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Official MCAT Critical Analysis and Reasoning Skills Question Pack, Volume 1 (Online)
This online Question Pack provides you with 120 passage-based questions and solutions, with passages coming from humanities and social science disciplines. You'll have unlimited access for 15 months from the time of purchase.
The questions contained in the Official MCAT Critical Analysis and Reasoning Skills Question Pack, Volume 1, are mapped to the critical analysis and reasoning skills section of the MCAT exam. These questions will differ than those featured in Volume 2, enabling you to:
- View your performance for each section, by discipline, foundational concept, and skill.
- Focus on the sections that require additional practice.
- View the test developers' solutions.
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The AAMC MCAT Official Prep Hub Terms and Conditions apply to the purchase and use of this product. Please be aware that you are restricted from sharing access or the content of this product with any third party.
This product is accessible online using a device with secure access to the internet. Practice products are mobile optimized and accessible via browser on your mobile or tablet device. This product is fully functional using a browser on a mobile or tablet device although the experience may vary slightly to accommodate the smaller screen sizes.
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Chateau Laville 2013, Sauternes 37.5cl (Half Bottle) £21.60
Sauternes is the traditional accompaniment to foie gras. This award winning Sauternes is from one of the oldest vineyards of Preignac on the Ciron, produced by Jean-Christophe Barbe who is also a Professor of Oenology at the University of Bordeaux.
With a nose of orange peel, caramel and melon, golden with deep, gooey aromas of honey, spices, caramel and vanilla with, of course, lots and lots of fruit. Very full with great balance and a long citrus'y finish. Worth every penny!
Product Reviews
Chateau Laville 2011
Posted by Jane Milson on 10th Nov 2015
Not very old as Sauternes go but eminently palatable, and it might get better, but it might not be given the chance. I am certainly encouraged to try its more mature companion as well
Once you have completed your review, drop us an email email@example.com

subset: commoncrawl


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"Better Angels" – an interesting title for the third episode of season two for Agent Carter. It evokes Lincoln's better angels of our nature in an America that is dealing with new challenges. It gives a nod or two to the historical period with the growing concerns over communist infiltration. <continue reading>
Marvel's Agent Carter "Better Angels" (2016.01.26) – In Review
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Limo Hire Berkshire
Limo Hire Berkshire In Berkshire Today you can have the best chauffeur driven limousine ride if you go for a limo hire in Berkshire with Stretched 4 u, the most reliable limo hire company. We guarantee comfortable, luxurious, safe and hassle free limousine and Executive car rides that can take you to places without burning a hole in your pocket. If you have been thinking that it was too costly to hire a limousine, our most economical rates will prove you wrong. Once you avail our services, you will never again want to wait for a taxi. Instead, you will be eager to call us to enjoy the luxury that you can afford without straining your purse.
We will never disappoint you if you call on us for hiring Berkshire limos for having a wild night out with your friends, a school prom in the surroundings of Berkshire, for a stag and hen night bash or any other occasion that you want to make memorable. We will work with you as your well wisher and can guide you for proper selection of vehicle so that you can optimize your spending, without having to repent for making a wrong choice. We will make your journey comfortable and cosy and relieve you of the worries of maintaining timelines, as we have a proven track record for timely services.
The advantages that you get with Limo Hire Berkshire
At Stretched 4 U, we will provide you with the most affordable limo drive that can make you impress your guests, friends and relatives about your status and tastes.
- Our reputation and brand as a leading company for limousine hire Berkshire can be capitalized by you if you use our regular services that will help you to link yourself closely with our brand and create your business connections.
- You get the most elegant ways of travelling in our limos where style, comfort and budget give you extreme satisfaction. We have broken the myth that luxury cars are for those born with a golden spoon by bringing the limo hiring cost within the reach of the common man.
- Your style and status get a boost and you add the wow factor to the event by hiring limos from our range of Chrysler Limos, Hummer Limos, Pink Limos, Simpson Party limos and Party bus Limo
Care for our cars
We take utmost care in maintaining the fleet of our cars in the most impeccable manner. Before letting out a limousine car or executive car for hire, it is thoroughly checked and tested for its performance on the road as we cannot take any chance of playing spoilsport on your special occasion.
Comfortable ride
We care for the money that you pay for the limo ride and provide you with the most trained and experienced chauffeurs who are closely acquainted with the Berkshire roads. They are extremely skilled in speed management and ensure the safest and smoothest ride. Not limiting themselves to the driving responsibilities, they extend a helping hand to customers for any special requirement.
You will be left wondering how we can manage to provide such exceptional services at such reasonable rates.


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TODAY ONLY! Do more 24!
Today only! DO MORE WITH $24!
Do More 24 is a 24-hour fundraiser hosted by the United Way of the National Capital Area that empowers people like you to impact our community. Your gift will go exclusively to Martha's Table, providing healthy food and quality education to thousands of local children and families.
$24 feeds 72 homeless and hungry people through McKenna's Wagon, our daily mobile food truck
$48 buys 6 months of school supplies for a student in our education programs
$124 buys groceries to feed a family of 4 for 16 days


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The Camille Conte Show 1-22-16
Jan 23rd, 2016 by thecamilleconteshow
Last week David Bowie. This week Glenn Frey. Next week hopefully no one. Today we pay tribute to the founder of The Eagles and half of the greatest song writing duos of the '70's. Thank you Glenn Frey for giving me one hell of a soundtrack to this thing I call my life! Enjoy.


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Well it didn't take me long to make improvements to the original liquid sand DIY. But hey, that's what makes nail art fun right?
Without further ado here's a picture of the updated nail.
Basically the same steps were followed except that I applied colored polish over the base coat then followed that with one dip in the original black sand mix. I used a green polish so that the coverage could be seen.
With one dip I can see the need to add a bit more glitter to the mix.
The left side of the nail has a matte top coat whereas I left the right side with a hi-gloss finish.
Follow the jump for some more info and pictures.
So since I used white sand for the concrete nails I decided to add some glitter to it to see how it look.
Following the same basic steps for the original liquid sand DIY
- Base coat
- Black polish
- Best Glue Ever
- Dip in sand mix
- Top coat twice
As you can see, the white sand absorbed the color of the nail polish. How cool is that!
I really like how this looks!
For this photo I used a matte top coat to do a chevron french tip just to show how it looks with a matte finish.
Personally I like it better with a high gloss.


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Find 3 - 4 search engines that you are comfortable using and do most of your searches with them. This tutorial will use Clusty, which sends search queries to several search engines and then clusters the results. I have found that Clusty consistently gives me good results. If you wish to use a different search engine check out this list. There is also a list of Kid Safe Search Engines.
Tip: Do not search with the button. Go to a search engine's homepage, not where the browser sends you.
Step 2. Searching for pictures
Ditto calls itself the premier visual search engine. If you are searching for an image, you will probably find it here. Several search engines offer graphics search capability. In the list above they are identified by the camera icon - (Caution: Image search pages on search engines are blocked by many state filters.)
Internet4Classrooms.com has a collection of graphics links with a section on picture collections found on the Internet.
Step 3. Search for sounds on the Internet
FindSounds.com is a search engine for finding sound effects on the Web. Search the Web for sound effects and sample sounds. Take a look at the types of sounds you can find. This is a partial list. Many more sounds are available. You may also find a large number of sound files of all types at Partners in Rhyme.
Step 4. Let the purpose of your search determine the search engine to be used.
Take a look at the list provided by Debbie Abilock titled "Choose the Best Search for Your Information Need." For example, you might "have a broad academic subject and need pointers to quality sites." If so, Debbie suggests that you go to Librarians' Index to the Internet or Infomine. On the other hand, if you need to see relationships among ideas, she suggests that you use KartOO or Web Brain. This is a great site, check it out!For more information regarding searching the Internet - click on http://www.internet4classrooms.com/search.htm


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Riverview Air Conditioning Repair
As a Riverview Air Conditioning Repair Contractor Velocity Air Conditioning always puts the customer first. We have earned a premier reputation by tailoring air conditioning systems to specifically fit each customer's needs. When you hire us for your Riverview Air Conditioning Repair needs, our team of licensed and insured, highly trained air conditioning experts will study your project and expectations carefully, then design and install the perfect cooling system suited to your needs. Our Riverview Air Conditioning Repair & Air Conditioner Maintenance services are the most thorough and comprehensive seasonal maintenance service provided in Hillsborough County.
Our Riverview Air Conditioning Repair Services
We offer free in-home evaluations. We feel that important that we take a complete survey to assure you get the correct solution to your problems, Velocity also offers custom installations and replacements for residential and commercial applications. We offer emergency service on air conditioning and heating units, refrigeration and air filtration systems, as well as commercial roof top units. We're fully equipped to repair all makes and models of heating and air conditioning systems, including geothermal and solar HVAC systems.
Riverview Air Conditioning
If you find yourself in need of a Riverview Air Conditioning Repair or air conditioning system, the first thing you should do is call Velocity Air Conditioning. We can help you select a Riverview Air Conditioning Repair or air conditioner for your home, recommending any one of the AC services we provide for our customers. We can provide expert riverview ac repair or installation services for you, and we also offer ongoing maintenance that includes annual ac tune ups to keep your air conditioner in top condition. We are available 24/7 for repair services as well.
Riverview Air Conditioning Repair
While hiring a certified professional to install and maintain your riverview air conditioning system is a great way to cut down on repairs, there is no way to ensure that your system will never have any problems. When your AC System does break down or stop cooling as effectively as you would like it to, call Velocity Air Conditioning. Our technicians are both EPA and NATE certified, and we work with all makes and models of air conditioners. When you need Riverview ac repair and air conditioning services, we are the company to call for reliable, efficient service.
Why Choose Us?
Owner Bill Snyder has been proudly serving the Riverview Area air conditioning and heating industry for 9 years. When he opened Velocity Air Conditioning he had a vision of providing superior service and Air Conditioning Repair at a fair price without cutting corners.
Velocity Air Conditioning takes pride that it is a family owned business that provides quality and efficient Riverview Air Conditioning Repair & Air Conditioning Services or replacement to residential homes and commercial businesses in the Riverview area. We're available by phone 7 days a week. We're here for you, when you need us.
Family owned means you will get personal service with experience in customer satisfaction. We are here assist you in the repair, and modernization of your climate control system, providing energy efficiency tips whenever possible. Rest assured, Velocity only uses top-of-the-line, brand-name equipment. We offer a lifetime guarantee on all Riverview Air Conditioning Repair Services and extended warranties on most equipment that we sell.
"I cannot say enough about these guys, best AC service I have ever received by a long shot. Placed service call late and the service man Shawn came right over, got my system back up and running, awesome service. Had them install my Trane system a year ago, excellent workmanship. Totally recommend!"
"Tyler and his crew came out and took care of my AC unit that wasn't working, came out quickly, got it running and running very well. "
"Very impressed with Velocity Air Conditioning! I called at 9am and Tyler was here by 10am (he had a 40 minute drive in early morning traffic to my home). Tyler was very thorough and helpful. He had the parts on his truck and my unit fixed in less than 30 minutes. I will be enrolling in Velocity Air Conditioning's maintenance plan and look forward to doing business with Velocity for all my service needs! Thanks so much Tyler!"
Lets Get Started!
Velocity Air offers both residential and commercial services in Clearwater, Tampa, St Petersburg and surrounding areas. Give us a call (813) 370-0299 in Pinellas, (813) 370-0299 in Hillsborough or you can schedule online for all of your heating and cooling needs.
Telephone No.(813) 370-0299


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Charles B. GroeschellManaging DirectorSenior Portfolio Manager
Charlie has over 37 years of investment experience managing a broad range of fixed income portfolios. His responsibilities include setting investment policy and implementing the long term investment strategy of Baird Advisors. He also plays a lead role in the management of institutional client relationships. Charlie received his undergraduate degree from Texas Christian University and his MBA from the University of Wisconsin-Milwaukee. Prior to joining Baird Advisors, Charlie was a Senior Vice President and Senior Portfolio Manager with Firstar Investment Research & Management Company (FIRMCO).


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It must be open season on white people in America...
Yet another white man shot by a trio of black people. Even though some on the left were quick to come out with their statements that one of the three killers of Christopher Lane appeared to be white (never mind that the question is how he sees himself), that statement cannot be made in this instance at all. I'm sure those on the left will find some way to call people like me racists though due to my audacity in reporting on it.
Action News 5 - Memphis, Tennessee
From the Blaze: "A young white male - David Santucci, 27 - was walking to his car on a city street late at night on August 12 when he was confronted by a trio of black individuals. They shot him dead. Police have arrested three people and charged them with first degree murder. But some in the victim's family can't understand why the shooting is being called a failed robbery when they say the evidence suggests something possibly more sinister: a hate crime."
Trending: Hundreds of "Black Vest" Migrants Seize Terminal in Paris Airport: "France does not belong to the French!"
Let's go over what we know. One white male walking to his car at night confronted by three black individuals. He was shot dead. The three who are believed to have committed the crime are in police custody and charged with first degree murder. In fact, they were arrested in less than 15 minutes. It has not been ruled a hate crime because the police are calling it a "failed robbery."
What else can we learn from the event? The murder happened in Memphis, TN. The victim was killed with one 9mm bullet shot into his heart. Nothing was taken from the victim. His wallet, cell phone, car keys, and car were all left at the scene. Did something scare the shooters off? Why would they shoot him first rather than simply rob him, if robbery was indeed the motive?
According to witnesses, a "car drove past David, stopped and backed up. One of the suspects (Mario Patterson) got out of the car and walked toward Santucci, fired a shot and ran back to the car, jumping into the driver's seat and speeding off." The spent shell casing was found roughly ten feet from the victim's body. Police say this indicates that the shooter was not at close range. If he was not at close range and simply got out, shot, then jumped back into the car, it doesn't seem possible that robbery was the motive.
I think Colin Flaherty has proven (in his book "White Girl Bleed a Lot"), that these types of incidents are rarely labeled hate crimes because they're afraid it might incite whites to retaliate. That's the only reason for not calling this a hate crime. We all know that had it been reversed and three whites did this to a lone black, there would be no doubt of labeling it a hate crime. But according to Cultural Marxism, blacks are victims. Whites are the oppressors. How then can whites be victims of hate crimes if they are actually the oppressors?
A family member of Santucci's - Miguel De Diago - "tracked the alleged shooter, Patterson through his Facebook account — an account now deleted. He said the page had numerous photos of Trayvon Martin, and he wondered if it's possible the shooting was a revenge killing for the Zimmerman verdict." Is it possible? Well, considering the fact that even well before Zimmerman was acquitted on 2nd Degree Murder charges, there are numerous instances of blacks beating up on whites reminding them that "this was for Trayvon."
In spite of the senselessness of the Santucci killing, there are good people in this world. "Since the killing, Miguel has worked tirelessly to track down the good Samaritans who rushed to the aid of his brother-in-law as he lay bleeding on the sidewalk. He managed to track down the first three to get to David's side, Taneshia, Sharae and Brittany. Arriving first on the scene, Sharae tried to apply pressure to the wound in order to stop the bleeding. Brittany searched through David's phone and tried to call a family member, and Taneshia held David Santucci's hand and led them all in prayer."
Obviously, these three young women cared enough to stop and do what they could to help the fallen Santucci, notify family, and reach out to God for His help. These good Samaritans are to be applauded and I pray that God blesses them richly.
As for the three haters who decided that another white person should have his life taken from him, they will meet their Maker. Hopefully, before that happens, they will turn their lives around.
Part of the problem is that this killing took place not far from the notorious Beale Street, home to major tourist traps but also home to lots of crime. In fact, a few years ago, Memphis had the dubious honor of being #1 in crime in the US. By some reports though, Beale Street is turning into a war zone after dark. Shootings, brawls, robberies are becoming a type of norm. Police believe that their Sky Towers and extra police (including plain clothed cops) is making a difference.
The truth though may be that as long as the national media and race-baiters like Sharpton, Jackson, Obama, and Holder ignore what's happening, then it will continue. It would be nice to hear some type of condemnation by President Obama against these killings. Apparently though, he only has something to say when it involves a person of color as the victim.
If Mr. Obama is really the president to all Americans, then he needs to speak out against this senseless (and very like, racial) violence. His refusal to do so tells us all we need to know about how he thinks. Jesse Jackson tweeted that the violence that ended Christopher Lane's life is "frowned upon" by society.
Praying for the family of Chris Lane. This senseless violence is frowned upon and the justice system must prevail.
— Rev Jesse Jackson Sr (@RevJJackson) August 21, 2013
Frowned upon? When Trayvon Martin was shot, Jackson and the rest did far more than simply frown. They accused, they incited, they put a bounty of George Zimmerman's head. They essentially called for blood. When a white man is gunned down by blacks though, it's simply "frowned upon"?
Oh, I know to some, my words will appear to be racially motivated and insensitive. Let me ask this: who speaks for white people when they are literally hunted and gunned down? No one. No one stands up, representing the white community and demands justice. If we do, we are classified as racists.
However, when Trayvon Martin was killed in what was later ruled "self-defense," we had marches, violence, an illegal bounty posted, and words that incited. After the verdict was handed down, it continued with Eric Holder doing what he could to bring Zimmerman to "justice."
It is very clear to me that race plays a huge part in this administration's view of what constitutes "justice." Trayvon Martin is killed and people demand it. They call for boycotts of Florida. They demand that "Stand Your Ground" be repealed. They are given more attention whenever they utter a word. The race card is played without end.
Yet, Christopher Lane and David Santucci (and there will be others) are killed in absolute cold blood by blacks and whites are supposed to remain calm. It's not a hate crime. It's a failed robbery. One kid looks white or has a white mother with respect to the Chris Lane shooting so that cancels out any racial motive.
All I can say is to good people everywhere, especially whites, watch your back. Don't go looking for trouble but prepare for the eventuality that it may happen. Obviously, there are blacks who are determined to take our their racial hatred and rage on innocent whites.
I have an article coming up on a black man who is employed by the DHS. He's an interesting man who is racist to the core. You may (or may not) be surprised at what he advocates and yet, he still works for the DHS. Go figure.
While certain blacks have told me that it is impossible for blacks to be racist, what they fail to understand is that hatred of a person based solely on their culture or race is racist. It doesn't matter what happened in America years before my family arrived here with slavery. It doesn't matter that the lies of Critical Race Theory essentially pronounce all whites guilty of racism and "white privilege" without supporting those claims with any evidence at all.
All that matters is that blacks and other persons of color (but especially blacks because of slavery) are the victims and some blacks will play that card as long and as often as they can. It ignores logic. It is simply based on raw emotion, the emotion of hatred.
Hatred is not something you can reason against. It is simply something that exists and because of it, people do terrible things. Watch your backs, folks. It's getting worse.
Don't forget to Like Freedom Outpost on Facebook, Google Plus, & Twitter. You can also get Freedom Outpost delivered to your Amazon Kindle device here.


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Sketch Theatre recently added a new drawing video with Michael Hussar. This is the 6th video that Hussar has done for the site, and as always creates an amazing work of art. The soundtrack is from Guns n Roses, and the drawing is entitled "Rocket Queen".
Check out the video here: Michael Hussar @ Sketch Theatre


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Bridlington has long been a popular place to visit for its award winning sandy beaches, quaint old town Nearby Bempton's RSPB reserve along with all the fun of the fair and entertainment through the season. Not that it ends there. The town is becoming a popular destination right through the year. We pride ourselves on our friendly service and comfortable, licensed accommodation. Our location makes us the ideal base whether you are looking for a traditional family holiday, a home from home while touring the area, or for just a quiet few days, enjoying the sea air. We are ideal if you are in the area for business and we can host and arrange sporting parties for sea fishing, shooting and golfing.
Three course evening meals are available for a supplement of £17.50 per person per night. We are happy to cater for vegetarians and if you have any special dietary needs we will do our best to accommodate them. Typical options include, Vegetarian/meat free, Roast vegetable Tart, Cauliflower Cheese & Vegetarian Burger. Dessert options include fresh fruit ice cream apple pie and Bailey's cheese cake. We also provide an executive breakfast for £3 extra per person, per night.
We have two large family rooms both of which are ideal for those and can accommodate up to four. If you prefer, one of these can be used as a suite. For those not requiring a full sized family room, we can offer a large double bed room with an extra bed. We also have two comfortable double rooms both of which can accommodate up to four. All our rooms are centrally heated and fully equipped including ensuite facilities, tea and coffee making equipment, hair-dryers and ironing boards, are available on request.
For that special occasion or just to indulge yourself we can arrange for sparkling wine, champagne, flowers and chocolates to be provided for your arrival or during your stay.


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Some comments on XInclude 1.0 Working Draft 17-July-2000 Section 1.2 paragraph 1. s/complimentary/complementary/ paragraph 4. s/referencecs/references/ Section 3.1 paragraph 2. Appears to require that the prefix of an inclusion href attribute MUST be xinclude: as opposed to some prefix that maps to the right namespace, whatever that may be. xmlinclude: would be a better prefix to use than xinclude: here and elsewhere in this document. paragraph 4. s/it's/its/ The example is important, but rather confusing. Section 3.2 paragraph 1. We are told that "The value of the xinclude:href is a URI reference". There are two main problems with this. a) There is no requirement that the URI "designate a data object". While it's reasonably clear what a URI with a file:, ftp:, http:, or nntp: scheme means, it is not clear what a telnet: or mailto: URI would mean in this context. b) The examples show fragment identifiers. But RFC 1808 says that a "fragment identifier is not part of a URL" and RFC 2396 section 4.1 also says it "is not part of a URI". So "#xpointer(x/myinclude[1])" is not a URI, "common.xml#xptr(a/b)" is not a URI (although it contains one), "source.xml#xpointer(string-range....)" is not a URI. What, *exactly*, is the value of an {Xinclude}:href attribute supposed to be? If a fragment identifier appears, does it *have* to be an Xpointer fragment, or can it be something else? paragraph 9 (just before Xinclude-45-fail-text). s/are specified/is specified/ Section 3.2.1 paragraphs 4, 8 conflict Paragraph 4 says an include element _may_ reference itself as text. Paragraph 8 says an include element may _not_ reference itself or an ancestor. Presumably they should read [para4] An include element with parse="text" may reference itself or any of its ancestors. [para8] An include element with parse="xml" or omitted may not reference itself or any of its ancestors. Section 3.3.2 paragraph 1 slightly garbled and seems inconsistent with section 3 paragraph 2. Section 3 paragraph 2 says Well-formed XML entities that do not have defined infosets (e.g. an external entity with multiple top-level elements) are outside the scope of this specification Section 3.3.2 paragraph 1 says An include element might identify a subresource that contains more than a single information element. [Which presumably includes a subresource that is an entire external entity with multiple top-level elements.] In this case these information items replace the information item representing [was "the" missing here?] include element in the order in which they appear in the included document. Section 3.3.4 paragraph 3 s/set of information item/set of information items/ paragraph 4 s/ranges are/ranges is/ (to agree with "a set") Section 4 paragraph 3 conflicts with DTD fragment. The text says 'A value of "text" ...' but the DTD fragment has 'xinclude:parse (xml|parse) "xml"'. Missing attribute. When a document is fetched using HTTP, it may have an encoding value in the HTTP header. When a document that is fetched by that or any other means is an XML document, it may (but need not) contain an <?xml?> declaration specifying an encoding. But if a document is fetched by nfs:, afs:, file:, ftp:, and does not contain an <?xml ... encoding='...'?> declaration or is to be included as text, what encoding does it use? There is a clear need for xinclude:encoding The value of this attribute is an EncName as defined in XML 1.0 spec., section 4.3.3, rule [81], specifying how the resource is to be translated. Optionality. Does an element have to have an xinclude:parse attribute as well, or is it enough for it to have an xinclude:href attribute to be an inclusion? Section 5.2 paragraph 3. s/must )/must)/ s/may )/may)/ Section C.2 box 1 is too wide for Netscape to print it correctly on A4 paper. Can the xinclude:href="..." line be broken somehow? Section C.3 box 1 is too wide for Netscape to print it correctly on A4 paper. Can the <example><example-body> line be broken somehow? Presumably something like <example><example-body xinclude:href="data.xml" xinclude:parse="text"/></example-body></example> is meant. General observation. Inclusion sounds like a simple problem, but this seems like a cumbersome and somewhat confusing way to solve it. I note that it has a number of limitations: - the combined document is not validated. - the included material must be well-formed. It would be interesting to know why a simpler scheme using processing instructions has not been adopted. (Note that <?xml?> processing instructions already affect parsing, so there is precedent.) "<?xml-include" (S "type" Eq Type)? (S "encoding" Eq Enc)? (S ExternalID | S "href" Eq URI)"?> Where Type is "(xml|cdata)" or '(xml|cdata)' and Enc is "EncName" or 'EncName' and EncName and ExternalID come from the XML 1.0 spec. If href appears in an <?xml-include?> PI, the text to be included is located as in the present draft (whatever that method is). If an ExternalId appears, the resource to be included is the external entity thus identified. If type="cdata", the characters will be treated as character data and not parsed. If type="xml" or omitted, the characters will be parsed as if they had appeared literally in the place of the PI. This would allow +--start.inc----------------+ |<title> | +---------------------------+ +--body.inc-----------------+ |</title> | +---------------------------+ +--end.inc------------------+ | | +---------------------------+ +--sample.xml--------------------------------+ |<?xml-include href="start.inc"?>An example | |<?xml-include href="body.inc"?> | |
A tiny example PIs can handle
 | |<?xml-include href="end.inc"?> | +--------------------------------------------+ This would straightforwardly map yo <title>An example </title>
A tiny example PIs can handle
  The resources included are not, and have no particular reason to be, well-formed xml. What matters is that the combined document is well-formed xml. Not only that, it can be validated. The XML Information Set and similar models would have no difficulty with this either: it would be as if the processing instructions had never existed. Yes, that would be a problem for XML editors, but - making life easy for editors has made infosets and DOM difficult for everything else, and - it is a solvable problem. Place a PI node (PI "xml-include" "begin <rest of PI>") just before the inclusion and a second PI node (PI "xml-include" "end <rest of PI>") just after the inclusion, and an XML editor can then recover the original structure from the infoset.Received on Monday, 31 July 2000 23:58:00 UTC
This archive was generated by hypermail 2.3.1 : Tuesday, 6 January 2015 19:58:55 UTC


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It is time for me to let it go. Summer is my favorite season. It is when I feel my best. Every day I pick a pretty dress (preferably with a floral pattern) and a pair of ballet flats (I have way too many of them!) even if I just have to go grocery shopping. Oh by the way, is there someone out there that can explain to me once and for all why men (including my beloved husband) think that only women wearing high heels are sexy and feminine? How can't they possibly understand that flats are very difficult to wear because they do not elongate the leg but it's the leg itself that must be proportionate? Does the name Audrey Hepburn ring any bell? Wasn't she feminine and chic with all her flats? I believe she was one of the most glamorous women on earth!
But I'm digressing. Back to summer. I drink lots of water and I eat tons of fruit and vegetables. I can easily follow a very healthy diet and lose a few pounds. This year I managed to lose about 14 pounds which – of course – I'm going to regain in the next few weeks because that's just how my body reacts to the cold weather. I feel like mama bear preparing for going into hibernation, and I need a layer of fat to keep myself warm! 😉
Unfortunately, mother nature has her own agenda. Everything is turning brown and orange and temperatures are lowering. Don't get me wrong: fall is a wonderful and colorful season, but I'd rather enjoy it from the warmth of my house. 🙂
So, I have decided to kiss my summer goodbye by sharing a recipe where tomatoes are the main character. I'm talking about those incredibly red tomatoes, so juicy and flavorful and whose scent is able to capture your nostrils from a distance. In Italy we called them "sauce tomatoes" and all by themselves they manage to turn the simplest tomato sauce into a winner! Of course, I couldn't find sauce tomatoes in October, but the tomatoes that I used were really decent and so I said to myself: What the heck! Let's draw the curtains over summer in style!. 🙂
1,5lb, fresh tomatoes
2 garlic clovers
5 Tbsp and 1/2 cup, extravirgin olive oil
10 leaves, basil
1/2 cup, black pitted olives, cut in half
6/7 oz, spaghetti
1 eggplant
Wash the tomatoes and cut them up into 1 inch pieces. Set aside.
Rinse the basil leaves and shred them. Set aside.
Using a citrus zester, cut some strips out of the eggplant skin. Add some salt (to taste) and set them aside.
In a large skillet, heat 3 Tbsp of olive oil. Add the tomatoes, the garlic, the basil, some salt (to taste) and cook on a medium heat for about 10 minutes.
Remove the garlic from the skillet and add the olives. Keep cooking on a low heat until the water from the tomatoes has completely evaporated. Remove the skillet from the stove and add 2 Tbsp of olive oil.
Put a pot of salted water over the stove to boil. While the water is warming up, in a small pot, heat 1/2 cup of olive oil. When the oil is hot, add the eggplant strips and cooked them until they brown. Remove the strips from the pot and place them on some paper towel.
When the water is boiling, add the spaghetti and cook until al dente, stirring occasionally. Drain the spaghetti, put them in the skillet with the tomato sauce and toss to coat.
Put the spaghetti into the serving plates and add some eggplant strips on top of each plate.
I wish you all a great end of the workweek and a wonderful weekend!


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Silas Weir Mitchell: A Madeira Party, first published 1895
The story "A Madeira Party" by Silas Weir Mitchell was first published in 1895. Since then it has been published in about 30 different versions, most often together with a second story "A little more Burgundy". The following text is taken from one of the earliest publications in 1895 from The Century Co., New York, printed by The De Vinne Press.
To my knowledge there is no copyright on the story "A Madeira Party", especially not in this 1895 version. Since "A Madeira Party" was published before January 1st, 1923 I believe it has entered the public domain. Many of Silas Weir Mitchell's other publications can allready be found at the Project Gutenberg in e-book format. But should you know of any still existing copyright please inform me using my email-address from the chapter "Introduction" or the forum.
I used the original text layout and all the typos are exactly from the original (or so I hope). Anybody interested in obtaining "A Madeira Party" as a printed book is advised to get the 1975 edition of Corti Brothers, Sacramento, still available from the company. This book also contains a very interesting essay on "Our Madeira Tradition" by Roy Brady.
Some contents of "A Madeira Party" might not seem "correct" these days, but of course the story has to be seen in its historical context. I find it quite entertaining, especially since it offers an interesting glimpse back into American history. Also for the Madeira wine lover it contains lots of information about old Madeira wine drinking habbits, general knowledge about Madeira wine and some myths about Madeira wine too. And even though I feel very much at home in the 21st century, I envy these guys their full decanters of Madeira wine...
Silas Weir Mitchell: A Madeira Party (1895)
Sometime early in the second quarter of the century, in the City of Penn, and in what was then known as Delaware-Fourth street, soon after dusk in the evening, occurred the unimportant events of which I shall speak.
The room was panelled in white three feet up from the floor, and above this a fox-hunt was repeated in lively colors on every square of the paper which covered the walls. Great hickory logs, ablaze on the deep hearth, cast rosy light on a mantelpiece, in the style of the Directory, pretty with cupids in relief dragging chariots through a tangle of roses. A similar pattern on the ceiling resembled what a visitor to the Zoölogical Gardens may see to-day in the small yellow house called "Solitude", where Mr. Penn is said to have been agreeably naughty and by no means solitary.
Silver and candlesticks lighted a table laid for four, and their light fell on buff and gold Nankin china, glass and glistening plate. A negro servant well on in years, dark as the mahogany he loved to polish, with fine contrast of very white hair, moved to and fro in the room. His task was clearly grateful. To adjust a fork, snuff a wick, flick of the dust off a carved Cupid, evidently gave him a certain grave pleasure. At last, retreating a little with head on one side, artist-like, he considered for a moment the table and the setting. This final survey appeared to be entirely to his liking, for with a smile of satisfaction he turned to inspect a row of decanters on the mantel. One by one he lifted them gently, saw that the glass was clean, and for a moment looked through each decanter in turn as he held it before the light of a candelabrum on the side-table. The necessity to present a wine absolutely free from sediment he very well knew. But it is probable that he also found distinct pleasure in the brilliant gernets and varied amber tints of the several wines before him; for he possessed, like most of his race, an appreciative joy in color, and had, too, more or less artistic pleasure in the prefection of the gleaming table and its perfect appointments. At last he turned to consider the question of the temperature of the precious wines in his charge. Once or twice, when to his touch a decanter seemed too cool, he lifted it with care, moved it to the hearth, and after turning it about before the fire set it back on the mantel. Finally he looked up at the tall Wagstaffe clock in the corner, compared with it a huge silver watch which he took from his fob, and throwing open a pair of mahogany doors, stood aside as four gentlemen enterd the room. Each, as he went by, spoke a kindly word to the old servant. I can fancy the party made a quaint and pleasant picure in the old-fashioned chamber, with their close-fitting nankeen pantaloons, ample shirt-ruffles, voluminous neckties, and brass-buttoned blue coats.
"Pray be seated," said Hamilton. "Sit on my right, Chestnut. I wish to see that my good wine is not wasted. Your first Madeira-drinking will seem strange to you. Thirty years away in Europe! Why, you were but a boy when you left us! Well, we are glad to have you back again."
"And I as pleased to be at home," said Chestnut. As he spoke he noted with the readiness of a close observer of social life the gentlemen about him as they settled themselves at table with an obvious air of contentment. One, a strangely slight and very ruddy old man, after adjusting his napkin over his waistcoat, said, as he looked up, "Well, well, you have lost a good deal of time."
"That is sadly true," said the stranger guest. "I have tasted no Madeiras these twenty years."
"Then I fear, my friend, from what Hamilton tells me, that you will hardly appreciate the charm of one of these little occasions."
"But how could I? And still, let me asure you, my dear Mr. Wilmington, that the importance of the opportunity will not be lost on me, nor the good wine either, sir."
"I trust not," said the elder man. "To consider with care some new Madeiras is - well, for that a man should have perfect health and entiry tranquility of mind. Sir, the drinking of these great wines is something more than a social ceremony or the indulgence of an appetite. It is, sir, - but I see Francis smiling - you may imagine the rest. I had an old friend who, when dying, declined to have his wine whey made out of a famous old Madeira, saying that it was a waste of a good thing on a palate which was past knowing sherry from port. That was, in my opinion, a well bred and judicous use of conscience."
"There was a certain refinement of unselfishness about it," said Chestnut. "I was on the point of asking you if, in your opinion, these finer wines are apt to tempt men into coarser indulgence? I have heard it so said."
"I do not think it," returned Wilmington. "I am well aware, sir, that there are brutes who may make worse pigs of themselves with Madeira, or with anything; but as far as my memory serves me, I recall no occasion, sir, on which I have seen men truly appreciate this wine, the worse for it."
"A pretty strong statement," laughed Francis.
"I hope, sir, you do not mean to doubt -"
"Oh, by no means," cried the other, interupting the irascible old man. "Not I. Pardon me - a thousand pardons!"
"Enough, sir! Thank you," an he bowed formally. "I was saying, or was about to say, when - but, no matter" - and he turned to their host:
"I hope, Hamilton, you have not arranged for a heavy supper."
"How could you suspect me of that? A triffle of terrapin, without wine in the dressing, as a friend gave them to me last week in Baltimore. Then I shall offer you the breast of a canvasback. That is all. For an honest and refined study of Madeiras which are new to the palate, one should have supped wisely and not too well."
"It seems so odd," said Chestnut, "to come back to terrapin and canvasbacks. I was unwise enough to send my French servant yesterday to buy some terrapin, never dreaming he could have any difficulty with a written order, as also he speaks English fairly. He returned with the statement that the old dealer you commended to me would not serve Mr. Hamilton's friend parce qu'il n'avait pas de comtes."
"Is that a true tale, Chestnut?" asked Francis, amid the amusement of the others.
"Yes, it is true. It was explained to me later that the dealer said the terrapin were not counts. I believe my man came back with an obscure idea that terrapin belong to the nobility. He did fetch me some very fine ducks, however."
"Talkking of ducks, my dear Wilmington," said Francis, "tell Chestnut what Wharton said of them at dinner here last week."
The gentleman adressed looked up. His face, on which were many furrows of laughter, grew slowly merry at the remembrance of the jest he was called on to repeat.
"Oh, some of us were rather heavily discussing the duckshooting on the Chesapeake. Wharton does not shoot, and, getting tired of the talk, said quietly, 'Did it ever happen to any of you to go out after Russia duck and get nothing but canvas back?'
For a moment we were all caught by the verbal likelihood of it; but when the laugh came it broke up the duck talk, to Wharton's delight."
"Ah, he said charming things; and now they are mostly forgotten," said the host.
"Well, well", cried Wilmington, "so are the dinner and the wine of last year; but on would have been worse off without them. What was it he said of Colonel M - ? Oh, yes. How the merry ghost of a jest hounts one, and at last recalls the substance! The colonal had been in the army, and later settled on a sugar plantation. Wharton said of him, quoting Burns, ' "His 'prentice han' he tried on man, and then he made the lasses O" ' "
"Delightful!" cried Chestnut.
"Here is the terrapin," said Hamilton; and the supper went on with luxurious simplicity. Next came the ducks, which the host adroitly carved. Then the cloth was removed, the shining candelabra replaced on the polished mahogany table, and a crust of bread on a plate set by each guest. Meantime the talk continued, while Chestnut looked on, much amused at the gravity which of a sudden fell upon the party.
"No," said Wilmington, declining. "Nothing cleans the palate like bread. For red wines, a peach helps one's taste. Your table is perfect, Hamilton;" and, turning to the servant, "It does you credit, Uncle John. How many a fellow must have rolled under it when it was young! Ah, your old decanters and those coasters could tell some queer tales,"
"A pretty word, 'coaster'," remarked Chestnut. "Coasters delivering wine at human harbors around the table."
"It is not in the dictionaries," said Francis.
"Odd, that," returned Hamilton. "You make like to know, Chestnut, that at this table Washington, Lafayette, and Franklin have dined."
"All Madeira men, I doubt not," said Wilmington; "that accounts for a good deal."
"Perhaps," said the host, smiling. "Ah, I see you glancing at the cigars, Chestnut. But, alas! they are forbidden until the Madeira has been tasted."
"Cigars!" exclaimed Wilmington. "The mere odor in a room destroys the palate."
"I have never held to this belief," said Francis, addressing Chestnut. "But it is common among the lovers of wine. I would like to put Wilmington on oath as to this strange opinion. At least he will permit me to ask him if he believes that smoking affects the taste of all wines?"
"There is but one wine," returned Wilmington.
"And his name is Madeira, of course," laughed Francis. "But there are other juices of the grape which cannot be quite set aside as bastards."
"I might give a little corner of esteem to the highest gardes of Burgundy," said the old gentleman. "No other, not even the finest claret, but is underbred compared to this aristocrat."
"I can't go quite so far as that," said Francis. "Ah, me! Do you remember, Hamilton, that gay day at Dijon, long years ago, in the Hôtel Jura, and the way that old innkeeper fell in love with you, and lavished on us a varied harem of wines ever better and better, until at last you admitted, as to a famous Beaune, that it was equal to any Madeira -"
"What - what - I, sir? No, sir! My judgement must have been disturbed."
"Oh, it is true."
"Well, maybe; but - it is not so to-day," said Wilmington. "There is but one wine. I loved it when I was young; no new mistress can disturb my affections. I never touch it now without a thought of the friends at whom I have smiled a health across it in days long past. For the fool, a wine is wine and nothing more."
"True, true," said Francis. "For me, too, it is a magician. I never lift to my lips a glass of this noble wine without seeing faces that are gone, and hearing the voices and the laughter and the jests that are no more."
"Wine makes poets of us all!" exclaimed Hamilton. "Once I asked Wlimington what he saw, for he was staring down into his glass, and he said he saw memories. By George! we were all as still as mice for a moment. But he is right; there is but one wine, and that, like tobacco, is an American discovery."
"I can talk tobacco with you all day," said Chestnut. "Wine is another matter. We should have a monument to that unknown Indian brave who evolved the pipe. How did he do it? There is the simplicity of genius about it. I can understand the discovery of America, and the invention of printing; but what human want, what instinct, led to tobacco? Imagine intuitive genius capturing this noble idea from the odors of a prairie fire! Surely, Lamb's roast pig was nothing to the discovery of the gentle joy of a wholesome pipe."
"What a droll fancy!" said Francis. "I envy that fellow his first smoke - the first pipe of man."
"My envy," said Chestnut, "is reserved for that medieval priest who by happy chance invented champagne. His first night in the convent wine-cellar with the delicious results of his genius must have been - I wonder no poet has dwelt on this theme."
"We were talking about Madeira," remarked Wilmington, impatiently. "You were about to say, Hamilton, -"
"Only that I am not quite so clear as to our credit for discovering Madeira," said their host.
"No? It is all in Smith's 'Wealth of Nations.' Great Britain allowed no trade with France or Spain; but as to what were called non-enumerated articles we were permitted to trade with the Canary and Madeiras. We took staves and salt fish thither, and fetched back wines. It so happend that the decisive changes of weather our winter and summer afford did more to ripen this wine than its native climate. The English officers during the French war found our Madeiras so good that they took the taste to England."
"And yet," said Chestnut, "Madeira is never good in England. Is it the climate, or that they do not know how to keep it?"
"Both - both," returned Wilmongton. "They bottle all wines, and that is simply fatal. Madeira was never meant to be retailed. It improves in its own society, as greatness is apt to do."
"I myself fancy," said the host, "that despite English usage, even port is better for the larger liberty of a five-gallon demijohn. I tried this once with excellent result. The wine became pale and delicate like an old Madeira."
"How all this lost lore comes back to me as I used to hear it at my father's table!" said Chestnut. "I recall the prejudice against wine in bottle."
"Prejudice, sir?" retorted Wilmongton, testily. "Your demijohn has one cork; your five gallons in bottles, a dozen or two of corks, and the corks give an acrid taste. Some wise old Quaker found this out, sir. That is why there is so little good wine in Charleston and Boston. They bottle their wine. Incredible as it may seem, sir, they bottle their wine."
"That is sad," returned Chestnut, gravely.
"Keep it in demijohns in moderate darkness under the roof," returned Francis. "Then it accumulates virtue like a hermit. I once had a challenge from the Madeira Club in Charleston to test our local theory. They sent me two dozen bottles of their finest Madeira. When we came to make a trial of them, we were puzzled at finding the corks entire, but not a drop of wine in any of the bottles. At last I discovered that some appreciative colored person had emptied them by the clever device of driving a nail through the hollow at the base of the bottles. I found, on experiment, that it could easily be done. A letter from my friends forced my to tell the story. I fancy that ingenious servant may have suffered for his too refined taste."
"But he had the Madeira," said Wilmington grimly, glancing at the old servant. "I have no doubt Uncle John here has a good notion of Madeira."
The old black grinned responsively, and said, with the familiarity of an ancient retainer, "It's de smell ob it, sar. Ye gets to know 'em by de smell, sar."
"That is it, no doubt," laughed Francis. "By and by we shall all have to be content with the smell. It is becoming dearer every year."
"I found yesterday," said Hamilton, "an invoice of fiftyeight pipes of Madeira, of the date of 1760. The wine is set down as costing one dollar and four cents a gallon. I should have thought it might have been less, but then it is spoken of as very fine."
"My father," returned Wilmington, "used to say that the newer wines in his days were not much dearer than good old cider. They drank them by the mugful."
"I remember," said Francis, "that Graydon speaks of it in his 'Memoirs.' "
"Who? What?" creid Wilmington, who was a little deaf. "Oh! Graydon - yes, I know the man and the book, of course, but I do not recall the passage."
"He says: 'Our company' - this was in 1774 - 'our company was called "The Silk-Stocking Company." The place of rendezvous was the house of our captain (footnote by the editor of the publication: Afterward General John Cadwalader), where capacious demijohns of Madeira were constantly set out in the yard, where we formed for regular refreshment, before marching out to exercise.' He was most amusing, too, as to why the captain was so liberal of his wine; but I can't quite recall it, and I hate to spoil a quotation. You would find the book entertaining, Chestnut."
"How delightful!" exclaimed Chestnut. "Capacious demijohns in the yard, and the descendants of Penn's Quakers - anti-vinous, anti-pugnacious Quakers - drilling for the coming war! By George! one can see it. One guesses that it was not out of such fairy glasses as these they drank the captain's Madeira."
"I am reminded," cried Hamilton. "that I have a letter of the captain's brother, Colonel Lambert Cadwalader, to Jasper Yeates, at Lancaster, in 1776. It is interesting. Wait a moment; I will get it." And so saying, he left the table, and presently returning said, "I will read only the bit about the wine. It shows how much store they set by their good wine even in those perilous days.
"Take particular care of the red chest clampt with iron herewith sent, which contains some bonds and mortgages which I could not take out, the key being lost; and also that you would be kind enough to let the two quartercasks of Madeira, painted green, be deposited in some safe place under lock and key in your cellar, if possible where you keep you own liquors in a safe place, as I value them more that silver and gold in these times of misfortune and distress.
"Then he goes on to tell the news of Washington's victory at Trenton."
"What a glimpse at the life of those days!" said Chestnut.
During the chat the servant had placed before the host a half-dozen quart decanters filled with wines of various hues and depth of color.
"And now for the wine! We have been losing time," exclaimed their host.
As he spoke, the servant set on either side of the fire a brass-bound, painted bucket in which were a number of decanters - the reserve reinforcements to be used if the main army gave out. Meanwhile the desultory chat went on as the servant distributed the glasses. These were arranged in rather odd fashion. In the center of the table was set a silver bowl of water. The notches in the rim received each the stem of an inverted glass. Before every guest a glass bowl, much like a modern finger-bowl held also two wine-glasses. Thus there was to be a glass for each wine, or at need the means for rinsing a glass.
The talk had been more entertaining to the younger men and their host than to Wilmington. He had come for the purpose of tasting wines, and was somewhat annoyed at the delay.
"Dined with Starling last week," he said. "Never was more insulted in my life, sir. Had his after-dinner wine - all of it, sir - in pint decanters!"
"Not, really?" said Francis, with a seriousness by no means assumed. "In pints!" You are quite sure you are correct?"
"Fact, sir."
"I - !" exclaimed Chestnut. "Pardon me; but I fail to see the insult."
"What! You, sir! Your father's son! Gentlemen do not serve wine in pints after dinner. They don't do it; and the wine was bad - sick, thick!"
"Ah, I see. I have been long enough away to have forgotten many things. As to these wines you all discuss so critically, I have tasted some of them of late, and they seemed to me much alike."
"Alike, sir! You surprise me," said Wilmington. "I pity you. What a waste of opportunities! But it is not to late to reform - to learn. I know one man who made a quite correct palate at the age of forty - not a gentleman, either; and that's rather remarkable."
"And is that so rare?" cried Chestnut, much delighted.
"Oh, very," said Francis.
"I knew the man," returned Hamilton. "He died somewhat early. However, I have noticed that the acquisition of a taste for Madeira in middle life is quite fatal to common people."
"Is that so?" said Chestnut, greatly enjoying it all. "Upon my word, I still have a dim memory of all this stuff about wine, as I used to hear it when a lad. I thought it had gone with other superstitions. To be frank, I have so little trust in tales I hear every day after dinner, about wine and wine-tasting, that - "
"Pardon me," interupted Wilmington. "Of course you can hear much that is foolish; but to my mind the real facts are often interesting."
"Such as -?" asked Chestnut. "Pray tell me."
"Hamilton will indorse this as an illustration. He was one of eight gentlemen - of whom three are here now - who were asked to give judgment on certain wines. Each man wrote his opinion as to the value, age, and quality of each specimen, and folding over the paper passed it with the wine. Finally, Hamilton read aloud each statement. The estimated price, or value, of a demijohn - that is of five gallons - of each was given; the age, the character, the defects, and so on. The prices assigned to the grape-juices varied much, because most of us cared for them but little. As to the Madeiras pure and simple, the conclusions as to the value, age and quality were so very much alike as even to surprise some of us."
"It is, I suppose," said Chestnut, who began to take a more serious interest, "a matter of habit - acquired habit - and attention."
"No," said Hamilton. "Far more it is a gift. Some women have it wonderfully."
"But, after all," said Francis, "why should appreciative delicacy of the palate amaze us more than sharpness of vision or delicacy of touch?"
"Only because a fine taste is, of all forms of sensory acuteness, the rarest," returned Hamilton. "It is still more uncommon to have a perfect memory of taste, while odors are so easily remembered.
"I have known certain persons in whom refined delicacy of palate was accompanied with an almost incredible remembrance of past impressions as to the taste of things. Our good old friend Mr. C - , as we all know, could recall a particular coffee or tea he had tasted years ago; could say what wines had been by accident mixed in the Madeira he drank; and was able to declare, as a test of his singular skill, in which of two clean wine wine-glasses a boiled egg had been placed a day or two before."
"It is interesting," said Chestnut; "but to me, if not incredible, it is at least made almost so by my own deficiencies."
"Well, now, to reëducate you," said Hamilton, "let us exchange theory for practice." So saying, he put on his spectacles, and began to scan the silver labels on his decanters, and to rearrange the order of the row of wines, so as to present them somewhat as opinions are given in a council of war - the least esteemed first. Meanwhile he said: "Wilmington likes his wine cool. It is a grave question. I prefer it a triffle above the temperature of the room. It insures a more perfect presentation both of the taste and smell. A little chill may cloud the wine, or repress its bouquet. We are all agreed that the wine should be at rest in a warm room some days; or longer, before it is drunk. Nothing mellows a wine like that. And then one must be careful not to have wine shaken; that bruises it. But this is commonplace, Chestnut; I am merely giving you a preliminary education. I think you will find these Madeiras in good condition, carefully drawn and bright. I ought to add that they are all drawn with the siphon, so as not to disturb the salts which cristallize on the sides of the demijohn, or the deposit every wine lets fall, as a good man drops his faults as he goes on in life."
"Just a word before we take our wine, " said Francis. "I saw Chestnut smile at the idea of a wine being bruised. I can tell him a story about that. We were dining at the Quoit Club, in Germantown, and were at the table when Wilmington, who was in the habit of riding out to the club, arrived somewhat late. We came by and by to the Madeiras. I saw the general taste a wine, as if in doubt. At last he looked up, and said: 'Wilmington, this wine is bruised; you brought the bottle out in your coat-tail pocket - the left pocket.' We were soon convinced as to the wine having been thus shaken out of health; but his inference as to the left pocket puzzled us all, until the general asked some one to stand up, and to put a bottle in his own coat-tail pocket. Then the reason of my friend's conclusion became clear enough - however, I delay the wine."
"Well, here it is," said Hamilton, filling his glass. Then he passed the decanter to Wilmington, on his left, saying, "With the sun, gentlemen."
"A fair grape-juice," said the latter; "but a triffle too warm."
"And what," said Chestnut, "is a grape-juice? All wines are merely that."
"Oh, usually it is the product of the south side of the island, sometimes of one vineyard, but untreated by the addition of older wines; sweet of course; apt to be pale. When a Madeira-drinker speaks of a grape-juice, that is what he means. But a Madeira - what we call simply a Madeira - is apt to be dry, and usually is the result of careful blending of wines and some maturing by natural heat."
"But in time," said Chestnut," your grape-juice becomes a Madeira. Certainly this is delicious! How refined, how delicate it is!"
"Ah, you will learn," cried Wilmington. "But wait a little. A grape-juice never becomes what we denominate a Madeira."
"I don't agree with you," said the host.
"We are in very deep water now," laughed Francis. "I, myself, think the finest of the old dry Madeiras were once sugary maidens."
"Nonsense," said Hamilton, passing the next wine. "With the sun."
"Why with the sun?" said Chestnut, infinitely delighted by these little social superstitions and the odd phrases.
"Because it sours a wine to send it to the right," said Wilmington, dryly. "That is a fact sir, - a well-known fact."
"Droll, that," retuned Chestnut. "I wonder whence came that notion."
"It is a pretty old one; possibly Roman. The Greeks passed their drink to the right. Wine is a strange fluid. It has its good and its bad days."
"I am willing to say its moods," added Hamilton.
"I suppose," continued the older man, "that you will be entirely sceptical if I assure you that for women to go into a wine-room is pretty surely to injure the wine."
"Indeed, is that so?" returned Chestnut. "I am not surprised. In France women are not allowed to enter the great cheese-caves."
"Wine is very sensitive," said Francis. "I give you this story for what it is worth:
"A planter in the South told me that once two blacks were arranging bottles in his wine-room, and quarreled. One stabbed the other. The fellow died, and his blood ran over the floor; and from that day the wines in the room were bitter. You know that bitterness is one form of sickness to which Madeira is liable."
This amazing tale was received with entire tranquility by all save Chestnut, whose education was progressing. Meanwhile another decanter went round.
"I congratulate you," cried Wilmington, as he set down his glass. "A perfect grape-juice - new to me too. High up, sir; very high up"; and refilling his glass, he sent on the coaster. "Observe, Chestnut, the refinement of it; neither the sweet nor the bouquet is too obvious. It is like a well-bred lady. Observe what a gamut of delicate flavors; none are excessive. And then at last there remains in the mouth a sort of fugitive memory of its delightfulness."
"As one remembers the lady when she is gone," said Francis.
"Thanks," said the old gentleman, bowing.
"Am I wrong," said Chestnut, "in fancying that there is here a faint flavor of orange-water?"
"Well, well!" said Wilmington. "And this man says he has no palate! That is the charm of these lovely wines: they are many things to many lovers - have for each a separate enchantment. I thought it was a rose-water taste; but no matter, you may be correct. But Hamilton can give you a better wine. No grape-juice can compete with the best Madeiras. In wine and man the noblest social flavors come with years. It is pure waste to ask to dinner any man under forty."
"And now fill you glasses," said Hamilton. "Are you all charged? Your health, gentlemen! I waited for this wine;" and he bent his head to each in turn.
"That good old formula, 'Are you all charged?' is going out," said Chestnut. "I used to hear it when I came in to dessert at my father's table."
"One rarely hears it nowadays," remarked Francis. "But at the Green Tree Insurance Company's dinners it is still in habitual use. When the cloth is off, the President says, 'Are you all charged, gentlemen?' and then, 'Success to the Mutual Insurance Company.' You know, Chestnut, its insurance sign - still to be seen on our older houses - is a green tree. The Hand in Hand Insurance Company refused to insure houses in front of which were trees, because in the last century the fire-engines were unable to throw a stream over or through them. The Mutual accepted such risks, and hence has always kown popularly in Philadelphia as the Green Tree. After a pause, the Vice-President rises and repeats the formal query, 'Are you all charged, gentlemen?' The directors then stand up, and he says, 'The memory of Washington.' We have a tradition that the news of the great general's death in 1799 came while the Board of Directors was dining. From that time until now they have continued to drink that toast."
"I like that," said Chestnut. "These ancient customs seem to survive better here than elsewhere in America."
"That is true," returned Hamilton. "And what you say reminds me of some odd rules in the Philadelphia Library, which Franklin founded in 1731. We have - at our own cost, of course - a supper of oysters roasted in the shell at the wood fire in the room where we meet. A modest bowl of rum punch completes the fare. Old Ben was afraid that this repast would degenerate into a drinking-bout such as was too common in his time. He therefore ingeniously arranged a table so high that is was impossible to sit at it, and this shrewd device seems to have answered."
"When I became a director of the library," said Francis, "my predecessor had been ill for two years. As a consequence, he was fined a shilling for non-attendance at each meeting. This, with the charges for suppers, and for the use of the library as a stockholder, had accumulated a debt of some fifty dollars. Now, as Franklin found it difficult to collect such debts from estates, he made it a rule that the new director, while pleased with the freshness of his novel honor, should pay the bill of the man he succeeded; and accordingly I paid my predecessor's debts."
"How like poor Richard!" said Wilmington.
"I was consoled," added Francis, "by the reflection that I always had the sad privilege of leaving my successor a similar obligation."
"Agreeable, that," murmured Wilmington. "But we are trifling, my dear Francis. What is next, Hamilton? Ah, a new wine. That is a wine indeed! A Madeira. Stay! I have drunk it before. A Butler wine, is n't it?"
"Yes. I misplaced the decanters; this should have come later."
"I see now," said Chestnut. "What is this curious aftertaste? Prunes? Is n't it prunes?"
"Certainly," cried Hamiton. "You are doing well, Chestnut. These noble old wines have a variety of dominant flavors, with what I might call a changeful halo of less decisive qualities. We call the more or less positive tastes apple, peach, prune quince; but in fact these are mere names. The characterizing taste is too delicate for competent nomenclature. It is a thing transitory, evanescent, indefinable, like the quality of the best manners. No two are alike."
"Yes," said Hamiton; "and this same wine, in bottles, after a few years would lose character. Even two demijohns of the same wine kept in one room constantly differ, like two of a family."
"As you talk of these wines," said Chestnut, "I dimly recall the names of some I used to hear. 'Constitution' a Boston wine, was one -"
"And a good vintage, too," said Hamilton. "It was the class wine of 1802."
"The class wine?" queried Chestnut.
"Yes. At Harvard each class used to import a tun of wine, which, after it was bottled, was distributed among the graduates. I still have two of the bottles with '1802' surrounded by 'Constitution,' molded in the glass."
"A good wine it was," added Francis. "I know of no other which has been hurt so little by being bottled."
"There were others I used also to hear about. One, I think was called 'Resurrection' - a wine burried for protection in the war; but some of the names of these wines puzzle me."
"The Butlers," returned Francis, "of course represent in their numbering the successive annual importations of Major Pierce Butler for his own use. Some wines were called from the special grape which produced them, as Bual, Sercial, Vidogna. As to others, it was a quality, as in the case of the famous applewine; or the name of the ship in which the wine came to us, as the Harriets (pale and dark), the Padre; others again were wines long held by families, as the Francis, Willing, Butler and Burd Madeiras."
"Might I ask how long may a Madeira live, and continuously gain in value for the palate?"
"Ah, that depends on the wine," said Hamilton. "I never drank a wine over seventy years old which had not something to regret - like ourselves, eh, Wilmington?"
"I have nothing to regret," returned the elder man, smiling, "except that I cannot live my life over precisely as it was. I have neglected no opportunity for innocent amusement, nor - " and he paused.
"For some others," added Francis, amid a burst of laughter.
"I fancy," said Chestnut, "that Mr. Wilmington is of the opinion of Howell. You will find it in those letters of his which Walpole loved."
"And what was that?"
"It is long since I read it. I am not quite sure I can repeat it accurately. He contends in a humorous vein for the moral value of wine - I think he is speaking of Canary. 'Of this,' he says, 'may be verified that merry induction - that good wine makes good blood; good blood causeth good thoughts; good thoughts bring forth good works; good works carry a man to heaven: ergo, good wine carrieth a man to heaven.' "
"It sounds like one of Shakespere's fools," said Hamilton.
"I should like to read that book," added Wilmington.
"It is at your service," replied Chestnut; "and what else he says of wine is worth reading."
"Then let us get nearer to good works," laughed their host. "Here is a pleasant preacher. Try this."
"Ah," said Wilmington; "a new friend! Curious, that. Observe, Chestnut, the just perceptible smoke-flavor - a fine, clean-tasting, middle-aged wine - a gentleman, sir, a gentleman! Will never remind you to-morrow of the favor he did you last night."
"Needs time," said Francis, "and a careful fining - a little egg-shell and the white of one egg."
"One might risk it," said Wilmington. "But I would rather use milk for fining. It is more delicate, and the wine recovers sooner, unless the dose of milk be too large. But above all, Hamilton, be careful about the moon. A summer fining might be better, but touch it lightly."
"What on earth has the moon to do with it?" said Chestnut.
"If you want to spoil a Madeira," answered Wilmington, "fine it at the change of the moon. I spoiled my dark Harriet that way. Always fine a wine during the decline of the moon."
"I shall call this wine 'Smoke,' " said Hamilton. "Its name is really Pallido. Certainly it has a great future. No better wine ever coasted along the shores of this table, and it has seen many vinous voyages. And now for a very interesting vintage. A little more bread, John. 'With the sun.' "
Wilmington ate a morsel of bread, rinsed a glass in the bowl before him, filled it to the brim, and slowly emptied it. Then he set it down deliberately.
"That is not Madeira, Hamilton; that is sherry. Some mistake."
"What!" cried Francis. "Wrong for once! It is Madeira, and old, - too old, I should say."
Hamilton laughed.
"I thought I should puzzle you. I have but little of it left, and it is new to all of you. Two generations have disputed its parentage."
"I might be mistaken," said Wilmington. "There are Madeiras so like some rare sherries as to puzzle any palate."
"I myself," said Hamilton, "have an inherited belief that it is Madeira. It is difficult to tell, at times, a very old Madeira from a very aged sherry. The Burd wine was remarkable because no one could decide this question. I have heard an old friend remark that the age of all great wines brought them together as to taste. Thus a certain Charles March grapejuice and Blue Seal Johannisberger were scarcely to be told apart."
"I leave you to settle it," said Chestnut, rising, well aware how long the talk would last. "The knowledge I have acquired has, of a verity, gone to my head, - I suppose because, as Miss M- says, nature abhors a vacuum. Thank you for a delightful evening."
"But sit down for five minutes," said Hamilton, who had risen with his guest. "There is a beautiful story about this wine. I must tell it, even if it be familiar to Wilmington as his own best joke."
"Delighted," said Chestnut, resuming his place.
"Well," said Hamilton, "I will not keep you long. This wine came ashore on Absecom Beach from a Spanish wreck, about 1770. Then it was brought to Trenton, and my great-uncle bought it. All but a demijohn was burried in his garden at the old house, not far away from Princeton, to keep it out of British stomachs. The one demijohn kept for use made the mischief I shall tell you of.
"Try that grape-juice, Wilmington. No? Then let Francis have his cigar. My Cuban friend shocks me with the late rise of prices. Eighteen dollars a thousand makes one hesitate."
"It does indeed," said Francis. And soon the room was hazy with delicate smoke, as Hamilton continued:
"It was during the war, you know. My great-uncle Edward, who was with Washington, heard that his wife was ill. He got leave, managed to cross the Delaware, and in his citizen's clothes made his way to his own country-house near Princeton. There he learned that she was not seriously ill, and as the country was full of British scouts, he resolved to go back next day to his duties in Washington's camp. The friend who had aided his adventure and was to set him across the Delaware again, came in about nine of the evening; and to aid them with the wisdom which is in wine, the demijohn of the disputed wine was brought out. Also a noble bowl of rum punch was brewed, and divers bottles were allowed their say, so that when Mr. Trent departed, Uncle Ned retired in some haste lest he should not be able to retire at all. It is probable that he left the candles to burn, and the hall door to close itself. About three in the morning, having snored off his rum and some wine, and hearing a noise, he put on his boots and a wrapper, and taking his pistols, went down-stairs. As he entered the dining-room there were candles burning, fresh logs on the fire, and facing him sat an English captain, with his dirty boots on my aunt's best Chippendale arm-chair, and in act to swallow a glass of wine. Uncle Ned stepped through the open door and covered the unexpected guest with his pistol, at the same time remarking (and he was really the most imperturbable of men), 'Perhaps you are not aware that you are making free with my best Madeira, and really -'
" 'Don't shoot, I beg you, until I finish my glass,' said the captain, calmly. 'Did I understand you to say Madeira? Madeira! It's a sherry - unmistakable sherry! Of course, I don't dispute the ownership.'
" 'Very kind of you,' remarked Uncle Ned. 'There seems to have been a considerable transfer of ownership.'
" 'That is so,' replied the captain. 'I am like Mary after she ate her lamb. "Everywhere that Mary went that lamb was sure to go." Permit me to apologize. The sherry -'
" 'I have had the honor to asure you that it is Madeira.'
" 'Madeira! Great George!'
"Now Uncle Ned hated the king, and loved his wife, and greatly honored his own taste in wine. Both his prejudices and his affection had been lightly dealt with, so he said tartly: 'There is only one Great George, and he is across the Delaware, and the wine is Madeira, and you have soiled my wife's chair; and I wait, sir, to learn your errand.'
" 'I grieve, sir, to say that you will quite too soon know my errand, when I call up the troopers who are back of the house; or if you are in a haste a shot from you will do so as well. Meanwhile permit me most humbly to apologize to Mrs. Hamilton. I regret to continue to differ concerning the wine. As to your George, he is a very small rebel George. And now I am obliged most reluctantly to finish my unfortunate business; perhaps, however, we had better see the last of the wine; you may not have another opportunity.'
"These remarks somewhat sobered Uncle Ned, and he became of a sudden aware of the trap he was in. So he sat down, with his pistols convenient, and saying, 'With all my heart,' began to push the bottle. The Britisher was good company, and his temper was already so mellowed by wine that he was fast nearing the state of abrupt mental decay which mellowness naturally precedes. He graciously accepted a tumbler of punch, which my uncle contrived to make pretty strong, and then numberless glasses of wine, enlivened by very gay stories, at which my uncle was clever. At last the captain rose and said with some gravity, 'The glasses appear to be all t-twins. We have made a night of it. When you make a n-night of it you improve the s-shining hours. And now my painful duty-'
" 'One glass more,' said my uncle; 'and about that story. Pray pardon me, I interupted you.'
" 'Oh, yes,' said the captain, emptying a very stiff glass of rum punch, which by no means put its own quality into the lessening vigor of his legs. 'As I was saying, I knew a man once - very clever man; loved a girl - very clever girl. Man consumedly fond of liquor. Girl did n't know which he liked best, the wine or the woman. One day that girl - he told her a very foolish story about not askin' for wine if she would put a k-kiss in the glass. And that day, instead of a k-kiss she put a little note inside the decanter; and when he had drunk up the wine, and the men were laughing at this f-fashion of billet-doux, he broke the decanter with the poker and r-read the note. Give you my word, he never drank a drop after that; and the note, it was a very c-clever note, and it just said-' But at this moment the captain made a queer noise in his throat, and he slipped down, overcome with rebel rum and much Madeira. Uncle Ned humanely loosened his cravat and sword-belt, and lost no time in creeping through the dark to his friend's house, where he found clothes and a good horse. He was back in camp next day."
"And so this was the wine," said Chestnut; "and the man and the maid are gone, and the wine is still here. But the end of the story? - what the girl said in her note?"
"Ask the wine," laughed Hamilton, "or ask some good woman. No man knows. We shall find Mrs. Hamilton and my daughters in the drawing-room. They must be at home by this time. You can ask them."
"With all my heart, " said Chestnut.
"That is, if you have had enough tobacco," added the host.
"Just one more glass from the disputed bottle," said Wilmington, rising with the rest, and holding his glass between his face and the lights. "As our old table-customs seem to interest you, Chestnut, I give you a toast which I have drunk now these fifty years. Once it was a present joy; it is now but a sad remembrance. Quite often I say it to myself when I take my last glass in company; and always when I dine alone I say it aloud, or it seems to say itself of long habbit."
With these words, the spare little, ruddy old gentleman bowed in turn to each of his fellow-guests, and last to his host, and then said, with a certain sad serenity of manner: "Here is to each other," - and with a slight quaver in his voice, - "and to one other."
With this they turned from the table to follow Hamilton.
John gravely divided the mahogany doors opening into the drawing-room, and as Mr. Wilmington passed, murmured under his breath, "Dat wine's a sherry, sar, sure 's ye 're born."
"Uncle John," replied Wilmington, "you are a great man. Here is a dollar," and slowly followed his host, humming under his breath the old drinking-song:
"The bottle 's the mistress I mean, I mean."


text:
Executive Office Space Defined
First, what IS an executive suite space? It's a way for small or young enterprises to lease commercial office space and enjoy its benefits – professional image, nice reception area, conference room, break room, etc – without the enterprise having to carry the costs of these benefits all on their own.
Here's how executive office space works: An executive suite provider leases a fairly large space – say an entire floor of a building – directly from a landlord. The suite provider then builds this space out with a large break room and common areas, a nice reception area and shared conference rooms, and a bunch of small to medium-sized rooms with locking doors. They then sublet the rooms for short duration leases. On a dollar per square foot basis, the executive office space is more expensive than one sees in a direct lease. BUT the rate includes the shared spaces and many of the operating expenses one pays directly to vendors in a standard lease (more to come on this topic), making for a good business case.
In regards to the operating expenses included in executive office space rent, consider the list below. These are all items you will/might need to have for your office to function, and they are all made available for you in an executive office space.
• Areas that add to your square footage requirement in a direct lease
- Reception Area
- Conference Room
- Break Area
• Products and Services you'll need in a direct lease
- Voice Service
- Data Communications Service (internet, metro Ethernet, etc)
- Phone System
- Utilities (may be included in direct rent)
- Furniture
- Voice and Data cabling
- Refrigerator and Beverage Service
When does Executive Office Space make sense?
Executive office suites primarily warrant consideration for companies needing generic office space who are in one of the three situations listed below.
- Early stage high-growth companies. The small spaces work because there won't be many employees at first and the short term is key because nobody can say for sure when things will take off and you'll outgrow the space. When the company does take off, small isolated rooms will no longer suffice and the dollar-per-square-foot equation will no longer make sense, so you should expect to transition out of the executive space eventually.
- Businesses with low HQ headcount. One example is companies whose workforce reports to onsite client assignments – they'll benefit because they can rotate a small number of people in and out of their own space as dictated by project requirements. Another example is an outsourced CFO or COO, or a remote salesperson. These people need a base of operations, a place for their assistant to work, and professional meeting space.
- Companies who can't make a long-term commitment. Sometimes the owner's personal circumstances or business model require flexibility. Other times the business financials are such that a direct landlord wouldn't consider the company to be credit-worthy.
How to Proceed?
To determine what's right for you, discuss your specific situation with a professional tenant representative. Your interests and theirs will be aligned, as the tenant rep would represent your interests (not those of the execuite center) and economics of the tenant rep's world will cause them to direct you towards the best product for your needs.
If executive office space makes sense for you, then that tenant rep can help you identify your best options, contact the area representative (you'll be better off dealing with the area representative versus the onsite contact), and assist you in pricing and contract negotiations. At the end of the day you'll know that you evaluated all the options, worked in the most efficient manner through the best possible channels, and got the best possible rate and terms.
Here's to your success!


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mahalos for verifying the age req for blue belt. I thought I heard that somewhere.
mahalo nui loa for the reply (thank you very much)
I totally respect your opinion on the ranked items, just wanted to let you know personally that I respect what you have done for your local jiu jitsu community, and just wanted to offer a suggestion that may alleviate the issue. RESPECT
you are on it with the info man
Sgt Michael Frederick
B-Btry 1-125 FA
Apo AE 09337
thats all you need and it comes right to me on base, thanks for all your support!
Just tryin to build a moon.
hey brandon do u have a email address i wanna send you some new 10th planet wanna see if u like it
whats up brandon, go check out rions facebook you won the shirt.
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text:
Since the 1950s, crop production has relied on fertilizers to replace soil nutrients. Nitrogen fertilizer production relies heavily on natural gas to synthesize atmospheric nitrogen. Oil is needed as well to mine, manufacture, and transport these fertilizers around the world. China is now the top consumer of fertilizer with use rising beyond 40 million tons in 2004.
Most of us have accumulated POUNDS of red meat, lose fat, toxins and contaminates in the first 30-40 years of life and expect to have that problem resolved in 2-3 or 4 weeks. NOT going to happen! Our foods contain only a portion of the nutrients and vitamins our parents enjoyed and the Lose fat removes even more. This is going to require a life style change and a much greater use of the five letter word.
For one thing, one has to remember that there were no commercial pet food plants during those times. This means that there was no such thing as processed, packaged, or frozen foods. This also means that there was no use of chemicals or preservatives in the foods that the cavemen ate. To be even more detailed, there was no such thing as grocery stores. This means that cavemen Processed Foods had to hunt and forage their meals. So, already a consumer can think of a host of so-called food products that would be off of their shopping list, if they were going to buy a paleo book in order to learn the diet.
Don't feel bad if the price of your much loved soda becomes more expensive. Instead, thank the government for the added tax because this means they care for your health. Even support them in promoting their "no to sugar" campaign to food blenders corporations.
There's another one I've just learned about from Germany and it's called a Spiralo. If you do like a parsnip, beet, carrot, and turn it into this little skinny pasta — I've done this at shows and little kids have walked by and I've got it on the table next to the machine to show what it does, and these little three year olds will grab it and eat it. The mother or the grandmother will go, "I can't believe it, he won't eat any vegetables!" Something about cutting that vegetable into facets, let's say, really brings out the sweetness like no grating or slicing ever could.


text: Congratulations on purchasing a Pocket PC. Due to the size and capabilities of this Pocket PC, you can keep your most important business and personal information up-to-date and close at hand. Microsoft ActiveSync increases the power of your Pocket PC by allowing you to synchronize the information on your desktop or laptop computer with your Pocket PC. Picture yourself in the following situations:


text:
Elizabeth Chopp
"The City has been very satisfied with the work done by NCE staff. Their work has been of high professional quality and we have been satisfied with the accuracy of their work."
Tawfic Halaby
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