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StudyBoss » The Ghost of Hamlet Senior
The Ghost of Hamlet Senior
Samuel Johnson writes "Hamlet is through the piece rather an instrument than an agent. " This statement is true, it is exhibited in several ways. The manner in which Hamlet's father manifests himself is an indication of his true intentions. Hamlet acts as an earthly means of revenge, he is the output for actions directed by a mortal being. Inner weakness has riddled Hamlet's life, it runs rampant in his decisions, or lack of, and has plagued his fate. His inability to overcome insecurity, procrastination, and an over analytical mind contribute, overwhelmingly, to his downfall.
Hamlet allows negative character attributes to steer his life, the point being, He is an instrument of his own indecision, which spawned from flaws within his character. Establishing Hamlet's sanity is a difficult task. It's stability in his life is questionable, but his contemplation of madness has left him vulnerable to its control. This control has led Hamlet to act outside of character and in an extremely peculiar fashion. Hamlet is an instrument of his father, his own self, and of sanity. The appearances of the Ghost, although sporadic, do not come without meaning.
Hamlet Senior, arguably, is one of Shakespeare's finest creations. The character was molded using the Elizabethan view on death and apparitions. Such belief stated hauntings had a communication value that was used to seek resolve in unfinished business. The basis for Hamlet Senior's untimely visits should be sought. "Revenge his foul and most unnatural murder. " (Shakespeare, William. Hamlet. United kingdom: Longman Group UK Limited, 1995. Act One, Scene Five, ll 29. ) The above quotation provides insight into the Ghost's purpose.
Hamlet is a device that is readily available for use, he is the bridge between death, vengeance, and reality. Hamlet had been already effected by the marriage of his Uncle, Claudius, to his Mother, but the factor that remains liable for Hamlet's eventual downfall is the involvement of the apparition. To classify Hamlet as an instrument of his father is not farfetched. His obsession with life and it's happenings cannot be attributed to his madness, the revenge that coursed through Hamlet's veins provided a platform for his antic disposition to finally be laid out.
One must not lose sight of the fact that Hamlet's vengeance was spurred by his father, thus making him a tool of Hamlet Senior's involvement and wishes. Flaws in character have also proven to be costly for Hamlet. Instead of relying on positive characteristics, Hamlet emphasizes weakness in will, procrastination, and indecision. "He seems incapable of deliberate action, and is only hurried into extremities on the spur of the occasion, when he has no time to reflect, as in the scene where he kills Polonius and again, where he alters the letters which Rosencrantz and Guildenstern are taking with them to England purporting his death. Bratchell, D. F. Shakespearean Tragedy.
Hamlet has fallen to a poor will, he acts blindly and therefore behaves in a harsh manner and without cause. "Begin murderer; pox, leave thy damnable faces and begin. Come; the croaking raven doth bellow for revenge. " (Act Three, Scene Two, ll 258. ) His obsession with revenge is terrifying, it has mangled his thoughts and damaged his will. "He clearly was a heroic revenger, a procrastinator, lost in thought and weak of will. " (Courtney, Richard. Shakespeare's World of Death: the early tragedies.
Toronto, Simon & Pierre Publishing Company Limited, 1995. ) Hamlet is a brave soul, but his sense of good judgement wanders, and procrastination becomes more apparent with each new day. It is by his "… Careless of death" attitude that Hamlet "loses the power of action in the energy of resolve. " (Bratchell, D. F. Shakespearean Tragedy. ) Madness can be taken on in two forms, one being the insanity of mind and the latter being of the heart. Madness of the mind would entail that a person is capable of planning and scheming harmful events and/or weapons.
Madness of the heart is much more devastating. To be mad at heart would mean that the ability to make critical decisions is still present. Hamlet is mad on both levels. "His contradictory extremes of conduct were reminiscent of the Elizabethan accounts of melancholy… Such an approach makes Hamlet mostly mad and rarely sane. " (Courtney, Richard. Shakespeare's World of Death: the early tragedies. ) Courtney comments on Hamlet's feelings in relation to his actions. Hamlet's mind, on occasion is critical, but his actions are those of a madman.
The madness that pervades him is, ironically, admitted easily. "I essentially am not in madness, but mad in craft. " (Act Three, Scene Four, ll 206-207. ) He is conscious of his actions and openly admits to madness in them. The problem that lies is its control. Sanity is questioned to the point that it has become overbearing and manipulative. It has molded Hamlet's life, he no longer has command, it is has been lost in madness. The Ghost of Hamlet Senior, indecision, and sanity are important factors that contribute immensely to Hamlet's life.
His actions in life will surely be remembered in purgatory, but what must be examined is his individuality. He, by no means, was a leader. His indecision, which lasted for months at a time, revealed his character. The decisions that his actions backed were clearly made in haste and can be to the credit of an outside force. Sanity and life, two factors that rip Hamlet in two, are result of an overactive mind that has countered all action through the ability to find reason in inaction. His follower and procrastinating lifestyle has made him an instrument of many elements within his life.
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Norwich Evening News > News > Crime
VIDEO: Police in plea for witnesses after murder of former Norwich bus conductor at property in Corton Road
The detective overseeing the investigation into the murder of a former Norwich bus conductor has issued a direct plea to anyone who might have information about the circumstances surrounding his death - no matter how small - to contact police.
The body of 67-year-old Barry Reeve, who was known as Titch, was found by officers who were called to a property on Corton Road, off City Road, Norwich, just before 3pm on Sunday.
The victim's daughter called at the address in the afternoon to find the back door insecure and what appeared to be blood on an internal door.
She called the police who attended and found the body of Mr Reeve, a former bus conductor for Eastern Counties Buses, inside the premises.
A police cordon has been put in place around properties in Clyffe Cottages, once a Colman's owned residential development for their former employees but which is now run by Broadland Housing Group, at the Bracondale end of Corton Road.
Although the death was initially being treated as 'unexplained' a murder inquiry has now been launched by police who currently have 20 officers working on the case.
Detective Superintendent Julian Gregory from the joint Norfolk and Suffolk Major Investigation Team (MIT), who is overseeing the investigation, said inquiries are being concentrated around the scene and would continue to be so for 'days' rather than hours.
He said: 'We will be doing some house-to-house inquiries around the immediate area and other lines of inquiry will unfold as the investigation develops.
'Our inquiries continue to establish the circumstances surrounding the death of Mr Reeve and I would like to reiterate my appeal for anyone who has knowledge of this incident to come forward and talk to us. 'No matter how insignificant you think your information may be we would like to hear from you.'
Inquiries to find out exactly when he died are continuing, but it has now been established Mr Reeve, who lived alone, was a victim of a 'serious assault' and that he died as a consequence of injuries sustained during that 'nasty' assault.
Det Supt Gregory said it was too early to establish a motive or say whether the perpetrator and victim were known to each other but insisted there was nothing to suggest it was anything other than an 'isolated attack' and not an 'ongoing threat' to other people living locally.
Det Supt Gregory added: 'Murder is thankfully a relatively rare crime in our county and this appears to have been an isolated attack and as such it does not appear that there is any ongoing threat to the wider community.'
Police will maintain a high visibility presence in the area over the coming days to help provide reassurance to people living in the area.
The death, which has resulted in scores of police and scenes of crime officers descending on the quiet urban street in the past few days, has sent shockwaves through the community.
A 56-year-old man who lives at Clyffe Cottages, but who did not want to be named, said: 'You don't expect it do you? It's a very quiet area on the whole.'
A 78-year-old man, who lived in the area, but who also did not want to be named, said he was 'shocked' to hear what had happened to Mr Reeve whom he knew only to say good morning to and who 'kept himself to himself'.
Victoria MacDonald, a city councillor for Lakenham ward, which includes Corton Road, said: 'Obviously we don't know the full extent of what has occurred there, but it's reiterating what the police have said.
'These events are rare and I would just ask residents to be vigilant to think back if they can support the police in any way with anything that might've occurred.
'It's absolutely dreadful and my thoughts at this time are with the family involved and the gentleman. I didn't know him but I do know residents down there.
'If anyone can think of anything, no matter how trivial or small please contact the police and let's find out what's happened.'
The Evening News contacted Broadland Housing Group, which owns Clyffe Cottages, for a comment, but a spokesman said: 'We're unable to make any comments so are referring anyone back to the police.'
Anyone with information should contact the Major Investigation Team on 101 or call Crimestoppers anonymously on 0800 555111.
Would you like to pay tribute to Mr Reeve? Call reporter Peter Walsh on 01603 772436 or email peter.walsh@archant.co.uk.

redpajama_set_name: RedPajamaCommonCrawl


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**A TASTE OF:**

**Bake Me I'm Yours... Sweet Bitesize Bakes**

**_Sarah Trivuncic_**

**Contents**

**Bitten by the Baking Bug...**

**Tools and Equipment**

**Recipes**

**Fillings and Toppings**

**Techniques**

**Orange Blossoms**

**All Wrapped Up**

**Wedded Bliss**

**Teatime Classic**

**Perfumed Perfection**

**Suppliers**

**About the Author**

**Acknowledgments**

**Loved this book?**

**Copyright**
**Bitten by the baking bug...**

Since I became known as someone who bakes a lot, I've noticed how people's faces instantly light up when you talk about cakes. A shared love of making, admiring or enjoying cakes and cookies is a wonderful talking point. Most people have baked something before and many wish they were better, thinking that 'fancy stuff' is beyond their reach. I often encourage my friends that baking and cake decorating are accessible skills with great results for anyone prepared to practise a little.

Writing this book, I realized that while most people have baked sponges or biscuits, the majority will not have ventured far into cake decoration. The past three years – since I started writing my blog Maison Cupcake – has seen a huge surge in baking and cake decorating ranges available in high-street stores. I firmly believe that the only barrier to succeeding in your first sugarcraft projects is gathering the right equipment and taking a little time to experiment.

Once bitten by the baking and cake decorating bug, unless you have a big family or a community group to donate to, sharing treats out quicker than you can make them can be tricky. The beauty of small-scale bakes is that everyone can try a few things at once!

Sarah

maisoncupcake.com
**Tools and Equipment**

Shown in this section is a selection of the baking and cake decorating equipment used in this book. Some items are needed for every project and others for a few specific ones; check the 'you will need' list for each project.

**GENERAL BAKING EQUIPMENT**

• Baking parchment

• Sieve

• Scales – preferably digital

• Rolling pin

• Electric mixer – large stand-alone model or handheld with a large bowl

• Baking beans – for baking pastry cases 'blind'

• Small palette knife – to lift cookies and spread buttercream

• Wooden spoon and silicone spatula

• Cocktail sticks (toothpicks)

• Wire cooling rack

• Baking sheets

• 20cm (8in) square cake tin (pan)

• 12-hole baking tins (pans) – sized accordingly

• Madeleine or mini-madeleine tin (pan)

• Cannelle mould

• Metal cutters – circular and heart shaped in a variety of sizes

• Paper cupcake cases

• Mini – for bitesize cakes – foil 20 × 32mm (3⁄4 × 11⁄4in); paper 24 × 30mm (1 × 11⁄8in)

• Standard – used for traditional fairy cakes – 25 × 45mm (1 × 13⁄4in)

• Muffin – used for larger American-style cupcakes – 45 × 49mm (13⁄4 × 2in)

• Lollipop sticks – for cake pops

• Polystrene or oasis block with holes – to stand cake pops in

* * *

(Not pictured: double boiler for making chocolate ganache and marshmallow fluff and/or plastic microwave saucepan for Candy Melts)

* * *

**CAKE DECORATING EQUIPMENT**

• Piping (pastry) bags – disposable, handmade paper or re-usable, with coupler

• Piping tubes (tips) – selection of round, plus large star for piping buttercream swirls and roses or mini meringues, small star for piping mini pavlova nests

• Miniature non-stick rolling pin – for rolling out sugarpaste

• Square acrylic mat – to roll out small quantities of sugarpaste, also to cover cut-out pieces while working

• A4 plastic sleeve cut at base so you can open like a book – for modelling sugarpaste petals

• Pins – to pierce tubes (tips) if icing dries out

• Plunger cutters – to cut out daisy and blossom shapes

• Piping gun with syringe nozzle – for filling choux buns and fingers

• Cocktail sticks (toothpicks) – to add food colouring to icing and sugarpaste

• Zip-lock plastic bags and cling film (plastic wrap) – to wrap and store sugarpaste and stop it drying out

• Sealable plastic tubs – for storing royal icing

• Sticky labels – for identifying icing at a glance

• Gel or paste food colourings

• Lustre liquid, powder and sprays

• Edible glitter

• Cling film (plastic wrap)

• Miscellaneous sugar baubles and sprinkles

• Candy dipping tool

• Crystallized rose and violet petals

• Sugar thermometer – used for fondant icing

• Chopstick – great for making tiny circles such as babies' eyes and nostrils

• Fine brush – for applying lustre powders or liquids

• Latex gloves – to prevent food colouring staining your hands

• Plastic modelling tools – for shaping and modelling sugarpaste

* * *

**bag it up...**

You can buy re-usable piping (pastry) bags although many projects require several tiny bags so disposable paper ones are more practical.

* * *
**Recipes**

**Vanilla sponge cake**

This classic vanilla sponge recipe forms the basis of many projects in this book; this recipe will yield 32 mini cupcakes, 18 standard cupcakes or 12 muffin-sized cupcakes. For a 20cm (8in) square cake for cutting into fondant fancies, increase the recipe quantities by 50 percent, using the table supplied. The sponge can be flavoured as desired (see Vanilla Sponge Cake, Flavour Variations).

**ingredients...** | **for cupcakes** | **for a 20cm (8in) square cake**
---|---|---
unsalted (sweet) butter, softened | 125g (41⁄2oz) | 180g (61⁄2oz)
caster (superfine) sugar | 125g (41⁄2oz) | 180g (61⁄2oz)
large (US extra large) eggs, lightly beaten | 2 | 3
vanilla extract | 5ml (1 tsp) | 7.5ml (11⁄2 tsp)
self-raising (-rising) flour, sifted | 125g (41⁄2oz) | 180g (61⁄2oz)
milk | 20ml (11⁄2 tbsp) | 30ml (2 tbsp)

1 Preheat the oven to180ºC/350ºF/Gas 4. Take three 12-hole tins (pans) and line with 32 mini paper cupcake cases.

2 Using an electric mixer with a large bowl, cream the butter and sugar until pale and fluffy. Then beat in the eggs and vanilla extract.

3 Fold in the flour one-third at a time until just combined. Fold in the milk but do not over mix.

4 Evenly spoon the batter into the cases, filling them two-thirds full.

5 Bake in the oven for 12 minutes or until a cocktail stick (toothpick) inserted comes out clean.

6 Leave in the tins (pans) for a few minutes before transferring to a wire rack to cool completely.

* * *

**play it cool...**

Mini cupcakes are fragile when warm – allow them to cool completely before peeling away their cases.

**fade to grey...**

Some paper cases fade when baked so slip an extra one on after baking.

* * *

**_Baking times_**

If using this recipe to make larger cupcakes or a single cake, adjust the baking times to:

• 18 standard cupcakes – 16–18 minutes

• 12 muffin-sized cupcakes – 18–20 minutes

• 20cm (8in) square cake – 18–20 minutes

**_Flavour variations_**

To change the flavour of your sponge, try the following alternatives:

• **Chocolate** : replace 25g (7⁄8oz) flour with 25g (7⁄8oz) cocoa powder (unsweetened cocoa) and replace the vanilla extract with chocolate extract.

• **Irish cream** : as for chocolate but replace the milk with Irish cream liqueur.

• **Lemon** : replace the vanilla extract with lemon extract and add the finely grated zest of one lemon to the flour.

**French macarons**

These elegant Parisian almond meringues are sandwiched together in pairs with soft fillings – ganache, buttercream, crème patissière, jam, curd... anything! This recipe makes up to 48 shells (24 pairs), which can be flavoured to suit (see French Macarons, Flavour Variations).

**_Ingredients..._**

110g (33⁄4oz) icing (confectioners') sugar, sifted

60g (2oz) ground almonds

2 egg whites (60g/2oz worth), ideally left to age for 24 hours loosely covered in a cool place or several days in the fridge but brought back up to room temperature before use

40g (11⁄2oz) caster (superfine) sugar

1.25ml (1⁄4 tsp) gel or paste food colouring (optional)

1 Grease and line baking sheets with baking parchment.

2 Grind the icing (confectioners') sugar and almonds in a food processor to a very fine powder.

3 Using an electric mixer with a large bowl, whisk the egg whites to a foam then add the caster (superfine) sugar gradually and beat until the meringue stands in soft peaks.

4 If making coloured macarons, gently beat in the gel or paste food colouring now.

5 Tip the almond and sugar mixture on top of the meringue. Using a silicone spatula, sweep around the bowl in a circle and then use the blade edge to make rapid sideways strokes ten times.

6 Repeat five more times. The batter should resemble flowing lava. Repeat until it slowly sinks back on itself.

7 Fill a piping (pastry) bag with the batter and pipe the macaron shells onto the lined baking sheets (see piping macarons).

8 Preheat the oven to 150ºC/300ºF/Gas 2. Leave the trays of shell batter to dry out until a skin forms on each circle – in a warm place this should take around 20 minutes.

9 Bake on a low shelf for 15 minutes. Allow to cool for two minutes then carefully remove from the baking sheets. A few drops of water sprinkled under the paper will steam off any that are stuck.

10 Place on a wire cooling rack and allow to cool completely before making pairs and filling. Enjoy while fresh.

* * *

**fickle fancies...**

Macarons can be temperamental – experiment using different oven shelves or temperatures if you are having problems.

* * *

**_Flavour variations_**

To change the flavour of your macarons, try the following alternatives (you can also use co-ordinating food colourings):

• **Hazelnut** : replace 30g (1oz) ground almonds with 30g (1oz) finely ground hazelnuts and fill with hazelnut spread.

• **Chocolate** : replace 10g (3⁄8oz) ground almonds with 10g (3⁄8oz) cocoa powder (unsweetened cocoa).
**Fillings and Toppings**

**Royal icing**

This icing dries hard and is used for solid decorations on cakes and cookies. A soft-peak icing can be used to pipe lines whereas a few drops of water will make it runny enough to flood cookies. This recipe yields around 250ml (161⁄2 tbsp) soft-peak icing – enough to cover about 40 cookies, depending on their size and shape.

**_Ingredients..._**

1 large (US extra large) egg white

300g (101⁄2oz) icing (confectioners') sugar, sifted

10ml (2 tsp) lemon juice

gel or paste food colouring (optional)

1 Using an electric mixer with a large bowl, whisk the egg whites to a light foam.

* * *

**safety first...**

For young children and pregnant women, replace raw egg white with meringue powder (sometimes called egg white powder). Manufactured instant royal icing can be useful for smaller quantities.

* * *

2 Slowly add the icing (confectioners') sugar then the lemon juice.

3 Beat for up to 10 minutes until you have a soft-peak icing.

4 Add food colouring and/or change the consistency as required for use (see piping with royal icing).

**Fondant icing**

Often called poured fondant, this icing will set firm over a fondant fancy. This recipe covers around 20 fancies, each 4.25cm (15⁄8in) square.

**_Ingredients..._**

750g (1lb 101⁄2oz) icing (confectioners') sugar, sifted

125ml (41⁄4fl oz) water

30ml (2 tbsp) golden (corn) syrup

gel or paste food colouring (optional)

5ml (1 tsp) vanilla extract or other flavouring as desired

1 Combine the sugar, water and syrup over a low heat in a saucepan stirring continuously. Add colour and flavouring as required.

2 Place a sugar thermometer into the mixture. At 33°C (91°F), the icing should be a pouring consistency but not too thin. Carefully raise the temperature to 45–50°C, (113–122°F) – no higher or the icing will lose its shine.

3 Remove the thermometer probe, if the icing sets hard on the tip of the probe within seconds it is ready.

* * *

**waste not want not...**

Fondant icing gives a better finish and is less wasteful when cakes are dipped into it.

* * *

**Chocolate ganache**

This luxurious molten chocolate with cream is used for filling, topping and coating cakes. This recipe makes enough to fill around 32 macarons or glaze around 24 mini whoopie pies.

**_Ingredients..._**

**_dark/milk chocolate ganache_**

100g (31⁄2oz) dark (semisweet) or milk chocolate, broken into squares

100ml (31⁄2fl oz) double (heavy) cream

**_white chocolate ganache_**

200g (7oz) white chocolate, broken into squares

50ml (13⁄4fl oz) double (heavy) cream

* * *

**balancing act...**

Adjusting the ratio of cream to chocolate will make thicker or runnier ganache. White chocolate ganache needs a much higher ratio of chocolate to cream otherwise it will not set.

* * *

1 Using a double boiler (or a heatproof bowl over a large saucepan), fill the chamber underneath with water just lower than the base. Bring to a gentle simmer.

2 Warm the chocolate and cream in the top of the double boiler, stirring with a wooden spoon as they melt together.

3 Allow to cool sufficiently and use before it sets firm. Refrigerate for up to two weeks. Bring back to room temperature before using.
**Techniques**

**Piping with royal icing**

With each colour and consistency of royal icing loaded into piping (pastry) bags with the appropriate tubes (tips) before you start, piping will be easier than you think!

**_you will need..._**

soft-peak royal icing (see Fillings and Toppings)

gel or paste food colourings

small plastic tubs with lids (one per colour/consistency)

piping (pastry) bags

no.2 piping tubes (tips)

**ROYAL ICING PIPING ADVICE**

• Use soft-peak royal icing in a piping (pastry) bag with a no.2 tube (tip) for piping lines and borders on cakes and cookies.

• Make a big batch of soft-peak icing and scoop out smaller quantities to colour as required.

• You can buy re-usable bags with couplers to change tubes (tips) without emptying the bags, but disposable ones are more practical for projects with several bags used at once.

• For fine work with royal icing, small hand-folded bags made from baking parchment (see Step 1) are easier to control and can be unfolded to scrape out leftover icing for re-use.

• Gel or paste food colourings have deeper pigmentation than the liquid varieties sold in supermarkets. Experiment with how pigments behave; a touch of some colours will go a long way whereas red and black may need 2.5ml (1⁄2 tsp) or more. Colours can deepen overnight.

1 Cut baking parchment into a neat square and fold diagonally into a triangle. Curl each of the narrow points upwards behind the 90-degree point to create a cone. Fold the paper at the base of the cone over a couple of times to hold it in position.

* * *

**don't be square...**

Using pre-cut 23cm (9in) parchment squares is quicker than cutting out your own – better still, they don't curl up!

* * *

2 Drop the tube (tip) inside or snip a small hole in the end for the icing to squeeze out.

3 Use two teaspoons to decant the royal icing into the bag. Fold the bag corners inwards and roll upwards to push the icing towards the tube (tip).

4 Hold the tube (tip) between your index and middle finger at a 90-degree angle to the cake. Use your thumb to apply pressure to the bag and push the icing out.

* * *

**cut down to size...**

Disposable piping (pastry) bags are best trimmed down when working with small quantities of icing.

* * *

**_piping straight lines_**

Keeping the tube (tip) at a 90-degree angle to the work, lift the bag slightly as you squeeze allowing the line of icing to fall where you want it to go.

**_piping zigzags_**

Keep the tube (tip) closer to the work, touching the surface with the tip before lifting away in the other direction.

**_piping loops_**

Carefully lift the bag away, allowing a longer trail of icing to be expelled before fixing back on the surface.

**_piping dots and pearls_**

Hold the tube (tip) perpendicular to the surface, 1–2mm (1⁄16in) away from the work as you apply pressure to the bag. Release the pressure before you pull away.

**Piping macarons**

If you don't have shaped tubes (tips) here, disposable piping (pastry) bags with the ends snipped off are neat enough to pipe macarons.

**_you will need..._**

french macaron batter (see Recipes)

large disposable piping (pastry) with 1.5cm (1⁄2in) round tube (tip) (or cut with 1cm/3⁄8in opening)

baking sheets lined with baking parchment

sheet of A4 paper for piping template

1 Make a template on the sheet of paper by drawing 5cm (2in) circles 4cm (11⁄2in) apart. Slide the template between the baking parchment and the baking sheet.

2 Fill the piping (pastry) bag two-thirds full with macaron batter and twist the end to close. Using the template as a guide, pipe the batter inside the lines in a circular motion ending in the centre with a quick jerk sideways.

3 Once all the macaron shells are piped, remove the template and rap the baking sheet sharply on the work surface to even their surface.

**Covering cakes with sugarpaste**

Sugarpaste (rolled fondant) makes an even, edible covering for either cupcake tops or fondant fancies. It makes an excellent base for further decoration.

**_you will need..._**

buttercream (see Fillings and Toppings) or warm apricot glaze

white sugarpaste

gel or paste food colourings

icing (confectioners') sugar in a dredger

non-stick acrylic mat

non-stick miniature rolling pin

1 Prepare the surface of the cake either by covering it with buttercream or brushing it with some warmed apricot glaze.

2 Knead the sugarpaste until nice and pliable. Tint with gel or paste food colouring if required and knead until an even shade is achieved.

* * *

**keep it clean...**

Wearing latex gloves will help avoid staining your hands when working with coloured sugarpaste.

* * *

3 Dust the non-stick mat and rolling pin with a little icing (confectioners') sugar and roll out the sugarpaste to an even 3mm (1⁄8in) thickness into a circle slightly larger than your cake, lifting and turning as you roll to prevent sticking.

* * *

**soft and supple...**

Sugar is very drying on your hands, a little white vegetable fat (shortening) will make kneading balls of sugarpaste much easier and help stop it drying out too much before you've finished working with it.

* * *

4 Carefully place the sugarpaste circle over the cake and press around the shape of the cake with flat fingers (or for larger cakes you can use a cake smoother).

5 Trim the excess icing and patiently smooth over the cut edges with your fingers. Pop any air bubbles with a pin and smooth over.

**Making fondant flowers**

With a little time and patience, making impressive-looking sugarpaste roses and blossoms is easier than you think.

**_you will need..._**

white sugarpaste

gel or paste food colourings

non-stick acrylic mat

non-stick miniature rolling pin

daisy and blossom plunger cutters

plastic sugarpaste modelling tools

A4 plastic sleeve, cut on short edge so it opens like a book

lustre powder or liquid

small paintbrush

**MAKING PETALLED ROSES**

1 Roll a large grape-sized ball of sugarpaste into a sausage shape. Press to flatten the base and slice into six semicircular pieces.

2 Arrange the pieces inside the plastic sleeve and apply light pressure to each one with your thumb to flatten the sugarpaste upwards and make petals. The lower edge remains fatter. If they're too thin they will tear when lifted.

3 Remove from the plastic sleeve and roll one of the largest petals into a coiled pointy tube forming the centre of your rose.

4 Curl a second petal around in the other direction. Then a third. Repeat to build a rose shape squeezing very gently as you go. Arrange the petals with your fingers and slice the base horizontally to leave a small rose.

5 To finish, apply lustre powder or liquid with a small brush. Sugarpaste roses can be used immediately but if you dry them for a few hours they are less liable to be squashed when putting them into place on your cakes.

* * *

**cut out and keep...**

If you make more sugarpaste blooms than you need, you can save them for another day. Once dried, they will keep in an airtight container for months.

* * *

**MAKING SPIRAL ROSES**

1 Take a grape-sized ball of sugarpaste, position inside the plastic sleeve and flatten with the ball of your hand and thumb until the circle is around 8cm (3in) in diameter.

2 Open the sleeve and cut the flat circle vertically into three strips. Take the outer strips and coil into tight spirals. Use your fingers to shape and cut the base and finish as for petalled roses (see making petalled roses). Repeat with the centre strip.

**USING A PLUNGER CUTTER**

Plunger cutters come in daisy and blossom shapes. Use them to punch out shapes from rolled sugarpaste. Keep the insides of the cutters clean and dry, as the sugary residue from old shapes can cause paste to get stuck. Sugarpaste daisies are especially fragile so let these dry out and handle them very carefully, taking care not to snap the petals. Pipe the centres with royal icing.

**PIPING LEAVES**

Although you can get plunger cutters or moulds to make leaves, a convincing delicate leaf can be piped from royal icing using a piping (pastry) bag with a small 'V' shape snipped in the end. Little spiral roses look especially good affixed to green royal icing leaves.

Hold the tip of the bag just touching the surface and squeeze gently with your thumb allowing icing to build up. Wiggle the point from side to side as you pull away upwards leaving a leaf shape. Depending on the project, you can pipe these leaves directly onto cakes or onto baking parchment ready to affix to flowers and cakes when dry.

**Making fondant novelties**

Sugarpaste can be used to model novelties and shapes for the tops of your cakes. It is edible and upon drying keeps its shape without going too hard. You can buy coloured sugarpaste but more individual colours can be easily achieved by tinting it yourself.

**_you will need..._**

white sugarpaste

gel or paste food colourings

non-stick acrylic mat

non-stick miniature rolling pin

metal or plunger cutters

small palette knife

baking parchment

plastic sugarpaste modelling tools

lustre power or metallic lustre spray

royal icing

1 Knead a ball of sugarpaste the size of a small orange until it is soft. Using a cocktail stick (toothpick) add gel or paste food colouring to the ball and knead until evenly spread. Repeat to get the desired shade.

2 Roll out the sugarpaste on a non-stick mat with a non-stick rolling pin. Using metal or plunger cutters, cut out shapes and lift carefully from the mat with a small palette knife and transfer to a sheet of baking parchment. Rub any rough edges carefully with your fingers to smooth out. Use the modelling tools to make indentations or any curling effects.

3 Affix pieces of cut sugarpaste together with a dot of royal icing; when assembled, brush over with lustre powder or spray with metallic lustre spray. Position on your cakes as required.

* * *

**that's a wrap...**

Sugarpaste dries out rapidly. Wrap each ball of coloured paste in cling film (plastic wrap) and seal it in a zip-lock plastic bag every moment you are not working with it.

* * *

**MAKING SMALL BOWS**

Roll out a grape-sized ball of sugarpaste to an even 3mm (1⁄8in) thickness. Trim into ribbons 6mm (1⁄4in) wide and 4cm (11⁄2in) long. Fold the outer edges in towards the centre to make the top part of bow and use another piece to make ties and a knot. Use the comb tool to mark stitches.

**MAKING GIFT BOWS**

Use the same technique as for small bows but create more 4cm (11⁄2in) long ribbons. Fold into a loop and flatten at one end. Repeat nine times, making half of the loops a bit smaller than the others. Cut out a 3cm (1in) circle and mount the larger loops with the flat ends at the centre with small loops on top. Fix the pieces together with dots of royal icing.

**Making and dipping fondant fancies**

Fondant fancies comprise a sponge centre, a layer of marzipan and a fondant icing coating. They're often square and coloured pink, yellow or brown but are crying out to be as versatile as cupcakes. Two pairs of hands are useful to dip and turn fancies over without smudging them. The method below is a little unorthodox but you can always get a friend to help instead!

**_you will need..._**

20cm (8in) sponge cake

300g (101⁄2oz) marzipan

200g (7oz) apricot glaze, warmed

silicone brush

baking sheet or tray to place cakes in freezer

ruler

bread knife

wire cooling rack

4 baked bean tins – or an extra pair of hands!

fondant icing (see Fillings and Toppings)

cocktail sticks (toothpicks) or a candy dipping tool

1 Bake your fancies according to the type required for the project, either using moulds or as a 20cm (8in) square cake.

2 If using a large square cake, brush the top surface with warmed apricot glaze and cover with a 3mm (1⁄8in) layer of marzipan. Place the cake in the freezer for 10 minutes.

3 Remove from the freezer and using a cocktail stick (toothpick) and a ruler, mark out a 17cm (63⁄4in) square centrally on the cake. Trim the sides with a bread knife. Plot more lines with the cocktail stick (toothpick) and cut the cake into 16 smaller squares (four rows of four), each 4.25cm (15⁄8in) square.

4 Return the cakes to the freezer for 10 minutes while you make the fondant icing. Chillled, firmed cakes are easier to handle and make a warm coating set quicker.

5 Raise your wire cooling rack by placing four baked bean tins underneath, one in each corner.

6 Remove the cakes from the freezer and the fondant icing from the heat and spear each cake with two cocktail sticks (toothpicks) at 45-degree angles into the base. Swirl upside down in the fondant icing then turn right side up allowing the excess icing to drip off.

7 Place the cake on the raised wire rack and pull the cocktail sticks out from underneath.

8 If the fondant icing dries or clumps you need to return it to the heat briefly before continuing.

* * *

**keep it simple...**

A simpler covering for fancies is melted chocolate or sugarpaste (see covering cakes with sugarpaste).

* * *

**Orange blossoms**

Orange flavour comes from the sponge, the marmalade and the icing for these blossomed fancies, giving a refreshing citrus hit.

**_you will need..._**

20cm (8in) square sponge flavoured with orange extract

200g (7oz) shredless marmalade, warmed

300g (101⁄2oz) marzipan

fondant icing, flavoured with 2.5ml (1⁄2 tsp) orange flower water and tinted pale orange

90ml (6 tbsp) pale green soft-peak royal icing

sugarpaste: 200g (7oz) pale orange

disposable piping (pastry) bag

16 muffin-sized paper cupcake cases

1 Brush the top of the cake with warmed marmalade and cover with a 3mm (1⁄8in) layer of marzipan. Place the cake in the freezer for 10 minutes.

2 Remove from the freezer and cut into 16 squares.

3 Place the fancies on a baking sheet lined with baking parchment and freeze for a further 10 minutes while you heat the fondant icing to the correct temperature and consistency.

4 When the cakes are cold and firm, dip into the fondant icing and place on a wire rack to set.

5 Roll out the pale orange sugarpaste and model 16 petalled roses, cutting them close to their bases. Set aside.

6 Fill the piping (pastry) bag with the pale green royal icing and cut a 3mm (1⁄8in) 'V'-shape in the end of the bag. Pressure pipe pairs of green leaves onto baking parchment. Press a sugarpaste rose onto each pair of leaves and allow to dry.

7 When the leaves have dried, carefully lift each flower and affix them to the top of the fancies with a dot of green royal icing. Serve in the paper cases, pinching them at the corners to square them off and stand the cakes close together.

**All wrapped up**

Some presents are wrapped so beautifully that it's a shame to open them... or in this case, eat them!

**_you will need..._**

20cm (8in) square vanilla sponge

200g (7oz) apricot glaze, warmed

300g (101⁄2oz) marzipan

fondant icing, tinted pale green

sugarpaste: 300g (101⁄2oz) white

30–45ml (2–3 tbsp) white soft-peak royal icing

piping (pastry) bag with no.2 tube (tip)

16 muffin-sized paper cupcake cases

1 Brush the top of the cake with warmed apricot glaze and cover with a 3mm (1⁄8in) layer of marzipan. Place the cake in the freezer for 10 minutes.

2 Remove from the freezer and cut into 16 squares.

3 Place the fancies on a baking sheet lined with baking parchment and freeze for a further 10 minutes while you heat the fondant icing to the correct temperature and consistency.

4 When the cakes are cold and firm, dip into the warm fondant icing and place on a wire rack.

5 Roll out the white sugarpaste to an even 3mm (1⁄8in) thickness and shape into 16 miniature gift bows.

6 With a dot of royal icing, affix the bows on top of the cakes. Serve in the paper cases, pinching them at the corners to square them off and stand the cakes close together.

* * *

**tie it together...**

Instead of making 3D fondant bows, try piping string and bows directly onto the cakes with white royal icing.

* * *

**Wedded bliss**

These individual wedding cakes will delight guests. Experiment with flavours and colour schemes, and remember to warn the diners about the lollipop sticks inside!

**_you will need..._**

12 muffin-size vanilla cupcakes

12 standard vanilla cupcakes

200g (7oz) apricot glaze, warmed

sugarpaste: 1.2kg (2lb 10oz) white

144 white fondant spiral roses dusted with white lustre dust

12 lollipop sticks

60ml (4 tbsp) white soft-peak royal icing

piping (pastry) bag with no.2 tube (tip)

ribbon to trim

1 Smear warmed apricot glaze on the outside of all the cupcakes.

2 Roll out a large plum-sized ball of sugarpaste to a 12cm (43⁄4in) circle. Cover a muffin-sized cupcake and rub the edges smooth. Repeat for the other muffin-sized cupcakes.

3 Roll out a small plum-sized ball of sugarpaste to a 10cm (4in) circle. Cover a standard cupcake and rub the edges smooth. Repeat for the other standard cupcakes.

4 Check the height of the stacked tiers allowing a 2.5cm (1in) gap between. Trim each lollipop stick to reach halfway through the depth of the top cake (you do not want it poking through the top!). Push the stick vertically into the centre of the base cupcake, then position the smaller cupcake on top.

6 Use white royal icing in a piping (pastry) bag with a no.2 tube (tip) to fix 12 spiral roses between the two layers, flush with the edge of the bottom tier. Work round, positioning them at quarter turns and then fill in the gaps like numbers on a clock.

7 Trim with ribbon around the bases, securing with a dot of royal icing.

* * *

**tiers of joy...**

If your cupcakes have flat tops, use a ball of sugarpaste to help separate the tiers. Domed cupcakes should not require this.

* * *

**Teatime classic**

An individual mini Victoria sponge, topped with a simple sugar rose, is surely everyone's idea of the perfect afternoon tea!

**_you will need..._**

36 standard vanilla cupcakes baked in simple paper cases

45ml (3 tbsp) light green soft-peak royal icing

disposable piping (pastry) bag

sugarpaste: 75g (21⁄2oz) pink

200g (7oz) raspberry jam

icing (confectioners') sugar for dusting

paper doily

1 Fill the piping (pastry) bag with light green royal icing and snip the tip into a 3mm (1⁄8in) 'V'-shape.

2 On a large sheet of baking parchment, pipe three 2cm (3⁄4in) leaves each pointing outwards from the centre in a triangular shape. Repeat to make 18 leaf formations.

3 Roll 18 spiral roses from the pink sugarpaste. Affix one to the centre of each leaf formation with a dab of green icing. Leave to dry.

4 Remove the paper cases from the cupcakes and smooth any rough edges on the cakes.

5 Sandwich the cupcake bases together in pairs using raspberry jam.

6 Using a paper doily as a stencil, lightly dust the tops of the cakes with icing (confectioners') sugar.

7 With a dab of light green icing, affix the flowers and leaves on top of each sandwich and serve.

* * *

**fruity flavours...**

Make a lavender and blackcurrant variation using lavender sugar instead of caster (superfine) sugar in the basic recipe, omitting the vanilla extract, and using blackcurrant jam and purple roses.

* * *

**Perfumed perfection**

These elegant mini French macarons are flavoured with crystallized roses and violets for a treat that smells as sublime as it tastes.

**_you will need..._**

ingredients as for French macarons (see Recipes)

20g (3⁄4oz) each crystallized rose and violet petals

white chocolate ganache

pink and lilac gel food colourings

2.5ml (1⁄2 tsp) each rose water and violet essence (or ground Parma Violet sweets)

disposable piping (pastry) bag with 1cm (3⁄8in) opening

1 Separately grind 5g (1⁄8oz) each of crystallized rose and violet petals to a fine powder. Divide the sugar and almond mixes in step 2 of the macaron recipe into two batches and add the rose powder to one and the violet powder to the other.

2 Divide the egg whites in step 3 of the recipe into two batches and add pink food colouring to one and lilac to the other in the latter stage of whisking. Tip the almond mixtures on top of their respective coloured meringues in step 5 of the recipe.

3 Continue with the recipe to mix the batter then use the piping (pastry) bag to pipe the macaron shells.

4 Lightly crush the remaining crystallized rose and violet petals with a rolling pin; sprinkle a little on the respective wet macaron shells. Leave the trays of shells to dry out for 20 minutes until a skin forms then bake as per the recipe instructions.

5 Divide the white chocolate ganache into two batches and tint one light pink and the other lilac. Flavour the pink ganache with rose water essence and the lilac ganache with the violet essence (or finely ground Parma Violet sweets).

6 Sandwich the cooled macaron shells together with their respective coloured ganaches. Before it sets, roll the macarons in the remaining crushed crystallized petals.
**Suppliers**

**UK**

**_Cakes Cookies & Crafts Shop_**

+44 (0)1732 463 573

www.cakescookiesandcraftsshop.co.uk

General sugarcraft

**_CSN Stores_**

0800 917 5124

www.csnstores.co.uk

Wide range of miniature silicone moulds

**_Divertimenti_**

0870 129 5026

www.divertimenti.co.uk

Mini Madeleine tin (pan)

**_Ikea_**

www.ikea.com

Inexpensive sets of small sealable tubs for icing

**_Jane Asher_**

+44 (0)20 7584 6177

www.janeasher.com

Crystallized rose and violet petals Sugarflair paste food colouring

**_Lakeland_**

+44 (0)1539 488100

www.lakeland.co.uk

Disposable piping (pastry) bags, plain cupcake cases

**_Let's Cook @ Amazon_**

www.amazon.co.uk

Mini whoopie pie tin (pan)

**_Sainsburys_**

Stores nationwide

Silverspoon Mich Turner lustre liquid, Dr Oetker sugarpaste and coloured sugars

**_Squires_**

+44 (0)1252 260260

www.squires-shop.com

General sugarcraft with excellent-quality cupcake cases

**_Steenbergs_**

+44 (0)1765 640088

www.steenbergs.co.uk

Matcha powder and fair trade vanilla extract

**USA**

**_Global Sugar Art_**

+1 518 561 3039

www.globalsugarart.com

General sugarcraft

**AUSTRALIA**

**_Iced Affair_**

+61 (0)2 9519 3679

www.icedaffair.com.au

General sugarcraft
**About the author**

Sarah Trivuncic is a self-taught baker who has been writing one of the UK's best-known baking blogs, Maison Cupcake, since 2009. She began publishing cupcake pictures while practising for a street party and inspired by her love of American baking sites and French patisserie, has carried on writing about baking and family life at Maisoncupcake.com ever since.

When Sarah is not in the kitchen she can be found on Twitter or Facebook sharing news about the latest baking books, products and cake shops as well as her own recipes. Sarah was named 'best for good advice' among Channel 4 Food's 'Best Baking Blogs' in 2011 and was number one in the annual Cision UK Top 10 Baking and Confectionery blogs.

Sarah lives in London with her husband and young son.
**Acknowledgments**

Many thanks to James, Grace, Sarah, Ame and all the team at David & Charles. Also to Jenny Fox-Proverbs for convincing me I could do this, to Sian Irvine for her magical photography and Helen Best-Shaw for keeping me sane and making me laugh. Thank you also to Jo, Ren, Naomi, Becky, Alis, Sarah, Jeanne and Nic for their help testing recipes.

I couldn't have written this without the support of my family and friends, both near and far, nor without the encouragement of the wonderful network of friends I've made since beginning to write my blog. I owe everyone a lot of cake and attention!
**Loved this book?**

_A Taste of: Bake Me I'm Yours... Sweet Bitesize Bakes_ is excerpted from the book _Bake Me I'm Yours... Sweet Bitesize Bakes_ by Sarah Trivuncic, published by F&W Media International, LTD.

Pick up a copy of Sarah Trivuncic's _Bake Me I'm Yours... Sweet Bitesize Bakes_ for over 25 big ideas for pretty little cakes and pastries!

**Bake...** miniature versions of your best-loved desserts, confections and sweet treats with these easy-to-follow recipes.

**Learn...** how to embellish pastries, cakes and cookies with sugarcraft cake decorating techniques for stunning results.

**Enjoy...** tasty fillings and toppings, from buttercream and chocolate ganache to marshmallow fluff, lemon curd and crème patissière.

* * *

We've got all sorts of goodies up our sugary sleeves, so if you loved this book, visit our website to find out more!

www.bakeme.com

* * *
A DAVID & CHARLES BOOK

© F&W Media International, Ltd 2012

David & Charles is an imprint of F&W Media International, Ltd

Brunel House, Forde Close, Newton Abbot, TQ12 4PU, UK

F&W Media International, Ltd is a subsidiary of F+W Media, Inc

10151 Carver Road, Suite #200, Blue Ash, OH 45242, USA

Text and designs © Sarah Trivuncic 2012

Layout and photography © F&W Media International, LTD 2012

Sarah Trivuncic has asserted her right to be identified as author of this work in accordance with the Copyright, Designs and Patents Act, 1988.

eISBN-10: 978-1-4463-5872-6 epub

eISBN-13: 1-4463-5872-0 epub

Layout of this digital edition may vary depending on reader hardware and display settings.

All rights reserved. No part of this eBook may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems without permission in writing from the publisher, except by a reviewer who may quote brief passages in a review.

Readers are permitted to reproduce any of the patterns or designs in this book for their personal use and without the prior permission of the publisher. However the designs in this book are copyright and must not be reproduced for resale.

The author and publisher have made every effort to ensure that all the instructions in the book are accurate and safe, and therefore cannot accept liability for any resulting injury, damage or loss to persons or property, however it may arise.

Names of manufacturers and product ranges are provided for the information of readers, with no intention to infringe copyright or trademarks.

A catalogue record for this book is available from the British Library.

David and Charles publish high quality books on a wide range of subjects. For more great book ideas visit: www.rucraft.co.uk

redpajama_set_name: RedPajamaBook


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Line Up Announced for 2020 'Under The Big Sky' Festival
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For the second year in a row, the 'Under The Big Sky' festival has announced an eclectic line up of alternative, indie, local and country artists for a weekend of pure awesomeness in Whitefish. The 2020 festival is July 17th and 18th with tickets going on sale Tuesday, December 17th at noon. Listen to Alt in January to win tickets!
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The first Canadian census that we know of was done in "New France" (that is, Quebec and parts of New Brunswick and other eastern provinces), in 1666. Between that date and 1867, when Canada became a nation, there were 98 separate censuses taken, covering various areas of Canada.
In Canada, there is a 92-year restriction on the release of personal information in the control of Statistics Canada. As a result of those privacy concerns, the 1916 census of the Prairie provinces became available to the public in 2008. The 1921 census information was transferred to the Library and National Archives in 2013, and an indexed copy was made available to the public, via Ancestry, about six months later.
The 1851 and 1861 (pre-Confederation) Canadian censuses are available, although neither one was uniform across the areas that they covered. Rather, they were regional efforts; the information gathered was different in each area, and was taken as of different dates. In addition, parts of the 1851 Canadian census have been lost.
Starting in 1871 (i.e., 6 years after Canadian Confederation), the Canadian government conducted a census every 10 years until 1901.
Once the coast-to-coast railway line had been completed, allowing easier access to the Prairies, large numbers of people began settling there.
In the 1890s and early 1900s, the population in those areas rose dramatically. The provinces of Alberta and Saskatchewan were carved out of the Northwest Territories, and Manitoba's border was expanded somewhat.
In 1905, the government decided to do a special Canadian census of these growing areas, which occurred in 1906. A separate "agricultural census" was taken for these provinces every 10 years from 1906 through to 1956, at which time the government began doing a national census every ten years, starting in 1961.
In summary, Canadian censuses have been taken every 10 years from 1871 to 1951; agricultural censuses were taken every 10 years from 1906 through 1956; and national censuses have been taken every ten years since 1961.
What Canadian Censuses are Available to Family Historians?
As previously noted, there is a 92-year waiting period before a census can be released to the public. Therefore, in addition to the 1851 and 1861 pre-Confederation census documents, Canadian censuses currently available to the public are those from 1871, 1881, 1891, 1901, 1906 , 1911, 1916, and 1921.
At times in Canadian and US history, there was a lot of movement of individuals back and forth across the borders, as people looked for work wherever it could be found.
Also, some immigrated to Canada with the intention of eventually moving on to the US, as Canadian immigration rules were less stringent than those in the US.
Given the above, it is not unusual to see immigration to the US from, or via, Canada. The reverse is also true. One example occurred after the US War of Independence. The US, having thereby gained its independence from Britain, was no longer a British colony. Canada still was.
As a result, many US citizens who were loyal to the British Crown migrated to Canada, some at great personal cost. Many had fought on the 'wrong' side in the War, and thus were persona non grata in the US. These individuals became known as United Empire Loyalists.
While many of these families eventually returned to the US a generation or two later, a large number opted to stay in Canada. Even today, their descendants are very aware, and very proud, of their status as United Empire Loyalist families. Many are members of the current-day United Empire Loyalists Association of Canada.
In looking at my own family tree, I see that a number of United Empire Loyalists moved into the area in Ontario where my forebears lived, and some married into my family.
Considering the amount of movement in both directions across the border between Canada and the US, American genealogists may need to become familiar with Canadian census documents and other sources of records, just as Canadians may well need to learn to use American census documents and other resources for their research.
There is a "goldmine" of information in the Canadian census documents. The following video outlines some of the things you can learn from a census. While it is based in the US, and thus focuses on US census data, the general comments and principles are applicable to censuses anywhere, including Canada.
1. They can prove how individuals are related, since they show children within their family units. However, one cannot assume that those listed in a particular census document are the only children in the family.
Some may be away from home apprenticing at a trade, working, in school, or married and raising their own families. Others may have died at a young age, and never were listed in any of the census documents. Still others may not have been born at the time of the census document you are looking at.
It therefore is not enough to look only at one census document. Rather, it is a good idea to look at the family group in as many census documents as you can find. When you cannot find a particular family member in the subsequent census documents, that is a clue to look for a marriage, a death, or migration, whether inter-country or inter-county, province, or state.
2. It gives you a picture of the family within the broader setting of their society. Their neighbours are listed on the census documents. Often a review of the neighbours will indicate the presence of other family members nearby. It may also lead to some surprises!
I recall reading one woman's account of how she had been looking for her great-grandmother and her family in the 1851 UK census. She was unable to locate either of her great-grandparents in that document. For 10 years, she would periodically go back to and search again, in vain.
Then, there was an announcement that a number of pages had been missing from the database, because they were damaged and very difficult to read. With advancements in technology, the database owners now were able to salvage the pages so that they could be read, and had transcribed and indexed the missing pages.
The woman, intrigued, thought she would try her search again. Among the missing pages, she found her great-grandmother's family. But that was not all; living just down the street was her great-grandfather with his parents!
She therefore had solved the mystery of where both of them were in the 1851 census, and as added bonuses, had discovered how they met, and confirmed who their parents and siblings were!
Seriously, I wondered which age was correct. I suspected that, if I was able to find her in earlier census documents, I would find her actual year of birth, within a year or so. I assumed that her mother would not have the same motivation to "be creative" with her daughter's age as the daughter had in later years!
To make a long story short, I found christening records in the late 1830s for three of her younger siblings, which gave the same address for her parents as those shown in the 1851 to 1881 census documents. After much searching, the 1841 census finally yielded up its secrets, and I found the entire family, including the child I was looking for. I have yet to locate the birth or christening records for the three older children, including her, but she was listed as age 11 in the 1841 census.
While it is well known that, in the 1841 census, it was fairly routine to round a person's age up or down to the nearest 5 or 10, this one was not listed as age 10; she was listed as 11. It would seem, then, that her age was correctly reported, although I still am looking for more solid documentation of her birth date.
So much for clues to birth dates; what about clues to death dates? If you look at a particular family over a number of census documents, at some point, you likely will see one of the parents listed as "widowed", and the other not listed.
Or, you may find one parent and the children, but with a different spouse. That is a great clue that the missing spouse likely passed away at some point between that census and the last one on which s/he was listed (although on some occasions, I have found that it meant that the couple had broken up, and one was living with someone else).
It gives you a narrower window of time, and a general location, in which to search for his/her death, or to determine an alternate reason for the spouse's absence.
4. The year of marriage can also be determined by looking at some of the US census documents, which ask how long the couple has been married.
In the UK and pre-1911 Canadian census documents, and some of the other US documents, while this question is not explicitly answered, the approximate year of marriage can be inferred from the year of birth of the eldest child in a family grouping.
5. Some of the census documents, especially around the time of a war in the country, ask about men in the household who have done military service. Others ask about religious affiliation. The answers to both of those questions will point you in the direction of additional sources of information about your ancestors, which may yield a tremendous amount of information about where they had been and what they had done in their lives.
Further, sometimes the parts that have been transcribed contain errors, usually due to difficulties reading the writing on the document itself.
Without checking the actual document, you could miss some very important details of your ancestor's life - details which might point toward the location of something that you have been searching for.
They are a real boon to us as we search for our ancestors, as long as we keep in mind that their accuracy is not guaranteed!
Canadian Census - 1921 - Coming Soon!
Go from "Canadian Census: an Introduction" to "familyhistoryalive Home Page"


text:
INSHALLAH: Part One
by Brandon Webb Feb 6, 2012
In the darkness the SEAL they call "Disco" (a nick name earned long ago in a foreign port of call) notices the helicopter crew chief signal to the other crewman that it is time to open the side doors of the helicopter in preparation. They are less than 10 minutes from the compound. As the doors slide open, the cool Pakistani air rushes in and hits his bare face with shock that only a sudden change in temperature can bring. The numbness it brings to the skin feels both good and familiar; He is unaware of the historic significance that will come in less than an hour. The signal is passed for five minutes out…
The lead assaulter—this is a rotating and fluid role each SEAL can take depending on his position in the assault train—looked at the SEAL dog handler who signaled back that the corner up ahead was clear. The team continued the choreography of death methodically through the house. Target ID, three short bursts aimed at the head and the target was down. No use in taking shots to the body these days, most bad guys can get body armor on Ebay and headshots guarantee a quick kill and are the method of choice. "All Clear! Coming out!" was shouted out, the SEALs exited the mock compound and what they knew was their final live fire run in the scenario.
The Team still didn't know for certain who the High Value Target (HVT) was, but after hundreds of assault missions, their desire to know has faded and is replaced with an eagerness to get off the leash and on with the task at hand. They know the mission plan and the mock compound like an old friend and are ready to get down to business at a seconds notice.
In the remote Afghan camp where the SEALs have been practicing, they exude the type of confidence that is clearly noticed and feared among others in their presence. The few that catch a quick glance into the SEALs eyes see something raw and violent; They cannot help but quickly avert their eyes and hurry off into the distance. They scurry off, knowing that they have caught a peak behind the curtain of death, and most wish they hadn't peered into their gaze. It will haunt them for the rest of their lives. This is the type of confidence that only champions and experts can come to know: Olympic gold medalists, football stars, professional athletes and others at the top of their game. Or, the Navy SEALs. To the SEALs, it's the type of confidence that only comes with years of training, seeing death up close too many times to count, and hundreds of real world operations that ultimately forge them into one of the most deadly and feared warrior groups on the planet. In a Japan of the past, they would have been known as Samurai or Ninja and feared by most.
The helicopters flew in tight formation, closer than most pilots are ever capable of. The blades were visible in a green blur on night vision and whirling so close to the other helicopters that it appeared they would collide at any moment, and all would end. The SEAL thought to himself about the professional respect he had for these pilots and the comfort that came with their flying ability. He knew that these were the best pilots in the world. They had thousands of hours of training and had developed a subconscious skill in their flying ability that comes with intense training and combat. The Night Stalkers were the US Army's best. These pilots had more hours flying on night vision alone than most career airline pilots will ever achieve in a lifetime of flying.
The SEAL shifts into position in the helicopter and takes his spot in the squad to assault element fast rope chain. Fast ropes are used like a Fireman's pole, only it's a rope. The ropes are attached to the roof of the helicopter and then thrown out at heights of up to 100 feet. The SEALs then slide down the rope onto the ground as an insertion method. It's a very efficient way to get boots on the ground and avoids a tight landing by the helicopter.
A final press check—
About Brandon Webb
Brandon Webb is a former U.S. Navy SEAL Sniper. He finished his time in the Navy as the Naval Special Warfare Sniper Course Manager. A passionate Entrepreneur (SOFREP.com & CrateClub.com) and a New York Times bestselling author, he is also a member of YPO New York City and Harvard Business School OPM 56.
Remembering Navy SEAL Michael P. Murphy, Medal of Honor 6/28/2005
Women SEALs? It's about time!
Navy SEAL Assault: INSHALLAH Part 2
Stolen Valor & The Scourge of Navy SEAL Imposters: Part 2
SOFREP's 2012 Greatest Hits #5: Chris Martin's The (Open) Secret History of SEAL TEAM 6 Series
Geo, Stavros, and Greg Coker on latest SOFREP Radio episode · 23 hours ago


text:
Bragdon, Claude (8/1/1866 - 9/17/1946), Cutler, Joseph Warren (7/13/1857 - 1934), Cutler, James Goold (4/24/1848 - 4/21/1927), Arnold, James Burns (1881 - 1957), Orchard, Helen Elizabeth (7/21/1872 - 2/6/1899), Beach, Fred H. (b. 4/1869), MacArthur, Mary (3/12/1869), Bragdon, Katherine Elmina (12/30/1837 - 9/6/1920), Powers, Rose Edith (1872 - 1943)
Orchard, Helen Elizabeth (7/21/1872 - 2/6/1899), Davis, Frank Allen (3/21/1873 - 6/1/1953), Bragdon, Katherine Elmina (12/30/1837 - 9/6/1920), Bragdon, George Chandler (4/29/1832 - 8/7/1910), Powers, Rose Edith (1872 - 1943), Bragdon, Claude (8/1/1866 - 9/17/1946), Lake Ontario
Bragdon, George Chandler (4/29/1832 - 8/7/1910), Bragdon, Katherine Elmina (12/30/1837 - 9/6/1920), Randall, Mary Louise (b. 1867?), Bradstreet, J. Howard (1869 - 1937), Orchard, Helen Elizabeth (7/21/1872 - 2/6/1899), Joiner, Edith M. (7/3/1868 - 7/4/1935), Wallace, Fredericka (10/23/1871 - 1953), World's Fair (Chicago, Ill., 5/1 - 10/30/1893)
May Bragdon Diary, July 8, 1893 – July 10, 1893, p. 155
Bragdon, Katherine Elmina (12/30/1837 - 9/6/1920), Best, Mary Nina (7/19/1864 - 5/5/1895), Vickery, Ellen M. (6/28/1836 - 4/30/1895), Best, Edward Walter (b. 1858?), Orchard, Helen Elizabeth (7/21/1872 - 2/6/1899), Joiner, Edith M. (7/3/1868 - 7/4/1935), Cutler, James Goold (4/24/1848 - 4/21/1927), Cutler, Joseph Warren (7/13/1857 - 1934), Randall, Mary Louise (b. 1867?)
May Bragdon Diary, September 4, 1893, p. 221
Gilmore, Joseph H. (b. 9/9/1863), Bragdon, Katherine Elmina (12/30/1837 - 9/6/1920), Orchard, Helen Elizabeth (7/21/1872 - 2/6/1899), Nourse, Lilla (1857 - 1951), Hutchison, Laura B. (b. 1870), Seneca Park (Rochester, N.Y.), Summerville (Rochester, N.Y.), Cook Opera House (Rochester, N.Y.), World's Fair (Chicago, Ill., 5/1 - 10/30/1893)
Wallace, Fredericka (10/23/1871 - 1953), Bragdon, George Chandler (4/29/1832 - 8/7/1910), Bragdon, Katherine Elmina (12/30/1837 - 9/6/1920), Orchard, Helen Elizabeth (7/21/1872 - 2/6/1899)
Bellamy, Charella (1865? - 2/16/1920), Allen, Mary (b. 1872?), Bragdon, Katherine Elmina (12/30/1837 - 9/6/1920), Orchard, Helen Elizabeth (7/21/1872 - 2/6/1899), Joiner, Edith M. (7/3/1868 - 7/4/1935), Summerville (Rochester, N.Y.)
Bragdon, Katherine Elmina (12/30/1837 - 9/6/1920), Willard, Mary F. (3/12/1853 - 1935), Willard, Frank Almarin (8/20/1851 - 1919), Orchard, Helen Elizabeth (7/21/1872 - 2/6/1899), Willard, Charles Bunnell (1890 - 1917), Hemlock lake (Livingston County, N.Y.)
May Bragdon Diary, April 29, 1893 – May 1, 1893, p. 75
Bragdon, Katherine Elmina (12/30/1837 - 9/6/1920), Randall, Mary Louise (b. 1867?), Cutler, James Goold (4/24/1848 - 4/21/1927), Cutler, Joseph Warren (7/13/1857 - 1934), World's Fair (Chicago, Ill., 5/1 - 10/30/1893)
May Bragdon Diary, May 28, 1895, p. 57
Bragdon, Katherine Elmina (12/30/1837 - 9/6/1920)
May Bragdon Diary, November 7, 1895 – November 9, 1895, p. 245
MacArthur, Mary (3/12/1869), Orchard, Helen Elizabeth (7/21/1872 - 2/6/1899), Bragdon, Katherine Elmina (12/30/1837 - 9/6/1920), Bragdon, Claude (8/1/1866 - 9/17/1946), Davis, Hamilton Clark (10/14/1864 - 2/10/1947), Bragdon, George Chandler (4/29/1832 - 8/7/1910), Davis, Charlotte Gleason (4/12/1861 - 1938), Sibley's (Rochester, N.Y.), Pedro, Diana
Hillman, Edith V. (1879? - 1923), Wolfe, Wiltsie Fuller (1854? - 1913), Wolfe, Alice Louise (b. 1857?), Wolfe, Gurdon C. (8/1890 - 1928), Bragdon, Katherine Elmina (12/30/1837 - 9/6/1920)
Best, Mary Nina (7/19/1864 - 5/5/1895), Vickery, Ellen M. (6/28/1836 - 4/30/1895), Bragdon, George Chandler (4/29/1832 - 8/7/1910), Bragdon, Katherine Elmina (12/30/1837 - 9/6/1920), Montgomery, Helen Barrett (1861 - 1934), Best, Edward Walter (b. 1858?), Wilkinson, Edna Carrie (8/13/1872 - 1965), Miner and Fisk (Rochester, N.Y.)
Willard, Frank Almarin (8/20/1851 - 1919), Jones, Susan (1830? - 1898), Bragdon, Katherine Elmina (12/30/1837 - 9/6/1920), Bunnell, Damaris B. (1833 - 1916)
Gilmore, Joseph H. (b. 9/9/1863), Cutler, James Goold (4/24/1848 - 4/21/1927), Cutler, Joseph Warren (7/13/1857 - 1934), Siemer, Martha A. (1876 - 1960), Bragdon, Katherine Elmina (12/30/1837 - 9/6/1920), Stull, Joseph A. (12/28/1828 - 6/13/1903), Stull, Sarah H. (1836? - 1912?), Stull, Otho Sibley (1867 - 1916), Orchard, Helen Elizabeth (7/21/1872 - 2/6/1899), Humphrey, George P. (1864 - 1952), Bragdon, Claude (8/1/1866 - 9/17/1946), Behn, Margarette (1854? - 7/1899), Sibley's (Rochester, N.Y.), Miner and Fisk (Rochester, N.Y.)
May Bragdon Diary, April 9, 1895, p. 6
Scranton, Edgar M. (1860 - 1910), Bragdon, Katherine Elmina (12/30/1837 - 9/6/1920), Montgomery, Helen Barrett (1861 - 1934), Bragdon, Claude (8/1/1866 - 9/17/1946)
Bragdon, Katherine Elmina (12/30/1837 - 9/6/1920), Bragdon, George Chandler (4/29/1832 - 8/7/1910), Cutler, Joseph Warren (7/13/1857 - 1934), Siemer, Martha A. (1876 - 1960)
Joiner, Edith M. (7/3/1868 - 7/4/1935), MacArthur, Mary (3/12/1869), MacArthur, Nellie (b. 4/4/1867?), Bragdon, Katherine Elmina (12/30/1837 - 9/6/1920), Orchard, Helen Elizabeth (7/21/1872 - 2/6/1899), Powers, Rose Edith (1872 - 1943), Bragdon, George Chandler (4/29/1832 - 8/7/1910), Davis, Charlotte Gleason (4/12/1861 - 1938), Lyceum (Rochester, N.Y.)
Bragdon, Katherine Elmina (12/30/1837 - 9/6/1920), Cutler, Joseph Warren (7/13/1857 - 1934), Cutler, Amy Cecil (1873? - 1958?), Filmer, William T. (b. 1875?), Gilmore, Joseph H. (b. 9/9/1863), Cutler, James Goold (4/24/1848 - 4/21/1927), Orchard, Helen Elizabeth (7/21/1872 - 2/6/1899), MacArthur, Mary (3/12/1869), Steinhausen, Theodore D. (1874 - 1944), Joiner, Edith M. (7/3/1868 - 7/4/1935), Powers, Rose Edith (1872 - 1943), Goodyear, Katherine M. (b. 1861?), Pedro


I found some DIRECTV coupon codes and I'm really enticed to use them to get big discounts on my subscription to a TV experience like never before, so the advertisements say. I admit to be one gullible target of so many marketing campaigns and commercial advertisements. It's just that I can't help falling for the enticing promotions they offer plus the way they are presented to make me feel like I'm really getting the best deal out of the whole thing.
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We're really getting the most out of a DIRECTV subscription because it offers everything we've always wanted to see on TV, including the ultimate cinema experience we want to enjoy in the comforts of our own home. Watching TV on DIRECTV can really be compared to entering an extraordinary world of supreme and sublime entertainment. It gives us the ultimate experience of relishing the best in premium programming with 33 wonderful channels of HBO, Showtime, Cinemax, and Starz. I will be able to enjoy countless blockbuster movies to my heart's desire.
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Can You Spot the Goldfinches?
The male goldfinch has the bright yellow plumage? I actually prefer the female's chartreuse coloring. Both are beautiful, thanks for sharing, Bruno!
Glad you enjoyed the goldfinches Doug! Now that you mention it, the chartreuse coloring is beautiful, and provides better camouflage too!


Brightwell FlorinMulti Is a certified shrimp safe, copper free, fertilizer for your planted shrimp and fish aquariums. FlorinMulti will provide 13 essential nutrients used by your plants to grow, achieve proper coloration, and overall health. FlorinMulti can also be used to establish beneficial water parameters in newly established aquariums, or replenish depleted minerals/nutrients in tanks that have a very low water change schedule.
Seems to be working great. Plants look good!
Thank you for the prompt and secure packing!!! I'll order another colony real soon!!!
Haven't used it long enough to see it's effect. No problems with the shrimp, though.
Only been using this fert for a couple weeks,seeing new growth so it's working.


An airborne substance, such as pollen or spores, that can cause an allergic response.
A substance (such as a food or pollen) that your body perceives as dangerous. Allergens can directly trigger symptoms on exposure such as runny nose, itchy watery eyes, sneezing, coughing, wheezing, hives, or other symptoms.
A type of asthma where symptoms are triggered by inhaling allergens such as dust mites, pet dander, pollens, and mold.
Thin-walled, small sacs located at the ends of the smallest airways in the lungs where the exchange of oxygen and carbon dioxide takes place.
Medication used to treat infection caused by bacteria. Antibiotics do not protect against viruses and do not prevent the common cold.
This type of medicine may help to relax the muscle bands that tighten around the airways. This action opens the airways, letting more air out of the lungs to improve breathing. Anticholinergics also help clear mucus from the lungs.
Medication that stops the action of histamine, which causes symptoms of allergy such as itching and swelling.
A form of treatment used for patients with moderate to severe persistent allergic asthma. IgE is an antibody that binds to allergens such as dust mites, mold, animal dander, and pollen. The binding of IgE to allergens results in allergic symptoms in some people. Anti-IgE therapy can reduce free IgE in the body and may result in reduced allergy and asthma symptoms.
A form of treatment used for patients with moderate to severe asthma. It targets an inflammatory marker in the body that can cause airway inflammation of the lungs.
Medication that reduces inflammation or swelling.
Accidentally breathing food or other matter into the lungs.
A disease of the airways or branches of the lung (bronchial tubes) that carry air in and out of the lungs. Asthma causes the airways to narrow, the lining of the airways to swell, and the cells that line the airways to produce more mucus. These changes make breathing difficult and cause a feeling of not getting enough air into the lungs. Common symptoms include cough, shortness of breath, wheezing, chest tightness, and excess mucus production. These symptoms may be more apparent at night or with exercise.
When asthma symptoms become worse than usual. In a severe asthma attack, the airways narrow so much that they can no longer deliver enough oxygen to the body's vital organs. In some cases, asthma attacks can be fatal.
Health conditions that have symptoms similar to asthma symptoms.
Infectious organisms that may cause sinusitis, bronchitis, or pneumonia.
A bronchodilator medication that opens the airways of the lung by relaxing the muscles around the airways that have tightened (bronchospasm). These medications may be short-acting (quick-relief) or long-acting (control) medications. Only short-acting beta-agonists should be used to relieve acute asthma symptoms when they occur.
Lung sounds heard through a stethoscope.
The number of breaths per minute.
A lung function test, more commonly used in adult patients, in which the lungs' response to inhaled methacholine is measured. Methacholine is an agent that causes the airways to spasm and, in asthma cases, to narrow. Lung function that drops by 20% in response to methacholine results in an asthma diagnosis.
Airways in the lung that branch from the trachea (windpipe).
A lung disease characterized by injury to the walls of the airways in the lungs. Repeated infection is the main cause of bronchiectasis.
The smallest branches of the airways in the lungs. They connect to the alveoli (air sacs).
A medication that relaxes the muscle bands that tighten around the airways. Bronchodilators also help clear mucus from the lungs.
The tightening of the muscle bands that surround the airways, causing the airways to narrow.
A colorless, odorless gas that is formed in the tissues and is delivered to the lungs to be exhaled.
A chronic inflammation of the bronchial tubes, which carry air to the lungs. It causes a cough that often brings up mucus. It can also cause shortness of breath, wheezing, a low fever, and chest tightness. It's often caused by cigarette smoking.
A disease that can be controlled, but not cured.
A term encompassing several lung diseases, such as emphysema and chronic bronchitis. These diseases are most commonly caused by cigarette smoking.
Hair-like structures that line the airways in the lungs and help to clean out the airways.
A heart condition in which the heart does not pump correctly, which leads to a buildup of fluid in the lungs.
A reason not to use a course of treatment or medication.
A genetic disorder that can cause growth problems, chronic cough, chronic sinusitis, and recurrent lung infections.
Tiny scales shed from animal skin or hair. Dander floats in the air, settles on surfaces, and is a major part of household dust. Cat dander is a classic cause of allergic reactions.
Medication that shrinks swollen nasal tissues to relieve symptoms of nasal swelling, congestion, and mucus secretion.
Excessive loss of body water leading to thirst, decreased urination, lethargy (tiredness), and possibly diminished bodily functions.
The major muscle of breathing, located at the base of the lungs.
A device for inhaling respiratory medications that come in powder form.
A common trigger for allergies.
A test used by providers to determine the condition of your heart. During the course of beating, your heart emits weak electrical signals. An electrocardiogram records these signals, and gives your provider an overall picture of your heart from a functional standpoint.
A long-term, progressive disease of the lungs that primarily causes shortness of breath due to over-inflation of the alveoli (air sacs), often caused by cigarette smoking.
Worsening or flare-up of asthma or another underlying illness (e.g., a severe asthma exacerbation may be referred to as an "Asthma Attack").
Asthma that is made worse when exercising.
A disorder in which stomach contents and acid flow back into the esophagus, causing frequent heartburn, which can cause asthma-like symptoms.
A filter that removes particles in the air by forcing it through screens containing microscopic pores.
The act of moisturizing the air with molecules of water.
The body's defense system that protects us against infections and foreign substances.
A form of treatment aimed at decreasing your sensitivity to allergens that are identified by allergy testing. By injecting increasing amounts of an allergen over several months, this therapy can help reduce your symptoms of allergies and asthma and lead to long-lasting relief of allergy symptoms even after treatment is stopped.
A response in the body includes swelling and redness.
Breathing air into the lungs.
A device used to improve the function of metered-dose inhalers. See also spacer.
A long-term control asthma medicine that works over time to reduce the inflammation and swelling of the airways and to decrease production of mucus.
Considered the mildest form of asthma. When uncontrolled, this type of asthma causes symptoms up to two days a week, and up to two nights a month.
Things that bother the nose, throat, or airways when they are inhaled (not an allergen).
Medication that blocks chemicals called leukotrienes in the airways. Leukotrienes occur naturally in the body and cause tightening of airway muscles and production of excess mucus and fluid. Leukotriene modifiers work by blocking leukotrienes and decreasing these reactions.
A type of asthma medicine used on a regular basis to improve lung function and to control asthma symptoms before they start.
Non-steroidal anti-inflammatory medications that may used to treat asthma.
A list of a person's previous illnesses, present conditions, symptoms, medications, and health risk factors.
Small aerosol canister in a plastic container that releases a mist of medication when pressed down from the top. This medication can be breathed into the airways. Many asthma medications are taken using an MDI.
Asthma characterized by symptoms occurring more than two to four times per week, with night symptoms occurring two to four nights per month.
Asthma characterized by symptoms occurring every day and more than one night a week.
Parasitic, microscopic fungi with spores that float in the air like pollen. Mold is a common trigger for allergies and can be found in damp areas, such as the basement or bathroom, as well as in the outdoor environment in grass, leaf piles, hay, mulch, or under mushrooms.
A delicate cellular lining of the airways in the lungs.
A thick, sticky fluid produced by glands in the airways, nose, and sinuses. Mucus cleans and protects certain parts of the body such as the lungs.
A form of heart disease that occurs when blood flow to the heart is reduced, which prevents the heart from receiving enough oxygen. In severe cases, this can cause a heart attack.
Medication used to prevent and treat nasal allergy symptoms. Available by prescription or over-the-counter in decongestant, corticosteroid, or salt-water solution form.
A machine that changes liquid medicine into fine droplets (in aerosol or mist form), which are inhaled through a mouthpiece or mask. Nebulizers can be used to deliver bronchodilator (airway-opening) medications such as albuterol, as well as anti-inflammatory medicines. A nebulizer may be used instead of a metered-dose inhaler (MDI). It is powered by a compressed air machine and plugs into an electrical outlet.
A type of asthma where symptoms are triggered by factors other than allergens, such as anxiety, stress, exercise, cold air, dry air, hyperventilation, smoke, viruses, or other irritants.
Anti-inflammatory medication that is not a steroid.
The essential element in the respiration process to sustain life. This colorless, odorless gas makes up about 21 percent of the air.
A test used to measure how fast air can be exhaled from the lungs.
A small handheld device that measures how fast air comes out of the lungs when a person exhales forcefully. This measurement is called a peak expiratory flow rate (PEFR) and is measured in liters per minute (lpm). A person's PEFR may drop hours or even days before asthma symptoms are noticeable. Readings from the meter can help the patient recognize early changes that may be signs of worsening asthma. A peak flow meter can also help the patient learn what triggers his or her symptoms and understand what symptoms indicate that emergency care is needed. Peak flow readings also help the provider decide when to stop or add medications.
Asthma in which symptoms occur frequently. Patients with persistent asthma experience the symptoms of coughing, wheezing, or chest tightness at least two to four times a week. Persistent asthma can be mild, moderate, or severe.
The highest peak flow number a person can achieve when symptoms are under good control. The personal best PEFR is the number to which all other peak flow readings will be compared. In children, peak expiratory flow rates are based on how tall the child is. Therefore, the personal best peak expiratory flow rate will change as growth occurs. A child's personal best peak expiratory flow rate should be re-determined approximately every six months or when a growth spurt has occurred.
An infection of the lung, which may be located in only one area.
A fine, powdery substance released by plants and trees; an allergen.
A measure of the amount of allergens in the air. The counts are usually reported for mold spores and three types of pollen – grasses, trees, and weeds. The count is reported as grains per cubic meter of air and is translated into a corresponding level – absent, low, medium, or high.
A disorder characterized by abnormal movement of the cilia in the body. This leads to recurrent ear infections, sinusitis, and lung infections.
A "wet" cough that may involve coughing up mucus.
Another term for inhaler or metered-dose inhaler.
Artery that delivers blood from the heart to the lungs.
A fungal infection of lung tissues.
A test or series of tests that measure many aspects of lung function and capacity; also referred to as lung function tests.
Vein that returns oxygenated blood from the lungs to the heart.
A test in which a device that clips on the finger measures the oxygen level in the blood.
The process of breathing which includes the exchange of gases in the blood (oxygen and carbon dioxide), the taking in and processing of oxygen, and the delivery of carbon dioxide to the lungs for removal. See inhalation and exhalation.
A virus that can cause wheezing and pneumonia in babies and young children. RSV can lead to childhood asthma.
The most severe form of asthma, causing symptoms throughout the day on most days and frequently at night.
The most common quick-relief medicine. Also called bronchodilators.
Air pockets inside the head.
An inflammation or swelling of the sinuses, which can cause a number of respiratory symptoms. Also called a sinus infection.
A plastic or metal hollow chamber that is used with a metered-dose inhaler to enhance delivery of asthma medication into the lungs. Spacers may decrease side effects of asthma medications by preventing deposition of the asthma medication on the tongue and back of the throat. A spacer also may make metered-dose inhalers easier to use; spacers are sometimes called holding chambers.
A breathing test or basic pulmonary function test that measures how much and how fast air moves out of the lungs.
Medication that reduces swelling and inflammation. Steroids are produced by the body during times of infection and stress. Comes in pill and inhaled forms. Also called corticosteroid.
A long-term control medication that opens the airways to prevent and relieve bronchospasm.
The main airway (windpipe) supplying both lungs.
Things that cause asthma symptoms to begin or make them worse.
A condition in which the flow of air is blocked by something such as a tumor or enlarged thyroid glands.
An injection that may help to prevent infection or enhance the immune response to and recovery from a specific infection.
A small infectious agent that may cause respiratory illness, such as influenza.
A condition in which the larynx, or voice box, muscles close rapidly, which can cause breathing difficulties.
A loss of function of the vocal cords, which can make breathing difficult.
The high-pitched whistling sound of air moving through narrowed airways.
A procedure that uses low-level radiation that passes through the body to produce a two-dimensional picture called a radiograph.