From: owner-ammf-digest@smoe.org (alt.music.moxy-fruvous digest) To: ammf-digest@smoe.org Subject: alt.music.moxy-fruvous digest V14 #3745 Reply-To: ammf@fruvous.com Sender: owner-ammf-digest@smoe.org Errors-To: owner-ammf-digest@smoe.org Precedence: bulk alt.music.moxy-fruvous digest Sunday, March 15 2020 Volume 14 : Number 3745 Today's Subjects: ----------------- How To Build Your Own SHTF Silencer At Home (100% legal) ["Military-Grade] ---------------------------------------------------------------------- Date: Sun, 15 Mar 2020 04:36:44 -0400 From: "Military-Grade Silence" Subject: How To Build Your Own SHTF Silencer At Home (100% legal) How To Build Your Own SHTF Silencer At Home (100% legal) http://numeromassi.buzz/nL0IrrYOAKiVpHDS8XkY9mKS1Pn84mKf-pxe65uYxFBD61qB http://numeromassi.buzz/F-v-mrDmIz-77FMoWmB5tFqMKKLVdVnyrujLYFf_WQ3fubAt The English philologist and ethnographer Walter William Skeat derives the word from the Old English kippian, to spawn. The word has various possible parallels, such as Icelandic kippa which means "to pull, snatch" and the Germanic word kippen which means "to tilt, to incline". Similarly, the Middle English kipe denotes a basket used to catch fish. Another theory traces the word kipper to the kip, or small beak, that male salmon develop during the breeding season. As a verb, kippering ("to kipper") means to preserve by rubbing with salt or other spices before drying in the open air or in smoke. Originally applied to the preservation of surplus fish (particularly those known as "kips," harvested during spawning runs), kippering has come to mean the preservation of any fish, poultry, beef or other meat in like manner. The process is usually enhanced by cleaning, filleting, butterflying or slicing the food to expose maximum surface area to the drying and preservative agents. Origin The fish processing factory in the village of Seahouses, northern England, is one of the places where the practice of kippering herrings is said to have originated Although the exact origin of the kipper is unknown, this processes of slitting, gutting, and smoke-curing fish is well documented.[note 1] According to Mark Kurlansky, "Smoked foods almost always carry with them legends about their having been created by accidentbusually the peasant hung the food too close to the fire, and then, imagine his surprise the next morning when b&". For instance Thomas Nashe wrote in 1599 about a fisherman from Lothingland in the Great Yarmouth area who discovered smoking herring by accident. Another story of the accidental invention of kipper is set in 1843, with John Woodger of Seahouses in Northumberland, when fish for processing was left overnight in a room with a smoking stove. These stories and others are known to be untrue because the word "kipper" long predates this. Smoking and salting of fishbin particular of spawning salmon and herringbwhich are caught in large numbers in a short time and can be made suitable for edible storage by this practice predates 19th-century Britain and indeed written history, probably going back as long as humans have been using salt to preserve food ------------------------------ End of alt.music.moxy-fruvous digest V14 #3745 **********************************************