From: owner-ammf-digest@smoe.org (alt.music.moxy-fruvous digest) To: ammf-digest@smoe.org Subject: alt.music.moxy-fruvous digest V14 #4718 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 Saturday, August 8 2020 Volume 14 : Number 4718 Today's Subjects: ----------------- Food shortages imminent ["Underground Greenhouse" Subject: Food shortages imminent Food shortages imminent http://bathtubsanctuary.best/WafbYKNIZcH1P4bDTB31oCIrNOpQ3ouNb4jlvu8sIKfes_s http://bathtubsanctuary.best/TclCV1hSf9QopK8rjFiL2Db8ophYOrarzFauA0nK8Mgpa2zT The female counterpart to a bull is a cow, while a male of the species that has been castrated is a steer, ox, or bullock, although in North America, this last term refers to a young bull,[citation needed] and in Australia to a draught animal. Use of these terms varies considerably with area and dialect. Colloquially, people unfamiliar with cattle may refer to both castrated and intact animals as "bulls". A wild, young, unmarked bull is known as a micky in Australia. Improper or late castration on a bull results in it becoming a coarse steer, also known as a stag in Australia, Canada, and New Zealand. In some countries, an incompletely castrated male is known also as a rig or ridgling. The word "bull" also denotes the males of other bovines, including bison and water buffalo, as well as many other species of large animals, including elephants, rhinos, seals and walruses, hippos, camels, giraffes, elk, moose, whales, and antelopes. Characteristics A Scottish Highland bull Bulls are much more muscular than cows, with thicker bones, larger feet, a very muscular neck, and a large, bony head with protective ridges over the eyes. These features assist bulls in fighting for domination over a herd, giving the winner superior access to cows for reproduction. The hair is generally shorter on the body, but the neck and head often have a "mane" of curlier, wooly hair. Bulls are usually about the same height as cows or a little taller, but because of the additional muscle and bone mass, they often weigh far more. Most of the time, a bull has a hump on his shoulders. In horned cattle, the horns of bulls tend to be thicker and somewhat shorter than those of cows, and in many breeds, they curve outwards in a flat arc rather than upwards in a lyre shape. It is not true, as is commonly believed, bulls have horns and cows do not: the presence of horns depends on the breed, or in horned breeds on whether the horns have been disbudded (although in many breeds of sheep, it is true that only the males have horns). Cattle that naturally do not have horns are referred to as polled, or muleys. Castrated male cattle are physically similar to females in build and horn shape, although if allowed to reach maturity, they may be considerably taller than either bulls or cows, with heavily muscled shoulders and necks ------------------------------ Date: Fri, 7 Aug 2020 10:16:11 -0400 From: "Keto Bread" <**KetoBread**@coolerketo.click> Subject: Why that Blaze in Your Belly Stoked by Bread is so Dangerous... Why that Blaze in Your Belly Stoked by Bread is so Dangerous... http://coolerketo.click/kcjnRalk3zT61i73EQrAiUhEZhOiEfPfBhwjsXXWEuF-A8DO http://coolerketo.click/MWe96LbR1iahWDA_3XBx_agZEPYhXSsTxLE_Rr3CJxZlRCYX It takes the average cow three to five minutes to give her milk. Some cows are faster or slower. Slow-milking cows may take up to fifteen minutes to let down all their milk. Though milking speed is not related to the quality of milk produced by the cow, it does impact the management of the milking process. Because most milkers milk cattle in groups, the milker can only process a group of cows at the speed of the slowest-milking cow. For this reason, many farmers will group slow-milking cows so as not to stress the faster milking cows. The extracted milk passes through a strainer and plate heat exchangers before entering the tank, where it can be stored safely for a few days at approximately 40 B0F (4 B0C). At pre-arranged times, a milk truck arrives and pumps the milk from the tank for transport to a dairy factory where it will be pasteurized and processed into many products. The frequency of pick up depends and the production and storage capacity of the dairy; large dairies will have milk pick-ups once per day. Management of the herd The dairy industry is a constantly evolving business. Management practices change with new technology and regulations that move the industry toward increased economic and environmental sustainability. Management strategies can also loosely be divided into intensive and extensive systems. Extensive systems operate based on a low input and low output philosophy, where intensive systems adopt a high input high output philosophy. These philosophies as well as available technologies, local regulations, and environmental conditions manifest in different management of nutrition, housing, health, reproduction and waste. Most modern dairy farms divide the animals into different management units depending on their age, nutritional needs, reproductive status, and milk production status. The group of cows that are currently lactating, the milking herd, is often managed most intensively to make sure their diet and environmental conditions are conducive to producing as much high quality milk as possible. On some farms the milking herd is further divided into milking strings, which are groups of animals with different nutritional needs. The segment of the adult herd that are in the resting period before giving birth to their next calf are called dry cows because they are not being milked. All female animals that have yet to give birth to their first calf are called heifers. They will grow up to take the place of older animals in the milking herd and thus are sometimes generally referred to as the replacement herd. Housing systems Dairy cattle housing systems vary greatly throughout the world depending on the climate, dairy size, and feeding strategies. Housing must provide access to feed, water and protection from relevant environmental conditions. One obvious issue for humanely housing cattle is temperature extremes. Heat stress can decrease fertility and milk production in cattle. Providing shade is a very common method for reducing heat stress. Barns may also incorporate fans or tunnel ventilation into the architecture of the barn structure. Overly cold conditions, while rarely deadly for cattle, cause increases in maintenance energy requirements and thus increased feed intake and decreased milk production. During the winter months, where temperatures are low enough, dairy cattle are often kept inside barns which are warmed by their collective body heat. ------------------------------ Date: Fri, 7 Aug 2020 09:36:25 -0400 From: "Portable AC" Subject: Small and light with UV sterilizer Small and light with UV sterilizer http://coolerketo.click/uPob7_MCbtlNaTaMk6KCg6wq_icRAHWT_WBuMqa0oenn7Wa7 http://coolerketo.click/PaopezTqV3cHNMxo6re4-HLdrLF3ckTPo-WYOjZKxX_5UT3I Innovation in milking focused on mechanizing the milking parlor (known in Australia and New Zealand as a milking shed) to maximize the number of cows per operator which streamlined the milking process to permit cows to be milked as if on an assembly line, and to reduce physical stresses on the farmer by putting the cows on a platform slightly above the person milking the cows to eliminate having to constantly bend over. Many older and smaller farms still have tie-stall or stanchion barns, but worldwide a majority of commercial farms have parlors. Herringbone and parallel parlors In herringbone and parallel parlors, the milker generally milks one row at a time. The milker will move a row of cows from the holding yard into the milking parlor, and milk each cow in that row. Once all of the milking machines have been removed from the milked row, the milker releases the cows to their feed. A new group of cows is then loaded into the now vacant side and the process repeats until all cows are milked. Depending on the size of the milking parlor, which normally is the bottleneck, these rows of cows can range from four to sixty at a time. The benefits of a herringbone parlour are easy maintenance, the durability, stability, and improved safety for animals and humans when compared to tie stall The first herringbone shed is thought to have been built in 1952 by a Gordonton farmer. Rotary parlors Rotary milking parlor In rotary parlors, the cows are loaded one at a time onto the parlor as the whole thing rotates in a circle. One milker stands near the entry to the parlor and pre-dips the teats on the udder to help prevent bacteria from entering. The next milker puts the machine on the cow to begin milking. By the time the platform has completed almost a full rotation, the cow is done milking and the unit will come off automatically. The last milker will post-dip her teats to protect them before entering back into the pen. Once this process is done, the cow will back out of the parlor and return back to the barn. Rotary cowsheds, as they are called in New Zealand, started in the 1980s but are expensive compared to Herringbone cowshed b the older New Zealand norm. Automatic milker take-off It can be harmful to an animal for it to be over-milked past the point where the udder has stopped releasing milk Consequently, the milking process involves not just applying the milker, but also monitoring the process to determine when the animal has been milked out and the milker should be removed. While parlor operations allowed a farmer to milk many more animals much more quickly, it also increased the number of animals to be monitored simultaneously by the farmer. The automatic take-off system was developed to remove the milker from the cow when the milk flow reaches a preset level, relieving the farmer of the duties of carefully watching over 20 or more animals being milked at the ------------------------------ Date: Fri, 7 Aug 2020 07:42:30 -0400 From: "**24 Hour Bathroom Remodel**" <24HourBathroomRemodel@bathremodel.link> Subject: Replace your old shower in 1 day Replace your old shower in 1 day http://bathremodel.link/pQMcxt-X_JV0G0AVmruy600svchT3T_a6qOwMhfC5ttjBc0 http://bathremodel.link/kJeayuzB2tKMbm1PCEQxSFoFLaZhimFFgge_c0QBlM-41g Bullfighting traces its roots to prehistoric bull worship and sacrifice in Mesopotamia and the Mediterranean region. The first recorded bullfight may be the Epic of Gilgamesh, which describes a scene in which Gilgamesh and Enkidu fought and killed the Bull of Heaven ("The Bull seemed indestructible, for hours they fought, till Gilgamesh dancing in front of the Bull, lured it with his tunic and bright weapons, and Enkidu thrust his sword, deep into the Bull's neck, and killed it"). Bull-leaping was portrayed in Crete and myths related to bulls throughout Greece.[citation needed] Bullfighting and the killing of the sacred bull was commonly practised among MC$nnerbund in ancient Iran and connected to the pre-Zoroastrian god Mithra. The cosmic connotations of the ancient Iranian practice is reflected in Zoroaster's Gathas and the Avesta. The killing of the sacred bull (tauroctony) is the essential central iconic act of Mithras, which was commemorated in the mithraeum wherever Roman soldiers were stationed. The oldest representation of what seems to be a man facing a bull is on the Celtiberian tombstone from Clunia and the cave painting El toro de hachos, both found in Spain. Bullfighting is often linked to Rome, where many human-versus-animal events were held as competition and entertainment, the Venationes. These hunting games spread to Africa, Asia, and Europe during Roman times. There are also theories that it was introduced into Hispania by the Emperor Claudius, as a substitute for gladiators, when he instituted a short-lived ban on gladiatorial combat. The latter theory was supported by Robert Graves (picadors are related to warriors who wielded the javelin, but their role in the contest is now a minor one limited to "preparing" the bull for the matador.) Spanish colonists took the practice of breeding cattle and bullfighting to the American colonies, the Pacific, and Asia. In the 19th century, areas of southern and southwestern France adopted bullfighting, developing their distinctive form.[citation needed] Mithras killing a bull Religious festivities and royal weddings were celebrated by fights in the local plaza, where noblemen would ride competing for royal favor, and the populace enjoyed the excitement. In the Middle Ages across Europe, knights would joust in competitions on horseback. In Spain, they began to fight bulls.[citation needed] In medieval Spain bullfighting was considered a noble sport and reserved for the rich, who could afford to supply and train their animals. The bull was released into a closed arena where a single fighter on horseback was armed with a lance. This spectacle was said to be enjoyed by Charlemagne, Alfonso X the Wise and the Almohad caliphs, among others. The greatest Spanish performer of this art is said to have been the knight El Cid. According to a chronicle of the time, in 1128 "... when Alfonso VII of LeC3n and Castile married Berengaria of Barcelona daughter of Ramon Berenguer III, Count of Barcelona at SaldaC1a among other celebrations, there were also bullfights." In the time of Emperor Charles V, Pedro Ponce de Leon was the most famous bullfighter in Spain and a renovator of the technique of killing the bull on a horse with blindfolded eyes. Juan de QuirC3s, the best Sevillian poet of that time, dedicated to him a poem in Latin, of which Benito Arias Montano transmits some verses ------------------------------ Date: Fri, 7 Aug 2020 09:13:38 -0400 From: "Portable AC" Subject: Small and light with UV sterilizer Small and light with UV sterilizer http://coolerketo.click/q_Nzc19NTRJvbspI_Ye_3mkhY5tddVyRrGOo7esJHMM858Vp http://coolerketo.click/lTfTt7_WI4j4uBVDQ6UK4S9F6EnOcGaOZ9BLDDzxPWXdf1wX Innovation in milking focused on mechanizing the milking parlor (known in Australia and New Zealand as a milking shed) to maximize the number of cows per operator which streamlined the milking process to permit cows to be milked as if on an assembly line, and to reduce physical stresses on the farmer by putting the cows on a platform slightly above the person milking the cows to eliminate having to constantly bend over. Many older and smaller farms still have tie-stall or stanchion barns, but worldwide a majority of commercial farms have parlors. Herringbone and parallel parlors In herringbone and parallel parlors, the milker generally milks one row at a time. The milker will move a row of cows from the holding yard into the milking parlor, and milk each cow in that row. Once all of the milking machines have been removed from the milked row, the milker releases the cows to their feed. A new group of cows is then loaded into the now vacant side and the process repeats until all cows are milked. Depending on the size of the milking parlor, which normally is the bottleneck, these rows of cows can range from four to sixty at a time. The benefits of a herringbone parlour are easy maintenance, the durability, stability, and improved safety for animals and humans when compared to tie stall The first herringbone shed is thought to have been built in 1952 by a Gordonton farmer. Rotary parlors Rotary milking parlor In rotary parlors, the cows are loaded one at a time onto the parlor as the whole thing rotates in a circle. One milker stands near the entry to the parlor and pre-dips the teats on the udder to help prevent bacteria from entering. The next milker puts the machine on the cow to begin milking. By the time the platform has completed almost a full rotation, the cow is done milking and the unit will come off automatically. The last milker will post-dip her teats to protect them before entering back into the pen. Once this process is done, the cow will back out of the parlor and return back to the barn. Rotary cowsheds, as they are called in New Zealand, started in the 1980s but are expensive compared to Herringbone cowshed b the older New Zealand norm. Automatic milker take-off It can be harmful to an animal for it to be over-milked past the point where the udder has stopped releasing milk Consequently, the milking process involves not just applying the milker, but also monitoring the process to determine when the animal has been milked out and the milker should be removed. While parlor operations allowed a farmer to milk many more animals much more quickly, it also increased the number of animals to be monitored simultaneously by the farmer. The automatic take-off system was developed to remove the milker from the cow when the milk flow reaches a preset level, relieving the farmer of the duties of carefully watching over 20 or more animals being milked at the ------------------------------ Date: Fri, 7 Aug 2020 07:26:54 -0400 From: "WalkinBathtubQuotes" Subject: The Smallest Room in the House Can be a Dangerous Place The Smallest Room in the House Can be a Dangerous Place http://bathtubsanctuary.best/VB_YRp1fhwDw7L6ICJ8VyuzbN_w2OfFlZlJbR6Ew5qMDTw http://bathtubsanctuary.best/CjF3zf6ZDYHWMaVPXmJ6kJTf5cPUFyds27s5sDj_B9rbzA As a general rule political parties in Spain are more likely to reject bullfighting the more leftist they are, and vice versa. The main centre-left political party in Spain, PSOE, has distanced itself from bullfighting but nonetheless refuses to ban it, while Spain's largest left-wing political party, Podemos, has repeatedly called for referendums on the matter and has shown dislike for the events. On the other hand, the largest conservative political party, PP, has shown great support for the activity and asked for large public subsidies to it. The government of JosC) Luis RodrC-guez Zapatero was the first to be more opposed to bullfighting, prohibiting children under 14 from attending and limiting or prohibiting the broadcast of bullfights on national TV, although the latter measure was reversed after his party lost the elections in 2011. Despite its long history in Barcelona, in 2010 bullfighting was outlawed across the Catalonia region, following a campaign led by an animal rights civic platform called "Prou!" ("Enough!" in Catalan). Critics have argued that the ban was motivated by issues of Catalan separatism and identity politics. In October 2016, the Constitutional Court ruled that the regional Catalan Parliament did not have competence to ban any kinds of spectacle that are legal in Spain. The Spanish Royal Family is divided on the issue, from the Former Queen Consort of Spain, SofC-a of Spain who does not hide her dislike for bullfights; to the former King Juan Carlos who occasionally presides over a bullfight from the royal box as part of his official duties; to their daughter Princess Elena who is well known for her liking of bullfights and who often accompanies the king in the presiding box or attends privately in the general seating. Pro-bullfighting supporters include the former Spanish Prime Minister Mariano Rajoy and his party (Partido Popular), as well as most leaders of the major left-leaning opposition PSOE Party, including former Prime Minister Felipe Gonzalez and the current Presidents of Andalusia, Extremadura and CastillabLa Mancha. Nevertheless, former PSOE Prime Minister Zapatero was more lukewarm towards the Fiesta, and under his government there was a 6-year ban on live bullfights broadcast on the state-run national TV channel. This has been lifted since his government was voted out in 2011. Live bullfights are shown at the traditional 6 p.m. time on TVE as of September 2012. Religion Bullfighting has been seen as intertwined with religion and religious folklore in Spain at a popular level, particularly in the areas where it is most popular. Bullfighting events are celebrated during festivities celebrating local patron saints, alongside a range of other activities (games, sports, musical festivals, dancing, etc.). On the other hand, the bullfighting world is also inextricably linked to religious iconography involved with religious devotion in Spain, with bullfighters seeking the protection of various incarnations of St Mary and often being members of religious brotherhoods. Media prohibitions State-run Spanish TVE had cancelled live coverage of bullfights in August 2007 until September 2012, claiming that the coverage was too violent for children who might be watching, and that live coverage violated a voluntary, industry-wide code attempting to limit "sequences that are particularly crude or brutal". In October 2008, in a statement to Congress, Luis FernC!ndez, the President of Spanish State Broadcaster TVE, confirmed that the station will no longer broadcast live bullfights due to the high cost of production and a rejection of the events by advertisers. However the station will continue to broadcast Tendido Cero, a bullfighting magazine programme. Having the national Spanish TV stop broadcasting it, after 50 years of history, was considered a big step towards its abolition. Nevertheless, other regional and private channels keep broadcasting it with good audience ------------------------------ Date: Fri, 7 Aug 2020 09:24:38 -0400 From: "Anti-Mosquito Device" Subject: Take it with you on vacation, to the country, to the pool or work! Take it with you on vacation, to the country, to the pool or work! http://pitchefly.best/0k_h8hUZm9DuX9Bin9s3XYd7f-mQlafdt-fbIZTBY-_z9O4T http://pitchefly.best/MVlQ5agpqXR7HF_fNiq53rPb8wcohqj8ExtcaPFaOANflpmf When refrigeration first the equipment was initially used to cool cans of milk, which were filled by hand milking. These cans were placed into a cooled water bath to remove heat and keep them cool until they were able to be transported to collect facilities. As more automated methods were developed for eating milk, hand milking was replaced and, as a result, the milk can was replaced by a bulk milk cooler. 'Ice banks' were the first type of bulk milk cooler. This was a double wall vessel with evaporator coils and water located between the walls at the bottom and sides of the tank. A small refrigeration compressor was used to remove heat from the evaporator coils. Ice eventually builds up around the coils, until it reaches a thickness of about three inches surrounding each pipe, and the cooling system shuts off. When the milking operation starts, only the milk agitator and the water circulation pump, which flows water across the ice and the steel walls of the tank, are needed to reduce the incoming milk to a temperature below 5 degrees. This cooling method worked well for smaller dairies, however was fairly inefficient and was unable to meet the increasingly higher cooling demand of larger milking parlors. In the mid-1950s direct expansion refrigeration was first applied directly to the bulk milk cooler. This type of cooling utilizes an evaporator built directly into the inner wall of the storage tank to remove heat from the milk. Direct expansion is able to cool milk at a much faster rate than early ice bank type coolers and is still the primary method for bulk tank cooling today on small to medium-sized operations. Another device which has contributed significantly to milk quality is the plate heat exchanger (PHE). This device utilizes a number of specially designed stainless steel plates with small spaces between them. Milk is passed between every other set of plates with water being passed between the balance of the plates to remove heat from the milk. This method of cooling can remove large amounts of heat from the milk in a very short time, thus drastically slowing bacteria growth and thereby improving milk quality. Ground water is the most common source of cooling medium for this device. Dairy cows consume approximately 3 gallons of water for every gallon of milk production and prefer to drink slightly warm water as opposed to cold ground water. For this reason, PHE's can result in drastically improved milk quality, reduced operating costs for the dairymen by reducing the refrigeration load on his bulk milk cooler, and increased milk production by supplying the cows with a source of fresh warm water. Plate heat exchangers have also evolved as a result of the increase of dairy farm herd sizes in the United States. As a dairyman increases the size of his herd, he must also increase the capacity of his milking parlor in order to harvest the additional milk. This increase in parlor sizes has resulted in tremendous increases in milk throughput and cooling demand. Today's larger farms produce milk at a rate which direct expansion refrigeration systems on bulk milk coolers cannot cool in a timely manner. PHE's are typically utilized in this instance to rapidly cool the milk to the desired temperature (or close to it) before it reaches the bulk milk tank. Typically, ground water is still utilized to provide some initial cooling to bring the milk to between 55 and 70 B0F (13 and 21 B0C). A second (and sometimes third) section of the PHE is added to remove the remaining heat with a mixture of chilled pure water and propylene glycol. These chiller systems can be made to incorporate large evaporator surface areas and high chilled water flow rates to cool high flow rates of milk. ------------------------------ Date: Fri, 7 Aug 2020 10:54:26 -0400 From: "Increase Pitching Velocity" Subject: Develop the elite power of the high velocity pitcher Develop the elite power of the high velocity pitcher http://pitchefly.best/zBmeHJF0yCWd2UD-8NxazehPBow5rJTTvWcsmeSlYX4AuGSj http://pitchefly.best/7ugkzKdZrlPg8AzOThjTq2ZuLaAJhB7jj58QzUcGsuFwLfzL Feed for their cattle is by far one of the largest expenses for dairy producer whether it be provided by the land they graze or crops grown or purchased. Pasture based dairy producers invest much time and effort into maintaining their pastures and thus feed for their cattle. Pasture management techniques such as rotational grazing are common for dairy production. Many large dairies that deliver food to their cattle have a dedicated nutritionist who is responsible for formulating diets with animal health, milk production, and cost efficiency in mind. For maximum productivity diets must be formulated differently depending on the growth rate, milk production, and reproductive status of each animal. Cattle are classified as ruminants because of the amazing construction of their digestive tract. Their symbiotic relationship with the microbes that occupy the fermentation chamber in their stomach, the rumen, allows them to survive on incredibly low quality feed. The rumen is a micro-ecosystem within each dairy cow. For optimal digestion, the environment of the rumen must be ideal for the microbes. In this way, the job of a ruminant nutritionist is to feed the microbes not the cow. The nutritional requirements of cattle are usually divided into maintenance requirements, which depend on the cow's weight; and milk production requirements, which in turn depend on the volume of milk the cow is producing. The nutritional contents of each available feed are used to formulate a diet that meets all nutritional needs in the most cost effective way. Notably, cattle must be fed a diet high in fiber to maintain a proper environment for the rumen microbes. Farmers typically grow their own forage for their cattle. Crops grown may include corn, alfalfa, timothy, wheat, oats, sorghum and clover. These plants are often processed after harvest to preserve or improve nutrient value and prevent spoiling. Corn, alfalfa, wheat, oats, and sorghum crops are often anaerobically fermented to create silage. Many crops such as alfalfa, timothy, oats, and clover are allowed to dry in the field after cutting before being baled into hay. To increase the energy density of their diet, cattle are commonly fed cereal grains. In many areas of the world, dairy rations also commonly include byproducts from other agricultural sectors. For example, in California cattle are commonly fed almond hulls and cotton seed. Feeding of byproducts can reduce the environmental impact of other agricultural sectors by keeping these materials out of landfills. To meet all of their nutritional requirements cows must eat their entire ration. Unfortunately, much like humans, cattle have their favorite foods. To keep cattle from selectively eating the most desirable parts of the diet, most produces feed a total mixed ration (TMR). In this system all the components of the feed are well mixed in a mixing truck before being delivered to the cattle. Different TMRs are often prepared for groups of cows with different nutritional requirements ------------------------------ End of alt.music.moxy-fruvous digest V14 #4718 **********************************************