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Post by mac on Feb 4, 2015 20:07:49 GMT -6
Not issued but some may have had their own. No sabres of course. Indians on the other had lots of stone age/ iron age weapons for killing at close range. Cheers
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Post by Yan Taylor on Feb 5, 2015 6:15:10 GMT -6
Beth; there is a segment on here about non-issue weapons; linkJust posted this for the hell of it; linkMac, I know how big the Aussies are, I saw first hand how big the 1982 and 1986 touring teams were in the rugby league ashes series in those years. Ian.
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Post by mac on Feb 5, 2015 15:11:45 GMT -6
The world has changed a bit since WW1 Ian but the size of professional athletes now is amazing. I forgot to mention that Anzacs are also more handsome and intelligent, although Australians are just slightly more handsome and intelligent than New Zealanders. Cheers
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Post by Beth on Feb 5, 2015 15:59:03 GMT -6
Beth; there is a segment on here about non-issue weapons; linkJust posted this for the hell of it; linkMac, I know how big the Aussies are, I saw first hand how big the 1982 and 1986 touring teams were in the rugby league ashes series in those years. Ian. Thanks!
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Post by chris on Feb 10, 2015 17:04:39 GMT -6
Wanted to add this to the thread on the advice of Tom (all are quotes from SOTMS, as noted below each):
This is another disputed charge. Whisky was indeed dispensed from traders’ boats on the Yellowstone , along with champagne cider and such commonplace produce as butter, eggs, vegetables, pickles, lemons, licorice root, tinned salmon, chewing-tobacco, shoelaces, thread, needles, etc.
Connell, Evan S. (2011-04-01). Son of the Morning Star: Custer and the Little Bighorn (p. 49). Farrar, Straus and Giroux. Kindle Edition.
James Coleman set up shop in a tent at General Terry’s base camp, a wall of canned goods separating officers and men. Prices were the same on either side: whisky one dollar a pint, although if a soldier wanted his three-pint canteen filled to the brim with old tanglefoot he needed an OK from the captain.
Connell, Evan S. (2011-04-01). Son of the Morning Star: Custer and the Little Bighorn (p. 49). Farrar, Straus and Giroux. Kindle Edition.
Some of Reno’s men were willing to face whatever must be faced; others began to wilt. One man who disintegrated had to be tied up like a hog. Some got so thirsty that they punched holes in tins of fruit and sucked the juice —a forbidden practice because nobody knew how long the siege might last and everything must be conserved.
Connell, Evan S. (2011-04-01). Son of the Morning Star: Custer and the Little Bighorn (p. 58). Farrar, Straus and Giroux. Kindle Edition.
Men at Fort Yuma provoked fights between colonies of red and black ants. The way to do this was to punch a hole in each nest and insert cans which had held peaches or some other sweet.
Connell, Evan S. (2011-04-01). Son of the Morning Star: Custer and the Little Bighorn (p. 155). Farrar, Straus and Giroux. Kindle Edition.
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Post by Beth on Feb 10, 2015 17:19:33 GMT -6
Here is a history of canned foods. They have been around for a lot longer than one would think from History Channel Since prehistoric times, humans have found ways to make food last longer through a variety of methods ranging from fermentation and pickling to salting, smoking and drying, but a method for preserving food in a nearly-fresh state had remained elusive. In 1795 the French Directory (the final phase of the nation’s government following the French Revolution) decided that something needed to be done about the military’s food supply. During that year French forces fought battles in Italy, the Netherlands, Germany and the Caribbean, highlighting the need for a stable source of food for far-flung soldiers and sailors. The Directory’s leaders decided to offer a 12,000-franc prize through the Society for the Encouragement of Industry for a breakthrough in the preservation of food. Fourteen years later, Napoleon was emperor, his military was powerful but hungrier than ever and Nicolas Appert, a young chef from the region of Champagne, finally won the sought-after prize. Appert, who had worked as a chef for the French nobility, dove into the study of food preservation. His innovation, when it arrived, came packed in the strongest airtight containers he had access to: champagne bottles, sealed with an oddly effective mixture of cheese and lime. Appert’s discovery built on earlier imperfect techniques, which either removed air or preserved food by heat but hadn’t managed to do both. Running a bustling lab and factory, Appert soon progressed from champagne bottles to wide-necked glass containers. In 1803 his preserved foods (which came to include vegetables, fruit, meat, dairy and fish) were sent out for sea trials with the French navy. By 1804, his factory had begun to experiment with meat packed in tin cans, which he soldered shut and then observed for months for signs of swelling. Those that didn’t swell were deemed safe for sale and long-term storage. In 1806 the legendary gastronomist Grimod de la Reynière wrote glowingly of Appert, noting that his canned fresh peas were “green, tender and more flavorful than those eaten at the height of the season.” Three years later, Appert was officially awarded the Directory’s prize, with the stipulation that he pay to publish his method, which he did in 1810 as” The Art of Preserving, for Several Years, all Animal and Vegetable Substances.” Appert’s process (which was quickly built upon by canners across the English Channel) was all the more amazing because it predated Louis Pasteur’s discoveries of germ growth and sterilization by more than 50 years. Canned food also predated, by around 30 years, the can opener itself. The first metal canisters were made of tin-plated steel or even cast iron, with heavy lids that had to chiseled open or stabbed through with soldiers’ bayonets. After winning the prize, Appert spent many more years working to improve his method amidst the chaos of post-Napoleonic France. His factories remained innovative but unprofitable, and he died a poor man in 1841 and was buried in a common grave. By then variants of his process were used to can foods ranging from New York oysters and Nantes sardines to Italian fruit and Pennsylvania tomatoes. The availability of canned food played a crucial role in 19th century, feeding the enormous armies of the Crimean War, the U.S. Civil War and the Franco-Prussian War, and offering explorers and colonialists a taste of home in unfamiliar lands. Following the global depression of 1873, U.S. exports of canned foods boomed, led by the Campbell, Heinz and Borden companies. In 1904, the Max Ams Machine Company of New York patented the double-seam process used in most modern food cans. Today a double-seam machine can safely seal more than 2,000 cans a minute—a long way indeed from Appert’s pea-packed bottles. Link
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Post by tubman13 on Feb 25, 2015 14:09:58 GMT -6
Beth, I need to resurrect this thread, and point it at you. Can you help me? Have you ever eaten at the "Hyde Park Bar and Grill", in Austin? I have been told by a friend that the best French Fries in the USA are served there. Is this true? I have also been told the next time I am on I-35 I should get off and eat there.
Regards, Tom
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Post by Beth on Feb 25, 2015 14:28:03 GMT -6
Beth, I need to resurrect this thread, and point it at you. Can you help me? Have you ever eaten at the "Hyde Park Bar and Grill", in Austin? I have been told by a friend that the best French Fries in the USA are served there. Is this true? I have also been told the next time I am on I-35 I should get off and eat there. Regards, Tom Sorry Tom I haven't. We very seldom eat out, which is a shame because we live in a foodie heaven. Beth
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Post by tubman13 on Feb 25, 2015 14:48:25 GMT -6
Thank you, have not been to Austin in 5 yrs. anyway.
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Post by AZ Ranger on Feb 25, 2015 20:43:16 GMT -6
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Post by Beth on Feb 25, 2015 20:53:40 GMT -6
So what delicious yummies are you fixing?
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Post by AZ Ranger on Feb 25, 2015 21:21:18 GMT -6
on the fire is coffee and Ranger Beans
Can't remember what's in the Dutch Ovens
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Post by Beth on Feb 25, 2015 21:56:56 GMT -6
cornbread would go good.
I'm going to have to mix up a batch of beans. I have pork cheek to try this time.
Beth
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Post by tubman13 on Feb 26, 2015 5:55:57 GMT -6
Time for breakfast country ham, eggs, grits, toast.
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Post by Yan Taylor on Feb 26, 2015 6:10:35 GMT -6
I got weighed last week and I was 90 kg which is not good if you are a mere 5ft 9in, my cholesterol is 5.4 which is way too high, so during the week I have bran flakes with fruit followed by toast and tea, lunch is salad sandwiches and low fat yoghurt, apart from that I eat normally except at the weekend I loosen up a little and get out the bacon.
Ian.
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