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The Hollywood Blacklist remains to this day a dark stain on America's past. The very idea that you could effectively be branded a criminal and prevented from working in your chosen profession because of your political beliefs is not only abhorrent, it flies in the face of what the American Constitution is supposed to stand for. And we're not talking about angry radicals looking to bring down the government in an armed revolution, but people who came together to support their fellow workers, to fight for those on the lowest rungs of the societal ladder and for a society based on fairness and community rather than greed and contempt.
There's never been any question that many of those targeted were at one point or another members or supporters of the American Communist Party, but it's worth remembering that for the first few decades of the 20th Century, this party was a key driving force in the battle for equal rights in American society, opposing racism and actively supporting the formation of labour unions in order to raise wages and improve working conditions for their members. In the 1920s and 30s, if you were passionate about workers' rights, race and gender equality, and making a stand with others against a system controlled by the wealthy and well-connected, then the Communist Party was a logical choice. And although some of those who joined the party in their youth remained loyal to it in subsequent years, many abandoned it because of its support for Stalinist Russia, but to the witch-hunters running the pompously named House Committee on Un-American Activities (aka HUAC), this mattered little. To them, communism was a conspiratorial poison running rife though the American entertainment industry, and anyone who had ever even shown an ounce sympathy for someone with left-leaning views was perceived to be a threat to everything they held dear, including their own appalling sense of self-importance. Once a communist, always a communist, and it didn't matter a hoot if you were a paid-up member or had long ago bought a political pamphlet or attended a march in support of your fellow workers – to the HUAC, you were permanently tainted, and could only wash yourself clean by pointing your finger at others who were similarly stained.
The worrying thing is that some of those now in positions of power in the monstrous charade that America now has for a government actually look back on these hearings and their ghastly instigator, Senator Joe McCarthy, in a positive light. And lest you think the concept of blacklists is a thing of the past, it's worth reflecting on the fact that a more surreptitiously operated blacklist was for many years part of the British building industry's modus operandi, targeting those who dared to raise issues about site safety or who became involved in union activity, ensuring that they would not only lose their jobs, but would not be unable to find similar work elsewhere. And some of the reasons that unaware building workers found themselves on this list are as preposterous as those used by the HUAC – in a database seized by the Information Commissioner's Office, black marks against workers included, "Talks like a young Alf Garnett" and "wears anti-Nazi League badges and insignia." (You can read the comprehensive Guardian story from which those quotes were drawn here.) Who knows how many other such blacklists are currently being kept and circulated by companies and corporations both here and in the US, two countries where employment rights soon look likely to take their biggest hit in years?
Despite the fact that countless careers and lives were wrecked by the Hollywood blacklist, Hollywood itself has been dispiritingly reticent to explore the full extent of its devastating impact, despite a (very) small number of valiant efforts to do so. This is partly down to a model of moviemaking that requires a film to entertain first and ensure that its social or political points do not upstage the drama, and studio execs are unlikely to see much commercial potential in a film that may will leave its audience upset and angry, particularly as those very studios were ultimately complicit in the blacklist process. Thus, those select few films that have made the impact of the blacklist a key aspect of their story – Irwin Winkler's 1991 Guilty by Suspicion and Jay Roach's 2015 Trumbo come readily to mind – tend to pull their toughest punches, despite their undeniable strengths and fine intentions. Predating them both by a good many years is the 1976 The Front, the first Hollywood film to tackle the blacklist (the HUAC was only disbanded the previous year) and whose comical edge is employed to gently mock its absurdities and the unscrupulous behaviour of its investigators.
In 1953, when the McCarthy-led investigation into Hollywood was at its peak, bar cashier Howard Prince (Woody Allen) is approached by his childhood friend, blacklisted television writer Alfred Miller (Michael Murphy), to ask him to act as his 'front' by putting his name on Alfred's scripts so that he might be able to continue to sell them. Alfred offers Howard a percentage of his writer's fee, and as someone who sidelines as a bookie and seems to owe money all over town, he readily accepts. Alfred's talent ensures that their first submitted script is warmly received, and in no time at all Howard is called to the studio to meet network producer Phil Sussman (Herschel Bernardi) and celebrated performer Hecky Brown (Zero Mostel). He also finds himself instantly attracted to Sussman's script editor Florence Barrett (Andrea Marcovicci), who is a great admirer of what she believes is Howard's work. Howard romances Florence and quickly becomes seduced by the attention and lifestyle that comes with being a respected figure in a medium in which the writer has status on a par with the actors. Now making more money than he ever did as a cashier or a bookie, Howard presses Alfred to let him front for two more writers, but fails to realise that he too has become the target of an HUAC background check.
That director Martin Ritt and screenwriter Walter Bernstein choose to find humour in this sober subject is never an issue here, and given that both men were victims of the blacklist themselves, they have more right than most to approach the subject any way they choose. This is, after all, not a film specifically about the blacklist – for that, see David Helpern's 1976 documentary Hollywood on Trial – but a comedy-drama (although given the emphasis, maybe that should be drama-comedy) built around a consequence of being blacklisted that both Ritt and Berstein were all too familiar with. And far from making light of the situation, they riff on its absurdity, which allows them to portray those who seek to enforce the blacklist seem blinkered, vindictive, self-righteous and just a little drunk on the power without ever having to stoop to obvious caricature. This is particularly evident in the determination of lead investigator Francis X. Hennessey (Remak Ramsay) to get something on the apolitical Howard, even after his initial enquiries turn up nothing. For him, there really is no smoke without fire, even if he is the one generating the smoke, and if a writer or actor or director is clean, then there's clearly something suspect about that as well. Little wonder that these proceedings and trials were compared to the witch hunts of the past where to be accused was to be found guilty by default, a connection that was the basis of Arthur Miller's 1953 play The Crucible, in which the late 17th century Salem witch trials were designed as an allegory for the activities of Joe McCarthy and the HUAC.
I'll confess up front that I'm probably not the biggest devotee of Woody Allen as an actor. It's not that he can't act or that he doesn't have a strong screen presence – he can and he does – but Allen plays Allen in every film I've seen him in with precious little variation in style, delivery and even appearance. I thus know almost exactly what I'm going to get from an Allen performance even before I sit down to watch the film in question. The thing is, there are some roles that this persona is just right for, and just occasionally it can be toyed with in interesting ways. His lead role in The Front is one such example. In what remains a rare example of Allen agreeing to be directed by someone other than himself, he is transformed over the course of the film from likeable hustler into a self-centred dick, one who unthinkingly buys into the image of himself that has been generated almost solely from the graft of others. This fragile bubble of self-importance comes close to bursting when he tells two other writers that he is fronting for that their latest work is not up to the standard expected of a Howard Prince script, a scene that pushes credibility but is rescued by Michael Murphy's convincingly indignant response. And Murphy is so good here as the film's moral centre, creating in Andrew a sympathetic character grounded firmly in reality, one who displays none of the ego that so infects the talentless Howard – Andrew cares not whose name is on the credit, he just wants to write and see his work performed.
A strong supporting cast enlivens even the smaller roles (don't blink or you'll miss an early appearance by Danny Aiello as a greengrocer to whom Howard owes money). But the real star of the show is Zero Mostel in a wonderfully pitched and ultimately heart-breaking final screen performance as Hecky Brown, a role clearly designed to inversely reflect Howard's upward career trajectory. When the two men first meet, Hecky is already under investigation by the HUAC, and just as Howard's fortunes rise, Hecky's start to tumble, as he is quietly removed from his job by the network and forced to perform for a cut-down price at a club in the Catskills, where a manager to whom he was once close won't even pay the agreed-on price, and ends up lambasting him for being a "red bastard." It's a trip on which Hecky is joined by Howard, on whom he has been instructed to spy by Hennessey, a request he complies with in the vain hope that it allow him to work on TV again. It's through his gradual downfall and emotional disintegration, and particularly his final scene (which is all captured in one perfectly choreographed shot) that Ritt and Bernstein explore the real impact of the blacklist on those who find themselves robbed not just of their position and livelihood, but their dignity as well. His suffering is made all the more poignant by the knowledge that much of what Hecky goes through was drawn directly from Mostel's own experience, having also been blacklisted after refusing to name names when hauled before the HUAC. Coincidentally, it's in his scenes with Hecky at his lowest ebb that Allen is at his most convincingly natural, and the look on his face as he watches from a distance after events take a particularly dark turn is painfully real, and the moral dilemma he faces when asked to name Hecky at his own hearing later is written all over his subtly expressive face.
That Howard starts to realise the error of his ways and attempts to make amends in the later stages is perhaps inevitable, and serves to re-align us with him for the film's climactic scene and its utterly delicious parting line. History dictates that he's unlikely to beat committee at their own game, despite his naïve conviction that he can somehow outmanoeuvre them, but the fact that Ritt and Bernstein still choose to end their film on a note of defiance is pleasingly and appropriately uplifting for this story. It also plays as a middle-finger salute to those self-righteous bastards who now have since found themselves cast as the bad guys of history, at least by anyone with an ounce of decency in them. It's a most satisfying cap to a consistently engaging, smartly written and winningly performed drama, one with comic overtones and a worthy and heartfelt political edge that's carried through nicely to the closing credits, which begin with a list of those who worked on the film who were blacklisted themselves. Gentlemen, we salute you.
Sourced from a Sony 4K restoration from the original negative, the 1.85:1, 1080p transfer on the Blu-ray in this Dual Format set is a lovely thing to behold. Everything is spot on, from the crispness of the picture detail to a warmly naturalistic and pleasantly pastel-leaning colour palette and the perfectly pitched contrast. This is aided by cinematographer Michael Chapman's decision to light the film in the manner of a 50s TV show, which strips the film of pockets of tricky-to-transfer gloom and renders even more naturalistically lit interiors clearly. Daylight exteriors look terrific throughout, and there are no traces of damage or dirt or distracting DNR.
The Linear PCM 1.0 mono soundtrack is also in excellent shape, boasting a very solid dynamic range for a non-DTS track (the bass notes of Dave Grusin's score have a surprising amount of punch) and very clear rendition of dialogue and effects.
There's also a music and effects track for those who enjoy these curious extras, and optional English subtitles for the deaf and hearing impaired are available.
Audio Commentary
Special features regular Nick Redman plays host to an excellent commentary track featuring fellow film historian and essayist Julie Kirgo and actress Andrea Marcovicci, who plays Florence Barrett in what was her first feature role. So packed is this commentary with anecdotes about the filming and background information on the characters, the actors, the filmmakers and the blacklist itself, that it's difficult to give even a flavour of the content without short-changing the contributions of all three. Even as a student of the blacklist and its impact I learned a few things here, and the detail provided by Redman and the energetic Kirgo, and (especially) Marcovicci's recollections of the shoot, had me captivated throughout. Marcovicci admits to being a little bit in love with Woody Allen at the time and claims that he was a terrific a great kisser (you live and learn), recalls attending a Catholic school in which a "Better Dead Than Red" poster was prominently displayed, and has nothing but wonderful things to say about Zero Mostel, who was always entertaining the cast and crew on set, the flipside of the more reclusive Allen. I was amused to learn that Allen's uncomfortable response to being hugged by Mostel when their caharcters first meet was actually a genuine response from someone who dislikes being touched, and the solidarity of the detestation of the blacklist and the career-destroying power games played by those who enforced expressed here is genuinely inspiring.
Michael Chapman on The Front (6:14)
Drawn from the same Web of Stories interview with director of photography Michael Chapman that you'll find on Indicator's dual format release of The Last Detail, this covers limited ground but in interesting detail. It's here that I learned that Chapman consciously lit the film in the manner of a 50s TV show, and also what he feels is far and away the film's greatest strength: "What's amazing in it is not Woody Allen, and not the story, which is OK but rather perfunctory in a rather jokey way, but Zero Mostel's performance." He also discusses the choreography of Mostel's single-shot final scene, which he worked out with Mostel, with seemingly little input from Ritt, who was far more interested in the actors than camera setups.
Theatrical Trailer (1:53)
A neat enough trailer that starts seductively with the top-quoted tagline and then goes on a serious spoiler binge. I'd save this for later.
19 production stills and 4 posters, one of which – I'm guessing from the title that it's Czech in origin – is rather superb.
The booklets that accompany Indicator releases are fast becoming real standard-setters, and this is no exception. Running for 40 enthralling pages, it opens with a detailed and compelling new essay on the film by Professor Gabriel Miller, one that picks up on so many of the points that I'd made in my own review that I briefly considered going back and re-writing it. This is followed by a lengthy 1986 interview with director Martin Ritt in which he talks about his own experiences of the blacklist and his views on political filmmaking, a shorter 1987 interview with Walter Bernstein in which he reflects on the impact of the blacklist on his own career, and a brief but welcome chat with Woody Allen about his work on the film and his views on its subject matter. Full credits for the film, information on the transfer and production stills have also been included.
It's been a good many years since I first saw The Front, and frankly it plays even better than I remember and continues to be relevant at a time when far too many appear unaware that such a blacklist ever existed. While not the no-punches-pulled political drama that I'm still hoping will one day make its way to the screen, this is still a passionate and engrossing work with a comical edge and some very fine performances, one that doesn't sidestep the terrible impact that actions of the HUAC had on those it spitefully targeted. A fine film, a superb transfer, a terrific commentary and a first-class booklet make this a must-have. Highly recommended.


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by Eben van Tonder
27 June 2015
Available in PDF: CONCERNING LADISLAV NACHMÜLLNER AND THE INVENTION OF THE BLEND THAT BECAME KNOWN AS PRAGUE SALT
Also, see Bacon & the Art of Living, Chapter 11.03: The Direct Addition of Nitrites to Curing Brines – the Master Butcher from Prague
Pork is turned into bacon by the reaction of nitrite. The story of nitrite and its use as curing agent is intriguing and an important part played off in Prague. The story has never before been told in the West or in English. This article is the first in a series of articles to follow on the life and achievements of Ladislav NACHMÜLLNER. Here we intend setting the background information of events that led up to the invention of a nitrite curing brine in Prague. It chronicles some of the events that lead to the story being told and the key people involved in bringing the story to the world. It is also a human saga since it is told at a very emotional time as the daughter of the man responsible for the invention, having just celebrated her 90th birthday, enters the final days of her life.
Early history of salt to nitrite
At first only salt was added to preserve meat. It was found that saltpeter had the effect of giving the salted meat a reddish colour and imparting a specific taste. It became known as curing. The knowledge of saltpeter's ability to cure meat has been understood in many cultures in various parts of the world for millennia, but the widespread "change from vegetable dyes to saltpetre for the coloring or color preservation, respectively, of meat occurred between 1600 and 1750, probably near 1700. The addition of sugar which favours the reduction of nitrate to the active agent nitrite became common practice during the 19th century." (Lauer K. 1991.)
Saltpeter is potassium or sodium nitrate. Between the mid to late 1800's, scientists started to work out that the nitrate was not the real curing agent, but its cousin, the far more toxic compound, nitrite. A private laboratory in Germany, founded in 1848 by C.R. Fresenius recorded, for example, experimented with sodium nitrite as curing agent. (Concerning Chemical Synthesis and Food Additives) It was around the 1880's that scientists discovered bacteria's role in reducing nitrate to nitrite. (Lauren learns the nitrogen cycle)
In 1891, Dr Ed Polenske, working for the Imperial Health Office, concluded that nitrite found in cured meats and curing pickle arose from bacterial reduction of nitrate. In 1899 two other German scientists, Kisskalt and Lehmann, confirmed that the reddish/ pinkish cured meat colour is due to nitrite and not nitrate. (Concerning the direct addition of nitrite to curing brine)
The result of the work done in Germany is that by 1910 the reduction of nitrate to nitrite by bacteria and the priority of nitrite in curing was well understood. The questions were now how nitrite would be obtained and added directly to the curing brines in order to reduce curing time and to control the amount of nitrite that ended up in the cure and how the process of turning nitrate to nitrite could be sped up. On account of its toxicity, this was not and easy question to solve and two distinct methods developed. One in Denmark and one in Germany.
The Danish invention
The Danes applied their knowledge of bacterial reduction of nitrate to nitrite and developed a curing method where they re-used brine that was "reduced" to nitrite already. They allowed fresh brine to be continually introduced into the system, bacterial reduction to take place and thus supplemented the nitrite concentration of the previously used brine. This had the additional benefit of "seeding" new brine with just the right bacteria required for nitrite reduction.
According to this method they first injected fresh brine consisting of salt and saltpeter (potassium nitrate) into meat. They then left the meat for several days in a cover brine. The cover brine was never changed and came to be known as the "mother brine." It was their source of nitrite that was directly applied to the curing process. The mother brine was strained and boiled before it was re-used to eliminate pathogenic bacteria. (The mother brine)
Clues to the date of the Danish invention come to us from newspaper reports about the only independent farmer-owned Pig Factory in Britain of that time, the St. Edmunds Bacon Factory Ltd. in Elmswell. The factory was set up in 1911. According to the newspaper reports they learned and practiced what at first was known as the Danish method of curing bacon and later became known as tank-curing or Wiltshire cure. A person was sent from the UK to Denmark in 1910 to learn the new Danish Method. (elmswell-history.org.uk) This Danish method involved the Danish cooperative method of pork production founded by Peter Bojsen on 14 July 1887 in Horsens (The mother brine). The newspaper reports talked about a "new Danish" method. The "new" aspect in 1910 and 1911 was undoubtedly the tank curing method.
Another account from England puts the Danish invention of tank curing early in the 1900's. C. & T. Harris from Wiltshire, UK, switched from dry curing to the Danish method during this time. In a private communication between myself and the curator of the Calne Heritage Centre, Susan Boddington, about John Bromham who started working in the Harris factory in 1920 and became assistant to the chief engineer, she writes: "John Bromham wrote his account around 1986, but as he started in the factory in 1920 his memory went back to a time not long after Harris had switched over to this wet cure."
So, early in the 1900's, probably sometime between 1899 and 1910, the Danes invented and practiced tank-curing which was brought to England around 1911.
It only stands to reason that the power of "old brine" must have been known from early after wet curing and needle injection of brine into meat was invented around the 1850's (The history of curing) even before the bacterial mechanism behind the reduction was understood. Possibly even from before this time as the meat juices coming out during dry cure must have had the same extraordinary curing power. It was however the Danes who took this practical knowledge, undoubtedly combined it with the scientific knowledge of the time and created the commercial process of tank-curing which later became known as Wiltshire cure.
The German invention
Where Denmark focused on harnessing the power of old brine, in Germany they were toying with the idea of using sodium nitrite as their source of nitrite. Sodium Nitrite was by this time used extensively in an intermediary step in the lucrative coal tar dye industry that flourished in Germany and in the Austrian-Hungarian empire, notably around the city of Prague. There was a second use of sodium nitrite in medicine. It was expensive to produce and viewed with some skepticism by the general public for use in food on account of its high toxicity. (Concerning the direct addition of nitrite to curing brine)
It was the First World War that provided the transition events that caused the sodium nitrite to end up being used as the source of nitrite in curing brines. Saltpeter was reserved for the war effort being one of the main components used in manufacturing of gunpowder and was consequently no longer available as curing agent for meat during World War One. (Concerning the direct addition of nitrite to curing brine)
In August 1914, the War Raw Materials Department (Kriegsrohstoffabteilung or KRA) was set up under the leadership of Walther Rathenau. It was Rathenau who was directly responsible for the prohibition on the use of salpeter. He therefore is the person in large part responsible creating the motivation for the meat industry in Germany to change from saltpeter to sodium nitrite as curing medium of choice for the German meat industry during Wold War One. (Concerning the direct addition of nitrite to curing brine)
By 1917 nitrite was not only used for curing meat in Germany, but proprietary meat cures containing nitrites were being marketed across Europe. (Concerning Chemical Synthesis and Food Additives)
Developments in the United States
Both these methods were being looked at very closely in the United States around this time.
The first recorded direct use of sodium nitrite as a curing agent in the USA was in a secret experiment in 1905. The USDA approved its use as a food additive in 1906. (Concerning the direct addition of nitrite to curing brine)
In 1915, George F. Doran of Omaha, Nebraska, filed a patent for using "sterilized waste pickling liquor which he discovered contains soluble nitrites produced by conversion of the potassium nitrate, sodium nitrate, or other nitrate of the pickling liquor when fresh, into nitrites. As such his patent involved taking waste pickling liquor from the cured meats." This is the same concept as tank curing invented in Denmark some time before 1910 and probably after 1899. He states the objective of his invention as "to produce in a convenient and more rapid manner a complete cure of packing house meats; to increase the efficiency of the meat-curing art; to produce a milder cure; and to produce a better product from a physiological standpoint." (US 1259376 A)
Despite the obvious advantage of a far quicker curing time of the use of sodium nitrite had over the tank cured Danish method, the fact that Doran still took the trouble to register the patent for a tank curing method in 1915 makes sense if one considers that tank-curing or the Wiltshire curing process became widespread in application in England. Since it was early days for both methods, it was not clear yet which method would dominate.
By 1925 it was clear that sodium nitrite dominated in the United States. A document was prepared by the Chicago based organisation, The Institute of American Meat Packers and published in December of this year. The Institute started as an alignment of the meat packing companies set up by Phil Armour, Gustavus Swift, Nelson Morris, Michael Cudahy, Jacob Dold and others with the University of Chicago. (Concerning the direct addition of nitrite to curing brine)
A newspaper article about the Institute sets its goal, apart from educating meat industry professionals and new recruits, "to find out how to reduce steers to beef and hogs to pork in the quickest, most economical and the most serviceable manner." (The Indiana Gazette. 28 March 1924). In this statement is the clue to the reason of its dominance in the United States where bigger, better and faster was the call to arms for the new worlds industries.
The document is entitled, "Use of Sodium Nitrite in Curing Meats", and it it is clear that the direct use of nitrites in curing brines has been practiced from earlier than 1925. (Industrial and Engineering Chemistry, December 1925: 1243)
The article begins "The authorization of the use of sodium nitrite in curing meat by the Bureau of Animal Industry on October 19, 1925, through Amendment 4 to B. A. I. Order 211 (revised), gives increased interest to past and current work on the subject." Sodium Nitrite curing brines would therefore have arrived in the USA, well before 1925.
The rest of the opening paragraph continues to elaborate on the reason for its preference. "It is now generally accepted that the salpteter added in curing meat must first be reduced to nitrite, probably by bacteria, before becoming available as an agent in producing the desirable red color in the cured product. This reduction is the first step in the ultimate formation of nitrosohemoglobin, the color principle. The change of nitrate to nitrite is by no means complete and varies within considerable limits under operating conditions. Accordingly, the elimination of this step by the direct addition of smaller amounts of nitrite means the use of less agent and a more exact control."
Back in England, the longer curing time and the general method of producing bacon using the Wiltshire or tank cure method is still considered as superior in taste and quality to the quick curing method with sodium nitrite. The fact that this is still practiced by reputable companies in England indicates that there are validity to these claims.
The Griffith Laboratories, Inc.
One of the American companies that introduced sodium nitrite to the world of curing is the Chicago based company of Enoch Luther Griffith and his son, Carroll Griffith. They started to import a mixture of sodium nitrite and salt as a curing substitute for saltpeter from Germany in 1925. The product was called Prague Salt (Prague Powder, 1963: 3)
Nitrite is very toxic to humans. The lethal dose is between 2 and 6g for an individual. Improper use of nitrite in curing operations has in the past lead to fatalities and the only way to overcome this is to mix it with table salt to "dilute" it. (Lück, E. and Jage, M.; 1980: 90) A problem in the early days was that if sodium nitrite and sodium chloride are mixed, the nitrite tends to settle at the bottom of the bag.
The Griffith Laboratories played a key role in overcoming this problem and in marketing the new curing brine in the USA. They took the concept of the Prague Salt (sodium nitrite, mixed with sodium chloride) and in 1934 announced an improved curing brine, based on the simple use of sodium nitrite, where they fuse nitrite salt and sodium chloride in a particular ratio. They called it Prague Powder. (Prague Powder, 1963: 3, 4) Their South African agents, Crown Mills brought the innovation to South Africa.
The benefits of Prague Salt and later Prague Powder over Saltpeter is dramatic. Prague Salt (sodium nitrite, mixed with sodium chloride) does not have the slightly bitter taste of saltpeter (Brown, 1946: 223). It allows for greater product consistency since the same percentage of nitrate was not always present in the saltpeter and the reduction of nitrate to nitrite takes longer or shorter under various conditions (Industrial and Engineering Chemistry, December 1925: 1243). The big benefit was however in the curing time required. Instead of weeks or even months that is required with saltpeter, curing could now be done in days or even hours with sodium nitrite. (The Food Packer, 1954: 64) From there, brand names like Quick Cure or Instacure.
The search for the origins of Prague Powder
In our own bacon curing company in Cape Town, Woody's Consumer Brands (Pty) Ltd., we use Prague Powder to cure our bacon. We buy this from Crown National, the old Crown Mills that was bought by Bidvest. After a year of research I finally understood how and when saltpeter became the primary curing agent for bacon. The cultural and scientific context was unlocked of scientists who started to understand, towards the end of the 1800's, that it was nitrite and not nitrate who took priority in curing. The Danish development that became tank curing in England and the flirtations in Germany with sodium nitrite before the outbreak of the Great War in 1914, are two direct consequence of these scientific discoveries in Germany.
A key aspect of the history of nitrite continued to elude me. I have been wondering for years how the name Prague Powder came about. I have spent many fruitless hours, over a few years, reading through countless documents on the internet and books on curing from around the world. Who sold it to Griffith and is it possible that it was in Prague that sodium nitrite was first mixed with sodium chloride to make it possible to handle this very toxic substance. This development was essential for the invention to work and a key to its universal acceptance. I wondered if it is possible to find the name of the person or company responsible for this invention.
I contacted The Griffith Laboratories for more information. They have been wonderful in sending me much information, but it seems as if this particular information is lost to them also.
The only facts that I knew for certain was that the invention of Prague Salt or at least its chemical composition and blend happened sometime between 1914, the beginning of the Great War, and 1925 when Griffith imported it from Germany.
I must have given up on finding the answer hundreds of times every month. In frustration I would tell my children that I will never return to the search. My son would joke with me and ask me when we were relaxing at home if I have broken my commitment and looked for clues again.
At the end of 2014 I wrote several mails to scholars, authors on meat history and meat industry professionals around the world who could possibly provide me with clues about the origin of the blend of salt and sodium nitrite in Prague. Many of them returned my mail with further lists of researchers, institutes, universities, scholars and authors to contact, but in the end all were in vain. All, except one.
By December 2014 I have given up on finding articles from Prague about the history of nitrite. I decided to start working through the website articles of industry associations. I began with the Czech Association of Meat Processors. Just before Christmas 2014 I came across an article by Jan Katina, "Nitrites and meat products," June 10, 2009. The article contained two important clues. The one was important in filling out the timeline for the use of sodium nitrite in the USA by making mention of a secret test that was conducted in America in 1905 and the second one mentioned a butcher by the name of Ladislav NACHMÜLLNER as one of the pioneers of marketing a revolutionary curing salt called Praganda.
When I got home from work on 24 December 2014, after we completed our last shift before our factory closed for the Christmas break, I mailed Jan to get more information on Ladislav NACHMÜLLNER and his Praganda mix. When I did not get a reply, I contacted the K+S Group, the current owners of the Praganda brand. "K+S AG (formerly Kali und Salz GmbH ) is a German-based agricultural chemical and salt company, headquartered in Kassel. The company is Europe's largest supplier of potash for use in fertilizer and, after the acquisition of Morton Salt, the world's largest salt producer." (A+G, Wikipedia)
In private communication between myself and the company, they confirmed that Praganda was a nitrite pickling salt and that it indeed originated in the Czech region. The recipes and name are protected by trade marks and patents.
They confirmed that there is a difference in the current formulation between the basic standard nitrite pickling salt and their nitrite pickling salt, Praganda. Praganda contains not only salt and sodium nitrite (the object of my investigation) but also sugars (white sugar, dextrose and dry starch syrup). Sugars improve the effects of the nitrite pickling salts.
This encouraged me. For the first time there was a glimmer of hope that I am on the right track. Not only are we in the right region of the world namely around Prague, but we have confirmation of a nitrite pickling salt that originated in that region.
On 26 February 2015, Jan Katina wrote back to me. He introduced me to Prof. Ing. Petr Pipek, PhD. from the University of Chemistry and Technology, Prague, Faculty of Food and biochemical Technology. Prof Pipek turned out to be instrumental in unlocking the full story behind the invention of Ladislav NACHMÜLLNER and his Praganda mix.
He bought the book written on the life of Ladislav NACHMÜLLNER by his daughter from the publisher who is one of his former student and mailed it to me. Through his students he discovered that Mr. NACHMÜLLNER's daughter was still alive and living in Prague and undertook to locate her so that we could visit her.
After months of postal delays, the book on Mr. NACHMÜLLNER finally arrived in South Africa. It is written in the old Czech language and no on-line translation software was able to do a translation on the work. On 20 June 2015, after Tristan's high school ruby match, I drove to the Gardens Shopping Center in Cape Town, where I met Monica and her husband, Mike, who are from the Czech republic and who run among other, a translation service in Cape Town.
There, in a coffee shop, I told them the story of nitrite, what I discovered and why I was so interested in the story of the master butcher Ladislav NACHMÜLLNER from Prague and his invention of Praganda. Right there they read and translated large portions of the work.
We spoke about producing meat according to original Czech recipes right here in Cape Town in the Woodys factory; about the love of the Czech people for cured meats and about the magnificent delicatessen products we can make from that region.
From reading right there in the coffee shop, they confirmed that Ladislav NACHMÜLLNER was indeed one of the pioneers who was famous for marketing a mix of sodium nitrite and salt and producer of a manageable and highly effective curing mix by 1915, one year after the outbreak of World War One. That he branded and patented it and build a successful commercial business on it.
The time they gave fits the timeline so far developed in this article perfectly. The restrictions on the use of saltpeter in Germany came into effect soon after August 1914 and on the basis of the work of German scientists Polenski (1891), Kisskalt and Lehmann (1899) sodium nitrite was authorised for use in curing brines. Ladislav NACHMÜLLNER, a master butcher in Prague saw the way that the potentially lethal nitrite could be mixed with sodium chloride (and possibly sugars, as was the practice during this time).
This identifies NACHMÜLLNER as one of the pioneers of one of the first commercial curing brine that incorporated sodium nitrite. During the initial translation from the book on Praganda, Monica and her husband, Mike Werner also confirmed another important clue namely that many copy-cat products soon appeared on the market. NACHMÜLLNER was not just one producer of many. He was a leading producer and the timeline suggest, one of the first.
This is also confirmed by the fact that we know that by 1917 many proprietary curing brines were being sold throughout Europe and as far as the United States that contained sodium nitrite.
It is therefore easy to see that The Griffith Laboratories bought their Prague Salt either from NACHMÜLLNER's company directly or from one of his competitors in Prague or from one of several others who sprang up in that region as a result of the success of Praganda. This may well have been through a sales agent or wholesaler in Germany or from a copy producer in Germany itself. Any of these alternatives would fit the reference in Griffith's documents that Prague Salt was procured from Germany.
It is also easy to see that Prague Powder was a good trade name to use in the USA due to the high regard around the world for Prague Hams during this time. If indeed Griffith bought it from NACHMÜLLNER, Prague Powder would have been a much better name for the US market than Praganda. The fact however stands that one of the pioneers of the curing salt known as Praganda and the curing salt known as Prague Powder was in fact Ladislav NACHMÜLLNER. This is true whether it was bought from NACHMÜLLNER or from a competitor who copied Praganda, either in Prague or in Germany.
It provided the answer that evaded me for years. Who invented Prague Powder and where does the name come from? Until we have an actual sales receipt from NACHMÜLLNER's company to The Griffith Laboratory or any other company from that matter, it will remain a matter of conjecture, but narrowing it down to Ladislav NACHMÜLLNER and his company puts us in the right region, during the right time related to the invention of the curing salt. It makes NACHMÜLLNER one of the pioneers of what was sold in America, 10 years later as Prague Powder.
In the meantime Prof. Pipek continued to try and make contact with NACHMÜLLNER's daughter who has not been taking any telephone calls. On 22 June we got word that she just turned 90 and no longer receive visitors. She is very ill and in a frail care facility.
This article will be followed up by a series of articles intended to bring the story of the invention of Praganda to the world.
The history of the use of nitrite in curing brines is one of the most fascinating stories within the story of bacon. Center stage to the development of curing mixes that became commercially available throughout the world is the invention by Ladislav NACHMÜLLNER. The story became very human with the news from Prof. Pipek about the frailty of Eva. The entire meat processing community wish to express our admiration to NACHMÜLLNER and thanks to his daughter for keeping the memory of her father alive. We salute you for a life well lived.
Special thanks:
Special thanks goes to Prof. Ing. Petr Pipek for his personal interest, support and contribution to this story. To Jan Katina, the director of the Czech Association of Meat Processors, for his personal contribution and interest in the efforts of bringing this story to the world. To Monica and Mike Werner for translating vital information from the Czech language. Thanks to the Griffith Laboratory who has provided us with valuable information and who remain interested in the story. To Crown National for their interest in the story and support of the project. To the owners, directors and management team of Woodys Consumer Brands (Pty) Ltd. who continue to support this project with encouragements and advice. To Ing. Alice Roháčková from K+S Czech Republic for the information provided. To the historian and author, Maureen Ogle for the encouragement and references and Lisa Keefe, the Editor of Meatingplace for being a treasure of information and a never ending source of references. To Kristian Nielsen from Azelis, Denmark, who are always eager to contribute and offer encouragement. Christian Schiess from the company Geiger and Klotzbucher (Pty) Ltd. who are always ready to assist with contacts in Europe who may be able to help. To Peter Birkelund and friends from Danish Crown who are verifying information from their side in order to improve the body of evidence and seek verification from their own sources. Finally and most importantly for the family of Ladislav NACHMÜLLNER, for conveying our good wishes to Eva and for the opportunity to get much more information from you.
(c) eben van tonder
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Brown, Howard Dexter et al. 1946. Frozen Foods: Processing and Handling
The Indiana Gazette, 28 March 1924
Ladislav Nachmüllner vulgo Praganda, Nachmüllnerová, Eva Editor, Nakladatelské údaje: Tábar : OSSIS, 2000
Lauer K. 1991. The history of nitrite in human nutrition: a contribution from German cookery books. Journal of clinical epidemiology. 1991;44(3):261-4.
Lück, E. and Jage, M. 1980. Antimicrobial Food Additives: Characteristics – Uses – Effects. Springer.
Prague Powder, Its uses in modern Curing and processing. 1963. The Griffith Laboratories, Inc.
The Food Packer. Vance Publishing Corporation. 1954
US 1259376 A, https://www.google.com/patents/US1259376
Image 1: Prague. www.bjtonline.com/business-jet-news/prague
Image 2: Old Prague. https://culturemorph.wordpress.com/category/photography-2/page/2/
Image 3: Prague Bridges. "Praha Bridges". Licensed under Public Domain via Wikimedia Commons – https://commons.wikimedia.org/wiki/File:Praha_Bridges.JPG#/media/File:Praha_Bridges.JPG
Image 4: Prague 1910. http://forargyll.com/2010/07/battle-over-franz-kafka%E2%80%99s-papers-and-the-scottish-and-argyll-connections/
Image 5: Prague. http://www.radio.cz/en/static/kafka/3place
Image 6: Prague Square. https://culturemorph.wordpress.com/category/photography-2/page/2/
Image 7: Ladislav NACHMÜLLNER from vulgo Praganda.
Image 8: Prof Pipek holding Vulgo Praganda. Pic by himself.
Image 9: Monica, holding Vulgo Praganda. Pic by Eben.
Image 10: Trade Mark. From Vulgo Praganda.
Image 11: Eva. Image sent to Eben by Prof Pipek.


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Hurricane rainfall could increase by a third and wind speeds boosted by up to 25 knots if global warming continues.
Climate change worsened the most destructive hurricanes of recent years, including Katrina, Irma and Maria, by intensifying rainfall by as much as 10%, new research has found.
This situation is set to worsen under future anticipated warming, however. Researchers found that if little is done to constrain greenhouse gas emissions and the world warms by 3C to 4C this century then hurricane rainfall could increase by a third, while wind speeds would be boosted by as much as 25 knots.
"Climate change has exacerbated rainfall and is set to enhance the wind speed," said Christina Patricola, who undertook the study with her Lawrence Berkeley National Laboratory colleague Michael Wehner. "My hope is that this information can be used to improve our resilience to the kinds of extreme weather events we are going to have in the future."
The research, published in the journal Nature, used climate models to see how factors such as air and ocean temperatures have influenced hurricanes. Projections into the future were then made, based upon various levels of planetary warming.
The findings suggest that enormously destructive storms have already been bolstered by climate change and similar events in the future are on course to be cataclysmic.
In a world where temperatures were 3C warmer on average, Hurricane Katrina, which resulted in nearly 2,000 deaths when levees breached near New Orleans in 2005, would've been even worse, with around 25% more rainfall. Cyclone Yasi, which hit Australia in 2011, would have had around a third more rain, while the deluge during Gafilo, a huge storm that killed more than 300 people in Madagascar in 2004, would have been 40% more intense.
Jennifer Francis, a hurricane expert at Rutgers University, said: "This study adds exclamation points to the already clear message that we must slow global warming by conserving energy and switching from fossil to renewable fuels while preparing for more extreme weather to come."
Hurricanes, or cyclones as they are known in the Pacific region, draw their strength from warmth in the upper layers of the ocean, while their rainfall is influenced by the amount of moisture in the atmosphere. Climate change, driven by human activity, is creating more favorable conditions for stronger hurricanes, with recent research finding that storms are intensifying more rapidly than they were 30 years ago.
Last year was the costliest hurricane season on record for the US, with $306.2bn in damage caused by a trio of category four storms – Harvey, Irma and Maria – which, respectively, drowned parts of Houston, rattled most of Florida, and decimated Puerto Rico. Two further major storms this year, Michael and Florence, caused widespread damage and dozens of deaths in Florida and North Carolina.
"Five or 10% more rain can make a big difference, the carrying capacity of stormwater systems in a town or city can be breached with that amount of extra rainfall," said James Elsner, an atmospheric scientist at Florida State university.
Elsner said the study follows previous findings showing the climate change "fingerprint" on hurricanes. "There's still discussion over the size of the affect but it's clear," he said. "We need to connect the dots after storms more than we have in the past. We know climate change is having an affect, the only real question is how much."
Source: The Guardian


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- City Fajr Shuruq Duhr Asr Magrib Isha
- Dubai 05:31 06:50 12:15 15:12 17:34 18:53
H.H. Sheikh Mansour bin Zayed Al Nahyan, Deputy Prime Minister and Minister of Presidential Affairs, received on Wednesday, Miroslav Cerar, Deputy Prime Minister of Slovenia, and his delegation.
During the meeting, which took place at Qasr Al Watan in Abu Dhabi, both sides discussed the overall cooperation and friendship between the UAE and Slovenia and ways of developing them, along with various issues of mutual concern.
Ahmed Juma Al Zaabi, Minister of the Federal Supreme Council at the Ministry of Presidential Affairs, Mohammed Saif Al Suwaidi, Director-General of the Abu Dhabi Development Fund, and Rashid Saeed Al Ameri, Under-Secretary for Government Coordination Sector at the Ministry of Presidential Affairs, also attended the meeting.
Follow Emirates 24|7 on Google News.


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The Honda Activa 125 was introduced first in April 2014. The scooter was targeted at people who wanted a little more power.
Honda Motorcycle and Scooter India Pvt Ltd has launched the 2017 Honda Activa 125 in India with BSIV compliance and AHO. The new scooter has additional features like mobile charging point, LED pilot lamp and retractable front hook.
The powertrain is the same 124.9 cc mill but the outputs have changed. The engine produces 8.52 bhp (down from 8.6 bhp) of maximum power at 6,500 rpm and 10.54 Nm of peak torque at 5,000 rpm (up from 10.12 Nm). The 2017 Honda Activa 125 gets Combined Braking System as standard across the range while the top end trim gets a front disc brake. A new mid-variant with alloy wheel and drum brakes has also been introduced.
Also Read: 2017 Honda CB Shine SP launched at INR 60,674
Mr Yadvinder Singh Guleria, Senior Vice President, Sales and Marketing, HMSI said
Honda's Activa 125 is now the first automatic scooter in India to meet both the AHO and BS-IV norms. Having completely new Frontastic looks with compelling combination of new LED position lights and chrome chest, the new Alloy variant and added convenience features; we are confident that the all new Activa 125 will strengthen its leadership even more in 2017-18.
Also Read: Honda Africa Twin launching in India in mid-2017 in a premium trim
A new Mat Crust Metallic colour has also been added the Honda Activa 125, raising the number of available colours to 5. The scooter gets telescopic suspension up front, a longer and wider seat, a 12-inch rim wheel up front and a longer wheelbase.
The 2017 Honda Activa 125 prices have been upped by INR 500. The base variant costs INR 56,945, while the new mid trim costs INR 58,900 (both prices ex-showroom, Delhi). The top end trim with all the bells and whistles is priced at INR 61,362 (ex-showroom, Delhi).


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Create a Website
Create a Website
Creating a website is overwhelming. Don't worry, that's completely natural when building your first website.
When we built our first sites, it was so complicated. And so many articles and YouTube videos on how to create a website made it seem a lot easier than it ended up being.
We've outlined all the specific steps below on how to create your own website. We included everything that we learned over the years from building hundreds of sites.
We're here to help.
This page is a collection of 70+ guides.You won't need to read them all in order to build your website. Browse through and read what's relevant to your situation. This will save you countless hours of frustration.
Our General Take on Building A Website
Don't get confused by all of the different options for creating a website.
WordPress is King
In most cases, we highly recommend to build your website with WordPress. It's an open source platform that allows you to run your website with very little technical expertise.
Some of the biggest websites on the Internet are built on WordPress. TechCrunch, The New Yorker, Variety and MTV News, just to name a few.
It's also the most popular blogging platform, so there are hundreds of thousands of smaller websites that use WordPress.
WordPress is used by 33.4% of all the websites, and has a content management system market share of 60.3%.
Much of our content is centered around WordPress because we use it for all of our websites outside of Ecommerce.
Here's the guide on how to create your website on WordPress.
Shopify for Ecommerce
For Ecommerce, we like Shopify — which is an Ecommerce website builder that allows you to get an online store up and running quickly.
The reality is that creating and running an online store can be a huge pain. Shopify takes that pain away. That's probably why they are growing so quickly, and so many great online stores are popping up on the platform.
Here's the guide on how to create your website on Shopify.
The Dozens of Other Options
If you're reading this right now, then you most definitely fall into the category of someone that should be using WordPress or Shopify.
In rare cases, it might make sense to create a website using Wix or a similar website builder.
In other (very) rare cases, it might make sense to have a custom built website.
How to Create a Website
Start with our guide on how to create a website in 120 minutes. Along with that, there are a number of useful guides to consider as you start working on your website.
How to Plan Out Your New Website
How to Buy The RIGHT Domain Name – A Detailed Guide
How to Develop Your First Brand Identity on a Budget
10 Trending 2019 Website Color Schemes
9 Places To Get Website Images (Paid and Free)
The Best Website Fonts That Go Together in 2019
13 Website Design Best Practices
7 Reasons Why You Do NOT Need to Hire a Website Designer
The 22 Key Elements of a High Quality Website
How Much Copy Should You Write on Your Homepage?
10 Contact Page Techniques That Make People Contact You
How To Create an About Page That Matters
How to Make a Wix Website in 6 Easy Steps
Some useful guides for optimization as your site gets up and running:
5 Easy Steps to Creating a Sitemap For a Website
Should You Switch Your Site to HTTPS? Pros and Cons
The Top 10 Principles That Boost Your Website Loading Time
Web Hosting
You need a web hosting provider in order to have a website.
We recommend SiteGround for most people. For advanced WordPress users, with high traffic websites, it could make sense to move to WP Engine at some point.
More about The Best Web Hosting Companies here.
Here are some additional guides to help you learn more about web hosting:
Everything You Need To Know About Web Hosting
The Best Web Hosting for Small Business
The Best Web Hosting for WordPress
The Hidden Costs of Website Hosting
Analytics and Reporting
An analytics tool is important if you want to know what's happening on your website. It tells you how much traffic you're getting, where it's coming from, and what people do on your site. Google Analytics is the standard. That's what we use for Quick Sprout.
Read more about why Google Analytics is the best.
Installing Google Analytics is easy. Consuming the reports is a bit more complicated.
Here are some guides to help:
The 2 Website Analytics Tools Pros Actually Use in 2019
Setup Google Analytics in 3 Steps – The Beginner's Guide
10 Vital Customizations to Make in Google Analytics
A Guide to Google Analytics Add-on for Google Sheets
How to Track Your Leads with UTM Parameters
Building and Optimizing With WordPress
A WordPress website is basically made from what's called a WordPress Theme and WordPress Plugins. All of the features of your website will come either from the theme or the plugins you install.
To help you get started, we reviewed all of the best WordPress Plugins across the most popular categories.
Here's an in-depth review for each category:
Best SEO Plugins for WordPress
Best WordPress Security Plugin
Best WordPress Calendar Plugin
Best Google Analytics Plugins for WordPress
Best WordPress Directory Plugin
Best Membership Plugins for WordPress
Best Social Media WordPress Plugin
Ecommerce Websites
If the primary purpose of your website is to sell products, you'll need an ecommerce website. We recommend keeping it simple and going with Shopify.
Read our full review on Shopify to see why.
Check out our review of the Best Ecommerce Platforms, to get a comparison to the other options out there.
Get the step-by-step on how to start an online store.
Our guide on how to create an Ecommerce website.
More useful guides on building an Ecommerce website:
How to Transfer Your Website to Shopify
Best Ecommerce WordPress Themes
Best Ecommerce Website Builder
How to Create a Trust Seal On Checkout Page
Starting a Blog
When you really break it down — most websites are blogs, and blogs are websites. They have become one and the same. The most popular blogging platform is WordPress, and that is also the same platform we use for any other website, blog or otherwise.
If you're thinking about starting a blog specifically, and that is why you're trying to figure out how to create a website…we have over 40 guides on blogging.
Here are the blogging guides specific to getting started, and building your blog:
Best Blogging Platforms / Blog Sites
Best WordPress Themes for Blogs
11 Things I Wish I Knew Before I Started My First Blog
The Top 12 Tips for Running a Successful Video Blog
10 Lessons Seth Godin Can Teach You About Blogging
100 Lessons Learned from 10 Years of Blogging
Creating Your Own Website: In Summary
Creating your website might seem overwhelming at first. It really comes down to starting with these simple steps:
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November 2020


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Coffee That Loves the Earth
Founded by two Eagle Scout brothers, Kuju believes in proactively giving back to Earth — from supporting local farms to donating 1% of all revenue to national parks.
Coffee That Wins On Taste
Kuju's pour overs are 100% specialty-grade with more coffee grounds in our filter than any other competitor. That's why we're the highest rated pour over coffee online!
Coffee Trusted For Adventure
From REI and Sportman's Warehouse to the pockets and backpacks of coffee lovers around the world, we're the trusted outdoor coffee brand for countless adventurers.
Craft Coffee in Two Minutes
With just a little hot water, you can brew a full cup of high-quality coffee. Rip, anchor, pour, and enjoy!
"If pour over java is your jam, this one's for you."
Kuju Coffee has been featured and seen among numerous respected retailers and publications.
- Reviews
- Questions
Thank you for your consideration
This time is perfect for your products.
Super convenient and delicious
These are great for traveling and I will definitely be getting them again.
my new favorite
Kuju was my camping coffee… now my all time coffee. I can compost filter and grinds which adds another plus.
Best pour over coffee in the market
Convenience x Amazing taste
I was introduced to your coffee and added it to our climbing expeditions. It's so convenient yet tastes amazing. Normally, in the outdoors you have to make trade offs. Not with Kuju. Now, I just love making in the comfort of my kitchen. It brings back those awesome memories.


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This Montreal Property For Sale Near Parc La Fontaine Comes With A Whole Secret Cottage
If you dream of moving to the Plateau Mont-Royal, you might not find anything more special than this Montreal property for sale.
The primary structure is a lovely Victorian-style duplex with a view of the popular Parc La Fontaine right across the street.
But the real treasures are hiding in the back.
A third door at the front of the main building leads to a long corridor that opens onto an expansive, manicured courtyard.
In the back, there's a separate workshop with its own kitchen and bathroom and a charming little cottage at the very end of the property.
Editor's Choice: The Pandemic Led To An 'Explosion Of Kittens' In Montreal, Here's How You Can Help
Broker Sandra Angelozzi told MTL Blog that the duplex units currently house students.Sandra Angelozzi | Royal LePage
Skylights, transoms, and a solarium flood the spaces with light.
Both units exude a particularly Montreal type of coziness.Sandra Angelozzi | Royal LePage
Some characteristically Plateau features shine through in the apartments: detailed moulding, exposed wood beams, planks and brick walls, and tall ceilings.
But the semi-detached cottage is in a class of its own: the open first floor puts its wood beams, panels, and floors on full display.Sandra Angelozzi | Royal LePage
Upstairs, according to the listing, there's a bedroom, boudoir, and balcony.
The enormous courtyard tucked among the odd shapes of the adjacent buildings is a piece of "countryside in the city."Sandra Angelozzi | Royal LePage
The glass façade of the workshop maximizes views of the surrounding garden and patio.Sandra Angelozzi | Royal LePage
The workshop — ideal for working from home — has its own kitchen and bathroom.Sandra Angelozzi | Royal LePage
Unique Duplex Across From Parc La FontaineSandra Angelozzi | Royal LePage
Price: $1,799,000
Address: 4126 – 4130 ave. du Parc-La Fontaine
Description: A special property including a two-unit main Victorian-style building, cozy cottage, and workshop in the back.


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The full list of projects contains the entire database hosted on this portal, across the available directories. The projects and activities (across all directories/catalogs) are also available by country of origin, by geographical region, or by directory.
Hydrometeorological monitoring program produces real time information on precipitation and snow water equivalent. Information is utilized in modeling and forecasting floods and snow load. As part of the program, information of evaporation is produced with WMO standards. The program is coordinated by Finnish Environment Institute (SYKE). Finnish meteorological institute and Lapland regional centre for economic development, transport and the environment manage measurements and field work.


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We all know dogs love running around and playing in the snow, we can spend hours chasing them to come back because it's time to go home. However we must remember to stay safe when walking our dogs on leads particular if they are older pets. If you are an owner of an older dog you need to make sure they have enough layers and fully wrapped so they stay as warm as possible and it's always recommended to take them for a shorter walk if there is too much setting snow on the ground.
A lot of snow means that there might be salted paths so make sure to check your pet's paws and clean them off with a towel if you think your dog may have walked on any salted paths or roads. Taking extra care when there's snow around means you can both enjoy a lovely winters walk.
Here are some key points to consider:
- Keep warm
- Make sure to wear gloves
- Make sure your pet is not dehydrated
- Don't let your pet eat snow
- Clean your dog with a dry towel


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b. Parents/Legal Guardians. The NSO encourages you take an active role in your children's use of the internet by talking with them about safe and responsible computing before sending any information about themselves over the internet.
- Children Under the Age of 13: If your child is under the age of 13, the NSO requests that you review the website and follow requested verification procedures before permitting your child to submit personally identifiable information.
14. Termination. The NSO may block, suspend, or terminate your use of the website at any time for any reason. Reasons the NSO might do so include, but are not limited to, the following: (a) your breach of this agreement; (b) the NSO is unable to verify or authenticate any information you provide to us; or (c) the NSO believes that your actions could cause financial loss or legal liability to the NSO or other users of this website; (d) routine network maintenance affecting all users; or (e) your use of this website or service in a manner that violates the law or the NSO policies.
15. Contact Information. If you have questions about these Website Terms and Conditions of Use, you should contact the the NSO education, research, or service area (internal or external to the NSO) which publishes the website. Many websites will have a contact link.


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Get out for an early Spring hike on the Palmer Hill Trails. The always great views, including to the western high peaks, will be even better with the leaves off the trees.
Event Duration: 4 miles, 3 hours
Level of Difficulty: Easy-Moderate
Leaders: Jeff Ditchek and John Exter
Bring: good hiking shoes, plenty to drink, moisture wicking layers that can be shed or added as needed
Dogs allowed: No
Questions about this event can be directed to: Jeff Ditchek at firstname.lastname@example.com
Driving Directions: Palmer Hill Overlook at the intersection of SR 28 and Finkle Rd., 2 miles east of Andes and 8 miles west of Margaretville


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Remote working is on the rise, rebuilding many traditional offices into hybrid workplaces. This new era requires modern tools, so prepare to meet your Smart Digital Workplace Assistant, MyQ Roger!
Turn your phone into a pocket digital office with the MyQ Roger app and handle your documents on the fly, with the flexibility you deserve. Thanks to MyQ Roger's multitenant public cloud architecture, you'll get 100% availability anytime, anywhere.
Hi, I'm Bessie, your MyQ Roger guide!
Click on the table and see what's inside the MyQ Roger card deck. Do you like a particular card? Click on the pocket icon in its top right corner to save it for later.
Are you particular about your scan settings? Is your go-to combo monochrome duplex in high resolution? The MyQ Roger mobile app lets you set up any scanning workflow you actually use every day. Choose parameters, name it, pick a tile color, click save and simply tap on it whenever you need! Enjoy the convenience of mobile work with documents in practice.
Cloud is the answer to your remote working needs. Through the MyQ Roger app, you'll become true cloud-pals with your OneDrive and other storages. Scan to the cloud, print from the cloud, browse the cloud! There are no setbacks anymore on your way to the digital workplace. What's more – you can control all cloud scan/copy/print jobs and file previews directly from your phone.
At home, in the office, or on the go – access your docs no matter where you are. Wave goodbye to VPN or local Wi-Fi connection as a necessity to communicate with the MFPs – just connect the MyQ Roger app to the Internet and that's it! Pick the desired file, log in to MyQ Roger on the MFP, and watch your digital report materialize in the paper tray.
Don't touch what you don't absolutely need to and stay safe. Transform your phone into an MFP remote control and avoid any physical contact with the machines. Open the MyQ Roger app, scan the QR code on the MFP's panel with the phone camera – and voilà, you're in. The only display you'll interact with while processing your files is your own phone.
Get your voice ready for next-level document processing – you say it, MyQ Roger makes it happen! Connect MyQ Roger with your smartphone's voice assistant and tell Bessie what you need her to do with your paper files. She will pick up your voice command and carry it out by pairing it with a workflow. The Voice Assistant feature can also aid users with visual impairments to handle their docs trouble-free.
Your data are meant for you only and MyQ Roger keeps it that way. There are several security checkpoints on the way to your files. You log in to the app using biometrics, so the mobile makes sure it's really you. When you want to access the MFP panel, there is a dynamic QR code which alters for each session. You unlock the machine by scanning the code with the app. And, of course, there is also the encryption of login information you run through MyQ Roger, and your documents don't even pass. Your document processing is double locked and only you're holding the mobile key.
Your Smart Digital Workplace Assistant is waiting for you on the public cloud ready to be used by anyone. Don't get spooked by a complex installation of a new technology, because there is none. MyQ Roger deployment is so easy, your IT team will have it on the company's MFPs within minutes, and it gets even simpler for MyQ Roger users. You only download the app, register and are all set to work with your documents. The modern and intuitive interface of the app will guide you, no need to be a techie!
Feel free abort your search mission for a proper Google Cloud Print alternative – you've just found it. Install MyQ Roger on your Chrome OS device and use it as a comprehensive tool for advanced printing. Simply download the MyQ Roger app from Google Play and you're cloud-ready. Enjoy flexible native printing with all the perks of our digital workplace assistant.
Do you use Microsoft 365 and want to send your files for printing anytime? No problem there, employ MyQ Roger's native connector to Universal Print from Microsoft and submit your print jobs from anywhere directly in the Microsoft 365 environment. The only thing left to be done is logging in to both services. No VPN or other obstructions will slow down your docs. Once sent, they will be waiting for you in Microsoft Azure, until you securely release them at a MyQ Roger MFP.
Your jobs roam the office with you thanks to unique MyQ device spooling. When you send a file for printing, the MFPs share it with one other and are prepared to release it when you log in to any of them. You don't have to install some secret agent that could clog your PC. MyQ Roger leaves your supportive hardware alone and takes care of everything on its own.
Making MyQ Roger a smart assistant for your modern workplace is seamless. You can sign in to our fair and square subscription model, where you only pay for what you actually use. You'll be charged a monthly fee for each MFP panel running the MyQ Roger app, and that's about it – the mobile app is free of charge for both Android and iOS. You can easily up- or downscale the MyQ Roger service according to your company's needs. Plus, as MyQ Roger is a true public cloud SaaS, you receive a complete service you don't need to take care of – that's a job for MyQ developers on the other side of your tenant!
Okay, no jokes here – you can actually snap a picture of a document with your smartphone, edit and crop it to your liking, and send the PDF scan directly to your local or cloud folder. Take the next step towards a hybrid workspace and free your document digitization from needing an MFP or other peripherals to produce high-quality scans. Count the minutes you've saved by using your portable scanning device!
It's as easy as it sounds. Benefit from MyQ Roger's public cloud platform and connect your office tools anywhere you go. Enjoy the comfort of your regular office at home or on the way.
Forget boring enterprise applications. MyQ Roger aspires to become your Smart Digital Workspace Assistant with a friendly face and all the cool features you are missing in other solutions.
Do you worry about touching devices other than your own? No problem, fully control the multifunctional printers with the MyQ Roger mobile app.
MyQ Roger's built-in voice assistant is ready for any instruction. Just record voice prompts for your favorite workflows in your native language and scan, copy or print using voice command.
MyQ Roger will bring fun to every modern workplace.
Make the most of MyQ Roger! Download the MyQ Roger Mobile App get the full user experience of Your Smart Digital Workspace Assistant.
Imagine a fully personalized, touchless cloud print solution of the future. Easily scan, copy or print using your phone without touching the device panel. Just scan the QR code. Access your favorite MyQ actions, print jobs and scanning profiles. Personalize your app any way you like. Use your phone camera to scan, add metadata to the file and upload it to the company system or cloud destination and much more.
MyQ Roger was named the winner of the Mobile Print Solution of the Year category at Print IT Awards. Held in London, the awards ceremony celebrated the best products in the print industry. MyQ was nominated in five different categories (MyQ Roger in four of these), and the jury picked MyQ's Smart Digital Workplace Assistant among other international A-list solutions as the best tool for mobile printing. This confirms MyQ Roger is the flexible, pocket-sized document handling app it was born to be.
Print IT Awards
MyQ Roger has been selected as COMPUTERWORLD's IT Product of the Year 2021. This Czech magazine specializing in modern technologies evaluates registered HW/SW products every year and chooses the best one in different categories. Some of the criteria for choosing the winning product include having an innovative approach, seamless user adoption, or an exceptionally friendly price. However, the main factor – one that has helped MyQ Roger get to the podium – is bringing noticeably more to the table than competitive products in the same category.
IT Product of the Year
MyQ Roger is intended to be a digital personal assistant that helps workers in remote, hybrid, and hot-desk environments transition from traditional working environments to a modern, intuitive digital workplace. The app is well-designed and makes it easy to print and scan, create reusable scan profiles to streamline recurring workflows, access, view, and print files from cloud services, and view print statistics.
BLI Platinum Tested Solution 2022
Go to the online My Documentation portal and discover everything you need to know about My X, including user guides and installation guides. No login required.
MyQ Roger is perfect for SMEs as well as Large Enterprises, Government and Education organizations. It doesn't matter how many devices there are in the fleet or how many users are using it at any given moment. MyQ Roger is a fully scalable solution that adapts to the needs of organizations of all types and sizes.
Yes, you can! One of MyQ Roger's greatest perks is that it is an SaaS solution, hosted completely in the public cloud Microsoft Azure. This means there's no need to buy and maintain any additional print infrastructure, only get a monthly subscription based on the number of connected MFPs, and you are ready for take-off!
Not at all, MyQ Roger is fully scalable for unlimited devices and users. You only pay for every MFP running the MyQ Roger app, and that's it. The number of users using it is not limited either – they just install the MyQ Roger app on their smartphones, you add them to your database and they are all set for cloud printing and scanning.
Absolutely. The control of MyQ Roger is hosted in the public cloud, which is governed by rigorous security standards as it is, and it works perfectly with a zero-trust network.
Of course, just download the MyQ Roger Mobile App (Android or iOS) and go ahead with touchless printing and scanning. You can also browse your cloud folders and preview files on your OneDrive, Google Drive etc., both on your smartphone and on the printer's panel.
Yes, a terminal is native to MyQ Roger. Every user can have their own design and UI set up on the MFP display, as well as on their own mobile device.
Yes, all the infrastructure is in the cloud, so deployment in your printer fleet is easy and can be done within a few minutes remotely.
Simply fill in the form below and a MyQ specialist will contact you.
Just leave us your contact and our MyQ specialist will get in touch with you!


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In Palm Beach County, taxpayers are provided with an annual audit to see how lawmakers are spending their money.
The office of Palm Beach County Clerk & Comptroller was provided and designed by the Florida Constitution to act as an independent check of lawmakers and the judiciary, having the responsibility of safeguarding taxpayer funds and public records.
The audit results were released this week:
Sharon R. Bock, Clerk & Comptroller, Palm Beach County presented her annual "State of the County" address on Tuesday, June 7. The report offered a retrospective view of how the County managed and spent taxpayer dollars in Fiscal Year 2015.
Key financial highlights for 2015 include:
- The County's fund balance or unspent revenue (excluding Airports and Water Utilities) increased $18 million after declining for the previous six years.
- Property tax revenue, the County's main source of income, increased for the 3rd year – $60.6 million or 7 percent.
- Tourist Development tax collections were $42.7 million – a 26.3 percent increase and a new record high.
- Public Safety expenditures continued to comprise the largest portion of the County's general government spending – $792 million.
- Capital spending for items such as roads and bridges has declined almost 50% in the past six years.
As Comptroller, Clerk Bock serves as Palm Beach County's Chief Financial Officer, Treasurer and Auditor, creating a separation of powers between the policymakers on the Board of County Commissioners and the fiscal authority for the County. This constitutional check and balance ensures that the public's tax dollars are managed and spent with the taxpayers' needs in mind.
"I respect what the Board of County Commissioners do for our citizens; they hear the needs of our community," said Clerk Bock. "However, as revenues show an increasingly healthy local economy, I want to reiterate how crucial it is to align the budget with Board-directed priorities."
Also on Tuesday, the Clerk & Comptroller distributed the latest edition of Checks & Balances: Your Guide to County Finances, also known as a Popular Annual Financial Report (PAFR). County Commissioners and everyone in attendance at the commission meeting received a copy.
Both Checks & Balances and the financial report to the Board of County Commissioners are based on the independently audited Comprehensive Annual Financial Report, produced each year by the Clerk & Comptroller's financial division. These award-winning financial publications, which include the Annual Investment Guide and Annual Debt Guide, can be found online.
For more information about county finances and the financial reports available from the Clerk & Comptroller's office, visit www.mypalmbeachclerk.com/countyfinances.
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I composed this song in February of 2013 for a now defunct recording project that was to focus on songs relating to the Connecticut River and shoreline of the state of CT, largely historical. My inspiration was this… some years ago, while working on an unrelated research project, I came across a rather old archived newspaper clipping of an interview with an aged man who had apparently been a captain of a vessel that ran up and down the Connecticut River, bringing people and goods from point A to B in his smaller vessel, as larger vessels would have trouble getting over the sandbar at the mouth of the river in Old Saybrook… Or sometimes they would make it, but would stop to unload in Pettipaug, now called Essex, CT. He went on to relate how some other deep sea mariners who he knew would occasionally urge him to consider leaving behind his "river running" (my words) in favour of going to sea with them where he could earn a great deal more money in "less time". He took a pass, being quite comfortable with his choice. I thought of this as I wrote the song, but I set it in the period between the American Revolution and the War of 1812, for a more historical flavour. The song isn't of a man afraid of going to sea but of a practical man in the "land of steady habits" quite content with his life and steady work, seeing his lot in life as being essential.
Jos. Morneault
1) Says he, "You're a bully fine hand,
"You'll make a good able seaman,
F C G Am
"More chink* in a month than you'll earn in a year
"If you give up shore sailin'; join me at the pier."
2) But my livin' and home ain't the sea.
The Connecticut River for me!
Me wife and me children, how happy they be,
When I safely return to my home at the quay.
Chorus: Content with my lot I will be
No deep water sailin' for me!
To Overton's wharf back to Pettipaug Landing**
My river is safe from the sea.
No deep water sailin' for me!
3) If ya pass the bar into the sound.
Then through the Chase you be bound,
To be pressed by John Bull or be carried by Froggies,
Or crushed by a squall you go down. Chorus
4) The money is steady, my pink*** she is ready
To load all your freight at the pier.
To Stepney**** and Hartford are more ports of call,
Then home to me own bed I steer… Chorus
5) No enemy to tax us nor treat us like chattel
We chased them away in the war.
They're not bold to return to my river to treat us
Yankees will beat them once more! Chorus
© 6 Feb. 2013 Joseph Morneault
* Chink = vernacular term meaning money, specifically at a time when cash was only in specie or coins of gold, silver, copper, and the pleasant sound it made when jingled.
** Seth Overton was a businessman with a shop and sail loft in Portland, CT, and a wharf in Middletown, CT, across the river. He was involved in shipbuilding, including the sloop of war USS Connecticut (a small class frigate, or corvette, much like the later cruisers) in 1799. Pettipaug was the name for the town of Essex, CT, further down river, and it seems a common drop off point for cargo and passengers who might then embark on smaller craft to make their way up river towards Middletown and Hartford. At the turn of the 19th century it was also the location of thriving shipbuilding to be utilized for privateering against the British and for running goods through the wartime blockade. In the case of this song, it is presumed that the story is being related before the War of 1812.
*** or a pinque – a light schooner with a narrow stern and somewhat shallow draft, often used either for fishing or cargo transport along rivers and shorelines. Not necessarily the most common craft along the CT River but they were indeed there.
**** Stepney Parish was the old name for modern day Rocky Hill, a portion of Wethersfield, CT back in the day. After 1700 and until the days of rail, it was de facto the landing for shipping to Wethersfield, Newington, &c.


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FERRO-TIC CS-40 is a tool steel comprising titanium carbide particles bonded in a matrix of high-carbon high-chromium martensitic stainless steel. It is machinable and heat-treatable by conventional means, and is recommended for wear-resistant components where corrosion resistance is a requirement. This datasheet provides information on composition, physical properties, hardness, and elasticity as well as fracture toughness. It also includes information on corrosion resistance as well as heat treating, machining, joining, and surface treatment. Filing Code: TS-258. Producer or source: Chromalloy American Corporation, Sintercast Division.
This content is only available as a PDF.
Copyright © ASM International® 1996
ASM International


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Library Terms of Use
Opening hours
Tuesday: 14:00-18:00
Thursday: 10:00-14:00
Prior registration is currently required to visit the library.
Please bring an ID with you.
The reference library of the Vienna Wiesenthal Institute for Holocaust Studies (VWI) currently consists of about 16,000 printed works and 120 audiovisual media.
It is a reference and storage library, meaning that the collections can only be used on site in the library. Due to limited space there is no open access area. However, the required items are fetched immediately upon request.
The user/order form can be downloaded onto your computer to be filled out, printed, signed, and sent to the librarian by email, or it can be filled out on site. It is also possible to order scans free of charge (§42a UrhG ingF). Please note that this only applies to individual copies (meaning several pages, by no means entire works). Digital copies may only be used for research purposes.
New library acquisitions, audiovisual media as well as the existing inventory supplied through the permanent loans from the Simon Wiesenthal Archive can be seen in overview through the Collections tab and/or the sub-collections listed on the online search engine.
User/order form (pdf)
Scan form (pdf)
The extant, ever-expanding collection of printed works can be searched both via the online catalogue of the VWI as well as over the search engine of the Austrian Library Association.
If you would like to use our library, please contact us by telephone or email in order to arrange an appointment to take place during our opening hours.
The library reading room provides access to four modern laptop work spaces with free Wi-Fi. Library users may use the Bookeye® 4 V3 Kiosk Scanner free of charge, which was especially designed for self-service. Its unique design allows books to be scanned in their natural positions without causing damage to the binding. Printing is also available at a charge of 10 Cents per A4-page.
Library Regulations (PDF)
Barbara Grzelak, BSc
Telephone: +43 1 890 15 14-300


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Collection Preserves Beverly Hills Supper Club's Story
As a Kentucky Historical Society's registrar, my job involves a lot of record keeping and documentation. While this can be extremely detail-oriented and seems repetitive at times, there are moments that are completely unpredictable and exciting. One of those happened on April 9 when I received an email that read: I don't know if it would interest anyone, but I have a large collection of dishes, flatware and miscellaneous other items from the Beverly Hills Supper Club. If you think you may be interested in the collection I have, let me know as I feel they could benefit from having a new protected home. My jaw dropped. Despite the club's historical significance, the Kentucky Historical Society did not have a single artifact from there.
So, what was the Beverly Hills Supper Club? The Beverly Hills Supper Club was a popular gambling and entertainment venue in Southgate, Kentucky, just across the Ohio River from Cincinnati. Opening in the 1930s, it soon became the place to see performers such as Liberace, Dean Martin and Frank Sinatra. The late 1950s and early 1960s brought hardship to the Northern Kentucky nightclub scene when Sheriff George W. Ratterman set out to clean up the area. Kentucky nightclubs and casinos lost the mob protection that their gambling operations had once enjoyed. Without the casino revenue, the Beverly Hills Supper Club could not sustain itself. The original club closed in 1961. The club was reopened in 1969 by a new owner, but this venture lasted only two months.
However, entrepreneur Richard Shilling soon purchased the Beverly Hills Supper Club and spent over $3 million on renovations. The club featured multiple banquet, dining and show rooms. It contained a hall of mirrors, walls lined with oil paintings, ceilings with crystal chandeliers, red carpeted floors and a grand staircase. A fire ruined many of these renovations in 1970, but Shilling lavishly refurbished it. The Beverly Hills Supper Club again became the most popular club in town, hosting everything from banquets and receptions to proms and class reunions.
On Saturday, May 28, 1977, the club's design and its extreme popularity proved fatal. Between 2,000 and 2,800 people were crammed into the building that night for a variety of events. Around 9 p.m., a server informed an 18-year-old busboy named Walter Bailey that there was a fire in the Zebra Room. Bailey, who was working in the Cabaret Room that evening, got on stage and told the audience there was a fire and everyone needed to exit the building. The room began to fill with smoke and the electricity went out. The doorways became congested and impassable. Despite the heroic efforts of 500 emergency personnel from the Greater Cincinnati region, club staff and volunteers, the fire and fumes claimed the lives of at least 165 patrons―making it the third worst nightclub fire in U.S. history. Several investigations were conducted into the fire's cause. The Cincinnati Enquirer's probe revealed a number of issues that contributed to the tragedy. Some of them were a lack of firewalls, overcrowding, inadequate emergency exits and extreme safety code violations. Today, the site of the Beverly Hills Supper Club remains vacant.
The Beverly Hills Supper Club Collection After receiving the email, I immediately contacted the potential donors, Charles and Jeffery Jones-Ritzler. Charles and Jeff collected items from auctions, antique markets and personal collectors. I visited their home to see the collection. I knew this was something that belonged at the Kentucky Historical Society. I presented the donation offer to the Kentucky Historical Society's collections acquisition committee, which unanimously voted to accept it.
When KHS exhibits manager Jake Turner and I went to pick up the collection, Charles commented that it was a bittersweet moment to see his collection off to its new home, but that it was "fulfilling to know that our years-long collection will be appreciated by generations of visitors." My favorite items from the collection are a concrete statue, which once stood outside the club's wedding chapel, and a banquet chair from the club's Cabaret Room. Both are among the images shown on this page. All total, the collection consists of 218 artifacts, seven books and an archival assortment of business cards, photos, menus, a canceled check and a postcard. Four staff members, three volunteers and one intern processed the Beverly Hills Supper Club Collection. You can view the entire artifact collection online.