Celtic Moment

I wanted to put a gem on the center of the Cross.

I lost it today from 2 years ago. [I got this at Ply moth Plantation gift shop]

Where can I find the needed materials?

Please and thanks!

Jim and Caroline Corr explain the writing and recording process involved in the production of their single ‘Would You Be Happier’ recorded for the Corrs’ Best of album. Video part of the ‘Rewind: Chart Hits’ programme

Peter Gabriel, Geoffrey Oryema, Stewart Copeland, the Chieftains, Clannad,

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Tesla Generator – making history on CB!

Learn everything you need to know to start making your own beautiful handcrafted jewelry in this amazing How To book.
Jewelry Making – Step by Step Guide

I have these packs to make indian chicken recipes. I was going to make basic white rice, two types of chicken and just some spinach sauteed in garlic. For beer, he likes New Castle.

Is this something that would make a man happy? Enough food and all? Sometimes, the food I cook for myself, a man looks at and wonders where is the main course.

Is anyone here English?

Product Description
Gruel and truffles, wine and gin, opium and cocaine. Making a Man: Gentlemanly Appetites in the Nineteenth-Century British Novel addresses consumption of food, drink, and drugs in the conspicuously consuming nineteenth century in order to explore the question of what, in fact, makes a man in novels of the period. Gwen Hyman analyzes the rituals of dining room, drawing room, opium den, and cocaine lab, and the ways in which these alimentary behaviors make, unmake, an… More >>

Making a Man: Gentlemanly Appetites in the Nineteenth-Century British Novel

Have you ever asked yourself or wondered before about the origins of making wine?

Many wine making recipes will show you that the production of wine has already evolved over the years. Wine makers and consumers have opened up to the idea that wine can be created out of many different sources which you will find out as you read on. These days, grapes are not the only fruits or product for that matter that you can use in making wine. Read on…

Non-Grape Wine

The term non-grape is already self-explanatory. True enough, there are wines that can be made out of starch and there are those that can come from flowers like the dandelions or weeds like marijuana. You name it and most of the time, it has already been done. It’s all about doing correctly the process of fermentation and producing the correct flavors or taste.

Fruit Wine

In Scandinavia and North America, home wine makers have preferred making wine out of various fruits than from any other kind. Fruit wines are very popular among them and it is usually a part of their meals. The reason for this is that it so happened that many of their fruit crops can really produce good tasting wine which can be consumed every day, perhaps because the cost is cheaper and the quality is great. Even when there are times that the sugar levels of these fruit wines is quite low, wine makers supplement it by using the process of chaptalization. By doing so, making wine, great tasting wine so to speak, tends to be a lot easier and simpler.

The process of chaptalization helps the fruit in producing enough amounts of alcohol in making wine. And then wine makers will add sugar, sucrose to be precise, to make the acidity level go down. This is usually the case for those that use fruits with high acid content (malic or citric acid). What the sucrose does is it helps the fruits split its content into fermentable sugars and glucose.

Though fruit wines are great and best for everyday consumption, many of the fruit wines tend to lack natural yeast nutrients needed for longer and better fermentation. So what wine makers do is they add potassium, phosphorus and nitrogen to help promote further fermentation. Therefore, unlike grape wine, fruit wine should not be stored for too long. Their kind does not sit well to getting better with age. Instead, fruit wines (that are non-grape) are best if consumed within a year after it has been bottled.

Starch Wine

You may not be familiar with this kind but it is true. Starch can be used in making wine.

To give you an example, have you heard of rice wine and Sake? Both are made of starch.  Of course, the way they are produced are quite different from how wines are usually done. In fact, their process is much more similar to making beer. But nevertheless, they still produce good tasting wine.

Other Wines

Wine does not end with the fruity and starchy kinds. For instance, Chinese use fish in making wine. While Scottish folks experiment with turnips and carrots. Others produced wine from honey, orange, lemons, leaves, herbs and even marijuana. The people in the Celtic regions are fond of making wine out of dandelion.  While people from Africa love making wine out of palm trees. As you learn more about making wine, you will be able to experiment on your own and from them create your very own homemade unique wine recipe.

The bread-making industry has made great strides in Scotland. In Glasgow alone there are two firms which each bake over two thousand bags of flour a week — namely, J. and B. Stevenson and Bilsland Brothers — while five other firms each bake from five hundred to one thousand bags a week in respect to the output, Scotland is a long way in advance of either England or Ireland. I can well remember the time when oatmeal cakes and scones were the staple food in Scotland; but such food is now notable by its absence. This brings to mind a story I once heard of an Englishman and a Scotchman who were arguing on the merits of their respective countries. The Englishman said, “Man Sandy, you are all fed on oatmeal! Why, in England we only feed our horses on oats.” Sandy’s reply was, “I don’t na but what you say, man, is a very true, but where wull ye get sic horses and where wull ye get sic men ?”

As I have said before, Parisian harm is the kind most used in Scotland; in fact, nearly all the Scotch advertisements require “men used to Parisian barm.’ However, I have noticed lately that German yeast is steadily making its way in the North. The Scotch used generally to make their bread with what they called potato ferment. Now it is mostly quarter or full sponges. To make 1 sack of flour into bread with a quarter sponge take 1 gallon of water of the required temperature, add 1/2 a gallon of Parisian barm, and sufficient flour to make it into a good stiff dough. This is generally set between one and two o’clock, and is ready to take about half-past four. It should be dropped when ready an inch in the quarter boat or barrel. Empty it into the trough, add 10 gallons of water, dissolve 2 lbs. of salt, and mix all into a well-beaten sponge. Add 6 gallons of water of the required temperature and 1 1/4 lb. of salt in the morning, or when you take the sponge, and make all into a nice dough. The softer you can work the sponge the clearer and showier will be the loaf. To make 1 sack of flour with a full sponge, take 1 to 1 1/2 gallons of barm, about 10 gallons of water of the proper temperature with 2 lbs. of salt dissolved in it; make all into a nice-sized sponge. When ready add 6 gallons of water of proper temperature, and 1 1/4 lb. of salt, and make it into dough.

Care should always be taken to keep the barm clear of grease and churned milk, especially if the milk is sour.

There are a great many substitutes for wheat-flour bread, some of which I will enumerate; but I do not think it needful to give the recipes for them, as the recipes and formulae I have given are evidently those most popular in the English, Scotch, and Irish bake houses. Among the many substitutes for wheat bread are the following: bread corn, rice bread, potato bread; bread made of roots, ragwort bread, turnip bread, apple bread, meslin bread, salep bread, Debreczen bread, oat and barley bread. The Norwegians, we are informed, make bread of barley and oatmeal baked between two stones; this bread is said to improve by age, and may be kept for as long as thirty or forty years. At their great festivals the Norwegians use the oldest bread, and it is not unusual at the baptism of infants to have bread made at the time of the baptism of their grandfathers.

Trevor Philips, Chair of Commission for Equality and Human Rights and Open University Honorary Graduate, talks about the importance of making British people competitive in the environment of an internationally mobile work force.