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Joined: 15 Jul 2006
Posts: 5
Posted: Sat Jul 15, 2006 5:37 pm
Post subject: Help with Marshmallow recipe
Hi to all !
I'm having some problems with the marshmallow recipe found here
my marshmallow do not puff, they just stay at a cream/liquid level... i tryed 5 times, but i never got a succes !
I live in italy, so it's little difficul&expensive to get right components and i'm losing faith i will ever see something fluffing white in my mixer...
Can someone give me a little troubleshooting? i'm actually missing some flair in kitcken
To not to waste components i divided by two the amounts:
I take the gelatin+water -> 10 minutes to jellyfy (gelatin absorb water and i get a sort of light brown transparent mass)
I take sugar+corn syrup+water-> in a pan on the fire, turn with a spoon till the sugar dropped in water makes hard balls
Mixer pan: i put in bloomed gelatin and hot solution and mix. Add salt and vanilla... BUT it doesn't fluff; the same consistence was the liquid in the pan on fire, the same remains here, like gelatin isn't doing his job... te solution has the same consistence of corn syrup...
Where could be the error ? i'm sick of eating my "monsters" and not marshmallows...
Thank you !!!
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Michael Chu
Joined: 10 May 2005
Posts: 1654
Location: Austin, TX (USA)
Posted: Sat Jul 15, 2006 7:37 pm
Post subject:
Hmmm... you might not be heating the sugar to a high enough temperature if it's staying liquid as it begins to cool. (Or the water in the sugar hasn't cooked out.) Try starting with a reduced amount of water in the syrup and sugar mixture - just enough to wet the sugar a little to help the melting process.
Also, check the labels on all your ingredients to make sure that they don't contain some other unpredictable substances that might interfere with the marshmallow making process. Go ahead and post the ingredients of your components here and we'll see if we can figure this out...
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Joined: 15 Jul 2006
Posts: 5
Posted: Sun Jul 16, 2006 10:06 am
Post subject:
my ingredients are:
knox gelatine unflavored, the same as the pictures
karo, light corn syrup, with real vanilla
normal granulated white sugar (not critical)
water (not critical)
salt (not critical)
vanilla taste (not critical)
Look here
this is the result:
the upper is white and sticky, the bottom is brown (colored like gelatin in the water) and when i cut i can feel the granulated sugar still there.
When i cook the sugar, water and syrup i take care to get it to boiling, then i lower the fire, and while still boiling i stir it (no, it doesn't become brown sugar, no smell of cooked sugar).
I'm not quite sure of quantities, i'm doing half the recipe, so, on the fire i put:
200gr of sugar
80ml o corn syrup
30ml of water
It's normal all that sugar? and so few water? what is the consistence, and about time, what could it be a safe boiling&stirring time?
(sorry for my english, but i don't talk about cooking so much nor i know many words
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Michael Chu
Joined: 10 May 2005
Posts: 1654
Location: Austin, TX (USA)
Posted: Mon Jul 17, 2006 6:32 am
Post subject:
The sugar and water mixture is used to make it easier to bring the sugar to an even melt. Afterward, we want to boil the water off and then heat the melted sugar until it has very low water content and has reached the hard ball stage (sounds like this is accomplished from the description in your first post). It is unnecessary (and generally discouraged) to stir the sugar while heating. It is said that this may cause seed crystals to form giving the final sugar a granulated texture. I haven't tested this theory, so I'm not sure if it is simply a kitchen myth or there is truth in it. In any case, I didn't stir my sugar while it was heating.
When mixing the sugar into the gelatin, I did it slowly in a steady stream while the mixer was running. Then after all of it was in the bowl, I cranked up the mixer to the highest speed I could without splattering. As it thickened up, I turned the mixer to the fastest possible setting. What speed were you running your mixer on?
From your pictures, it seems like the bottom (gelatin) layer is solid... is this the case or is it all liquid and gooey (the impression I got from your first post)?
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Joined: 15 Jul 2006
Posts: 5
Posted: Tue Jul 18, 2006 5:14 pm
Post subject:
Michael Chu wrote:
...It is unnecessary (and generally discouraged) to stir the sugar while heating. It is said that this may cause seed crystals to form giving the final sugar a granulated texture. I haven't tested this theory, so I'm not sure if it is simply a kitchen myth or there is truth in it. In any case, I didn't stir my sugar while it was heating.
But while heating, i have to stir the sugar from sides and from bottom, otherwise it starts burning, even with the fire low; it is also forming bubbles...
When mixing the sugar into the gelatin, I did it slowly in a steady stream while the mixer was running... What speed were you running your mixer on?
I'm using handheld electric mixer, it hash sort of 2 small plastic "end" which forms 2 "U" when inserted. The speed is... ehm... fast (!?) you can easily "snow" and egg with this, so it should be al right; do i need an absolutely fast o slow machine ?
Also, "when" is your mix go like white snow ? while stirring, immediately after mixing the first part of sugar+syrup or in the end ?
And how is the consistence of the boiled mixture (before mixing with gelatin)? tick, liquid ? mine is more though than corn syrup, but less than honey...
From your pictures, it seems like the bottom (gelatin) layer is solid... is this the case or is it all liquid and gooey (the impression I got from your first post)?
Gelatin is really solid, no water is left; BUT while mixing (gelatine+boiled sugar) i can see clearly that sometime, in some side of the bowl there is some liquid parts that the mixer is "sort of" separating from the more dense mixture...
I found why i got granulated sugar in the final pan: it was the powdered sugar i put before...
In the end... i will try to put less water in the boiled mixture, i'll boil more and i will mix it with a powerfull mixer. Last question: won't it be cool too soon if i pour it slowly in the mixer with the gelatin?
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Joined: 15 Jul 2006
Posts: 5
Posted: Thu Jul 20, 2006 8:23 am
Post subject:
I did another attemp
Water + gelatin all right;
Water+sugar+syrup: this time i put less water, i weighted 30gr of water (rather than using more or less 30ml from graduated scale) and let it on the fire for 10 minutes at very low fire, low but enought to boil.
Then happened what i worried before: when i took the hot mixture and mix it slowly with the gelatin while in the mixer... the first part of the hot mixute just solidified almost immediately in the pan ! it stuck the mixer, i big stone of solid sugar was spinning from side to side... arrgghhh ! i immediately added the remaining hot mixture, took a spon and hit that "mass", i was near declaring surrender, while suddenly the mass stuck on the bottom, so with the handheld mixer i started abrating it.... and it started fluffing !
Well... the final result is a homogenous white ultra dense ultra sticky "stuff", the taste is near caramel... but the sugar was not brown... uhmmm
It's soft, but not fluffed at all, the taste is somewhere good, when i added salt and vanilla it was already the consistence of mastic ! incredibile hard to mix !
For the next try i will do 2 adjustement:
_ Cook the sugar for 7 minutes
_ Use the cooking pan to mix, i will put in little by little the gelatin and mix in the HOT pan, so i won't have anymore trouble with solidification...
Any othe suggestion ?
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Michael Chu
Joined: 10 May 2005
Posts: 1654
Location: Austin, TX (USA)
Posted: Fri Jul 21, 2006 2:19 am
Post subject:
I'm travelling right now, but when I get home to my mixer I'll do a half recipe and see what happens.
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Joined: 15 Jul 2006
Posts: 5
Posted: Wed Jul 26, 2006 7:33 pm
Post subject:
I'm back again !
I did it another time: half recipe, boiled sugar for 7 minutes then turned off the fire, powered the mixer IN the boiling pan and slowly putted the gelatin in the mixture.
As i was pouring gelatin the mixture got tight ! after 5 minutes the mass was soft, white, dry and tripled volume !
After cooling i cutted and wrapped all the small cubes with powdere sugar.
They taste "soft", they melt in the mouth, they are great !
Next time i will try to find some flavour, cherry, chocolate, or other
There is only one drawnback... living in Italy it difficult to found Corn Syrup and Know Gelatin, or at least a replacement (the gelatin i found is not behaving like knox). Is there someone who travel (well ,who knows ingredients here and there) and does know what to use "here"? Having components shipped overseas... adds 24$ as shipping to the total costs...
quite expensive as recipe
(i wish i was born in America...
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Jay Francis
Joined: 14 Apr 2006
Posts: 11
Location: Houston, Texas
Posted: Thu Nov 23, 2006 10:49 pm
Post subject: Marshmallow Recipe
3 envelopes of Knox gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cups corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for 10 minutes. Combine sugar, corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil and boil hard for 1 minute. Pour boiling syrup into gelatin and mix at high speed. Add the salt and beat for 12 minutes. Add vanilla and incorporate into mixture. Scrape into a 9 x 9-inch pan lined with oiled plastic wrap and spread evenly. (Note: Lightly oil hands and spatula or bowl scraper). After pouring marshmallow mixture into the pan, take another piece of plastic wrap and press mixture into the pan.
Let mixture sit for a few hours. Remove from pan, dredge the marshmallow slab with confectioners' sugar and cut into 12-20 equal pieces with scissors (the best tool for the job) or a chef's knife. Dredge each piece of marshmallow in confectioners' sugar.
This is a fool proof recipe. The trick is to have a strong enough mixer to do the beating. The sugar syrup temperature should be 340 F. Use corn syrup or glucose with the sugar, the reason for the two sugars is to prevent crystallization. You shouldn't have to do much stirring, but stirring shouldn't affect anything.
This recipe goes well into a greased 9" x 9" or 8" x 8" pan
Also, for cutting the marshmallow pieces, I have found that wetting the hands and the cutting blade reallly helps keep things from sticking.
One packet of Knox gelatin is 1.8 grams of gelatin so three packets would be 5.4 grams of gelatin.
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Posted: Wed Oct 24, 2007 2:04 am
Post subject: Marshmallow
I've been making these morsels for several years now. Honestly, the hardest part is not eating them all before guests arrive.
A couple critical tips -
1. do not boil past 340 degrees, or the marshmallows will be too chewy.
2. make sure you bloom the gelatin before using, knox is OK, but inquire at your local bakery for commercial gelatin for even better results.
3. I've always coated my pans with corn starch which seems to protect the 'mallows better in humid climates, rather than powdered sugar. I coat the bottom of the pan, no oil/butter/grease, and coat the top liberally, then coat the cutting board as well when cutting them up.
4. I've always had great results blooming the gelatin in my kitchenaid mixing bowl and then adding the corn syrup misture to the gelatin and letting the mixer run on medium spead for 7-8 minutes BEFORE adding the vanilla or flavoring of choice.
Cheers all.
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Francis Poulenc
Francis Jean Marcel Poulenc (1899-1963), was a Parisian born French composer and pianist. He taught himself composition and whilst still in his teens, became recognised as a composer of some sophistication with a piece for voice and chamber ensemble (Rapsodie negré), a song cycle (Le bestaire) and the Sonata for two clarinets. He joined the group of French composers of the "smart set" known as "Les Six" which rejected the perceived romanticism and conservatism of the earlier French masters such as Debussy and Vincent D'Indy, instead aiming for intellectual suavity and even irony. (Much of his chamber and orchestral music can be said to have been written with a "raised eyebrow"). Even his major orchestral work, the Concerto for Organ, Strings and Timpani, ranges in style from the baroque to the fête.
This said, it seems that he arrived at romanticism by another way. A deeply religious man, he wrote some notable devotional music, including a Stabat mater and a late Gloria that are among the most frequently heard of their kind today - this music, whilst undeniably 20th century, and distinctively his, is harmonically traditional and generally tuneful.
His output included a fair number of songs which are an important contribution to the French "melodie" tradition.
He wrote successfully for the stage, including a ballet for the impresario, Dyagilev, Les biches, when he was only 25. A relatively late work (and one that, like the Gloria, sprang from a renewal in faith in his later years) is the tragic opera, Dialogues des Carmélites – there is no urbane modernity there; the ultimate tragic scene is one of the most deeply felt and intensely affecting pieces of writing in all music!
A fine pianist, he wrote many short private pieces for that instrument, plus a concerto for two pianos. The piano parts of his well known chamber works – sonatas for flute, clarinet, cello, violin and the like - show a composer perfectly at home at the keyboard and enjoying himself. Also with a major keyboard component is his major work for piano and narrator, "L'histoire de Babar, le petit elephant".
- Oxford Companion to Music
- The Grove Concise Dictionary of Music

subset: commoncrawl


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All science majors are encouraged to conduct mentored research projects during the summer and/or academic year, and each year over 50 percent of all science majors do so.
Students receive stipends for summer research and academic credit for research performed in the junior and senior years. Since 1989, each summer the College has provided 35-40 students with ten-week research stipends to conduct independent research under the guidance of Bryn Mawr faculty members in the sciences and mathematics. The Summer Science Research program is enriched by professional development workshops and a poster session at which students present their research to the college community.


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Specialty Shopping, Napa Valley Art Galleries & Fine Dining in Wine Country Style at V Marketplace, Yountville, Napa Valley, CA — "Come for the Wine. Stay for the Shopping!"
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Oh my beloved Nariko, I shall not let any of those unworthy ruffians touch an oddly-rendered hair on your beauteous head when you make your grande return in PlayStation All-Stars Battle Royale.
Who's that behind you? Sir Daniel Fortesque from MediEvil? No one invited you, Dan. Piss off.
Now where were we, Nariko? Still carrying around that Heavenly Sword? How's your sister doing? Tell her I said "hey".
Man, I really missed hanging out with you, Nariko. Did you miss me too? What's that video there? DAMMIT DAN, I SAID PISS OFF!
Nariko, *sigh* Dan, InFamous' Evil Cole and Metal Gear's Raiden are all playable on the show floor at PAX.
Don't you touch my Nariko, Kirk Hamilton. I've seen how you look at her. Why don't you keep Dan company instead?
PlayStation All Stars Battle Royale: Heavenly Sword's Nariko And MediEvil's Sir Daniel Fortesque Step Up [PlayStation Blog Europe]


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Inspirica, St. Luke's school partner up
St. Luke's School in New Canaan and Stamford-based Inspirica are launching a new effort to build bridges between the very different organizations.
The venture seeks to increase understanding of the work needed to fulfill Inspirica's mission of breaking the cycle of homelessness. It is a goal Inspirica -- a local homeless shelter that also provides transitional housing, education and career development -- has been working toward for years, and one that St. Luke's -- a prep school with a yearly tuition of more than $30,000 -- is "thrilled" to pursue, according to Head of School Mark Davis.
"It's a great example of how when like-minded organizations discover each other, great things can happen," Davis said Friday. "We will combine forces, so there's not only benefits to the clients at Inspirica who need all kinds of resources, but also a great opportunity to raise awareness among our students about homelessness and public service in general. People in both organizations will be strengthened by this."
The alliance, which grew organically as the result of several smaller meetings between the two groups, will spur a wide range of projects. For example, St. Luke's teachers will help Inspirica staff develop courses in the shelter's education program and youth center, and Inspirica children will visit St. Luke's and take part in outings and day trips to museums, exposing them to cultural experiences they otherwise would not have access to.
"It's really a chance to bring together two entities that are different but need to understand each other," said Jason T. Shaplen, Inspirica's CEO.
And that involves deliberate steps that ensure the partnership is a give-and-take, rather than a "charity experience" for the St. Luke's students.
"So often, students are asked to do charity work ... and it makes them feel good to have interacted with a different population so they can go home at night and not think about it anymore," Davis said. "But what this does that is so different, is it focuses on initiatives that benefit both organizations, so that it's not just about St. Luke's in New Canaan reaching down and helping a charitable organization. It's about mutual engagement where the students and the adults in both organizations are strengthening themselves."
As charity trips in third-world portions of the world grow more popular for Fairfield County students, Shaplen said they needn't look so far to make a real difference and grow as people themselves.
"There are 46 million people in the nation right here in poverty. That's one in every 6.25 adults, one in every 4.5 children," Shaplen said Friday. "You don't need to go to Africa to see these problems. They're right here at home, and this strategic partnership will in part help kids and even staff understand that."
He's hoping the exchange will result in more than just a deepened understanding and empathy for how the other halves live, but that it could also build a pathway toward scholarship opportunities at St. Luke's for some children who live in the shelter, which Davis said he "can't imagine why that wouldn't happen." But in the beginning, Davis and Shaplen are simply focused on beginning what will be a years-long partnership with a single step.
"We're working on a way for the kids to get together, meet each other and spend time with each other so the first time they're together isn't on a school bus to a field trip," Shaplen said. In the coming weeks, Inspirica students will visit St. Luke's classes as they study the cultural and economic significance behind homelessness, to add local weight to the issue and answer questions candidly. St. Luke's students will begin immersion in Inspirica's mission by shadowing employees.
"I want our students to be fundamentally transformed by this," Davis said. He noted the school's motto "Enter to learn -- go forth to serve" is "more than just seven words that sound nice together," rather it is a mandate to expand his students' minds with opportunities exactly like the partnership popping up at Inspirica.
The groups have been working together for a short amount of time; the new partnership is an extension of clusters of students at St. Luke's volunteering in Stamford on several occasions. And while Inspirica was known at St. Luke's LifeWorks for more than a century until a rebranding in March, 2012, the similarity is simply serendipitous.
"It's purely coincidental that the founder of St. Luke's, in 1928 named the school because St. Luke was the patron saint of mental and physical health," Davis said. "But that coincidence -- it's like it was meant to be."
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As a kid, I always enjoyed hearing stories from long ago about the Ozarks. Many nights, my dad would tuck me in bed and tell me old American Indian stories of hunting parties roaming the hills of Ozark County, Missouri. Thinking back to that time, I start combing databases for forgotten stories that hearkened back to that era.
In this next series, I found an old Kansas City Journal newspaper from November 27, 1898. I not only like these stories for their scenes and action, but for the style, sentence structure, and word syntax used. Actually, there are some words used I have rarely seen in a newspapers, and some made me wonder if they were truly words. For example, the words such as "mayhap," "royling," and "mediumship" are not easily defined because spelling has changed over the past 112 years. Nevertheless, they can be still understood because of the beautiful context in which they are placed. Also, when was the last time you have read phrases such as, "weird and wonderful picturesqueness," "vestige of human habitation," or "six lusty buffalo bulls?"
I have endeavored to transcribe the stories word for word. For those who are the Political Correctness Police, read no further; you will be disappointed. The words "Redman" and "Paleface" are in these stories. Sorry, but that's how it was written at that time; therefore, I will not whitewash and filter history for those who are faint of heart or ears.
I hope you enjoy a slice of our Ozarks' History.
folklore of an interesting and picturesque country.
How Gideon Sims Discovered the Secret of the Great Spirit –
Why the Osages Disappeared –
Old Blue Arrow's Fate.
That remarkable region known comprehensively as the Ozarks has a charm particularly its own. Finding peace as it placed in the very center of our great nation domain. It is not known as well as it should be and it has been neglected by the very class or people who would most appreciate its natural beauties and be most moved by the fascination of its weird and wonderful picturesqueness. In the heart of this rugged country one may find himself as entirely removed from the precincts of man as though he were in the wildest regions of the Sierra Madre. It is a wonderland of hills and mountains, wild lonely gorges and beetling bluffs, clear sweet springs and swift shadow rivers with many a green fertile valley tucked snugly in between. Peace dwells here, for many years have passed since the crack of the bold robber's rifle was heard and the simple people who find a livelihood in the narrow pent-in valleys have their latchstrings constantly hanging ready to the stranger's hand and their frugal hospitality is dispensed with a generosity that never fails to warm and win the heart. It is not surprising that such a region should be rich in legend and story, tales and traditions.
It has its own peculiar kind, not radically incoherent perhaps, from the like lore of other wild regions, but tinctured with a regalia charm that cannot be mistaken by those who are familiar with its character, its people and its past. For the authenticity of the legends which follow, I will not vouch. I simply write what I have been told in the hope that the reader may be as interested in the perusal as I have been in the recounting.
Country of the Six Bulls.
The earliest name known to have been affixed to the region now known as Jasper, Newton and McDonald counties was "Country of the Six Bulls." The earliest settlers knew it by that title. The origin of the name is involved in mystery. Tradition has been handed down that the Indians at an early period killed somewhere in the region six lusty buffalo bulls, remarkable for their strength and fierceness, and from this circumstance the scene of their valorous exploit was ever afterward known as the "Country of the Six Bulls". It has been justly remarked that this explanation would seem plausible if we had the name in the Indian language, instead of such plain and unmistakable Saxon.
But we are indebted to the late Judge John C. Cox of Joplin, for an explanation which seems more trustworthy. According to Judge Cox the first white man who traversed this region was Edmund Jennings, a wild Western traveler, or the Daniel Boone or Simon Kenton type. He was unmarried, possessed of means, and belonged to a family numbering among its members several prominent mid distinguished men. He was unit adventurous royling in his disposition and some seventy-five years ago struck out on a solitary journey through the vast unexplored regions west of the Mississippi. On foot and alone he found his way into this region, and for fifteen years lived on peaceable terms with the Indians. His neighbors gave him up for dead. One day, however, to the great surprise of the community among he had formerly lived, he returned dressed in buckskins and moccasins, and so unused to the English language that it was with difficulty that he made himself understood. The people gathered for miles around to hear his wonderful stories of his life in the Western solitudes. Judge Cox, who at that time was a mere lad, on one of those occasions, heard him relate his adventures. His description of the face of the country was as accurate as could be given at that time and corresponded exactly with the physical characteristics of Jasper county. He stated that he had been in the West in the "Country of the Six Boils."
His pronunciation of the word "boils" was so corrupt that his listeners first conceived it to be "bulls," but the old pioneer explained that he referred by the term to six boiling, bubbling streams of water that traversed his favorite region, and along whose banks for long years he had trapped and hunted. He doubtless alluded to the Cowskin Indian creeks, Shoal creek, Spring river and North Fork, and his description of the country was so complete and the marks of identification so clearly established that there is no doubt but that Jennings' "Country of the Six Bulls" was nothing else than the present Jasper and surrounding counties.
The Great Fire Spirit.
Even at the present time there are old men living in Southwest Missouri, who from their early youth Old Gideon Sims, a great trapper and pioneer who hunted every hill and fished every stream in the country of the Six Bulls. Old Gideon was a welcome visitor in the rude home of early settlers, and while enjoying the sweetness of a tender, well broiled steak of venison with a hot corn dodger, the grizzled trapper would dilate upon some great hair-raising adventure with the Redskins or hold his audience open mouthed over some weird legend of a departed race. Among the most authentic of the traditions handed down through the mediumship of old Gideon is that of the Great Fire Spirit of the Neosho Indians.
The Indians told the most surprising stories of the Spirit and the intrepid pioneer resolved to see it. As redmen maintained a profound silence in Regard to its location he was compelled to use subtlety to discover it. He found that at the period of each new moon the redman sent out a delegation to carry offerings of flesh and corn to the Fire Spirit for its propitiation, so one time the wily old hunter left the Indian village a few days before a new moon and set out ostensibly on a hunt to the northward. He did not go far but hung about the vicinity with the purpose of following the party bound to the abiding place of their fiery god with the sacrificial offerings. He followed them due north for a night and a day and toward the evening they came to a big spring where they stopped to rest and cook their suppers. This spring is undoubtedly that which is now the pride of Neosho, the picturesque county seat of Newton. Dusk had hardly fallen when the Indians started upon on their journey to the northward, old Gideon still at their heels. It was well high midnight when the trapper noticed a, faint glow ahead. Upon nearer approach the glow grew brighter and the trapper distinctly felt a pulsation as though the heart of the earth were beating beneath his feet. The party had entered a warm draw or valley between the hills and skirting a thicket of persimmon trees to the right and a thick growth of oak and sassafras The Great Fire Spirit appeared before them in all his flaming majesty. The Indians cast their offerings into pillar of tire and fell prostrate, uttering strange guttural cries. Old Gideon, if we to credit his story, was not much less affected He gazed in amazement at the fiery tongue darting out from the rock mouth of the hillside and he was ready then to believe all the marvelous stories he had heard the Indians relate of the Great Fire Spirit.
The red men did not tarry long. But old Gideon determined to wait the coming of light and make a close examination. All night he watched the roaring, writhing, pulsating column of flame, but with the advent of the sunlight his awe and anxiety disappeared. In truth after a few minutes he had intimate relations with the Fire Spirit. It so happened that a fat deer browsed that way and old Gideon's trusty rifle and keen hunting knife were not long providing him with a breakfast of juicy chops, cooked in the flame of the Fire Spirit. For the Fire Spirit was merely a burning jet from a reservoir of natural gas, ignited by a flash of lightning or mayhap by an Indian camp fire or a forest conflagration. But the jet of flame no longer burns. The Fire Spirit passed away with the Indians who worshiped it.
The Last of the Osages.
The Osage Indians with great tenacity clung to their hunting grounds, in Missouri. They lingered even after the paleface had usurped their lands and built his cabin on the site of their villages. A pretty legend attaches to the story of the Osage tribe illustrating childlike superstition of the people. It is told among themselves that a medicine man who lived even before time of the great waters had proclaimed that the Osage people would live in the happy enjoyment of their hunting grounds until a time when an arrow made of human bone should be hurled into the heart of their greatest chief the hand of the Great Spirit.
And so after many ages there arose among the Osage a chief who was renowned for his courage in battle, for his skill as a hunter and for his great strength and beauty. His brother, a young brave a courageous, as skillful and as handsome as the chief, had won the heart of a beautiful princess of his tribe and had brought her to his wigwam. They were very happy until one eyes of the great chief fell upon her charms and he longed to have her for his own. It was said that he tried to kill his brother and when he failed in this he boldly set about to steal in her love from him. The silly head of the princess was turned by his flatteries, his tales of the unfaithfulness of his bother, his rich gifts and by attention of so great a man, and often at night they met under the shadow of a great oak near a high bluff which overlooked a swift flowing stream.
One night when the harvest moon was high the chief and the guilty wife sought their trusting place by the oak. As they stood wrapped in their first ecstasy of greeting, the Great Spirit looked down. When a hunter passed by the great oak early next morning he found that the awful curse had fallen upon his tribe. The hearts of the guilty lovers were cleft and bound together by an arrow whose head was made from a human bone and at the foot of the cliff with a scalping knife in his heart lay the body of chief's brother. The next day a party of paleface hunters came into the village and foot by foot the Osage gave ground until he found his final home in the Indian Territory, far from the streams and woods on which he loved so well.
Blue Springs.
At Blue Springs, which is eight miles from Eureka Springs, is a boiling, bubbling fountain springing out of the very center of a well shaded and grassy slope which shelves gently down to the river only a few hundred feet away. The water appears blue as indigo, but when dipped up in a glass it is found to be clear and sparkling as diamonds. From the spring the water hurries away to the river, losing its tiny flood in the larger stream. Just here the river is swift and the decaying ruins of an old water mill may be seen. The rude masonry, a portion of the heavy woodwork and other parts still remain moss covered, crumbling and yet in a good state of preservation when it is considered that they are relics of old Spanish occupation, built by Spanish hands. Your guide will tell you that a long time age - a band of Spanish gold hunters settled here. Where the spring now bubbles up they sink their shaft and they mill to wash and clean the ore. One day when the men were at work in the mine a mighty roar was heard and a tremendous column of water shot from the shaft, hurling miners, timbers and tools high in the air and rushing in a resistless torrent to the river. The angry waters carried away every so in the settlement, the old mill and every vestige of human habitation. The spring has been sounded to the depth of 1,500 feet but no bottom has been touched. The Spanish miners had cut into a subterranean river.
Next week, the conclusion of Legends of the Ozarks.
Work Cited:
Snyder, S. E. "Legends of the Ozarks." Kansas City Journal. 41.170 (27 Nov. 1898) 16. Chronicling America. The Library of Congress, Washington, D. C. 11 Jan. 2008 http://www.chroniclingamerica.loc.gov.


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Attorneys seeking settlement in Kan. school case
Appeal set to be heard in October
The Kansas Supreme Court ordered mediation weeks ago in a school funding lawsuit, but there's no sense that the lawyers involved are making progress toward a settlement.
The talks began in recent weeks to resolve the dispute over whether the state is fulfilling its obligation to adequately fund public schools.
A three-judge panel in Shawnee County District Court ruled in favor of parents and school districts who sued the state. An appeal is set to be heard in October by the state Supreme Court.
Meanwhile, attorneys for the state and parents are under a gag order not to discuss the talks' progress.
Legislators have been working on several school finance provisions, which the attorneys for parents and school districts say do little to improve the state's case.


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|Successful Submission
CodeChef: A Platform for Aspiring Programmers
CodeChef was created as a platform to help programmers make it big in the world of algorithms, computer programming and programming contests. At CodeChef, we work hard to revive the geek in you by hosting a programming contest at the start of the month and another smaller programming challenge in the middle of the month.
About CodeChef March Long Challenge:
CodeChef Long Challenge is a 10 day monthly coding contest where you can show off your computer programming skills. The significance being- it gives you enough time to think about a problem, try different ways of attacking the problem, read the concepts etc. If you're usually slow at solving problems and have ample time in hand, this is ideal for you. There would a tremendous amount of learning while competing. We also put in a lot of efforts in getting quality problems, which would in turn foster your learning while solving them.
Contest Details:
Duration: 10 Days, From 4th March 15:00 hrs IST to 14th March 15:00 hrs IST. Check your timezone here.
Eligibility Criteria: Anyone with a knack for Programming :P
Our contests are open to all the programmers across the globe. However, all the participants are expected to abide to CodeChef Code Of Conduct.
What is it for you?
The idea behind these programming contests is that we want you to learn while competing. Also we believe that it is alright to refer to tutorials, books and other materials, learn a concept and then apply the same to solve a problem during a contest. But it is not alright to copy other people's solutions or seek other people's help to solve a problem without understanding it. The dividing line may seem to be thin but it can be captured by the spirit of learning. If whatever you are doing is making you learn while you do so, we tend to believe that it is alright.
Not just that, as a token of motivation we also give away cash prizes and goodies to the winners of the contest. However, our sole intention lies in making our users learn new concepts while competing. FYI, here are the list of prizes:
For Indians:
- 1st prize: INR 12000/-
- 2nd prize: INR 8000/-
- 1st prize: $400
- 2nd prize: $300
In addition to the above prizes. Top 10 global, Top 20 Indian, Top 5 school (Indian), Top 5 school (Global), Top 3 challenge problem solvers Indian and Global (apart from the winners), Top 5 girl coders given that they are among top 100 in the final ranklist (this will be irrespective of the region) get CodeChef laddus with which the winners can claim cool CodeChef goodies, know more here: https://www.codechef.com/laddu.
What's new in CodeChef?
We've recently launched our IDE and you may now Code, Compile and Run on our online ide. Play more in discuss with groups & LaTex.
Rules and Regulations:
- Please do not discuss strategy, suggestions or tips in the comments during a live contest. Posting questions clarifying the problem statement is ok. If you are unsure, email us at firstname.lastname@example.com .
- Discussing CodeChef's problems or any aspect of problem, on any other platform on web, on identification, could lead to disabling of respective account and banning from the community.
- All the problems will be partially graded and you will get score for passing certain test data (except tie-breaker problem). You will receive hundred (100) point for solving a problem (passing all test cases).
- The details of the failed test cases will also be visible on your solution page (except challenge problem)
- You can submit solutions as many times as you'd like, there are no penalties for incorrect submissions.
- Each contest will have one min/max tie breaker problem, where the best solution will receive one point and all other solutions will receive a fraction based how close they come to the best solution.
- You shall not possess more than one account on CodeChef. If you have, then do let us know, so that we can deactivate the insignificant one. If you do not report it and we come to know about it, we may deactivate both the accounts permanently.
- The score that you will see during the contest (for tie-breaker problem), will only be partial (obtained on 20% of the test data). The submissions will be re-judged at the end of the contest to get full score (obtained on the whole test data).
- The number of submissions that one can make during the contest on the problem will be limited to 200 for Tie breaker problem and 500 for rest.
- The March Challenge 2016 has ended!
- The editorials for the contest can be found here.
- The problems have been moved to practice section.
- Solutions are public for all the problems.
- The winners blog post can be found here.
12/03/2016,1500 hrs IST: Due to late addition of test cases in CHEFSPL, the contest has been extended by 24 hours. It will now end on 15th March, 1500 hrs IST.
11/03/2016, 2340 hrs IST: All the AC solution for the problem CHEFSPL have been rejudged. Please check the status of your submitted solution. Regret the inconvenience.


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Fire, Sporting Kansas City tie 0-0
Sporting went scoreless on 20 shots in its home opener
The Chicago Fire managed to earn their first point in three games this year despite remaining scoreless, tying Sporting Kansas City 0-0 on Saturday.
Chicago (0-2-1) looked poised to break its scoring drought when Dan Paladini got free in front of Sporting's goal in the 90th minute, but Jimmy Nielsen made the sliding save to preserve his first shutout of the year.
Sporting (1-1-1) went scoreless on 20 shots in its home opener, despite a 73 percent to 27 percent advantage in possession.
Kansas City had two late chances to win against the defensive-minded Fire, but second-half substitute Soony Saad put his shot just left in the 78th minute and Graham Zusi shot high after getting free just outside the 6-yard box in the 86th.
Sean Johnson made three saves for Chicago, earning his first shutout of the year.
Two of three home openers for Sporting since its 2011 rebranding have been scoreless draws against the Fire.


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Bruce Weber, Michele Oka Doner and Mitchell Wolfson
Marc Anthony with Darlene and Jorge Pérez
Marc Anthony with Darlene and Jorge Pérez
Guests seated for dinner
Thom Filicia and Paul Vogele
The Party
The lucky folks who were invited to the Pérez Art Museum Miami's premiere gala can attest that the years of construction and $131 million spent to make the venue a reality were well worth it. To celebrate its debut, PAMM invited some 750 locals and out-of-towners to what was one of the most anticipated social affairs of 2013.
The Crowd
Among the VIPs that made up the guest list were model Elle Macpherson and developer Jeffrey Soffer, photographer Bruce Weber, designer Naeem Khan and domesticity doyenne Martha Stewart.
The Highlights
As guests perused the museum's multiple galleries and its nine opening exhibitions with Champagne in hand, much of the talk revolved around the Ai Weiwei show, a compendium of 20 years of work that didn't fail to impress. Before the dinner, catered specially by Stephen Starr (of Makoto and Morimoto fame), museum chairman Aaron Podhurst welcomed the crowd and artist Michele Oka Doner presented namesake Jorge Pérez with a sculpture for his efforts in bringing the project to fruition. The evening was capped off with a special performance by Marc Anthony, during which many of the guests showed off their salsa moves. –Photos by Anthony A. Hynes
Photography by:


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BAFTA Los Angeles congratulates Lorne Hiltser and the cast and crew of Le Jeu Des Soldats for winning first place in the BAFTA Los Angeles Student Film Festival.
On June 16, 2011 Members and Guests gathered at the LA Film School to watch the eight finalists and vote for the 2011 winner. The 8 films were selected by the Education and Outreach Committee Jury from 38 submissions from 12 Southern California Film Schools.
The first-place film was Le Jeu Des Soldats, by American Film Institute student Lorne Hiltser.
Second place went to Kirsten Lepore's Bottle.
Our Runner Up finalists were En Tiempo De Guerra (Brian Parada), Selene (Alik Barsouman), American Sweetheart (Karin Binato), Fig (Ryan Coogler), Switchboard (Ambika Leigh), IR (Kelsi Ephraim).
The BAFTA Los Angeles Student Film Festival is an annual event celebrating the works of the next generation of filmmakers, and provides the opportunity for the first-placed filmmaker to attend BAFTA events, seminars and screenings for a year to support their filmmaking career during this early stage.
|BAFTA Los Angeles/Bryony Foster
|BAFTA Los Angeles/Ben Adamson


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An area to discuss the allocation of Premium Membership funds for donation to Thai related charities.
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text: Download Now Download Now Posted. Carry List Anti-Gun Locations: This application is for any gun owner. The purpose of this app is for the legal and conscientious concealed carry license holder to know where they cannot legally carry before getting there. A licensed permit holder or a resident of a constitutional carry state can usually legally carry their firearm in any location other than statutory "no carry" locations such as schools, gov. buildings, etc. , and in businesses that are posted prohibiting firearms. This is a list of those Posted Anti-Gun businesses. This #1-selling app of its kind (both on Google Play and iTunes) already includes over 14, 000 current anti-gun locations. Find hotels where you can't carry before booking a trip to one. Find restaurants where you cannot carry before making dinner plans. Find stores to avoid before you step out the door. It is extremely inconvenient to not find out until you get to a location that they prohibit your second amendment rights. You have to either disarm in the parking lot (causing your vehicle to be a target for thieves) or go somewhere else at the last second. If you know beforehand, you can avoid the places that prohibit carry, or you can leave your firearm at home if you must attend. We have a comprehensive list of "Posted anti-gun" locations collected in Alabama, Arkansas, Arizona, Colorado, Florida, Georgia, Illinois, Indiana, Iowa, Kansas, Kentucky, Michigan, Minnesota, Mississippi, Missouri, Nebraska, North Carolina, Ohio, Oklahoma, Pennsylvania, South Carolina, Tennessee, Texas, Virginia and Wisconsin. We have assembled smaller lists in Alaska, California, Connecticut, Delaware, Idaho, Louisiana, Maine, Maryland, Massachusetts, Montana, Nevada, New Hampshire, New Jersey, New Mexico, New York, North Dakota, Oregon, Utah, Washington, West Virginia, and Wyoming; provided by many great gun forums and sites with their permission. Since it is crowd-sourced by users like you, please help the list continue to grow. This app includes the ability to call or email a listed business to let them know your opinion. Also has capability to add pro-gun alternatives that do not prohibit carry. Search for substitutes to the anti-gun businesses. Easily add new ones to the list every time you experience firearm-friendly service. Laws regarding signage, and prohibited locations (no sign needed) vary by state. To understand your state's specific laws, download "CCW" (https://play. google.com/store/apps/details? id=ryan. ccw). This list is user-updated, and will continue to get better over time. But this relies on you. If you go to a place not on the list and they have a sign, please add it with a few clicks via the "Add a Business" button. If a place had taken down their sign, get it removed the same way. If you already have a list of anti-gun businesses in your area or state, send us an email. We would love to include any data you have collected, and give you credit for it. If you experience any bugs or issues, please email (using "Feedback" button or "App Support" page) before leaving a review. Disclaimer: This application implies no warranty regarding the ability to legally carry in any locale or situation and does not constitute legal advice. Every user is responsible for knowing and abiding by the laws in his or her state. Some areas are illegal to carry by statute, even without signage. If unsure, contact local law enforcement or legal counsel. All information provided is simply the opinion of various users who added the location. Each state's laws vary significantly, especially on statutory locations. By downloading and/or purchasing the application, you agree that you assume all risk and are responsible for confirming legality and abiding by all firearm laws. The developers of the Posted. application disclaim all responsibility and liability for data included in or missing from the application. Search: CCW, Carry, Business, Permit, License, Firearm, Gun, Concealed, CCL. Price USD0.99 License Purchase File Size 616.43 kB Version 2.9.9 Operating System Android Download Now Download Now


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The Design Museum recently showcased an evening of bike related discussions and events as part of it's Bike V Design night. Cosmic were there talking about polo. There was so much that we wanted to see but unfortunately missed. However we did see the Charge Bikes talk which was very interesting.
Charge Bikes creative director and head of research, Nick Larson, was there to discuss the company's direction and amongst many new things, focused on titanium printed dropouts. Currently these are being made on a small 3D printing bed and cost a lot of money! He mentioned £1000+ each!. But in the name of innovation he is pushing for this technique to become more popular which will inturn lower costs. He also mentioned his plans to take 3D printing into a wider range of bicycle components and possibly one day, a full bike frame. Exciting!
Here a new video showing the current production of Charges Printed Titanium Dropouts


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The New York Attorney General's 2004 insurance investigation revealed compelling evidence pointing to the widespread practice of bid rigging and other improper transactions perpetrated by ACE, AIG, and Marsh, among others. ACE avoided a trial by paying a large settlement, agreeing to significantly change its business practices, and the company issued a formal apology to consumers who had been victimized.
Agri General Insurance Company
- Street:
- 9200 Northpark Drive, Suite 350
- City:
- Johnston ,
- Province:
- Iowa
- Postal Code:
- 50131
- Country:
- United States
The information on this page may not be current. For the most recent information, please contact the relevant state insurance authority.
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Collapse stops Highway 89 construction in Surry County
Given this area's geological heritage, many construction projects encounter problems with rock, but in an ironic twist the completion of work to realign a deadly curve on Lowgap Mountain has been delayed by the presence of no rock.
The expectation of solid natural material along a hillside on N.C. 89 had been figured into the engineering equation for a state Department of Transportation project to realign the infamous Snowbird Curve. The motivation for the work was numerous deadly accidents over the years fueled by the narrowness and sight limitations posed by the curve, especially for large trucks.
But that expectation was undermined by a surprise at one point as crews labored to reconfigure the quarter-mile curve. "We didn't hit rock," explained Brandon Whitaker, a DOT engineer based in Elkin. "The original project was designed to hit rock in that cut."
Crews kept digging deeper into the hillside hoping to encounter it, which essentially would have lent stability to the embankment along the realigned curve. Loose soil dominated instead and led to a collapse, throwing a kink into what had been a smooth project to that point.
"We had the road ready to pave, and the slope moved the week before we were supposed to start our paving," the DOT engineer said.
This prompted the highway agency to rethink its strategy, and put work on hold in the meantime. "We hope to start back in the spring," Whitaker said earlier this week.
A Plan B subsequently was devised, calling for the alignment of N.C. 89 to be altered from the original design in order to prevent slides directly onto the roadway. This alternative also is to include the installation of a type of "low-energy" fence, which will catch any debris that does tumble down, Whitaker said.
"We didn't feel good about the (initial) design going forward for the future, so we decided to try that system."
Discussions are now under way with a contractor to make those tweaks. "We're still negotiating — I don't have good prices," Whitaker said of what the extra work might cost.
But he said it should be only slightly above the original $1.6 million price tag for the curve-realignment project. "We're looking at about 1 to 2 percent."
The change also does not present a problem from a scheduling standpoint since the work had progressed rapidly until the design setback, Whitaker said. "I don't expect a significant delay," added the engineer, who says the original timeline for the project might still be met "because this was so far ahead of schedule."
When the original construction contract was awarded by the DOT in 2012, a completion date of Nov. 28, 2014 was announced for the project.
Whitaker commented this week on the rare occurrence of not hitting rock at the site targeted for the additional work, whenever it exists all around. "If you go a mile up the road, it's solid rock," he said.
Something that local construction crews stumble onto all the time simply didn't materialize in this case, Whitaker said.