View allAll Photos Tagged Perishable
ZG3SKP 20 runs past one of the last standing orginal CNW searchlight signals. The SP heritage unit leads the way with UP 8604 trailing. 34 loads of produce for the CSXT to take to the east coast, as is. I really can't get enough of this shot, as someday sooner than later these classics will be gone.
© Isaac Lew | Photography
Batu Ferringgi | Penang Island | Malaysia
Perishability in a photograph is important in a picture. If a photograph looks perishable we say, "Gee, I'm glad I have that moment." - John Loengard
Best to view LARGE
[Gears]
Nikon D300
Tokina 11-16mm
Cokin ND8 filter
© All rights reserved
Excerpt from www.blogto.com/sports_play/2018/09/screaming-heads-midlot...:
This enchanted garden is less than three hours from Toronto, and, because of it's eerie vibe, is the perfect spot to visit for those interested in the spooky and unusual.
The Screaming Heads are located in Burk's Falls, and is half-art gallery, half-outdoor playground.
This surreal property is owned and operated by the Screaming Heads artist himself, Peter Camani, on his 300-acre land.
Visitors are welcome to wander around and admire the 20-ft concrete sculptures that adorn his gardens, including heads and hands that seem to be exploding out of the earth - making the property feel otherworldly.
Often referred to as Ontario's Stonehenge, the arrangement of the artwork may seem random, but seen from above, you'll discover the concrete sculptures form the shape of a dragon.
The Screaming Heads of Midlothian is open year round, but perhaps is best seen in fall because of the vibrant autumn foliage of the Almaguin Highlands Region.
Although it's free to enter, there is a donation box at the entrance, and visitors are encouraged to bring donations of non-perishable food items for the Burk's Falls and District Food Bank.
In Changpa tribe, women mainly do the milking, cooking, spinning, weaving and raising children, as well as tending the baby animals.
In winter, heavy snow will cut them off from the rest of the world, they have to plan and prepare everything on a summer.
Dairy products are converted into less perishable forms during the summer when the livestock are producing high levels of milk, animals are slaughtered early in the winter, after fattening up in the summer and while the weather is conducive for storage. 📷 : Sony ILCE-A7RM2
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在昌帕部落，婦女主要為孩子們擠奶，做飯，紡紗，編織和撫養，以及照顧嬰兒。
在冬天，大雪會將他們與世界其他地方隔絕，他們必須在夏天計劃和準備一切。
夏季，當牲畜生產高水平的牛奶時，乳製品會轉變為不易腐爛的形式，在夏季發胖後且天氣有利於儲存的情況下，冬季初將動物宰殺。
CNW GP50 5064 leads two UP SD40-2's and their train uphill at Dixon, Illinois on July 10, 1989. Upfront, carloads of frozen spuds headed to eastern destinations from Simplot and others in Idaho along with other possible perishables.
Carta (Sibiu County): Cistercian monastery
The city and monastery of Carta are located 43 km from Sibiu on the road to Brasov. Here are preserved the ruins of the Cistercian monastery, one of the oldest and most important monuments of the primitive Gothic church in Transylvania. The Cistercians are a monastic order originating in France and widespread in several countries.
The Carta Cistercian Abbey played a major role in the political, economic and cultural history of medieval Transylvania, as well as in the introduction but also in the dissemination of Gothic art in the inter-Carpathian space.
The monastery was founded in the years 1205-1206 by King Andrew II of Hungary.
The beginnings of the monastery are confirmed with the erection of its first buildings, used, as the Cistercians used it, from perishable materials, that is to say wood. These can be dated with relative certainty between the years 1205-1206.
The stone parts of the monastery will be erected between the years 1220 and the end of 1230. The construction of the monastery was carried out in two main phases of execution, chronologically interrupted by the great Tatar invasion of 1241.
In the first phase of construction, which has stylistic characteristics dependent on the late Romanesque, the general plan of the monastery was drawn, the walls delimiting its inner courtyard being raised to a height of 3-4m above the ground.
In 1260, after the assassination caused by the Mongol invasion in the spring of 1241, construction work will resume under the direction of a new architect, trained in the environment of mature Gothic, and with the contribution of a workshop of stone with an eclectic structure.
By 1300, the church and the eastern wing of the Charter Monastery were completed, with the completion and construction of the southern wing of the abbey continuing for approximately two decades.
The fierce struggles with the Ottomans from 1421 to 1432 and the decline of the order made the church and its monastery a ruin. This also led to its closure by King Mathias Corvin in 1474.
However, the west facade is still standing and above the Gothic portal is a large rose window. The tower attached to the facade was built later, in the middle of the 15th century, and its transformation into a bell tower took place later.
Currently, the monastery no longer has all the original buildings and annexes, many of which collapse. The vaults of the huge church have collapsed and there are only a few exterior walls and two interior beams (south and north). To the south, there is still a single Roman column, and the side ships, according to the Cistercian plan, end in a small square choir. The main ship no longer has a ceiling - in its place is a cemetery in memory of the German soldiers killed in the First World War.
The Reformed Church today occupies only the choir and the apse of the old basilica. The Gothic portal has probably been moved from a side entrance and its profile betrays Gothic influences.
Numerous examples of the tombs of the founders of Cistercian churches allow the existence of a royal necropolis under Carta.
Join us today, Feb, 24th., 1pm SLT for the opening party with music by Haze and Frenzy ♥
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"NON-PERISHABLE is an exhibition consisting of ready-made objects assembled in a way that explores color associations and the emotional connections that people make with objects. The artist, Marina Münter, has created a series of installations using shipping containers of corresponding colours, each accommodating carefully selected objects that are arranged in a precise and deliberate manner.
The assemblage of objects within each container invites visitors to explore the connections between them and reflect on their own emotional associations. Through this process, Münter encourages us to consider the ways in which we attach meaning and value to the objects in our lives, and how these associations shape our understanding of the world around us.
By presenting these objects in a scenographic assemblage, Non-Perishable creates a visually stunning display that draws the viewer in and immerses them in a world of colour and form."
Difficult Conundrum
Peri Copae
curators
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GBTH Magazine #14 - Interview with the artist
Taxi.
The part of the kitchen in Saltram House, that would have dealt with all the perishable dairy products.
This very dead artichoke has been dead for quite some time. It was a prop for a scavenger hunt -- hollowed out and made into a lantern. After, I just stuck it in the fridge before we went away. More than a week later, it's still in there. LOL
Xavier's amazing inspiration image is in comments...
For We're Here - Dirt. The beauty of decay.
Put some zing into your 365! Join We're Here!
Translation of the poster by ChatGPT:
Donate now
Donate non-perishable food and personal hygiene products to people in need.
On the path to tomorrow
InnovaLUG presents the Isles of Aura! Pop in some earbuds and listen as you look!
The 18th day of the 9th month.
I find myself in an irritating situation. A sudden storm struck two nights ago and broke the mainmast on my trusty trading ship. My partner took the boat to the nearest town to repair it while I took inventory of our remaining supplies, but that was many hours ago and he should be back. Probably off chit-chatting with his friends in town. He always was one for listening to all the gossip. He better get back before the trade winds turn or we’ll have a long wait and will lose some of the perishable goods. Hmmph.
Renier is a traveling merchant and peddler who makes his living transporting merchandise from one far-flung island to another, trading goods with farmers and settlers who rarely travel to cities and towns. This is his supply depot, a place to store goods between trips.
Clifton, Arizona
The building on the left was Antonio Spezia's Hay & Grain Store. The building on the right is a former laundromat and drugstore. Directly behind this building a visitor may see a Chase Creek cave. There are many caves behind commercial buildings on Chase Creek, owing to the fact buildings were built against the mountain. Caves were built to store valuables and perishables such as meat and vegetables. They frequently had rugged steel doors and sometimes were vented through a vertical shaft.
At possibly one of the pedestrian crossings accessing the beach from Long Rock is an up seemingly perishables working at 16.30 with an unidentified Class 50 loco.
All very 'approximate' in detail but there was probably more interest for Penzance arrivals along this bi-directional track section.
25th March 1978
Apologies for the close cropped, through the windshield shot, but I only had a small window of opportunity here!
Historic photos and other decor still remain in the old store, and I didn't see anyone that looked as if they would know the fate of those, or anything else in the old store. I only had time for a brief run through on lunch break.
Some of the smaller displays/shelves have already been removed, with several non-perishable items obviously not going to be restocked.
Our second morning on Donner pass would prove to be fairly busy shooting a total of five trains. Unfortunately our luck ran out at lunch when we realized there would be zero trains in the afternoon. The second eastbound we shot was alphabet soup reefer train ZDLGRP (or as i was informed by the experts priority Delfar, California to Green River, Wyoming perishables). Thanks again to Steven Welch for showing me this location and providing the transportation beyond where the rental was going to get me. I was told I could get a better angle if I stood upright on the tunnel portal, but I opted for the lower view without any broken bones. The train is about to duck into Tunnel #13 on the original track #1 with the west portal of Tunnel #42 on the left and Donner Lake below on the right.
Andover, California
August 7, 2016
Perishability in a photograph is important in a picture. If a photograph looks perishable we say, "Gee, I'm glad I have that moment." ~John Loengard, "Pictures Under Discussion"
The exact founding date of Frank A. Davey's Store is unknown, but it was one of the earliest in Garnet, built about 1898. Typical of western general stores of the time, Davey's Store sold, amoung other things, dry goods, shoes, jewelry, canned goods, mining tools and cuts of meat. The store boasted a hardware section and an office that weighed gold. In the 1910s it functioned as a post office. The meat and other perishables were stored in an icehouse that also contained three secret compartments built into the back wall. There, gold would safely await shipment down the hill. The annex was added to the east side of the store to keep a supply of essentials such as flour and sugar. These items were only sold in emergency situations, a policy that angered many of the townspeople. Frank Davey operated the store until 1947. Before moving to Garnet, Davey worked in the grocery department of the Missoula Mercantile which is now Macy's. Davey had recieved the patent for the Garnet Claim, so the majority of the town was built on his land. But it never made him rich. He died in 1947 while walking to one of his claims. His belongings, along with store items were auctioned off in 1948. This officially marked the passing of Garnet into a status of a ghost town.
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Taken with a Canon EOS 450D and Canon EF-S 17-55 2,8 IS at Solitaire Namibia
Please don't use this image on websites, blogs or other media without my explicit permission.
FEC 5 AM job places 2 boxcars off spot near GlobeSource, a food exporter. It is believed these cars are loaded with something non perishable, maybe beer or dry goods. A reefer from Lineage Logistics and Amerigas empty front this portion of the 5am's 20 or so car train. This is the last task for the train which is short on time as the crew will expire at 1700
It is a 2.5m tall and 300m long platform which was used by King Jayavarman VII to view his victorious returning armies.
Most of the original structure has disappeared as it was built with perishable materials such as wood. What can be seen today is the ornate foundations which contain many carvings of elephants, hence the name “Terrace of the Elephants”. Главное назначение Террасы Слонов заключалось в том, что она выступала трибуной для короля и его приближенных, а также почетных гостей Ангкор Тома, отсюда они наблюдали за проходящими на Королевской площади церемониями, фестивалями и другими массовыми мероприятиями, проводившимися в городе. По некоторым данным в надстройке к Террасе находился королевский зал для приема гостей.
Посвящена буддизму, построена в стиле Байон.
Сооружена Терраса в конце XII в. в правление Джаявармана VII (Jayavarman VII, правил с 1181 по 1220 гг.), и дополнялась при последующих королях. Работы по очистке территории велись в начале XX в., восстановительные работы самой Террасы – в 60-70-х гг. XX в.
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The concept translates into the archetypical lighthouse conical shape, reduced to its simplest expression and conformed to the lifeguard stand proportions and wrapped in aged wood. The Beacon will act as a temporary drop-off location for non-perishable items such as canned food or clothes.
Building upon last year’s participation from OCAD, Ryerson University and Laurentian University, 2017 sees teams from three schools submitting design concepts; University of Waterloo, University of Toronto and Humber College School of Media Studies & IT, School of Applied Technology. Source:https://www.canadianarchitect.com/exhibitions-installations/winter-stations-2017/1003737469/
Cu tren de alimente perisabile / fructe etc. de provenienta Cehia.
With perishable items (food) train from Czech Republic.
Valea Viilor, Arad
26.06.2023
U36C 8793 was leading SD40-2 5047 and F45 5984 on eastbound 901. I presume those are wine or perishables on the head end from northern California.
Here’s the irony!
Marjorie reminds me that we gave this plaque as a gift to my parents some years ago. I’d forgotten. (I’m terrible at remembering gifts given or received. Not sure why, it’s just the way I’m wired I suppose.) Now I shake my head, for who could possibly subscribe to such an empty promise? Do you think people ever imagine their lives ending like this? So I’m done with empty slogans about the human condition. Nor is it enough to say that living well-off in a material world will guarantee that one does not suffer. For existential suffering, the sort of mental stress that comes when your worldview is challenged to the core, is in some ways a far more damaging condition to the soul.
The fact of suffering in this world may cause us to question the kind of God we do or do not believe in. It’s often said that we come into the world with nothing and take away nothing of material importance. But for those who have been subjected to real oppression and suffering, we’d want to hope for more than that. For me the idea that bullies and tyrants and incorrigibly evil people could go into the nothingness of beyond and never have to give an account for their behavior is truly disturbing (as is the corollary that we live in an accidental and meaningless universe).
Worse still is the idea that the innocent victims of injustice will not be recompensed for all the evil done against them, and makes me believe more strongly in a moral and just universe where all wrongs will be righted, and evil destroyed once and for all. All in good time. In what the ancient Greeks called the Telos, or the fullness of time.
In the traditional Christian funeral of Queen Elizabeth II we heard these words read out to all. They are the words of Paul, once a self-confessed sinful man who hunted early followers of Jesus to the death. After his personal transformation on the way to Damascus (where he had a vivid vision of Christ) he was determined to preach a gospel filled with hope to atone for his actions. We are not promised prosperity or freedom from suffering. Everything about this world is perishing with death the final destination in this life. But this is only half the story:
“When the perishable has been clothed with the imperishable and the mortal with immortality, then the saying that is written will come to pass: ‘Death has been swallowed up in victory. Where, O Death, is your victory? Where, O Death, is your sting?’” (1 Corinthians 15:54-55).
For people of faith that’s no mere slogan or imagined future. It’s either true or there’s nothing at all to hope for!
“I see the man is back home again Sky. He was away for a few sleeps this time.”
“Yes, I had thought he might stay away for the weekend too. In fact, I had mentioned to Harrod, Wellington and that crazy tiny tiger that we might have yet another party.” Said Sky.
“He might go out, we could then have a small party, I suppose.” Said Bertie looking disappointed.
“No, we’ll wait and hope he goes away again soon. I added extra honey onto the shopping order and some chocolate buttons, plus Icecap wanted extra bags of ice and fish. They are all coming in the morning when he goes to visit a friend. I thought it best, as that gives us the most time to stash it away.” Said Sky smiling.
“I hope you didn’t order anything that is perishable, Sky.” Said Posh Bear opening his eyes after a snooze.
“No, I can’t have done Posh, I wouldn’t know a perishable if it stood up and I bumped into it. It doesn’t sound very nice to eat either.” Replied Sky.
“Perishables can rot and turn nasty.” Said Posh.
“I told you they didn’t sound nice. I’m sure I wouldn’t order any of them.”
“Did you order any fruits or vegetables, Sky?”
“What for, we don’t eat them?” Said Sky looking mystified.
“Well, they are what is known as perishables, Sky.”
“Then I did well to steer us clear of them, didn’t I? Posh, you know when I went out yesterday in the sunshine and tried to see if I could find some buzzy things to talk to about our honey supply?”
“Yes Sky, I remember, what about it?”
“Well, when I was outside and in the warm sun, I suddenly noticed there was two of me. I said to the other me that I was going to see if I could find buzzy things and maybe they might like to look in a different place but they just followed me around. Well, the really strange thing is that when the orange ball went behind a huge lump of fluff the other me ran away and I didn’t see him again. What is more, I haven’t seen the other me since. I just wondered if you had seen the other me about?”
“Sky, that was your shadow. They are only there when the orange ball is out and it wasn’t a real bear, it was just a copy of you.”
“But… but I am a real bear, Posh. I am; honest.” Said Sky looking upset at his friend.
“He is Posh, I know that Sky is a bear and he is one of my best friends ever.” Added Bertie.
“I am not saying that Sky isn’t a real bear, what I am saying is, that his shadow isn’t a real bear, it is just his shadow.” Argued Posh.
“Surely if I’m a real bear then my shadow is a real bear too. Posh, what is a shadow?” Is it something like a perishable, that goes rotten and just disappears after a while?” Asked Sky.
“No Sky, nothing like a perishable at all. It’s complicated, but you know that big orange ball up in the sky that hoomans call the sun?”
“The one that isn’t there at the moment you mean?” Asked Sky looking up at the ceiling.
“Yes, that is the one.”
“Posh, is the sun a perishable too?” Asked Bertie.
“No, forget about perishables for now. The sun sends light to this place where we are and where the light can’t reach, because something is in its way, that is a shadow.” Explained Posh.
“So, was I in the way of that big orange thingy then Posh? I wish it has said, then I’d have moved out of its way. I would have thought the other me would have mentioned it too. I still, think it is a bit rude not to say anything, don’t you Bertie? I think that maybe the orangey thing is perishable and that is why it often goes for a few days without saying anything.” Said Sky still trying to work it all out.
“I agree with you Sky, I am sure the orangey thingy is a perishable, and it could be that your shadow was perishable too. Furthermore, maybe, that is what the suntan lotion you saw on the man’s shopping list was for. Maybe, it is to make the orangey thingy last longer as it wouldn’t fit in the cold place when Icecap lives.” Suggested Bertie.
Posh looked from one to the other and then smiled.
“You know what chaps; I think you might we right but while you work it out for sure, I’m off for another sleep.”
“It’s an age thing you now Bertie, poor Posh is getting very old and needs to sleep lots more than we do.” Whispered Sky.
“Best we leave him alone for a bit, let’s go and chat to Elli and see what she can tell us about perishable orangey things that live high up in the air.”
For many a year a factory roof at Woodhouse Mill just south of Treeton on the 'Old Road' has been in a state of disrepair , recently the owners have sorted this by taking all the tiles off . Below is used for storage now , hopefully given the recent rain , nothings perishable .
Its August Bank Holiday Monday and with the ECML blocked at Newark , 66117 approaches with the 4E26 0809 Dollands Moor - Scunthorpe Redbourne Sidings . On the Saturday the service ran up the Midland Main Line via Dronfield and Sheffield Midland .
26 8 19
Saturday Self Challenge: Hinge
52 in 2024: Safe
A meat safe with fine mesh doors are a piece of early Australian history. These cabinets were used to keep flies away from their meat and other perishables, while at the same time allowing a flow of air. Some were designed to have wet canvas placed over the sides, adding an extra degree of coolness before the advent of refrigerators.
Until the early 2000s the railways of the west country were served by a variety of mail (and perishable) trains.
On 3rd August 1990, 47433 drops down the Fowey valley into Lostwithiel with an overnight Leeds to Penzance working.
This is a fundraiser for the Calgary Food Bank. All these sculptures, based on the theme of Dr Seuss, were made of non-perishable food items purchased by the competing teams. All the items will be sent to the Calgary Food Bank for distribution to those in need...
Cavendish Mews is a smart set of flats in Mayfair where flapper and modern woman, the Honourable Lettice Chetwynd has set up home after coming of age and gaining her allowance. To supplement her already generous allowance, and to break away from dependence upon her family, Lettice has established herself as a society interior designer, so her flat is decorated with a mixture of elegant antique Georgian pieces and modern Art Deco furnishings, using it as a showroom for what she can offer to her well heeled clients.
Today we are in the very modern and up-to-date 1920s kitchen of Lettice’s flat: Edith her maid’s preserve. It is early morning, which is always Edith’s favourite time of day, for before Lettice arises, she can get a lot of her household chores done without interruption and without interrupting her mistress. With the airing, dusting and straightening of the flat’s main rooms done, as the clock nears eight, Edith can focus on preparing Lettice’s breakfast.
If Lettice were at her family home in Wiltshire, as an unmarried lady she would not be permitted to have breakfast in bed, that luxury reserved for married women like her mother only. However, in London, and under her own roof, no such stricture applies, so Edith sets about preparing her mistress’ breakfast tray. Sighing with satisfaction as she takes in a breath of cool morning air through the open window, the young maid stands at the deal pine kitchen table and places a pretty floral edged plate, and egg cup onto the dark wooden tray where they join a sliver salt shaker and pepper pot. She listens to the chirp of birds as she turns around and goes to the kitchen’s cutlery drawer and withdraws two spoons and a knife which she adds to the tray. Morning is the only time she really hears the birds, as within an hour, the streets around Cavendish Mews will be busy with the splutter of motor cars and the chug of buses and their noise will drown out the pretty songs of the birds who make their homes between the chimney pots and in the gardens of the surrounding Mayfair houses.
The sound of the brass kettle boiling on the stove breaks into her consciousness, and Edith turns and takes it off the hob. She picks up a small brass pan and adds water from the kettle and covers it with a lid and places it over an unlit burner.
Going to the meat safe near the back door Edith withdraws one of the bottles of milk left at the back door of the flat by the milkman even before she was out of bed, and a white carboard box with blue writing on it that proudly advertises eggs from Alexander Auld, by appointment to His Royal Highness the Prince of Wales. “Why on earth the Prince of Wales needs eggs from Aberdeen in Scotland is beyond me.” she mutters to herself as she lifts the lid and takes out a pristine white egg from the box. “Eggs are eggs. They all taste the same, no matter where they come from.” Her beau Frank Leadbetter, who is the delivery boy for Mr. Willison the local grocers, told her that if the Prince of Wales wanted Scottish eggs, who were they to question it, and always adds that she should feel lucky to eat eggs from the same farm that the Prince’s eggs come from. She shakes her head as she takes the egg over to the stove and puts it into the pot of freshly boiled water.
Returning to the table she pours creamy white milk into a jug that matches the egg cup and plate and places it on the tray. She picks up the jar of Golden Shred Orange Marmalade* and scoops orange jewel like gelatinous preserve from the jar and deposits it into a silver preserve pot. “Blast!” Edith mutters as a stray drop falls from her spoon and lands on the left cuff of her blue and white striped morning uniform where it seeps and bleeds into the fabric. Scraping what hasn’t been absorbed into the pot, she goes to the sink, runs the cold water tap and soaks a cleaning cloth under the clear stream before sponging the mark before it sets. Returning to the table, shaking her left arm half in irritation and half in a pointless effort to dry her now damp cuff, she puts the lid on the preserve pot.
She returns to the stove and takes up the kettle and pours hot water over the scoops of Lyon’s** tealeaves in the bottom of the floral patterned teapot that matches the rest of the crockery on the tray. With a satisfying clink, she drops the lid into the hole in the top.
“Oh my giddy aunt! The post!” Edith gasps, putting both her hands to her head. “I’d forget my head sometimes if it weren’t screwed on.”
Snatching up the slice of white bread she has freshly cut from the loaf on the table, she puts it in the gleaming silver toaster and takes up the letters and the magazine that have been delivered with the first post of the day.*** Edith goes through what is there.
“Looks like a formal invitation to something.” she murmurs as she holds up to the light one larger envelope of a higher quality than two others, which from the addresses she notes are from tradesmen, and tries to peer through the thick creamy white envelope. “I wonder if it’s an invitation to a ball, now that the Season has started up. Whose I wonder?”
Putting it down she then notices that the magazine that has been delivered is Country Life**** which Lettice does not subscribe to. “That’s odd.” She screws up her face and ponders the magazine featuring the grand colonnaded Georgian façade of a country house with its mistress descending its stairs on the cover. Then gasping with excitement, Edith remembers overhearing her mistress saying something about an interior she completed recently. Friends of Lettice, Margot and Dickie Channon, were gifted a Recency country “cottage residence” called ‘Chi an Treth’ (Cornish for ‘beach house’) in Penzance as a wedding gift by the groom’s father, the Marquess of Taunton when the pair were married in October 1921. Margot in her desire to turn ‘Chi an Treth’ from a dark Regency house to a more modern country house flooded with light, commissioned Lettice to help redecorate some of the principal rooms in a lighter and more contemporary style, befitting a modern couple like the Channons. Lettice decamped to Penzance for a week where she oversaw the painting and papering of ‘Chi an Treth’s’ drawing room, dining room and main reception room, before fitting the rooms out with a lorryload of new and repurposed furnishings, artwork and objets d’arte that she had sent down weeks prior to her arrival from her London warehouse. With the rooms redecorated under Lettice’s adept hands where once there was dark red paint, modern white geometric wallpaper hangs, and where formal, uncomfortable and old fashioned furnishings sat, more modern pieces dispersed by a select few original items give the rooms a lighter, more relaxed and more contemporary 1920s country house feel. The redecoration came to the attention of Dickie’s friend Henry Tipping***** who as well as being Dickie’s chum is also the Architectural Editor of Country Life, and after viewing it, he arranged for it to be featured in the magazine.
Opening the magazine, Edith flits through the different editorials before coming across the one about ‘Chi an Treth’ towards the middle. As she reads and looks at the many photographs of her mistress’ beautiful interior, her neutral face comes to life and she smiles as her eyes glisten. “Oh-ho!” she chortles, her cheeks reddening. “This will be thumb in the eye****** for Miss Lettice’s mother. She won’t be able to be dismissive of her decorating now.”
It is only as she is drinking in the beauty of Mr. and Mrs. Channon’s fashionable looking drawing rom that Edith realises that she has been so absorbed in reading the article that she didn’t hear the toast pop. Turning her head, she sees the slice poking its golden brown top out of the gleaming silvered toaster. Reluctantly putting the copy of Country Life down, she goes and picks up the toast with her right thumb and forefinger and brings it back to Lettice’s breakfast tray where she puts it on the plate. Adding a teacup and saucer in a matching pattern to the plate, egg cup and jug, she returns to the stove and removes the perfectly four minute boiled egg from the pot with a slotted spoon, and deposits it in the egg cup.
Placing the teapot onto the tray, she slips the letters into the pocket on the front of her apron, puts the copy of Country Life under her left arm and picks up the breakfast tray.
“Today is the day.” Edith says aloud with a smile as she pushes at the bottom of the door leading from the kitchen into the flat’s hallway with the toe of her shoe. “The day that Miss Lettice’s work is properly recognised is here. She is going to be so pleased.”
*Golden Shred orange marmalade still exists today and is a common household brand both in Britain and Australia. They are produced by Robertson’s. Robertson's Golden Shred recipe perfected since 1874 is a clear and tangy orange marmalade, which according to their modern day jars is “perfect for Paddington’s marmalade sandwiches”. Robertson's marmalade dates back to 1874 when Mrs. Robertson started making marmalade in the family grocery shop in Paisley, Scotland.
**Unlike today where mail is delivered on a daily or even sometimes only every few days basis, there were several deliveries done a day when this story is set. At the height of the postcard mania in 1903, London residents could have as many as twelve separate visits from the mailman. By 1923 it had been scaled back somewhat, but in London it would not be unusual to receive post three or four times a day.
*** Lyons Tea was first produced by J. Lyons and Co., a catering empire created and built by the Salmons and Glucksteins, a German-Jewish immigrant family based in London. Starting in 1904, J Lyons began selling packaged tea through its network of teashops. Soon after, they began selling their own brand Lyons Tea through retailers in the UK, Ireland and around the world. In 1918, Lyons purchased Hornimans and in 1921 they moved their tea factory to J. Lyons and Co., Greenford at that time, the largest tea factory in Europe. In 1962, J Lyons and Company (Ireland) became Lyons Irish Holdings. After a merger with Allied Breweries in 1978, Lyons Irish Holdings became part of Allied Lyons (later Allied Domecq) who then sold the company to Unilever in 1996. Today, Lyons Tea is produced in England. Lyons Tea was a major advertiser in the early decades of RTÉ Television, featuring the "Lyons minstrels" and coupon-based prize competitions.
****Country Life is a British weekly perfect-bound glossy magazine that is a quintessential English magazine founded in 1897, providing readers with a weekly dose of architecture, gardens and interiors. It was based in London at 110 Southwark Street until March 2016, when it became based in Farnborough, Hampshire. The frontispiece of each issue usually features a portrait photograph of a young woman of society, or, on occasion, a man of society.
*****Henry Tipping (1855 – 1933) was a French-born British writer on country houses and gardens, garden designer in his own right, and Architectural Editor of the British periodical Country Life for seventeen years between 1907 and 1910 and 1916 and 1933. After his appointment to that position in 1907, he became recognised as one of the leading authorities on the history, architecture, furnishings and gardens of country houses in Britain. In 1927, he became a member of the first committee of the Gardens of England and Wales Scheme, later known as the National Gardens Scheme.
******I am unsure of the origins of the saying “to shove a thumb in one’s eye”, but its meaning is to open someone’s eyes to the obvious, but not necessarily in a welcome way.
This domestic scene may not be all that it appears, for it is made up completely of items from my 1:12 miniatures collection.
Fun things to look for in this tableau include:
The copy of Country Life sitting on the table that is the lynchpin of this chapter was made by me to scale using the cover of a real 1923 edition of Country Life.
The panoply of things required by Edith to make Lettice’s breakfast that cover her deal kitchen table come from various different suppliers. The lacquered wooden breakfast tray and the pretty breakfast crockery came from specialist stockist of miniatures on E-Bay. The box of eggs in the background comes from Shepherds Miniatures in the United Kingdom. The slice of toast on the plate comes from Kathleen Knight’s Doll House in the United Kingdom. The bottle of milk in the background comes from Beautifully Handmade Miniatures in Kettering, as do the pieces of cutlery. The jar of Golden Shred marmalade in the foreground comes Little Things Dollhouse Miniatures in Lancashire as does the box of Lyon’s Tea in the background. The sliced load of bread comes from Polly’s Pantry Miniatures. The lidded silver preserve pot comes from Smallskale Miniatures in the United Kingdom. The silver salt and pepper shakers are part of a larger cruet set made by Warwick Miniatures in Ireland, who are well known for the quality of the detail in their pieces.
Edith’s Windsor chair in the background is a hand-turned 1:12 artisan miniature which came from America. Unfortunately, the artist did not carve their name under the seat, but it is definitely an unmarked artisan piece.
To the left of the sink is the food safe with a mop leaning against it. In the days before refrigeration, or when refrigeration was expensive, perishable foods such as meat, butter, milk and eggs were kept in a food safe. Winter was easier than summer to keep food fresh and butter coolers and shallow bowls of cold water were early ways to keep things like milk and butter cool. A food safe was a wooden cupboard with doors and sides open to the air apart from a covering of fine galvinised wire mesh. This allowed the air to circulate while keeping insects out. There was usually an upper and a lower compartment, normally lined with what was known as American cloth, a fabric with a glazed or varnished wipe-clean surface. Refrigerators, like washing machines were American inventions and were not commonplace in even wealthy upper-class households until well after the Second World War.
arden olivia and i tried mailing bananas
apparently it is illegal to put perishable food in a mailbox
whoops
MOODY GARDENS in Galveston, Texas
14TH ANNUAL FESTIVAL OF LIGHTS
NOVEMBER 14, 2015 - JANUARY 10, 2016
FESTIVAL OF LIGHTS - Hours: 6 p.m. - 10 p.m.
As one of the largest Christmas holiday celebrations in the region, Festival of Lights has become a Christmas tradition for families and groups alike. Enjoy more than 1 million lights within 100 sound-enhanced animated light displays and nightly live entertainment. The mile-long trail with more than one million lights, and a 100 lighted scenes takes you around the Moody Gardens property with spectacular views of the Galveston Bay. Enjoy the area’s only outdoor skating rink, concession areas with hot chocolate and festive food, holiday buffets, live entertainment and more. You can also skate around on the area’s only outdoor ice skating rink (bring your own skates or rentals available for $7), try out our new Arctic Ice Slide or take pictures with Santa.
Festival Admission: $10.95 (includes ice skate admission)
Arctic Ice Slide Admission: $7 for one slide, $20 for 10 slides and $25 for all day
EVENTS & ACTIVITIES:
» Festival of Lights
» Ice Skating
» Ice Slide
» Train Ride
» Holiday Films
» Pictures with Santa
» Holiday Buffet
SAVE BIG! - Enjoy these attractions for just $7 per attraction from 6 - 10 p.m with Festival of Lights ticket after 4:30 p.m.:
» Arctic Ice Slide
» Ice Skate Rental
» MG 3D Theater
» 4D Special FX Theater
» Rainforest Pyramid®
» Aquarium Pyramid®
» Discovery Museum
» Colonel Paddlewheel Boat
FOOD DRIVE THURSDAY:
Food Drive Thursdays offer the opportunity to enjoy the Festival and get a special discount to help those in need this Christmas holiday season. Bring a non-perishable food item every Thursday throughout the Festival and receive a two-for-one Festival admission. The food will be donated to the Galveston County and Houston Food Bank.
See: www.moodygardens.com/FestivalOfLights/ and www.moodygardens.com/holidays/ and a link to their history: www.moodygardens.com/about/
This photo was in Nick's photo album but I'm not sure it's one of of his as the print type is unlike others. No notes on the photo but these two Hymeks were in the last group that survived into early 1975. Hopefully
someone can I D this Western Region location.
I have an abiding memory of 7017's final days at Exeter St Davids in early March 1975. It had worked to Riverside yard on the 6V39 from Warrington and appeared in the station light engine via the goods line between platform 6 and the stabling point. After a few hours , it then went forward on the 4B17 Penzance - Bristol parcels and perishables.
The ship at the pier is MacBrayne's Claymore which from 1881 to 1931 ran fortnightly from Glasgow to ports up the west coast as far as Lochinver and out to Stornoway delivering cargo. This was the principal means of delivering heavy, non-perishable goods in the days before road transport took over. These sailings were also marketed as cruises in summer.
Angkor Thom"Great City", located in present-day Cambodia, was the last and most enduring capital city of the Khmer empire. It was established in the late twelfth century by King Jayavarman VII.:378–382:170
It covers an area of 9 km², within which are located several monuments from earlier eras as well as those established by Jayavarman and his successors. At the centre of the city is Jayavarman's state temple, the Bayon, with the other major sites clustered around the Victory Square immediately to the north.
Map of Central Angkor Thom
Angkor Thom was established as the capital of Jayavarman VII's empire, and was the centre of his massive building programme. One inscription found in the city refers to Jayavarman as the groom and the city as his bride.:121
Angkor Thom seems not to be the first Khmer capital on the site, however. Yasodharapura, dating from three centuries earlier, was centred slightly further northwest, and Angkor Thom overlapped parts of it. The most notable earlier temples within the city are the former state temple of Baphuon, and Phimeanakas, which was incorporated into the Royal Palace. The Khmers did not draw any clear distinctions between Angkor Thom and Yashodharapura: even in the fourteenth century an inscription used the earlier name.:138 The name of Angkor Thom—great city—was in use from the 16th century.
The last temple known to have been constructed in Angkor Thom was Mangalartha, which was dedicated in 1295. Thereafter the existing structures continued to be modified from time to time, but any new creations were in perishable materials and have not survived.
The Ayutthaya Kingdom, led by King Borommarachathirat II, sacked Angkor Thom, forcing the Khmers under Ponhea Yat to relocate their capital southeast.:29
Angkor Thom was abandoned some time prior to 1609, when an early western visitor wrote of an uninhabited city, "as fantastic as the Atlantis of Plato".:140 It is believed to have sustained a population of 80,000–150,000 people.
A Santa Fe GFX perishable train behind locomotive 200 passes the Ottawa freight house in 1953.
Nathan Pierce's A-B-B-A set of Athearn F3s are pulling Intermountain cars also owned by him. The two B units have Soundtraxx DSD decoders installed while the A units have non-sound NCE decoders. He also took the photo.
Visit the HO scale NAPM club on-line at www.napmltd.com.
Wickham Place is the London home of Lord and Lady Southgate, their children and staff. Located in fashionable Belgravia it is a fine Georgian terrace house.
Today we are below stairs in the Wickham Place kitchen. At the sink, the scullery maid Agnes scrubs the copper pots used for the preparation of upstairs luncheon with a mixture of sand and soap. Mrs. Bradley, known by most downstairs staff as Cook, is occasionally filled with a momentarily maternal instinct for her poor, bedraggled scullery maid. Watching the poor girl with her brown curls coming loose from beneath her cap, huffing and puffing away as she scrubs, creates such a burst of emotion within her breast.
“Agnes. Agnes.”
“Yes Mrs. Bradley.”
“I think you’ve earned the right for a quick cooking lesson.”
“Oh! Oh really Mrs. Bradley!”
“Yes Agnes. Now, wash and dry your hands with some of that Sunlight. Make sure you scrub under your nails, girl! And then come and join me at the table. Clean hands are essential for a good cook, and we all know that cleanliness is next to godliness!”
Cook takes out some butter, milk and a bowl of eggs from the food safe. Going to her big heavy dark wood dresser she withdraws her Cornishware canister of sugar, some flour nutmeg and salt. She also brings over a fluted flan.
“Cor Mrs. Bradley! Are you going to show me how to make your famous soufflé?”
“Do you take me for fool Agnes?” She looks incredulously at her scullery maid, who sighs and lowers her shoulders at the rebuke. “You need to learn the basics of plain cooking girl, before I can teach you anything fancy. No! We’re going to make a good, plain, custard tart for Nanny and the children. I’m going to make the pastry, and you can make the custard. Now, do you think you can you break three eggs into that bowl there in front of you?”
“Oh yes Mrs. Bradley!”
Moments later Agnes is happily and purposefully breaking eggs against the edge of the bowl. Suddenly there is a crack and a plop. Cook looks up from making pastry to see that Agnes has accidently dropped an egg onto the deal tabletop where it has cracked open, the white oozing across the table’s surface. Agnes looks anxiously at Cook and before the older woman can speak, the poor scullery maid starts to cry.
“Oh heavens Agnes!” Cook exclaims, dusting off her floured hands on her apron.
“Sorry Mrs. Bradly,” Agnes sobs.
“Now girl! There’s no need for tears! No use crying over spilt milk, or a broken egg for that matter.” She smiles reassuring across at Agnes. “If I cried every time I dropped an egg, why, the road outside would be running with my tears!”
“It would, Mrs. Bradley?”
“Yes, girl! Now quick! Go fetch a cloth and clean that up, and then keep going.”
The Wickham Place kitchens are situated on the ground floor of Wickham Place, adjoining the Butler’s Pantry. It is dominated by big black leaded range, and next to it stands a heavy dark wood dresser that has been there for as long as anyone can remember. There is a white enamelled sink to one side with deep cupboards to house the necessary cleaning agents the scullery maid needs to keep the kitchen clean for the cook. In the middle of the kitchen stands Cook’s preserve, the pine deal table on which she does most of her preparation for both the meals served to the family upstairs and those for the downstairs staff.
The theme for the 14th of August “Looking Close… on Friday” is “eggs”. This tableaux is made up of part of my 1:12 size dollhouse miniatures collection. Some pieces come from my own childhood like the ladderback chair and the milk jug. Other items I acquired as an adult through specialist online dealers and artists who specialise in 1:12 miniatures.
Fun things to look for in this tableaux include:
The eggs, including the broken egg are all 1:12 artisan miniatures with amazing attention to detail.
On Cook’s deal table is a Cornishware white and blue striped bowl which holds the eggs and also one of her Cornishware cannisters. Cornishware is a striped kitchenware brand trademarked to and manufactured by T.G. Green & Co Ltd. Originally introduced in the 1920s and manufactured in Church Gresley, Derbyshire, it was a huge success for the company and in the succeeding 30 years it was exported around the world. The company ceased production in June 2007 when the factory closed under the ownership of parent company, The Tableshop Group. The range was revived in 2009 after T.G. Green was bought by a trio of British investors.
Next to the Cornishware cannister stands a miniature Blue Calico milk jug. Traditional dark blue Burleigh Calico made in Staffordshire, England by Burgess & Leigh since 1851. It was inspired by Nineteenth Century indigo fabrics. Blue Calico is still made today, and still uses the traditional print transfer process, which makes each piece unique.
On the other side of the Cornishware cannister stands a bag of Dry Fork Four. The Dry Fork Milling Company was based in Dry Fork Virginia. They were well known for producing cornmeal. They were still producing cornmeal and flour into the 1950s. Today, part of the old mill buildings are used as a reception centre.
The sink in the background is littered with interesting items. On the left stands an old fashioned draining board which could be removed so that the space could then be used for other purposes. It is stacked with copper pots and a silver metal muffin tray. Near the taps is a box of Sunlight soap and a can of Vim, both cleaning essentials in any Edwardian household. Vim scouring powder was created by William Hesketh Lever (1st Viscount Leverhulme) and introduced to the market in 1904. It was produced at Port Sunlight in Wirrel, Merseyside, a model village built by Lever Brothers for the workers of their factories which produced the popular soap brands Lux, Lifebuoy and Sunlight. Sunlight Soap was first introduced in 1884.
To the left of the sink is the food safe with a birchwood broom leaning against it. In the days before refrigeration, or when refrigeration was expensive, perishable foods such as meat, butter, milk and eggs were kept in a food safe. Winter was easier than summer to keep food fresh and butter coolers and shallow bowls of cold water were early ways to keep things like milk and butter cool. A food safe was a wooden cupboard with doors and sides open to the air apart from a covering of fine galvanized wire mesh. This allowed the air to circulate while keeping insects out. There was usually an upper and a lower compartment, normally lined with what was known as American cloth, a fabric with a glazed or varnished wipe-clean surface. Refrigerators, like washing machines were American inventions and were not commonplace in even wealthy upper-class households until well after the Second World War.
ODC-Tin Can
I have a small Pantry off my kitchen and one in the basement. This is the later. I keep a lot of non-perishables down there where it's cool and dark!
Mohnblumen sind zwar sehr zerbrechlich und vergänglich, dafür immer ein sehr schönes Sommermotiv für den Fotografen. Heute sind Mohnblumen auf der ganzen Welt heimisch. In der griechischen Mythologie war der Mohn der Fruchtbarkeitsgöttin Demeter geweiht. Aus diesem Grund wurden Brautpaare bei der Hochzeit mit Mohnblumen bedeckt. Das Bild fotografierte ich am 25.04.07 im Botanischen Garten in Erlangen. Viel Spaß beim betrachten.
Poppies are very fragile and perishable, but always a very nice summer motive for the photographers. Poppies are now in the world at home. In Greek mythology was the goddess of fertility poppy Demeter doomed. For this reason, bridal couples at the wedding covered with poppies. I photographed the picture on 25.04.07 at the Botanical Garden in Erlangen. Have fun look.
الخشخاش هي هشة للغاية وتلف ، ولكن دائما وهو لطيف جدا في الصيف الدافع للمصورين. الخشخاش هي الآن في العالم في المنزل. في الأساطير اليونانية وكانت إلهة الخصوبة الخشخاش ديميتر مصيرها. ولهذا السبب ، الزفاف للزوجين في حفل الزفاف المشمولة مع الخشخاش. صورت لي صورة على 25.04.07 في حديقة نباتية في إرلنغن. وقد متعة البحث.
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The concept translates into the archetypical lighthouse conical shape, reduced to its simplest expression and conformed to the lifeguard stand proportions and wrapped in aged wood. The Beacon will act as a temporary drop-off location for non-perishable items such as canned food or clothes.
Building upon last year’s participation from OCAD, Ryerson University and Laurentian University, 2017 sees teams from three schools submitting design concepts; University of Waterloo, University of Toronto and Humber College School of Media Studies & IT, School of Applied Technology. Source:https://www.canadianarchitect.com/exhibitions-installations/winter-stations-2017/1003737469/
BIBLICAL CONTEXT: 1 Corinthians 15:50-58 NIV
(from biblegateway.com)
50 I declare to you, brothers and sisters, that flesh and blood cannot inherit the kingdom of God, nor does the perishable inherit the imperishable. 51 Listen, I tell you a mystery: We will not all sleep, but we will all be changed— 52 in a flash, in the twinkling of an eye, at the last trumpet. For the trumpet will sound, the dead will be raised imperishable, and we will be changed. 53 For the perishable must clothe itself with the imperishable, and the mortal with immortality. 54 When the perishable has been clothed with the imperishable, and the mortal with immortality, then the saying that is written will come true: “Death has been swallowed up in victory.”
55 “Where, O death, is your victory?
Where, O death, is your sting?”
56 The sting of death is sin, and the power of sin is the law. 57 But thanks be to God! He gives us the victory through our Lord Jesus Christ.
58 Therefore, my dear brothers and sisters, stand firm. Let nothing move you. Always give yourselves fully to the work of the Lord, because you know that your labor in the Lord is not in vain.
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5 MORE THINGS YOU SHOULD KNOW:
1. Like it or not, we are ALL sinners: As the Scriptures say, “No one is righteous—not even one. No one is truly wise; no one is seeking God. All have turned away; all have become useless. No one does good, not a single one.” (Romans 3:10-12 NLT)
2. The punishment for sin is death: When Adam sinned, sin entered the world. Adam’s sin brought death, so death spread to everyone, for everyone sinned. (Romans 5:12 NLT)
3. Jesus is our only hope: But God showed his great love for us by sending Christ to die for us while we were still sinners. (Romans 5:8 NLT) For the wages of sin is death, but the free gift of God is eternal life through Christ Jesus our Lord. (Romans 6:23 NLT)
4. SALVATION is by GRACE through FAITH in JESUS: God saved you by his grace when you believed. And you can’t take credit for this; it is a gift from God. Salvation is not a reward for the good things we have done, so none of us can boast about it. For we are God’s masterpiece. He has created us anew in Christ Jesus, so we can do the good things he planned for us long ago. (Ephesians 2:8-10 NLT)
5. Accept Jesus and receive eternal life: If you openly declare that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved. (Romans 10:9 NLT) But to all who believed him and accepted him, he gave the right to become children of God. (John 1:12 NLT) And this is what God has testified: He has given us eternal life, and this life is in his Son. Whoever has the Son has life; whoever does not have God’s Son does not have life. (1 John 5:11-12 NLT)
Read the Bible for yourself. Allow the Lord to speak to you through his Word. YOUR ETERNITY IS AT STAKE!