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General Information
- This appliance shall not be used for space heating. This information is based on safety considerations.
- All openings in the wall behind the appliance and in the floor under the appliance shall be sealed.
- Keep appliance area clear and free from combustible materials, gasoline, and other flammable vapors.
- Do not obstruct the flow of combustion and ventilation air.
- Disconnect the electrical supply to the appliance before servicing.
- When removing appliance for cleaning and/or service;
- Shut off gas at main supply.
- Disconnect AC power supply.
- Disconnect gas line to the inlet pipe.
- Carefully remove the range by pulling outward.
7. RANGE IS HEAVY; use care in handling.
Electrical installation should comply with national and local codes.
9. AIR SUPPLY and VENTILATION
The installer must refers to local/national codes.
Natural gas - 4.0" W.C.P.
LP/Propane - 11.0" W.C.P.
11. The misuse of oven door (e.g. stepping, sitting, or leaning on them) can result in potential hazards and/or injuries.
12. When installing or removing the range for service, a rolling lift jack should be used. Do not push against any of the edges of the range in an attempt to slide it into or out of the installation. Pushing or pulling a range (rather than using a lift jack) also increases the possibility of bending the leg spindles or the internal coupling connectors.
- The range must be electrically grounded in accordance with local codes or, in the absence of local codes, with the National Electrical Code, ANSI/NFPA No. 70-latest edition. Installation should be made by a Iicensed electrician.
- If an external electrical source is utilized, the installation must be electrically grounded in accordance with local codes or, in the absence of local codes, with the national Electrical Code, ANSI/NFPA 70.
- This appliance is equipped with a three-prong grounding plug for your protection against shock hazard and should be plugged directly into a properly grounded socket.
Replacement Parts
Only authorized replacement parts may be used in performing service on the range. Replacement parts are available from factory authorized parts distributors. Contact the nearest parts distributor in your area.
Important Precautions and Recommendations
After having unpacked the appliance, check to ensure that it is not damaged. In case of doubt, do not use it and consult your supplier or a professionally qualified technician.
Packing elements (i.e. plastic bags, polystyrene foam, nails, packing straps, etc.) should not be left around within easy reach of children, as these may cause serious injuries.
The packaging material is recyclable and is marked with the recycling symbol .
- Do not attempt to modify the technical characteristics of the appliance as this may become dangerous to use.
- Do not carry out cleaning or maintenance operations on the appliance without having previously disconnected it from the electric power supply.
- After use, ensure that the knobs are in OFF position.
- Do not allow children or other incapable people to use the appliance without supervision.
- During and after use of the range, certain parts will become very hot. Do not touch hot parts.
- Keep children away from the range when it is in use.
- This range is supplied with a protective film on steel and aluminium parts. This film must be removed before installing/using the appliance.
Fire Hazard
- Make sure that electrical cables connecting other appliances in the proximity of the range cannot come into contact with the hob or become entrapped in the oven door.
- Do not line the oven walls with aluminium foil. Do not place shelves, broiler pan, pans or other cooking utensils on the base of the oven chamber.
- The manufacturer declines all liability for injury to persons or damage to property caused by incorrect or improper use of the appliance.
- To avoid any possible hazard, the appliance must be installed by qualified personnel only. Any repairs by unqualified persons may result in electric shock or short circuit. In order to avoid possible injuries to your body or to the appliance, do not attempt any repairs by yourself. Such work should be carried out by qualified service personnel only.
Danger of burns! The oven and cooking accessories may become very hot during operation. Make sure children are kept out of reach and warn them accordingly. To avoid burns use kitchen clothes and gloves when handling hot parts or utensils.
- Stand away from the range when opening oven door. Hot air or steam which escapes can cause burns to hands, face, and/ or eyes.
- Never clean the range, oven and storage compartment with a high-pressure steam cleaning device, as it may provoke a short circuit.
- This appliance is intended for use in your household. Never use the appliance for any other purpose!
- If you should decide not to use this appliance any longer (or decide to substitute an older model), before disposing of it, it is recommended that it be made inoperative in an appropriate manner in accordance to health and environmental protection regulations, ensuring in particular that all potentially hazardous parts be made harmless, especially in relation to children who could play with old appliances.
Remove the door and the storage drawer before disposal to prevent entrapment.
- The Governor of California is required to publish a list of substances known to the state of California to cause cancer or reproductive harm and requires businesses to warn customers of potential exposures to such substances.
- Gas appliances contain or produce substances which can cause death or serious illness and which are known to the State of California to cause cancer, birth defects or other reproductive harm. To reduce the risk from substances in fuel or from fuel combustion, make sure this appliance is installed, operated, and maintained according to the manufacturer's instructions.
Important Precautions and Recommendations for Use of Electrical Appliances
Use of Any Electrical Appliance Implies the Necessity to Follow a Series of Fundamental Rules. In Particular:
- Never touch the appliance with wet hands or feet;
- Do not operate the appliance barefooted;
- Do not allow children or disabled people to use the appliance without your supervision.
The manufacturer cannot be held responsible for any damages caused by improper, incorrect or unreasonable use of the appliance.


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A salmonella outbreak at a North Reading restaurant may have infected nearly 40 people, leading to the closure of the business until further notice, according to the town's health board.
Town officials say the outbreak is believed to have begun June 23 at Kitty's Restaurant, a family-style Italian-American eatery that has been in North Reading for more than 65 years, according to its website.
According to an advisory issued by the health board last Friday, 39 people have filed complaints with the state Department of Public Health. As of Tuesday afternoon, 11 were confirmed cases of salmonella. The other 28 cases are suspected to be salmonella.
Officials believe the causes of the outbreak could have included the restaurant's antipasto salad and house dressing.
The North Reading Board of Health said it first received the complaints from the state Department of Public Health last Tuesday. The board began its initial investigation, which included determining "the source of the food, how it was prepared and served, who prepared it, and who it was served to," according to the advisory.
The health board recommended last Thursday that the restaurant, located at 123 Main St., close temporarily "in order to conduct a full cleaning and sanitization of the building."
Officials also recommended that restaurant management test its 46 employees who may have been working during the outbreak. All tested employees were to be cleared by the Massachusetts Department of Public Health before returning to work.
Town officials allowed Kitty's to reopen last Friday. But after receiving more complaints about the restaurant, the health board conducted an on-site inspection Monday and ordered the restaurant closed again.
The inspection found that the restaurant had not complied with the board's orders, including "several food safety and sanitation concerns relating to unsanitary conditions, cross-contamination, and time and temperature abuse," North Reading police said Tuesday in a statement.
The inspection also found that several employees who had been prohibited from returning to work were handling food.
"As a result of that additional incident and the noncompliance of the establishment, that's when the enforcement action was taken yesterday to close the restaurant," North Reading police spokesman John Guilfoil said Tuesday in a telephone interview.
Kitty's has been ordered to clean and sanitize its facility. All of its staff will have to be tested and cleared before returning to work, not just the original 46 employees.Sophia Eppolito can be reached at email@example.com. Follow her on Twitter @SophiaEppolito.

subset: commoncrawl


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Arrival & Dismissal Hallways, Stairways, & Restrooms Cafeteria Computer Stations Media Center Locker Room Office Convocations & Extra-curricular Events Social Responsibility Use school appropriate language. Walk on the right side of the hall or stairs Walk in and sit in the designated area Take care of equipment so it is able to be used by the next person Use appropriate voice level Keep locker room area neat by keeping your belongings in the locker Use appropriate level 1-2 voice level. Walk in and sit in the designated area. Place all trash in trash cans Keep areas free of trash When dismissed, walk to the line to purchase food Stay at your computer station Enter library quietly Respect the personal space and belongings of others Speak politely to office staff (use "please" and "thank you") Have your ride ready at thepre-determined time. Insure the safety of others by avoiding aggressive talk and behavior. Keep personal items in your own personal space Return to your original seat after purchasing food Inform an adult if you are having a problem with equipment Leave area neat Wait quietly for the office staff to address your needs Treat others with respect. Wipe off shoes when entering the building Conserve water, soap and paper by using only the amount needed When dismissed, walk to throw away trash in proper containers. Follow AUP Technology Policy. Use technology in a school appropriate manner Sit in chairs until directed to office Keep your hands and other objects to yourself. Walk around the outside edge of the gym floor Keep your voice to a reasonable level. Use equipment for intended purpose only and as directed by adult Use equipment in a safe and non-aggressive manner Report any problems with equipment to media staff Personal Responsibility Arrive by 7:40 a.m. Have pass with you when in hallway during non-passing period times When dismissed, go to the designated area outside or in the gym. Follow the directions given by an adult Return materials in on time and undamaged Be dressed and ready for the activity on time each day Have pass to office with you at all times Demonstrate behavior that is fitting for the event. Go directly to your designated area Respect the personal space of others Keep your hands and food to yourself. Maintain a neat work area Follow media center staff's directions Use only your locker and keep the combination to yourself Follow the directions given by an adult Only leave designated area during breaks. Always ask and wait for permission before leaving the area Use the restroom during passing periods between core classes. Take data saving device to work station Follow the directions given by adult Follow hallway procedures to and from the office Enter and leave the building by walking Keep all gum, food or candy out of the locker room Keep voices low enough to hear instructions Academic Responsibility Allow /encourage others to do their own work by not sharing your answers Keep all books and materials in your locker or take with you to class Only go to teacher-directed websites Use Media Center for academic purposes as directed by teachers Keep your possessions in your own personal space Save needed data Bring all necessary books and materials to your class Take all necessary materials and books with you when leaving Maintain your focus
Last Modified on November 12, 2009


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FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES Rob Gardner, Digest Janitor Contents: Al's hops (Robert Paolino) Attn: Milwaukee & surrounding area brewers / question for Jack (Dan Aleksandrowicz) Re: High Temp Washers/thanks (Nigel Townsend) More grain mills (David C. Harsh) thanks to Rob too! (slcocker) Corny keg destruction (Charlie Scandrett) aob and hbd (Spencer W Thomas) Flaked Barley (Jim Busch) LA-North Brewpubs (tedben) RE: keg bombs ("Keith Royster") Re: Extraction Yield Sucks! (John Keane) re: Honey Malt in IPA (DEBOLT BRUCE) HBD Content/Quality (Bob Grabhorn) More Grain Mills! ("Clark D. Ritchie") fermenting in kegs ("Bryan L. Gros") Old Goldings (Jeremy Bergsman) honey malt (Steve Alexander) Idophor / HBD & my opinion (Simonzip) brewing kits (HAND9) Re: Jack's Offer (Bill Rust) Wort Chiller-Displacement?? (Pete Farrow) re: water and extract ales ("Alvin M. Clement") Re: Extraction Yield (Algis R Korzonas) Re:Black Butte Porter Clone (Guy Purdy) hop oxidation (Andy Walsh) newbie all-grain success (Gus Iverson)
NOTE NEW HOMEBREW ADDRESS hpfcmgw! Send articles for __publication_only__ to homebrew at hpfcmgw.fc.hp.com (Articles are published in the order they are received.) Send UNSUBSCRIBE and all other requests, ie, address change, etc., to homebrew-request@ hpfcmgw.fc.hp.com, BUT PLEASE NOTE that if you subscribed via the BITNET listserver (BEER-L at UA1VM.UA.EDU), then you MUST unsubscribe the same way! If your account is being deleted, please be courteous and unsubscribe first. Please don't send me requests for back issues - you will be silently ignored. For "Cat's Meow" information, send mail to lutzen at alpha.rollanet.org ARCHIVES: An archive of previous issues of this digest, as well as other beer related information can be accessed via anonymous ftp at ftp.stanford.edu. Use ftp to log in as anonymous and give your full e-mail address as the password, look under the directory /pub/clubs/homebrew/beer directory. AFS users can find it under /afs/ir.stanford.edu/ftp/pub/clubs/homebrew/beer. If you do not have ftp capability you may access the files via e-mail using the ftpmail service at gatekeeper.dec.com. For information about this service, send an e-mail message to ftpmail at gatekeeper.dec.com with the word "help" (without the quotes) in the body of the message.
---------------------------------------------------------------------- Date: Tue, 7 May 1996 18:22:29 -0500 (CDT) From: Robert Paolino <rpaolino at execpc.com> Subject: Al's hops Al wrote: >Bob writes: >>I agree it was WAY underhopped, but how did you get 28 IBUs--and that [[back to Al here]] > >I don't know where you got your formula from, but I used Rager's formulas >from the 1990 Hops Special Issue of Zymurgy. Here's the math all filled in: > > (1.130 - 1.050) > BA = --------------- = 0.4 > 0.2 > > 0.30 * 0.135 * 7462 302.21 > IBUs = ------------------- = ------ = 28.78 > 1.5 * 1.4 * 5 10.5 > >I think I may have rounded a little differently the first time so I got >something like 28.4 which I rounded down to 28 for the post. I believe we used the same formula (but with one big problem for Al, as noted a couple paragraphs below). You retain the decimals for U% and A% and use 7462; I move those four decimal places onto the 7462 and round to .75, or 3/4, for the convenience of doing the calculation quickly on paper rather than with an electronic device. No difference there worth arguing about. (13.5 A% * 1.5 oz * 20 U% *3) / 5 gallons * 4 cancel 20s.... 13.5 * 1.5 * 3 = 60.75, or roughly 60 Make that 15 U% and you've got roughly 45, so call it something in the low 50s if you want to split the difference I didn't use Rager's formula to calculate an adjustment for gravity; I simply picked a U% to account for the higher gravity, using my sense that it would be somewhere in the upper teens (and used a range of 15-20% as upper and lower bounds) Imprecise, sure, but is that worse than fooling yourself into believing you can get a prceise figure? Is 28.78 IBUs any more likely to be true than, say, 30, or even 35 or 20? Perhaps not. The fact that you simply pick a utilisation figure as a starting point to which you apply a gravity adjustment is a source of imprecision anyway. Al started with what he conceded to be an optimistic 30% I'd have said 25% as a starting point. Al's 30% becomes 21.4%; my 25% becomes 17.8%. Either way we're right around 20%, which is what I used as my optimistic figure for the purpose of showing that the beer was at best at the bottom of the IBU guideline, never mind the idea that it was also just _over_ the gravity guideline and would need (much) more hopping for balance. But here's where Al slipped up: his calculation appears to say "the more hops, the less bitter." Why is that 1.5 ounces (assuming that's what you mean to say with the 1.5) in the denominator? Al says, "Ooops!" (or "Doh!" --choose your exclamation) **(I hope _I'm_ not putting foot-in-mouth here by not consulting with a printed reference to confirm my own understanding.)** Now, let's redo the Unabrewer's calculation with the 1.5 put in the numerator and taken out of the denominator: 64.7595, or round to 65, or a bit higher than the approximate 60 I put at the top of the range I calculated. Now go have a beer, Bob Paolino Madison rpaolino at earth.execpc.com You may now go back to your regularly-scheduled beer Return to table of contents
Date: Tue, 7 May 1996 20:33:34 -0500 (CDT) From: Dan Aleksandrowicz <bbh at execpc.com> Subject: Attn: Milwaukee & surrounding area brewers / question for Jack Milwaukee and surrounding area homebrewers: Some of you know me, some don't. I own Bristol Brewhouse, a homebrew store in Milwaukee. While I know this isn't a place to post ads, I didn't think you'd mind a freebie. (I'll try to keep this short) I want to thank all the area homebrewers (Milw., Madison, Chicago, etc). You're the reason we're in business. Starting Monday, May 13, we'll be giving away over 100 lbs of Nugget hop pellets at 14.5 alpha. You don't need to buy anything; free means FREE. Bring your own bag/jar/crock/whatever. Limit 8 oz. per brewer. Yes, I bought them in bulk, so they're not in oxygen barrier bags. No, they're not old & stale. Hops are free, bags are a buck. Bring your own bag! Sorry; walk in only. Bristol Brewhouse 818 E. Chambers St (inside Lakefront Brewery) Milwaukee, WI Mon - Fri 3:PM - 7:PM Sat 11:00 - 5:PM (Thanks for letting me post that) Question for Jack Schmidling: In HBD 2026; you said that you add Saaz hops to the kettle when you start to sparge. That sounds like it works great, but I'd heard that you can have clarity problems if you add hops right at the start of the boil. Have you had any problems, or has it been a 'non-issue'? TIA Dan Return to table of contents
Date: Wed, 8 May 1996 14:26:37 +1000 From: nigelt at delm.tas.gov.au (Nigel Townsend) Subject: Re: High Temp Washers/thanks Rich Byrnes asked: "HELP! Any recommendations for washers (Garden hose size) to use on a re-circ pump? " <snip> Rich, would the following washer fit? Its the washer you place at the junction of the flexible (ie. machine inlet) hose which is screwed onto the tap (ie. mains water) for dishwashers and washing machines. They take hot water. "Thanks!" I would like to take this opportunity to add my thanks to Rob for running this digest. Like (I suspect) many others, most of my knowledge was previously from books and trial and error. This has considerably broadened my knowledge and saved a number of the errors. Thanks mate! Good luck in the future. Whilst pontificating, I do not have the resources to run this dog and pony show. I am grateful to any offers from any other people who have the resources, motivation and the necesssary heat proof suit. I am happy to accept the current proposal for a new mug, oops digest manager (and thank you too, I liked your reasonable and measured response, I would have been a **** sight ruder). If there are problems after the initial foul ups that occur following any handover, then those with positive suggestions should make them, those with the resources and motivation may wish to offer to take over, and I suggest the rest of us pull our heads in and talk brewing for as long as we can. I, for one, have found the page down key. Nigel Townsend Hobart, Tasmania (Too close to Port Arthur for those wondering) Australia Return to table of contents
Date: Wed, 8 May 1996 08:50:04 -0400 From: dharsh at alpha.che.uc.edu (David C. Harsh) Subject: More grain mills First: Yes, I forgot about the Valley Mill. I don't know anyone who has one; as a single-pass roller mill it should work fine if the preset adjustments are at the appropriate widths (and the comments from owners make it sound like they are) After I wrote: >> Any single pass mill is almost guaranteed to give the same sort of >> size distribution. Keith (keith.royster at ponyexpress.com) wrote: >...it seems to me that roller length, roller spacing, and whether >the spacing increases from one end to the other (or not) would at >least effect the ease of use, if not also create noticable differences >in the size distribution of the crushed grain. Of course, roller spacing affects the amount and distribution of the crush. I was referring to single-pass roller mills operating with the same spacing. No meaningful comparison can be made unless you are comparing them at the same gap; and if the rollers aren't parallel, all bets are off. A well designed mill shouldn't have this problem. If the rollers are parallel, then length should only affect total throughput, and from what I've seen the PhilMill throughput is probably at the low end. (no data, just judging from the roller sizes) Keith also wrote: >Yes, but will motorizing it (the PhillMill) void any warranties? I'm not sure about that - if its a concern, read the fine print! A lot of our club members motorize theirs with electric drills and I haven't heard of a problem. Jack also said: >If the rollers are sufficiently long, they can be skewed to provide >non-linear spacing from one end to the other without damaging >the bearings....MM rollers are 3" longer than the >Valley Mill and two or three TIMES longer then the rest of the ones >you mentioned and does NOT use plastic bearings Thus, the longer rollers of the MM would be more likely to be skewed. Reason enough to buy a different mill. And anyway, who uses plastic bearings? My PhillMill has brass bearings. Of course, none of this will bother Jack because he makes his living cashing dividend checks, not selling MaltMills :) REMEMBER MY MAIN POINT: "...all will give equivalent quality crushes - just decide which one you like the best. Our local club members have all varieties and I've only heard complaints about the Corona." Dave Return to table of contents
Date: Wed, 8 May 1996 08:16:07 -0500 (EST) From: slcocker at cord.iupui.edu Subject: thanks to Rob too! Hi fellow homebrewers! I also would like to take the opportunity to thank Rob for all his hard work. I will be signing off the digest for the summer as I am heading to China. I will miss reading all of your posts, but most importantly I will miss the hoppy brews I am so fond of! Hopefully the digest will appear much the same when I return. Good luck and good beer! Sandy C. (Shanghai bound) Return to table of contents
Date: Wed, 8 May 1996 22:18:52 +1000 From: merino at cynergy.com.au (Charlie Scandrett) Subject: Corny keg destruction Keith Royster posted, >I recently siphoned a batch from the secondary into a new (to me) >corny keg only to find a pin-hole leak near the top. Apparently when >this keg was sitting in the back of some restaraunt, some kids >thought it amusing to shoot at it with their new Red Rider BB-gun. >Most of the shot just dented it, but one created a small, almost >undetectable crack in the dent. For godsakes, ditch the keg! Remember the F111's, well you have a metal-fatigued bomb in your brewery. SS work hardens as soon as it is hit(apparently because it is full of chromium). Welders and sheet metal workers are careful to bend and press it. All your BB dents are harder and more brittle than the surrounding metal and will stress fracture as you expand and contract your keg with pressurising (yes, they change size!). One day it will blow up! Remember, even 7 psi is 1/2 a tonne force on the top of your keg alone! Charlie (Brisbane, Australia) Return to table of contents
Date: Wed, 08 May 1996 09:41:56 -0400 From: Spencer W Thomas <spencer at engin.umich.edu> Subject: aob and hbd There's sure a lot of paranoia out there. What happened to "relax, don't worry ..."? (Oops -- maybe that's not the right thing to say to this crowd! :-) Return to table of contents
Date: Wed, 8 May 1996 09:47:33 -0400 (EDT) From: Jim Busch <busch at eosdev2.gsfc.nasa.gov> Subject: Flaked Barley Jack notes about the stuck Guinness clone in a EM: <<The recipe was: <<6-lbs DWC Pils Malt <<2-lbs flaked barley <<1-lb Roasted Barley <<Any ideas, or is this typical of flaked barley? <You took the words of of my fingers. I have never had a stuck sparge AND <I have never used flaked barley. For what it is worth, I have used flaked <corn with no problems. This is not double blind science but the finger points <that way. Its always refreshing to hear of Jack's scientific method! In this case he defends his product by implicating the adjuncts, sortof. Having just brewed two pilot batches of a "Guinness clone", each consisting of 25% flaked barley, 10% Roasted Barley and the balance Briess 2 row, I feel I can report some actual experience here (and I think I already did!). Briefly, the first mash was 40/50/60/70C and the second 60/70. Both lautered very well. I use a SS perf sheet false bottom in my 1 BBL pilot brewery. There is significantly more open area (versus an EM) in a perf sheet screen. Perhaps this could be a factor? Certainly the size of the malt crush is a factor but I was horrified to see how finely the Briess malt was crushed when my co-brewer for this batch brought it over and it still went smoothly. Prehaps using a EM with adjuncts or 70% weizens is not so great an idea? I will note that the use of Pils malt in this recipe is not required. I cant see it causing all the problems as the DWC pils malt these days is pretty highly modified (too much IMO). Also, I believe that Guinness uses a 60/70 mash program with pale ale malt. <Aside from the flaked barley as a potential problem, my standard advice <is to let it rest a full 30 mins before starting to drain tun. 30 minutes! I thought the *wonder* of the EM was that it cleared within seconds or 1/2 Qt of runoff or somesuch. Maybe a better option is to be sure the mash is very loose during lautering, in an attempt to somewhat emulate the "floating mash" concept of UK brewers. This is a good idea for Wit biers too. <However, I will point out that MM rollers are 3" longer than the <Valley Mill and two or three TIMES longer then the rest of the ones <you mentioned and does NOT use plastic bearings. And I was taught that size didnt matter! Hummph. ;-} RE: AoB/HBD. Is there a good reason why this cant be automated more through a majordomo program, or is it already? Good brewing, Jim Busch Colesville, Md Copywrong 1996 Phil Lesh (make tapes freely but dont bootleg CDs!) Return to table of contents
Date: Wed, 08 May 1996 08:11:54 -0700 From: tedben at solusys.com Subject: LA-North Brewpubs I am seeking good beer in the North-LA/Ventura County area and was wondering if there are any Brewpubs in the North San Fernando Valley area or Ventura County. Thanks! Please reply to address below. - -- /~~\ /~\ / \ / \ / \ /~\ / \ /~~~~~~~~\ / \ /~~~~~~~/ \ /~~~~~\ / Ted Benning \/ \ _/ / \ \ / / \ \_ / Solution Systems Technologies, Inc \ / 6968 Springhill Dr. \ / Niwot, Colorado 80503 \ / Phone 303-652-3810 Fax 303-652-3810 \ / / \ \ / / Email tedben at solusys.com \ \ ================================================= THE VME VERTICAL MARKET SPECIALISTS Return to table of contents
Date: Tue, 7 May 1996 10:03:00 -0500 From: "Keith Royster" <keith.royster at ponyexpress.com> Subject: RE: keg bombs Charlie warns me about my keg-bomb... > For godsakes, ditch the keg! Remember the F111's, well you have a > metal fatigued bomb in your brewery. SS work hardens as soon as it > is hit <snip> Remember, even 7 psi is 1/2 a tonne force on the top > of your keg alone! Now seriously Charlie, do you really beleive this!? I understand the principles of what you are saying. I took a few Strengths of Materials classes while getting my Engineering degree a few years back, so I understand how metals can become brittle when they are warped, dented, and/or bent. But let's think about the reality here and not the theory.... 1) Think of all of the kegs out there that homebrewers are using. I'd bet that 90% of them, if not more, were obtain in a very USED condition. If we had to throw them out everytime one got nicked or dented, we wouldn't have any kegs left. 2) Think of all of the nicked and dented kegs in use out there now. Have you ever heard of a homebrewer telling about how his blew up. 3) Think about how used and dented the kegs are you see behind fast-food restaraunts. Soda is under much more pressure than our beer is, yet you never hear about "an explosion at Burger King." 4) You say "even 7 psi is 1/2 a tonne force on the top of your keg alone!" Yeah, so. It's still just 7 psi. That's why we measure the force "per square inch". In summary, here's what'll happen IF/when a dent in your corney keg finally cracks open... beer and foam will come out of the hole with the violent force of a trickle and you'll have a huge mess to clean up in your beer fridge. Keith Royster - Keith.Royster at ponyexpress.com at your.service - http://www.wp.com/ at your.service/ Web Services - Starting at just $60 per YEAR! Voice & Fax - (704) 663-1098 Return to table of contents
Date: Wed, 8 May 1996 10:35:58 -0400 From: John Keane <keane at cs.rutgers.edu> Subject: Re: Extraction Yield Sucks! In HBD #2031, Denis Barsalo writes: > I know I'm not suppose to worry about my extraction and just use > more grain if it's too low, but this is the third recipe in a row that I > end up with a much lower OG than expected. > [snip] There are a number of factors that can affect your yield. You mention a few of them: mashing out at a higher temperature (~170), sparging slowly, and the quality of the crush. There's no question that crush quality can have an effect, and the grain mill in my local HB store is also set a little wide. One thing you can do to improve your crush quality using the same mill is run the grain through twice -- it won't over-pulverize already crushed grains, but will catch some of the intact grains going through again. Since I started doing this, I got about a 10% improvement in yield, with no additional sparge difficulties. An ideal crush would have the grains well-pulverized (though short of flour), with all of the hulls intact. Since this is nearly impossible to achieve, you should be looking for a crush that produces few completely intact grains (<5%) but still has most of the grain crushed at least in half. I am of the opinion that accepting a slightly lower yield to avoid sparge problems is worthwhile. Another critical factor you don't mention is mash pH. If your pH is outside the 5.3-5.7 range, it can reduce your yield. You should check and adjust it if you are not already doing so. I think yield predictability is a more important aspect in homebrew mashing than total yield. With my mashing system, I consistently get 80% of the "Miller Yield" when mashing, which is normally in the 28-30 ppg/lb range, depending on grains used. I need 7 pounds of pale malt to get 5 gallons at 1.040. If you are getting 22 ppg/lb, you would need 9 pounds, or about 30% more grain. On a large scale this is significant, but at the 5-gallon level, you are talking about perhaps $1.50 more in grain per batch (or about $0.03 more per bottle). On the other hand, if you can reliably predict your yield, you can always get your OG to come out where you want it. Not that you shouldn't try to improve your yield, but if you're getting good end results with your current system, why mess with it? > BTW, I'm assuming you figure out the math for extraction rate > *before* you boil, right? Actually, it doesn't matter. If you measure before the boil, you get a lower gravity multiplied by a greater volume of liquid. After the boil, the gravity will be higher in proportion to the amount of liquid lost during the boil, and the ppg/lb calculation will be the same. As an afterthought, though, don't forget to compensate for temperature when taking your SG reading. An uncompensated reading at 160 degrees can *really* lower your computed yield! _John_ Return to table of contents
Date: Wed, 8 May 96 10:49:35 -0400 From: DEBOLT BRUCE <bdebolt at dow.com> Subject: re: Honey Malt in IPA Sam Nickerson <samn at broc.com> - your address bounced so I'll reply on the digest. Reply to my post regarding Columbus hops in an IPA. > What do you call the recipe? America Discovers Columbus IPA. >Bruce, in the following recipe you mention Honey Malt and I was wondering >if you could clue me in on the malt since I have never heard of it untill >recently. Where is it purchased, is Lovibond,and OG if you have the info >and what it imparts to the brew. Sounds like a great adition to a honey >porter so any info appreciated. Gambrinus is the malt company, from Canada. Honey malt is a 20-25 Lovibond crystal malt that has some honey-type flavor. I believe it was made as a substitute for a malt made in Germany called Brumalt or Brewmalt. I first heard of it from a brewer in the club who made an excellent pale ale with it in the recipe. Later I saw some technical details in the Zymurgy 1995 Special Issue on Grains. Other than that I don't have any more information. The Zymurgy issue is back at the house. Let me know if you need anything else. Bruce DeBolt bdebolt at dow.com Return to table of contents
Date: Wed, 8 May 1996 09:05:50 -0700 From: Bob Grabhorn <grabhorn at olywa.net> Subject: HBD Content/Quality In HBD #2031, Russell Mast very eloquently described the recent decline in the relevance of topics on the HBD and the manner in which they have been "discussed." He ended by saying that "...anyone considering a legitimate response to this, remember - If you take things too seriously, you wind up sounding even stupider than I do." I don't want to make this into just one more thread for bickering, but I agree wholeheartedly with Russell, and I'm a certified moron. I subscribed to the HBD with issue 1976. I learned a lot in February and March, and I got my cousin to subscribe, too. When the network guy at his office said he couldn't continue receiving it, he unsubscribed. As Russell did for Jake, I forwarded relevant posts to my cousin. It's been weeks now since that's been necessary. Russell listed most of the superfluous nonsense that has constituted the majority of the HBD lately. His only omission was the whole "plaid thing," which I can see being fun for some folks. You might say, "Bob, the HBD is what we make of it. Why don't YOU post something MORE meaningful?" I have. The problem with my posts was that they pertained to beer and brewing. One was a request for advice on doing something experimental (for me anyway). I got private e-mail responses from two people for each of these posts. While I greatly appreciate the time and thought given to me by those four (total) people, I had hoped for more, given the combined resources of HBD readers. I've been thinking maybe it's just a learning curve. You get the most from the HBD in the first 2 months. After that, gains come very slowly. If so, I might as well unsubscribe, since wading through the nonsense makes these gains too hard-fought to be worthwhile. For the past 2 weeks, I've continued to subscribe, hoping that "today will be the day..." Unfortunately, Russell Mast's post (copyright Tito Jackson) is the best thing I've read on the HBD during those 2 weeks. Look, flame me if you want. Send me e-mails agreeing or disagreeing. It really doesn't matter. My preference would be that the HBD revert to containing meaningful dialogue on beer and brewing. If this doesn't happen, I will unsubscribe. Frankly, I don't see what about the HBD is so precious that the AoB could screw it up. Bob Grabhorn Return to table of contents
Date: Wed, 08 May 1996 09:12:22 -0700 From: "Clark D. Ritchie" <ritchie at ups.edu> Subject: More Grain Mills! For a good grain mill discussion, including plans for building one at home, check out the latest issue of "Brewing Techniques". Appearing on page 26 is Rob Brown's article: "Roller Mill Roundup -- A Review of Homemade Grain Milling Systems". It is very informative... CDR PS - Timing is everything! Clark D. Ritchie, ritchie at ups.edu Return to table of contents
Date-Warning: Date header was inserted by ctrvax.Vanderbilt.Edu From: "Bryan L. Gros" <grosbl at ctrvax.Vanderbilt.Edu> Subject: fermenting in kegs Al K writes: >There have been a number of people who have mentioned fermenting in kegs >lately. [...] I would like to caution that these connector openings are very small >and are very likely to clog if there is blowoff. While these kegs are >rated to 130psi, I think it's a good idea to not try and see if yeast >can generate 130psi. I know that a lot of people will write and say that >they have fermented in Corny kegs for years with no problems, but I >still contend (after two carboy explosions due to clogged blowoff tubes: >one 5/16" ID the other 3/8" ID) that it is better to be safe than sorry and >any chance of blowing off through a Corny fitting can be *dangerous*. My question is What do primary fermenters clog with??? Common advice on HBD is to get rid of the orange caps on your carboy during primary fermentation and shove a large diameter blowoff hose right in the carboy neck. This way it won't clog. But what does it clog with, CO2? Do people throw the trub, hops and all from the kettle right into the fermenter? Or is it just that so much CO2 is being created that it can't escape fast enough through 3/8" tubing. Sounds like a dumb question, but I've heard that there are no dumb questions. - Bryan grosbl at ctrvax.vanderbilt.edu Nashville, TN Return to table of contents
Date: Wed, 08 May 1996 09:02:31 -0800 From: Jeremy Bergsman <jeremybb at leland.stanford.edu> Subject: Old Goldings Andy Walsh <awalsh at crl.com.au> made a post that really caught my eye. > What I often notice in many homebrewed beers (particularly hoppy British ales) > is a kind of a burnt, cigarette-ash bitterness, that is obvious on the palate, > but also on the nose once you are used to it. I used to think it was just > Goldings hops, but the list has been extended to Fuggles, Northern Brewer and > Cascade. My current thinking is that is not so much dependent on the hop type, > but on the age of the hop and how it has been stored (although obviously some > types keep better than others). Goldings seem particularly vulnerable however. 3 out of 5 recent batches of mine had this same taste. It took me a while to name it, but when I did I said "used ashtray." I looked through my brewing notes and the only thing I could find in common was the use of a batch of old, whole Kent Goldings. I keep mine in CO2-purged glass jars in the freezer, but they were >1 year from when I bought them. I'd be interested in hearing if others have had similar *or contrary* experiences. If you email me I'll summarize. - -- Jeremy Bergsman jeremybb at leland.stanford.edu http://www-leland.stanford.edu/~jeremybb Return to table of contents
Date: Wed, 8 May 1996 13:33:20 -0400 From: Steve Alexander <stevea at clv.mcd.mot.com> Subject: honey malt Paul Brian asks, >Hello Brewers, > >A couple of recipes that have come over HBD >lately have included Honey Malt. This is the >first time I've heard of this variety. Can >someone explain the characteristics of this >malt and what benefits it provides to the fine ales >(and lagers) that we brew? The Canadian maltster Gambrinus has introduced a brumalt called Honey Malt. Brumalt is a traditional european malt that is made by taking 8 day malt in a relatively deep pile and covering them for 24 hours. The temperature rises quickly to to ~122F, until the O2 is used up and CO2 accumulates. It is then kilned at a low temperature, but has a very dark color and is rich in simple sugars. (almost a quote from Malting & Brewing Sci.). My guess is that significant saccharification, proteolysis and maybe carmelization take place in these processes. I haven't used Gambrinus malts, tho' I hear good things about them periodically. Anyone care to comment on Gambrinus malts ? On a US mail order source ? RSVP email I'll summarize. Steve Alexander Return to table of contents
Date: Wed, 8 May 1996 13:29:53 -0400 From: Simonzip at aol.com Subject: Idophor / HBD & my opinion I'm going to start using idophor, primarily in my kegging endeavors to begin with. I did a search on the HBD but didn't find answers to all my Q's, or contradictions anyway. Here goes: 1) What is the correct concentration? I've read anywhere from one half to 2 oz. per 5 gallons. 2) While it claims no-rinse, does the piece of equipment *need* to air dry? In the case of pulling a SS spoon from the solution to stir cool wort, can I just shake off the excess? Or in kegging, can I just pour out the solution and syphon my beer right in without turning it upside down and waiting for it to dry? 3) I've read it will keep in solution for extended periods of time. Those references were in closed containers like kegs. What about a 1 gallon glass jug, will light affect it's viability? Any other tips or suggestions on usage certainly appreciated. - --------------------------- I would also like to applaud Rob for keeping this going for sooooo long by himself. It's gotta be a record of some sort. I will also, for the record, indicate I think this forum should continue to be conducted from the private sector. I wish I had the means. Darrin Proprietor--Simpleton's Cosmic Brewery Return to table of contents
Date: Wed, 8 May 1996 13:35:14 EST From: <HAND9 at homer.sit.ecu.edu> Subject: brewing kits Are there any places that someone can obtain some kind of homebrew kit? I'm am a beginner but very interested. thanks, james gray Return to table of contents
Date: Wed, 8 May 1996 13:46:59 -0400 From: Bill Rust <wrust at csc.com> Subject: Re: Jack's Offer I just wanted to comment on a previous post... In HBD #2031, Robin E. Decker says... >Date: Tue, 7 May 96 13:16:00 -0500 >From: "Decker, Robin E." <robind at rmtgvl.rmtinc.com> >Subject: Jack's Offer > > >Well folks, >It appears to me that we have a reasonable compromise to the ownership of >the HBD on the table. I believe that in issue #2029, Jack Schmidling >offered to provide the resources necessary to run the HBD, if Al Korzonas >would provide the labor.... I'm assuming that Jack would follow through >with his offer even if Rob thinks there is another individual more suited >for janitorial work <g>. >FWIW, I think this idea is great because it gives us a kind of "separation >of church & state".... I have a couple of issues to take with these statements: 1) The HBD has already been turned over to the AOB. I hadn't realized there was some kind of open forum/debate platform, after which there would be a referendum of the HBD readership. I believe Rob has done what he felt necessary to handle the problem. It's done. If someone is not happy, it's unfortunate, but they do have options available to them, all of which have been (and more than likely, will be further) discussed in detail. 2) I don't see where Jack Schmidling is a better choice than the AOB in terms of "separation of church & state". Jack certainly has a profit motivated interest in homebrewing. Further, he has on numerous occasions, used the HBD as a vehicle to promote his own products. While I respect Jack as a brewer and inventer, I cannot agree with Robin's reasoning on this point. Well, that's it for now. Dang, all this talk makes me thirsty... Skol. ---------------------------------------------------------------------- | You can't be a real country unless you have Bill Rust | a beer and an airline - it helps if you Master Brewer | have some kind of a football team, or some Jack Pine Savage Brewery | nuclear weapons, but at the very least you Shiloh, IL (NACE) | need a beer. - FRANK ZAPPA ---------------------------------------------------------------------- Return to table of contents
Date: Wed, 08 May 1996 10:59:19 -0700 From: Pete Farrow <pfarrow at unix.sri.com> Subject: Wort Chiller-Displacement?? How much wort does the 25ft coiled copper chiller displace? Thanks in advance. Pete Farrow pfarrow at unix.sri.com Return to table of contents
Date: Wed, 8 May 1996 14:40:12 -0500 (CDT) From: "Alvin M. Clement" <aclement at mail.orion.org> Subject: re: water and extract ales OK, neophyte question time. Our city well water is incredibly hard (we go through 2-3 coffee makers a year) but still tastes ok. Since I haven't made the leap to all grain and am brewing with extracts and speciality grains just how concerned should I be about water chemistry. Al Return to table of contents
Date: Wed, 8 May 96 14:47:32 CDT From: korz at pubs.ih.att.com (Algis R Korzonas) Subject: Re: Extraction Yield Denis writes: > I'm doing everything "by the book". Step infusion, mash out, sparge >at the right temperature, at the "proper" rate, etc. I take a sample before >I start boiling, figure out the math and WHAT! 22 pts!!?? I'm using 10 >pounds of grain, how can that be? How many gallons of runnings are you taking? If you are only taking 5 gallons of runnings, then you are leaving a lot of sugars in the spent grain. You should take at least 6.5 gallons of runnings and boil that down to 5.5 (leaving 1/2 gallon to hop and trub losses). I often take 7.5 gallons of runnings, boil that for an hour to lose a gallon, add my bittering hops and begin another 1-hour boil (during which I lose another gallon). I have been re-thinking this procedure (maybe I'm taking too many gallons of runnings... what do you think?) since commercial brewers usually lose only 5 to 15% of the water during the boil and I'm losing nearly 27%!. > I've decided that it *must* be the crush. I'm using a grain mill at >the homebrew store, and I have a feeling that it's set too loose. > What does properly crushed grain *really* look like anyway? In the >last batch I crushed, I remember seeing quite a few grains that seemed >intact. Should I be seeing a few pulverised grains ? Depends on the mill. With a Corona mill you cannot crush all the grains without pulverising some. That's its main problem. With a roller mill you should be able to get 99% crushed without shredding the husks. I generally set my mill (JSP adjustable) so that it breaks most of the grain into 3 to 6 pieces. A small percentage of the grain will look uncrushed but in reality will have been split down the middle and will break apart between your fingers. Indeed, too coarse a crush will make your yield suffer. > BTW, I'm assuming you figure out the math for extraction rate >*before* you boil, right? Well, yes and no. If you want to measure the efficiency of your mashing and lautering, then you measure pre-boil gravity and volume (don't take 6.5 gallons of runnings and use 5 gallons in the formula!). If you want to measure the efficiency of your entire system (including losses to hops, trub, boilover, spillage, etc.) then you use the volume and gravity of the wort in the fermenter. I usually calculate my system efficiency and get between 26 and 32 points/lb/gal. The range is because I don't always use the same amount of grain, take the same volume of runnings, use the same grain bill or the same brands of malt. The pH can be a factor too. Check your mash pH and adjust it down with either gypsum (English pale ales) or lactic or phosphoric acid (if it's a style which requires low sulfate water). If the pH is too low, raise it with Calcium Carbonate. You want your mash pH to be between 5.2 and 5.6 or so. There are a number of other factors which you may want to consider: 1. Fresh malt gives you much better yield than stale -- ideally the malt should be stored in a sealed plastic bag or airtight container to protect it from moisture. 2. If you crush the malt one day and then weigh it out the next, it will have absorbed moisture (it is then called slack malt) and will give you lower yield (I've read as much as 10% but this depends *so* much on humidity that it is incorrect to assume anything). 3. Although this is a much bigger issue when brewing partial-boil extract batches, don't forget to stir before taking a measurement -- the first runnings are much higher gravity than the final runnings and there will be a gradient (albeit a small one) from top to bottom until you stir. 4. Is your hydrometer accurate? Is your thermometer accurate? Are you compensating for temperature properly if you measure the OG at any temp other than that for which your hydrometer was calibrated? Are you reading the hydrometer right? Note that despite the fact that most hydrometers that are meant to be used on non-clear liquids are calibrated to be read at the top of the meniscus, every hydrometer manufacturer I contacted said that theirs are calibrated to be read at the BOTTOM of the meniscus. Sure, it's only 0.001 or 0.002, but factors can add up. 5. Is your measurement of volume accurate? This is a biggie! An error of only 2 quarts can be the difference between 30 pts/lb/gal and 28.6 pts/lb/gal. Al. Al Korzonas, Palos Hills, IL korz at pubs.att.com Copyright 1996 Al Korzonas Return to table of contents
Date: Wed, 8 May 1996 23:34:32 GMT From: Guy Purdy <GUYPURDY at worldnet.att.net> Subject: Re:Black Butte Porter Clone Hello H.B.D., In response to several inquiries regarding ny posting of the Black Butte Porter clone, here is additional information that I neglected to include in that post: 1. The O.G. was 1053, the F.G. 1010. 2. A.A.U.s were; Galena-11.1 Cascade-5.1 Tettnanger-3.7....It didn't taste overly bitter. On the contrary, it was very well balanced, as the original is. Also, thanks to Jennifer at Deschutes Brewing for divulging the hops types they use. It provided my "breakthrough"! Happy Brewing, Guy Return to table of contents
Date: Thu, 09 May 1996 09:43:55 +1100 From: Andy Walsh <awalsh at crl.com.au> Subject: hop oxidation Al K. writes in response to my oxidised beta acids post (ie. old hops used for finishing can cause a very unpleasant, smoky bitterness): >I believe that it's not the solubility that is changed with oxidation, but >rather the bitterness. I've read that un-oxidized beta acids are not very >bitter but oxidized ones are. My original information was from the hop FAQ: "Although isomerized alpha acids are the biggest contributers, hops contain beta acids which also add bitterness to beer. The beta acids are similar to alpha acids both in structure and abundance. In contrast to alpha acids, it is not isomerized beta acids that add bitterness, it is the oxidation products of the beta acids, which are bitter and soluble, that make their ^^^^^^^^^^^^^^^^^^^^^^^^^^^^ presence felt. It should be noted that oxidized beta acids are not as bitter as isomerized alpha acids. Both the alpha and beta acids are very susceptible to oxidation, especially at temperatures above freezing. Theoretical losses of alpha acids of up to 60% have been calculated for hops which are packaged and stored poorly. This is important because once alpha acids have been oxidized they can no longer be isomerized into iso-alpha acid, thus decreasing the hop's bittering potential. As stated above, oxidation components of beta acids contribute to bitterness, thus the bittering potential of oxidized hops may not decrease as much as is commonly thought. This does not, in any way, argue against storing hops well, since essential oils are dramatically and negatively altered by oxidation." I am not sure where this information comes from. Is it correct? I have also just checked George Fix's book. He makes no mention of oxidised beta acids' solubility, but does say, "It has been firmly established that the mellow and pleasing hop bitterness found in beer is derived from the a-acids" and later (concerning b-acids): "Their brewing value is uncertain, however, it is known that old hops devoid of a-acids can still bitter beer, albeit with a less pleasant bitter than that obtained from fresh hops." This seems to support my argument. Whether "less pleasant bitter" is what I am tasting, and oxidised b-acids' increased solubility, are still in some doubt. - -- Andrew Walsh CHAD Research Laboratories Phone (61 2) 212 6333 5/57 Foveaux Street Fax (61 2) 212 1336 Surry Hills. NSW. 2010 email awalsh at crl.com.au Australia. Return to table of contents
Date: Wed, 08 May 1996 21:16:40 -0700 From: Gus Iverson <iverson at halcyon.com> Subject: newbie all-grain success [posting attempt #2 as netscape does not default to a 80 character width message] I have been thinking about all-grain brewing since I started as an extract brewer a couple years ago. Basically the only thing keeping me from trying it was lack of understanding of the process and a lack of understanding of what equipment I would need. While strolling through Pike Place Market in Seattle I stopped in Liberty Homebrew Supply (no affiliation, etc) and found some of Phil's stuff for sale. A nice guy helped to show me the process I would go through with the two bucket system and I tried it the next weekend. My brewing friend and I are both stout lovers and we decided that a high gravity beer may be good to start with as we were not likely to get much of a conversion on our first attempt anyway. Here is the recipie we decided to try: Single infusion mash. Mash in at 170F dropping temp to 158 10 lbs pale english 2row 1.5 lbs 500L roasted 1 lbs flaked 2 oz Kent Goldings 6.9AAU 90min .5 oz Cascade 6.1AAU 90min .5 oz Cascade 6.1AAU 10min WYeast liquid Irish ale yeast We made many mistakes with our first attempt including mistaking the celsius side of the thermometer for the farenheit. (Our thermometer only shows F in double digits above 100 degrees. With this in mind it would not be *too* difficult to make this mistake once). We figure our mash temperature varied from ~170F to 140F due to our errors. Even so we ended up with a SG of 1.060 for 4 gallons of wort after boiling (we did not have enough sparge water ready). Using the excel spreadsheet I found on the net this gives us an extraction rate of 19. Heartened by the fact that our beer actually started to ferment we decided to try the above recipe again to see if we could improve our skill. Armed with an IBM 15" monitor box which I lined with mylar bubblewrap insulation (sold for insulating water heaters) and a better understanding of our thermometer and sparge water needs we ended up with a SG of 1.066 for 5 gallons of wort in the fermenter. The spreadsheet says this is an extraction rate of 26 - a marked improvement. Even having not tasted our beer, one is in the primary now and one in the secondary, my friend and I are both hooked and do not wish to go back to using extracts. My point in writing this is to give testamony of another all-grain newbie success and hopefully prompt some other newbie to try it this summer (or perhaps on National Homebrew Day - I'll be there). Next task is converting the unused fridge in the garage to a lagering fridge. Any pointers out there? I have collected at least one set of plans and specifications. I have not seen Mark G(insert rest of name)'s plans however. All grain is indeed more fun! Gus Iverson and brewbuddie Andy Tritch Return to table of contents


text:
* Ravi Town begins anti-encroachment drive in Walled City today
* Squatters say their livelihood is more important than monuments
* City officials say govt has been too lenient
By Rana Kashif
LAHORE: Kiosks, roadside stalls, shops, parking lots and houses mar a large number of Lahore's historical sites despite several raids and campaigns, five months after a Supreme Court order asked the government to remove encroachments from around historical buildings.
As Ravi Town begins a fresh drive against monuments in the Walled City today (Wednesday), encroachers plan to protest, saying saving historical monuments is not more important than their livelihood. City government officials said anti-encroachment drives had been ineffective so far because they have been lenient. Encroachers have been fined, they say, but none has been jailed for the offence so far.
Officials fear the new drive would meet the same fate as the earlier ones and encroachers would return to the sites with new carts or stalls.
Encroachers say they have no choice but to return to their only sources of income. They have put up banners against the campaign saying they would lose their sources of income because of it. Saving monuments, they say, is not more important than saving their means of living. They said they would protest against the drives.
Today's encroachment drive will start from Delhi Gate and move on to Sheranwala Gate, Kashmiri Gate and Jahangir's Tomb. Ravi Town tehsil officer (revenue) Malik Tariq said, "The anti-encroachment drive is being carried out according to the orders of the Supreme Court. The encroachments are illegal and are damaging the environment and monuments."
He said the Punjab Archaeology Department (PAD), in collaboration with the Revenue Department, had pointed out more than 400 areas in the Walled City where encroachments had to be removed from within 200 feet of historical buildings.
PAD director general Shahbaz Khan said his department had done its part of the job and now it was the responsibility of the town administrations to remove the encroachments. He said removing encroachments was important because water, smoke, pollution, vibration and physical contact with the monuments could damage them.
Malik Tariq said town administrations could only fine the offenders between Rs 200 and Rs 1,000. He said the cases of habitual encroachers were sent to courts. He said he could not quote the exact number of cases sent to courts, but confirmed that no encroacher had ever been imprisoned.
The Local Government Ordinance (LGO) states that encroachers could be imprisoned for up to six months and fined up to Rs 5,000 for movable encroachments. For immovable encroachments, the offenders could be imprisoned for up to three years and fined up to Rs 15,000.
On February 9, the Supreme Court had ordered the government to remove encroachments from historic buildings. After the SC order, the PAD and the Revenue Department pointed out more than 3,000 encroachments to the town administrations.


text:
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text:
- Arrest Number: 2009005988
- First Name: TYRONE
- Last Name: BARBER
- Middle Name: C
- Suffix:
- Current Age: 47
- Booking Date: 8/2/2017 2:33:00 PM
- Height: 5' 11"
- Weight: 220 lbs
- Hair Color: BALD
- Eye Color: BROWN
- Race: Black
- Sex: M
- Arresting Agency: McCracken County Sheriff Office
- Arrest Date: 08/01/2017
- City: Wickliffe
- State: Kentucky
booking information
TYRONE BARBER was booked on 8/2/2017 2:33:00 PM. BARBER was arrested by McCracken County Sheriff Office in Wickliffe, Kentucky. BARBER was 47 years old at the time of the arrest.
TYRONE BARBER may not have been convicted of the charges or crimes listed and are presumed innocent until proven guilty. Please contact the McCracken County Sheriff Office for more information regarding arrest records.
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Riding a motorcycle is one of the most dangerous leisure activities you can pursue. It is also one of the most rewarding. The first rule of enjoying the activity is to survive the activity. Certainly, you can limit your exposure to injury,or worse, by wearing protective gear, following safe riding guidelines, and riding within your limits. All of this is part of what I refer to as "keeping your head in the game". Having the physical skills to operate a motorcycle cannot overcome a lack of mental focus.
I hear riders say that motorcycling is how they relax or unwind. I have a hard time relating to that. Riding a motorcycle has never been relaxing for me. If I need to relax, I sit in my recliner in front of the TV and watch a mindless sitcom. For me to relax, I have to turn off my brain, something I simply cannot afford to do when riding my motorcycle. Riding is invigorating and stimulating for me, not relaxing. I defy any of you to ride your motorcycle in traffic on I35 in Dallas and be relaxed.
Perhaps too many motorcyclists are involved in accidents because they are relaxed and not keeping their head in the game, so to speak. Even a temporary lapse of attention can result in bad things happening on two wheels. The margin for error is very slim on a motorcycle. A healthy amount of fear can be a good thing to help you say mentally sharp when riding. Never lose sight of how vulnerable you are.
The element of danger is what makes riding such a mentally stimulating and enjoyable experience. I know it sounds crazy, but isn't that the same with skydiving, flying an airplane, or rock-climbing? The element of danger comes with a sense of satisfaction when you survive the activity. Every time I ride my Goldwing, the possibility of encountering a technical riding challenge exists. It could be a car pulling out in front of me at an intersection, or encountering loose gravel in a turn, or having to make a sharp turn up a steep hill from a dead stop. Maneuvering a 900+ pound motorcycle in these conditions is challenging to say the least. But, overcoming these technical challenges can be extremely satisfying and stimulating. My focus when riding is to always try to anticipate the unexpected and plan a way to survive the scenario.
Most of us who have been riding for some time have had at least a few "close calls". And, in retrospect, there is something I could have done to prevent the close call. I recall a few years ago I was riding my bike to my favorite wing joint for dinner. I pulled into the parking lot and was completely unaware that there was a car right behind me. I had to swing left to get around the bumper of a pick-up truck so I could park in a spot to my right. When I swung left to make the wide turn, the car behind me assumed I was making a left turn, imagine my surprise when I swing right and her bumper was about 12 inches from my right knee! I was only going a couple of miles per hour and I instinctively hit the front brake and the bike went down. The driver freaked out, but I was OK and so was the bike. That incident caused me to completely rethink how I operate the bike when negotiating parking lots. While I was eating my wings that night, I thought of at least two mistakes I made that contributed to the near accident. First, I did not check my rear-view mirrors to see if there was a car behind me. Second, I did not use my turn signal to indicate that I would be turning right into a parking spot. Lesson learned.
Keeping my head in the game involves a few little mental strategies that I have developed over the years. Just like how a pilot goes over a checklist before takeoff, I do the same sort of thing before I ride. I even talk to myself out loud just to make sure I am alert. I know it sounds crazy, but it seems to help me focus on the ride. Now, when I am entering or exiting a parking lot, I audibly remind my self of my parking lot checklist. For me, that means 10mph or less, high alert, check rear-view mirrors, and engage headlight modulators. I have another set of rules for approaching an intersection. First, I look to see if there is an oncoming vehicle in the left turn lane (that could potentially turn in front of me), if so, I turn on my headlight modulators and try to position myself and the bike so I can either brake or escape should the blind fool not see me. I probably have a dozen or more scenarios that I try to prepare for in similar fashion.
All of this planning and mental activity is energizing and actually increases my enjoyment of the ride. I know some riders would say "man, that's too much to think about, I just want to ride and not have to think." If that's your style and you are comfortable with it, that's OK with me. But for me, I always try my best to keep my head in the game.
Saturday, November 2, 2013
Keeping Your Head In The Game
Riding a motorcycle is one of the most dangerous leisure activities you can pursue. It is also one of the most rewarding. The first rule of enjoying the activity is to survive the activity. Certainly, you can limit your exposure to injury,or worse, by wearing protective gear, following safe riding guidelines, and riding within your limits. All of this is part of what I refer to as "keeping your head in the game". Having the physical skills to operate a motorcycle cannot overcome a lack of mental focus.
2 comments:


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This blanket uses a variation of one of my favorite knitted patterns, "Old Shale". It's so timeless and elegant. It's also quite addictive. It seems to add a calming effect to any piece.
The pattern is very versatile as it can be worked in as many rounds as desired, using any yarn, but is especially pretty with long color runs.
I used 3 balls of that awesome Bernat Pop! in Birch, Bark & Blue colorway. The finished size is 35″ X 35″. Perfect lap blanket or stroller/car seat blanket.
Please visit my Ravelry shop for the pattern at TexasPurl Designs.


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Friendship. Health. Immersion.
Sports programs in Granada, Nicaragua are a great way for young newcomers to meet other kids and have a Spanish language immersion experience. The experience of playing sports is somewhat universal, but it's also bound to be different based on geography, culture and economics. Granada supports mostly youth soccer and baseball teams, but there is a growing interest in organizing a basketball league for tween boys, as well.
Aiden has started to train with a small but dedicated group of boys ages 10-12 who are interested in an intensive workout experience under the guidance of Michael Campbell, an excellent coach and a former professional basketball player for the Masaya selection here in Nicaragua. The boys are very friendly and supportive and about half are bilingual and from other countries. It's an awesomely diverse group where everyone fits in if they want to play ball.
Timing is everything with kids.
One year ago, Aiden was not interest in the team when I asked him if he wanted to play and I know that then he wouldn't have taken to the boot camp style drills that Coach Micheal runs for the whole training session three times a week. But now Aiden is very interested in exercise and strength training, loves the hardcore workout, and even comes home and does more.
The team is not competing because there aren't any other teams around in Granada but if we get enough kids involved we'll be organizing the league before long. For now, the workouts are getting the kids into amazing shape and the best part is that they are happy to do it and want to come back each week.
The sessions run Tuesdays from 3:30 to 4:45, and Thursdays and Fridays from 4:00- 5:15 at the Polideportivo Gymnasio near the Japanese Hospital here in Granada off of the highway to Masaya. The gym while not well-cleaned, is astonishingly cool. The ceilings are incredibly high and the ventilation is fantastic. But do expect your boy to come home with a drenched shirt anyway!
The class is $15 a month and will run year round (June, July and August are school months here in Nicaragua). Feel free to contact me if your son is interested in the training sessions. It is not necessary to have any prior experience and any child that hasn't been training will catch up in a few weeks of the sessions and will feel really great about what they have courageously accomplished in a short amount of time.


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Cnr Harrison St & Myall Rd, Cardiff, NSW 2285
1300 469 527
(02) 4956 5405
Get Directions View On Map
All cars being serviced at Cardiff Kia are thoroughly inspected and any recommendations for adjustments are discussed with our customers. That's why we insist that every technician who works for us goes through a rigorous training program to become knowledgeable about all Kia models.
You can rest assured that our technicians are up to speed on what's under the bonnet, and have access to the right diagnostic tools.
Please call our friendly Kia Service team or fill in our online service booking form, and we will contact you shortly.
- Valid From 01/10/17
- 1 card per vehicle
- Discount off RRP
- Non-transferable
- Non-refundablefor cash
- 1 free rego safety check
- 1 extra care voucher towards any non-scheduled service
- $50 credit from each service, commencing 01/10/17, will go towards purchase of new vehicle


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Product Details
Set Contents
- Electronic basketball hoop
- Net
- Backboard
- Four-section adjustable stand
- Two basketballs (17.5" diameter)
- Air pump with pin
- No tools needed to assemble in minutes
Deluxe Standing Slam Dunk Basketball Game
As players lob their basketballs through the net, this electronic backboard lights up and plays sound effects such as hoots and hollers from a crowd. The backboard is also sophisticated enough to recognize each of the two included basketballs by color, which lets it accurately keep score on an LED display. The backboard and hoop mount to an adjustable stand, which can extend as low as 30 inches to let small children play or as high as 68 inches to let a baby giraffe play.
- Electronic freestanding basketball game
- Recognizes each ball's color to keep score
- Sound effects and flashing lights
- Score displayed on LED displays
- Can be used indoors or outdoors
- Requires four AAA batteries (not included)
- Adjustable; can stand up to 68" tall or as low as 30"
- Dimensions: 17"x17"x68"
- Weight: 4lb.
For questions pertaining to this deal, click the Ask a Question button below. For post-purchase inquiries, please contact Groupon customer support.
Goods sold by Groupon Goods. View the Groupon Goods FAQ to learn more.
The Fine Print
Free returns. Does not ship to AK/HI/Canada/Puerto Rico. Most orders are delivered within 12 business days from the purchase date. Does not ship to PO boxes. See return policy. Must pay applicable tax and provide name and shipping address at checkout, which will be shared to facilitate shipping. How is the strike-through price determined?


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In Reply to: Neytiri from Avatar - should she get a page? posted by Christy on March 01, 2010 at 09:20:06:
Yeah totally she was awesome and reminded me a bit of Pocohantas and Kida! She really deserves her own page. By the way what heroines are you putting on next?
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Question: What Is Warehouse Distribution And Fulfillment?
Answer: At NEHDS we define it as bringing product into our distribution warehouse via containers, trucks, or another method. We organize the products in our warehouse so we can monitor the inventory quantities and have them ready for delivery to future customers. Delivery from our warehouse to the customer is the fulfillment aspect, we help businesses fulfill their end of the order by supplying the product.
Our storage service is that a customer has inventory or materials that they do not have space for so they send it to us to hold on to until a later date. Some times they will have units or equipment that they want to destroy or take apart, but they want to wait for accounting reasons so they contact us to get it out of their way.
Answered by: NEHDS
Categories: Moving Services Storage And Delivery Services Fulfillment Services Logistics
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10 March 2017 | Follow
Mrs Wilson gets ready to view her new home
South Ayrshire Council has just announced completion of 13 fully accessible bungalows at Elba Gardens in Ayr.
The purpose built houses have already been snapped up by tenants who were on the Council's waiting list — and now they are all set to pick up their keys!
The tenants will be moving to modern, energy efficient and low maintenance homes which are adaptable, flexible and ideal when it comes to catering for the needs of older people. To help reduce social isolation, there will also be enclosed communal rear gardens offering a tranquil setting for residents to catch up and have a chat.
The houses are designed to be suitable for wheelchair users too, making them the perfect choice for tenants with mobility issues.
The development took 10 months to complete and cost £1.2 million with half coming from the Scottish Government's Affordable Housing Supply Programme.
Mr and Mrs Wilson who are moving from Coylton are keen to get into their new home. Mrs Wilson needs ground level accommodation so the new bungalow ticks a lot of boxes. She said: " I am delighted with the bungalow, it will make such a difference to our lives. It is also in a good location with shops and other amenities close at hand."
Councillor Philip Saxton, Housing and Customer Services Portfolio Holder for South Ayrshire Council said: "The bungalows at Elba Gardens will make a big difference and more than meet the needs of the tenants. The accommodation will allow people to live an active life in the community all within close proximity to Ayr Town Centre.
"Our tenants will also be happy with the energy efficiency of their new homes; they exceed all the current standards and will help keep energy bills manageable.
"Our programme of building accommodation to suit the needs of our tenants is set to continue as we complete further new build projects over the coming months"
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Fun Into Food Recipes from the December 2015 Cook Off
Breakfast Recipes
Yummy Yoghurts.
Year 1 devised this great recipe for our food festival.
Muesli recipes.
Here is a selection of recipes that we have been trying in Year 2, tasting them and deciding which one is our favourite.
Nut and banana free bircher muesli.
As we have some children who can't eat nuts and bananas we have devised a
delicious, juicy, soft muesli that needs to be prepared the night before
delicious, juicy, soft muesli that needs to be prepared the night before
Crunchy, munchy, country granola.
Of all the mueslis we tried this was by far our favourite. We have tweaked the recipe by adding our own topping. Thank you Mrs Tonkin, Mrs Owen, Hannah and Emma who helped us prepare it.
Spanish Tortilla
Here is the recipe for Year 3s super tortilla, using herbs, vegetables and eggs from our school grounds.
Fruity bread rolls
Our school kitchen is run by Jane and Kerry. Always willing to help, they devised a great recipe to help us have a healthier breakfast.
Weekly recipes.
This is where you can find lots of recipes you could try at home. I will try to update this weekly with healthy, tasty recipes.
2 Mile Hill cous-cous
Simple recipe inspired by the wonderful parent cooking club at 2 Mile Hill Primary, Bristol.
Drop Scones
A great healthy breakfast, or an idea for a quick warm snack. It is very easy for kids to cook as well.
Ben's Pasta - inspired by the great staff at CO-OP, Bedminster Down, Bristol.
One for the adults at home - let's keep healthy!
Sweet and sour chicken.
Sausage kebabs.
Simple Bread recipe
Jamie's 15 minute chicken meal.


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September 30, 2010
I cancelled Halloween
To be honest, I've never really liked Halloween. There are a number of reasons for this.
1. I've never liked the scary, gross, bloody costumes.
2. I DO like the candy, but in a non-healthy way. As in a "I eat too much of it and it's really bad for me" way.
3. I also get seriously annoyed with the greedy, "give me" attitudes of trick-or-treaters. Typically we do a Trunk-or-Treat in our church parking lot, but that means that each kid comes around 3 or 4 times, never once saying thank you or acknowledging me in any way, shape or form (okay, there are a FEW who do, but they are the exception). I should probably be a grown-up in this situation and understand they are kids all crazy and under the influence of sugar and artificial coloring....but it still bothers me.
4. We buy the GOOD candy, the delicious candy, the kind you'd buy for yourself to eat at home. And my kids bring home GARBAGE. (I was going to say another word....I didn't) They seriously come home with the cheapest, grossest, most yucky tasting and looking candy ever. I grieve for the loss of my luscious Twix bars and gooey Milky Ways. I also buy A LOT of candy because I feel personally responsible to make sure there is enough candy. How's that for twisted?
5. I'm trying to reduce the amount of sugar and artificial coloring my kids (and myself) eat. Halloween does not help this. It provides either several days of gorging or several month's worth of "one piece a day". We don't need it. My kids get all whacked and some of them even steal/lie about it. It changes their behavior and attitudes. Is candy SERIOUSLY worth crying about? Or screaming, thrashing around and spitting on me about? And I'm not just talking the 4-year-old.
6. It's expensive. I've kept track over the last few years and Halloween costs between $100 and $150. FOR ONE NIGHT. That is beyond ridiculous. Aside from buying the "good" candy, we have costumes to pay for. I make most of them, but material costs money. And time. Even getting costumes at thrift shops costs money. Multiply that by 4 boys and it adds up. I try to use clothes from their dress-up bucket, but most of the time they want something completely different than they've ever had.
7. I don't even want to talk about the time I spend making costumes only to be told it's ugly, they don't like it, they changed their mind, etc. It's not easy making four costumes (many late nights and pricked fingers)......
8. This year I have 2 kids in braces. Most of the stuff they'll get they won't be able to eat.
So, we're not going to the Trunk-or-Treat. We're not going trick-or-treating. We're not getting costumes. I DID make a compromise though, since I've had some feedback from my husband that I'm being "too weird". We are going to have a family party. Each kid will get to choose what they want for dinner - so it will be a buffet of random favorites (right now we have pizza, chips & salsa and orange chicken on the menu). They will get a small amount of candy, to be eaten at the Party. And we're having a Family Wii Tournament. It will be the first time they've seen the Wii in 2 months.
I expected all sorts of push-back, but they're actually quite excited about it. Maybe it will become a family tradition. Maybe being weird is okay....
9 comments:
My parents were very anti-Halloween when I was growing up, and we never went trick-or-treating. (They referred to it as, "Disuising your kids and sending them out to extort candy from the neighbors.") Some years we went out to eat as a family on Halloween so that we wouldn't be home when the trick-or-treaters came around. We would see our friends in school the next day with their candy and feel a little jealous, but it really wasn't all that bad. Going out to eat was something we didn't do very often, and what's candy compared to that?ReplyDelete
When I was older and handed out candy to trick-or-treaters that came to our door, I saw the "gimmee" attitude in so many of them, the way they obviously thought they deserved that candy, and it made me glad we had never gone.
So, personally, I think you are doing your kids a favor by turning it into a family night instead. They might not think so right now, but it certainly won't kill them.
oooo, I a going to have to show this post to my husband, we have been talking about doing this too.ReplyDelete
I looooove Halloween and would never want to cancel it, but I get a lot of what you're saying.ReplyDelete
As a family we've cut back on sugar big time. I haven't had it in 2 1/2 years and Averi only gets one treat on birthdays and holidays. So this is how we've dealt with trick or treating: Averi gets to go because she loves it, then we let her pick three candies to eat, then we pay her $5 for the rest, Jeff takes a few and we toss the rest. I don't usually like to waste anything, but candy is just so bad for you.
We buy costumes at Savers, which saves a lot, but then again, we only have one kid for the time being.
Let us know how the party turns out!
In my family, growing up, we didn't do Trick-or-Treating, and the trunk-or-treat wasn't really in fashion yet where we lived. We would dress up (but NO evil/gory/scary costumes or even masks of any kind, and we had to use stuff already around the house) and then take treats to some of our friends. If they happened to give us candy in return, that was all well and good, but we were NOT to expect it of them. We also didn't hand out candy to the kids coming around the neighborhood. When we took our goodies out to our friends, we called it "halloween treating" and we'd usually take something like popcorn balls, rice crispy treats, or cookies. Then we'd come home, turn out most of the lights, and curl up with a family movie of some kind.ReplyDelete
Oh we don't do halloween either, thankfully it isn't that huge in OZ, yet!ReplyDelete
I am that 'oh so not fun' neighbour that turns off our outside lights on Halloween. Hopefully this year they will know to just not bother knocking on our door!!!
However going out is a great idea.
Good on you. :-)
We hold a "Pumpkin Party" to celebrate fall. The concept of Halloween is lost on me, so we've decided to brainwash early on that it's way better to stay at home with the family. My personal attack on corn syrup and processed food started the craziness, then my dislike of the scary/gross aspect of things kept the ball rolling. We didn't get to do it last year, but I've wanted to make a really fun party I.e good food to include dinner in a pumpkin, yummy treats we make together, games, etc. I feel like holiday's should unite families and while I know of some people that accomplish that even with such a creepy premise, I just don't find dressing up and getting food from strangers qualifying for any effort on my part.ReplyDelete
Speaking of holiday's needing to mean something..... I'm also not a fan of the big man in a red suit coming down the chimney, talk about some greedy kids! I hate watching kids spell out a gigantic list of things they're asking Santa for, nor is it okay to perpetuate a lie for children. Laugh if you will, but if you're lying about Santa who your kids can't see then what are they supposed to think of Christ? Does there come a time when your parents decide you're too old to believe in such things and you should know he doesn't really exist? Sorry, for the rant, but holiday's stir up all kinds of funny emotions for me :-). Enjoy your party! Or come to White Sands and join us!!
- AnonymousSeptember 30, 2010 at 10:01 PM
I hate Halloween! We've had a Reformation Day celebration a few years (celebrating various "reformers" in Christian history like William Tyndale and John Bunyan) where people came dressed in Renaissance-era garb. Those were super fun!ReplyDelete
This year we're actually celebrating Halloween for the first time in a few years, mostly because we are in the middle of adopting a 7 year old boy. He comes from a terribly neglectful past but has fond memories of Halloween (go figure). He's had to change so much of his attitude, eating habits, etc. that we want to make life a little easier by not being "weird" about Halloween this year :) Next year, tho - I'm hoping for another Reformation Party!
I love Jessica's idea of paying for the candy. I have told my kids this year they can eat all the candy they want on Halloween night and the rest goes in the trash. I hope I can stick to that!!
We canceled Halloween this year as well. In addition to those things you listed I think the history of Halloween and Trick or Treating is disturbing to say the least. It's also a high holiday for those who follow witchcraft and the wicken religion. A girlfriend in highschool was wicken and thought the Christian folk who thought it was all innocence and fun were incredibly naive. After learning more I tend to agree.ReplyDelete
I also think it's a night prime to experimentation with occult, hallucinogenics and horror movies. It's also becoming increasingly pornographic as far as what costumes are available. Even if you dress your child appropriately chances are that they will be exposed to others who are not. Simply not worth it in my book.
Amy - those are excellent points! I haven't studied what Halloween truly means, but I feel like I don't need to because "by their fruits ye shall know them".ReplyDelete
Stayathomemyheart - best of luck with the adoption! What a challenging yet rewarding road you walk.
Thanks so much to ALL of you for your support and comments.


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Item Number: 50029
|Each Price
|Percent Discount
|$9.59 each
Reviewed by Kevin C.
on Sunday, January 20, 2019
Tree Clip, 100 Pack
I used the clips to put strings of lights on a prelit Christmas tree. The old existing lights were completely burned out. These clips worked great and were very easy to use.
Reviewed by Julie C.
on Sunday, December 09, 2018
Tree Clip, 100 Pack
These make it so easy to keep your tree lights right where you want them.
Reviewed by Ernest S.
on Friday, December 15, 2017
Tree Clip, 100 Pack
Great for inside and outside applications.
Reviewed by Leslie P.
on Wednesday, December 13, 2017
Tree Clip, 100 Pack
These are amazing. Wish I had found them sooner. My only suggestion is that they come in sizes for larger branches.
Reviewed by DAVID B.
on Friday, December 08, 2017
Tree Clip, 100 Pack
These clips are excellent. Surprised they are so hard to find. Great for other uses too.
Reviewed by Bonnie D.
on Friday, December 01, 2017
Tree Clip, 100 Pack
They worked great, very easy to use.
Reviewed by ronald l.
on Monday, November 20, 2017
Tree Clip, 100 Pack
Have yet to use them, but am sure they will be fine.
Reviewed by Joyce P.
on Tuesday, August 15, 2017
Tree Clip, 100 Pack
Best tree clips ever! Wish I knew about them YEARS ago! Made putting the lights on my Christmas tree so much easier and quicker!
Reviewed by Dan H.
on Friday, December 09, 2016
Tree Clip
Could not find anything to hold my Christmas lights on my outdoor tree and this is perfect and easy to work with. Love the product.
Reviewed by Pamela H.
on Tuesday, December 06, 2016
Tree Clip
Works great!!
Reviewed by Bernard P.
on Wednesday, August 10, 2016
Tree clips
Clever idea to help attach lights to trees, garland etc. Easy to twist around branch and light cord and they hold the lights in place.
Reviewed by Heather S.
on Friday, December 18, 2015
A great help with tree trimming
I received these Christmas tree clips, and I am delighted with them. We cut our own tree and the hardest part of decorating is putting on the lights. These clips will make the job easier.
Reviewed by Derek L.
on Tuesday, December 08, 2015
Great Purchase, Tree Clips
Very helpful product. I had a bunch of lights go out on a set of reindeer I have for the lawn. These clips worked great to restoring the frames and get them lit again.
Reviewed by Marilyn L.
on Monday, April 28, 2014
Tree Clips Alternative Uses
I purchased the clips to attach weights (galvanized flat washers) to our icicle lights so that they hang straight while in storage. They work great for this type of application.
Reviewed by Michael M.
on Monday, January 20, 2014
Tree Clip
Very good product. Allows for accurate placement of lights along tree to create depth of illumination.
Reviewed by Mark T.
on Sunday, January 19, 2014
Tree Clip, 100 Pack
I like this product and they seem to work well. This is my second time ordering them.
Reviewed by Brett W.
on Saturday, January 18, 2014
Tree Clips - Very handy
These tree clips make hanging lights on unlit trees much easier!


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I announced earlier that I wanted to launch a new outfit challenge - some sort of summer closet remix that would spur into the spirit of summer and help get my creative juices flowing once again.
Enter, the 15to15! Using 15 basic items from my closet and creating 15 consecutive outfits.
Introducing outfit number 1!
|Top: J. Crew (similar), Pants: Old Navy (similar), Necklace: Francesca's (similar)
Speaking of Francesca's, their jewelry collection is nuts.
We finally have a little developing shopping center near Lynchburg (a LOFT coming soon!!) and walking into Francesca's is so overwhelming. It's a small boutique, but the selection is enormous, especially in the jewelry department. I could stare at the multitude of colors and shapes for hours. It's delightful.
I definitely plan on building on my Francesca's collection!
I wore this outfit all day yesterday, and while it was a surprisingly muggy day, I couldn't help but wear these pants. I've become a sucker for floral pants, but this denim version is my new love.
I really look forward to wearing them all year long!
I snatched them up on the sale rack at Old Navy (shopping for some new clothes for my husband - he was sweet enough to let me tag along and get something for myself!)
What do you think?
Stay tuned for the next 14 outfits, including today's dress!


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Stepping up support for people-centered development in Chin StateJan 22, 2014
Chin State – UNDP organized a two day workshop for township administrations and civil society representatives in Chin state on the roles and responsibilities of newly established committees designed to support Townships. Over 60 participants came from six townships across the state. Participants prepared and drafted operational guidelines to make the committees effective and transparent.
Prior to the workshop, participants were given five days of training in participatory planning and budgeting. The training focused on how citizens participation in local planning and budgeting can improve the effectiveness of people-centered public services. Chin State parliamentarians together with representatives from township administrations and civil society joined the five-day training. The participants were also exposed to international experiences on participatory planning and budgeting including topics such as local planning, situational analysis, mission and vision, and planning coordination.
The workshop and training were the first step in a series of interventions designed to strengthen local institutions as part of the UNDP/UNCDF local governance programme which focuses on enhancing the capacity of township administrations in developing participatory and responsive planning, budgeting and monitoring mechanisms.
Local administrations and civil society play an important role in implementing people-centered development schemes. "Through its country programme for 2013-2015 UNDP in Myanmar will step up its support in institutional strengthening of those key players to help contribute to poverty reduction in the country," said Christian Hainzl, team leader of the UNDP's Poverty Reduction and Local Governance programme in Myanmar.
For more information contact:
Christian Hainzl - email@example.com


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I love my iPod Touch! Instead of killing time reading true crime and self-help books on the metro, I can now play with music apps and indulge my creative side before spending the day in a windowless beige cubicle. I later develop the rough ideas by connecting the Touch to my Line 6 Toneport and recording the tracks into REAPER so I can refine the arrangement and add effects. The apps I have used so far are FingerBeat, NESynth, iSyn, iDrum, Mega Synth, and Wave Synth and the result is the ALP release "Touch". The video accompaniment, cobbled together from footage downloaded from archive.org, is below. Buy the 30 minute audio file from Tradebit.
(RT: 30 mins.)


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How to import a csv file using php
CSV (comma separated values) files of data are a common medium for importing data into web applications. For example you may wish to import product data from a Microsoft Excel or Google spreadsheet into your Magento database.
There is no way to do this currently with the Zend Framework, however we have written a handy PHP component to make the task easy. PHP has some useful native functions for handling CSV files.
In particular this component uses the fgetcsv function which parses a csv file line and returns an array of it's values. This function is much better than using php's explode function as it automatically handles field values which contain commas such as 'Gravitywell Web Development, Bristol'. Please note that locale settings may affect how it works.
All you need to do is pass the file path of your CSV file to the function and it will parse the file and return a multi dimensional array of the data for you to insert into your database.
Happy coding!
class Gravitywell_File_Csv { /* * Imports csv file * * @param String $filename File path to csv file * @return Array $data Multi demensional array containing * associative arrays with the csv column names as keys */ public function import($filename) { $file_handle = NULL; $data = NULL; $keys = NULL; $record = NULL; if(file_exists($filename)) { $file_handle = fopen($filename, "r"); } else { throw new Exception("File not found: " . $filename, null); } while (!feof($file_handle) ) { $row = fgetcsv($file_handle, 1024); if (is_array($row)) { //set record array keys from csv header if ($keys == NULL) { $keys = array_flip($row); } //set record array values from csv row elseif ($keys != NULL) { foreach ($keys as $key => $value) { $record[$key] = $row[$value]; } $data[] = $record; } } } if($file_handle) fclose($file_handle); return $data; } }


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The fall colors are here and PINK is part of the picture. It's not too late to have your septic tanks serviced. Olson's is scheduling cleaning for sewage treatment systems through October, November, and into December-weather permitting. We pump out tanks all year round, but it is best to have maintenance and inspections completed before the Twin Cities weather creates much frost in the ground. Protect your sewage treatment area from freezing by mulching the area with straw before the real cold temperatures are upon us!
Monthly Archives: September 2011
Taco Daze 2011-Happy "Dala" Days!
September 10, 2011-It's all about tacos and dala horses with a 50's spin and a nod to the old TV show, Happy Days. Every year the City of Scandia, MN celebrates the spirit of community with a wide variety of activities and the annual parade. Taco Daze evolved out of the passion of a committee working in 1975 to raise funds for a tennis court. Olson's Sewer Service founder, Bill Olson, drove his 1940 B John Deere tractor decorated with dala horses and a twist on the company slogan "Keep Your Dala In The Pink". The Olson's crew handed out chocolate candy dala horses filled with mint flavored pink crème.
Cleaning GREEN! And Staying In the Pink…
At Olson's we get all kinds of questions! Recently, a customer was wondering if vinegar would hurt her onsite sewage treatment system. Absolutely not! Vinegar is made from natural sources like juices from fruits, vegetables, and grains. Vinegar is a great cleaning product and it doesn't stop with your windows. For a clean toilet bowl, pour in a couple of cups of white vinegar and leave it overnight. The next day, swish with a toilet brush and flush. Or, sprinkle baking soda into the bowl, add a little vinegar, brush and flush.