In childhood, I learned to abandon myself in favor of serving my damaged mother's neurotic fears and desires. Years of playing out learned patterns of toxic thought and behavior caused me to hit bottom.
At that point, I embarked upon a path of seeking that eventually led me back to the wisdom of my own heart. Metaphorically, I am the prodigal child who left her (spiritual) home and lost her (spiritual) inheritance. With help, I found my way back to the truth of my own soul.
You will learn to free yourself from disempowering patterns of thought and behavior and connect to the unlimited source of strength within.
You will learn to become your strongest ally, your own source of encouragement and support, regardless of circumstances.
Passion is your birthright. You will learn to connect to your heart's passion and in so doing, find healing, happiness and self-realization.
You will learn to witness and appreciate the beauty of your unique essence, which is your True Self.
You will learn what is true and not true for your own life and make supporting that Truth your highest priority.
Your one, true sanctuary & home.
You will learn to connect to the wisdom of your heart, which is your source of insight, abundance, tranquility and joy.
Negative beliefs about myself, absorbed in childhood, became the root of self-betraying behaviour patterns that threatened to destroy me physically and mentally as an adult.
Hitting bottom taught me that self-acceptance is not a luxury but a necessity.
Starting from scratch, I slowly rebuilt my life. My personal experiences, trials and victories helped me create the template for a thriving life. I am here to pass along this precious information to my ideal client.
Dr. Joseph Murphy was my godfather and a Jesuit priest, until a near-death experience inspired him to leave the church. He became the founder of the Church of Divine Science and the author of many bestselling books including, The Power of Your Subconscious Mind.
Dr. Joseph predicted that I would become a writer, counselor, teacher and mystic, but being raised by a mentally unstable mother and losing my supportive father when I was only twenty-one caused me to lose my mystical connection. This, in turn, led to a series of dysfunctional marriages, financial struggles and children with health challenges.
In search of solutions, I became a Reiki Master and Certified, Clinical Hypnotherapist and discovered a natural gift for healing. With counseling as my intention, I became an Interfaith Minister, serendipitously studying with Rabbi Joseph Gelberman, who had been Dr. Murphy's east coast counterpart.


Why choose organic? See the surprising difference between organic and non-GMO labels so you can make the best choices for your health.
There's a lot of confusion and debate about what non-GMO and organic labels really mean. The labels are very different! It's crucial to understand the difference if you want to pick out the healthiest and safest food for you and your family.
Every time we decide to buy a product, we are supporting so much more than our bodies. We are shaping the landscape of the entire food system – everything from the environment, land, air, water to the farmers themselves. And this is why I want you to know the truth about the "Non-GMO" label and what it really means.
1. Certified organic foods are also non-GMO.
USDA organic regulations prohibit any genetically modified (GMO) ingredients in a certified organic product. I avoid GMOs at all costs, and going organic is one of the easiest ways to do it.
NOTE: The USDA Organic label certifies that 95%-100% of the ingredients are organic, so there is a slight chance that (up to 5%) of non-organic ingredients are in the product – however they are not supposed to be GMO. There are still some tricky loopholes, so that's why you need to look for "100% certified organic" or a "Non-GMO Project" verified label to ensure it's GMO-free.
2. Organic crops cannot be grown with synthetic pesticides, and contain much lower pesticide residues overall.
Organic regulations prohibit certain toxic pesticides from being used on crops, but there are no special restrictions for non-GMO crops.
So, non-GMO crops can be grown the same as other conventional crops and can still be laden with toxic pesticide residues, including organophosphates that are linked to lymphoma and leukemia.
A bag of non-GMO potato chips can contain residues from up to 35 different pesticides used on conventional potatoes, several of which are known carcinogens, suspected hormone disruptors, neurotoxins, or reproductive toxins. Also non-GMO produce (like strawberries and celery) are on the EWG's Dirty Dozen Guide as the most contaminated with pesticides.
While natural pesticides are allowed on organic crops, it's been shown that organic produce has very low levels of pesticide residue compared with conventional crops, and by eating organic you can significantly decrease your exposure to pesticide residues (source).
3. The most widely-used herbicide on the planet – Glyphosate (Roundup) – is prohibited on organic crops.
Non-GMO crops such as wheat can be pre-harvested with glyphosate. This herbicide is a toxin that can accumulate in your body the more you are exposed to it. It has been linked to kidney disease, breast cancer, and some birth defects.
According to Dr. Stephanie Seneff, a senior research scientist at MIT, glyphosate is largely responsible for the escalating incidence of autoimmune and other neurological disorders that we are experiencing.
There are many non-GMO products on the market that contain wheat and seem healthy – but they could be laced with glyphosate. For instance, whole-wheat breads and non-GMO cereals that aren't organic (like Grape Nuts) may contain glyphosate residues.
4. Organic ingredients aren't processed with toxic hexane.
Most conventional oils (canola, soybean, corn) are extracted with the neurotoxin hexane, and some residue has been shown to remain in these oils.
Hexane is also used in the processing of many soy ingredients like soy protein and textured vegetable protein, and testing done by The Cornucopia Institute has found residues in some of these ingredients.
Almost all research focuses on the industrial use and inhalation of hexane: "No epidemiology or case report studies examining health effects in humans or chronic laboratory studies evaluating potential health effects in animals following oral exposure to n-hexane are available".
Why isn't anyone studying how "safe" it is to have this neurotoxin in our food? Industrial exposure has been linked to brain tumors and nerve damage. The FDA does not set a maximum residue level for hexane, and no one knows for sure how much residue is being consumed by the American public.
There's nothing prohibiting these ingredients in non-GMO products, but hexane-processed ingredients are banned from products with the USDA Organic seal.
5. Organic crops are prohibited from being fertilized with sewage sludge.
Conventional non-GMO crops can be treated with "biosolids", which is literally the treated waste that's flushed down the toilet, and waste from hospitals and industry.
This waste can be contaminated with such things as heavy metals, endocrine disruptors, pathogens, pharmaceuticals, pesticides, and dioxins – it's basically a toxic chemical soup!
It's been shown that some of these contaminants are absorbed into (or remain as residue on) the crops that we eat. These residues have proven deadly to cattle that have grazed on crops fertilized with biosolids, and it certainly isn't something we should be eating.
6. Organic meat isn't produced with growth-promoting drugs, like ractopamine.
Packaged non-GMO foods may contain meat that has been raised on growth-promoting steroids and drugs.
Residues of some of these drugs have been found in meat and it's been shown that eating products with traces of ractopamine can lead to an unacceptable level of risk of diseases of the cardiovascular system.
7. Organic animals aren't fattened up with growth-promoting antibiotics.
The overuse of growth-promoting antibiotics is creating superbugs that could threaten the entire human population.
Antibiotics have been used for years, not just to fight infection, but to fatten up farm animals. This use is polluting our environment, water and food supply.
Studies show that antibiotics have the same consequences for us, and can fatten us up too. This is because antibiotics kill off healthy bacteria in the gut – beneficial bugs called probiotics that influence how we absorb nutrients, burn off calories, and stay lean.
Scientists have found that lean people have more of the good, anti-obesity bacteria in their guts, compared to people who are overweight. Growth-promoting antibiotics are only being used to increase industry profits and the best way to stop these practices is to refuse to buy products made with them.
8. The non-GMO label claim is unregulated.
Essentially anyone can say that their product is non-GMO, because the FDA has not set any standards to regulate the use of this claim on a label. This is not to be confused with the Non-GMO Project label, as they have a process for verifying whether products are non-GMO, and I feel that their label can be trusted (just as Whole Foods will only label products as non-GMO if they carry the Non-GMO Project verification label or are certified organic).
However, some food manufacturers have been caught red-handed with unverified claims on their packages that say they are "non-GMO" when they really aren't. As no independent 3rd party testing is required to verify their claims, there is some corruption going on.
For instance, when Consumer Reports tested Xochitl tortilla chips with a non-GMO claim on the bag, they found GMO corn in them. Since most of these non-verified products have not been 3rd party tested and there are no government regulations, it's not a reliable label claim.
9. Organic foods prohibit many of the chemicals known as "obesogens" that trigger our bodies to store fat.
Antibiotics, growth hormones, pesticides, and synthetic preservatives are just a few of the chemicals that researchers have defined as obesogens. The theory that obesogens in our food and environment could be making us fat has been gathering steam ever since researcher Paula Baillie-Hamilton published an article in the Journal of Alternative and Complementary Medicine in 2002, presenting strong evidence that chemical exposure caused weight gain in experimental animals.
As reported in the New York Times piece, "Warnings From A Flabby Mouse", exposure to endocrine disrupting chemicals can cause weight gain. This is important because many of the synthetic pesticides that can be found on non-GMO conventional crops are endocrine disruptors. Also – the sewage sludge fertilizing some of these crops has been shown to contain endocrine disruptors.
Minimizing your exposure to obesogens by choosing an organic diet may be the boost you need to lose weight and keep it off.
Chemicals like synthetic preservatives, synthetic pesticides, growth hormones and antibiotics are not used in organic food.
These are the chemicals that can make you tired, wreak havoc on your skin, make you feel fat and miserable, even though you've been dieting and exercising like crazy. Even worse – they may put you at risk for scary, life-shortening diseases like cancer.
While it's best to choose organic unprocessed food whenever you have the opportunity, it's still very important to read ingredient lists on organic packaged products.
Some organic and non-GMO products contain unnecessary additives and non-organic additives that can be detrimental to your health and waistline.
If you know someone who needs to know this truth – please share this post with them!
It's so important that we keep spreading the word about what these labels really mean. The more we know, the better we all are!
Tell us what you think in the comments: Does this clear up your confusion about organic and non-GMO labels? What questions do you still have?


text:
Lockheed Corporation, «Ло́кхид»  — авиастроительная компания США, созданная в 1912 году и слившаяся с компанией Martin Marietta в 1995 году, в результате чего образовалась компания Lockheed Martin. Более двух третей доходов от продаж продукции и предоставляемых услуг составлял федеральный клиентский сектор обслуживания военных заказов (без учёта иностранных заказчиков американского вооружения и военной техники). В 1980-е годы стабильно входила в дюжину крупнейших подрядчиков военно-промышленного комплекса США по объёму заказов.

История
Alco Hydro-Aeroplane Company была основана в 1912 году братьями Алланом и Малкольмом Локхид (Allan & Malcolm Loughead). Эта компания была переименована в Loughead Aircraft Manufacturing Company и располагалась в Санта-Барбаре (Калифорния), в 1922 году прекратила существование.

В 1926 году Аллан Локхид сформировал Lockheed Aircraft Company (написание было изменено, чтобы соответствовать его фонетическому произношению) в Голливуде. В 1929 году компания стала дочерней структурой Detroit Aircraft Corporation. В этот период была разработана модель моноплана Lockheed Vega, на которой Уайли Пост в 1933 году совершил первый в истории кругосветный перелёт.

Великая депрессия разрушила авиарынок и Detroit Aircraft Corporation обанкротилась. Группа инвесторов (синдикат), возглавлявшаяся братьями Робертом и Куртландтом Гроссами и Уолтером Варни, купила компанию в 1932 году всего за 40 тыс. долл. (660 тыс. в ценах 2011 года). В 1934 году компания была преобразована в Lockheed Corporation, разместившуюся в Бербанке (Калифорния); Роберт Э. Гросс стал председателем, его брат Куртландт С. Гросс был соучредителем и стал руководителем после смерти Роберта в 1961 году.

С приближением Второй мировой войны корпорация включилась в милитаризацию экономики США. Модель 14 Lockheed Super Electra послужила базовой для создания бомбардировщика A-28 Hudson, который стоял на вооружении Великобритании и США, и во время Второй мировой войны использовался преимущественно в качестве противолодочного самолёта. Другой пассажирский самолёт, Lockheed 18 Lodestar, был использован для создания ударного самолёта PV Ventura. В 1943 году была создана секретная лаборатория Skunk Works, в которой был спроектирован первый в США серийный реактивный истребитель Lockheed F-80 Shooting Star.

В послевоенные годы корпорация осталась ведущим разработчиком военных самолётов в США, ею были спроектированы такие модели, как F-104 Starfighter, U-2, SR-71 Blackbird, F-117 Nighthawk. В 1955 году началось производство транспортного самолёта C-130 Hercules, ставшего самой успешной моделью грузового самолёта в мире, его модификации выпускаются до сих пор. В 1963 году совершил первый полёт первый в мире турбореактивный самолёт C-141 Starlifter, а через пять лет — самый тяжёлый американский самолёт C-5 Galaxy.

Хотя и с меньшим успехом, но корпорация развивала и гражданское авиастроение, уже в 1946 году начался выпуск модели Lockheed Constellation, в 1957 году — частного реактивного самолёта JetStar. В 1970 году совершил первый полёт авиалайнер L-1011 TriStar, на котором использовались двигатели Rolls-Royce RB211; проблемы с этим двигателем привели к банкротству Rolls-Royce и вызвали серьёзные финансовые проблемы у Lockheed, модель TriStar стала последней разработкой корпорации для гражданской авиации.

В 1953 году была создана Lockheed Missiles & Space Company, начавшая разработку и производство баллистических и космических ракет. Из ракет военного назначения Lockheed специализировалась на ракетах, предназначенных для запуска с подводных лодок: Polaris (1960 год), Poseidon (1971 год), Trident I (1979 год), Trident II (1990 год). Из участия в космических программах важным этапом было производство телескопа «Хаббл». Кроме этого, в конце 1950-х годов было создано подразделение авионики.

В начале 1990-х годов у General Dynamics был куплен комплекс предприятий в Форт-Уэрт по производству военных самолётов, в частности F-16. В 1995 году Martin Marietta объединилась с Lockheed Corporation, образовав Lockheed Martin.

См. также
 Boeing
 McDonnell Douglas
 :en:List of Lockheed aircraft — список летательных аппаратов производства Lockheed Corporation

Примечания

Литература

  ККИШ: А*0604040000—140/079(02)-85*206—85
 Boyne, Walter J. Beyond the Horizons: The Lockheed Story. New York: St. Martin's Press, 1998. .
 Bodie, Warren M. The Lockheed P-38 Lightning: The Definitive Story of Lockheed's P-38 Fighter. Hayesville, North Carolina: Widewing Publications, 2001, 1991. .
 Francillon, René J. Lockheed Aircraft since 1913. Annapolis, Maryland: Naval Institute Press, 1987. .
 Miller, Jay. Lockheed Martin's Skunk Works: The Official History, Updated Edition. Arlington, Texas: Aerofax, 1995. .
 Kakuei Tanaka. «Chapter 4 The Lockheed Scandal» A political biography of modern Japan. (The Kodama organization, a Yakuza gang, got mixed up in this scandal).

Ссылки

 Allan and Malcolm Loughead (Lockheed) Their Early Lives in the Santa Cruz Mountains
 Lockheed history on lockheedmartin.com
 Lockheed Aircraft Corporation Photographs from the Atlanta History Center

Lockheed Martin Corporation
Авиастроительные компании США
Исчезнувшие компании США
Появились в 1912 году в США

redpajama_set_name: RedPajamaWikipedia


text:
Linda Laino
Artist + Writer
Botanical Printing and Dyeing
On Structure and Beauty
Photo by Linda Laino
Every artist and writer has their own approach to the creative act, and what leads them to arrive at the essence of their particular expression, but regardless of the outcome, and whatever the materials, at its core, every creative form contains structure and beauty. These two attributes give us a foundation to help form meaning in art.
They're evident in the plastic and functional arts, but also dance, music and all forms of writing. Structure not only provides the foundation as the word suggests, but can contribute to the very beauty that captivates us: the visible vaulted ribs of a 15th century Gothic cathedral adds to its grandeur and genius of engineering. Or the elegance of a simple spider web in the forest. We marvel at nature's intelligent design while drawn in by the beauty created against a backdrop of rain, ice or sunlight.
I took the above photo while on the Caribbean island of Curacao. I captioned that this little shell lineup was "my idea of structure" that week. Even on vacation it seems, we naturally want to have a little structure. As humans, we are conditioned to rely on it.
Repetition, the foundation of structure has an elemental attraction. We repeat many actions on a daily basis and sometimes call them habits. Some of these, we know are good and necessary, like exercise or brushing our teeth. Science has taught us that with repetition, we create grooves or neuro pathways in our brains for that particular habit. Once established, these habits (healthy and unhealthy) become second-nature.
Repetition is also a fundamental part of songs, prayers, and mantras. There is a reason for this, and maybe why we often only recall the refrain of a song while forgetting the rest. We are cyclical as humans and our response to cycles is comfort, even though we may not be conscious of it. Reciting or singing a refrain is often soothing.
The structure in our lives helps to ground us in between flights of what sometimes feel like out-of-body-experiences with beauty. In the creative process, structure is often consistent, while beauty ripples and flows — sometimes unbidden — merging the perfect pair.
Photo: Linda Laino
Most of us aspire to spontaneity, as this descriptor often makes us sound more exciting. On the surface, structure sounds stiff and staid. Someone who is "structured" is someone who never learned to color outside the lines. Like list makers who need to know what's coming next in order to avoid the anxiety we often associate with chaos.
But structure has an elegance that helps make sense of the world. Artists encounter the world of chaos in the studio with a certain amount of anxiety. Making art inherently embodies this kind of anxiety because an artist rarely knows what is coming next. But this is also the very thing that keeps art-making exciting!
Just as in life, we are lured by curiosity (morbid or otherwise) into situations that feel tenuous or scary, artists dive passionately into the unknown over and over, unsure of what will result. Structure in the form of composition, pattern or verse keeps us with one foot on the ground and gives us something to rebel against.
When I was a young fiber student in art school, I fell in love with structure. For a number of years, my art form began with tapestry weaving. When I learned to "dress" the loom — threading a thousand cords through a narrow metal reed and heddles in myriad sequences — some kind of calm would enter my body. Others might have found the job tedious or boring, but to me, it was meditative.
Repetition suited me. I firmly believe that studying textiles allowed me to more astutely hone in on patterns and structures in the world, both natural and manmade, and to incorporate them visually into my work.
So then, what is beauty? A color-streaked sunset, a dewy rose, the ever-present moon? A question so vast and deep, poets, artists and visionaries have been answering since forever, by trying to capture it. Beauty has always been both fluid and personal, not to mention mercurial, and therefore notoriously hard to capture. One person's beast is another's beauty as we know. And what of nature's terrible beauties? A string of tornados racing across the plains of Kansas will kill and devastate many, but the awe that we experience watching this display of power can take our breath away. Surely, something that takes our breath counts as beautiful.
Photo: snopes.com
Sometimes the beauty of something is not apparent right away. Certain aspects of it need to sink in and be known more intimately. Like a long friendship, paintings and poems need time to enter our minds and hearts in order to grab our devotion. We need to get to know them.
Repetition aids in this as well. A poem should be read aloud at least a few times before it may begin to have an affect on us. We return to view the same paintings over and over in an attempt at a fuller understanding. In this way, we develop an intimate relationship with art's beauty and learn to recognize it when we see it.
There will always be certain forms of beauty that are indisputable, usually having to do with grand nature or architecture. No one has stood before the Grand Canyon or inside Notre Dame and not thought beautiful as part of their jaw-dropping response.
Grand Canyon Photo by Sojy John on Unsplash
The first time I went to Florence, I gave myself a wrenched neck by constantly looking up at the myriad painted and gilded ceilings in all of the churches and museums there. Beauty in these forms universally captures us because we are stunned by the vision. But just as grand displays of nature, or buildings conceived as art can move us, we are as well, fascinated with the various colorful patterns of even the tiniest insect.
It's not objective beauty that necessarily moves us but it is our perception of that beauty that enthralls, because it connects our emotional life to something we just discovered with one of our senses. The most moving art includes the viewer as co-creator, with something to contribute to the experience, and in that moment, we share in the artist's profound emotion. Rilke thought this kind of exchange was quite meaningful declaring, "The rich language of these intimate confessions is what we call beauty."
Photo of Notre Dame, Paris, by Design Pics
In terms of visual art, "beauty" is not necessarily the same as powerful. But striving to create a compelling, complex, or ambiguous image, can lead us to beauty. A compelling image extends beyond our viewing or reading time, by crawling through our senses and emotions, continually deepening the experience. The creative process itself is similar, and ultimately how artists are able to convey that experience to an audience.
When I was 19, slinging drinks in a university town, a regular bar customer once gave me a piece of writing that was entitled The Certainties. It was hand written and long ago lost to time, but I kept it for many years and took it out to read on occasion.
Without remembering the specifics, it was essentially a poetic teaching on life. The basis of thought being about cycles. How nature is rooted and built on them, and so we as humans — products of nature — are as well. Knowing the sun will always rise, and spring will always come gives us room to invite the chaos, while keeping some sort of equilibrium. As we come to accept this dance, it allows us to come to our shared humanity.
We are all of us the same skeletons beneath our no-two-alike beautiful skins. We are as wed to structure and beauty as we can possibly be. You don't have to be an artist to have that experience, but these are the components that artists employ every time they paint a picture, compose a piece of music, or pen a poem. And it is the very thing that nature employs in order to perform everyday miracles. You could say, structure and beauty are what make art — and the world — go 'round.
studio practice
nature specimens
I Still Like It Loud (A love letter to music)
I Peel the Garlic
On Avoidance (In painting and writing)
On Painting and Smoking
How to Trip and Fall Gracefully: Cultivating Patience South of Border
Residencies Rock: Part Two
The Polite Pass: An Anatomy Of A Word
Residencies Rock: Part One
Austin Titus: The Delicate Edge
Connecting With The Landscape of the Imagination: The Art of Suzyn Hutton Kelley
On Color
Remember Sundays?
Evelyne Pouget: Weaving Together the Formal and the Sacred
Kabriele Rosas Explores The Dark Arts
art making
art transformation
Auvillar
coping mechanisms
culture of kindness
fingertips
flght
function of color
grief'
guitar players
honoring death
kind gesture
livingabroad
lost loves
materials for artmaking
nature rocks
© 2022 by Linda Laino Words + Pictures.

redpajama_set_name: RedPajamaCommonCrawl


Refinancing risk in Asia-Pacific will remain low over the next five years, with most of the maturing debt in the investment-grade category, says S&P Global Fixed Income Research.
It noted that about US$1.2 trillion (S$1.7 trillion) of Asia-Pacific financial and non-financial corporate debt rated by S&P Global Ratings is expected to mature from the second half of this year through to 2023.
"About 90 per cent of the total maturing debt in the region is in the investment-grade category, which tends to have longer maturities and lower financing costs," said S&P Global Fixed Income Research head Diane Vazza.
But other key risks remain, including higher borrowing costs from rate hikes in the United States, the refinancing of dollar-denominated debt (due to an appreciating dollar), capital market volatility and declines in investor sentiment.
Speculation about a turn in the US credit cycle may concern maturing debt at the lowest rating levels, usually the most susceptible to refinancing risk if firms face adverse market conditions.
However, only US$17 billion of Asia-Pacific debt rated B-or lower will mature in 2018 to 2023, and the largest share of this is from Chinese issuers.
The maturing debt in the Asia-Pacific forms about 11 per cent of the total maturing globally.
About three-fifths of the debt belongs to corporate entities in Japan, Australia and New Zealand, with Australia accounting for over one-third of the total.


text:
India's 5G Smartphone Shipments To Exceed 4G Shipments In 2023
5G data speed in India is expected to be about 10 times faster than that of 4G. (File)
Bengaluru:
India's 5G smartphone shipments will exceed that of 4G shipments by the end of next year, driven by the mass adoption of the high-speed network and the rise in sale of handsets in the lower-price bands, market research firm Counterpoint said today.
Although India's overall smartphone shipments are estimated to see a yearly decline this year due to component supply issues and macroeconomic factors, 5G will continue to push smartphone demand in 2023 as well, Counterpoint added.
5G data speed in India is expected to be about 10 times faster than that of 4G, with the network seen as vital for emerging technologies like self-driving cars and artificial intelligence.
5G handset share in the lower-price band (less than 20,000 rupees or $241.55) is expected to surge to 30% in 2023 from 4% last year, Counterpoint said.
India's telecom leader Reliance is working with Alphabet Inc's Google to launch a budget 5G smartphone after it emerged as the biggest spender in India's $19 billion 5G spectrum auction in August.
Cumulative 5G smartphone shipments will cross the 100-million mark in the second quarter of 2023 and surpass 4G smartphone shipments by the end of next year, according to Counterpoint.
The analysis firm expects limitations like component supply shortages, inflation, geopolitical conflicts and limited availability of 5G networks to ease by the end of 2023, leading to the mass adoption of 5G.
Meanwhile, the Indian government is looking to push Apple, Samsung and other mobile phone manufacturers to prioritise rolling out software upgrades to support 5G in the country as many models are not ready for the recently launched high-speed service, Reuters reported.
Sensex Recoups To Rally Over 650 Points, Stalling A 4-Day Losing Streak
Tags: 5g, Business, Shipments, Smartphone
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text:
Q: loop a feature file on the given data Background:

*

*There are more than 500 users. Their user name and password are stored in a CSV file.

*Each user must pass this .feature file which consists of 18 scenarios.

Problem:
I know we can use data tables, scenario outline, but data mentioned here will be limited to associated scenarios only not for entire feature file. I want once .feature done executing first row of data it should go to next row from CSV file, and continue doing it until the end of CSV file.
I tried replacing Data table with MS Excel sheet, used (POI apache files to read spreadsheet), but again same thing happened it ran for that particular scenario only.
E.g. This a .feature file
@regression @userValidation
Feature: User permission validation

  Scenario Outline: Verify that user is able to login
    Given I am on login page
    When I enter "username" and "password"
    Then I see new user successfully loggedin
 Examples:
      | username |password|  // picked from excel sheet
      | uname    |pwd     |  // picked from excel sheet

  Scenario: Verify that user can change the password
    Given I am on user profile page
    When I enter change password twice
    Then I get password successfully changed pop-up

Now, scenario one keep on running 500 times (number of rows in csv file) once all data is finished, it starts second scenario. What I want is it both scenario
should run for row 1, then both scenario should for row 2 and so on for 500 times.
How can I do it? Is there a Java or Junit way to do it, if not possible in Cucumber?
I am using Java, Selenium WebDriver, JUnit, Cucumber, Maven on Windows

A: One of the way is adding examples in each scenario in the feature file, you are already reading data from external source so it will not duplicate data at scenario level. Still you need to add examples to each scenario. For example:
@regression @userValidation
Feature: User permission validation

Scenario Outline: Verify that user is able to login
    .....
Examples:
      | username |password|  // picked from excel sheet
      | uname    |pwd     |  // picked from excel sheet

Scenario Outline: Verify that user can change the password
  ...
Examples:
      | username |password|  // picked from excel sheet
      | uname    |pwd     |  // picked from excel sheet

In this case you need to be cautious on execution order of each scenario. If you use gherkin with qaf, it may look like below:
@regression @userValidation
Feature: User permission validation

 Scenario: Verify that user is able to login
    .....
 Examples: {'datafile':'resources/usersdata.csv'}

 Scenario: Verify that user can change the password
  ...
 Examples: {'datafile':'resources/usersdata.csv'}

More over, with latest BDD2 syntax, you can have your feature file as below:
@regression @userValidation
@datafile:resources/usersdata.csv
Feature: User permission validation

 Scenario: Verify that user is able to login
    .....

 Scenario: Verify that user can change the password
  ...

Regarding execution order, qaf makes sure to run scenario in order they defined in feature file. Still you can specify priority in meta-data when using BDD2 syntax, for instance, @priority:1 on first scenario, @priority:2 on second and so forth.
Other alternate for above case is change first scenario as per-condition and consider it as background, for that refer how to use background with examples.

redpajama_set_name: RedPajamaStackExchange


3 eggs, 1 teaspoonful of vanilla, 3/4 a cup of milk. Three level teaspoonfuls of baking powder, about one and three−quarter cups of sifted flour, or flour enough to make mixture stiff enough to drop from the spoon. Mix in the order given. Reserve one−third of this mixture and add to it four level tablespoonfuls of Baker's Cocoa and to the other one cup of shredded cocoanut. Bake thirty−five or forty minutes according to size and shape of pan. CHOCOLATE MARBLE CAKE This is the same as the Cocoa Marble Cake. Add to one−third of the mixture one and one−half squares of Baker's Chocolate in place of the cocoa, and one cup of chopped walnuts to the other part in place of the shredded cocoanut. CHOCOLATE JELLY 1 pint of boiling water, 1/3 a package of gelatine, 2 pinches of salt, 2 level tablespoonfuls of sugar, 1−1/2 squares of Baker's Chocolate, 1 teaspoonful of vanilla. Put the water, salt and chocolate in a saucepan. Cook, stirring until the chocolate melts, then let it boil for three or five minutes. Soften the gelatine in a little cold water and pour the boiling mixture over it. Stir until dissolved, then add sugar and vanilla. Pour into a mould and set aside to harden, serve with cream and powdered sugar or sweetened whipped cream.
4 level tablespoonfuls of butter, 2 eggs, 1 cup of sugar, 3/4 a cup of milk. Two level teaspoonfuls of baking powder, one and three−quarter cups of sifted flour or enough to make mixture stiff enough to drop from the spoon. Bake in buttered gem pans in moderately hot oven twenty−three or twenty−five minutes. If the cake springs back after pressing a finger on the top, it shows that it is baked enough. To make a cocoa cottage pudding add to the above rule six level tablespoonfuls of cocoa. Serve with a vanilla sauce. VANILLA SAUCE 2 level tablespoonfuls of butter, 1 cup of boiling water, 2 level tablespoonfuls of flour, 4 level tablespoonfuls of sugar, Pinch of salt, 1 teaspoonful of vanilla. Melt butter in saucepan, add flour and salt and mix until smooth; add slowly the boiling water, stirring and beating well. Add sugar and milk. COCOANUT SOUFFLÉ 1 cup of milk, 1 pinch of salt, 3 level tablespoonfuls of flour, softened in a little cold milk. 2 level tablespoonfuls of butter, 4 level tablespoonfuls of sugar, Yolks of 4 eggs, 1 teaspoonful of vanilla, 1 cup of shredded cocoanut, Whites of 4 eggs.
add dry flour and salt and mix until smooth.] . Melt butter in saucepan. sugar and yolks of eggs. Bake in buttered pan. 1 square of Baker's Chocolate. Pinch of salt. Stir in the required amount of milk. 2 level tablespoonfuls of butter or lard. Sift all the dry ingredients together. Pour hot mixture over. 4 level tablespoonfuls of sugar. Serve hot with Chocolate Sauce. rub in the butter with the tips of the fingers. Mix together. beating well. 4 level tablespoonfuls of Baker's Cocoa. 2/3 a cup of milk or enough to make a firm but not a stiff dough. Add vanilla. place close together in pan and bake in very hot oven ten or fifteen minutes. 1/2 a teaspoonful of salt. COCOA FUDGE 38 [Illustration: COCOA FUDGE. 2 level tablespoonfuls of sugar. stirring well and set aside to cool. Add the square of chocolate and sugar and stir until melted. just before serving. Lastly fold in the stiffly beaten whites of the eggs. butter.37 Heat milk. add salt and flour and cook ten minutes after it has thickened. 1 teaspoonful of vanilla. then add slowly the hot water. 3 level teaspoonfuls of baking powder. 1 level tablespoonful of flour. Add vanilla and cocoanut. Turn out on slightly floured board. roll or pat out the desired thickness. in moderate oven until firm. CHOCOLATE SAUCE 2 level tablespoonfuls of butter. COCOA BISCUIT 2 cups or 1 pint of sifted flour. 1 cup of boiling water.
1/8 a teaspoonful of salt. 1 pint of boiling water. 6 tablespoonfuls of Baker's Cocoa. because it cannot be poured into the pan. cut in squares. When ready to serve turn in chocolate−pitcher and beat with Dover egg−beater until light and foamy. sugar and salt in the agate chocolate−pot or saucepan. Robinson's Recipes PLAIN CHOCOLATE 1 ounce or square of Baker's Premium Chocolate.E. Place the chocolate. 1 pint of milk. stirring once or twice. and will not have a gloss on top. COCOA DOUGHNUTS 39 One egg. as this prevents the scum from forming.1/2 a cup of milk. Pour into a buttered pan. one−quarter . as the chocolate is not grated. one−half a cup of sugar. when firm. Great care must be taken not to beat too much. 3 tablespoonfuls of sugar. Mix all ingredients together but vanilla. 3 level tablespoonfuls of butter. one−half a cup of milk. 2−1/2 cups of powdered sugar. then cook slowly. Miss M. until it begins to boil. and keep it closely covered. add the vanilla and beat until it seems like very cold molasses in winter. cook. being careful not to boil the milk. 1 teaspoonful of vanilla. When cooked enough. stirring constantly. Add the milk and allow it time to heat. add the boiling water and boil three minutes. Pinch of salt. or until it makes a firm ball when dropped in cold water. stirring occasionally. eight or ten minutes.
2 cups of flour. one−quarter cup of Baker's Breakfast Cocoa. Fold in the stiffly beaten whites of the eggs. 2 teaspoonfuls of baking powder. beat again thoroughly. 1 teaspoonful of cinnamon. 1/2 a cup of milk. 1−1/2 cups of sugar. Cream the butter. 1 egg. with which the baking powder. 1 teaspoonful of vanilla. Beat yolks of eggs light. 2 teaspoonfuls of baking powder. vanilla and sugar. To one−third of the mixture add the cocoa. cut and fry.teaspoonful of salt. then add the flour. beat thoroughly. COCOA SPONGE CAKE 3 eggs. COCOA MARBLE CAKE 1/3 a cup of butter. vanilla and egg. deep pans. sifting the baking powder and cocoa with the flour. add sugar. Bake in a rather quick oven for twenty−five or thirty minutes. add water. 1/2 a cup of cold water. and drop the white and brown mixture in spoonfuls into small. Mix in the order given. and bake about forty . 1 cup of sugar. cocoa and cinnamon have been sifted. 1/4 a cup of Baker's Cocoa. two teaspoonfuls of baking powder. Roll to one−third an inch in thickness. alternately. 1−3/4 cups of flour. 3 tablespoonfuls of Baker's Cocoa. two cups of flour. then add flour (in which is mixed the baking powder) and milk. 1 teaspoonful of vanilla. one−quarter teaspoonful of cinnamon extract (Burnett's). until all 40 added.
1−1/2 cups of sugar. 1 cup of scalded milk. let raise forty minutes.minutes in moderate oven. Mix in order given. RORER'S CHOCOLATE CAKE 2 ounces of chocolate. brush the top with white of one egg beaten with one−half cup confectioners' sugar. roll and fold again. and fold again. 1/3 a cup of sugar. Place in a bowl which is set in pan of warm water. 1 teaspoonful of vanilla. place in pan. using another one−half cup currants. 1/4 a teaspoonful of extract cinnamon. 1 egg. turn onto moulding board. fold. Then they are ready to serve. 1/2 a cup of Baker's Breakfast Cocoa. sprinkle on one−half cup of currants. roll into a square about an inch in thickness. Let stand five minutes. Shape. 4 eggs. then each end to centre. 1/4 a teaspoonful of salt. let raise until doubled in size. As you take from oven. having dough as soft as can be handled. fold the sides to meet the centre. Roll as at first. . MRS. 1−3/4 cups of flour. 2 compressed yeast cakes softened in 1/2 a cup of warm water. 1/2 a cup of milk. 1 heaping teaspoonful of baking powder. Bake fifteen to twenty minutes. COCOA BUNS 2 tablespoonfuls of butter. 3−1/2 to 4 cups of flour. 1/2 a cup of butter.
stirring all the time. 3 teaspoonfuls of baking powder. 2 cups of bread flour. Lincoln's Boston Cook Book. Beat the butter to a cream. one−quarter of a pound of chocolate cut fine. add the yolks. 1−1/2 cups of powdered sugar.41 Dissolve the chocolate in five tablespoonfuls of boiling water. Give the whole a vigorous beating. Rorer's Cook Book. melted. and vanilla. and one heaping tablespoonful of butter. add two−thirds milk. and as it cools cut in small squares. Cream the butter. when well mixed. Now beat the whites of the eggs to a stiff froth. To melted chocolate add one−third a cup of powdered sugar. then the melted chocolate and flour. 2/3 a cup of almonds blanched and shredded. MRS. MISS FARMER'S CHOCOLATE NOUGAT CAKE 1/4 a cup of butter. add the vanilla and baking powder. then the milk. When it hardens in cold water. 1/2 teaspoonful of vanilla. 1 egg. LINCOLN'S CHOCOLATE CARAMELS One cup of molasses. pour it into shallow pans. 2 squares of chocolate. 1 cup of milk. and stir them carefully into the mixture. place on range. and cook . Boil all together. half a cup of milk. Mix quickly and lightly. turn into well−greased cake pan and bake in a moderate oven forty−five minutes. flour mixed and sifted with baking powder. and egg unbeaten. add gradually one and one−half cups of sugar. half a cup of sugar. 1/2 a cup of powdered sugar. beat again.−−From Mrs.−−From Mrs. add gradually remaining milk.
Steam about half an hour (according to size) and serve in the cups or turned out on warm plate. Bake fifteen to twenty minutes in round layer−cake pans._ MRS. Put between layers and on top of cake White Mountain Cream sprinkled with almonds. Whip one pint of cream to a froth and put it in a bowl. ARMSTRONG'S CHOCOLATE CHARLOTTE Soak a quarter of a package of gelatine in one−fourth of a cupful of cold water. ARMSTRONG'S CHOCOLATE PUDDING Soften three cups of stale bread in an equal quantity of milk. Add to this a gill of hot milk and the soaked gelatine. Helen Armstrong. three beaten eggs and half a teaspoonful of vanilla. a little salt.'s Chocolate over hot water and mix with half a cup of sugar. and stir over the hot fire until smooth and glossy.'s Chocolate in a small pan with two tablespoonfuls of sugar and one of boiling water. and at serving time turn out on a flat dish. and when the cream is so thick that it will just pour. turn it gently into the mould. Sprinkle a generous half cupful of powdered sugar over the cream. Put an ounce of Walter Baker & Co.−−_From Boston Cooking 42 School Cook Book−−Fannie Merritt Farmer. Cool slightly and add to cake mixture. Melt two squares of Walter Baker & Co.until smooth.−−Mrs. Now add the chocolate and gelatine mixture and stir gently until it begins to thicken. and stir until the gelatine is dissolved. which should be placed in a pan of ice water. CHOCOLATE JELLY WITH CRYSTALLIZED GREEN GAGES . Line a quart charlotte mould with lady fingers. Mix this thoroughly with the bread and place in well−buttered custard−cups._ MRS. Place the charlotte in a cold place for an hour or more.−−_Mrs. Helen Armstrong.
add one tablespoonful of arrowroot dissolved in a little cold water. one−third of a teaspoonful of soda dissolved in one−half of a teaspoonful of boiling water. and when cold serve with whipped cream. two ounces of chocolate grated and melted over hot water. one cupful of sour milk. Then whisk well. and sufficient sifted flour to make a soft dough. one teaspoonful of vanilla. simmer ten minutes. pour into a pretty mould. When almost cold.−−Mrs.Dissolve in a quart of water three tablespoonfuls of grated chocolate. gradually add the beaten yolks of three eggs and one and one−half cupfuls more of sugar. stir for a moment. Braid loosely. add a dessertspoonful of vanilla and a tablespoonful of brandy. the whites of the eggs whipped to a stiff froth. divide each into three strips. Bedford. pinch the ends together and cook until golden−brown in smoking−hot fat. Add two tablespoonfuls of cocoa which has been dissolved in a little hot water and a tiny pinch of salt . MRS. leaving the dough united at one end. add half a pound of crystallized green gages cut into small pieces. then boil until clear. Roll out. BEDFORD'S CHOCOLATE CRULLERS Cream two tablespoonfuls of butter and one−half of a cupful of sugar. 43 MRS. let come to a boil. cut into oblongs. BEDFORD'S HOT COCOA SAUCE FOR ICE−CREAM Boil together one and one−half cupfuls of water and one cupful of sugar for two minutes. Cornelia C. add a cup of sugar and a box of gelatine (that has been softened in a cup of water) and strain through a jelly bag or two thicknesses of cheese−cloth.
−−Mrs. Remove from the fire. half a cup of granulated sugar and half a 44 teaspoonful of salt. stirring constantly. then brush the under side with cold water. Cornelia C.−−By Mrs. Take from the fire and add one teaspoonful of vanilla. Ewing. BEDFORD'S CHOCOLATE MACAROONS Grate one−quarter of a pound of chocolate and mix one−quarter of a pound of sifted powdered sugar and one−quarter of a pound of blanched and ground almonds. Add a pinch of cinnamon and mix to a soft paste with eggs beaten until thick.'s Breakfast Cocoa. and the paper can be readily stripped off. Add gradually one quart of boiling water and let the mixture boil five minutes. add the flour. Emma P. half a cup of granulated sugar and half a teaspoonful of salt. Cornelia C. sufficient to serve twelve persons.and boil three minutes longer. Bedford. and . stir until dissolved. Drop in half−teaspoonfuls on slightly buttered paper and bake in a moderate oven.−−Mrs. EWING'S CREAMY COCOA Stir together in a saucepan half a cup of Walter Baker & Co. add a quart of boiling milk. finely shaved. and serve. five minutes. Then stir in a quart of boiling milk. Bedford. Add one quart of boiling water. sugar and salt.'s Premium No. 1 Chocolate. MRS. If desired a spoonful of whipped cream may be put in each cup before filling with the cocoa." MRS. The proportions given will make delicious. and boil gently. author of "The Art of Cookery. creamy cocoa. The flour should be sifted before it is measured. MRS. Put into a saucepan half a cup of Walter Baker & Co. stirring it constantly. half a cup of flour. Do not take from the paper until cold. EWING'S CREAMY CHOCOLATE Mix together half a cup of sifted flour.
flavor with vanilla extract. HILL'S CHOCOLATE PUFFS Stir a cupful of flour into a cupful of water and half a cupful of butter. Put butter into granite saucepan. Shape with forcing bag and rose tube. remove from fire. Cool. cook with two cupfuls of boiling water until smooth. Pour . cut off the tops and put into each cake a tablespoonful of strawberry preserves. and.−−_Janet McKenzie Hill−−Ladies' Home Journal. three large eggs. add vanilla. when melted add sugar and milk. and stir constantly until chocolate is melted. remove from fire. 2/3 a cup of milk.−−Janet McKenzie Hill−−Ladies' Home Journal. 1 teaspoonful of vanilla."_ MRS. Ewing. author of "The Art of Cookery. 2 squares of chocolate. one at a time. Garnish with whipped cream. cook for ten minutes. HILL'S COCOA FRAPPÉ Mix half a pound of cocoa and three cupfuls of sugar. 45 MISS FARMER'S CHOCOLATE CREAM CANDY 2 cups of sugar. boiling together. Boil thirteen minutes. and beat until creamy and mixture begins to sugar slightly around edge of saucepan. Emma P.−−_Mrs. beat in an ounce of melted chocolate. 1 tablespoonful of butter. Bake.serve with or without whipped cream._ MRS. Serve in cups. and freeze. Beat in the beaten whites of two eggs mixed with a cupful of sugar and a pint of whipped cream. Cover with whipped cream sweetened and flavored. then add chocolate. add to three quarts and a half of milk scalded with cinnamon bark. Heat to boiling point.
Use the yolks for chocolate whips._ MRS. by standing over hot water. sprinkling the board and paste with granulated sugar instead of flour. they are very excellent and but little labor. 1/2 a cup of sugar. The success of these cakes depends upon the oven.at once into a buttered pan. they will feel firm to the touch. which should not be as cool as for meringue. Omit vanilla."_ COCOA CHARLOTTE (Without Cream) 46 1 pint of water.−−_From "Good Housekeeping. and place on pans oiled just enough to prevent sticking. three ounces of unsweetened chocolate. Break off in small pieces and roll out about one−fourth of an inch thick. Whites of 2 eggs. If properly made. Cut with a tiny heart−shaped cake cutter (any other small cake cutter will do). work to a stiff yet pliable paste with the unbeaten whites of three eggs (or less).−−_Boston Cooking School Cook Book−−Fannie Merritt Farmer. . SALZBACHER'S CHOCOLATE HEARTS Melt. and add. add a pound of sifted powdered sugar and mix thoroughly. If the paste seems too soft. When done. add more sugar. Bake in a very moderate oven. They should be very light. a solid crust having formed over the top. cool slightly and mark in squares. nor quite so hot as for sponge cake. while cooking. and will loosen easily from the pan after being allowed to stand a moment to cool. adding vanilla to flavor. one−fourth of a teaspoonful of cinnamon. 1/2 a teaspoonful of vanilla.
Dissolve the cornstarch in a quarter of a cup of cold water. one−half cup of molasses. add one−half cup of Baker's Chocolate and boil seven minutes longer. on which lay pieces of the mixture rolled to fit the wafer. one−half a pound of almonds pounded very fine. two tablespoonfuls of raisins. and when cold turn out on the moulding board and cut into small dominoes or diamonds. Press one−half a blanched almond on each macaroon and bake in a moderate oven. add the cinnamon and vanilla. three−fourths a pound of sifted sugar. Have ready wafer paper cut round. Serve with plain cream. one−half cup of butter. Then add two tablespoonfuls of figs. Remove from the fire. Split each one and 47 spread jelly or frosting between the layers.2 level tablespoonfuls of cornstarch. light sponge cake in a shallow biscuit tin or dripping pan. and put away in a cold place to harden. add it to the pint of boiling water. and pour slowly over the stiffly beaten whites of eggs. mix all together and boil seven minutes. which have been thoroughly mixed together. They should be about an inch in depth. add the sugar and the cocoa. one−half a cup of English walnuts and one teaspoonful of vanilla. CHOCOLATE FUDGE WITH FRUIT Two cups of sugar. 1/2 a teaspoonful of cinnamon. CHOCOLATE MACAROONS Stir to a paste whites of seven eggs.−−Mabel Richards Dulon. stir until it thickens. 3 tablespoonfuls of cocoa. one−half cup of milk. PETITS FOUR Bake a simple. then ice tops and sides with . and two ounces of grated Baker's Chocolate. Pour at once into a pudding mould.
stir until dissolved. cinnamon and nutmeg. Bake in layers. Ice the cakes on top and sides with white icing. when cool flavor with vanilla. yellow with orange. (Uncooked Fondant) 48 . bits of citron cut in fancy shapes. one cup of chopped walnuts. Candied violets. then stir into it one cup of sugar and the yolk of one egg stirred together.−−American Housekeeper. candied cherries and angelica may all be utilized in making pretty designs in decoration. Etc. one tablespoonful each of cloves. one−half a cup of Baker's Chocolate. Put on the stove one cup of milk. Home Made Candies Recipes Specially Prepared by Mrs. two cups of flour. half a cup of sweet milk. Bake in layers and use marshmallow filling. SPANISH CHOCOLATE CAKE One cup of sugar.different tinted icings. then when hard put on a second layer of chocolate. Ice on top and between the layers. one−half a cup of sweet milk. four eggs well beaten. three cups of flour. CHOCOLATE MINTS. white with almond. one−half a cup of butter. using _Walter Baker & Co. grated. pale green flavored with pistachio. one cup of butter. dipping the brush in the melted chocolate to make the spots.'s Unsweetened Chocolate_ and made as for layer cake. Janet McKenzie Hill PEPPERMINTS. one cup of hot mashed potatoes. While this is cooling beat up the first part of the cake and add the chocolate custard. five teaspoonfuls of melted chocolate. two teaspoonfuls of baking powder. Little domino cakes are also pretty. POTATO CAKE Two cups of white sugar. two eggs. pale pink with rose. one teaspoonful of soda dissolved in hot water.
knead and cut these as the others. CHOCOLATE MINTS. then add more if necessary.] White of 1 egg. To the last part add one or two squares of Baker's Chocolate. as the chocolate will make the mixture thick and crumbly. add but a little. flavor with rose extract and cut out in the same manner as the first. Roll the candy into a sheet one−fourth an inch thick. then cut out into small rounds or other shape with any utensil that is convenient. add the cold water and gradually work in sugar enough to make a firm paste. ETC. . Sifted confectioner's sugar. Color the second part a very delicate pink. 1 or 2 squares of Baker's Chocolate. To one part add the peppermint and a very little of the green color paste. 2 tablespoonfuls of cold water. melted over hot water. Take the paste from the jar with a wooden tooth pick. and flavor with peppermint.[Illustration: PEPPERMINTS. Divide the sugar paste into three parts. Pink color paste. CHOCOLATE CARAMEL WALNUTS (Uncooked Fondant) [Illustration: CHOCOLATE CARAMEL WALNUTS. 1/2 teaspoonful of essence of peppermint or a few drops of oil of peppermint.] White of 1 egg. Add also a little water. Beat the egg on a plate. Work and knead the mixture until the paste is evenly distributed throughout. Begin by adding a tablespoonful of water. Green color paste.
stir occasionally while melting.. glossy coating free from spots. water. it is well. 1 teaspoonful of vanilla extract. add the syrup. then break off small pieces of uniform size and roll them into balls. the unused chocolate may be cut from the dish and set aside for use at a future time. set the half of an English walnut upon each. The inner dish of the boiler should be of such size that the melted chocolate will come nearly to the top of it." but as depth of chocolate and an even temperature during the whole time one is at work are essential. pressing the nut into the candy and thus flattening it still more. &c. it will give a rich. 49 2 or more squares of Baker's Chocolate. After a few centers have been dipped set them in a cool place to harden. The necessary utensils are a wire fork and a very small double boiler. to melt a larger quantity of chocolate. 1 tablespoonful of water. Sifted confectioner's sugar. Work with a silver plated knife and knead until thoroughly mixed. and the candies will not have a spreading base. the chocolate. Break the chocolate in small pieces and surround with warm water. WITH BAKER'S "DOT" CHOCOLATE Half a pound of "Dot" Chocolate will coat quite a number of candy or other "centers. sugar as needed. The caramel gives the chocolate a particularly nice flavor. when convenient. also more water if necessary. If the chocolate be at the proper temperature when the centers are dipped in it. English walnuts. When cold. . Beat the white of egg slightly. melted over hot water. in the hollow of the hand. flatten the balls a little. and the vanilla.3 tablespoonfuls of maple or caramel syrup. HOW TO COAT CANDIES.
Halves of almond. it is ready to use. Sifted confectioner's sugar. Use three tablespoonfuls of syrup and one tablespoonful of water with one egg white instead of the two tablespoonfuls of water indicated in the recipe). Candied cherries. APRICOT and NUT CHOCOLATES [Illustration: GINGER. Drop whatever is to be coated into the chocolate. 2 tablespoonfuls of cold water. Almond or rose extract. white. especially if nuts are to be used. CHERRY. Candied apricots.] 50 Prepare green. CHERRY. lift out. Halves of pecan nuts. CHOCOLATE DIPPED PEPPERMINTS (Uncooked Fondant) [Illustration: CHOCOLATE DIPPED PEPPERMINTS. GINGER. Do not let a drop of water get into the chocolate.When the melted chocolate has cooled to about 80° F. (Caramel syrup is a great addition to this fondant. Use the first four ingredients in making uncooked fondant. Coat with Baker's "Dot" Chocolate. pink and chocolate colored mints by the first recipe. with the fork push it below the chocolate. draw across the edge of the dish and drop onto a piece of table oil cloth or onto waxed paper. .] White of 1 egg. After they have dried off a little run a spatula under each and turn to dry the other side. Preserved ginger. 1/2 a pound of Baker's "Dot" Chocolate. APRICOT AND NUT CHOCOLATES.
For other candies. one by one. and one above and between the others. Dip these. roll a piece of the fondant into a ball. to remove dust.] . side by side. CHOCOLATE PEANUT CLUSTERS [Illustration: CHOCOLATE PEANUT CLUSTERS. push the nuts under with the fork. into the center of it. in Baker's "Dot" Chocolate and set on an oil cloth. then break off little bits and wrap around small pieces of the fruit. Melt "Dot" Chocolate and when cooled properly drop the nuts. one at a time. These are easily prepared and are particularly good. In removing the fork make a design on the top of each nut. CHOCOLATE COATED ALMONDS [Illustration: CHOCOLATE COATED ALMONDS. into the center of a dish of "Dot" Chocolate made ready for use. but a silver oyster fork answers nicely) to make groups of three nuts. flatten it with the fingers and use to cover a whole pecan or English walnut meat. then roll in the hollow of the hand into balls or oblongs. PLAIN AND CHOCOLATE DIPPED PARISIAN SWEETS [Illustration: CHOCOLATE DIPPED PARISIAN SWEETS. lift out onto oil cloth with a dipping fork (a wire fork comes for the purpose.−−two below. Use them without blanching. one by one. Drop the peanuts.Work the fondant for some time. Brush.] Select nuts that are plump at the ends. They will harden very quickly.] 51 Shell a quart of freshly−roasted peanuts and remove the skins. then drop onto waxed paper or oil cloth. Set each shape on a plate as it is finished.
STUFFED DATES. . CHOCOLATE DIPPED. 5 figs. and sprinkle a little fine−chopped pistachio nut meats on the top of the dipped pieces. add the salt. pecans or walnuts. then drain as dry as possible.1/2 a cup of Sultana raisins. 1 cup of dates. 2 ounces citron. melted. the stem ends from the figs. let boil up once. 1−1/2 ounces of Baker's Chocolate. add the chocolate. Add more sugar if it is needed and roll the mixture into a sheet one−fourth an inch thick. in "Dot" Chocolate. and the sugar and work the whole to a smooth paste. 1/3 a cup of confectioner's sugar. Cut the strips into diamond−shaped pieces (or squares). one variety or a mixture). (almonds. Fill the open space in the dates with a strip of preserved ginger or pineapple. filberts. remove stones from the dates. roll these in confectioner's sugar or dip them in chocolate fondant or in Baker's "Dot" Chocolate. 1/4 a teaspoonful of salt. CHOCOLATE DIPPED [Illustration: STUFFED DATES. and work it evenly through the mass. press the dates into a compact form to keep in the filling. Cut into strips an inch wide. one by one. 52 Pour boiling water over the figs and dates. When rolling the mixture use confectioner's sugar on board and rolling pin. chop the fruit and nut meats (almonds should be blanched) in a food chopper.] Cut choice dates open on one side and remove the seeds. chopped nuts or chopped nuts mixed with white or chocolate fondant. Chocolate Fondant or Baker's "Dot" Chocolate. 2/3 a cup of nut meats. then dip them.
citron. etc. CHOCOLATE FLAVORED [Illustration: TURKISH PASTE WITH FRENCH FRUIT. cherries. fine−chopped. Select fresh−baked crackers free from crumbs. 2 squares of Baker's Chocolate. Dip in "Dot" Chocolate. add the cinnamon. angelica. made ready as in previous recipes. melted over hot water. Let the gelatine stand in the half cup of cold water until it has taken up all of the water. 2/3 a cup of cold water. 1 cup of French candied fruit. 1/2 a pound or more of Baker's "Dot" Chocolate. or chopped nuts to the chocolate ready for dipping. 53 TURKISH PASTE WITH FRENCH FRUIT. For a change add figs or other fruit.. then when it thickens a little turn into an unbuttered bread pan and set aside until the next day. 2 cups of sugar. To unmold .CHOCOLATE OYSTERETTES. salted preferred. roasted peanuts or raisins or 3 or 4 basket figs or a little French fruit cut in very small bits. 1 teaspoonful of vanilla extract. the chocolate. then add the gelatine and let cook twenty minutes. 1/2 a cup of cold water. cut very fine. PLAIN AND WITH CHOPPED FIGS [Illustration: CHOCOLATE OYSTERETTES.] 3 level tablespoonfuls of granulated gelatine. and dispose on oil cloth or waxed paper. Stir the sugar and the two−thirds a cup of cold water over the fire until the sugar is dissolved and the syrup is boiling. 1 teaspoonful of ground cinnamon. chopped fine.] Oyster crackers. and beat all together. let stand in a cool place for a time. then add the vanilla and the fruit.
one to drop the mixture. then with the tips of the fingers gently pull the paste from the pan to a board dredged with confectioner's sugar. . let the mixture boil up once. and at once set a half nut meat on each. CHOICE CHOCOLATE PECAN PRALINES [Illustration: CHOCOLATE PECAN PRALINES. Roll each square in confectioner's sugar. cut into strips. 1 cup of cream. The mixture becomes smooth and firm almost instantly. a teaspoonful in a place. then pour the mixture onto the cup of sugar cooked to caramel. 1 cup of sugar cooked to caramel. Sift confectioner's sugar over the top. In cutting keep sugar between the knife and the paste. then into small squares. Add the chocolate. then remove from the fire. or to 236° F. VASSAR FUDGE [Illustration: VASSAR FUDGE.] 2 cups of white granulated sugar. 1 cup of cream. 2 squares of Baker's Chocolate. 3 cups of pecan nut meats. and beat it in. Two persons are needed to make these pralines. Maple or brown sugar may be used in place of all or a part of the quantity of granulated sugar designated. 54 Stir the sugar and cream over the fire until the sugar is melted. add the nut meats and beat until the mass begins to thicken. When cold enough to hold its shape drop onto an oil cloth or marble. the other to decorate with the halves of the nuts. melted or shaved fine. then let boil to the soft ball degree.separate the paste from the pan−−at the edge−−with a sharp−pointed knife.] 3 cups of granulated sugar.
broken up into fine pieces. add one and one−half teaspoonfuls of vanilla. 1 Chocolate. WELLESLEY MARSHMALLOW FUDGE [Illustration: WELLESLEY MARSHMALLOW FUDGE. Stir vigorously and constantly. one−quarter cup of molasses and one−half cup of cream. SMITH COLLEGE FUDGE [Illustration: SMITH COLLEGE FUDGE. Then remove and beat until quite cool and pour into buttered tins. Then stir constantly until the mass thickens. and after it has been brought to a boil continue boiling for two and one−half minutes. 55 Boil this five minutes. Then add two squares of Baker's Premium No. Mix together in a separate dish one cup of white sugar. Add this to the butter.] Heat two cups of granulated sugar and one cup of rich milk (cream is better).1 tablespoonful of butter. then begin to stir in marshmallows. one cup of brown sugar. Just before it is done add a small piece of butter. and then more slowly towards the end. scraped fine.] Melt one−quarter cup of butter. Pour into buttered pan and set in a cool place. Continue to . and when this becomes hot put in the chocolate. stirring rapidly. crushing and beating them with a spoon. stirring it first rapidly. 1 Chocolate. Add two squares of Baker's Chocolate. 1/4 a cake of Baker's Premium No. When cold cut in diamond−shaped pieces. Stir until it creams when beaten on a saucer. After it has been taken from the fire. and boil until it hardens in cold water. Put in the sugar and cream. Put in butter when it begins to boil.
Boil seven minutes.] 2 cups of granulated sugar. 2 squares of Baker's Chocolate. move the saucepan to a hotter part of the range and continue stirring until the mixture boils. Butter size of a walnut. glucose and cream over a slack fire until the sugar is melted. then beat and spread in buttered tin to cool. 1/4 a cup of glucose (pure corn syrup). Boil ten minutes.stir in marshmallows. then let boil.. or. and cut in cubes. 1 tablespoonful of butter. 2 cups of brown sugar. after the fudge has been taken from the fire. 1−1/2 cups of cream. until the thermometer registers 236° F. cut in squares. stirring every three or four minutes very gently. When cool. 1/2 a cup of cream. then beat and pour on top of fudge already in pan. 2 squares of Baker's Chocolate. 1 cup of walnut meats. Stir the sugar. 1 tablespoonful of butter. 1 teaspoonful of vanilla extract. Cool in sheets three−quarters of an inch thick. scraped fine or melted. until half a pound has been stirred into the fudge. 56 MARBLED FUDGE [Illustration: MARBLED FUDGE. DOUBLE FUDGE [Illustration: DOUBLE FUDGE. 1/2 a cup of cream.] 2 cups of granulated sugar. chopped fine. till a soft ball can be . 2 teaspoonfuls of vanilla.
1−1/2 squares of Baker's Chocolate. and beat until thick and slightly grainy. milk and water to 236° F. FUDGE HEARTS OR ROUNDS [Illustration: FUDGE HEARTS OR ROUNDS. Remove from the fire and pour one−half of the mixture over the chocolate.. add the butter and let boil up vigorously. 1/3 a cup of water.] 1st BATCH 2 cups of granulated sugar. 1/4 a cup of butter. to give a marbled effect. lined with waxed paper. turn from the mold and with a French cutter or a sharp edged tube cut into symmetrical shapes. first a little of one and then of the other. add a teaspoonful of vanilla to each dish. Set both dishes on a cake rack. then put the mixture in a pan. MARSHMALLOW FUDGE [Illustration: MARSHMALLOW FUDGE. 1 cup of cream. Pour into a pan lined with paper to stand until cooled somewhat. When the mixture cools a little.] 2 cups of granulated sugar. let stand undisturbed until cool. get some one to beat one dish of the fudge. or on something that will allow the air to circulate below the dishes. peel off the paper and cut into cubes. When nearly cold turn from the pan. . or to the "soft ball" degree.formed in cold water. 57 Boil the sugar. 1/3 a cup of condensed milk. 1 teaspoonful of vanilla extract. stir gently every few minutes. then remove from the fire and add the chocolate. then add the vanilla and beat the candy until it thickens and begins to sugar.
2 squares of Baker's Chocolate.1/4 a teaspoonful of salt. Soon the other dish of fudge will be ready. and let boil up vigorously. salt and chocolate. preparing it in the same manner as the first. When the whole is about cold turn it onto a marble. Nearly half a pound of marshmallows. At once dispose the halves of marshmallows close together upon the top of the fudge. 1/4 a teaspoonful of salt. 1 teaspoonful of vanilla. then turn it into a pan lined with waxed paper. when the sugar boils wash down the sides of the pan as in making fondant. Start with the first batch and when this is nearly boiled enough. until the sugar is melted. without stirring. set it into cold water and when nearly cold. pull off the paper and cut into . 1 cup of cream. to the soft ball 58 degree. set in the thermometer and cook over a quick fire. add the butter. set the second batch to cook. 2nd BATCH 2 cups of granulated sugar.. In the meantime the second batch should be cooking and the marshmallows be gotten ready. 236° F. then pour it over the marshmallows. When the first batch is about cold add the vanilla and beat the candy vigorously until it begins to thicken. 1 tablespoonful of butter. add the vanilla and beat as in the first batch. or hardwood board. 1 teaspoonful of vanilla. 1 tablespoonful of butter. split in halves. Stir the sugar and cream. then remove to a cake cooler (or two spoon handles to allow a circulation of air below the pan). over a rather slack fire. 2 squares of Baker's Chocolate. melted or shaved fine.
cover and let boil three or four minutes. 1/2 a pound of dessicated cocoanut. One cup. 1/2 a pound or Baker's "Dot" Chocolate. until the 59 thermometer registers 236° F. Heat the sugar. 1 cup of Maple Syrup. cut in small pieces. or. If one is able to work very quickly. or 1/3 a cup of milk and 1/4 a cup of butter. of glucose. add the fruit and beat until it becomes thick. Set the saucepan on a cake cooler and when the mixture becomes cool. but one batch need be prepared. water and glucose to the boiling point.] 2/3 a cup of granulated sugar.cubes. CHOCOLATE FOR DIPPING 1/2 a cake or more of Baker's "Dot" Chocolate. 1/4 a cup scant measure of water. 1/2 a cup of thick cream.] FRUIT FUDGE 1−1/2 cups of granulated sugar. half of it being spread over the marshmallows. 1−1/2 cups of glucose (pure corn syrup). syrup. then turn into pans lined with waxed paper. CHOCOLATE COCOANUT CAKES [Illustration: CHOCOLATE COCOANUT CAKES. glucose and cream until the sugar is melted. less one tablespoonful. CHOCOLATE DIPPED FRUIT FUDGE [Illustration: CHOCOLATE DIPPED FRUIT FUDGE. and candied cherries and apricots. then uncover and let boil stirring often but very gently until a soft ball may be formed in cold water. Stir the sugar. 3/4 a cup of fruit. Coat these with the "Dot" Chocolate. add the cocoanut and . figs. In about fifteen minutes cut into squares.
glucose and water stand on the back of the range. 1/4 a teaspoonful of salt. BAKER'S CHOCOLATE "DIVINITY" [Illustration: BAKER'S CHOCOLATE "DIVINITY. or. 1 cup of nut meats. In cooking without . until the chocolate is melted. then pour in a fine stream onto the whites of eggs. 2 squares of Baker's Chocolate. stirring occasionally.stir constantly while cooking to the soft ball degree. These cakes are very easily coated. The whites of 2 eggs. 1/2 a cup of glucose pure corn syrup. 1/2 a cup of water. Remove the cover and let boil to soft crack. When cold coat with "Dot" Chocolate melted over hot water and cooled properly. rather uneven rounds. until the sugar is melted. thick. broken in pieces. syrup.. 1 cup of maple syrup."] 1−1/2 cups of brown sugar. The candy must be stirred constantly during the last of the cooking. beating constantly meanwhile. In about fifteen minutes lift the candy from the pan (by the ends of the paper left for the purpose) and cut it into small oblongs or squares. 287° F. chopped fine. until a little of the candy dropped on a cold marble may be rolled into a ball. Drop. Add the salt and chocolate and beat over the fire. or. onto a marble or waxed paper. then cover and let boil five minutes. by small teaspoonfuls. add the nuts and pour into a pan lined with waxed paper. until when tested in water a ball that rattles in the cup will be formed. to make small. 60 Let the sugar. beaten dry.
1/4 a cup of water. and gradually pour on part of the syrup. set over the fire on an asbestos mat and beat constantly until it becomes crisp when tested in cold water. 1 teaspoonful of vanilla. chopped fine. Return the whole to the saucepan. to the saucepan. about 248° F. glucose. honey. 1/2 a cup of honey (strained). stir occasionally and let boil to the hard ball degree.] 1 cup of granulated sugar. 1/4 a teaspoonful of salt. then pour into the pan lined with paper.a thermometer one is liable to remove the candy from the fire too soon−−if this happens. Add the salt to the eggs before beating them. egg whites and all. set this into a dish of boiling water and stir constantly until the mixture thickens. beaten dry. return. The whites of 2 eggs. beating constantly meanwhile. Then turn this gradually onto the eggs. About 1/2 a pound of Baker's "Dot" Chocolate. Piece of paraffine size of a pea. On no account let even a few drops of water boil into the candy. When cold cut into pieces about an inch and a . return the rest of the syrup to the fire and let boil until it is brittle when tested in cold water or to 61 290° F. beating constantly meanwhile with the egg beater. Pour into a buttered pan a little larger than an ordinary bread pan and set aside to become cold. Put the sugar. paraffine and water over the fire. CHOCOLATE NOUGATINES [Illustration: CHOCOLATE NOUGATINES. 1/2 a cup of glucose. 1 cup of almond or English walnut meats.
cream of tartar and one cup of the milk over the fire. Stir every few moments and cook to 248° F. until when tested in cold water. then turn it into two bread pans. When nearly cold cut into squares. 3/4 cup of glucose. 2−1/2 cups of whole milk. PLAIN CHOCOLATE CARAMELS [Illustration: PLAIN CHOCOLATE CARAMELS.] 2−1/2 cups of sugar. Coat these with "Dot" Chocolate. stir constantly. 1/2 a cup of butter. add the chocolate and vanilla and beat them thoroughly through the candy. . gradually stir in the rest of the milk. butter. (pure corn syrup). glucose. 1/8 a teaspoonful of cream of tartar. or. and when the mass has boiled a few moments.quarter long and three−eighths of an inch wide and thick. (not skimmed).. Do not let the mixture stop boiling while the milk is being added. 1 teaspoonful of vanilla extract. 2−1/2 squares of Baker's Chocolate. Put the sugar. a hard ball may be formed.
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The incidence of diabetes mellitus is increasing among companion animals. 1,
The incidence of diabetes mellitus is increasing among companion animals. 1, a sterol transporter, was higher in macrophages isolated from the exendin-4-treated db/db mice. Overall, our results suggest that exendin-4 decreases PF-3845 the risk of infection in diabetic animals by modifying the interaction between intracellular lipids and phagocytic macrophages. (is an intracellular bacterium that causes opportunistic infections in many immunocompromised populations. Pregnant animals and their fetuses are at highest risk of developing listeriosis as are human infants, the elderly, and immunocompromised patients including diabetics [36]. Listeriosis has been recognized as an important food-borne disease among humans and many outbreaks are attributed to contaminated milk, poultry, and livestock products [34,35]. is also an infectious pathogen that is transmitted from dogs and cats to humans [25]. The homozygous diabetic (db/db) mouse, a model for diabetic dyslipidemia, has impaired host resistance to by decreasing macrophage lipid content. Exendin-4 (Byetta), a new generation of anti-diabetic drug, is a glucagon-like peptide 1 (GLP-1) analogue that decreases lipid accumulation in diabetic patients by stimulating insulin secretion and increasing insulin sensitivity [33]. To our knowledge, no reports have indicated that GLP-1 analogues can influence lipid metabolism or related phagocytic activity of macrophages. Many type 2 diabetic animals are also obese (a condition sometimes called "diabesity"), and identifying single compounds for simultaneously treating these conditions is a challenge [1]. Exendin-4 is a potential candidate due to its ability to stimulate insulin secretion and induce weight loss while incurring a minimal risk of hypoglycemia [1,2]. Moreover, exendin-4 has an anti-diabetic effect on db/db mice [7,40]. In the present study, we measured the lipid content of macrophages in db/db mice after exendin-4 administration. We found that macrophages from mice treated with exendin-4 had lower lipid levels and higher phagocytic activity than ones from control animals. We also demonstrated that exendin-4 was able to enhance resistance to infection in db/db mice. Moreover, exendin-4 increased the expression of ATP binding cassette transporter 1 (ABCA1) that facilitated cholesterol efflux from lipid-laden macrophages in the mice. Materials and Methods Drugs, bacterial clones and animals Exendin-4 was purchased from Sigma (USA). (BCRC 15386) was obtained from the Bioresource Collection and Research Center (Taiwan). Homozygous diabetic (db/db) C57BL/KsJ mice and non-diabetic control littermates (db/m) were purchased from the Jackson Laboratory (USA). All the animals were maintained in an institutional animal facility of National Chung Hsing University (Taichung, Taiwan) and handled according to the guidelines of the Institutional Animal Care and Utilization Committee, National Chung Hsing University. Drug administration and measurement of blood glucose, cholesterol, triglyceride, LDL, and HDL in db/db mice Six-week-old female db/db mice were given intraperitoneal injections of exendin-4 (10 g/kg body weight) or an equivalent volume of PBS twice per day for various periods of time. Blood glucose levels from tail vein blood were measured using an Elite glucometer (Bayer, USA) during 8:00 a.m.~9:00 a.m. Total cholesterol (TC), high-density lipoprotein (HDL), PF-3845 and triglyceride (TG) levels in the serum were measured using a Spotchem EZ SP-4430 (Arkray, Japan). Low-density lipoprotein (LDL) concentrations were calculated with the formula: TC PF-3845 – HDL – TG/5. Measuring CD11b+, ABCA1 expression, and lipid levels in peritoneal exudate cells (PECs) PF-3845 from the mice For PEC preparation, 6~10 mL of cold sterile PBS was injected into the peritoneal cavity. Resident exudate macrophages from the mice were harvested by peritoneal lavage, followed by centrifugation. Each experimental group included 5~6 female db/db mice. The adherent PECs were counted, stained with specific anti-mouse CD11b-PE (BioLegend, USA) or ABCA1-fluorescein isothiocyanate (FITC) (Abcam, UK), and analyzed with a fluorescence-activated cell sorter (FACS) (Coulter Epics XL-MCL; Beckman Coulter, USA). CD11b is one of macrophage markers and ABCA1 is a membrane protein that mediates cholesterol export from macrophages. PECs in the same batch were stained with Nile red (Molecular Probes, USA) and Oil Red PSEN1 O (Sigma-Aldrich, USA), and then examined under a light microscope (Eclipse 50i; Nikon, Japan). Phagocytic assay, detection in macrophages, and bacteria phagocytic activity Adherent PECs were collected to measure phagocytic activity. Dextran 40-FITC (1 mg/mL; Sigma, USA) was added to Dulbecco's modified Eagle's medium (DMEM) (GIBCO, USA) for PF-3845 30~60 min. PECs were washed twice with FACS buffer (PBS supplemented with 0.1% FBS) and once with FACS fixative buffer (2% paraformaldehyde in FACS buffer), and analyzed with FACS. Adherent PECs (2 105 cells) collected from db/db mice treated with or without exendin-4 were incubated with [5 106 colony forming units (CFUs)] in DMEM without antibiotics for 30 min at 37..
GLP2 ReceptorsPF-3845, PSEN1
← Cell specific delivery of therapeutic agents using ligand concentrating on is
History: Lisdexamfetamine (LDX) and d-amphetamine pharmacokinetics were assessed in people with →


We just made a happy birthday greeting. So why don't you guys check it out and give us the feedback.!
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I read this article and found it very interesting, thought it might be something for you. The article is called Happy Birthday Greeting and is located at http://www.videoinspiration.net/blog/happy-birthday-greeting/.


One a Sicilian Hell's Kitchen gang leader, the other a sickly but brilliant Orthodox Jewish boy who lives next door, Vinny Vesta and Sidney Butcher meet on a fire escape during the blistering New York City summer of 1950. Their friendship develops over the course of a summer that will change Vinny's fortunes forever, at a cost he could never have imagined. Based on a true story, Mafia Summer brilliantly captures a pivotal moment in Mafia history and in the lives of the teenagers caught up by the Mob.


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Jo makes Christmas visit to Royal Mail in Milngavie
Posted by Anonymous | Updated 2007-12-03
Jo praised the hard work of staff at the Royal Mail centre in Milngavie
Jo Swinson visited Royal Mail's Milngavie Delivery Office today to see the festive operation in full swing.
Jo was welcomed at the Milngavie Delivery Office by manager John McKale and all the postmen and women who are working hard doing their bit to sort and deliver the area's share of the estimated total Scottish Christmas postbag of 250 million items.
Jo said:
"It isn't until you step into the sorting office in Milngavie that you realise what an amazing job the Royal Mail staff carry out at this time of year. Staff will be working tirelessly between now and Christmas day to ensure that Milngavie's cards and gifts are delivered on time.
"We have all rushed to get our last minute Christmas posting done, but having met the Royal Mail staff charged with sorting and delivering Milngavie's Christmas mailbag, I will be more punctual with my posting this year!"
John McKale, Royal Mail Delivery Office Manager at Milngavie said:
"Christmas is the busiest time of year, and our people really do pull out all the stops throughout the year to ensure mail is delivered quickly but even more so over the busy festive period. So we are pleased that Ms Swinson came along to Royal Mail to see first hand the hard work that goes on behind the scenes.
"The postal staff do a fantastic job at this time of year to ensure that friends and families stay in touch through their Christmas greetings and gifts. And as usual, we urge our customers to post early so that friends and family have longer to enjoy their Christmas greetings!"
Royal Mail's 12,800 postmen and women in Scotland will handle 250 million items of mail in the run up to Xmas Day 2007. Scotland's postmen and


Mini Mars Bar Cheesecakes are creamy, mini chocolate cheesecakes with Mars Bars dotted throughout and topped with a chocolate ganache and more Mars Bars. You're going to love the different flavours and textures of these mini cheesecakes!
I based this recipe off my chocolate marbled mini cheesecakes recipe but changed practically everything up! I added milk chocolate to the cheese cake mixture to get the hint of chocolate throughout the cheesecake mixture as the middle of a Mars Bar is only slightly chocolaty.
We then add a lot of chopped Mars Bars to the cheesecake mixture. When baked, the caramel in these Mars Bars will turn gooey and the middle nougat will be sticky and chewy.
Top these off with a dark chocolate ganache for a contrast in flavours and more chopped Mars Bars just because and you have yourself a fantastic dessert for any occasion!
As I mentioned above, the flavours and textures of these Mini Mars Bar Cheesecakes are phenomenal. We have the crunchy digestive biscuit (graham cracker) base, the smooth and creamy, slightly chocolaty cheesecake filling with pockets of gooey caramel and chewy nougat and a topping of dark chocolate ganache. The flavours all mould and fuse together. Crunchy, creamy, chewy, gooey, sweet and oh so moreish!
What I absolutely love about mini cheesecakes is that they are easy, single serving desserts. They look beautiful plated up at a dinner party, they're easy to serve as finger food and they're great to just grab out of the fridge on the go. If you're like me and you only have one other person in the house, a full cheesecake can be a bit much to handle. (Especially when I bake something new every other day!). These mini Mars Bar Cheesecakes are perfect to just pop in the freezer to grab whenever you're craving something sweet.
Don't forget to #lightscamerabake on Instagram if you make these or any of my other recipes. I love seeing your creations in the kitchen! Also be sure to subscribe to my YouTube channel for more baking videos, challenges and fun.
Creamy, mini chocolate cheesecakes with Mars Bars dotted throughout and topped with a chocolate ganache and more Mars Bars.
Preheat the oven to 160°C (325°F) and line a muffin tin with cupcake liners.
Mix the melted butter and cookie crumbs together and press some of the mixture into each cupcake case.
Add the egg, vanilla extract, icing sugar and Greek yoghurt and beat for at least two minutes until the mixture is light and creamy.
Beat through the milk chocolate and chopped Mars Bars.
Place a dollop of the cheese mixture onto the biscuit base. I start off with a dessert spoon full for each.
Place in the oven for 20 to 25 minutes. The sides should be set and the center will have a very slight wobble.
Allow them to come to room temperature before placing in the fridge to set for at least 4 hours or overnight.
While they are chilling make the chocolate ganache and chop the extra Mars Bar for decorating.
Heat the cream until nearly boiling and then pour over the chocolate.
Mix together until smooth and glossy.
Peel the cheesecakes out of the cupcake cases and drizzle with the chocolate ganache and a few pieces of Mars Bar before serving.


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Emily MARCHANT
1851 - Bef 1920 (~ 68 years)
1. Emily MARCHANT was born in Nov 1851 in Maidstone, Kent, England (daughter of William MARCHANT, Jr. and Susannah SMITH); died before 2 Jan 1920.
Emily married Frank X. HOLZEMER on 1 Apr 1875 in Toledo, Lucas County, OH. Frank (son of Frank HOLZEMER and Elizabeth (HOLZEMER)) was born in Feb 1851 in OH; died after 2 Jan 1920. [Group Sheet]
Ida C. HOLZEMER was born on 26 Sep 1888 in MO; died on 15 Mar 1966 in Orange County, CA.
Della HOLZEMER was born in Feb 1893 in OH.
Robert Hugh HOLZEMER was born on 12 Mar 1897 in OH; died in Sep 1985 in Sapulpa, Creek County, OK.
Susie HOLZEMER was born in Feb 1886 in Toledo, Lucas County, OH.
Emma HOLZEMER was born about 1878 in IA.
Francis DeSalle HOLZEMER was born on 14 Sep 1880 in Toledo, Lucas County, OH; died on 19 May 1939; was buried in Evergreen Cemetery, Fort Scott, Bourbon County, KS.
William Peter HOLZEMER was born on 23 Jul 1883 in Toledo, Lucas County, OH; died on 4 Nov 1969 in Los Angeles, Los Angeles County, CA.
2. William MARCHANT, Jr. was born before 17 Jan 1814 in Sevenoaks, Kent, England; was christened on 17 Jan 1814 in Sevenoaks, Kent, England (son of William MARCHANT, Sr. and Elizabeth BRISTOW); died on 21 Sep 1888 in Tecumseh, Johnson County, NE; was buried in Mount Mora Cemetery, St. Joseph, Buchanan County, MO.
William married Susannah SMITH on 7 Mar 1840 in Sevenoaks, Kent, England. Susannah (daughter of John SMITH and Sarah WATKINS) was born on 11 May 1816 in Westerham, Kent, England; was christened on 30 Jun 1816 in Westerham, Kent, England; died on 20 Dec 1891 in Lee County, IA; was buried in Millersburg Cemetery, Des Moines County, IA. [Group Sheet]
3. Susannah SMITH was born on 11 May 1816 in Westerham, Kent, England; was christened on 30 Jun 1816 in Westerham, Kent, England (daughter of John SMITH and Sarah WATKINS); died on 20 Dec 1891 in Lee County, IA; was buried in Millersburg Cemetery, Des Moines County, IA.
William MARCHANT, III was born on 9 Dec 1856 in Toledo, Lucas County, OH; died in 1858 in Toledo, Lucas County, OH.
1. Emily MARCHANT was born in Nov 1851 in Maidstone, Kent, England; died before 2 Jan 1920.
John William MARCHANT was born in Dec 1860 in Toledo, Lucas County, OH; died on 27 Sep 1934 in Mt. Pleasant, Henry County, IA; was buried in Millersburg Cemetery, Des Moines County, IA.
Clara Elizabeth MARCHANT was born on 23 Aug 1857 in Toledo, Lucas County, OH; died on 11 Jul 1931 in Martinsburg, Keokuk County, IA; was buried in Mount Zion Cemetery, Martinsburg, Keokuk County, IA.
Susannah MARCHANT was born on 20 Oct 1849 in Maidstone, Kent, England; died on 28 Mar 1935 in Enid, Garfield County, OK; was buried on 29 Mar 1935 in Enid Cemetery, Enid, Garfield County, OK.
Grace MARCHANT was born before 24 Sep 1843 in Chevening, Kent, England; was christened on 24 Sep 1843 in Chevening, Kent, England; died before 30 Mar 1851 in Kent, England.
Henry MARCHANT was born about 5 Jun 1841 in Chevening, Kent, England; was christened on 4 Jul 1841 in Chevening, Kent, England; died on 7 Mar 1866 in Toledo, Lucas County, OH; was buried in Toledo, Lucas County, OH.
Amelia K. MARCHANT was born on 29 Sep 1847 in Maidstone, Kent, England; died on 18 Dec 1943 in La Grande, Union County, OR; was buried on 21 Dec 1843 in Rose City Cemetery, Portland, Multnomah County, OR.
Martha MARCHANT was born before 15 Jun 1845 in Sevenoaks, Kent, England; was christened on 15 Jun 1845; died in Jan 1928 in Long Beach, Los Angeles County, CA.
4. William MARCHANT, Sr. was born before 25 Feb 1787 in Chevening, Kent, England; was christened on 25 Feb 1787 in Chevening, Kent, England (son of Benjamin MARCHANT, Sr. and Ann EVEREST); died between 1 Jan and 31 Mar 1867 in Sevenoaks, Kent, England; was buried in Chevening Churchyard, Chevening, Kent, England.
William married Elizabeth BRISTOW on 23 May 1811 in St. Margaret, Lee, Kent, England. Elizabeth was born about 1791 in Kent, England; died between 1 Jul and 30 Sep 1842 in Sevenoaks, Kent, England. [Group Sheet]
5. Elizabeth BRISTOW was born about 1791 in Kent, England; died between 1 Jul and 30 Sep 1842 in Sevenoaks, Kent, England.
Ann MARCHANT was born before 15 Nov 1826 in Sevenoaks, Kent, England; was christened on 15 Nov 1826 in Sevenoaks, Kent, England; died between 1 Apr and 30 Jun 1906 in Chislehurst, Kent, England.
Betsy MARCHANT was born before 23 Feb 1825 in Sevenoaks, Kent, England; was christened on 23 Feb 1825 in Sevenoaks, Kent, England; died between 1 Jul and 30 Sep 1893 in Sevenoaks, Kent, England.
Henry MARCHANT was born before 17 Aug 1828 in Sevenoaks, Kent, England; was christened on 17 Aug 1828 in Sevenoaks, Kent, England.
Alfred MARCHANT was born before 24 Oct 1832 in Sevenoaks, Kent, England; was christened on 24 Oct 1832 in Sevenoaks, Kent, England; died between 1 Apr and 30 Jun 1907 in Sevenoaks, Kent, England.
Frederick MARCHANT was born before 1 Aug 1830 in Sevenoaks, Kent, England; was christened on 1 Aug 1830 in Sevenoaks, Kent, England; died on 14 Jan 1922 in Toledo, Lucas County, OH; was buried on 17 Jan 1922 in Lucas County, OH.
Isabella MARCHANT was born before 7 Feb 1823 in Sevenoaks, Kent, England; was christened on 7 Feb 1823 in Sevenoaks, Kent, England.
2. William MARCHANT, Jr. was born before 17 Jan 1814 in Sevenoaks, Kent, England; was christened on 17 Jan 1814 in Sevenoaks, Kent, England; died on 21 Sep 1888 in Tecumseh, Johnson County, NE; was buried in Mount Mora Cemetery, St. Joseph, Buchanan County, MO.
John MARCHANT, Sr. was born before 3 Nov 1811 in Sevenoaks, Kent, England; was christened on 3 Nov 1811 in Sevenoaks, Kent, England; died between 1 Apr and 30 Jun 1883 in Maidstone, Kent, England.
Edward MARCHANT was born before 7 Jul 1816 in Sevenoaks, Kent, England; was christened on 7 Jul 1816 in Sevenoaks, Kent, England; died between 1 Apr and 30 Jun 1847 in Sevenoaks, Kent, England.
George MARCHANT was born before 18 Mar 1821 in Sevenoaks, Kent, England; was christened on 18 Mar 1821 in Sevenoaks, Kent, England.
Richard MARCHANT was born before 9 May 1819 in Sevenoaks, Kent, England; was christened on 9 May 1819 in Sevenoaks, Kent, England; died between 1 Oct and 31 Dec 1883 in Brasted, Kent, England.
6. John SMITH was born about 1794 in Westerham, Kent, England.
John married Sarah WATKINS. Sarah was born in in England; died before 6 Jun 1841. [Group Sheet]
7. Sarah WATKINS was born in in England; died before 6 Jun 1841.
Anne SMITH was born before 21 Jul 1822 in Westerham, Kent, England; was christened on 21 Jul 1822 in Westerham, Kent, England.
William SMITH was born before 27 Jan 1828 in Westerham, Kent, England; was christened on 27 Jan 1828 in Westerham, Kent, England.
Thomas SMITH was born before 21 Aug 1831 in Westerham, Kent, England; was christened on 21 Aug 1831 in Westerham, Kent, England.
3. Susannah SMITH was born on 11 May 1816 in Westerham, Kent, England; was christened on 30 Jun 1816 in Westerham, Kent, England; died on 20 Dec 1891 in Lee County, IA; was buried in Millersburg Cemetery, Des Moines County, IA.
Anne SMITH was born before 7 Jun 1818 in Westerham, Kent, England; was christened on 7 Jun 1818 in Westerham, Kent, England; died before 21 Jul 1822 in Westerham, Kent, England.
John SMITH was born before 7 Jan 1821 in Westerham, Kent, England; was christened on 7 Jan 1821 in Westerham, Kent, England.
8. Benjamin MARCHANT, Sr. was born before 8 Jul 1759 in Heathfield, Sussex, England; was christened on 8 Jul 1759 in Heathfield, Sussex, England (son of John MARCHANT and Katherine BALCOMB); died on 16 Jun 1788 in Chevening, Kent, England; was buried in Chevening Churchyard, Chevening, Kent, England.
Benjamin married Ann EVEREST on 31 Jan 1782 in Ryarsh, Kent, England. Ann (daughter of Thomas EVEREST and Sarah (EVEREST)) was born before 2 May 1756 in Ryarsh, Kent, England; was christened on 2 May 1756 in Ryarsh, Kent, England; died on 2 Apr 1833 in Chevening, Kent, England; was buried in Chevening Churchyard, Chevening, Kent, England. [Group Sheet]
9. Ann EVEREST was born before 2 May 1756 in Ryarsh, Kent, England; was christened on 2 May 1756 in Ryarsh, Kent, England (daughter of Thomas EVEREST and Sarah (EVEREST)); died on 2 Apr 1833 in Chevening, Kent, England; was buried in Chevening Churchyard, Chevening, Kent, England.
Elizabeth MARCHANT was born about 1783; was buried in Chevening Churchyard, Chevening, Kent, England.
Ann MARCHANT was born about Oct 1784 in Chevening, Kent, England; was christened in Oct 1784 in Chevening, Kent, England; was buried in Chevening Churchyard, Chevening, Kent, England.
Benjamin MARCHANT, Jr. was born before 26 Oct 1788 in Chevening, Kent, England; was christened on 26 Oct 1788 in Chevening, Kent, England.
Thomas MARCHANT was born before 29 Jan 1786 in Chevening, Kent, England; was christened on 29 Jan 1786 in Chevening, Kent, England; died between 1 Oct and 31 Dec 1874 in Sevenoaks, Kent, England.
4. William MARCHANT, Sr. was born before 25 Feb 1787 in Chevening, Kent, England; was christened on 25 Feb 1787 in Chevening, Kent, England; died between 1 Jan and 31 Mar 1867 in Sevenoaks, Kent, England; was buried in Chevening Churchyard, Chevening, Kent, England.
Maintained by J. Michael Frost.


Have a great time dude. Take photos!
Well, here we are at the Costa Terminal in Savona, waiting for our cue to board the Costa Europa. Contrasted to last year, they now have an Internet lounge with free access – but still no WiFi. I expect access on the ship to be forbiddingly expensive, so don't count on any further news for the next days.
The trip was unusually tiring, probably due to the fact that we didn't get any good sleep beforehand, but at least this time we found a nice place in town at the Hotel Riviera, and slept about 14 hours.
The ship leaves in the afternoon (it's about noon, local time) and goes westward to Barcelona, Morocco, Funchal and Madeira. The weather cleared up overnight and it looks like we'll have an excellent time. Stay tuned for developments!
I hope I earn a lot this year so i can go back to London in july 2006!
The ship returns to Savona on Oct. 11. After that, we'll have 5 days cruising around in Northern Italy, finishing at Venice where the Costa Mediterranea will be waiting for us (webcam). This will go to Olympia, then Izmir and Istanbul, returning over Dubrovnik.
In other news, Wendy and Joey (aka The Redhead and The AccordionGuy) just got married at a mixed Jewish/Filipino ceremony. Congrats to both!
This should be my last post on the topic for quite a while. Pierre Igot over at Betalogue comments on various posts about the future of MacBU inside Microsoft. Worth reading if you use Office 2004 (I don't)… and the Mac Business Unit is indeed inside the new Entertainment & Devices division. According to Rick Schaut, who works there, this makes sense; Mac Office users are very different from Windows Office users. I'd tend to agree.
Sometimes the Dowbrigade feels stumped for subjects to Blog on. It's not that your faithful correspondent lacks for ideas, rants or motivation. Rather, it is that so many fecund fields are off-limits to our free-ranging interest.
Well, I feel his pain; sometimes there's much happening, but very often it's not a subject.
Anyway, most of it is actually working well enough now, and once I get some weird interactions with volume mount points working, the U.F.I.B.C.B.E. will be pronounced "good enough for a beta", and I'll get back to work on the actual file browser frontend(s) it is supposed to be the backend for.
In order to do so most efficiently we (meaning my wife) decreed that a working vacation is called for, where we'll be away from normal life and mostly offline for a full month. We'll leave in a few days – details will be posted soon – and proceed to Northern Italy, where two nearly consecutive mediterranean cruises are scheduled. More as it happens!


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Engineering Method
Engineering Method - Research Article from Encyclopedia of Science, Technology, and Ethics
This encyclopedia article consists of approximately 5 pages of information about Engineering Method.
Since the early modern period natural science has been defined in terms of method. The two major approaches to scientific method are those of rationalist deduction and empirical experimentation, analyses of which are often traced back to René Descartes (1596–1650) and Francis Bacon (1561–1626), respectively. Both methods have been argued to have ethical components or to be applicable to ethics. Engineering has been much less described in terms of some distinctive method. In fact, it was only in the mid-twentieth century that discussions of engineering method came to the fore. Interpretations of engineering method are, however, more varied than with science, with less effort to draw connections to ethics, although on both counts the negligence is unwarranted. What follows is a modestly polemical assessment of engineering method that seeks to redress previous oversights by defining engineering method, comparing it with alternative definitions, and establishing the nexus between engineering...
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Engineering Method from Macmillan. Copyright © 2001-2006 by Macmillan Reference USA, an imprint of the Gale Group. All rights reserved.