text:
Development and operation of the Confederate prison system
At first the Confederacy's prisoners came in a trickle. The first public mention of them came in June 1861. Newspapers in Richmond, Virginia reported that captives were reaching the capital from Manassas Junction, Newport News, and other places where the two armies were feeling out each other for battles that lay ahead. Usually there were fewer than fifteen arriving at any one time. On July 2 the total number was still under one hundred.
The Confederate government never planned for its capital to become a permanent site for housing Union prisoners. Rather, Richmond was to serve as a temporary holding place until the Yankees could be either exchanged or shipped to established depots farther south.
Despite that goal, the June arrivals forced the Confederates to locate a site in the city to house the growing number of prisoners arriving there. That site chosen was Ligon's Warehouse and Tobacco Factory, a three-story structure located at Main and 25th Streets. On June 25 orders emanated from military officials to empty the jails and other public buildings of all military captives and transfer them to Ligon's.
On July 21 the trickle became a flood. At the battle of First Manassas the Confederates raked in nearly fifty officers, a thousand enlisted men, and a handful of Union civilians who had ridden out from Washington, DC to witness the anticipated glorious victory. Among the last group was Alfred Ely, a congressman from upstate New York.
The man responsible for dealing with these prisoners was Brigadier General John Henry Winder. A career soldier, the Maryland native had cast his lot with the Confederacy. At 61 years of age, he was too old for field command. Instead, he became provost marshal general of Richmond. It was a thankless post that left him to deal with drunken soldiers, citizens suspected of disloyalty, and the assorted riff raff that flocked to the capital city. The sudden influx of military prisoners added a new headache to Winder's duties. Winder scrambled to find additional warehouses to house them. He repeated the process after the October 21 battle of Ball's Bluff added six hundred more Yankees to the prison roster.
Union prisoners were less than impressed with the facilities Winder located. Private Willard Wheeler of the Seventh Ohio found himself at Atkinson's Factory, where three rows of tobacco presses ran the entire length of the cavernous building. "We went to work to clean up this morning," he wrote his second day there, "and after much sweeping and digging we made the old room look more comfortable but still it is a mere hog pen."[1] Rations were skimpy, half a loaf of bread and some meat in the morning and the same amount of bread with a small quantity of soup in the evening.
For the Confederates, the ever increasing number of Union captives presented a serious logistical problem. On August 5 the Richmond Whig observed, "Everybody is asking, 'What is to be done with the prisoners?"[2] Among those asking were Winder and Confederate Secretary of War Judah Phillip Benjamin. As autumn approached, the officials began seeking sites farther south, virtually begging governors to relieve them of their human burden.
A few responded positively. On September 10 a detachment left the Confederate capital bound for Charleston. They were housed in the jail before being transferred to Castle Pinckney, a fortification located on a small island in the harbor. The prisoners were allowed to roam the island, allowing them to secure crabs and oysters as well as fresh air. Unfortunately, the Castle proved too small, and many of the prisoners were soon headed back to the jail.
On New Year's Day 1862 many of the Charleston prisoners found themselves on trains bound for Columbia. At first most believed they had benefited from the change. Upon arriving, wrote one, the prisoners found, "the girls pretty, the officers who received us gentlemen, & our quarters small but clean."[3] As time wore on, this view moderated. A prisoner who reached Columbia from Charleston on May 6 wrote, "We were incarcerated in a black looking place to which Charleston jail is a palace." The sergeant who guarded them was "ignorant boorish and dumb," he added.[4]
Other Union prisoners found themselves heading even further from Richmond. By January 18, 1862, there were 500 in the parish prison in New Orleans. The military prisoners were housed in the lower two floors of the facility. Above them were female prisoners. The Yankees occupied their time reading, sleeping, and exercising. Those with jack knives carved rings and other items from beef bones, which they sold to their guards. This allowed them to purchase bread and other luxuries.
The battle of Shiloh, fought April 6-7, 1862 in western Tennessee, left the Confederates with many more prisoners. A large number of them went to Macon, Georgia. They were quartered at the former fairgrounds, a site christened Camp Oglethorpe. The ground was well sodded, pine trees provided shade, and one prisoner termed it "a splendid place."[5] A local newspaper, the Macon Telegraph, saw problems. "At a time when it is difficult to feed our own population," the paper noted, "we are to be blessed with the presence and custody of 900 prisoners of war!" The paper termed them "a very inconvenient and expensive problem."[6] In early November the Confederate government purchased an abandoned cotton mill in Salisbury, North Carolina. The sixteen-acre lot offered oak trees for shade and an ample supply of fresh water. In addition to the large main factory building, there were six four-room brick tenements, a superintendent's house and three outbuildings. Guards to staff the facility proved difficult to locate at first. The problem was solved when Reverend James Braxton Craven, president of Trinity College, arrived with the Trinity Guards, a company composed of students he had recruited. On December 9 Salisbury received its first contingent of prisoners, 120 in number.
By the following April, there over 1,500 prisoners at Salisbury, which raised a red flag for Governor Henry Toole Clark. On April 22 he informed the War Department that feeding them had become a challenge. He added, "It is further represented to me that the government of the prisoners and discipline of the guard are somewhat demoralized."[7] The local press agreed. "Again we warn the public to keep a sharp look out for runaway yankee prisoners," the Carolina Watchman advised on March 24, "for it seems to be impossible for the guard at the prison to prevent their escape."[8] The paper reported that eight had recently been recaptured.
Despite their efforts, General Winder and other officials were never able to locate enough space outside Virginia to relieve Richmond of all its Yankee captives. In March 1862, with the spring campaigns looming, he again went looking around the capital. The search led him to the three connected warehouses of Luther and George Libby. Each was three stories tall, and each floor contained three rooms approximately 103 by 43 feet. This huge space would allow Confederate officials to consolidate their Union captives, who had been spread out over a large area.
On the 26 the first transfer of prisoners, nearly 500, took place. The Yankees were less than impressed. "Room large, low, damp, dirty, cold & dark," was one captive's description.[9] Soon it also became crowded, and with only two or three windows to a room, ventilation was a problem. A more common complaint concerned the accumulation of a thick, black, greasy substance on the floors. One described it as "an oozy compound of filth, from which arose a stench more intolerable than I ever before inhaled."[10] It was an inch thick, and even with shovels was impossible to remove.
With Union Major General George Brinton McClellan's failed campaign to capture Richmond came even more prisoners. Soon the cavernous Libby Prison was badly overcrowded, and Winder was forced to resume his search for space. The former "McDaniel's negro jail" became Castle Godwin. Two warehouses were converted into Scott's and Pemberton's Prisons. A trio of factories and warehouses two blocks from Libby were rechristened Castle Thunder. It mainly housed Confederate deserters, civilians accused of disloyalty, and those charged with such minor offenses as selling whiskey.
The most fateful decision Winder made in his 1862 search for prison space occurred in July. On the 10th prisoners began arriving on Belle Isle, an eighty acre island in the James River. Within four days it was home to 3,000 Yankees, and by the end of the month the daily death toll was between five and ten. A lack of food was one cause. Rations averaged a quarter to a half pound of bread daily, a small piece of beef two or three times a week, and an occasional issue of bean soup short on beans. A lack of shelter was also a problem. Only a small percentage of the men received tents, and in cold, rainy weather the prisoners suffered greatly.
On July 22 it looked like the sufferings of prisoners North and South were soon to be permanently alleviated. Major General John Adams Dix of the Union and Confederate Major General Daniel Harvey Hill signed a cartel for the exchange of prisoners. Under its terms captured soldiers would sign a parole agreeing not to take up arms until formally exchange. A sliding scale would then be used to exchange prisoners of different ranks.
Ironically the cartel at first increased the crowding of the Richmond prisons, as captives from Salisbury, Columbia, and other distant points arrived on their way to the North. Some 800 wounded prisoners left the capital on July 26. More departed over the next few days, but as they did, wounded captives arrived from McClellan's army. Gradually the numbers began working in the favor of Richmond's harried officials. By late September all Union prisoners had left Belle Isle. On November 5 the Richmond Dispatch reported that only 224 remained at Libby.[11]
Much to their disappointment, these Union prisoners were not quite destined for home. Secretary of War Edwin McMasters Stanton had anticipated that the possibility of parole would provide an inducement to surrender. To counter this, the North established parole camps, where the parolees were to remain until formally exchanged. Camp Parole near Annapolis housed paroled prisoners from the Eastern Theater. Those from the Midwest reported to Camp Chase, a Union prison located west of Columbus, Ohio. Benton Barracks near St. Louis was designated for Western parolees. The arrangement led to hard feelings. Many deserted, at least temporarily, for a quick visit home. Others ransacked their parole camps and raided neighboring farms to supplement their rations.
From the outset, problems plagued the exchange cartel. Agents on both sides accused each other of cheating on the numbers and prematurely declaring their men exchanged. Citizen prisoners and irregular troops put strains on an agreement that did not fully address their status. The issue that eventually doomed the cartel was the South's adamant refusal to exchange black troops serving with the Union. By the summer of 1863 exchange was a dead letter. At the same time major battles were fought at Chancellorsville in Virginia and at Gettysburg, Pennsylvania, forcing the Confederacy, strained for resources, once again to deal with large numbers of Yankee prisoners.
One of the first prisons to become crowded again was Libby, which was set aside for Union officers. They arrived to find their new quarters infested with lice. According to one Libby prisoner, lice hunting was "one of the greatest institutions of this place."[12]
A greater source of complaint was the prison rations. The daily allotment consisted of one-fourth to one-half loaf of bread, four ounces of meat, and soup that quite often contained bugs. By late October the rations had been reduced to bread only on many days. The occasional rations of meat were skimpy and often too full of maggots to eat. Most prisoners did not blame their captors. One diarist explained, "This Confederacy is in a bad way for Provision of her prisoners."[13] Prisoners could enhance their rations with outside purchases, but the items did not come cheap. Sixteen dollars bought one mess a bushel of potatoes. Another paid three dollars for a pound of butter. Some prisoners also received boxes of supplies from friends and family members back home, but they often discovered that prison "inspectors" had ransacked them and removed many desirable items.
In the fall of 1862, Captain Thomas P. Turner was placed in command of Richmond's prisoners. Richard R. Turner, known as "Dick" Turner, served as his second in command and was largely responsible for discipline at Libby. The two were not related. Dick Turner, although just an enlisted man, wielded great power, often in a prickly manner. Prisoners were not allowed to lie on their blankets during daylight hours. Anyone caught doing so had his blanket confiscated. When a group of about sixty officers made too much noise one evening, Dick Turner had them stand silently for several hours. A captain of the Twelfth Pennsylvania found himself in a cell for two days after he spit on the floor.
The prisoners were not allowed to look out the windows of their prison, and the order was strictly enforced. Shootings were rare at Libby, but when they did occur they were most often prompted by a captive at one of the windows.
On March 1, 1864, prison officials reiterated the order and also forbade the captives from hanging clothes from the windows. The cause of the restrictions was the Judson Kilpatrick-Ulric Dahlgren cavalry raid, an action intended to free the prisoners. The Confederates were afraid the officers at Libby might attempt to signal the raiders.
As the raid got under way the Confederates threatened to kill all the Libby prisoners in one tremendous blast. With General Winder's approval, Captain Turner had a trench dug beneath Libby and placed 200 pounds of gunpowder in it. Turner let the prisoners know that if they made any attempt at an uprising they would "all be blown to hell."[14] Winder would later insist that it had simply been a bluff and officials had never planned to carry out the threat. On the night of February 9-10, 1864, 109 prisoners escaped through a tunnel, emerging between two buildings across the street. Colonel Thomas Ellwood Rose of the 77th Pennsylvania had masterminded the project, assisted by Major. A. G. Hamilton of the 12th Kentucky Cavalry. They began their project in a basement room the prisoners had named "Rat Hell" because of its dense rodent population. Their tools were a broken shovel and two case knives. Rose, Hamilton, and the officers they recruited encountered a number of setbacks. The untimely but coincidental arrival of a group of Confederate soldiers thwarted their first attempt. They then dug too closely to the James River canal, which broke through in a torrent that nearly drowned Rose. Their next effort, after 39 nights of digging, led them to a sewer that was made of oak so hard that their tools could not breach it. At that point, Rose determined to dig toward the yard between the two buildings.
Fifty-nine of the escapees, including Hamilton, reached the Union lines. Forty-eight were recaptured. Rose was among them, but he soon returned north via a special exchange. Two men drowned during their dash to freedom.
Like Libby, Belle Isle again filled with prisoners following the collapse of the cartel. By November 1863 there were 6,300 Union captives there. They occupied a space on the island between four and five acres. Rations were similar to those the officers at Libby received. The enlisted prisoners, however, had far less money and were therefore unable to purchase extra food. Occasionally they managed to catch fish from the James River, but most options were far less palatable. Dogs belonging to Confederate officers were often captured and eaten. Prisoners also dug up discarded bones and sucked the marrow from them. Gangs of prisoners termed "Raiders" by their fellow captives stole from their weaker comrades.
As fall arrived, the lack of shelter became a source of suffering. As early as September 19 a diarist observed, "The men that are without Tents suffered considerable last night and this morning from the cold wind and rain."[15] Meanwhile, firewood was so scarce that prison officials often could only issue it to men lacking tents. By winter the conditions were deplorable. A prisoner who arrived on January 21, 1864, wrote, "It is a shocking place. Froze hard last night. Morning verry cold. Had no shelter. About 600 of us had to sleep in the open air. Several had their feet frozen and some died from the cold."[16] Once again desperate for prison space, the Confederates turned their attention to Danville, a Virginia city located near the North Carolina border. There, six tobacco factories left vacant by the war, were available. On November 11 some 4,000 prisoners left Richmond and headed south. A second contingent departed two days later. The buildings proved porous, and a number of Yankees tunneled their way to freedom. One group of between sixty and seventy got away the third night the prisons were in operation. Another seventy or eighty escaped in late January, and on February 27, seventy more left Prison 5 via a tunnel.
The escapes made life much worse for the captives left behind. Fearful of more departures, prison officials herded the remaining prisoners into upstairs rooms, resulting in severe crowding. A shortage of water also posed problems. The entire supply for all the Danville prisons came from the Dan River, some distance away, all of it delivered in pails.
In early December smallpox broke out in the prisons. By the 19th a prisoner was writing, "Smallpox is increasing. Dr. has not been to our prison for three days & men lie helpless upon the floor, no medicine or warm food."[17] How many men died of the disease is not known. As March ended one prisoner put the total number of deaths at 500. In April another observed that all three stories of his building had been packed with captives in November. Now all were confined to two levels with far less crowding.
Farther south and west, the Confederates began confining prisoners at Cahaba, Alabama in the spring of 1863. Cahaba had been used as a temporary holding facility the previous year. Now, as the cartel was ending, the prisoners arriving there were destined to remain longer. The 15,000-square-foot prison was a warehouse started on the eve of the war and never finished. Most of the prisoners slept on the open ground. Because the roof had not been completed, there was an opening of 1,600 feet above them.
Even farther west a pair of Texas prisons, Camp Groce and Camp Ford, housed the bulk of the Union captives taken in the trans-Mississippi. Located near Hempstead, Camp Groce had opened as a Confederate training camp in early 1862. It had been abandoned a year later because officials considered the site unhealthy, but they reopened in 1863 as a prison.
The cartel temporarily emptied Camp Groce, but it resumed operation in June 1864. Soon nearly 700 captives occupied the tiny camp. The Confederates impressed slaves from nearby plantations to extend the walls. This eased the crowding, but the health problems remained, largely because of the camp's poor water. Two wells offered only "a slimy, smelly ooze," and the poorly named Clear Creek "carried a steady stream of human and equine waste" from two nearby cavalry camps.[18] To the east, Camp Ford, located four miles northeast of Tyler, became the largest Confederate prison west of the Mississippi. Like Camp Groce, it had begun as a training camp. The first prisoners arrived on July 30, 1863. At first the camp had few prisoners and no walls. When 461 captives arrived in early November, camp officials, playing on the fears of local residents, persuaded them to supply slaves to erect a stockade.
The spring of 1864 saw a tremendous increase in Camp Ford's prison population. April 15 marked the arrival of 1,100. More reached the camp over the next several weeks, and by May 27 a guard placed the number of Yankees at 4,400. This time Confederate officials impressed slaves to extend the walls of the prison. Inside those walls the pen was a hodgepodge of shelters. The early prisoners had been allowed outside to secure wood to erect cabins. Later arrivals improvised tents from poles and blankets or simply burrowed into the ground. A few slept in the open air.
On November 24, 1863, James Alexander Seddon, the latest Confederate secretary of war, ordered Captain William Sidney Winder, son of the provost marshal, to Georgia. His assignment was to consult with local officials and establish a military prison. Beyond that Seddon offered few details. That Confederate officials wanted the Richmond prisons emptied was beyond doubt. That they were concerned with the finer points of caring for the departed captives is subject to considerable doubt.
Many of the factors that would result in over 13,000 deaths at Andersonville were apparent from the time that Sidney Winder, as the captain was known, arrived in Georgia. President Davis objected to his first choice for a prison site, a location near Albany, because he feared it would be vulnerable to a Union raid. Locals vetoed his second choice, a spot between Americus and Plains. Winder finally was able to lease the area that would become the Andersonville prison from a pair of landowners.
Both Sidney and his cousin, Captain Richard B. Winder, who arrived in December to serve as post quartermaster, soon ran up against local intransigence that made it nearly impossible to get anything done. The war had robbed the region of capable white workers, and slave owners were reluctant to hire out their chattels. In a rare instance of support, Seddon, desperate to clear the Richmond prisons, empowered the quartermaster to impress slave labor. This got the project moving, but the delay was such that Andersonville's first prisoners would arrive before the stockade was completed. Meanwhile supplies were so scarce that prison officials dispatched a civilian to Cartersville, well north of Atlanta, just to secure cooking kettles.
On February 26, 1864, Colonel Alexander W. Persons of the 55th Georgia was named commander of the facility, officially dubbed Fort Sumter. (Brigadier General John Henry Winder would replace him in June.) The first prisoners, a detachment of sent from Richmond, had arrived late the previous evening. Because of the lack of coordination in Confederate prison policy - and the resultant poor planning - these captives, who had spent a bitter winter on Belle Isle, would now face summer in the broiling sun of southern Georgia.
They would also spend their summer with Captain Heinrich Hartmann 'Henry' Wirz, who arrived at Andersonville in early March. In 1862 Wirz had served John Winder in a variety of capacities. He had been in charge of captives sent west from Richmond and briefly commanded the small military prison at Tuscaloosa, Alabama. For a time, he had supervised prisons in Richmond. During that time he had established a reputation as a severe disciplinarian but also as an officer who worked tirelessly to improve the prisoners' condition. The ambivalence the prisoners felt to Wirz was perhaps best summed up by Wisconsin solider Elisha Rice Reed, who wrote at Tuscaloosa, "How we hated that man in Richmond, but now he is the best friend we have."[19] Wirz brought those same traits to Georgia. "Captain Wirz... is very firm and rigid in the discipline of the prisoners," one inspector wrote, "and at the same time exercises toward them all proper acts of kindness."[20] Sadly, circumstances conspired against Wirz in his efforts to improve the lot of the prisoners. A case in point was his plan to improve sanitation in the stockade. Wirz planned to construct twin dams on the stream that bisected the facility. This would create a pool for drinking water and a downstream pool for bathing. The sinks would be below the lower pool, and both dams could be opened to flush the waste. The plan was sound, but the lack of tools and lumber doomed it to failure.
By May 8 there were over 12,000 Union prisoners at Andersonville. The following month the number exceeded 18,000. Among them was a number of the "Raiders" who had terrorized their fellows at Belle Isle. The trip south had done nothing to change their ways; and the constant influx of prisoners, many of whom arrived with money, guaranteed a steady supply of victims. "A great deal of thieving going on at nights," one prisoner wrote in May. He termed the Raiders "a mean low set of fellows," adding, "They hesitate not to rob the sick the weak and the blind."[21] By June the Raiders had become bolder, attacking and robbing their fellows even in daylight. On the 29th the prisoners appealed to Wirz, and the commandant sent in a squad of guards to assist a fledgling prison police force, termed the "Regulators." Together they began rounding up Raiders. Fourteen, identified as the worst offenders were kept outside the stockade to be put on trial. Of them, six were sentenced to death by a jury composed of prisoners. On July 11, after gallows were erected near the south prison gate, the sentence was carried out.
Camp officials addressed another problem in late May when they began a project that extended the prison fence to the north. Prisoners provided much of the labor, reasoning that alleviating the crowding of the camp justified performing work for the enemy. The old wall came down on July 1, and the prisoners had ten extra acres of space.
Other problems proved more difficult to address. Among them was the lack of shelter. Numerous inspectors called for the erection of barracks, citing exposure to the elements and difficulties with policing the camp. Unable to secure even enough lumber to dam the creek, Wirz was powerless to provide shelter for the prisoners. As a result the prison was a hodgepodge of crude tents largely fashioned from poles and blankets. Others burrowed into the ground for shelter, while some simply remained outside and took whatever weather conditions came along. May and June proved to be wet months. One rainy, windy morning a captive observed, "Many of the poor prisoners are standing like horses and cattle, with their backs to the storm and no shelter."[22]
Securing good drinking water was also a problem for the Andersonville prisoners. The stream running through the camp was often fouled by slops from the cookhouse and by prisoners who used it to wash. Many tried digging wells, but success was far from guaranteed. One group had to go down 62 feet before striking water. Some dug even deeper and still came up dry. A few secured water by trading knives or other personal items for a share in a well already dug. Relief finally came following an August 9 storm, which opened up a spring of fresh water. The flow was beyond the prison dead line, but the Confederates erected spouting to bring the water to the prisoners.
If thirst was a frequent problem for the Andersonville prisoners, hunger was their constant companion. Rations represented the efforts of harried prison officials to keep up with the demands of an ever swelling captive population. With few exceptions, those efforts were doomed to failure. Early on the standard rations at Andersonville consisted of cornbread and bacon. By June rice and beans were often issued in lieu of cornbread. The following month molasses sometimes replaced meat. By then quantities were growing much smaller.
The quality of the rations was also poor - and definitely unhealthy. There was no equipment to sift the cornmeal, and the prisoners received it cob and all. The cornbread, prepared in open troughs, attracted flies, which quickly became part of the mixture. Prison diarists frequently made mention of peas full of dirt, bugs, or worms, and meat too spoiled to eat, despite the prisoners' hunger.
In August Andersonville's prison population peaked at over 33,000. The death toll that month neared three thousand. Eventually 13,000 Unionists would occupy Andersonville graves, more than one of every three held there. The causes were many, and often they were beyond the control of the prison's keepers. In the early months the Belle Isle prisoners, who arrived weak after enduring a bitter winter in Richmond, made up a large portion of the death toll.
The poor rations were a prime cause of sickness and death. As early as May mentions of scurvy were appearing in the prisoners' diaries. By August post surgeon Isaiah White reported, "Scurvy prevails to a great extent."[23] A prisoner wrote, "The ravages of this disease are terrible. Many [are] going about the camp with bleeding mouths and teeth actually dropping out."[24] Diarrhea and dysentery were also common maladies. One medical inspector wrote that virtually every prisoner in the camp suffered from one or the other. They were caused, he reported, by exposure, the smoke and filth of the camp, and the cornbread prepared from unbolted meal. The debilitating effects of diarrhea often led to actions that further threatened the prisoners' health. One sufferer wrote, "Diarrhea very bad. John Early dug me a hole [in the] street to use as a sink."[25] Medical inspectors wrote that it was a common practice.
The prison hospital was crowded, resulting in a pathetic lottery that took place whenever a sick call was announced. Hundreds of even thousands would show up, some hobbling or crawling on their own, others assisted by friends, some carried on blankets. There they waited in the broiling sun as the doctors slowly conducted examinations. A prisoner who witnessed the procession in early August wrote, "The day was mostly spent in getting out the sick. From early morn till past noon there was a constant crowding through the gate. Men in all stages of disease. And not the half of them were taken. Many died in the crowds & many more died afterwards. It was perfectly awful."[26] Although the death toll was high at Andersonville, shootings were relatively rare. The oft-repeated tale that camp guards received furloughs for every Yankee they shot was not true. However, prison diaries indicate that shots would ring out at the slightest contact with the aptly named "dead line." Despite this, there were fewer than twenty shooting incidents during the operation of the prison. Considering the number of youthful, inexperienced guards-- and the crowding of the prison - the sentries appear to have been restrained.
Andersonville's days as a Confederate prison appeared to be numbered on September 2, when Major General William Tecumseh Sherman captured Atlanta. Three days later camp officials received orders to ship the prisoners there and at Macon to Charleston and Savannah.
The prisoners at Macon were Union officers. The Confederates had reopened Camp Oglethorpe for their reception, and they began arriving in May. Conditions there were far better than those the enlisted prisoners endured at Andersonville. Fresh water came from a spring, a well, and a creek that ran through the compound. The prisoners received lumber to construct barracks. Rations of corn bread or corn meal, rice, beans, and pork were issued every four days in quantities the prison diarists considered adequate. They also received salt and soap, two items rarely distributed at Andersonville. The Confederates provided a skillet and a two-quart cooking dish to every squad of ten men.
When the Confederates evacuated Macon, many of the Union officers found themselves bound for Savannah. They stayed in a hospital yard, where they were crowded into tents. The water there was foul tasting and muddy. However, the prisoners also found improved rations, including an occasional issue of fresh beef.
Other officers were sent to Charleston, where they spent their first two weeks in the jail yard. They were in the path of Union artillery shells, which were then bombarding the city. Their lot improved on August 23, when the Confederates transferred the officers to the Roper Hospital and the Marine Hospital. Although still harassed by friendly fire, they received acceptable rations and perhaps the most comfortable quarters experienced by any Union prisoners.
In late September the Charleston officer prisoners were sent on to Columbia, South Carolina. The Savannah prisoners followed them to Charleston. Those captives, in turn, went to Columbia in October. They occupied a "high piece of waste land"[27] three miles west of town. Rations were worse than at Savannah or Charleston. The only time the prisoners enjoyed meat between October 6 and December 9 occurred when an unfortunate wild boar roamed into the camp.
By early October there was also frost on the ground many mornings. Despite that, the prisoners went without wood for another three weeks. When finally allowed out to gather fuel, many also brought in the raw material for crude shelters. The details also allowed a number of prisoners to escape. The guards, almost entirely the very young and the very old, were inexperienced. All a prisoner had to do, some diary keepers insisted, was tell the novice sentries that they had been paroled as members of the work parties. According to some, bribery worked as well. However it was accomplished, one diarist estimated that 275 walked out in a 48-hour stretch in early November.
In July 1862 the United States Congress approved the enlistment of black men into the American armed forces. Two months later President Lincoln announced his intention to enforce the Emancipation Proclamation beginning January 1, 1863. Both soon had a drastic effect on Union and Confederate prison policies.
Many of the new Northern recruits were former slaves, and the Confederate response was predictably vociferous. On December 23, 1863, President Jefferson Davis issued a proclamation declaring that "all negro slaves captured in arms" would be delivered to the governors of the states "to which they belong."[28] Their white commissioned officers were to be jailed, charged with inciting servile insurrection.
The fate of individual black soldiers generally depended upon the attitudes of Confederate officers and men on particular battlefields. This did not bode well for the men of the United States Colored Troops (USCT). One Southern soldier summed up the feelings of many in a letter home when he wrote, "I hope I may never see a Negro Soldier or I cannot be... a Christian Soldier."[29] Among the first place such feelings were demonstrated was Milliken's Bend, a federal supply base along the Mississippi in Louisiana. In the wake of a Confederate attack in June 1863, Adm. David D. Porter reported, "The dead negroes lined the ditch inside the parapet... and were mostly shot on the top of the head."[30] Following later actions in the same area, a number of black soldiers were reported to have "died" following their capture. Writing after the April 18, 1864, Battle of Poison Spring, Arkansas, one Confederate bragged that "at least 400 darkies were killed. [N]o black prisoners were captured."[31] The racial incident best remembered-- and most controversial-- in Civil War annals is the "Fort Pillow Massacre." Some 570 Union soldiers composed the Tennessee garrison on the Mississippi River. Just under half were black. On April 12, 1864, Lieutenant General Nathan Bedford Forrest's troopers captured the fort. When it was all over, nearly a third of the fort's defenders, most of them black, lay dead. A Congressional committee concluded that at least 300 had been murdered. Later scholarly studies would reduce that number, but they would still conclude that both black and white Unionists were killed after they surrendered.
Blacks who survived to become prisoners often faced the specter of slavery or forced labor. Logistical problems often made it difficult to "restore" slaves to their masters, but military officials had no difficulty in finding projects for black captives. Over 500 were put to work on the defenses of Mobile. Others were put to work in the trenches in the vicinity of Richmond.
A small number of black prisoners reached Confederate prisons. At Andersonville they arrived with their white officers, the only officers held at the camp. The "Negro Squad" was quickly assigned such menial tasks as unloading lumber for proposed barracks and serving on wood and burial details. Those who refused ran the risk of being whipped.
In early September the Andersonville prisoners began following their officers east. Those who went to Savannah found it to be a decided improvement. Rations of both food and wood were better, and local citizens turned out to supply bread, clothing, and tobacco. The captives transferred to Charleston were also pleased with the change. Their "prison" was a race track. There was no wall, but a furrow made with a plow served as the dead line. Rations were scant at first, but they improved as time went on. As at Savannah, citizens turned out in large numbers to offer food and tobacco, despite threats from the guards.
From Savannah a few prisoners went to a new facility at Millen, Georgia. Others arrived there directly from Andersonville. General Winder commanded the prison, which received its first prisoners in October. The 42-acre site had a substantial stream running through it, meaning both water and sanitary facilities were much better than at Andersonville. It was also far roomier. Indeed, had this site been selected rather than Andersonville, the summer's death toll would likely have been much less. As it turned out, with Sherman advancing, "Camp Lawton" served as a prison for only about a month. On November 19 Winder received orders to transfer all the prisoners to Savannah.
By that time Florence, South Carolina, had become the Confederacy's newest military prison. It was destined to become one of the worst.
On September 11 Major General Samuel Jones, commanding at Charleston, learned that 24,000 prisoners from Georgia were headed for Charleston. Fearing he was about to be overwhelmed, Jones immediately dispatched a staff officer to Florence to scout out a site for a new prison. The first Andersonville captives arrived three days later. Their compound consisted of a guard line and a picket line with a few artillery pieces surrounding it. Slave laborers went to work, and by October 2 they had completed the stockade, which enclosed 24 acres.
Prisoners from Charleston began arriving the same day. At least two of them wrote in their diaries that the place looked worse than Andersonville. Cold weather soon made the prisoners' situation even worse. The Confederates issued clothing and blankets sent from the North, but it did not come close to meeting the demand. The wood they supplied was so green it was almost impossible to get it to burn. Writing on December 18, one prisoner observed, "The past week has seen a dozen or more poor fellows numbered with the dead the verdict being 'frozen to death."[32] By then rations were down to a pint and a half of either rice or meal. Occasionally a few beans or a little salt was also issued. The prisoners received no meat the entire month. It was not only prison diarists who complained of the shortages. On January 31, 1865, Lieutenant Colonel John Iverson, the camp commander, warned Winder, "The ration being issued to the prisoners at this prison is totally insufficient for their sustenance, as large numbers are dying daily, and I am satisfied it is from not being properly fed."[33] The report was forwarded to Lucius C. Northrup, the Confederacy's prickly commissary general of subsistence. Northrup replied that he did not have enough food to supply the soldiers in the field, adding ominously, "It is just that the men who caused the scarcity shall be the first to suffer from it."[34] Florence's death count, 2,802 of the twelve thousand sent there, would exceed that at Andersonville.
The Confederates also pressed Salisbury back into service. Conditions there were similar to those at Florence. Arriving from Danville on October 19, a prisoner wrote, "Was put in a yard where was confined about 7000 of our men without any shelter." He added, "Not many of them have any blankets. Their sufferings are unparrilled."[35] A Salisbury guard informed his family that the daily death toll was between ten and 25.
The Confederates issued tents, but they could only provide one for every fifty prisoners. The commissary officer sent out agents with instructions to buy, borrow, or impress supplies for the 13,000 individuals that composed the prison and the post. He even visited the Salisbury railroad depot to impress trainloads of passing supplies. Despite his efforts, the failure of North Carolina's wheat crop and the sheer numbers combined to thwart him.
On November 25, 1864, the Salisbury prisoners launched a desperate escape attempt. About 200 of them attacked a portion of the guard force that had just been relieved, securing their weapons. They then opened fire on the parapet. The prisoners failed to secure the gate, however, and two rounds of canister, fired from a pair of six-pounders, quelled the uprising. When it was all over, three guards were dead and some ten were wounded. The prisoners lost sixteen killed and sixty wounded.
The majority of prisoners who left Millen in November began a circuitous odyssey marked by cold weather and hunger. They first went south, ending up at a hastily established camp at Blackshear, in southeastern Georgia. They remained there for two weeks before moving on to the southwestern Georgia community of Thomasville. Their stay there was even briefer. The captives departed on December 19. By Christmas most were back at Andersonville.
On February 6, 1865, John Winder suffered a fatal heart attack as he was inspecting the prison at Florence. Two months earlier he had finally been named Confederate commissary general of prisoners and given the authority he needed to do the job. The assignment came about three years too late to accomplish any real good.
By then exchange had finally been resumed. Even here the shortages that plagued the Confederacy interfered, and many captives left their compounds only to return because of a lack of transportation. Still, the prisons slowly began to empty, and for thousands of captives a nightmare often measured in years was about to end.
Many of those who left Andersonville and Cahaba never made it back to the North. At Vicksburg they boarded the steamer Sultana, a vessel rated for 376 passengers. Some two thousand clambered aboard. In the early morning hours of April 27, the third day out, a boiler exploded. Although the death toll will never be known, it had been estimated at anywhere from 1,200 to 1,600.
A different type of victim was Henry Wirz. The Andersonville commandant was arrested in May and put on trial before a military commission in November. They blocked potential defense witnesses and allowed the prosecution to present sensational and often inaccurate evidence. Predictably Wirz was found guilty and he was hanged on November 10.
Other camp commanders were captured, and a few were tried. Wirz's conviction, however, seemed to satisfy the appetites of those in the North determined to seek revenge. Nobody else was convicted, and few remained imprisoned long. Historians have since largely exonerated Wirz, who was placed in a situation far beyond his control. Blame might be better placed with a Confederate war department, fighting for its country's existence, which never developed a coherent policy for dealing with prisoners. The result was a disaster, and its victims ranged from Henry Wirz to thousands of Union captives.
Roger Pickenpaugh, Captives in Blue: The Civil War Prisons of the Confederacy. Tuscaloosa: University of Alabama Press, forthcoming.
Arch Frederic Blakey, General John H. Winder, C. S. A. Gainesville: University of Florida Press, 1990.
Louis A. Brown, The Salisbury Prison: A Case Study of Confederate Military Prisons 1861-1865. Wendell, NC: Avera Press, Broadfoot's Bookmark, 1980.
William O. Brynt, Cahaba Prison and the Sultana Disaster. Tuscaloosa: University of Alabama Press, 1990.
Ovid L. Futch, History of Andersonville Prison. Gainesville: University of Florida Press, 1968.
William Best Hesseltine, Civil War Prisons: A Study in War Psychology. Columbus: The Ohio State University Press,1930 .
No organizations listed.
No web resources listed.
No other sources listed.


text:
French Meringues are my husband's favorite, and I have to confess that it took me a while to master the necessary technique to make delicious and crisps meringues....until I tumble around Rose Levy's recipe for "Crisp French Meringue".
I'm used to make Italian meringue for my Italian Buttercream, and before finding Rose's recipe, I had used the cooked sugar method for making my meringues, but this produced inconsistent results.
What I love most about this recipe is that it is pretty fool proof and SO quick to make, and to add to it, it is made of just a few ingredients, what else can we ask from a recipe?
These crisp meringue disks (above) were made to be layered between Almond Cake and Dulce de Leche, and it was a custom request from my Argentinian bride, Claudia. You can find the recipe and instruction to bake these dreamy meringues below. Give it a try...the usage of these meringue discs is unlimited, from pavlovas to cake layers, your imaginations is the limit!
rose Levy's crisp french meringues
Makes two 9" discs or three 7" discs or approximately two trays of 1" meringues kisses.
4 large egg whites (4.25 oz)
1/2 teaspoon of Cream of Tartar
1/2 cup + 1 Tablespoon of Regular Sugar (To make Superfine Sugar*) (4.00 oz)
1 cup 10x Powdered Sugar (4.00 oz)
For chocolate meringues, add two tablespoons of unsweetened cocoa powder to the confectioner's sugar and fold as indicated above.
hints for success
If possible, avoid making on humid days or your meringues will be chewy. I have found great success turning a dehumidifier in the kitchen two hours prior to start working on your meringues.
Our Craftsy class " Make-ahead techniques for stunning cakes" is LIVE!
Hello, My name is Ileana Saldivia. Venezuelan born and adopted daughter of Cincinnati, OH, where I reside with my husband and kids. I'm an Architect by trade and a professional baker. I created this Sugar Realm all for myself, and now, I share it with you! It's like my third child, and it makes me IMMENSELY happy. Thank you for being part of my sugar kingdom.

subset: commoncrawl


text:
Wednesday, July 20, 2016
Hair Extension How To's with Irresistible Me
21 comments:
I've always been intrigued by extensions!! My hair is very long and thick on its own but I would still like to try them some day just to see what it is like. This post gives so many helpful how-to's!ReplyDelete
xoxo A
- AnonymousJuly 20, 2016 at 4:22 PM
Your hair looks great. I would have never guessed they were extensions. Kudos to your stylist!ReplyDelete
I love your extensions, they look amazing!ReplyDelete
I've never worn hair extensions. My hair is so thick and different because of my heritage, so I feel like they'd look really unnatural on me. These look so great! Looks very natural! Love!ReplyDelete
Your hair looks beautiful!! Extensions scare me so I just stick to my medium length hair, but I might have to give these a try!ReplyDelete
You look great! I've never had hair extensions because for the past 5 years my hair hasn't been my natural color, so it would be really hard to match up the color every time. I would like to have the long hair experience again though!ReplyDelete
-Anna | www.fivefootandfabulous.com
Beautiful! I love how natural these look! I definitely wouldn't mind giving hair extensions a try!ReplyDelete
xo Ashley
I was so excited to see this post because I just got Irresistible Me extensions! I bookmarked this so I can use your tips when I play with them this weekend! I may be texting you with a million questions when I use them :)!ReplyDelete
The Blush Blonde
The extensions look very nice. I am a long hair loving girl but today cut a good chunk of it off because it was starting to get in the way. missing it already so extensions are looking good.ReplyDelete
These look so real! Loving the long hair look on youReplyDelete
Love your hair so pretty, kinda makes me want to grow mine back out again.ReplyDelete
I've always been scared to try extensions but these look oh so natural!ReplyDelete
Those look amazing on you!ReplyDelete
These look so great on you!!ReplyDelete
How 2 Wear It [] http://how2wearit.com
They look so good on you! How fun!!!ReplyDelete
I have been wanting to try extensions since I cut my hair. I am so glad you shared this!ReplyDelete
Your hair extensions are so gorgeous!! I've always wanted to try eyelash extensions!ReplyDelete
They look SO good! I have really long hair already, but I got to try these extensions too and I love how full they make my hair!ReplyDelete
These look GREAT on you!! They blend in so well and you can't even tell you have them in!ReplyDelete
Amy | Pastel N Pink
The extensions looks natural on you!ReplyDelete
the extensions look really good on you! Super natural and healthy. Love you in that shade of blue as well :)ReplyDelete
xo, Maddy


text:
Sharad Yadav slams Kalam for Sonia remarks
JD(U) chief Sharad Yadav today hit out at former president APJ Abdul Kalam for his comments that he was ready to appoint Sonia Gandhi as Prime Minister in 2004 despite intense lobbying against her.delhi Updated: Jul 01, 2012 15:19 IST
JD(U) president Sharad Yadav on Sunday hit out at former president APJ Abdul Kalam for his comments that he was ready to appoint Sonia Gandhi as Prime Minister in 2004 despite intense lobbying against her.
Yadav, who is also the NDA convenor, said "his (Kalam's) conscience has woken up late. It is for self-aggrandisement. We used to respect him a lot but now are very saddened after such comments".
The JD(U) chief's comments against Kalam, who was made president during NDA regime, came after the former president revealed in a book that he was ready to swear in Sonia Gandhi as Prime Minister in 2004 without any hesitation even as there was intense political opposition from some quarters on the issue of her foreign origin.
In his book Turning Points, Kalam also suggested that former prime minister Atal Bihari Vajpayee was not keen about his visit to Gujarat after the riots in 2002.
Kalam's remark gave the Congress an occasion on Saturday to question Vajpayee's commitment to rajdharma which the former prime minister is learnt to have advised Narendra Modi to follow in Gujarat.
Yadav questioned as to why Kalam remained silent for eight years even as "wild rumours and gossips" went on in the political space.
Yadav said, "constitutional head should speak out the truth when it is required. Talking of conscience when it suits you does not matter. Gandhiji used to speak according to his conscience immediately. Why did he (Kalam) kill his conscience then".
The JD(U) chief also sought to know the reason for speaking out truth eight years after the event unfolded.
"Truth should be spoken when it is needed. If it is spoken out when it is not required then it is affectation. One who is cheating in the president's house has a duty to speak out the truth in such situations and not wait for an opportune time to speak out the truth," he said.
First Published: Jul 01, 2012 11:52 IST


text:
Proving once again why she's one of the hottest supermodels on the globe, Miranda Kerr charms things up in Wonderbra's Spring 2016 campaign.
Clad in a black and tan bra/panty combo, the 32-year-old
poser puts her perky posterior on full display, flashing the camera a
come-hither stare.
Earlier this month, Miranda co-hosted the Kyle and Jackie-O show in
her native Australia, gushing over her family holiday traditions- "I
just love on Christmas Day, when all my family is together — my
grandparents, my parents, my brother, my aunts and uncles, my cousins
and all their kids. We all get together and we all cook and it's just so
special to have that time together. We're all so busy throughout the
year it's like we haven't even been apart. It's really special."


text:
2018 Festival of Trees
When: December 2018
Where: Multiple Locations
With a series of signature events throughout December, the 33rd annual Festival of Trees will bring the 2018 holiday season to life in Greenville. Spectacularly decorated trees line the entrance way of four hotels in downtown Greenville, giving visitors and community members the chance to experience the magic of the holidays.
The Martinis & Mistletoe cocktail party is a don't-miss way to kick off the season and the Teddy Bear Luncheon is a childhood favorite that offers a morning with Santa for the whole family.
Call our office at (864) 255-1040 for more information.


text:
Rejected designs should never vanish to the dark corners of a designer's computer. In fact, designs I prefer are typically the ones who get the boot. My ongoing theory is in beta but here it is; on average, client rejections occur because "for a work to be truly creative, it has to depart from the status quo at some point. That departure makes many people uncomfortable." Usually multiple concepts are presented to a client, meaning every project should have at least 2 rejected concepts. This is 2 strong concepts that a designer spent time on. Why waste them? That's why I've created the top 5 ideas for rejected designs for creatives to start practicing.
1. The Circle Of Life
Repurpose & resell. Although a concept is derived around a creative brief, elements of the design can carry over to a new project containing familiar parameters. Reusing the color palette, layout, font combinations, etc on projects with similar messaging is resourceful, not lazy. Also, if you charge by the hour, reworking a rejected design will probably require less time, increasing your profit margin & maximizing projects per hour.
2. Portfolio
Clients feel pressure to pick the "sure thing" that will be impactful for the brand & their customer base will understand. Rejected designs skew towards subtleties of your personal style & may not communicate the project's brief as effectively. Why not include these in your portfolio?! Yes, the holy grail portfolio candidate is a big client you gelled with & together, produced magic. But, second place should be the artsy rejects reflecting your style as an artist.
3. Give Back
I love this one not only because it helps start ups, charities & non-profits but is a tax write-off. Round up those faithful rejects & give to a start-up with no money. You never know, they could turn out to be the next Uber. Investors do it with capital, why can't designers do it with rejected concepts? Donate your services (ahem, one reject design) to a charity or non-profit. Whatever you would charge a client, write-off that amount as a donation.
4. Run A Contest
Stop and think about how many designs of yours have never been seen? Maybe it's not portfolio material because it differs from your style but the concept is still strong. Run a contest for best rejected design. Get creative with it. This gets a handful of your work in front of many in a fun platform.
5. Create Content
When all else fails, blog about it. Here are several ideas:
- Deconstruct the concept and write why it was not chosen
- Deconstruct the concept and explain why you love it
- Center an entire post around why the messaging was off and which design elements were the perpetrators
- Review what you would have done differently with the color palette, layout, font, content hierarchy, etc.
- Design a second version and post a Before And After detailing what you changed and why
- Use the reject as a how-to tutorial post
Here's some rejects of mine that I proudly claim and am happy to share. What do you do with rejected designs? If you don't have a system in place, start one now or if you have any good ideas, please share with me!


text:
Program Questions Answered
Q. Do you offer UNH credit for Open Enrollment programs?
A. No. You will receive a certificate of completion.
Q.Does this class offer CEU?
A. Yes, all UNH Open Enrollment classes offer CEUs; There will be an opportunity to request certification during class.; If you missed that opportunity, contact us.
Q. How many participants are in a class?
A. We keep classes Just Right. Big enough so that there are ample opportunities to learn from your peers and network with the brightest in our area. Small enough so that you receive individual attention and can participate fully.Ten to thirty participants is typical.
Q. What is the dress code?
A.This is your class. Dress to impress yourself. Our faculty will be business casual, for the most part.
Payment, Cancelation, Transfer Questions Answered
Q.When is full payment due?
A.You have not successfully reserved your seat until full payment is received. Payment is due upon registration and confirmation of a program. Invoices are due upon receipt. Payment must be received two weeks prior to the first day of the program.
Q. May I pay by check?
A. Yes. Fill out the online registration. At the bottom of the form, click the, "Pay full cost online" button. When you get to the payment screen, X out. Someone from Executive Development Programs will contact you about payment, probably by email.


text:
TechX is a pretty intensive course. Over the years, there are many companies that just aren't ready for the full TechX program. We've decided to provide TechX Labs as a service to the business community to assist certain companies in being a bit more prepared for more advanced materials.
Some companies are ready for TechX, but they want to get a feel for the program first.
TechX Labs is designed to help in both situations. We want you to come to TechX Labs, see what the program is all about, and to make sure you are ready for the materials that will be presented throughout the regular TechX program. Even if TechX isn't right for you, we promise we'll make your time at Labs very worth your time!


text:
You have no items to compare.
Welcome | مرحبا
You have no items in your shopping cart.
0 Review(s)
Availability: In stock
1-3 Days
High speed industrial machines for professional use. Balanced rotary hook and sprial bevel gears. Pressure foot can be controlled by hand or by special knee lifter. Quick action lever release.
Use spaces to separate tags. Use single quotes (') for phrases.
Only registered users can write reviews. Please, log in or register
Sign up for newsletter today.
Enter your e-mail Address
All product names, logos, and brands are property of their respective owners. All company, product and service names used in this website are for identification purposes only. Use of these names, logos, and brands does not imply endorsement.©Copyright 2018 by MySewingMall.com All Rights Reserved


text:
The Truth - Drive Thru Auto Review
Monday, January 20, 2014
Paul Zangari, GoLocal's Drive Thru Auto Review
Fun, Fun, Fun…
The T-Bird may have been taken away but no matter: Ford's little Fiesta is a blast to drive. This space-efficient little buggy is solid evidence that Motown has learned a hard lesson: Make small cars that give drivers what they want.
bigger cars and they figured younger drivers could buy "cheap foreign cars" until they had enough money and maturity Quick history lesson: Fifty years ago the Big Three ignored the small-car market. It wasn't as profitable as to move up to more "substantial" vehicles. Stupid strategy: Americans quickly realized that many offshore cars were well-made and when Detroit dropped the quality ball in the 1970s hordes of buyers said "Sayonara!"
Fast-forward to 2014: Ford's on a roll, with hotly-competitive models in most segments (except, ironically the top-end – but they're working on Lincoln.) With Fiesta, Ford's proven it understands that small cars don't have to be dull or come across as cheap and cramped.
The Truth: Drive Thru Auto Review:
Paul and John Zangari are longtime automotive professionals and communicators.
Paul worked in classic car restoration then became a reporter in all-news radio. Later, he combined his interests, writing technical material for auto parts manufacturers and becoming the car-care guy on The Popular Mechanics Show on The Discovery Channel. He's also written for Popular Mechanics, other magazines, newspapers and websites. Paul joined the Society of Automotive Engineers in 1985 and in the 1990s was a spokesperson for The FutureCar Challenge (later FutureTruck.) These were university-level engineering competitions, cosponsored by the US Department of Energy and Detroit automakers, which led to the construction of hybrid-electric research cars and trucks, precursors to the ones many of us drive today.
John has spent most of his working life teaching others how to service cars. His students have included both secondary-school pupils as well as professional auto-service technicians working at Toyota dealers in New England. Because of his work as an educator he's attended manufacturer-sponsored classes to keep up-to-date with changes in automotive technology.
John has been a Certified Master Automotive Technician, through the National Institute for Automotive Service Excellence (now "ASE"), since the early days of the program. His name was in the Hall of Fame of the Automotive Service Industry Association prior to the disbanding of that organization at the turn of the 21st Century.
What do they drive: Paul has a 1931 Chrysler roadster, three Chevrolet Corvairs and a 1990 Oldsmobile Touring Sedan. John has a 1964 Corvair 95 van and a pair of Toyota Priuses; he used to own a 1934 Rolls Royce and a '26 Chrysler Imperial.
The Look
We sampled a mid-line Fiesta SE for a week. EPA rates its 1.6-liter four-cylinder and five-speed manual transmission at 27 mpg city / 38 highway (31 combined.) With optional six-speed automatic it's a shade slower but carries EPA numbers of 29/39 (33 combined.) Too bad no six-speed stick is offered with this engine; it might improve manual-shifting economy. Besides, if you enjoy shifting, having another gear ratio available lets you enjoy yourself even more. The crisp-shifting tranny certainly fits Fiesta's character: responsive, with nimble handling and a comfortable ride.
This 'n that!
NOTE TO AAA: Don't bring a jerry can with a nozzle like the one pictured on road calls for out-of-gas Fords like our Fiesta! Ford's Easy Fuel™ system is capless, so there's no cap to lose. Instead, there's a metal plate blocking the opening, meant to be forced aside by a solid filler nozzle. The ones on gas pumps work, so do jerry cans if they include a long, solid nozzle – even if it's plastic.
Roomier than you may think:
Fiesta may be the smallest car Ford currently offers US buyers but the hatchback model provides space and versatility. John folded down the rear seats, removed the privacy cover and actually stuck a single-stage snowblower inside, through the large opening pictured; he says he was able to close the hatch, too. (Note to kid brother: Snap a picture next time!)
With the driver's seat in my preferred position (additional info in next section) there was room for me to comfortably sit directly behind. No matter how you position the seat, though, you'll find uphill-facing, manual-shift starts easy: Step on the clutch before releasing the brake and Fiesta resists rolling back long enough to let you start smoothly. It's quite handy if you're 16 and taking your first behind-the-wheel test!


text:
Nuclear-based tech in the fight against food fraudWritten by admin , June 16th, 2017 // Food & Drink
The battle to fight food fraud is getting a helping hand from the International Atomic Energy Agency in the form of a project to seek out a nuclear-based food-screening technology.
The research project, which is being run in collaboration with the Food and Agriculture Organization of the United Nations (FAO), brings together scientists from 13 countries – including China, India and the UK – to explore opportunities created by advances in field-deployable analytical equipment with the aim to enable countries to quickly detect food fraud and contamination through the use of low-cost, portable tools.
"The development of high performance hand-held computing devices, such as smartphones, has enabled a new generation of instruments that can be used outside the traditional laboratory environment," said Iain Darby, head of the Nuclear Science and Instrumentation Laboratory at the IAEA, an intergovernmental forum that works for the safe and peaceful use of nuclear science and technology.
For years, professional laboratories have been the sole source for detecting food fraud and contamination but for many countries, particularly those in the developing world where food fraud is rife, this professional capacity is often limited. To have a portable, low-cost tool that can be used in streets stalls and markets would have a large impact on cracking down on the illicit trade, which costs the global food industry between $10bn and $15bn every year, accounting for about 10 per cent of all commercially-sold food products.
A recent Interpol/Europol operation seized €230m-worth of counterfeit and adulterated food and beverages in more than 50,000 checks and raids, including bogus and substandard alcohol, mineral water, seasoning cubes, seafood and olive oil.
Portable tools and standard operating procedures will allow authorities to respond faster at critical checkpoints and protect the food supply chain from being inundated with tainted products and will also help provide proof for convictions, said Syahidah Muhammad, head of the Stable Isotope Laboratory at the University Sains Malaysia.
The project will oversee the development of methods for using hand-held devices to test food authenticity, including provenance and composition, along with the compilation of guidelines for analyses and the establishment of a comprehensive database of authentic reference samples.
Milk powder and vegetable oil will be the initial focus as the two commodities are among the most common food products to be the subject of food fraud.
"Labels and paperwork are what countries often depend on, and these can be forged. We need to rely on science to provide assurances," said project participant Jose Almirall, director of the International Forensic Research Institute at Florida International University.
Ion mobility spectrometry is one technology that is being considered as a potential food fraud weapon. This nuclear-based tech – that separates and identifies ionised molecules in the gas phase based on their mobility – is currently used by border police to detect illicit drugs and explosives but scientists say it could be adapted to perform point-of-use screening tests to check for adulterants, contaminants and mould in food.
The project is also benefiting from two portable spectrometer machines purchased thanks to a contribution from Germany to help modernise the Agency's nuclear sciences and applications laboratories.
Food fraud is becoming more high-profile, particularly in the wake of the 2013 horsemeat scandal in the UK and the outrage following the counterfeit milk scandal in China in 2008 when children died. Meanwhile an ongoing meat scandal in Brazil, where rotten meat was passed off as fresh alongside allegations of authorities being bribed to allow the activity, has put EU trade talks with the country in jeopardy.
In addition to the health and safety implications, the economic costs for legitimate food producers has led many to explore their technological options to secure the supply chain and ensure authenticity. Many countries are also seeking to tighten regulations in a bid to be seen to be clamping down on the illicit trade.
"We are always waiting for the next big scandal to happen, and hope that it will not have an impact on health," said Simon Kelly, a food safety specialist at the Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, who leads the project. "Authorities often find themselves under public pressure, while not being adequately equipped with screening technology that can stand up to the challenge of uncovering food fraud. We need to have easy-to-use methods in place."
Countries participating in the project include: Austria, Belgium, China, India, Malaysia, Morocco, Russian Federation, Singapore, Sri Lanka, Sweden, Uganda, the UK and the USA.
The first results are expected within the next two years.


text:
If you like your books just a little bit on the naughty side, this giveaway hop is for you.
I'm giving away a copy of HOLD MY HAND, book one in my Heart And Soul series. A contemporary erotic romance with spanking elements, it's definitely naughty. ENTER TO WIN below.
HOLD MY HAND is a story about Aubrey and William.
They're navigating through a relationship that may have too many hurdles... Or perhaps not, as long as she can hold his hand.
Aubrey has been hurt in the past, discouraged by her family and degraded by a heartless father. Still, William sees something in her that won't allow him to walk away. Instantly drawn to her but intuitive enough to take it slowly, he courts her. Then he bargains, persuades and seduces until Aubrey becomes ensnared by his commanding nature. Despite the fight she puts up in accepting William's lifestyle, the bonds he places on Aubrey give her a freedom she desperately needs. And together, they heal old wounds and find their perfect love.
"Paloma Beck takes her reader by the hand and gently leads them into the world of domestic discipline and manages to craft a beautifully written and surprisingly romantic story at the same time. In an exploding market of BDSM stories, the element of love - the kind that makes a reader want to know more about the characters and their journey - often gets sacrificed for steamy no holds barred sex. Hold My Hand focuses on the fledgling relationship between Aubrey and William without sacrificing the erotic components.
"Sexy and sensual with spanky goodness, Aubrey and William's romance captures the reader and holds them bound from page to page." - Jenn, Guilty Indulgence, 4 Strawberries


text:
Citycon Oyj has signed an agreement to acquire four retail centers located in Backa, Hindås, Landvetter and Floda in the Greater Gothenburg area, Sweden. The closing is expected to take place in February 2006. Debt free purchase price of the properties amounted to SEK 239 mln. (approx. €25.4 mln.) and the annual net yield to 7.2% at the time of the signing.
Leasable area of the acquired retail centers totals 25,709 m² and the average occupancy rate amounts to 96%. All properties are located in rapidly growing areas within 35 kilometres from downtown Gothenburg. The properties are well established neighbourhood shopping centres housing also public services.
The acquisition of the retail centers follows the acquisition of Lindome retail center in Greater Gothenburg area announced by Citycon in November. The acquisitions are in line with Citycon's strategy to expand its business in Scandinavia and the Baltic countries and will strengthen Citycon's position in the Swedish real estate market.
Source: Citycon
Lindome retail center, Greater Gothenburg area.


text:
Group custom post types by their type
I'm playing with the new custom post type feature. Does anyone know how can I group posts by their type?
For example, I have a custom post type called 'Press' and I want to group them together so that when I go to mysite.com/press I'll have a list of all the 'Press' posts only.
Is it possible?
Also…it's not a big deal as I don't want to display those custom posts on the main page anyway, but are they supposed to behave like this?
That is, when I publish a new custom type post it's there as a single entry but it won't appear on the main index alongside the other regular posts.
Viewing 5 replies - 1 through 5 (of 5 total)
Viewing 5 replies - 1 through 5 (of 5 total)
- The topic 'Group custom post types by their type' is closed to new replies.


text: I recently bought a new laptop, it has vista. On my old PC (XP) i would plug the G6 real in and it would install neccesary drivers etc and then i would be able to use it. However i plug it into my laptop and it wont work. It says it failed to install drivers and couldnt find any solutions etc. Can anyone help? Thanks Edit: It also seems my old PC cant install drivers to. The thing is i know i have used it with bothe the PC and laptop before


text:
From a warm welcome to luxurious rooms and sumptuous food, treat a loved one to a gift voucher for Clayton Hotels – the ideal present for any occasion.
Make a Reservation
Clayton Hotel Chiswick
Clayton Hotel Chiswick is ideally located beside Chiswick Business Park with easy access to central London and Heathrow airport. This 4-star hotel has recently undergone extensive renovations boasting a contemporary style with fantastic furnishings. It has 227 guest bedrooms which ensure a luxurious stay in a West London.
Key Features
- Located beside Chiswick Business Park
- 227 exquisite guest bedrooms
- Luxurious executive rooms and King suites available
- Conference & events venue that caters up to 330 delegates
- 10 state-of-the-art meeting rooms
- Complimentary WiFi
- Underground car park will be available soon
- Wedding & civil ceremony venue
- International fusion & British classics in Grill Restaurant
- Casual dining in Globe Bar
- 24 hour room service
- 20 minutes from Heathrow Airport
Gift VouchersRead More
Weekend Special 25% Off Bed & BreakfastBook Now
Hurry! For Limited time only enjoy 25% off bed & breakfast rates on selected days from 30th March to 31st August 2018.
City BreaksBook Now
Discover your favourite cities with some great value city break packages in Dublin, Cork, Belfast, Cardiff, Leeds, Manchester and London.
Deluxe Rooms
Deluxe rooms are bright and vibrant and boast a fresh and welcoming design-led style. All rooms are en-suite with a bath and shower combination.
Executive Rooms
The brand new executive rooms are adorned with sophisticated finishing and personal space. Each room has a large en-suite bathroom ensuring a comfortable stay.
Family rooms
All family rooms boast a double bed plus a single bed in an area adjacent to the main bedroom.
Image gallery
Conference & Wedding
Clayton Hotel Chiswick has recently undergone extensive renovations which now boast a state-of-the-art conference and events centre which can hold up to 330 delegates. Each meeting room is equipped with digital screens and AV technology to suit all requirements. Flooded with natural daylight, complimentary WiFi, a dedicated catering area, bar and break out space both indoor and outdoor make Clayton Hotel Chiswick a great choice for your next meeting or event.
Meeting rooms and wedding venues in West London. Everything you need to make your event run smoothly and more efficiently.
Talk to our experienced team about how we can help you with your event.
Contact details
- Clayton Hotel Chiswick
626 Chiswick High Road
London W4 5RY, England
- +44 20 8996 5200
- email@example.com
- Get directions on Google Maps


text:
Shane Smith
Shane is the publisher of YesChef Magazine in Ireland and Scotland and the founder and chairperson of the Yes Chef Awards. A self-taught cook, Shane has appeared on RTE's 'The Restaurant' and is a former Northern Ireland winner of 'Britain's Best Dish'. Shane is also an avid photographer. Shane joined the judging panel of the FreeFrom Food Awards (Ireland) in 2016.
David Johnstone
David spent 18 years working in Motorsport, enjoying the travel and food adventures that came with it. David was diagnosed with Coeliac Disease in 2010, and became a proactive blogger and twitter user (@davidj_gf) based around all things Coeliac and Gluten Free. David has been a member of the FreeFrom Food Awards (UK) judging panel since 2013 and he was appointed as a Panel Chairperson in the FreeFrom Food Awards (Ireland) in 2016.
Alex Gazzola
Alex is a UK-based freelance writer, editor, author and writing tutor who has been writing professionally since 1996. Alex specializes in food allergy and intolerance, coeliac disease, gut health, freefrom food, IBS and digestive disorders. He has written several books including "Coeliac Disease: what you need to know" – and journalism for The Daily Mail, The Guardian, The Irish Times, Reader's Digest and other publications. Alex is a member of the National Union of Journalists, the Guild of Health Writers and the Society of Authors. Alex is a long time judge of the FreeFrom Food Awards (UK), The FreeFrom Eating Out Awards and was appointed as a Panel Chair to the FreeFrom Food Awards (Ireland) in 2016.
Laura Kenny
Laura runs her social media business and is mum to 2 boys, both of whom have cow's milk protein allergy. She is the author of dairy free kids – a blog about being a parent of children with food allergies. She began the blog to share ideas, product information and recipes with other parents children on a dairy free diet.
Bella Supiana
Bella has spent the last eight years working in the food industry as a waitress, cook, baker and pastry chef. More recently she writes and blogs about food and travel. She studied in Shannon College of Hotel Management where she learned how to provide five star quality service. As a sufferer of IBS, she loves developing vegan, vegetarian and gluten free recipes which are mostly healthy but sometimes naughty.
Derek Thompson
Derek with wifeTina and son Mike created and run the Gluten Free Ireland website. Derek's wife Tina was diagnosed as Coeliac over thirteen years ago and their website, along with the related social media links, provides information on where Coeliacs can eat out safely anywhere on the Island of Ireland. It also provides a platform which many Gluten Free food producers use to market their products directly to the Gluten Free community across Ireland and further afield. On a practical level they organise and run very popular Gluten Free food fairs in various locations across Northern Ireland as well as doing their bit to raise awareness of Coeliac Disease by appearing in the Press and taking part in occasional Radio and TV Interviews. Their website is www.glutenfreeireland.com and they can be contacted by email here: email@example.com
Tina Thompson
Tina with husband Derek and son Mike created and run the Gluten Free Ireland website. Tina was diagnosed as Coeliac over thirteen years ago and their website, along with the related social media links, provides information on where Coeliacs can eat out safely anywhere on the Island of Ireland. It also provides a platform which many Gluten Free food producers use to market their products directly to the Gluten Free community across Ireland and further afield. On a practical level they organise and run very popular Gluten Free food fairs in various locations across Northern Ireland as well as doing their bit to raise awareness of Coeliac Disease by appearing in the Press and taking part in occasional Radio and TV Interviews. Their website is www.glutenfreeireland.com and they can be contacted by email here: email@example.com
Donna Breen
Donna started her blog 'Gluten Free Cailin' in 2012 after being diagnosed as a coeliac in her mid twenties. Donna shares gluten free tips, recipes and product information for other coeliacs both here and on social media through her facebook, twitter and instagram accounts. Donna has also contributed to the Coeliac Society of Ireland newsletters and Easy Gluten Free magazine. Donna lives in Dublin with her husband and young son. (Twitter: @gfcailin).
Jo Ann Cadogan
Jo Ann is a Nurse, N.U.I Health Promotion Graduate, Coeliac and Coeliac advocate. Jo Ann enjoys cooking and baking and is always enthusiastic about trying all the amazing and innovative new free from products available. Jo Ann joined the FreeFrom Food Awards (Ireland) Judging panel in 2016.
Maureen Redmond
Maureen grew up on a farm and is passionate home cook. She is a judge on the Irish Quality Drink Awards and an active member of The Irish Whiskey Society of Ireland. Maureen has a WSET level 2 in Wine & Spirits. She previously held an EO position in the Department of Agriculture.
Suzanne Redmond
Suzi is very passionate about food, wine, whiskey and beer, not forgetting a love of travel. Suzi has been on many judging panels, such as Great Taste Awards, Irish Quality Food Awards, Independent Bottlers Challenge, Malt Whisky Year Book 2017 as well as the Irish Whiskey Awards. She has been a part of the drinks industry for a little over 10 years. During which she has worked on level 4 in WSET and regularly host tastings and staff training in these sectors. In the last few years she has moved into writing about all things food, drink and travel related.
Keith Bradshaw
Keith is a sales & marketing specialist and founding partner with Urban Brand Creative, Ireland's premier outsourcing creative consulting agency operating in the Food Services, Hotels Restaurants & Catering (Horeca) and Fast Moving Consumer Goods (FMCG) space. An accidental second generation culinary entrepreneur, who started his career in the family restaurant. Over two decades industry experience. His culinary curiosity has led him to work abroad in USA, Canada, Guatemala, N. Ireland & ROI. In this time he has enjoyed working with and consulting for industry leaders both at home and abroad.
Anthea Parkes
Anthea is currently a 4th year BFA performing arts student at American college Dublin. She is a writer, painter and avid foodie. Anthea was diagnosed with coeliac disease in 2006.
Vicky Owens
Having been diagnosed with Coeliac in 2007 Vicky had a good cry and then set about adapting to life gluten free. Learning to cook and bake gluten free has been an interesting challenge over the last few years. An even bigger challenge has been finding restaurants that will cater for Coeliacs. Originally from Cork, Vicky loves living in Dublin although she does believe that nothing in the capital can compete with the coastline and countryside of her home county. Well except for the restaurants, cinemas, bars, food markets of every ethnicity and the possibility of buying groceries 24 hours a day…. although she has heard a rumor that there is now a 24 hour Supermarket in Cork.
Rowena Arkesteijn
Rowena Arkesteijn is the founder of "One Hour For Me" an integrative therapy clinic specialising in mental & emotional wellbeing based just north of Dublin since 2012 and creator of "Let's Make Babies" stress management for assisted conception. Coming from a diverse background which has seen her work with companies such as Euro Disney in the hospitality sector and Symantec in the Tech sector she's both lived and travel widely. Rowena has now come to settle with her Dutch husband Walter and 2 children in Meath. Her life's experience and passion have driven her to develop and create a unique approach through her clinic which fosters simple yet practical daily life enhancements to ensure we all get the best from living through "nurture of self" through all its ups and downs.Dedicated to creating a secure and safe environment Rowena follows a strict ethos with her collaborators at One Hour For Me and in all aspects of this integrative approach to holistic living. As Rowena's vision for the services offered from One Hour For Me expands she strives to continue to develop this clinic as a leader in all aspects of care physically, mentally and emotionally.


text: This morning I heard the sound of school buses practicing their morning routes. School starts next week, back to school shopping is in full swing and the crosswalks near the schools are getting fresh paint. All signs point to the beginning of Fall. Here in the United States, Fall begins on the 21 of September. But did you know that in old farming cultures, August 1 was Lammas or the harvest of The First Fruits of the Season? I'm sure this harvest included many different kinds of fruit, vegetables and grains. Last week I was at our local Farmer's Market and saw apples fresh from See Canyon, tables of bright red tomatoes and basil and bins full to the top with corn. During Lammas, early wheat was the focus, milled and mixed with yeast, water and salt to make fresh, hot loaves of bread. So when was the last time you made bread? For me, it's only been about a week. I was "inspired" by Margaret over on YouTube. Here are a couple of her bread making Vlogs. (Part 2) You can also find some great recipes on the internet. If you don't feel like you have the time for all the mixing, kneading, rising, and cooking, see if you can find a breadmaker you like. Enjoy all your harvest activities; drinking fresh apple cider, walking in leaves, watching High School football and tailgating, try making a fresh, hot loaf of bread and give thanks for the Harvest.


text:
|Campus setting
|Information not available
|Living cost
|Information not available
|Student population
|Information not available
|International students
|Information not available
|Institution type
About Endicott College
Campus information
Endicott College's has campuses in Madrid, Spain, and Mexico City. Endicott College consists 51 buildings and 29 students residence facilities in total in the campus.
Endicott College's main campus is located in Boston, Massachusetts. Students can access easily by train, shuttle, or "T" option. There are various of restaurants and fol clubs, shopping and sightseeing which are very convenient for the students who live in Boston area.
One of the many reasons that makes Endicott College a special place is our large variety of residence hall opportunities. We have both traditional and suite style with kitchen facilities housing which consist of converted mansions, smaller houses townhouses, and larger residence halls.
Some residence halls might have private bathrooms and full kitchens, while others can be considered beach front property, but there is definitely a residence hall option for everyone.
Courses available 10Accounting & Finance 1 Applied, Pure Sciences 2 Architecture, Building 1 Business, Management 1 Computer Science, IT 2 Humanities & Social Sciences 1 Law 1 Mass Communication & Media 1 Sports Science 1
Reviews 0
Be the first one!


text:
Gov. Jerry Brown outmaneuvers Donald Trump by announcing a summit of his own, on climate
That time a U.S. state simply started ignoring Washington.
That time a U.S. state simply started ignoring Washington.
California's governor said states and cities will now lead the way on climate action.
"Let me be clear: we will defend everybody – every man, woman and child – who has come here for a better life..."
The California governor acted due to the "prolonged and continuing" nature of the gas blowout at an underground storage facility.
Registering to vote in the state of California just got a lot easier.
Gov. Jerry Brown proposed legislation to accelerate more than $1 billion in drought-relief bond spending for California as it copes with a fourth dry year.
California can lead the way in water reform, Brown says
California became the first state to set an affirmative consent standard
California's gubernatorial race is heating up, especially when it comes to televised commercials. Republican candidate Meg Whitman's campaign recently released a spot that calls Democratic nominee Jerry Brown's political career a failure. At one poin...


text:
Dragons' Den is a reality Television programme which allows entrepreneurs to pitch their business ideas to a panel of venture capitalists ('dragons') in order to safe an investment in return for a percentage of their business. Get your social networking skills on since now is the time you want to promote and make men and women conscious of your enterprise. In fact, Pakistanis have become very effective in enterprise ownership within the Dining Market and Accommodations. For organization owners in Greater Education, you could find this is an perfect time to develop and expand an education business. These shows give gold-diggers fuel to think in an unrealistic life style rather then advertising becoming educated or business savvy.
If you happen to be in a competitive marketplace you actually need to stand out, so determine on a simple and inexpensive packaging style which is fashionable and distinctive to you, and brand it (in really an clear way!) with your company name, and often consist of company cards. The 1st category is firm websites, as many firms want to reach other firms and their personnel specifically.
This means contemplating mobile the 1st screen for all of your marketing activities, too, including your web site, landing pages, checkout approach, approval rules and solution search. Owners must be cautious not to expand quicker than their business can adapt to the changes. I do suggest you study all of my workshop articles, as you will see added tricks of the trade for setting up, advertising and marketing and primary needs.
I have to agree with an additional user in the comments, if firms reply to their comments, a lot of the problems would be solved. Christmas will see you ready, calm and organised – you will have a lovely tension free welcoming vibe about your organization that will attract consumers. I undoubtedly like your idea of beginning at residence and using the web as a tool to assist create a clientele, that would be some thing I could very easily do as soon as I have accomplished a lot more research on competition, and starting a company in basic.
You will not believe just how lovely profile cards can be til you do. Knowledge the Zen of business cards! Be skilled: Individuals are searching for a business that they can entrust the lives of their furbabies to, so make sure your name sounds professional and appealing to your nearby marketplace! The Internet can be damaging to a organizations reputation, and organization owners must do all they can to stay away from negative feedback.


text:
I haven't posted much about it on the blog ye, but if you are my Facebook friend or follow me on Twitter and Instagram, you are probably well aware that the husband and I became puppy parents a little less than a month ago! It was kind of a spontaneous decision, but one that we don't regret. Husband's cousin had a puppy that didn't have a home yet, but they live out of state, so we jokingly said that we'd love to take him if they lived closer and didn't think much of it. So I got really excited when she messaged me back to tell me that her sister was going to be down in their area the next weekend to pick up her own puppy and if we could convince her to bring him back with her, we could have him! He was the exact breed we've always talked about getting, and everything worked out perfectly!
Bringing him home! He was so snuggly!
That face and that head tilt just kill me!
He looks so funny after a bath!
His first haircut!
Just a funny side story: Back at the end of December, I found out there was a rumor going around our church that I was pregnant and due in May (obviously not true). The funniest part about it was that there was the due date, it didn't make any sense. Husband jokingly said once, "We will just have to get a puppy in May and tell them that's the child that we were expecting!" Lo and behold, it was May and we were getting a puppy, I thought that was really ironic!
The pup and his best friend! He loves Joe!
I have a really hard time saying no to that face.
He is so intrigued by the fish, he loves to watch them.
Sometimes he is naughty and chews on things he shouldn't.
Pine cones are his favorite things ever.
His friend Miss Piggy, he loves her!
We have loved having Howie around, he has definitely brought adventure to our lives! He is the sweetest most loving puppy ever and he's so adorable that impossible hard not to love him. At the same time, he's really playful and has A LOT of energy, sometimes when we'd rather he be calm. Training him has been a challenge, but we love to see his successes and he seems to finally be catching on. It's been fun to watch him become more adventurous and not so scared and attached to us all the time. Anyone we meet while we're with him is instantly in love with him and he gets a lot of attention from random strangers. He loves making new friends, especially with dogs that are a lot bigger than him, and my sister's cat who thinks he's annoying and way too energetic for her laid back cat self.
He absolutely loves belly rubs!
Meeting my sister's cat!
Meeting our friend's dogs! He loves friends.
The cousins give him endless attention, he loves it!
Always finding new places to explore
My favorite things about Mr. Howard:
- When we get home, he is so excited to see us and gives us a lot of kisses the second we pick him up.
- He has a squeaky pig that is his best pal. He sleeps with it, chases it, and shakes it around like crazy.
- His bed is his favorite toy. He'll flip it upside down and either drag it around the room or climb underneath and run around using it like a turtle shell. It's so funny and too cute!
- As soon as he sees that we are awake, he comes to greet us by stretching his front paws to touch or face or our arm. It's really adorable, but it hurts because he doesn't realize that his nails scratch.
- Finding a pine cone or a stick makes him so proud and excited, he can't wait to get them back to the apartment.
- He does this cute little head tilt and I can't get enough of it!
- Frozen carrots are his favorite treat to chew on. Any time I get into the freezer, even if he already has one that he's playing with, he'll come over and sit by my feet hoping that I'll drop one on the floor for him.
- Puppy snuggles are my favorite, he sleeps like a baby in my arms or he'll curl up next to us in a ball.
- He loves to have his belly rubbed, he'll roll over on this back and bat at our hand until we get the message. It's kind of the cutest thing in the world.
- Sometimes on walks, he puts his little leash in his mouth, holds his head up high and proud and walks himself. It's the funniest thing to see!
- He is the worst sleeper, he can never get comfortable and always changes to the weirdest positions, but once again, they are so adorable!
A rare sleep in his bed.
Seriously the best car sleeper ever!
My favorite, sleeping like a baby
He loves to curl up on the laundry that I'm putting away.
His favorite, most random sleep position ever, I don't understand it!
And I will leave you with our most entertaining video of Howie (I have like ten). We bought this bell to try and train him to ring it when he needs to go out, but um... obviously that's not going to work so well. It is currently tied up so that he can't reach it, and we try to ring it every time we take him out. I don't think it will work out like we want it to, but he sure loves to play with it on the rare occasions when it's dangling within his grasp!
What do you think is the hardest part about being a doggie parent?


text:
All Categories
Your shopping cart is empty!
The Starta MX-5 Media player is all you need to transform your TV into a fully featured media and entertainment centre. With the optional KESTA-OG-500, you will be able to control your Android media player from the comfort of your couch, like Internet surfing, check emails and use lots of other apps..
Copyright © Towerthemes.com. All rights reserved.


text:
- to receive or obtain from a source or origin (usually followed by from).
- to trace from a source or origin: English words derived from German.
- to reach or obtain by reasoning; deduce; infer.
- Chemistry. to produce or obtain (a substance) from another.
- Grammar. to create (a new linguistic form) by adding affixes to or changing the shape of a root or base: The word "runner" is derived from "run."
Show More
- to come from a source or origin; originate (often followed by from).
Show More
Origin of derive
1350–1400; Middle English diriven, deriven to flow, draw from, spring < Anglo-French, Old French deriver < Latin dērīvāre to lead off, equivalent to dē- de- + rīv(us) a stream + -āre infinitive suffix
SynonymsSee more synonyms for derive on Thesaurus.com
1. gain, attain, glean, gather, reap, net.
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018
Examples from the Web for derived
Contemporary Examples
The name Easter may, or may not, be derived from the Sumerian goddess Inanna, or Ishtar—the source of the Hebrew name Esther.Meet Krampus, the Seriously Bad Santa
Jay Michaelson
December 5, 2014
He derived enormous satisfaction from some customers choosing to base the rest of their wardrobe around his socks.The Hot Designer Who Hates Fashion: VK Nagrani Triumphs His Own Way
Tom Teodorczuk
December 1, 2014
In recent years, mindfulness meditation, which is derived from Buddhist Vipassana techniques, has exploded in popularity.Meditation Tips for the Easily Distracted
October 30, 2014
The term "gestation," for instance, is derived from the Latin verb gestāre, used to describe a mammal carrying a burden.The Artificial Womb Will Change Feminism Forever
Samantha Allen
August 12, 2014
We worked really hard to make sure that the humor we got was derived from who those characters were.'Phineas and Ferb' Pilot Disney's Premier Voyage into 'Star Wars'
Jason Lynch
July 25, 2014
Historical Examples
He underwent various operations, but derived only partial benefit from them.Handel
Edward J. Dent
The only philosophy of life is that derived from its science.The Call of the Twentieth Century
David Starr Jordan
It is known that Arimaxus was derived from a hole in the earth, made by a stroke of lightning.The Devil's Dictionary
Ambrose Bierce
I can foresee other objections, derived from topics which have not here been treated of.
In proportion as the union is incomplete, the derived life is imperfect.A Dish Of Orts
George MacDonald
- (usually foll by from) to draw or be drawn (from) in source or origin; trace or be traced
- (tr) to obtain by reasoning; deduce; infer
- (tr) to trace the source or development of
- (usually foll by from) to produce or be produced (from) by a chemical reaction
- maths to obtain (a function) by differentiation
Show More
Word Origin
C14: from Old French deriver to spring from, from Latin dērīvāre to draw off, from de- + rīvus a stream
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
Word Origin and History for derived
late 14c., from Old French deriver "to flow, pour out; derive, originate," from Latin derivare "to lead or draw off (a stream of water) from its source" (in Late Latin also "to derive"), from phrase de rivo (de "from" + rivus "stream;" see rivulet). Etymological sense is 1550s. Related: Derived; deriving.
Show More
Online Etymology Dictionary, © 2010 Douglas Harper
- To obtain or receive from a source.
- To produce or obtain a chemical compound from another substance by chemical reaction.
Show More
The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.