pull end was later introduced for manual opening.
In the 1980s, soft-drink bottlers began to make blow-molded plastic containers of polyethylene terephthalate (abbreviated to PET) in sizes larger than the traditional capacities of glass bottles. Even for returnable bottles, the nonreturnable aluminum cap, rolled on to the external screw thread of the bottle neck, gained ground rapidly in the 1960s. Later, resealable closures became commonplace, particularly as bottle capacities increased.
As the second half of the century progressed, draft soft-drink equipment was more frequently introduced into catering establishments. Draft soft drinks were produced either by the premix method, whereby the drinks were carbonated and packed at the manufacturing plant and then taken to the retail outlet to be connected to the dispensing equipment on site, or by the postmix method, whereby the ingredients of the drink were loaded separately into the dispensing equipment, itself designed to mix them with water in preset proportions for dispensing as a finished, ready-to-drink beverage. By midcentury, coin-operated automatic vending machines also sold prepacked soft drinks, and there, too, in the years that followed, new versions were developed that dispensed carbonated drinks into cups by means of either the pre- or post-mix method.
Laminated cartons were developed for the packaging of fruit juices and were also used for still soft drinks. This diversification of packaging was also significant in stimulating the growth of the industry in the late twentieth century by ensuring the availability of soft drinks in an ever-increasing number of retail outlets, so that they may now be said to be among the most widely sold manufactured products in the world.


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est un film américain réalisé par Frank Tuttle, sorti en 1930.

Synopsis
Pendant la guerre civile, le capitaine de l'Armée de l'Union James Braydon rend visite à sa dulcinée et la trouve avec un autre homme. Furieux de cette trahison, il se porte volontaire pour devenir un espion. Sa première mission consiste à transporter de fausses dépêches militaires derrière les lignes ennemies pour qu'elles soient découvertes par des officiers de l'Armée Confédérée afin de les induire en erreur sur leurs positions militaires. Braydon se lance dans sa dangereuse mission en se faisant passer pour un sympathisant confédéré en possession de plans vitaux de l'Union. Il arrive à la plantation d'une belle sudiste, Barbara Calhoun, qui a organisé un bal pour les officiers sudistes.

Lors du bal, Braydon flirte ouvertement avec sa gracieuse hôte afin de rendre jaloux le capitaine Robert Darrington. Ce dernier est amoureux de Barbara et Braydon pense que s'il parvient à le rendre jaloux, il sera arrêté et ses dépêches frauduleuses seront découvertes. Le plan de Braydon est cependant perturbé par Barbara qui prend sa défense et tombe bientôt amoureuse de lui.

Dans les jours qui suivent, Barbara continue de sauver Braydon de l'arrestation, même après avoir découvert qu'il est un espion nordiste. Chaque fois qu'il tente de se faire arrêter, elle intervient et s'arrange pour qu'il soit libéré. Finalement, Braydon saute d'une fenêtre et est capturé par les Confédérés, qui découvrent les dépêches et agissent rapidement. Plus tard, après avoir découvert que les dépêches étaient une supercherie, ils ordonnent l'exécution de Braydon par un peloton d'exécution. Juste avant que la sentence ne puisse être exécutée, l'armée de l'Union arrive, et dans la bataille qui s'ensuit, Braydon est sauvé, bien que gravement blessé, tandis que Barbara est là pour le réconforter.

Quelque temps plus tard, après que le Général Lee se soit rendu à Appomattox Court House pour mettre fin à la guerre, Barbara et Braydon se marient lors d'un mariage militaire.

Fiche technique
 Titre original :
 Réalisation : Frank Tuttle
 Scénario :
 Adaptation : Agnes Brand Leahy, d'après une histoire de
 Photographie : Harry Fischbeck
 Musique : W. Franke Harling et John Leipold
 Montage : Doris Drought
 Son : Jack A. Goodrich
 Société de production : Paramount Famous Lasky Corporation
 Pays d'origine :
 Langue : anglais
 Format : Noir et blanc
 Genre :
 Durée :
 Date de sortie :

Distribution
 Gary Cooper : Capitaine James Braydon
 Mary Brian : Barbara Calhoun
 Phillips Holmes : Capitaine Robert Darrington
 James Neill : Vance Calhoun
 Morgan Farley : Lieutenant Tom Wendell
 Guy Oliver : Général Grant
 John H. Elliott : Général Robert Lee
 E.H. Calvert : un colonel
 Virginia Bruce : Elisabeth
 Elda Voelkel : Lucy Cameron
 William Le Maire : une sentinelle
 Freeman S. Wood : l'amoureux d'Elisabeth
 Lalo Encinas : le secrétaire de Grant
  : un valet
 William Bakewell : un jeune lieutenant

Liens externes

Film américain sorti en 1930
Film d'espionnage américain
Film dramatique américain
Film romantique américain
Film de guerre américain
Film sur la guerre de Sécession
Film réalisé par Frank Tuttle
Film américain en noir et blanc
Film de Paramount Pictures

redpajama_set_name: RedPajamaWikipedia


This summer's travel forecast calls for high airfares and newly increased fees from major airlines. Groan if you must, but don't give up on your summer vacation just yet. The key to planning an affordable family vacation this summer, and every summer, is making common-sense choices that keep costs under control. Here are six time-honored strategies for getting away on a dime.
Be a backyard explorer. Don't assume that the grass is always greener, or the water bluer, a thousand miles away from home. No matter where you live, there are national and state parks, gorgeous lakes, vibrant cities, and idyllic summer resort towns within a day's drive. Make a point of discovering a few nearby treasures this summer and you'll find yourself in excellent company. In the recent MiniTime Family Vacation Planning Survey, 88 percent of parents said their families were taking at least one vacation within a six-hour drive of home.
Time it right. Hotel rates fluctuate with supply and demand, so it really pays to go against the flow. In many popular summer resort destinations, prices peak between July 4 and mid-August. Consequently, vacationing in June or late-August can translate into significant savings. You'll typically get more bang from your buck at summer resorts if you visit midweek, but the opposite can hold true for city breaks. During the summertime in the Big Apple, for example, when business travel slows and locals flee to the hinterlands, hotels have been known to drop their rates by 15 to 20 percent midweek and up to 30 percent for Sunday night stays.
Focus on extras. When it comes to finding a bargain hotel, don't automatically assume you get what you pay for. When you look beyond nightly rates, you'll discover that dozens of economy chains offer free breakfast, wi-fi, and parking, while their mid- and high-end counterparts are more likely to charge for those amenities.
Keep meals cheap and cheerful. Sit-down meals for a family can add up astonishingly fast, so make restaurant visits the exception rather than the rule. Keep a cooler in your car and restock it with snacks and drinks bought at local grocery stores. Stay at a hotel that offers a free breakfast (see above), and plan to picnic at least once a day. When you treat yourselves to a restaurant, do it at lunch time, when menus are less expensive.
Mix in free fun. Nothing takes the sting out of vacation sticker shock like a few good freebies. So after you visit LEGOLAND and SeaWorld, give your wallet a break with these free things to do with kids in San Diego. Once you've been to the National Aquarium, check out these five freebies in Baltimore. Consult your destination's tourism organization to find local parks, nature trails, playgrounds, and farmer's markets—all go-to stops for free fun. And don't forget the joy of simply hanging out at your hotel pool.


You've wanted to use your iPad far more and much more, but at times, you get caught with it currently being this kind of a new technology. Don't just use it as exclusively an app device. The iPad is a fabulous system. Discover what you can do from this post, and begin on your experience.
A gentle reset is the ideal reboot for a frozen iPad. You can do this by keeping down the energy button, even though at the exact same time urgent the property button. Keep the two down for a number of seconds. Then the iPad will reset. Whenever you want to force the closure of an application, you can do so by holding down your device's residence button for several seconds.
Attempt to keep monitor of what applications you leave running when you are not using them. A excellent variety of iPad apps are able to operate seemingly in the history at the same time that you are normally engaged. To check what is working on the iPad, just double click on the Home button. The applications in use will seem on the base of the monitor. Swipe in the down path to disguise the bar when you have completed.
Have you unintentionally bumped an app that can make noise by incident? Press and hold the button utilized to change down the quantity, and the gadget will mute automatically. If you locate you are in need to have of the mute operate often, you can configure your iPad's lock button to perform as a total-time mute button.
Getting read this post, you have a audio foundation to make the very best use of iPad in your organization and personal life. This cellular unit is truly functional! Continue to be in the know and digest all the new data that comes out about the gadget. New purposes arise all the time, so you must turn out to be quick friends with the iPad.
The iPad is an wonderful technological advance owing to all the items you can do with it. You want improve what you can do with this device as much as you can. There is a good deal to find out. By following these suggestions, you will quickly turn into proficient.
Does your iPad prompt you to join new wifi networks all the time? Just switch the notifications off! Select Wi-Fi and then switch the Ask alternative off.
You can see the apps managing on your iPad. A good deal of the apps on your tablet can preserve managing whilst you function on other items. Double-simply click the Home button if you want to uncover out what applications are presently running. The currently working apps will appear on a bar. This will be situated at the bottom. Swipe your finger in a downward motion to near the window.
You can alter your e-mail configurations to permit you to enhance the amount of lines shown in preview. The Preview location is Located below Mail in your basic options. Change this to present much more textual content possibly 5 traces. This will give you a greater range to view when you are skimming.
Avoid employing an Iphone charger to charge your iPad. The iPad carries ten watts as opposed to just 5 watts for the Apple iphone. Charging your iPad with an Apple iphone charger will stop up having nearly two times as lengthy. Demand your iPad with an iPad charger.
For manual lovers, you should obtain the handbook in order to read it. Most Apple merchandise appear with downloadable manuals.
You can make it much less difficult to ship messages if you use shortcuts. For instance, hitting your place bar two moments as you sort instantly inserts a interval and a area. This automated strategy will conserve you time so you can deliver your friends much more messages.
The iPad has changed how we use systems each day. With so many apps out there, it can seem like anything can be accomplished with this gadget. Utilizing the suggestions earlier mentioned can aid you see the limitless possibilities of your iPad.
Everybody has listened to the hoopla encompassing the iPad. Some contemplate it a futuristic device, while other individuals really feel like it really is a toy for kids. This post will give you with beneficial advice if you want to be a lot more efficient with your iPad.
It is straightforward to accessibility all of the managing applications on your iPad. To see the at present managing applications, just tap the Residence button twice and you can see them quite clearly. Tapping on an application in this bar will let you to easily swap emphasis to that distinct app. To take the bar absent, just do a downward swipe on your display.
You can view the apps working on your iPad. Most of the time, an application can remain open while you surf the Net or go to to other company. To see what is at present managing on your gadget, just double simply click on the House button. The currently managing apps will show up on a bar. This will be situated at the base. Swipe downwards to make the bar vanish when you've got concluded.
Did you unintentionally launch a loud application? Press volume down for a couple of seconds to mute rapidly. If you find you are in require of the mute operate usually, you can configure your iPad's lock button to work as a entire-time mute button.
Adjust the options in order to see a lot more than just two traces from e-mail prior to opening them. The Preview setting is Positioned under Mail in your basic configurations. Modify this placing to display nonetheless many traces you want. You are now ready to study far more of one particular email in the inbox, and you can skim more than them much more properly.
You can utilize more options of your iPad if you make the selection to learn. This is just the starting of using an iPad. By paying a bit of time learning, you'll soon know how to do every little thing that you want to do.
These ideas will be truly useful while using your iPad. Tracking down the numerous ideas offered on the web can consider up worthwhile time, which you may possibly not have when attempting to complete a job. This article is stuffed with helpful guidelines that will enable you to make excellent use of your iPad.
You can now use folders on the iOS iPad. To start off, maintain your finger over and application till it jiggles. Then drag the jiggling application onto one more icon and allow go. This generates a folder with both apps inside of. Also, you can rename the folder to boost your stage of personalization.
You do not need to faucet the tiny camera roll icon discovered in the bottom still left corner to appear at a picture or video clip you have just taken. Instead, you can swipe with a single finger toward the appropriate, and there is your video clip or photograph! For before photos, just swipe still left instead.
Getting your iPad chime every single time you get an email can quickly turn into irritating. You can switch them off. Tap on "Settings", and then decide on "General". Faucet Sounds. Uncover the New Mail seem and change it to your preference.
Do you use Google calender? Would you like to include it into your iPad calender? In the Mail tab, go to contacts, then calenders. Choose Other underneath Include An Account. Pick the icon 'Add CalDAV Account, and enter your Google information. Depart the settings menu and open up the calendar application. The calendar need to now be up to date.
The iPad not only is enjoyable, but it truly is a extremely helpful tool. Your encounter is considerably improved if you've got received some excellent details to utilize even so, locating that details can be time consuming and tedious. Obtaining go through these tips, you are sure to have a content and enjoyable iPad experience. Try these guidelines out so you can enjoy utilizing your iPad much more.


The 2018 Special Olympics USA Games are coming to Seattle! Hasbro is a Bronze Medal Partner of the USA Games and we are inviting all you and your families to volunteer to help make a difference.
The USA Games will feature 14 sporting competitions located around the Greater Seattle area as well as Opening and Closing Ceremonies, a Fan Zone with different Hasbro and Wizards-themed activations, and a 4th of July celebration.
As part of the "BE FEARLESS BE KIND" philanthropic initiative, Hasbro is the Presenting Sponsor of the Youth Leadership Experience at the Games. The Youth Leadership Experience will bring together high school students from across the U.S., with and without intellectual disabilities, for a week of volunteering and training on how to be agents of change within their schools and communities.
Through Team Hasbro, all Wizards and Hasbro employees are given the benefit of spending four hours of paid time off each month to volunteer with children or with a child focused (birth through age 18) organization.
In order to qualify for the paid time away from work, volunteer activities must be approved by you manager. This benefit is only available for full time employees. Please contact your manager for approval if you are an intern, part time, contracted, union or temporary employee.
Please check with your manager first to make sure they are aware. Just click on the link below to sign up to volunteer!


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Home»News»Orlando Bloom Celebrates 45th Birthday With Katy Perry — Photos – Hollywood Life
Orlando Bloom Celebrates 45th Birthday With Katy Perry — Photos – Hollywood Life
By Brian January 14, 2022 No Comments3 Mins Read
Happy birthday, Orlando! His fiancée Katy Perry took him out to dinner at Mother Wolfe in Los Angeles for the special occasion.
Orlando Bloom is another year older. The Pirates of the Caribbean actor celebrated his 45th birthday on Thursday, January 13. The Capricorn was in good company for his birthday as he went out to dinner with his fiancée Katy Perry. They spent the evening at the restaurant Mother Wolfe in Los Angeles with some of their friends. Good times were had by all as the engaged couple was spotted settling into their seats beside their friends in the bright pink restaurant.
Katy Perry and Orlando Bloom celebrate their 45th birthday. (BACKGRID)
She also wrote a sweet message to him on his special day. "happiest 45th to the kindest, deepest, most soulful, sexy & strong man I know," she wrote on Instagram. "thank you for being a constant compass, an unwavering anchor and bringing joi de vivre into every room you walk in. You are the love and light of my life. I thank my lucky stars for you and our darling dd." She paired the post with a series of zany pictures of her husband-to-be. The first pic is an extreme close-up while the rest are adventurous snaps of him wearing military gear, exploring a crypt, in a small boat in England, arm-in-arm with her dressed up in a tux and many more. Based on this collage, it's clear he and the "Teenage Dreams" singer have plenty of fun together.
The American Idol judge also left the birth boy a present in one of her other Instagram posts. That same day, Katy posted some thirst traps from backstage at her Las Vegas residency. She posed topless as she pushed herself up against a wall to cover her breasts by a sign that read "do not hose down." She also showed off some of the sexy concerts she wears during her concert.
Orlando and Katy share a baby girl together named Daisy Dove Bloom. The "Roar" singer gave birth on August 27, 2020. The little one takes after both her mom and dad even at a young age. "She has kind of a combination of Orlando's brows and my eyeballs but she now does all these like, big eyes… Everything is so new. It's so beautiful," Katy told Access Hollywood when Daisy was just a newborn.
Orlando also shares a kid with his ex-wife Miranda Kerr. Their 11-year-old son is named Flynn Bloom and even though his parents are no longer together, they put in their best effort to co-parent him and be a family unit with Katy. Miranda, in fact, is supportive of Orlando's relationship with Katy and has even forged her own friendship with the singer.
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