View allAll Photos Tagged acidity
My submission for week 49 of the 2014 photochallenge. The theme for the week is composition – experiment.
Strobist: LP160 in Lumopro SBII, 1/16 power, camera left, triggered by pw.
A v good bottle of 2012 Peter Lehmann Riesling Dry Portrait Eden Valley.
Tasting note: Pale straw color, green gold highlights, medium minus viscosity. Nose of pear, lychee, jasmine; initially a little petrol, though that blew off pretty quickly. On the palate pear, granny smith apple, beautifully searing acidity; dry dry dry, even at 11% alc, streak of lovely slate minerality. Doesn't walk the sweet/acid knife edge in the way of Mosel Rieslings, but just as thrilling from the dry mineral texture and acid. Distinctive, interesting, acid would pair perfectly with Asian foods where you have a bit of sweetness or heat (I served it with garlic/ginger potstickers -- bang on match). Outstanding QPR.
1) Bouea Macrophylla ("Maprang" or mango plum) - it's like a sweet ripe mango with slight firmness like a damson plum. There's a big seed in the middle like an apricot. I really like these.
Update: these are actually mayongchid (marian plum), apparently a premium version of Maprang that's sweet. And hence why they were quite "pricy" (relatively speaking). Either way, absolutely delicious!!
2) Snake fruit ("Salak") - spiky and uber fragrant. Think, little cousin of durian pungent, but featuring a pair of glad-like creamy flesh covered seeds. There's a bit of acidity, but it's sweet like ripe pineapples.
3) Lansium parasiticum ("Langsat") - very similar to longan, but has creamier flesh, and features multiple lobes (looks like a cross between lychee flesh and a rambutan/garlic bulb). Also, tiny seeds. These were also great.
4) Rambutan - we just wanted fresh ones from Thailand. The seed still chips that annoying papery covering onto the flesh.
5) Mangosteen - ditto (see above). However being super ripe these were ultra creamy sweet. So good.
The Ijen volcano complex is a group of stratovolcanoes in the Banyuwangi Regency of East Java, Indonesia.
It is inside a larger caldera Ijen, which is about 20 kilometres wide. The Gunung Merapi stratovolcano is the highest point of that complex. The name "Gunung Merapi" means "mountain of fire" in the Indonesian language (api being "fire"); Mount Merapi in central Java and Marapi in Sumatra have the same etymology.
West of Gunung Merapi is the Ijen volcano, which has a one-kilometre-wide turquoise-coloured acidic crater lake. The lake is the site of a labour-intensive sulfur mining operation, in which sulfur-laden baskets are carried by hand from the crater floor. The work is paid well considering the cost of living in the area, but is very onerous. Workers earn around Rp 50,000 - 75,000 ($5.50-$8.30) per day and once out of the crater, still need to carry their loads of sulfur chunks about three kilometers to the nearby Paltuding Valley to get paid.
Many other post-caldera cones and craters are located within the caldera or along its rim. The largest concentration of post-caldera cones run east-west across the southern side of the caldera. The active crater at Kawah Ijen has a diameter of 722 metres (2,369 ft) and a surface area of 0.41 square kilometres (0.16 sq mi). It is 200 metres (660 ft) deep and has a volume of 36 cubic hectometres (29,000 acre·ft).
The lake is recognised as the largest highly acidic crater lake in the world. It is also a source for the river Banyupahit, resulting in highly acidic and metal-enriched river water which has a significant detrimental effect on the downstream river ecosystem. In 2008, explorer George Kourounis took a small rubber boat out onto the acid lake to measure its acidity. The pH of the water in the crater was measured to be 0.5 due to sulfuric acid.
Since National Geographic mentioned the electric-blue flame of Ijen, tourist numbers increased. The phenomenon has occurred for a long time, but beforehand there was no midnight hiking. A two-hour hike is required to reach the rim of the crater, followed by a 45-minute hike down to the bank of the crater. The blue fire is ignited sulphuric gas, which emerges from cracks at temperatures up to 600 degrees Celsius (1,112 degrees Fahrenheit).
The flames can be up to 5 metres (16 feet) high; some of the gas condenses to liquid and is still ignited. It is the largest blue flame area in the world and local people refer to it as 'Blue Fire'.[citation needed]
An active vent at the edge of the lake is a source of elemental sulfur, and supports a mining operation. Escaping volcanic gases are channelled through a network of ceramic pipes, resulting in condensation of molten sulfur. The sulphur, which is deep red in colour when molten, pours slowly from the ends of these pipes and pools on the ground, turning bright yellow as it cools. The miners break the cooled material into large pieces and carry it away in baskets. Miners carry loads ranging from 75 kilograms (165 lb) to 90 kilograms (200 lb), up 300 metres (980 ft) to the crater rim, with a gradient of 45 to 60 degrees and then 3 kilometres (1.86 miles) down the mountain for weighing. Most miners make this journey twice a day. A nearby sugar refinery pays the miners by the weight of sulfur transported; as of September 2010, the typical daily earnings were equivalent to approximately $13 US. The miners often receive insufficient protection while working around the volcano [9] and complain of numerous respiratory afflictions. There are 200 miners, who extract 14 tons per day - about 20 percent of the continuous daily deposit.
Source: Wikipedia
Yes, you read that right. Beets.
This recipe drew inspiration from a number of sources. A few weeks ago, an episode of Good Eats aired where Alton (obviously thematically inspired by Terry Gilliam’s The Imaginarium of Doctor Parnassus) talked about beet juice being used to provide the red color to red velvet cake. I thought that beets might make a good stand-in for carrots in carrot cake, and maybe I’d end up with red or pink cakes that would thrill my pink-obsessed daughter. A little searching turned up a number of similar takes (like this one at YumSugar), but they all had one thing in common: baking caused the color to fade, which would have defeated the purpose.
So, I grabbed my copy of McGee’s On Food and Cooking, and found that the pigments in beets (betalains) are affected not only by temperature but by pH. Acid pH was associated with the red color I was going for, so I started with my absolute favorite carrot cake recipe (originally from the folks at Cooks Illustrated), swapped out the carrots for beets, adjusted the spices a little, added some lemon juice for acidity, and, to try to keep the acid in the lemon juice from being neutralized by the baking soda, used only baking powder in the recipe, since it provides its own acid and base so the stoichiometry should work out. The resulting cupcakes were very moist, brilliant red, and tasted great (and yes, they thrilled the daughter in question.)
Since these were part of the Easter dessert table this year, this is just a quick snapshot, since I was too busy and too space-constrained to set up a tripod or lights and natural light wasn’t much of an option.
Beet-Lemon Cupcakes with Cream Cheese Frosting
Ingredients
For the cupcakes
12.5 oz. all-purpose flour
2 1/4 tsp. baking powder
1 1/4 tsp. cinnamon
1/2 tsp. ground black pepper
1 tbl. ground cardamom
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1/2 tsp. table salt
1 pound (3-4) beets, greens trimmed
1 1/2 c. granulated sugar
1/2 c. packed light brown sugar
4 large eggs
1 1/2 c. vegetable oil
zest and juice of 1 lemon
For the frosting
8 oz. cream cheese (soft but still cool)
2 oz. butter (soft but still cool)
1 tbl. lemon juice
1 tsp. finely grated lemon zest
4 oz. confectioners sugar
Directions
Preheat oven to 350°F with a rack in the middle position. Line muffin/cupcake pan with paper liners (recipe makes 2 dozen).
Cook the beets in simmering water until a knife inserted comes out cleanly and the skins rub off easily. Remove the skins, and grate the beets on a box grater (I covered my work surface with plastic wrap; this is messy and beets stain). Add the lemon juice and zest to the beets and set aside.
Combine flour, baking powder, salt, and spices in a bowl and whisk together.
In another bowl (or the workbowl of a food processor) whisk the eggs and sugars together until the oil is frothy and the sugars are well-combined. Continue whisking quickly while slowly pouring in the vegetable oil (you’re making an emulsion, and the result should be thick and creamy looking; this is easier in the food processor although it is quite doable by hand.) Fold in the beets and dry ingredients until completely combined (no streaks of flour should remain).
Portion equally in your 24 cupcake liners (about 3/4 full), then bake for 20-25 minutes, rotating the pan(s) halfway through, until a toothpick inserted comes out clean. Allow to cook before frosting.
To make the frosting, beat the butter and cream cheese together. Add the lemon juice, zest, and the confectioners sugar and beat until combined. Spread or pipe onto the cooled cupcakes and serve.
(further information and pictures you can get by clicking on the link at the end of page!)
Mariahilferstraße
Mariahilferstraße, 6th, 7th, 14th and 15th, since 1897 (in the 6th and 7th district originally Kremser Sraße, then Bavarian highway, Laimgrubner main road, Mariahilfer main street, Fünfhauserstraße, Schönbrunnerstraße and Penzinger Poststraße, then Schönbrunner Straße), in memory of the old suburb name; Mariahilf was an independent municipality from 1660 to 1850, since then with Gumpendorf, Magdalenengrund, Windmühle and Laimgrube 6th District.
From
aeiou - the cultural information system of the bm: bwk
14,000 key words and 2000 pictures from history, geography, politics and business in Austria
Mariahilferstraße, 1908 - Wien Museum
Mariahilferstraße, 1908
Picture taken from "August Stauda - A documentarian of old Vienna"
published by Christian Brandstätter - to Book Description
History
Pottery and wine
The first ones who demonstrably populated the area of today's Mariahilferstraße (after the mammoth) were the Illyrians. They took advantage of the rich clay deposits for making simple vessels. The Celts planted on the sunny hills the first grape vines and understood the wine-making process very well. When the Romans occupied at the beginning of our Era Vienna for several centuries, they left behind many traces. The wine culture of the Celts they refined. On the hill of today's Mariahilferstraße run a Roman ridge trail, whose origins lay in the camp of Vindobona. After the rule of the Romans, the migration of peoples temporarily led many cultures here until after the expulsion of the Avars Bavarian colonists came from the West.
The peasant Middle Ages - From the vineyard to the village
Thanks to the loamy soil formed the winery, which has been pushed back only until the development of the suburbs, until the mid-17th Century the livelihood of the rural population. "Im Schöff" but also "Schöpf - scoop" and "Schiff - ship" (from "draw of") the area at the time was called. The erroneous use of a ship in the seal of the district is reminiscent of the old name, which was then replaced by the picture of grace "Mariahilf". The Weinberg (vineyard) law imposed at that time that the ground rent in the form of mash on the spot had to be paid. This was referred to as a "draw".
1495 the Mariahilfer wine was added to the wine disciplinary regulations for Herrenweine (racy, hearty, fruity, pithy wine with pleasant acidity) because of its special quality and achieved high prices.
1529 The first Turkish siege
Mariahilferstraße, already than an important route to the West, was repeatedly the scene of historical encounters. When the Turks besieged Vienna for the first time, was at the lower end of today Mariahilferstrasse, just outside the city walls of Vienna, a small settlement of houses and cottages, gardens and fields. Even the St. Theobald Monastery was there. This so-called "gap" was burned at the approach of the Turks, for them not to offer hiding places at the siege. Despite a prohibition, the area was rebuilt after departure of the Turks.
1558, a provision was adopted so that the glacis, a broad, unobstructed strip between the city wall and the outer settlements, should be left free. The Glacis existed until the demolition of the city walls in 1858. Here the ring road was later built.
1663 The new Post Road
With the new purpose of the Mariahilferstrasse as post road the first three roadside inn houses were built. At the same time the travel increased, since the carriages were finally more comfortable and the roads safer. Two well-known expressions date from this period. The "tip" and "kickbacks". In the old travel handbooks of that time we encounter them as guards beside the route, the travel and baggage tariff. The tip should the driver at the rest stop pay for the drink, while the bribe was calculated in proportion to the axle grease. Who was in a hurry, just paid a higher lubricant (Schmiergeld) or tip to motivate the coachman.
1683 The second Turkish siege
The second Turkish siege brought Mariahilferstraße the same fate. Meanwhile, a considerable settlement was formed, a real suburb, which, however, still had a lot of fields and brick pits. Again, the suburb along the Mariahilferstraße was razed to the ground, the population sought refuge behind the walls or in the Vienna Woods. The reconstruction progressed slowly since there was a lack of funds and manpower. Only at the beginning of the 18th Century took place a targeted reconstruction.
1686 Palais Esterhazy
On several "Brandstetten", by the second Turkish siege destroyed houses, the Hungarian aristocratic family Esterhazy had built herself a simple palace, which also had a passage on the Mariahilferstrasse. 1764 bought the innkeeper Paul Winkelmayr from Spittelberg the building, demolished it and built two new buildings that have been named in accordance with the Esterhazy "to the Hungarian crown."
17th Century to 19th Century. Fom the village to suburb
With the development of the settlements on the Mariahilferstraße from village to suburbs, changed not only the appearance but also the population. More and more agricultural land fell victim to the development, craftsmen and tradesmen settled there. There was an incredible variety of professions and trades, most of which were organized into guilds or crafts. Those cared for vocational training, quality and price of the goods, and in cases of unemployment, sickness and death.
The farms were replaced by churches and palaces, houses and shops. Mariahilf changed into a major industrial district, Mariahilferstrasse was an important trading center. Countless street traders sold the goods, which they carried either with them, or put in a street stall on display. The dealers made themselves noticeable by a significant Kaufruf (purchase call). So there was the ink man who went about with his bottles, the Wasserbauer (hydraulic engineering) who sold Danube water on his horse-drawn vehicle as industrial water, or the lavender woman. This lovely Viennese figures disappeared with the emergence of fixed premises and the improvement of urban transport.
Private carriages, horse-drawn carriages and buggies populated the streets, who used this route also for trips. At Mariahilferplatz Linientor (gate) was the main stand of the cheapest and most popular means of transport, the Zeiselwagen, which the Wiener used for their excursions into nature, which gradually became fashionable. In the 19th Century then yet arrived the Stellwagen (carriage) and bus traffic which had to accomplish the connection between Vienna and the suburbs. As a Viennese joke has it, suggests the Stellwagen that it has been so called because it did not come from the spot.
1719 - 1723 Royal and Imperial Court Stables
Emperor Charles VI. gave the order for the construction of the stables to Johann Bernhard Fischer von Erlach. 1772 the building was extended by two houses on the Mariahilferstrasse. The size of the stables still shows, as it serves as the Museum Quarter - its former importance. The Mariahilferstraße since the building of Schönbrunn Palace by the Imperial court very strongly was frequented. Today in the historic buildings the Museum Quarter is housed.
The church and monastery of Maria Hülff
Coloured engraving by J. Ziegler, 1783
1730 Mariahilferkirche
1711 began the renovation works at the Mariahilferkirche, giving the church building today's appearance and importance as a baroque monument. The plans stem from Franziskus Jänkl, the foreman of Lukas von Hildebrandt. Originally stood on the site of the Mariahilferkirche in the medieval vineyard "In Schoeff" a cemetery with wooden chapel built by the Barnabites. Already in those days, the miraculous image Mariahilf was located therein. During the Ottoman siege the chapel was destroyed, the miraculous image could be saved behind the protective walls. After the provisional reconstruction the miraculous image in a triumphal procession was returned, accompanied by 30,000 Viennese.
1790 - 1836 Ferdinand Raimund
Although in the district Mariahilf many artists and historical figures of Vienna lived , it is noticeable that as a residence they rather shunned the Mariahilferstraße, because as early as in the 18th Century there was a very lively and loud bustle on the street. The most famous person who was born on the Mariahilferstrasse is the folk actor and dramatist Ferdinand Raimund. He came in the house No. 45, "To the Golden deer (Zum Goldenen Hirschen)", which still exists today, as son of a turner into the world. As confectioners apprentice, he also had to visit the theaters, where he was a so-called "Numero", who sold his wares to the visitors. This encounter with the theater was fateful. He took flight from his training masters and joined a traveling troupe as an actor. After his return to Vienna, he soon became the most popular comedian. In his plays all those figures appeared then bustling the streets of Vienna. His most famous role was that of the "ash man" in "Farmer as Millionaire", a genuine Viennese guy who brings the wood ash in Butte from the houses, and from the proceeds leading a modest existence.
1805 - 1809 French occupation
The two-time occupation of Vienna by the French hit the suburbs hard. But the buildings were not destroyed fortunately.
19th century Industrialization
Here, where a higher concentration of artisans had developed as in other districts, you could feel the competition of the factories particularly hard. A craftsman after another became factory worker, women and child labor was part of the day-to-day business. With the sharp rise of the population grew apartment misery and flourished bed lodgers and roomers business.
1826
The Mariahilferstraße is paved up to the present belt (Gürtel).
1848 years of the revolution
The Mariahilferstraße this year was in turmoil. At the outbreak of the revolution, the hatred of the people was directed against the Verzehrungssteuerämter (some kind of tax authority) at the lines that have been blamed for the rise of food prices, and against the machines in the factories that had made the small craftsmen out of work or dependent workers. In October, students, workers and citizens tore up paving stones and barricaded themselves in the Mariahilfer Linientor (the so-called Linienwall was the tax frontier) in the area of today's belt.
1858 The Ring Road
The city walls fell and on the glacis arose the ring-road, the now 6th District more closely linking to the city center.
1862 Official naming
The Mariahilferstraße received its to the present day valid name, after it previously was bearing the following unofficial names: "Bavarian country road", "Mariahilfer Grund Straße", "Penzinger Street", "Laimgrube main street" and "Schönbrunner Linienstraße".
The turn of the century: development to commercial street
After the revolution of 1848, the industry displaced the dominant small business rapidly. At the same time the Mariahilferstraße developed into the first major shopping street of Vienna. The rising supply had to be passed on to the customer, and so more and more new shops sprang up. Around the turn of the century broke out a real building boom. The low suburban houses with Baroque and Biedermeier facade gave way to multi-storey houses with flashy and ostentatious facades in that historic style mixture, which was so characteristic of the late Ringstrasse period. From the former historic buildings almost nothing remained. The business portals were bigger and more pompous, the first department stores in the modern style were Gerngross and Herzmansky. Especially the clothing industry took root here.
1863 Herzmansky opened
On 3 March opened August Herzmansky a small general store in the Church Lane (Kirchengasse) 4. 1897 the great establishment in the pin alley (Stiftgasse) was opened, the largest textile company of the monarchy. August Herzmansky died a year before the opening, two nephews take over the business. In 1928, Mariahilferstraße 28 is additionally acquired. 1938, the then owner Max Delfiner had to flee, the company Rhonberg and Hämmerle took over the house. The building in Mariahilferstrasse 30 additionally was purchased. In the last days of the war in 1945 it fell victim to the flames, however. 1948, the company was returned to Max Delfiner, whose son sold in 1957 to the German Hertie group, a new building in Mariahilferstrasse 26 - 30 constructing. Other ownership changes followed.
1869 The Pferdetramway
The Pferdetramway made it first trip through the Mariahilferstraße to Neubaugasse.
Opened in 1879 Gerngroß
Mariahilferstraße about 1905
Alfred Gerngross, a merchant from Bavaria and co-worker August
Herzmanskys, founded on Mariahilferstrasse 48/corner Church alley (Kirchengasse) an own fabric store. He became the fiercest competitor of his former boss.
1901 The k.k. Imperial Furniture Collection
The k.k. Hofmobilien and material depot is established in Mariahilferstrasse 88. The collection quickly grew because each new ruler got new furniture. Today, it serves as a museum. Among other things, there is the office of Emperor Franz Joseph, the equipment of Emperor Maximilian of Mexico from Miramare Castle, the splendid table of Charles VI. and the furniture from the Oriental Cabinet of Crown Prince Rudolf.
1911 The House Stafa
On 18 August 1911, on the birthday of Emperor Franz Joseph, corner Mariahilferstraße/imperial road (Kaiserstraße) the "central palace" was opened. The construction by its architecture created a sensation. Nine large double figure-relief panels of Anton Hanak decorated it. In this building the "1st Vienna Commercial sample collective department store (Warenmuster-Kollektivkaufhaus)", a eight-storey circular building was located, which was to serve primarily the craft. The greatest adversity in the construction were underground springs. Two dug wells had to be built to pump out the water. 970 liters per minute, however, must be pumped out until today.
1945 bombing of Vienna
On 21 February 1945 bombs fell on the Mariahilferstrasse, many buildings were badly damaged. On 10th April Wiener looted the store Herzmansky. Ella Fasser, the owner of the café "Goethe" in Mariahilferstrasse, preserved the Monastery barracks (Stiftskaserne) from destruction, with the help other resistance fighters cutting the fire-conducting cords that had laid the retreating German troops. Meanwhile, she invited the officers to the cafe, and befuddled them with plenty of alcohol.
Time passes and the dust settles, long after the commotion of the crash and search has passed. The Decepticon construction teams have yet to arrive as one of the idle communication towers that survived the crash begins to shift and whir, unfolding into... Soundwave!
Soundwave pauses for a moment, analyzing all the vast amount of data that his new form has recorded since the crash, a task that requires more of Soundwave's attention than he cares to give at the moment considering the fact that he acting alone, deep in hostile territory. But Soundwave's precious, life-giving spark is not yet familiar with the working of its new body and the processes are taking time, a point of concern for the Decepticon communicator. A spark-transfer is a dangerous endeavor at the best of times. Undergoing such a delicate procedure while under attack and spiralling to the ground in a plume of flame is less-than-ideal circumstance for a transfer to take place in. Soundwave must give his new body undue attention which takes time; time that he may not have.
As he scans the data through his internal processing systems, Soundwave surveys the landscape devastated by the crash. His ship was practically blown to atoms, a fact that owe credit to the destruction protocol that Soundwave initiated before he underwent the spark-transfer. The system worked perfectly, destroying any discernible evidence that the ship was made by the earth-bound Decepticons. The defense/destruct protocol also was the reason that Soundwave had survived the impact, jettisoning an escape capsule at precisely the right moment. The walls of the heavily armoured escape pod were armed with an acid lining that reacted on impact. The system was orchestrated with such precision that the acid successfully devoured the walls but had lost its acidity by the time it got to the newly awakened Soundwave who was able to step out from his melted confines and disguise himself in plain sight using his new body.
The Decepticon communicator was pulled from his thoughts and analysis at the detection of approaching ship, a ship that Soundwave was certain would contain a construction crew. It was time for Soundwave to put his new body through another test. With a simple mental command, Soundwave's body folded, panels shifting and gears quickly meshing until he found himself in a new alternate mode; that of a four wheeled armoured vehicle. He quickly retreated from the sound of the incoming ship and rolled toward the horizon.
Church constructed in the 1700s.
"Klüsserath, official spelling until July 16, 1936: Clüsserath, on the Moselle is a local community in the Trier-Saarburg district in Rhineland-Palatinate, located approximately in the middle of Bernkastel-Kues and Trier. It belongs to the municipality of Schweich on the Roman Wine Route.
Klüsserath is located on the eastern border of the Trier-Saarburg district and is adjoined by the Bernkastel-Wittlich district.
Located in a wide, natural amphitheater in the Moselle valley, the “Klüsserath Brotherhood” wine wall behind the town is considered a classic Middle Moselle vineyard that slopes steeply to the south. Approximately 90 hectares of vineyards with a slope of up to 83% make the core location one of the largest contiguous southern slopes of the Moselle. The town of Klüsserath - a classic street village, stretches two kilometers in length between this steep slope and the Moselle. The long parallel streets are connected to each other by small alleys. The extent of Klüsserath has a proverbial character: As long as Klüsserath. The expression is also known: Richt aus Klüssert (straight ahead Klüsserath), which means something like straight ahead.
The Salm flows into the Moselle near Klüsserath.
Between the town and the foothills of the Moselle, the B 53, a former Middle Moselle road, runs along a flood protection dam that was built between 1927 and 1933.
The place name Klüsserath was subject to a wide variety of interpretations. The final syllable “-rath” refers to a clearing site (a settlement that was created through clearing). The first part of the place name could be derived from Chlodwig or Chlothar. The ending “-rada” could also indicate a swamp area at the confluence of the Moselle and Salm.
Various regional historians agree that Klüsserath was originally laid out and inhabited by Celts, although there is no reliable evidence of this. Accordingly, the local population belonged to the Celtic Treveri tribe. On his trip to Trier, the famous rhetorician and poet Ausonius visited the area at the confluence of the Salm and the Moselle and reports about it in his Mosella: “There, where green mats stretch along the river, where the Salm foams, unruly, no contemptible little water, unites with Mosella, otherwise peace in the landscape, is my homeland, my new one. With game and fish and vines, where could they be found richer! Diana, goddess of the hunt, you protect the homeland, the new one.”
At the end of the 5th century, the Franks advanced to Trier and subsequently took possession of the land in the Moselle valley. So they also settled in Klüsserath in the eastern part of the town, while the Gallo-Roman residents had settled on the Salm. On the site of the local castle there is said to have been a Franconian manor, which also included the first Klüsserath church (Michelskirche). Early ruling relationships for Klüsserath are documented as early as 634. Echternach Abbey probably received vineyards including winemakers and all accessories from Irmina von Oeren. In 698 Gerelind, daughter of the steward Odo, and Plektrud's grandson Arnulf, the founder of the abbey in Echternach, Saint Willibrord, gave goods in Klüsserath. The Echternacher Hof at the eastern end of the town is the successor to a farm from the eighth century. On May 20, 748, Chrodegang, Bishop of Metz, donated many properties of the Metz Cathedral to the Gorze Abbey, which he had founded, including: also “the village of Cluserado”. On November 12, 826, the Prüm Abbey exchanged various goods with Count Sigard and received, among other things, land and vineyards in Klüsserath. The diocese of Trier also owned property in Klüsserath. It seems that several manors existed in Klüsserath at the same time. Around 1200, the monastery of Sankt Thomas an der Kyll also acquired various goods in Klüsserath. From the end of the 13th century, the Lords of Bruch appeared as landlords in Klüsserath and, among other things, got a “house” there, which is probably the moated castle that is still preserved today. This was first mentioned in a document in 1270. The stone bridge was built over the filled-in ditch instead of the former covered wooden bridge. Today the castle is privately owned.
In 1295 a parish church was reported for the first time that was dedicated to St. Remigius and later also to St. Michael. There are records from 1304 of the construction of a new, larger church, whose Gothic choir can still be seen in today's parish church.
On December 15, 1468, the Elector of Trier, Johann II, “formally took over the protection and administration of the village of Clüsserath”. In 1512, Emperor Maximilian I interrupted his journey to Trier to the Reichstag in Klüsserath.
The pastor Johann Gerhard von Manderscheid, who was in office in Klüsserath, founded a rosary brotherhood in 1681 and donated nine vineyards to this association. The vineyards provided income with the help of which the pastor's position was filled regularly and permanently. This is where the name of the wine region known today comes from. Around 1700 a new building replaced the old Echternacher Hof, which has been preserved to this day.
On May 15, 1783, the foundation stone was laid for the reconstruction of the parish church, which was inaugurated on May 27, 1787.
Until the end of the 18th century, Klüsserath belonged to the Electorate of Trier and was part of the Pfalzel district.
As a result of the seizure of the region by French revolutionary troops, the town of Klüsserath belonged to the French canton of Schweich in the Saard department from 1798 to 1814.
Due to the agreements made at the Congress of Vienna, the region was assigned to the Kingdom of Prussia. Under the Prussian administration, Klüsserath became part of the Trier district in the Trier administrative district, which from 1822 belonged to the Rhine Province. The municipality of Klüsserath was assigned to the mayor's office of Trittenheim.
The local castle was auctioned off in 1803.
In 1909 a pontoon ferry replaced the old boat ferry to Köwerich. In 1922, a war memorial was erected in the cemetery in memory of those who died in the First World War. In 1923, as a result of the occupation of the Ruhr area by the Allies and due to inflation, payments in Klüsserath were only made in French francs. In 1933/34 the parish church was expanded to its current size.
The citizens of Klüsserath experienced the end of the Second World War on March 18, 1945. The Americans occupied the village in the early morning hours of March 10, after the last German soldiers had withdrawn across the Moselle to Köwerich and Trittenheim the evening before. However, on March 11th, German guns near Heidenburg opened fire on occupied Klüsserath, which more or less continued until March 18th. During these battles, civilians suffered the heaviest casualties. Many houses were badly damaged by shells, including the church and the castle.
Mosel (German: [ˈmoːzl̩]) is one of 13 German wine regions (Weinbaugebiete) for quality wines (Qualitätswein, formerly QbA and Prädikatswein), and takes its name from the Mosel River (French: Moselle; Luxembourgish: Musel). Before 1 August 2007 the region was called Mosel-Saar-Ruwer, but changed to a name that was considered more consumer-friendly. The wine region is Germany's third largest in terms of production but some consider it the leading region in terms of international prestige.
The region covers the valleys of the rivers Mosel, Saar, and Ruwer from near the mouth of the Mosel at Koblenz and upstream to the vicinity of Trier in the federal state of Rhineland-Palatinate. The area is known for the steep slopes of the region's vineyards overlooking the river. At 65° degrees incline, the steepest recorded vineyard in the world is the Calmont vineyard located on the Mosel and belonging to the village of Bremm, and therefore referred to as Bremmer Calmont. The Mosel is mainly famous for its wines made from the Riesling grape, but Elbling and Müller-Thurgau also contribute to the production, among others.
In the past two decades red wine production, especially from the Spätburgunder (Pinot noir), has increased in the Mosel and throughout the German vignoble and has become of increasing interest to the international wine community. Because of the northerly location of the Mosel, the Riesling wines are often light, tending to lower alcohol, crisp and high in acidity, and often exhibit "flowery" rather than or in addition to "fruity" aromas. Its most common vineyard soil is derived in the main from various kinds of slate deposits, which tend to give the wines a transparent, mineralic aspect, that often exhibit great depth of flavor. In the current era of climate change much work has been done to improve and gain acceptance for completely dry ("Trocken") Rieslings in this region, so that most of the more famous makers have found acceptance for such wines, particularly in Europe." - info from Wikipedia.
Summer 2019 I did a solo cycling tour across Europe through 12 countries over the course of 3 months. I began my adventure in Edinburgh, Scotland and finished in Florence, Italy cycling 8,816 km. During my trip I took 47,000 photos.
Now on Instagram.
Please check out full details and many unique recipes at Garrett's Table!
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From Garrett's Table:
"Along with wild ramps, springtime brings warm days and chilly nights. This dish is perfect for a cold spring night. The combination of pungent foraged ramps with rich sweet corn make a vegetarian dish that is both rich and substantial . The ramps are sautéed with garlic and sherry wine and the leaves are wilted with shallots a touch of lemon. Both are served atop sweet corn griddle cakes which have a crisp outside and a creamy middle. A drizzling of sour cream adds some much needed acidity and temperature contrast. This recipe is for newsletter subscribers only. Subscribing couldn’t be easier! Simply click the link below and enter your email address. I’ll include this recipe in my next newsletter (May 27th). I email twice monthly and you can unsubscribe at any time."
Descriptions and distribution maps of The 12 Soil Orders of Soil Taxonomy.
Distribution map of the twelve soil orders.
Soil scientists classify soils into groups much as biologists group plants and animals. Individual soils are grouped into series, series into families, and so on until the largest grouping is reached—that of orders.
How many orders does the soil have?
The United States Department of Agriculture recognizes 12 soil orders.
12 Soil Orders
All of the soils in the world can be assigned to one of just 12 soil orders: Gelisols, Histosols, Andisols, Oxisols, Vertisols, Alfisols, Aridisols, Inceptisols, Entisols, Mollisols, Spodosols, Ultisols.
What is the importance of knowing the 12 soil orders?
Soil Taxonomy is a soil classification system developed by the United States Department of Agriculture’s soil survey staff. This system is based on measurable and observable soil properties and was designed to facilitate detailed soil survey.
Soil orders and their characteristics
Gelisols
Soils of very cold climates that contain permafrost within 2 meters of the surface. These soils are limited geographically to the high-latitude polar regions and localized areas at high mountain elevations. Because of the extreme environment in which they are found, Gelisols support only ~0.4% of the world’s population – the lowest percentage of any of the soil orders.
Histosols
Soils that are composed mainly of organic materials. They contain at least 20-30% organic matter by weight and are more than 40 cm thick. Bulk densities are quite low, often less than 0.3 g cm3.
Andisols
Soils that have formed in volcanic ash or other volcanic ejecta. They differ from those of other orders in that they typically are dominated by glass and short-range-order colloidal weathering products such as allophane, imogolite, and ferrihydrite.
Oxisols
Very highly weathered soils that are found primarily in the intertropical regions of the world. These soils contain few weatherable minerals and are often rich in Fe and Al oxide minerals. Oxisols occupy ~7.5% of the global ice-free land area. In the US, they only occupy ~0.02% of the land area and are restricted to Hawaii.
Vertisols
Clay-rich soils that shrink and swell with changes in moisture content. During dry periods, the soil volume shrinks, and deep wide cracks form. The soil volume then expands as it wets up. This shrink/swell action creates serious engineering problems and generally prevents formation of distinct, well-developed horizons in these soils.
Alfisols
These gray to brown soils over clay subsoil are among the most fertile and productive soils in the country. They may require the addition of lime. Fertilizers and irrigation during dry periods will increase yields.
Aridisols
Soils are dry for long periods with only short periods of wetness, which reduces leaching and may allow accumulation of soluble salts. Arid conditions reduce plant growth and therefore also organic content. When irrigated and fertilized, soils may be very productive.
Inceptisols
Usually wet during the growing season, these young soils are greatly variable. They often produce well when amended.
Entisols
Soils of recent origin. The central concept is soils developed in unconsolidated parent material with usually no genetic horizons except an A horizon. All soils that do not fit into one of the other 11 orders are Entisols. Thus, they are characterized by great diversity, both in environmental setting and land use.
Many Entisols are found in steep, rocky settings. However, Entisols of large river valleys and associated shore deposits provide cropland and habitat for millions of people worldwide.
Mollisols
These dark, fertile soils of grasslands and some hardwood forests are relatively high in humus and nitrogen. They are highly productive but may need lime to correct acidity.
Spodosols
With a high sand content, these soils are usually moist and moderately to strongly acidic. Add lime and fertilizers.
Ultisols
Soils of humid warm regions, Ultisols are often acidic and heavily weathered. When managed well, they can be very productive. Fertilizing and liming are needed.
Looking northeast.
"Bernkastel-Kues (German pronunciation: [ˌbɛɐ̯nkastəlˈkuːs]) is a town on the Middle Moselle in the Bernkastel-Wittlich district in Rhineland-Palatinate, Germany. It is a well-known winegrowing centre. The town is a state-recognized health resort (Erholungsort), seat of the Verbandsgemeinde of Bernkastel-Kues and birthplace of one of the most famous German polymaths, the mediaeval churchman and philosopher Nikolaus von Kues (Cusanus).
Bernkastel-Kues is located in the Moselle valley, about 50 kilometers from Trier. The highest elevation is Mount Olympus (415 m above sea level), the lowest point (107 m above sea level) is on the banks of the Moselle. The urban area covers a total area of 23.71 km², of which 5.93 km² is used for agriculture. This makes Bernkastel-Kues one of the largest cities in the Middle Moselle in terms of area. Immediately neighboring local communities are (clockwise, starting from the north) Zeltingen-Rachtig, Graach an der Mosel, Longkamp, Monzelfeld, Mülheim an der Mosel, Lieser, Maring-Noviand and Platten.
Left tributaries of the Moselle are Heldengraben, Thelengraben, Waldgraben, Krausbach and the stream from the Wehlener Forest. The right tributaries of the Moselle are Goldbach, Heidesheimgraben, Tiefenbach and Schadbach.
Archaeologists discovered the first evidence of human settlement (3000 BC) in Cusa. Around 370, Decimus Magnus Ausonius, Roman poet and teacher at the imperial court, wrote his poem Mosella. Adalbero of Luxembourg, provost of the Trier Monastery of St. Paulin, became Lord of Bernkastel. The first documented mention of Bernkastel dates back to the first half of the 11th century. At the turn of the 7th and 8th centuries a geographer named a place Princastellum. This is considered evidence of a Roman fort in the 4th century near today's Landshut castle ruins; This is indicated, among other things, by fittings, ceramics and iron finds below the castle. The form of the name in the 12th century Beronis castellum was a learned relatinization that referred to the Trier provost Adalbero of Luxembourg (11th century). The third castle construction began in 1277 under the rule of Trier Archbishop Heinrich II von Finstingen . On May 29, 1291, King Rudolf I of Habsburg granted Berrincastel city rights. The Landshut Castle, which was built at that time, only received this name in the 16th century. In 1332 the city rights were reconfirmed by Emperor Ludwig of Bavaria's collecting privilege. Archbishop Boemund II became elector through the Golden Bull. According to legend, he was cured of a serious illness by a glass of wine - the legend of the Berncastler Doctor began. In 1401, Nicolaus Cusanus was born in the house of the Moselle boatman Henne Cryfftz (Krebs), which can be visited. In 1451, the St. Nicholas Hospital (Cusanusstift), a hospital for the poor, was built. In 1505, the name Landshut appeared for the first time for the archbishop's castle in a sovereign decree from James II. In 1512, Emperor Maximilian stayed in Bernkastel on his way to the Reichstag in Trier. The plague raged in Bernkastel in 1627 and in Kues in 1641. In 1692, Landshut Castle fell victim to a fire and has been in ruins ever since. In 1787 the Electorate of Berncastel had 4,743 inhabitants. From 1794 to 1814 Bernkastel was a cantonal town under French rule; at the Congress of Vienna (1815) Bernkastel and Kues were added to the Kingdom of Prussia. Bernkastel became the seat of the Bernkastel mayor's office and in 1821 the seat of the Bernkastel district . In 1848 the revolution also came to Bernkastel: the black, red and gold flag was hoisted at the town hall and a vigilante group was formed. The first road bridge between Bernkastel and Kues was built in 1872/74, and the first rail connection in 1882/83.
The town in its current form was created on April 1, 1905 through the merger of the town of Bernkastel with the wine-growing village of Kues opposite. In 1926 there were major wine unrests on the Moselle, the tax office in Bernkastel and the customs office in Kues were stormed. During the Reichspogromnacht on November 9, 1938, there were serious riots against Jewish fellow citizens; the synagogue was destroyed. Towards the end of the Second World War, the city was bombed several times. On February 19, 1945, numerous houses around the market square in Bernkastel were destroyed and 41 people were killed. In an attack on March 2nd, large parts of the old town hall and other buildings were destroyed and 29 people were killed. On March 11th the Moselle bridge was blown up and the bombardment by American artillery began the following day. On March 15th the Americans moved into Kues and on the 16th into Bernkastel.
The first democratic elections after the war took place in 1946; Hans Weber became city mayor. On November 7, 1970, Andel and Wehlen were incorporated. As a result of the Rhineland-Palatinate administrative reform, the Verbandsgemeinde of Bernkastel-Kues was formed through the merger of the offices of Bernkastel-Land, Lieser, Mülheim, Zeltingen and the city of Bernkastel-Kues. The Burgberg Tunnel was officially opened in 1997. In 2000 the partnership between Bernkastel-Kues and Karlovy Vary (Karlovy Vary) began. In 2005 the city celebrated the 100th anniversary of the merger of Bernkastel and Kues; The community became a climatic health resort.
Mosel (German: [ˈmoːzl̩]) is one of 13 German wine regions (Weinbaugebiete) for quality wines (Qualitätswein, formerly QbA and Prädikatswein), and takes its name from the Mosel River (French: Moselle; Luxembourgish: Musel). Before 1 August 2007 the region was called Mosel-Saar-Ruwer, but changed to a name that was considered more consumer-friendly. The wine region is Germany's third largest in terms of production but some consider it the leading region in terms of international prestige.
The region covers the valleys of the rivers Mosel, Saar, and Ruwer from near the mouth of the Mosel at Koblenz and upstream to the vicinity of Trier in the federal state of Rhineland-Palatinate. The area is known for the steep slopes of the region's vineyards overlooking the river. At 65° degrees incline, the steepest recorded vineyard in the world is the Calmont vineyard located on the Mosel and belonging to the village of Bremm, and therefore referred to as Bremmer Calmont. The Mosel is mainly famous for its wines made from the Riesling grape, but Elbling and Müller-Thurgau also contribute to the production, among others.
In the past two decades red wine production, especially from the Spätburgunder (Pinot noir), has increased in the Mosel and throughout the German vignoble and has become of increasing interest to the international wine community. Because of the northerly location of the Mosel, the Riesling wines are often light, tending to lower alcohol, crisp and high in acidity, and often exhibit "flowery" rather than or in addition to "fruity" aromas. Its most common vineyard soil is derived in the main from various kinds of slate deposits, which tend to give the wines a transparent, mineralic aspect, that often exhibit great depth of flavor. In the current era of climate change much work has been done to improve and gain acceptance for completely dry ("Trocken") Rieslings in this region, so that most of the more famous makers have found acceptance for such wines, particularly in Europe." - info from Wikipedia.
Summer 2019 I did a solo cycling tour across Europe through 12 countries over the course of 3 months. I began my adventure in Edinburgh, Scotland and finished in Florence, Italy cycling 8,816 km. During my trip I took 47,000 photos.
Now on Instagram.
Having ruled out rocoto relleno and not wanting to make salsa carretilla this year, instead I'm conducting an experiment.
I've done lots of whole pickled jalapeños over the years. Last year I adapted my technique to make sweet pickled padron peppers. Padrons are thin fleshed and despite jalapeños being fleshy they are a lot smaller than rocotos. Pickling them whole, as well as challenging to do without spoilage, would take up a lot of space and need a lot of pickling liquor.
Instead of rushing straight into whole pickled rocotos I'm trying sweet pickled sliced rocotos.
For my whole pickled chilies my standard method is a slit down the side and an overnight brining in 10wt% salt solution to pull out some of the water. Remember, that's 100g of salt in 900ml of water. This makes the work of the pickle easier, and allows for a less aggressive pickling liquid. My "super-pickle" uses 50:50 H₂O and white vinegar. The deficiency in the acidity this produces is made up with citric acid and salt. Turning this into a sweet pickle just needs some white sugar. Now, because these babies are sliced I'm toning down the brining to 5wt%. Being environmentally conscious I'll wrap the whole lot in a recycled jar. Normally I'd make my own vinegar from the fermented juice of my grapes. The season stuffed that up too!
Supposing this all works, I'm looking forward to sliced sweet pickled rocoto on my cheese sandwich and a whole less food miles and waste.
Looking downstream on the Mosel on the hillside above Bernkastel.
"Mosel (German: [ˈmoːzl̩]) is one of 13 German wine regions (Weinbaugebiete) for quality wines (Qualitätswein, formerly QbA and Prädikatswein), and takes its name from the Mosel River (French: Moselle; Luxembourgish: Musel). Before 1 August 2007 the region was called Mosel-Saar-Ruwer, but changed to a name that was considered more consumer-friendly. The wine region is Germany's third largest in terms of production but some consider it the leading region in terms of international prestige.
The region covers the valleys of the rivers Mosel, Saar, and Ruwer from near the mouth of the Mosel at Koblenz and upstream to the vicinity of Trier in the federal state of Rhineland-Palatinate. The area is known for the steep slopes of the region's vineyards overlooking the river. At 65° degrees incline, the steepest recorded vineyard in the world is the Calmont vineyard located on the Mosel and belonging to the village of Bremm, and therefore referred to as Bremmer Calmont. The Mosel is mainly famous for its wines made from the Riesling grape, but Elbling and Müller-Thurgau also contribute to the production, among others.
In the past two decades red wine production, especially from the Spätburgunder (Pinot noir), has increased in the Mosel and throughout the German vignoble and has become of increasing interest to the international wine community. Because of the northerly location of the Mosel, the Riesling wines are often light, tending to lower alcohol, crisp and high in acidity, and often exhibit "flowery" rather than or in addition to "fruity" aromas. Its most common vineyard soil is derived in the main from various kinds of slate deposits, which tend to give the wines a transparent, mineralic aspect, that often exhibit great depth of flavor. In the current era of climate change much work has been done to improve and gain acceptance for completely dry ("Trocken") Rieslings in this region, so that most of the more famous makers have found acceptance for such wines, particularly in Europe." - info from Wikipedia.
Summer 2019 I did a solo cycling tour across Europe through 12 countries over the course of 3 months. I began my adventure in Edinburgh, Scotland and finished in Florence, Italy cycling 8,816 km. During my trip I took 47,000 photos.
Now on Instagram.
"The Catholic parish church of St. Maternus, built in 1789/90, has two stone altars from the beginning of the 18th century. The furnishings from the time it was built have largely been preserved.
Thörnich is a local community in the Trier-Saarburg district in Rhineland-Palatinate. It belongs to the municipality of Schweich on the Roman Wine Route.
Thörnich is located about ten kilometers east of Schweich in a loop of the Moselle. The local area extends on both sides of the Moselle and includes the local buildings in the southwestern area and vineyards on the opposite bank of the Moselle. The town is affected by state road 48, which leads over a bridge to federal road 53.
Mosel (German: [ˈmoːzl̩]) is one of 13 German wine regions (Weinbaugebiete) for quality wines (Qualitätswein, formerly QbA and Prädikatswein), and takes its name from the Mosel River (French: Moselle; Luxembourgish: Musel). Before 1 August 2007 the region was called Mosel-Saar-Ruwer, but changed to a name that was considered more consumer-friendly. The wine region is Germany's third largest in terms of production but some consider it the leading region in terms of international prestige.
The region covers the valleys of the rivers Mosel, Saar, and Ruwer from near the mouth of the Mosel at Koblenz and upstream to the vicinity of Trier in the federal state of Rhineland-Palatinate. The area is known for the steep slopes of the region's vineyards overlooking the river. At 65° degrees incline, the steepest recorded vineyard in the world is the Calmont vineyard located on the Mosel and belonging to the village of Bremm, and therefore referred to as Bremmer Calmont. The Mosel is mainly famous for its wines made from the Riesling grape, but Elbling and Müller-Thurgau also contribute to the production, among others.
In the past two decades red wine production, especially from the Spätburgunder (Pinot noir), has increased in the Mosel and throughout the German vignoble and has become of increasing interest to the international wine community. Because of the northerly location of the Mosel, the Riesling wines are often light, tending to lower alcohol, crisp and high in acidity, and often exhibit "flowery" rather than or in addition to "fruity" aromas. Its most common vineyard soil is derived in the main from various kinds of slate deposits, which tend to give the wines a transparent, mineralic aspect, that often exhibit great depth of flavor. In the current era of climate change much work has been done to improve and gain acceptance for completely dry ("Trocken") Rieslings in this region, so that most of the more famous makers have found acceptance for such wines, particularly in Europe." - info from Wikipedia.
Summer 2019 I did a solo cycling tour across Europe through 12 countries over the course of 3 months. I began my adventure in Edinburgh, Scotland and finished in Florence, Italy cycling 8,816 km. During my trip I took 47,000 photos.
Now on Instagram.
For three generations the Nicol family has perfected the craft of making artisanal natural cider. Made from only freshly harvested fruit, each apple is carefully selected and hand picked. A slow fermentation allows the cider to develop its rich fine flavours and gentle acidity without the use of added sulfites or pasteurization.
Three different grapes add up beautifully in our Ménage à Trois White. The Chardonnay is rich and firm. The Muscat is wild and exotic. The Chenin is soft and supportive. Together they make the perfect threesome. Think of it as a trip to the islands without the worry of sunburn or bugs. It's undeniably fruity and unabashedly easy. It's meant to be quaffed, not analyzed. You'll fall in love with this wine's crisp acidity, and citrus and tropical fruit flavors. ~ www.menageatroiswines.com/white.php
Here's to a wonderful Friday and a fabulous weekend ahead! Cheers!
Pentax 50mm f/1.2 on a 30D
[ 0.008 sec (1/125) | f/1.2 | FLen 50 mm | ISO 100 | Manual exposure | Off-camera strobe ]
Strobist info: 2 bare Speedlites, front left & front right of the bottle, triggered by an ST-E2.
Also known as Bread and Cheese Mine, Nangiles is a very old mine with records stretching back to the early 1800's. It produced 3,200 tons of copper ore, 193 tons of black tin, 146 tons of zinc ore, 2,770 tons of pyrite plus small amounts of arsenic, ochre and iron ore between 1845 and 1906. It is said that the water in the mine contained so much sulphuric acid that it would "rot a pair of boots off a man's feet in one day". Because of this acidity the pumps were lined with wood and brass, the cost of which ruined the company.
The ruined bob wall is all that remains of an engine house erected in 1862 on Engine Shaft to hold an 80" pumping engine which worked for ten years. In 1905 the mine became part of Falmouth Consolidated Mines and closed down in 1915. In 1967 it was worked for tin as part of Wheal Jane and it was then that the engine house was reduced to its present sorry state.
(further information and pictures you can get by clicking on the link at the end of page!)
Mariahilferstraße
Mariahilferstraße, 6th, 7th, 14th and 15th, since 1897 (in the 6th and 7th district originally Kremser Sraße, then Bavarian highway, Laimgrubner main road, Mariahilfer main street, Fünfhauserstraße, Schönbrunnerstraße and Penzinger Poststraße, then Schönbrunner Straße), in memory of the old suburb name; Mariahilf was an independent municipality from 1660 to 1850, since then with Gumpendorf, Magdalenengrund, Windmühle and Laimgrube 6th District.
From
aeiou - the cultural information system of the bm: bwk
14,000 key words and 2000 pictures from history, geography, politics and business in Austria
Mariahilferstraße, 1908 - Wien Museum
Mariahilferstraße, 1908
Picture taken from "August Stauda - A documentarian of old Vienna"
published by Christian Brandstätter - to Book Description
History
Pottery and wine
The first ones who demonstrably populated the area of today's Mariahilferstraße (after the mammoth) were the Illyrians. They took advantage of the rich clay deposits for making simple vessels. The Celts planted on the sunny hills the first grape vines and understood the wine-making process very well. When the Romans occupied at the beginning of our Era Vienna for several centuries, they left behind many traces. The wine culture of the Celts they refined. On the hill of today's Mariahilferstraße run a Roman ridge trail, whose origins lay in the camp of Vindobona. After the rule of the Romans, the migration of peoples temporarily led many cultures here until after the expulsion of the Avars Bavarian colonists came from the West.
The peasant Middle Ages - From the vineyard to the village
Thanks to the loamy soil formed the winery, which has been pushed back only until the development of the suburbs, until the mid-17th Century the livelihood of the rural population. "Im Schöff" but also "Schöpf - scoop" and "Schiff - ship" (from "draw of") the area at the time was called. The erroneous use of a ship in the seal of the district is reminiscent of the old name, which was then replaced by the picture of grace "Mariahilf". The Weinberg (vineyard) law imposed at that time that the ground rent in the form of mash on the spot had to be paid. This was referred to as a "draw".
1495 the Mariahilfer wine was added to the wine disciplinary regulations for Herrenweine (racy, hearty, fruity, pithy wine with pleasant acidity) because of its special quality and achieved high prices.
1529 The first Turkish siege
Mariahilferstraße, already than an important route to the West, was repeatedly the scene of historical encounters. When the Turks besieged Vienna for the first time, was at the lower end of today Mariahilferstrasse, just outside the city walls of Vienna, a small settlement of houses and cottages, gardens and fields. Even the St. Theobald Monastery was there. This so-called "gap" was burned at the approach of the Turks, for them not to offer hiding places at the siege. Despite a prohibition, the area was rebuilt after departure of the Turks.
1558, a provision was adopted so that the glacis, a broad, unobstructed strip between the city wall and the outer settlements, should be left free. The Glacis existed until the demolition of the city walls in 1858. Here the ring road was later built.
1663 The new Post Road
With the new purpose of the Mariahilferstrasse as post road the first three roadside inn houses were built. At the same time the travel increased, since the carriages were finally more comfortable and the roads safer. Two well-known expressions date from this period. The "tip" and "kickbacks". In the old travel handbooks of that time we encounter them as guards beside the route, the travel and baggage tariff. The tip should the driver at the rest stop pay for the drink, while the bribe was calculated in proportion to the axle grease. Who was in a hurry, just paid a higher lubricant (Schmiergeld) or tip to motivate the coachman.
1683 The second Turkish siege
The second Turkish siege brought Mariahilferstraße the same fate. Meanwhile, a considerable settlement was formed, a real suburb, which, however, still had a lot of fields and brick pits. Again, the suburb along the Mariahilferstraße was razed to the ground, the population sought refuge behind the walls or in the Vienna Woods. The reconstruction progressed slowly since there was a lack of funds and manpower. Only at the beginning of the 18th Century took place a targeted reconstruction.
1686 Palais Esterhazy
On several "Brandstetten", by the second Turkish siege destroyed houses, the Hungarian aristocratic family Esterhazy had built herself a simple palace, which also had a passage on the Mariahilferstrasse. 1764 bought the innkeeper Paul Winkelmayr from Spittelberg the building, demolished it and built two new buildings that have been named in accordance with the Esterhazy "to the Hungarian crown."
17th Century to 19th Century. Fom the village to suburb
With the development of the settlements on the Mariahilferstraße from village to suburbs, changed not only the appearance but also the population. More and more agricultural land fell victim to the development, craftsmen and tradesmen settled there. There was an incredible variety of professions and trades, most of which were organized into guilds or crafts. Those cared for vocational training, quality and price of the goods, and in cases of unemployment, sickness and death.
The farms were replaced by churches and palaces, houses and shops. Mariahilf changed into a major industrial district, Mariahilferstrasse was an important trading center. Countless street traders sold the goods, which they carried either with them, or put in a street stall on display. The dealers made themselves noticeable by a significant Kaufruf (purchase call). So there was the ink man who went about with his bottles, the Wasserbauer (hydraulic engineering) who sold Danube water on his horse-drawn vehicle as industrial water, or the lavender woman. This lovely Viennese figures disappeared with the emergence of fixed premises and the improvement of urban transport.
Private carriages, horse-drawn carriages and buggies populated the streets, who used this route also for trips. At Mariahilferplatz Linientor (gate) was the main stand of the cheapest and most popular means of transport, the Zeiselwagen, which the Wiener used for their excursions into nature, which gradually became fashionable. In the 19th Century then yet arrived the Stellwagen (carriage) and bus traffic which had to accomplish the connection between Vienna and the suburbs. As a Viennese joke has it, suggests the Stellwagen that it has been so called because it did not come from the spot.
1719 - 1723 Royal and Imperial Court Stables
Emperor Charles VI. gave the order for the construction of the stables to Johann Bernhard Fischer von Erlach. 1772 the building was extended by two houses on the Mariahilferstrasse. The size of the stables still shows, as it serves as the Museum Quarter - its former importance. The Mariahilferstraße since the building of Schönbrunn Palace by the Imperial court very strongly was frequented. Today in the historic buildings the Museum Quarter is housed.
The church and monastery of Maria Hülff
Coloured engraving by J. Ziegler, 1783
1730 Mariahilferkirche
1711 began the renovation works at the Mariahilferkirche, giving the church building today's appearance and importance as a baroque monument. The plans stem from Franziskus Jänkl, the foreman of Lukas von Hildebrandt. Originally stood on the site of the Mariahilferkirche in the medieval vineyard "In Schoeff" a cemetery with wooden chapel built by the Barnabites. Already in those days, the miraculous image Mariahilf was located therein. During the Ottoman siege the chapel was destroyed, the miraculous image could be saved behind the protective walls. After the provisional reconstruction the miraculous image in a triumphal procession was returned, accompanied by 30,000 Viennese.
1790 - 1836 Ferdinand Raimund
Although in the district Mariahilf many artists and historical figures of Vienna lived , it is noticeable that as a residence they rather shunned the Mariahilferstraße, because as early as in the 18th Century there was a very lively and loud bustle on the street. The most famous person who was born on the Mariahilferstrasse is the folk actor and dramatist Ferdinand Raimund. He came in the house No. 45, "To the Golden deer (Zum Goldenen Hirschen)", which still exists today, as son of a turner into the world. As confectioners apprentice, he also had to visit the theaters, where he was a so-called "Numero", who sold his wares to the visitors. This encounter with the theater was fateful. He took flight from his training masters and joined a traveling troupe as an actor. After his return to Vienna, he soon became the most popular comedian. In his plays all those figures appeared then bustling the streets of Vienna. His most famous role was that of the "ash man" in "Farmer as Millionaire", a genuine Viennese guy who brings the wood ash in Butte from the houses, and from the proceeds leading a modest existence.
1805 - 1809 French occupation
The two-time occupation of Vienna by the French hit the suburbs hard. But the buildings were not destroyed fortunately.
19th century Industrialization
Here, where a higher concentration of artisans had developed as in other districts, you could feel the competition of the factories particularly hard. A craftsman after another became factory worker, women and child labor was part of the day-to-day business. With the sharp rise of the population grew apartment misery and flourished bed lodgers and roomers business.
1826
The Mariahilferstraße is paved up to the present belt (Gürtel).
1848 years of the revolution
The Mariahilferstraße this year was in turmoil. At the outbreak of the revolution, the hatred of the people was directed against the Verzehrungssteuerämter (some kind of tax authority) at the lines that have been blamed for the rise of food prices, and against the machines in the factories that had made the small craftsmen out of work or dependent workers. In October, students, workers and citizens tore up paving stones and barricaded themselves in the Mariahilfer Linientor (the so-called Linienwall was the tax frontier) in the area of today's belt.
1858 The Ring Road
The city walls fell and on the glacis arose the ring-road, the now 6th District more closely linking to the city center.
1862 Official naming
The Mariahilferstraße received its to the present day valid name, after it previously was bearing the following unofficial names: "Bavarian country road", "Mariahilfer Grund Straße", "Penzinger Street", "Laimgrube main street" and "Schönbrunner Linienstraße".
The turn of the century: development to commercial street
After the revolution of 1848, the industry displaced the dominant small business rapidly. At the same time the Mariahilferstraße developed into the first major shopping street of Vienna. The rising supply had to be passed on to the customer, and so more and more new shops sprang up. Around the turn of the century broke out a real building boom. The low suburban houses with Baroque and Biedermeier facade gave way to multi-storey houses with flashy and ostentatious facades in that historic style mixture, which was so characteristic of the late Ringstrasse period. From the former historic buildings almost nothing remained. The business portals were bigger and more pompous, the first department stores in the modern style were Gerngross and Herzmansky. Especially the clothing industry took root here.
1863 Herzmansky opened
On 3 March opened August Herzmansky a small general store in the Church Lane (Kirchengasse) 4. 1897 the great establishment in the pin alley (Stiftgasse) was opened, the largest textile company of the monarchy. August Herzmansky died a year before the opening, two nephews take over the business. In 1928, Mariahilferstraße 28 is additionally acquired. 1938, the then owner Max Delfiner had to flee, the company Rhonberg and Hämmerle took over the house. The building in Mariahilferstrasse 30 additionally was purchased. In the last days of the war in 1945 it fell victim to the flames, however. 1948, the company was returned to Max Delfiner, whose son sold in 1957 to the German Hertie group, a new building in Mariahilferstrasse 26 - 30 constructing. Other ownership changes followed.
1869 The Pferdetramway
The Pferdetramway made it first trip through the Mariahilferstraße to Neubaugasse.
Opened in 1879 Gerngroß
Mariahilferstraße about 1905
Alfred Gerngross, a merchant from Bavaria and co-worker August
Herzmanskys, founded on Mariahilferstrasse 48/corner Church alley (Kirchengasse) an own fabric store. He became the fiercest competitor of his former boss.
1901 The k.k. Imperial Furniture Collection
The k.k. Hofmobilien and material depot is established in Mariahilferstrasse 88. The collection quickly grew because each new ruler got new furniture. Today, it serves as a museum. Among other things, there is the office of Emperor Franz Joseph, the equipment of Emperor Maximilian of Mexico from Miramare Castle, the splendid table of Charles VI. and the furniture from the Oriental Cabinet of Crown Prince Rudolf.
1911 The House Stafa
On 18 August 1911, on the birthday of Emperor Franz Joseph, corner Mariahilferstraße/imperial road (Kaiserstraße) the "central palace" was opened. The construction by its architecture created a sensation. Nine large double figure-relief panels of Anton Hanak decorated it. In this building the "1st Vienna Commercial sample collective department store (Warenmuster-Kollektivkaufhaus)", a eight-storey circular building was located, which was to serve primarily the craft. The greatest adversity in the construction were underground springs. Two dug wells had to be built to pump out the water. 970 liters per minute, however, must be pumped out until today.
1945 bombing of Vienna
On 21 February 1945 bombs fell on the Mariahilferstrasse, many buildings were badly damaged. On 10th April Wiener looted the store Herzmansky. Ella Fasser, the owner of the café "Goethe" in Mariahilferstrasse, preserved the Monastery barracks (Stiftskaserne) from destruction, with the help other resistance fighters cutting the fire-conducting cords that had laid the retreating German troops. Meanwhile, she invited the officers to the cafe, and befuddled them with plenty of alcohol.
The Berkeley Pit is a former open pit copper mine located in Butte, Montana, United States. It is one mile long by half a mile wide with an approximate depth of 1,780 feet (540 m). It is filled to a depth of about 900 feet (270 m) with water that is heavily acidic (2.5 pH level), about the acidity of cola or lemon juice. As a result, the pit is laden with heavy metals and dangerous chemicals that leach from the rock, including arsenic, cadmium, zinc, and sulfuric acid.
The mine was opened in 1955 and operated by Anaconda Copper and later by the Atlantic Richfield Company (ARCO), until its closure in 1982. When the pit was closed, the water pumps in the nearby Kelly shaft, at a depth of 3,800 feet, were turned off, and groundwater from the surrounding aquifers began to slowly fill the pit, rising at about the rate of one foot a month. Since the pit closure on Earth Day 1982, the level has risen to within 150 feet of the natural groundwater level.
Fluvial water with a solution of ferric and sulphate ions from phreatic alteration and surficial weathering on sulphide deposits. Riotinto Mining Basin, Huelva, Spain.
The water from the Tinto river (Huelva, Spain) has a nearly unique red and orange colour derived from its extremely acidic chemical makeup, with very high levels of iron and heavy metals. There are a number of subsurface sulfide (mainly pyrite) bodies responsible for this acidity. These mineral bodies belong to the Iberian Pyrite Belt, formed 350 My ago in the Devonian Period, connected to hydrothermal and volcanic activity that led to the formation of a volcanic-sedimentary complex. Volcanic activity in the region led to eight giant volcanogenic massive sulfide ore deposits associated with polymetallic massive flanks of volcanic cones in the form of pyrite, but also chalcopyrite, sphalerite, galena and cassiterite.
Fluvial water with a solution of ferric and sulphate ions from phreatic alteration and surficial weathering on sulphide deposits. La Poderosa creek, Riotinto Mining Basin, Huelva, Spain.
Water from several creeks and rivers from Riotinto Mining Basin (Huelva, Spain) has a nearly unique red and orange colour derived from its extremely acidic chemical makeup, with very high levels of iron and heavy metals. There are a number of subsurface sulfide (mainly pyrite) bodies responsible for this acidity. These mineral bodies belong to the Iberian Pyrite Belt, formed 350 My ago in the Devonian Period, connected to hydrothermal and volcanic activity that led to the formation of a volcanic-sedimentary complex. Volcanic activity in the region led to eight giant volcanogenic massive sulfide ore deposits associated with polymetallic massive flanks of volcanic cones in the form of pyrite, but also chalcopyrite, sphalerite, galena and cassiterite.
BLACK BEAN, CHICKPEA, AND POTATO SALAD WITH ROCKET
SALAD:
Steam bite-sized potato pieces until no longer crunchy but firm; soak chickpeas & black beans overnight, cook until tender (I use a pressure cooker for the chickpeas, www.dadcooksdinner.com/pressure-cooker-chickpeas/), reserve liquid for soups; dice some pitted black olives into quarters; add some baby rocket; add some finely diced kosher dill pickle or capers, if you like, for acidity. Toss it all.
SAUCE:
To ±3 tbsp organic whole egg mayonnaise add a bit of salt, freshly ground pepper, a splash of Maggi seasoning, the juice of 1/2 of a lime (more or less to taste), a bit of curry powder, a good splash of turmeric, some finely diced jalapeños and a tbsp of their vinegar, a good dash of chipotle pepper sauce, a dash of sesame oil, and crushed garlic. Stir and let blend before spooning over the salad as it's served.
Probably not needed, but some sliced green onions or a few bits of finely sliced red onion might be nice..
Ricotta Hotcakes with lemon curd, strawberries and raspberry coulis - Replete Providore AUD15 (approx)
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The decor, the food, the coffee, the buzz, Replete Providore definitely has it. The moment you sit down, you are offered glasses of water, menus and if you like, some coffees.
The Mini Egg and Prosciutto Tarts were a small enough serve to give us a bit of a savoury hit before we moved onto the ricotta hotcakes. Good prosciutto, even if the eggs were well done. I suppose they have to be llike that if they are to sit in the display cabinet, ready to reheat.
The "famed ricotta hotcakes, featherlight and slathered with lemon curd and strawberries" (The Age Cheap Eats 2007) were good, but not featherlight. I loved the occasionally chunk of ricotta, but today's batter was maybe a little undercooked, turning out to be doughy rather than light and airy. The lemon curd was fantastic, full of zesty lemon and creamy as um... cream :)
We also got a lemon curd slice to take home. As expected, it was the same great curd with the top slightly caramelised for presentation. The crust was nothing special though. I thought it needed a bit more savoury buttery goodness to match the acidity of the curd.
While the serves were large and very filling, I can't help but feel that breakfast was a bit on the pricey side. I guess this is in Hawthorn, smack bang in the middle of a multitude of private schools.
Replete Providore
Cafe & Catering 302 Barkers Rd Hawthorn 3122
(03) 9818 4448
Reviews:
- Replete Providore - Mietta's
- thebreakfastblog.blogspot.com/2005/04/replete-providore-h...
- thebreakfastblog.blogspot.com/2005/06/ricotta-hotcakes.html
- thebreakfastblog.blogspot.com/2006/08/black-sausage-omele...
- thebreakfastblog.blogspot.com/2006/02/eggs-bagna-cauda.html
Photos:
- Shelves
- Ricotta Hotcakes with lemon curd, strawberries and raspberry coulis
- Mini Egg and Prosciutto Tarts
- Counter
The geothermal areas of Yellowstone include several geyser basins in Yellowstone National Park as well as other geothermal features such as hot springs, mud pots, and fumaroles. The number of thermal features in Yellowstone is estimated at 10,000. A study that was completed in 2011 found that a total of 1,283 geysers have erupted in Yellowstone, 465 of which are active during an average year. These are distributed among nine geyser basins, with a few geysers found in smaller thermal areas throughout the Park. The number of geysers in each geyser basin are as follows: Upper Geyser Basin (410), Midway Geyser Basin (59), Lower Geyser Basin (283), Norris Geyser Basin (193), West Thumb Geyser Basin (84), Gibbon Geyser Basin (24), Lone Star Geyser Basin (21), Shoshone Geyser Basin (107), Heart Lake Geyser Basin (69), other areas (33). Although famous large geysers like Old Faithful are part of the total, most of Yellowstone's geysers are small, erupting to only a foot or two. The hydrothermal system that supplies the geysers with hot water sits within an ancient active caldera. Many of the thermal features in Yellowstone build up sinter, geyserite, or travertine deposits around and within them.
The various geyser basins are located where rainwater and snowmelt can percolate into the ground, get indirectly superheated by the underlying Yellowstone hotspot, and then erupt at the surface as geysers, hot springs, and fumaroles. Thus flat-bottomed valleys between ancient lava flows and glacial moraines are where most of the large geothermal areas are located. Smaller geothermal areas can be found where fault lines reach the surface, in places along the circular fracture zone around the caldera, and at the base of slopes that collect excess groundwater. Due to the Yellowstone Plateau's high elevation the average boiling temperature at Yellowstone's geyser basins is 199 °F (93 °C). When properly confined and close to the surface it can periodically release some of the built-up pressure in eruptions of hot water and steam that can reach up to 390 feet (120 m) into the air (see Steamboat Geyser, the world's tallest geyser). Water erupting from Yellowstone's geysers is superheated above that boiling point to an average of 204 °F (95.5 °C) as it leaves the vent. The water cools significantly while airborne and is no longer scalding hot by the time it strikes the ground, nearby boardwalks, or even spectators. Because of the high temperatures of the water in the features it is important that spectators remain on the boardwalks and designated trails. Several deaths have occurred in the park as a result of falls into hot springs.
Prehistoric Native American artifacts have been found at Mammoth Hot Springs and other geothermal areas in Yellowstone. Some accounts state that the early people used hot water from the geothermal features for bathing and cooking. In the 19th century Father Pierre-Jean De Smet reported that natives he interviewed thought that geyser eruptions were "the result of combat between the infernal spirits". The Lewis and Clark Expedition traveled north of the Yellowstone area in 1806. Local natives that they came upon seldom dared to enter what we now know is the caldera because of frequent loud noises that sounded like thunder and the belief that the spirits that possessed the area did not like human intrusion into their realm. The first white man known to travel into the caldera and see the geothermal features was John Colter, who had left the Lewis and Clark Expedition. He described what he saw as "hot spring brimstone". Beaver trapper Joseph Meek recounted in 1830 that the steam rising from the various geyser basins reminded him of smoke coming from industrial smokestacks on a cold winter morning in Pittsburgh, Pennsylvania. In the 1850s famed trapper Jim Bridger called it "the place where Hell bubbled up".
The heat that drives geothermal activity in the Yellowstone area comes from brine (salty water) that is 1.5–3 miles (7,900–15,800 ft; 2,400–4,800 m) below the surface. This is actually below the solid volcanic rock and sediment that extends to a depth of 3,000 to 6,000 feet (900 to 1,800 m) and is inside the hot but mostly solid part of the pluton that contains Yellowstone's magma chamber. At that depth the brine is superheated to temperatures that exceed 400 °F (204 °C) but is able to remain a liquid because it is under great pressure (like a huge pressure cooker).
Convection of the churning brine and conduction from surrounding rock transfers heat to an overlaying layer of fresh groundwater. Movement of the two liquids is facilitated by the highly fractured and porous nature of the rocks under the Yellowstone Plateau. Some silica is dissolved from the fractured rhyolite into the hot water as it travels through the fractured rock. Part of this hard mineral is later redeposited on the walls of the cracks and fissures to make a nearly pressure-tight system. Silica precipitates at the surface to form either geyserite or sinter, creating the massive geyser cones, the scalloped edges of hot springs, and the seemingly barren landscape of geyser basins.
There are at least five types of geothermal features found at Yellowstone:
Fumaroles: Fumaroles, or steam vents, are the hottest hydrothermal features in the park. They have so little water that it all flashes into steam before reaching the surface. At places like Roaring Mountain, the result is loud hissing of steam and gases.
Geysers: Geysers such as Old Faithful are a type of geothermal feature that periodically erupt scalding hot water. Increased pressure exerted by the enormous weight of the overlying rock and water prevents deeper water from boiling. As the hot water rises it is under less pressure and steam bubbles form. They, in turn, expand on their ascent until the bubbles are too big and numerous to pass freely through constrictions. At a critical point the confined bubbles actually lift the water above, causing the geyser to splash or overflow. This decreases the pressure of the system and violent boiling results. Large quantities of water flash into tremendous amounts of steam that force a jet of water out of the vent: an eruption begins. Water (and heat) is expelled faster than the geyser's recharge rate, gradually decreasing the system's pressure and eventually ending the eruption.
Hot springs: Hot springs such as Grand Prismatic Spring are the most common hydrothermal features in the park. Their plumbing has no constrictions. Superheated water cools as it reaches the surface, sinks, and is replaced by hotter water from below. This circulation, called convection, prevents water from reaching the temperature needed to set off an eruption. Many hot springs give rise to streams of heated water.
Mudpots: Mudpots such as Fountain Paint Pots are acidic hot springs with a limited water supply. Some microorganisms use hydrogen sulfide (rotten egg smell), which rises from deep within the earth, as an energy source. They convert the gas into sulfuric acid, which breaks down rock into clay.
Travertine terraces: Travertine terraces, found at Mammoth Hot Springs, are formed from limestone (a rock type made of calcium carbonate). Thermal waters rise through the limestone, carrying high amounts of dissolved carbonate. Carbon dioxide is released at the surface and calcium carbonate deposited as travertine, the chalky white rock of the terraces. These features constantly and quickly change due to the rapid rate of deposition.
Geyser basins
The Norris Geyser Basin 44°43′43″N 110°42′16″W is the hottest geyser basin in the park and is located near the northwest edge of Yellowstone Caldera near Norris Junction and on the intersection of three major faults. The Norris-Mammoth Corridor is a fault that runs from Norris north through Mammoth to the Gardiner, Montana, area. The Hebgen Lake fault runs from northwest of West Yellowstone, Montana, to Norris. This fault experienced an earthquake in 1959 that measured 7.4 on the Richter scale (sources vary on exact magnitude between 7.1 and 7.8; see 1959 Hebgen Lake earthquake). Norris Geyser Basin is so hot and dynamic because these two faults intersect with the ring fracture zone that resulted from the creation of the Yellowstone Caldera of 640,000 years ago.
The Basin consists of three main areas: Porcelain Basin, Back Basin, and One Hundred Springs Plain. Unlike most of other geyser basins in the park, the waters from Norris are acidic rather than alkaline (for example, Echinus Geyser has a pH of ~3.5). The difference in pH allows for a different class of bacterial thermophiles to live at Norris, creating different color patterns in and around the Norris Basin waters.
The Ragged Hills that lie between Back Basin and One Hundred Springs Plain are thermally altered glacial kames. As glaciers receded the underlying thermal features began to express themselves once again, melting remnants of the ice and causing masses of debris to be dumped. These debris piles were then altered by steam and hot water flowing through them. Madison lies within the eroded stream channels cut through lava flows formed after the caldera eruption. The Gibbon Falls lies on the caldera boundary as does Virginia Cascades.
Algae on left bacteria on right at the intersection of flows from the Constant & Whirlgig Geysers at Norris Geyser Basin
The tallest active geyser in the world, Steamboat Geyser,[11] is located in Norris Basin. Unlike the slightly smaller but much more famous Old Faithful Geyser located in Upper Geyser Basin, Steamboat has an erratic and lengthy timetable between major eruptions. During major eruptions, which may be separated by intervals of more than a year (the longest recorded span between major eruptions was 50 years), Steamboat erupts over 300 feet (90 m) into the air. Steamboat does not lie dormant between eruptions, instead displaying minor eruptions of approximately 40 feet (12 m).
Norris Geyser Basin periodically undergoes a large-scale, basin-wide thermal disturbance lasting a few weeks. Water levels fluctuate, and temperatures, pH, colors, and eruptive patterns change throughout the basin. During a disturbance in 1985, Porkchop Geyser continually jetted steam and water; in 1989, the same geyser apparently clogged with silica and blew up, throwing rocks more than 200 feet (61 m). In 2003 a park ranger observed it bubbling heavily, the first such activity seen since 1991. Activity increased dramatically in mid-2003. Because of high ground temperatures and new features beside the trail much of Back Basin was closed until October. In 2004 the boardwalk was routed around the dangerous area and now leads behind Porkchop Geyser.
North of Norris, Roaring Mountain is a large, acidic hydrothermal area (solfatara) with many fumaroles. In the late 19th and early 20th centuries, the number, size, and power of the fumaroles were much greater than today. The fumaroles are most easily seen in the cooler, low-light conditions of morning and evening.
The Gibbon Geyser Basin 44°41′58″N 110°44′34″W includes several thermal areas in the vicinity of the Gibbon River between Gibbon Falls and Norris. The most accessible feature in the basin is Beryl Spring, with a small boardwalk right along the Grand Loop Road. Artists' Paintpots is a small hydrothermal area south of Norris Junction that includes colorful hot springs and two large mudpots.
The Monument Geyser Basin 44°41′03″N 110°45′14″W has no active geysers, but its 'monuments' are siliceous sinter deposits similar to the siliceous spires discovered on the floor of Yellowstone Lake. Scientists hypothesize that this basin's structures formed from a hot water system in a glacially dammed lake during the waning stages of the Pinedale Glaciation. The basin is on a ridge reached by a very steep one-mile (1.6 km) trail south of Artists' Paint Pots. Other areas of thermal activity in Gibbon Geyser Basin lie off-trail.
South of Norris along the rim of the caldera is the Upper Geyser Basin 44°27′52″N 110°49′45″W, which has the highest concentration of geothermal features in the park. This complement of features includes the most famous geyser in the park, Old Faithful Geyser, as well as four other predictable large geysers. One of these large geysers in the area is Castle Geyser which is about 1,400 feet (430 m) northwest of Old Faithful. Castle Geyser has an interval of approximately 13 hours between major eruptions, but is unpredictable after minor eruptions. The other three predictable geysers are Grand Geyser, Daisy Geyser, and Riverside Geyser. Biscuit Basin and Black Sand Basin are also within the boundaries of Upper Geyser Basin.
The hills surrounding Old Faithful and the Upper Geyser Basin are reminders of Quaternary rhyolitic lava flows. These flows, occurring long after the catastrophic eruption of 640,000 years ago, flowed across the landscape like stiff mounds of bread dough due to their high silica content.
Evidence of glacial activity is common, and it is one of the keys that allows geysers to exist. Glacier till deposits underlie the geyser basins providing storage areas for the water used in eruptions. Many landforms, such as Porcupine Hills north of Fountain Flats, are made up of glacial gravel and are reminders that 70,000 to 14,000 years ago, this area was buried under ice.
Signs of the forces of erosion can be seen everywhere, from runoff channels carved across the sinter in the geyser basins to the drainage created by the Firehole River. Mountain building is evident on the drive south of Old Faithful, toward Craig Pass. Here the Rocky Mountains reach a height of 8,262 feet (2,518 m), dividing the country into two distinct watersheds.
Midway Geyser Basin 44°31′04″N 110°49′56″W is much smaller than the other basins found alongside the Firehole River. Despite its small size, it contains two large features, the 200-by-300-foot-wide (60 by 90 m) Excelsior Geyser which pours over 4,000 U.S. gallons (15,000 L; 3,300 imp gal) per minute into the Firehole River. The largest hot spring in Yellowstone, the 370-foot-wide (110 m) and 121-foot-deep (37 m) Grand Prismatic Spring is found here. Also in the basin is Turquoise Pool and Opal Pool.
Lower Geyser Basin
Blue spring with steam rising from it; irregular blotches of red and orange residue are on the banks, along with dead tree trunks.
Silex Spring at Fountain Paint Pot
Farther north is the Lower Geyser Basin 44°32′58″N 110°50′09″W, which is the largest geyser basin in area, covering approximately 11 square miles. Due to its large size, it has a much less concentrated set of geothermal features, including Fountain Paint Pots. Fountain Paint Pots are mud pots, that is, a hot spring that contains boiling mud instead of water. The mud is produced by a higher acidity in the water which enables the spring to dissolve surrounding minerals to create an opaque, usually grey, mud. Also there is Firehole Spring, Celestine Pool, Leather Pool, Red Spouter, Jelly spring, and a number of fumaroles.
Geysers in Lower Geyser Basin include Great Fountain Geyser, whose eruptions reach 100 to 200 feet (30–61 m) in the air, while waves of water cascade down its sinter terraces., the Fountain group of Geysers (Clepsydra Geyser which erupts nearly continuously to heights of 45 feet (14 m), Fountain Geyser, Jelly Geyser, Jet Geyser, Morning Geyser, and Spasm Geyser), the Pink Cone group of geysers (Dilemma Geyser, Labial Geyser, Narcissus Geyser, Pink Geyser, and Pink Cone Geyser), the White Dome group of geysers (Crack Geyser, Gemini Geyser, Pebble Geyser, Rejuvenated Geyser, and White Dome Geyser), as well as Sizzler Geyser.
Clepsydra Geyser erupting. July 2019
Fountain Paint Pots
White Dome Geyser
West Thumb Geyser Basin
Several pools of blue water in ashen rock basin.
West Thumb Geyser Basin
Blackened basin with orange streaks; steam is rising from it with fir trees in the background.
Overflow areas of Silex springs
The West Thumb Geyser Basin 44°25′07″N 110°34′23″W, including Potts Basin to the north, is the largest geyser basin on the shores of Yellowstone Lake. The heat source of the thermal features in this location is thought to be relatively close to the surface, only 10,000 feet (3,000 m) down. West Thumb is about the same size as another famous volcanic caldera, Crater Lake in Oregon, but much smaller than the great Yellowstone Caldera which last erupted about 640,000 years ago. West Thumb is a caldera within a caldera.
West Thumb was created approximately 162,000 years ago when a magma chamber bulged up under the surface of the earth and subsequently cracked it along ring fracture zones. This in turn released the enclosed magma as lava and caused the surface above the emptied magma chamber to collapse. Water later filled the collapsed area of the caldera, forming an extension of Yellowstone Lake. This created the source of heat and water that feed the West Thumb Geyser Basin today.
The thermal features at West Thumb are not only found on the lake shore, but extend under the surface of the lake as well. Several underwater hydrothermal features were discovered in the early 1990s and can be seen as slick spots or slight bulges in the summer. During the winter, the underwater thermal features are visible as melt holes in the icy surface of the lake. The surrounding ice can reach three feet (one yard) in thickness.
Perhaps the most famous hydrothermal feature at West Thumb is a geyser on the lake shore known as Fishing Cone. Walter Trumbull of the 1870 Washburn-Langford-Doane Expedition described a unique event while a man was fishing adjacent to the cone: "...in swinging a trout ashore, it accidentally got off the hook and fell into the spring. For a moment it darted about with wonderful rapidity, as if seeking an outlet. Then it came to the top, dead, and literally boiled." Fishing Cone erupted frequently to the height of 40 feet (12 m) in 1919 and to lesser heights in 1939. One fisherman was badly burned in Fishing Cone in 1921. Fishing at the geyser is now prohibited.
Early visitors would arrive at West Thumb via stagecoach from the Old Faithful area. They had a choice of continuing on the stagecoach or boarding the steamship Zillah to continue the journey by water to Lake Hotel. The boat dock was located near the south end of the geyser basin near Lakeside Spring.
Backcountry Geyser Basins
The Heart Lake 44°18′00″N 110°30′56″W, Lone Star 44°24′50″N 110°49′04″W, and Shoshone Geyser Basins 44°21′16″N 110°47′57″W are located away from the road and require at least several miles of hiking to reach. These areas lack the boardwalks and other safety features of the developed areas. As falling into geothermal features can be fatal, it is usually advisable to visit these areas with an experienced guide or at the very least, travelers need to ensure they remain on well-marked trails.
The Heart Lake Geyser Basin contains several groups of geysers and deep blue hot springs near Heart Lake in the south-central portion of Yellowstone, southeast of most of the main geyser basins. Lying in the Snake River watershed east of Lewis Lake and south of Yellowstone Lake, Heart Lake was named sometime before 1871 for Hart Hunney, a hunter. Other explorers in the region incorrectly assumed that the lake's name was spelled 'heart' because of its shape. The Heart Lake Geyser Basin begins a couple miles from the lake and descends along Witch Creek to the lakeshore. Five groups of hydrothermal features comprise the basin, and all of them contain geysers, although some are dormant.
Between Shoshone Lake and Old Faithful is the Lone Star Geyser Basin, of which the primary feature is Lone Star Geyser, named for its isolation from the nearby geysers of the Upper Geyser Basin. The basin is reachable on foot or bicycle via a 3 mile road that is closed to vehicles.
The Shoshone Geyser Basin, reached by hiking or by boat, contains one of the highest concentrations of geysers in the world – more than 80 in an area 1,600 by 800 feet (490 by 240 m). Hot springs and mudpots dot the landscape between the geyser basin and Shoshone Lake.
Hot Spring Basin is located 15 miles (24 km) north-northeast of Fishing Bridge and has one of Yellowstone's largest collections of hot springs and fumaroles. The geothermal features there release large amounts of sulfur. This makes water from the springs so acidic that it has dissolved holes in the pants of people who sit on wet ground and causes mounds of sulfur three feet (1 m) high to develop around fumaroles. The very hot acidic water and steam have also created voids in the ground that are only covered by a thin crust.
Mammoth Hot Springs is a large complex of hot springs on a hill of travertine in Yellowstone National Park adjacent to Fort Yellowstone and the Mammoth Hot Springs Historic District. It was created over thousands of years as hot water from the spring cooled and deposited calcium carbonate (over two tons flow into Mammoth each day in a solution). Because of the huge amount of geothermal vents, travertine flourishes. Although these springs lie outside the caldera boundary, their energy has been attributed to the same magmatic system that fuels other Yellowstone geothermal areas.
The thermal features at Mud Volcano and Sulphur Caldron are primarily mud pots and fumaroles because the area is situated on a perched water system with little water available. Fumaroles or "steam vents" occur when the ground water boils away faster than it can be recharged. Also, the vapors are rich in sulfuric acid that leaches the rock, breaking it down into clay. Because no water washes away the acid or leached rock, it remains as sticky clay to form a mud pot. Hydrogen sulfide gas is present deep in the earth at Mud Volcano and is oxidized to sulfuric acid by microbial activity, which dissolves the surface soils to create pools and cones of clay and mud. Along with hydrogen sulfide, steam, carbon dioxide, and other gases explode through the layers of mud.
A series of shallow earthquakes associated with the volcanic activity in Yellowstone struck this area in 1978. Soil temperatures increased to nearly 200 °F (93 °C). The slope between Sizzling Basin and Mud Geyser, once covered with green grass and trees, became a barren landscape of fallen trees known as "the cooking hillside".
Yellowstone National Park is a national park located in the western United States, largely in the northwest corner of Wyoming and extending into Montana and Idaho. It was established by the 42nd U.S. Congress with the Yellowstone National Park Protection Act and signed into law by President Ulysses S. Grant on March 1, 1872. Yellowstone was the first national park in the U.S. and is also widely held to be the first national park in the world. The park is known for its wildlife and its many geothermal features, especially the Old Faithful geyser, one of its most popular. While it represents many types of biomes, the subalpine forest is the most abundant. It is part of the South Central Rockies forests ecoregion.
While Native Americans have lived in the Yellowstone region for at least 11,000 years, aside from visits by mountain men during the early-to-mid-19th century, organized exploration did not begin until the late 1860s. Management and control of the park originally fell under the jurisdiction of the U.S. Department of the Interior, the first Secretary of the Interior to supervise the park being Columbus Delano. However, the U.S. Army was eventually commissioned to oversee the management of Yellowstone for 30 years between 1886 and 1916. In 1917, the administration of the park was transferred to the National Park Service, which had been created the previous year. Hundreds of structures have been built and are protected for their architectural and historical significance, and researchers have examined more than a thousand archaeological sites.
Yellowstone National Park spans an area of 3,468.4 sq mi (8,983 km2), comprising lakes, canyons, rivers, and mountain ranges. Yellowstone Lake is one of the largest high-elevation lakes in North America and is centered over the Yellowstone Caldera, the largest super volcano on the continent. The caldera is considered a dormant volcano. It has erupted with tremendous force several times in the last two million years. Well over half of the world's geysers and hydrothermal features are in Yellowstone, fueled by this ongoing volcanism. Lava flows and rocks from volcanic eruptions cover most of the land area of Yellowstone. The park is the centerpiece of the Greater Yellowstone Ecosystem, the largest remaining nearly intact ecosystem in the Earth's northern temperate zone. In 1978, Yellowstone was named a UNESCO World Heritage Site.
Hundreds of species of mammals, birds, fish, reptiles, and amphibians have been documented, including several that are either endangered or threatened. The vast forests and grasslands also include unique species of plants. Yellowstone Park is the largest and most famous megafauna location in the contiguous United States. Grizzly bears, cougars, wolves, and free-ranging herds of bison and elk live in this park. The Yellowstone Park bison herd is the oldest and largest public bison herd in the United States. Forest fires occur in the park each year; in the large forest fires of 1988, nearly one-third of the park was burnt. Yellowstone has numerous recreational opportunities, including hiking, camping, boating, fishing, and sightseeing. Paved roads provide close access to the major geothermal areas as well as some of the lakes and waterfalls. During the winter, visitors often access the park by way of guided tours that use either snow coaches or snowmobiles.
Teton County is a county in the U.S. state of Wyoming. As of the 2020 United States Census, the population was 23,331. Its county seat is Jackson. Its west boundary line is also the Wyoming state boundary shared with Idaho and the southern tip of Montana. Teton County is part of the Jackson, WY-ID Micropolitan Statistical Area.
Teton County contains the Jackson Hole ski area, all of Grand Teton National Park, and 40.4% of Yellowstone National Park's total area, including over 96.6% of its water area (largely in Yellowstone Lake).
Wyoming is a state in the Mountain West subregion of the Western United States. It borders Montana to the north and northwest, South Dakota and Nebraska to the east, Idaho to the west, Utah to the southwest, and Colorado to the south. With a population of 576,851 in 2020, Wyoming is the least populous state despite being the 10th largest by area, with the second-lowest population density after Alaska. The state capital and most populous city is Cheyenne, which had an estimated population of 63,957 in 2018.
Wyoming's western half consists mostly of the ranges and rangelands of the Rocky Mountains; its eastern half consists of high-elevation prairie, and is referred to as the High Plains. Wyoming's climate is semi-arid in some parts and continental in others, making it drier and windier overall than other states, with greater temperature extremes. The federal government owns just under half of Wyoming's land, generally protecting it for public uses. The state ranks sixth in the amount of land—-and fifth in the proportion of its land—-that is owned by the federal government. Its federal lands include two national parks (Grand Teton and Yellowstone), two national recreation areas, two national monuments, and several national forests, as well as historic sites, fish hatcheries, and wildlife refuges.
Indigenous peoples inhabited the region for thousands of years. Historic and currently federally recognized tribes include the Arapaho, Crow, Lakota, and Shoshone. Part of the land that is now Wyoming came under American sovereignty via the Louisiana Purchase, part via the Oregon Treaty, and, lastly, via the Mexican Cession. With the opening of the Oregon Trail, the Mormon Trail, and the California Trail, vast numbers of pioneers travelled through parts of the state that had once been traversed mainly by fur trappers, and this spurred the establishment of forts, such as Fort Laramie, that today serve as population centers. The Transcontinental Railroad supplanted the wagon trails in 1867 with a route through southern Wyoming, bringing new settlers and the establishment of founding towns, including the state capital of Cheyenne. On March 27, 1890, Wyoming became the union's 44th state.
Farming and ranching, and the attendant range wars, feature prominently in the state's history. Today, Wyoming's economy is largely based on tourism and the extraction of minerals such as coal, natural gas, oil, and trona. Its agricultural commodities include barley, hay, livestock, sugar beets, wheat, and wool.
Wyoming was the first state to allow women the right to vote (not counting New Jersey, which had allowed it until 1807), and the right to assume elected office, as well as the first state to elect a female governor. In honor of this part of its history, its most common nickname is "The Equality State" and its official state motto is "Equal Rights". It is among the least religious states in the country, and is known for having a political culture that leans towards libertarian conservatism. The Republican presidential nominee has carried the state in every election since 1968.
My Recipe for Spicy Refrigerator Pickles
Recipe by Jim Matthiessen, 8/26/12
This is my first batch of the year.
Ingredients:
Small cucumbers. I like them to be a deep green. The small ones are better. Fewer, smaller seeds and better texture. Refrigerate cucumbers thoroughly; this will make them crunchy.
Fresh Dill.
One large onion, (red or yellow)
One large carrot.
Head of fresh garlic.
Quart of white vinegar. At least 5% acidity.
Quart of water.
3/4 cup of sugar.
3/8 cup of salt. I used table salt.
Whole peppercorns.
Jalapeño peppers.
Serrano peppers.
Put water, vinegar, salt, and sugar in a non-reactive pot and bring to a boil. Boil until solids are dissolved. Remove from heat and allow to completely cool; if you put the brine in hot the pickles will be mushy. It's best to make more brine than you'll think you need. Wash cucumbers well. Cut refrigerated cucumbers into 1/4's lengthwise. Cut onion into about 3/16th. slices. You will use one large sliced clove of garlic for each jar. Peel and cut carrot into about 1/4 inch strips lengthwise. Remove stems from jalapeño's and cut into quarters along the length. Remove stems of Serrano's and cut in half lengthwise. Wash dill thoroughly. It tends to hold a bit of soil, and it will feel gritty to the teeth if it isn't washed completely. Put a few sprigs of dill balled up in the bottom of each sterile jar you use. Add a clove of garlic to each jar. Put about twenty or so of the peppercorns into each jar. Add a few slices of the carrot and onion to each jar to make it appealing to the eye. Add one Jalapeño and Serrano to each jar. Pack quartered cucumbers into the jar tightly. Arrange the vegetables so the jar looks good. Pour the brine into each jar. Stir the brine before pouring or you'll get some jars tasting different from others. Put in the refrigerator and let sit for about a week to cure. Shake the jars a bit during the week to keep the brine mixed and to cure the pickles evenly. Enjoy. They'll keep in the refrigerator for up to six weeks.
"The Traben-Trarbach Moselle Bridge is a road bridge over the Moselle in the town of Traben-Trarbach in the Bernkastel-Wittlich district, Rhineland-Palatinate. It is part of state road 187.
At the southern end of the bridge is the Bridge Gate, the city's landmark. As an abutment and gateway to the Moselle Bridge, it is a registered cultural monument. The abutment of the Moselle bridge with a staircase at the northern end is another cultural monument.
The steel bridge is located on the Moselle km 106.97. It has a length of 239 m and a height of 8.89 m.
The Art Nouveau bridge was built in 1898/99; the architect of the four-part arched bridge and the bridge gate was Bruno Möhring. The bridge was blown up in 1945 and rebuilt in 1948.
The gate remained intact during the Second World War and was therefore preserved in its pre-war condition.
Traben-Trarbach is a town on the Middle Moselle in the Bernkastel-Wittlich district, Rhineland-Palatinate and the administrative seat of the Verbandsgemeinde of the same name. The city is a state-recognized spa and designated as a medium-sized center according to state planning.
Traben-Trarbach is located about 40 km northeast of Trier and about 60 km southwest of Koblenz in the Middle Moselle valley; North of the city is the Moselschleifenberg Mont Royal. Hahn im Hunsrück Airport is about 10 km (as the crow flies ) away to the east. The urban area covers a total area of 3,135 hectares with a large proportion of forest. This makes Traben-Trarbach the largest city on the Middle Moselle in terms of area.
The Traben district lies to the left of the Moselle at the foot of the former Mont Royal fortress and Trarbach to the right of the river on the Hunsrück side. The two districts are connected by the Traben-Trarbach Moselle bridge. The Enkirch barrage lies between Traben and Enkirch.
While Traben lies on a large stretch of land on the banks of the Moselle, Trarbach stretches long between the quite steep mountains, especially into the Kautenbach valley. There is a spring in the Bad Wildstein district whose water emerges from the depths of the slate rock at a temperature of 33° and is used by a thermal bath.
At the end of the 19th century, Traben and Trarbach were, along with Bad Reichenhall, the first places in Germany to have electric street lighting built instead of gas lamps by the Edison company, today's AEG, after individual streets in Berlin had previously been equipped with it.
Mosel (German: [ˈmoːzl̩]) is one of 13 German wine regions (Weinbaugebiete) for quality wines (Qualitätswein, formerly QbA and Prädikatswein), and takes its name from the Mosel River (French: Moselle; Luxembourgish: Musel). Before 1 August 2007 the region was called Mosel-Saar-Ruwer, but changed to a name that was considered more consumer-friendly. The wine region is Germany's third largest in terms of production but some consider it the leading region in terms of international prestige.
The region covers the valleys of the rivers Mosel, Saar, and Ruwer from near the mouth of the Mosel at Koblenz and upstream to the vicinity of Trier in the federal state of Rhineland-Palatinate. The area is known for the steep slopes of the region's vineyards overlooking the river. At 65° degrees incline, the steepest recorded vineyard in the world is the Calmont vineyard located on the Mosel and belonging to the village of Bremm, and therefore referred to as Bremmer Calmont. The Mosel is mainly famous for its wines made from the Riesling grape, but Elbling and Müller-Thurgau also contribute to the production, among others.
In the past two decades red wine production, especially from the Spätburgunder (Pinot noir), has increased in the Mosel and throughout the German vignoble and has become of increasing interest to the international wine community. Because of the northerly location of the Mosel, the Riesling wines are often light, tending to lower alcohol, crisp and high in acidity, and often exhibit "flowery" rather than or in addition to "fruity" aromas. Its most common vineyard soil is derived in the main from various kinds of slate deposits, which tend to give the wines a transparent, mineralic aspect, that often exhibit great depth of flavor. In the current era of climate change much work has been done to improve and gain acceptance for completely dry ("Trocken") Rieslings in this region, so that most of the more famous makers have found acceptance for such wines, particularly in Europe." - info from Wikipedia.
Summer 2019 I did a solo cycling tour across Europe through 12 countries over the course of 3 months. I began my adventure in Edinburgh, Scotland and finished in Florence, Italy cycling 8,816 km. During my trip I took 47,000 photos.
Now on Instagram.
Folkloric
• Young leaves used for cool dressing of inflamed and blistered surfaces and as cool application for headaches.
• Powdered roots used for anemia and cachexia.
• Mucilage prepared from seeds used for catarrhal and mild inflammatory forms of diarrhea.
• Juice of tender roots used as mucilage for checking hemorrhages from the genitalia and air passages.
• In China, juice of roots used as antifebrile and restorative.
• Juice of the trunk applied to scalp to increase hair growth and prevent hair from falling.
• In West Africa, used for diarrhea.
• In Gambia, sap of inflorescence used for earaches.
• In French Guiana, flowers used as emmenagogue.
• In the Gold Coast, sap from roots given as enema for diarrhea.
• In Cambodia, Java and Malaya, juice from trunk used for dysentery and diarrhea.
• Juice from flowers, mixed with curds, for dysmenorrhea and menorrhagia.
• Flour made of green bananas used for dyspepsia with flatulence and acidity.
• Ripe fruit, mixed with half its weight in tamarinds and a little salt, is a valuable food in chronic dysentery and diarrhea,
• Cooked flower used for diabetes. Flowers also used as cardialgic.
• Sap of the flower used for earaches.
• In Bangladesh used for treatment of diarrhea.
• In Western Ghat in India, leaves are used for bandaging cuts, blisters and ulcers.
• Ripe bananas combined with tamarind and common salt used for dysentery.
• In traditional medicine in India, used for diabetes.
• Used as hemostatic in Brazil and India.
• In South-Western Nigeria, green fruits used for diabetes.
source: stuart xchange
(further information and pictures you can get by clicking on the link at the end of page!)
Mariahilferstraße
Mariahilferstraße, 6th, 7th, 14th and 15th, since 1897 (in the 6th and 7th district originally Kremser Sraße, then Bavarian highway, Laimgrubner main road, Mariahilfer main street, Fünfhauserstraße, Schönbrunnerstraße and Penzinger Poststraße, then Schönbrunner Straße), in memory of the old suburb name; Mariahilf was an independent municipality from 1660 to 1850, since then with Gumpendorf, Magdalenengrund, Windmühle and Laimgrube 6th District.
From
aeiou - the cultural information system of the bm: bwk
14,000 key words and 2000 pictures from history, geography, politics and business in Austria
Mariahilferstraße, 1908 - Wien Museum
Mariahilferstraße, 1908
Picture taken from "August Stauda - A documentarian of old Vienna"
published by Christian Brandstätter - to Book Description
History
Pottery and wine
The first ones who demonstrably populated the area of today's Mariahilferstraße (after the mammoth) were the Illyrians. They took advantage of the rich clay deposits for making simple vessels. The Celts planted on the sunny hills the first grape vines and understood the wine-making process very well. When the Romans occupied at the beginning of our Era Vienna for several centuries, they left behind many traces. The wine culture of the Celts they refined. On the hill of today's Mariahilferstraße run a Roman ridge trail, whose origins lay in the camp of Vindobona. After the rule of the Romans, the migration of peoples temporarily led many cultures here until after the expulsion of the Avars Bavarian colonists came from the West.
The peasant Middle Ages - From the vineyard to the village
Thanks to the loamy soil formed the winery, which has been pushed back only until the development of the suburbs, until the mid-17th Century the livelihood of the rural population. "Im Schöff" but also "Schöpf - scoop" and "Schiff - ship" (from "draw of") the area at the time was called. The erroneous use of a ship in the seal of the district is reminiscent of the old name, which was then replaced by the picture of grace "Mariahilf". The Weinberg (vineyard) law imposed at that time that the ground rent in the form of mash on the spot had to be paid. This was referred to as a "draw".
1495 the Mariahilfer wine was added to the wine disciplinary regulations for Herrenweine (racy, hearty, fruity, pithy wine with pleasant acidity) because of its special quality and achieved high prices.
1529 The first Turkish siege
Mariahilferstraße, already than an important route to the West, was repeatedly the scene of historical encounters. When the Turks besieged Vienna for the first time, was at the lower end of today Mariahilferstrasse, just outside the city walls of Vienna, a small settlement of houses and cottages, gardens and fields. Even the St. Theobald Monastery was there. This so-called "gap" was burned at the approach of the Turks, for them not to offer hiding places at the siege. Despite a prohibition, the area was rebuilt after departure of the Turks.
1558, a provision was adopted so that the glacis, a broad, unobstructed strip between the city wall and the outer settlements, should be left free. The Glacis existed until the demolition of the city walls in 1858. Here the ring road was later built.
1663 The new Post Road
With the new purpose of the Mariahilferstrasse as post road the first three roadside inn houses were built. At the same time the travel increased, since the carriages were finally more comfortable and the roads safer. Two well-known expressions date from this period. The "tip" and "kickbacks". In the old travel handbooks of that time we encounter them as guards beside the route, the travel and baggage tariff. The tip should the driver at the rest stop pay for the drink, while the bribe was calculated in proportion to the axle grease. Who was in a hurry, just paid a higher lubricant (Schmiergeld) or tip to motivate the coachman.
1683 The second Turkish siege
The second Turkish siege brought Mariahilferstraße the same fate. Meanwhile, a considerable settlement was formed, a real suburb, which, however, still had a lot of fields and brick pits. Again, the suburb along the Mariahilferstraße was razed to the ground, the population sought refuge behind the walls or in the Vienna Woods. The reconstruction progressed slowly since there was a lack of funds and manpower. Only at the beginning of the 18th Century took place a targeted reconstruction.
1686 Palais Esterhazy
On several "Brandstetten", by the second Turkish siege destroyed houses, the Hungarian aristocratic family Esterhazy had built herself a simple palace, which also had a passage on the Mariahilferstrasse. 1764 bought the innkeeper Paul Winkelmayr from Spittelberg the building, demolished it and built two new buildings that have been named in accordance with the Esterhazy "to the Hungarian crown."
17th Century to 19th Century. Fom the village to suburb
With the development of the settlements on the Mariahilferstraße from village to suburbs, changed not only the appearance but also the population. More and more agricultural land fell victim to the development, craftsmen and tradesmen settled there. There was an incredible variety of professions and trades, most of which were organized into guilds or crafts. Those cared for vocational training, quality and price of the goods, and in cases of unemployment, sickness and death.
The farms were replaced by churches and palaces, houses and shops. Mariahilf changed into a major industrial district, Mariahilferstrasse was an important trading center. Countless street traders sold the goods, which they carried either with them, or put in a street stall on display. The dealers made themselves noticeable by a significant Kaufruf (purchase call). So there was the ink man who went about with his bottles, the Wasserbauer (hydraulic engineering) who sold Danube water on his horse-drawn vehicle as industrial water, or the lavender woman. This lovely Viennese figures disappeared with the emergence of fixed premises and the improvement of urban transport.
Private carriages, horse-drawn carriages and buggies populated the streets, who used this route also for trips. At Mariahilferplatz Linientor (gate) was the main stand of the cheapest and most popular means of transport, the Zeiselwagen, which the Wiener used for their excursions into nature, which gradually became fashionable. In the 19th Century then yet arrived the Stellwagen (carriage) and bus traffic which had to accomplish the connection between Vienna and the suburbs. As a Viennese joke has it, suggests the Stellwagen that it has been so called because it did not come from the spot.
1719 - 1723 Royal and Imperial Court Stables
Emperor Charles VI. gave the order for the construction of the stables to Johann Bernhard Fischer von Erlach. 1772 the building was extended by two houses on the Mariahilferstrasse. The size of the stables still shows, as it serves as the Museum Quarter - its former importance. The Mariahilferstraße since the building of Schönbrunn Palace by the Imperial court very strongly was frequented. Today in the historic buildings the Museum Quarter is housed.
The church and monastery of Maria Hülff
Coloured engraving by J. Ziegler, 1783
1730 Mariahilferkirche
1711 began the renovation works at the Mariahilferkirche, giving the church building today's appearance and importance as a baroque monument. The plans stem from Franziskus Jänkl, the foreman of Lukas von Hildebrandt. Originally stood on the site of the Mariahilferkirche in the medieval vineyard "In Schoeff" a cemetery with wooden chapel built by the Barnabites. Already in those days, the miraculous image Mariahilf was located therein. During the Ottoman siege the chapel was destroyed, the miraculous image could be saved behind the protective walls. After the provisional reconstruction the miraculous image in a triumphal procession was returned, accompanied by 30,000 Viennese.
1790 - 1836 Ferdinand Raimund
Although in the district Mariahilf many artists and historical figures of Vienna lived , it is noticeable that as a residence they rather shunned the Mariahilferstraße, because as early as in the 18th Century there was a very lively and loud bustle on the street. The most famous person who was born on the Mariahilferstrasse is the folk actor and dramatist Ferdinand Raimund. He came in the house No. 45, "To the Golden deer (Zum Goldenen Hirschen)", which still exists today, as son of a turner into the world. As confectioners apprentice, he also had to visit the theaters, where he was a so-called "Numero", who sold his wares to the visitors. This encounter with the theater was fateful. He took flight from his training masters and joined a traveling troupe as an actor. After his return to Vienna, he soon became the most popular comedian. In his plays all those figures appeared then bustling the streets of Vienna. His most famous role was that of the "ash man" in "Farmer as Millionaire", a genuine Viennese guy who brings the wood ash in Butte from the houses, and from the proceeds leading a modest existence.
1805 - 1809 French occupation
The two-time occupation of Vienna by the French hit the suburbs hard. But the buildings were not destroyed fortunately.
19th century Industrialization
Here, where a higher concentration of artisans had developed as in other districts, you could feel the competition of the factories particularly hard. A craftsman after another became factory worker, women and child labor was part of the day-to-day business. With the sharp rise of the population grew apartment misery and flourished bed lodgers and roomers business.
1826
The Mariahilferstraße is paved up to the present belt (Gürtel).
1848 years of the revolution
The Mariahilferstraße this year was in turmoil. At the outbreak of the revolution, the hatred of the people was directed against the Verzehrungssteuerämter (some kind of tax authority) at the lines that have been blamed for the rise of food prices, and against the machines in the factories that had made the small craftsmen out of work or dependent workers. In October, students, workers and citizens tore up paving stones and barricaded themselves in the Mariahilfer Linientor (the so-called Linienwall was the tax frontier) in the area of today's belt.
1858 The Ring Road
The city walls fell and on the glacis arose the ring-road, the now 6th District more closely linking to the city center.
1862 Official naming
The Mariahilferstraße received its to the present day valid name, after it previously was bearing the following unofficial names: "Bavarian country road", "Mariahilfer Grund Straße", "Penzinger Street", "Laimgrube main street" and "Schönbrunner Linienstraße".
The turn of the century: development to commercial street
After the revolution of 1848, the industry displaced the dominant small business rapidly. At the same time the Mariahilferstraße developed into the first major shopping street of Vienna. The rising supply had to be passed on to the customer, and so more and more new shops sprang up. Around the turn of the century broke out a real building boom. The low suburban houses with Baroque and Biedermeier facade gave way to multi-storey houses with flashy and ostentatious facades in that historic style mixture, which was so characteristic of the late Ringstrasse period. From the former historic buildings almost nothing remained. The business portals were bigger and more pompous, the first department stores in the modern style were Gerngross and Herzmansky. Especially the clothing industry took root here.
1863 Herzmansky opened
On 3 March opened August Herzmansky a small general store in the Church Lane (Kirchengasse) 4. 1897 the great establishment in the pin alley (Stiftgasse) was opened, the largest textile company of the monarchy. August Herzmansky died a year before the opening, two nephews take over the business. In 1928, Mariahilferstraße 28 is additionally acquired. 1938, the then owner Max Delfiner had to flee, the company Rhonberg and Hämmerle took over the house. The building in Mariahilferstrasse 30 additionally was purchased. In the last days of the war in 1945 it fell victim to the flames, however. 1948, the company was returned to Max Delfiner, whose son sold in 1957 to the German Hertie group, a new building in Mariahilferstrasse 26 - 30 constructing. Other ownership changes followed.
1869 The Pferdetramway
The Pferdetramway made it first trip through the Mariahilferstraße to Neubaugasse.
Opened in 1879 Gerngroß
Mariahilferstraße about 1905
Alfred Gerngross, a merchant from Bavaria and co-worker August
Herzmanskys, founded on Mariahilferstrasse 48/corner Church alley (Kirchengasse) an own fabric store. He became the fiercest competitor of his former boss.
1901 The k.k. Imperial Furniture Collection
The k.k. Hofmobilien and material depot is established in Mariahilferstrasse 88. The collection quickly grew because each new ruler got new furniture. Today, it serves as a museum. Among other things, there is the office of Emperor Franz Joseph, the equipment of Emperor Maximilian of Mexico from Miramare Castle, the splendid table of Charles VI. and the furniture from the Oriental Cabinet of Crown Prince Rudolf.
1911 The House Stafa
On 18 August 1911, on the birthday of Emperor Franz Joseph, corner Mariahilferstraße/imperial road (Kaiserstraße) the "central palace" was opened. The construction by its architecture created a sensation. Nine large double figure-relief panels of Anton Hanak decorated it. In this building the "1st Vienna Commercial sample collective department store (Warenmuster-Kollektivkaufhaus)", a eight-storey circular building was located, which was to serve primarily the craft. The greatest adversity in the construction were underground springs. Two dug wells had to be built to pump out the water. 970 liters per minute, however, must be pumped out until today.
1945 bombing of Vienna
On 21 February 1945 bombs fell on the Mariahilferstrasse, many buildings were badly damaged. On 10th April Wiener looted the store Herzmansky. Ella Fasser, the owner of the café "Goethe" in Mariahilferstrasse, preserved the Monastery barracks (Stiftskaserne) from destruction, with the help other resistance fighters cutting the fire-conducting cords that had laid the retreating German troops. Meanwhile, she invited the officers to the cafe, and befuddled them with plenty of alcohol.
Terraced iron-sulphate-stromatolites formed by acid leachates from pyrite-bearing mine wastes, Tintillo river (Iberian Pyrite Belt, Riotinto Mining Basin, Huelva, Spain)
Terraced iron formations of millimetric to metric scale are usually developed during the oxidation and hydrolysis/precipitation of dissolved iron in the acidic solutions after they emerge from waste piles, tailings, or mine portals, and they display a morphological pattern similar to that observed in travertines formed in Ca2+-HCO3 ––rich spring waters. TIFs differ from calcareous travertines, however, in their mineralogical composition, which is characterized by hydrous iron (oxy)hydroxides and/or hydroxysulfates, in agreement with the typical Fe(II)/Fe(III)-SO4 2– chemical composition of most acid mine drainage solutions. These spectacular formations are the result of the interaction between (1) highly acidic and Fe(II)-enriched waters, (2) atmospheric oxygen, and (3) acidophilic microbes that have found perfect habitats for their Fe-oxidizing metabolisms in these extreme environments. The abiotic processes could be more important than the biotic factors in winter (higher flow, lower temperature), and conversely, the bacterial activity could play a major role in summer (lower flow, higher temperature).
The water from the Tintillo river (and other rivers and creeks from Riotinto Mining Basin, Huelva, Spain) has a nearly unique red and orange colour derived from its extremely acidic chemical makeup, with very high levels of iron and heavy metals. There are a number of subsurface sulfide (mainly pyrite) bodies responsible for this acidity. These mineral bodies belong to the Iberian Pyrite Belt, formed 350 My ago in the Devonian Period, connected to active and hydrothermal volcanism that led to the formation of a volcanic-sedimentary complex. Volcanic activity in the region led to eight giant volcanogenic massive sulfide ore deposits associated with polymetallic massive flanks of volcanic cones in the form of pyrite, but also chalcopyrite, sphalerite, galena and cassiterite.
References:
Iron terraces in acid mine drainage systems: A discussion about the organic and inorganic factors involved in their formation through observations from the Tintillo acidic river (Riotinto mine, Huelva, Spain)
pubs.geoscienceworld.org/gsa/geosphere/article-pdf/3/3/13...
The Tintillo acidic river (Rio Tinto mines, Huelva, Spain): an example of extreme environmental impact of pyritic mine wastes on the environment or an exceptional site to study acid-sulphate mine drainage systems?
www.researchgate.net/publication/235355068_The_Tintillo_a...
Strobist Info: Godox AD200 with a Softbox Umbrella Camera Left and behind the subject. Table top white V-Flat forward and camera right.
This is the Maize Runner, a cocktail created by Shaun Dunn for the NoMad Hotel in Los Angeles, and published in The NoMad Cocktail Book in 2015. Dunn was inspired to create a cocktail based off a dessert from Eleven Madison Park (the hotel restaurant that would lead to the founding of NoMad). That dessert was a sweet corn pudding with blueberries. To realize this dessert as a cocktail, Dunn utilized the sherry cobbler format. This drink requires two specialty syrups (see note), a "corn syrup" (made from freeze dried corn) and a coconut syrup. The corn syrup obviously brings a distinct savory corn flavor but also add a malty flavor. Dunn also adds some genever which bolsters that malty note as well as bringing more botanicals and proof to the drink. He muddles fresh blueberries and adds lime juice for added brightness and acidity. Lastly, the star of the show is amontillado sherry which works with the powerful corn syrup rather than against it. It's a sherry cobbler through and through, but with complexity and intrigue guided by the dessert that inspired it.
5-6 blueberries
1.5 oz amontillado sherry (Lustau is great!)
1 oz corn syrup (see note)
0.25 oz coconut syrup (see note)
0.75 oz lime juice (NoMad specifies 0.5 oz)
0.75 oz genever (NoMad and I both use Bols, they specify 0.5 oz though)
In a shaker tin, muddle the blueberries. Add the remaining ingredients and a small scoop of ice. Whip shake (this just means shaking with less ice for the purposes of more aeration) until cold. Double-strain into a cobbler glass filled with crushed or pebble ice. Add more ice if needed. Zest a lime and orange over the top for garnish.
Note: I have a love/hate relationship with specialty syrups to be honest. They are great way to bring in flavors you couldn't otherwise achieve, typically for very little cost. The downside is that you might not have any other use for them and they will eventually spoil. Both of these syrups were difficult to make, possibly due to an error in the book or on my part. The corn syrup recipe resulted in doughy paste rather than anything resembling syrup. The coconut syrup had a similar issue. All my coconut chips absorbed the coconut milk, and I was left with next to nothing for yield.
Specialty syrups will test your culinary chops. There are two guiding principles I try follow. First, taste as you go. The flavor of whatever you're going for in your syrup should be intense. A strong syrup is preferable because you can easily dilute it with simple syrup, typically when you mix the final drink. Second, always aim for a standard sugar to liquid ratio (for me, that's usually 1-to-1). By keeping this standard, you can re-purpose this syrup in other experiments or adjust the intensity of its flavor in your cocktail by partially substituting the specialty syrup with standard simple syrup (or some other weird syrup). Wildly varying sugar-to-water ratios (or brix) will make recipe development a major headache that can be easily avoided measure by weight. If you don't have a kitchen scale, invest in one. No other tool can do its job, and they are inexpensive.
To make the corn syrup: combine about 100 grams of freeze dried corn to a blender and blitz into a powder. Add this to a bowl on a scale and tare the scale. Add water and whisk. At first it will become a paste so continue to add more water until it become soupy. Allow it to rest for 15 minutes. Take note of the amount of water added. Now add the same amount of sugar as you did water (so that it will be a 1:1 ratio) and stir thoroughly until all the sugar is dissolved. Pour all this into a nut milk bag and strain off the syrup. Store in an airtight bottle and refrigerate.
To make the coconut syrup: warm a can of coconut milk in a saucepan until nearly simmering, but do not boil. Take it off the heat. This next step is optional: pour the coconut milk over a handful of toasted coconut chips and allow to steep for 30 minutes. Strain off the liquid through a sieve or a nut milk bag, pressing to maximize yield. Measure the yield on a scale. Add the same amount sugar as you just measured (so that it will be a 1:1 ratio) and stir thoroughly until all the sugar is dissolved. Store in an airtight bottle and refrigerate.
© Chase Hoffman Photography. All rights reserved.
This is how I make coffee in the morning. As one would hope with routines, both the speed and the results of this one are improving with time.
Espresso is the result of almost-boiling water at high pressure (~8 bars or 116 PSI) being forced at a consistent rate through coffee beans ground to a specific range of fineness.
This video doesn't show the grinding of the beans, distribution and tamping - basically, the first two-thirds of the process. This is just about brewing, the "fun" part.
What you're seeing here is a bottomless or "naked" portafilter (the tool which holds the coffee grounds) versus a traditional model with spouts. The bottomless PF is a great debugging tool for making espresso because you can gauge the quality of your grind, distribution and tamping by watching the brewing process.
When things go right, "pulling a shot" can be a beautiful and somewhat mesmerizing thing to watch. While practically impossible to perfect, the extraction in this video turned out pretty well in regards to the visuals.
Grouphead Flushing
Before extraction, it's recommended to "flush" the grouphead by running water through it. This brings its temperature down toward the target (roughly 200° F, in this case.) Additionally, the water pre-heats the cup.
There should be a minimal delay between flushing and extraction, since the grouphead temperature will quickly rise again if the boiler (heater) is on. I was relatively slow here, as I shot this video a few months ago. These days, I'm faster and there is much less idle time.
Brewing / Extraction
During extraction, it's good to see a deep reddish color, striations or "tiger striping" from the coffee coming out of the portafilter. It shouldn't be glacial, nor gushing in terms of "flow rate" - extremes on either end are undesirable.
Brewing should typically be stopped between 25-30 seconds, or when "blonding" occurs. There are also targets for ratios of extraction, i.e., 20 grams of espresso in 30 seconds and so forth.
I watch extraction runtime, but don't weigh the results to determine extraction ratios etc. Some roasters provide recommended parameters for their beans; e.g., 18.5 grams, with an extraction time of 28 seconds at 200° F.
In this case you're seeing Roastco "Oscuro Nuevo" espresso roast beans, perhaps 19 grams, being used in a 20g VST basket.
Results, Observations and Miscellany
There's a memorable 15:15:15 rule about espresso that I've heard.
• Coffee used within 15 days of roasting
• Grounds used within 15 minutes of grinding
• Espresso tasted within 15 seconds of extraction
In regards to appearance, good espresso should have deep color with some mottling, minimal bubbles and a solid layer of crema (an emulsification of oils from the beans) on the top; good crema should maintain its structure for around two minutes. If you're using a glass cup, you can also observe the layers as they swirl and settle within the glass.
In regards to taste, good espresso should be almost sweet, typically with hints of chocolate, butterscotch and whatever other colourful language roasters like to use to describe their products. What I look for is a natural sweetness, light acidity and ultimately an absence of excessive bitterness (water temperature too high) or sourness (too low). A one-second difference in extraction time can also have a notable effect on your results, in terms of balance and strength of taste.
I've heard people recommend consuming a shot in three sips, to enjoy the separate layers. Crema is unique in that it's a concentrated mix of the oils in the beans, and can be fairly different than the underlying coffee.
A fresh roast is critical to quality. From my experience, the consistency and quality of extraction goes downhill toward the two week mark. Then again, the last beans from my grinder always seem to produce fairly-runny extractions; perhaps there's something to the weight applied by the beans stacked above during grinding. At present, I go through an 8-oz bag of beans in about a week.
This is effectively what I've learned thus far about making espresso. I get pretty consistent results, and ideally, espresso that is quite tasty. I don't plan on opening a coffee shop any time soon, but I'd like to think I can make something close to my professional neighbours in terms of taste. I think I still make stuff that's a bit on the acidic / bitter side, but I'm working on it.
To close, quoting former comedian Dennis Miller, "'Course that's just my opinion, I could be wrong."
Looking south from Markt.
"Bernkastel-Kues (German pronunciation: [ˌbɛɐ̯nkastəlˈkuːs]) is a town on the Middle Moselle in the Bernkastel-Wittlich district in Rhineland-Palatinate, Germany. It is a well-known winegrowing centre. The town is a state-recognized health resort (Erholungsort), seat of the Verbandsgemeinde of Bernkastel-Kues and birthplace of one of the most famous German polymaths, the mediaeval churchman and philosopher Nikolaus von Kues (Cusanus).
Bernkastel-Kues is located in the Moselle valley, about 50 kilometers from Trier. The highest elevation is Mount Olympus (415 m above sea level), the lowest point (107 m above sea level) is on the banks of the Moselle. The urban area covers a total area of 23.71 km², of which 5.93 km² is used for agriculture. This makes Bernkastel-Kues one of the largest cities in the Middle Moselle in terms of area. Immediately neighboring local communities are (clockwise, starting from the north) Zeltingen-Rachtig, Graach an der Mosel, Longkamp, Monzelfeld, Mülheim an der Mosel, Lieser, Maring-Noviand and Platten.
Left tributaries of the Moselle are Heldengraben, Thelengraben, Waldgraben, Krausbach and the stream from the Wehlener Forest. The right tributaries of the Moselle are Goldbach, Heidesheimgraben, Tiefenbach and Schadbach.
Archaeologists discovered the first evidence of human settlement (3000 BC) in Cusa. Around 370, Decimus Magnus Ausonius, Roman poet and teacher at the imperial court, wrote his poem Mosella. Adalbero of Luxembourg, provost of the Trier Monastery of St. Paulin, became Lord of Bernkastel. The first documented mention of Bernkastel dates back to the first half of the 11th century. At the turn of the 7th and 8th centuries a geographer named a place Princastellum. This is considered evidence of a Roman fort in the 4th century near today's Landshut castle ruins; This is indicated, among other things, by fittings, ceramics and iron finds below the castle. The form of the name in the 12th century Beronis castellum was a learned relatinization that referred to the Trier provost Adalbero of Luxembourg (11th century). The third castle construction began in 1277 under the rule of Trier Archbishop Heinrich II von Finstingen . On May 29, 1291, King Rudolf I of Habsburg granted Berrincastel city rights. The Landshut Castle, which was built at that time, only received this name in the 16th century. In 1332 the city rights were reconfirmed by Emperor Ludwig of Bavaria's collecting privilege. Archbishop Boemund II became elector through the Golden Bull. According to legend, he was cured of a serious illness by a glass of wine - the legend of the Berncastler Doctor began. In 1401, Nicolaus Cusanus was born in the house of the Moselle boatman Henne Cryfftz (Krebs), which can be visited. In 1451, the St. Nicholas Hospital (Cusanusstift), a hospital for the poor, was built. In 1505, the name Landshut appeared for the first time for the archbishop's castle in a sovereign decree from James II. In 1512, Emperor Maximilian stayed in Bernkastel on his way to the Reichstag in Trier. The plague raged in Bernkastel in 1627 and in Kues in 1641. In 1692, Landshut Castle fell victim to a fire and has been in ruins ever since. In 1787 the Electorate of Berncastel had 4,743 inhabitants. From 1794 to 1814 Bernkastel was a cantonal town under French rule; at the Congress of Vienna (1815) Bernkastel and Kues were added to the Kingdom of Prussia. Bernkastel became the seat of the Bernkastel mayor's office and in 1821 the seat of the Bernkastel district . In 1848 the revolution also came to Bernkastel: the black, red and gold flag was hoisted at the town hall and a vigilante group was formed. The first road bridge between Bernkastel and Kues was built in 1872/74, and the first rail connection in 1882/83.
The town in its current form was created on April 1, 1905 through the merger of the town of Bernkastel with the wine-growing village of Kues opposite. In 1926 there were major wine unrests on the Moselle, the tax office in Bernkastel and the customs office in Kues were stormed. During the Reichspogromnacht on November 9, 1938, there were serious riots against Jewish fellow citizens; the synagogue was destroyed. Towards the end of the Second World War, the city was bombed several times. On February 19, 1945, numerous houses around the market square in Bernkastel were destroyed and 41 people were killed. In an attack on March 2nd, large parts of the old town hall and other buildings were destroyed and 29 people were killed. On March 11th the Moselle bridge was blown up and the bombardment by American artillery began the following day. On March 15th the Americans moved into Kues and on the 16th into Bernkastel.
The first democratic elections after the war took place in 1946; Hans Weber became city mayor. On November 7, 1970, Andel and Wehlen were incorporated. As a result of the Rhineland-Palatinate administrative reform, the Verbandsgemeinde of Bernkastel-Kues was formed through the merger of the offices of Bernkastel-Land, Lieser, Mülheim, Zeltingen and the city of Bernkastel-Kues. The Burgberg Tunnel was officially opened in 1997. In 2000 the partnership between Bernkastel-Kues and Karlovy Vary (Karlovy Vary) began. In 2005 the city celebrated the 100th anniversary of the merger of Bernkastel and Kues; The community became a climatic health resort.
Mosel (German: [ˈmoːzl̩]) is one of 13 German wine regions (Weinbaugebiete) for quality wines (Qualitätswein, formerly QbA and Prädikatswein), and takes its name from the Mosel River (French: Moselle; Luxembourgish: Musel). Before 1 August 2007 the region was called Mosel-Saar-Ruwer, but changed to a name that was considered more consumer-friendly. The wine region is Germany's third largest in terms of production but some consider it the leading region in terms of international prestige.
The region covers the valleys of the rivers Mosel, Saar, and Ruwer from near the mouth of the Mosel at Koblenz and upstream to the vicinity of Trier in the federal state of Rhineland-Palatinate. The area is known for the steep slopes of the region's vineyards overlooking the river. At 65° degrees incline, the steepest recorded vineyard in the world is the Calmont vineyard located on the Mosel and belonging to the village of Bremm, and therefore referred to as Bremmer Calmont. The Mosel is mainly famous for its wines made from the Riesling grape, but Elbling and Müller-Thurgau also contribute to the production, among others.
In the past two decades red wine production, especially from the Spätburgunder (Pinot noir), has increased in the Mosel and throughout the German vignoble and has become of increasing interest to the international wine community. Because of the northerly location of the Mosel, the Riesling wines are often light, tending to lower alcohol, crisp and high in acidity, and often exhibit "flowery" rather than or in addition to "fruity" aromas. Its most common vineyard soil is derived in the main from various kinds of slate deposits, which tend to give the wines a transparent, mineralic aspect, that often exhibit great depth of flavor. In the current era of climate change much work has been done to improve and gain acceptance for completely dry ("Trocken") Rieslings in this region, so that most of the more famous makers have found acceptance for such wines, particularly in Europe." - info from Wikipedia.
Summer 2019 I did a solo cycling tour across Europe through 12 countries over the course of 3 months. I began my adventure in Edinburgh, Scotland and finished in Florence, Italy cycling 8,816 km. During my trip I took 47,000 photos.
Now on Instagram.
Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, an evergreen shrub native to Asia. After water, it is the most widely consumed drink in the world. Some teas, like Darjeeling and Chinese greens, have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes.
Tea originated in China, possibly as a medicinal drink. It came to the West via Portuguese priests and merchants, who introduced it during the 16th century. Drinking tea became fashionable among Britons during the 17th century, who started large scale production and commercialization of the plant in India to bypass a Chinese monopoly at that time.
The phrase herbal tea usually refers to infusions of fruit or herbs made without the tea plant, such as steeps of rosehip, chamomile, or rooibos. These are also known as tisanes or herbal infusions to distinguish them from "tea" as it is commonly construed.
ETYMOLOGY
The Chinese character for tea is 茶, originally written with an extra stroke as 荼 (pronounced tu, used as a word for a bitter herb), and acquired its current form during the Tang Dynasty as used in the eighth-century treatise on tea The Classic of Tea. The word is pronounced differently in the different varieties of Chinese, such as chá in Mandarin, zo and dzo in Wu Chinese, and ta and te in Min Chinese. One suggestion is that the different pronunciations may have arisen from the different words for tea in ancient China, for example tu (荼) may have given rise to tê; historical phonologists however argued that the cha, te and dzo all arose from the same root with a reconstructed pronunciation dra (dr- represents a single consonant for a retroflex d), which changed due to sound shift through the centuries. Other ancient words for tea include jia (檟, defined as "bitter tu" during the Han Dynasty), she (蔎), ming (茗) and chuan (荈), with chuan the only other word still in use for tea. Most, such as Mandarin and Cantonese, pronounce it along the lines of cha, but Hokkien varieties along the Southern coast of China and in Southeast Asia pronounce it like teh. These two pronunciations have made their separate ways into other languages around the world:
- Te is from the Amoy tê of southern Fujian province. It reached the West from the port of Xiamen (Amoy), once a major point of contact with Western European traders such as the Dutch, who spread it to Western Europe.
- Cha is from the Cantonese chàh of Guangzhou (Canton) and the ports of Hong Kong and Macau, also major points of contact, especially with the Portuguese, who spread it to India in the 16th century. The Korean and Japanese pronunciations of cha, however, came not from Cantonese, rather they were borrowed into Korean and Japanese during earlier periods of Chinese history.
The widespread form chai came from Persian چای chay. Both the châ and chây forms are found in Persian dictionaries. They derive from Northern Chinese pronunciation of chá, which passed overland to Central Asia and Persia, where it picked up the Persian grammatical suffix -yi before passing on to Russian, Arabic, Urdu, Turkish, etc.
English has all three forms: cha or char (both pronounced /ˈtʃɑː/), attested from the 16th century; tea, from the 17th; and chai, from the 20th.
Languages in more intense contact with Chinese, Sinospheric languages such as Vietnamese, Zhuang, Tibetan, Korean, and Japanese, may have borrowed their words for tea at an earlier time and from a different variety of Chinese, so-called Sino-Xenic pronunciations. Although normally pronounced as cha, Korean and Japanese also retain the early but now less common pronunciations of ta and da. Japanese has different pronunciations for the word tea depending on when the pronunciations was first borrowed into the language: Ta comes from the Tang Dynasty court at Chang'an: that is, from Middle Chinese; da, however, comes from the earlier Southern Dynasties court at Nanjing, a place where the consonant was still voiced, as it is today in neighbouring Shanghainese zo. Vietnamese and Zhuang have southern cha-type pronunciations.
ORIGN AND HISTORY
Tea plants are native to East and South Asia, and probably originated around the meeting points of the lands of north Burma and southwest China. Statistical cluster analysis, chromosome number, easy hybridization, and various types of intermediate hybrids and spontaneous polyploids indicate that likely a single place of origin exists for Camellia sinensis, an area including the northern part of Burma, and Yunnan and Sichuan provinces of China. Tea drinking likely began during the Shang Dynasty in China, when it was used for medicinal purposes. It is believed that, soon after, "for the first time, people began to boil tea leaves for consumption into a concentrated liquid without the addition of other leaves or herbs, thereby using tea as a bitter yet stimulating drink, rather than as a medicinal concoction."
Chinese legends attribute the invention of tea to Shennong in 2737 BC. A Chinese inventor was the first person to invent a tea shredder. The first recorded drinking of tea is in China, with the earliest records of tea consumption dating to the 10th century BC. Another early credible record of tea drinking dates to the third century AD, in a medical text by Hua Tuo, who stated, "to drink bitter t'u constantly makes one think better." Another early reference to tea is found in a letter written by the Qin Dynasty general Liu Kun. It was already a common drink during the Qin Dynasty (third century BC) and became widely popular during the Tang Dynasty, when it was spread to Korea, Japan, and Vietnam. In India, it has been drunk for medicinal purposes for a long but uncertain period, but apart from the Himalayan region seems not to have been used as a beverage until the British introduced Chinese tea there.
Tea was first introduced to Portuguese priests and merchants in China during the 16th century, at which time it was termed chá. The first record in English is from Peter Mundy an East India Company agent writing to Macao requesting "the best sort of chaw" in 1615. In 1750, tea experts travelled from China to the Azores, and planted tea, along with jasmine and mallow, to give it aroma and distinction. Both green and black tea continue to grow on the islands, which are the main suppliers to continental Portugal. Catherine of Braganza, wife of King Charles II of England, took the tea habit to Great Britain around 1660 when it was tasted by Samuel Pepys, but tea was not widely consumed in Britain until the 18th century, and remained expensive until the latter part of that period. Tea smuggling during the 18th century led to Britain’s masses being able to afford and consume tea, and its importance eventually influenced the Boston Tea Party. The British government eventually eradicated the tax on tea, thereby eliminating the smuggling trade by 1785. In Britain and Ireland, tea had become an everyday beverage for all levels of society by the late 19th century, but at first it was consumed as a luxury item on special occasions, such as religious festivals, wakes, and domestic work gatherings such as quiltings. The price in Europe fell steadily during the 19th century, especially after Indian tea began to arrive in large quantities.
The first European to successfully transplant tea to the Himalayas, Robert Fortune, was sent by the East India Company on a mission to China in 1848 to bring the tea plant back to Great Britain. He began his journey in high secrecy as his mission occurred in the lull between the Anglo-Chinese First Opium War (1839–1842) and Second Opium War (1856–1860), at a time when westerners were not held in high regard.
Tea was introduced into India by the British, in an attempt to break the Chinese monopoly on it. The British brought Chinese seeds into Northeast India, but the plants failed; they later discovered that a different variety of tea was endemic to Assam and the northeast region of India and that it was used by local tribes. Using the Chinese planting and cultivation techniques, the British launched a tea industry by offering land in Assam to any European who agreed to cultivate it for export. Tea was originally consumed only by anglicized Indians; it became widely popular in India in the 1950s because of a successful advertising campaign by the India Tea Board.
CULTIVATION AND HARVESTING
Tea plants are propagated from seed and cuttings; about 4 to 12 years are needed for a plant to bear seed and about three years before a new plant is ready for harvesting. In addition to a zone 8 climate or warmer, tea plants require at least 127 cm of rainfall a year and prefer acidic soils. Many high-quality tea plants are cultivated at elevations of up to 1,500 m above sea level. While at these heights the plants grow more slowly, they acquire a better flavour.
Two principal varieties are used: Camellia sinensis var. sinensis, which is used for most Chinese, Formosan and Japanese teas, and C. s. var. assamica, used in Pu-erh and most Indian teas (but not Darjeeling). Within these botanical varieties, many strains and modern clonal varieties are known. Leaf size is the chief criterion for the classification of tea plants, with three primary classifications being, Assam type, characterised by the largest leaves; China type, characterised by the smallest leaves; and Cambodian type, characterised by leaves of intermediate size.
A tea plant will grow into a tree of up to 16 m if left undisturbed, but cultivated plants are generally pruned to waist height for ease of plucking. Also, the short plants bear more new shoots which provide new and tender leaves and increase the quality of the tea.
Only the top 1–2 in of the mature plant are picked. These buds and leaves are called 'flushes'. A plant will grow a new flush every seven to 15 days during the growing season. Leaves that are slow in development tend to produce better-flavoured teas. Pests of tea include mosquito bugs of the genus Helopeltis (which are true bugs that must not be confused with the dipteran) that can tatter leaves, so they may be sprayed with insecticides.
PROCESSING AND CLASSIFICATION
Tea is generally divided into categories based on how it is processed. At least six different types are produced:
- White: Wilted and unoxidized
- Yellow: Unwilted and unoxidized, but allowed to yellow
- Green: Unwilted and unoxidized
- Oolong: Wilted, bruised, and partially oxidized
- Black: Wilted, sometimes crushed, and fully oxidized (called 'red tea' in China)
- Post-Fermented: Green tea that has been allowed to ferment/compost ('black tea' for the Chinese)
The most common are white, green, oolong, and black. Some varieties, such as traditional oolong and Pu-erh, a post-fermented tea, can be used medicinally.
After picking, the leaves of C. sinensis soon begin to wilt and oxidize unless immediately dried. An enzymatic oxidation process triggered by the plant's intracellular enzymes causes the leaves to turn progressively darker as their chlorophyll breaks down and tannins are released. This darkening is stopped at a predetermined stage by heating, which deactivates the enzymes responsible. In the production of black teas, halting by heating is carried out simultaneously with drying.
Without careful moisture and temperature control during manufacture and packaging, growth of undesired molds and bacteria may make tea unfit for consumption.
Blending and additives
Although single-estate teas are available, almost all tea in bags and most loose tea sold in the West is blended. Such teas may combine others from the same cultivation area or several different ones. The aim is to obtain consistency, better taste, higher price, or some combination of the three.
Tea easily retains odors, which can cause problems in processing, transportation, and storage. This same sensitivity also allows for special processing (such as tea infused with smoke during drying) and a wide range of scented and flavoured variants, such as bergamot (found in Earl Grey), vanilla, and spearmint.
CONTENT
Caffeine constitutes about 3% of tea's dry weight, translating to between 30 mg and 90 mg per 250-ml cup depending on type, brand, and brewing method. A study found that the caffeine content of 1 g of black tea ranged from 22 to 28 mg, while the caffeine content of 1 g of green tea ranged from 11 to 20 mg, reflecting a significant difference.
Tea also contains small amounts of theobromine and theophylline, which are stimulants and xanthines similar to caffeine.
Because of modern environmental pollution, fluoride and aluminium also sometimes occur in tea. Certain types of brick tea made from old leaves and stems have the highest levels.
NUTRIENTS AND PHYTOXHEMICALS
Black and green teas contain no essential nutrients in significant content, with the exception of the dietary mineral, manganese at 0.5 mg per cup or 26% of the Daily Value. Tea leaves contain diverse polyphenols, including flavonoids, epigallocatechin gallate (commonly noted as EGCG) and other catechins.
It has been suggested that green and black tea may protect against cancer or other diseases such as obesity or Alzheimer's disease, but the compounds found in green tea have not been conclusively demonstrated to have any effect on human diseases. One human study demonstrated that regular consumption of black tea over four weeks had no beneficial effect in lowering blood cholesterol levels.
TEA CULTURE
Tea may be consumed early in the day to heighten calm alertness; it contains L-theanine, theophylline, and bound caffeine (sometimes called theine). Decaffeinated brands are also sold. While herbal teas are also referred to as tea, most of them do not contain leaves from the tea plant.
While tea is the second most consumed beverage on Earth after water, in many cultures it is also consumed at elevated social events, such as afternoon tea and the tea party. Tea ceremonies have arisen in different cultures, such as the Chinese and Japanese tea ceremonies, each of which employs traditional techniques and ritualised protocol of brewing and serving tea for enjoyment in a refined setting. One form of Chinese tea ceremony is the Gongfu tea ceremony, which typically uses small Yixing clay teapots and oolong tea.
Turkish tea is an important part of Turkish cuisine, and is the most commonly consumed hot drink, despite the country's long history of coffee consumption. In 2004 Turkey produced 205,500 tonnes of tea (6.4% of the world's total tea production), which made it one of the largest tea markets in the world, with 120,000 tons being consumed in Turkey, and the rest being exported. In 2010 Turkey had the highest per capita consumption in the world at 2.7 kg. As of 2013, the per-capita consumption of Turkish tea exceeds 10 cups per day and 13.8 kg per year. Tea is grown mostly in Rize Province on the Black Sea coast.
Ireland has, for a long time, been one of the biggest per-capita consumers of tea in the world. The national average is four cups per person per day, with many people drinking six cups or more. Tea in Ireland is usually taken with milk or sugar and is slightly spicier and stronger than the traditional English blend. The two main brands of tea sold in Ireland are Lyons and Barry's. The Irish love of tea is perhaps best illustrated by the stereotypical housekeeper, Mrs. Doyle in the popular sitcom Father Ted.
Tea is prevalent in most cultures in the Middle East. In Arab culture, tea is a focal point for social gatherings.
In Pakistan, tea is called chai (written as چائے). Both black and green teas are popular and are known locally as sabz chai and kahwah, respectively. The popular green tea called kahwah is often served after every meal in the Pashtun belt of Balochistan and in Khyber Pakhtunkhwa, which is where the Khyber Pass of the Silk Road is found.
In the transnational Kashmir region, which straddles the border between India and Pakistan, Kashmiri chai or noon chai, a pink, creamy tea with pistachios, almonds, cardamom, and sometimes cinnamon, is consumed primarily at special occasions, weddings, and during the winter months when it is sold in many kiosks.
In central and southern Punjab and the metropolitan Sindh region of Pakistan, tea with milk and sugar (sometimes with pistachios, cardamom, etc.), commonly referred to as chai, is widely consumed. It is the most common beverage of households in the region. In the northern Pakistani regions of Chitral and Gilgit-Baltistan, a salty, buttered Tibetan-style tea is consumed. In Iranian culture, tea is so widely consumed, it is generally the first thing offered to a household guest.
In India, tea is one of the most popular hot beverages. It is consumed daily in almost all homes, offered to guests, consumed in high amounts in domestic and official surroundings, and is made with the addition of milk with or without spices. It is also served with biscuits dipped in the tea and eaten before consuming the tea. More often than not, it is drunk in "doses" of small cups (referred to as "Cutting" chai if sold at street tea vendors) rather than one large cup. On 21 April 2012, the Deputy Chairman of Planning Commission (India), Montek Singh Ahluwalia, said tea would be declared as national drink by April 2013. The move is expected to boost the tea industry in the country. Speaking on the occasion, Assam Chief Minister Tarun Gogoi said a special package for the tea industry would be announced in the future to ensure its development.
In the United States, 80% of tea is consumed as iced tea. Sweet tea is native to the southeastern US, and is iconic in its cuisine.
Switzerland has its own unique blend of iced tea, made with the basic ingredients like black tea, sugar, lemon juice and mint, but a variety of Alp herbs are also added to the concoction. Apart from classic flavours like lemon and peach, exotic flavours like jasmine and lemongrass are also very popular.
In the United Kingdom, it is consumed daily and often by a majority of people across the country, and indeed is perceived as one of Britain's cultural beverages. In British homes, it is customary good manners for a host to offer tea to guests soon after their arrival. Tea is generally consumed at home; outside the home in cafés. Afternoon tea with cakes on fine porcelain is a cultural stereotype, sometimes available in quaint tea-houses. In southwest England, many cafes serve a 'cream tea', consisting of scones, clotted cream, and jam alongside a pot of tea. Throughout the UK, 'tea' may also refer to the evening meal.
In Burma (Myanmar), tea is consumed not only as hot drinks, but also as sweet tea and green tea known locally as laphet-yay and laphet-yay-gyan, respectively. Pickled tea leaves, known locally as laphet, are also a national delicacy. Pickled tea is usually eaten with roasted sesame seeds, crispy fried beans, roasted peanuts and fried garlic chips.
PREPARATION
STEEPING TEA
The traditional method of preparing tea is to place loose tea leaves directly (or in a tea infuser) into a tea pot or teacup, pour freshly boiled water over the leaves, and allow the infused liquid to steep (or "brew"). After a few minutes, the infuser is removed, or the tea is poured through a strainer while serving. Strength should be varied by the amount of tea leaves used, not changing the steeping time.
Most green teas should be allowed two or three minutes, although other types may vary between thirty seconds and ten minutes.
Quantity also varies by tea type, with a basic recipe calling for one slightly heaped teaspoon (about 5 ml) for each teacup of water (200–240 ml). Stronger teas to be drunk with milk (such as Assam) are often prepared more heavily, while more delicate high-grown varieties (such as a Darjeeling) more lightly.
Optimum brewing temperature depends on tea type. Camellia sinensis naturally contains tannins having bitter properties accentuated by both temperature and steeping time. These tannins are enhanced by oxidation during processing. Teas with little or no oxidation, such as a green or white, are best at lower temperatures between 65 and 85 °C, while more oxidized teas require 100 °C to extract their large, complex, flavourful phenolic molecules.
In addition, boiling reduces the dissolved oxygen content of water, which would otherwise react with phenolic molecules to degrade them.
Type Water temp. Steep time Infusions
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White tea 65 to 70 °C 1–2 minutes 3
Yellow tea 70 to 75 °C 1–2 minutes 3
Green tea 75 to 80 °C 1–2 minutes 4–6
Oolong tea 80 to 85 °C 2–3 minutes 4–6
Black tea 99 °C 2–3 minutes 2–3
Flowering tea 100 °C 2–3 minutes 4–5
Pu'er tea 95 to 100 °C Limitless Several
Tisanes 99 °C 3–6 minutes Varied
Some tea sorts are often brewed several times using the same leaves. Historically in China, tea is divided into a number of infusions. The first is immediately poured out to wash the tea, and then the second and further infusions are drunk. The third through fifth are nearly always considered the best, although different teas open up differently and may require more infusions to produce the best flavour.
One way to taste a tea throughout its entire process is to add hot water to a cup containing the leaves and sample it every 30 seconds. As the tea leaves unfold (known as "The Agony of the Leaves") the taste evolves.
A tea cosy or a teapot warmer are often used to keep the temperature of the tea in a teapot constant over periods of 20–60 minutes.
BLACK TEA
Popular varieties of black tea include Assam, Nepal, Darjeeling, Nilgiri, Turkish, Keemun, and Ceylon teas.
Many of the active substances in black tea do not develop at temperatures lower than 90 °C. As a result, black tea in the West is usually steeped in water near its boiling point, at around 99 °C. The most common fault when making black tea is to use water at too low a temperature. Since boiling point drops with increasing altitude, it is difficult to brew black tea properly in mountainous areas. Warming the tea pot before steeping is critical at any elevation.
Western black teas are usually brewed for about four minutes and are usually not allowed to steep for less than 30 seconds or more than about five minutes (a process known as brewing or mashing in Britain). In many regions of the world, however, actively boiling water is used and the tea is often stewed. In India, black tea is often boiled for fifteen minutes or longer to make Masala chai, as a strong brew is preferred. Tea should be strained while serving.
A food safety management group of the International Organization for Standardization (ISO) has published a standard for preparing a cup of tea (ISO 3103: Tea — Preparation of liquor for use in sensory tests), primarily intended for standardizing preparation for comparison and rating purposes.
GREEN TEA
In regions of the world that prefer mild beverages, such as the West and Far East, green tea should be steeped in water around 80 to 85 °C, the higher the quality of the leaves the lower the temperature. Regions such as North Africa or Central Asia prefer a bitter tea, and hotter water is used. In Morocco, green tea is steeped in boiling water for 15 minutes.
The container in which green tea is steeped is often warmed beforehand to prevent premature cooling. High-quality green and white teas can have new water added as many as five or more times, depending on variety, at increasingly higher temperatures.
FLOWERING TEA
Flowering tea or blooming tea should be brewed at 100 °C in clear glass tea wares for up to three minutes. First pull 1/3 water to make the tea ball wet and after 30 seconds add the boiling water up to 4/5 of the capacity of the tea ware. The boiling water can help the tea ball bloom quickly and with a strong aroma of the tea. The height of glass tea ware should be 8–10 cm, which can help the tea and flowers bloom completely. One tea ball can be brewed 4-5 times.
OOLONG TEA
Oolong tea should be brewed around 85 to 96 °C, with the brewing vessel warmed before pouring the water. Yixing purple clay teapots are the traditional brewing-vessel for oolong tea which can be brewed multiple times from the same leaves, unlike green tea, seeming to improve with reuse. In the Chinese and Taiwanese Gongfu tea ceremony, the first brew is discarded, as it is considered a rinse of leaves rather than a proper brew.
PREMIUM OR DELICATE TEA
Some teas, especially green teas and delicate oolong teas, are steeped for shorter periods, sometimes less than 30 seconds. Using a tea strainer separates the leaves from the water at the end of the brewing time if a tea bag is not being used. However, the black Darjeeling tea, a premium Indian tea, needs a longer than average steeping time. Elevation and time of harvest offer varying taste profiles; proper storage and water quality also have a large impact on taste.
PU-ERH TEA
Pu-erh teas require boiling water for infusion. Some prefer to quickly rinse pu-erh for several seconds with boiling water to remove tea dust which accumulates from the ageing process, then infuse it at the boiling point (100 °C), and allow it to steep from 30 seconds to five minutes.
SERVING
To preserve the pretannin tea without requiring it all to be poured into cups, a second teapot may be used. The steeping pot is best unglazed earthenware; Yixing pots are the best known of these, famed for the high-quality clay from which they are made. The serving pot is generally porcelain, which retains the heat better. Larger teapots are a post-19th century invention, as tea before this time was very rare and very expensive. Experienced tea-drinkers often insist the tea should not be stirred around while it is steeping (sometimes called winding or mashing in the UK). This, they say, will do little to strengthen the tea, but is likely to bring the tannins out in the same way that brewing too long will do. For the same reason, one should not squeeze the last drops out of a teabag; if stronger tea is desired, more tea leaves should be used.
ADDITIVES
The addition of milk to tea in Europe was first mentioned in 1680 by the epistolist Madame de Sévigné. Many teas are traditionally drunk with milk in cultures where dairy products are consumed. These include Indian masala chai and British tea blends. These teas tend to be very hearty varieties of black tea which can be tasted through the milk, such as Assams, or the East Friesian blend. Milk is thought to neutralise remaining tannins and reduce acidity. The Han Chinese do not usually drink milk with tea but the Manchus do, and the elite of the Qing Dynasty of the Chinese Empire continued to do so. Hong Kong-style milk tea is based on British colonial habits. Tibetans and other Himalayan peoples traditionally drink tea with milk or yak butter and salt. In Eastern European countries (Russia, Poland and Hungary) and in Italy, tea is commonly served with lemon juice. In Poland, tea with milk is called a bawarka ("Bavarian style"), and is often drunk by pregnant and nursing women. In Australia, tea with milk is white tea.
The order of steps in preparing a cup of tea is a much-debated topic, and can vary widely between cultures or even individuals. Some say it is preferable to add the milk before the tea, as the high temperature of freshly brewed tea can denature the proteins found in fresh milk, similar to the change in taste of UHT milk, resulting in an inferior-tasting beverage. Others insist it is better to add the milk after brewing the tea, as black tea is often brewed as close to boiling as possible. The addition of milk chills the beverage during the crucial brewing phase, if brewing in a cup rather than using a pot, meaning the delicate flavour of a good tea cannot be fully appreciated. By adding the milk afterwards, it is easier to dissolve sugar in the tea and also to ensure the desired amount of milk is added, as the colour of the tea can be observed. Historically, the order of steps was taken as an indication of class: only those wealthy enough to afford good-quality porcelain would be confident of its being able to cope with being exposed to boiling water unadulterated with milk. Higher temperature difference means faster heat transfer so the earlier you add milk the slower the drink cools. A 2007 study published in the European Heart Journal found certain beneficial effects of tea may be lost through the addition of milk.
Many flavourings are added to varieties of tea during processing. Among the best known are Chinese jasmine tea, with jasmine oil or flowers, the spices in Indian masala chai, and Earl Grey tea, which contains oil of bergamot. A great range of modern flavours have been added to these traditional ones. In eastern India, people also drink lemon tea or lemon masala tea. Lemon tea simply contains hot tea with lemon juice and sugar. Masala lemon tea contains hot tea with roasted cumin seed powder, lemon juice, black salt and sugar, which gives it a tangy, spicy taste. Adding a piece of ginger when brewing tea is a popular habit of Sri Lankans, who also use other types of spices such as cinnamon to sweeten the aroma.
Other popular additives to tea by the tea-brewer or drinker include sugar, liquid honey or a solid Honey Drop, agave nectar, fruit jams, and mint. In China, sweetening tea was traditionally regarded as a feminine practice. In colder regions, such as Mongolia, Tibet and Nepal, butter is added to provide necessary calories. Tibetan butter tea contains rock salt and dre, a butter made from yak milk, which is churned vigorously in a cylindrical vessel closely resembling a butter churn. The same may be said for salt tea, which is popular in the Hindu Kush region of northern Pakistan.
Alcohol, such as whisky or brandy, may also be added to tea.
The flavour of the tea can also be altered by pouring it from different heights, resulting in varying degrees of aeration. The art of high-altitude pouring is used principally by people in Northern Africa (e.g. Morocco, Algeria, Mauritania, Libya and Western Sahara), but also in West Africa (e.g. Guinea, Mali, Senegal) and can positively alter the flavour of the tea, but it is more likely a technique to cool the beverage destined to be consumed immediately. In certain cultures, the tea is given different names depending on the height from which it is poured. In Mali, gunpowder tea is served in series of three, starting with the highest oxidisation or strongest, unsweetened tea (cooked from fresh leaves), locally referred to as "strong like death", followed by a second serving, where the same tea leaves are boiled again with some sugar added ("pleasant as life"), and a third one, where the same tea leaves are boiled for the third time with yet more sugar added ("sweet as love"). Green tea is the central ingredient of a distinctly Malian custom, the "Grin", an informal social gathering that cuts across social and economic lines, starting in front of family compound gates in the afternoons and extending late into the night, and is widely popular in Bamako and other large urban areas.
In Southeast Asia, particularly in Singapore and Malaysia, the practice of pouring tea from a height has been refined further using black tea to which condensed milk is added, poured from a height from one cup to another several times in alternating fashion and in quick succession, to create a tea with entrapped air bubbles creating a frothy "head" in the cup. This beverage, teh tarik, literally, "pulled tea" (which has its origin as a hot Indian tea beverage), has a creamier taste than flat milk tea and is extremely popular in the region. Tea pouring in Malaysia has been further developed into an art form in which a dance is done by people pouring tea from one container to another, which in any case takes skill and precision. The participants, each holding two containers, one full of tea, pour it from one to another. They stand in lines and squares and pour the tea into each other's pots. The dance must be choreographed to allow anyone who has both pots full to empty them and refill those of whoever has no tea at any one point.
ECONOMICS
Tea is the most popular manufactured drink consumed in the world, equaling all others – including coffee, chocolate, soft drinks, and alcohol – combined. Most tea consumed outside East Asia is produced on large plantations in the hilly regions of India and Sri Lanka, and is destined to be sold to large businesses. Opposite this large-scale industrial production are many small "gardens," sometimes minuscule plantations, that produce highly sought-after teas prized by gourmets. These teas are both rare and expensive, and can be compared to some of the most expensive wines in this respect.
India is the world's largest tea-drinking nation, although the per capita consumption of tea remains a modest 750 grams per person every year. Turkey, with 2.5 kg of tea consumed per person per year, is the world's greatest per capita consumer.
PRODUCTION
In 2003, world tea production was 3.21 million tonnes annually. In 2010, world tea production reached over 4.52 million tonnes after having increased by 5.7% between 2009 and 2010.[84] Production rose by 3.1% between 2010 and 2011. The largest producers of tea are the People's Republic of China, India, Kenya, Sri Lanka, and Turkey.
TRADE
According to the FAO in 2007, the largest importer of tea, by weight, was the Russian Federation, followed by the United Kingdom, Pakistan, and the United States. Kenya, China, India and Sri Lanka were the largest exporters of tea in 2007 (with exports of: 374229, 292199, 193459 and 190203 tonnes respectively). The largest exporter of black tea is Kenya, largest producer (and consumer) India.
PACKAGING
TEA BAGS
In 1907, American tea merchant Thomas Sullivan began distributing samples of his tea in small bags of Chinese silk with a drawstring. Consumers noticed they could simply leave the tea in the bag and reuse it with fresh tea. However, the potential of this distribution/packaging method would not be fully realised until later on. During World War II, tea was rationed in the United Kingdom. In 1953 (after rationing in the UK ended), Tetley launched the tea bag to the UK and it was an immediate success.
The "pyramid tea bag" (or sachet) introduced by Lipton and PG Tips/Scottish Blend in 1996, attempts to address one of the connoisseurs' arguments against paper tea bags by way of its three-dimensional tetrahedron shape, which allows more room for tea leaves to expand while steeping.
However, some types of pyramid tea bags have been criticised as being environmentally unfriendly, since their synthetic material is not as biodegradable as loose tea leaves and paper tea bags.
LOOSE TEA
The tea leaves are packaged loosely in a canister, paper bag, or other container such as a tea chest. Some whole teas, such as rolled gunpowder tea leaves, which resist crumbling, are sometimes vacuum packed for freshness in aluminised packaging for storage and retail. The loose tea must be individually measured for use, allowing for flexibility and flavor control at the expense of convenience. Strainers, tea balls, tea presses, filtered teapots, and infusion bags prevent loose leaves from floating in the tea and over-brewing. A traditional method uses a three-piece lidded teacup called a gaiwan, the lid of which is tilted to decant the tea into a different cup for consumption.
COMPRESSED TEA
Compressed tea (such as Pu-erh) is produced for convenience in transport, storage, and ageing. It can usually be stored longer without spoilage than loose leaf tea.
Compressed tea is prepared by loosening leaves from the cake using a small knife, and steeping the extracted pieces in water. During the Tang dynasty, as described by Lu Yu, compressed tea was ground into a powder, combined with hot water, and ladled into bowls, resulting in a "frothy" mixture. In the Song dynasty, the tea powder would instead be whisked with hot water in the bowl. Although no longer practiced in China today, the whisking method of preparing powdered tea was transmitted to Japan by Zen Buddhist monks, and is still used to prepare matcha in the Japanese tea ceremony.
Compressed tea was the most popular form of tea in China during the Tang dynasty. By the beginning of the Ming dynasty, it had been displaced by loose leaf tea. It remains popular, however, in the Himalayan countries and Mongolian steppes. In Mongolia, tea bricks were ubiquitous enough to be used as a form of currency. Among Himalayan peoples, compressed tea is consumed by combining it with yak butter and salt to produce butter tea.
INSTANT TEA
"Instant tea", both hot and cold, is an alternative to the brewed products. Similar to freeze-dried instant coffee, but not requiring boiling water, instant tea was developed in the 1930s. Nestlé introduced the first commercial product in 1946, while Redi-Tea debuted instant iced tea in 1953.
Delicacy of flavour is sacrificed for convenience. Additives such as chai, vanilla, honey or fruit, are popular, as is powdered milk.
During the Second World War British and Canadian soldiers were issued an instant tea known as 'Compo' in their Composite Ration Packs. These blocks of instant tea, powdered milk, and sugar were not always well received. As Royal Canadian Artillery Gunner, George C Blackburn observed:
But, unquestionably, the feature of Compo rations destined to be remembered beyond all others is Compo tea...Directions say to "sprinkle powder on heated water and bring to the boil, stirring well, three heaped teaspoons to one pint of water."
Every possible variation in the preparation of this tea was tried, but...it always ended up the same way. While still too hot to drink, it is a good-looking cup of strong tea. Even when it becomes just cool enough to be sipped gingerly, it is still a good-tasting cup of tea, if you like your tea strong and sweet. But let it cool enough to be quaffed and enjoyed, and your lips will be coated with a sticky scum that forms across the surface, which if left undisturbed will become a leathery membrane that can be wound around your finger and flipped away...
STORAGE
Storage conditions and type determine the shelf life of tea. Black tea's is greater than green's. Some, such as flower teas, may last only a month or so. Others, such as pu-erh, improve with age.
To remain fresh and prevent mold, tea needs to be stored away from heat, light, air, and moisture. Tea must be kept at room temperature in an air-tight container. Black tea in a bag within a sealed opaque canister may keep for two years. Green tea deteriorates more rapidly, usually in less than a year. Tightly rolled gunpowder tea leaves keep longer than the more open-leafed Chun Mee tea.
Storage life for all teas can be extended by using desiccant or oxygen-absorbing packets, vacuum sealing, or refrigeration in air-tight containers (except green tea, where discrete use of refrigeration or freezing is recommended and temperature variation kept to a minimum).
WIKIPEDIA
Fluvial water with a solution of ferric and sulphate ions from phreatic alteration and surficial weathering on sulphide deposits. La Poderosa creek, Riotinto Mining Basin, Huelva, Spain.
Water from several creeks and rivers from Riotinto Mining Basin (Huelva, Spain) has a nearly unique red and orange colour derived from its extremely acidic chemical makeup, with very high levels of iron and heavy metals. There are a number of subsurface sulfide (mainly pyrite) bodies responsible for this acidity. These mineral bodies belong to the Iberian Pyrite Belt, formed 350 My ago in the Devonian Period, connected to hydrothermal and volcanic activity that led to the formation of a volcanic-sedimentary complex. Volcanic activity in the region led to eight giant volcanogenic massive sulfide ore deposits associated with polymetallic massive flanks of volcanic cones in the form of pyrite, but also chalcopyrite, sphalerite, galena and cassiterite.
Original picture taken February 1994 on slide. Digital captured from paper print.
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BACKGROUND OF THIS MUMMY
This is the mummy of Mr. Wimitok Mabel. He was the head of the warriors and head of the tribes in Kurulu, Wasi and Wandaku Area. All Communities of these area obeyed him and followed him with commitment, specifically about warrior, culture ceremony such as wedding ceremony, pig ceremony, dance and the other daily activities such as garden work and house building and so on. Mr. Wimitok Mabel had 9 wives and each wife had 2 children, so in total 18 children. Before he died, he made an agreement that he wanted to be preserved not to be burned or buried. Therefore after he died all families followed his agreement.
THE METHOD OF THE PRESERVATION
Not all people can do the preservation. For the preservation you need four people - two boys and two ladies. The two boys do the preperation and the two ladies cook for them and serve the food. As food only sweet potatoes and sugarcane is allowed - no water, coffee or tea. To preserve a dead body it is hung over a fire for three month.
During this activity no other people are allowed inside the house - only the four. After three month they bring the mummy to the big Mans House. This mummy is about 360 years old.
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A mummy is a deceased human or an animal whose skin and organs have been preserved by either intentional or accidental exposure to chemicals, extreme cold, very low humidity, or lack of air, so that the recovered body does not decay further if kept in cool and dry conditions. Some authorities restrict the use of the term to bodies deliberately embalmed with chemicals, but the use of the word to cover accidentally desiccated bodies goes back to at least 1615 AD (See the section Etymology and meaning).
Mummies of humans and other animals have been found on every continent, both as a result of natural preservation through unusual conditions, and as cultural artifacts. Over one million animal mummies have been found in Egypt, many of which are cats.
In addition to the well-known mummies of ancient Egypt, deliberate mummification was a feature of several ancient cultures in areas of America and Asia with very dry climates. The Spirit Cave mummies of Fallon, Nevada in North America were accurately dated at more than 9,400 years old. Before this discovery, the oldest known deliberate mummy is a child, one of the Chinchorro mummies found in the Camarones Valley, Chile, which dates around 5050 BCE. The oldest known naturally mummified human corpse is a severed head dated as 6,000 years old, found in 1936 CE at the site named Inca Cueva No. 4 in South America.
ETYMOLOGY AND MEANING
The English word mummy is derived from medieval Latin mumia, a borrowing of the medieval Arabic word mūmiya (مومياء) and from a Persian word mūm (wax), which meant an embalmed corpse, and as well as the bituminous embalming substance, and also meant "bitumen". The Medieval English term "mummy" was defined as "medical preparation of the substance of mummies", rather than the entire corpse, with Richard Hakluyt in 1599 CE complaining that "these dead bodies are the Mummy which the Phisistians and Apothecaries doe against our willes make us to swallow".
THESE SUBSTANCES WERE DEFINED AS MUMMIES
The OED defines a mummy as "the body of a human being or animal embalmed (according to the ancient Egyptian or some analogous method) as a preparation for burial", citing sources from 1615 CE onward. However, Chamber's Cyclopædia and the Victorian zoologist Francis Trevelyan Buckland define a mummy as follows: "A human or animal body desiccated by exposure to sun or air. Also applied to the frozen carcase of an animal imbedded in prehistoric snow".
Wasps of the genus Aleiodes are known as "mummy wasps" because they wrap their caterpillar prey as "mummies".
HISTORY OF MUMMY STUDIES
While interest in the study of mummies dates as far back as Ptolemaic Greece, most structured scientific study began at the beginning of the 20th century. Prior to this, many rediscovered mummies were sold as curiosities or for use in pseudoscientific novelties such as mummia. The first modern scientific examinations of mummies began in 1901, conducted by professors at the English-language Government School of Medicine in Cairo, Egypt. The first X-ray of a mummy came in 1903, when professors Grafton Elliot Smith and Howard Carter used the only X-ray machine in Cairo at the time to examine the mummified body of Thutmose IV. British chemist Alfred Lucas applied chemical analyses to Egyptian mummies during this same period, which returned many results about the types of substances used in embalming. Lucas also made significant contributions to the analysis of Tutankhamun in 1922.
Pathological study of mummies saw varying levels of popularity throughout the 20th century. In 1992, the First World Congress on Mummy Studies was held in Puerto de la Cruz on Tenerife in the Canary Islands. More than 300 scientists attended the Congress to share nearly 100 years of collected data on mummies. The information presented at the meeting triggered a new surge of interest in the subject, with one of the major results being integration of biomedical and bioarchaeological information on mummies with existing databases. This was not possible prior to the Congress due to the unique and highly specialized techniques required to gather such data.
In more recent years, CT scanning has become an invaluable tool in the study of mummification by allowing researchers to digitally "unwrap" mummies without risking damage to the body. The level of detail in such scans is so intricate that small linens used in tiny areas such as the nostrils can be digitally reconstructed in 3-D. Such modelling has been utilized to perform digital autopsies on mummies to determine cause of death and lifestyle, such as in the case of Tutankhamun.
TYPES
Mummies are typically divided into one of two distinct categories: anthropogenic or spontaneous. Anthropogenic mummies were deliberately created by the living for any number of reasons, the most common being for religious purposes. Spontaneous mummies, such as Ötzi, were created unintentionally due to natural conditions such as extremely dry heat or cold, or anaerobic conditions such as those found in bogs. While most individual mummies exclusively belong to one category or the other, there are examples of both types being connected to a single culture, such as those from the ancient Egyptian culture.
EGYPTIAN MUMMIES
The earliest ancient Egyptian mummies were created naturally due to the environment in which they were buried. In the era prior to 3500 BCE, Egyptians buried the dead in pit graves, without regard to social status. Pit graves were often shallow. This characteristic allowed for the hot, dry sand of the desert to dehydrate the bodies, leading to natural mummification.
The natural preservation of the dead had a profound effect on ancient Egyptian religion. Deliberate mummification became an integral part of the rituals for the dead beginning as early as the 2nd dynasty (about 3400 BCE). New research of an 11-year study by University of York, Macquarie University and University of Oxford suggests mummification occurred 1,500 years earlier than first thought. Egyptians saw the preservation of the body after death as an important step to living well in the afterlife. As Egypt gained more prosperity, burial practices became a status symbol for the wealthy as well. This cultural hierarchy lead to the creation of elaborate tombs, and more sophisticated methods of embalming.
By the 4th dynasty (about 2600 BCE) Egyptian embalmers began to achieve "true mummification" through a process of evisceration, followed by preserving the body in various minerals and oils. Much of this early experimentation with mummification in Egypt is unknown.
The few documents that directly describe the mummification process date to the Greco-Roman period. The majority of the papyri that have survived only describe the ceremonial rituals involved in embalming, not the actual surgical processes involved. A text known as The Ritual of Embalming does describe some of the practical logistics of embalming, however, there are only two known copies and each is incomplete. With regards to mummification shown in images, there are apparently also very few. The tomb of Tjay designated TT23, is one of only two known which show the wrapping of a mummy (Riggs 2014).
Another text that describes the processes being used in latter periods is Herodotus' Histories. Written in Book 2 of the Histories is one of the most detailed descriptions of the Egyptian mummification process, including the mention of using natron in order to dehydrate corpses for preservation. However, these descriptions are short and fairly vague, leaving scholars to infer the majority of the techniques that were used by studying mummies that have been unearthed.
By utilizing current advancements in technology, scientists have been able to uncover a plethora of new information about the techniques used in mummification. A series of CT scans performed on a 2,400-year-old mummy in 2008 revealed a tool that was left inside the cranial cavity of the skull. The tool was a rod, made of an organic material, that was used to break apart the brain to allow it to drain out of the nose. This discovery helped to dispel the claim within Herodotus' works that the rod had been a hook made of iron. Earlier experimentation in 1994 by researchers Bob Brier and Ronald Wade supported these findings. While attempting to replicate Egyptian mummification, Brier and Wade discovered that removal of the brain was much easier when the brain was liquefied and allowed to drain with the help of gravity, as opposed to trying to pull the organ out piece-by-piece with a hook.
Through various methods of study over many decades, modern Egyptologists now have an accurate understanding of how mummification was achieved in ancient Egypt. The first and most important step was to halt the process of decomposition, by removing the internal organs and washing out the body with a mix of spices and palm wine. The only organ left behind was the heart, as tradition held the heart was the seat of thought and feeling and would therefore still be needed in the afterlife. After cleansing, the body was then dried out with natron inside the empty body cavity as well as outside on the skin. The internal organs were also dried and either sealed in individual jars, or wrapped to be replaced within the body. This process typically took forty days.
After dehydration, the mummy was wrapped in many layers of linen cloth. Within the layers, Egyptian priests placed small amulets to guard the decedent from evil. Once the mummy was completely wrapped, it was coated in a resin in order to keep the threat of moist air away. Resin was also applied to the coffin in order to seal it. The mummy was then sealed within its tomb, alongside the worldly goods that were believed to help aid it in the afterlife.
Aspergillus niger has been found in the mummies of ancient Egyptian tombs and can be inhaled when they are disturbed.
MUMMIFICATION AND RANK
Mummification is one of the defining customs in ancient Egyptian society for people today. The practice of preserving the human body is believed to be a quintessential feature of Egyptian life. Yet even mummification has a history of development and was accessible to different ranks of society in different ways during different periods. There were at least three different processes of mummification according to Herodotus. They range from "the most perfect" to the method employed by the "poorer classes".
"MOST PERFECT" METHOD
The most expensive process was to preserve the body by dehydration and protect against pests, such as insects. Almost all the actions Herodotus described serve one of these two functions.
First, the brain was removed by passing an iron hook through the nose into the cranium and retracting it by the same pathway; the gray matter was discarded. Modern mummy excavations have shown that instead of an iron hook inserted through the nose as Herodotus claims, a rod was used to liquefy the brain via the cranium, which then drained out the nose by gravity. The embalmers then rinsed the skull with certain drugs that mostly cleared any residue of brain tissue and also had the effect of killing bacteria. Next, the embalmers made an incision along the flank with a sharp blade fashioned from an Ethiopian stone and removed the contents of the abdomen. Herodotus does not discuss the separate preservation of these organs and their placement either in special jars or back in the cavity, a process that was part of the most expensive embalming, according to archaeological evidence.
The abdominal cavity was then rinsed with palm wine and an infusion of crushed, fragrant herbs and spices; the cavity was then filled with spices including myrrh, cassia, and, Herodotus notes, "every other sort of spice except frankincense," also to preserve the person.
The body was further dehydrated by placing it in natron, a naturally occurring salt, for seventy days. Herodotus insists that the body did not stay in the natron longer than seventy days. Any shorter time and the body is not completely dehydrated; any longer, and the body is too stiff to move into position for wrapping. The embalmers then wash the body again and wrapped it with linen bandages. The bandages were covered with a gum that modern research has shown is both waterproofing agent and an antimicrobial agent.
At this point, the body was given back to the family. These "perfect" mummies were then placed in wooden cases that were human-shaped. Richer people placed these wooden cases in stone sarcophagi that provided further protection. The family placed the sarcophagus in the tomb upright against the wall, according to Herodotus.
AVOIDING EXPENSE
The second process that Herodotus describes was used by middle-class people or people who "wish to avoid expense". In this method, an oil derived from cedar trees was injected with a syringe into the abdomen. A rectal plug prevented the oil from escaping. This oil probably had the dual purpose of liquefying the internal organs, but also of disinfecting the abdominal cavity. (By liquefying the organs, the family avoided the expense of canopic jars and separate preservation). The body was then placed in natron for seventy days. At the end of this time, the body was removed and the cedar oil, now containing the liquefied organs, was drained through the rectum. With the body dehydrated, it could be returned to the family. Herodotus does not describe the process of burial of such mummies, but they were perhaps placed in a shaft tomb. Poorer people used coffins fashioned from terracotta.
INEXPENSIVE METHOD
The third and least-expensive method the embalmers offered was to clear the intestines with an unnamed liquid, injected as an enema. The body was then placed in natron for seventy days and returned to the family. Herodotus gives no further details.
CHRISTIAN MUMMIES
In Christian tradition some bodies of Saints are naturally conserved, and venerated.
MUMMIFICATION IN OTHER CULTURES
AFRICA
In addition to the mummies of Egypt, there have been instances of mummies being discovered in other areas of the African continent. The bodies show a mix of anthropogenic and spontaneous mummification, with some being thousands of years old.
SOUTH AFRICA
The first mummy to be discovered in South Africa was found in the Baviaanskloof Wilderness Area by Dr. Johan Binneman in 1999. Nicknamed Moses, the mummy was estimated to be around 2,000 years old. After being linked to the indigenous Khoi culture of the region, the National Council of Khoi Chiefs of South Africa began to make legal demands that the mummy be returned shortly after the body was moved to the Albany Museum in Grahamstown.
ASIA
The mummies of Asia are usually considered to be accidental. The decedents were buried in just the right place where the environment could act as an agent for preservation. This is particularly common in the desert areas of the Tarim Basin and Iran. Mummies have been discovered in more humid Asian climates, however these are subject to rapid decay after being removed from the grave.
CHINA
Mummies from various dynasties throughout China's history have been discovered in several locations across the country. They are almost exclusively considered to be unintentional mummifications. Many areas in which mummies have been uncovered are difficult for preservation, due to their warm, moist climates. This makes the recovery of mummies a challenge, as exposure to the outside world can cause the bodies to decay in a matter of hours.
An example of a Chinese mummy that was preserved despite being buried in an environment not conducive to mummification is Xin Zhui. Also known as Lady Dai, she was discovered in the early 1970s at the Mawangdui archaeological site in Changsha. She was the wife of the marquis of Dai during the Han dynasty, who was also buried with her alongside another young man often considered to be a very close relative. However, Xin Zhui's body was the only one of the three to be mummified. Her corpse was so well-preserved that surgeons from the Hunan Provincial Medical Institute were able to perform an autopsy. The exact reason why her body was so completely preserved has yet to be determined.
Some of the more infamous mummies to be discovered in China are those termed Tarim mummies because of their discovery in the Tarim Basin. The dry desert climate of the basin proved to be an excellent agent for desiccation. For this reason, over 200 Tarim mummies, which are over 4,000 years old, were excavated from a cemetery in the present-day Xinjiang region. The mummies were found buried in upside-down boats with hundreds of 13-foot long wooden poles in the place of tombstones. DNA sequence data shows that the mummies had Haplogroup R1a (Y-DNA) characteristic of western Eurasia in the area of East-Central Europe, Central Asia and Indus Valley. This has created a stir in the Turkic-speaking Uighur population of the region, who claim the area has always belonged to their culture, while it was not until the 10th century when the Uighurs are said by scholars to have moved to the region from Central Asia. American Sinologist Victor H. Mair claims that "the earliest mummies in the Tarim Basin were exclusively Caucasoid, or Europoid" with "east Asian migrants arriving in the eastern portions of the Tarim Basin around 3,000 years ago", while Mair also notes that it was not until 842 that the Uighur peoples settled in the area. Other mummified remains have been recovered from around the Tarim Basin at sites including Qäwrighul, Yanghai, Shengjindian, Shanpula, Zaghunluq, and Qizilchoqa.
IRAN
As of 2012, at least eight mummified human remains have been recovered from the Douzlakh Salt Mine at Chehr Abad in northwestern Iran. Due to their salt preservation, these bodies are collectively known as Saltmen. Carbon-14 testing conducted in 2008 dated three of the bodies to around 400 BCE. Later isotopic research on the other mummies returned similar dates, however, many of these individuals were found to be from a region that is not closely associated with the mine. It was during this time that researchers determined the mine suffered a major collapse, which likely caused the death of the miners. Since there is significant archaeological data that indicates the area was not actively inhabited during this time period, current consensus holds that the accident occurred during a brief period of temporary mining activity
SIBERIA
In 1993, a team of Russian archaeologists led by Dr. Natalia Polosmak discovered the Siberian Ice Maiden, a Scytho-Siberian woman, on the Ukok Plateau in the Altai Mountains near the Mongolian border. The mummy was naturally frozen due to the severe climatic conditions of the Siberian steppe. Also known as Princess Ukok, the mummy was dressed in finely detailed clothing and wore an elaborate headdress and jewelry. Alongside her body were buried six decorated horses and a symbolic meal for her last journey. Her left arm and hand were tattooed with animal style figures, including a highly stylized deer.
The Ice Maiden has been a source of some recent controversy. The mummy's skin has suffered some slight decay, and the tattoos have faded since the excavation. Some residents of the Altai Republic, formed after the breakup of the Soviet Union, have requested the return of the Ice Maiden, who is currently stored in Novosibirsk in Siberia.
Another Siberian mummy, a man, was discovered much earlier in 1929. His skin was also marked with tattoos of two monsters resembling griffins, which decorated his chest, and three partially obliterated images which seem to represent two deer and a mountain goat on his left arm.
PHILIPPINES
Philippine mummies are called Kabayan Mummies.They are common in Igorot culture and their heritage.The mummies are found in some areas named Kabayan, Sagada and among others. The mummies are dated between the 14th and 19th centuries.
EUROPE
The European continent is home to a diverse spectrum of spontaneous and anthropogenic mummies. Some of the best-preserved mummies have come from bogs located across the region. The Capuchin monks that inhabited the area left behind hundreds of intentionally-preserved bodies that have provided insight into the customs and cultures of people from various eras. One of the oldest, and most infamous, mummies (nicknamed Ötzi) was discovered on this continent. New mummies continue to be uncovered in Europe well into the 21st Century.
BOG BODIES
The United Kingdom, the Republic of Ireland, Germany, the Netherlands, Sweden, and Denmark have produced a number of bog bodies, mummies of people deposited in sphagnum bogs, apparently as a result of murder or ritual sacrifices. In such cases, the acidity of the water, low temperature and lack of oxygen combined to tan the body's skin and soft tissues. The skeleton typically disintegrates over time. Such mummies are remarkably well preserved on emerging from the bog, with skin and internal organs intact; it is even possible to determine the decedent's last meal by examining stomach contents. A famous case is that of the Haraldskær Woman, who was discovered by labourers in a bog in Jutland in 1835. She was erroneously identified as an early medieval Danish queen, and for that reason was placed in a royal sarcophagus at the Saint Nicolai Church, Vejle, where she currently remains. Another famous bog body, also from Denmark, known as the Tollund Man was discovered in 1950. The corpse was noted for its excellent preservation of the face and feet, which appeared as if the man had recently died. To this day, only the head of Tollund Man remains, due to the decomposition of the rest of his body, which was not preserved along with the head.
CZECH REPUBLIC
The majority of mummies recovered in the Czech Republic come from underground crypts. While there is some evidence of deliberate mummification, most sources state that desiccation occurred naturally due to unique conditions within the crypts.
The Capuchin Crypt in Brno contains three hundred years of mummified remains directly below the main altar. Beginning in the 18th Century when the crypt was opened, and continuing until the practice was discontinued in 1787, the Capuchin monks of the monastery would lay the deceased on a pillow of bricks on the ground. The unique air quality and topsoil within the crypt naturally preserved the bodies over time.
Approximately fifty mummies were discovered in an abandoned crypt beneath the Church of St. Procopius of Sázava in Vamberk in the mid-1980s. Workers digging a trench accidentally broke into the crypt, which began to fill with waste water. The mummies quickly began to deteriorate, though thirty-four were able to be rescued and stored temporarily at the District Museum of the Orlické Mountains until they could be returned to the monastery in 2000. The mummies range in age and social status at time of death, with at least two children and one priest. The majority of the Vamberk mummies date from the 18th century.
The Klatovy catacombs currently house an exhibition of Jesuit mummies, alongside some aristocrats, that were originally interred between 1674–1783. In the early 1930s, the mummies were accidentally damaged during repairs, resulting in the loss of 140 bodies. The newly updated airing system preserves the thirty-eight bodies that are currently on display.
DENMARK
Apart from several bog bodies, Denmark has also yielded several other mummies, such as the three Borum Eshøj mummies, the Skrydstrup Woman and the Egtved Girl, who were all found inside burial mounds, or tumulus.
In 1875, the Borum Eshøj grave mound was uncovered, which had been built around three coffins, which belonged to a middle aged man and woman as well as a man in his early twenties. Through examination, the woman was discovered to be around 50–60 years old. She was found with several artifacts made of bronze, consisting of buttons, a belt plate, and rings, showing she was of higher class. All of the hair had been removed from the skull later when farmers had dug through the casket. Her original hairstyle is unknown. The two men wore kilts, and the younger man wore a sheath of which contained a bronze dagger. All three mummies were dated to 1351–1345 BCE.
The Skrydstrup Woman was unearthed from a tumulus in Southern Jutland, in 1935. Carbon-14 dating showed that she had died around 1300 BCE; examination also revealed that she was around 18–19 years old at the time of death, and that she had been buried in the summertime. Her hair had been drawn up in an elaborate hairstyle, which was then covered by a horse hair hairnet made by sprang technique. She was wearing a blouse and a necklace as well as two golden earrings, showing she was of higher class.
The Egtved Girl, dated to 1370 BCE, was found also inside a sealed coffin inside of a tumulus, in 1921. She was wearing a bodice and a skirt, including a belt and bronze bracelets. Also found with the girl were the cremated remains of a child at her feet, and by her head a box containing some bronze pins, a hairnet, and an awl.
HUNGARY
In 1994, 265 mummified bodies were found in the crypt of a Dominican church in Vác, Hungary from the 1729–1838 period. The discovery proved to be scientifically important, and by 2006 an exhibition was established in the Museum of Natural History in Budapest. Unique to the Hungarian mummies are their elaborately decorated coffins, with no two being exactly alike.
ITALY
The varied geography and climatology of Italy has led to many cases of spontaneous mummification. Italian mummies display the same diversity, with a conglomeration of natural and intentional mummification spread across many centuries and cultures.
The oldest natural mummy in Europe was discovered in 1991 in the Ötztal Alps on the Austrian-Italian border. Nicknamed Ötzi, the mummy is a 5,300-year-old male believed to be a member of the Tamins-Carasso-Isera cultural group of South Tyrol. Despite his age, a recent DNA study conducted by Walther Parson of Innsbruck Medical University revealed Ötzi has 19 living genetic relatives.
The Capuchin Catacombs of Palermo were built in to the 16th century by the monks of Palermo’s Capuchin monastery. Originally intended to hold the deliberately mummified remains of dead friars, interment in the catacombs became a status symbol for the local population in the following centuries. Burials continued until the 1920s, with one of the most famous final burials being that of Rosalia Lombardo. In all, the catacombs host nearly 8000 mummies.
The most recent discovery of mummies in Italy came in 2010, when sixty mummified human remains were found in the crypt of the Conversion of St Paul church in Roccapelago di Pievepelago, Italy. Built in the 15th Century as a cannon hold and later converted in the 16th Century, the crypt had been sealed once it had reached capacity, leaving the bodies to be protected and preserved. The crypt was reopened during restoration work on the church, revealing the diverse array of mummies inside. The bodies were quickly moved to a museum for further study.
NORTH AMERICA
The mummies of North America are often steeped in controversy, as many of these bodies have been linked to still-existing native cultures. While the mummies provide a wealth of historically-significant data, native cultures and tradition often demands the remains be returned to their original resting places. This has led to many legal actions by Native American councils, leading to most museums keeping mummified remains out of the public eye.
CANADA
Kwäday Dän Ts'ìnchi ("Long ago person found" in the Southern Tutchone language of the Champagne and Aishihik First Nations), was found in August 1999 by three First Nations hunters at the edge of a glacier in Tatshenshini-Alsek Provincial Park, British Columbia, Canada. According to the Kwäday Dän Ts'ìnchi Project, the remains are the oldest well preserved mummy discovered in North America. (It should be noted that the Spirit Cave mummy although not well preserved, is much older.) Initial radiocarbon tests date the mummy to around 550 years-old.
GREENLAND
In 1972, eight remarkably preserved mummies were discovered at an abandoned Inuit settlement called Qilakitsoq, in Greenland. The "Greenland Mummies" consisted of a six-month-old baby, a four-year-old boy, and six women of various ages, who died around 500 years ago. Their bodies were naturally mummified by the sub-zero temperatures and dry winds in the cave in which they were found.
MEXICO
Intentional mummification in pre-Columbian Mexico was practiced by the Aztec culture. These bodies are collectively known as Aztec mummies. Genuine Aztec mummies were "bundled" in a woven wrap and often had their faces covered by a ceremonial mask. Public knowledge of Aztec mummies increased due to traveling exhibits and museums in the 19th and 20th centuries, though these bodies were typically naturally desiccated remains and not actually the mummies associated with Aztec culture. (See: Aztec mummy)
Natural mummification has been known to occur in several places in Mexico, though the most famous are the mummies of Guanajuato. A collection of these mummies, most of which date to the late 19th century, have been on display at El Museo de las Momias in the city of Guanajuato since 1970. The museum claims to have the smallest mummy in the world on display (a mummified fetus). It was thought that minerals in the soil had the preserving effect, however it may rather be due to the warm, arid climate. Mexican mummies are also on display in the small town of Encarnación de Díaz, Jalisco.
UNITED STATES
Spirit Cave Man was discovered in 1940 during salvage work prior to guano mining activity that was scheduled to begin in the area. The mummy is a middle-aged male, found completely dressed and lying on a blanket made of animal skin. Radiocarbon tests in the 1990s dated the mummy to being nearly 9,000 years old. The remains are currently held at the Nevada State Museum. There has been some controversy within the local Native American community, who began petitioning to have the remains returned and reburied in 1995.
AUSTRALIA
The aboriginal mummification traditions found in Australia are thought be related to those found in the Torres Strait islands, the inhabitants of which achieved a high level of sophisticated mummification techniques (See:Torres Strait). Australian mummies lack some of the technical ability of the Torres Strait mummies, however much of the ritual aspects of the mummification process are similar. Full-body mummification was achieved by these cultures, but not the level of artistic preservation as found on smaller islands. The reason for this seems to be for easier transport of bodies by more nomadic tribes.
NEW ZEALAND
Some Māori tribes from New Zealand would keep mummified heads as trophies from tribal warfare. They are also known as Mokomokai. In the 19th Century, many of the trophies were acquired by Europeans who found the tattooed skin to be a phenomenal curiosity. Westerners began to offer valuable commodities in exchange for the uniquely tattooed mummified heads. The heads were later put on display in museums, 16 of which being housed across France alone. In 2010, the Rouen City Hall of France returned one of the heads to New Zealand, despite earlier protests by the Culture Ministry of France.
There is also evidence that some Maori tribes may have practiced full-body mummification, though the practice is not thought to have been widespread. The discussion of Maori mummification has been historically controversial, with some experts in past decades claiming that such mummies have never existed. Contemporary science does now acknowledge the existence of full-body mummification in the culture. There is still controversy, however, as to the nature of the mummification process. Some bodies appear to be spontaneously created by the natural environment, while others exhibit signs of deliberate practices. General modern consensus tends to agree that there could be a mixture of both types of mummification, similar to that of the ancient Egyptian mummies.
SOUTH AMERICA
The South American continent contains some of the oldest mummies in the world, both deliberate and accidental. The bodies were preserved by the best agent for mummification: the environment. Rather than developing elaborate processes such as later-dynasty ancient Egyptians, the early South Americans often left their dead in naturally dry or frozen areas, though some did perform surgical preparation when mummification was intentional. Some of the reasons for intentional mummification in South America include memorialization, immortalization, and religious offerings.
INCA MUMMIES
Several naturally-preserved, unintentional mummies dating from the Incan period have been found in the colder regions of Argentina, Chile, and Peru. These are collectively known as "ice mummies". The first Incan ice mummy was discovered in 1954 atop El Plomo Peak in Chile, after an eruption of the nearby volcano Sabancaya melted away ice that covered the body. The Mummy of El Plomo was a male child who was presumed to be wealthy due to his well-fed bodily characteristics. He was considered to be the most well-preserved ice mummy in the world until the discovery of Mummy Juanita in 1995.
Mummy Juanita was discovered near the summit of Ampato in the Peruvian section of the Andes mountains by archaeologist Johan Reinhard. Her body had been so thoroughly frozen that it had not been desiccated; much of her skin, muscle tissue, and internal organs retained their original structure. She is believed to be a ritual sacrifice, due to the close proximity of her body to the Incan capital of Cusco, as well as the fact she was wearing highly intricate clothing to indicate her special social status. Several Incan ceremonial artifacts and temporary shelters uncovered in the surrounding area seem to support this theory.
More evidence that the Inca left sacrificial victims to die in the elements, and later be unintentionally preserved, came in 1999 with the discovery of the Llullaillaco mummies on the border of Argentina and Peru. The three mummies are children, two girls and one boy, who are thought to be sacrifices associated with the ancient ritual of qhapaq hucha. Recent biochemical analysis of the mummies has revealed that the victims had consumed increasing quantities of alcohol and coca, possibly in the form of chicha, in the months leading up to sacrifice. The dominant theory for the drugging reasons that, alongside ritual uses, the substances probably made the children more docile. Chewed coca leaves found inside the eldest child's mouth upon her discovery in 1999 supports this theory.
SELF-MUMMIFICATION
Monks whose bodies remain incorrupt without any traces of deliberate mummification are venerated by some Buddhists who believe they successfully were able to mortify their flesh to death. Self-mummification was practiced until the late 1800s in Japan and has been outlawed since the early 1900s.
Many Mahayana Buddhist monks were reported to know their time of death and left their last testaments and their students accordingly buried them sitting in lotus position, put into a vessel with drying agents (such as wood, paper, or lime) and surrounded by bricks, to be exhumed later, usually after three years. The preserved bodies would then be decorated with paint and adorned with gold.
Bodies purported to be those of self-mummified monks are exhibited in several Japanese shrines, and it has been claimed that the monks, prior to their death, stuck to a sparse diet made up of salt, nuts, seeds, roots, pine bark, and urushi tea.
PLASTINATION
Plastination is a technique used in anatomy to conserve bodies or body parts. The water and fat are replaced by certain plastics, yielding specimens that can be touched, do not smell or decay, and even retain most microscopic properties of the original sample.
The technique was invented by Gunther von Hagens when working at the anatomical institute of the Heidelberg University in 1978. Von Hagens has patented the technique in several countries and is heavily involved in its promotion, especially as the creator and director of the Body Worlds traveling exhibitions, exhibiting plastinated human bodies internationally. He also founded and directs the Institute for Plastination in Heidelberg.
More than 40 institutions worldwide have facilities for plastination, mainly for medical research and study, and most affiliated to the International Society for Plastination.
Treatment of ancient mummies in modern times
In the Middle Ages, based on a mistranslation from the Arabic term for bitumen, it was thought that mummies possessed healing properties. As a result, it became common practice to grind Egyptian mummies into a powder to be sold and used as medicine. When actual mummies became unavailable, the sun-desiccated corpses of criminals, slaves and suicidal people were substituted by mendacious merchants. The practice developed into a wide-scale business that flourished until the late 16th century. Two centuries ago, mummies were still believed to have medicinal properties to stop bleeding, and were sold as pharmaceuticals in powdered form as in mellified man. Artists also made use of Egyptian mummies; a brownish pigment known as mummy brown, based on mummia (sometimes called alternatively caput mortuum, Latin for death's head), which was originally obtained by grounding human and animal Egyptian mummies. It was most popular in the 17th century, but was discontinued in the early 19th century when its composition became generally known to artists who replaced the said pigment by a totally different blend -but keeping the original name, mummia or mummy brown-yielding a similar tint and based on ground minerals (oxides and fired earths) and or blends of powdered gums and oleoresins (such as myrrh and frankincense) as well as ground bitumen. These blends appeared on the market as forgeries of powdered mummy pigment but were ultimately considered as acceptable replacements, once antique mummies were no longer permitted to be destroyed. Many thousands of mummified cats were also sent from Egypt to England to be processed for use in fertilizer.
During the 19th century, following the discovery of the first tombs and artifacts in Egypt, Egyptology was a huge fad in Europe, especially in Victorian England. European aristocrats would occasionally entertain themselves by purchasing mummies, having them unwrapped, and holding observation sessions. These sessions destroyed hundreds of mummies, because the exposure to the air caused them to disintegrate.
WIKIPEDIA
Rampgill mine is a disused lead mine at Nenthead, Alston Moor, Cumbria, England UK Grid Reference: NY78184351
It was one of the most extensive and productive mines in Nenthead. It can be accessed via the portal of the horse level close to the Heritage Centre car park.
The mine was completely closed for many decades due to collapses in the horse level, but in 2006 some work was done and it became possible to access the Bounder End Cross Vein (also known as the Boundary Cross Vein).
In 2013 the Canadian mining company Minco (www.mincoplc.com) sunk boreholes to discover the extent of zinc deposits beneath Nenthead. Test drilling could go on for several years, but the company believes that the village may be sited on huge deposits. The zinc is 150 metres below the surface, which is too deep to reach by old mining techniques.
The workings of the original lead mine were mainly in the so-called Great Limestone, which was laid down in the Namurian and is generally 10 to 20 metres thick. The lead sulphide mineral galena PbS was mined as an ore of lead, and the sulphides pyrite FeS2 and sphalerite ZnS were also present. Many carbonates occur there, including ankerite Ca(Fe,Mg)(CO3)2, barytocalcite BaCa(CO3)2, calcite CaCO3, siderite FeCO3, smithsonite ZnCO3 and witherite BaCO3, as well as the non-carbonate minerals fluorite CaF2 and baryte BaSO4.
These minerals can react together to alter from one species to another, depending on the prevailing local environment, such as temperature, pressure and acidity. This is demonstrated by the prevalence of pseudomorphs and epimorphs in specimens from this mine. Epimorphs of quartz SiO2 after fluorite CaF2 are characteristic. These occur when quartz crystals grow on the surface of fluorite crystals, then the fluorite dissolves, leaving a cubic cast in the quartz. The cast could in theory be that of any isometric mineral but in 2005 a cube of fluorite was found re-growing in the corner of a cast. This crystal was in perfect alignment with the cast, indicating that both came from the same source, and the original mineral forming the cast was, indeed, fluorite.
Baryte, BaSO4, is an extremely stable mineral. Under surface and near surface conditions it is far less soluble in aqueous solutions than are the barium carbonate minerals witherite BaCO3, barytocalcite BaCa(CO3)2 and alstonite BaCa(CO3)2, so baryte replaces the more soluble minerals. This is demonstrated by the numerous pseudomorphs and partial pseudomorphs of baryte after these carbonates. The sharp pointed crystals of baryte that occur, particularly where witherite is also present, are secondary in nature, forming from witherite. The change from witherite to baryte, however, can also go the other way, with barium carbonates, particularly witherite, replacing baryte. Replacement of baryte by both barytocalcite and witherite has occurred on a significant scale at Rampgill mine.
Initially cavities formed in the rocks, and some of these were then lined with quartz and sphalerite crystals followed by fluorite. Galena also formed at this time, and later on the barium and carbonate minerals formed. Baryte was the first barium mineral to form, as a primary mineral in slabs up to 10 cm across of irregularly layered crystalline material. Secondary baryte occurred later, typically as encrustations of minute diamond-shaped crystals on earlier minerals. Both barytocalcite and witherite have been found crystallised directly on fluorite and galena, showing that fluorite and galena preceded them in the sequence of deposition. In several fluorite specimens with a coating of barytocalcite, the barytocalcite alters to baryte, which in its turn alters to witherite.
Minerals at Rampgill
Sphalerite with selenite and ankerite from the Rampgill Mine, specimen size 3.8 cm
Ankerite Ca(Fe,Mg)(CO3)2: Ankerite occurs as brownish rhombohedral crystals on quartz.
Aragonite CaCO3: There is a photo of aragonite on Mindat, but it does not feature in the list of minerals from Rampgill.
Baryte BaSO4: Baryte occurs both as a primary and as a secondary mineral, and as pseudomorphs and epimorphs after witherite, barytocalcite and alstonite.
Barytocalcite BaCa(CO3)2: Barytocalcite occurs as masses of buff coloured granular crystalline material, with crusts of small euhedral to anhedral crystals in cavities.
Calcite CaCO3: Calcite is present as masses and granular crusts as well as skeletal frameworks epimorphous after baryte. Crusts of minute scalenohedral crystals often associated with minute baryte crystals are common on other minerals, and the outside of much of the witherite and some barytocalcite shows signs of corrosion and an encrustation of calcite crystals.
Chalcopyrite CuFeS2: Chalcopyrite is present as small irregular crystals occurring in all of the barium minerals found here.
Fluorite CaF2: Fluorite is apparent both as pale yellow cubes, sometimes covered with minute dark siderite crystals and as epimorphs of quartz after fluorite. Fluorite from Rampgill fluoresces purple under long wave UV light.
Galena PbS: Galena occurs as dull grey cubes with sphalerite and fluorite.
Gypsum variety Selenite CaSO4·2H2: Selenite occurs as white clusters associated with sphalerite and ankerite.
Hydrozincite Zn5(CO3)2(OH)6: Hydrozincite occurs with sphalerite.
Pyrite FeS2
Quartz SiO2: Epimorphs of quartz after fluorite are common, often with regrowths of fluorite, siderite and sphalerite.
Siderite FeCO3
Smithsonite ZnCO3
Sphalerite ZnS: Sphalerite occurs as black crystals with quartz and ankerite.
Native sulfur S
Witherite BaCO3: Witherite is an abundant barium mineral at Rampgill. Mostly massive and colourless to brown. Barrel-shaped masses up to 15 cm across of radiating witherite, often with a rudimentary hexagonal cross-section, have been found in cavities in the rock.
Witherite from Rampgill fluoresces white and calcite fluoresces red under SW ultraviolet light. Both phosphoresce.
Nenthead in the county of Cumbria is one of England's highest villages, at around 1,437 feet (438 m). It was not built until the middle of the 18th century and was one of the earliest purpose-built industrial villages in Britain.
Nenthead was a major centre for lead and silver mining in the North Pennines of Britain. The first smelt mill was built at Nenthead in 1737 by George Liddle, and this was subsequently expanded by the London Lead Company. By 1882 the smelt mill was capable of smelting 8,000 bings, i.e., 64,000 long hundredweight (3,300 t), of ore per annum.
Nenthead village in 1861 had 2,000 people, mostly Methodist and employed by the Quaker-owned London Lead Company in the Nenthead Mines - some of the most productive in the country. The Quakers built housing, a school, a reading room, public baths and a wash-house for the miners and their families.
Nenthead has accessible mines remaining, horse whims and a 260 feet (79 m) engine shaft in Rampghill. The mines closed in 1961 and there is a heritage centre displaying their history.
The economy of the village relies on tourism. A long distance cycle route, the C2C, passes through Nenthead. The Grade 2 listed Wesleyan Methodist chapel has not been used since 2002 but benefitted from a Heritage Lottery Grant of £134,500. The post office and community shop occupies the building which was once a reading room for the miners.
Nenthead is around 4.4 miles (7.1 km) east of Alston, 44.3 miles (71.3 km) west of Newcastle upon Tyne, 34.4 miles (55.4 km) south east of Carlisle, 24 miles (38.6 km) east of Penrith, and 20.5 miles (33.0 km) west of Hexham.
County Council subsidies have maintained limited bus services to Alston and beyond. However, in 2014 cuts to these subsidies were being discussed, threatening the existence of bus services for the village.
Nenthead is in the parliamentary constituency of Penrith and The Border. Neil Hudson (Conservative) was elected as Member of Parliament at the 2019 General Election, replacing Rory Stewart.
For Local Government purposes it is in the Alston Moor Ward of Eden District Council and the Alston and East Fellside Division of Cumbria County Council. Nenthead does not have its own parish council, instead it is part of Alston Moor Parish Council.
Before Brexit, its residents were covered by the North West England European Parliamentary Constituency.
In 2013 the Canadian mining company Minco sank 1,640 feet (500 m) deep boreholes in an effort to discover the extent of zinc deposits beneath Nenthead. Although test drilling could go on for several years, the company believes that the village may be sited on huge deposits of the chemical element. The zinc is 490 feet (149 m) below the surface and was previously too deep to reach by old mining techniques.
With a northernly latitude of 55° N and altitude of 1,434 feet (437 m) Amsl, Nenthead has one of the coldest and snowiest climates in England, yielding a borderline subpolar oceanic climate (Cfc) and cool oceanic climate (Cfb). The average annual temperature in Nenthead is 6.5 °C; 1,095 mm of precipitation falls annually, chiefly in winter as heavy snowfall, and in autumn.
Cumbria is a ceremonial county in North West England. It borders the Scottish council areas of Dumfries and Galloway and Scottish Borders to the north, Northumberland and County Durham to the east, North Yorkshire to the south-east, Lancashire to the south, and the Irish Sea to the west. Its largest settlement is the city of Carlisle.
The county is predominantly rural, with an area of 6,769 km2 (2,614 sq mi) and a population of 500,012; this makes it the third largest ceremonial county in England by area but the eighth-smallest by population. After Carlisle (74,281), the largest settlements are Barrow-in-Furness (56,745), Kendal (29,593), and Whitehaven (23,986). For local government purposes the county comprises two unitary authority areas, Westmorland and Furness and Cumberland. Cumbria was created in 1974 from the historic counties of Cumberland and Westmorland, the Furness area of Lancashire, and a small part of Yorkshire.
Cumbria is well-known for its natural beauty and much of its landscape is protected; the county contains the Lake District National Park and Solway Coast AONB, and parts of the Yorkshire Dales National Park, Arnside and Silverdale AONB, and North Pennines AONB. Together these protect the county's mountains, lakes, and coastline, including Scafell Pike, at 3,209 feet (978 m) England's highest mountain, and Windermere, its largest lake by volume.
The county contains several Neolithic monuments, such as Mayburgh Henge. The region was on the border of Roman Britain, and Hadrian's Wall runs through the north of the county. In the Early Middle Ages parts of the region successively belonged to Rheged, Northumbria, and Strathclyde, and there was also a Viking presence. It became the border between England and Scotland, and was unsettled until the Union of the Crowns in 1603. During the Industrial Revolution mining took place on the Cumberland coalfield and Barrow-in-Furness became a shipbuilding centre, but the county was not heavily industrialised and the Lake District became valued for its sublime and picturesque qualities, notably by the Lake Poets.
(further information and pictures you can get by clicking on the link at the end of page!)
Mariahilferstraße
Mariahilferstraße, 6th, 7th, 14th and 15th, since 1897 (in the 6th and 7th district originally Kremser Sraße, then Bavarian highway, Laimgrubner main road, Mariahilfer main street, Fünfhauserstraße, Schönbrunnerstraße and Penzinger Poststraße, then Schönbrunner Straße), in memory of the old suburb name; Mariahilf was an independent municipality from 1660 to 1850, since then with Gumpendorf, Magdalenengrund, Windmühle and Laimgrube 6th District.
From
aeiou - the cultural information system of the bm: bwk
14,000 key words and 2000 pictures from history, geography, politics and business in Austria
Mariahilferstraße, 1908 - Wien Museum
Mariahilferstraße, 1908
Picture taken from "August Stauda - A documentarian of old Vienna"
published by Christian Brandstätter - to Book Description
History
Pottery and wine
The first ones who demonstrably populated the area of today's Mariahilferstraße (after the mammoth) were the Illyrians. They took advantage of the rich clay deposits for making simple vessels. The Celts planted on the sunny hills the first grape vines and understood the wine-making process very well. When the Romans occupied at the beginning of our Era Vienna for several centuries, they left behind many traces. The wine culture of the Celts they refined. On the hill of today's Mariahilferstraße run a Roman ridge trail, whose origins lay in the camp of Vindobona. After the rule of the Romans, the migration of peoples temporarily led many cultures here until after the expulsion of the Avars Bavarian colonists came from the West.
The peasant Middle Ages - From the vineyard to the village
Thanks to the loamy soil formed the winery, which has been pushed back only until the development of the suburbs, until the mid-17th Century the livelihood of the rural population. "Im Schöff" but also "Schöpf - scoop" and "Schiff - ship" (from "draw of") the area at the time was called. The erroneous use of a ship in the seal of the district is reminiscent of the old name, which was then replaced by the picture of grace "Mariahilf". The Weinberg (vineyard) law imposed at that time that the ground rent in the form of mash on the spot had to be paid. This was referred to as a "draw".
1495 the Mariahilfer wine was added to the wine disciplinary regulations for Herrenweine (racy, hearty, fruity, pithy wine with pleasant acidity) because of its special quality and achieved high prices.
1529 The first Turkish siege
Mariahilferstraße, already than an important route to the West, was repeatedly the scene of historical encounters. When the Turks besieged Vienna for the first time, was at the lower end of today Mariahilferstrasse, just outside the city walls of Vienna, a small settlement of houses and cottages, gardens and fields. Even the St. Theobald Monastery was there. This so-called "gap" was burned at the approach of the Turks, for them not to offer hiding places at the siege. Despite a prohibition, the area was rebuilt after departure of the Turks.
1558, a provision was adopted so that the glacis, a broad, unobstructed strip between the city wall and the outer settlements, should be left free. The Glacis existed until the demolition of the city walls in 1858. Here the ring road was later built.
1663 The new Post Road
With the new purpose of the Mariahilferstrasse as post road the first three roadside inn houses were built. At the same time the travel increased, since the carriages were finally more comfortable and the roads safer. Two well-known expressions date from this period. The "tip" and "kickbacks". In the old travel handbooks of that time we encounter them as guards beside the route, the travel and baggage tariff. The tip should the driver at the rest stop pay for the drink, while the bribe was calculated in proportion to the axle grease. Who was in a hurry, just paid a higher lubricant (Schmiergeld) or tip to motivate the coachman.
1683 The second Turkish siege
The second Turkish siege brought Mariahilferstraße the same fate. Meanwhile, a considerable settlement was formed, a real suburb, which, however, still had a lot of fields and brick pits. Again, the suburb along the Mariahilferstraße was razed to the ground, the population sought refuge behind the walls or in the Vienna Woods. The reconstruction progressed slowly since there was a lack of funds and manpower. Only at the beginning of the 18th Century took place a targeted reconstruction.
1686 Palais Esterhazy
On several "Brandstetten", by the second Turkish siege destroyed houses, the Hungarian aristocratic family Esterhazy had built herself a simple palace, which also had a passage on the Mariahilferstrasse. 1764 bought the innkeeper Paul Winkelmayr from Spittelberg the building, demolished it and built two new buildings that have been named in accordance with the Esterhazy "to the Hungarian crown."
17th Century to 19th Century. Fom the village to suburb
With the development of the settlements on the Mariahilferstraße from village to suburbs, changed not only the appearance but also the population. More and more agricultural land fell victim to the development, craftsmen and tradesmen settled there. There was an incredible variety of professions and trades, most of which were organized into guilds or crafts. Those cared for vocational training, quality and price of the goods, and in cases of unemployment, sickness and death.
The farms were replaced by churches and palaces, houses and shops. Mariahilf changed into a major industrial district, Mariahilferstrasse was an important trading center. Countless street traders sold the goods, which they carried either with them, or put in a street stall on display. The dealers made themselves noticeable by a significant Kaufruf (purchase call). So there was the ink man who went about with his bottles, the Wasserbauer (hydraulic engineering) who sold Danube water on his horse-drawn vehicle as industrial water, or the lavender woman. This lovely Viennese figures disappeared with the emergence of fixed premises and the improvement of urban transport.
Private carriages, horse-drawn carriages and buggies populated the streets, who used this route also for trips. At Mariahilferplatz Linientor (gate) was the main stand of the cheapest and most popular means of transport, the Zeiselwagen, which the Wiener used for their excursions into nature, which gradually became fashionable. In the 19th Century then yet arrived the Stellwagen (carriage) and bus traffic which had to accomplish the connection between Vienna and the suburbs. As a Viennese joke has it, suggests the Stellwagen that it has been so called because it did not come from the spot.
1719 - 1723 Royal and Imperial Court Stables
Emperor Charles VI. gave the order for the construction of the stables to Johann Bernhard Fischer von Erlach. 1772 the building was extended by two houses on the Mariahilferstrasse. The size of the stables still shows, as it serves as the Museum Quarter - its former importance. The Mariahilferstraße since the building of Schönbrunn Palace by the Imperial court very strongly was frequented. Today in the historic buildings the Museum Quarter is housed.
The church and monastery of Maria Hülff
Coloured engraving by J. Ziegler, 1783
1730 Mariahilferkirche
1711 began the renovation works at the Mariahilferkirche, giving the church building today's appearance and importance as a baroque monument. The plans stem from Franziskus Jänkl, the foreman of Lukas von Hildebrandt. Originally stood on the site of the Mariahilferkirche in the medieval vineyard "In Schoeff" a cemetery with wooden chapel built by the Barnabites. Already in those days, the miraculous image Mariahilf was located therein. During the Ottoman siege the chapel was destroyed, the miraculous image could be saved behind the protective walls. After the provisional reconstruction the miraculous image in a triumphal procession was returned, accompanied by 30,000 Viennese.
1790 - 1836 Ferdinand Raimund
Although in the district Mariahilf many artists and historical figures of Vienna lived , it is noticeable that as a residence they rather shunned the Mariahilferstraße, because as early as in the 18th Century there was a very lively and loud bustle on the street. The most famous person who was born on the Mariahilferstrasse is the folk actor and dramatist Ferdinand Raimund. He came in the house No. 45, "To the Golden deer (Zum Goldenen Hirschen)", which still exists today, as son of a turner into the world. As confectioners apprentice, he also had to visit the theaters, where he was a so-called "Numero", who sold his wares to the visitors. This encounter with the theater was fateful. He took flight from his training masters and joined a traveling troupe as an actor. After his return to Vienna, he soon became the most popular comedian. In his plays all those figures appeared then bustling the streets of Vienna. His most famous role was that of the "ash man" in "Farmer as Millionaire", a genuine Viennese guy who brings the wood ash in Butte from the houses, and from the proceeds leading a modest existence.
1805 - 1809 French occupation
The two-time occupation of Vienna by the French hit the suburbs hard. But the buildings were not destroyed fortunately.
19th century Industrialization
Here, where a higher concentration of artisans had developed as in other districts, you could feel the competition of the factories particularly hard. A craftsman after another became factory worker, women and child labor was part of the day-to-day business. With the sharp rise of the population grew apartment misery and flourished bed lodgers and roomers business.
1826
The Mariahilferstraße is paved up to the present belt (Gürtel).
1848 years of the revolution
The Mariahilferstraße this year was in turmoil. At the outbreak of the revolution, the hatred of the people was directed against the Verzehrungssteuerämter (some kind of tax authority) at the lines that have been blamed for the rise of food prices, and against the machines in the factories that had made the small craftsmen out of work or dependent workers. In October, students, workers and citizens tore up paving stones and barricaded themselves in the Mariahilfer Linientor (the so-called Linienwall was the tax frontier) in the area of today's belt.
1858 The Ring Road
The city walls fell and on the glacis arose the ring-road, the now 6th District more closely linking to the city center.
1862 Official naming
The Mariahilferstraße received its to the present day valid name, after it previously was bearing the following unofficial names: "Bavarian country road", "Mariahilfer Grund Straße", "Penzinger Street", "Laimgrube main street" and "Schönbrunner Linienstraße".
The turn of the century: development to commercial street
After the revolution of 1848, the industry displaced the dominant small business rapidly. At the same time the Mariahilferstraße developed into the first major shopping street of Vienna. The rising supply had to be passed on to the customer, and so more and more new shops sprang up. Around the turn of the century broke out a real building boom. The low suburban houses with Baroque and Biedermeier facade gave way to multi-storey houses with flashy and ostentatious facades in that historic style mixture, which was so characteristic of the late Ringstrasse period. From the former historic buildings almost nothing remained. The business portals were bigger and more pompous, the first department stores in the modern style were Gerngross and Herzmansky. Especially the clothing industry took root here.
1863 Herzmansky opened
On 3 March opened August Herzmansky a small general store in the Church Lane (Kirchengasse) 4. 1897 the great establishment in the pin alley (Stiftgasse) was opened, the largest textile company of the monarchy. August Herzmansky died a year before the opening, two nephews take over the business. In 1928, Mariahilferstraße 28 is additionally acquired. 1938, the then owner Max Delfiner had to flee, the company Rhonberg and Hämmerle took over the house. The building in Mariahilferstrasse 30 additionally was purchased. In the last days of the war in 1945 it fell victim to the flames, however. 1948, the company was returned to Max Delfiner, whose son sold in 1957 to the German Hertie group, a new building in Mariahilferstrasse 26 - 30 constructing. Other ownership changes followed.
1869 The Pferdetramway
The Pferdetramway made it first trip through the Mariahilferstraße to Neubaugasse.
Opened in 1879 Gerngroß
Mariahilferstraße about 1905
Alfred Gerngross, a merchant from Bavaria and co-worker August
Herzmanskys, founded on Mariahilferstrasse 48/corner Church alley (Kirchengasse) an own fabric store. He became the fiercest competitor of his former boss.
1901 The k.k. Imperial Furniture Collection
The k.k. Hofmobilien and material depot is established in Mariahilferstrasse 88. The collection quickly grew because each new ruler got new furniture. Today, it serves as a museum. Among other things, there is the office of Emperor Franz Joseph, the equipment of Emperor Maximilian of Mexico from Miramare Castle, the splendid table of Charles VI. and the furniture from the Oriental Cabinet of Crown Prince Rudolf.
1911 The House Stafa
On 18 August 1911, on the birthday of Emperor Franz Joseph, corner Mariahilferstraße/imperial road (Kaiserstraße) the "central palace" was opened. The construction by its architecture created a sensation. Nine large double figure-relief panels of Anton Hanak decorated it. In this building the "1st Vienna Commercial sample collective department store (Warenmuster-Kollektivkaufhaus)", a eight-storey circular building was located, which was to serve primarily the craft. The greatest adversity in the construction were underground springs. Two dug wells had to be built to pump out the water. 970 liters per minute, however, must be pumped out until today.
1945 bombing of Vienna
On 21 February 1945 bombs fell on the Mariahilferstrasse, many buildings were badly damaged. On 10th April Wiener looted the store Herzmansky. Ella Fasser, the owner of the café "Goethe" in Mariahilferstrasse, preserved the Monastery barracks (Stiftskaserne) from destruction, with the help other resistance fighters cutting the fire-conducting cords that had laid the retreating German troops. Meanwhile, she invited the officers to the cafe, and befuddled them with plenty of alcohol.
I have a hard time growing onions here at Chiot's Run. I don't know if it's the acidity of the soil (very acidic) or it's the lack of sun (it's fairly shady). I keep trying and I end up with mostly small onions. I'll be growing them at my mom's house next year.
For more photos & fun: www.chiotsrun.com
Kind of shocked how good this was. High Acidity but lacking on the fruit but I thought the wine had a good finish with some lingering fruit flavors.
Hydrangea
Hydrangea, (/haɪˈdreɪndʒiə/)[2] commonly named the hortensia, is a genus of more than 70 species of flowering plants native to Asia and the Americas. By far the greatest species diversity is in eastern Asia, notably China, Korea, and Japan. Most are shrubs 1–3 m (3 ft 3 in – 9 ft 10 in) tall, but some are small trees, and others lianas reaching up to 30 m (100 ft) by climbing up trees. They can be either deciduous or evergreen, though the widely cultivated temperate species are all deciduous.[3]
The flowers of many hydrangea act as natural pH indicators, sporting blue flowers when the soil is acidic and pink ones when the soil is alkaline.
Etymology
Hydrangea is derived from Greek and means ‘water vessel’ (from ὕδωρ húdōr "water" + ἄγγος ángos or αγγεῖον angeîon "vessel"),[4][5][6] in reference to the shape of its seed capsules.[7] The earlier name, Hortensia, is a Latinised version of the French given name Hortense, honoring French astronomer and mathematician Nicole-Reine Hortense Lepaute.[8] Philibert Commerson attempted to name the flower Lepautia or Peautia after Lepaute. However, the flower's accepted name later became Hortensia. This led to people believing Lepaute's name was Hortense, but the Larousse remarks that this is erroneous, and that the name probably came from hortus, garden.[9]
Life cycle
Hydrangea flowers are produced from early spring to late autumn; they grow in flowerheads (corymbs or panicles) most often at the ends of the stems. Typically the flowerheads contain two types of flowers: small non-showy fertile flowers in the center or interior of the flowerhead, and large, sterile showy flowers with large colorful sepals (tepals). These showy flowers are often extended in a ring, or to the exterior of the small flowers. Plants in wild populations typically have few to none of the showy flowers, while cultivated hydrangeas have been bred and selected to have more of the larger type flowers.
There are two flower arrangements in hydrangeas with corymb style inflorescences, which includes the commonly grown "bigleaf hydrangea"—Hydrangea macrophylla. Mophead flowers are large round flowerheads resembling pom-poms or, as the name implies, the head of a mop. In contrast, lacecap flowers bear round, flat flowerheads with a center core of subdued, small flowers surrounded by outer rings of larger flowers having showy sepals or tepals. The flowers of some rhododendrons and viburnums can appear, at first glance, similar to those of some hydrangeas.
Hydrangea flowers, when cut, dehydrate easily and wilt very quickly due to the large surface area of the petals. A wilted hydrangea may have its hydration restored by first having its stem immersed in boiling water; as the petals of the hydrangea can also absorb water, the petals may then be immersed, in room-temperature water, to restore the flower's hydration.[10][better source needed]
Colors and soil acidity
Hydrangea flower color can change based on the pH in soil. As the graph depicts, soil with a pH of 5.5 or lower will produce blue flowers, a pH of 6.5 or higher will produce pink hydrangeas, and soil in between 5.5 and 6.5 will have purple hydrangeas. White hydrangeas cannot be color-manipulated by soil pH because they do not produce pigment for color. In other words, while the hue of the inflorescence is variable dependent upon cultural factors, the color saturation is genetically predetermined. In most species, the flowers are white. In some, however, (notably H. macrophylla), they can be blue, red, or purple, with color saturation levels ranging from the palest of pinks, lavenders & powder blues, to deep, rich purples, bordeauxs, and royal blues. In these species, floral color change occurs due to the availability of aluminum ions, a variable which itself depends upon the soil pH.[11][12] For H. macrophylla and H. serrata cultivars, the flower color can be determined by the relative acidity of the soil: an acidic soil (pH below 7), will have available aluminum ions and typically produce flowers that are blue to purple,[13] whereas an alkaline soil (pH above 7) will tie up aluminum ions and result in pink or red flowers. This is caused by a color change of the flower pigments in the presence of aluminum ions which can be taken up into hyperaccumulating plants.[14]
The Berkeley Pit is a former open pit copper mine located in Butte, Montana, United States. It is one mile long by half a mile wide with an approximate depth of 1,780 feet (540 m). It is filled to a depth of about 900 feet (270 m) with water that is heavily acidic (2.5 pH level), about the acidity of cola or lemon juice. As a result, the pit is laden with heavy metals and dangerous chemicals that leach from the rock, including arsenic, cadmium, zinc, and sulfuric acid.
The mine was opened in 1955 and operated by Anaconda Copper and later by the Atlantic Richfield Company (ARCO), until its closure in 1982. When the pit was closed, the water pumps in the nearby Kelly shaft, at a depth of 3,800 feet, were turned off, and groundwater from the surrounding aquifers began to slowly fill the pit, rising at about the rate of one foot a month. Since the pit closure on Earth Day 1982, the level has risen to within 150 feet of the natural groundwater level.
My workday started at 4:30 am today , and that is not even counting an hour-long drive to work - for the record: I am not a morning person. So, to fight the fatigue I did what I always do - mental cooking. On my way home I stopped at the Whole Foods Market, and that is all she wrote.
This is a plate heavily influenced by a similar dish at Fäviken Magasinet, as described and pictured by Food Snob - a dear friend I have not yet met in person.
Cod Seared with Honey
- Atlantic Cod, clover honey, Rutabaga sauteed in Irish Butter, Fennel Vainaigrette, Lemon, Yolk and Mustard Sauce, Clover Shoots.
The original dish was: Slices of Cod Lightly Brushed with Honey and then Seared in a dry pan, Rutabega Roasted Slowly in the Good Butter, Alcoholic Vinegar, Green Juniper Berries and a Cream of Duck Eggs and Gammelost.
OK, their presentation is more "natural", but I like mine better. Green Juniper Berries are next to impossible to find in the US, but I wanted to see and taste something bright green on my plate, so I opted for the fennel/rice vinegar vinaigrette to add acidity ( next time will make fennel-en-gelle). Cod was absolutely perfect - both the "prima materia" and the way it was cooked. The sauce was a disappointment - I will re-make this dish with pimped-up Hollandaise next time ( Gammelost is a soft, aged cheese - again I couldn't find anything similar in my corners, but as a rule of thumb - I do not like pairing cheese with fish). I suppose I can try bechamel, but smoked Yuzu Hollandaise is still more intriguing to me. Rutabaga with Irish butter was absolutely phenomenal!
Overall, a successful dish, sans the sauce.
Fluvial water with a solution of ferric and sulphate ions from phreatic alteration and surficial weathering on sulphide deposits. Riotinto Mining Basin, Huelva, Spain.
The water from the Tinto river (Huelva, Spain) has a nearly unique red and orange colour derived from its extremely acidic chemical makeup, with very high levels of iron and heavy metals. There are a number of subsurface sulfide (mainly pyrite) bodies responsible for this acidity. These mineral bodies belong to the Iberian Pyrite Belt, formed 350 My ago in the Devonian Period, connected to hydrothermal and volcanic activity that led to the formation of a volcanic-sedimentary complex. Volcanic activity in the region led to eight giant volcanogenic massive sulfide ore deposits associated with polymetallic massive flanks of volcanic cones in the form of pyrite, but also chalcopyrite, sphalerite, galena and cassiterite.
(further information and pictures you can get by clicking on the link at the end of page!)
Mariahilferstraße
Mariahilferstraße, 6th, 7th, 14th and 15th, since 1897 (in the 6th and 7th district originally Kremser Sraße, then Bavarian highway, Laimgrubner main road, Mariahilfer main street, Fünfhauserstraße, Schönbrunnerstraße and Penzinger Poststraße, then Schönbrunner Straße), in memory of the old suburb name; Mariahilf was an independent municipality from 1660 to 1850, since then with Gumpendorf, Magdalenengrund, Windmühle and Laimgrube 6th District.
From
aeiou - the cultural information system of the bm: bwk
14,000 key words and 2000 pictures from history, geography, politics and business in Austria
Mariahilferstraße, 1908 - Wien Museum
Mariahilferstraße, 1908
Picture taken from "August Stauda - A documentarian of old Vienna"
published by Christian Brandstätter - to Book Description
History
Pottery and wine
The first ones who demonstrably populated the area of today's Mariahilferstraße (after the mammoth) were the Illyrians. They took advantage of the rich clay deposits for making simple vessels. The Celts planted on the sunny hills the first grape vines and understood the wine-making process very well. When the Romans occupied at the beginning of our Era Vienna for several centuries, they left behind many traces. The wine culture of the Celts they refined. On the hill of today's Mariahilferstraße run a Roman ridge trail, whose origins lay in the camp of Vindobona. After the rule of the Romans, the migration of peoples temporarily led many cultures here until after the expulsion of the Avars Bavarian colonists came from the West.
The peasant Middle Ages - From the vineyard to the village
Thanks to the loamy soil formed the winery, which has been pushed back only until the development of the suburbs, until the mid-17th Century the livelihood of the rural population. "Im Schöff" but also "Schöpf - scoop" and "Schiff - ship" (from "draw of") the area at the time was called. The erroneous use of a ship in the seal of the district is reminiscent of the old name, which was then replaced by the picture of grace "Mariahilf". The Weinberg (vineyard) law imposed at that time that the ground rent in the form of mash on the spot had to be paid. This was referred to as a "draw".
1495 the Mariahilfer wine was added to the wine disciplinary regulations for Herrenweine (racy, hearty, fruity, pithy wine with pleasant acidity) because of its special quality and achieved high prices.
1529 The first Turkish siege
Mariahilferstraße, already than an important route to the West, was repeatedly the scene of historical encounters. When the Turks besieged Vienna for the first time, was at the lower end of today Mariahilferstrasse, just outside the city walls of Vienna, a small settlement of houses and cottages, gardens and fields. Even the St. Theobald Monastery was there. This so-called "gap" was burned at the approach of the Turks, for them not to offer hiding places at the siege. Despite a prohibition, the area was rebuilt after departure of the Turks.
1558, a provision was adopted so that the glacis, a broad, unobstructed strip between the city wall and the outer settlements, should be left free. The Glacis existed until the demolition of the city walls in 1858. Here the ring road was later built.
1663 The new Post Road
With the new purpose of the Mariahilferstrasse as post road the first three roadside inn houses were built. At the same time the travel increased, since the carriages were finally more comfortable and the roads safer. Two well-known expressions date from this period. The "tip" and "kickbacks". In the old travel handbooks of that time we encounter them as guards beside the route, the travel and baggage tariff. The tip should the driver at the rest stop pay for the drink, while the bribe was calculated in proportion to the axle grease. Who was in a hurry, just paid a higher lubricant (Schmiergeld) or tip to motivate the coachman.
1683 The second Turkish siege
The second Turkish siege brought Mariahilferstraße the same fate. Meanwhile, a considerable settlement was formed, a real suburb, which, however, still had a lot of fields and brick pits. Again, the suburb along the Mariahilferstraße was razed to the ground, the population sought refuge behind the walls or in the Vienna Woods. The reconstruction progressed slowly since there was a lack of funds and manpower. Only at the beginning of the 18th Century took place a targeted reconstruction.
1686 Palais Esterhazy
On several "Brandstetten", by the second Turkish siege destroyed houses, the Hungarian aristocratic family Esterhazy had built herself a simple palace, which also had a passage on the Mariahilferstrasse. 1764 bought the innkeeper Paul Winkelmayr from Spittelberg the building, demolished it and built two new buildings that have been named in accordance with the Esterhazy "to the Hungarian crown."
17th Century to 19th Century. Fom the village to suburb
With the development of the settlements on the Mariahilferstraße from village to suburbs, changed not only the appearance but also the population. More and more agricultural land fell victim to the development, craftsmen and tradesmen settled there. There was an incredible variety of professions and trades, most of which were organized into guilds or crafts. Those cared for vocational training, quality and price of the goods, and in cases of unemployment, sickness and death.
The farms were replaced by churches and palaces, houses and shops. Mariahilf changed into a major industrial district, Mariahilferstrasse was an important trading center. Countless street traders sold the goods, which they carried either with them, or put in a street stall on display. The dealers made themselves noticeable by a significant Kaufruf (purchase call). So there was the ink man who went about with his bottles, the Wasserbauer (hydraulic engineering) who sold Danube water on his horse-drawn vehicle as industrial water, or the lavender woman. This lovely Viennese figures disappeared with the emergence of fixed premises and the improvement of urban transport.
Private carriages, horse-drawn carriages and buggies populated the streets, who used this route also for trips. At Mariahilferplatz Linientor (gate) was the main stand of the cheapest and most popular means of transport, the Zeiselwagen, which the Wiener used for their excursions into nature, which gradually became fashionable. In the 19th Century then yet arrived the Stellwagen (carriage) and bus traffic which had to accomplish the connection between Vienna and the suburbs. As a Viennese joke has it, suggests the Stellwagen that it has been so called because it did not come from the spot.
1719 - 1723 Royal and Imperial Court Stables
Emperor Charles VI. gave the order for the construction of the stables to Johann Bernhard Fischer von Erlach. 1772 the building was extended by two houses on the Mariahilferstrasse. The size of the stables still shows, as it serves as the Museum Quarter - its former importance. The Mariahilferstraße since the building of Schönbrunn Palace by the Imperial court very strongly was frequented. Today in the historic buildings the Museum Quarter is housed.
The church and monastery of Maria Hülff
Coloured engraving by J. Ziegler, 1783
1730 Mariahilferkirche
1711 began the renovation works at the Mariahilferkirche, giving the church building today's appearance and importance as a baroque monument. The plans stem from Franziskus Jänkl, the foreman of Lukas von Hildebrandt. Originally stood on the site of the Mariahilferkirche in the medieval vineyard "In Schoeff" a cemetery with wooden chapel built by the Barnabites. Already in those days, the miraculous image Mariahilf was located therein. During the Ottoman siege the chapel was destroyed, the miraculous image could be saved behind the protective walls. After the provisional reconstruction the miraculous image in a triumphal procession was returned, accompanied by 30,000 Viennese.
1790 - 1836 Ferdinand Raimund
Although in the district Mariahilf many artists and historical figures of Vienna lived , it is noticeable that as a residence they rather shunned the Mariahilferstraße, because as early as in the 18th Century there was a very lively and loud bustle on the street. The most famous person who was born on the Mariahilferstrasse is the folk actor and dramatist Ferdinand Raimund. He came in the house No. 45, "To the Golden deer (Zum Goldenen Hirschen)", which still exists today, as son of a turner into the world. As confectioners apprentice, he also had to visit the theaters, where he was a so-called "Numero", who sold his wares to the visitors. This encounter with the theater was fateful. He took flight from his training masters and joined a traveling troupe as an actor. After his return to Vienna, he soon became the most popular comedian. In his plays all those figures appeared then bustling the streets of Vienna. His most famous role was that of the "ash man" in "Farmer as Millionaire", a genuine Viennese guy who brings the wood ash in Butte from the houses, and from the proceeds leading a modest existence.
1805 - 1809 French occupation
The two-time occupation of Vienna by the French hit the suburbs hard. But the buildings were not destroyed fortunately.
19th century Industrialization
Here, where a higher concentration of artisans had developed as in other districts, you could feel the competition of the factories particularly hard. A craftsman after another became factory worker, women and child labor was part of the day-to-day business. With the sharp rise of the population grew apartment misery and flourished bed lodgers and roomers business.
1826
The Mariahilferstraße is paved up to the present belt (Gürtel).
1848 years of the revolution
The Mariahilferstraße this year was in turmoil. At the outbreak of the revolution, the hatred of the people was directed against the Verzehrungssteuerämter (some kind of tax authority) at the lines that have been blamed for the rise of food prices, and against the machines in the factories that had made the small craftsmen out of work or dependent workers. In October, students, workers and citizens tore up paving stones and barricaded themselves in the Mariahilfer Linientor (the so-called Linienwall was the tax frontier) in the area of today's belt.
1858 The Ring Road
The city walls fell and on the glacis arose the ring-road, the now 6th District more closely linking to the city center.
1862 Official naming
The Mariahilferstraße received its to the present day valid name, after it previously was bearing the following unofficial names: "Bavarian country road", "Mariahilfer Grund Straße", "Penzinger Street", "Laimgrube main street" and "Schönbrunner Linienstraße".
The turn of the century: development to commercial street
After the revolution of 1848, the industry displaced the dominant small business rapidly. At the same time the Mariahilferstraße developed into the first major shopping street of Vienna. The rising supply had to be passed on to the customer, and so more and more new shops sprang up. Around the turn of the century broke out a real building boom. The low suburban houses with Baroque and Biedermeier facade gave way to multi-storey houses with flashy and ostentatious facades in that historic style mixture, which was so characteristic of the late Ringstrasse period. From the former historic buildings almost nothing remained. The business portals were bigger and more pompous, the first department stores in the modern style were Gerngross and Herzmansky. Especially the clothing industry took root here.
1863 Herzmansky opened
On 3 March opened August Herzmansky a small general store in the Church Lane (Kirchengasse) 4. 1897 the great establishment in the pin alley (Stiftgasse) was opened, the largest textile company of the monarchy. August Herzmansky died a year before the opening, two nephews take over the business. In 1928, Mariahilferstraße 28 is additionally acquired. 1938, the then owner Max Delfiner had to flee, the company Rhonberg and Hämmerle took over the house. The building in Mariahilferstrasse 30 additionally was purchased. In the last days of the war in 1945 it fell victim to the flames, however. 1948, the company was returned to Max Delfiner, whose son sold in 1957 to the German Hertie group, a new building in Mariahilferstrasse 26 - 30 constructing. Other ownership changes followed.
1869 The Pferdetramway
The Pferdetramway made it first trip through the Mariahilferstraße to Neubaugasse.
Opened in 1879 Gerngroß
Mariahilferstraße about 1905
Alfred Gerngross, a merchant from Bavaria and co-worker August
Herzmanskys, founded on Mariahilferstrasse 48/corner Church alley (Kirchengasse) an own fabric store. He became the fiercest competitor of his former boss.
1901 The k.k. Imperial Furniture Collection
The k.k. Hofmobilien and material depot is established in Mariahilferstrasse 88. The collection quickly grew because each new ruler got new furniture. Today, it serves as a museum. Among other things, there is the office of Emperor Franz Joseph, the equipment of Emperor Maximilian of Mexico from Miramare Castle, the splendid table of Charles VI. and the furniture from the Oriental Cabinet of Crown Prince Rudolf.
1911 The House Stafa
On 18 August 1911, on the birthday of Emperor Franz Joseph, corner Mariahilferstraße/imperial road (Kaiserstraße) the "central palace" was opened. The construction by its architecture created a sensation. Nine large double figure-relief panels of Anton Hanak decorated it. In this building the "1st Vienna Commercial sample collective department store (Warenmuster-Kollektivkaufhaus)", a eight-storey circular building was located, which was to serve primarily the craft. The greatest adversity in the construction were underground springs. Two dug wells had to be built to pump out the water. 970 liters per minute, however, must be pumped out until today.
1945 bombing of Vienna
On 21 February 1945 bombs fell on the Mariahilferstrasse, many buildings were badly damaged. On 10th April Wiener looted the store Herzmansky. Ella Fasser, the owner of the café "Goethe" in Mariahilferstrasse, preserved the Monastery barracks (Stiftskaserne) from destruction, with the help other resistance fighters cutting the fire-conducting cords that had laid the retreating German troops. Meanwhile, she invited the officers to the cafe, and befuddled them with plenty of alcohol.
Looking northeast to the vineyards and hill outside of the town.
"Bernkastel-Kues (German pronunciation: [ˌbɛɐ̯nkastəlˈkuːs]) is a town on the Middle Moselle in the Bernkastel-Wittlich district in Rhineland-Palatinate, Germany. It is a well-known winegrowing centre. The town is a state-recognized health resort (Erholungsort), seat of the Verbandsgemeinde of Bernkastel-Kues and birthplace of one of the most famous German polymaths, the mediaeval churchman and philosopher Nikolaus von Kues (Cusanus).
Bernkastel-Kues is located in the Moselle valley, about 50 kilometers from Trier. The highest elevation is Mount Olympus (415 m above sea level), the lowest point (107 m above sea level) is on the banks of the Moselle. The urban area covers a total area of 23.71 km², of which 5.93 km² is used for agriculture. This makes Bernkastel-Kues one of the largest cities in the Middle Moselle in terms of area. Immediately neighboring local communities are (clockwise, starting from the north) Zeltingen-Rachtig, Graach an der Mosel, Longkamp, Monzelfeld, Mülheim an der Mosel, Lieser, Maring-Noviand and Platten.
Left tributaries of the Moselle are Heldengraben, Thelengraben, Waldgraben, Krausbach and the stream from the Wehlener Forest. The right tributaries of the Moselle are Goldbach, Heidesheimgraben, Tiefenbach and Schadbach.
Archaeologists discovered the first evidence of human settlement (3000 BC) in Cusa. Around 370, Decimus Magnus Ausonius, Roman poet and teacher at the imperial court, wrote his poem Mosella. Adalbero of Luxembourg, provost of the Trier Monastery of St. Paulin, became Lord of Bernkastel. The first documented mention of Bernkastel dates back to the first half of the 11th century. At the turn of the 7th and 8th centuries a geographer named a place Princastellum. This is considered evidence of a Roman fort in the 4th century near today's Landshut castle ruins; This is indicated, among other things, by fittings, ceramics and iron finds below the castle. The form of the name in the 12th century Beronis castellum was a learned relatinization that referred to the Trier provost Adalbero of Luxembourg (11th century). The third castle construction began in 1277 under the rule of Trier Archbishop Heinrich II von Finstingen . On May 29, 1291, King Rudolf I of Habsburg granted Berrincastel city rights. The Landshut Castle, which was built at that time, only received this name in the 16th century. In 1332 the city rights were reconfirmed by Emperor Ludwig of Bavaria's collecting privilege. Archbishop Boemund II became elector through the Golden Bull. According to legend, he was cured of a serious illness by a glass of wine - the legend of the Berncastler Doctor began. In 1401, Nicolaus Cusanus was born in the house of the Moselle boatman Henne Cryfftz (Krebs), which can be visited. In 1451, the St. Nicholas Hospital (Cusanusstift), a hospital for the poor, was built. In 1505, the name Landshut appeared for the first time for the archbishop's castle in a sovereign decree from James II. In 1512, Emperor Maximilian stayed in Bernkastel on his way to the Reichstag in Trier. The plague raged in Bernkastel in 1627 and in Kues in 1641. In 1692, Landshut Castle fell victim to a fire and has been in ruins ever since. In 1787 the Electorate of Berncastel had 4,743 inhabitants. From 1794 to 1814 Bernkastel was a cantonal town under French rule; at the Congress of Vienna (1815) Bernkastel and Kues were added to the Kingdom of Prussia. Bernkastel became the seat of the Bernkastel mayor's office and in 1821 the seat of the Bernkastel district . In 1848 the revolution also came to Bernkastel: the black, red and gold flag was hoisted at the town hall and a vigilante group was formed. The first road bridge between Bernkastel and Kues was built in 1872/74, and the first rail connection in 1882/83.
The town in its current form was created on April 1, 1905 through the merger of the town of Bernkastel with the wine-growing village of Kues opposite. In 1926 there were major wine unrests on the Moselle, the tax office in Bernkastel and the customs office in Kues were stormed. During the Reichspogromnacht on November 9, 1938, there were serious riots against Jewish fellow citizens; the synagogue was destroyed. Towards the end of the Second World War, the city was bombed several times. On February 19, 1945, numerous houses around the market square in Bernkastel were destroyed and 41 people were killed. In an attack on March 2nd, large parts of the old town hall and other buildings were destroyed and 29 people were killed. On March 11th the Moselle bridge was blown up and the bombardment by American artillery began the following day. On March 15th the Americans moved into Kues and on the 16th into Bernkastel.
The first democratic elections after the war took place in 1946; Hans Weber became city mayor. On November 7, 1970, Andel and Wehlen were incorporated. As a result of the Rhineland-Palatinate administrative reform, the Verbandsgemeinde of Bernkastel-Kues was formed through the merger of the offices of Bernkastel-Land, Lieser, Mülheim, Zeltingen and the city of Bernkastel-Kues. The Burgberg Tunnel was officially opened in 1997. In 2000 the partnership between Bernkastel-Kues and Karlovy Vary (Karlovy Vary) began. In 2005 the city celebrated the 100th anniversary of the merger of Bernkastel and Kues; The community became a climatic health resort.
Mosel (German: [ˈmoːzl̩]) is one of 13 German wine regions (Weinbaugebiete) for quality wines (Qualitätswein, formerly QbA and Prädikatswein), and takes its name from the Mosel River (French: Moselle; Luxembourgish: Musel). Before 1 August 2007 the region was called Mosel-Saar-Ruwer, but changed to a name that was considered more consumer-friendly. The wine region is Germany's third largest in terms of production but some consider it the leading region in terms of international prestige.
The region covers the valleys of the rivers Mosel, Saar, and Ruwer from near the mouth of the Mosel at Koblenz and upstream to the vicinity of Trier in the federal state of Rhineland-Palatinate. The area is known for the steep slopes of the region's vineyards overlooking the river. At 65° degrees incline, the steepest recorded vineyard in the world is the Calmont vineyard located on the Mosel and belonging to the village of Bremm, and therefore referred to as Bremmer Calmont. The Mosel is mainly famous for its wines made from the Riesling grape, but Elbling and Müller-Thurgau also contribute to the production, among others.
In the past two decades red wine production, especially from the Spätburgunder (Pinot noir), has increased in the Mosel and throughout the German vignoble and has become of increasing interest to the international wine community. Because of the northerly location of the Mosel, the Riesling wines are often light, tending to lower alcohol, crisp and high in acidity, and often exhibit "flowery" rather than or in addition to "fruity" aromas. Its most common vineyard soil is derived in the main from various kinds of slate deposits, which tend to give the wines a transparent, mineralic aspect, that often exhibit great depth of flavor. In the current era of climate change much work has been done to improve and gain acceptance for completely dry ("Trocken") Rieslings in this region, so that most of the more famous makers have found acceptance for such wines, particularly in Europe." - info from Wikipedia.
Summer 2019 I did a solo cycling tour across Europe through 12 countries over the course of 3 months. I began my adventure in Edinburgh, Scotland and finished in Florence, Italy cycling 8,816 km. During my trip I took 47,000 photos.
Now on Instagram.
Sød lakrids iklædt hvid belgisk luksuschokolade og passionsfrugt. Passionsfrugtens syre, chokoladens sødme og lakridsens evne til at forene smagsoplevelserne giver den perfekte mundfuld. Sødt, syrligt og suverænt på en gang. Også perfekt som topping til kager. 250g.
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Sweet liquorice coated in exclusive white Belgian chocolate and passion fruit. The acidity of the passion fruit, the sweetness of the chocolate and the ability of the liquorice to unite these flavours gives a perfect bite. Sweet, sour and supreme – good when the weather is warm and delicious as a topping on cakes. 250g.
The quince or Cydonia oblonga, is the sole member of the genus Cydonia and native to warm-temperate southwest Asia in the Caucasus region. It is a small, deciduous tree, related to apples and pears, and like them has a pome fruit, which is bright golden yellow when mature, pear-shaped, 7–12 cm long and 6–9 cm broad.
Quince is resistant to frost and requires a cold period below 7 °C to flower properly.
Most varieties of quince are too hard, astringent and sour to eat raw. High in pectin, they are used to make jam, jelly and quince pudding, or they may be peeled, then roasted, baked or stewed. The flesh of the fruit turns red after a long cooking time. The very strong perfume means they can be added in small quantities to apple pies and jam to enhance the flavour.
The fruit, like so many others, can be used to make a type of wine. Because of its often high acidity, which is mainly due to its malic acid content, these wines are sweet dessert wines that are high in alcohol.
This particular photo was taken in my sister-in-law's garden. She has a very green thumb!
(further information and pictures you can get by clicking on the link at the end of page!)
Mariahilferstraße
Mariahilferstraße, 6th, 7th, 14th and 15th, since 1897 (in the 6th and 7th district originally Kremser Sraße, then Bavarian highway, Laimgrubner main road, Mariahilfer main street, Fünfhauserstraße, Schönbrunnerstraße and Penzinger Poststraße, then Schönbrunner Straße), in memory of the old suburb name; Mariahilf was an independent municipality from 1660 to 1850, since then with Gumpendorf, Magdalenengrund, Windmühle and Laimgrube 6th District.
From
aeiou - the cultural information system of the bm: bwk
14,000 key words and 2000 pictures from history, geography, politics and business in Austria
Mariahilferstraße, 1908 - Wien Museum
Mariahilferstraße, 1908
Picture taken from "August Stauda - A documentarian of old Vienna"
published by Christian Brandstätter - to Book Description
History
Pottery and wine
The first ones who demonstrably populated the area of today's Mariahilferstraße (after the mammoth) were the Illyrians. They took advantage of the rich clay deposits for making simple vessels. The Celts planted on the sunny hills the first grape vines and understood the wine-making process very well. When the Romans occupied at the beginning of our Era Vienna for several centuries, they left behind many traces. The wine culture of the Celts they refined. On the hill of today's Mariahilferstraße run a Roman ridge trail, whose origins lay in the camp of Vindobona. After the rule of the Romans, the migration of peoples temporarily led many cultures here until after the expulsion of the Avars Bavarian colonists came from the West.
The peasant Middle Ages - From the vineyard to the village
Thanks to the loamy soil formed the winery, which has been pushed back only until the development of the suburbs, until the mid-17th Century the livelihood of the rural population. "Im Schöff" but also "Schöpf - scoop" and "Schiff - ship" (from "draw of") the area at the time was called. The erroneous use of a ship in the seal of the district is reminiscent of the old name, which was then replaced by the picture of grace "Mariahilf". The Weinberg (vineyard) law imposed at that time that the ground rent in the form of mash on the spot had to be paid. This was referred to as a "draw".
1495 the Mariahilfer wine was added to the wine disciplinary regulations for Herrenweine (racy, hearty, fruity, pithy wine with pleasant acidity) because of its special quality and achieved high prices.
1529 The first Turkish siege
Mariahilferstraße, already than an important route to the West, was repeatedly the scene of historical encounters. When the Turks besieged Vienna for the first time, was at the lower end of today Mariahilferstrasse, just outside the city walls of Vienna, a small settlement of houses and cottages, gardens and fields. Even the St. Theobald Monastery was there. This so-called "gap" was burned at the approach of the Turks, for them not to offer hiding places at the siege. Despite a prohibition, the area was rebuilt after departure of the Turks.
1558, a provision was adopted so that the glacis, a broad, unobstructed strip between the city wall and the outer settlements, should be left free. The Glacis existed until the demolition of the city walls in 1858. Here the ring road was later built.
1663 The new Post Road
With the new purpose of the Mariahilferstrasse as post road the first three roadside inn houses were built. At the same time the travel increased, since the carriages were finally more comfortable and the roads safer. Two well-known expressions date from this period. The "tip" and "kickbacks". In the old travel handbooks of that time we encounter them as guards beside the route, the travel and baggage tariff. The tip should the driver at the rest stop pay for the drink, while the bribe was calculated in proportion to the axle grease. Who was in a hurry, just paid a higher lubricant (Schmiergeld) or tip to motivate the coachman.
1683 The second Turkish siege
The second Turkish siege brought Mariahilferstraße the same fate. Meanwhile, a considerable settlement was formed, a real suburb, which, however, still had a lot of fields and brick pits. Again, the suburb along the Mariahilferstraße was razed to the ground, the population sought refuge behind the walls or in the Vienna Woods. The reconstruction progressed slowly since there was a lack of funds and manpower. Only at the beginning of the 18th Century took place a targeted reconstruction.
1686 Palais Esterhazy
On several "Brandstetten", by the second Turkish siege destroyed houses, the Hungarian aristocratic family Esterhazy had built herself a simple palace, which also had a passage on the Mariahilferstrasse. 1764 bought the innkeeper Paul Winkelmayr from Spittelberg the building, demolished it and built two new buildings that have been named in accordance with the Esterhazy "to the Hungarian crown."
17th Century to 19th Century. Fom the village to suburb
With the development of the settlements on the Mariahilferstraße from village to suburbs, changed not only the appearance but also the population. More and more agricultural land fell victim to the development, craftsmen and tradesmen settled there. There was an incredible variety of professions and trades, most of which were organized into guilds or crafts. Those cared for vocational training, quality and price of the goods, and in cases of unemployment, sickness and death.
The farms were replaced by churches and palaces, houses and shops. Mariahilf changed into a major industrial district, Mariahilferstrasse was an important trading center. Countless street traders sold the goods, which they carried either with them, or put in a street stall on display. The dealers made themselves noticeable by a significant Kaufruf (purchase call). So there was the ink man who went about with his bottles, the Wasserbauer (hydraulic engineering) who sold Danube water on his horse-drawn vehicle as industrial water, or the lavender woman. This lovely Viennese figures disappeared with the emergence of fixed premises and the improvement of urban transport.
Private carriages, horse-drawn carriages and buggies populated the streets, who used this route also for trips. At Mariahilferplatz Linientor (gate) was the main stand of the cheapest and most popular means of transport, the Zeiselwagen, which the Wiener used for their excursions into nature, which gradually became fashionable. In the 19th Century then yet arrived the Stellwagen (carriage) and bus traffic which had to accomplish the connection between Vienna and the suburbs. As a Viennese joke has it, suggests the Stellwagen that it has been so called because it did not come from the spot.
1719 - 1723 Royal and Imperial Court Stables
Emperor Charles VI. gave the order for the construction of the stables to Johann Bernhard Fischer von Erlach. 1772 the building was extended by two houses on the Mariahilferstrasse. The size of the stables still shows, as it serves as the Museum Quarter - its former importance. The Mariahilferstraße since the building of Schönbrunn Palace by the Imperial court very strongly was frequented. Today in the historic buildings the Museum Quarter is housed.
The church and monastery of Maria Hülff
Coloured engraving by J. Ziegler, 1783
1730 Mariahilferkirche
1711 began the renovation works at the Mariahilferkirche, giving the church building today's appearance and importance as a baroque monument. The plans stem from Franziskus Jänkl, the foreman of Lukas von Hildebrandt. Originally stood on the site of the Mariahilferkirche in the medieval vineyard "In Schoeff" a cemetery with wooden chapel built by the Barnabites. Already in those days, the miraculous image Mariahilf was located therein. During the Ottoman siege the chapel was destroyed, the miraculous image could be saved behind the protective walls. After the provisional reconstruction the miraculous image in a triumphal procession was returned, accompanied by 30,000 Viennese.
1790 - 1836 Ferdinand Raimund
Although in the district Mariahilf many artists and historical figures of Vienna lived , it is noticeable that as a residence they rather shunned the Mariahilferstraße, because as early as in the 18th Century there was a very lively and loud bustle on the street. The most famous person who was born on the Mariahilferstrasse is the folk actor and dramatist Ferdinand Raimund. He came in the house No. 45, "To the Golden deer (Zum Goldenen Hirschen)", which still exists today, as son of a turner into the world. As confectioners apprentice, he also had to visit the theaters, where he was a so-called "Numero", who sold his wares to the visitors. This encounter with the theater was fateful. He took flight from his training masters and joined a traveling troupe as an actor. After his return to Vienna, he soon became the most popular comedian. In his plays all those figures appeared then bustling the streets of Vienna. His most famous role was that of the "ash man" in "Farmer as Millionaire", a genuine Viennese guy who brings the wood ash in Butte from the houses, and from the proceeds leading a modest existence.
1805 - 1809 French occupation
The two-time occupation of Vienna by the French hit the suburbs hard. But the buildings were not destroyed fortunately.
19th century Industrialization
Here, where a higher concentration of artisans had developed as in other districts, you could feel the competition of the factories particularly hard. A craftsman after another became factory worker, women and child labor was part of the day-to-day business. With the sharp rise of the population grew apartment misery and flourished bed lodgers and roomers business.
1826
The Mariahilferstraße is paved up to the present belt (Gürtel).
1848 years of the revolution
The Mariahilferstraße this year was in turmoil. At the outbreak of the revolution, the hatred of the people was directed against the Verzehrungssteuerämter (some kind of tax authority) at the lines that have been blamed for the rise of food prices, and against the machines in the factories that had made the small craftsmen out of work or dependent workers. In October, students, workers and citizens tore up paving stones and barricaded themselves in the Mariahilfer Linientor (the so-called Linienwall was the tax frontier) in the area of today's belt.
1858 The Ring Road
The city walls fell and on the glacis arose the ring-road, the now 6th District more closely linking to the city center.
1862 Official naming
The Mariahilferstraße received its to the present day valid name, after it previously was bearing the following unofficial names: "Bavarian country road", "Mariahilfer Grund Straße", "Penzinger Street", "Laimgrube main street" and "Schönbrunner Linienstraße".
The turn of the century: development to commercial street
After the revolution of 1848, the industry displaced the dominant small business rapidly. At the same time the Mariahilferstraße developed into the first major shopping street of Vienna. The rising supply had to be passed on to the customer, and so more and more new shops sprang up. Around the turn of the century broke out a real building boom. The low suburban houses with Baroque and Biedermeier facade gave way to multi-storey houses with flashy and ostentatious facades in that historic style mixture, which was so characteristic of the late Ringstrasse period. From the former historic buildings almost nothing remained. The business portals were bigger and more pompous, the first department stores in the modern style were Gerngross and Herzmansky. Especially the clothing industry took root here.
1863 Herzmansky opened
On 3 March opened August Herzmansky a small general store in the Church Lane (Kirchengasse) 4. 1897 the great establishment in the pin alley (Stiftgasse) was opened, the largest textile company of the monarchy. August Herzmansky died a year before the opening, two nephews take over the business. In 1928, Mariahilferstraße 28 is additionally acquired. 1938, the then owner Max Delfiner had to flee, the company Rhonberg and Hämmerle took over the house. The building in Mariahilferstrasse 30 additionally was purchased. In the last days of the war in 1945 it fell victim to the flames, however. 1948, the company was returned to Max Delfiner, whose son sold in 1957 to the German Hertie group, a new building in Mariahilferstrasse 26 - 30 constructing. Other ownership changes followed.
1869 The Pferdetramway
The Pferdetramway made it first trip through the Mariahilferstraße to Neubaugasse.
Opened in 1879 Gerngroß
Mariahilferstraße about 1905
Alfred Gerngross, a merchant from Bavaria and co-worker August
Herzmanskys, founded on Mariahilferstrasse 48/corner Church alley (Kirchengasse) an own fabric store. He became the fiercest competitor of his former boss.
1901 The k.k. Imperial Furniture Collection
The k.k. Hofmobilien and material depot is established in Mariahilferstrasse 88. The collection quickly grew because each new ruler got new furniture. Today, it serves as a museum. Among other things, there is the office of Emperor Franz Joseph, the equipment of Emperor Maximilian of Mexico from Miramare Castle, the splendid table of Charles VI. and the furniture from the Oriental Cabinet of Crown Prince Rudolf.
1911 The House Stafa
On 18 August 1911, on the birthday of Emperor Franz Joseph, corner Mariahilferstraße/imperial road (Kaiserstraße) the "central palace" was opened. The construction by its architecture created a sensation. Nine large double figure-relief panels of Anton Hanak decorated it. In this building the "1st Vienna Commercial sample collective department store (Warenmuster-Kollektivkaufhaus)", a eight-storey circular building was located, which was to serve primarily the craft. The greatest adversity in the construction were underground springs. Two dug wells had to be built to pump out the water. 970 liters per minute, however, must be pumped out until today.
1945 bombing of Vienna
On 21 February 1945 bombs fell on the Mariahilferstrasse, many buildings were badly damaged. On 10th April Wiener looted the store Herzmansky. Ella Fasser, the owner of the café "Goethe" in Mariahilferstrasse, preserved the Monastery barracks (Stiftskaserne) from destruction, with the help other resistance fighters cutting the fire-conducting cords that had laid the retreating German troops. Meanwhile, she invited the officers to the cafe, and befuddled them with plenty of alcohol.
In the glass. I took glasses from Riedl. This is more for riesling, perhaps a little too big, but I thought it is more like for tasting. It has a same glass she as a Riedl's black tasting glass.
On the nose, it has that sauternes nose, or rather botrytis wines. But it is not intensive. I would say light hint of botrytis wines.
I wanted to drink it rather than taste and do a lot of analysis. So I pour it very cold. That's because I didn't trust the wine to be that good or wonderful. I tried and bought several dozens, probably close to 100 bottles of botrytis wines. It is not that many. Some I bought and kept with me, but year pass, and properly stored in temperature and humidity controlled storage and sellers, passing 5-6 years and after 10 years, for me, they loose in freshness, perhaps in acidity? With a lot of sweetness, it just sweet but perhaps a little less exciting to me.
The colour is really dark and red shades in there.
Before I opened and asked my guests if they like sweet wines. The price range is verage: CHF 272, from CHF 164 To CHF 596. I think I paid less, I think less than CHF 200. I don't drink price tags or etiquette, because they have little to do with taste of wine.
The European herring gull (Larus argentatus) is a large gull, up to 66 cm (26 in) long. Common in coastal regions of Western Europe, it was historically more abundant. It breeds across Northern Europe, Western Europe, Central Europe, Eastern Europe, Scandinavia, and the Baltic states. Some European herring gulls, especially those resident in colder areas, migrate further south in winter, but many are permanent residents, such as in Ireland, Britain, Iceland, or on the North Sea shores. They have a varied diet, including fish, crustaceans, as well as some plants, and are also scavengers, consuming carrion and food left by or stolen from humans.
Taxonomy
Their scientific name is from Latin. Larus appears to have referred to a gull or other large seabird and argentatus means decorated with silver.
The taxonomy of the herring gull/lesser black-backed gull is contentious, with different authorities recognising between two and eight species
This group has a ring distribution around the Northern Hemisphere. Most adjacent populations interbreed; however, adjacent terminal populations do not.
The Association of European Rarities Committees recognises six species:
European herring gull, L. argentatus
American herring gull, L. smithsonianus
Caspian gull, L. cachinnans
Yellow-legged gull, L. michahellis
Vega gull, L. vegae
Armenian gull, L. armenicus
Subspecies
L. a. argentatus – Pontoppidan, 1763, the nominate form, sometimes known as the Scandinavian herring gull, breeds in Scandinavia and northwestern Russia. Northern and eastern populations migrate southwest in winter. It is a large, bulky gull with extensive white in the wingtips. The outermost primary, p10 often has a large white spot (called a mirror) that extends to the wingtip. The bill is longer and forehead flatter than argenteus.
L. a. argenteus – Brehm & Schilling, 1822, sometimes known as the Western European herring gull breeds in Western Europe in Iceland, the Faroes, Britain, Ireland, France, Belgium, the Netherlands and Germany. Many birds are resident while others make short-distance migratory journeys. It is smaller than L. a. argentatus with more black and less white in the wingtips (p10 mirror is distinct from the white wingtip spot) and paler upper parts.
These taxa are classified as subspecies of Larus argentatus by some authorities such as the American Ornithologists' Union and Handbook of the Birds of the World. Others such as the Association of European Rarities Committees, British Ornithologists' Union, and the International Ornithological Union now regard them as one or two separate species.
L. (a.) smithsonianus, the American herring gull, breeds in Alaska, Canada, and the Northeast United States. Many birds migrate southwards in winter, reaching as far as Central America and the West Indies. Immature birds tend to be darker and more uniformly brown than European herring gulls and have a dark tail.
L. (a.) vegae, the Vega gull, breeds in northeastern Siberia. It winters in Japan, Korea, eastern China, and Taiwan.
Several other gulls have been included in this species in the past, but are now normally considered separate, e.g. the yellow-legged gull (L. michahellis), the Caspian gull (L. cachinnans), the Armenian gull (L. armenicus) and Heuglin's gull (L. heuglini).
Description
The male European herring gull is 60–67 cm (24–26 in) long and weighs 1,050–1,525 g (2.315–3.362 lb), while the female is 55–62 cm (22–24 in) and weighs 710–1,100 g (1.57–2.43 lb). The wingspan can range from 125 to 155 cm (49 to 61 in). Among standard measurements, the wing chord is 38 to 48 cm (15 to 19 in), the bill is 4.4 to 6.5 cm (1.7 to 2.6 in) and the tarsus is 5.3 to 7.5 cm (2.1 to 3.0 in). Adults in breeding plumage have a light grey back and upper wings and white head and underparts. The wingtips are black with white spots known as "mirrors". The bill is yellow with a red spot and a ring of bare yellow skin is seen around the pale eye. The legs are normally pink at all ages, but can be yellowish, particularly in the Baltic population, which was formerly regarded as a separate subspecies "L. a. omissus". Non-breeding adults have brown streaks on their heads and necks. Male and female plumage are identical at all stages of development, but adult males are often larger.
Juvenile and first-winter birds are mainly brown with darker streaks and have a dark bill and eyes. Second-winter birds have a whiter head and underparts with less streaking and the back is grey. Third-winter individuals are similar to adults, but retain some of the features of immature birds such as brown feathers in the wings and dark markings on the bill. The European herring gull attains adult plumage and reaches sexual maturity at an average age of four years.
At least in the south-west part of the Baltic Sea and surrounding areas, the European herring gull (L. argentatus) actually can be seen with yellow legs. They are not considered as a subspecies, since they regularly breed with grey/flesh-coloured legged herring gulls. The offspring may get yellow or normal-coloured legs. They must not be confused with the in general yellow-legged gull (L. michahellis), which are more common in the Mediterranean area, but single birds may reach more northern seas.
Similar species
Adult European herring gulls are similar to ring-billed gulls, but are much larger, have pinkish legs, and a much thicker yellow bill with more pronounced gonys. First-winter European herring gulls are much browner, but second- and third-winter birds can be confusing since soft part colours are variable and third-year herring gull often show a ring around the bill. Such birds are most easily distinguished by the larger size and larger bill of European herring gull.
The European herring gull can be differentiated from the closely related, slightly smaller lesser black-backed gull by the latter's dark grey (not actually black) back and upper wing plumage and its yellow legs and feet.
The smaller silver gull is largely confined to Australia.
Voice
Herring gulls are noisy, gregarious birds with distinctive vocalisations. Their loud, laughing call is particularly well known, and is often seen as a symbol of the seaside in countries such as the United Kingdom. The European herring gull also has a yelping alarm call and a low, barking anxiety call. The most distinct and best known call produced by European herring gulls – which is shared with their American relative – is the raucous territorial 'long call', used to signal boundaries to other birds; it is performed by the gull initially with its head bowed, then raised as the call continues.
European herring gull chicks and fledglings emit a distinctive, repetitive, high-pitched 'peep', accompanied by a head-flicking gesture when begging for food from or calling to their parents. Adult gulls in urban areas also exhibit this behaviour when fed by humans.
Behaviour
European herring gull flocks have a loose pecking order, based on size, aggressiveness, and physical strength. Adult males are usually dominant over females and juveniles in feeding and boundary disputes, while adult females are typically dominant when selecting their nesting sites.
The European herring gull has long been believed to have extremely keen vision in daylight and night vision equal or superior to that of humans; however, this species is also capable of seeing ultraviolet light. This gull also appears to have excellent hearing and a sense of taste that is particularly responsive to salt and acidity.
Parasites of European herring gulls include the fluke Microphallus piriformes.
Distribution
Ireland: Copeland Bird Observatory, Co Down.
Britain: Since 2009, herring gulls in the United Kingdom have been on the red list of birds of conservation concern, including County Durham.
Europe: Recorded from all the coasts of Europe including the Mediterranean and occasionally inland.
North America: A permanent resident in the Carolinas.
Diet
These are omnivores and opportunists like most Larus gulls, and scavenge from garbage dumps, landfill sites, and sewage outflows, with refuse comprising up to half of the bird's diet. It also steals the eggs and young of other birds (including those of other gulls), as well as seeking suitable small prey in fields, on the coast or in urban areas, or robbing plovers or lapwings of their catches. European herring gulls may also dive from the surface of the water or engage in plunge diving in the pursuit of aquatic prey, though they are typically unable to reach depths greater than 1–2 m (3.3–6.6 ft) due to their natural buoyancy. Despite their name, they have no special preference for herrings — in fact, examinations have shown that echinoderms and crustaceans comprised a greater portion of these gulls' stomach contents than fish, although fish is the principal element of regurgitations for nestlings. European herring gulls can frequently be seen to drop shelled prey from a height to break the shell. In addition, the European herring gull has been observed using pieces of bread as bait with which to catch goldfish. Vegetable matter, such as roots, tubers, seeds, grains, nuts, and fruit, is also taken to an extent. Captive European herring gulls typically show aversion to spoiled meat or heavily salted food, unless they are very hungry. The gulls may also rinse food items in water in an attempt to clean them or render them more palatable before swallowing.
European herring gulls may be observed rhythmically drumming their feet upon the ground for prolonged periods of time in a behaviour that superficially resembles Irish stepdancing, for the purpose of creating vibrations in the soil, driving earthworms to the surface, which are then consumed by the gull. These vibrations are thought to mimic those of digging moles, eliciting a surface-escape behaviour from the earthworm, beneficial in encounters with this particular predator, which the European herring gull then exploits to its own benefit in a similar manner to human worm charmers.
Whilst the European herring gull is fully capable (unlike humans) of consuming seawater without becoming ill, using specialized glands located above the eyes to remove excess salt from the body (which is then excreted in solution through the nostrils and drips from the end of the bill), it drinks fresh water in preference, if available.
The opportunistic diet of the herring gull has consequences for egg traits. A study found that larger eggs were laid in colonies where females consumed either a higher proportion of marine resources or terrestrial resources; smaller eggs were laid in colonies where females had an intermediate diet. In colonies where females consumed more marine items, they also laid eggs with higher maculation (intensity and size of spots) compared with colonies where females mainly consumed terrestrial food.
Courtship and reproduction
When forming a pair bond, the hen approaches the cock on his territory with a hunched, submissive posture, while making begging calls (similar to those emitted by young gulls). If the cock chooses not to attack her and drive her away, he responds by assuming an upright posture and making a mewing call. This is followed by a period of synchronised head-tossing movements, after which the cock then regurgitates some food for his prospective mate. If this is accepted, copulation follows. A nesting site is then chosen by both birds which is returned to in successive years. European herring gulls are almost exclusively sexually monogamous and may pair up for life, provided the couple is successful in hatching their eggs.
Two to four eggs, usually three, are laid on the ground or cliff ledges in colonies, and are defended vigorously by this large gull. The eggs are usually olive-brown in colour with dark speckles or blotches. They are incubated by both parents for 28–30 days. The chicks hatch with their eyes open, covered with fluffy down, and they are able to walk around within hours. Breeding colonies are preyed upon by great black-backed gulls, harriers, corvids and herons.
Juveniles use their beaks to peck at the red spot on the beaks of adults to indicate hunger. Parents then typically disgorge food for their offspring. The young birds are able to fly 35–40 days after hatching and fledge at five or six weeks of age. Chicks are generally fed by their parents until they are 11–12 weeks old, but the feeding may continue for more than six months of age if the young gulls continue to beg. The male feeds the chick more often than the female before fledging, with the female more often feeding after fledging.
Like most gulls, European herring gulls are long-lived, with a maximum age of 49 years recorded. Raptors (especially owls, peregrine falcons, and gyrfalcons) and seals (especially grey seals) occasionally prey on the non-nesting adults.
In the UK, the species, when taken as a whole, is declining significantly across the country, despite an increase in urban areas. The UK European herring gull population has decreased by 50% in 25 years and it is protected by law: since January 2010, Natural England has allowed lethal control only with a specific individual licence that is available only in limited circumstances. Natural England made the change following a public consultation in response to the Royal Society for the Protection of Birds in 2009 placing the species on its 'Red List' of threatened bird species, affording it the highest possible conservation status. (Previously, killing the species was allowed under a general licence obtainable by authorised persons (e.g. landowners or occupiers) under certain circumstances (e.g. to prevent serious damage to crops or livestock, to prevent disease, or to preserve public health or safety) without requiring additional permission beyond the general licence.)
The European herring gull is an increasingly common roof-nesting bird in urban areas of the UK, and many individual birds show little fear of humans. The Clean Air Act 1956 forbade the burning of refuse at landfill sites, providing the European herring gull with a regular and plentiful source of food. As a direct result, European herring gull populations in Britain skyrocketed. Faced with a lack of space at their traditional colonies, the gulls ventured inland in search of new breeding grounds. Dwindling fish stocks in the seas around Britain may also have been a significant factor in the gulls' move inland.
The gulls are found all year round in the streets and gardens of Britain, due to the presence of street lighting (which allows the gulls to forage at night), discarded food in streets, food waste contained in easy-to-tear plastic bin bags, food intentionally left out for other birds (or the gulls themselves), the relative lack of predators, and readily available, convenient, warm and undisturbed rooftop nesting space in towns and cities. Particularly large urban gull colonies (composed primarily of European herring gulls and lesser black-backed gulls) are now present in Cardiff, Bristol, Gloucester, Swindon, London, and Aberdeen.
Where not persecuted, herring gulls can become tame in the presence of humans, and may live in proximity to certain humans they learn to trust, and may occasionally enter buildings to receive or steal food.
The survival rate for urban gulls is much higher than their counterparts in coastal areas, with an annual adult mortality rate less than 5%. Also, each European herring gull pair commonly rears three chicks per year. This, when combined with their long-lived nature, has resulted in a massive increase in numbers over a relatively short period of time and has brought urban-dwelling members of the species into conflict with humans.
Once familiar with humans, urban European herring gulls show little hesitation in swooping down to steal food from the hands of humans, although a study conducted in 2019 demonstrated that some gulls are more averse to snatching food in proximity to humans if the experimenter made eye contact with the bird. During the breeding season, the gulls also aggressively 'dive bomb' and attempt to strike with claws and wings (sometimes spraying faeces or vomit at the same time) at humans that they perceive to be a threat to their eggs and chicks—often innocent passers-by or residents of the buildings on which they have constructed their nests. Large amounts of gull excrement deposited on property and the noise from courting pairs and begging chicks in the summer is also considered to be a nuisance by humans living alongside the European herring gull.
Nonlethal attempts to deter the gulls from nesting in urban areas have been largely unsuccessful. The European herring gull is intelligent and will completely ignore most bird-scaring technology after determining that it poses no threat. Rooftop spikes, tensioned wires, netting, and similar are also generally ineffective against this species, as it has large, wide feet with thick, leathery skin, which affords the seagull excellent weight distribution and protection from sharp objects (the bird may simply balance itself on top of these obstacles with little apparent concern). If nests are removed and eggs are taken, broken, or oiled, the gulls simply rebuild and/or relay, or choose another nest site in the same area and start again.
Man-made models of birds of prey placed on top of buildings are generally ignored by the gulls once they realise they are not real, and attempts to scare the gulls away using raptors are similarly ineffective. Although they are intimidated by birds of prey, European herring gulls, in addition to being social birds with strength in numbers, are large, powerful, and aggressive as individuals and are more than capable of fighting back against the potential predator, particularly if they consider their chicks to be at risk; in fact, the gulls may actually pose a greater threat to a raptor than vice versa. European herring gulls are also naturally accustomed to predators (such as skuas and great black-backed gulls) living in the vicinity of their nest sites in the wild and are not particularly discouraged from breeding by their presence.
Green Adriatic sea anemone (Actinia equina)
There are two types of sea anemones in the Adriatic Sea: - Red Horse Strawberry Sea anemone and Green Sea anemone Equina. Equina's sea anemones are also located in the coastal zone, at a shallow depth, in small colonies. - They are green - marsh color, up to 9 cm. , in diameter. Equina are located: on stones, between stones and also on colonies of mussels and austern - musheln. In appearance, Equin's colonies resemble harmless "grass" and therefore ignorant swimmers can simply not pay attention to them and get a small burn, like from nettles. Of course, you can remove them (from a stone), very carefully, with a sharp, wooden spatula. - But, better so as not to damage the anemones, take them together with the stones.Also, Equina can be removed from the stones (those that are located on stones, singly, small in size and at a shallow depth), and if Equina settled on an oyster colony, then remove it will be heavier. These anemones do not feed on sunlight and therefore they need to be fed, the same as the fish and your decapod favorites. Anemones usually "sit" in one place, but sometimes they move.
Green anemones (Actinia viridi equina) are an ideal candidate for keeping in a reef aquarium.
These anemones are common in the East Atlantic, and from the inland seas it is common in the Mediterranean and the Black Sea.
Horse anemones are insensitive to temperature and fluctuations in water salinity. They calmly tolerate being in the air for a short period.
They are found at a depth of up to 4 meters, both singly and in large groups, forming green "lawns" on the seabed. They are active and open up - during the day.
An aquarium of 50 liters or more is suitable for keeping these anemones. Low or medium lighting.
Good filtration and very intense, preferably wave-like, water circulation is required. It is better to place anemones in the area with the strongest current, where they will feel most comfortable.
The water parameters are as follows:
Temperature 15 - 24 ° C, acidity pH 8.1-8.4, salinity 1.020-1.025.
At the bottom, you need to place all kinds of large stones on which this anemones prefers to be.
Unlike other anemones, this anemones do not try to hide in various shelters, but are constantly in the most conspicuous place, thereby allowing them to admire their beauty.
Horse anemones are great aquarium adaptations and are suitable even for the novice marine aquarist.
Anemones in an aquarium need regular feeding. It is better to give food more often (at least twice a week), in small portions. The basis of the diet is finely chopped shrimp, shellfish or fish. You can give frozen or dry food intended for aquarium: both slave and Decapoda.