being almost always deserted, he was left
with ample leisure for frequent visits to the powder-magazine, and for
becoming well known there and thoroughly appreciated. Geneviève, Dorot's
cousin, was particularly taken with such a character, so
straight-forward and yet so gentle. She had been tried, until she was
sixteen, by all the pains and penalties of misery. Taken then, from
charitable motives, into the house of her cousin whose wife occasionally
made her pay dearly enough for his hospitality, the poor orphan had
accustomed herself to expecting nothing at any one's hands, and to
receiving as a favour whatever was accorded her. Thus the frank
cordiality of Mathieu was more touching in her eyes than it would have
been in those of another. She welcomed it with a gratitude half filial,
to which insensibly became added that shade of a more tender feeling,
always blended into the attachments of a woman whose heart is
disengaged. An intimacy between herself and Ropars went on,<|endoftext|> of Alberta. Dr. Coleman is currently an Associate Professor and Extension Horse Specialist at the University of Kentucky and recently was appointed Director of Undergraduate Studies for the new Equine Science and Management degree program.

The horse evolved as grazing animal that consumed a wide variety of forage plants.  Within this array of forages there were a variety of carbohydrates that the horse was able to digest and utilize as an energy source.  Today, there are a significant number of horses who, because of their physiological state, can be easily maintained on a high forage diet.  Forages, and the carbohydrates they contain, are an important ingredient in all horse diets.

Why then has the horse industry become concerned about the carbohydrates in their horses’ diets?  This concern has some owners seeking low or no carbohydrate diets for their horses. This concern has even gone so far as to question if grass is safe for their horse. For some situations, horse owners should be concerned, as a number of health problems have been associated with excessive carbohydrate intakes.  Horse owners are always on guard to prevent such problems as laminites or colic, which can be the result of excessive carbohydrate intakes. In reality while the carbohydrate may be the cause it is the horse owner who needs to address the issue as it is the horse owner that provides the excessive carbohydrate intakes.

The purpose of this presentation is not to downplay the problems associated with carbohydrates and horses, but to put them into perspective.  After all, horses were born to eat grass and have been doing so for a long time. Therefore how can horse owners use the feeds available to them to in a safe and effective manner? In order to use these feeding and reduce the risks associated with them it is necessary to understand the sources of carbohydrate in the feeds being used.

As a grazer, the horse relies on forage, which is primarily made up of carbohydrates in different forms.  The fiber fraction now referred to a neutral detergent fiber is made up of cellulose and hemicellulose.  These forms of carbohydrate are also called polysaccharides as they are made up of multiple units of simple sugars but linked in a fashion that makes them resistant to mammalian enzyme digestion.  These carbohydrates when utilized by the horse must be digested through the process of fermentation in the cecum and large intestine of the horse.  It is here the microorganisms convert the fiber components into volatile fatty acids which are absorbed and used by the horse as an energy source.

While the horse has an area in the digestive tract that uses microbial fermentation, this area is found in the later segment of the digestive tract.  This organization of structures makes the horse a hind gut fermenter.  The non fibrous fraction of forages, the other polysaccharides and soluble carbohydrates consumed are broken down by enzymatic digestion which occurs in the small intestine of the horse.  This process produces simple sugars such as glucose and is a very energy efficient system for the horse. The combination of both enzymatic digestion and fermentation allow the horse to make good use of that wide variety of carbohydrate provided by both the forages and grains commonly fed.

What are the different carbohydrates are found in common feeds?  In forages, there are the fibrous forms, cellulose and hemicellulose, soluble carbohydrates, sugars and starches, and fructans. How these different carbohydrates are digested by the horse makes the difference and this will be discussed later. Table 1 shows the differences in two common forages as it relates to the NDF fractions (structural or fiber carbohydrates), the NFC fractions (non fiber carbohydrates) and the non structural carbohydrates which are made up of the soluble carbohydrate fraction.

Table 1 Carbohydrate fractions in common forages (dry matter basis)
Feedstuff % NDF % NFC % NSC
Alfalfa Hay 43.1 22.0 12.5
Grass Hay 60.9 16.6 13.6
            Adapted from NRC 2007

The higher percentage of NDF in the grass hay is a primary reason why a forage of this type has a lower digestible energy value that the alfalfa hay has. This is due to a due to a higher percentage of carbohydrates that are lower in digestibility whereas the alfalfa hay has a much higher percentage of non fibrous carbohydrate that is readily digested in the small intestine resulting in a higher digestible energy value.

Defining the various carbohydrate compounds will aid horse owners in making good decisions on how they should feed their horses.  A recent suggestion reported in NRC 2007 divided carbohydrates into three categories.  They are:
1) The carbohydrates that are readily hydrolyzed and undergoes enzymatic digestion in the small intestine.  This group would include the storage carbohydrates such as starch with the end product of digestion being glucose.
2) The rapidly fermented carbohydrates that are broken down by microbial fermentation in the hind gut. This group includes fructans (a polysaccharide made up of glucose and fructose) resistant starches found in some cereal grains, and some hemicellulose.  The products of digestion are the different volatile fatty acids (VFA’s).
3) The slowly fermented carbohydrates that are also broken down by microbial fermentation in the hind gut.  This group includes the cellulose and hemicellulose (primarily from forages) and also yield VFA’s as a product of digestion.

While these categories simplify the process in many areas, laboratory analysis is not readily available to quantify the different carbohydrates.  This is changing and in the near future most forage analysis will provide a more comprehensive analysis.
Carbohydrate Concerns
Grain Concerns - Horses will be fed diets high in carbohydrates but there are situations where caution is advised.  For the horse at maintenance, energy needs can be easily met with a reasonable quality forage.  However, for the performance horse, more calories are required and it has been a common practice to feed a concentrate rations to increase caloric intake.  In most situations, this meant feeding cereal grains with high levels of starch.  The common grains used in horse diets would be oats, corn and barley.  Table 2 (next page) notes the level of starch found in these cereal grains.

Table 2 – Levels of Starch in Common Grains (dry matter basis)
Grain % Starch % NDF
Barley 54 19.6
Oats 44.3 27.9
Corn 72.3 9.1

                  Adopted from NRC 2007

From this table, it is easy to see why oats have been considered a safer feed. This grain has higher fiber value and lower total starch content than the other cereal grains commonly fed. When fed to horses a greater daily intake would be required to provide a similar starch intake when compared to either corn or barley. This however is not the whole story. Another reason that oats may be safer is the structure of the starch and its relative digestibility.  That is because not all starches are created equal. The structure of the starch in the different cereal grains makes some more resistant to enzymatic digestion in the small intestine of the horse. Results from early research trials indicate that over 95% of all starch from cereal grains is digested by the horse.  These trials however looked at total tract digestion and the results were not unexpected. It is know that any starch not digested in the small intestine will be rapidly digested by the microbes in the hind gut.  Therefore the combination of both types of digestion results in almost total disappearance of starch.

Other research has shown that there are significant differences in the small intestinal digestion of starch from the different cereal grains.  Prececal digestion for oat starch is about 85% while the starch from barley and corn is less than 30% digested.  This means that there is a significant portion of the starch in corn and barley resistant to enzymatic digestion.  As a significant portion of the starch from either barley of corn is not digested before reaching the hind gut there is the possibility that this undigested starch could affect the microbial population causing digestive disturbances increasing the risk for colic and laminitis.

The processing of these grains greatly enhances prececal digestion as heating and mechanical description of the starch granules allows for greater digestion. Tables 3 and 4 provide data on the effect of processing grains on prececal digestion.

Table 3 – Comparison of Small Intestinal Starch Digestion of Processed Corn (%)          Whole Corn  Crushed  Ground            Popped
Digestibility % 28.9      28.9      45.6     90.1
Adapted from NRC 2007

The greater the amount of processing either mechanical (grinding

 of Alberta. Dr. Coleman is currently an Associate Professor and Extension Horse Specialist at the University of Kentucky and recently was appointed Director of Undergraduate Studies for the new Equine Science and Management degree program.

The horse evolved as grazing animal that consumed a wide variety of forage plants.  Within this array of forages there were a variety of carbohydrates that the horse was able to digest and utilize as an energy source.  Today, there are a significant number of horses who, because of their physiological state, can be easily maintained on a high forage diet.  Forages, and the carbohydrates they contain, are an important ingredient in all horse diets.

Why then has the horse industry become concerned about the carbohydrates in their horses’ diets?  This concern has some owners seeking low or no carbohydrate diets for their horses. This concern has even gone so far as to question if grass is safe for their horse. For some situations, horse owners should be concerned, as a number of health problems have been associated with excessive carbohydrate intakes.  Horse owners are always on guard to prevent such problems as laminites or colic, which can be the result of excessive carbohydrate intakes. In reality while the carbohydrate may be the cause it is the horse owner who needs to address the issue as it is the horse owner that provides the excessive carbohydrate intakes.

The purpose of this presentation is not to downplay the problems associated with carbohydrates and horses, but to put them into perspective.  After all, horses were born to eat grass and have been doing so for a long time. Therefore how can horse owners use the feeds available to them to in a safe and effective manner? In order to use these feeding and reduce the risks associated with them it is necessary to understand the sources of carbohydrate in the feeds being used.

As a grazer, the horse relies on forage, which is primarily made up of carbohydrates in different forms.  The fiber fraction now referred to a neutral detergent fiber is made up of cellulose and hemicellulose.  These forms of carbohydrate are also called polysaccharides as they are made up of multiple units of simple sugars but linked in a fashion that makes them resistant to mammalian enzyme digestion.  These carbohydrates when utilized by the horse must be digested through the process of fermentation in the cecum and large intestine of the horse.  It is here the microorganisms convert the fiber components into volatile fatty acids which are absorbed and used by the horse as an energy source.

While the horse has an area in the digestive tract that uses microbial fermentation, this area is found in the later segment of the digestive tract.  This organization of structures makes the horse a hind gut fermenter.  The non fibrous fraction of forages, the other polysaccharides and soluble carbohydrates consumed are broken down by enzymatic digestion which occurs in the small intestine of the horse.  This process produces simple sugars such as glucose and is a very energy efficient system for the horse. The combination of both enzymatic digestion and fermentation allow the horse to make good use of that wide variety of carbohydrate provided by both the forages and grains commonly fed.

What are the different carbohydrates are found in common feeds?  In forages, there are the fibrous forms, cellulose and hemicellulose, soluble carbohydrates, sugars and starches, and fructans. How these different carbohydrates are digested by the horse makes the difference and this will be discussed later. Table 1 shows the differences in two common forages as it relates to the NDF fractions (structural or fiber carbohydrates), the NFC fractions (non fiber carbohydrates) and the non structural carbohydrates which are made up of the soluble carbohydrate fraction.

Table 1 Carbohydrate fractions in common forages (dry matter basis)
Feedstuff % NDF % NFC % NSC
Alfalfa Hay 43.1 22.0 12.5
Grass Hay 60.9 16.6 13.6
            Adapted from NRC 2007

The higher percentage of NDF in the grass hay is a primary reason why a forage of this type has a lower digestible energy value that the alfalfa hay has. This is due to a due to a higher percentage of carbohydrates that are lower in digestibility whereas the alfalfa hay has a much higher percentage of non fibrous carbohydrate that is readily digested in the small intestine resulting in a higher digestible energy value.

Defining the various carbohydrate compounds will aid horse owners in making good decisions on how they should feed their horses.  A recent suggestion reported in NRC 2007 divided carbohydrates into three categories.  They are:
1) The carbohydrates that are readily hydrolyzed and undergoes enzymatic digestion in the small intestine.  This group would include the storage carbohydrates such as starch with the end product of digestion being glucose.
2) The rapidly fermented carbohydrates that are broken down by microbial fermentation in the hind gut. This group includes fructans (a polysaccharide made up of glucose and fructose) resistant starches found in some cereal grains, and some hemicellulose.  The products of digestion are the different volatile fatty acids (VFA’s).
3) The slowly fermented carbohydrates that are also broken down by microbial fermentation in the hind gut.  This group includes the cellulose and hemicellulose (primarily from forages) and also yield VFA’s as a product of digestion.

While these categories simplify the process in many areas, laboratory analysis is not readily available to quantify the different carbohydrates.  This is changing and in the near future most forage analysis will provide a more comprehensive analysis.
Carbohydrate Concerns
Grain Concerns - Horses will be fed diets high in carbohydrates but there are situations where caution is advised.  For the horse at maintenance, energy needs can be easily met with a reasonable quality forage.  However, for the performance horse, more calories are required and it has been a common practice to feed a concentrate rations to increase caloric intake.  In most situations, this meant feeding cereal grains with high levels of starch.  The common grains used in horse diets would be oats, corn and barley.  Table 2 (next page) notes the level of starch found in these cereal grains.

Table 2 – Levels of Starch in Common Grains (dry matter basis)
Grain % Starch % NDF
Barley 54 19.6
Oats 44.3 27.9
Corn 72.3 9.1

                  Adopted from NRC 2007

From this table, it is easy to see why oats have been considered a safer feed. This grain has higher fiber value and lower total starch content than the other cereal grains commonly fed. When fed to horses a greater daily intake would be required to provide a similar starch intake when compared to either corn or barley. This however is not the whole story. Another reason that oats may be safer is the structure of the starch and its relative digestibility.  That is because not all starches are created equal. The structure of the starch in the different cereal grains makes some more resistant to enzymatic digestion in the small intestine of the horse. Results from early research trials indicate that over 95% of all starch from cereal grains is digested by the horse.  These trials however looked at total tract digestion and the results were not unexpected. It is know that any starch not digested in the small intestine will be rapidly digested by the microbes in the hind gut.  Therefore the combination of both types of digestion results in almost total disappearance of starch.

Other research has shown that there are significant differences in the small intestinal digestion of starch from the different cereal grains.  Prececal digestion for oat starch is about 85% while the starch from barley and corn is less than 30% digested.  This means that there is a significant portion of the starch in corn and barley resistant to enzymatic digestion.  As a significant portion of the starch from either barley of corn is not digested before reaching the hind gut there is the possibility that this undigested starch could affect the microbial population causing digestive disturbances increasing the risk for colic and laminitis.

The processing of these grains greatly enhances prececal digestion as heating and mechanical description of the starch granules allows for greater digestion. Tables 3 and 4 provide data on the effect of processing grains on prececal digestion.

Table 3 – Comparison of Small Intestinal Starch Digestion of Processed Corn (%)          Whole Corn  Crushed  Ground            Popped
Digestibility % 28.9      28.9      45.6     90.1
Adapted from NRC 2007

The greater the amount of processing either mechanical (grinding) or heating (popped), alter the structure of the starch granule allowing for greater impact from the enzymes in the small intestine. This increase in prececal digestion can significantly reduce the amount of starch that passes through to the hind gut.

Table 4 – Comparison of Small Intestinal Starch Digestibility of Cereal Grains              Rolled Corn       Rolled Oats  Rolled Barley
Prececal Digestion %      80.9    81         95.6
Total Tract Digestion %      98.9   98.9         98.9
Adapted from NRC 2007

In addition to processing grain to enhance starch digestion, research has shown that total starch intake also affects how much starch may bypass the small intestine and be presented to the hind gut where it would impact microbial fermentation.  It is commonly known that grain overload from excessive consumption can lead to colic or founder. Many times there have been reports of horses getting into the grain bin eating their fill of grain and the result is a foundered or


of factory employes, and, we may add, of unskilled
laborers, to which groups the majority of the non-Jews in the towns
belong.

[27] Ruppin, _op. cit._, p. 62.

[28] On the economic activities and social characteristics of the Jews
in Roumania, _cf._ Ruppin, _Die Juden in Rumänien_, p. 27 _et seq._

[29] _Enquête sur les artisans_ (Bucarest, 1909), p. 157 _et seq._

[30] Thon, _Die Juden in Oesterreich_ (Berlin, 1908), p. 112.

[31] Thon, _op. cit._, p. 124.

[32] Thon, _op. cit._, p. 127.

[33] _Grenzboten: Galizische Wirtschaft_, vol. lxii, p. 402.

CHAPTER IV

THIRTY YEARS OF JEWISH HISTORY IN EASTERN EUROPE

I. RUSSIA

Religious intolerance had been the prime motive of Russia's policy of
completely excluding the Jews from her borders. Through the partitions
of Poland from 1772 to 1795, she became the unwilling ruler over the
destinies of millions of Jews living in Lithuania, Western and
Southwestern Russia and Poland proper. The historic medieval principle
by which the Jews<|endoftext|>5 things you need to know about micro pigs 0 1500

Micro pigs are no longer seen as a fad or even a luxury animal, as many homeowners have now embraced these animals as their family pet. The micro pig is intelligent, fond of people, and unlike dogs, do not need to be walked. Below we share the top five things that you need to know about the micro pig before choosing one as your family pet.

1. How big do they grow?

The size of the micro pig is a huge consideration when it comes to planning your outside and indoor living space for your new pet. Generally, they can reach a height of up to 16 inches and can weight up to 65 pounds. This usually occurs around two years of age.

2. How long do they live?

Micro pigs can live anywhere between five to 10 years, according to the RSPCA. However, it is not unusual for a micro pig to live for up to 25 years if they are healthy and well looked after.

3. Can you potty train them?

This is probably a question that many of us think about, but never dare ask. The good news is that yes, you can. This, however, can take a lot of time and perseverance. Just remember that micro pigs are clean animals and will not use a toilet near their bed. It’s also a good idea to use positive reinforcement and to have an area outside for toilet purposes.

4. Can they be kept indoors?

This very much depends upon your indoor living space. Ideally, they should be kept outdoors, but if you have an indoor living space that is at least 36 square metres, and has access to the outside, then this is also acceptable.

5. The outdoor area

The most important aspect here is that your micro pig can roam free in a safe outdoor space. It needs to be able to provide lots of space and to prevent the micro pig from escaping. As the micro pig is not very good at regulating its temperature, they are very prone to heatstroke. For this reason, they need to have shelter from the sun.

Previous ArticleNext Article

6 tips for feeding hedgehogs 0 1532

How to feed hedgehogs

1. Commit to feeding hedgehogs

2. Get to know a hedgehog?s diet

3. Know what to avoid when feeding hedgehogs

4. Put out the right hedgehog food

Hedgehogs love:

? Ark Wildlife Hedgehog food
? Wildthings Hedgehog food

5. Share your leftovers (but only some)

3 surprising behaviours of pet rats 0 1186

Pet rat behaviour

1. They are incredibly playful animals

2. They are incredibly social animals and love to show affection

3. They boggle their eyes when they are happy

<|endoftext|>Cash Offer

An all-cash offer made by a purchaser to the seller of a real estate property

What is a Cash Offer?

A cash offer refers to an all-cash offer made by a purchaser to the seller of a real estate property. The purchaser does not need a mortgage or any other type of financing to complete the transaction and is willing to pay cash to close the transaction. A cash buyer enjoys an advantage over other buyers who need a mortgage because the seller is interested in choosing a buyer who can close the transaction quickly without an uncertain underwriting process.

Cash Offer

For a mortgaged buyer, there is no guarantee that the lender will approve the loan. Various factors such as credit score and home appraisal may cause the bank to reject the loan application. These factors make a financed offer usually less attractive to the seller, as compared to a cash offer that comes with no strings attached.

How to Make a Cash Offer on a House

Depending on the nature of the market, a cash offer provides several benefits to both the seller and the buyer. The buyer should follow the right procedure when making a cash offer to make sure it is accepted by the seller over other offers. Here is how to do it the right way:

1. Accumulate cash into one account

A buyer can source cash from various sources such as personal savings, cash gifts from family and friends, inheritance money, employment income, business income, etc. Accumulating the funds into one account can make it easy to track the money you will need at the time of closing. It will also be easy to produce one bank statement as proof of funds rather than having to provide multiple documents to the seller as proof of funds.

If the buyer intends to use proceeds from the sale of securities or real estate, the assets should be liquidated into cash before entering into a sale contract. The buyer should have ready cash before sitting down with an agent of the seller to write an offer to buy the property.

2. Prepare a budget for home-buying expenses

Apart from having ready cash for the real estate property, the buyer should also have a budget for other home-buying expenses. Some of the expenses may include property taxes, home inspection fees, and homeowner association fees. The total budget for all the expenses varies from state to state. The buyer should check out the specific costs before entering into a purchase contract.

3. Create the cash offer

The buyer or his/her agent should fill the form used in the state where the property is located. The buyer should include a modest deposit that boosts the credibility of the offer. They should also attach a copy of the latest bank statement as proof that the buyer has the funds required to close the transaction.

Presenting a cash offer removes the need for a financing contingency, which is a common requirement in real estate transactions where the buyer is using bank financing. Depending on market conditions, the buyer may present a lower offer than what other bidders with financing are offering the seller. The seller may be willing to accept a lower purchase price in exchange for being able to close a deal quickly.

4. Make the deal attractive

Where the seller is presented with a host of cash offers from interested bidders, the buyer will need to sweeten the deal to convince the seller that their offer is the best. Since a cash offer does not involve an underwriting process, the buyer may propose a nearby closing date of about 10 days instead of the usual 30 to 40 days or more.

If the property is new or recently renovated, the buyer can remove the home inspection contingency and offer to conduct a home inspection for information purposes only. Another way to sweeten the deal is to offer a premium price that is above all existing offers.

Benefits of a Cash Offer

The following are some of the reasons why sellers prefer a cash offer over other offers with loan financing:

1. Fast closing

A buyer who is offering cash for the purchase of a home does not need the lengthy waiting period of a traditional home sale. Once all the required contingencies have been met, the two parties can close the transaction in less than 10 days. The seller will get their money sooner, and the buyer will take over the ownership of the property within a short duration.

If the buyer is using loan financing, the process can go longer than a month as the lender verifies the creditworthiness of the buyer. If there are questions regarding the credibility of the borrower, the lender will not approve the loan, which will derail the process.

2. No contingencies

A traditional home sale that includes a mortgaged home buyer typically requires various contingencies before the transaction can be closed. Some of the contingencies include home inspection, appraisal, mortgage financing, etc. The contingencies serve to slow down the process. In the case of a cash offer, the buyer may choose to skip the contingencies and remove potential stumbling blocks that may derail the purchase of the property.

Drawbacks of a Cash Offer

Despite its advantages, a cash offer also comes with a number of drawbacks, including:

1. Tying up funds

Buyers will be tying up a lot of funds by offering to pay for the property all at once. They may face a shortage

 well as some potent healing grass. If you stop and use a weak healing item, you'll be worse off than if you used nothing at all. Just play smart and stay as far away from the lance as you can unless attacking from the sides and you should be able to win.

Once you defeat that boss, you can touch the archstone that appears to receive the Silver Demon's Soul, then touch it again to return to the Nexus. There, you can give the soul to Yuria to learn the Curse Weapon spell or to Freke in exchange for the Light Weapon spell.

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Walkthrough part 43

Expand Navigation<|endoftext|>5 things you need to know about micro pigs 0 1500

Micro pigs are no longer seen as a fad or even a luxury animal, as many homeowners have now embraced these animals as their family pet. The micro pig is intelligent, fond of people, and unlike dogs, do not need to be walked. Below we share the top five things that you need to know about the micro pig before choosing one as your family pet.

1. How big do they grow?

The size of the micro pig is a huge consideration when it comes to planning your outside and indoor living space for your new pet. Generally, they can reach a height of up to 16 inches and can weight up to 65 pounds. This usually occurs around two years of age.

2. How long do they live?

Micro pigs can live anywhere between five to 10 years, according to the RSPCA. However, it is not unusual for a micro pig to live for up to 25 years if they are healthy and well looked after.

3. Can you potty train them?

This is probably a question that many of us think about, but never dare ask. The good news is that yes, you can. This, however, can take a lot of time and perseverance. Just remember that micro pigs are clean animals and will not use a toilet near their bed. It’s also a good idea to use positive reinforcement and to have an area outside for toilet purposes.

4. Can they be kept indoors?

This very much depends upon your indoor living space. Ideally, they should be kept outdoors, but if you have an indoor living space that is at least 36 square metres, and has access to the outside, then this is also acceptable.

5. The outdoor area

The most important aspect here is that your micro pig can roam free in a safe outdoor space. It needs to be able to provide lots of space and to prevent the micro pig from escaping. As the micro pig is not very good at regulating its temperature, they are very prone to heatstroke. For this reason, they need to have shelter from the sun.

Previous ArticleNext Article

6 tips for feeding hedgehogs 0 1532

How to feed hedgehogs

1. Commit to feeding hedgehogs

2. Get to know a hedgehog?s diet

3. Know what to avoid when feeding hedgehogs

4. Put out the right hedgehog food

Hedgehogs love:

? Ark Wildlife Hedgehog food
? Wildthings Hedgehog food

5. Share your leftovers (but only some)

3 surprising behaviours of pet rats 0 1186

Pet rat behaviour

1. They are incredibly playful animals

2. They are incredibly social animals and love to show affection

3. They boggle their eyes when they are happy

<|endoftext|>Cash Offer

An all-cash offer made by a purchaser to the seller of a real estate property

What is a Cash Offer?

A cash offer refers to an all-cash offer made by a purchaser to the seller of a real estate property. The purchaser does not need a mortgage or any other type of financing to complete the transaction and is willing to pay cash to close the transaction. A cash buyer enjoys an advantage over other buyers who need a mortgage because the seller is interested in choosing a buyer who can close the transaction quickly without an uncertain underwriting process.

Cash Offer

For a mortgaged buyer, there is no guarantee that the lender will approve the loan. Various factors such as credit score and home appraisal may cause the bank to reject the loan application. These factors make a financed offer usually less attractive to the seller, as compared to a cash offer that comes with no strings attached.

How to Make a Cash Offer on a House

Depending on the nature of the market, a cash offer provides several benefits to both the seller and the buyer. The buyer should follow the right procedure when making a cash offer to make sure it is accepted by the seller over other offers. Here is how to do it the right way:

1. Accumulate cash into one account

A buyer can source cash from various sources such as personal savings, cash gifts from family and friends, inheritance money, employment income, business income, etc. Accumulating the funds into one account can make it easy to track the money you will need at the time of closing. It will also be easy to produce one bank statement as proof of funds rather than having to provide multiple documents to the seller as proof of funds.

If the buyer intends to use proceeds from the sale of securities or real estate, the assets should be liquidated into cash before entering into a sale contract. The buyer should have ready cash before sitting down with an agent of the seller to write an offer to buy the property.

2. Prepare a budget for home-buying expenses

Apart from having ready cash for the real estate property, the buyer should also have a budget for other home-buying expenses. Some of the expenses may include property taxes, home inspection fees, and homeowner association fees. The total budget for all the expenses varies from state to state. The buyer should check out the specific costs before entering into a purchase contract.

3. Create the cash offer

The buyer or his/her agent should fill the form used in the state where the property is located. The buyer should include a modest deposit that boosts the credibility of the offer. They should also attach a copy of the latest bank statement as proof that the buyer has the funds required to close the transaction.

Presenting a cash offer removes the need for a financing contingency, which is a common requirement in real estate transactions where the buyer is using bank financing. Depending on market conditions, the buyer may present a lower offer than what other bidders with financing are offering the seller. The seller may be willing to accept a lower purchase price in exchange for being able to close a deal quickly.

4. Make the deal attractive

Where the seller is presented with a host of cash offers from interested bidders, the buyer will need to sweeten the deal to convince the seller that their offer is the best. Since a cash offer does not involve an underwriting process, the buyer may propose a nearby closing date of about 10 days instead of the usual 30 to 40 days or more.

If the property is new or recently renovated, the buyer can remove the home inspection contingency and offer to conduct a home inspection for information purposes only. Another way to sweeten the deal is to offer a premium price that is above all existing offers.

Benefits of a Cash Offer

The following are some of the reasons why sellers prefer a cash offer over other offers with loan financing:

1. Fast closing

A buyer who is offering cash for the purchase of a home does not need the lengthy waiting period of a traditional home sale. Once all the required contingencies have been met, the two parties can close the transaction in less than 10 days. The seller will get their money sooner, and the buyer will take over the ownership of the property within a short duration.

If the buyer is using loan financing, the process can go longer than a month as the lender verifies the creditworthiness of the buyer. If there are questions regarding the credibility of the borrower, the lender will not approve the loan, which will derail the process.

2. No contingencies

A traditional home sale that includes a mortgaged home buyer typically requires various contingencies before the transaction can be closed. Some of the contingencies include home inspection, appraisal, mortgage financing, etc. The contingencies serve to slow down the process. In the case of a cash offer, the buyer may choose to skip the contingencies and remove potential stumbling blocks that may derail the purchase of the property.

Drawbacks of a Cash Offer

Despite its advantages, a cash offer also comes with a number of drawbacks, including:

1. Tying up funds

Buyers will be tying up a lot of funds by offering to pay for the property all at once. They may face a shortage of cash that could have been used to invest in other assets.

2. Sacrifice tax deductions

A buyer that uses a mortgage to purchase a real estate property enjoys tax breaks on the mortgage interest payments. When a buyer decides to purchase a home using cash only, they miss out on the tax deductions that they would’ve enjoyed if they used mortgage financing to complete the transaction.

More Resources

To keep learning and developing your knowledge of financial analysis, we highly recommend the additional CFI resources below:

  • Cash Consideration
  • Commercial Real Estate Broker
  • Debt vs. Equity Financing


, 2 kinds of sergeant coat and 9 kinds of soldier coat.
    3.Finally, the most important point!!!!! as same as my greatcoat mod ,I used the belts, medals and other materials from the former Soviet summer uniform mod. If this is not the official product, but the original work of a former mod maker, please tell me, I will delete this post, because it is an infringement.

  • Create New...<|endoftext|>and your family's, and may you live long, and prosper!" says,
heartily, THE BARON DE BOOK-WORMS.

       *       *       *       *       *

[Illustration: SATIETY.

"OH, MAMMY DARLING, WHY CAN'T THE TOYSHOP-MAN CALL FOR ORDERS EVERY
MORNING, LIKE THE BAKER?"]

       *       *       *       *       *

CORIOLANUS.

"_First Citizen_. Consider you what services he has done for his
country?

"_Second Citizen_. Very well; and could be content to give him
good report for't, but that he pays himself with being
proud."--_Coriolanus_, Act I., Scene 1.

_Teuton Coriolanus loquitur_:--

  "_Was ever man so proud as is this_ MARCIUS?"
  There spake the babbling Tribune! Proud? Great gods!
  All power seems pride to men of petty souls,
  As the oak's knotted strength seems arrogance
  To the slime-rooted and wind-shaken reed
  That shivers in the shallows.
                             I who perched,
  An eagle on the topmost pinnacle
  Of the State's eminence, and harried thence
  All lesser fowl<|endoftext|>Social icons

Caramelised Peanut Banoffee Cake

Saturday, 29 March 2014

 You've heard the expression that revenge is best served cold. Well, so is this cake. Just look at it, oozing sticky sweet caramel, packed with bananas and whipped double cream, not to mention the peanut buttercream frosting topped with caramelised peanuts. I'm gaining weight just looking at it. This cake is a showstopper. It's the one you make to silence your mother-in-law. It's the one you make when jaws need to drop. It's the one you gift to a frenemy two weeks before a camera loaded event... this is a sweet cake for mean girls. But before you drop this cake bomb be warned, it tastes phenomenal and once you've tried it self-sabotage is the only possible outcome.

You will need:
100g softened unsalted butter
250g unsalted peanuts
100g honey
200g light brown muscovado sugar
8 ripe bananas (700g peeled weight) 4 mashed and 4 sliced
Juice of 1/2 a lemon
3 eggs (separated)
25g peanut butter
225g plain flour
1tsp baking powder
1/2tsp salt
3 tbsp caramel or toffee sauce
150ml double cream, whipped

For the peanut buttercreamfrosting:
50g softened unsalted butter
100g peanut butter
150g icing sugar
2tbsp double cream

Preheat the oven to 180ºC
Bake time is 45 minutes
Prepare two cake tins and line the base of each with baking parchment.

Toast the peanuts in a pan (do not add oil or butter) until they are golden turning and tossing them regularly then set them aside. On a low heat in a non-stick pan gently heat together 75g of honey and 75g of sugar until they have melted and dissolved into each other, the colour should be deep caramel. Tip the peanuts in and stir until they are fully coated then transfer to a tray lined with parchment paper to cool completely. Once cooled blitz them in a food processor or smash to pieces with a rolling pin.

In a separate bowl cream the butter with the remaining 125g of sugar and 25g of honey until fluffy, beat in the mashed banana, lemon juice, egg yolks and peanut butter. Once combined add the flour, baking powder and salt and stir until incorporated.  Finally add 3/4 of the caramelised peanuts keeping some of the larger pieces for decoration.

In a separate clean bowl whisk the egg whites into stiff peaks then carefully fold the egg whites into the cake batter until it is fully combined.

Divide the batter equally between two cake tins and bake for 35 to 45 minutes or until a skewer inserted into the middle comes out clean. Do not open the oven door for the first 35 minutes of the bake. This is a dense cake and it will not rise properly/ will sink if the humidity and temperature change suddenly half way through the bake.

Allow the cake to cool for five minutes in the tin before transferring to a wire rack to cool fully. Remove the parchment paper when you transfer the cake to a wire wrack.

To make the buttercream whisk together the butter, peanut butter and icing sugar until it is light and fluffy, then slowly add the double cream while continuing to whisk.

To assemble place the lower cake on a cake stand, layer with caramel, sliced bananas and whipped cream. Gently place the other cake on top and spread the buttercream over the top. Decorate with the remaining caramelised peanuts and if you're going to eat it that day the rest of the sliced bananas.

Enjoy as you see fit.

*With thanks to Waitrose Kitchen magazine for the recipe.

  1. This looks amazing! I was wondering if you'd be willing to do a guest post on my blog the week after next? You can check out my blog & get back to me but I'd love to have ya. If your interested you can email me at TheCraftySideOfSarcasm{@}gmail{dot}com. I'm a new follower through Twitter & Bloglovin.

  2. Wow this looks so good I am heading out to buy the ingredients to make this Lucy

©Bella & Bear 2013, 2014. Powered by Blogger.<|endoftext|>• Person of Interest: Katie Gallagher

    Designer Katie Gallagher was the host for our exclusive ArtsThread party last week, so we took the opportunity to ask her what advice she would give to young, up-and-coming fashion designers.

    1. Go where the action is
    My initial thing was to move to New York. I was studying at RISD in Rhode Island, and everybody said to move to New York. I told two of the designers [at the ArtsThread event] who live in London that to start, they should probably come to New York. You can't go to L.A. or anywhere else. They told me they wanted to come to the U.S., but I said Nope, you only have to come to New York! It's good for young designers and design in general.

    2. Get an internship
    There's not any kind of formula. I interned, of course. I interned for Anna Sui and threeASFOUR. Anna Sui was really good for me because Anna Sui was really corporate, and it taught me all the different areas in Midtown to take fabric to, and other things. I used to write down addresses for god knows what reason, but it was just in case I ever wanted to put buttons on a shirt and not have to do it myself. threeASFOUR was kind of different because it was more avant-garde. I was sewing for threeASFOUR and doing a lot of hands-on work, which was really different from the corporate world of Anna Sui. My advice to young designers would be to try to get a medium [balance] of both of those [worlds] if you can. threeASFOUR is really special, and I don't think it's easy to find that in New York. It's like interning for me, where you have to do a lot of actual labor!

    3. Get involved in initiatives like ArtsThread
    I just really liked seeing the clothes [the winning designers created]. It's really important for young people to get exposed this way. It's something that I never had, and it would have been amazing. My favorite piece from the UO x ArtsThread collection is the black jumpsuit because I would wear that.<|endoftext|>Minimum Wage Math

Oscar Wilde (1854 – 1900), Lady Windermere’s Fan, 1892, Act III

This topic may seem political but I don’t as a rule do political writing. However, there is a lot of political writing out there about the minimum wage and everyone seems to be trying to use math to lend weight to their wildly varying opinions.

And that’s where I step in.

One of the problems facing the number-phobic is that there are people who will use your fear against you by throwing numbers, percentages and equations at you in order to intimidate you into supporting their position. My primary goal in my writing here is to help you get over that fear so you can tell when someone is trying to cheat you or lie to you using math. This is not a new thing. As Mark Twain famously said, “There are lies, damn lies and statistics.”

Both opponents and fans of raising the minimum wage throw around a lot of numbers so I decided to dive in and see if I could separate the wheat

 this "SMOD_ soviet_ greatcoat_ soldier_ uniform_Normal map. BMP", can the system only adapt to 24 bit normal map? So the system automatically identifies the official "SMOD_ soviet_ greatcoat_ soldier_ uniform_ normal map.bmp“,not my？

    2. This DLC ,BFC added many normal maps of M43 uniform, but I found that his file name format is "SMOD"_ soviet_ m43_ soldier_ uniform_ Normal map 4 ", and my mod in the Z folder uses the file name format of" SMOD "_ soviet_ m43_ soldier_ uniform 4_Normal map" .I've tested it in the game, and it's obvious that the file name format used by mod is working. Is the order of official file names wrong? Similarly, there are errors in the texture file name with tag, which I mentioned in the bug summary post.

    Well, my English is so bad that I don't feel like I speak it clearly.

  6. 1. The strap and medal of the satchel and the badge of the guards are added.
    2. Diversified the types of uniform, each type has 6 kinds of officer coat, 2 kinds of sergeant coat and 9 kinds of soldier coat.
    3.Finally, the most important point!!!!! as same as my greatcoat mod ,I used the belts, medals and other materials from the former Soviet summer uniform mod. If this is not the official product, but the original work of a former mod maker, please tell me, I will delete this post, because it is an infringement.

  • Create New...<|endoftext|>Social icons

Caramelised Peanut Banoffee Cake

Saturday, 29 March 2014

 You've heard the expression that revenge is best served cold. Well, so is this cake. Just look at it, oozing sticky sweet caramel, packed with bananas and whipped double cream, not to mention the peanut buttercream frosting topped with caramelised peanuts. I'm gaining weight just looking at it. This cake is a showstopper. It's the one you make to silence your mother-in-law. It's the one you make when jaws need to drop. It's the one you gift to a frenemy two weeks before a camera loaded event... this is a sweet cake for mean girls. But before you drop this cake bomb be warned, it tastes phenomenal and once you've tried it self-sabotage is the only possible outcome.

You will need:
100g softened unsalted butter
250g unsalted peanuts
100g honey
200g light brown muscovado sugar
8 ripe bananas (700g peeled weight) 4 mashed and 4 sliced
Juice of 1/2 a lemon
3 eggs (separated)
25g peanut butter
225g plain flour
1tsp baking powder
1/2tsp salt
3 tbsp caramel or toffee sauce
150ml double cream, whipped

For the peanut buttercreamfrosting:
50g softened unsalted butter
100g peanut butter
150g icing sugar
2tbsp double cream

Preheat the oven to 180ºC
Bake time is 45 minutes
Prepare two cake tins and line the base of each with baking parchment.

Toast the peanuts in a pan (do not add oil or butter) until they are golden turning and tossing them regularly then set them aside. On a low heat in a non-stick pan gently heat together 75g of honey and 75g of sugar until they have melted and dissolved into each other, the colour should be deep caramel. Tip the peanuts in and stir until they are fully coated then transfer to a tray lined with parchment paper to cool completely. Once cooled blitz them in a food processor or smash to pieces with a rolling pin.

In a separate bowl cream the butter with the remaining 125g of sugar and 25g of honey until fluffy, beat in the mashed banana, lemon juice, egg yolks and peanut butter. Once combined add the flour, baking powder and salt and stir until incorporated.  Finally add 3/4 of the caramelised peanuts keeping some of the larger pieces for decoration.

In a separate clean bowl whisk the egg whites into stiff peaks then carefully fold the egg whites into the cake batter until it is fully combined.

Divide the batter equally between two cake tins and bake for 35 to 45 minutes or until a skewer inserted into the middle comes out clean. Do not open the oven door for the first 35 minutes of the bake. This is a dense cake and it will not rise properly/ will sink if the humidity and temperature change suddenly half way through the bake.

Allow the cake to cool for five minutes in the tin before transferring to a wire rack to cool fully. Remove the parchment paper when you transfer the cake to a wire wrack.

To make the buttercream whisk together the butter, peanut butter and icing sugar until it is light and fluffy, then slowly add the double cream while continuing to whisk.

To assemble place the lower cake on a cake stand, layer with caramel, sliced bananas and whipped cream. Gently place the other cake on top and spread the buttercream over the top. Decorate with the remaining caramelised peanuts and if you're going to eat it that day the rest of the sliced bananas.

Enjoy as you see fit.

*With thanks to Waitrose Kitchen magazine for the recipe.

  1. This looks amazing! I was wondering if you'd be willing to do a guest post on my blog the week after next? You can check out my blog & get back to me but I'd love to have ya. If your interested you can email me at TheCraftySideOfSarcasm{@}gmail{dot}com. I'm a new follower through Twitter & Bloglovin.

  2. Wow this looks so good I am heading out to buy the ingredients to make this Lucy

©Bella & Bear 2013, 2014. Powered by Blogger.<|endoftext|>• Person of Interest: Katie Gallagher

    Designer Katie Gallagher was the host for our exclusive ArtsThread party last week, so we took the opportunity to ask her what advice she would give to young, up-and-coming fashion designers.

    1. Go where the action is
    My initial thing was to move to New York. I was studying at RISD in Rhode Island, and everybody said to move to New York. I told two of the designers [at the ArtsThread event] who live in London that to start, they should probably come to New York. You can't go to L.A. or anywhere else. They told me they wanted to come to the U.S., but I said Nope, you only have to come to New York! It's good for young designers and design in general.

    2. Get an internship
    There's not any kind of formula. I interned, of course. I interned for Anna Sui and threeASFOUR. Anna Sui was really good for me because Anna Sui was really corporate, and it taught me all the different areas in Midtown to take fabric to, and other things. I used to write down addresses for god knows what reason, but it was just in case I ever wanted to put buttons on a shirt and not have to do it myself. threeASFOUR was kind of different because it was more avant-garde. I was sewing for threeASFOUR and doing a lot of hands-on work, which was really different from the corporate world of Anna Sui. My advice to young designers would be to try to get a medium [balance] of both of those [worlds] if you can. threeASFOUR is really special, and I don't think it's easy to find that in New York. It's like interning for me, where you have to do a lot of actual labor!

    3. Get involved in initiatives like ArtsThread
    I just really liked seeing the clothes [the winning designers created]. It's really important for young people to get exposed this way. It's something that I never had, and it would have been amazing. My favorite piece from the UO x ArtsThread collection is the black jumpsuit because I would wear that.<|endoftext|>Minimum Wage Math

Oscar Wilde (1854 – 1900), Lady Windermere’s Fan, 1892, Act III

This topic may seem political but I don’t as a rule do political writing. However, there is a lot of political writing out there about the minimum wage and everyone seems to be trying to use math to lend weight to their wildly varying opinions.

And that’s where I step in.

One of the problems facing the number-phobic is that there are people who will use your fear against you by throwing numbers, percentages and equations at you in order to intimidate you into supporting their position. My primary goal in my writing here is to help you get over that fear so you can tell when someone is trying to cheat you or lie to you using math. This is not a new thing. As Mark Twain famously said, “There are lies, damn lies and statistics.”

Both opponents and fans of raising the minimum wage throw around a lot of numbers so I decided to dive in and see if I could separate the wheat from the chaff, as it were. I pulled up a spreadsheet and started to put together some actual, researched numbers along with some reasoned assumptions of my own. Since everyone seems to be picking on McDonalds, that’s where I began my


Preparations, with References to their Use abstracted
from the Medical Journals and a Therapeutic Index of Diseases and
Symptoms. Third Edition, revised with numerous additions, limp roan,
med. 24mo, 7s., and an edition in fcap. 8vo, with room for marginal
notes, cloth, 7s. [_Now ready._

============

J. F. MEIGS, M.D.

_Consulting Physician in the Children's Hospital, Philadelphia._

AND

W. PEPPER, M.D.

_Lecturer on Clinical Medicine in the University of Pennsylvania._

A PRACTICAL TREATISE ON THE DISEASES OF CHILDREN. Seventh Edition,
revised and enlarged, roy. 8vo, 28s.

============

DR. MORITZ MEYER.

_Royal Counsellor of Health, &c._

ELECTRICITY IN ITS RELATION TO PRACTICAL MEDICINE. Translated from the
Third German Edition, with notes and additions by WILLIAM A. HAMMOND,
M.D. With Illustrations, large 8vo, 18s.

============

Wm. JULIUS MICKLE, M.D., M.R.C.P. LOND.

_Member of the Medico-Psychological Association of Great Britain and
Ireland; member of the Clinical<|endoftext|> to complete. Only 4-5 times a week.

Probably not what you want to hear since the real stuff is expensive, but it works.

1 Like

Yes, I’ve already started thinking of purchasing. Was trying to get some tips before I purchased due to high cost. I’m just hoping it’s not the limit of my 40W laser or the metal alloy I’m using… :confused:

Solid advice, particularly for metal work like welding or casting - also just for nuisance like fine airborne sawdust.
Positive displacement ventilation is a requisite for my shop.

By the time you get silicon bronze or brass to casting temperature, zinc fume comes off of it in clouds. I never experienced the “shakes”, but I’ve had enough exposure that everything tasted like metal for a day. Sensitized to it, I can’t tolerate those zinc cough drops.
I think the amount of fume from engraving. (marking) zinc would be minimal, only in it’s molten state would off gassing be a real issue.
Up against policy here regarding safety, but I just answer the query based on my own experience.

thank you for that. do you have any advice on power and speed I should use to mark the metal? Here is what 60 power 300 speed got me w/2 passes (recommendations from a Cermark doc I read for 40w laser). Except i used Dry Moly for cost savings

1 Like

Sorry, I have limited experience marking metal, and zero with zinc.
As with every other material I have fed the laser, testing is required to dial in your best result.
I don’t know the chemistry, but it looks to me that the marking of metal involves depositing an oxide layer. Since zinc is favored to protect against corrosion, I suspect you may have difficulty with that.

I did a little googling and I am no longer convinced that ther/ceramark will work either.

Most of the people posting on sawmillcreek for instance are saying they were not able to effectively mark zinc or zinc alloys. So you may not want to spend the money.

1 Like

I won’t then. Thank you for the information. I guess this is as good as it gets!

Have you considered painting over the buckle, using the forge to burn off the paint, then etching the zinc, possibly with an alkali, rather than acid?
Not sure of my chemistry, as it’s been a lifetime since I worked in a lab, but might be worth a try.

1 Like

Appreciate the feedback! I didn’t paint; however, I spray dry moly on it (confirmed alternative to cermark). And ran it twice. It does etch it, but only slightly. Still paying with applicants and power/speeds but it looks like I won’t get much better than what I show in my pic. Thank you, tho!

Did a quick google, and found ‘saline sulphate etch’ (sulfate on your side of the pond !).
Salt plus copper sulphate (sorry, sulfate). New to me but read here<|endoftext|>Wednesday, June 08, 2011

Sweden Tour

Continuing my week of theme park visiting I spent a few days visiting Sweden with the European Coaster Club taking in 4 parks; the city parks of Gothenburg and Stockholm and two located between them. This report is a write up of that.

This park is located in the centre of Gothenburg and is an amazing city park with attractions and entertainment to keep all generations and coaster riders happy.

Rabalder is a recent addition to the park replacing a childrens coaster with one that's a little bit bigger and a little more fun to ride. Being the smallest coaster in the park we got it out of the way and the park had very kindly given us the opportunity to ride this before opening the public as a general introduction to the welcome.

Lisebergbahn is a large terrain coaster situated on the hill within the park. This ride is approaching 25 years of age, usually a sign that it's going to be rough. However the park has maintained the ride superbly and it still runs extremely well. We got to ride this for a full hour and choosing a seat in the middle meant that I didn't have to leave my seat (there's a lot of interest from others in riding in the front and back)

If a worst coaster had to be chosen from those in the park then unfortunately it would be Kanonen. It's an amazing use of space compressing a lot of track into a small footprint, but with that comes some pretty violent transitions and a stupidly slow inline twist that serves to provide bruised shoulders as a souvenir to those who ride it.

A year or so ago the park the replaced an observation tower with a stupidly high drop ride. Called "Atmos Fear" this ride was providing mixed responses with some deeming it too slow and braking too soon and others saying it was great. Watching the reactions of those riding gave the impression of the latter and perhaps I was fortunate but every time I rode it we dropped very quickly indeed and the ride was great!

The final ride of the day was on their exemplary coaster Balder. I've had mixed experiences on this with some new wheels causing the ride to crawl on the last trip in 2007. Those wheels had now bedded in and the ride had returned back to it's former glory. Despite a slight degradation of smoothness on some of the turns the ride is just as good as when I first rode it eight years ago with ridiculous airtime on every hill.

Our itinerary had us returning to Liseberg in a few days time and as I'd been here before it was a very relaxed day for me, especially given the travelling I'd been subjecting myself in the days leading up to the trip. So more on Liseberg later.

Kolmårdens Djurpark

This is a fairly new park for the coaster hunters as they only added one in 2009. The park is a huge animal and safari park that takes quite some time to cover and in places is pretty steep too. So bring a good pair of walking shoes.

Safari Parks are notorious for becoming nothing more than a traffic jam surrounded by animals where drivers run the risk of getting perhaps a little too close to the animals than liked. This park took the novel of idea of leaving the cars in the car park and using a cable car system to take you around the animals instead. The upshot is a lot more stress-free for all. The car at it's lowest point is just 2 metres above the ground and that's in the lion enclosure getting you very close to the animals indeed. However like in Hollywood where you should never work with animals you still run the risk of them not playing ball and on our ride the lions were seeking refuge away from the cable car route.

Away from the safari park there are a large number of spacious enclosures for the animals to wander and bask in the sun. I'm usually not a fan of seeing animals in any sort of captivity but they all seemed very content here however there was one snow leopard doing the pacing back-and-forth thing, which is usually a sign that something isn't right but that was the exception.

The roller coaster is called Delfinexpressen and is a rollerskater ride that was good for a couple of goes but not much else. It looks like the park has been testing the waters with some rides and if rumours are to be believed will be getting some more including which could put it on the map in the same way Balder did for Liseberg.

For those wishing to escape into the shade then the dolphin show was the best place. I'd never been in a fully indoor show before and credit to this park for putting together an excellent show with the obligatory dolphin tricks and a couple of new ones all put together with some great production.

This is the city park of Stockholm and is quite simply one of the best parks in the world. With a

 to complete. Only 4-5 times a week.

Probably not what you want to hear since the real stuff is expensive, but it works.

1 Like

Yes, I’ve already started thinking of purchasing. Was trying to get some tips before I purchased due to high cost. I’m just hoping it’s not the limit of my 40W laser or the metal alloy I’m using… :confused:

Solid advice, particularly for metal work like welding or casting - also just for nuisance like fine airborne sawdust.
Positive displacement ventilation is a requisite for my shop.

By the time you get silicon bronze or brass to casting temperature, zinc fume comes off of it in clouds. I never experienced the “shakes”, but I’ve had enough exposure that everything tasted like metal for a day. Sensitized to it, I can’t tolerate those zinc cough drops.
I think the amount of fume from engraving. (marking) zinc would be minimal, only in it’s molten state would off gassing be a real issue.
Up against policy here regarding safety, but I just answer the query based on my own experience.

thank you for that. do you have any advice on power and speed I should use to mark the metal? Here is what 60 power 300 speed got me w/2 passes (recommendations from a Cermark doc I read for 40w laser). Except i used Dry Moly for cost savings

1 Like

Sorry, I have limited experience marking metal, and zero with zinc.
As with every other material I have fed the laser, testing is required to dial in your best result.
I don’t know the chemistry, but it looks to me that the marking of metal involves depositing an oxide layer. Since zinc is favored to protect against corrosion, I suspect you may have difficulty with that.

I did a little googling and I am no longer convinced that ther/ceramark will work either.

Most of the people posting on sawmillcreek for instance are saying they were not able to effectively mark zinc or zinc alloys. So you may not want to spend the money.

1 Like

I won’t then. Thank you for the information. I guess this is as good as it gets!

Have you considered painting over the buckle, using the forge to burn off the paint, then etching the zinc, possibly with an alkali, rather than acid?
Not sure of my chemistry, as it’s been a lifetime since I worked in a lab, but might be worth a try.

1 Like

Appreciate the feedback! I didn’t paint; however, I spray dry moly on it (confirmed alternative to cermark). And ran it twice. It does etch it, but only slightly. Still paying with applicants and power/speeds but it looks like I won’t get much better than what I show in my pic. Thank you, tho!

Did a quick google, and found ‘saline sulphate etch’ (sulfate on your side of the pond !).
Salt plus copper sulphate (sorry, sulfate). New to me but read here<|endoftext|>Wednesday, June 08, 2011

Sweden Tour

Continuing my week of theme park visiting I spent a few days visiting Sweden with the European Coaster Club taking in 4 parks; the city parks of Gothenburg and Stockholm and two located between them. This report is a write up of that.

This park is located in the centre of Gothenburg and is an amazing city park with attractions and entertainment to keep all generations and coaster riders happy.

Rabalder is a recent addition to the park replacing a childrens coaster with one that's a little bit bigger and a little more fun to ride. Being the smallest coaster in the park we got it out of the way and the park had very kindly given us the opportunity to ride this before opening the public as a general introduction to the welcome.

Lisebergbahn is a large terrain coaster situated on the hill within the park. This ride is approaching 25 years of age, usually a sign that it's going to be rough. However the park has maintained the ride superbly and it still runs extremely well. We got to ride this for a full hour and choosing a seat in the middle meant that I didn't have to leave my seat (there's a lot of interest from others in riding in the front and back)

If a worst coaster had to be chosen from those in the park then unfortunately it would be Kanonen. It's an amazing use of space compressing a lot of track into a small footprint, but with that comes some pretty violent transitions and a stupidly slow inline twist that serves to provide bruised shoulders as a souvenir to those who ride it.

A year or so ago the park the replaced an observation tower with a stupidly high drop ride. Called "Atmos Fear" this ride was providing mixed responses with some deeming it too slow and braking too soon and others saying it was great. Watching the reactions of those riding gave the impression of the latter and perhaps I was fortunate but every time I rode it we dropped very quickly indeed and the ride was great!

The final ride of the day was on their exemplary coaster Balder. I've had mixed experiences on this with some new wheels causing the ride to crawl on the last trip in 2007. Those wheels had now bedded in and the ride had returned back to it's former glory. Despite a slight degradation of smoothness on some of the turns the ride is just as good as when I first rode it eight years ago with ridiculous airtime on every hill.

Our itinerary had us returning to Liseberg in a few days time and as I'd been here before it was a very relaxed day for me, especially given the travelling I'd been subjecting myself in the days leading up to the trip. So more on Liseberg later.

Kolmårdens Djurpark

This is a fairly new park for the coaster hunters as they only added one in 2009. The park is a huge animal and safari park that takes quite some time to cover and in places is pretty steep too. So bring a good pair of walking shoes.

Safari Parks are notorious for becoming nothing more than a traffic jam surrounded by animals where drivers run the risk of getting perhaps a little too close to the animals than liked. This park took the novel of idea of leaving the cars in the car park and using a cable car system to take you around the animals instead. The upshot is a lot more stress-free for all. The car at it's lowest point is just 2 metres above the ground and that's in the lion enclosure getting you very close to the animals indeed. However like in Hollywood where you should never work with animals you still run the risk of them not playing ball and on our ride the lions were seeking refuge away from the cable car route.

Away from the safari park there are a large number of spacious enclosures for the animals to wander and bask in the sun. I'm usually not a fan of seeing animals in any sort of captivity but they all seemed very content here however there was one snow leopard doing the pacing back-and-forth thing, which is usually a sign that something isn't right but that was the exception.

The roller coaster is called Delfinexpressen and is a rollerskater ride that was good for a couple of goes but not much else. It looks like the park has been testing the waters with some rides and if rumours are to be believed will be getting some more including which could put it on the map in the same way Balder did for Liseberg.

For those wishing to escape into the shade then the dolphin show was the best place. I'd never been in a fully indoor show before and credit to this park for putting together an excellent show with the obligatory dolphin tricks and a couple of new ones all put together with some great production.

This is the city park of Stockholm and is quite simply one of the best parks in the world. With a decent selection of rides, all run extremely well and very friendly park staff and locals I love visiting this park. Following a welcome from the park we were let loose for an afternoon and evening of coaster riding.

First up was the new kiddy coaster which can be found just inside the main entrance. Called Tuff Tuff Taget this was just a simple series of hairpins that brought you back into the station. Fortunately we were only sent around for two laps so the embarrassment factor was kept low.

Insane is a Zacspin coaster which for those who don't know is one where you move on a single plane but the cars are free to rotate forwards and backwards (and over and over) as they negotiate the twisting course. I'd ridden one of these before in Finland but that was the smallest model in the range. This was the next size up and completely lived up to its name with proper physical forces not helped by our car choosing to do a lot of the circuit upside down.

Blu Taget (Blue Train) is the park's signature dark ride and had been rebuilt and moved slightly to make way for another ride. In reconstructing the ride the park had taken the opportunity to bring it up to date with a new track and a high-tech car with effects built within it. This was a lot of fun and a step-change in the enjoyment offered compared to it's earlier incarnation, which was still great.

Vilda Musen and Jetline are two rollercoasters that are ent


Server.ReportingService2006.ListParents(String Item)
   at System.Web.Services.Protocols.SoapHttpClientProtocol.Invoke(String methodName, Object[] parameters)
   at Microsoft.SqlServer.ReportingServices2006.ReportingService2006.ListParents(String Item)
   at Microsoft.ReportingServices.SharePoint.Soap.ReportService2006.ListParents(String Item)

But other reports in different sites of the same farm seemed to be working fine. Then digging further, we came to find that the site has been restored from a different domain. The report seemed to reference a user that was in the old domain. The user is marked deleted(tp_deleted flag set to 1)  in the Content DB. We just need to set this as o. But we have to find who is that user and then do the change actually. Follow the below simple steps..

  1. Open SQL Profiler and set up a trace on the target SharePoint Content DB.
  2. Start SQL Profiler trace.
  3. Open the report you are getting the error in a browser.
  4. Go back to the SQL Profiler Trace. You should see, somewhere, a string which looks like the following
    proc_SecGetPrincipalById <GUID>,<INT_1>,<INT_2>,<INT_3>
  5. Here,
    <GUID> is the GUID of your SharePoint site.
    <INT_1> is the user id in UserInfo table that cannot be found and which we want to update.
  6. Run  the following SQL :
    SELECT * FROM UserInfo WHERE tp_SiteID = <GUID> AND tp_ID = <INT_1> (<GUID> & <INT_1> comes from step 5)
  7. Check if the value of  tp_Deleted = 1. If yes set it to 0 using the below sql query.
    UPDATE UserInfo SET tp_Deleted = 0 where TP_Id = <INT_1> AND tp_SiteID = <GUID>
  8. If the error persists, repeat steps 3 to 7 as there may be more users.

You are done. Reports work like charm 🙂

Wondered how you can find the size of all the files combined together that are uploaded in a particular document library?? Obviously you can find it through code. But the simple way is through the SharePoint Designer.

  1. Open the site in the designer
  2. Right-click on the document library you want to find the size of.
  3. Click on properties, which opens the pop-up to show the size of the entire document library. 🙂

Sometimes while creating a workflow using a SharePoint Designer you may encounter the error Access Denied even if the user is having Full Control for the site.

First thing you should check is, whether you are having permissions on the list to which you are attaching the workflow.

If you face the problem even after doing that, ensure you do the below steps.

  1. Open the site in the browser.
  2. Right click on the Workflows folder and select Properties.
  3. In the Security tab, select “Manage Permissions using the browser“.
  4. In the workflows list’s permissions window, provide permission for the user you are facing the issue.

Now work like a charm 🙂<|endoftext|>Hosting by Solid Eight Studios,PhotoTangler Collage Maker

Graphics Interface Layer
Question submitted by (22 January 2000)

Return to The Archives
  I like to write an graphics interface layer that can use OpenGL and Dx internally. I read your solution in the FOK column but a still confused about the implementations. I can think of 2 solns.

1. Create an abstract base graphics class and derive classes that use OpenGL or Dx implementations. I don't like this because it requires virtual functions and as a graphics API, speed is a concern.

2. Create two seperate auxillary class that implements OpenGL and Dx8 specifically with same interfaces(implemented in a dll) and graphics interface calls the auxillary class. This is a maintanence nightmare and it's quite troublesome too.

When I decide to add a texture object class that can be implemented by using a Dx surface (dx8) or a series of bytes (OpenGL), both methods does not allow it easily without some ugly friends access (and other nightmarish practices).

I would like to make function calls like this

// use the object to set the texture in graphics object

// use the graphics layer object to set a texture

What are your suggestions?

  Personally, I would go with #1, but make sure to give your API a high-level interface.

The high level interface will reduce the number of calls placed into it. For example, you won't be calling it per polygon, you'll be calling it per mesh. If you're worried about the calls you do place through the virtual mechanism, don't worry about it. The difference is probably only about 0.001 frames per second, which is a small price to pay for maintainability and cleaner design.

The places where you'll loose a lot of performance from the virtual mechanism is in your low-level APIs, (like a matrix/vector class, for example.)

I think you're running into problems with your Texture_ObjectSetTexture() example because you're not working at a high-enough level. Try placing your texture information in the object data (or class) when you pass it to the rendering DLL.

Response provided by Paul Nettle

Please read our Terms, Conditions, and Privacy information.<|endoftext|>A very quick blog entry to quickly go through how to make crème pâtissière or pastry cream. Very simple to do and makes a lovely filling for cakes and pastries.

It's basically thick custard, so when cool it isn't a liquid as such. It means that it'll stay in the cake or pastry you've put it in and doesn't run away.

This recipe for crème pâtissière only has five ingredients to deal with. You'll need a saucepan, mixing bowl, a whisk and some scales.

Crème Pâtissière Recipe

Ingredients for crème pâtissière or pastry cream:

12 fl oz (341ml) of milk (preferably full-fat but I've used semi-skimmed milk before now)

4 oz (113g) caster (fine) sugar

4 egg yolks

1 oz (28g) of plain flour

Dash of vanilla essence

How to make the crème pâtissière

I use imperial measurements all the time because it's easier to remember. Look at the weights, so easy to make more. The ratio is 4 yolks to 4 sugar to 1 flour to 12 (3 x yolks) milk. Easy.

Heat your milk in the saucepan over a medium heat, bring it up to a simmer stirring now and again. Don't let it burn.

Crack the eggs and put the yolks in the bowl (keep the egg whites if you'd like to make meringue or something later). Tip in the sugar and use the whisk (hand) to combine. Add the flour and vanilla essence, mix again.

When the milk has come up to temperature tip into the mixing bowl in stages, whisking together with the egg mix. Don't tip it in in one go or else you'll get lumps. Once combined tip the crème pâtissière into the saucepan and bring to a simmer stirring all the time. Once at simmer continue until it begins to thicken. When it has the consistency of thick gravy remove from heat and continue to stir (the bottom of the pan will still be hotter than the crème pâtissière). A minute of mixing stirring should be fine, put the lid on the saucepan and allow too cool before refrigerating.

Job done.<|endoftext|>Marjorie. Basil is coming home from school, and
I shall go in the carriage to meet him. I don't care what Miss Nelson
said. She's not going to keep me from meeting my own Basil. Why, I was
fourteen a month ago--a great many girls are grown up at fourteen. I
don't mean English girls, of course, but foreigners, and I'm not going
to be kept in surveillance, just as if I was an infant."

Ermengarde was quite alone in her nice room. The house was still, for
just now the children--there were a good many children at Wilton
Chase--were out. The time was the end of July, and on this very day
Basil and Eric, the two public-school boys, were coming home. The
whole house, that is the nursery and schoolroom part of the house,
were in a flutter of expectation and excitement. Nothing ever
disturbed the other end of Wilton Chase, where father and Aunt
Elizabeth, and the numerous visitors resided. But the nurseries and
the schoolrooms were generally noisy apartments, and it was very
unusual to have<|endoftext|>

Jasper inquired, pointing to a pail on the bench. "No, laid on a rock an' got a drink outen the creek as I come along." "Wall, this is fresh water. Wan't fot

 throws error “User cannot be found“. Below is the detailed error.

System.Web.Services.Protocols.SoapException: System.Web.Services.Protocols.SoapException: Report Server has encountered a SharePoint error. —> Microsoft.ReportingServices.Diagnostics.Utilities.SharePointException: Report Server has encountered a SharePoint error. —> Microsoft.SharePoint.SPException: User cannot be found.
   — End of inner exception stack trace —
   at Microsoft.ReportingServices.WebServer.ReportingServiceSPImpl.ListParents(String Item)
   at Microsoft.ReportingServices.WebServer.ReportingService2006.ListParents(String Item)
   at System.Web.Services.Protocols.SoapHttpClientProtocol.Invoke(String methodName, Object[] parameters)
   at Microsoft.SqlServer.ReportingServices2006.ReportingService2006.ListParents(String Item)
   at Microsoft.ReportingServices.SharePoint.Soap.ReportService2006.ListParents(String Item)

But other reports in different sites of the same farm seemed to be working fine. Then digging further, we came to find that the site has been restored from a different domain. The report seemed to reference a user that was in the old domain. The user is marked deleted(tp_deleted flag set to 1)  in the Content DB. We just need to set this as o. But we have to find who is that user and then do the change actually. Follow the below simple steps..

  1. Open SQL Profiler and set up a trace on the target SharePoint Content DB.
  2. Start SQL Profiler trace.
  3. Open the report you are getting the error in a browser.
  4. Go back to the SQL Profiler Trace. You should see, somewhere, a string which looks like the following
    proc_SecGetPrincipalById <GUID>,<INT_1>,<INT_2>,<INT_3>
  5. Here,
    <GUID> is the GUID of your SharePoint site.
    <INT_1> is the user id in UserInfo table that cannot be found and which we want to update.
  6. Run  the following SQL :
    SELECT * FROM UserInfo WHERE tp_SiteID = <GUID> AND tp_ID = <INT_1> (<GUID> & <INT_1> comes from step 5)
  7. Check if the value of  tp_Deleted = 1. If yes set it to 0 using the below sql query.
    UPDATE UserInfo SET tp_Deleted = 0 where TP_Id = <INT_1> AND tp_SiteID = <GUID>
  8. If the error persists, repeat steps 3 to 7 as there may be more users.

You are done. Reports work like charm 🙂

Wondered how you can find the size of all the files combined together that are uploaded in a particular document library?? Obviously you can find it through code. But the simple way is through the SharePoint Designer.

  1. Open the site in the designer
  2. Right-click on the document library you want to find the size of.
  3. Click on properties, which opens the pop-up to show the size of the entire document library. 🙂

Sometimes while creating a workflow using a SharePoint Designer you may encounter the error Access Denied even if the user is having Full Control for the site.

First thing you should check is, whether you are having permissions on the list to which you are attaching the workflow.

If you face the problem even after doing that, ensure you do the below steps.

  1. Open the site in the browser.
  2. Right click on the Workflows folder and select Properties.
  3. In the Security tab, select “Manage Permissions using the browser“.
  4. In the workflows list’s permissions window, provide permission for the user you are facing the issue.

Now work like a charm 🙂<|endoftext|>Hosting by Solid Eight Studios,PhotoTangler Collage Maker

Graphics Interface Layer
Question submitted by (22 January 2000)

Return to The Archives
  I like to write an graphics interface layer that can use OpenGL and Dx internally. I read your solution in the FOK column but a still confused about the implementations. I can think of 2 solns.

1. Create an abstract base graphics class and derive classes that use OpenGL or Dx implementations. I don't like this because it requires virtual functions and as a graphics API, speed is a concern.

2. Create two seperate auxillary class that implements OpenGL and Dx8 specifically with same interfaces(implemented in a dll) and graphics interface calls the auxillary class. This is a maintanence nightmare and it's quite troublesome too.

When I decide to add a texture object class that can be implemented by using a Dx surface (dx8) or a series of bytes (OpenGL), both methods does not allow it easily without some ugly friends access (and other nightmarish practices).

I would like to make function calls like this

// use the object to set the texture in graphics object

// use the graphics layer object to set a texture

What are your suggestions?

  Personally, I would go with #1, but make sure to give your API a high-level interface.

The high level interface will reduce the number of calls placed into it. For example, you won't be calling it per polygon, you'll be calling it per mesh. If you're worried about the calls you do place through the virtual mechanism, don't worry about it. The difference is probably only about 0.001 frames per second, which is a small price to pay for maintainability and cleaner design.

The places where you'll loose a lot of performance from the virtual mechanism is in your low-level APIs, (like a matrix/vector class, for example.)

I think you're running into problems with your Texture_ObjectSetTexture() example because you're not working at a high-enough level. Try placing your texture information in the object data (or class) when you pass it to the rendering DLL.

Response provided by Paul Nettle

Please read our Terms, Conditions, and Privacy information.<|endoftext|>A very quick blog entry to quickly go through how to make crème pâtissière or pastry cream. Very simple to do and makes a lovely filling for cakes and pastries.

It's basically thick custard, so when cool it isn't a liquid as such. It means that it'll stay in the cake or pastry you've put it in and doesn't run away.

This recipe for crème pâtissière only has five ingredients to deal with. You'll need a saucepan, mixing bowl, a whisk and some scales.

Crème Pâtissière Recipe

Ingredients for crème pâtissière or pastry cream:

12 fl oz (341ml) of milk (preferably full-fat but I've used semi-skimmed milk before now)

4 oz (113g) caster (fine) sugar

4 egg yolks

1 oz (28g) of plain flour

Dash of vanilla essence

How to make the crème pâtissière

I use imperial measurements all the time because it's easier to remember. Look at the weights, so easy to make more. The ratio is 4 yolks to 4 sugar to 1 flour to 12 (3 x yolks) milk. Easy.

Heat your milk in the saucepan over a medium heat, bring it up to a simmer stirring now and again. Don't let it burn.

Crack the eggs and put the yolks in the bowl (keep the egg whites if you'd like to make meringue or something later). Tip in the sugar and use the whisk (hand) to combine. Add the flour and vanilla essence, mix again.

When the milk has come up to temperature tip into the mixing bowl in stages, whisking together with the egg mix. Don't tip it in in one go or else you'll get lumps. Once combined tip the crème pâtissière into the saucepan and bring to a simmer stirring all the time. Once at simmer continue until it begins to thicken. When it has the consistency of thick gravy remove from heat and continue to stir (the bottom of the pan will still be hotter than the crème pâtissière). A minute of mixing stirring should be fine, put the lid on the saucepan and allow too cool before refrigerating.

Job done.<|endoftext|>

Jasper inquired, pointing to a pail on the bench. "No, laid on a rock an' got a drink outen the creek as I come along." "Wall, this is fresh water. Wan't fotch from the spring mo' than twenty-fo' hours ago." "Don't reckon you kin tempt me, Jasper." The old man took up the gourd, and in attempting to drink, let the water pour through the handle and run down his sleeve.

The amount due the co't is twenty-fo' dollahs and a half." There was some laughter at the Squire's facetiousness. Turner, who had bid on the young and strong men, turned away unconcernedly. "You'd 'a' made a