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Was der Löwenzahn in Wirklichkeit ist: Ein Wunderkraut. Löwenzahn regelt die Verdauung, pflegt Leber und Galle, hilft bei Rheuma, löst Nierensteine auf, lässt Pickel und chronische Hautleiden verschwinden und kann als Allround-Stärkungsmittel eingesetzt werden.
What the dandelion is in reality: a miracle herb. Löwenzahn regulates the digestion, cares for liver and bile, helps with rheumatism, releases kidney stones, leaves pimples and chronic skin disorders disappear and can be used as an all-round strength.
>Translation with Translator<
Llorar a chorros, llorar la digestión, llorar el sueño, llorar ante las puertas y los puertos, llorar de amabilidad y de amarillo.
Abrir las canillas, las compuertas del llanto.
Empaparnos el alma, la camiseta.
Inundar las veredas y los paseos y salvarnos, a nado, de nuestro llanto.
Asistir a los cursos de antropología, llorando.
Festejar los cumpleaños familiares, llorando.
Atravesar el África, llorando.
Llorar como un cacuy, como un cocodrilo... si es verdad que los cacuyes y los cocodrilos no dejan nunca de llorar.
Llorarlo todo, pero llorarlo bien.
Llorarlo con la nariz, con las rodillas.
Llorarlo por el ombligo, por la boca.
Llorar de amor, de hastío, de alegría.
Llorar de frac, de flato, de flacura.
Llorar improvisando, de memoria.
¡Llorar todo el insomnio y todo el día!
Oliverio Girondo
Daisy fleabane, like other fleabane wildflowers, derives its common name from the superstition that dried clusters of these plants could be used to rid a dwelling of fleas. Although it cannot do that, it is however used as a diuretic and medicine for digestive ailments.
Seen and photographed at Elizabeth Gamble Gardens in Palo Alto, California.
The Gamble Garden is a non-profit organization. The historic two-and-a-half acre property includes the Gamble estate, a rose garden, cutting garden, formal herb garden, demonstration bed, wisteria garden, and an allée. Edwin Gamble, son of Procter & Gamble Co. co-founder James Gamble, built the estate and garden in 1902. Elizabeth Gamble, one of his four children, spent most of her life here and bequeathed the property to the city with the stipulation that she and her brother George could live there throughout their lives. George died in 1972 and Elizabeth died in 1981 at the age of 92.
“Negro, Você está doente?”
Preguntó Ze al verme vomitar una y otra vez. Habíamos acampado luego de transitar el cuarto día del camino; era nuestra última noche en las montañas y la dispepsia me tenía a mal traer; mucha fiebre y vómitos; mi único deseo era abrigarme, encerrarme en la carpa y dormir muchas horas. Los cuatro mil metros de altura no me afectaron la capacidad aerórbica pero sí, la digestión, todo lo que ingería lo expulsaba.
Después de adentrarme en la tienda, mis compañeros salieron en busca de otra expedición, esta vez, cerca del camping; el objetivo era visitar una galería de hallazgos Inca contiguos a un centro arqueológico. Decidí quedarme a dormir, de lo contrario sería muy difícil emprender camino al otro día.
Al cabo de unos minutos veo el cierre de la carpa entreabierto, me incliné para cerrarlo completamente y observé un resplandor proveniente de las montañas, los rayos del sol se colaban entre los pesados nubarrones, giré mi cabeza para llegar su punto de fuga y de repente, se planta frente a mi esta imagen; probablemente el cuadro natural más puro y conmovedor que haya visto alguna vez.
Saqué decididamente la cámara de la mochila, le monté uno de los lentes, ajusté los controles y disparé. Fueron diez minutos sin fiebre, sin malestar estomacal, sin deficiencias físicas; diez minutos con mi alma en otro lugar; en algún lugar sobre el arco iris.
[Zelus Fabricius 1803: 82 (IT: 1) spp]
[Ctenolepisma Escherich 1905: 100 (IT: 4) spp]
Some Zelus spp have been investigated for their potential as biocontrol agents in integrated pest management. Zelus is also known for a sticky trap predation strategy, somewhat analogous to Drosera. Sticky resin produced from a leg gland is smeared on hairs to aid in prey capture.
REFERENCES
T.J. Walker 2023: UFBIR, chapter 14, p. 16.
C. Weirauch & al. 2019: Heteroptera phylogeny.
Y.H. Wang & al. 2017: Heteroptera phylogenomics.
G. Zhang & al. 2016: Zelus taxonomic monograph.
J. Zhang & al. 2016: Evolution of the assassin’s arms.
K. Sahayaraj & R. Balasubramanian 2016: Artificial rearing of Reduviidæ for pest management.
J. Zhang & al. 2015: Harpactorinæ and Bactrodinæ phylogeny.
K. Sahayaraj 2014: Reduviidæ and biological control.
P. Dioli 2013: Zelus renardii (Kolenati 1857) new to Italy.
G. Zhang & C. Weirauch 2013: Harpactorini phylogeny.
G. Zhang & C. Weirauch 2013: Harpactorinæ sticky glands.
W.S. Hwang & C. Weirauch 2012: Reduviidæ evolution.
C. Weirauch & J.B. Munro 2009: Reduviidæ phylogeny.
C. Weirauch 2008: Reduviidæ cladistic analysis.
R. Cogni & al. 2002: Predation success by Zelus longipes.
J. Cisneros & J.A. Rosenheim 1997: Prey preference in Z. renardii.
Cavendish Mews is a smart set of flats in Mayfair where flapper and modern woman, the Honourable Lettice Chetwynd has set up home after coming of age and gaining her allowance. To supplement her already generous allowance, and to break away from dependence upon her family, Lettice has established herself as a society interior designer, so her flat is decorated with a mixture of elegant antique Georgian pieces and modern Art Deco furnishings, using it as a showroom for what she can offer to her well heeled clients.
Today however, we are just a short distance from Cavendish Mews, in front of Mr. Willison’s grocers’ shop. Willison’s Grocers in Mayfair is where Lettice has an account, and it is from here that Edith, Lettice's maid, orders her groceries for the Cavendish Mews flat, except on special occasions, when professional London caterers are used. Mr. Willison prides himself in having a genteel, upper-class clientele including the households of many titled aristocrats who have houses and flats in the neighbourhood, and he makes sure that his shop is always tidy, his shelves well stocked with anything the cook of a duke or duchess may want, and staff who are polite and mannerly to all his important customers. The latter is not too difficult, for aside from himself, Mrs. Willison does his books, his daughter Henrietta helps on Saturdays and sometimes after she has finished school, which means Mr. Willison technically only employs one member of staff: Frank Leadbetter his delivery boy who carries orders about Mayfair on the bicycle provided for him by Mr. Willison. He also collects payments for accounts which are not settled in his Binney Street shop whilst on his rounds.
Edith, is stepping out with Frank, so as she nears the shop, she hopes that the errand she has to run for today will allow her to have a few stolen minutes with Frank under the guise of ordering a few provisions required immediately. As she crosses Binney Street, Edith is delighted to see Frank busily decorating the front window. Mr. Willison always has a splendid window display of tinned and canned goods, but as she approaches the window she can see that it is especially festive, draped with patriotic bunting of Union Jacks and blue and red flags. As Frank, crouched in the window, carefully places a jar of Golden Shred marmalade next to a box of Ty-Phoo tea and in front of a jar of Marmite where it glows in the light pouring through the plate glass, Edith taps gently, so as not to startle her beau.
Frank smiles broadly and waves enthusiastically as he looks up and sees his sweetheart on the other side of the glass and he beckons her in as he slips back into the shadowy confines of the grocer’s.
“Please come in, milady!” he says cheekily as he opens the plate glass shop door for her, bows and doffs an invisible cap as the bell tinkles prettily overhead. “Pray what may we get to you? Let Willison’s the Grocer’s satisfy your every whim.”
“Oh Frank!” Edith giggles as she steps across the threshold. “Get along with you!”
Stepping into the shop she immediately smells the mixture of comforting aromas of fresh fruits, vegetables and flour, permeated by the delicious scent of the brightly coloured boiled sweets coming from the large cork stoppered jars on the shop counter. The sounds of the busy street outside die away, muffled by shelves lined with any number of tinned goods and signs advertising everything from Lyon’s Tea* to Bovril**.
“Where is Mrs. Willison?” Edith continues warily, her eyes darting to the spot behind the end of the return counter near the door where the proprietor’s wife usually sits doing her husband’s accounts, looking imperiously down her nose at Edith through her gold framed pince-nez***.
“Luckily the old trout is out with Mr. Willison attending Miss Henrietta’s school.” Frank explains.
“Don’t tell me that impudent little minx is in trouble?” Edith asks with a cheeky spark of hope in her voice. She knows that it’s uncharitable, and unchristian of her to wish the young girl ill, but she is still riled over the last time Edith met Frank near the rear door of Mr. Willison’s grocers, where, as he stole a kiss from her, Henrietta spied upon them. Henrietta, who had seen the young couple from a lace framed upstairs window where she was often seen spying on the comings and goings of the neighbourhood, called out loudly to her disapproving mother downstairs in the shop that Edith and Frank were loitering in the back lane, which caused the woman with her old fashioned upswept hairstyle and her high necked starched shirtwaister**** blouse to come hurrying to the back door as fast as her equally old fashioned whale bone S-bend corset***** and button up boots would allow her, where she promptly berated both Edith and Frank with her acerbic tongue, accusing them of lowering the tone of Mr. Willison’s establishment by loitering with intent and fraternising shamelessly. Edith’s cheeks flush at the mere memory of that embarrassing moment with Mrs. Willison.
“No,” Frank goes on. “Miss Henrietta is receiving an award at school today for an essay she penned.”
“With poison, no doubt.” mutters Edith. She sighs heavily before continuing, “I hate how you call her ‘Miss Henrietta’. She’s no better than you, Frank. In fact she’s a darn sight lesser if you ask me.”
“Now, now, Edith. Calm down.” Frank places his slender hands on her forearms and wraps his long and elegant fingers around them comfortingly. “You may well be right, but she is my employer’s daughter.”
“And full of her own self-importance.” Edith interrupts.
Frank politely ignores her outburst as he continues, “So I must address her as such.”
“Well, it’s not right, Frank.” Edith sulks.
“That much is true too,” Frank agrees with a sad nod. “And you know I am a man who wants to right the wrongs dealt to hardworking fold like you and I, but this is one fight I can’t have yet, Edith. This bit of deference I need to keep up if I want to keep my job.”
“All the same, Frank. I don’t think it’s right.” Edith opines again.
“Anyway, let’s not let Henrietta Willison spoil this wonderfully rare moment where we find each other alone together, Edith.” Frank says, pulling her into an embrace. Quickly looking around the quiet shop interior filled with groceries to make sure no-one will see them, Frank gently kisses Edith lovingly on the lips.
After a few stolen moments, Frank reluctantly breaks their kiss.
“Oh Frank!” Edith exclaims, her head giddy with pleasure and voice heady with love.
“Now, Miss Watsford,” Frank asks in a mock businesslike tone. “What can I do for the maid of the Honourable Miss Chetwynd today?”
“Well, it’s a funny coincidence, but you happened to be putting what I need in your window display, just as I arrived, Frank.” Edith elucidates. “I need a jar of Golden Shred orange marmalade urgently.”
“Urgently?” Frank queries. “Gosh, that does sound extreme.”
“But I do, Frank. Miss Lettice has a potential new client coming up from Wiltshire today, and being a somewhat impromptu visit, I haven’t any cake to serve them. I was just about to make my Mum’s pantry chocolate cake when I realised that I’m out of orange marmalade.”
“Well that does sound like a serious situation.” Frank agrees.
“Don’t tease me Frank! I’m serious.” Edith’s pretty pale blue eyes grow wide. “If I don’t provide something nice to eat for Miss Lettice’s potential new client, everything could go awry, and then I’d get into such trouble.”
“Well, I can’t have my best girl getting into trouble because she is missing the essential ingredient to her mum’s delicious chocolate cake, can I?” Frank says. “However I don’t understand why you have marmalade in a cake. It sounds a bit odd to me.”
“That’s because you aren’t a baker, Frank. Mum taught me this recipe for chocolate cake which is based on cheap everyday staples you have in the pantry, and that’s why she calls it a pantry chocolate cake.”
“Go on,” Frank says, placing his elbows on the counter and resting his smiling face in his hands. “You have my full attention.”
“Well, I use the marmalade to give the cake a nice citrus flavour in addition to the chocolate, and it keeps it moist, so it doesn’t dry out when baking. This way, I don’t have to worry about peeling or squeezing oranges either.”
“Fascinating!” Frank breathes, smiling broadly as he listens to Edith.
“And that’s why I need the marmalade, Frank.” Edith says nervously. “I’ll be lost without it.”
“Well, that is a problem, but it’s one I think I can remedy easily.” He smiles as he fossicks behind the counter and withdraws a jar of orange marmalade from somewhere unseen beneath it. Smiling proudly, as though he is a magician who has just conjured his best magic trick, he places it on the surface of counter.
“Oh you’re a brick, Frank!” Edith exclaims with eyes sparkling at the sight of the jar as she reaches out and takes it, placing it carefully into her basket.
“I’ll add that to Miss Lettice’s account, shall I?”
“If you would, Frank.”
As Frank writes the purchase on a scrap of lined paper to give to Mrs. Willison to enter into Mr. Willison’s ledger in her fine looping copperplate when she returns, he asks, “So do you like my window display then, Edith?”
“Oh yes!” gushes Edith. “Very much so, Frank. It’s wonderfully gay and patriotic.”
“I should hope it would be!” Frank replies, as he finishes scrawling Edith’s purchase on the paper with a slightly blunt pencil.
“Why, what’s it in aid of, Frank?”
“Edith!” Frank gasps. “I must have failed abysmally if you can’t tell.” He frowns, lines of concern furrowing his young brow. “Mr. Willison will never let me arrange the window again if you’re anything to go by.”
“Oh, get on with you, Frank!” Edith laughs.
However, Frank doesn’t join in her light hearted laughter and continues to look dourly at the back of the window display he has set up. “I’m serious, Edith. Mr. Willison finally let me arrange a window on my own because I implored him that I wanted to do it, and you can’t even identify what it’s promoting.”
“Well,” Edith defends, blushing as she does so. “To be fair, I was more concentrating on you, Frank.” When the worried look still doesn’t vanish from his face she adds. “Now that you aren’t standing in it, distracting me, I’ll go and take another look.”
She turns around and walks over to the window and peers through the side over the tops of a pyramid of Sunlight soap and a stack of Twinings tea varieties. An equally high pyramid of biscuit varieties, all in bright and colourful tins stands on the other side, whilst several more tins of biscuits appear at the back of the wide window ledge used for advertising. In front of them stand tins of golden syrup and black treacle, jars of marmalade, packets of tea and jelly crystals, containers of baking powder and cocoa, and at the very front of the window, almost flush against the glass, a cardboard cut out of a gollywog advertising Robertson’s marmalade and a little boy smiling as he promotes Rowntree’s clear gums, which Edith knows Mr. Willison keeps safely out of reach behind the shop counter and away from sticky little fingers. Edith gasps as she realises why Frank had hung bunting in the window, for at the back of the display, where usually there would be an advertisement for Lyon’s Tea or Bisto Gravy******, there is a poster promoting the British Empire Exhibition******* at Wembly********. A crowd of figures from British history and the nations of the British Empire crowd for space along several rows, many proudly waving the flags of Empire, whilst the exhibition name and dates are flanked by two very proud stylised Art Deco lions.
“The British Empire Exhibition!” Edith gasps, as Frank’s head appears next to a Huntley and Palmer********* biscuit tin on the opposite side of the display to her. “Now that you aren’t crouched in the window, I can see it clearly, Frank.”
“Mr. Willison gave me strict instructions to fill the window with only British made products.”
“And you’ve done a splendid job, Frank.” Edith replies, causing her beau to smile with pride and blush with embarrassment at her effusive compliment. As she looks at all the products again, she adds, “And I’m glad to see McVite and Price********** at the top of the pyramid of biscuits.
“Well, I couldn’t very well step out with the daughter of a McVitie and Price Line Manager and not have it on the top, could I, Edith?”
“Indeed no, Frank.” Edith smiles. “Dad will be pleased as punch when I tell him.”
“Well, I’m glad to hear that, Edith.” Franks says with a sigh.
“I think it will be quite a spectacle,” Edith muses, as she stares at the poster. “I’ve read in the newspapers that there will be fifty-six displays and pavilions from around the Empire! Imagine that! There will be palaces for industry, and art.”
“And housing and transport too***********, don’t forget.” adds Frank. “Each colony will be assigned its own distinctive pavilion to reflect local culture and architecture.”
“I would like to see the Queen’s Dolls’ House************.” Edith sighs. “I hear it is a whole world in miniature, and it even has electric lights.”
“Well, isn’t that fortunate?”
Edith pauses mid thought and looks quizzically at Frank. “I suppose it would be,” she considers. “If you were a doll living in the Queen’s Doll House.”
Frank starts laughing, quietly at first before growing into louder and louder guffaws.
“What, Frank?” Edith asks, blushing. “What have I said? What’s so funny?”
After a few moments, Frank manages to recover himself. “You do make me laugh, dear Edith.” He wipes the tears of mirth from the corners of his eyes. “Thank you.” He sighs. “I was really saying it’s fortunate because, I was going to ask you whether you would like to go and see the British Empire Exhibition. I’m just as keen to see all the marvellous wonders of Empire as you are.”
“Oh Frank!” Edith gasps, any discomfort and displeasure at her beau laughing at her forgotten as she runs around to his side of the window and throws her arms around his neck. “Frank, you’re such a brick! I’d love to!” And without another word, she places her lips against his and kisses him deeply.
*Lyons Tea was first produced by J. Lyons and Co., a catering empire created and built by the Salmons and Glucksteins, a German-Jewish immigrant family based in London. Starting in 1904, J. Lyons began selling packaged tea through its network of teashops. Soon after, they began selling their own brand Lyons Tea through retailers in Britain, Ireland and around the world. In 1918, Lyons purchased Hornimans and in 1921 they moved their tea factory to J. Lyons and Co., Greenford at that time, the largest tea factory in Europe. In 1962, J. Lyons and Company (Ireland) became Lyons Irish Holdings. After a merger with Allied Breweries in 1978, Lyons Irish Holdings became part of Allied Lyons (later Allied Domecq) who then sold the company to Unilever in 1996. Today, Lyons Tea is produced in England.
**Bovril is owned and distributed by Unilever UK. Its appearance is similar to Marmite and Vegemite. Bovril can be made into a drink ("beef tea") by diluting with hot water or, less commonly, with milk. It can be used as a flavouring for soups, broth, stews or porridge, or as a spread, especially on toast in a similar fashion to Marmite and Vegemite.
***Pince-nez is a style of glasses, popular in the late Nineteenth and early Twentieth Centuries, that are supported without earpieces, by pinching the bridge of the nose. The name comes from French pincer, "to pinch", and nez, "nose".
****A shirtwaister is a woman's dress with a seam at the waist, its bodice incorporating a collar and button fastening in the style of a shirt which gained popularity with women entering the workforce to do clerical work in the late Nineteenth and early Twentieth Centuries.
*****Created by a specific style of corset popular between the turn of the Twentieth Century and the outbreak of the Great War, the S-bend is characterized by a rounded, forward leaning torso with hips pushed back. This shape earned the silhouette its name; in profile, it looks similar to a tilted letter S.
******The first Bisto product, in 1908, was a meat-flavoured gravy powder, which rapidly became a bestseller in Britain. It was added to gravies to give a richer taste and aroma. Invented by Messrs Roberts and Patterson, it was named "Bisto" because it "Browns, Seasons and Thickens in One". Bisto Gravy is still a household name in Britain and Ireland today, and the brand is currently owned by Premier Foods.
*******The British Empire Exhibition was a colonial exhibition held at Wembley Park, London England from 23 April to 1 November 1924 and from 9 May to 31 October 1925. In 1920 the British Government decided to site the British Empire Exhibition at Wembley Park, on the site of the pleasure gardens created by Edward Watkin in the 1890s. A British Empire Exhibition had first been proposed in 1902, by the British Empire League, and again in 1913. The Russo-Japanese War had prevented the first plan from being developed and World War I put an end to the second, though there had been a Festival of Empire in 1911, held in part at Crystal Palace. One of the reasons for the suggestion was a sense that other powers, like America and Japan, were challenging Britain on the world stage. Despite victory in Great War, this was in some ways even truer in 1919. The country had economic problems and its naval supremacy was being challenged by two of its former allies, the United States and Japan. In 1917 Britain had committed itself eventually to leave India, which effectively signalled the end of the British Empire to anyone who thought about the consequences, while the Dominions had shown little interest in following British foreign policy since the war. It was hoped that the Exhibition would strengthen the bonds within the Empire, stimulate trade and demonstrate British greatness both abroad and at home, where the public was believed to be increasingly uninterested in Empire, preferring other distractions, such as the cinema.
********A purpose-built "great national sports ground", called the Empire Stadium, was built for the Exhibition at Wembley. This became Wembley Stadium. Wembley Urban District Council was opposed to the idea, as was The Times, which considered Wembley too far from Central London. The first turf for this stadium was cut, on the site of the old tower, on the 10th of January 1922. 250,000 tons of earth were then removed, and the new structure constructed within ten months, opening well before the rest of the Exhibition was ready. Designed by John William Simpson and Maxwell Ayrton, and built by Sir Robert McAlpine, it could hold 125,000 people, 30,000 of them seated. The building was an unusual mix of Roman imperial and Mughal architecture. Although it incorporated a football pitch, it was not solely intended as a football stadium. Its quarter mile running track, incorporating a 220 yard straight track (the longest in the country) were seen as being at least equally important. The only standard gauge locomotive involved in the construction of the Stadium has survived, and still runs on Sir William McAlpine's private Fawley Hill railway near Henley.
*********Huntley and Palmers is a British firm of biscuit makers originally based in Reading, Berkshire. The company created one of the world’s first global brands and ran what was once the world’s largest biscuit factory. Over the years, the company was also known as J. Huntley and Son and Huntley and Palmer. Huntley and Palmer were renown for their ‘superior reading biscuits’ which they promoted in different varieties for different occasions, including at breakfast time, morning and afternoon tea and reading time.
**********McVitie's (Originally McVitie and Price) is a British snack food brand owned by United Biscuits. The name derives from the original Scottish biscuit maker, McVitie and Price, Ltd., established in 1830 on Rose Street in Edinburgh, Scotland. The company moved to various sites in the city before completing the St. Andrews Biscuit Works factory on Robertson Avenue in the Gorgie district in 1888. The company also established one in Glasgow and two large manufacturing plants south of the border, in Heaton Chapel, Stockport, and Harlesden, London (where Edith’s father works). McVitie and Price's first major biscuit was the McVitie's Digestive, created in 1892 by a new young employee at the company named Alexander Grant, who later became the managing director of the company. The biscuit was given its name because it was thought that its high baking soda content served as an aid to food digestion. The McVitie's Chocolate Homewheat Digestive was created in 1925. Although not their core operation, McVitie's were commissioned in 1893 to create a wedding cake for the royal wedding between the Duke of York and Princess Mary, who subsequently became King George V and Queen Mary. This cake was over two metres high and cost one hundred and forty guineas. It was viewed by 14,000 and was a wonderful publicity for the company. They received many commissions for royal wedding cakes and christening cakes, including the wedding cake for Queen Elizabeth II and Prince Phillip and Prince William and Catherine Middleton. Under United Biscuits McVitie's holds a Royal Warrant from Queen Elizabeth II.
***********The Palace of Engineering was originally called the Palace of Housing and Transport when the British Empire Exhibition opened. It contained a crane capable of moving 25 tons (a practical necessity, not an exhibit) and contained displays on engineering, shipbuilding, electric power, motor vehicles, railways, including locomotives, metallurgy and telegraphs and wireless. In 1925 there seems to have been less emphasis on things that could also be classified as Industry, with instead more on housing and aircraft. The Palace of Industry was slightly smaller. It contained displays on the chemical industry, coal, metals, medicinal drugs, sewage disposal, food, drinks, tobacco, clothing, gramophones, gas and Nobel explosives.
************Queen Mary's Dolls' House is a dollhouse built in 1:12 scale in the early 1920s, completed in 1924, for Queen Mary, the wife of King George V. It was designed by architect Sir Edwin Lutyens, with contributions from many notable artists and craftsmen of the period, including a library of miniature books containing original stories written by authors including Sir Arthur Conan Doyle and A. A. Milne illustrated by famous illustrators of the time like Arthur Rackham and Edmund Dulac. The idea for building the dollhouse originally came from the Queen's cousin, Princess Marie Louise, who discussed her idea with one of the top architects of the time, Sir Edwin Lutyens, at the Royal Academy Summer Exhibition of 1921. Sir Edwin agreed to construct the dollhouse and began preparations. Princess Marie Louise had many connections in the arts and arranged for the top artists and craftsmen of the time to contribute their special abilities to the house. It was created as a gift to Queen Mary from the people, and to serve as a historical document on how a royal family might have lived during that period in England. It showcased the very finest and most modern goods of the period. Later the dollhouse was put on display to raise funds for the Queen's charities. It was originally exhibited at the British Empire Exhibition in 1924 and again in 1925, where more than 1.6 million people came to view it, and is now on display in Windsor Castle, at Windsor, as a tourist attraction.
This bright window display may look like it is full of real products from today and yesteryear, but just like Queen Mary’s Dolls’ House, these items are all 1:12 scale miniature pieces from my own collection.
Fun things to look for in this tableau include:
The window is full of wonderful British household brands, some of which like Robertson’s Golden Shred Marmalade, Marmite, Oxo stock cubes and Twinings tea we still know today. All these pieces have been made by various artisans including Little Things Dollhouse Miniatures in Lancashire and Beautifully Handmade Miniatures in Kettering, or supplied from various stockists of 1:12 miniatures including Kathleen Knight’s Dolls’ House Shop and Shephard’s Miniatures in the United Kingdom, or through various online stockists. I created the Union Jack bunting that is draped to either side of the display. I also recreated the British Empire Exhibition poster.
The two carboard displays at the very front for Rountree’s Gums and Golden Shred Marmalade are 1:12 size artisan miniatures made by the British miniature artisan Ken Blythe. The Golliwog advertising Robertson’s Golden Shred Marmalade in particular has some nostalgia for me, and takes me back to my own childhood. The famous Robertson's Golliwog symbol (not seen as racially charged at the time) appeared in 1910 after a trip to the United States to set up a plant in Boston. His son John bought a golliwog doll there. For some reason this started to appear first on their price lists and was then adopted as their trade mark. I have pins with the Robertson’s Golliwog on it that I collected as a child. Ken Blythe was famous in miniature collectors’ circles mostly for the miniature books that he made: all being authentically replicated 1:12 scale miniatures of real volumes. I have quite a large representation of Ken Blythe’s work in my collection. However, he did not make books exclusively. He also made other small pieces like these advertising pieces for miniature shops. What might amaze you, looking at these cardboard stand-ups is that they are just like their real life equivalents, both front and back! To create something so authentic to the original in such detail and so clearly, really does make this a real miniature artisan piece. Ken Blythe’s work is highly sought after by miniaturists around the world today and command high prices at auction for such tiny pieces, particularly now that he is no longer alive. I was fortunate enough to acquire pieces from Ken Blythe prior to his death about four years ago and through his estate courtesy of the generosity of his daughter and son-in-law. His legacy will live on with me and in my photography which I hope will please his daughter.
Golden Shred orange marmalade and Silver Shred lime marmalade still exist today and are common household brands both in Britain and Australia. They are produced by Robertson’s. Robertson’s Golden Shred recipe perfected since 1874 is a clear and tangy orange marmalade, which according to their modern day jars is “perfect for Paddington’s marmalade sandwiches”. Robertson’s Silver Shred is a clear, tangy, lemon flavoured shredded marmalade. Robertson’s marmalade dates back to 1874 when Mrs. Robertson started making marmalade in the family grocery shop in Paisley, Scotland.
In 1859 Henry Tate went into partnership with John Wright, a sugar refiner based at Manesty Lane, Liverpool. Their partnership ended in 1869 and John’s two sons, Alfred and Edwin joined the business forming Henry Tate and Sons. A new refinery in Love Lane, Liverpool was opened in 1872. In 1921 Henry Tate and Sons and Abram Lyle and Sons merged, between them refining around fifty percent of the UK’s sugar. A tactical merger, this new company would then become a coherent force on the sugar market in anticipation of competition from foreign sugar returning to its pre-war strength. Tate and Lyle are perhaps best known for producing Lyle’s Golden Syrup and Lyle’s Golden Treacle.
Peter Leech and Sons was a grocers that operated out of Lowther Street in Whitehaven from the 1880s. They had a large range of tinned goods that they sold including coffee, tea, tinned salmon and golden syrup. They were admired for their particularly attractive labelling. I do not know exactly when they ceased production, but I believe it may have happened just before the Second World War.
Founded by Henry Isaac Rowntree in Castlegate in York in 1862, Rowntree's developed strong associations with Quaker philanthropy. Throughout much of the Nineteenth and Twentieth centuries, it was one of the big three confectionery manufacturers in the United Kingdom, alongside Cadbury and Fry, both also founded by Quakers. In 1981, Rowntree's received the Queen's Award for Enterprise for outstanding contribution to international trade. In 1988, when the company was acquired by Nestlé, it was the fourth-largest confectionery manufacturer in the world. The Rowntree brand continues to be used to market Nestlé's jelly sweet brands, such as Fruit Pastilles and Fruit Gums, and is still based in York.
Twinings is a British marketer of tea and other beverages, including coffee, hot chocolate and malt drinks, based in Andover, Hampshire. The brand is owned by Associated British Foods. It holds the world's oldest continually used company logo, and is London's longest-standing ratepayer, having occupied the same premises on the Strand since 1706. Twinings tea varieties include black tea, green tea and herbal teas, along with fruit-based cold infusions. Twinings was founded by Thomas Twining, who opened Britain's first known tea room, at No. 216 Strand, London, in 1706; it still operates today. Holder of a royal warrant, Twinings was acquired by Associated British Foods in 1964. The company is associated with Earl Grey tea, a tea infused with bergamot, though it is unclear when this association began, and how important the company's involvement with the tea has been. Competitor Jacksons of Piccadilly – acquired by Twinings during the 1990s – also had associations with the bergamot blend. In April 2008, Twinings announced their decision to close its Belfast Nambarrie plant, a tea company in trade for over 140 years. Citing an "efficiency drive", Twinings moved most of its production to China and Poland in late 2011, while retaining its Andover, Hampshire factory with a reduced workforce. In 2023, Twinings ceased production of lapsang souchong, replacing it with a product called "Distinctively Smoky", widely considered to be inferior quality.
In 1863, William Sumner published A Popular Treatise on Tea as a by-product of the first trade missions to China from London. In 1870, William and his son John Sumner founded a pharmacy/grocery business in Birmingham. William's grandson, John Sumner Jr. (born in 1856), took over the running of the business in the 1900s. Following comments from his sister on the calming effects of tea fannings, in 1903, John Jr. decided to create a new tea that he could sell in his shop. He set his own criteria for the new brand. The name had to be distinctive and unlike others, it had to be a name that would trip off the tongue and it had to be one that would be protected by registration. The name Typhoo comes from the Mandarin Chinese word for “doctor”. Typhoo began making tea bags in 1967. In 1978, production was moved from Birmingham to Moreton on the Wirral Peninsula, in Merseyside. The Moreton site is also the location of Burton's Foods and Manor Bakeries factories. Typhoo has been owned since July 2021 by British private-equity firm Zetland Capital. It was previously owned by Apeejay Surrendra Group of India.
Bird’s were best known for making custard and Bird’s Custard is still a common household name, although they produced other desserts beyond custard, including the blancmange. They also made Bird’s Golden Raising Powder – their brand of baking powder. Bird’s Custard was first formulated and first cooked by Alfred Bird in 1837 at his chemist shop in Birmingham. He developed the recipe because his wife was allergic to eggs, the key ingredient used to thicken traditional custard. The Birds continued to serve real custard to dinner guests, until one evening when the egg-free custard was served instead, either by accident or design. The dessert was so well received by the other diners that Alfred Bird put the recipe into wider production. John Monkhouse (1862–1938) was a prosperous Methodist businessman who co-founded Monk and Glass, which made custard powder and jelly. Monk and Glass custard was made in Clerkenwell and sold in the home market, and exported to the Empire and to America. They acquired by its rival Bird’s Custard in the early Twentieth Century.
Marmite is a food spread made from yeast extract which although considered remarkably English, was in fact invented by German scientist Justus von Liebig although it was originally made in the United Kingdom. It is a by-product of beer brewing and is currently produced by British company Unilever. The product is notable as a vegan source of B vitamins, including supplemental vitamin B. Marmite is a sticky, dark brown paste with a distinctive, salty, powerful flavour. This distinctive taste is represented in the marketing slogan: "Love it or hate it." Such is its prominence in British popular culture that the product's name is often used as a metaphor for something that is an acquired taste or tends to polarise opinion.
Oxo is a brand of food products, including stock cubes, herbs and spices, dried gravy, and yeast extract. The original product was the beef stock cube, and the company now also markets chicken and other flavour cubes, including versions with Chinese and Indian spices. The cubes are broken up and used as flavouring in meals or gravy or dissolved into boiling water to produce a bouillon. Oxo produced their first cubes in 1910 and further increased Oxo's popularity.
Bournville is a brand of dark chocolate produced by Cadbury. It is named after the model village of the same name in Birmingham, England and was first sold in 1908. Bournville Cocoa was one of the products sold by Cadbury. The label on the canister is a transitional one used after the First World War and shared both the old fashioned Edwardian letter B and more modern 1920s lettering for the remainder of the name. The red of the lettering is pre-war whilst the orange and white a post-war change.
Peek Freans is the name of a former biscuit making company based in Bermondsey, which is now a global brand of biscuits and related confectionery owned by various food businesses. De Beauvoir Biscuit Company owns but does not market in the United Kingdom, Europe and United States; Mondelēz International owns the brand in Canada; and English Biscuit Manufacturers owns the brand in Pakistan. Peek, Frean & Co. Ltd was registered in 1857 by James Peek (1800–1879) and his nephew-in-law George Hender Frean. The business was based in a disused sugar refinery on Mill Street in Dockhead, South East London, in the west of Bermondsey. With a quickly expanding business, in 1860, Peek engaged his friend John Carr, the apprenticed son of the Carlisle-based Scottish milling and biscuit-making family, Carr's. From 1861, Peek, Frean & Co. Ltd started exporting biscuits to Australia, but outgrew their premises from 1870 after agreeing to fulfil an order from the French Army for 460 long tons of biscuits for the ration packs supplied to soldiers fighting the Franco-Prussian War. After hostilities ended, the French Government ordered a further 16,000 long tons (11 million) sweet "Pearl" biscuits in celebration of the end of the Siege of Paris, and further flour supplies for Paris in 1871 and 1872, with financing undertaken by their bankers the Rothschilds. The consequential consumer demands of emigrating French expatriate soldiers, allowed the company to start exporting directly to Ontario, Canada from the mid-1870s. On 23 April 1873, the old Dockhead factory burnt down in a spectacular fire,[1] which brought the Prince of Wales (later Edward VII) out on a London Fire Brigade horse-drawn water pump to view the resulting explosions. In 1906, the Peek, Frean and Co. factory in Bermondsey was the subject of one of the earliest documentary films shot by Cricks and Sharp. This was in part to celebrate an expansion of the company's cake business, which later made the wedding cakes for both Princess Elizabeth and Philip Mountbatten (later Queen Elizabeth II and the Duke of Edinburgh) and Charles, Prince of Wales (later King Charles III), and Lady Diana Spencer. In 1924, the company established their first factory outside the UK, in Dum Dum in India. In 1931, five personnel from the Bermondsey factory went to Australia to train the staff in the new factory in Camperdown, in Sydney. In 1949, they established their first bakery in Canada, located on Bermondsey Road in East York, Ontario, which still today produces Peek Freans branded products. After 126 years, the London factory was closed by then owner BSN on Wednesday 26 May 1989.
Carr's is a British biscuit and cracker manufacturer, currently owned by Pladis Global through its subsidiary United Biscuits. The company was founded in 1831 by Jonathan Dodgson Carr and is marketed in the United States by Kellogg's. In 1831, Carr formed a small bakery and biscuit factory in the English city of Carlisle in Cumberland; he received a royal warrant in 1841. Within fifteen years of being founded, it had become Britain's largest baking business. Carr's business was both a mill and a bakery, an early example of vertical integration, and produced bread by night and biscuits by day. The biscuits were loosely based on dry biscuits used on long voyages by sailors. They could be kept crisp and fresh in tins, and despite their fragility could easily be transported to other parts of the country by canal and railway. Carr died in 1884, but by 1885, the company was making 128 varieties of biscuit and employing 1000 workers. In 1894 the company was registered as Carr and Co. Ltd. but reverted to being a private company in 1908. Carrs Flour Mills Limited was incorporated after acquiring the flour-milling assets. It became part of Cavenham Foods in 1964 until 1972, when it was sold to United Biscuits group, along with Cavenham's other biscuit brands Wright's Biscuits and Kemps for $10 million. United Biscuits was sold by its private equity owners to the Turkish-based multinational Yıldız Holding in 2014; in 2016 all UB brands including Carr's were combined with Yildiz's other snack brands to form Pladis Global.
Macfarlane Lang and Company began as Lang’s bakery in 1817, before becoming MacFarlane Lang in 1841. The first biscuit factory opened in 1886 and changed its name to MacFarlane Lang & Co. in the same year. The business then opened a factory in Fulham, London in 1903, and in 1904 became MacFarlane Lang & Co. Ltd. In 1948 it formed United Biscuits Ltd. along with McVitie and Price.
A co-operative wholesale society, or CWS, is a form of co-operative federation (that is, a co-operative in which all the members are co-operatives), in this case, the members are usually consumer cooperatives. The best historical examples of this are the English CWS and the Scottish CWS, which are the predecessors of the 21st Century Co-operative Group. Indeed, in Britain, the terms Co-operative Wholesale Society and CWS are used to refer to this specific organisation rather than the organisational form. They sold things like tea, cocoa and biscuits.
Sunlight Soap was first introduced in 1884 by William Hesketh Lever (1st Viscount Leverhulme) and introduced to the market in 1904. It was produced at Port Sunlight in Wirrel, Merseyside, a model village built by Lever Brothers for the workers of their factories which produced the popular soap brands Lux, Lifebuoy and Sunlight.
Before the invention of aerosol spray starch, the product of choice in many homes of all classes was Robin starch. Robin Starch was a stiff white powder like cornflour to which water had to be added. When you made up the solution, it was gloopy, sticky with powdery lumps, just like wallpaper paste or grout. The garment was immersed evenly in that mixture and then it had to be smoothed out. All the stubborn starchy lumps had to be dissolved until they were eliminated – a metal spoon was good for bashing at the lumps to break them down. Robins Starch was produced by Reckitt and Sons who were a leading British manufacturer of household products, notably starch, black lead, laundry blue, and household polish. They also produced Jumbo Blue, which was a whitener added to a wash to help delay the yellowing effect of older cotton. Rekitt and Sons were based in Kingston upon Hull. Isaac Reckitt began business in Hull in 1840, and his business became a private company Isaac Reckitt and Sons in 1879, and a public company in 1888. The company expanded through the late Nineteenth and early Twentieth Centuries. It merged with a major competitor in the starch market J. and J. Colman in 1938 to form Reckitt and Colman.
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Ambas igualmente peligrosas, pero en este caso el araña tuvo las de ganar, y levanta al avispa como un trofeo, mientras se alimenta de ella.
La cola del avispa ya se ve hueca, es que el araña ha inyectado en ella sus enzimas digestivas y luego ha succionado el caldo resultante.
Las arañas, no tienen mandíbulas, solo quelíceros y por ende no pueden devorar ningún alimento sólido. Su técnica alimentaria consiste en inyectar las enzimas que hacen la digestión al interior del animal. Estas actúan como un veneno, ya que literalmente hacen líquido el interior para que el araña pueda beber el caldo nutritivo resultante.
Una de las variantes de la vida, tan diversa, tan creativa, y por sobre todo...tan sorprendente.
English.
Both are equally dangerous, but in this case the spider had the upper hand, and raises the wasp as a trophy, while feeding her.
Shaggy Mane Mushrooms at auto-digestion stage.
The inky substance that drips to the ground contains spores and helps disperse them.
Was der Löwenzahn in Wirklichkeit ist: Ein Wunderkraut. Löwenzahn regelt die Verdauung, pflegt Leber und Galle, hilft bei Rheuma, löst Nierensteine auf, lässt Pickel und chronische Hautleiden verschwinden und kann als Allround-Stärkungsmittel eingesetzt werden.
What the dandelion is in reality: a miracle herb. Löwenzahn regulates the digestion, cares for liver and bile, helps with rheumatism, releases kidney stones, leaves pimples and chronic skin disorders disappear and can be used as an all-round strength.
Stressed, anxious, depressed? Stop and smell the roses.
Aromatherapy helps with a number of illnesses and conditions, such as depression, anxiety and digestion issues. It is also helps with circulation, heart problems and respiratory conditions like asthma. It is a protector of the heart and is also good for your skin.
His yawns are so deep that you can see all!
Chechi is lying next to him and doesn't care, as long as she is warm and cozy next to him....
Rowntree's Cocoa Tin, with the inscription 'The Nourishing Food That Aids Digestion.'
Length: 97 mm
Width: 57 mm
Depth: 174 mm
Manufactured by Rowntree & Co Ltd, York, Yorkshire, England, UK, 1914 - 18.
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Después de una buena comida, un brandi favorece la digestión.
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A house fly blowing a bubble with its mouth.
There are a lot of theories for this behaviour (to aid digestion, to cool the body, etc.)
Aclaro que éste no es un testamento
de esos que se usan como colofón de vida
es un testamento mucho más sencillo
tan solo para el fin de la jornada
o sea que lego para mañana jueves
las preocupaciones que me legara el martes
levemente alteradas por dos digestiones
las usuales noticias del cono sur
y la nube de mosquitos casi vampiros
lego mis catorce estornudos del mediodía
una carta a mi mujer en la que falta la posdata
el final de una novela que a duras penas leo
las siete sonrisas de cinco muchachas
ya que hubo una que me brindó tres
y el ceño fruncido de un señor
que no conozco ni aspiro a conocer
lego un colorido ajedrez moscovita
una computadora japonesa sin pilas
y la buena radio en que está sonando
el español grisáceo de la bibicí
ah la olivetti y el cepillo de dientes
no los lego porsiaca
lego tropos y metáforas de uso privado
que modestamente acuñe en la tarde
por ejemplo el astillero en que reparo mis sueños
el pájaro aleatorio que surge del crepúsculo
la cortina de lluvia que miro y no descorro
lego un remordimiento porque es aleccionante
y un poco de tristeza por que es inevitable
también mi soledad con la ilusión
de que el jueves resuelva no admitirla
y me sancione con presencias varias
lego los crujidos de mis viejas bisagras
también una tajada de mi sombra
no toda por que un hombre sin su sombra
no merece el respeto de la gente
lego el pescuezo recién lavado
como para un jueves de guillotina
una maceta con hierbabuena
y otra con un bionato que me hastía
ya que esta cargante convolvulácea
me está invadiendo el cuarto con sus hojas
lego los suburbios de una idea
un tríptico de espejos que me agrade
el mar allá al alcance de la mano
mis cóleras por orden alfabético
y un breve y curioso estado de ánimo
que todavía no se si es inocencia
o estupidez malsana
o alegría
sólo ahora lo advierto
en paredes y anaqueles y venas
en glándulas y techos y optimismos
me quedan tantas cosas por legar
que mejor las incluyo
en otro testamento
digamos el del viernes ...
Mario Benedetti
Burgos province is famous in gastronomy for:
Queso de Burgos, a white cheese which is soft and unctuous (because it is made with whey). Although originally made with sheep's milk, now cow's milk or mixtures are more common. Each comarca (rural district) produces a minor variation, and the major dairies produce an industrial product that is acceptable for people with sensitive digestion.
Burgos is blessed with a moderate climate and this fresh cheese was able to be conserved there without the need for curing of more than 10 days. With the improvement of aseptic industrial production processes this can be extended to about 30 days at a cool 6 °C. Its production reaches 35,000 tons annually.
Morcilla de Burgos, a pig's-blood sausage (black pudding), is a staple country food famous across the Iberian peninsula. Spiced with onions and herbs its most noticeable content is rice (often mistaken for fat) which makes it one of the lightest and healthiest products of its kind. Oral tradition says that it must be "salty, smooth and piquant" (see Spanish pages Burgos (desambiguación) (es) for details). As with the Queso de Burgos, several comarcas or towns in the province (Cardeñadijo, Sotopalacios, Aranda de Duero, Briviesca, Covarrubias, Villarcayo, Trespaderne, Miranda de Ebro...) made their own morcillas, with minor variations between them.
Even though Burgos is not on a D.O. wine is a fundamental piece in local gastronomy thanks to nearby wine cellars from Ribera de Duero, Rioja and Arlanza D.O.
How to Get Rid of An Ulcer? Stomach ulcers are sores located in the small intestine or stomach lining. Stomach ulcers are also called peptic ulcers. These ulcers occur when the mucus membrane that protects your gut from digestive juices starts thinning. According to experts, around four million
Esta actividad, que organiza el Instituto de Procesos Sostenibles, se celebra en la sala Cardenal Mendoza del Palacio de Congresos Conde Ansúrez, reune a los mayores expertos mundiales dedicados a la digestión anaeróbica, proceso en el cual microorganismos descomponen material biodegradable en ausencia de oxígeno, y cuyas aplicaciones son tan variadas como pueden ser, entre otras, la obtención de biogás (combustible) a partir de las aguas residuales
Algunos ciliados son unos voraces consumidores de algas y entre ellos son muy llamativos los que como Nassula o Chilodonella presentan una "faringe" formada por una serie de varillas paralelas como si se tratase de una canasta. Sirviéndose de esta estructura los ciliados succionan agua como si se tratase de una aspiradora y de este modo consiguen su alimento, constituido fundamentalmente por diatomeas. La imagen muestra un ciliado próximo a Chilodonella -del grupo Phyllopharyngea- en cuyo interior se aprecian dos vacuolas, una de ellas, la más pequeña, con una diatomea y la otra, mayor con varias, en pleno proceso de digestión. La fotografía realizada a 400 aumentos y empleando la técnica de contraste de interferencia ha sido tomada hoy en una muestra procedente de la fuente de Aguamanares en Murillo de río Leza en La Rioja. También en www.iesbatalladeclavijo.com/tablon/webvidaoculta/index.html y en www.fotolog.com/proyectoagua.
La suerte hizo posible capturar a esta araña en el momento en que, después de inmovilizar y dar muerte a su presa, inicia el proceso de su digestión externa, en el que segrega unas enzimas digestivas que introduce en su vientre para que, una vez éstas hayan actuado sobre el interior de la presa reduciéndolo a líquido, solo le reste absorber sus nutrientes.
Folkloric
- Poultice of fleshy leaves applied to bruises, contusions, etc.
- Elsewhere, decoction used internally for dyspepsia and wasting.
- Used as drops for ophthalmic.
- From Thailand to Malaya, pulped leafy stems or decoction used to stimulate digestion, used to relieve pain ascribed to the heart, congestion of the liver with swollen hands and feet. Leaf paste sometimes applied over the stomach, heart and glandular swellings.
- Also used for hemorrhoids and to regulate menstruation.
- Elsewhere, was once used to prevent conception.
- Roots used for colic and diarrhea.
source stuart xchange
Girar per boschi porta ad incontri a volte mozzafiato, nel senso letterale: che lasciano senza parole.
Magari si prova anche ad articolare qualcosa con i compagni di viaggio; solo la lenta digestione consente l'assimilazione dell'incontro.
L'iperbole tecnologica a cui siamo venduti consente di catturare e condividere l'immagine, cioè l'anima, di ciò che si vede
A costo di vendermi al 'nemico del genere umano', si sarebbe detto qualche tempo fa, presento qui una radice, probabilmente di faggio.
Non si fatica a scorgere il selvatico scultore all'opera nel rappresentare un corpo umano; e non può non colpire la particolare grazia nel definire i fianchi, l'inguine, il deliquio del corpo abbandonato ai sensi.
La mente si ricollega a sensazioni simili; corre veloce alla chiesa di Santa Maria della Vittoria, in via XX settembre a Roma, dove ho visto l'estasi di Santa Teresa d'Avila di Bernini, l'opera che l'autore ha definito essere stata 'la più bell'opera che uscisse dalla sua mano'.
Estasi.
Il collegamento mistico del corpo alla gioia.
Per cercar senso va citato il passo dell'autobiografia di Santa Teresa d'Avila nel descrivere la propria:
"Un giorno mi apparve un angelo
bello oltre ogni misura.
Vidi nella sua mano una lunga lancia
alla cui estremità sembrava esserci una punta di fuoco.
Questa parve colpirmi più volte nel cuore,
tanto da penetrare dentro di me.
II dolore era così reale che gemetti più volte ad alta voce,
però era tanto dolce
che non potevo desiderare di esserne liberata.
Nessuna gioia terrena può dare un simile appagamento.
Quando l'angelo estrasse la sua lancia,
rimasi con un grande amore per Dio."
Il paragone con qualcosa di meno prosaico dell'estasi mistica appare chiaro.
E' proprio a questo punto che si differenziano le letture.
Interpretare l'estasi mistica con 'nulla di più' dell'esperienza più o meno diretta dell'atto sessuale è semplicistico e non rende giustizia nè alla (fantastica, andatela a vedere; quella donna 'gode') scultura nè al passo dell'autobiografia.
Allo stesso modo interpretare questo stato della coscienza come qualcosa di più elevato della materialità animale è, a mio avviso, ugualmente fuorviante e ci porta verso le litanie adoranti vuote di contenuto.
Vedo entrambi i piani come il riflesso del Mistero che ci tiene in vita; non importa se si manifesti come selvatica animalità o estatica visione mistica: la radice (!) è la stessa.
Non ci va molto a buttarsi un poco oltre, a disossare queste esperienze dall'elemento tempo ed estrarne un senso che vada oltre al delimitato momento preciso dell'estasi o dell'atto sessuale, per espandersi in continuità per tutto il tempo del nostro vivere ed immergerci nel sacro quotidiano, nel trovare queste esperienze nella forma delle pagnotte, nel sorriso del formaggiaio o nel corpo caro delle persone vicine.
Oppure, in una radice trovata su un sentiero passeggiando con un amico.
This freshly caught fly, who was still furiously struggling, was stuck to the mucilage of the carnivorous sundew flower that will go on to consume it. This tells how it is done:
"Entrapment Mechanism
Glandular tentacles with sticky secretions covering their laminae, characterize the sundews.
The trapping mechanism uses the stalked glands secreting the sweet mucilage that serves the triple function of attracting the insect, ensnaring them and providing the enzymes to aid the digestion process. The sessile glands help to absorb the broken down nutrients.
The sweet secretions of the peduncular glands attract small prey that includes insects. Immediately on contact, the sticky mucilage entraps the prey and prevents its progress or escape. Finally, either exhaustion or asphyxiation causes the death of the prey in about 15 minutes as their spiracles clog on the mucilage.
Digestion
The enzymes protease, phosphatase, peroxidase and esterase, secreted by the plant dissolve the insect and liberate the nutrient soup that the leaf surfaces then absorb to help promote the plant growth."
Llorar a lágrima viva, llorar a chorros. Llorar la digestión, llorar el sueño, llorar ante las puertas y los puertos. Llorar de amabilidad y de amarillo... empaparnos el alma, la camiseta. Inundar las veredas y los paseos... atravezar el África llorando... Llorarlo todo pero llorarlo bien. Llorarlo con las narices y con las rodillas, llorarlo por el hombligo, por la boca... Llorar improvisando, de memoria, de insomnio y todo el día.
05.04.2010
I finally have a new job! Booyah!
Still feeling good about the Bring Your Own Big Wheel race yesterday.
I planted this cat grass along with some catnip for Harley and Thomas.
Submitted to: Monthly Scavenger Hunt - #8. Dreams of Spring
Format: Negative
Find more detailed information about this photographic collection: acms.sl.nsw.gov.au/item/itemDetailPaged.aspx?itemID=53705
From the collection of the State Library of New South Wales www.sl.nsw.gov.au
La dieta de de la curruca capirotada
La gran movilidad de las aves y su elevada temperatura corporal les lleva a un fuerte consumo de alimentos. Cuanto más pequeña es el ave, más importante es para ella mantener la reserva de calor. Por lo tanto, es más trascendental su necesidad alimenticia. Si una rapaz necesita comer por término medio un 25% de su peso para realizar sus funciones metabólicas, algunos pájaros pequeños necesitan casi su peso en alimento para garantizar su supervivencia. Por consiguiente, si el régimen alimenticio es el factor más importante en todas las especies, cuanto más variada sea su dieta más
garantías tienen de poder nutrirse, al disponer así de otras alternativas en el caso de que falle alguna de las fuentes de comida.
Hoy en día, la mayoría de las especies con una alimentación muy especializada se encuentran en claro declive, como puede ser el caso de nuestras carroñeras.
Nuestra protagonista de hoy, la curruca capirotada (Sylvia atricapilla) se ha adaptado a una dieta variada para garantizarse alimento durante todo el año. En la época reproductora se alimenta principalmente de insectos y larvas, especialmente en el periodo de ceba a los polluelos. Para ello su afilado pico el proporciona una perfecta herramienta. El resto del año consume semillas, bayas, frutas blandas y carnosas, aunque tampoco le desagrada la hierba, si bien no es un pájaro típico de suelo. Es más, raramente se le ve en él. Cuando baja, se desplaza a saltitos cortos.
Antes de sus desplazamientos migratorios, la dieta de la curruca capirotada pasa a ser casi exclusivamente de fruta y bayas porque, por su contenido en azúcar, le es muy fácil convertirla en reserva energética de grasa. Para atraparlas, su pico se convierte en unas pinzas de alta precisión. Una vez en el buche, la digestión de este tipo de alimento es muy rápida en su organismo, no pasando de los diez minutos.
Esta curruca está presente en todo Aragón y, aunque tenemos algunas poblaciones que permanecen con nosotros todo el año, es numeroso el grupo de las que nos visitan procedentes de países más fríos que el nuestro. Aparece ampliamente distribuida, pudiéndose encontrar en cualquier tipo de arboleda, sotos, páramos e incluso en los parques y jardines de los centros urbanos.
POR EL COLOR DE LA BOINA
El mejor rasgo para diferenciar a ambos miembros de la pareja es la observación del color de su capirote o ‘boina’, un elemento de su fisonomía que es de color negro en el macho y rojizo lumbroso en la hembra. El resto del cuerpo es de tonalidad apagada, casi grisácea, aunque la hembra tiende a ser más a pardusca. Es la única curruca que no posee blanco en la cola. La hembra de este pequeño pájaro, de escasos 14 centímetros, construye su nido en un lugar umbrío y a baja altura, a base de hierba seca y tapizado de fibras y pelos. Ambos adultos incubarán durante 15 días a los 5 huevos de la que consta la nidada. Este sílvido está
Llorar a lágrima viva.
Llorar a chorros.
Llorar la digestión.
Llorar el sueño.
Llorar ante las puertas y los puertos.
Llorar de amabilidad y de amarillo.
Abrir las canillas,
las compuertas del llanto.
Empaparnos el alma, la camiseta.
Inundar las veredas y los paseos,
y salvarnos, a nado, de nuestro llanto.
Asistir a los cursos de antropología, llorando.
Festejar los cumpleaños familiares, llorando.
Atravesar el África, llorando.
Llorar como un cacuy, como un cocodrilo...
si es verdad que los cacuíes y los cocodrilos
no dejan nunca de llorar.
Llorarlo todo, pero llorarlo bien.
Llorarlo con la nariz, con las rodillas.
Llorarlo por el ombligo, por la boca.
Llorar de amor, de hastío, de alegría.
Llorar de frac, de flato, de flacura.
Llorar improvisando, de memoria.
¡Llorar todo el insomnio y todo el día!
OLIVERIO GIRONDO
Papaya Health Benefits:
* Papaya contains the digestive enzyme papain and therefore valuable for aiding digestion.
* The unique protein-digesting enzymes; papain and chymopapain have been shown to help lower inflammation and to improve healing from burns in addition to helping in digestion of proteins. The antioxidant nutrients found in papaya, including vitamin C, vitamin E, and beta-carotene, are also very good at reducing inflammation.
* The ripe fruit is easily digestible and prevents constipation.
* Case studies indicate that this food taken alone for two or three days has a highly beneficial tonic effect upon the stomach and intestines.
* The juice of the papaya aids in relieving infections of the colon and has a tendency to break down pus and mucus reached by the juice.
* May help prevent cancer in organs and glands with epithelial tissue (ripe papaya). Papaya’s fiber is able to bind to cancer-causing toxins in the colon and keep them away from the healthy colon cells. In addition, papaya’s folate, vitamin C, beta-carotene, and vitamin E have each been associated with a reduced risk of colon cancer
* Prevents nausea (includes morning sickness and motion sickness)
* The seeds are antihelmintic, for expelling worms and they are given with honey. Chew and swallow two teaspoonfuls of seeds after each principal meal (three times a day).
* Papayas may be very helpful for the prevention of atherosclerosis and diabetic heart disease. Papayas are an excellent source of vitamin C as well as a good source of vitamin E and vitamin A (through their concentration of pro-vitamin A carotenoid phytonutrients), three very powerful antioxidants.
* Papayas are also a good source of fiber, which has been shown to lower high cholesterol levels.
Red-backed Poison Frog (Ranitomeya reticulatus or Dendrobates reticaltus), Rio Napo rainforest area, Amazonian rainforest area, Loreto, Amazonia, Peru
It is the second-most toxic poison frog in the Ranitomeya genus, however, compared to other poison frogs it is moderately toxic. But the bright and characteristic colors and patterns alert possible predators: Do not touch me!
It is an arboreal and diurnal living frog, only 12-14 mm of length. The poison is not produced by the frogs themselves but for example from toxic fire ants and other insects which they feed on.
As you may know I use reduced flash and a paper tissue before the flash with frogs and almost no direct shot on the frog. So that's the reason why depth-of-field is not exactly what I am used to reach and remember: frogs are usually fast moving and following the frogs in the jungle is sometimes tricky: You are always on the risk to touch or sit or knee in ants, and that is definitely not very funny!!
Interesting facts: In a previous post I asked the question why some of the frogs in the neotropical rainforest are dependent on water but are not living directly in the water, as these little jewels will not do. Open water is too dangerous for the frogs. there are too many predators like fishes and dragonfly larvae wich will feed on the frogs and also tadpoles. So they choose another strategy for survival. Some species lay their eggs on leaves above the water surface to avoid direct killing by predators but they have still enough humidity not do dry out. Remember: Neotropical frogs have a sophisticated and very intensive and individual parental care. They do not produce masses of eggs and tadpoles to survive like most of the frogs do it out of the rainforest.
Another reason for the developing outside the water is the fact, that natural water resources are almost de-ionisied meaning there are no minerals and ions in it. Therefore there is an intense osmotic pressure on organism without a water-proof surface like frogs. The process of dilution will lead to an unilateral gradient with entrance of water in the organism and its cells and will destroy the tissues. Poison frogs and their eggs do not have a protection against this osmotic dilution. Some species solve this problem with establishing a system of eggs within a layer of spume/foam. Remember the last time when you have made egg white stiff? Some frogs do this with their legs. The result is a "stiffy" spume around the eggs and they are even protected against dehydration.
The skin of frogs is water-permeable, so they need water, but they do not live directly in the water or at the edges of little ponds. There are some African frogs which will change everyday their dried skin. That needs a lot of protein to rebuild this skin. In the neotropics there is not enough food available for doing this. Poison frog has choosen another way of protection. Humidity means constant challenge by bacteria and fungi to the thin frog's skin. To avoid infection and stabilize the skin they exude ... poison! The digestion process of these toxin by liver and kidney would be an extremely stress for these little frogs. Exuding by skin is much easier and they have even developped an effective protection mechanism against bacterial and fungal infection, detoxification of nutritiants, dehydration and several predators! This stretegy is so effective that they are almost not be hunted (however there are some snakes which were some kind of immune against the poison), they are allowed to live also diurnal and must not hide themselves due to the warning colors. And still: there are no masses of these frogs in the rainforest as it might be expected after installation of this sophisticated protection mechanism. The reason is again as I previously pointed out. There is not much food resources available.
Atlas d'anatomie descriptive du corps humain.
Bonamy, Broca, "Beau (dessinateur) "
Troisième partie , appareil de la digestion, appareil surrénal, rein.
(Paris G. Masson éditeur)
Días en lo que desearías tener un sistema digestivo como las vacas, para poder procesar y digerir toda lo que te has tragado y terminar soltándolo en cantidades industriales de mierda pura.
Gracias.
Mañana será otro día.
Centre d'Art Moderne et Contemporain Georges Pompidou, PARIS - Architects: Renzo Piano - Richard Rogers - Norman Foster
Haciendo la digestión por el casco antiguo de Elvas, localidad fronteriza, amiga del buen yantar.
Elvas, Alentejo, enero, 2012.
Trasteando durante las prácticas del taller de Lucas Garra.
Atlas d'anatomie descriptive du corps humain.
Bonamy, Broca, "Beau (dessinateur) "
Troisième partie , appareil de la digestion, appareil surrénal, rein.
(Paris G. Masson éditeur)