The men's javelin F53/54 event at the 2008 Summer Paralympics took place at the Beijing National Stadium at 09:10 on 12 September. There was a single round of competition; after the first three throws, only the top seven had 3 further throws (there is no indication on the official result as to why this was not the normal eight).
The competition was won by Markku Niinimaki, representing .

Results

WR = World Record. SB = Seasonal Best.

References

Athletics at the 2008 Summer Paralympics

Athletics at the 2008 Summer Paralympics – Men's javelin throw F53–54


Bēl-ibni was a Babylonian nobleman who served as King of Babylon for several years as the nominee of the Assyrian king Sennacherib.

Sennacherib, believing that direct Assyrian rule was too costly, appointed Bēl-ibni, a young Babylonian nobleman, belonging to the Rab-bani family, raised at the Assyrian court, King of Babylon in 703 BC.

The experiment with a native puppet king was hardly more successful than direct Assyrian control. Soon Bēl-ibni was conspiring with the Chaldeans and Elamites against the Assyrians.  After defeating the opposing coalition in 700 BC, Sennacherib deposed Bēl-ibni and carried him off to Assyrian exile, replacing him with Sennacherib's own son, Ashur-nadin-shumi.

References

8th-century BC births
7th-century BC deaths
8th-century BC Babylonian kings
7th-century BC Babylonian kings
Year of birth unknown

Bel-ibni


Larino Cathedral () is a Roman Catholic cathedral located in Larino in the Province of Campobasso, Molise, Italy. The dedication is to the Assumption of the Virgin Mary and Saint Pardus. Formerly the episcopal seat of the Diocese of Larino, it has been since 1986 a co-cathedral in the Diocese of Termoli-Larino.

In June 1928, Pope Pius XI granted it the status of a minor basilica.

History
The foundation of the church dates to the 13th century. An inscription in the entrance records its consecration on 30 July 1319. The cathedral may have been built on the site of a pre-existing church, but if so, its dates (and existence) are entirely unknown.

The decorative styles and construction techniques indicate that construction continued from the end of the 13th century into the first quarter of the 14th century, with work directed by several successive architects.

In the 14th century, frescos depicting the saints were painted on the pilasters. Paintings were produced to decorate the trussed ceiling. No notable changes were made to the church in the 14th century, except for the installation of the relics of Saint Pardus in an altar in the south aisle. In the 16th century, the campanile was completed. Its basement had been built by Giovanni di Casalbore of Avellino in 1451. In 1537, a fresco of the Annunciation was added to the left of the main entrance. A number of private individuals commissioned works in the cathedral in the same century. Many of these are still extant, including numerous altars.

For the artistic vitality of the basilica, the 17th century was a time of crisis. In 1656, the plague struck the community, leaving many victims. The survivors were reduced to poverty. To restore the economic and religious standing of the city, Mons. Catalani decorated the church with precious objects, including a statue of San Pardo, which has since been stolen.

In the Baroque period, the floor level was raised, two windows were installed flanking the entrance, and the nave of the church was lengthened. Some private altars were removed, since their number was considered excessive.

The transformation of the architectural character of the cathedral, from medieval to Baroque, was carried out under Bishop Giovanni Andrea Tria. The trussed ceiling was replaced with coffers and stucco ornaments were added to the Gothic vaults in the nave. He built the chancel, installing a new altar and cathedra in it, both made of polychrome marble by Neapolitan artists. The church was reconsecrated in 1729, while the construction work was still in progress.

The 19th century was characterised by the rediscovery of the medieval architecture and a renewed appreciation of Romanesque and Gothic architecture. This also occurred in this cathedral, whose original character was rediscovered and praised. The leader of this movement was Bishop Francesco Giampaolo. He gave the windows pointed arches, decorated the coffers with Gothic Revival paintings by Ludovico Palladino and added an arch with Gothic features to the chancel. The arcade and capitals of the central nave were decorated in a 13th-century style. The same bishop made some structural modifications to the basilica, extending the two side aisles towards the chancel and moving the altar back. Later, further changes were made to the furnishings of the chancel.

Restoration work was undertaken to consolidate the structure from 1931, including the campanile, which was destroyed by a lightning strike in 1943.

References

Internet Sources

 * A Virtual Tour of Larino's Cathedral

Roman Catholic cathedrals in Italy
Cathedrals in Molise
Churches in the province of Campobasso
Baroque architecture in Molise
Gothic architecture in Molise
Romanesque architecture in Molise
Minor basilicas in Molise

Larino Cathedral


An enterogastrone is any hormone secreted by the mucosa of the duodenum in the lower gastrointestinal tract in response to dietary lipids that inhibits the caudal (or "forward, analward") motion of the contents of chyme. The function of enterogasterone is almost the same as gastric inhibitor peptide, it inhibits gastric secretion and motility of the stomach.

Examples
Examples include:
 Secretin
 Cholecystokinin

References

External links

Digestive system

Enterogastrone


The Senate Committee on Railroads is a defunct committee of the United States Senate. It succeeded the Committee on the Pacific Railroad on March 12, 1873. The committee reviewed legislation and matters related to railroad transportation on the United States. The committee existed until April 8, 1921, when it was abolished due to inactivity. The committee's role waned after the 50th Congress (1887-89) as other Senate committees acquired legislative jurisdiction over railroad matters. The United States Senate Committee on Interstate Commerce, in particular, focused on regulating railroad rates and assuring safety of railroad passengers and crews. A separate Committee on Pacific Railroads also operated from 1893 to 1921, investigating the financial status of the Union Pacific Railroad.

While it no longer formerly exists as a standing committee, the Senate still conducts oversight over the railroad industry through the Senate Commerce, Science, and Transportation Committee and its Surface Transportation and United Interstate Commerce subcommittees.

Chairmen 1873-1921
 1873-1875: William Stewart (R-Nevada)
 1875-1877: J. Rodman West (R-Louisiana)
 1877-1879: John H. Mitchell (R-Oregon)
 1879-1880: Matt Ransom (D-North Carolina)
 1880-1881: L.Q.C. Lamar (D-Mississippi)
 1881-1883: William Pitt Kellogg (R-Louisiana)
 1883-1887: Philetus Sawyer (R-Wisconsin)
 1887-1889: Dwight Sabin (R-Minnesota)
 1889-1891: John H. Mitchell (R-Oregon)
 1891-1893: Lyman R. Casey (R-North Dakota)
 1893-1894: Johnson Camden (D-West Virginia)
 1894-1895: John Martin (D-Kansas)
 1895-1905: Clarence D. Clark (R-Wyoming)
 1905-1907: J. Frank Allee (R-Delaware)
 1907-1911: Morgan Bulkeley (R-Connecticut)
 1911-1913: Thomas P. Gore (D-Oklahoma)
 1913-1915: George C. Perkins (R-California)
 1915-1917: James D. Phelan (D-California)
 1917-1919: Peter G. Gerry (D-Rhode Island)
 1919-1921: Irvine L. Lenroot (R-Wisconsin)

References

Railroads

1873 establishments in the United States
1921 disestablishments
History of rail transportation in the United States

United States Senate Committee on Railroads


William Cornelius Hasbrouck (August 23, 1800 – November 5, 1870 Newburgh, Orange County, New York) was an American lawyer and politician.

Life
He was the first child born to Cornelius Benjamin Hasbrouck (1769–1851) and Jane Kelso Hasbrouck (1774–1836). He was baptized at the New Hurley Reformed Church in Shawangunk, Ulster County, New York. William's two siblings were Benjamin Cornelius Hasbrouck (b. 1803) and Margaret Hasbrouck (b. 1803).

William C. Hasbrouck graduated from Union College in Schenectady and lived for a time in Franklin, Tennessee, where he served as Principal of the academy founded by Bishop Otey. After returning to the North, he briefly worked as Principal of the Farmer's Hall Academy in Goshen in the early 1820s and then studied law with various lawyers in Newburgh, and was admitted to the bar in 1826.

Hasbrouck was Trustee of Newburgh from 1835–1839, and lieutenant and later captain of a local militia at Newburgh called The Village Guard.

He was a Whig member from Orange County of the New York State Assembly, and was Speaker in 1847. In Newburgh, he practiced law with attorney James Taylor, operating under Hasbrouck & Taylor. They apprenticed many young men, including William Fullerton.

William Hasbrouck was a descendant of the Hasbroucks who founded New Paltz, located in New York's Hudson Valley, in 1678.  The Hasbroucks were Huguenots, Protestant followers of John Calvin who fled what is today Northern France and South Belgium who fled persecution by the ruling Catholics.  The original settlement of their ancestors survives today as Historic Huguenot Street, a National Historic Landmark District.

On June 28, 1831, William married Mary Elizabeth Roe (1811–1907), daughter of William Roe (1781–1868) and Maria Hazard Roe (1787—1877). William Roe, a retired grocer, gifted Hasbrouck the adjoining property to his mansion in Newburgh. A Tuscan-style villa was built. Between 1833 and 1853, William and Mary had nine children: William Hazard Hasbrouck, Maria Hazard Hasbrouck, Mary Roe Ann Hasbrouck, BG Henry Cornelius Hasbrouck, Emily Ann Hasbrouck, Mary Elizabeth Hasbrouck, Cornelia Jennette Hasbrouck, Blandina Hasbrouck, and Roe Hasbrouck.

Further reading
 Obituary in NYT on November 9, 1870
 His widow's death notice in NYT on May 19, 1907
 Photos of his villa at Historic American Buildings Survey
 His son Henry's obituary in NYT on December 19, 1910

References

External links
Historic Huguenot Street
Hasbrouck Family Association

1800 births
1870 deaths
New York (state) Whigs
19th-century American politicians
Speakers of the New York State Assembly
Members of the New York State Assembly
Hasbrouck family
Politicians from Newburgh, New York
People from Franklin, Tennessee
Union College (New York) alumni
Military personnel from New York (state)
New York (state) lawyers
19th-century American lawyers

William C. Hasbrouck


The Nile Expedition, sometimes called the Gordon Relief Expedition (1884–1885), was a British mission to relieve Major-General Charles George Gordon at Khartoum, Sudan. Gordon had been sent to Sudan to help the Egyptians withdraw their garrisons after the British decided to abandon Sudan in the face of a rebellion led by self-proclaimed Mahdi, Mahommed Ahmed. A contingent of Canadians was recruited to help the British navigate their small boats up the Nile River. The Nile Expedition was the first overseas expedition by Canadians in a British imperial conflict, although the Nile Voyageurs were civilian employees and did not wear uniforms.

The expedition was commanded by Garnet Wolseley. After Commander Herbert Stewart was mortally wounded, Brigadier-General Charles William Wilson took command of an advance party of about 1,400 men. A small part of Wilson's Desert Column reached Khartoum on two Nile steamers in the afternoon of 28 January 1885. It came two days too late: Khartoum had been seized by the Mahdists in the early hours of 26 January. The entire garrison, along with Gordon and 4,000 civilians had been killed.

Wilson received criticism afterwards for his delay in sailing to Khartoum, with Wolseley stating that Wilson had "lost any nerve he had ever possessed". Other sources however, spread the blame, particularly on Wolseley. The public in England also blamed Prime Minister William Gladstone for not having taken steps to relieve the siege of Khartoum and some historians have held Major-General Gordon responsible, because he had refused the order to evacuate while it was still possible.

Background
Not wanting to be involved in the costly suppression of the rebellion led by Mahommed Ahmed, the United Kingdom of Great Britain and Ireland ordered Egypt to abandon its administration of Sudan in December 1883. The British government asked General Gordon, former Governor-General of Sudan, to go to Khartoum and aid in the evacuation of Egyptian soldiers, civilian employees and their families. Travelling from London, General Gordon reached Khartoum on 18 February 1884. He immediately began sending women, children and wounded soldiers back to Egypt as the military situation deteriorated in Sudan with the south of the country being in danger of being cut off from Egypt by the Mahdist army.  Britain withdrew its troops from Sudan until Khartoum was the last remaining outpost under British control.

Gordon differed with the British government's decision to abandon the Sudan. He thought that the Mahdists had to be crushed for fear that they might eventually overwhelm Egypt. He based this on the Mahdi's claim of dominion over all Islamic lands. Defying orders from the British government to withdraw, General Gordon, leading a garrison of 6,000 men, began the defence of Khartoum. On 18 March 1884, the Mahdist army laid siege to the city. The rebels stopped river traffic and cut the telegraph line to Cairo. Khartoum was cut off from resupply, which led to food shortages, but could still communicate with the outside world by using messengers. Under pressure from the public, in August 1884, the British government decided to reverse its policy and send a relief force to Khartoum.

Organising the Relief Force
The Expedition was put under the command of General Garnet Wolseley, who had seen service in the Crimean War, Canada, the Gold Coast and the South African Wars. The Expedition was composed of two officers and 43 soldiers from each British Light Cavalry Regiment.

Wolseley decided that the best way of reaching Khartoum would be to ascend the Nile.  Based on his favourable experience with them during his expedition along the Red River to Fort Garry (now Winnipeg) from 1869–1870 to suppress the Red River Rebellion, Wolseley asked the Governor General of Canada, the Marquess of Lansdowne, if it would be possible to recruit a contingent of Canadian voyageurs to help him navigate the Nile. He requested that they be commanded by Lieutenant-Colonel Frederick C. Denison, who had served as Wolseley's aide-de-camp during the Red River expedition. The Prime Minister of Canada, John A. Macdonald, did not object once he was assured that the voyageurs were volunteers and would be paid by the British. Denison complied and on 15 September 1884, only 24 days after the request was received, 386 voyageurs set sail for Egypt.

The Canadians were known at the time as the Nile Voyageurs. As the traditional role of the voyageur was waning, most were formerly employed helping transport log booms down rivers such as the Ottawa, Gatineau and Saguenay.

Eighty-six of the voyageurs were members of the First Nations, mostly Caughnawaga, an offshoot from the Mohawk and Ojibwa. (The involvement of these Indigenous men was chronicled in the 1885 book "Our Caughnawagas in Egypt: a narrative of what was seen and accomplished by the contingent of North American Indian voyageurs who led the British boat..." by Louis Jackson.)

The Expedition
On 7 October 1884, the Canadians reached Alexandria by sailing ship and headed up the Nile by a combination of shallow draft steam launch and train. On 26 October 1884, the Canadians met Wolseley and his force of 5,400 soldiers at Wadi Halfa. By November the combined force were at the first of six cataracts and began to ascend the rapids. The southward progress of the expedition sped up with the experienced voyageurs manning the boats. The boats that Wolseley selected were modified Royal Navy whalers. They were almost  long,  wide and  deep, and were equipped with twelve oars, two masts and a removable rudder. The boats had the capacity for a dozen men along with enough cargo to supply them for a hundred days.

In mid-November, the expedition received word from General Gordon that he could only survive the siege for another forty days. Realising that time was running out for General Gordon in Khartoum, Wolseley split his force into two columns. He sent the Desert Column of 1,400 men by camel on a 280 km shortcut from Korti, across the Bayuda Desert to Metemma where they would link with Gordon's steamboats awaiting them (avoiding the Great Bend of the Nile).
The Desert Column was attacked by Mahdists at Abu Klea and Abu Kru, but repelled the rebel attacks both times and reached the Nile near Metemma where they linked with Gordon's steamboats.

The remaining 6,000 soldiers continued up the river. Progress up the river was slow, and often the boats had to be pulled through rapids by rope from shore. At several places the strength of the current necessitated several crews pulling one boat. They settled on a method of stationing the voyageurs at difficult stretches along the river, so that each group would become familiar with a particular stretch of water.

The Canadians' six-month contracts were soon to expire, and they were asked to re-enlist. Though offered generous inducements, only 86 of the voyageurs, including their commander, Denison, signed up for a second six-month contract. The rest elected to return to Canada, hoping to arrive in time for the spring logging season. This did not halt the expedition, as the worst of the river was already behind them and the smaller number of soldiers travelling by river reduced the need for the Canadians. Denison and his men continued piloting the small boats up the river.

General Gordon's last entry in his journal, dated 14 December 1884, read, "Now mark this, if the Expeditionary Force, and I ask for no more than 200 men, does not come in ten days, the town may fall; and I have done my best for the honour of our country. Good bye."

On 26 January 1885, Khartoum fell to the Mahdist army of 50,000 men. At that time of year the Nile was shallow enough to be forded and the Mahdists were able to breach the city's defences by attacking the poorly-defended approaches from the river. The entire garrison was slaughtered, including General Gordon. His head was cut off and delivered to the Mahdi.

Two days later, two of Gordon's armed steamers, towing several native boats, the flotilla carrying some 140 British and native troops, came within sight of the city. Dismayed at the sight of the city's fall, Colonel Charles William Wilson, the on-scene commander, ordered his flotilla to turn about and steam back down river to Metemma. It was the closest the relief column would get to Khartoum.

After the Fall of Khartoum
Emboldened by their victory at the Siege of Khartoum, the Mahdists resisted British efforts to force the Nile. This included, on 10 February 1885, the Mahdists defending a fortified site at Kirbekan they hoped would impede the main British column still ascending the river. These military operations were occurring some two weeks after the fall of Khartoum and Brigadier Wilson's earlier glimpse of the fallen city from his steamship. At Kirbekan, whilst the British successfully seized the position, the British commander General William Earle was killed near the end of the attack.

The fall of Khartoum and the massacre of all within led to various communiques between Wolseley and London. Indicative of the confusion, on 7 February 1885, three days before the battle of Kirbekan, Wolseley was told by London to make no retrograde steps down the Nile to Egypt. Wolseley himself, however, was concerned that with the fall of Khartoum, he lacked sufficient military force to subdue the Mahdi. This led to consideration of an operational pause, to last several months over the Sudanese summer, which might allow fresh British reinforcements to be assembled in Egypt and later sent up the river to Wolseley.

The Panjdeh incident of 29 March 1885, initiated by Imperial Russia in south-central Asia, gave the British government sufficient excuse to make a face-saving withdrawal of the Wolseley force to Egypt and then home, thereby ending any further commitment to the region, including on the coast at Suakin. With the fall of Khartoum and now the subsequent removal of the last British troops in the vicinity of the upper Nile, Muhammad Ahmad controlled the whole of Sudan, allowing him to establish an Islamic state governed by Sharia law. He died less than six months later. His state survived him, but Sudan was re-conquered by the British in a campaign from 1895 to 1898, led by Lord Kitchener.

Legacy
On 17 April 1885, the Canadian contingent set sail from Alexandria for home. Sixteen Canadians had died on the expedition. They are memorialised in Canada's Peace Tower, which recognises all of Canada's war dead. Wolseley wrote a letter to the Canadian Governor General praising the Canadians' service and the British Parliament passed a motion thanking them for their efforts.

A collection of records from the expedition was compiled and edited by C.P. Stacey, and published by the Champlain Society in 1959.

Among the journalists who covered the expedition was Charles Lewis Shaw who worked for the Winnipeg Times newspaper and published an account in his book Nile Voyageur.

A memorial plaque "Nile Voyageurs 1884–85" was erected at Kitchissippi Lookout on Island Park Drive just west of the Champlain Bridge in 1966.

In popular culture
Lance Corporal Jones in the television sitcom Dad's Army claimed to have been involved in the Anglo-Egyptian invasion of Sudan in 1896–1899 and the Nile Expedition.

See also
 Khartoum, 1966 film
 The Four Feathers, 1939 film
 The Four Feathers, 2002 film
 Pith helmet

References

Notes

Sources

C.P. Stacey (1959). Records of the Nile Voyageurs, 1884–1885: The Canadian Voyageur Contingent in the Gordon Relief Expedition. Toronto: Champlain Society Publications.

Further reading
Colonel Mike Snook, Beyond the Reach of Empire: Wolseley's Failed Campaign to Save Gordon and Khartoum (Frontline, 2011)
Julian Symons, England's Pride: The Story of the Gordon Relief Expedition (Hamish Hamilton, 1965).

External links
 Boileau, John, Voyageurs on the Nile , Legion Magazine, January/February 2004.  Accessed: 4 April 2007
 MacLaren, Roy Nile Expedition, Canadian Encyclopedia  Accessed: 4 April 2007
 McGinnis Schulze, Lorine  Nile Expedition, Canadian Military History Project Accessed: 4 April 2007
 The Nile Expedition, 1884–85, Canadian Military Heritage   Accessed: 4 April 2007
 The National Maritime Museum, UK Accessed: 4 April 2007
 Various Records of the Nile Expedition compiled and edited by C.P. Stacey, Published by the Champlain Society, 1959.

1884 in Sudan
Conflicts in 1884
1885 in Sudan
Conflicts in 1885
Battles involving Sudan
Battles of the Mahdist War
Sieges involving the United Kingdom
Battles involving Canada
History of Khartoum
Military expeditions
Expeditions from the United Kingdom

Nile Expedition


Maple Works, also called Mapleworks was a hamlet in the town of Grant, Clark County, Wisconsin, United States. At one time it was a busy rural center with two stores, a saloon, a post office and several residences. According to the tables contained in the 1895 The New 11 x 14 Atlas of the World (New York:Rand McNally Corporation, 1895), Maple Works had a population of 62. It no longer exists.

History
Maple Works was located a half mile east of the village of Granton at the corner of Fremont and Romandka Roads. In 1857, Nelson Marsh from Pennsylvania settled in the area, coming with an ox team by way of Sparta and cutting a temporary road through the forest. He established a farm and tavern which served as a stagecoach stopping place on the old stage route from Neillsville to Stevens Point which was established in 1858. Marsh was the first postmaster of Maple Works, serving in that capacity until the post office was abolished in the 1890s. The name was initially intended to be Maplewood, but because of unclear handwriting the application for a post office was interpreted as Mapleworks and so remained. When Granton was established in 1890, many buildings were moved from Mapleworks to the new village.

Notes

Geography of Clark County, Wisconsin
Ghost towns in Wisconsin
1858 establishments in Wisconsin
Populated places established in 1858

Maple Works, Wisconsin


Boris Pavlovich Lisunov (; 19 August 1898 – 3 November 1946) was a Soviet aerospace engineer.

Biography
Lisunov was born in Durnovskaya (now Rassvet) stanitsa, Yenotaevsky uyezd of the Governorate of Astrakhan, Russian Empire. His father was a Cossack officer.

In 1918 he graduated from the Saratov secondary school #2 and went to Moscow to study at the Zhukovsky Air Force Engineering Academy, where he made friends with another prominent Russian aircraft designer, Sergey Ilyushin. From 1926, he served as an engineer-mechanic to an aviation squadron in the Soviet Air Force, rising to the position of chief engineer at Aircraft Factory No. 39 in Kharkov.

In November 1936, Lisunov travelled to the Douglas Aircraft works in Santa Monica, California, to start the process of licensed production of the Douglas DC-3 in the Soviet Union. From November 1936 to April 1939, Lisunov documented every part of the DC-3 and its production tooling. He also documented post-delivery in-service support. Together with his boss, Vladimir Myasishchev, Lisunov started the process of re-engineering the DC-3 with the objective of putting the model into production. Most of the work involved conversion of the drawings and documents into the metric system.

On 27 January 1938, Lisunov was appointed technical director of the Aviation Plant No. 84 near Moscow, in Khimki. After Myasishchev was arrested, Lisunov was appointed to head the further development of the DC-3 derivative named Lisunov Li-2. Military and civil versions of Li-2 were produced by a few Soviet aircraft plants from 1939 to 1952, making it the most common Soviet airliner in the 1940s.

In September 1941 as the Nazis were approaching Moscow, Lisunov managed to swiftly evacuate the aircraft plant to the safe location that was chosen to be Tashkent, capital of the Uzbek SSR. Soon the newly-established aircraft plant, later known as Tashkent Aviation Production Association, started to contribute to the Soviet war effort with the domestically-made Li-2s.

Lisunov died in 1946 after having suffered a heart attack. Shortly before his death, he was appointed a managerial position with the Ministry of Aviation Industry and awarded the Order of Lenin and the Order of the Red Star for successful completion of the Li-2 project.

The Astrakhan State Archive and the Rassvet secondary school preserve Lisunov's memory.

See also
 Lisunov Li-2
 Douglas DC-3
 Tashkent Aviation Production Association

References

External links
 The Douglas C-47 Dakota at www.faqs.org

Soviet aerospace engineers
20th-century Russian engineers
1898 births
1946 deaths
Recipients of the Order of Lenin

Boris Lisunov


Bríd Brennan (born 1955) is an Irish actress who is known for her film, TV and theatre work. She originated the role of Agnes in the Brian Friel play Dancing at Lughnasa, for which she won the 1992 Tony Award for Best Featured Actress in a Play. She is also a three-time Olivier Award nominee; for Rutherford and Son (1995), The Little Foxes (2002) and The Ferryman (2018).

As well as her roles in the films Maeve 1982, Anne Devlin 1984 and Mike Leigh's Four days in July 1985, Brennan reprised her role of Agnes in the 1998 film version of Dancing at Lughnasa, starring alongside Meryl Streep. Her television credits include Cracker: Brotherly Love (1995), South Riding (2011) and The Escape Artist (2013).

Career

Early work
Beginning her acting career in Dublin, Brennan appeared in many of the major theatres including the Gate Theatre, the Abbey Theatre and the Gaiety Theatre, as well as touring community centres with Moving Theatre.

Theatre work
Brennan created the role of Agnes Mundy in Brian Friel's play Dancing at Lughnasa (1990). She played the role in the original Dublin, West End and Broadway (1992–1992) productions, winning the 1992 Tony Award for Best Featured Actress in a Play.

Brennan portrayed the character Janet in the National Theatre's 1994 production of Rutherford and Son and was subsequently nominated for an Olivier Award the following year. She then went on to play the lead role of Lady Macbeth in the Royal Shakespeare Company's national tour of Macbeth in 1996–1997.

In 1999, Brennan played Maisie Madigan in Pearson's production of Juno and the Paycock at the Gaiety Theatre, Dublin, alongside Michael Gambon whom she had previously appeared with in the 1998 film adaptation of Dancing at Lughnasa. In 2002, Brennan was again nominated for an Olivier award for her performance in the Donmar Warehouse's 2001 production of The Little Foxes. In 2006, she starred as Sister Aloysius in a production of Doubt at the Abbey Theatre in Dublin.

In March 2014 it was announced that she had been cast in the role of Kate Keller in Arthur Miller's All My Sons, playing at the Open Air Theatre, Regent's Park in May/June 2014, performing alongside Tom Mannion and Charles Aitken, the latter of whom she had previously performed with in The Old Vic's 2013 production of Sweet Bird of Youth.

In April 2017, she appeared in The Ferryman at the Royal Court Theatre, ahead of a transfer to the Gielgud Theatre in the West End.

Radio, television and film work
Brennan acted in the much acclaimed Billy trilogy of plays for the BBC Play for Today series (1982-84) with fellow Belfast natives Sir Kenneth Branagh and James Ellis. In 1984, Brennan played Collette, one of the main characters in Mike Leigh's television film, Four Days in July, based on the Troubles in Northern Ireland.

On Saturday 31 October 1992, she starred in the infamous BBC One's Screen One Halloween drama Ghostwatch alongside Michael Parkinson, Sarah Greene, Mike Smith and Craig Charles. This ghost story, written by Stephen Volk, was produced in the style of a live television broadcast from an alleged haunted house in North London. Brennan appeared as the mother of the house Pamela Early, who along with her two young daughters was experiencing paranormal events in their house. The drama caused uproar in the UK, with many feeling it was a hoax, designed to let the viewers think it was a real, live show and not a drama. However it did make Brennan become well known, as 11 million viewers tuned into "Ghostwatch" on that Halloween night of 1992.

Brennan featured as a guest star in the British television series Cracker in 1995 as a prostitute-hating killer in the episode "Brotherly Love". Coincidentally, she co-starred in this particular episode with fellow Irish actor Lorcan Cranitch, with whom she would later co-star in Dancing at Lughnasa.

She reprised her performance of Agnes on screen in Noel Pearson's film adaptation of Dancing at Lughnasa (1998), starring Meryl Streep, for which Brennan won an Irish Film & Television Award for Best Actress.

In 2010, Brennan appeared in the television shows Doctor Who and The Escape Artist, both alongside David Tennant.

Brennan gave an award-winning performance in 2012's Shadow Dancer, winning an IFTA for her role as Ma. According to the director James Marsh, the fact that she had grown up in West Belfast during the Troubles was significant as by casting Irish actors "it felt that they knew this world better than I did and I felt they could help me and guide me".

For RTÉ Radio 1, Brennan played the role of Lucia Joyce in Thomas Kilroy's In the Garden of the Asylum in 2009.

In 2021 she appeared in the Irish-language crime thriller Doineann, along with Peter Coonan.

Awards
 1992 Tony Award for Best Featured Actress in a Play for Dancing at Lughnasa
 1992 Drama Desk Award for Ensemble Performance for Dancing at Lughnasa
 1992 Theatre World Special Award for Ensemble Performance for Dancing at Lughnasa
 1995 Nominated for Olivier Award for Best Actress in a Supporting Role for Rutherford and Son
 1999 Irish Film & Television Award for Best Actress for Dancing at Lughnasa
2002 Nominated for Olivier Award for Best Actress in a Supporting Role for The Little Foxes
 2012 Edinburgh International Film Festival for Best Performance in a British Feature Film for Shadow Dancer (shared with Andrea Riseborough)
 2013 Irish Film & Television Award for Best Supporting Actress Film for Shadow Dancer
2018 Nominated for Olivier Award for Best Actress in a Supporting Role for The Ferryman

Theatre work

Filmography and television work

References

External links

1953 births
Living people
Date of birth missing (living people)
20th-century actresses from Northern Ireland
21st-century actresses from Northern Ireland
Expatriates from Northern Ireland in the United States
Film actresses from Northern Ireland
Radio actresses from Northern Ireland
Stage actresses from Northern Ireland
Television actresses from Northern Ireland
Actresses from Belfast
Tony Award winners
People educated at Assumption Grammar School

Bríd Brennan


Jean-Pierre Gury (23 January 1801 in Mailleroncourt, Haute-Saône – 18 April 1866 in Mercour, Haute Loire) was a French Jesuit moral theologian. He is accounted one of the restorers of the old casuistic method, a fact that made him worthy of personifying the "Jesuit Moral" in the eyes of some, who, especially in Germany, attacked his doctrine. An ardent follower of Hermann Busenbaum and of Alphonsus Ligouri, he contributed largely towards the final defeat of Jansenism.

Life

He entered the Society of Jesus at Montrouge, 22 August 1824; he taught moral theology for thirty-five years at the seminary of Vals, France, 1834–47 and 1848–66, and for one year at Rome, 1847-48.

Works

It was in 1850, after his return from Rome necessitated by the events of 1848, that the first edition of his Compendium theologiæ moralis appeared, which at the time of the author's death had reached the seventeenth edition, to mention neither the German translation of Wesselack (Ratisbon, 1858), not the imitations and adaptations published in Belgium, Italy, Spain, Austria, and Germany. In the last-named country the annotated edition of Professor Seitz itself already reached the fifth edition in 1874 (Ratisbon). Deserving of note is the specially annotated edition of Antonio Ballerini and D. Palmieri (Prato, 15th ed., 1907); the edition of Dumas (5thed., Lyons, 1890); the abridged edition of Sabetti-Barret (New York and Cincinnati, 1902, 16th ed.); the edition adapted to Spain and Latin America by Ferreres (Barcelona, 4th ed., 1909); finally the "Compendium ad mentis P. Gury" by Bulot (Tournay and Paris, 1908).

In 1862, Gury published his Casus conscientiæ in præcipuas quæstiones theologiæ moralis". Of this work the following editions have appeared: Dumas, 8th ed., Lyons, 1891; Ferreres, for the second time in 1908 (Barcelona); and a German edition at Ratisbon (7th ed., 1886).

The brevity of the compendium led inevitably to a lack of scientific solidarity. For the uses of his classes at Vals, Gury lithographed a more scientific manual which was never published.

His mind was essentially practical, orderly and clear. His method was to proceed by question and answer, taking in the exposition of principles and their conclusions, and finally adding the discussion of more special points. He also knew how to blend happily in his lessons solidity and variety, a quality that gained for him the appointment to the chair of moral theology at the Roman College from Father General Roothaan. Opportunity for actual contact with souls was afforded him by numerous confessions, which he heard during retreats and missions conducted by him in vacations.

References

Augustin de Backer & Carlos Sommervogel, Bibl. Des écrivains de la Comp. De Jésus;
Duhr, Jesuiten-Fabeln, 3rd ed., 446 sqq.;
Hugo von Hurter, Nomenclator;
Noldin in Kirchenlexikon;
Etudes religieuses (Paris, 1867);
Kirchliches Handlexikon;
Literarischer Handweiser (1867), c. 244; (1875), c. 74-8, 107-11, 207-13;
Desjardins, Vie du R.P. J.P. Gury (Paris, 1867).

External links
Catholic Encyclopedia article

1801 births
1866 deaths
People from Haute-Saône
19th-century French Jesuits
19th-century French Catholic theologians

Jean-Pierre Gury


A statistical hypothesis test is a method used in statistics. It helps you describe the results you get from an experiment. The hypothesis test tells you the likelihood that a specific result would happen by chance.

Statistical hypothesis tests answer the question: Assuming that the null hypothesis is true, what is the probability of getting a value which is at least as extreme as the value that was actually observed?.

So, for example, if the result would only happen by chance 5% of the time, then the experimental hypothesis is supported to the 95% level.

References

Other websites

Statistical tests

Statistical hypothesis test


Altenbunslar is one of the sixteen villages that form the town of Felsberg in Schwalm-Eder-Kreis, North Hesse, Germany. The nearest city is Kassel.

Geography

Approximately 306 people live in the village.

The village is on the eastern bank of the Eder River. To the east of the village is the Quillerwald (English: Quiller Forest) or Markwald (English: common forest). This forest once belonged to all the villages around it. The people of the villages were allowed to cut down trees and to let animals feed there, but they were not allowed to hunt in the forest. The Eder River meets the Fulda River just  (5.6 mi) upstream from Altenbrunslar at Edermünde.

The bedrock is made up of differently-coloured sandstones. The hilly landscape is formed by way that the sandstone wears down evenly. Some steep hills are the remains of volcanoes. The volcanoes were active in this area about 15-20 million years ago.

History

3000 years before the birth of Christ, the area was inhabited by a prehistoric people.

The name Bruneslar was first recorded in 1154. The name Altenbrunslar was first used in 1381. It was owned by a local knight.

In 1532 Altenbrunslar received a monk from a nearby monastery.

In the Middle Ages Altenbrunslar belonged to the town of Felsberg. This later became part of Napoleon's Kingdom of Westphalia and then it became part of the Kingdom of Prussia. On 1 February 1971, Altenbrunslar joined Neuenbrunslar to become the Brunslar Community. This in turn became part of the town of Felsberg on 1 January 1974.

A railway was constructed through the village in 1848. In 1849 Altenbrunslar received a railway station. On 3 September 1849 the first train came through Altenbrunslar, pulled by a locomotive called Hassia.

In the Second World War the Allies destroyed Edersee Dam on the night of 16-17 May 1943. A big flood wave hit the village half an hour later. The people of the village heard the news on the radio and ran into the forest. The water flooded the Eder valley. The bridge in Altenbrunslar was not knocked down by the water.

Buildings

The first stone bridge over the Eder River at Altenbrunslar was built in 1885. Before this there was a wooden bridge in summer and a ferryman with a boat in winter.

The small chapel in Altenbrunslar is a protected building. It was built in the 10th Century. In 1861 a wooden second storey was built on the chapel. In 2000, the chapel was completely renovated. The villagers believe that the church bell came from the nearby village of Brechelsdorf. Brechelsdorf is a nearby village that was destroyed many years ago.

In popular media
Altenbrunslar was the Dolles Dorf (English: great village) in the Hessischer Rundfunk television programme of the same name. A ten-minute movie about the village was first shown on 25 August 2012.  It can be seen still on the  "Dolles Dorf" HR website.

Other websites
 Official website of the village

Villages in Hesse

Altenbrunslar


Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami.

Small-sized salami are also referred to as salametti or salamini.

Salami belongs to the group of southern European meat specialties referred to as salumi, together with prosciutto, coppa and pancetta.

Etymology
The word 'salami' in English comes from the plural form of the Italian  (). It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In Romanian, Bulgarian, and Turkish, the word is salam; in Macedonian and Serbo-Croatian it is salama; in Hungarian, it is szalámi; in Czech it is salám; in Slovak, it is saláma; in Russian, Ukrainian, and Belarusian it is salyami while Polish, French, German, Greek and Dutch have the same word as English. The name may be derived from the Latin word salumen.

The word originates from the word sale ("salt") with a termination (-ame) that in Italian indicates a collective noun. Thus, it originally referred to all kinds of salted meats.  The Italian tradition of cured meats includes several styles, and the word salame soon specifically meant only the most popular kind—a salted and spiced meat, ground and extruded into an elongated, thin casing (usually cleaned animal intestine), then left to undergo natural fermentation and drying for days, months, or even years.

Origin and history
Fermentation—allowing beneficial or benign organisms to grow in food to prevent destructive or toxic ones from growing has been around for thousands of years.  Environmental conditions dictate what food processes are used, as seen in the Mediterranean and southern Europe, where "meat products are dried to lower water activity (Aw) values, taking advantage of the long, dry and sunny days, while in northern Europe, fermented sausages require smoking for further preservation."

The modern recipe of salami probably originated in Italy in the early 18th century. It was adopted later in other countries, particularly in central Europe, with adapted manufacturing procedures. At that time, it was largely consumed by the wealthy, as meat in general was very expensive.

In Europe, the main countries that produce salami are France, Germany, Hungary, Italy, and Spain, which make several hundred million kilograms per year.

Worldwide, the many different versions of sausage  each have their own cultural and flavor profiles. Additionally, each sausage has its own type of seasonings and amount of salt, making each flavor and texture unique. This wide array of fermented sausages, especially in terms of salami, shows its ubiquitous but exclusive nature. For example, due to immigration to North America, European settlers brought many traditions, including fermented meats such as  pepperoni. Similar types of sausages are found in the Middle East, where various meats such as beef, lamb, and mutton are used; or in China, where lap cheong (translated literally as "waxed intestines") are usually pork.

Likewise, in Central Europe, Hungarian salami is quite popular. Hungarian salami is "intensively smoked, and then its surface is inoculated with mold starters or spontaneous mold growth."

In the United States, National Salami Day is celebrated on September 7 of each year.

Ingredients

A traditional salami, with its typical marbled appearance, is made from beef or pork (sometimes specifically veal). Beef is usual in halal and kosher salami, which never include pork for religious reasons. Makers also use other meats, including venison and poultry (mostly turkey). Goose salami is traditional in parts of Northern Italy. Salami has also been made from horse meat. In the Provence region of France, donkey meat is used for salami, as well, the product being sold in street markets.
Typical additional ingredients include:
 Garlic
 Minced fat
 Salt
 Spices, usually white pepper
 Various herbs
 Vinegar
 Wine

The maker usually ferments the raw meat mixture for a day, then stuffs it into either an edible natural or inedible cellulose casing, and hangs it up to cure. Some recipes apply heat to about 40 °C (104 °F) to accelerate fermentation and drying. Higher temperatures (about 60 °C (140 °F)) stop the fermentation when the salami reaches the desired pH, but the product is not fully cooked (75 °C (167 °F) or higher). Makers often treat the casings with an edible mold (Penicillium) culture. The mold imparts flavor, helps the drying process, and helps prevent spoilage during curing.

Manufacturing process

Though completely uncooked, salami is not raw, but cured. Salame cotto (cotto salami)—typical of the Piedmont region in Italy—is cooked or smoked before or after curing to impart a specific flavor, but not for any benefit of cooking. Before cooking, a cotto salame is considered raw and not ready to eat.

Three major stages are involved in the production of salami: preparation of raw materials, fermentation, and ripening and drying. Minor differences in the formulation of the meat or production techniques give rise to the various kinds of salami across different countries.

Preparation
Before fermentation, raw meat (usually pork or beef depending on the type of salami that is produced) is ground  (usually coarsely) and mixed with other ingredients such as salt, sugar, spices, pepper and, if the particular salami variety requires it, lactic acid bacterial starter culture.

Fermentation
This mixture is then inserted into casings of the desired size. To achieve the flavor and texture that salami possesses, fermentation, which can also be referred to as a slow acidification process promoting a series of chemical reactions in the meat, has to take place. Direct acidification of meat was found to be inappropriate for salami production, since it causes protein denaturation and an uneven coagulation, thereby causing an undesirable texture in the salami.

For a more modern controlled fermentation, makers hang the salami in warm, humid conditions for 1–3 days to encourage the fermenting bacteria to grow, then hang it in a cool, humid environment to slowly dry. In a traditional process, the maker skips the fermentation step and immediately hangs the salami in a cool, humid curing environment. Added sugars (usually dextrose) provide a food source for the curing bacteria.

The bacteria produce lactic acid as a waste product, which lowers the pH and coagulates the proteins, reducing the meat's water-holding capacity. The bacteria-produced acid makes the meat an inhospitable environment for pathogenic bacteria and imparts a tangy flavor that distinguishes salami from machine-dried pork. Salami flavor relies as much on how these bacteria are cultivated as it does on the quality and variety of the other ingredients.  Originally, makers introduced wine into the mix, favouring the growth of other beneficial bacteria. Now, they use starter cultures.

The climate of the curing environment, casing size, and style determine the drying and curing process. According to the particular variety of salami, different fermentation methods involving different acids have been explored  to create various colours and flavors. Starter cultures such as lactic acid bacteria (LAB) and coagulase-negative cocci (CNC) like specific strains of Staphylococcus xylosus or Micrococcus are most commonly used in salami production. More species of LAB and CNC were discovered during recent decades and they were found to have different fermentation temperatures with variable rates of acidification.  Despite the fact that these bacteria can help maintain a longer shelf life for meat products and even retard the growth of pathogens, there are a few studies that argue some starter cultures may be related to the production of enterotoxins or biogenic amines that can be harmful to the human body. Therefore, starter cultures have to be carefully selected by producers and properly used in fermentation.

Drying

After fermentation, the sausage must be dried. This changes the casings from water-permeable to reasonably airtight. A white covering of either mold or flour helps prevent photo-oxidation of the meat and rancidity in the fat.

Ripening and drying happens after fermentation.  This stage causes the main physical and microbial changes through the large amount of water loss. About half of the water is evaporated and further water loss has to be prevented by packaging. Nonuniform drying processes could cause the formation of a hard shell on the surface of salami. This is similar to other food products such as fruits that undergo dehydration to decrease the risk of diseases or spoilage-causing microbial growth. In modern manufacturing temperature and relative humidity are strictly controlled according to the size of the salami.

Nitrates or nitrites may be added to provide additional color and inhibit growth of harmful bacteria from the genus Clostridium. Salt, acidity, nitrate/nitrite levels, and dryness of the fully cured salami combine to make the uncooked meat safe to consume. High quality, fresh ingredients are important to helping prevent deadly microorganisms and toxins from developing.

Properties

The quality of salami is dependent on the quality of the raw materials and the level of technology used in its production. The aroma and taste of salami are developed by enzymatic and non-enzymatic reactions. The characteristic fermented meat flavour is believed to be developed by a combination of endogenous enzymatic activities and the lactic acid produced by the starter culture. Lactic acid bacteria develop the tangy flavor of salami through the fermentation of carbohydrates and produces an appealing red color to the meat after fermentation, while coagulase-negative cocci can catabolize amino acids and fatty acids to produce volatile compounds. The flavour itself consists of odour properties, which comes from volatile substances, and taste and tactile properties, which comes from non-volatile substances that are a result of enhancers and synergists.

When smoke is applied to salami, it also affects the taste, smell, appearance, and texture. Some of these changes are due to the formation of phenolic compounds, which slow fat oxidation. The pyrolysis of cellulose and hemicelluloses in the salami casing produces carbonyls, which develop the colour of the meat.

More than 400 volatile compounds have been identified in different types of dry-fermented sausages. For example, the organic compounds identified in Hungarian salami produced the dominant flavours of smokiness, sweetness, pungency, sourness, and  cloves;  secondary flavours included cooked meat, cheese, popcorn, cooked potato, mushroom, seasoning, phenols, roasting, sulfur, and sweatiness. Some minor flavours included malt, garlic, fruit, pine, grass, citrus, honey, caramel, and vanilla.  The overall smoky note is the result of numerous phenols. Whether these odorants are formed in the salami or simply transferred from the raw materials during manufacturing is unknown; systematic studies have yet to compare the odorants present in the raw materials to those in the final product.

Shelf life
Salami will remain stable for long periods of time, as it has a low water activity and contains preservatives, colourings, flavourings, antioxidants and acidifying cultures.  Semi-ripened salami will maintain its flavour for a long time under retail display conditions, but it will eventually deteriorate due to the development of incipient rancidity.  The shelf life of salami is mainly determined by sensory deterioration, which is the result of various oxidation phenomena; pathogenic or spoilage bacteria do not readily proliferate in dry-cured sausage. The main cause of flavour deterioration in dry-cured sausage is rancidity, though the possible formation of other off-flavours, such as mouldy, acid, putrid or pungent traits, may contribute to the decreased quality.

The use of coriander essential oil in salami has been shown to increase the higher synthetic antioxidant effect of butylated hydroxytoluene, which delays lipid oxidation and the rancid aroma and taste that come with it. Additionally, salami with coriander essential oil shows improvements in the sensory attributes of taste, odor, texture, brightness, and red colour intensity.

Varieties

Salami (salame) varieties from Italian-speaking regions include:
 Cacciatore (cacciatora, cacciatorini) "hunter" salami, Italy
 Ciauscolo, typical of Marche
Cotto, a soft, cooked version of salami that has a similar look and feel as bologna
 Fegatelli
Felino, province of Parma
 Finocchiona, typical of southern Tuscany
 Genovese
 Napoletano, Naples
 Milanese, a finely ground salami from Milan
 'Nduja
 Soppressata, typical of Calabria, Apulia, Basilicata
 Strolghino
 Ticinese (also called Salame nostrano), a coarsely ground salami from southern Switzerland

Other salami varieties include:
 Hard Salami, smoked salami from central Europe
 Lovecký salám/Lovecká saláma, salami in a rectangular shape from Czechia and Slovakia, registered as a Traditional Speciality Guaranteed.
 Pepperoni
 Sibiu Salami (a Romanian variety of salami)
 Winter salami (Hungarian téliszalámi)

Many Old World salami are named after their region or country of origin—such as Genoa, Hungarian, and Milano salami. Many are flavored with garlic. Some types—including some varieties from Hungary (pick salami), and Italy (such as Neapolitan varieties that led to American pepperoni) include paprika or chili powder. Varieties also differ by coarseness or fineness of the chopped meat and size and style of the casing.

Naples-type salami is also a popular Southern Italian dry fermented sausage made of coarsely minced pork meat. In Northeast Italy, traditional dry fermented salami sausages made of fresh pork display unique organoleptic sensory profiles characterized by accented acidity, slight sourness, and elastic semi hard consistency. Other popular dry salamis in Italy are mainly made from a combination of pork and small bits of beef, seasoned with garlic; pepperoni is also made of pork and beef, and is usually smoked; chorizo is highly spiced and smoked.

Hungarian-type salami is a specialty in salami production, because it is first slightly smoked and mold-ripened afterward.<ref name=":9">{{Cite journal|last1=Söllner|first1=Kerstin|last2=Schieberl6irst2=Peter|date=9 April 2009|title=Decoding the Key Aroma Compounds of a Hungarian-Type Salami by Molecular Sensory Science Approaches|journal=Journal of Agricultural and Food Chemistry|language=EN|volume=57|issue=10|pages=4319–4327|doi=10.1021/jf900402e|pmid=19358532}}</ref> Szegedi téliszalámi, a Hungarian winter salami, is made of raw pork, bacon, salt, spices, sugars, and sodium nitrite. The Mangalitsa pork breed, with equine large intestine used as its casing to preserve and serve it. This type acquires a grey mold cover on it and has a firm texture and excellent keeping quality after a 30% weight loss reached in 3 to 4 months.

Dry fermented sausage ('salami aeros') is an important product of the Greek meat industry with an annual production of about 10,000 tons. Its manufacture varies depending on the skill and experience of the meat manufacturer rather than a process solely based on scientific and technological means of production. This type of traditional sausage, which undergoes spontaneous fermentation, is of superior quality compared to those inoculated with starters and made at industrial scale. This type of traditional salami is often more expensive due to its high quality.

In Germany, Westphalian salami is made with fast technology from pork meat, pepper, garlic, and sometimes mustard seeds, and is a smoked, firm, sliceable product with a distinctly fermented/sour flavor. The sausages are stuffed into large-diameter casings and ripened by lowering the temperature from 24 °C to 12–14 °C until a water loss of 25% is obtained.

In the Netherlands, the most popular Dutch products are finely chopped salami, Cervelat, Snijworst (with high fat content and rind added), Boerenmetworst (which is coarsely chopped), and chorizo (which is less spicy than the Spanish product). In Russia, typical products are Moscow-type and Russian-type salamis made from pork and beef meat. A particular feature of Moscow-type salami is the large size of fat particles (7–8 mm) that give the sausage a rough cover.

 Health effects

Salami has been found to be a possible allergen to some people due to the use of penicillium species mold starter during the drying and curing portion of processing to add flavor and stop growth of undesirable molds. These molds occur predominantly in the skin of salami.

Fermented pork back fat that is used to make salami has very high saturated fatty acid and cholesterol content, which are believed to be risk factors for cardiovascular disease.Peters SA, Singhateh Y, Mackay D, Huxley RR, Woodward M. Total cholesterol as a risk factor for coronary heart disease and stroke in women compared with men: A systematic review and meta-analysis. Atherosclerosis. 2016 May;248:123-31. doi: 10.1016/j.atherosclerosis.2016.03.016. Epub 2016 Mar 15. PMID: 27016614. However, it has been shown that it is possible to replace the pork back fat in salami with extra virgin olive oil, thereby changing the fatty acid profile of the salami. Olive oil contains far more monounsaturated and polyunsaturated fatty acids, so this substitution purportedly creates a healthier product. Salami is considered slightly acidic due to lactic acid that is present. Salami where extra virgin olive oil was substituted for the pork back fat has been shown to have a lower pH of around 5.00 compared to its original levels of around 6.35 to 6.55, making the salami more acidic. These lower pH levels are healthier for humans as higher populations of lactic acid bacteria inhibit the spread of spoilage microorganisms.

In 1994, there was an outbreak of Escherichia coli'' O157 with 17 cases all occurring from the consumption of pre-sliced salami that was processed by one company. A research investigation of the factory where the salami was processed found that all processing techniques and production methods complied with all regulations, and there was no evidence of contamination after processing.

Preservation of any meat products is important. Some fungi can create undesirable color and flavor in the contaminated meat and produce toxins. Some fungi that are not harmful to humans, such as those that are formed on the surface of dried salami, are an indication of maturation after ripening. Thus, producers have to eliminate fungi that have potential risks to human health. As natural preservatives are becoming more desirable food additives than artificial preservatives in food industries, some studies about salami have been focusing on the use of essential oils such as oregano and clove oil as preservatives that can be applied to salami production due to their anti-fungal activities. Several types of oils including rosemary, clove, oregano and sage oils were found to have different levels of inhibitory effect to various types of fungi that could possibly grow on salami. Since several of these oils contain volatile compounds whose amount can affect the flavor of the food, researchers often perform a sensory test to find the amount of the oil that can best serve as an anti-fungal preservative but have the least effect on the flavor or appearance of the salami.

See also

 List of dried foods
 List of sausages
 List of smoked foods
 Salchichón and Chorizo - two similar families of pork sausages from the Iberian Peninsula
 Saucisson – a similar family of pork sausages from the French-speaking world
 Summer sausage

References

Further reading
Bacus. Jim, "Utilization of Microorganisms in Meat Processing – a handbook for meat plant operators", Research Studies Press
Campbell-Platt, G and Cook, P. (Eds) (1995) "Fermented Meats", Blackie Academic and Professional, Glasgow
Darby W.J et al. "Food: the gift of Osiris", London 1977
Gou P. et al. "Potassium Chloride, Potassium lactate & Glycine as Sodium Chloride substitutes in fermented sausages & in dry cured pork loin", Meat Science vol 42 nol p37-48 1996

External links

Salumi casalinghi (Italian recipes, in Italian)
Pick Salami and Szeged Paprika Museum

Salumi
Lunch meat
Dried meat
Italian sausages
Salted foods
Smoked meat
Animal-based fermented foods
Fermented sausages

Salami


Candice Holley (born April 23, 1981, in Memphis, Tennessee) is a women's college basketball athlete that played for The University of Cincinnati and University of Mississippi.

Early years
As a high school star at White Station under Betty Parks, Holley garnered first team All-State accolades. She averaged 19.1 points and 15.3 rebounds per game as a senior and also earned All-District, All-Regional and District Player of the Year honors. Holley was ranked among the top 100 in the nation by the All-Star Girls Report coming out of high school and was a WBCA All-American before graduating in 1999.

Collegiate career
Holley, a 6-1 forward, played for Cincinnati for two seasons (1999–2001) before transferring to Ole Miss in 2002. At Cincinnati, Holley earned Conference USA All-Freshman honors and finished third on the team in scoring. Holley earned Team Captain Honors while at Ole Miss.

References

External links
 http://espn.go.com/recruiting/s/ncwearly/2002.html
 http://enquirer.com/bearcats/2000/12/14/uc_holley_leaves_uc.html

1981 births
Living people
Basketball players from Memphis, Tennessee
American women's basketball players
21st-century American women

Candice Holley


North Tawton is a small town in Devon, England, situated on the river Taw.  It is administered by West Devon Council.  The population of the electoral ward at the census 2011 was 2,026.

History
Romans crossed the River Taw at what is now Newland Mill, a little outside the present town, and established a succession of military camps there over the years. The Roman fort is believed to have had the name Nemetostatio, meaning "The road-station of the sacred groves", and may have been located on the site of an ancient druidic sanctuary. It covered an area of roughly 600 ft (185m) east-west by 390 ft (120m), and was located adjoining the Roman road between Isca Dumnoniorum (Exeter) and Okehampton. In addition, the site of a temporary marching camp has been identified half a mile to the north.

By the time of the Domesday survey (1086), there were six farm / manor holdings in what is now North Tawton Parish, including that of Tawton which was the forerunner of the town we know today.

St Peter's Church is first recorded in 1257. Only the tower of the present building dates from that time, with the rest being mostly 14th and 15th century. The tower is on the west and is topped by an oak-shingled spire. There are two aisles with granite arcades and a number of old benchends.

North Tawton was already a market town by the end of the 12th century. Agriculture and the woollen industry provided the chief sources of employment for many centuries, but the former has much declined as a source of employment and the latter has gone altogether, the last town woollen mill closing in 1930.

The railway came to North Tawton in 1865. North Tawton railway station (now closed) lies a mile or two outside the town on the line from Exeter to Okehampton which continued on to Plymouth and Cornwall. It closed to through passenger traffic in 1968, although a shuttle service between Okehampton and Exeter continued until 1972. The latter recommenced in 2021 but with no intermediate stops between Crediton and Okehampton.

Bathe Pool, a grassy hollow near North Tawton, is said to fill with water at times of national crisis.

Other notable buildings
The former pannier open air market (1849) later became a cinema. Broad Hall is a house dated 1680 but it incorporates the remains of a house of the 15th century. Burton Hall is a mid-Victorian villa which was brought from Norway. Cottles Barton is an Elizabethan manor house one mile south of the town.
Newland Mill on the outside of the village used to be a former mill house; it was built circa 1814, contemporary with the mill, with mid-C19 additions. It was refurbished into living accommodations with the original watermill and wheelhouse incorporated.

Modern-day

The town has become something of a centre for light industry. There are three significant employers in the town: the haulier Gregory Distribution, which grew from a local concern founded in the 1920s and now employs 300 locally, the Taw Valley Creamery—a cheese factory originally built by Express Dairies in 1974, employing over 100, and the pet products wholesaler Vital Pet Products, employing around 40 people.

The population currently stands at around 2,026. This is small for a "town", but as a former market town North Tawton has retained this title, and is designated a Post Town by the Royal Mail.

There are a number of bus services:
5B – Barnstaple to Exeter
5A – Okehampton / Hatherleigh to Exeter
318 – Okehampton

Notable people

The doctor William Budd (1811–1880) was born in the town, son of Samuel Budd, the local surgeon. His researches into the incidence of typhoid during an epidemic in the town led to him establishing that typhoid fever was spread contagiously, and in particular that the infection was excreted and could be contracted by drinking contaminated water. This discovery contributed to national improvements in public health through improved sanitation.

The poet Ted Hughes (1930–1998) bought a house, Court Green, in North Tawton in 1961 with his then-wife Sylvia Plath (1932–1963), who lived there briefly with him until their separation in December 1962. After Plath's suicide, Ted Hughes moved his partner Assia Wevill into Court Green where Assia helped care for Hughes' and Plath's two children, Frieda and Nicholas. In due course Hughes made North Tawton his permanent home, until his fatal myocardial infarction in a Southwark, London, hospital on 28 October 1998, while undergoing treatment for colon cancer.

In 2005, North Tawton was used as the location for the filming of Jennifer Saunders' BBC television series Jam & Jerusalem. The town represented the fictional Clatterford St Mary. St Peter's Church and North Tawton Town Hall featured prominently in the series.

The nearby Den Brook Wind Farm and the residents local to it were featured in a four-part BBC documentary called Windfarm Wars. Broadcast in 2011, the documentary covered the seven years of legal processes involved with the windfarm receiving planning permission. The windfarm was finally constructed in 2016.

References

Further reading
Alison Baker, David Hoare & Jean Shields, The Book of North Tawton: Celebrating An Ancient Market Town (Halsgrove, 2002, )

External links
 North Tawton Community Website
 North Tawton Town Council

Towns in Devon
Roman fortifications in Devon
Sylvia Plath
Borough of West Devon

North Tawton


The Hazen Brigade Monument at Stones River National Battlefield, Murfreesboro, Tennessee, is the oldest American Civil War monument remaining in its original battlefield location.

The Hazen Brigade at the Battle of Stones River
On December 31, 1862, the first day of the Battle of Stones River, Confederate General Braxton Bragg made a surprise advance on his left and drove the right of the Union army of Major General William S. Rosecrans back three miles. At that point the Union line was nearly at right angles to its original position. The brigade of Col. William Babcock Hazen defended a  clump of cedars—known locally as the Round Forest—at a salient in the line just east of the Nashville Pike and on both sides of the Nashville & Chattanooga Railroad. Hazen's men, supported by other Union troops, and especially by artillery that Rosecrans had massed on the high ground in their rear, successfully repulsed four Confederate assaults. So great was the slaughter that soldiers called the place "Hell's Half-Acre." Hazen's regiments sustained 409 casualties (29% of the brigade), including 45 men killed. The determined resistance of Hazen's brigade arguably prevented the Confederate Army of Tennessee from breaking the Union line.

Creation of the monument

During the summer of 1863, while the Union Army of the Cumberland outmaneuvered Bragg's Confederates in the Tullahoma campaign, members of Hazen's Brigade were detailed back to Stones River to build a monument both to commemorate the heroism of the brigade and to memorialize their lost comrades. A construction detail under Lt. Edward Crebbin placed the monument on private property in the middle of the brigade cemetery in Round Forest. A Union army captain described the monument as a "quadrangular pyramidal shaft, ten feet square at the base and eleven feet in height....A dry-stacked stone wall, four feet high and two feet thick, enclosed both monument and cemetery. Three low steps breached the wall's south side to allow access." In 1864 two experienced stone cutters from the regiment carved the inscriptions, including names of the regimental officers killed at Stones River and the earlier Battle of Shiloh. On the south face the stone cutters inscribed the words, HAZEN'S BRIGADE/ TO THE MEMORY OF ITS SOLDIERS WHO FELL AT STONES RIVER, DEC. 31ST 1862/ THEIR FACES TOWARDS HEAVEN, THEIR FEET TO THE FOE.

Subsequent history

The 0.84-acre site was acquired by the War Department in 1875 and before 1930 was administered under the authority of the superintendent of the Stones River National Cemetery. During this period the monument suffered "periods of neglect and deterioration." In 1930, administration of the Hazen Memorial and the National Cemetery were officially consolidated into the Stones River National Military Park; and in 1933, administration of the Military Park was transferred from the War Department to the National Park Service (NPS).

In 1907, short-story writer and journalist Ambrose Bierce visited the Hazen Brigade Monument for a second time. Bierce had been a staff officer in the 9th Indiana Volunteers, had known Hazen well, and had survived fighting at Stones River unscathed. As a topographic engineer, Bierce had had ample opportunity to view the monument when it was first completed in 1863. In 1908, Bierce published an eerie psychological tale, "A Resumed Identity," in which the man in the story shares Bierce's age, rank, and brigade affiliation and in which the Hazen Monument plays a critical role in the story's "twist ending". Bierce's protagonist describes the monument as it probably appeared in 1907: "brown with age, weather-worn at the angles, spotted with moss and lichen. Between the massive blocks were strips of grass."

In 1985, while repairing the Monument, workers discovered a number of objects in its fill of limestone and soil: two bullets, eight buck and ball shot, a lead disk, a freshwater mussel shell, two bone fragments, six horse teeth, and two small wood fragments. Archaeologists concluded that these items had been in the soil used for fill. Nevertheless, about five feet above ground, archaeologists found nine other artifacts: two 12-pound and one 6-pound cannonballs, three rifled artillery shells, two rifled musket barrels, and a cedar staff. Because these items were all placed at a single level, the National Park Service believed their inclusion had been purposeful, although there was no agreement about the meaning of this presumptive time capsule.

References

Battlefields of the Western Theater of the American Civil War
Cemeteries on the National Register of Historic Places in Tennessee
Murfreesboro, Tennessee
National Battlefields and Military Parks of the United States
National Park Service areas in Tennessee
Protected areas of Rutherford County, Tennessee
Conflict sites on the National Register of Historic Places in Tennessee
National Register of Historic Places in Rutherford County, Tennessee
American Civil War on the National Register of Historic Places
1863 establishments in Tennessee

Hazen Brigade Monument


The Devil Inside is an American supernatural horror movie.  It is a documentary-style movie.  The story is about a woman who gets involved in many exorcisms.  She is trying to find out what happened to her mother.  Her mother murdered three people because she was possessed by a demon.

The Devil Inside was released in the United States in January 2012. Its focus is set between 1989 and 2009. It was not shown to critics, although it made nearly $97 million at the box office while in theaters.

Cast
 Fernanda Andrade as Isabella Rossi
 Simon Quarterman as Ben
 Evan Helmuth as David
 Ionut Grama as Mike
 Suzan Crowley as Maria Rossi
 Bonnie Morgan as Rosalita
 Brian Johnson as Lieutenant Dreyfus
 Preston James Hillier as Male Reporter
 D.T. Carney as Detective

Other websites

American horror movies
2012 movies
English-language movies

The Devil Inside


Floating Seeds Remixed is a remix album by English band Ozric Tentacles. It was released in 1999 on Snapper Music.
The album includes a variety of mixes, including Eat Static and System 7.

Track listing
 "Sunhair" (System 7 Stargate Mix) (08:33)
 "Pteranodon" (Halucinogen Remix) (08:53)
 "Neurochasm" (Sparky Lightbourne Burger Mix) (05:25)
 "Sploosh" (Youth and Simon's Hydrophonic Decimation) (07:10)
 "Afroclonk" (Space Raiders Dirty Mouse Mix) (05:55)
 "Strangeitude" (Eat Static Remix) (08:25)
 "Eternal Wheel" (Zion Train Remix) (07:22)
 "Meander" (DJ BNK Karum Mix) (08:27)
 "Wob Glass" (Will White Mix) (05:43)

Ozric Tentacles albums
1999 remix albums
Snapper Music remix albums

Floating Seeds Remixed