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Thursday, August 01, 2013

Arrow


Arrow

 

From Wikipedia, the free encyclopedia

An arrow is a shafted projectile that is shot with a bow. It predates recorded history and is common to most cultures. An arrow usually consists of a shaft with an arrowhead attached to the front end, with fletchings and a nock at the other.

History

In 2010, during an excavation at the Sibudu Cave in South Africa, led by Professor Lyn Wadley from the University of the Witwatersrand, researchers discovered the earliest direct evidence of human-made arrowheads: 64,000-year-old stone points which may have been shot from a bow. These had remnants of blood and bone, confirming their use in hunting.[1]

Size

Arrow sizes vary greatly across cultures, ranging from eighteen inches to five feet (45 cm to 150 cm).[2] However, most modern arrows are 75 centimetres (30 in) to 96 centimetres (38 in); most war arrows from an English ship sunk in 1545 were 76 centimetres (30 in).[3] Very short arrows have been used, shot through a guide attached either to the bow (an "overdraw") or to the archer's wrist (the Turkish "siper").[4] These may fly farther than heavier arrows, and an enemy without suitable equipment may find himself unable to return them.

Shaft

The shaft is the primary structural element of the arrow, to which the other components are attached. Traditional arrow shafts are made from lightweight wood, bamboo or reeds, while modern shafts may be made from aluminium, carbon fibre reinforced plastic, or composite materials. Composite shafts are typically made from an aluminium core wrapped with a carbon fibre outer.

The stiffness of the shaft is known as its spine, referring to how little the shaft bends when compressed. Hence, an arrow which bends less is said to have more spine. In order to strike consistently, a group of arrows must be similarly spined. "Center-shot" bows, in which the arrow passes through the central vertical axis of the bow riser, may obtain consistent results from arrows with a wide range of spines. However, most traditional bows are not center-shot and the arrow has to deflect around the handle in the archer's paradox; such bows tend to give most consistent results with a narrower range of arrow spine that allows the arrow to deflect correctly around the bow. Higher draw-weight bows will generally require stiffer arrows, with more spine (less flexibility) to give the correct amount of flex when shot.

GPI rating

The weight of an arrow shaft can be expressed in GPI (Grains Per Inch).[5] The length of a shaft in inches multiplied by its GPI rating gives the weight of the shaft in grains. For examle, a shaft that is 30 inches long and has a GPI of 9.5 weighs 285 grains, or about 18.468 grams. This does not include the other elements of a finished arrow, so a complete arrow will be heavier than the shaft alone.

Footed arrows

Sometimes a shaft will be made of two different types of wood fastened together, resulting in what is known as a footed arrow. Known by some as the finest of wood arrows,[6] footed arrows were used both by early Europeans and Native Americans. Footed arrows will typically consist of a short length of hardwood near the head of the arrow, with the remainder of the shaft consisting of softwood. By reinforcing the area most likely to break, the arrow is more likely to survive impact, while maintaining overall flexibility and lighter weight.

Arrowhead

The arrowhead or projectile point is the primary functional part of the arrow, and plays the largest role in determining its purpose. Some arrows may simply use a sharpened tip of the solid shaft, but it is far more common for separate arrowheads to be made, usually from metal, horn, or some other hard material. Arrowheads are usually separated by function:

  • Bodkin points are short, rigid points with a small cross-section. They were made of unhardened iron and may have been used for better or longer flight, or for cheaper production. It has been mistakenly suggested that the bodkin came into its own as a means of penetrating armour, but research[7] has found no hardened bodkin points, so it is likely that it was first designed either to extend range or as a cheaper and simpler alternative to the broadhead. In a modern test, a direct hit from a hard steel bodkin point penetrated Damascus chain armour.[8] However, archery was not effective against plate armour, which became available to knights of fairly modest means by the late 14th century.[9]

  • Blunts are unsharpened arrowheads occasionally used for types of target shooting, for shooting at stumps or other targets of opportunity, or hunting small game when the goal is to stun the target without penetration. Blunts are commonly made of metal or hard rubber. They may stun, and occasionally, the arrow shaft may penetrate the head and the target; safety is still important with blunt arrows.
  • Judo points have spring wires extending sideways from the tip. These catch on grass and debris to prevent the arrow from being lost in the vegetation. Used for practice and for small game.

  • Broadheads were used for war and are still used for hunting. Medieval broadheads could be made from steel,[7] sometimes with hardened edges. They usually have two to four sharp blades that cause massive bleeding in the victim. Their function is to deliver a wide cutting edge so as to kill as quickly as possible by cleanly cutting major blood vessels, and cause further trauma on removal. They are expensive, damage most targets, and are usually not used for practice.

There are two main types of broadheads used by hunters: The fixed-blade and the mechanical types. While the fixed-blade broadhead keeps its blades rigid and unmovable on the broadhead at all times, the mechanical broadhead deploys its blades upon contact with the target, its blades swinging out to wound the target. The mechanical head flies better because it is more streamlined, but has less penetration as it uses some of the kinetic energy in the arrow to deploy its blades.[10]

  • Field tips are similar to target points and have a distinct shoulder, so that missed outdoor shots do not become as stuck in obstacles such as tree stumps. They are also used for shooting practice by hunters, by offering similar flight characteristics and weights as broadheads, without getting lodged in target materials and causing excessive damage upon removal.

  • Target points are bullet-shaped with a sharp point, designed to penetrate target butts easily without causing excessive damage to them.

  • Safety arrows are designed to be used in various forms of reenactment combat, to reduce the risk when shot at people. These arrows may have heads that are very wide or padded. In combination with bows of restricted draw weight and draw length, these heads may reduce to acceptable levels the risks of shooting arrows at suitably armoured people. The parameters will vary depending on the specific rules being used and on the levels of risk felt acceptable to the participants. For instance, SCA combat rules require a padded head at least 1¼" in diameter, with bows not exceeding 28 inches (710 mm) and 50 lb (23 kg) of draw for use against well-armoured individuals.[11]

Arrowheads may be attached to the shaft with a cap, a socketed tang, or inserted into a split in the shaft and held by a process called hafting.[2] Points attached with caps are simply slid snugly over the end of the shaft, or may be held on with hot glue. Split-shaft construction involves splitting the arrow shaft lengthwise, inserting the arrowhead, and securing it using a ferrule, sinew, or wire.[12]

Fletchings

Fletchings are found at the back of the arrow and act as airfoils to provide a small amount of force used to stabilize the flight of the arrow. They are designed to keep the arrow pointed in the direction of travel by strongly damping down any tendency to pitch or yaw. Some cultures, for example most in New Guinea, did not use fletching on their arrows.[13]

Fletchings are traditionally made from feathers (often from a goose or turkey) bound to the arrow's shaft, but are now often made of plastic (known as "vanes"). Historically, some arrows used for the proofing of armour used copper vanes.[14] Flight archers may use razor blades for fletching, in order to reduce air resistance. With conventional three-feather fletching, one feather, called the "cock" feather, is at a right angle to the nock, and is normally nocked so that it will not contact the bow when the arrow is shot. Four-feather fletching is usually symmetrical and there is no preferred orientation for the nock; this makes nocking the arrow slightly easier.

Artisans who make arrows by hand are known as "fletchers," a word related to the French word for arrow, flèche. This is the same derivation as the verb "fletch", meaning to provide an arrow with its feathers. Glue and/or thread are the main traditional methods of attaching fletchings. A "fletching jig" is often used in modern times, to hold the fletchings in exactly the right orientation on the shaft while the glue hardens.

Whenever natural fletching is used, the feathers on any one arrow must come from the same side of the bird. The slight twist in natural feathers then makes the arrow rotate in flight, which increases accuracy. Artificial helical fletchings have the same effect. Most arrows will have three fletches, but some have four or even more. Fletchings generally range from two to six inches (152 mm) in length; flight arrows intended to travel the maximum possible distance typically have very low fletching, while hunting arrows with broadheads require long and high fletching to stabilize them against the aerodynamic effect of the head. Fletchings may also be cut in different ways, the two most common being parabolic (i.e. a smooth curved shape) and shield (i.e. shaped as one-half of a very narrow shield) cut.

A flu-flu is a form of fletching, normally made by using long sections of full length feathers taken from a turkey, in most cases six or more sections are used rather than the traditional three. Alternatively two long feathers can be spiraled around the end of the arrow shaft. The extra fletching generates more drag and slows the arrow down rapidly after a short distance, about 30 m or so[citation needed].

Flu-Flu arrows are often used for hunting birds, or for children's archery, and can also be used to play Flu-Flu Golf.

Nocks

The nock is a notch in the rearmost end of the arrow. It serves to keep the arrow in place on the string as the bow is being drawn. Nocks may be simple slots cut in the back of the arrow, or separate pieces made from wood, plastic, or horn that are then attached to the end of the arrow. [15] Modern nocks, and traditional Turkish nocks, are often constructed so as to curve around the string or even pinch it slightly, so that the arrow is unlikely to slip off. [16] In English it is common to say "nock an arrow" or "notch an arrow," when one readies a shot.

The wiki link on this subject can be found at:  http://en.wikipedia.org/wiki/Arrow

 

Europe's Renewable Romance Fades


Europe's Renewable Romance Fades

High energy bills and threats of blackouts ended the honeymoon. America, take note.

By DAVID GARMAN AND SAMUEL THERNSTROM

Europe has bet big on wind and solar energy, and many environmental advocates would like America to follow. Wind and solar have a role in the U.S. energy economy, but we would be wise to see the cautionary tale in the European experience and adjust our plans accordingly.

Wind and solar generate 3.5% of America's electricity today, but Denmark gets 30% of its electricity from wind and hopes to produce 50% by 2020. Germany, Europe's largest national economy, produces roughly 12% of its electricity from wind and solar today, and it wants renewable energy to account for 35% of electricity generation by 2020.

Clean energy powered by renewable resources is understandably attractive. But the honeymoon with renewables is ending for some Europeans as the practical challenges of the relationship become clear.

The first challenge is cost. Germany has reportedly invested more than $250 billion in renewable energy deployment, and its households pay the highest power costs in Europe—except for the Danish. On average, Germans and Danes pay roughly 300% more for residential electricity than Americans do.

Another challenge of Europe's growing dependence on renewable energy is far more serious: the potential loss of reliable electrical supply. It's one thing to ask consumers to pay more for cleaner energy; it's another to force them to endure blackouts.

Since large amounts of electricity cannot be easily or inexpensively stored, it must be generated and delivered ("dispatched") to meet the constantly changing demand for power. As millions of consumers turn electric lights and appliances on and off, power generators and grid operators must match supply to demand to ensure that current is moving across wires at the proper frequency to avoid power failures, brownouts and other problems.

Normally, this is fairly straightforward. Grid operators generally rely on coal and nuclear plants to meet baseload demand while modifying gas and hydroelectric power output to meet shifting demand. But electricity from wind and solar is variable and intermittent. Nature determines when and how much power will be generated from available capacity, so it is not necessarily "dispatchable" when needed.

When intermittent renewables are small players in the grid, they can be easily absorbed. But as they reach European levels of penetration, the strain begins to show. There are increasing reports of management challenges resulting from wind and solar across the European grid, including frequency fluctuations, voltage support issues, and inadvertent power flows. Anxious operators are concerned about potential blackouts.

In an April 17, 2012, letter to EU Commissioner for Energy Gunter Oettinger, for example, Daniel Dobbeni, the European Network of Transmission System Operators president, said grid operators are "deeply concerned about the difference in speed between the connection of very large capacities of renewable energy resources and the realization in due time of the grid investments needed to support the massive increase of power flows these new resources bring." He also expressed great concern "about the potential destabilizing effect of outdated connection conditions for distributed generation that are not being retrofitted anywhere fast enough."

There are solutions for these problems—upgrades to electricity transmission and distribution and expansions of "dispatchable" generation capabilities, coupled with "demand-response" and other efficiency measures. But the additional cost will be significant. The International Energy Agency has warned that Germany will need to invest between €47.5 billion ($62.9 billion) and €72.5 billion ($96 billion) in transmission and distribution over the next 10 years.

For now, the American picture is different. Unlike Europe, the U.S. has excess generating capacity and generally adequate transmission and distribution systems, so variability in the small amount of electricity produced by wind and solar in most markets is not a significant problem. But renewables are growing quickly. As older nuclear plants are decommissioned and new Environmental Protection Agency regulations shut down coal-fired plants, states such as California that are increasing renewable requirements will start to look more like Europe, with its cost structure and grid-management challenges.

There is also an important lesson in the European experience with energy subsidies: Focus incentives so they reward the right behavior. Lavish subsidies for wind and solar have changed Europe's generation mix, but the costs have been high because the subsidy structure prioritized mass deployment rather than efficiency, reliability and innovation. Even in the U.S., the wind-production tax credit has occasionally produced "negative pricing"—that is, turbine operators pay grid operators to take their power even though it isn't needed, just so the wind generators can collect tax credits.

If Congress insists on subsidizing renewable energy (and to be fair, Washington subsidizes all forms of energy), it should reform subsidies to incentivize innovations that would improve the efficiency and reliability of wind and solar, as well as the development of improved energy-storage technologies.

It is not surprising that many Americans share the European passion for wind and solar. But, as with any relationship, once the initial infatuation fades and difficult issues start to emerge, thoughtful action is needed before the relationship sours. Careful reform of our policies, informed by lessons learned from Europe, could avoid an ugly divorce down the road and help renewables find their place in America's energy economy.

Mr. Garman, an assistant secretary and under secretary at the U.S. Department of Energy (2001-07), is on the board of directors of the Energy Innovation Reform Project. Mr. Thernstrom is executive director of EIRP.

A version of this article appeared July 30, 2013, on page A13 in the U.S. edition of The Wall Street Journal, with the headline: Europe's Renewables Romance Fades.

Knowing How to Bury Your Dead: The Significance of the Post-Burial Home Visit


Knowing How to Bury Your Dead: The Significance of the Post-Burial Home Visit

       Here's a long link on the subject:  http://www.louisianafolklife.org/LT/Articles_Essays/lfmbury.html

Nineveh


Nineveh

            A long wiki link on this ancient city can be found at:  https://en.wikipedia.org/wiki/Nineveh

Balsamic Vineger


Balsamic vinegar

 

From Wikipedia, the free encyclopedia

Balsamic vinegar (Italian: aceto balsamico) is a condiment originating from Italy.

The original traditional product (Aceto Balsamico Tradizionale), made from a reduction of cooked white Trebbiano grape juice and not a vinegar in the usual sense, has been made in Modena and Reggio Emilia[1] since the Middle Ages: the production of the balsamic vinegar is mentioned in a document dated 1046. During the Renaissance, it was appreciated in the House of Este.[2] Today, the traditional balsamic vinegar is highly valued by chefs and gourmet food lovers.

The names "Aceto Balsamico Tradizionale di Modena" (Traditional Balsamic Vinegar of Modena) and "Aceto Balsamico Tradizionale di Reggio Emilia" (Traditional Balsamic Vinegar of Reggio Emilia) are protected by both the Italian Denominazione di origine protetta and the European Union's Protected Designation of Origin.

Balsamic Vinegar of Modena (Aceto Balsamico di Modena), a less expensive imitation of the traditional product, is today widely available and much better known, but received IGP label. This is the kind commonly used for salad dressing together with oil.

The word balsamico (from Latin balsamum, from Greek balsamon) means "balsam-like" in the sense of "restorative" or "curative".[3]

Classifications of balsamic vinegar

There are three types of balsamic vinegar:

  1. Authentic traditional artisan balsamic vinegar, the only kind that may legally be described as Aceto Balsamico Tradizionale in the EU.
  2. Commercial grade balsamic vinegars produced on an industrial scale.
  3. Condimento grade products, which are often a mix of the two above.

Aceto Balsamico Tradizionale

Only two consortia produce true traditional balsamic vinegar, Modena and neighboring Reggio Emilia. True balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes.[4] The resulting thick syrup, called mosto cotto in Italian, is subsequently aged for a minimum of 12 years in a battery of seven barrels of successively smaller sizes. The casks are made of different woods like chestnut, acacia, cherry, oak, mulberry, ash, and, in the past, juniper. True balsamic vinegar is rich, glossy, deep brown in color and has a complex flavour that balances the natural sweet and sour elements of the cooked grape juice with hints of wood from the casks.

Reggio Emilia designates the different ages of their balsamic vinegar (Aceto Balsamico Tradizionale di Reggio Emilia) by label colour. A red label means the vinegar has been aged for at least 12 years, a silver label that the vinegar has aged for at least 18 years and a gold label that designates the vinegar has aged for 25 years or more.

Modena uses a different system to indicate the age of its balsamic vinegars (Aceto Balsamico Tradizionale di Modena). A cream-coloured cap means the vinegar has aged for at least 12 years and a magenta cap bearing the designation extravecchio (extra old) shows the vinegar has aged for 25 years or more.

Condimento grade balsamic vinegar

Condimento balsamic vinegars may be labeled as condimento balsamico, salsa balsamica or salsa di mosto cotto. Condimento balsamic vinegar may be made in any of the following ways:

  • Made and aged in the traditional way in Modena or Reggio Emilia, but without consortium supervision and approval until 2009, but now with Reg.CEE n. 583/2009 the product is IGP (PGI)
  • Made by producers of tradizionale balsamic vinegars but aged less than the minimum 12 years, so no consortium approval is possible
  • Made by the same method as the tradizionale vinegars, but made by producers located outside of Modena and Reggio Emilia provinces and not made under consortium supervision
  • Made of ordinary balsamic vinegar (see below) with the addition of reduced grape juice (mosto cotto) in varying proportions, without any aging

As there are no official standards or labeling systems to designate condimento balsamic vinegars, it can be hard to tell their quality based on the packaging alone.[1]

Balsamic Vinegar of Modena

These commercial grade products imitate the traditional product. They are made of wine vinegar with the addition of colouring, caramel and sometimes thickeners like guar gum or cornflour to artificially simulate the sweetness and thickness of the aged Aceto Balsamico Tradizionale di Modena. To meet IGP status it requires a minimum aging period of two months, not necessarily in wooden barrels, rising to three years when labeled as invecchiato (aged). As the manufacturing process is highly industrialized, a medium sized producer may produce hundreds of litres per day.

Traditional processes

of just-harvested white grapes (typically, Trebbiano grapes) boiled down to approximately 30% of the original volume to create a concentrate or must, which is then fermented with a slow aging process which concentrates the flavours. The flavour intensifies over the years, with the vinegar being stored in wooden casks, becoming sweet, viscous and very concentrated. During this period, a portion evaporates: it is said that this is the "angels' share," a term also used in the production of bourbon whiskey, scotch whisky, wine, and other alcoholic beverages.

None of the product may be withdrawn until the end of the minimum aging period of 12 years. At the end of the aging period (12, 18, or 25 years) a small portion is drawn from the smallest cask and each cask is then topped up with the contents of the preceding (next larger) cask. Freshly reduced cooked must is added to the largest cask and in every subsequent year the drawing and topping up process is repeated.[4] This process where the product is distributed from the oldest cask and then refilled from the next oldest vintage cask is called solera or in perpetuum.

Consortium-sealed Tradizionale balsamic vinegar 100 ml bottles can cost between US$150 and $400 each.

Uses

Commercial-grade balsamic vinegar is used in salad dressings, dips, marinades, reductions and sauces.

In Emilia-Romagna, tradizionale vinegar is most often served in drops on top of chunks of Parmigiano Reggiano and mortadella as an antipasto. It is also used sparingly to enhance steaks, eggs or grilled fish, as well as on fresh fruit such as strawberries and pears and on plain crema (custard) gelato. Tradizionale vinegar may be drunk from a tiny glass to conclude a meal.

Contemporary chefs use both tradizionale and condimento vinegars sparingly in simple dishes where the balsamic vinegar's complex tastes are highlighted, using it to enhance dishes like scallops or shrimp, or on simple pastas and risottos.

The entire wiki link on this subject can be found at:  http://en.wikipedia.org/wiki/Balsamic_vinegar

 

Gardening 103


Gardening 103

      
1.  Gardening is a process, a journey, and not a destination.  There will always be more to learn.   The more you learn, the more you realize you need to learn.
2.  Don’t be afraid to get your hands dirty and to make (many) mistakes.  Spend time in the garden just enjoying it.  Touch the plants and dig your fingers into the soil.  Attempt to unravel the mystery of an artichoke or whatever new and unusual plant you are growing this season.
3.  Be patient.  Growing a garden takes time.  I used to pick and wanted to pick things before they were ripe.  Sometimes, I still pick tomatoes a day or two early, but that’s to save them from aggressive birds.  They ripen nicely on the kitchen counter and still taste superior to store bought. A garden takes time to establish and the basic learning curve is about five years.  The things I’ve learned during the first four years in my garden have been invaluable to me.  I’ve become more confident in my ability to see a project through and not give up.  I’ve seen tiny carrot seeds become beautiful plants and then have gone on to eat and enjoy the crunchy, delicious taste.  I can’t imagine going without fresh Swiss chard or green peppers that have become a part of my weekly cooking, all in season, and not before their time.
4.  Eat/Preserve locally.  I never plant corn in my garden because so much corn is available here during June.  I can get it free and eat some fresh and freeze some for later.  A quick one minute bath in boiling water starts to cook the corn, which can be cut from the cob or frozen on the cob.  It stacks nicely in freezer bags.  Watermelon is also local and free.  An extended family member raises watermelon as gifts for friends, so we always get a few.  Farmer’s markets are great places to find fresh food to can or dehydrate.  When fruit is on sale it quickly becomes jam (strawberries, raspberries) or is frozen to be made into muffins or smoothies (blueberries).  Preserve what is abundant now.  Each year will be different.  If tomato products are coming out of your ears, then barter.  My neighbor down the street brings me grapefruit during the spring (I only have a lemon tree, but will be growing a grapefruit tree this year).  She gets tomatoes in June in return.
5.  When you think you’ve watered enough, water some more!  Water is a whole topic by itself, but there is no way to water too much.
6.   Keep a garden journal.  Include dates of planting, fertilizing, garden design & the changes made each season, and pictures of plants in different stages of development, especially new plants that are experimental or causing trouble.  This will be a great resource.

I’ll do whatever it takes to continue to garden.  I finally feel ready to take my gardening to the next level.  This includes planting heirlooms and beginning to save seeds from the heirloom vegetables (seeds should only be saved from ripe fruits/vegetables).  I want to move away from GMO/hybrid seeds and plants and try new varieties.  I’ll plant several new trees and will experiment with grapes and raspberries.  One of my garden beds will be used to plant a “three sisters” garden (corn, beans, and squash) next year, which according to Native American lore, help each other grow better (companion planting).  The corn shades the beans and squash while the bean plants grow up the corn stalks and the nitrogen content of the soil is nicely balanced. 

Plants that weren’t successful in the past will be tried again in new and better locations (improved microclimates) with some new techniques to see if better results will ensue.  I have a new location for strawberries and will cover them with straw when the weather turns hot and continue to water, long and slow.  This may save the plants for more than one growing season and protect the delicate leaves from sunburn.  Another item will be to plant more of what we eat/like and less of other things.  Dill is an excellent herb that I use frequently in my cooking.  It goes in potato salad, egg salad, deviled eggs and almost anything else that contains potatoes.  Dill needs to be planted in full sun in order to germinate, but doesn’t like the hot days of summer.  I’ll plant more in October and dry it when it’s ready.  Dill is so expensive to buy in small containers at the store, but is very inexpensive to grow.  A few seeds turn into a lot of dill! 

Another area to be improved upon is my composting.  I need a better system to save scraps from the kitchen and then remember to take them out to the composting container.  My container came free from the city simply for the asking.  It’s nearly full.  I may call and see if they will give me another one.  Many more projects and ideas are waiting, but I’ll tackle just one at a time and continue reading and learning about southwestern gardening.

My garden is a hopeful, positive place.  I can’t imagine my life without a garden now or in the future.  Gardening in challenging in Arizona, but I like the challenge and have learned how much can be accomplished with hard work and persistence.  Just start small and take it one step at a time like I did, and if you have lots of tomatoes, make some salsa (with salsa, who needs a recipe, right?), and if your lemon tree goes nuts, then make some lemonade too. 

Poster's comments:

Yesterday I chose to water my above ground garden, plus even my blue berry plant and my baby giant sequoia. So far I don't need to protect both of them from the birds. The local blue jays and some other birds do like the dog food I put out, also.

Today, it is raining off and on, which is good for the garden.

While watering yesterday,  saw one newly grown potato poking at the surface level. That increased my morale. I may even cook it with some local cabbage and some bacon fat, and see how well I like it. I assume it will be healthy, including from germs, both bacteria and viruses.

 

Tea


Tea

       A long wiki link on the subject can be found at:  http://en.wikipedia.org/wiki/Tea

            Anything warm is especially good for morale, including tea and coffee and broth. This especially applies when times are cold, wet, or snowy, and dark, like during security patrols during the cold season.

            Now the expectation of some kind of future food is also good for morale in many circumstances. Hence the chief cook is an important person during hard times, really all times. And it doesn't take much, other than effort and initiative. Food in the belly can go a long way towards  improving the morale of anyone hungry.

Toilet paper


Toilet Paper

       A nifty wiki link on the subject can be found at:  http://en.wikipedia.org/wiki/Toilet_paper

            As a quaint reminder, even in the USA splinter free toilet paper wasn't even invented until the 1030's. Ouch.

            Even in the early 1970's and while at a Royal Marine base in Scotland, the toilet paper  provided was mostly like today's USA wax paper, albeit with each perforated sheet having a triangle and a government property stamp on it. Most of us USA Marines went into the local town and got more conventional USA style toilet paper.

            Even today there are many different cultural ways to clean our mess, like our poop and pee. Not everyone uses toilet paper today, for example. And in some cultures, tourists must carry their own toilet paper if that is what they prefer. In other words, there is no such thing as public toilet paper.

            As another example of cultural differences, I once stayed at a ryokan (imagine a bed and breakfast)  in Hiroshima, and there were stick figure instructions on how to use the western style toilet. The time was circa 1985. While I truly enjoyed the wonderful treatment in that style of treating males like me, I also enjoyed knowing what to do with toilet paper and the western style toilet since I had to poop and pee, too.

            Now later in Japan, most "love hotels" I knew about had western style toilet paper and toilets, but that is another story.

            And most of the world still uses "squat" toilets, even today. Many still use western style toilet paper, too.