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We were commissioned by Welsh National Opera to produce a series of 10x video podcasts that followed the creation of a new opera by acclaimed British composer Iain Bell. In Parenthesis is an adaptation of the World War I poem by poet, writer and artist David Jones. The above example is from episode 9 'Last Night in Cardiff', see the full episode list below.
Episode 1 | Making an Opera
Episode 2 | Writing & Composing
Episode 3 | Set & Costumes
Episode 4 | David Jones The Artist
Episode 5 | First Week Rehearsals
Episode 6 | Orchestra Rehearsals First Week
Episode 7 | Stage and Piano Rehearsals
Episode 8 | The world première
Episode 9 | Last night in Cardiff
Episode 10 | Recap
Over the past five years we have produced over 300 films for theatrical arts organisations encompassing production trailers, TV adverts, video podcasts and behind-the-scenes promotional films. Working closely with marketing and communication departments we have a keen understanding for producing content that drives sales and strengthens brand across multiple social and broadcast platforms.
Welsh National Opera
TMAX have transformed the way we deliver content to our audiences. They have been working with us for the last 5 years and for each project, no matter how ambitious they continue to deliver – they can translate the magic of what's on stage / backstage into a neatly produced 2 minute teaser. I'd like to think with each film they excite and inspire a new generation of opera audiences – That's quite an achievement and I owe them a lot.
– David Massey | Welsh National Opera


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Jewish Genealogy in
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|The International Jewish Cook Book
1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; The Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc.
Author: Florence Kreisler Greenbaum
A Project Gutenberg eBook
Lay fresh figs in water overnight. Then simmer in water enough to cover
them until tender, and spread upon dishes to cool. Make a syrup of a
pound of sugar to every pound of fruit. Allow a small teacup of water to
a pound of sugar. Boil until a very clear syrup; remove every particle
of scum; put in the figs and boil slowly for ten minutes. Take them out
and spread upon dishes, and set them in the hot sun. Add the juice of as
many lemons as you have pounds of sugar, and a few small pieces of
ginger. Boil this syrup until thick. Boil the figs in this syrup for
fifteen minutes longer. Then fill in glass jars three-quarters full,
fill up with boiling syrup and cover. When cold, screw air-tight or
The sour red cherries, or "Morellas," are the best for preserves. Never
use sweet ones for this purpose. Stone them, preserving every drop of
juice, then weigh the cherries, and for every pound take three-quarters
of a pound of sugar. Set the sugar and juice of the cherries on to boil,
also a handful of the cherry stones pounded and tied in a thin muslin
bag. Let this boil about fifteen minutes. Skim off the scum that rises.
Now put in the cherries, and boil until the syrup begins to thicken like
jelly. Remove from the fire, fill in pint jars, and when cold, cover
with brandied paper and screw on the cover tight.
Weigh one pound of sugar for each pound of fruit. After weighing them
brush each peach with a stiff whiskbroom. This should be done in putting
up peaches in any way. After brushing them peel the peaches very thin
with a sharp silver knife. Do not use a knife with a steel blade, as it
discolors the fruit. As fast as the peaches are peeled lay them on
porcelain platters. Put the peelings in the preserving kettle with
enough water to keep from sticking. Stand the kettle over rather a quick
fire and let the peelings boil with the kettle covered until very soft.
Then drain them through a colander and pour the juice strained back into
the kettle. Add sugar to this and let it simmer gently until it is a
thick syrup. During the time the syrup is cooking it must be frequently
stirred and skimmed. As soon as the syrup is thick enough, drop in the
peaches, twelve at a time if for quart jars, and six at a time if for
pint jars. Let the peaches cook gently until each one may easily be
pierced with a broom splint.
Then quickly skim them out and lay them on a platter to cool. Repeat
this process until all the peaches are done, then let the syrup cook
until thick as molasses. Skim it thoroughly. When cool put the peaches,
one at a time, in the jars with a spoon. When the syrup is sufficiently
thick, pour it through a strainer over the peaches in the jars until
they are full, then seal down quickly and stand them upside down for
several hours before putting them in the store-room.
To two pounds of berries take two pounds of sugar and three-quarters cup
of water. Put the syrup in the preserving kettle; bring it to a boil and
cook for about ten minutes, or until it begins to thicken. Add the
berries; cook for ten minutes and pour them out in shallow dishes or
meat platters. Cover with sheets of glass, allowing a little air for
ventilation; place in the sun until the juice is thick and syrupy. This
will take two days or more, but the rich color and delicious flavor of
the fruit will fully repay the effort expended. Put into small jars or
tumblers and cover according to directions.
To one pint of strawberries take one pint of sugar and one-half cup of
water. Unless strawberries are cooked in the sun they should be prepared
only in small quantities or they will be dark and unpalatable. If the
following directions are carefully observed the berries will be plump
and of a rich red color.
Bring the sugar and water to a boil; add the strawberries and cook ten
minutes. Remove the berries carefully with a skimmer and cook the syrup
until it is of the consistency of jelly. Return the berries to the
syrup; bring all to a boil and when cool put in glass tumblers.
Follow the recipe for Preserved Strawberries, using two-thirds pineapple
and one-third strawberries.
To one pineapple take three-quarters of its weight in sugar and one cup
of water. Peel the pineapple and put it through the food-chopper. Weigh
and add three-quarters of the weight in sugar. Bring slowly to a boil
and simmer for about twenty minutes, or until the consistency of
Pick the plums over carefully, removing every one that has a decayed
spot or blemish. Leave the stems on. After picking the fruit over, wash
it carefully in cold water; then weigh it and allow one pound of sugar
to each pound of fruit. Put a gill of water in the preserving kettle for
each pound of sugar, stand the kettle over a moderate fire and add the
sugar. Stir it almost constantly with a wooden spoon until the sugar
melts; then turn on a little more heat and let the melted sugar boil
gently until it is a thick syrup. Stir, and skim it frequently. When the
required thickness (which should be like syrup used for griddle cakes)
put the plums in the boiling syrup and let them cook gently for half an
hour; then skim out the plums and put them in glass jars, filling each
jar half full. Let the syrup boil till almost as thick as jelly, then
pour it in the jars, filling them quite full. Fasten the tops on and
stand the jars upside down until the preserves are cold; then put them
where they are to be kept for the winter.
Weigh 3/4 of a pound of sugar for each pound of fruit. After washing the
plums carefully, put them in a preserving kettle with just enough water
to keep them from sticking to the bottom. Set them over a moderate fire
and let them simmer for half an hour; then turn them, juice and all,
into a colander, filling the colander not more than half full. Have the
colander set over a large earthen bowl. With a potato masher, press
juice and pulp through the colander into the bowl, leaving skins and
pits as dry as possible. Remove these from the colander and repeat the
process until all the pulp and juice is pressed out; then pour it into
the kettle and, while it is heating slowly, heat the sugar in the oven.
As soon as the juice and pulp begins to simmer stir in the hot sugar,
and when it drops from the spoon like a thick jelly pour it into the
glasses. This is one of the most delicious fruit preserves made and is
always acceptable with meat and poultry or as a sweetmeat at afternoon
To five pounds of red raspberries (not too ripe) add five pounds of loaf
sugar. Mash the whole well in a preserving kettle (to do this thoroughly
use a potato masher). Add one quart of currant juice, and boil slowly
until it jellies. Try a little on a plate; set it on ice, if it jellies
remove from the fire, fill in small jars, cover with brandied paper and
tie a thick white paper over them. Keep in a dark, dry, cool place. If
you object to seeds, press the fruit through a sieve before boiling.
Jellied quinces are made after the direction for preserved quinces, only
the fruit is cut in tiny little pieces and when put in the syrup is
allowed to cook twenty minutes longer, and is put in small glasses with
the syrup and not skimmed out as for preserves. Leave the glasses open
till the jelly sets, then cover.
Wipe off each quince before paring, core and slice them, weigh your
fruit and sugar, allowing 3/4 of a pound of sugar for every pound of
fruit and set the sugar aside until wanted. Boil the skins, cores and
seeds in a clean vessel by themselves, with just enough water to cover
them. Boil until the parings are soft, so as to extract all the flavor,
then strain through a jelly-bag. When this water is almost cold, put the
quinces in the preserving kettle with the quince water and boil until
soft, mash with a wooden spoon or beetle. Add the juice of an orange to
every two pounds of fruit, being careful not to get any of the seeds
into the preserves. Now add the sugar and boil slowly for fifteen
minutes, stirring constantly; if not thick enough boil longer, being
very careful not to let it burn. Take off the fire and pack in small
jars with brandied paper over them.
The quince that comes first into the market is likely to be wormy and
corky, and harder to cook than the better ones. It requires a good deal
of skill to cook quince preserves just right. If you cook them too much
they are red instead of a beautiful salmon shade, and they become
shriveled, dry and tart, even in the sweetest syrup, instead of full and
mealy, and sweet.
Weigh a pound of sugar for each pound of fruit. Wipe each quince
carefully with a coarse linen towel. Peel, quarter and core the quinces.
Put peels and cores in the preserving kettle with just water enough to
cover them, and let them simmer with the kettle covered for two hours.
Then strain the liquor through a fine sieve and return it to the kettle.
Cut the quartered quinces in small pieces and put as many of them in the
kettle as the liquor will cover. Let them boil gently, with the kettle
uncovered, until so tender they may be easily pierced with a broom
splint. Take them out with a skimmer and lay on flat dishes to cool.
Repeat this process until all the fruit is properly cooked; then put the
sugar in the liquor and let it boil gently to a thick syrup; put in as
many of the cooked quinces as the syrup will cover and let them cook in
the syrup for twenty minutes; skim them out and lay on flat dishes to
cool. Repeat this process until all the quinces are cooked in the syrup.
When they are cool put the quinces in glass jars, filling each one half
full. Let the syrup boil until very thick, stirring it frequently and
skimming it clear. Then pour it through a fine strainer, while very hot,
over the fruit; and as soon as a jar is full, fasten on the cover. It is
tiresome work to preserve quinces, but the result pays for all the
Pare and core the citron; cut it into strips and notch the edges; or cut
it into fancy shapes. Allow a pound of sugar to a pound of fruit, and to
six pounds of the fruit allow four lemons and a quarter of a pound of
ginger root. Tie the ginger in a cloth, and boil it in a quart and a
half of water until the flavor is extracted; then remove it, and add to
the water the sugar and the juice of the lemons; stir until the sugar is
dissolved and the syrup is clear; take off any scum; then add the citron
and cook until it is clear, but not soft enough to fall apart. Can and
seal while hot.
Marmalades require great care while cooking because no moisture is added
to the fruit and sugar. If the marmalade is made from berries the fruit
should be rubbed through a sieve to remove the seeds. If large fruit is
used have it washed, pared, cored, and quartered.
Measure the fruit and sugar, allowing one pint of sugar to each quart of
Rinse the preserving kettle with cold water that there may be a slight
coat of moisture on the sides and bottom. Put alternate layers of fruit
and sugar in the kettle, having the first layer fruit. Heat slowly,
stirring frequently. While stirring, break up the fruit as much as
possible. Cook about two hours, then put in small sterilized jars.
The white part between the yellow rind and the inner skin of the orange
used to be most sedulously removed, but now we know that there is great
economy in using it. By doing so we can use large quantities of water in
proportion to fruit, for it has the property of converting this into
The Seville orange used to be the orange used in Scotland and England
for marmalades because of its bitter flavor, but we can get the same
effect by using the grapefruit. An all grapefruit marmalade is not
nearly so attractive and pretty as one of combined fruits, nor does it
have the zest that the grapefruit seems to give to a marmalade where it
is only one of the constituents.
Slice thin, skin and all, one grapefruit, one orange, one lemon. Add to
this three times its measure of water and allow to stand overnight. Cook
for ten minutes the next morning and then allow to stand until the next
morning, when finish by adding as much sugar as there is liquid and
boiling slowly until done, or until it jellies. The time commonly given
is two hours, but a half hour less than this is ample.
Cut three pounds of pie plant into small pieces (unpeeled). Peel three
oranges and cut into small pieces. Put with this two cups of sugar and
the grated rind of one orange. Let stand overnight. Cook until clear,
stirring often. Then add three pounds of granulated sugar heated in
oven. Cook until clear; ten to twenty minutes. Pour into jelly glasses
and cover with paraffin.
A novelty for the preserve closet and one that is very good is made from
ripe apples and quinces. Use one peck of juicy cooking apples and two
quarts of sugar. Pare the quinces and cut out the cores. Put the parings
and cores into a preserving kettle with two quarts of water and boil
gently for forty-five minutes. Meanwhile, cut the quinces into eighths,
put them into a kettle with three pints of water and simmer until the
fruit can be pierced with a straw; then lift the fruit from the water
and lay them on a platter to drain. Strain the water in which the
parings and cores have cooked into the water in which the quinces have
cooked, and after adding the sugar boil for ten minutes. Pare, core and
quarter the apples, and place in the syrup with the cooked quinces. Cook
slowly for fifteen minutes and seal immediately in sterilized jars. The
combined flavors of the quince and apple are very pleasing.
Take three and 1/2 pounds of large red cherries, stone them and cook for
fifteen minutes. Heat two and 1/2 pounds of sugar in the oven; add it to
the cherries; also 1/4 pound of seeded raisins and the juice and pulp of
three oranges. Cook until the mixture is as thick as marmalade.
Boil down any desired quantity of sweet cider in your preserving kettle
to 2/3 the original quantity. Pare, core and slice as many wine apples
as you wish to use. Boil slowly, stirring often with a silver or wooden
spoon. Spice with stick cinnamon and cloves, and sweeten to taste. Boil
from four to five hours; take from the fire, pour all together into a
large crock. Cover and let it stand overnight, then return it to the
preserving kettle and boil down, stirring all the while until it is the
consistency of mush, and of a dark brown color.
Squeeze the pulp into one bowl and put the skins into another. Press the
pulp through a sieve, weigh the grapes before you squeeze them and allow
three-quarters of a pound of sugar to a pound of fruit. Put the strained
pulp and sugar on to boil, the skins also, and boil slowly until thick.
It will be much easier for you to heat the pulp before straining.
Remove pits and wash prunes, take three-quarters of a pound of sugar to
a pound of fruit, and enough water to keep from burning; do not stir but
remove from the sides of the kettle occasionally. Let boil for hours;
when done, place in glasses. Let cool; cover with paraffin.
To three pounds of sweet and one pound of sour cherries allow two pounds
of sugar. Weigh the cherries when stemmed and pitted. Make a syrup of
the sugar, add cinnamon bark and cloves. Put in the sweet cherries
first, adding the sour ones half an hour later; boil down thick and
cover the jars with brandied paper.
Remove the stems and skins from five pounds of grapes and boil the pulp
until tender; then press it through a sieve. Boil the skins of three
juicy oranges until tender, then chop fine. Put the grape skins and the
pulp into a saucepan; add the orange juice, the boiled skins, five
pounds of sugar, one pound of raisins--the muscat seeded--and one pound
of shelled walnuts and boil until quite thick.
PLUM CONSERVE, No. 1
Wash five pounds of blue plums or German Prunes, cut them in halves and
remove the stones. Peel four oranges, slice them fine and cut each slice
in half. Cut the rind of two of the oranges into small squares, add one
pound of seeded raisins. Take a measure of sugar and a measure of the
mixture, place in preserving kettle on the stove and let come slowly to
the boiling point and cook steadily for several hours until the fruit is
clear and thick. Put in jelly glasses or jars.
PLUM CONSERVE, No. 2
Wash three pounds of German prunes, remove the stones and cut them into
small pieces. Mix one pound of seeded raisins, two oranges cut in small
pieces, the juice of two lemons, one pound English walnuts broken in
chunks, and three pounds of sugar. Place all the ingredients in the
preserving kettle on the stove and let come slowly to the boiling point
and cook steadily until the fruit is clear and thick. Put in jelly
glasses or jars.
This is very nice for all kinds of griddle cakes. Use the peelings of
your peaches when you are through canning and preserving. Add 1/3 of the
peach kernels and put all on to boil in a stone jar on the back of the
stove with a little water. When soft, strain through a jelly-bag by
letting it drip all night. In the morning add the juice of two or three
lemons and boil as you would jelly. Set a pint of juice on to boil and
boil for five minutes. Add a pound of sugar and boil five minutes more,
but it must boil very hard. Bottle in wide-mouthed bottles or jars.
Weigh the peaches after they are pared and pitted. Allow a pound of
sugar to a pound of fruit. Cook the peaches alone until soft, then add
1/2 of the sugar and stir frequently. In half an hour put in the
remaining sugar. Now watch carefully, stirring almost constantly for two
hours. Boil slowly, and add 1/4 of the peach kernels. Spice with
cinnamon and cloves, using whole spices.
Peel six oranges (California), cut the skin in very small narrow strips,
or run through a food chopper. Slice the oranges very thin and quarter
the slices. Let it stand overnight in three pints of cold water. Place
this in a preserving kettle with three pounds of seeded raisins, three
quarts of currants (picked and washed) and three pounds of granulated
sugar. Boil all together for two hours and put in glass jars, closing
them while hot.
If preferred, three pints of currant juice strained may be used instead
of the whole fruit. This compote will keep perfectly well after the jar
is opened.
Brush but do not peel the peaches. Select medium-sized ones. When all
are well brushed, stick each peach quite full of cloves.
Make a thick syrup of half a pound of sugar to a pound of fruit. Cook
the peaches in the syrup until they may be easily pierced with a broom
splint. Then carefully skim them from the syrup and after they have
cooled on the platters put them in glass jars or stone crocks. To the
syrup in the kettle add a few pieces of stick cinnamon and a few whole
allspice. Add half a pint of good cider vinegar and a tablespoon of
tarragon vinegar to each quart of syrup, and when the syrup just comes
to a boil after adding the vinegar pour it over the peaches. Delicious
with cold chicken.
Pulp seven pounds of Concord grapes; cook the pulp and skins until soft;
put them through a fine sieve; then add four and one-half pounds of
granulated sugar, one pint of cider vinegar, two tablespoons of ground
cinnamon, and two tablespoons of ground cloves. Bring to a boil; then
cook slowly for one and one-half hours. Put in an earthen crock when
This recipe may also be used with currants; use five pounds of sugar
instead of four and one-half pounds.
Wash and dry four pounds of small yellow or green tomatoes and prick
each one in five or six places. Stir three pounds of sugar in one-half
cup boiling water until dissolved; add the tomatoes and cook until
clear. When half done add the juice and the rind of two lemons sliced
very thin. When the fruit is clear remove it with a skimmer; put in
small jars, filling them two-thirds full. Boil the syrup fast for a few
minutes longer or until thick and syrupy, fill up the jars; cover with a
cloth until the next day; then cover closely and stand away in a cool
Pare the apples, "Pound Sweets" are best; crab-apples may be pickled the
same way, but do not pare. Leave on the stems and put into a kettle with
alternate layers of sugar; take four pounds of white sugar to nine
pounds of fruit, and spice with an ounce of cinnamon bark and half an
ounce of cloves, removing the heads. Heat slowly to a boil with a pint
of water; add the vinegar and spices, and boil until tender. Take out
the fruit with a perforated skimmer and spread upon dishes to cool. Boil
the syrup thick; pack the apples in jars and pour the syrup over them
boiling hot. Examine them in a week's time, and should they show signs
of fermenting pour off the syrup and boil up for a few minutes, and pour
over the fruit scalding, or set the jars (uncovered) in a kettle of cold
water and heat until the contents are boiling, and then seal.
Weigh the fruit and allow a pound of sugar to every pound of fruit. Tie
spices in a bag, such as cloves and cinnamon, and make a thick syrup of
the sugar before you put in the berries. Boil half an hour and seal when
Select tart, firm, red or yellow crab-apples, three quarts; remove all
decayed spots but leave the stems. Put three cups of cider vinegar,
three cups of sugar, and one cup of water in preserving kettle; let boil
two minutes, add two tablespoons of cloves and two sticks of cinnamon
broken; these spices must be tied in a bag, and let cook ten minutes.
Lift out carefully with perforated skimmer, put in glass jars. When all
the apples have been cooked, pour over enough syrup to cover; set spice
bag away in a cup. Cover jars and let stand twenty-four hours. Pour off
syrup and boil again. Wait two days, then boil apples, sugar, with spice
bag until apples are tender but firm. Place apples in jars; cover to
keep hot. Boil down syrup a little and fill the jars to overflowing with
the hot syrup and seal.
Do not throw away the rind of melons. It can be preserved and will make
a delicious relish. Remove the green rind of watermelon and the inside
pink portion that is left on after eating it. Cut it into two-inch
pieces and pour over it a weak brine made in proportion of one cup of
salt to a gallon of hot water. Let this stand overnight, then drain and
add clear water and one level tablespoon of alum. Boil in this water
until the rind has a clear appearance. Drain and pour ice water over the
rind and allow it to stand a short time. In a bag put one teaspoon each
of cloves, allspice, cinnamon and ginger and place this in the preserve
kettle with the vinegar and sugar. Allow one cup of sugar and one cup of
vinegar (dilute this with water if too strong) to every pound of rind.
Thin slices of lemon will give it a pleasant flavor--allow one lemon to
about four pounds of rind. Bring this syrup to the boiling point and
skim. Add the melon and cook until tender. It is done when it becomes
perfectly transparent and can be easily pierced with a broom straw. A
peach kernel in the cooking syrup will improve the flavor. Housewives
who object to the use of alum can omit this and merely wash the rind
after removing from brine to free it from all salt and then cook it
slowly as per directions given above. The alum keeps the rind firm and
retains its color. In this case the rind will require long and steady
cooking; say 3/4 of an hour or longer. As soon as rinds are cooked they
should be put into the containers and covered with the syrup.
Prick the plums with a large needle then weigh them, and to every seven
pounds of fruit use four pounds of white sugar, two ounces of stick
cinnamon, one ounce of cloves and a pint of best pickling vinegar. Boil
the vinegar, sugar and spices, and pour boiling hot over the fruit,
which must be packed in a large jar; repeat this three times. While the
vinegar boils the third time, pack the plums in glass jars and pour the
syrup over the plums. When cold seal.
Take fine, ripe melons, pare, take out the seeds and wash, cut into
slices about three inches long and two inches wide, lay them in a stone
jar and cover with vinegar for twenty-four hours or longer. Then lay the
fruit on a clean board to drip; and throw away one quart of the vinegar
to each quart remaining. Allow three pounds and 1/2 of white sugar to a
dozen small cantaloupes, three ounces of stick cinnamon, one ounce of
cloves (remove the soft heads) and two ounces of allspice (whole
spices). Boil the spices, vinegar and sugar, adding a pint of fresh
vinegar to the old. When well skimmed put in the melons, boil fifteen
minutes, twenty is still better; take out the fruit, put it in jars and
boil the syrup awhile longer. Skim it again and pour boiling hot upon
the fruit. Seal when cold.
This tomato looks like an egg-shaped plum and makes a very nice sweet
pickle. Prick each one with a needle, weigh, and to seven pounds of
tomatoes take four pounds of sugar and spice with a very little mace,
cinnamon and cloves. Put into the kettle with alternate layers of sugar.
Heat slowly to a boil, skim and add vinegar, not more than a pint to
seven pounds of tomatoes. Add spices and boil for about ten minutes, not
longer. Take them out with a perforated skimmer and spread upon dishes
to cool. Boil the syrup thick, and pack as you would other fruit.
Take the largest and freshest red cherries you can get, and pack them in
glass fruit jars, stems and all. Put little splints of wood across the
tops of the fruit to prevent rising to the top. To every quart of
cherries allow a cup of best pickling vinegar, and to every three quarts
of fruit one pound of sugar and three sticks of whole cinnamon bark and
one-half ounce of cloves; this quantity of spices is for all of the
fruit. Boil the vinegar and spices and sugar for five minutes steady;
turn out into a covered stoneware vessel, cover, and let it get cold.
Then pour over the fruit and repeat this process three days in
succession. Remove the heads of the cloves, for they will turn the fruit
black. You may strain the vinegar after the first boiling, so as to take
out the spices, if you choose. Seal as you would other fruit. Be sure
that the syrup is cold before you pour it over the cherries.
Take nice firm cucumbers, slice thin and salt overnight. In the morning
take vinegar sufficient for covering the quantity prepared, mixed spices
and sugar according to taste. Put on to cook and when boiling put in the
cucumbers and cook for thirty minutes. Delightful as a relish, and can
be kept for a long time if put in airtight jars.
Pears should always be peeled for pickling. If large cut them in half
and leave the stems on. The best pear for this purpose, also for
canning, is a variety called the "Sickle Pear." It is a small, pulpy
pear of delicious flavor. Throw each pear into cold water as you peel
it. When all are peeled weigh them and allow four pounds and a half of
white sugar to ten pounds of fruit. Put into the kettle with alternate
layers of sugar and half a cup of water and one quart of strong vinegar.
Add stick cinnamon and a few cloves (remove the soft heads). Heat
slowly and boil until tender, then remove them with a perforated
skimmer, and spread upon dishes to cool. Skim the boiling syrup and boil
fifteen minutes longer. Put the pears in glass jars or a large earthen
jar, the former being preferable, and pour the syrup and spices boiling
hot over the fruit. When cold seal.
Pare, core and cut small, eight pounds hard pears (preferably the fresh
green Bartlett variety), half as much sugar, quarter pound Canton
ginger. Let these stand together overnight. In morning add one pint of
water, four lemons, cut small. Cook slowly for three hours. Pour into
small jars. Seal when cold. Keeps indefinitely.
Wash the plums, remove the stones and in place of the stones put in
almonds. Take the best wine vinegar, water and sugar to taste. Tie in a
bag some whole cinnamon, cloves, and allspice; boil together with
vinegar. After boiling, let it get lukewarm, then pour over the prunes.
Let stand, and each day for nine days let vinegar come to a boil and
pour over prunes. The last day cook the vinegar down some, then put in
the prunes and let come to a boil; there should be sufficient liquid to
cover them. Keep in a stone or glass jar. Grapes (Concord) may be spiced
the same way.
Cut the brush part from the berry, but leave the stem on, wash
thoroughly and let drip in colander overnight. For eight pounds of
berries prepare a syrup of six pounds of sugar and three cups of water.
When syrup has boiled till clear put in the berries and boil for
three-quarters of an hour. Put in jars or glasses.
Boil the figs in water one and one-half hours, then drain and weigh. To
seven pounds fruit use the following syrup: Three pounds of sugar, one
pint of vinegar, two ounces of whole cinnamon, two ounces of whole
peppers, one ounce of cloves, one orange, and two lemons sliced. Boil
syrup one-half hour, add fruit and boil slowly two hours.

subset: commoncrawl


text:
You Are Sure To Quit Smoking With These Excellent Strategies
Many think quitting is easily accomplished by tossing the cigarettes away and willing yourself to stop. While removing tobacco from your life is one big component of quitting, other factors are also at play. There are many smoking cessation aids and techniques that will assist you in your efforts to quit.
Make a gym membership part of your quitting plan. Your health will improve and, more importantly, you will give yourself something instead of smoking to occupy your time. Exercise can also act as a stress reliever. If you are new to exercising, take it slow by just walking each day. Before beginning an exercise routine, consult with your doctor.
If you're trying to stop smoking, be sure to get plenty of rest. For many smokers, staying up for extended hours can lead to increased cravings. There are not people around late at night, this will make it easy for you to sneak a smoke. Getting eight hours of rest each night will help to keep you mentally focused, meaning you're better able to control those cravings.
To avoid experiencing weight gain after you stop smoking, eat a healthy diet filled with fruits and vegetables. Whatever weight you gain will likely be minimized as a result. Understand that you're going to have food cravings after you quit, and the best way to satiate those cravings is by creating a healthy frame of mind through healthy eating.
If you are not able to quit cold turkey, look into products made specifically for aiding the process. These include gum and patches. These substitutes are OTC medications that replace some of the nicotine your body is used to getting from smoking. This can ease withdrawal symptoms, and increase your chances of quitting for good.
Nicotine Replacement
Use one of the many nicotine replacement solutions on the market today. As you are going through nicotine withdrawal, you might feel irritable, restless, frustrated or depressed. Cravings can be very hard to deal with. You may find that nicotine replacement therapy will help reduce these feelings. People who use these products have twice as much likelihood of quitting for good as those who go cold turkey. Just remember never to couple these products with smoking.
The first step in quitting cigarettes is to fully commit yourself to the endeavor before you figure out how you're going to go about doing it. A lot of people are unable to quit smoking successfully because they are not sufficiently committed, or do not approach it with the proper mindset. It is possible for you to maintain a high level of commitment by keeping in mind the reasons why you want to quit.
Hopefully, this article has given you some great ideas on how you can succeed at quitting smoking. Expecting that you may never have the urge to light a cigarette after you have made the decision to quit may not be realistic, but you should have an easier time quitting if you keep in mind what you have just read.


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YARMOUTH — The legal beat goes on for two residents challenging a September 2016 Planning Board decision that would allow Verizon Wireless to install an antenna on a town water tower.
Cumberland County Superior Court Judge Thomas D. Warren denied a request in March by Verizon to dismiss the case brought by Leora Rabin and Frederick Olson.
Rabin and Olson live near the water tower that looms above McCartney Street and Glen Road.
The plaintiffs' appeal to stop Verizon's application notes a 2001 application to the Planning Board by Sprint that failed, because it did not meet the town's ordinance requirements.
"This site is right in the middle of town, in the midst of a residential neighborhood and very near to the Yarmouth Schools," Rabin and Olson said in a letter.
According to court documents, Rabin and Olson allege that the town did not follow its own ordinances when the Planning Board conditionally approved Verizon's application. The antenna would service wireless telecommunication needs.
Now, the judge will determine if parties in the case need to argue in court.
"We'll see how the court rules," Nathaniel Bessey, attorney for the plaintiffs, said Tuesday. Bessey works for Lewiston-based Brann & Isaacson.
Portland law firm Bernstein Shur represents the town, while Verrill Dana represents Verizon. The town is relying primarily on the company to defend the Planning Board's decision, said Planning and Development Director Alexander Jaegerman.
The McCartney Street/Glen Road water tower, one of two in Yarmouth, is 100 feet tall and 42 feet in diameter. It holds a million gallons of water, according to Water District Superintendent Bob MacKinnon.
Rabin and Olson are concerned about the equipment proposed not just by Verizon, but any telecommunication companies seeking to install an antenna on the water tower.
Bessey noted their concerns in an email sent Tuesday.
"As the Planning Board found in 2001, 'the size and configuration of the lot on which the water tower is located and upon which equipment is located is too small in area and too narrow in width and therefore too constrained for 'adverse impacts' of the proposed equipment installation on the ground to be adequately minimized,'" he said.
Yarmouth plaintiffs Leora Rabin and Frederick Olson maintain the town's Planning Board did not scrutinize in September 2016 an application by Verizon Wireless to place an antenna on the town's water tower.


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Cue the Rocky theme music.
Dealer Roque De La Fuente, 61, also known as Rocky, is running for president. Of the United States. He's on the primary ballot in at least three states, and is stumping in Iowa as a conservative Democrat. His platform includes welcoming immigrants and a two-tier flat tax: 10 percent for most, 12 percent for those who itemize deductions. But it's an uphill challenge like the one Rocky Balboa faced in the original movie in the series.
The owner of De La Fuente Cadillac in El Cajon, Calif., has a few things going for him as he tries to sell voters on his candidacy. He knows how to sell -- cars, at least. He doesn't back down from a fight. And he views auto retailing as a great school.
He spoke with Staff Reporter Leslie J. Allen about his history and plans.
Q: Your father was a Dodge and VW dealer in California, right?
A: I grew up in the Volkswagen business. My first job was in the parts department, getting acid into the batteries.
Eventually, one thing led me and my father to bump heads. He's the smartest person I've ever met, but unfortunately, when you have two alphas with the same first name, same last name -- sometimes something has to budge. I basically was fired because I was disrespectful to my father. And my father was probably correct.
You then worked at an early Toyota store. How did that go?
Does anyone remember [the 1974 Toyota] Chinook? It was a pickup [with] a camper on top. You could not give them away. At that time, you were able to finance [cars] for 30 months, but because this qualified as a motor home, Bank of America gave you 60-month financing.
The store's old-timers would take all the ups. "I get the first up; you get the second up; Rocky, if there's an eighth up, you get it." But they would not take a Chinook.
I saw this couple. They came in to buy a Toyota SR5 [pickup], but they started looking at the Chinook. So I put them inside the camper, and I told them what's important in life is not how hard they work or what they do. They need to enjoy the weeks they get off. They could do it in a Chinook, and it's going to cost them the same as an SR5, $150 a month, with one exception: it's for 60 months versus 36.
First month I was there, I sold eight Chinooks. Nobody could believe it. I had no choice. I had to survive. Next month, I sold the last six Chinooks. I got rid of the inventory. I earned my stripes.
So you took on the old-timers. You then worked at and acquired other franchises -- and took on the factory.
Cadillac came up with a diesel car. The car only lasted 34,000 miles, and people came to the dealership asking for the engine to be replaced. It was covered under warranty. General Motors did not honor the warranty and got me stuck with the bill.
They owe me, in 1982, $242,000. So I took them to small claims [court] one at a time. I won the first one. A week later I took a second one. I took them 17 times to small claims. [Eventually, a GM executive asked,] "How much do we still owe you?"
"You owe me about $141,000."
"What does it take to settle it?"
"Make me an offer."
"How about $98,000?"
"Done. I got better things to do than to go to small claims."
You sued again when GM threatened to take away your franchise during its bankruptcy.
All of a sudden, I get a beautiful letter from [GM] saying, "We changed our mind; we ain't going to take your franchise away." They didn't change their mind; I earned it the old-fashioned way. I defended myself. Like I'm going to defend this country.
How many franchises have you held at once?
Maximum was probably in 1982. I probably had 24.
How did you whittle it to one?
In the 1982 recession, out of all [24] franchises, four were making money. I did not go broke. I survived. While everybody was firing employees, I kept my crew together. We had to negotiate -- fringe benefits, hours of operation. I had to talk to each of them individually, because I was going to take some of their health care out, but folks, it was not a matter of what I wanted to do. It was survival.
Talk about factory relations.
They're not your friend. They never have been. They try to give you the dogs, and if a car is hot, they think they're prima donnas. And they play games, with allocation, with everything. You have to outsmart them.
I don't care about Harvard. I don't care about Stanford. The best university in the world is an automobile dealership.
How do you view Cadillac today?
I love the franchise. Finally they're making good cars. The Escalade is an unbelievable automobile, but you need to have an allocation system that's fair. You need to know how many vehicles we're going to get in a year. So do I think Cadillac is going to make it? Yes.


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Lid for Slide Bin, 5 litre - Black is rated out of 5 by 2.Rated 3 out of 5 by Navajo456 from Nice item but.... Nice item however the fixings on the 'disc' should be metal not plastic. This plastic! Had they been metal I wouldn't have had to have gotten the replacement.Date published: 2018-06-03Rated 5 out of 5 by April01 from replacement LID unit Great, fuss free service...glad we bought a brabantia even if it is pricey, you get what you pay for, in terms of quality and service from the company.Date published: 2016-08-22


text: FCC Information This telephone system equipment has been tested and found to comply with the limits for Class B digital device, pursuant to Part 15 of the FCC Rules. Operation is subject to the following two conditions: Gigaset 4000 Quick Start Guide (1) This device may not cause harmful interference, and (2) This device must accept any interference received, including interference that may cause undesired operation. This guide will help you get started using your Gigaset handset. For additional information related to your model, please refer to the User Manual. These limits are designed to provide reasonable protection against harmful interference in a residential installation. Some cordless telephones operate at frequencies that may cause interference to nearby TVs and VCRs.To minimize or prevent such interference, the system base should NOT be placed near or on top of a TV or VCR; and, if interference is experienced, moving the base farther away from theTV orVCR will often reduce or eliminate the interference. Connecting the Charger A charger is included with additional handsets. This charger does not require connection to a telephone line for operation. Use only the power supply (110 VAC/60 Hz with cord) included with the charger. (Do not use other power supplies.) However, there is no guarantee that interference will not occur in a particular installation. If this telephone system does cause harmful interference to radio or television reception, which can be determined by turning the system off and on, the user is encouraged to try to correct the interference by one or more of the following measures: Before using your charger, follow these steps: (1) Increase the separation between the base station and receiver; (2) Connect the base station to an outlet on a circuit different from that to which the receiver is connected; 1 (3) Consult the dealer or an experienced radio TV technician for help. Notice to Hearing Aid Wearers: This phone system is compatible with inductively coupled hearing aids. Insert small plug on cord into back of charger. Back of Charger Power Outage: In the event of a power outage, your cordless telephone will not operate. The cordless telephone requires electricity for operation. You should have a telephone that does not require electricity available for use during power outages. Safety Precautions: Before using your telephone equipment, basic safety instructions should always be followed to reduce the risk of fire, electric shock, and injury to persons. Contains Nickel Cadmium Battery. Battery must be recycled or disposed of properly. Do not dispose in municipal waste. Only use type AA Nickel-Cadmium (NiCd) or type AA Nickel-Metal Hydride (NiMH) rechargeable batteries in the cordless handset. Do not use Alkaline or lithium batteries in the cordless handset or charger. Do not mix old and new batteries. Use the same rechargeable battery type. Do not combine rechargeable battery types. Exercise care in handling batteries in order not to short the batteries with conducting materials such as rings, bracelets, and keys. The batteries or conduction materials may overheat and cause burns or fire. Do not dispose batteries in fire. For additional instructions, see the users manual included with your Gigaset system. The installation of the base unit should allow at least 8-inches between the base and persons to be in compliance with FCC RF exposure guidelines. Warranty: The product warranty is contained in the users manual. Please refer to the manual for complete product warranty details. Information subject to change as Siemens reserves the right, without notice, to make changes in equipment design or components. Siemens is a registered trademark and Gigaset is a trademark of Siemens AG. Made in Germany. © Siemens Information and Communication Mobile, LLC 2001 Copyright. All rights reserved. Customer Care: 1-888-777-0211 Or visit our Website: www.icm.siemens.com PB4000HSG Visite nuestro sitio Web para obtener instrucciones en español. DO NOT RETURN THIS PRODUCT TO THE STORE! Please read the following important information. For Siemens Customer Care Service, product operation information, or for problem resolution, call toll-free 1-888-777-0211 7 a.m. to 10 p.m. Central Standard Time EVERY DAY 2 Turn small plug to the left and place cord in cable channel on bottom of charger. May be wall mounted using two small screws (not provided) 3 Insert power supply into wall outlet. Bottom of Charger IMPORTANT: Do not use a wall outlet controlled by a wall switch. www.icm.siemens.com Visite nuestro sitio Web para obtener instrucciones en español. Customer Care: 1-888-777-0211 Or visit our Website: www.icm.siemens.com Visite nuestro sitio Web para obtener instrucciones en español. Gigaset 4000 Handset The handset included with the system is automatically registered with the base station. Up to a total of four handsets (dependent on system) may be added to any Gigaset 4010, 4015, 4210, or 4215 base. Lights up during a call; flashes at: -incoming calls -new calls -new messages Before using your handset, follow these steps: 1 Remove protective plastic film from display. 2 Insert batteries as shown. + – + Headset Jack 3 Place cover on back of handset and push gently upward until it clicks into place. 4 Place handset in charger with display facing out. IMPORTANT: Charge batteries 12 to 14 hours before using the handset for the first time. WARNING: Use only NiCd or NiMh AA rechargeable batteries. DO NOT USE ALKALINE, LITHIUM, OR NON-RECHARGEABLE BATTERIES. Automatic Registration to Base Unit 1 2 3 BASIC PHONE OPERATION Making a Call 1 Dial desired number. . 2 Press or place handset in base 3 Press (or charger) to hang up. Answering Call Lift handset from base (or charger) or press . Intercom Call 1 Lift handset. 2 Select INT, select the desired handsets . intercom number, and press 3 To call all handsets, select INT and press « or press «, select INT, and . press or place handset in base 4 Press (or charger) to hang up. Setting Volume 1 Open the Menu. 2 Scroll to Handset Settings and press OK. 3 Select Handset Volume and press OK. You will hear the current volume in the earpiece and its level is displayed. Scroll to the desired volume and press OK. LED Handset Setup – Your handset is now registered and ready for use. Place handset in base with display facing out. Note: DO NOT press the END (On/Off) key before placing handset in base. (If handset is on, turn it off.) After approximately one minute, handset will register to the base and End key and On/Off key the next unassigned intercom number (2 through 4) is automatically assigned. The intercom number Intercom telephone appears in the upper left of the number of the handset handset display. The handset reverts to the idle state. Place handset in charger or base unit with display facing out and follow charging instructions as above. Charge status Display screen Talk key -answer a call -dial a telephone number Current display Soft keys Directory key End key and On/Off key Open the directory -end the call -cancel function -one menu level back (press briefly) -return to idle state (hold down) -when the telephone is idle on/off (hold down) Key 1 (Programmable) Hold down to select the answering machine or telephone company voice mail Star key (*) Hold down to turn on/off the ringer Flash key Hold key down to pause; press to answer waiting call Pound key (#) Microphone Hold down to turn on/off keypad protection Memory key Setting Language 1 Open the Menu. 2 Press ¬and then press . 3 To select English (default), press Þand ]; to select French, press Þand ; to select Spanish, press Þand ^. Paging Handset Press the page button on the base bottom. See User Manual for additional options. Customer Care: 1-888-777-0211 Or visit our Website: www.icm.siemens.com Customer Care: 1-888-777-0211 Or visit our Website: www.icm.siemens.com Customer Care: 1-888-777-0211 Or visit our Website: www.icm.siemens.com Visite nuestro sitio Web para obtener instrucciones en español. Visite nuestro sitio Web para obtener instrucciones en español. Visite nuestro sitio Web para obtener instrucciones en español.


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Gujarat: Maruti to seek minority shareholders' nod
India's top carmaker Maruti Suzuki said on Saturday it would seek minority shareholder approval for a controversial plan to source cars from a plant to be built by its Japanese parent that spurred an investor revolt.business Updated: Mar 16, 2014 09:49 IST
India's top carmaker Maruti Suzuki said on Saturday it would seek minority shareholder approval for a controversial plan to source cars from a plant to be built by its Japanese parent that spurred an investor revolt.
Japan's Suzuki Motor Co which owns some 56 percent of Maruti, said in January it would invest nearly $500 million in building a plant in western Gujarat state -- reneging on an earlier plan under which Maruti would build the factory itself.
Now, in the face of intense opposition from institutional shareholders, Maruti after a board meeting said it had decided to give minority shareholders a chance to approve the decision.
"Even though not required by law, the board decided, as a measure of good corporate governance, to seek minority shareholders' approval," the company said in a statement.
The decision by Maruti Suzuki to procure its cars form the Gujarat plant to be constructed by its parent Suzuki Motor Co triggered an outcry from shareholders, including institutional investors.
In an unusual display of shareholder activism in India where institutional investors are often just silent partners, fund managers wrote to Maruti asking the company to reconsider its plans, saying they were unfair.
Analysts have said minority shareholders might profit more if Maruti made the cars itself at the Gujarat plant as it has traditionally done at its other plants and remains a manufacturing company.
Maruti added in the statement that in the event that "both parties mutually agree to terminate the manufacturing agreement, the facilities of the Gujarat Sub (plant) would be transferred to Maruti Suzuki India Ltd at book value".
Maruti, whose shares have come under heavy pressure since the plan emerged in January, has two factories in north India located in Manesar and Gurgaon that can produce up to 1.5 million vehicles a year.
Local media had reported fund managers were considering taking legal action against Maruti over the Gujarat plant which would have an initial capacity to make 100,000 cars a year, rising to an expected 1.5 million a year -- equal to the Indian carmaker's current capacity.
"I think this is a good move by management as minority shareholders often feel their voices aren't being heard," said Deepesh Rathore, director of India's Emerging Markets Automotive Advisors.
Maruti, which dominates India's car market, has insisted that the deal is a "win-win" plan for both the company and investors.
But minority shareholders assert that the winners would be parent Suzuki which would obtain the gains from higher domestic sales.
Under the proposal, Maruti would buy cars made by Suzuki at the new factory and then sell them through its dealers.
Suzuki says its funds in Japan are generating lower than desirable returns and that it would be better for its money to be invested in the Gujarat plant.
Given the Indian car market's current weak outlook, some analysts also say it might be tough for the company to fund construction of the Gujarat plant.
First Published: Mar 15, 2014 14:57 IST


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text: The Fighter I don't know why but I can't remember what I named the fighter, so listen to the podcast. I stayed with the roll 3d6 in order, and the lowest was 8 the highest was 18. He wears plate mail and has a heavy shield. and uses a longsword. Posted on November 18, 2013 by Kevin Long.


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Playground injuries
Dr. Erfan & Bagedo General Hospital invites you to attend a seminar for
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The main meetings hall – the old building – the fourth Ground
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Preparatory Knowledge of Shinshu
1. What is 'Jodo Shinshu'?
'Jodo Shinshu' is the teaching of Shakyamuni Buddha as it was handed down through the religious understanding of Shinran. Shinran lived in Japan from 1173 to 1262.
2. Are there other names for 'Jodo Shinshu'?
'Jodo Shinshu' is abbreviated to 'Shinshu' in Japanese. In English it is often referred to as 'Shin Buddhism' or 'Shin' for short.
3. For what sort of people was Shinshu taught?
Shinshu is a universal teaching for all mankind. However, the chief concern of this teaching is with the spiritually ignorant and with the wrong-minded. It is not primarily concerned with gifted and holy sages.
4. Is Shinshu a separate religion or is it a form of Buddhism?
The teachings of Shakyamuni are divided into Mahayana (the Great Vehicle) and Hinayana (the Small Vehicle). Shinshu is a Mahayana teaching, and is certainly included within Buddhism.
5. Why do you include Shinshu within Mahayana?
'Mahayana' means Great Teaching or Vehicle which carries countless multitudes from Samsara to Enlightenment. Shinshu enables all sentient beings to attain Nirvana and work for the benefit of others; thus, it is a teaching identical with the principles of Mahayana.
6. Are there other systematisations which indicate the relation of Shinshu to Shakyamuni's teachings?
Tao-cho, the fourth of the Seven Dharma Masters of Shinshu, classified Buddhism into the 'Sacred Path School' (Shodo-mon) and the 'Pure Land School (Jodo-mon). Shinshu is included in the latter school. This is because Shinshu claims that perfect Enlightenment for its adherents can only be expected in the Pure Land, and that Birth into the Pure Land is attained through the Awakening of Faith by the Other Power (Tariki). The sacred Path School teaches one how to attain Enlightenment in this life by one's own power. Thus the Sacred Path School corresponds to the 'Self Power School.'
7. Is Shinshu an 'Other Power' school, then?
Yes, Shinshu can be called an 'Other Power' school because it teaches that only through the 'Other power' can we ordinary people attain Nirvana. This was emphasised first by T'an-luan, the third Dharma Master of Shinshu.
8. What is meant by 'Other Power'?
Shinran defined 'Other Power' as the 'Power of the Tathagata's Vow.' Only Amida's compassionate Vow can lead us to the Awakening of Faith and then to Enlightenment. If we think we did something virtuous by our own power, we are attached to our ego. This is clearly contrary to the Buddhist teaching of 'Non-attachment,' 'Egolessness,' or 'Naturalness.'
9. Is Shinshu meaningful today?
As long as we ordinary people exist, Shinshu is meaningful. Shinshu was taught not for monks and nuns, but rather for the layman. Amida is not concerned with the sages who can transcend the secular life and attain Nirvana by their own power; these teachings are concerned with those who are bound by burning human passions and burdened with numerous worldly sufferings. The whole world around us is suffering from the crisis caused by this bottomless ego. In the unrest and turmoil of the present world, we feel all the more that Shinshu is, because of the simplicity of practice as well as the excellence of the doctrine, the most immediate way to find the eternal, unhindered peace of mind.
10. Who is the first master who called this teaching 'Shinshu' or 'Jodo Shinshu'?
Shan-tao, the fifth Dharma Master, used the term 'Shinshu' in his writing; and Honen, the seventh Dharma Master, who exclusively succeeded Shan-tao, organised his followers under the name of 'Jodoshu.' But it is Shinran himself who called this stream of Nembutsu 'Jodo Shinshu.'
11. What did Shinran mean by 'Jodo Shinshu'?
Literally 'Jodo' means 'Pure Land'; 'Shin' means 'true' and 'shu' means 'essence,' 'teaching,' or 'sect.' He meant 'True Teaching of the Pure Land School' or 'True Teaching of the Pure Land School.'
12. Then is it not the name of the sect founded by Shinran?
Not originally. Shinran himself only used this name for the 'True Teaching' transmitted to him from Honen Shonin. His intention in writing the Kyogyoshinsho was solely to clarify the essence of this teaching. Therefore, he had no idea of founding a new sect. He whole-heartedly respected Honen Shonin as the teacher and founder of 'Jodo-Shinshu,' However, this self-effacing attitude of Shinran brought about more respect among his followers, and spontaneously a new order came into existence. Thus those followers began to regard him as their founder and call the new order 'Jodo Shinshu.'
13. Since Shinran did not think of himself as a founder, how did his later followers set the year of the founding of 'Jodo Shinshu' as new denomination?
They gradually came to claim 1224 (The 1st Year of Gennin in the reign of Emperor Gohorikawa) as the year of the start of 'Jodo Shinshu.' In this year Shinran is assumed to have completed his main work, Kyogyoshinsho, in which he used the term, 'Jodo Shinshu' and revealed the Truth of this teaching.
14. In the process of the transmission of Shinshu, what is the standard to judge whether a certain view is orthodox or not?
Broadly speaking, the standard should be the Shinshu Scriptures such as the Three Basic Sutras, Commentaries of Seven Dharma Masters, the Founder's writings and statements of the succeeding Dharma Masters of the Hongwanji. But the fundamental canon is the Larger Sutra and Shinran's own writings.
15. Are there some special points which we should notice in spreading Shinshu teachings?
Yes, for the better understanding of Shinshu and for the prevention of unorthodox faith, the Nishi Hongwanji selected a certain number of special topics for discussion of Doctrine and of Faith. The latter, including 30 topics, is called 'Anjin Rondai' or 'Topics for Discussion on Faith.' The original is not so easy to understand because of its classical terminology and expressions. So the writer has tried to sum up the main points of these topics and rearranged them with the hope that it would become a helpful guide for those voluntarily working for the spreading of Shinshu in the West.


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PCI ASV Security Vulnerability Scanning
PCI Network Security Penetration Test
Speak to the Risk Factory Foreman, and he'll tell you everything you need to know.
Call us on 0800 978 8139
A PCI Website Security Vulnerability Assessment is the method for identifying application-level security holes, flaws and weaknesses associated with a website that processes, stores or transmits cardholder data. It is conducted using automated scanning software programmed to find application-layer vulnerabilities that would make the website vulnerable to attacks from hackers and is needed to comply with Requirement 6.6 of the Payment Card Industry (PCI) Data Security Standards (DSS).
You should do it to "see what a hacker sees". Conducting this assessment will show you any existing security weaknesses associated with your website that could be exploited by hackers to potentially access or compromise cardholder data.
It is also mandatory for compliance to the PCI DSS if your website processes, stores or transmits cardholder data.
The PCI DSS requires conducting vulnerability assessment scanning of your website (if it processes, stores or transmits cardholder data) every 3 months (quarterly) and after any major changes to the site.
We just need to know the Internet Protocol (IP) address and the Uniform resource Locator (URL) for your website. If you don't know your IP or URL, don't panic our Factory Foreman can help you.
Also, don't forget to specify the exact number (quantity) of assessments you'd like to purchase when getting your quote. Our Factory Foreman will call you to schedule each assessment purchased. You can for example, purchase multiple assessments (for better value) and get them delivered over time when you need them to match your ongoing business requirements.


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One of the highest accolades in the beauty industry is to receive a CEW(UK) Beauty Award, and this year the Eco Award went to Melvita's best-selling Rose Nectar collection. As well as loving the range, which is extremely hydrating, the judges took into account Melvita's unique commitment to sustainability, for example in the selection of product packaging and programmes to encourage recycling when the product is used up.
"Melvita is honoured to receive the award and continues to encourage eco-friendly, organic, sustainable beauty through its practices and initiatives developed by The Melvita Foundation."
My personal favourite in the range isthe Fresh Micellar Water in the range, a gorgeous product with a 3-in-1 formula so it removes make-up, cleanses the skin and also tones it. It contains wild rose petal extract and rose floral water, making it extremely hydrating and moisturising. Just splash it on and watch your skin glow.
A big congratulations to Melvita for continuing to launch outstanding ranges whilst caring for the environment.
The Rose Nectar collection includes:
Fresh Micellar Water, £15.00
Fresh Cleansing Milk, £15.00
Milky Cleansing Oil, £19.50
Moisturising Rose Nectar, £25.00 Hydrating Facial Gel, £25.00
Moisture Replenishing Night Nectar, £27.00 Fresh Eye Contour Gel, £22.00
For more information go to uk.melvita.com.


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When selling electric cars, your customers will unavoidably ask how and where to charge.
Plugsurfing helps you answer both of these questions. Our welcome package offers direct access to more than 108,000 charging points and explains how to charge, making the process simple. Your customer will leave your dealership with a great charging solution, ready to use. You will make your customers very enthusiastic about driving electric and enhance the opportunity to sell an electric car. Tesla, Nissan and Toyota already enhanced their sales and delivery process with Plugsurfing. You can too!Contact us
The onboard telematics in the car's cockpit provides a great opportunity to enhance the customer experience of your product.
In fact, it can be as important an interface with your customer as the smartphone. Being able to charge the car or find a suitable charging point is key to your customers' experience when driving electric. The Plugsurfing app is available for the telematics in the car, both embedded and mirrored. Please contact us for further information to have the ultimate charging experience inside the car!Contact us
Plug 'n Charge
The best customer experience would be to simply connect the cable and start charging.
All other processes are automated including the verification and payment for the charging session. With the Plug 'n Charge technology provided by Plugsurfing this is possible. The technology is based on the ISO15118 standard, which is becoming the industry standard for Plug 'n Charge. For more information please contact us. Or download Electric Car Charging for OEMs – An Introduction
The Best Quality
You never want an electric car driver to rely on charging stations that do not work or are not available.
Plugsurfing is specialized in the quality management of charging station networks. Thanks to our helicopter view of all infrastructure across Europe we know what is a good charging station and what is not. We work around the clock to improve the charging stations and prevent electric car drivers from relying on charging stations with a questionable reputation. We do this by monitoring the charging stations in real-time and having constant communication with the charge point operators.


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Statement on Red Cadeaux from VRC Chief Executive Simon Love
The VRC is extremely saddened by the passing of Red Cadeaux following irreversible complications from surgery on his injured leg.
First and foremost, our thoughts are with all those who loved Red, especially his trainer Ed Dunlop, constant travelling companions, Robin Trevor-Jones and Steve Nicholson, and owner Ronnie Arculli.
The loss of a horse is always particularly sad. Very few horses have endeared themselves to the Australian public like Red Cadeaux, ensuring the impact is only further and more acutely felt.
Red was one of the world's most travelled horses, and Australia was fortunate to feature on his itinerary on six occasions. He was the first international horse to contest five Emirates Melbourne Cups, a race he seemed to reserve his best performances for with three second placings. He just loved Australia and Australia certainly loved him.
The VRC is honoured to oblige the request to provide a final resting place for Red Cadeaux at Flemington. Further details will be announced once confirmed.


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American Buildings and Their Architects.
Jordy, William H.
Garden City, N.Y.: Anchor Press, 1972. 8vo. 469 pp. Spine ends and corners are rubbed and bumped, small knick to front cover. "The Impact of European Modernism in the Mid-Twentieth Century". Very Good Paperback 0385057040 (Item ID: 117918)
- More: ARCHITECTURE
- By This Author: Jordy, William H.


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'The Spy Who Dumped Me' Trailer: Kate McKinnon And Mila Kunis Are BFFs On The Run
Not every spy movie can be James Bond, some just aspire to be Austin Powers. The espionage drama has been getting a comedic spin quite a lot lately, and now there's one more with The Spy Who Dumped Me starring Mila Kunis and Kate McKinnon. Early buzz on the film has been pretty good, and it's beginning to sound like McKinnon may finally have that breakout screen role we've all been expecting from her.
Directed by Susanna Fogel (Life Partners), the comedy centers on two BFFs who find themselves on the run from European assassins after one's ex-boyfriend shows up out of nowhere. The film co-stars Sam Heughan, Hasan Minhaj, Ivanna Sakhno, Justin Theroux, Gillian Anderson, and Fred Melamed. Here's the synopsis:
Audrey (Mila Kunis) and Morgan (Kate McKinnon), two thirty-year-old best friends in Los Angeles, are thrust unexpectedly into an international conspiracy when Audrey's ex-boyfriend shows up at their apartment with a team of deadly assassins on his trail. Surprising even themselves, the duo jump into action, on the run throughout Europe from assassins and a suspicious-but-charming British agent, as they hatch a plan to save the world.
Kinda reminds me of Spies Like Us, and if it's half as funny then we are in for a treat. The Spy Who Dumped Me opens August 3rd.


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Visit us
Please note that the Treeton Estate cellar door is currently closed for renovations.
A beautiful rustic Australian setting defines the wine tasting area, featuring jarrah and marri tables. Views over the vineyard and forested surroundings add to the charm of this iconic winery setting.
Treeton Estate is on Treeton Road North (map).


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As for this weekend, it was great. Saturday saw the three of us (myself, Kristine, and Katelyn) win big at Jillian's before the game. After we walked over to Victory Field, though, the day got even better. The Indians were thumped by the Durham Bulls. Judging by their record and what I saw, that's going to be a common thread all year. But the game was still good, the ballpark atmosphere was great, especially for a lopsided game. It made me want to live in Indy again so I could make more games. Also, Wabash won their first NCAC Baseball crown. That was pretty big news, as far as Wabash is concerned. I'm sure I will keep you posted on how they do in the national tournament.
Sunday, my brother (Andrew) came over, and after doing some grilling, we got down to work on some game development. It's not a finished product, but we have a really good base developed. I took a picture but wasn't able to get it posted yet. I will. At it's base, we blended MLB Showdown and APBA Baseball. Those games have been discussed in earlier posts. For most rolls, a twelve-sided die is used. Basically, any checks are done with this die. So, rolls for advantage (pitcher vs. batter), running, and fielding are made with the D12. Two six-sided dice are used to determine the play, which are found on play charts.
Here is a quick walkthrough of an at-bat in our game. Whoever is on defense rolls the D12. If the roll plus the pitcher's control is more than the batter, the pitcher wins advantage. If that sum is equal to or less, the batter wins advantage. The player with advantage then rolls the two D6's. One die is designated as tens, the other ones. So, we'll say a 21 is rolled. The player then finds 21 on the appropriate player card to get the play number. Find the play number on the chart, and that will tell you what happens. We'll say for this example, it's a deep double, which means the player has an option to try to stretch it into a triple. If that is decided, the player on defense would roll the D12, where the roll and outfielder's* fielding rating must beat the runner's speed. Obviously if this fails, the runner is safe. If it passes, the runner is out.
*The play chart tells you which outfielder (or infielder, if it's a double play attempt) to use.
And that is pretty much the game. There is (or will be, I think Andrew is working on it now as I type) a bunting chart and some other special situations, but that last paragraph is essentially the game. Just like baseball itself. On the surface, it's a simple game. You throw the ball, you hit the ball, you catch the ball. With a little bit of digging, though, you start to peel back layer upon layer of strategy and possibility. I would like to think our game does its best to get the best of both worlds. A simple base with the flexibility to handle almost any strategy you can throw at it. I'm going to be spending a decent amount of this weekend making player cards, in theory based on last year's Danville Dans and Chillocothe Paints. That was last year's Prospect League championship, so that seems like a good starting point to try balancing the game. If things go right, and I can get a lawyer friend to say it would most likely be fine, I plan on doing the rest of the Prospect League. That probably won't be the version we end up selling, though. We'd have to get rights to the Prospect League name, and they would probably have to approve it on a team-by-team basis. It might be worth a look, because I would assume getting those rights would be pretty cheap, and it would open up a new avenue for selling the game. But, we'll see. I'm not sure if we would be able to use the actual players or not, either. I know NCAA video games just use the player numbers, and I'm sure there's a reason for that. We'll cross that bridge when we get there, though.


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Independence Day will be celebrated locally with a variety of events.
First up is a fireworks show at Beech Ridge Motor Speedway in Scarborough on Sunday, July 3, at 9 p.m.
An all-day, family-friendly event at Bug Light Park in South Portland on Monday, July 4, kicks off with a South Portland Historical Society barbecue at 11 a.m. and a reading of the Declaration of Independence at noon. Also, from 11 a.m.-2 p.m., visitors can see a Classic Car Show.
Afternoon activities for kids will include old-fashioned games at 1 p.m. In addition, members of the NorEasters Kite Club will also be on hand throughout the day, flying their whimsical and patriotic kites.
The fireworks display put on by the city of Portland that night is easily visible from Bug Light Park.


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The double slash, though a programming convention at the time, turned out to not be really necessary, Mr. Berners-Lee explained. Look at all the paper and trees, he said, that could have been saved if people had not had to write or type out those slashes on paper over the years - not to mention the human labor and time spent typing those two keystrokes countless millions of times in browser address boxes."I could have designed it not to have the //," he said at a symposium on the future of technology. With a shrug of the shoulders he added: "It seemed like a good idea at the time". Who knew, after all, that it would become "so much hassle".
But look at that, URI! All those slashes (three of them) and colons and such like. Not to mention the fact that this isn't the normal way to link to files in Windows. The normal way to do it is like this:
For the current version of the Outlook Express Read Me information, please select
Help Read Me from the menu bar in Outlook Express


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Instagram is a 100% visually-based, free social network for all users. It contains billions of inspiring photos and videos. Even if your contents include few descriptions, hashtags or location, each will still be visually based.
Instagram has evolved into a perfect visual platform for agencies; every digital agency should be making the most of it as a part of their digital marketing plan.
Instagram may not be the first platform to look for your next partnership, but it can still give you an opportunity to make your digital agency more attractive for new clients or talents.
You can use Instagram as a differentiator to showcase your next visual campaign.
Most of the agencies use Instagram to share creatives behind their PC's, office parties, boutique openings and company meetings and of course their works and projects. The social network is also used by digital agencies to portray behind the scenes of their latest work and highlight achievements.
If you are looking for some inspiration, you can check out our list of 15 creative digital agency Instagram accounts.
Jelly Marketing:
Jelly Marketing is an award-winning Digital Marketing & PR firm providing online ads, social media, & public relations. Highly energetic team of Jelly Marketing including experts, storytellers, tirelessly work to get their clients' business, product and message seen and heard by the right people.
Each week they post interviews with experts from the marketing industry, they answer questions that mostly asked by people and give insights. There are also sociable photos from outside the office such as house gatherings or open air cocktails.
AntiSocial Solutions:
Innovative digital branding and marketing agency AntiSocial Solutions is helping companies expand their online presence worldwide by offering wide range of services including social media, media buying, photo, video production, branding and design, website development and consulting.
When you scroll through their gallery, you will find high quality and artistic pieces from product photo shoots and photos of team members and various events. In addition to these, AntiSocial Solutions using a special agency hashtag.
According to Crowd, change means growth. They offer strong creative solutions deeply rooted in principles. With carefully coordinated communication strategies, they help brands to grow.
Crowd's Instagram gives followers a glimpse of the agency's work approach and creative strategy. The photos include team members' both in and outside the office activities, job postings, awards and other fun events.
Ignite Visibility:
Ignite Visibility is a full service digital marketing agency. They give service to clients for SEO, social media, PR, paid media, conversion rate optimization, email marketing and more. Their mission focused on providing highest level of customer service in the industry.
Their Instagram reflects the firm's identity. In general, the posts include team members, meetings and events like birthdays, yoga classes, football matches or dinners.
Bowen Media:
With 15+ years experience, Bowen Media is a web design company and digital marketing agency. They are the part of digitally-fluent force that's improving economies, shifting industries, and elevating businesses.
The agency shares pictures of agency's cat, sleek interiors, city snapshots, picnics, doughnut breaks and other leisure time activities.
Growth fueled marketing agency WEBITMD delivers an engineeered approach to digital marketing that combines strategy and creative with technology and automation.
In 10 years old agency's Instagram, there are photos of core team members, workshops besides famous quotes from opinion leaders.
The Charles:
The Charles' team is driven by individuality and they combine the business of commerce with creativity and intelligence with detailed execution. The agency works differently from the status quo and shows that an agency can be different.
Their feed is a colorful resource of design inspiration and full of artistic photos and videos besides team members and their activities in and out of the office.
Saved by Robots:
Saved by Robots is a full service creative digital agency. They are excited by great copy, passionate about colour palettes and enthused by sweet typography.
Their Instagram account worths a follow for the illustrations and other design works they create for the clients. Saved by Robots team's daily office life and fun moments are also in their feed.
Edgar Allan:
Edgar Allan consists of artists, enterpreneurs, journalists and musicians. These creative professionals work with big agencies, little startups and design firms.
Edgar Allan's Instagram account makes a big impression with snapshots of their energetic team, latest works, industry events and couple of other soothing natural landscape.
Dom & Tom:
Dom & Tom is a product agency that helps Fortune 500 companies and next generation startups build the future of digital.
Dom & Tom's Instagram is an explicit example of agency life. In their account, there are photos of meetings, holiday parties, dinners and award ceremonies.
JTB Studios:
For almost 15 years, JTB Studios have been offering a complete solution for digital marketing campaigns. The agency have just gone through a major rebrand, and the impacts of this rebranding on their Instagram posts are great – just as a perfect colour palette inspiration in the second photo!
Their Instagram profile is full of the company and team photos including client works, events both in and outside of the office and so on.
Pound & Grain:
Pound & Grain, help businesses with beautifully designed experiences and support these ideas with coding and good old-fashioned text based brand, interactive, social or video narratives.
In Pound & Grain's Instagram, there are behind the scenes photos of their recent works, neat interior design of the agency and above all team members' written comments about the agency's diversity policy.
Huemor designs websites that your customer will remember by improving key metrics.
A lovely pug welcomes us when we look at New York based Huemor's Instagram account. There are also snapshots of their latest works, daily office life, awards they won, and dinner meetings.
Rocket Buddy planting the Huemor flag 🚀✨ Check out the interview with the illustrator on our blog for more! #webdesign #webdevelopment #designagency #agencylife #B2B #B2C #newwebsite #newsite #newandimproved #makeitmemorable #ambition #growth #uxdesign #uiux #illustration #animation #photoshop #dreamweaver #animatecc #characterart #characteranimation #blastoff #outerspace #space #spaceisthelimit #outofthisworld
Your Favorite Story:
London based product launch marketing agency Your Favorite Story have their own special product launch formula. In their powerful team, there are 70 specialists to develop successful strategies.
Featured team work, highlights from events and product photo shoots are worth to follow in their Instagram.
Major Tom:
6S Marketing went to rebranding process and merged with partners to form Major Tom agency, a team of industry-leading specialists from across the globe. Major Tom has been serving partners from their offices in New York, Toronto and Vancouver. They combine the top-level strategy with an established consultancy and technological capabilities.
Major Tom has more than 9.000 Instagram followers. The photos and videos they share are mainly reflect their digital strategy and the technology they offer to their clients. There are also few posts about happy hours, events and outside gatherings.


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Color Changing Lipstick Trend
Trend Alert: PH Color Changing Lipstick
Over the decades, color changing rings, makeup, fingernail polish, etc have gone in and out of style. The earliest example came from a brand called Tangee back in the 1920's that made a color changing lipstick, which came back in style again in the '70s. In the '90s, we had mood changing rings and fingernail polish among other items. Now in 2017, color changing is back in style with pH changing lipsticks.
There are several different brands with pH changing lipsticks now. Each one claims to change to a personalized color based on the chemistry of your lips. How do they actually work? Are they worth it?
First, the lipstick work not by reacting with the pH of your lips but actually with the moisture of your lips. This reaction is caused by Red dye 27, which is an FDA approved dye safe for drugs and cosmetics that is colorless unless exposed to moisture. So once you put the lipstick on your lips, the color will change to a red or pink hue depending on how the lipstick is made. Don't worry, just because the lipstick reacts with the moisture on your lips doesn't mean that it sucks the moisture out of them! Also, don't expect the lipstick to look the same on everyone. The final tint of the color that ends up on your lips is dependent on what color your lips started with.
So does that mean they aren't worth it? No! The lipsticks still work very well and change to a delightful shade of red or pink depending on your lips. Some of them also last an extraordinary long time and don't dry out your lips. Just don't be fooled by the claim that the lipsticks change with the pH of your lips (they don't!) and enjoy them for the fun, trendy product they are and the look they give you!
This trend alert was brought to you by Valra Cosmetics.


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Making Their Mark
Passing Along Good Will Found at MDC
The MDC alumnus named the Principal of the Year puts his students first, just as his MDC professors and coaches did.
The Perfect Place to Fall in Love With Teaching
MDC alumna Nicole Berge-MacInnes shares how her passion for special education was born at MDC.
The Man Behind the Music
New World School of the Arts alum Carlos Izcaray was tapped to lead the Alabama Symphony.
Nursing Dean Appointed to National Board
Dr. Amy Pettigrew will share her educational expertise as a board member of the National League for Nursing accreditation commission.
Building on Youthful Aspirations
The National Endowment for the Humanities has selected MDC Professor José R. Vázquez for a program in Spain.
Entering the Winner's Circle
Alumnus César Núñez received the prized Suncoast Silver Circle Award.
Lifelong Commitment to Justice
Student Monica Bustinza has been named a Campus Compact Newman Civic Fellow.
The Business of Winning
Phi Beta Lambda students nab two dozen first-place awards at state competition.
Ready to Take on the World
Miami Dade College recognizes the top graduates of its Class of 2015.
Alumni Join Hall of Fame
MDC welcomes a stellar class of new inductees.


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On Twitter
- RT @Virgin: Are you a web developer or designer? Want to work for @Virgin in London? Want to work on virgin.com? We're hiring! http://vi ... - 7 years ago
- Greg has an interesting post and link up on brand journalism: wp.me/p1rktj-2l - 7 years ago
- Quick blog post from Daniel on social gaming: wp.me/p1rktj-2g - 7 years ago
- So there's life in Yahoo! yet - they picked up cool TV check-in app IntoNow for $20mil and sold Delicious to the creators of YouTube! - 7 years ago
- @AndreBass sure @virginoceanic agree! #ifvirgindid - 8 years ago


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Annual Meeting
Our annual meeting of the membership is open to all Union Park residents and business owners. This year, it will be held on Thursday, October 12, 2017 in Otto Hall of Episcopal Homes (1860 University Ave.).
We'll start with a social hour from 6:00 - 7:00 p.m. with appetizers and desserts. The program begins at 7:00 p.m. with City Councilmembers Russ Stark and Dai Thao, and will feature a panel of business owners from our community. The evening will also include a presentation of our board's slate of candidates, and information about our work over the past year. You're welcome to join us! Contact firstname.lastname@example.com with questions.


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"The genre of dystopia – the 'not good place'– has captured the imaginations of artists and audiences alike for centuries. But why do we bother with all this pessimism? Alex Gendler explains how dystopias act as cautionary tales – not about some particular government or technology, but the very idea that humanity can be molded into an ideal shape."
"An Archetypal Character is a character who appears over and over in legends far and wide, even in cultures that have shut themselves off from the world. The blood drinking risen dead are an Archetype as almost every culture has come up with, their own legends independent of each other. Angel is an archetype: the tragic hero trying to overcome the evils of his past. Coyote is an archetype. Xena is an archetype. Any of these may be disguised as a Space Alien.
Some lit–theories classify archetypes by the role/purpose the character inhabits for the story. These classes are: Protagonist, Antagonist, Reason, Emotion, Sidekick, Skeptic, Guardian, and Contagonist.
A related concept is the 'ectype', a distorted or flawed version of the archetype. For example, Batman is archetypical. He's a rich man who dedicates himself to anonymously fighting crime (protecting society) with a variety of gadgets. Many of the characters in Watchmen are ectypes based on this archetype."
Sign-Up or learn more.


text: Brand MarketingPepsiCo Names Nooyi CEOBy Jenny Holland/brandweek|August 14, 2006ShareBy Jenny Holland/brandweek|August 14, 2006ShareNEW YORK Indra Nooyi, chief financial officer at PepsiCo, has been named chief executive, succeeding Steven Reinemund, who will retire.Nooyi takes over on Oct. 1. Reinemund will serve as executive chairman and will remain on the board of directors until he retires in May 2007. Richard Goodman, currently CFO for PepsiCo's international division, will take over from Nooyi.Reinemund, who has been CEO of the Purchase, N.Y.-based concern since 2001, has been with the company for 22 years.Nooyi joined Pepsi in 1994. She is the first woman to be appointed to the top job at the beverage giant. Her ascension also marks another first for Pepsi: She is its first CEO not born in the United States, a company representative said. (Nooyi, an American citizen, was born in India.)The company spent $1.1 billion in domestic measured media last year, including $385 million on ads for its flagship Pepsi-Cola and related beverage brands, per Nielsen Monitor-Plus. Omnicom Group agencies BBDO, DDB and TBWA\Chiat\Day are all key roster shops. Sibling OMD handles media chores.Nooyi's appointment comes after two recent public-relations setbacks for Pepsi in particular and the soft drink industry in general.At the beginning of August, Pepsi and Coca-Cola were banned from distributing their beverages in several Indian states following concerns over pesticide levels.In May, Pepsi, Coke and Cadbury Schweppes said they would stop selling soda in elementary and middle schools in the U.S. by 2009, as a response to pressure over rising rates of childhood obesity.In a statement, outgoing chief Reinemund said: "Indra's record of transforming PepsiCo speaks for itself, and she has been an invaluable partner and ally throughout my time as CEO. She not only co-authored our vision and drafted our strategic blueprint, she has a sharp talent for turning insightful ideas and plans into realities." Sharehttp://adweek.it/2kFpLWh copy Adweek Adweek


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Police have charged a 30-year-old woman over a two car crash in Dianella this morning.
At about 2:40am, police were called to a crash site at the intersection of Woodrow Avenue and Alexander Drive.
It will be alleged the woman was driving a Hyundai Getz along Woodrow Avenue on the wrong side of the road and went through a red light.
She collided with a St John Ambulance vehicle, causing it to roll onto its side.
Both vehicles were carrying three people.
The occupants of the ambulance were taken to Sir Charles Gairdner Hospital while the woman of the Hyundai was taken to Royal Perth Hospital and child of the same vehicle was taken to Perth Children's Hospital.
A 74-year-old female patient in the ambulance sustained serious injuries in the crash, while a 24-year-old female passenger in the Hyundai also sustained serious injuries.
Major Crash Investigators have charged the Hyundai driver from Beechboro with two counts of dangerous driving occasioning grievous bodily harm and no authority to drive.
She will appear in a bedside court hearing tomorrow.


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Come as you are, we'll take care of everything! We've got it all sorted: ski pass, ski/board hire, accommodation… You just have to enjoy !
Your stay includes:
- 7 nights in the accomodation of your choice
- Six day 3 Valley ski pass for all
- Ski/board hire for all
From €404/pers