Crocodiles (family Crocodylidae) or true crocodiles are large semiaquatic reptiles that live throughout the tropics in Africa, Asia, the Americas and Australia. The term crocodile is sometimes used even more loosely to include all extant members of the order Crocodilia, which includes the alligators and caimans (family Alligatoridae), the gharial and false gharial (family Gavialidae) among other extinct taxa.

 

Although they appear similar, crocodiles, alligators and the gharial belong to separate biological families. The gharial, with its narrow snout, is easier to distinguish, while morphological differences are more difficult to spot in crocodiles and alligators. The most obvious external differences are visible in the head, with crocodiles having narrower and longer heads, with a more V-shaped than a U-shaped snout compared to alligators and caimans. Another obvious trait is that the upper and lower jaws of the crocodiles are the same width, and the teeth in the lower jaw fall along the edge or outside the upper jaw when the mouth is closed; therefore, all teeth are visible, unlike an alligator, which possesses in the upper jaw small depressions into which the lower teeth fit. Also, when the crocodile's mouth is closed, the large fourth tooth in the lower jaw fits into a constriction in the upper jaw. For hard-to-distinguish specimens, the protruding tooth is the most reliable feature to define the species' family. Crocodiles have more webbing on the toes of the hind feet and can better tolerate saltwater due to specialized salt glands for filtering out salt, which are present, but non-functioning, in alligators. Another trait that separates crocodiles from other crocodilians is their much higher levels of aggression.

 

Crocodile size, morphology, behaviour and ecology differ somewhat among species. However, they have many similarities in these areas as well. All crocodiles are semiaquatic and tend to congregate in freshwater habitats such as rivers, lakes, wetlands and sometimes in brackish water and saltwater. They are carnivorous animals, feeding mostly on vertebrates such as fish, reptiles, birds and mammals, and sometimes on invertebrates such as molluscs and crustaceans, depending on species and age. All crocodiles are tropical species that, unlike alligators, are very sensitive to cold. They separated from other crocodilians during the Eocene epoch, about 55 million years ago. Many species are at the risk of extinction, some being classified as critically endangered.

 

Etymology

The word crocodile comes from the Ancient Greek krokódilos (κροκόδιλος) meaning 'lizard', used in the phrase ho krokódilos tou potamoú, "the lizard of the (Nile) river". There are several variant Greek forms of the word attested, including the later form krokódeilos (κροκόδειλος) found cited in many English reference works. In the Koine Greek of Roman times, krokodilos and krokodeilos would have been pronounced identically, and either or both may be the source of the Latinized form crocodīlus used by the ancient Romans. It has been suggested, but it is not certain that the word crocodilos or crocodeilos is a compound of krokè ('pebbles'), and drilos/dreilos ('worm'), although drilos is only attested as a colloquial term for 'penis'. It is ascribed to Herodotus, and supposedly describes the basking habits of the Egyptian crocodile.

 

The form crocodrillus is attested in Medieval Latin. It is not clear whether this is a medieval corruption or derives from alternative Greco-Latin forms (late Greek corcodrillos and corcodrillion are attested). A (further) corrupted form cocodrille is found in Old French and was borrowed into Middle English as cocodril(le). The Modern English form crocodile was adapted directly from the Classical Latin crocodīlus in the 16th century, replacing the earlier form. The use of -y- in the scientific name Crocodylus (and forms derived from it) is a corruption introduced by Laurenti (1768).

 

Species

Species nameImageDistributionDescription/Comments

American crocodile (Crocodylus acutus)Throughout the Caribbean Basin, including many of the Caribbean islands and South Florida.A larger sized species, with a greyish colour and a prominent V-shaped snout. Prefers brackish water, but also inhabits lower stretches of rivers and true marine environments. This is one of the rare species that exhibits regular sea-going behaviour, which explains the great distribution throughout the Caribbean. It is also found in hypersaline lakes such as Lago Enriquillo, in the Dominican Republic, which has one of the largest populations of this species. Diet consists mostly of aquatic and terrestrial vertebrates. Classified as Vulnerable, but certain local populations under greater threat.

Hall's New Guinea crocodile (Crocodylus halli)The island of New Guinea, south of the New Guinea HighlandsA smaller species that closely resembles and was long classified under the New Guinea crocodile, which it is now considered to be genetically distinct from. It lives south of the mountain barrier that divides the two species' ranges. It can be physically distinguished from the New Guinea crocodile by its shorter maxilla and enlarged postcranial elements. Cranial elements can still widely vary within the species, with populations from Lake Murray having much wider heads than those from the Aramia River.

Orinoco crocodile (Crocodylus intermedius)Colombia and VenezuelaThis is a large species with a relatively elongated snout and a pale tan coloration with scattered dark brown markings. Lives primarily in the Orinoco Basin. Despite having a rather narrow snout, preys on a wide variety of vertebrates, including large mammals. It is a Critically Endangered species.

Freshwater crocodile (Crocodylus johnstoni)Northern AustraliaA smaller species with a narrow and elongated snout. It has light brown coloration with darker bands on body and tail. Lives in rivers with considerable distance from the sea, to avoid confrontations with saltwater crocodiles. Feeds mostly on fish and other small vertebrates.

Philippine crocodile (Crocodylus mindorensis)Endemic to the PhilippinesThis is a relatively small species with a rather broader snout. It has heavy dorsal armour and a golden-brown colour that darkens as the animal matures. Prefers freshwater habitats and feeds on a variety of small to medium sized vertebrates. This species is Critically Endangered and the most severely threatened species of crocodile.

Morelet's crocodile (Crocodylus moreletii)Atlantic regions of Mexico, Belize and GuatemalaA small to medium sized crocodile with a rather broad snout. It has a dark greyish-brown colour and is found in mostly various freshwater habitats. Feeds on mammals, birds and reptiles. It is listed as Least Concern.

Nile crocodile (Crocodylus niloticus)Sub-saharan AfricaA large and aggressive species with a broad snout, especially in older animals. It has a dark bronze coloration and darkens as the animal matures. Lives in a variety of freshwater habitats but is also found in brackish water. It is an apex predator that is capable of taking a wide array of African vertebrates, including large ungulates and other predators. This species is listed as Least Concern.

New Guinea crocodile (Crocodylus novaeguineae)The island of New Guinea, north of the New Guinea HighlandsA smaller species of crocodile with a grey-brown colour and dark brown to black markings on the tail. The young have a narrower V-shaped snout that becomes wider as the animal matures. Prefers freshwater habitats, even though is tolerant to salt water, in order to avoid competition and predation by the saltwater crocodile. This species feeds on small to mid-sized vertebrates.

Mugger crocodile (Crocodylus palustris)The Indian subcontinent and surrounding countriesThis is a modest sized crocodile with a very broad snout and an alligator-like appearance. It has dark-grey to brown coloration. Enlarged scutes around the neck make it a heavily armoured species. Prefers slow moving rivers, swamps and lakes. It can also be found in coastal swamps but avoids areas populated by saltwater crocodiles. Feeds on a wide array of vertebrates.

Saltwater crocodile (Crocodylus porosus)Throughout Southeast Asia, Northern Australia and surrounding watersThe largest living reptile and most aggressive of all crocodiles. It is a big-headed species and has a relatively broad snout, especially when older. The coloration is pale yellow with black stripes when young but dark greenish-drab coloured as adults. Lives in brackish and marine environments as well as lower stretches of rivers. This species has the greatest distribution of all crocodiles. Tagged specimens showed long-distance marine travelling behaviour. It is the apex predator throughout its range and preys on virtually any animal within its reach. It is classified as Least Concern with several populations under greater risk.

Borneo crocodile (Crocodylus raninus)Island of Borneo in Southeast AsiaA freshwater species of crocodile that has been considered a synonym of the saltwater crocodile.

Cuban crocodile (Crocodylus rhombifer)Found only in the Zapata Swamp and Isle of Youth of CubaIt is a small but extremely aggressive species of crocodile that prefers freshwater swamps. The coloration is vibrant even as adults and the scales have a "pebbled" appearance. It is a relatively terrestrial species with agile locomotion on land, and sometimes displays terrestrial hunting. The snout is broad with a thick upper-jaw and large teeth. The unique characteristics and fossil record indicates a rather specialized diet in the past, preying on megafauna such as the giant sloth. This species sometimes displays pack-hunting behaviour, which might have been the key to hunting large species in the past, despite its small size.[ Today most prey are small to medium sized vertebrates. It is Critically Endangered, and the remaining wild population is under threat of hybridization.

Siamese crocodile (Crocodylus siamensis)Indonesia, Brunei, East Malaysia and southern IndochinaA fairly small crocodile that prefers freshwater habitats. It has a relatively broad snout and olive-green to dark green coloration. It feeds on a variety of small to mid-sized vertebrates. Listed as Critically Endangered, but might be already extinct in the wild; status is unknown.

West African crocodile (Crocodylus suchus)Western and Central AfricaRecent studies revealed that this is distinct species from the larger Nile crocodile. It has a slightly narrower snout and is much smaller compared to its larger cousin.

Osborn’s dwarf crocodile (Osteolaemus osborni)Western AfricaIt is the smallest of all living crocodiles. It is a heavily armoured species with uniform black coloration in adults, while juveniles have a lighter brown banding. Lives in the tropical forests of Western Africa. Feeds on small vertebrates and large aquatic invertebrates. It is a fairly terrestrial species and exhibits terrestrial hunting, especially at night.

Dwarf crocodile (Osteolaemus tetraspis)Western AfricaIt is the smallest of all living crocodiles. It belongs to its own monotypic genus; however, new studies indicate there might be two or even three distinct species. It is a heavily armoured species with uniform black coloration in adults, while juveniles have a lighter brown banding. Lives in the tropical forests of Western Africa. Feeds on small vertebrates and large aquatic invertebrates. It is a fairly terrestrial species and exhibits terrestrial hunting, especially at night. This species is classified as Vulnerable.

West African slender-snouted crocodile (Mecistops cataphractus)Western AfricaA medium sized species with a narrow and elongated snout. Lives in freshwater habitats within tropical forests of the continent. Feeds mostly on fish but also other small to medium sized vertebrates. It is a Critically Endangered species.

Central African slender-snouted crocodile (Mecistops leptorhynchus)Central AfricaA medium sized species found in watery areas in dense rainforest. Feeds largely on fish. Insufficient conservation data, but was classified as Critically Endangered when lumped with M. cataphractus, although M. leptorhynchus is doing better in its home range.

For information on Tomistoma or false gharial, that is recently not considered as a true crocodile, see False gharial.

 

Characteristics

A crocodile's physical traits allow it to be a successful predator. Its external morphology is a sign of its aquatic and predatory lifestyle. Its streamlined body enables it to swim swiftly; it also tucks its feet to the side while swimming, making it faster by decreasing water resistance. Crocodiles have webbed feet which, though not used to propel them through the water, allow them to make fast turns and sudden moves in the water or initiate swimming. Webbed feet are an advantage in shallow water, where the animals sometimes move around by walking. Crocodiles have a palatal flap, a rigid tissue at the back of the mouth that blocks the entry of water. The palate has a special path from the nostril to the glottis that bypasses the mouth. The nostrils are closed during submergence.

 

Like other archosaurs, crocodilians are diapsid, although their post-temporal fenestrae are reduced. The walls of the braincase are bony but lack supratemporal and postfrontal bones. Their tongues are not free, but held in place by a membrane that limits movement; as a result, crocodiles are unable to stick out their tongues. Crocodiles have smooth skin on their bellies and sides, while their dorsal surfaces are armoured with large osteoderms. The armoured skin has scales and is thick and rugged, providing some protection. They are still able to absorb heat through this armour, as a network of small capillaries allows blood through the scales to absorb heat. The osteoderms are highly vascularised and aid in calcium balance, both to neutralize acids while the animal cannot breathe underwater and to provide calcium for eggshell formation. Crocodilian tegument have pores believed to be sensory in function, analogous to the lateral line in fishes. They are particularly seen on their upper and lower jaws. Another possibility is that they are secretory, as they produce an oily substance which appears to flush mud off.

 

Size

Size greatly varies among species, from the dwarf crocodile to the saltwater crocodile. Species of the dwarf crocodile Osteolaemus grow to an adult size of just 1.5 to 1.9 m (4.9 to 6.2 ft), whereas the saltwater crocodile can grow to sizes over 6 m (20 ft) and weigh over 1,000 kg (2,200 lb). Several other large species can reach over 5.2 m (17 ft) long and weigh over 900 kg (2,000 lb). Crocodilians show pronounced sexual dimorphism, with males growing much larger and more rapidly than females. Despite their large adult sizes, crocodiles start their lives at around 20 cm (7.9 in) long. The largest species of crocodile is the saltwater crocodile, found in eastern India, northern Australia, throughout South-east Asia, and in the surrounding waters.

 

The brain volume of two adult crocodiles was 5.6 cm3 for a spectacled caiman and 8.5 cm3 for a larger Nile crocodile.

 

The largest crocodile ever held in captivity is a saltwater–Siamese hybrid named Yai (Thai: ใหญ่, meaning big; born 10 June 1972) at the Samutprakarn Crocodile Farm and Zoo, Thailand. This animal measures 6 m (20 ft) in length and weighs 1,200 kg (2,600 lb).

 

The longest crocodile captured alive was Lolong, a saltwater crocodile which was measured at 6.17 m (20.2 ft) and weighed at 1,075 kg (2,370 lb) by a National Geographic team in Agusan del Sur Province, Philippines.

 

Teeth

Crocodiles are polyphyodonts; they are able to replace each of their 80 teeth up to 50 times in their 35- to 75-year lifespan. Next to each full-grown tooth, there is a small replacement tooth and an odontogenic stem cell in the dental lamina in standby that can be activated if required.

 

Biology and behaviour

Crocodilians are more closely related to birds and dinosaurs than to most animals classified as reptiles, the three families being included in the group Archosauria ('ruling reptiles'). Despite their prehistoric look, crocodiles are among the more biologically complex reptiles. Unlike other reptiles, a crocodile has a cerebral cortex and a four-chambered heart. Crocodilians also have the functional equivalent of a diaphragm by incorporating muscles used for aquatic locomotion into respiration. Salt glands are present in the tongues of crocodiles and they have a pore opening on the surface of the tongue, a trait that separates them from alligators. Salt glands are dysfunctional in Alligatoridae. Their function appears to be similar to that of salt glands in marine turtles. Crocodiles do not have sweat glands and release heat through their mouths. They often sleep with their mouths open and may pant like a dog. Four species of freshwater crocodile climb trees to bask in areas lacking a shoreline.

 

Senses

Crocodiles have acute senses, an evolutionary advantage that makes them successful predators. The eyes, ears and nostrils are located on top of the head, allowing the crocodile to lie low in the water, almost totally submerged and hidden from prey.

 

Vision

Crocodiles have very good night vision, and are mostly nocturnal hunters. They use the disadvantage of most prey animals' poor nocturnal vision to their advantage. The light receptors in crocodilians' eyes include cones and numerous rods, so it is assumed all crocodilians can see colours. Crocodiles have vertical-slit shaped pupils, similar to those of domestic cats. One explanation for the evolution of slit pupils is that they exclude light more effectively than a circular pupil, helping to protect the eyes during daylight. On the rear wall of the eye is a tapetum lucidum, which reflects incoming light back onto the retina, thus utilizing the small amount of light available at night to best advantage. In addition to the protection of the upper and lower eyelids, crocodiles have a nictitating membrane (sometimes called a "third eye-lid") that can be drawn over the eye from the inner corner while the lids are open. The eyeball surface is thus protected under the water while a certain degree of vision is still possible.

 

Olfaction

Crocodilian sense of smell is also very well developed, aiding them to detect prey or animal carcasses that are either on land or in water, from far away. It is possible that crocodiles use olfaction in the egg prior to hatching.

 

Chemoreception in crocodiles is especially interesting because they hunt in both terrestrial and aquatic surroundings. Crocodiles have only one olfactory chamber and the vomeronasal organ is absent in the adults indicating all olfactory perception is limited to the olfactory system. Behavioural and olfactometer experiments indicate that crocodiles detect both air-borne and water-soluble chemicals and use their olfactory system for hunting. When above water, crocodiles enhance their ability to detect volatile odorants by gular pumping, a rhythmic movement of the floor of the pharynx. Crocodiles close their nostrils when submerged, so olfaction underwater is unlikely. Underwater food detection is presumably gustatory and tactile.

 

Hearing

Crocodiles can hear well; their tympanic membranes are concealed by flat flaps that may be raised or lowered by muscles.

 

Touch

The touch sensors, concentrated in crocodile skin, can be thicker than those in human fingerprints. Crocodiles can feel the touch on their skin.

 

Cranial: The upper and lower jaws are covered with sensory pits, visible as small, black speckles on the skin, the crocodilian version of the lateral line organs seen in fish and many amphibians, though arising from a completely different origin. These pigmented nodules encase bundles of nerve fibers innervated beneath by branches of the trigeminal nerve. They respond to the slightest disturbance in surface water, detecting vibrations and small pressure changes as small as a single drop. This makes it possible for crocodiles to detect prey, danger and intruders, even in total darkness. These sense organs are known as domed pressure receptors (DPRs).

 

Post-Cranial: While alligators and caimans have DPRs only on their jaws, crocodiles have similar organs on almost every scale on their bodies. The function of the DPRs on the jaws is clear; to catch prey, but it is still not clear what the function is of the organs on the rest of the body. The receptors flatten when exposed to increased osmotic pressure, such as that experienced when swimming in sea water hyperosmotic to the body fluids. When contact between the integument and the surrounding sea water solution is blocked, crocodiles are found to lose their ability to discriminate salinities. It has been proposed that the flattening of the sensory organ in hyperosmotic sea water is sensed by the animal as "touch", but interpreted as chemical information about its surroundings. This might be why in alligators they are absent on the rest of the body.

 

Hunting and diet

Crocodiles are ambush predators, waiting for fish or land animals to come close, then rushing out to attack. Crocodiles mostly eat fish, amphibians, crustaceans, molluscs, birds, reptiles, and mammals, and they occasionally cannibalize smaller crocodiles. What a crocodile eats varies greatly with species, size and age. From the mostly fish-eating species, like the slender-snouted and freshwater crocodiles, to the larger species like the Nile crocodile and the saltwater crocodile that prey on large mammals, such as buffalo, deer and wild boar, diet shows great diversity. Diet is also greatly affected by the size and age of the individual within the same species. All young crocodiles hunt mostly invertebrates and small fish, gradually moving on to larger prey. Being ectothermic (cold-blooded) predators, they have a very slow metabolism, so they can survive long periods without food. Despite their appearance of being slow, crocodiles have a very fast strike and are top predators in their environment, and various species have been observed attacking and killing other predators such as sharks and big cats. Crocodiles are also known to be aggressive scavengers who feed upon carrion and steal from other predators. Evidence suggests that crocodiles also feed upon fruits, based on the discovery of seeds in stools and stomachs from many subjects as well as accounts of them feeding.

 

Crocodiles have the most acidic stomach of any vertebrate. They can easily digest bones, hooves and horns. The BBC TV reported that a Nile crocodile that has lurked a long time underwater to catch prey builds up a large oxygen debt. When it has caught and eaten that prey, it closes its right aortic arch and uses its left aortic arch to flush blood loaded with carbon dioxide from its muscles directly to its stomach; the resulting excess acidity in its blood supply makes it much easier for the stomach lining to secrete more stomach acid to quickly dissolve bulks of swallowed prey flesh and bone. Many large crocodilians swallow stones (called gastroliths or stomach stones), which may act as ballast to balance their bodies or assist in crushing food, similar to grit ingested by birds. Herodotus claimed that Nile crocodiles had a symbiotic relationship with certain birds, such as the Egyptian plover, which enter the crocodile's mouth and pick leeches feeding on the crocodile's blood; with no evidence of this interaction actually occurring in any crocodile species, it is most likely mythical or allegorical fiction.

 

Bite

Since they feed by grabbing and holding onto their prey, they have evolved sharp teeth for piercing and holding onto flesh, and powerful muscles to close the jaws and hold them shut. The teeth are not well-suited to tearing flesh off of large prey items as are the dentition and claws of many mammalian carnivores, the hooked bills and talons of raptorial birds, or the serrated teeth of sharks. However, this is an advantage rather than a disadvantage to the crocodile since the properties of the teeth allow it to hold onto prey with the least possibility of the prey animal escaping. Cutting teeth, combined with the exceptionally high bite force, would pass through flesh easily enough to leave an escape opportunity for prey. The jaws can bite down with immense force, by far the strongest bite of any animal. The force of a large crocodile's bite is more than 5,000 lbf (22,000 N), which was measured in a 5.5 m (18 ft) Nile crocodile, in the field; comparing to 335 lbf (1,490 N) for a Rottweiler, 800 lbf (3,600 N) for a hyena, 2,200 lbf (9,800 N) for an American alligator, and 4,095 lbf (18,220 N) for the largest confirmed great white shark.

 

A 5.2 m (17 ft) long saltwater crocodile has been confirmed as having the strongest bite force ever recorded for an animal in a laboratory setting. It was able to apply a bite force value of 3,700 lbf (16,000 N), and thus surpassed the previous record of 2,125 lbf (9,450 N) made by a 3.9 m (13 ft) long American alligator. Taking the measurements of several 5.2 m (17 ft) crocodiles as reference, the bite forces of 6-m individuals were estimated at 7,700 lbf (34,000 N). The study, led by Dr. Gregory M. Erickson, also shed light on the larger, extinct species of crocodilians. Since crocodile anatomy has changed only slightly over the last 80 million years, current data on modern crocodilians can be used to estimate the bite force of extinct species. An 11-to-12-metre (36–39 ft) Deinosuchus would apply a force of 23,100 lbf (103,000 N), nearly twice that of the latest, higher bite force estimations of Tyrannosaurus (12,814 lbf (57,000 N)). The extraordinary bite of crocodilians is a result of their anatomy. The space for the jaw muscle in the skull is very large, which is easily visible from the outside as a bulge at each side. The muscle is so stiff, it is almost as hard as bone to touch, as if it were the continuum of the skull. Another trait is that most of the muscle in a crocodile's jaw is arranged for clamping down. Despite the strong muscles to close the jaw, crocodiles have extremely small and weak muscles to open the jaw. Crocodiles can thus be subdued for study or transport by taping their jaws or holding their jaws shut with large rubber bands cut from automobile inner tubes.

 

Locomotion

Crocodiles can move quickly over short distances, even out of water. The land speed record for a crocodile is 17 km/h (11 mph) measured in a galloping Australian freshwater crocodile. Maximum speed varies between species. Some species can gallop, including Cuban crocodiles, Johnston's crocodiles, New Guinea crocodiles, African dwarf crocodiles, and even small Nile crocodiles. The fastest means by which most species can move is a "belly run", in which the body moves in a snake-like (sinusoidal) fashion, limbs splayed out to either side paddling away frantically while the tail whips to and fro. Crocodiles can reach speeds of 10–11 km/h (6–7 mph) when they "belly run", and often faster if slipping down muddy riverbanks. When a crocodile walks quickly, it holds its legs in a straighter and more upright position under its body, which is called the "high walk". This walk allows a speed of up to 5 km/h.

 

Crocodiles may possess a homing instinct. In northern Australia, three rogue saltwater crocodiles were relocated 400 km (249 mi) by helicopter, but returned to their original locations within three weeks, based on data obtained from tracking devices attached to them.

 

Longevity

Measuring crocodile age is unreliable, although several techniques are used to derive a reasonable guess. The most common method is to measure lamellar growth rings in bones and teeth—each ring corresponds to a change in growth rate which typically occurs once a year between dry and wet seasons. Bearing these inaccuracies in mind, it can be safely said that all crocodile species have an average lifespan of at least 30–40 years, and in the case of larger species an average of 60–70 years. The oldest crocodiles appear to be the largest species. C. porosus is estimated to live around 70 years on average, with limited evidence of some individuals exceeding 100 years.

 

In captivity, some individuals are claimed to have lived for over a century. A male crocodile lived to an estimated age of 110–115 years in a Russian zoo in Yekaterinburg. Named Kolya, he joined the zoo around 1913 to 1915, fully grown, after touring in an animal show, and lived until 1995.[70] A male freshwater crocodile lived to an estimated age of 120–140 years at the Australia Zoo. Known affectionately as "Mr. Freshie", he was rescued around 1970 by Bob Irwin and Steve Irwin, after being shot twice by hunters and losing an eye as a result, and lived until 2010. Crocworld Conservation Centre, in Scottburgh, South Africa, claims to have a male Nile crocodile that was born in 1900. Named Henry, the crocodile is said to have lived in Botswana along the Okavango River, according to centre director Martin Rodrigues.

 

Social behaviour and vocalization

Crocodiles are the most social of reptiles. Even though they do not form social groups, many species congregate in certain sections of rivers, tolerating each other at times of feeding and basking. Most species are not highly territorial, with the exception of the saltwater crocodile, which is a highly territorial and aggressive species: a mature, male saltwater crocodile will not tolerate any other males at any time of the year, but most other species are more flexible. There is a certain form of hierarchy in crocodiles: the largest and heaviest males are at the top, having access to the best basking site, while females are priority during a group feeding of a big kill or carcass. A good example of the hierarchy in crocodiles would be the case of the Nile crocodile. This species clearly displays all of these behaviours. Studies in this area are not thorough, however, and many species are yet to be studied in greater detail. Mugger crocodiles are also known to show toleration in group feedings and tend to congregate in certain areas. However, males of all species are aggressive towards each other during mating season, to gain access to females.

 

Crocodiles are also the most vocal of all reptiles, producing a wide variety of sounds during various situations and conditions, depending on species, age, size and sex. Depending on the context, some species can communicate over 20 different messages through vocalizations alone. Some of these vocalizations are made during social communication, especially during territorial displays towards the same sex and courtship with the opposite sex; the common concern being reproduction. Therefore most conspecific vocalization is made during the breeding season, with the exception being year-round territorial behaviour in some species and quarrels during feeding. Crocodiles also produce different distress calls and in aggressive displays to their own kind and other animals; notably other predators during interspecific predatory confrontations over carcasses and terrestrial kills.

 

Specific vocalisations include —

Chirp: When about to hatch, the young make a "peeping" noise, which encourages the female to excavate the nest. The female then gathers the hatchlings in her mouth and transports them to the water, where they remain in a group for several months, protected by the female[76]

Distress call: A high-pitched call used mostly by younger animals to alert other crocodiles to imminent danger or an animal being attacked.

Threat call: A hissing sound that has also been described as a coughing noise.

Hatching call: Emitted by a female when breeding to alert other crocodiles that she has laid eggs in her nest.

Bellowing: Male crocodiles are especially vociferous. Bellowing choruses occur most often in the spring when breeding groups congregate, but can occur at any time of year. To bellow, males noticeably inflate as they raise the tail and head out of water, slowly waving the tail back and forth. They then puff out the throat and with a closed mouth, begin to vibrate air. Just before bellowing, males project an infrasonic signal at about 10 Hz through the water, which vibrates the ground and nearby objects. These low-frequency vibrations travel great distances through both air and water to advertise the male's presence and are so powerful they result in the water's appearing to "dance".

 

Reproduction

Crocodiles lay eggs, which are laid in either holes or mound nests, depending on species. A hole nest is usually excavated in sand and a mound nest is usually constructed out of vegetation. Nesting periods range from a few weeks up to six months. Courtship takes place in a series of behavioural interactions that include a variety of snout rubbing and submissive display that can take a long time. Mating always takes place in water, where the pair can be observed mating several times. Females can build or dig several trial nests which appear incomplete and abandoned later. Egg-laying usually takes place at night and about 30–40 minutes. Females are highly protective of their nests and young. The eggs are hard shelled, but translucent at the time of egg-laying. Depending on the species of crocodile, 7 to 95 eggs are laid. Crocodile embryos do not have sex chromosomes, and unlike humans, sex is not determined genetically. Sex is determined by temperature, where at 30 °C (86 °F) or less most hatchlings are females and at 31 °C (88 °F), offspring are of both sexes. A temperature of 32 to 33 °C (90 to 91 °F) gives mostly males whereas above 33 °C (91 °F) in some species continues to give males, but in other species resulting in females, which are sometimes called high-temperature females. Temperature also affects growth and survival rate of the young, which may explain the sexual dimorphism in crocodiles. The average incubation period is around 80 days, and also is dependent on temperature and species that usually ranges from 65 to 95 days. The eggshell structure is very conservative through evolution but there are enough changes to tell different species apart by their eggshell microstructure. Scutes may play a role in calcium storage for eggshell formation.

 

At the time of hatching, the young start calling within the eggs. They have an egg-tooth at the tip of their snouts, which is developed from the skin, and that helps them pierce out of the shell. Hearing the calls, the female usually excavates the nest and sometimes takes the unhatched eggs in her mouth, slowly rolling the eggs to help the process. The young is usually carried to the water in the mouth. She would then introduce her hatchlings to the water and even feed them. The mother would then take care of her young for over a year before the next mating season. In the absence of the mother crocodile, the father would act in her place to take care of the young. However, even with a sophisticated parental nurturing, young crocodiles have a very high mortality rate due to their vulnerability to predation. A group of hatchlings is called a pod or crèche and may be protected for months.

 

Cognition

Crocodiles possess some advanced cognitive abilities. They can observe and use patterns of prey behaviour, such as when prey come to the river to drink at the same time each day. Vladimir Dinets of the University of Tennessee, observed that crocodiles use twigs as bait for birds looking for nesting material. They place sticks on their snouts and partly submerge themselves. When the birds swooped in to get the sticks, the crocodiles then catch the birds. Crocodiles only do this in spring nesting seasons of the birds, when there is high demand for sticks to be used for building nests. Vladimir also discovered other similar observations from various scientists, some dating back to the 19th century. Aside from using sticks, crocodiles are also capable of cooperative hunting. Large numbers of crocodiles swim in circles to trap fish and take turns snatching them. In hunting larger prey, crocodiles swarm in, with one holding the prey down as the others rip it apart.

 

According to a 2015 study, crocodiles engage in all three main types of play behaviour recorded in animals: locomotor play, play with objects and social play. Play with objects is reported most often, but locomotor play such as repeatedly sliding down slopes, and social play such as riding on the backs of other crocodiles is also reported. This behaviour was exhibited with conspecifics and mammals and is apparently not uncommon, though has been difficult to observe and interpret in the past due to obvious dangers of interacting with large carnivores.

 

Taxonomy and phylogeny

See also: List of crocodilians

Crocodylidae is cladistically defined as a crown group composed of the last common ancestor of the Nile crocodile (Crocodylus niloticus), the Dwarf crocodile (Osteolaemus tetraspis), and all of its descendants. It contains two subfamilies: Crocodylinae and Osteolaeminae. Crocodylinae contains 13-14 living species, as well as 6 extinct species. Osteolaeminae was named by Christopher Brochu in 2003 as a subfamily of Crocodylidae separate from Crocodylinae and contains the two extant genera Osteolaemus and Mecistops, along with several extinct genera. The number of extant species within Osteolaeminae is currently in question.

 

Subfamily Crocodylinae

Genus Crocodylus

Crocodylus acutus, American crocodile

Crocodylus halli, Hall's New Guinea crocodile found South of the New Guinea Highlands

Crocodylus intermedius, Orinoco crocodile

Crocodylus johnsoni, freshwater crocodile, or Johnstone's crocodile

Crocodylus mindorensis, Philippine crocodile

Crocodylus moreletii, Morelet's crocodile or Mexican crocodile

Crocodylus niloticus, Nile crocodile or African crocodile (the subspecies found in Madagascar is sometimes called the black crocodile)

Crocodylus novaeguineae, New Guinea crocodile found North of the New Guinea Highlands

Crocodylus palustris, mugger, marsh or Indian crocodile

Crocodylus porosus, saltwater crocodile or estuarine crocodile

Crocodylus raninus, the Borneo crocodile, is currently considered to be a synonym of Crocodylus porosus; whether or not it is a distinct species remains unclear.

Crocodylus rhombifer, Cuban crocodile

Crocodylus siamensis, Siamese crocodile (may be extinct in the wild)

Crocodylus suchus, West African crocodile, desert or sacred crocodile

Crocodylus anthropophagus†

Crocodylus checchiai†

Crocodylus falconensis†

Crocodylus palaeindicus†

Crocodylus thorbjarnarsoni†

Genus Voay†

Voay robustus† (formerly Crocodylus robustus)

Subfamily Osteolaeminae

Genus Osteolaemus

Osteolaemus tetraspis, dwarf crocodile (There has been controversy as to whether or not this is actually two species; recent (2010) DNA analysis indicate three distinct species: O. tetraspis, O. osborni and a third, currently unnamed.)

Genus Mecistops

Mecistops cataphractus West African slender-snouted crocodile

Mecistops leptorhynchus Central African slender-snouted crocodile

Genus Brochuchus†

Brochuchus pigotti† (formerly Crocodylus pigotti)

Brochuchus parvidens†

Genus Euthecodon†

Euthecodon nitriae†

Euthecodon brumpti†

Euthecodon arambourgi†

Genus Rimasuchus†

Rimasuchus lloydi† (formerly Crocodylus lloydi)

Phylogeny

Recent molecular studies using DNA sequencing have shown crocodiles to be more closely related to the gavialids rather than to alligators, contrary to prior theories based on morphological studies alone.

 

Crocodilia

Alligatoridae

Caimaninae

Caiman

 

Melanosuchus

 

Paleosuchus

 

Alligatorinae

Alligator

 

Longirostres

Crocodylidae

Crocodylus

 

Mecistops

 

Osteolaemus

 

Gavialidae

Gavialis

 

Tomistoma

 

Mecistops cataphractus West African slender-snouted crocodile

 

Euthecodon†

 

Brochuchus†

 

Rimasuchus†

 

Osteolaemus osborni Osborn’s dwarf crocodile

 

Osteolaemus tetraspis Dwarf crocodile

 

Crocodylinae

Voay†

 

Crocodylus

Crocodylus anthropophagus†

 

Crocodylus thorbjarnarsoni†

 

Crocodylus palaeindicus†

 

Crocodylus Tirari Desert†

 

Crocodylus johnstoni Freshwater crocodile

 

Crocodylus novaeguineae New Guinea crocodile

 

Crocodylus mindorensis Philippine crocodile

 

Crocodylus porosus Saltwater crocodile

 

Crocodylus siamensis Siamese crocodile

 

Crocodylus palustris Mugger crocodile

 

Crocodylus checchiai†

 

Crocodylus falconensis†

 

Crocodylus suchus West African crocodile

 

Crocodylus niloticus Nile crocodile

 

Crocodylus moreletii Morelet's crocodile

 

Crocodylus rhombifer Cuban crocodile

 

Crocodylus intermedius Orinoco crocodile

 

Crocodylus acutus American crocodile

 

(crown group)

 

Crocodylidae

Osteolaeminae

Rimasuchus lloydi†

 

Voay robustus†

 

Osteolaemus osborni Osborn’s dwarf crocodile

 

Osteolaemus tetraspis Dwarf crocodile

 

"Crocodylus" gariepensis†

 

Brochuchus parvidens†

 

Brochuchus pigotti†

 

Euthecodon arambourgi†

 

Euthecodon brumpti†

 

Crocodylinae

Mecistops cataphractus West African slender-snouted crocodile

 

Crocodylus thorbjarnarsoni†

 

Crocodylus anthropophagus†

 

Crocodylus niloticus Nile crocodile

 

Crocodylus checchiai†

 

Crocodylus moreletii Morelet's crocodile

 

Crocodylus intermedius Orinoco crocodile

 

Crocodylus acutus American crocodile

 

Crocodylus rhombifer Cuban crocodile

 

Crocodylus palaeindicus†

 

Crocodylus palustris Mugger crocodile

 

Crocodylus ossifragus†

 

Crocodylus siamensis Siamese crocodile

 

Crocodylus mindorensis Philippine crocodile

 

Crocodylus johnstoni Freshwater crocodile

 

Crocodylus porosus Saltwater crocodile

 

Crocodylus raninus Borneo crocodile

 

Crocodylus novaeguineae New Guinea crocodile

 

Paleoafrican CrocodylusNeotropical CrocodylusIndo-Pacific Crocodylus

 

Relationship with humans

Danger to humans

Main article: Crocodile attacks

The larger species of crocodiles are very dangerous to humans, mainly because of their ability to strike before the person can react. The saltwater crocodile and Nile crocodile are the most dangerous, killing hundreds of people each year in parts of Southeast Asia and Africa. The mugger crocodile and American crocodile are also dangerous to humans.

 

Crocodile products

Further information: Crocodile farm and Crocodile skin

Crocodiles are protected in many parts of the world, but are also farmed commercially. Their hides are tanned and used to make leather goods such as shoes and handbags; crocodile meat is also considered a delicacy. The most commonly farmed species are the saltwater and Nile crocodiles, while a hybrid of the saltwater and the rare Siamese crocodile is also bred in Asian farms. Farming has resulted in an increase in the saltwater crocodile population in Australia, as eggs are usually harvested from the wild, so landowners have an incentive to conserve their habitat. Crocodile leather can be made into goods such as wallets, briefcases, purses, handbags, belts, hats, and shoes. Crocodile oil has been used for various purposes. Crocodiles were eaten by Vietnamese while they were taboo and off limits for Chinese. Vietnamese women who married Chinese men adopted the Chinese taboo.

 

Crocodile meat is consumed in some countries, such as Australia, Ethiopia, Thailand, South Africa, China, and Cuba (in pickled form). It is also occasionally eaten as an "exotic" delicacy in the western world. Cuts of meat include backstrap and tail fillet.

 

Due to high demand for crocodile products, TRAFFIC states that 1,418,487 Nile Crocodile skins were exported from Africa between 2006 and 2015.

 

Crocodile hunting and conservation

Aboriginal Australians harvested eggs and hunted crocodiles in a sustainable way for many thousands of years. The Brinkin people (aka Marrithiyal) of the Daly River in the Northern Territory (NT) used harpoons and bamboo, and even their own hands to capture crocodiles for food. After settlement of northern Australia, in the late-19th and early 20th centuries, non-Indigenous people killed individual crocodiles, mostly by locals to protect the population, or novelty-seeking visitors, or just opportunistically, so numbers were not noticeably reduced. From the 1930s, commercial hunting began, with Aboriginal people often employed to kill the crocodiles using traditional methods. From the 1940s to the 1960s, hunting began on a larger scale using .303 rifles. They were hunted for leather, with the skins shipped to plants in capital cities. Western Australia banned hunting freshwater crocodiles in 1962 and saltwater crocodiles in 1970, while NT bans were brought in 1964 and 1971; Queensland did not pass such legislation. The federal government later banned the export of crocodile skins, which brought commercial hunting to an end in Queensland. They have been a protected species since the 1970s, when numbers were down to approximately 3,000 in the NT at the lowest estimate. In 2021, after several attacks on humans by the "salties" and an estimated population of around 200,000 had been reached, Queensland politician Bob Katter called for the reintroduction of hunting.

 

In religion and mythology

Further information: Crocodilia § Cultural_depictions

Crocodiles have appeared in various forms in religions across the world. Ancient Egypt had Sobek, the crocodile-headed god, with his cult-city Crocodilopolis, as well as Taweret, the goddess of childbirth and fertility, with the back and tail of a crocodile. The Jukun shrine in the Wukari Federation, Nigeria is dedicated to crocodiles in thanks for their aid during migration. In Madagascar various peoples such as the Sakalava and Antandroy see crocodiles as ancestor spirits and under local fady often offer them food; in the case of the latter at least a crocodile features prominently as an ancestor deity.

 

Crocodiles appear in different forms in Hinduism. Varuna, a Vedic and Hindu god, rides a part-crocodile makara; his consort Varuni rides a crocodile.[88] Similarly the goddess personifications of the Ganga and Yamuna rivers are often depicted as riding crocodiles. Also in India, in Goa, crocodile worship is practised, including the annual Mannge Thapnee ceremony.

 

Sikh warriors known as nihang also have connections with crocodiles. Nihang may come from the Persian word for a mythical sea creature (Persian: نهنگ). The term owes its origin to Mughal historians, who compared the ferocity of the Akali with that of crocodiles. The meaning of Akali in Sikhism however, is the immortal army of Akal (god).

 

In Latin America, Cipactli was the giant earth crocodile of the Aztec and other Nahua peoples.

  

Fighting shark and crocodile, the emblem of Surabaya

The name of Surabaya,Indonesia, is locally believed to be derived from the words "suro" (shark) and "boyo" (crocodile), two creatures which, in a local myth, fought each other in order to gain the title of "the strongest and most powerful animal" in the area. It was said that the two powerful animals agreed for a truce and set boundaries; that the shark's domain would be in the sea while the crocodile's domain would be on the land. However one day the shark swam into the river estuary to hunt, this angered the crocodile, who declared it his territory. The Shark argued that the river was a water-realm which meant that it was shark territory, while the crocodile argued that the river flowed deep inland, so it was therefore crocodile territory. A ferocious fight resumed as the two animals bit each other. Finally the shark was badly bitten and fled to the open sea, and the crocodile finally ruled the estuarine area that today is the city. Another source alludes to a Jayabaya prophecy—a 12th-century psychic king of Kediri Kingdom—as he foresaw a fight between a giant white shark and a giant white crocodile taking place in the area, which is sometimes interpreted as a foretelling of the Mongol invasion of Java, a major conflict between the forces of the Kublai Khan, Mongol ruler of China, and those of Raden Wijaya's Majapahit in 1293. The two animals are now used as the city's symbol, with the two facing and circling each other, as depicted in a statue appropriately located near the entrance to the city zoo (see photo on the Surabaya page).[citation needed]

 

In language and as symbols

Main article: Crocodile tears

The term "crocodile tears" (and equivalents in other languages) refers to a false, insincere display of emotion, such as a hypocrite crying fake tears of grief. It is derived from an ancient anecdote that crocodiles weep in order to lure their prey, or that they cry for the victims they are eating, first told in the Bibliotheca by Photios I of Constantinople. The story is repeated in bestiaries such as De bestiis et aliis rebus. This tale was first spread widely in English in the stories of the Travels of Sir John Mandeville in the 14th century, and appears in several of Shakespeare's plays. In fact, crocodiles can and do generate tears, but they do not actually cry.

 

In the UK, a row of schoolchildren walking in pairs, or two by two is known as "crocodile".

 

Fashion logos

The French clothing company Lacoste features a crocodile in its logo. The American shoe company Crocs also uses this imagery in its logo.

i agree if robusta has aromatic, more earthy, and smoky... wid a hint of pepper and chocolate undertone... bit different wid luwak coffee which is has more acidity... taste bit fruity...

my coffee for this week

 

p.s: i want to search French Press to serve my coffee :)

you dont have to hangout at starbuck all the times... :)

Right now Indonesia is very sexy in the eyes of the world wid the loyality consumptive behaviour and the large amount of population...

Well at least, we have to be a smart consumer :)

 

FYI: Jakarta has more malls than any other city in the world

 

Part 2 of our 3-Part article:

 

Exfoliating Skin Care Acids

 

What does pH have to do with a skin care acid’s effectiveness?

 

Moisturizing Acids – no bite, all love

 

Choosing an over the counter (OTC) or cosmetic product that contains Alpha Hydroxy Acid (AHA) or Beta Hydroxy Acids (BHA) doesn’t have to be a daunting task.

 

There are 3 primary factors to consider when choosing an acidic ingredient in your skin care products.

 

What do acids do for the skin?

 

What does pH have to do with a skin care acid’s effectiveness? What is the percentage of the active acid(s) in the product?

 

Moisturizing vs Exfoliating Acids

 

What does pH have to do with it?

 

Potential Hydrogen (pH) is a measure of how acidic or alkaline a substance is. Acids have pH values under 7.

 

Why should we measure a product’s pH?

 

Our skin’s Acid Mantle is a protective chemical layer made up of sebum (free fatty acids) from the skin's sebaceous (oil) glands, mixed with lactic and amino acids from perspiration. The skin’s acid mantle should register at about a 5.5 pH. The pH of your skin’s acid mantle determines its ability to protect your skin from insults such as bacteria, viruses, free radicals and environmental pollutants that contribute to premature aging, surface disease and irritation. If a product is too alkaline, it may be irritating and drying and not possess the characteristics that we look for in an acidic formulation that contains glycolic, lactic, salicylic, azelaic or mandelic acids.

 

Cosmetic and over the counter (OTC) skin care products meant for home use contain a lower percentage of acid in their formulas than professional chemical peels and often times, a higher Potential Hydrogen (pH) value. This adjustment makes the products functionally less acidic and safe for frequent and ongoing use.

 

The Cosmetic Ingredient Review (CIR) Expert Panel, the industry's self-regulatory body for reviewing the safety of cosmetic ingredients, concluded in 1998 that Glycolic and Lactic Acid are safe for use in cosmetic products at concentrations of:

 

For home use

 

≤10% Acid in final formulation with a pH ≥3.5

 

For Professionally applied products

 

≤30%, at final formulation pH ≥3.0 designed for brief, discontinuous use followed by thorough rinsing of the skin

 

Application must be accompanied by directions for the daily use of sun protection or product must be formulated to avoid increasing sun sensitivity

   

Each pH testing packet will have a unique color key code.

 

Here is an example of pH strip reader. Water is neutral at a 7pH.

   

3 to 4 pH is a common level of acidity in topical AHA/BHA skin care formulations from a skin care professional. Since a professional can view the client’s skin and recommend products based on their knowledge of both the science and an individual’s skin, the lower pH can be safe and highly effective.

 

8 – 8 pH is common for mass marketed drugstore products that contain AHAs or BHA. Commercial cosmetics may be more alkaline, making them less acidic and less potent for safety reasons.

 

5 pH is a typical measure of a healthy skin’s Acid Mantle. After washing with an alkaline cleanser and water with a pH of 7, we need lower the pH by use of a toner, serum or a moisturizer with a pH around 5.5.

 

Are all products with the same percentage of acid equal in strength?

 

A 2% AHA or BHA ingredient would have more potency if it is in a 3.8 pH formula than if it is in a formula with a pH of eight! The higher pH would neutralize the acid when combined. Thus, not all products with the same percentage of active ingredients are equally as potent! Unfortunately, dishonest product distributors may use misleading marketing strategies in order to sell products. Using pH strips to test a product’s pH or consulting the product’s manufacturer are the best way to know the pH of a skin care product.

 

If you use an acid in your skin care routine, you must be diligent in use of an effective sun block! Acids can make your skin more vulnerable to the sun’s rays and sun damage and burns can occur if you are not properly protected. Both AHAs and BHAs can cause irritation including redness, burning, pain or itching. Darker skinned individuals may also be at risk for scarring and loss of pigment when using acids. Consult a skin care professional to determine if acids will be your friend or a foe to be avoided! Wear your sunblock and re-apply regularly!

 

References

 

Schmid-Wendtner, M. H., & Korting, H. C. (2006). The pH of the skin surface and its impact on the barrier function. Skin pharmacology and physiology, 19(6), 296-302.

 

Parra, J. L., & Paye, M. (2003). EEMCO guidance for the in vivo assessment of skin surface pH. Skin Pharmacology and Physiology, 16(3), 188-202.

 

Issachar, N., Gall, Y., Borfll, M. T., & Poelman, M. C. (1997). pH measurements during lactic acid stinging test in normal and sensitive skin. Contact Dermatitis, 36(3), 152-155.

 

Ali, S. M., & Yosipovitch, G. (2013). Skin pH: from basic science to basic skin care. Acta dermato-venereologica, 93(3), 261-269.

 

Van Scott, E. J., & Ruey, J. Y. (1980). U.S. Patent No. 4,234,599. Washington, DC: U.S. Patent and Trademark Office.

 

Part 2: Benefits of the Top 5 Skin Care Acids Posted first on: igogskincare.com/

"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.

 

Become a patron to my photography on Patreon or donate.

(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

www.aeiou.at

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.

www.wien-vienna.at/blickpunkte.php?ID=582

"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.

 

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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

_________________________________________

 

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

The three common inorganic acids and the most common organic acid used in chemistry: hydrochloric, sulfuric, nitric and acetic.

(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

www.aeiou.at

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.

www.wien-vienna.at/blickpunkte.php?ID=582

 

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

_________________________________________

 

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

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

_________________________________________

 

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

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.

 

This wine is bursting with aromas of ripe blackberries, roasted hazelnuts, and caramel. With intense concentration bolstered by Petit Verdot, this full-bodied wine has a creamy mouthfeel with ripe tannins and integrated acidity. The lingering finish boasts notes of toasted coconut, violet, and black cherry.

 

41% Petite Sirah, 21% Syrah, 18% Petit Verdot, 9% Cabernet Sauvignon, 9% Merlot, 2% Other

 

WINEMAKING NOTES

Beringer Bros. Red Blend is picked at the peak of flavor development from top sites across California and fermented in temperature-controlled stainless steel tanks. 20% of the wine is aged for 60 days in second-pass charred American Oak barriques which previously held Bourbon.

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.

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.

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.

Typical of a citrus fruit growing with no distinct seasons, these "green oranges" in Ghana are the most delicious I have certainly ever tasted. The rich red flesh is sweet with none of the typical acidity of an "orange orange". Straight from the tree they are even better still...

 

As seen on BBC Africa website under theme of "Green", January 2012.

www.bbc.co.uk/news/world-africa-16088994

  

The El Sod crater lake is the property of the Borana people. Traditionally, they have the monopoly for extracting salt out of the mud in the crater lake. Other tribes do not have the right to extract salt and if found doing so, they face severe punishment. Because of the acidity of the water, men work completely naked to dig up the salt from the muddy bottom of the lake. Sometimes they have to immerse the whole body in order to reach the salt. For this reason some men put plugs in their nose. Depending on the season, the salt can be very dark, nearly black, and only suitable for animal consumption, or nearly white and good for human consumption.

Saperavi (Georgian: საფერავი; literally "paint, dye" - due to its intensive dark-red colour) is an acidic, teinturier-type grape variety native to Georgia, where it is used to make many of the region's distinctive wines, along with the Alexandreuli and Rkastiteli varieties. Leaves are 3-lobed, large, and roundish. Berries are medium to large, elliptic, dark bluish, and thin-skinned; with a maturation period of approximately 5 months and moderate productivity. Saperavi is also the name for a red wine made from the Saperavi grape variety grown in some areas of Kakheti. It is an extractive wine with a characteristic bouquet, a harmonious taste and pleasant astringency. Its strength is 10.5-12.5% and titrated acidity 5-7%. It has been produced since 1886.

 

"The smile of a rose uplifts the nightingale." (Georgian proverb)

 

© Copyright Natalie Panga - All rights reserved.

* Best seen in larger size on black (click image above)

(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

www.aeiou.at

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.

www.wien-vienna.at/blickpunkte.php?ID=582

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.

(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

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14,000 key words and 2000 pictures from history, geography, politics and business in Austria

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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.

www.wien-vienna.at/blickpunkte.php?ID=582

 

Pegasus Bay Winery grounds in the Waipara Valley Canterbury, New Zealand. October 6, 2013.

 

The food is great here as well as the wines!

 

The Waipara Valley is in the South Island of New Zealand, 30 minutes drive north of Christchurch.

 

To the east Waipara Valley is separated from the ocean (Pegasus Bay) by a range of hills which protect it from the cooling winds of the Pacific.

 

To the west lie the Southern Alps (Main Divide), from whence the region's hot nor'west winds derive. Its sheltered position and proximity to the sea give it warm days, cool nights and a dry autumn, resulting in a very prolonged ripening period. This promotes intense flavour development and optimal ripeness, while retaining good natural acidity.

 

Within the Waipara Valley Pegasus Bay vineyard gets maximum protection from the Pacific's easterly breezes by being tucked up under the lee of the Teviotdale Range.

 

Heat summation during the day is promoted by smooth stones and gravels left behind by an ice age glacier. The soil is free draining and of low fertility, resulting in naturally reduced vine vigour. This produces low yields of optimally ripened, high quality, flavourful grapes, which fully express the qualities of this unique setting.

 

An unusually large vineyard staff allows operations such as shoot thinning, crop thinning, bunch exposure and fruit selection, to be carried out meticulously.

 

Pegasus Bay is an accredited member of the NZWG sustainable viticulture program and are firm believers of using natural methods to combat pests and diseases rather than the application of unnecessary pesticides and herbicides.

For More Info: www.pegasusbay.com/about-wine-making-styles

In memoriam Joseph Haydn

 

(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

www.aeiou.at

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.

www.wien-vienna.at/blickpunkte.php?ID=582

 

"Shaking beef – Bo luc lac" 22

Wok sautéed cubes of tender filet mignon served with lime, salt and pepper dipping sauce

 

I hate to even think of this plate: beef was simply terrible - below cafeteria quality; the fact that it was a tenderloin did not help, as even the best cut of meat wouldn't help a substandard product. The only thing I could taste was industrially packaged, ground a while back black pepper - there was no other flavors - no umami, no sweetness, nothing. Acidity form lime got lost and was not needed; presentation was acceptable, but who cares?

Now, compare this travesty of a plate to what a Bò Lúc Lắc should be: www.flickr.com/photos/nicknamemiket/16322841865/

At $11.50, no less.

10 stop long exposure of the wind swept sand dudes of Talacre Beach. Sand Dunes develop where windblown sand becomes trapped by specialised dune-building grasses such as marram grass.

 

From windswept ridges to damp hollows (slacks), the range of conditions supports a surprisingly rich variety of wildlife. Sand dunes are consequently of exceptionally high nature conservation interest.

 

The shape, size and position of the dunes may change depending on local wind and wave conditions. Dune stability, acidity and local hydrological conditions are all key factors in determining wildlife diversity.

(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

www.aeiou.at

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.

www.wien-vienna.at/blickpunkte.php?ID=582

Vintage 2021

 

The sparkling cider is made from premium fruit grown in the Tamar Valley...(80% apple, 20% Pear).

 

Gala for sweetness and flavour, Granny Smith for crunchy acidity, Jazz offering tang and tartness and Pink Lady for sweetness and apple goodness with Beurre Bosch pear added for fresh texture and body.

 

Looking forward to trying it :-)

(photo on display at the Montana Resources office; north is to the left)

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This aerial photo shows two major mines in Butte, Montana (= “Richest Hill on Earth”; = "The Mining City"). The Butte Mining District has produced gold, silver, copper, molybdenum, manganese, and other metals.

 

At center is the Berkeley Pit (Berkeley Mine). At the top is the Continental Pit (Continental Mine).

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The area's bedrock consists of the Butte Quartz Monzonite (a.k.a. Butte Pluton), which is part of the Boulder Batholith. The Butte Quartz Monzonite ("BQM") formed 76.3 million years ago, during the mid-Campanian Stage in the Late Cretaceous. BQM rocks have been intruded and altered by hydrothermal veins containing valuable metallic minerals - principally sulfides. The copper mineralization has been dated to 62-66 million years ago, during the latest Maastrichtian Stage (latest Cretaceous) and Danian Stage (Early Paleocene). In the supergene enrichment zone of the area, the original sulfide mineralogy has been altered.

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The Berkeley Pit is a huge open-pit copper mine that closed in 1982. I saw the site in 1991, 2010, and 2011. The water level has been slowly rising each year and is approaching the level of the local water table. If water levels reach the same elevation as the aquifer, polluted water from the pit will drain into surrounding areas. The Berkeley Pit's water is iced tea-colored. The water filling the mine comes from about ten thousand miles of flooded underground mine tunnels. Dewatering of the Butte area by water pumps allowed operation of these deep mines, until they were turned off by the Anaconda Copper Mining Company in 1982. Dissolved oxygen in the water in the flooded mine tunnels oxidized sulfide minerals in the rocks, resulting in acidic and heavy metal-rich water - this is why the Berkeley Pit lake is polluted. Oddly, the water is rich enough in copper that the water is mined! Water is pumped out, copper is precipitated out, and the used water is returned to the pit.

 

The environmental nightmare at Butte, Montana was made worst by politicians. A proposal to push mine waste rocks into the Berkeley Pit would have prevented the pit's water from becoming so acidic - the waste rock tailings are high pH (about 10). Politicians refused, creating a worse situation. The lesson here is to NEVER, EVER, EVER let politicians make scientific decisions. They're all bone-headed morons.

 

When I visited in 2010, I obtained the following Berkeley Pit water analysis from the Montana Bureau of Mines & Geology: 64 parts per million (ppm) copper, 500 ppm zinc, 0.1 ppm arsenic, 500 ppm iron, 200 ppm manganese, and a pH of 2.5 to 2.7 (= cranberry juice). The acidity value varies with season and sample depth in the water.

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The Continental Mine was started in 1980 by the Anaconda Copper Mining Company - it is currently owned by Montana Resources. The mine targets a low-grade copper and molybdenum deposit on the eastern side of the Continental Fault, a major Basin & Range normal fault in the Butte area with about 3500 feet of offset. The mine's rocks consist of BQM with disseminated copper sulfides, plus copper- and molybdenum-bearing hydrothermal veins that intrude the BQM. Minerals at the site include chalcopyrite, molybdenite, malachite, azurite, tenorite, and cuprite. The latter four minerals are secondary copper minerals, produced by alteration of the primary copper sulfides.

 

In 2010, the Continental Mine was making 50,000 to 52,000 tons of ore each day. This mine can operate down to an ore grade of 0.1% copper. Most of the mineralization is disseminated copper, but veins are also present. Two stages of mineralization occurred in the Butte area - a porphyry copper system and a main stage system with large veins. The bottom of the porphyry copper system is ~ less than 12,800 feet below the surface. Veins peter out at 5600 to 5800 feet below the surface. At the Continental Mine, veins are small - they're veinlets less than 6 inches wide.

 

Mining is done 24 hours a day, 365 to 366 days per year. There's 1 to 2 days of down time at the mill. During those days, mining stops and waste material is moved. The ore:waste ratio is 8:10 (= strip ratio). The alluvial overburden consists of 7 paleosol horizons, including some caliches - the lime content results in an average pH of 8. The caliche material can be used to treat acidic materials.

 

This mine has 14 shovels and 15 trucks. A large Bucyrus shovel can load a 240-ton truck in three passes. The mine's benches are forty feet tall. Blasting is done with ANFO - ammonium nitrate and fuel oil. 0.65 pounds of explosives are used per ton of rock. The mine uses ~45 megawatts of power per day, which is about the same as the city of Butte itself.

 

Continental Mine ores are crushed in two stages. The crushed ores are then sent to the mill, where they are ground down to the fineness of talcum powder. Flotation and lime are used in procesing. Sulfides are collected. 1% of the mined material goes to the concentrator. 99% of mined material becomes tailings. The tailings powder is wet (33% solid and the rest is water) and piped uphill to a pond. The tailings pond water has a pH of 10. Water from the pond is recycled to make tailings slurry. 27 million gallons a day enters the pond. An earthen dam around the pond is designed to withstand a powerful earthquake.

 

Copper and molybdenum concentrates produced at the Continental Mine are not smelted locally - they are not even smelted in America. Concentrates are sold around the world, where material is smelted and the metals are produced. America shipping rocks overseas and buying back the finished product is the behavior of an underdeveloped country - America is not interested in smelting anymore - a sad reality.

 

(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

www.aeiou.at

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.

www.wien-vienna.at/blickpunkte.php?ID=582

 

Lime Kilns. Burning limestone produces quick lime (calcium oxide). When quick lime was added to the land it raised its pH – reducing the acidity of heathery fellside land to encourage pasture and improving its fertility. Slaked lime (quick lime mixed with water) was also used as lime putty for pointing buildings.

These kilns have recently been identified as those in a field above Keenley Thorn (2025). Previously fell land, this land would have been improved through the regular dressing of quick lime.

   

Photograph in private ownership. For more information and to see the full archive go to www.allenvalleyslocalhistory.org.uk

Strobist Info: Godox AD200 with a 26-inch octo-softbox camera left and slightly behind and above the subject. Small white V-flat directly camera right of the subject.

 

This is Melon-Lime Soda, a highball cocktail created by Masahiro Urushido for his bar Katana Kitten in New York City and published in his book The Japanese Art of the Cocktail in 2021. This cocktail proudly features Midori, a maligned melon liqueur that enjoyed immense popularity through the Disco Era while many classic cocktails suffered unspeakable indignities. Midori is neon green and cloyingly sweet by itself, so it takes a faithful and expert bartender to force it to play well. The key to making this work is incorporating multiple layers of zesty citrus, a flavor that Midori works especially well with. The first layer is a lime vodka, where Urushido relies on a off-the-shelf option from Absolut. The second is using lime juice and sudachi juice for direct acidity. Sudachi is small tart citrus genetically related to yuzu and not too unlike a lime. The difference is hard to describe (and taste for), but I would consider it a 'punchier' lime or a limier lime. The last layer of citrus is a matcha-lime cordial made from lime peels, lime juice, and matcha powder. This is the cornerstone that makes the whole idea work. Without this cordial, there wouldn't be enough depth and 'adhesion', and the mixture would feel disjointed and awkward. For all these layers, this cocktail is meant to be an attention-grabber, for better or for worse. Much like blue curaçao drinks, this drink is meant to buck those snobbier opinions and have just fun.

 

1 oz lime vodka (see note)

1 oz Midori

0.5 oz matcha-lime cordial (see note)

0.25 oz sudachi juice (see note)

0.25 oz lime juice (adjust to make it more or less tart)

cold seltzer

 

Build the cocktail in a freezer-cold highball glass adding everything but the seltzer. Add ice and slowly top with seltzer. Stir gently to combine and garnish with a lime leaf (as prescribed by Urushido) or a lime wheel if that's all you have.

 

Note: You can easily make lime vodka with plain vodka and lime peels. Wash about 2-4 limes and remove the peels and place in a clean mason jar. Add about 375 ml of vodka and allow to steep anywhere from 3 days to 2 weeks. Lasts indefinitely.

 

Note: To make matcha-lime cordial, wash and peel 4 limes and set aside. Add 1.25 cups of water (minus 3 tbsp) and 1.25 cups of white sugar to a saucepan. Bring this to a bare simmer and stir to completely dissolve the sugar. Remove from the heat and drop in the lime peels. Allow to rest for about 1 hour and when the syrup is fully cooled to room temperature. In a separate bowl, add 2.5 tbsp matcha powder and 3 tbsp water and whisk vigorously to combine. Add this to the lime syrup and stir to combine. Strain the entire mixture through a sieve. Bottle and store in the refrigerate for up to 4 weeks.

 

Note: Sudachi juice is not easy to find and it's expensive for citrus. Your best bet is to find it in a well-stocked asian grocer. If you cannot find it, simply substitute with lime juice.

 

© Chase Hoffman Photography. All rights reserved.

Looking north.

 

"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.

 

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Crocodiles (family Crocodylidae) or true crocodiles are large semiaquatic reptiles that live throughout the tropics in Africa, Asia, the Americas and Australia. The term crocodile is sometimes used even more loosely to include all extant members of the order Crocodilia, which includes the alligators and caimans (family Alligatoridae), the gharial and false gharial (family Gavialidae) among other extinct taxa.

 

Although they appear similar, crocodiles, alligators and the gharial belong to separate biological families. The gharial, with its narrow snout, is easier to distinguish, while morphological differences are more difficult to spot in crocodiles and alligators. The most obvious external differences are visible in the head, with crocodiles having narrower and longer heads, with a more V-shaped than a U-shaped snout compared to alligators and caimans. Another obvious trait is that the upper and lower jaws of the crocodiles are the same width, and the teeth in the lower jaw fall along the edge or outside the upper jaw when the mouth is closed; therefore, all teeth are visible, unlike an alligator, which possesses in the upper jaw small depressions into which the lower teeth fit. Also, when the crocodile's mouth is closed, the large fourth tooth in the lower jaw fits into a constriction in the upper jaw. For hard-to-distinguish specimens, the protruding tooth is the most reliable feature to define the species' family. Crocodiles have more webbing on the toes of the hind feet and can better tolerate saltwater due to specialized salt glands for filtering out salt, which are present, but non-functioning, in alligators. Another trait that separates crocodiles from other crocodilians is their much higher levels of aggression.

 

Crocodile size, morphology, behaviour and ecology differ somewhat among species. However, they have many similarities in these areas as well. All crocodiles are semiaquatic and tend to congregate in freshwater habitats such as rivers, lakes, wetlands and sometimes in brackish water and saltwater. They are carnivorous animals, feeding mostly on vertebrates such as fish, reptiles, birds and mammals, and sometimes on invertebrates such as molluscs and crustaceans, depending on species and age. All crocodiles are tropical species that, unlike alligators, are very sensitive to cold. They separated from other crocodilians during the Eocene epoch, about 55 million years ago. Many species are at the risk of extinction, some being classified as critically endangered.

 

Etymology

The word crocodile comes from the Ancient Greek krokódilos (κροκόδιλος) meaning 'lizard', used in the phrase ho krokódilos tou potamoú, "the lizard of the (Nile) river". There are several variant Greek forms of the word attested, including the later form krokódeilos (κροκόδειλος) found cited in many English reference works. In the Koine Greek of Roman times, krokodilos and krokodeilos would have been pronounced identically, and either or both may be the source of the Latinized form crocodīlus used by the ancient Romans. It has been suggested, but it is not certain that the word crocodilos or crocodeilos is a compound of krokè ('pebbles'), and drilos/dreilos ('worm'), although drilos is only attested as a colloquial term for 'penis'. It is ascribed to Herodotus, and supposedly describes the basking habits of the Egyptian crocodile.

 

The form crocodrillus is attested in Medieval Latin. It is not clear whether this is a medieval corruption or derives from alternative Greco-Latin forms (late Greek corcodrillos and corcodrillion are attested). A (further) corrupted form cocodrille is found in Old French and was borrowed into Middle English as cocodril(le). The Modern English form crocodile was adapted directly from the Classical Latin crocodīlus in the 16th century, replacing the earlier form. The use of -y- in the scientific name Crocodylus (and forms derived from it) is a corruption introduced by Laurenti (1768).

 

Species

Species nameImageDistributionDescription/Comments

American crocodile (Crocodylus acutus)Throughout the Caribbean Basin, including many of the Caribbean islands and South Florida.A larger sized species, with a greyish colour and a prominent V-shaped snout. Prefers brackish water, but also inhabits lower stretches of rivers and true marine environments. This is one of the rare species that exhibits regular sea-going behaviour, which explains the great distribution throughout the Caribbean. It is also found in hypersaline lakes such as Lago Enriquillo, in the Dominican Republic, which has one of the largest populations of this species. Diet consists mostly of aquatic and terrestrial vertebrates. Classified as Vulnerable, but certain local populations under greater threat.

Hall's New Guinea crocodile (Crocodylus halli)The island of New Guinea, south of the New Guinea HighlandsA smaller species that closely resembles and was long classified under the New Guinea crocodile, which it is now considered to be genetically distinct from. It lives south of the mountain barrier that divides the two species' ranges. It can be physically distinguished from the New Guinea crocodile by its shorter maxilla and enlarged postcranial elements. Cranial elements can still widely vary within the species, with populations from Lake Murray having much wider heads than those from the Aramia River.

Orinoco crocodile (Crocodylus intermedius)Colombia and VenezuelaThis is a large species with a relatively elongated snout and a pale tan coloration with scattered dark brown markings. Lives primarily in the Orinoco Basin. Despite having a rather narrow snout, preys on a wide variety of vertebrates, including large mammals. It is a Critically Endangered species.

Freshwater crocodile (Crocodylus johnstoni)Northern AustraliaA smaller species with a narrow and elongated snout. It has light brown coloration with darker bands on body and tail. Lives in rivers with considerable distance from the sea, to avoid confrontations with saltwater crocodiles. Feeds mostly on fish and other small vertebrates.

Philippine crocodile (Crocodylus mindorensis)Endemic to the PhilippinesThis is a relatively small species with a rather broader snout. It has heavy dorsal armour and a golden-brown colour that darkens as the animal matures. Prefers freshwater habitats and feeds on a variety of small to medium sized vertebrates. This species is Critically Endangered and the most severely threatened species of crocodile.

Morelet's crocodile (Crocodylus moreletii)Atlantic regions of Mexico, Belize and GuatemalaA small to medium sized crocodile with a rather broad snout. It has a dark greyish-brown colour and is found in mostly various freshwater habitats. Feeds on mammals, birds and reptiles. It is listed as Least Concern.

Nile crocodile (Crocodylus niloticus)Sub-saharan AfricaA large and aggressive species with a broad snout, especially in older animals. It has a dark bronze coloration and darkens as the animal matures. Lives in a variety of freshwater habitats but is also found in brackish water. It is an apex predator that is capable of taking a wide array of African vertebrates, including large ungulates and other predators. This species is listed as Least Concern.

New Guinea crocodile (Crocodylus novaeguineae)The island of New Guinea, north of the New Guinea HighlandsA smaller species of crocodile with a grey-brown colour and dark brown to black markings on the tail. The young have a narrower V-shaped snout that becomes wider as the animal matures. Prefers freshwater habitats, even though is tolerant to salt water, in order to avoid competition and predation by the saltwater crocodile. This species feeds on small to mid-sized vertebrates.

Mugger crocodile (Crocodylus palustris)The Indian subcontinent and surrounding countriesThis is a modest sized crocodile with a very broad snout and an alligator-like appearance. It has dark-grey to brown coloration. Enlarged scutes around the neck make it a heavily armoured species. Prefers slow moving rivers, swamps and lakes. It can also be found in coastal swamps but avoids areas populated by saltwater crocodiles. Feeds on a wide array of vertebrates.

Saltwater crocodile (Crocodylus porosus)Throughout Southeast Asia, Northern Australia and surrounding watersThe largest living reptile and most aggressive of all crocodiles. It is a big-headed species and has a relatively broad snout, especially when older. The coloration is pale yellow with black stripes when young but dark greenish-drab coloured as adults. Lives in brackish and marine environments as well as lower stretches of rivers. This species has the greatest distribution of all crocodiles. Tagged specimens showed long-distance marine travelling behaviour. It is the apex predator throughout its range and preys on virtually any animal within its reach. It is classified as Least Concern with several populations under greater risk.

Borneo crocodile (Crocodylus raninus)Island of Borneo in Southeast AsiaA freshwater species of crocodile that has been considered a synonym of the saltwater crocodile.

Cuban crocodile (Crocodylus rhombifer)Found only in the Zapata Swamp and Isle of Youth of CubaIt is a small but extremely aggressive species of crocodile that prefers freshwater swamps. The coloration is vibrant even as adults and the scales have a "pebbled" appearance. It is a relatively terrestrial species with agile locomotion on land, and sometimes displays terrestrial hunting. The snout is broad with a thick upper-jaw and large teeth. The unique characteristics and fossil record indicates a rather specialized diet in the past, preying on megafauna such as the giant sloth. This species sometimes displays pack-hunting behaviour, which might have been the key to hunting large species in the past, despite its small size.[ Today most prey are small to medium sized vertebrates. It is Critically Endangered, and the remaining wild population is under threat of hybridization.

Siamese crocodile (Crocodylus siamensis)Indonesia, Brunei, East Malaysia and southern IndochinaA fairly small crocodile that prefers freshwater habitats. It has a relatively broad snout and olive-green to dark green coloration. It feeds on a variety of small to mid-sized vertebrates. Listed as Critically Endangered, but might be already extinct in the wild; status is unknown.

West African crocodile (Crocodylus suchus)Western and Central AfricaRecent studies revealed that this is distinct species from the larger Nile crocodile. It has a slightly narrower snout and is much smaller compared to its larger cousin.

Osborn’s dwarf crocodile (Osteolaemus osborni)Western AfricaIt is the smallest of all living crocodiles. It is a heavily armoured species with uniform black coloration in adults, while juveniles have a lighter brown banding. Lives in the tropical forests of Western Africa. Feeds on small vertebrates and large aquatic invertebrates. It is a fairly terrestrial species and exhibits terrestrial hunting, especially at night.

Dwarf crocodile (Osteolaemus tetraspis)Western AfricaIt is the smallest of all living crocodiles. It belongs to its own monotypic genus; however, new studies indicate there might be two or even three distinct species. It is a heavily armoured species with uniform black coloration in adults, while juveniles have a lighter brown banding. Lives in the tropical forests of Western Africa. Feeds on small vertebrates and large aquatic invertebrates. It is a fairly terrestrial species and exhibits terrestrial hunting, especially at night. This species is classified as Vulnerable.

West African slender-snouted crocodile (Mecistops cataphractus)Western AfricaA medium sized species with a narrow and elongated snout. Lives in freshwater habitats within tropical forests of the continent. Feeds mostly on fish but also other small to medium sized vertebrates. It is a Critically Endangered species.

Central African slender-snouted crocodile (Mecistops leptorhynchus)Central AfricaA medium sized species found in watery areas in dense rainforest. Feeds largely on fish. Insufficient conservation data, but was classified as Critically Endangered when lumped with M. cataphractus, although M. leptorhynchus is doing better in its home range.

For information on Tomistoma or false gharial, that is recently not considered as a true crocodile, see False gharial.

 

Characteristics

A crocodile's physical traits allow it to be a successful predator. Its external morphology is a sign of its aquatic and predatory lifestyle. Its streamlined body enables it to swim swiftly; it also tucks its feet to the side while swimming, making it faster by decreasing water resistance. Crocodiles have webbed feet which, though not used to propel them through the water, allow them to make fast turns and sudden moves in the water or initiate swimming. Webbed feet are an advantage in shallow water, where the animals sometimes move around by walking. Crocodiles have a palatal flap, a rigid tissue at the back of the mouth that blocks the entry of water. The palate has a special path from the nostril to the glottis that bypasses the mouth. The nostrils are closed during submergence.

 

Like other archosaurs, crocodilians are diapsid, although their post-temporal fenestrae are reduced. The walls of the braincase are bony but lack supratemporal and postfrontal bones. Their tongues are not free, but held in place by a membrane that limits movement; as a result, crocodiles are unable to stick out their tongues. Crocodiles have smooth skin on their bellies and sides, while their dorsal surfaces are armoured with large osteoderms. The armoured skin has scales and is thick and rugged, providing some protection. They are still able to absorb heat through this armour, as a network of small capillaries allows blood through the scales to absorb heat. The osteoderms are highly vascularised and aid in calcium balance, both to neutralize acids while the animal cannot breathe underwater and to provide calcium for eggshell formation. Crocodilian tegument have pores believed to be sensory in function, analogous to the lateral line in fishes. They are particularly seen on their upper and lower jaws. Another possibility is that they are secretory, as they produce an oily substance which appears to flush mud off.

 

Size

Size greatly varies among species, from the dwarf crocodile to the saltwater crocodile. Species of the dwarf crocodile Osteolaemus grow to an adult size of just 1.5 to 1.9 m (4.9 to 6.2 ft), whereas the saltwater crocodile can grow to sizes over 6 m (20 ft) and weigh over 1,000 kg (2,200 lb). Several other large species can reach over 5.2 m (17 ft) long and weigh over 900 kg (2,000 lb). Crocodilians show pronounced sexual dimorphism, with males growing much larger and more rapidly than females. Despite their large adult sizes, crocodiles start their lives at around 20 cm (7.9 in) long. The largest species of crocodile is the saltwater crocodile, found in eastern India, northern Australia, throughout South-east Asia, and in the surrounding waters.

 

The brain volume of two adult crocodiles was 5.6 cm3 for a spectacled caiman and 8.5 cm3 for a larger Nile crocodile.

 

The largest crocodile ever held in captivity is a saltwater–Siamese hybrid named Yai (Thai: ใหญ่, meaning big; born 10 June 1972) at the Samutprakarn Crocodile Farm and Zoo, Thailand. This animal measures 6 m (20 ft) in length and weighs 1,200 kg (2,600 lb).

 

The longest crocodile captured alive was Lolong, a saltwater crocodile which was measured at 6.17 m (20.2 ft) and weighed at 1,075 kg (2,370 lb) by a National Geographic team in Agusan del Sur Province, Philippines.

 

Teeth

Crocodiles are polyphyodonts; they are able to replace each of their 80 teeth up to 50 times in their 35- to 75-year lifespan. Next to each full-grown tooth, there is a small replacement tooth and an odontogenic stem cell in the dental lamina in standby that can be activated if required.

 

Biology and behaviour

Crocodilians are more closely related to birds and dinosaurs than to most animals classified as reptiles, the three families being included in the group Archosauria ('ruling reptiles'). Despite their prehistoric look, crocodiles are among the more biologically complex reptiles. Unlike other reptiles, a crocodile has a cerebral cortex and a four-chambered heart. Crocodilians also have the functional equivalent of a diaphragm by incorporating muscles used for aquatic locomotion into respiration. Salt glands are present in the tongues of crocodiles and they have a pore opening on the surface of the tongue, a trait that separates them from alligators. Salt glands are dysfunctional in Alligatoridae. Their function appears to be similar to that of salt glands in marine turtles. Crocodiles do not have sweat glands and release heat through their mouths. They often sleep with their mouths open and may pant like a dog. Four species of freshwater crocodile climb trees to bask in areas lacking a shoreline.

 

Senses

Crocodiles have acute senses, an evolutionary advantage that makes them successful predators. The eyes, ears and nostrils are located on top of the head, allowing the crocodile to lie low in the water, almost totally submerged and hidden from prey.

 

Vision

Crocodiles have very good night vision, and are mostly nocturnal hunters. They use the disadvantage of most prey animals' poor nocturnal vision to their advantage. The light receptors in crocodilians' eyes include cones and numerous rods, so it is assumed all crocodilians can see colours. Crocodiles have vertical-slit shaped pupils, similar to those of domestic cats. One explanation for the evolution of slit pupils is that they exclude light more effectively than a circular pupil, helping to protect the eyes during daylight. On the rear wall of the eye is a tapetum lucidum, which reflects incoming light back onto the retina, thus utilizing the small amount of light available at night to best advantage. In addition to the protection of the upper and lower eyelids, crocodiles have a nictitating membrane (sometimes called a "third eye-lid") that can be drawn over the eye from the inner corner while the lids are open. The eyeball surface is thus protected under the water while a certain degree of vision is still possible.

 

Olfaction

Crocodilian sense of smell is also very well developed, aiding them to detect prey or animal carcasses that are either on land or in water, from far away. It is possible that crocodiles use olfaction in the egg prior to hatching.

 

Chemoreception in crocodiles is especially interesting because they hunt in both terrestrial and aquatic surroundings. Crocodiles have only one olfactory chamber and the vomeronasal organ is absent in the adults indicating all olfactory perception is limited to the olfactory system. Behavioural and olfactometer experiments indicate that crocodiles detect both air-borne and water-soluble chemicals and use their olfactory system for hunting. When above water, crocodiles enhance their ability to detect volatile odorants by gular pumping, a rhythmic movement of the floor of the pharynx. Crocodiles close their nostrils when submerged, so olfaction underwater is unlikely. Underwater food detection is presumably gustatory and tactile.

 

Hearing

Crocodiles can hear well; their tympanic membranes are concealed by flat flaps that may be raised or lowered by muscles.

 

Touch

The touch sensors, concentrated in crocodile skin, can be thicker than those in human fingerprints. Crocodiles can feel the touch on their skin.

 

Cranial: The upper and lower jaws are covered with sensory pits, visible as small, black speckles on the skin, the crocodilian version of the lateral line organs seen in fish and many amphibians, though arising from a completely different origin. These pigmented nodules encase bundles of nerve fibers innervated beneath by branches of the trigeminal nerve. They respond to the slightest disturbance in surface water, detecting vibrations and small pressure changes as small as a single drop. This makes it possible for crocodiles to detect prey, danger and intruders, even in total darkness. These sense organs are known as domed pressure receptors (DPRs).

 

Post-Cranial: While alligators and caimans have DPRs only on their jaws, crocodiles have similar organs on almost every scale on their bodies. The function of the DPRs on the jaws is clear; to catch prey, but it is still not clear what the function is of the organs on the rest of the body. The receptors flatten when exposed to increased osmotic pressure, such as that experienced when swimming in sea water hyperosmotic to the body fluids. When contact between the integument and the surrounding sea water solution is blocked, crocodiles are found to lose their ability to discriminate salinities. It has been proposed that the flattening of the sensory organ in hyperosmotic sea water is sensed by the animal as "touch", but interpreted as chemical information about its surroundings. This might be why in alligators they are absent on the rest of the body.

 

Hunting and diet

Crocodiles are ambush predators, waiting for fish or land animals to come close, then rushing out to attack. Crocodiles mostly eat fish, amphibians, crustaceans, molluscs, birds, reptiles, and mammals, and they occasionally cannibalize smaller crocodiles. What a crocodile eats varies greatly with species, size and age. From the mostly fish-eating species, like the slender-snouted and freshwater crocodiles, to the larger species like the Nile crocodile and the saltwater crocodile that prey on large mammals, such as buffalo, deer and wild boar, diet shows great diversity. Diet is also greatly affected by the size and age of the individual within the same species. All young crocodiles hunt mostly invertebrates and small fish, gradually moving on to larger prey. Being ectothermic (cold-blooded) predators, they have a very slow metabolism, so they can survive long periods without food. Despite their appearance of being slow, crocodiles have a very fast strike and are top predators in their environment, and various species have been observed attacking and killing other predators such as sharks and big cats. Crocodiles are also known to be aggressive scavengers who feed upon carrion and steal from other predators. Evidence suggests that crocodiles also feed upon fruits, based on the discovery of seeds in stools and stomachs from many subjects as well as accounts of them feeding.

 

Crocodiles have the most acidic stomach of any vertebrate. They can easily digest bones, hooves and horns. The BBC TV reported that a Nile crocodile that has lurked a long time underwater to catch prey builds up a large oxygen debt. When it has caught and eaten that prey, it closes its right aortic arch and uses its left aortic arch to flush blood loaded with carbon dioxide from its muscles directly to its stomach; the resulting excess acidity in its blood supply makes it much easier for the stomach lining to secrete more stomach acid to quickly dissolve bulks of swallowed prey flesh and bone. Many large crocodilians swallow stones (called gastroliths or stomach stones), which may act as ballast to balance their bodies or assist in crushing food, similar to grit ingested by birds. Herodotus claimed that Nile crocodiles had a symbiotic relationship with certain birds, such as the Egyptian plover, which enter the crocodile's mouth and pick leeches feeding on the crocodile's blood; with no evidence of this interaction actually occurring in any crocodile species, it is most likely mythical or allegorical fiction.

 

Bite

Since they feed by grabbing and holding onto their prey, they have evolved sharp teeth for piercing and holding onto flesh, and powerful muscles to close the jaws and hold them shut. The teeth are not well-suited to tearing flesh off of large prey items as are the dentition and claws of many mammalian carnivores, the hooked bills and talons of raptorial birds, or the serrated teeth of sharks. However, this is an advantage rather than a disadvantage to the crocodile since the properties of the teeth allow it to hold onto prey with the least possibility of the prey animal escaping. Cutting teeth, combined with the exceptionally high bite force, would pass through flesh easily enough to leave an escape opportunity for prey. The jaws can bite down with immense force, by far the strongest bite of any animal. The force of a large crocodile's bite is more than 5,000 lbf (22,000 N), which was measured in a 5.5 m (18 ft) Nile crocodile, in the field; comparing to 335 lbf (1,490 N) for a Rottweiler, 800 lbf (3,600 N) for a hyena, 2,200 lbf (9,800 N) for an American alligator, and 4,095 lbf (18,220 N) for the largest confirmed great white shark.

 

A 5.2 m (17 ft) long saltwater crocodile has been confirmed as having the strongest bite force ever recorded for an animal in a laboratory setting. It was able to apply a bite force value of 3,700 lbf (16,000 N), and thus surpassed the previous record of 2,125 lbf (9,450 N) made by a 3.9 m (13 ft) long American alligator. Taking the measurements of several 5.2 m (17 ft) crocodiles as reference, the bite forces of 6-m individuals were estimated at 7,700 lbf (34,000 N). The study, led by Dr. Gregory M. Erickson, also shed light on the larger, extinct species of crocodilians. Since crocodile anatomy has changed only slightly over the last 80 million years, current data on modern crocodilians can be used to estimate the bite force of extinct species. An 11-to-12-metre (36–39 ft) Deinosuchus would apply a force of 23,100 lbf (103,000 N), nearly twice that of the latest, higher bite force estimations of Tyrannosaurus (12,814 lbf (57,000 N)). The extraordinary bite of crocodilians is a result of their anatomy. The space for the jaw muscle in the skull is very large, which is easily visible from the outside as a bulge at each side. The muscle is so stiff, it is almost as hard as bone to touch, as if it were the continuum of the skull. Another trait is that most of the muscle in a crocodile's jaw is arranged for clamping down. Despite the strong muscles to close the jaw, crocodiles have extremely small and weak muscles to open the jaw. Crocodiles can thus be subdued for study or transport by taping their jaws or holding their jaws shut with large rubber bands cut from automobile inner tubes.

 

Locomotion

Crocodiles can move quickly over short distances, even out of water. The land speed record for a crocodile is 17 km/h (11 mph) measured in a galloping Australian freshwater crocodile. Maximum speed varies between species. Some species can gallop, including Cuban crocodiles, Johnston's crocodiles, New Guinea crocodiles, African dwarf crocodiles, and even small Nile crocodiles. The fastest means by which most species can move is a "belly run", in which the body moves in a snake-like (sinusoidal) fashion, limbs splayed out to either side paddling away frantically while the tail whips to and fro. Crocodiles can reach speeds of 10–11 km/h (6–7 mph) when they "belly run", and often faster if slipping down muddy riverbanks. When a crocodile walks quickly, it holds its legs in a straighter and more upright position under its body, which is called the "high walk". This walk allows a speed of up to 5 km/h.

 

Crocodiles may possess a homing instinct. In northern Australia, three rogue saltwater crocodiles were relocated 400 km (249 mi) by helicopter, but returned to their original locations within three weeks, based on data obtained from tracking devices attached to them.

 

Longevity

Measuring crocodile age is unreliable, although several techniques are used to derive a reasonable guess. The most common method is to measure lamellar growth rings in bones and teeth—each ring corresponds to a change in growth rate which typically occurs once a year between dry and wet seasons. Bearing these inaccuracies in mind, it can be safely said that all crocodile species have an average lifespan of at least 30–40 years, and in the case of larger species an average of 60–70 years. The oldest crocodiles appear to be the largest species. C. porosus is estimated to live around 70 years on average, with limited evidence of some individuals exceeding 100 years.

 

In captivity, some individuals are claimed to have lived for over a century. A male crocodile lived to an estimated age of 110–115 years in a Russian zoo in Yekaterinburg. Named Kolya, he joined the zoo around 1913 to 1915, fully grown, after touring in an animal show, and lived until 1995.[70] A male freshwater crocodile lived to an estimated age of 120–140 years at the Australia Zoo. Known affectionately as "Mr. Freshie", he was rescued around 1970 by Bob Irwin and Steve Irwin, after being shot twice by hunters and losing an eye as a result, and lived until 2010. Crocworld Conservation Centre, in Scottburgh, South Africa, claims to have a male Nile crocodile that was born in 1900. Named Henry, the crocodile is said to have lived in Botswana along the Okavango River, according to centre director Martin Rodrigues.

 

Social behaviour and vocalization

Crocodiles are the most social of reptiles. Even though they do not form social groups, many species congregate in certain sections of rivers, tolerating each other at times of feeding and basking. Most species are not highly territorial, with the exception of the saltwater crocodile, which is a highly territorial and aggressive species: a mature, male saltwater crocodile will not tolerate any other males at any time of the year, but most other species are more flexible. There is a certain form of hierarchy in crocodiles: the largest and heaviest males are at the top, having access to the best basking site, while females are priority during a group feeding of a big kill or carcass. A good example of the hierarchy in crocodiles would be the case of the Nile crocodile. This species clearly displays all of these behaviours. Studies in this area are not thorough, however, and many species are yet to be studied in greater detail. Mugger crocodiles are also known to show toleration in group feedings and tend to congregate in certain areas. However, males of all species are aggressive towards each other during mating season, to gain access to females.

 

Crocodiles are also the most vocal of all reptiles, producing a wide variety of sounds during various situations and conditions, depending on species, age, size and sex. Depending on the context, some species can communicate over 20 different messages through vocalizations alone. Some of these vocalizations are made during social communication, especially during territorial displays towards the same sex and courtship with the opposite sex; the common concern being reproduction. Therefore most conspecific vocalization is made during the breeding season, with the exception being year-round territorial behaviour in some species and quarrels during feeding. Crocodiles also produce different distress calls and in aggressive displays to their own kind and other animals; notably other predators during interspecific predatory confrontations over carcasses and terrestrial kills.

 

Specific vocalisations include —

Chirp: When about to hatch, the young make a "peeping" noise, which encourages the female to excavate the nest. The female then gathers the hatchlings in her mouth and transports them to the water, where they remain in a group for several months, protected by the female[76]

Distress call: A high-pitched call used mostly by younger animals to alert other crocodiles to imminent danger or an animal being attacked.

Threat call: A hissing sound that has also been described as a coughing noise.

Hatching call: Emitted by a female when breeding to alert other crocodiles that she has laid eggs in her nest.

Bellowing: Male crocodiles are especially vociferous. Bellowing choruses occur most often in the spring when breeding groups congregate, but can occur at any time of year. To bellow, males noticeably inflate as they raise the tail and head out of water, slowly waving the tail back and forth. They then puff out the throat and with a closed mouth, begin to vibrate air. Just before bellowing, males project an infrasonic signal at about 10 Hz through the water, which vibrates the ground and nearby objects. These low-frequency vibrations travel great distances through both air and water to advertise the male's presence and are so powerful they result in the water's appearing to "dance".

 

Reproduction

Crocodiles lay eggs, which are laid in either holes or mound nests, depending on species. A hole nest is usually excavated in sand and a mound nest is usually constructed out of vegetation. Nesting periods range from a few weeks up to six months. Courtship takes place in a series of behavioural interactions that include a variety of snout rubbing and submissive display that can take a long time. Mating always takes place in water, where the pair can be observed mating several times. Females can build or dig several trial nests which appear incomplete and abandoned later. Egg-laying usually takes place at night and about 30–40 minutes. Females are highly protective of their nests and young. The eggs are hard shelled, but translucent at the time of egg-laying. Depending on the species of crocodile, 7 to 95 eggs are laid. Crocodile embryos do not have sex chromosomes, and unlike humans, sex is not determined genetically. Sex is determined by temperature, where at 30 °C (86 °F) or less most hatchlings are females and at 31 °C (88 °F), offspring are of both sexes. A temperature of 32 to 33 °C (90 to 91 °F) gives mostly males whereas above 33 °C (91 °F) in some species continues to give males, but in other species resulting in females, which are sometimes called high-temperature females. Temperature also affects growth and survival rate of the young, which may explain the sexual dimorphism in crocodiles. The average incubation period is around 80 days, and also is dependent on temperature and species that usually ranges from 65 to 95 days. The eggshell structure is very conservative through evolution but there are enough changes to tell different species apart by their eggshell microstructure. Scutes may play a role in calcium storage for eggshell formation.

 

At the time of hatching, the young start calling within the eggs. They have an egg-tooth at the tip of their snouts, which is developed from the skin, and that helps them pierce out of the shell. Hearing the calls, the female usually excavates the nest and sometimes takes the unhatched eggs in her mouth, slowly rolling the eggs to help the process. The young is usually carried to the water in the mouth. She would then introduce her hatchlings to the water and even feed them. The mother would then take care of her young for over a year before the next mating season. In the absence of the mother crocodile, the father would act in her place to take care of the young. However, even with a sophisticated parental nurturing, young crocodiles have a very high mortality rate due to their vulnerability to predation. A group of hatchlings is called a pod or crèche and may be protected for months.

 

Cognition

Crocodiles possess some advanced cognitive abilities. They can observe and use patterns of prey behaviour, such as when prey come to the river to drink at the same time each day. Vladimir Dinets of the University of Tennessee, observed that crocodiles use twigs as bait for birds looking for nesting material. They place sticks on their snouts and partly submerge themselves. When the birds swooped in to get the sticks, the crocodiles then catch the birds. Crocodiles only do this in spring nesting seasons of the birds, when there is high demand for sticks to be used for building nests. Vladimir also discovered other similar observations from various scientists, some dating back to the 19th century. Aside from using sticks, crocodiles are also capable of cooperative hunting. Large numbers of crocodiles swim in circles to trap fish and take turns snatching them. In hunting larger prey, crocodiles swarm in, with one holding the prey down as the others rip it apart.

 

According to a 2015 study, crocodiles engage in all three main types of play behaviour recorded in animals: locomotor play, play with objects and social play. Play with objects is reported most often, but locomotor play such as repeatedly sliding down slopes, and social play such as riding on the backs of other crocodiles is also reported. This behaviour was exhibited with conspecifics and mammals and is apparently not uncommon, though has been difficult to observe and interpret in the past due to obvious dangers of interacting with large carnivores.

 

Taxonomy and phylogeny

See also: List of crocodilians

Crocodylidae is cladistically defined as a crown group composed of the last common ancestor of the Nile crocodile (Crocodylus niloticus), the Dwarf crocodile (Osteolaemus tetraspis), and all of its descendants. It contains two subfamilies: Crocodylinae and Osteolaeminae. Crocodylinae contains 13-14 living species, as well as 6 extinct species. Osteolaeminae was named by Christopher Brochu in 2003 as a subfamily of Crocodylidae separate from Crocodylinae and contains the two extant genera Osteolaemus and Mecistops, along with several extinct genera. The number of extant species within Osteolaeminae is currently in question.

 

Subfamily Crocodylinae

Genus Crocodylus

Crocodylus acutus, American crocodile

Crocodylus halli, Hall's New Guinea crocodile found South of the New Guinea Highlands

Crocodylus intermedius, Orinoco crocodile

Crocodylus johnsoni, freshwater crocodile, or Johnstone's crocodile

Crocodylus mindorensis, Philippine crocodile

Crocodylus moreletii, Morelet's crocodile or Mexican crocodile

Crocodylus niloticus, Nile crocodile or African crocodile (the subspecies found in Madagascar is sometimes called the black crocodile)

Crocodylus novaeguineae, New Guinea crocodile found North of the New Guinea Highlands

Crocodylus palustris, mugger, marsh or Indian crocodile

Crocodylus porosus, saltwater crocodile or estuarine crocodile

Crocodylus raninus, the Borneo crocodile, is currently considered to be a synonym of Crocodylus porosus; whether or not it is a distinct species remains unclear.

Crocodylus rhombifer, Cuban crocodile

Crocodylus siamensis, Siamese crocodile (may be extinct in the wild)

Crocodylus suchus, West African crocodile, desert or sacred crocodile

Crocodylus anthropophagus†

Crocodylus checchiai†

Crocodylus falconensis†

Crocodylus palaeindicus†

Crocodylus thorbjarnarsoni†

Genus Voay†

Voay robustus† (formerly Crocodylus robustus)

Subfamily Osteolaeminae

Genus Osteolaemus

Osteolaemus tetraspis, dwarf crocodile (There has been controversy as to whether or not this is actually two species; recent (2010) DNA analysis indicate three distinct species: O. tetraspis, O. osborni and a third, currently unnamed.)

Genus Mecistops

Mecistops cataphractus West African slender-snouted crocodile

Mecistops leptorhynchus Central African slender-snouted crocodile

Genus Brochuchus†

Brochuchus pigotti† (formerly Crocodylus pigotti)

Brochuchus parvidens†

Genus Euthecodon†

Euthecodon nitriae†

Euthecodon brumpti†

Euthecodon arambourgi†

Genus Rimasuchus†

Rimasuchus lloydi† (formerly Crocodylus lloydi)

Phylogeny

Recent molecular studies using DNA sequencing have shown crocodiles to be more closely related to the gavialids rather than to alligators, contrary to prior theories based on morphological studies alone.

 

Crocodilia

Alligatoridae

Caimaninae

Caiman

 

Melanosuchus

 

Paleosuchus

 

Alligatorinae

Alligator

 

Longirostres

Crocodylidae

Crocodylus

 

Mecistops

 

Osteolaemus

 

Gavialidae

Gavialis

 

Tomistoma

 

Mecistops cataphractus West African slender-snouted crocodile

 

Euthecodon†

 

Brochuchus†

 

Rimasuchus†

 

Osteolaemus osborni Osborn’s dwarf crocodile

 

Osteolaemus tetraspis Dwarf crocodile

 

Crocodylinae

Voay†

 

Crocodylus

Crocodylus anthropophagus†

 

Crocodylus thorbjarnarsoni†

 

Crocodylus palaeindicus†

 

Crocodylus Tirari Desert†

 

Crocodylus johnstoni Freshwater crocodile

 

Crocodylus novaeguineae New Guinea crocodile

 

Crocodylus mindorensis Philippine crocodile

 

Crocodylus porosus Saltwater crocodile

 

Crocodylus siamensis Siamese crocodile

 

Crocodylus palustris Mugger crocodile

 

Crocodylus checchiai†

 

Crocodylus falconensis†

 

Crocodylus suchus West African crocodile

 

Crocodylus niloticus Nile crocodile

 

Crocodylus moreletii Morelet's crocodile

 

Crocodylus rhombifer Cuban crocodile

 

Crocodylus intermedius Orinoco crocodile

 

Crocodylus acutus American crocodile

 

(crown group)

 

Crocodylidae

Osteolaeminae

Rimasuchus lloydi†

 

Voay robustus†

 

Osteolaemus osborni Osborn’s dwarf crocodile

 

Osteolaemus tetraspis Dwarf crocodile

 

"Crocodylus" gariepensis†

 

Brochuchus parvidens†

 

Brochuchus pigotti†

 

Euthecodon arambourgi†

 

Euthecodon brumpti†

 

Crocodylinae

Mecistops cataphractus West African slender-snouted crocodile

 

Crocodylus thorbjarnarsoni†

 

Crocodylus anthropophagus†

 

Crocodylus niloticus Nile crocodile

 

Crocodylus checchiai†

 

Crocodylus moreletii Morelet's crocodile

 

Crocodylus intermedius Orinoco crocodile

 

Crocodylus acutus American crocodile

 

Crocodylus rhombifer Cuban crocodile

 

Crocodylus palaeindicus†

 

Crocodylus palustris Mugger crocodile

 

Crocodylus ossifragus†

 

Crocodylus siamensis Siamese crocodile

 

Crocodylus mindorensis Philippine crocodile

 

Crocodylus johnstoni Freshwater crocodile

 

Crocodylus porosus Saltwater crocodile

 

Crocodylus raninus Borneo crocodile

 

Crocodylus novaeguineae New Guinea crocodile

 

Paleoafrican CrocodylusNeotropical CrocodylusIndo-Pacific Crocodylus

 

Relationship with humans

Danger to humans

Main article: Crocodile attacks

The larger species of crocodiles are very dangerous to humans, mainly because of their ability to strike before the person can react. The saltwater crocodile and Nile crocodile are the most dangerous, killing hundreds of people each year in parts of Southeast Asia and Africa. The mugger crocodile and American crocodile are also dangerous to humans.

 

Crocodile products

Further information: Crocodile farm and Crocodile skin

Crocodiles are protected in many parts of the world, but are also farmed commercially. Their hides are tanned and used to make leather goods such as shoes and handbags; crocodile meat is also considered a delicacy. The most commonly farmed species are the saltwater and Nile crocodiles, while a hybrid of the saltwater and the rare Siamese crocodile is also bred in Asian farms. Farming has resulted in an increase in the saltwater crocodile population in Australia, as eggs are usually harvested from the wild, so landowners have an incentive to conserve their habitat. Crocodile leather can be made into goods such as wallets, briefcases, purses, handbags, belts, hats, and shoes. Crocodile oil has been used for various purposes. Crocodiles were eaten by Vietnamese while they were taboo and off limits for Chinese. Vietnamese women who married Chinese men adopted the Chinese taboo.

 

Crocodile meat is consumed in some countries, such as Australia, Ethiopia, Thailand, South Africa, China, and Cuba (in pickled form). It is also occasionally eaten as an "exotic" delicacy in the western world. Cuts of meat include backstrap and tail fillet.

 

Due to high demand for crocodile products, TRAFFIC states that 1,418,487 Nile Crocodile skins were exported from Africa between 2006 and 2015.

 

Crocodile hunting and conservation

Aboriginal Australians harvested eggs and hunted crocodiles in a sustainable way for many thousands of years. The Brinkin people (aka Marrithiyal) of the Daly River in the Northern Territory (NT) used harpoons and bamboo, and even their own hands to capture crocodiles for food. After settlement of northern Australia, in the late-19th and early 20th centuries, non-Indigenous people killed individual crocodiles, mostly by locals to protect the population, or novelty-seeking visitors, or just opportunistically, so numbers were not noticeably reduced. From the 1930s, commercial hunting began, with Aboriginal people often employed to kill the crocodiles using traditional methods. From the 1940s to the 1960s, hunting began on a larger scale using .303 rifles. They were hunted for leather, with the skins shipped to plants in capital cities. Western Australia banned hunting freshwater crocodiles in 1962 and saltwater crocodiles in 1970, while NT bans were brought in 1964 and 1971; Queensland did not pass such legislation. The federal government later banned the export of crocodile skins, which brought commercial hunting to an end in Queensland. They have been a protected species since the 1970s, when numbers were down to approximately 3,000 in the NT at the lowest estimate. In 2021, after several attacks on humans by the "salties" and an estimated population of around 200,000 had been reached, Queensland politician Bob Katter called for the reintroduction of hunting.

 

In religion and mythology

Further information: Crocodilia § Cultural_depictions

Crocodiles have appeared in various forms in religions across the world. Ancient Egypt had Sobek, the crocodile-headed god, with his cult-city Crocodilopolis, as well as Taweret, the goddess of childbirth and fertility, with the back and tail of a crocodile. The Jukun shrine in the Wukari Federation, Nigeria is dedicated to crocodiles in thanks for their aid during migration. In Madagascar various peoples such as the Sakalava and Antandroy see crocodiles as ancestor spirits and under local fady often offer them food; in the case of the latter at least a crocodile features prominently as an ancestor deity.

 

Crocodiles appear in different forms in Hinduism. Varuna, a Vedic and Hindu god, rides a part-crocodile makara; his consort Varuni rides a crocodile.[88] Similarly the goddess personifications of the Ganga and Yamuna rivers are often depicted as riding crocodiles. Also in India, in Goa, crocodile worship is practised, including the annual Mannge Thapnee ceremony.

 

Sikh warriors known as nihang also have connections with crocodiles. Nihang may come from the Persian word for a mythical sea creature (Persian: نهنگ). The term owes its origin to Mughal historians, who compared the ferocity of the Akali with that of crocodiles. The meaning of Akali in Sikhism however, is the immortal army of Akal (god).

 

In Latin America, Cipactli was the giant earth crocodile of the Aztec and other Nahua peoples.

  

Fighting shark and crocodile, the emblem of Surabaya

The name of Surabaya,Indonesia, is locally believed to be derived from the words "suro" (shark) and "boyo" (crocodile), two creatures which, in a local myth, fought each other in order to gain the title of "the strongest and most powerful animal" in the area. It was said that the two powerful animals agreed for a truce and set boundaries; that the shark's domain would be in the sea while the crocodile's domain would be on the land. However one day the shark swam into the river estuary to hunt, this angered the crocodile, who declared it his territory. The Shark argued that the river was a water-realm which meant that it was shark territory, while the crocodile argued that the river flowed deep inland, so it was therefore crocodile territory. A ferocious fight resumed as the two animals bit each other. Finally the shark was badly bitten and fled to the open sea, and the crocodile finally ruled the estuarine area that today is the city. Another source alludes to a Jayabaya prophecy—a 12th-century psychic king of Kediri Kingdom—as he foresaw a fight between a giant white shark and a giant white crocodile taking place in the area, which is sometimes interpreted as a foretelling of the Mongol invasion of Java, a major conflict between the forces of the Kublai Khan, Mongol ruler of China, and those of Raden Wijaya's Majapahit in 1293. The two animals are now used as the city's symbol, with the two facing and circling each other, as depicted in a statue appropriately located near the entrance to the city zoo (see photo on the Surabaya page).[citation needed]

 

In language and as symbols

Main article: Crocodile tears

The term "crocodile tears" (and equivalents in other languages) refers to a false, insincere display of emotion, such as a hypocrite crying fake tears of grief. It is derived from an ancient anecdote that crocodiles weep in order to lure their prey, or that they cry for the victims they are eating, first told in the Bibliotheca by Photios I of Constantinople. The story is repeated in bestiaries such as De bestiis et aliis rebus. This tale was first spread widely in English in the stories of the Travels of Sir John Mandeville in the 14th century, and appears in several of Shakespeare's plays. In fact, crocodiles can and do generate tears, but they do not actually cry.

 

In the UK, a row of schoolchildren walking in pairs, or two by two is known as "crocodile".

 

Fashion logos

The French clothing company Lacoste features a crocodile in its logo. The American shoe company Crocs also uses this imagery in its logo.

The terraces of Mammoth Hot Springs are a place where one can observe rapid changes in geology.

 

"Geologic Setting

 

Madison limestone formed about 370 million years ago at the bottom of a shallow ocean that covered much of what is now the western United States. This formation is hundreds of meters thick and was later covered by volcanic rocks from the Absaroka Volcanoes and then by the three eruptions of Yellowstone. These volcanic layers have eroded sufficiently to leave the limestone closer to the surface in this area.

 

Mammoth Hot Springs are located just outside and approximately 34 kilometers northwest of the present Yellowstone Caldera. Mammoth Hot Springs occur along the same fault system as the hot springs of Norris Basin. Norris is closer to the caldera, located less then 3 kilometers from the rim. This proximity translates into higher heat flow at Norris. Because Mammoth is further from the heat source, the water does not get as hot as the Norris Basin and we find temperatures ranging from 45-90 degrees Celsius - not boiling hot, but close!

  

Geochemical Setting

 

Meteoric water (from rain and snow) seeps into the ground and is warmed deep within the limestone deposits by heat from the magma chamber below. Calcium carbonate (CaCO3) of the Madison limestone is dissolved into the heated and rising water. The Madison also contains a bit of the calcium sulfate mineral gypsum, CaSO4•2H2O, and it dissolves too. The sulfate from the gypsum reacts with hydrogen dissolved in the water to create hydrogen sulfide (H2S).

 

As the hot water rises through the limestone and volcanic rocks to the surface, the pressure decreases and hydrogen sulfide and carbon dioxide gases are released. These gases bubble out at the surface. The hydrogen sulfide is the source of the rotten egg smell at the springs and is utilized by chemotrophs, resulting in sulfuric acid (H2SO4) (chemotrophs are organisms that obtain energy by the oxidation of electron-donating molecules, in contrast to phototrophs, which utilize solar energy as their source of energy).

 

As carbon dioxide escapes, the acidity of the water decreases. The sulfuric acid is neutralized by the calcium carbonate (the “Tums effect”). These reactions result in a hot springs pH of 7.5 – 8 according to the data collected in the field. With the increase in pH, the dissolved calcium carbonate is comes out of solution to be deposited on the surface as travertine (CaCO3).

The travertine deposits grow quickly, some as much as three meters in one year. Because these deposits grow so rapidly they cover the surface and anything on it (trees, stumps, the boardwalk etc.) in a very short time — often covering the source of spring water and causing new springs to open in other locations. The travertine forms terraces with raised edges that create a pool of water on the terrace. The terraces continue to grow as water flows over the edge and down the sides. Other factors that can affect the building of the formations are the water flow increasing and decreasing with the seasons, air temperature changes, and water temperature gradient changes resulting in altered biological activity. Earthquakes can also cause a source to close or open. "

quote source>>

www.lpi.usra.edu/education/fieldtrips/2007/explorations/m...

 

As time has marched on, so have the advances of the travertine terrace -- entombing trees as mineral laden waters of the hot springs deposit their load of calcium carbonate, reshaping the land.

 

The hot spring water is hospitable to thermophiles -- heat loving organisms.

Among the thermophiles populating the terraces are filamentous bacteria which live on hydrogen sulfide and link together, spreading out like aprons, and cyanobacteria, which rely upon the filamentous bacteria for removal of hydrogen sulfide which is poisonous to them.

 

Where water flows, these thermophiles color the travertine. Where water has ceased to flow as the alteration of the land redirects the flow, the sun bleaches the travertine white.

 

*Explored*

 

© Katie LaSalle-Lowery

www.bigskycountry.net

Swamp canal during low-tide at swamp typology C

Pegasus Bay Winery grounds in the Waipara Valley Canterbury, New Zealand. October 6, 2013.

 

The food is great here as well as the wines!

 

The Waipara Valley is in the South Island of New Zealand, 30 minutes drive north of Christchurch.

 

To the east Waipara Valley is separated from the ocean (Pegasus Bay) by a range of hills which protect it from the cooling winds of the Pacific.

 

To the west lie the Southern Alps (Main Divide), from whence the region's hot nor'west winds derive. Its sheltered position and proximity to the sea give it warm days, cool nights and a dry autumn, resulting in a very prolonged ripening period. This promotes intense flavour development and optimal ripeness, while retaining good natural acidity.

 

Within the Waipara Valley Pegasus Bay vineyard gets maximum protection from the Pacific's easterly breezes by being tucked up under the lee of the Teviotdale Range.

 

Heat summation during the day is promoted by smooth stones and gravels left behind by an ice age glacier. The soil is free draining and of low fertility, resulting in naturally reduced vine vigour. This produces low yields of optimally ripened, high quality, flavourful grapes, which fully express the qualities of this unique setting.

 

An unusually large vineyard staff allows operations such as shoot thinning, crop thinning, bunch exposure and fruit selection, to be carried out meticulously.

 

Pegasus Bay is an accredited member of the NZWG sustainable viticulture program and are firm believers of using natural methods to combat pests and diseases rather than the application of unnecessary pesticides and herbicides.

For More Info: www.pegasusbay.com/about-wine-making-styles

 

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.

(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

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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.

www.wien-vienna.at/blickpunkte.php?ID=582

 

MARGHERITA

- MOZZARELLA, TOMATO SAUCE AND FRESH BASIL

 

Outstanding pie, really. Tomato sauce was slightly sweet-sour, perhaps with a touch more of mild acidity - delightfully fresh and perfectly made; mozzarella was equally good. Some of the best Margherita pies I've had.

The pomegranate (/ˈpɒmᵻɡrænᵻt/), botanical name Punica granatum, is a fruit-bearing deciduous shrub or small tree growing between 5 and 8 m tall.

 

In the Northern Hemisphere, the fruit is typically in season from September to February, and in the Southern Hemisphere from March to May. As intact arils or juice, pomegranates are used in cooking, baking, meal garnishes, juice blends, smoothies, and alcoholic beverages, such as cocktails and wine.

 

The pomegranate originated in the region of modern-day Iran and has been cultivated since ancient times throughout the Mediterranean region and northern India. It was introduced into America (Spanish America) in the late 16th century and California by Spanish settlers in 1769.

 

Today, it is widely cultivated throughout the Middle East and Caucasus region, north Africa and tropical Africa, the Indian subcontinent, Central Asia, the drier parts of southeast Asia, and parts of the Mediterranean Basin. It is also cultivated in parts of California and Arizona. In recent years, it has become more common in the commercial markets of Europe and the Western Hemisphere.

 

ETYMOLOGY

The name pomegranate derives from medieval Latin pōmum "apple" and grānātum "seeded". Perhaps stemming from the old French word for the fruit, pomme-grenade, the pomegranate was known in early English as "apple of Grenada" - a term which today survives only in heraldic blazons. This is a folk etymology, confusing Latin granatus with the name of the Spanish city of Granada, which derives from Arabic.

 

Garnet derives from Old French grenat by metathesis, from Medieval Latin granatum as used in a different meaning "of a dark red color". This derivation may have originated from pomum granatum describing the color of pomegranate pulp or from granum referring to "red dye, cochineal".

 

The French term for pomegranate, grenade, has given its name to the military grenade.

 

DESCRIPTION

A shrub or small tree growing 6 to 10 m high, the pomegranate has multiple spiny branches, and is extremely long-lived, with some specimens in France surviving for 200 years. P. granatum leaves are opposite or subopposite, glossy, narrow oblong, entire, 3–7 cm long and 2 cm broad. The flowers are bright red and 3 cm in diameter, with three to seven petals. Some fruitless varieties are grown for the flowers alone.

 

The edible fruit is a berry, intermediate in size between a lemon and a grapefruit, 5–12 cm in diameter with a rounded shape and thick, reddish skin. The number of seeds in a pomegranate can vary from 200 to about 1400. Each seed has a surrounding water-laden pulp — the edible sarcotesta that forms from the seed coat — ranging in color from white to deep red or purple. The seeds are "exarillate", i.e., unlike some other species in the order, Myrtales, no aril is present. The sarcotesta of pomegranate seeds consists of epidermis cells derived from the integument. The seeds are embedded in a white, spongy, astringent membrane.

 

CULTIVATION

P. granatum is grown for its fruit crop, and as ornamental trees and shrubs in parks and gardens. Mature specimens can develop sculptural twisted-bark multiple trunks and a distinctive overall form. Pomegranates are drought-tolerant, and can be grown in dry areas with either a Mediterranean winter rainfall climate or in summer rainfall climates. In wetter areas, they can be prone to root decay from fungal diseases. They can be tolerant of moderate frost, down to about −12 °C.

 

Insect pests of the pomegranate can include the pomegranate butterfly Virachola isocrates and the leaf-footed bug Leptoglossus zonatus, and fruit flies and ants are attracted to unharvested ripe fruit. Pomegranate grows easily from seed, but is commonly propagated from 25– to 50-cm hardwood cuttings to avoid the genetic variation of seedlings. Air layering is also an option for propagation, but grafting fails.

 

VARIETIES

P. granatum var. nana is a dwarf variety of P. granatum popularly planted as an ornamental plant in gardens and larger containers, and used as a bonsai specimen tree. It could well be a wild form with a distinct origin. It has gained the Royal Horticultural Society's Award of Garden Merit. The only other species in the genus Punica is the Socotran pomegranate (P. protopunica), which is endemic to the island of Socotra. It differs in having pink (not red) flowers and smaller, less sweet fruit.

 

CULTIVARS

P. granatum has more than 500 named cultivars, but evidently has considerable synonymy in which the same genotype is named differently across regions of the world.[15]

 

Several characteristics between pomegranate genotypes vary for identification, consumer preference, preferred use, and marketing, the most important of which are fruit size, exocarp color (ranging from yellow to purple, with pink and red most common), seed-coat color (ranging from white to red), hardness of seed, maturity, juice content and its acidity, sweetness, and astringency.

 

CULTURAL HISTORY

Pomegranate is native to a region from Iran to northern India. Pomegranates have been cultivated throughout the Middle East, South Asia, and Mediterranean region for several millennia, and also thrive in the drier climates of California and Arizona.

 

Carbonized exocarp of the fruit has been identified in early Bronze Age levels of Jericho in the West Bank, as well as late Bronze Age levels of Hala Sultan Tekke on Cyprus and Tiryns.[citation needed] A large, dry pomegranate was found in the tomb of Djehuty, the butler of Queen Hatshepsut in Egypt; Mesopotamian cuneiform records mention pomegranates from the mid-third millennium BC onwards.

 

It is also extensively grown in South China and in Southeast Asia, whether originally spread along the route of the Silk Road or brought by sea traders. Kandahar is famous in Afghanistan for its high-quality pomegranates.

 

Although not native to Korea or Japan, the pomegranate is widely grown there and many cultivars have been developed. It is widely used for bonsai because of its flowers and for the unusual twisted bark the older specimens can attain. The term "balaustine" (Latin: balaustinus) is also used for a pomegranate-red color.

 

The ancient city of Granada in Spain was renamed after the fruit during the Moorish period and today the province of Granada uses pomegranate as a charge in heraldry for its canting arms.

 

Spanish colonists later introduced the fruit to the Caribbean and America (Spanish America), but in the English colonies, it was less at home: "Don't use the pomegranate inhospitably, a stranger that has come so far to pay his respects to thee," the English Quaker Peter Collinson wrote to the botanizing John Bartram in Philadelphia, 1762. "Plant it against the side of thy house, nail it close to the wall. In this manner it thrives wonderfully with us, and flowers beautifully, and bears fruit this hot year. I have twenty-four on one tree... Doctor Fothergill says, of all trees this is most salutiferous to mankind."

 

The pomegranate had been introduced as an exotic to England the previous century, by John Tradescant the elder, but the disappointment that it did not set fruit there led to its repeated introduction to the American colonies, even New England. It succeeded in the South: Bartram received a barrel of pomegranates and oranges from a correspondent in Charleston, South Carolina, 1764. John Bartram partook of "delitious" pomegranates with Noble Jones at Wormsloe Plantation, near Savannah, Georgia, in September 1765. Thomas Jefferson planted pomegranates at Monticello in 1771: he had them from George Wythe of Williamsburg.

 

CULINARY USE

After the pomegranate is opened by scoring it with a knife and breaking it open, the seeds are separated from the peel and internal white pulp membranes. Separating the seeds is easier in a bowl of water because the seeds sink and the inedible pulp floats. Freezing the entire fruit also makes it easier to separate. Another effective way of quickly harvesting the seeds is to cut the pomegranate in half, score each half of the exterior rind four to six times, hold the pomegranate half over a bowl, and smack the rind with a large spoon. The seeds should eject from the pomegranate directly into the bowl, leaving only a dozen or more deeply embedded seeds to remove. The entire seed is consumed raw, though the watery, tasty sarcotesta is the desired part. The taste differs depending on the variety or cultivar of pomegranate and its ripeness.

 

Pomegranate juice can be sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic tannins contained in the juice. Pomegranate juice has long been a popular drink in Europe, the Middle East and is now widely distributed in the United States and Canada.

 

Grenadine syrup long ago consisted of thickened and sweetened pomegranate juice, now is usually a sales name for a syrup based on various berries, citric acid, and food coloring, mainly used in cocktail mixing. In Europe, Bols still manufactures grenadine syrup with pomegranate. Before tomatoes, a New World fruit, arrived in the Middle East, pomegranate juice, molasses, and vinegar were widely used in many Iranian foods, and are still found in traditional recipes such as fesenjān, a thick sauce made from pomegranate juice and ground walnuts, usually spooned over duck or other poultry and rice, and in ash-e anar (pomegranate soup).

 

Pomegranate seeds are used as a spice known as anardana (from Persian: anar + dana‎‎, pomegranate + seed), most notably in Indian and Pakistani cuisine. Dried whole seeds can often be obtained in ethnic Indian subcontinent markets. These seeds are separated from the flesh, dried for 10–15 days, and used as an acidic agent for chutney and curry preparation. Ground anardana is also used, which results in a deeper flavoring in dishes and prevents the seeds from getting stuck in teeth. Seeds of the wild pomegranate variety known as daru from the Himalayas are regarded as quality sources for this spice.

 

Dried pomegranate seeds, found in some natural specialty food markets, still contain some residual water, maintaining a natural sweet and tart flavor. Dried seeds can be used in several culinary applications, such as trail mix, granola bars, or as a topping for salad, yogurt, or ice cream.

 

In the Caucasus, pomegranate is used mainly for juice. In Azerbaijan, a sauce from pomegranate juice narsharab, (from Persian: (a)nar + sharab‎‎, lit. "pomegranate wine") is usually served with fish or tika kabab. In Turkey, pomegranate sauce (Turkish: nar ekşisi) is used as a salad dressing, to marinate meat, or simply to drink straight. Pomegranate seeds are also used in salads and sometimes as garnish for desserts such as güllaç. Pomegranate syrup or molasses is used in muhammara, a roasted red pepper, walnut, and garlic spread popular in Syria and Turkey.

 

In Greece, pomegranate (Greek: ρόδι, rodi) is used in many recipes, including kollivozoumi, a creamy broth made from boiled wheat, pomegranates, and raisins, legume salad with wheat and pomegranate, traditional Middle Eastern lamb kebabs with pomegranate glaze, pomegranate eggplant relish, and avocado-pomegranate dip. Pomegranate is also made into a liqueur, and as a popular fruit confectionery used as ice cream topping, mixed with yogurt, or spread as jam on toast. In Cyprus and Greece, and among the Greek Orthodox Diaspora, ρόδι (Greek for pomegranate) is used to make koliva, a mixture of wheat, pomegranate seeds, sugar, almonds, and other seeds served at memorial services.

 

In Mexico, they are commonly used to adorn the traditional dish chiles en nogada, representing the red of the Mexican flag in the dish which evokes the green (poblano pepper), white (nogada sauce) and red (pomegranate seeds) tricolor.

 

IN TRADITIONAL MEDICINE

In the Indian subcontinent's ancient Ayurveda system of traditional medicine, the pomegranate is frequently described as an ingredient in remedies.

 

In folk medicine pomegranate has been thought a contraceptive and abortifacient when the seeds or rind are eaten, or when as a vaginal suppository.

 

NUTRITION

A 100-g serving of pomegranate seeds provides 12% of the Daily Value (DV) for vitamin C, 16% DV for vitamin K and 10% DV for folate (table).

 

Pomegranate seeds are an excellent source of dietary fiber (20% DV) which is entirely contained in the edible seeds. People who choose to discard the seeds forfeit nutritional benefits conveyed by the seed fiber and micronutrients.

 

Pomegranate seed oil contains punicic acid (65.3%), palmitic acid (4.8%), stearic acid (2.3%), oleic acid (6.3%), and linoleic acid (6.6%).

 

RESEARCH

JUICE

The most abundant phytochemicals in pomegranate juice are polyphenols, including the hydrolyzable tannins called ellagitannins formed when ellagic acid and/or gallic acid binds with a carbohydrate to form pomegranate ellagitannins, also known as punicalagins.

 

The red color of juice can be attributed to anthocyanins, such as delphinidin, cyanidin, and pelargonidin glycosides. Generally, an increase in juice pigmentation occurs during fruit ripening.

 

The phenolic content of pomegranate juice is adversely affected by processing and pasteurization techniques.

 

PEEL

Compared to the pulp, the inedible pomegranate peel contains as much as three times the total amount of polyphenols, including condensed tannins, catechins, gallocatechins and prodelphinidins.

 

The higher phenolic content of the peel yields extracts for use in dietary supplements and food preservatives.

Health claims

 

Despite limited research data, manufacturers and marketers of pomegranate juice have liberally used evolving research results for product promotion. In February 2010, the FDA issued a Warning Letter to one such manufacturer, POM Wonderful, for using published literature to make illegal claims of unproven anti-disease benefits.

 

SYMBOLISM

ANCIENT EGYPT

Ancient Egyptians regarded the pomegranate as a symbol of prosperity and ambition. According to the Ebers Papyrus, one of the oldest medical writings from around 1500 BC, Egyptians used the pomegranate for treatment of tapeworm and other infections.

 

ANCIENT GREECE

The Greeks were familiar with the fruit far before it was introduced to Rome via Carthage. In Ancient Greek mythology, the pomegranate was known as the "fruit of the dead", and believed to have sprung from the blood of Adonis.

 

The myth of Persephone, the goddess of the underworld, prominently features the pomegranate. In one version of Greek mythology, Persephone was kidnapped by Hades and taken off to live in the underworld as his wife. Her mother, Demeter (goddess of the Harvest), went into mourning for her lost daughter, thus all green things ceased to grow. Zeus, the highest-ranking of the Greek gods, could not allow the Earth to die, so he commanded Hades to return Persephone. It was the rule of the Fates that anyone who consumed food or drink in the underworld was doomed to spend eternity there. Persephone had no food, but Hades tricked her into eating six pomegranate seeds while she was still his prisoner, so she was condemned to spend six months in the underworld every year. During these six months, while Persephone sits on the throne of the underworld beside her husband Hades, her mother Demeter mourns and no longer gives fertility to the earth. This was an ancient Greek explanation for the seasons. Dante Gabriel Rossetti's painting Persephona depicts Persephone holding the fatal fruit. The number of seeds Persephone ate varies, depending on which version of the story is told. The number ranges from three to seven, which accounts for just one barren season if it is just three or four seeds, or two barren seasons (half the year) if she ate six or seven seeds.

 

The pomegranate also evoked the presence of the Aegean Triple Goddess who evolved into the Olympian Hera, who is sometimes represented offering the pomegranate, as in the Polykleitos' cult image of the Argive Heraion (see below). According to Carl A. P. Ruck and Danny Staples, the chambered pomegranate is also a surrogate for the poppy's narcotic capsule, with its comparable shape and chambered interior. On a Mycenaean seal illustrated in Joseph Campbell's Occidental Mythology 1964, figure 19, the seated Goddess of the double-headed axe (the labrys) offers three poppy pods in her right hand and supports her breast with her left. She embodies both aspects of the dual goddess, life-giving and death-dealing at once. The Titan Orion was represented as "marrying" Side, a name that in Boeotia means "pomegranate", thus consecrating the primal hunter to the Goddess. Other Greek dialects call the pomegranate rhoa; its possible connection with the name of the earth goddess Rhea, inexplicable in Greek, proved suggestive for the mythographer Karl Kerenyi, who suggested the consonance might ultimately derive from a deeper, pre-Indo-European language layer.

 

In the 5th century BC, Polycleitus took ivory and gold to sculpt the seated Argive Hera in her temple. She held a scepter in one hand and offered a pomegranate, like a 'royal orb', in the other. "About the pomegranate I must say nothing," whispered the traveller Pausanias in the 2nd century, "for its story is somewhat of a holy mystery." In the Orion story, Hera cast pomegranate-Side (an ancient city in Antalya) into dim Erebus — "for daring to rival Hera's beauty", which forms the probable point of connection with the older Osiris/Isis story.[citation needed] Since the ancient Egyptians identified the Orion constellation in the sky as Sah the "soul of Osiris", the identification of this section of the myth seems relatively complete. Hera wears, not a wreath nor a tiara nor a diadem, but clearly the calyx of the pomegranate that has become her serrated crown.[citation needed] The pomegranate has a calyx shaped like a crown. In Jewish tradition, it has been seen as the original "design" for the proper crown. In some artistic depictions, the pomegranate is found in the hand of Mary, mother of Jesus.

 

A pomegranate is displayed on coins from the ancient city of Side, Pamphylia.

 

Within the Heraion at the mouth of the Sele, near Paestum, Magna Graecia, is a chapel devoted to the Madonna del Granato, "Our Lady of the Pomegranate", "who by virtue of her epithet and the attribute of a pomegranate must be the Christian successor of the ancient Greek goddess Hera", observes the excavator of the Heraion of Samos, Helmut Kyrieleis.

 

In modern times, the pomegranate still holds strong symbolic meanings for the Greeks. On important days in the Greek Orthodox calendar, such as the Presentation of the Virgin Mary and on Christmas Day, it is traditional to have at the dinner table polysporia, also known by their ancient name panspermia, in some regions of Greece. In ancient times, they were offered to Demeter[citation needed] and to the other gods for fertile land, for the spirits of the dead and in honor of compassionate Dionysus.[citation needed] When one buys a new home, it is conventional for a house guest to bring as a first gift a pomegranate, which is placed under/near the ikonostasi (home altar) of the house, as a symbol of abundance, fertility, and good luck. Pomegranates are also prominent at Greek weddings and funerals.[citation needed] When Greeks commemorate their dead, they make kollyva as offerings, which consist of boiled wheat, mixed with sugar and decorated with pomegranate. It is also traditional in Greece to break a pomegranate on the ground at weddings and on New Years. Pomegranate decorations for the home are very common in Greece and sold in most home goods stores.

 

ANCIENT ISRAEL AND JUDAISM

Pomegranates were known in Ancient Israel as the fruits which the scouts brought to Moses to demonstrate the fertility of the "promised land". The Book of Exodus describes the me'il ("robe of the ephod") worn by the Hebrew high priest as having pomegranates embroidered on the hem alternating with golden bells which could be heard as the high priest entered and left the Holy of Holies. According to the Books of Kings, the capitals of the two pillars (Jachin and Boaz) that stood in front of Solomon's Temple in Jerusalem were engraved with pomegranates. Solomon is said to have designed his coronet based on the pomegranate's "crown" (calyx).

 

It is traditional to consume pomegranates on Rosh Hashana because, with its numerous seeds, it symbolizes fruitfulness. Also, it is said to have 613 seeds, which corresponds with the 613 mitzvot or commandments of the Torah.[61] This particular tradition is referred to in the opening pages of Ursula Dubosarsky's novel Theodora's Gift.

 

The pomegranate appeared on the ancient coins of Judea. When not in use, the handles of Torah scrolls are sometimes covered with decorative silver globes similar in shape to "pomegranates" (rimmonim). Some Jewish scholars believe the pomegranate was the forbidden fruit in the Garden of Eden.[60] Pomegranates are one of the Seven Species (Hebrew: שבעת המינים, Shiv'at Ha-Minim) of fruits and grains enumerated in the Hebrew Bible (Deuteronomy 8:8) as being special products of the Land of Israel. The pomegranate is mentioned in the Bible many times, including this quote from the Songs of Solomon, "Thy lips are like a thread of scarlet, and thy speech is comely: thy temples are like a piece of a pomegranate within thy locks." (Song of Solomon 4:3). Pomegranates also symbolize the mystical experience in the Jewish mystical tradition, or kabbalah, with the typical reference being to entering the "garden of pomegranates" or pardes rimonim; this is also the title of a book by the 16th-century mystic Moses ben Jacob Cordovero.

 

IN EUROPEAN CHRISTIAN MOTIFS

In the earliest incontrovertible appearance of Christ in a mosaic, a 4th-century floor mosaic from Hinton St Mary, Dorset, now in the British Museum, the bust of Christ and the chi rho are flanked by pomegranates. Pomegranates continue to be a motif often found in Christian religious decoration. They are often woven into the fabric of vestments and liturgical hangings or wrought in metalwork. Pomegranates figure in many religious paintings by the likes of Sandro Botticelli and Leonardo da Vinci, often in the hands of the Virgin Mary or the infant Jesus. The fruit, broken or bursting open, is a symbol of the fullness of Jesus' suffering and resurrection.

 

In the Eastern Orthodox Church, pomegranate seeds may be used in kolyva, a dish prepared for memorial services, as a symbol of the sweetness of the heavenly kingdom.

 

IN THE QUR´AN

According to the Qur'an, pomegranates grow in the gardens of paradise (55:68). The Qur'an also mentions pomegranates three times.(6:99, 6:141, 55:68)

 

AFGHANISTAN

Pomegranate, a favorite fall and winter fruit in Afghanistan, has mainly two varieties: one that is sweet and dark red with hard seeds growing in and around Kandhar province, and the other that has soft seeds with variable color growing in the central/northern region. The largest market for Afghan pomegranates is India followed by Pakistan, Russia, United Arab Emirates and Europe.

 

ARMENIA

The pomegranate is one of the main fruits in Armenian culture (the others being apricot and grapes). Its juice is famous with Armenians in food and heritage. The pomegranate is the symbol of Armenia and represents fertility, abundance and marriage. For example, the fruit played an integral role in a wedding custom widely practiced in ancient Armenia: a bride was given a pomegranate fruit, which she threw against a wall, breaking it into pieces. Scattered pomegranate seeds ensured the bride future children. In Karabakh, it was customary to put fruits next to the bridal couple during the first night of marriage, among them the pomegranate, which was said to ensure happiness. It is likely that newlyweds also enjoyed pomegranate wine. The symbolism of the pomegranate is that it protected a woman from infertility and protected a man's virility. Both homemade and commercial wine is made from pomegranate in Armenia. The Color of Pomegranates (1969) is a movie directed by Sergei Parajanov. It is a biography of the Armenian ashug Sayat-Nova (King of Song) which attempts to reveal the poet's life visually and poetically rather than literally.

 

AZERBAIJAN

Pomegranate is considered one of the symbols of Azerbaijan. Annually in October, a cultural festival is held in Goychay, Azerbaijan known as the Goychay Pomegranate Festival. The festival features Azerbaijani fruit-cuisine mainly the pomegranates from Goychay, which is famous for its pomegranate growing industry. At the festival, a parade is held with traditional Azerbaijani dances and Azerbaijani music. Pomegranate was depicted on the official logo of the 2015 European Games held in Azerbaijan. Nar the Pomegranate was one of the two mascots of these games. Pomegranates also featured on the jackets worn by Azerbaijani male athletes at the games' opening ceremony.

 

IRAN AND ANCIENT PERSIA

Pomegranate was the symbol of fertility in ancient Persian culture.[citation needed] In Persian mythology, Isfandiyar eats a pomegranate and becomes invincible. In the Greco-Persian Wars, Herodotus mentions golden pomegranates adorning the spears of warriors in the phalanx. Even in today's Iran, pomegranate may imply love and fertility.

 

Iran produces pomegranates as a common crop.[citation needed] Its juice and paste have a role in some Iranian cuisines, e.g. chicken, ghormas and refreshment bars. Pomegranate skins may be used to stain wool and silk in the carpet industry.

 

Pomegranate Festival is an annual cultural and artistic festival held during October in Tehran[citation needed] to exhibit and sell pomegranates, food products and handicrafts.

 

PAKISTAN

The pomegranate (known as "anār" in Urdu) is a popular fruit in Pakistan. It is grown in Pakistan and is also imported from Afghanistan.

 

INDIA

In some Hindu traditions, the pomegranate (Hindi: anār) symbolizes prosperity and fertility, and is associated with both Bhoomidevi (the earth goddess) and Lord Ganesha (the one fond of the many-seeded fruit). The Tamil name maadulampazham is a metaphor for a woman's mind. It is derived from, maadhu=woman, ullam=mind, which means as the seeds are hidden, it is not easy to decipher a woman's mind.

 

CHINA

Introduced to China during the Tang Dynasty (618-907 AD), the pomegranate (Chinese: 石榴; pinyin: shíliu) in olden times was considered an emblem of fertility and numerous progeny. This symbolism is a pun on the Chinese character 子 (zǐ) which, as well as meaning seed, also means "offspring" thus a fruit containing so many seeds is a sign of fecundity. Pictures of the ripe fruit with the seeds bursting forth were often hung in homes to bestow fertility and bless the dwelling with numerous offspring, an important facet of traditional Chinese culture.

 

WIKIPEDIA

Please check out full details and many unique recipes at Garrett's Table!

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From Garrett's Table:

"This dish is a fusion of French and Mexican cuisines. Tender and spicy chicken mole is wrapped inside sweet corn crepes and topped with a roasted corn pico de gallo. The chicken is tender and rich and the salsa light and acidic. Both components match well with the complex flavor of the mole sauce.

 

The mole begins with toasted ancho, guajillo, and chipotle chiles. Caramelized jalapeños, browned onions, and charred sweet corn add an element of sweetness. To that I added fried tortillas, dried apricots, raisins, and toasted almonds. After stewing for 3 hours in chicken stock the mole is ready to puree with a touch of Mexican chocolate, cinnamon, and lime juice. The result is a sauce that’s both sweet, sour, and spicy. The long list of ingredients melds to form one uniquely complex flavor.

 

I made the chicken by first curing chicken legs overnight in a mixture of salt, sugar, cumin, and coriander. The next day I covered the chicken in oil and braised it in the oven low and slow, about 200 degrees. After five hours the meat was falling off the bone. I then cooled the chicken, shredded the meat, and mixed some mole sauce into the shredded meat.

 

The crepes I created from a standard crepe recipe to which I added ground freeze dried sweet corn and a corn stock that I made from leftover corn cobs. The crepes have a very bright and intense sweet corn flavor.

 

Finally, the pico de gallo is a simple combination of roasted sweet corn, diced tomatoes, red onions, and jalapeños. It provides some acidity to compliment the rich braised chicken. The shredded chicken is rolled inside the crepes, which are placed on a bed of the intense mole sauce. A bit of sweet corn pico de gallo finishes off this simple plate up."

Ten portraits of strong women created by Alice Pasquini make up the exclusively female concept that CHEAP conceived for the 2019 opera season of the Teatro Comunale di Bologna. Each opera is represented by the female protagonist, with their classic characteristics bringing into focus their emotions and ties to the central narrative. Scrolling through we find the madness of Azucena at the center of the plot of “Il trovatore“, a vampy Salome, the provocative Rosina from “The Barber of Seville“, the sweet ingenuity of Gilda in “Rigoletto“, the passionate Violetta of “La traviata“, the cold acidity of Turandot, the gothic Mrs. Lovett of “Sweeney Todd“, an ironic and light Isabella for “An Italian in Algiers“, a determined Leonore from “Fidelio” and an unbelievable protagonist for “I pagliacci – Cavalleria Rusticana.” The Roman artist has used vibrant colors that recall the walls the artist paints around the world. The challenge for CHEAP, developed together with Studio Grafico Diversa-mente was the find the meeting between the contemporary language of street art and the classical world of opera in a way that brought value to both worlds.

 

Sono dieci ritratti di donne realizzati dalla street artist Alice Pasquini a comporre il concept esclusivamente femminile che CHEAP ha pensato per la stagione 2019 del Teatro Comunale Bologna e che da questa settimana potete ammirare nelle bacheche di Via dell'Indipendenza.

Ogni Opera in cartellone viene rappresentata mettendo in risalto le figure femminili al centro del racconto, ponendo in risalto le caratteristiche di ogni personaggio con un focus preciso sui loro sentimenti e sul rapporto che le legano alle rispettive storie soggettive, colte quasi come se fossero allo specchio. Scorrendo il cartellone troviamo la follia di Azucena al centro della trama de “Il trovatore”, una vampiresca Salome, la provocante Rosina da “Il barbiere di Siviglia”, la dolce ingenuità di Gilda nel “Rigoletto”, l'appassionata Violetta de “La traviata”, l'algidità fredda di Turandot, la gotica Mrs. Lovett dello “Sweeney Todd”, un'ironica e leggera Isabella per “L'italiana in Algeri”, una determinata Leonore per il “Fidelio” e un'incredula protagonista per “I pagliacci – Cavalleria Rusticana”. Ritratti in cui l'artista romana utilizza colori molto forti e pop, che solitamente campeggiano nei lavori sui muri di tutto il mondo e che l'hanno resa una delle street artist più amate e conosciute del panorama internazionale. I dieci ritratti vengono arricchiti da sei illustrazioni legate alla stagione Danza 2019, con quattro soggetti legati al mondo del balletto e due ritratti di protagonisti, tra cui spicca il ritratto di Svetlana Zakharova, prima étoile del Teatro Bol'šoj. La sfida di questo lavoro curato da CHEAP e sviluppato con lo Studio Grafico Diversa-mente è stato quello di trovare un punto di incontro tra il linguaggio contemporaneo dell'arte urbana e l'immaginario più tradizionale del mondo dell'Opera, legandolo in una trama comune che valorizzasse entrambi i mondi.

 

Ph. Michele Lapini

Cheers to the weekend! *clink*

 

TASTING NOTES

 

Noble Vines 1 Red Blend is a medium-bodied wine with balanced acidity and supple tannins. On the nose, rich aromas of blackberry and black cherry mingle with hints of toasty oak and spice. The dark fruit flavors carry through to the palate ending with a touch of pepper. The wine is a blend of dark red varieties; the selection varies from vintage to vintage to obtain the most delicious blend from each harvest. Merlot and Zinfandel lend fruit forward notes and soft tannins. Cabernet Sauvignon provides dark cherry flavors and firm structure. Malbec and other red varieties may also be included in the cuvee for additional complexity. ~ www.noblevines.com/wines/red-blend.html

 

Olympus E-P2

LEICA DG SUMMILUX 25/F1.4

ƒ/1.4 25.0 mm 1/200 1600

 

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Sumatra is one of the Sunda Islands of western Indonesia. It is the largest island that is fully within Indonesian territory, as well as the sixth-largest island in the world at 473,481 km2, not including adjacent islands such as the Simeulue, Nias, Mentawai, Enggano, Riau Islands, Bangka Belitung and Krakatoa archipelago.

 

Sumatra is an elongated landmass spanning a diagonal northwest–southeast axis. The Indian Ocean borders the west, northwest, and southwest coasts of Sumatra, with the island chain of Simeulue, Nias, Mentawai, and Enggano off the western coast. In the northeast, the narrow Strait of Malacca separates the island from the Malay Peninsula, which is an extension of the Eurasian continent. In the southeast, the narrow Sunda Strait, containing the Krakatoa Archipelago, separates Sumatra from Java. The northern tip of Sumatra borders the Andaman Islands, while off the southeastern coast lie the islands of Bangka and Belitung, Karimata Strait and the Java Sea. The Bukit Barisan mountains, which contain several active volcanoes, form the backbone of the island, while the northeastern area contains large plains and lowlands with swamps, mangrove forest and complex river systems. The equator crosses the island at its centre in West Sumatra and Riau provinces. The climate of the island is tropical, hot, and humid. Lush tropical rain forest once dominated the landscape.

 

Sumatra has a wide range of plant and animal species but has lost almost 50% of its tropical rainforest in the last 35 years. Many species are now critically endangered, such as the Sumatran ground cuckoo, the Sumatran tiger, the Sumatran elephant, the Sumatran rhinoceros, and the Sumatran orangutan. Deforestation on the island has also resulted in serious seasonal smoke haze over neighbouring countries, such as the 2013 Southeast Asian haze which caused considerable tensions between Indonesia and affected countries Malaysia and Singapore.

 

ETYMOLOGY

Sumatra was known in ancient times by the Sanskrit names of Suwarnadwīpa ("Island of Gold") and Suwarnabhūmi ("Land of Gold"), because of the gold deposits in the island's highlands. The earliest known mention of the current form "Sumatra" was in 1017, when the local king Haji Sumatrabhumi ("King of the land of Sumatra") sent an envoy to China. Arab geographers referred to the island as Lamri (Lamuri, Lambri or Ramni) in the tenth through thirteenth centuries, in reference to a kingdom near modern-day Banda Aceh which was the first landfall for traders. The island has also been known by other names, including Andalas or Percha Island.

 

In the late 13th century, Marco Polo referred to the kingdom as "Samara", while his contemporary fellow Italian traveller Odoric of Pordenone used the form "Sumoltra". Later in the 14th century the local form "Sumatra" became popular abroad due to the rising power of the kingdom of Samudera Pasai and the subsequent Sultanate of Aceh.

 

From then on, subsequent European writers mostly used "Sumatra" or similar forms of the name for the entire island.

 

HISTORY

By the year 692, the Melayu Kingdom was absorbed by Srivijaya.

 

Srivijayan influence waned in the 11th century after it was defeated by the Chola Empire of southern India. At the same time, Islam made its way to Sumatra through Arabs and Indian traders in the 6th and 7th centuries AD. By the late 13th century, the monarch of the Samudra kingdom had converted to Islam. Marco Polo visited the island in 1292, and his fellow Italian Odoric of Pordenone in 1321.

 

Moroccan scholar Ibn Battuta visited with the sultan for 15 days, noting the city of Samudra was "a fine, big city with wooden walls and towers", and another two months on his return journey. Samudra was succeeded by the powerful Aceh Sultanate, which survived to the 20th century. With the coming of the Dutch, the many Sumatran princely states gradually fell under their control. Aceh, in the north, was the major obstacle, as the Dutch were involved in the long and costly Aceh War (1873–1903).

 

The Free Aceh Movement fought against Indonesian government forces in the Aceh Insurgency from 1976 to 2005. Security crackdowns in 2001 and 2002 resulted in several thousand civilian deaths.

 

The island was heavily impacted by both the 1883 Krakatoa eruption and the 2004 Boxing Day Tsunami.

 

DEMOGRAPHICS

Sumatra is not particularly densely populated, with 123.46 people per km2 – about 58.5 million people in total (in mid 2019). Because of its great extent, it is nonetheless the fifth most populous island in the world.

 

LANGUAGES

There are over 52 languages spoken, all of which (except Chinese and Tamil) belong to the Malayo-Polynesian branch of the Austronesian language family. Within Malayo-Polynesian, they are divided into several sub-branches: Chamic (which are represented by Acehnese in which its closest relatives are languages spoken by Ethnic Chams in Cambodia and Vietnam), Malayic (Malay, Minangkabau and other closely related languages), Northwest Sumatra–Barrier Islands (Batak languages, Gayo and others), Lampungic (includes Proper Lampung and Komering) and Bornean (represented by Rejang in which its closest linguistic relatives are Bukar Sadong and Land Dayak spoken in West Kalimantan and Sarawak (Malaysia)). Northwest Sumatra–Barrier Islands and Lampungic branches are endemic to the island. Like all parts of Indonesia, Indonesian (which was based on Riau Malay) is the official language and the main lingua franca. Although Sumatra has its own local lingua franca, variants of Malay like Medan Malay and Palembang Malay are popular in North and South Sumatra, especially in urban areas. Minangkabau (Padang dialect) is popular in West Sumatra, some parts of North Sumatra, Bengkulu, Jambi and Riau (especially in Pekanbaru and areas bordered with West Sumatra) while Acehnese is also used as an inter-ethnic means of communication in some parts of Aceh province.

 

RELIGION

The majority of people in Sumatra are Muslims (87.1%), while 10.7% are Christians, and less than 2% are Buddhists and Hindus.

 

GEOGRAPHY

The longest axis of the island runs approximately 1,790 km northwest–southeast, crossing the equator near the centre. At its widest point, the island spans 435 km. The interior of the island is dominated by two geographical regions: the Barisan Mountains in the west and swampy plains in the east. Sumatra is the closest Indonesian island to mainland Asia.

 

To the southeast is Java, separated by the Sunda Strait. To the north is the Malay Peninsula (located on the Asian mainland), separated by the Strait of Malacca. To the east is Borneo, across the Karimata Strait. West of the island is the Indian Ocean.

 

The Great Sumatran fault (a strike-slip fault), and the Sunda megathrust (a subduction zone), run the entire length of the island along its west coast. On 26 December 2004, the western coast and islands of Sumatra, particularly Aceh province, were struck by a tsunami following the Indian Ocean earthquake. This was the longest earthquake recorded, lasting between 500 and 600 seconds. More than 170,000 Indonesians were killed, primarily in Aceh. Other recent earthquakes to strike Sumatra include the 2005 Nias–Simeulue earthquake and the 2010 Mentawai earthquake and tsunami.

 

Lake Toba is the site of a supervolcanic eruption that occurred around 74,000 years ago, representing a climate-changing event.

 

To the east, big rivers carry silt from the mountains, forming the vast lowland interspersed by swamps. Even if mostly unsuitable for farming, the area is currently of great economic importance for Indonesia. It produces oil from both above and below the soil – palm oil and petroleum.

 

Sumatra is the largest producer of Indonesian coffee. Small-holders grow Arabica coffee (Coffea arabica) in the highlands, while Robusta (Coffea canephora) is found in the lowlands. Arabica coffee from the regions of Gayo, Lintong and Sidikilang is typically processed using the Giling Basah (wet hulling) technique, which gives it a heavy body and low acidity.

 

Sumatra is a highly seismic island, huge earthquakes have been recorded throughout history, in 1797 an 8.9 earthquake shook Western Sumatra, in 1833 a 9.2 earthquake shook Bengkulu and Western Sumatra both events caused large tsunamis. They are very common throughout the coastal area of the west and center of the island, tsunamis are common due to the high seismicity in the area.

 

LARGEST CITIES

By population, Medan is the largest city in Sumatra. Medan is also the most visited and developed city in Sumatra.

 

FLORA AND FAUNA

Sumatra supports a wide range of vegetation types which are home to a rich variety of species, including 17 endemic genera of plants. Unique species include the Sumatran pine which dominates the Sumatran tropical pine forests of the higher mountainsides in the north of the island and rainforest plants such as Rafflesia arnoldii (the world's largest individual flower), and the titan arum (the world's largest unbranched inflorescence).

 

The island is home to 201 mammal species and 580 bird species, such as the Sumatran ground cuckoo. There are nine endemic mammal species on mainland Sumatra and 14 more endemic to the nearby Mentawai Islands. There are about 300 freshwater fish species in Sumatra. There are 93 amphibian species in Sumatra, 21 of which are endemic to Sumatra.

 

The Sumatran tiger, Sumatran rhinoceros, Sumatran elephant, Sumatran ground cuckoo, and Sumatran orangutan are all critically endangered, indicating the highest level of threat to their survival. In October 2008, the Indonesian government announced a plan to protect Sumatra's remaining forests.

 

The island includes more than 10 national parks, including three which are listed as the Tropical Rainforest Heritage of Sumatra World Heritage Site – Gunung Leuser National Park, Kerinci Seblat National Park and Bukit Barisan Selatan National Park. The Berbak National Park is one of three national parks in Indonesia listed as a wetland of international importance under the Ramsar Convention.

 

RAIL TRANSPORT

Several unconnected railway networks built during Netherlands East Indies exist in Sumatra, such as the ones connecting Banda Aceh-Lhokseumawe-Besitang-Medan-Tebingtinggi-Pematang Siantar-Rantau Prapat in Northern Sumatra (the Banda Aceh-Besitang section was closed in 1971, but is currently being rebuilt). Padang-Solok-Bukittinggi in West Sumatra, and Bandar Lampung-Palembang-Lahat-Lubuk Linggau in Southern Sumatra.

 

WIKIPEDIA

www.tukystravel.com

"Tomas Cusiné was founded in 2003. During these years, we gained experience in the quest for the desired wines. We have had many years of hard work while persisting in the philosophy of quality winemaking. We work in the vineyards while gave emphasis to the brand and diversity and consistency to the wines. All, this effort and passion has been possible due to a committed team of people that has helped to achieve the objectives set in the beginning and to consolidate Tomàs Cusiné as a prestigious and reliable winery.

  

Tomàs Cusiné has worked since the beginning with a very open mind to the world, managing to introduce their wines in more than thirty different countries. Scores and ratings of great consistency have been issued by critics over the years. All the wines have been highly appreciated for their personality, subtlety and pleasantness, showing its own character and reflecting the landscape and the soil where the vines are grown.

  

Year after year, the 30 hectares of mountain vineyards planted over 700 meters high have been deepening its roots into the earth. The vineyards have balanced their vegetation. Now they produce very good grapes with excellent qualities that facilitate the winemaking and improve the wines as well as ensure the future of the project.

 

The winery Tomàs Cusiné is located in the village of El Vilosell, at the southern end of the Designation of Origin Costers del Segre, within the sub-area of Les Garrigues, in the province of Lleida, growing zone of highest elevation in Catalunya, Spain

  

The state is located on the north side of the mountain range known as La llena, the last of the Montsant mountain range, bordered on the south by the Tarragona region, La Conca de Barbera and Priorat.

The state lies on a very rugged terrain. It has many small plots of vineyards planted between oaks forests, pines and junipers. All parcels of vines have slope and different exposures to the sun, mostly northeast. The soil has calcareous compositions with varying amounts of gravel, with good permeability and freshness.

  

The altitude of the vineyards, the persistent westerly winds during the day time and evening winds named marinade, the day-night temperature contrast and year rainfall between 380 and 600l forms a cold climate that ensures slow ripening of the grapes, with late harvest that helps good acidity, thick skins, soft tannins and great color intensity in the wines.

 

We fertilize organically our vineyards in order to get a green and sustainable crop. We plow between strains and leave the soil with vegetation cover and we do an intense vegetative management. We value all architectural elements of rural tradition like dry stone walls, and take care of landscape and forest, with our own forest management plan. The property is a model that distills the philosophy of the winery.

  

Careful monitoring of the grapes before harvest and in order to obtain the perfect maturity are vital in the process. The balance between acidity, alcohol, maturity of the skins and seeds, defines the work to be carried in the cellar for each of the varieties, in order to obtain each one of our wines.

After going through the process of the sorting table, the grapes are cooled macerated in order to keep the fruit and freshness. It is followed by a slow fermentation at low temperature.

 

After going through the process of the sorting table, the grapes are cooled macerated in order to keep the fruit and freshness. It is followed by a slow fermentation at low temperature.

 

Constant monitoring of the process and interaction with the musts while fermenting is important. Avoiding excessive tannin extraction in order to get elegant, complex, fresh and long lasting wines is part of the philosophy. The wines made the malolactic fermentation in cement underground and then aged in best fine grain French oak barrels of 225 and 500 liters.

  

After ten crops, we shall insist on our attitude of passionate demand to achieve excellence in the development of what we call conscious wines."

www.tomascusine.com/en_presentacio.php

Viewed from the opposite side of the Mosel just northeast of Kesten.

 

"Brauneberg is a local community on the Moselle near Bernkastel-Kues in the Bernkastel-Wittlich district in Rhineland-Palatinate. It belongs to the municipality of Bernkastel-Kues and is best known for its wines and meteorological conditions. Until 1925 the name of the place was “Dusemond”.

 

Brauneberg districts are Brauneberg, Filzen and Hirzlei.

 

The district of Hirzlei is located about five kilometers south of Brauneberg in the Frohnbach valley; there is no direct road that connects the two districts.

 

Brauneberg was first mentioned in 588 AD. The old place name “Dusemond” can possibly be traced back to “duos amandos montes super mosellam” (Latin: the two lovely mountains above the Moselle). Against the version that the name can be traced back to the “Duse” stream between the districts of Brauneberg and Filzen, at the mouth of which the town is located, the fact that “-mond” (mouth) comes from the Low German-speaking area, Dusemond itself, speaks against the version but is located in the former central German area. Another version to explain the name Dusemond refers to the alleged Latin name of the Brauneberg as “dulcis mons” (“sweet mountain”). However, this explanation only came into being around 1925, when the place was renamed Brauneberg. The reason for this was, among other things, that the place name sounded too “French” in the difficult times after the First World War (see Occupation of the Ruhr). However, the main idea behind this renaming was probably to be able to apply the name of the well-known Brauneberg vineyard to the less well-known and lower quality vineyards behind the place.

 

Dusemond belonged to the old county of Veldenz. Count Palatine Ludwig II and his successors introduced the Reformation. During the Thirty Years' War, the Elector and Archbishop of Trier took possession of the place. It was not until the Peace of Westphalia in 1648 that the Count of Veldenz was reinstated in his old rights, which meant that the town's parish became Protestant again. However, with the occupation of the county of Veldenz by France in 1680, the situation changed again and disputes arose over the position of Catholics within the county. The French regulated the situation by decree on December 21, 1684: Accordingly, in towns with only one church - such as the situation in Dusemond - it was intended for use by both denominations. The local church therefore became a simultaneous church. That only changed in 1955, when it was decided to divide the church and separate it structurally: since then, 1/3 of the church has been used by the Protestant community and 2/3 by the Catholics. This corresponds to the distribution of the original construction costs of the current church, which was completed in 1777.

 

The simultaneous church in Brauneberg itself was built between 1775 and 1777 according to plans by the Palatinate court architect Franz Wilhelm Rabaliatti. The onion dome is the only church tower of its kind in the entire Moselle region. Even after the church was divided, it continues to be owned jointly by the two parishes.

 

Today's community of Brauneberg was created on June 7, 1969 through the merger of the communities of Brauneberg and Filzen.

 

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.

 

Become a patron to my photography on Patreon or donate.

(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

www.aeiou.at

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.

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