Gallon Water Quotes

I carefully lay out the provisions. One thin black sleeping bag that reflects body heat. A pack of crackers. A pack of dried beef strips. A bottle of iodine. A box of wooden matches. A small coil of wire. A pair of sunglasses. And a half-gallon plastic bottle with a cap for carrying water that's bone dry. No water. How hard would it have been for them to fill up the bottle?

Far below, I heard Cacus bellowing as millions, maybe even thousands of filthy gallons of water slammed into him. Meanwhile, Annabeth alternately shouted, gagged, hit me, called me endearing pet names like, "Idiot! Stupid--dirty--moron--" and topped it all off with "Kill you!

In metric, one milliliter of water occupies one cubic centimeter, weighs one gram, and requires one calorie of energy to heat up by one degree centigrade—which is 1 percent of the difference between its freezing point and its boiling point. An amount of hydrogen weighing the same amount has exactly one mole of atoms in it. Whereas in the American system, the answer to ‘How much energy does it take to boil a room-temperature gallon of water?’ is ‘Go fuck yourself,’ because you can’t directly relate any of those quantities.

You healed him until you passed out, until you stoppedbreathing yourself for a few seconds, and then Jeffrey thumped him on the chest a fewtimes, gave him a couple of puffs that I’m sure neither of them will ever want to talkabout again, and he came back. He coughed out about a gallon of lake water, but he cameback.

Where is the graveyard of dead gods? What lingering mourner waters their mounds? There was a time when Jupiter was the king of the gods, and any man who doubted his puissance was ipso facto a barbarian and an ignoramus. But where in all the world is there a man who worships Jupiter today? And who of Huitzilopochtli? In one year - and it is no more than five hundred years ago - 50,000 youths and maidens were slain in sacrifice to him. Today, if he is remembered at all, it is only by some vagrant savage in the depths of the Mexican forest. Huitzilopochtli, like many other gods, had no human father; his mother was a virtuous widow; he was born of an apparently innocent flirtation that she carried out with the sun. When he frowned, his father, the sun, stood still. When he roared with rage, earthquakes engulfed whole cities. When he thirsted he was watered with 10,000 gallons of human blood. But today Huitzilopochtli is as magnificently forgotten as Allen G. Thurman. Once the peer of Allah, Buddha and Wotan, he is now the peer of Richmond P. Hobson, Alton B. Parker, Adelina Patti, General Weyler and Tom Sharkey. Speaking of Huitzilopochtli recalls his brother Tezcatlipoca. Tezcatlipoca was almost as powerful; he consumed 25,000 virgins a year. Lead me to his tomb: I would weep, and hang a couronne des perles. But who knows where it is? Or where the grave of Quetzalcoatl is? Or Xiuhtecuhtli? Or Centeotl, that sweet one? Or Tlazolteotl, the goddess of love? Of Mictlan? Or Xipe? Or all the host of Tzitzimitl? Where are their bones? Where is the willow on which they hung their harps? In what forlorn and unheard-of Hell do they await their resurrection morn? Who enjoys their residuary estates? Or that of Dis, whom Caesar found to be the chief god of the Celts? Of that of Tarves, the bull? Or that of Moccos, the pig? Or that of Epona, the mare? Or that of Mullo, the celestial jackass? There was a time when the Irish revered all these gods, but today even the drunkest Irishman laughs at them. But they have company in oblivion: the Hell of dead gods is as crowded as the Presbyterian Hell for babies. Damona is there, and Esus, and Drunemeton, and Silvana, and Dervones, and Adsullata, and Deva, and Bellisima, and Uxellimus, and Borvo, and Grannos, and Mogons. All mighty gods in their day, worshipped by millions, full of demands and impositions, able to bind and loose - all gods of the first class. Men labored for generations to build vast temples to them - temples with stones as large as hay-wagons. The business of interpreting their whims occupied thousands of priests, bishops, archbishops. To doubt them was to die, usually at the stake. Armies took to the field to defend them against infidels; villages were burned, women and children butchered, cattle were driven off. Yet in the end they all withered and died, and today there is none so poor to do them reverence. What has become of Sutekh, once the high god of the whole Nile Valley? What has become of: Resheph Anath Ashtoreth El Nergal Nebo Ninib Melek Ahijah Isis Ptah Anubis Baal Astarte Hadad Addu Shalem Dagon Sharaab Yau Amon-Re Osiris Sebek Molech? All there were gods of the highest eminence. Many of them are mentioned with fear and trembling in the Old Testament. They ranked, five or six thousand years ago, with Yahweh Himself; the worst of them stood far higher than Thor. Yet they have all gone down the chute, and with them the following: Bilé Ler Arianrhod Morrigu Govannon Gunfled Sokk-mimi Nemetona Dagda Robigus Pluto Ops Meditrina Vesta You may think I spoof. That I invent the names. I do not. Ask the rector to lend you any good treatise on comparative religion: You will find them all listed. They were gods of the highest standing and dignity-gods of civilized peoples-worshiped and believed in by millions. All were omnipotent, omniscient and immortal. And all are dead.

The old wives' tale about cold showers is false: blasting your body with a couple gallons of ice water doesn't make you any less horny. It just makes you horny and cold.

You know, Ella, you're not the first woman who's ever been in this shower with me--" "I'm shocked." I leaned back against him as he soaped my back. "--but you're for damn sure the first one who's ever worried about wasting water." "How much, would you say?" "Ten gallons per minute, give or take." "Oh my God. Hurry.We can't stay in here long. We'll throw the entire ecological system out of balance.

takes 12 pounds of grain and 2,500 gallons of water to create a single pound of beef.

In the same way that the stewards of the Titanic were more concerned about the unemptied ashtrays on the bar than the enormous hole in the side of the ship which was letting in zillions of gallons of water, I too was worrying about the unimportant and ignoring the vital.

Camels can go many weeks without drinking anything at all. The notion that they cache water in their humps is pure myth—their humps are made of fat, and water is stored in their body tissues. While other mammals draw water from bloodstreams when faced with dehydration, leading to death by volume shock, camels tap the water in their tissues, keeping their blood volume stable. Though this reduces the camel’s bulk, they can lose up to a third of their body weight with no ill effects, which they can replace astonishingly quickly, as they are able to drink up to forty gallons in a single watering.” (pp.69-70)

I'll tell you who has a lot of money, and that's Manny. I mean, that kid is RICH. A few weeks ago Mom and Dad told Manny they'd give him a quarter for every time he uses the potty without being asked. So now he carries around a gallon of water with him at all times.

In the same way that the stewards on the Titanic were more concerned about the unemptied ashtrays on the bar than the enormous hole in the side of the ship which was letting in zillions of gallons of water, I too was worrying about the unimportant and ignoring the vital. Sometimes it's easier that way. Because although there was little I could do about the huge hole, it was within my power to empty an asthray.

Roughly 97 percent of the globe’s water is saltwater. Of the 3 percent or so that is freshwater, most is locked up in the polar ice caps or trapped so far underground it is inaccessible. And of the sliver left over that exists as surface freshwater readily available for human use, about 20 percent of that—one out of every five gallons available on the planet—can be found in the Great Lakes.

At present the meat industry not only inflicts untold misery on billions of sentient beings but is also one of the chief causes of global warming, one of the main consumers of antibiotics and poison, and one of the foremost polluters of air, land, and water. According to a 2013 report by the Institution of Mechanical Engineers, it takes nearly four thousand gallons of fresh water to produce a little over two pounds of beef, compared to the seventy-five gallons needed to produce the same weight of potatoes.

You are comprised of 84 minerals, 23 elements, and 8 gallons of water spread across 38 trillion cells. You have been built up from nothing by the spare parts of the Earth you have consumed, according to a set of instructions hidden in a double helix and small enough to be carried by a sperm. You are recycled butterflies, plants, rocks, streams, firewood, wolf fur, and shark teeth, broken down to their smallest parts and rebuilt into our planet's most complex living thing. You are not living on Earth. You are Earth.

But what you’ve got is a quarter-million gallons of water in a pool with fuck knows what floating in it, and one of those things is a piece of my hair.

The one universal balm for the trauma of war was tea. It was the thing that helped people cope. People made tea during air raids and after air raids, and on breaks between retrieving bodies from shattered buildings. Tea bolstered the network of thirty thousand observers who watched for German aircraft over England, operating from one thousand observation posts, all stocked with tea and kettles. Mobile canteens dispensed gallons of it, steaming, from spigots. In propaganda films, the making of tea became a visual metaphor for carrying on. “Tea acquired almost a magical importance in London life,” according to one study of London during the war. “And the reassuring cup of tea actually did seem to help cheer people up in a crisis.” Tea ran through Mass-Observation diaries like a river. “That’s one trouble about the raids,” a female diarist complained. “People do nothing but make tea and expect you to drink it.” Tea anchored the day—though at teatime, Churchill himself did not actually drink it, despite reputedly having said that tea was more important than ammunition. He preferred whiskey and water. Tea was comfort and history; above all, it was English. As long as there was tea, there was England. But now the war and the strict rationing that came with it threatened to shake even this most prosaic of pillars.

One of his hands move away from my face to flatten against my back, pulling me closer to him as he deepens the kiss. He parts my lips under his as my mind seems to sign quietly in content. I kiss him back as fiercely as he kisses me, unable to control the infatuation that rushes through me - feeling almost like fireworks. Not so careful anymore. Little shivers of urgency shoot through me. I push off the window, pressing closer to him. The rush of sensation that is coursing through me feels like I've drunk a gallon of coffee. It feels like an electric buzz is flooding between us.

to be recorded as they were under normal circumstances. Just beyond the public areas lay a sprawling multifloor substructure of 153 classified rooms, including a massive power plant, medical clinic, dentist’s office, a 400-seat cafeteria, laundry facilities, three 25,000-gallon water tanks, and three 14,000-gallon fuel tanks, as well as a two-story communication facility for incoming and outgoing messages.

Because I live in south Florida I store cans of black beans and gallons of water in my closet in preparation for hurricane season. I throw a hurricane party in January. You’re my only guest. We play Marco Polo in bed. The sheets are wet like the roof caved in. There’s a million of me in you. You try to count me as I taste the sweat on the back of your neck. I call you Sexy Sexy, and we do everything twice. After, still sweating, we drink Crystal Light out of plastic water bottles. We discuss the pros and cons of vasectomies. It’s not invasive you say. I wrap the bedsheet around my waist. Minor surgery you say. You slur the word surgery, like it’s a garnish on a dish you just prepared. I eat your hair until you agree to no longer talk about vasectomies. We agree to have children someday, and that they will be beautiful even if they’re not. As I watch your eyes grow heavy like soggy clothes, I tell you When I grow up I’m going to be a famous writer. When I’m famous I’ll sign autographs on Etch-A-Sketches. I’ll write poems about writing other poems, so other poets will get me. You open your eyes long enough to tell me that when you grow up, you’re going to be a steamboat operator. Your pores can never be too clean you say. I say I like your pores just fine. I say Your pores are tops. I kiss you with my whole mouth, and you fall asleep next to my molars. In the morning, we eat french toast with powdered sugar. I wear the sugar like a mustache. You wear earmuffs and pretend we’re in a silent movie. I mouth Olive juice, but I really do love you. This is an awesome hurricane party you say, but it comes out as a yell because you can’t gauge your own volume with the earmuffs on. You yell I want to make something cute with you. I say Let me kiss the insides of your arms. You have no idea what I just said, but you like the way I smile.

The water from a 2-inch downpour, for example—more than 54,000 gallons per acre—is captured almost entirely by an oak forest’s leaf litter and the organic humus it creates. Litter and humus don’t hold this water indefinitely, but they do corral it on-site just long enough for it to seep into the ground, replenishing the water table on which so many of us depend. In areas with no leaf litter, the same 2-inch rainstorm causes a flood.

Even though we now have a decent picture of the planet's climatological past, never in the earth's entire recorded history has there been warming at anything like this speed- by one estimate, around ten times faster than at any point in the last 66 million years. Every year, the average American emits enough carbon to melt 10,000 tons of ice in the Antarctic ice sheets- enough to add 10,000 cubic meters of water to the ocean. Every minute, each of us adds five gallons.

According to a 2013 report by the Institution of Mechanical Engineers, it takes nearly four thousand gallons of fresh water to produce a little over two pounds of beef, compared to the seventy-five gallons needed to produce the same weight of potatoes.

Libertarians: Never got over the fact they weren’t the illegitimate children of Robert Heinlein and Ayn Rand; currently punishing the rest of us for it. Unusually smug for a political philosophy that’s never gotten anyone elected for anything above the local water board. All for legalized drugs and prostitution but probably wouldn’t want their kids blowing strangers for crack; all for slashing taxes for nearly every social service but don’t seem to understand why most people aren’t at all keen to trade in even the minimal safety net the US provides for 55-gallon barrels of beans and rice, a crossbow and a first-aid kit in the basement. Blissfully clueless that Libertarianism is just great as long as it doesn’t actually involve real live humans. Libertarians

Why would Jesus, to convey what he had come to do, choose to turn 150 gallons of water into superb wine in order to keep a party going? The answer is that Jesus came to bring festival joy. He is the real, the true “Master of the Banquet,” the Lord of the Feast.

Imagine a forty-five-year-old male fifty feet long, a slim, shiny black animal cutting the surface of green ocean water at twenty knots. At fifty tons it is the largest carnivore on earth. Imagine a four-hundred-pound heart the size of a chest of drawers driving five gallons of blood at a stroke through its aorta; a meal of forty salmon moving slowly down twelve-hundred feet of intestine…the sperm whale’s brain is larger than the brain of any other creature that ever lived…With skin as sensitive as the inside of your wrist.

Forty percent of grain grown across the world is fed to animals; if it takes twenty-five gallons of water to grow a pound of wheat, it takes five thousand gallons of freshwater to produce a pound of steak. Put another way, it takes ten thousand pounds of grain (really, corn) to grow a thousand-pound cow.

Natural Floor Cleaner Ready In: 10 minutes INGREDIENTS: 1/ 4 cup white vinegar, 6 tablespoons of cornstarch, two gallons of hot water, 1/ 4 cup washing soda, 1 tablespoon of liquid soap DIRECTIONS: Add all the ingredients into a bucket and use a mop or similar device to clean the floors with as you normally would.

Your mention of Elizabeth David reminded me of her recipe for risotto alla Milanese, which I have wanted to try for a long time. As I am sure was the case in your area, the grocery store shelves went bare as everyone prepared for end times. In a harebrained panic, I rushed to C & K Importing for their gallon cans of artichoke hearts, and by the time I got to the Mayfair, all the macaroni and bottled water were gone. Fortunately, I already had the ingredients for risotto in my pantry. It was a balm to turn my attention to rice and butter. It was my own small way of rebuffing shattered nerves and the Reds, although I suppose hamburgers or hot dogs would have been a more appropriate form of patriotic resistance.

I draw myself up next to her and look at her profile, making no effort to disguise my attention, here, where there is only Puck to see me. The evening sun loves her throat and her cheekbones. Her hair the color of cliff grass rises and falls over her face in the breeze. Her expression is less ferocious than usual, less guarded. I say, “Are you afraid?” Her eyes are far away on the horizon line, out to the west where the sun has gone but the glow remains. Somewhere out there are my capaill uisce, George Holly’s America, every gallon of water that every ship rides on. Puck doesn’t look away from the orange glow at the end of the world. “Tell me what it’s like. The race.” What it’s like is a battle. A mess of horses and men and blood. The fastest and strongest of what is left from two weeks of preparation on the sand. It’s the surf in your face, the deadly magic of November on your skin, the Scorpio drums in the place of your heartbeat. It’s speed, if you’re lucky. It’s life and it’s death or it’s both and there’s nothing like it. Once upon a time, this moment — this last light of evening the day before the race — was the best moment of the year for me. The anticipation of the game to come. But that was when all I had to lose was my life. “There’s no one braver than you on that beach.” Her voice is dismissive. “That doesn’t matter.” “It does. I meant what I said at the festival. This island cares nothing for love but it favors the brave.” Now she looks at me. She’s fierce and red, indestructible and changeable, everything that makes Thisby what it is. She asks, “Do you feel brave?” The mare goddess had told me to make another wish. It feels thin as a thread to me now, that gift of a wish. I remember the years when it felt like a promise. “I don’t know what I feel, Puck.” Puck unfolds her arms just enough to keep her balance as she leans to me, and when we kiss, she closes her eyes. She draws back and looks into my face. I have not moved, and she barely has, but the world feels strange beneath me. “Tell me what to wish for,” I say. “Tell me what to ask the sea for.” “To be happy. Happiness.” I close my eyes. My mind is full of Corr, of the ocean, of Puck Connolly’s lips on mine. “I don’t think such a thing is had on Thisby. And if it is, I don’t know how you would keep it.” The breeze blows across my closed eyelids, scented with brine and rain and winter. I can hear the ocean rocking against the island, a constant lullaby. Puck’s voice is in my ear; her breath warms my neck inside my jacket collar. “You whisper to it. What it needs to hear. Isn’t that what you said?” I tilt my head so that her mouth is on my skin. The kiss is cold where the wind blows across my cheek. Her forehead rests against my hair. I open my eyes, and the sun has gone. I feel as if the ocean is inside me, wild and uncertain. “That’s what I said. What do I need to hear?” Puck whispers, “That tomorrow we’ll rule the Scorpio Races as king and queen of Skarmouth and I’ll save the house and you’ll have your stallion. Dove will eat golden oats for the rest of her days and you will terrorize the races each year and people will come from every island in the world to find out how it is you get horses to listen to you. The piebald will carry Mutt Malvern into the sea and Gabriel will decide to stay on the island. I will have a farm and you will bring me bread for dinner.” I say, “That is what I needed to hear.” “Do you know what to wish for now?” I swallow. I have no wishing-shell to throw into the sea when I say it, but I know that the ocean hears me nonetheless. “To get what I need.

Love contains no fear, because the mere presence of fear desecrates love and makes it something less than pure. (Imagine) you have two 5-gallon buckets. In one you have 2 gallons of pure water (Love) and in the other you have 2 gallons of toxic waste (Fear). If you dip 1 gallon of toxic waste and pour it into the water, what do you now have? Two buckets of toxic waste.

The volume of water and feed that city horses consumed was matched by their daily output of urine and manure. A working horse produced about a gallon of urine daily and thirty to fifty pounds of manure. That volume filled the New York streets daily with about four million pounds and a hundred thousand gallons of redolent excreta that had to be cleared away. When it wasn’t, the streets mired up.

Mead Dissolve four pounds of honey in a gallon of water, and add an ounce of hops, half an ounce of root ginger, and the pared rind of two lemons. Boil this for threequarters of an hour, pour it into a cask to the brim, and when it is still lukewarm add an ounce of yeast. Leave the mead to ferment, and when this has ended, put in a quarter of an ounce of isinglass and bung the cask tightly. In six months it should be bottled.

untreated cholera patient may eventually die from producing diarrheal fluid at a rate of several gallons per day. At least for a while, though, as long as the patient is still alive, the cholera bacterium profits from being massively broadcast into the water supplies of its next victims. Provided that each victim thereby infects on the average more than one new victim, the bacterium will spread, even though the first host happens to die.

Early naturalists talked often about “deep time”—the perception they had, contemplating the grandeur of this valley or that rock basin, of the profound slowness of nature. But the perspective changes when history accelerates. What lies in store for us is more like what aboriginal Australians, talking with Victorian anthropologists, called “dreamtime,” or “everywhen”: the semi-mythical experience of encountering, in the present moment, an out-of-time past, when ancestors, heroes, and demigods crowded an epic stage. You can find it already by watching footage of an iceberg collapsing into the sea—a feeling of history happening all at once. It is. The summer of 2017, in the Northern Hemisphere, brought unprecedented extreme weather: three major hurricanes arising in quick succession in the Atlantic; the epic “500,000-year” rainfall of Hurricane Harvey, dropping on Houston a million gallons of water for nearly every single person in the entire state of Texas; the wildfires of California, nine thousand of them burning through more than a million acres, and those in icy Greenland, ten times bigger than those in 2014; the floods of South Asia, clearing 45 million from their homes. Then the record-breaking summer of 2018 made 2017 seem positively idyllic. It brought an unheard-of global heat wave, with temperatures hitting 108 in Los Angeles, 122 in Pakistan, and 124 in Algeria. In the world’s oceans, six hurricanes and tropical storms appeared on the radars at once, including one, Typhoon Mangkhut, that hit the Philippines and then Hong Kong, killing nearly a hundred and wreaking a billion dollars in damages, and another, Hurricane Florence, which more than doubled the average annual rainfall in North Carolina, killing more than fifty and inflicting $17 billion worth of damage. There were wildfires in Sweden, all the way in the Arctic Circle, and across so much of the American West that half the continent was fighting through smoke, those fires ultimately burning close to 1.5 million acres. Parts of Yosemite National Park were closed, as were parts of Glacier National Park in Montana, where temperatures also topped 100. In 1850, the area had 150 glaciers; today, all but 26 are melted.

We had to scramble for seats in the day coach, lugging one straw valise between us and a gallon jug of lemonade. And a thermos bottle of the kind the Spanish-American War soldiers carried, with our own well water for brushing our teeth. We'd heard that St. Louis water comes straight out of the Mississippi River, and there's enough silt in it to settle at the bottom of the glass. We'd go to their fair, but we weren't going to drink their water.

Even smaller pieces are engulfed by inch-long krill; ant-size copepods; and filter-feeding salps, clams, oysters, and mussels. Large plankton feeders such as whale sharks and manta rays swallow gallons of water at a time, plastic and all. Whether at the large, medium, small, or ultra-small scale, ingested plastic lumps, clumps, pellets, or microscopic mites kill by physically obstructing, choking, clogging, or otherwise stopping up the passage of food.

If it can be controlled in thermonuclear reactions, it turns out that the energy that can be obtained from 10 quarts of water per second is equal to all of the electrical power generated in the United States. With 150 gallons of running water a minute, you have enough fuel to supply all the energy which is used in the United States today! Therefore it is up to the physicist to figure out how to liberate us from the need for having energy. It can be done.

Meanwhile, two miles down the mine shaft, nineteen men sat in absolute darkness trying to figure out what to do. One of the groups included a man whose arm had been pinned between two timbers, and, out of earshot, the others discussed whether to amputate it or not. The man kept begging them to, but they decided against it and he eventually died. Both groups ran out of food and water and started to drink their own urine. Some used coal dust or bark from the timbers to mask the taste. Some were so hungry that they tried to eat chunks of coal as well. There was an unspoken prohibition against crying, though some men allowed themselves to quietly break down after the lamps died, and many of them avoided thinking about their families. Mostly they just thought about neutral topics like hunting. One man obsessed over the fact that he owed $1.40 for a car part and hoped his wife would pay it after he died. Almost immediately, certain men stepped into leadership roles. While there was still lamplight, these men scouted open passageways to see if they could escape and tried to dig through rockfalls that were blocking their path. When they ran out of water, one man went in search of more and managed to find a precious gallon, which he distributed to the others. These men were also instrumental in getting their fellow survivors to start drinking their own urine or trying to eat coal. Canadian psychologists who interviewed the miners after their rescue determined that these early leaders tended to lack empathy and emotional control, that they were not concerned with the opinions of others, that they associated with only one or two other men in the group, and that their physical abilities far exceeded their verbal abilities. But all of these traits allowed them to take forceful, life-saving action where many other men might not.

In October, she barged in while I was watching Working Girl. “This again?” she huffed and threw herself down in the armchair. “I’m fasting for Yom Kippur,” she sighed boastfully. This was not unusual. She’d been on some truly insane diets in the past. A gallon of salt water a day. Only prune juice and baking soda. “I can have as much sugar-free Jell-O as I want before eleven A.M.” Or “I’m fasting,” she’d say. “I’m fasting on weekends.” “I’m fasting every other weekday.

What we feel and how we feel is far more important than what we think and how we think. Feeling is the stuff of which our consciousness is made, the atmosphere in which all our thinking and all our conduct is bathed. All the motives which govern and drive our lives are emotional. Love and hate, anger and fear, curiosity and joy are the springs of all that is most noble and most detestable in the history of men and nations. The opening sentence of a sermon is an opportunity. A good introduction arrests me. It handcuffs me and drags me before the sermon, where I stand and hear a Word that makes me both tremble and rejoice. The best sermon introductions also engage the listener immediately. It’s a rare sermon, however, that suffers because of a good introduction. Mysteries beg for answers. People’s natural curiosity will entice them to stay tuned until the puzzle is solved. Any sentence that points out incongruity, contradiction, paradox, or irony will do. Talk about what people care about. Begin writing an introduction by asking, “Will my listeners care about this?” (Not, “Why should they care about this?”) Stepping into the pulpit calmly and scanning the congregation to the count of five can have a remarkable effect on preacher and congregation alike. It is as if you are saying, “I’m about to preach the Word of God. I want all of you settled. I’m not going to begin, in fact, until I have your complete attention.” No sermon is ready for preaching, not ready for writing out, until we can express its theme in a short, pregnant sentence as clear as crystal. The getting of that sentence is the hardest, most exacting, and most fruitful labor of study. We tend to use generalities for compelling reasons. Specifics often take research and extra thought, precious commodities to a pastor. Generalities are safe. We can’t help but use generalities when we can’t remember details of a story or when we want anonymity for someone. Still, the more specific their language, the better speakers communicate. I used to balk at spending a large amount of time on a story, because I wanted to get to the point. Now I realize the story gets the point across better than my declarative statements. Omit needless words. Vigorous writing is concise. A sentence should contain no unnecessary words, a paragraph no unnecessary sentences, for the same reason that a drawing should have no unnecessary lines and a machine no unnecessary parts. This requires not that the writer make all his sentences short, or that he avoid all detail and treat his subjects only in outline, but that every word tell. Limits—that is, form—challenge the mind, forcing creativity. Needless words weaken our offense. Listening to some speakers, you have to sift hundreds of gallons of water to get one speck of gold. If the sermon is so complicated that it needs a summary, its problems run deeper than the conclusion. The last sentence of a sermon already has authority; when the last sentence is Scripture, this is even more true. No matter what our tone or approach, we are wise to craft the conclusion carefully. In fact, given the crisis and opportunity that the conclusion presents—remember, it will likely be people’s lasting memory of the message—it’s probably a good practice to write out the conclusion, regardless of how much of the rest of the sermon is written. It is you who preaches Christ. And you will preach Christ a little differently than any other preacher. Not to do so is to deny your God-given uniqueness. Aim for clarity first. Beauty and eloquence should be added to make things even more clear, not more impressive. I’ll have not praise nor time for those who suppose that writing comes by some divine gift, some madness, some overflow of feeling. I’m especially grim on Christians who enter the field blithely unprepared and literarily innocent of any hard work—as though the substance of their message forgives the failure of its form.

Here's what an e-reader is. A battery operated slab, about a pound, one half-inch thick, perhaps an aluminum border, rubberized back, plastic, metal, silicon, a bit of gold, plus rare metals such as columbite-tantalite (Google it) ripped from the earth, often in war-torn Africa. To make one e-reader requires 33 pounds of minerals, plus 79 gallons of water to produce the battery and printed writing and refine the minerals. The production of other e-reading devices such as cell phones, iPads and whatever new gizmo will pop up (and down) in the years ahead is similar. "The adverse health impacts from making one e-reader are estimated to be 70 times greater than those for making a single book," says the Times. Then you figure that the one hundred million e-readers will be outmoded in short order--to be replaced by one hundred million new and improved devices in the years ahead that will likewise be replace by new models ad infinitum, and you realize an environmental disaster is at hand.

the river functions more like a fourteen-hundred-mile-long canal. The legal right to use every gallon is owned or claimed by someone—in fact, more than every gallon, since theoretical rights to the Colorado’s flow, known to water lawyers as “paper water,” greatly exceed its actual flow, known as “wet water.” That imbalance has been exacerbated by the drought in the western United States, which began just before the turn of the millennium, but even if the drought ended tomorrow, problems would remain.

the Til n. the reservoir of all possible opportunities still available to you at this point in your life—all the countries you still have the energy to explore, the careers you still have the courage to pursue, the skills you still have time to develop, the relationships you still have the heart to make—like a pail of water you carry around in your head, which starts off feeling like an overwhelming burden but steadily draws down as you get older, splashing gallons over the side every time you take a step.

At present the meat industry not only inflicts untold misery on billions of sentient beings but is also one of the chief causes of global warming, one of the main consumers of antibiotics and poison, and one of the foremost polluters of air, land, and water. According to a 2013 report by the Institution of Mechanical Engineers, it takes nearly four thousand gallons of fresh water to produce a little over two pounds of beef, compared to the seventy-five gallons needed to produce the same weight of potatoes.11

There is a white vein with a very small amount of liquid in it: … Men try to catch the murex alive because it discharges its juice when it dies. They obtain the juice from the larger purple-fish by removing the shell: they crush the smaller ones together with their shell, which is the only way to make them yield their juice.… The vein already mentioned is removed, and to this, salt has to be added in the proportion of about one pint for every 100 pounds. It should be left to dissolve for three days, since, the fresher the salt, the stronger it is. The mixture is then heated in a lead pot with about seven gallons of water to every fifty pounds and kept at a moderate temperature by a pipe connected to a furnace some distance away. This skims off the flesh which will have adhered to the veins, and after about nine days the cauldron is filtered and a washed fleece is dipped by way of a trial. Then the dyers heat the liquid until they feel confident of the result.—Gaius Plinius Secundus, Pliny the Elder, Historia naturalis, first century

Harold adds an important idea to that of Evans-Pritchard. "The state always seems to come down on the little guy," he notes. "Take this bayou. If your motorboat leaks a little gas into the water, the warden'll write you up. But if companies leak thousands of gallons of it and kill all the life here? The state lets them go. If you shoot an endangered brown pelican, they'll put you in jail. But if a company kills the brown pelican by poisoning the fish he eats? They let it go. I think they overregulate the bottom because it's harder to regulate the top.

When Nanabozho, the Anishinaabe Original Man, our teacher, part man, part manido, walked through the world, he took note of who was flourishing and who was not, of who was mindful of the Original Instructions and who was not. He was dismayed when he came upon villages where the gardens were not being tended, where the fishnets were not repaired and the children were not being taught the way to live. Instead of seeing piles of firewood and caches of corn, he found the people lying beneath maple trees with their mouths wide open, catching the thick, sweet syrup of the generous trees. They had become lazy and took for granted the gifts of the Creator. They did not do their ceremonies or care for one another. He knew his responsibility, so he went to the river and dipped up many buckets of water. He poured the water straight into the maple trees to dilute the syrup. Today, maple sap flows like a stream of water with only a trace of sweetness to remind the people both of possibility and of responsibility. And so it is that it takes forty gallons of sap to make a gallon of syrup.* * Adapted from oral tradition and Ritzenthaler and Ritzenthaler, 1983.

Spring Lane burned with a mythology of chipped slates, pale wash-water blue and flaking at the seam. The summer yellow glow of an impending dawn diffused, diluted in the million-gallon sky above the tannery that occupied this low end of the ancient gradient, across the narrow street from where Phyllis and Michael stood outside the alley-mouth. The tannery’s high walls of browning brick with rusted wire mess over its high windows didn’t have the brutal aura that the building had down in the domain of the living. Rather it was softly iridescent with a sheen of fond remembrance – the cloisters of some mediaeval craft since disappeared – and had the homely perfume of manure and boiled sweets. Past the peeling wooden gates that lolled skew-whiff were yards where puddles stained a vivid tangerine harboured reflected chimney stacks, lamp black and wavering. Heaped leather shavings tinted with corrosive sapphire stood between the fire-opal pools, an azure down mounded into fantastic nests by thunderbirds to hatch their legendary fledglings. Rainspouts eaten through by time had diamond dribble beading on their chapped tin lips, and every splinter and subsided cobble sang with endless being. Michael Warren stood entranced and Phyllis Painter stood beside him, sharing his enchantment, looking at the heart-caressing vista through his eyes. The district’s summer sounds were, in her ears, reduced to a rich stock. The lengthy intervals between the bumbling drones of distant motorcars, the twittering filigree of birdsong strung along the guttered eaves, the silver gurgle of a buried torrent echoing deep in the night-throat of a drain, all these were boiled down to a single susurrus, the hissing tingling reverberation of a cymbal struck by a soft brush. The instant jingled in the breeze.

The country, it seemed, was on the verge of a second civil war, this one over industrial slavery. But Frick was a gambler who cared little what the world thought of him. He was already a villain in the public’s eye, thanks to a disaster of epic proportions three years earlier. Frick and a band of wealthy friends had established the South Fork Fishing and Hunting Club on land near an unused reservoir high in the hills above the small Pennsylvania city of Johnstown, 70 miles east of Pittsburgh. The club beautified the grounds around the dam but paid little attention to the dam itself, which held back the Conemaugh River and was in poor condition from years of neglect. On May 31, 1889, after heavy rainfall, the dam gave way, releasing nearly 5 billion gallons of water from Lake Conemaugh into Johnstown and killing 2,209 people. What became known as the Johnstown Flood caused $17 million in damages. Frick’s carefully crafted corporate structure for the club made it impossible for victims to pursue the financial assets of its members. Although he personally donated several thousands of dollars to relief efforts, Frick remained to many a scoundrel, the prototype of the uncaring robber baron of the Gilded Age.

Adding carbon dioxide, or any other greenhouse gas, to the atmosphere by, say, burning fossil fuels or leveling forests is, in the language of climate science, an anthropogenic forcing. Since preindustrial times, the concentration of CO2 in the atmosphere has risen by roughly a third, from 280 to 378 parts per million. During the same period, the concentration of methane has more than doubled, from .78 to 1.76 parts per million. Scientists measure forcings in terms of watts per square meter, or w/m2, by which they mean that a certain number of watts have been added (or, in the case of a negative forcing, like aerosols, subtracted) for every single square meter of the earth’s surface. The size of the greenhouse forcing is estimated, at this point, to be 2.5 w/m2. A miniature Christmas light gives off about four tenths of a watt of energy, mostly in the form of heat, so that, in effect (as Sophie supposedly explained to Connor), we have covered the earth with tiny bulbs, six for every square meter. These bulbs are burning twenty-four hours a day, seven days a week, year in and year out. If greenhouse gases were held constant at today’s levels, it is estimated that it would take several decades for the full impact of the forcing that is already in place to be felt. This is because raising the earth’s temperature involves not only warming the air and the surface of the land but also melting sea ice, liquefying glaciers, and, most significant, heating the oceans, all processes that require tremendous amounts of energy. (Imagine trying to thaw a gallon of ice cream or warm a pot of water using an Easy-Bake oven.) The delay that is built into the system is, in a certain sense, fortunate. It enables us, with the help of climate models, to foresee what is coming and therefore to prepare for it. But in another sense it is clearly disastrous, because it allows us to keep adding CO2 to the atmosphere while fobbing the impacts off on our children and grandchildren.

SARSAPARILLA SYRUP ENOUGH FOR 1 GALLON BREWED SARSAPARILLA 41⁄2 cups water 5 ounces dried sarsaparilla root, chopped 1 ounce dried sassafras root, chopped 1⁄4 ounce dried wintergreen leaves 4 cups dark brown sugar 2 tablespoon maltodextrin (optional) Combine the water, sarsaparilla, sassafras, and wintergreen in a large saucepan. Bring to a simmer over medium heat, stirring occasionally; let simmer, uncovered, for 15 minutes. Blend the brown sugar and maltodextrin (if using), and gradually add the mixture to the simmering root infusion, stirring until the sugar dissolves. Then remove from the heat, let cool to room temperature, and strain. This syrup will keep in the refrigerator for up to 2 months.

It also answered one of the great puzzles of oceanography—something that many of us didn’t realize was a puzzle—namely, why the oceans don’t grow saltier with time. At the risk of stating the obvious, there is a lot of salt in the sea—enough to bury every bit of land on the planet to a depth of about five hundred feet. Millions of gallons of fresh water evaporate from the ocean daily, leaving all their salts behind, so logically the seas ought to grow more salty with the passing years, but they don’t. Something takes an amount of salt out of the water equivalent to the amount being put in. For the longest time, no one could figure out what could be responsible for this. Alvin’s discovery of the deep-sea vents provided the answer.

If you have to wear a hazmat suit to raise crops, why would you ever eat them? If you’re afraid of getting that crap on your skin, how much more insane would it be to put it in your mouth! Seriously? I often wonder, and I wish someone would research it if they haven’t already, whether the CEOs of Monsanto, Dupont, etc., eat GMO products and feed them to their families, or if they send out their ‘personal shoppers’ to the local farmer’s market to bring home fresh, organic produce every week? I suspect the latter. I’m quite sure they all have reverse osmosis water systems in their mansions. Let me put it bluntly, if I haven’t been clear so far. The day the CEO of Monsanto guzzles a gallon of Roundup, is the day I’ll consider buying their products, maybe.

The volume of water and feed that city horses consumed was matched by their daily output of urine and manure. A working horse produced about a gallon of urine daily and thirty to fifty pounds of manure. That volume filled the New York streets daily with about four million pounds and a hundred thousand gallons of redolent excreta that had to be cleared away. When it wasn’t, the streets mired up. Urban manure, both human (night soil) and animal, was a valuable by-product of city living throughout the early and middle decades of the nineteenth century. Street-cleaning departments collected horse manure from stables and streets and sold it to local farmers, who used it to fertilize the gardens, pastures, and fields where they grew food, hay, and grain for the city.

The physical heart, which houses the spiritual heart, beats about 100,000 times a day, pumping two gallons of blood per minute and over 100 gallons per hour. If one were to attempt to carry 100 gallons of water (whose density is lighter than blood) from one place to another, it would be an exhausting task. Yet the human heart does this every hour of every day for an entire lifetime without respite. The vascular system transporting life-giving blood is over 60,000 miles long—more than two times the circumference of the earth. So when we conceive of our blood being pumped throughout our bodies, know that this means that it travels through 60,000 miles of a closed vascular system that connects all the parts of the body—all the vital organs and living tissues—to this incredible heart.

John Roebling was a believer in hydropathy, the therapeutic use of water. Come headaches, constipation, the ague, he would sit in a scalding-hot tub for hours at a time, then jump out and wrap up in ice-cold, slopping-wet bed sheets and stay that way for another hour or two. He took Turkish baths, mineral baths. He drank vile concoctions of raw egg, charcoal, warm water, and turpentine, and there were dozens of people along Canal Street who had seen him come striding through his front gate, cross the canal bridge, and drink water “copiously”—gallons it seemed—from the old fountain beside the state prison. (“This water I relish much . . .” he would write in his notebook.) “A wet bandage around the neck every night, for years, will prevent colds . . .” he preached to his family. “A full cold bath every day is indispensable

I don’t understand. After all we’ve done to you. After all we’re still doing. We don’t deserve to be saved, Asala. My father—my father is guilty. My planet is guilty. We ruined this system, and the people who got hit by that mess first, we don’t care about them. We sit there in our painted halls, sipping water by the gallon and not caring if it spills, debating whether or not we should take in the people left homeless. Left homeless by our hand.” They raised their head despite the pain, echoing the conviction that had won them over from the start. “The Inner planets made this mess. We should have to sit there, first-row seats, and feel the hurt we spread to others. If we get a second chance, if we have the technology to bounce out whenever we want, we’ll just do it again, and again, using up every star like the galaxy’s a fucking buffet. So, save the innocents. Leave the guilty behind.

The world’s most celebrated religions teach people that the world around us, our environment, is sacred. A diet rooted in anymal products is exponentially more harmful to the earth than is a plant-based diet. Seventy percent more land must be cultivated in order to raise anymals for food than would be necessary for a vegan diet. This means that 70 percent more land is taken away from natural ecosystems to produce flesh, nursing milk, and bird’s reproductive eggs for consumption, and this land that is necessary for a diet rich in anymal products will be sprayed with pesticides and earth-damaging fertilizers. These additional crops—70 percent more—also need to be irrigated, using exponentially more water. Anymals exploited by food industries also drink millions of gallons of water and drop millions of tons of manure. Finally, raising animals for flesh contributes significantly to carbon dioxide, nitrous oxides, chlorofluorocarbons, and methane—global climate change.

I'm not resigned, Jean. I'm angry. We need to cease being powerless as soon as possible.' 'Right. So where do we start?' 'Well, I'm going back to the inn. I'm going to pour a gallon of cold water down my throat. I'm going to get into bed, put a pillow over my head and stay there until sunset.' 'I approve.' 'Good. Then we'll both be well rested when it comes time to get up and find a black alchemist. I want a second opinion on latent poisons. I want to know everything there is to know about the subject, and whether there are any antidotes we can start trying,' 'Agreed.' 'After that, we can add one more small item to our agenda for this Tal Verrar holiday of ours.' 'Kick the Archon in the teeth?' 'Gods yes,' said Locke, smacking a fist into an open palm. 'Whether or not we finish the Requin job first. Whether or not there really is poison! I'm going to take his whole bloody palace and shove it so far his are he'll have stone towers for tonsils.' 'Any plans to that effect?' 'No idea. I've no idea whatsoever. I'll reflect on it, that's for damn sure. But as for not being rash, well, no promises.

My father peed like a horse. His urine lowed in one great sweeping dream that started suddenly and stopped just as suddenly, a single, winking arc of shimmering clarity that endured for a prodigious interval and then disappeared in an instant, as though the outflow were a solid object—and arch of glittering ice or a thick band of silver—and not (as it actually approximated) a parabolic, dynamically averaged graph of the interesting functions of gravity, air resistance, and initial velocity on a non-viscous fluid, produced and exhibited by a man who’d just consumed more than a gallon of midwestern beer. The flow was as clear as water. When it struck the edge of the gravel shoulder, the sound was like a bed-sheet being ripped. Beneath this high reverberation, he let out a protracted appreciative whistle that culminated in a tunneled gasp, his lips flapping at the close like a trumpeters. In the tiny topsoil, a gap appeared, a wisp entirely unashamed. Bernie bumped about in the cargo bay. My father moved up close to peer through the windshield, zipping his trousers and smiling through the glass at my mother. I realized that the yellow that should have been in his urine was unmistakable now in his eyes. ‘’Thank goodness,’’ my mother said when the car door closed again. ‘’I was getting a little bored in here.

Exceed expectations Jesus said, “Do more than is expected; carry it two miles.” That’s the attitude you need to have: “I’m not doing just what I have to. I’m not doing the minimum amount to keep my job. I’m a person of excellence. I go above and beyond what’s asked of me. I do more than is expected.” This means if you’re supposed to be at work at 8 a.m., you show up ten minutes early. You produce more than you have to. You stay ten minutes late. You don’t start shutting down thirty minutes before closing. You put in a full day. Many people show up to work fifteen minutes late. They get some coffee, wander around the office, and finally sit down to work a half hour late. They’ll waste another half hour making personal phone calls and surfing the Internet. Then they wonder why they aren’t promoted. It’s because God doesn’t reward sloppiness. God rewards excellence. In the Old Testament, Abraham sent his servant to a foreign country to find a wife for his son, Isaac. Abraham told the servant that he would know he’d found the right lady if she offered a drink to both him and his camels. The servant reached the city around sunset. A beautiful young lady named Rebekah came out to the well. The servant said, “I’m so thirsty. Would you mind lowering your bucket and getting me a drink?” She said, “Not only that, let me get some water for your camels as well.” Here’s what’s interesting: After a long day’s walk, a camel can drink thirty gallons of water. This servant had ten camels with him. Think about what Rebekah did. If she had a one-gallon bucket of water, she said, in effect, “Yes I’ll not only do what you asked and give you a drink, but I’ll also dip down in this well three hundred more times and give your ten camels a drink.” Rebekah went way beyond the call of duty. As a result, she was chosen to marry Isaac, who came from the wealthiest family of that time. I doubt that she ever again had to draw three hundred gallons of water.

Blaine: ONE MOMENT. I MUST ADJUST THE VOLUME FOR YOU TO ENJOY THE FULL EFFECT. There was a brief, whispery hooting sound (a kind of mechanical throat-clearing) and then they were assaulted by a vast roar. It was water (a billion gallons a minute, for all Jake knew) pouring over the lip of the chasm and falling perhaps two thousand feet into the deep stone basin at the base of the falls. Streamers of mist floated past the blunt almost-faces of the jutting dogs like steam from the vents of hell. The level of sound kept climbing. Now Jake's whole head vibrated with it, and as he clapped his hands over his ears, he saw Roland, Eddie, and Susannah doing the same. Oy was barking, but Jake couldn't hear him. Susannah's lips were moving again, and again he could read the words (STOP IT, BLAINE, STOP IT!) but he couldn't hear them any more than he could hear Oy's barks, although he was sure Susannah was screaming at the top of her lungs. And still Blaine increased the sound of the waterfall, until Jake could feel his eyes shaking in their sockets and he was sure his ears were going to short out like overstressed stereo speakers. Then it was over. They still hung above the moon-misty drop, the moonbows still made their slow and dreamlike revolutions before the curtain of endlessly falling water, the wet and brutal stone faces of the dog-guardians continued to jut out of the torrent, but that world-ending thunder was gone. For a moment Jake thought what he'd feared had happened, that he had gone deaf. Then he realized that he could hear Oy, still barking, and Susannah crying. At first these sounds seemed distant and flat, as if his ears had been packed with cracker-crumbs, but then they began to clarify. Eddie put his arm around Susannah's shoulders and looked toward the route map. Eddie: Nice guy, Blaine. Blaine: (his booming voice sounds laughing and injured simultaneously) I MERELY THOUGHT YOU WOULD ENJOY HEARING THE SOUND OF THE FALLS AT FULL VOLUME. I THOUGHT IT MIGHT HELP YOU TO FORGET MY REGRETTABLE MISTAKE IN THE MATTER OF EDITH BUNKER. My fault, Jake thought. Blaine may just be a machine, and a suicidal one at that, but he still doesn't like to be laughed at. He sat beside Susannah and put his own arm around her. He could still hear the Falls of the Hounds, but the sound was now distant.

In 1910 Leroux had his greatest literary success with Le Fantôme de l’Opéra (The Phantom of the Opera). This is both a detective story and a dark romantic melodrama and was inspired by Leroux’s passion for and obsession with the Paris Opera House. And there is no mystery as to why he found the building so fascinating because it is one of the architectural wonders of the nineteenth century. The opulent design and the fantastically luxurious furnishings added to its glory, making it the most famous and prestigious opera house in all Europe. The structure comprises seventeen floors, including five deep and vast cellars and sub cellars beneath the building. The size of the Paris Opera House is difficult to conceive. According to an article in Scribner’s Magazine in 1879, just after it first opened to the public, the Opera House contained 2,531 doors with 7,593 keys. There were nine vast reservoirs, with two tanks holding a total of 22,222 gallons of water. At the time there were fourteen furnaces used to provide the heating, and dressing-rooms for five hundred performers. There was a stable for a dozen or so horses which were used in the more ambitious productions. In essence then the Paris Opera House was like a very small magnificent city. During a visit there, Leroux heard the legend of a bizarre figure, thought by many to be a ghost, who had lived secretly in the cavernous labyrinth of the Opera cellars and who, apparently, engineered some terrible accidents within the theatre as though he bore it a tremendous grudge. These stories whetted Leroux’s journalistic appetite. Convinced that there was some truth behind these weird tales, he investigated further and acquired a series of accounts relating to the mysterious ‘ghost’. It was then that he decided to turn these titillating titbits of theatre gossip into a novel. The building is ideal for a dark, fantastic Grand Guignol scenario. It is believed that during the construction of the Opera House it became necessary to pump underground water away from the foundation pit of the building, thus creating a huge subterranean lake which inspired Leroux to use it as one of his settings, the lair, in fact, of the Phantom. With its extraordinary maze-like structure, the various stage devices primed for magical stage effects and that remarkable subterranean lake, the Opera House is not only the ideal backdrop for this romantic fantasy but it also emerges as one of the main characters of this compelling tale. In using the real Opera House as its setting, Leroux was able to enhance the overall sense of realism in his novel.

Kevin awoke, not with the slow realization that came from regaining consciousness, nor with the startled gasp of a man having a nightmare, nor even the groan that was stereotypical of anime characters when they wake up—no, when Kevin woke up, it was to the feeling of a hand being shoved down his throat. His eyes snapped wide open. However, he still couldn’t see anything. His eyes perceived nothing beyond the amalgam of blurred colors, mixing and matching and morphing and changing, a sickening compendium that his mind couldn’t comprehend. Images flashed past his vision. A walk on the beach. Red hair. A swell. A raging torrent, an infinite tide of water rising into the sky, cresting against the heavens. He tried to cough, to hack, to something, but it was no use. The hand remained shoved firmly down his throat. And then it was gone. Kevin gagged, and then coughed out what must have been several gallons of water. Each cough wracked his body with pain. Each breath caused his ribs to creak. Even the slightest movement hurt. Something appeared in front of him. It was a blurry green object. What… the… heck? “I’m glad to see that you’re awake,” the shape said. Kevin blinked. “Tell me, how many fingers am I holding up?” “Fingers…” Was what he meant to say. “Fssshrrsss…” Was what he said. “Hmm, it seems your eyesight is a bit unfocused. Here, let me fix that for you.” Kevin would have asked what this object—person? — meant, but he never got the chance—because something smacked him in the head. Hard. “Ouch!” Kevin covered his face with his hands. Gods that hurt! What the hell was he just hit with? A mallet? “What the heck was that for, you crazy coot?!” “Ho? Can you see me now? How many fingers am I holding up?” Kevin was about to answer, but words fled when he realized who—no, what stood before him. Scaly green skin covered a small, squat body, clothed in a plain brown robe. This… thing stood with a stoop. It had a hunch of some kind, and Kevin was certain that the robe was covering something big attached to its back. A really long neck protruded from the robes, which was attached to a reptilian and very bald head. It was holding up three fingers. Mainly because it only had three fingers. “Holy crap, it’s a Ninja Turtle!” The “Ninja Turtle” twitched. “I am not a Ninja Turtle!” It shouted. “Don’t confuse those sea turtle rejects with me!” “Holy crap, it talks!” More twitching. “Of course I talk, you idiot!

[from 'Mad Max: Fury Road' review in 'We're Not Ugly People'] Miller has also remembered to make the film directly about things, not all subtext begging for explication. The scarcity of water, oil wars, the arms trade, and female emancipation jostle for space with the customized vehicles, coming in and out of focus with the blitz. But when it comes to political subtext, it must be acknowledged that Immortan Joe's demise was predictable from his water-distribution method. Pouring thousands of gallons of water on people's heads from a great height is not the best way to keep them pacified. Better to sell it to them in plastic bottles for ninety-nine cents each.

New England Clam Chowder YIELD: 4 TO 6 SERVINGS (ABOUT 8 CUPS) I DON’T REMEMBER ever eating clams when I was in France. Oysters and mussels, yes, but not clams. Fried clams and New England clam chowder were popular menu items at Howard Johnson’s, and I soon learned to love them. Although HoJo’s clam chowder recipe was made in 3,000-gallon amounts and canned, it was quite good. I reproduce that taste at home when a bit of Howard Johnson’s nostalgia creeps in. 5 quahog clams or 10 to 12 large cherrystone clams 4 cups water 4 ounces pancetta or lean, cured pork, cut into 1-inch pieces (about ¾ cup) 1 tablespoon good olive oil 1 large onion (about 8 ounces), peeled and cut into 1-inch pieces (1½ cups) 2 teaspoons chopped garlic 1 tablespoon all-purpose flour 2 sprigs fresh thyme 1 pound Yukon Gold potatoes, peeled and cut into ½-inch dice (2¼ cups) 1 cup light cream 1 cup milk ¼ teaspoon freshly ground black pepper Wash the clams well under cold water, and put them in a saucepan with 2 cups of the water. Bring to a boil (this will take about 5 minutes), and boil gently for 10 minutes. Drain off and reserve the cooking liquid, remove the clams from their shells, and cut the clams into ½-inch pieces (1½ cups). Put the clam pieces in a bowl, then carefully pour the cooking liquid into another bowl, leaving behind any sediment or dirt. (You should have about 3½ cups of stock.) Set aside the stock and the clams. Put the pancetta or pork pieces in a large saucepan, and cover with the remaining 2 cups water. Bring to a boil, and boil for 30 seconds. Drain the pancetta, and wash it in a sieve under cold water. Rinse the saucepan, and return the pancetta to the pan with the oil. Place over medium heat, and cook gently, stirring occasionally, for 7 to 8 minutes. Add the onion and garlic, and continue cooking, stirring, for 1 minute. Add the flour, mix it in well, and cook for 10 seconds. Add the reserved stock and the thyme, and bring to a boil. Then add the potatoes and clams, bring to a boil, cover, reduce the heat to very low, and cook gently for 2 hours. At serving time, add the cream, milk, and pepper, bring to a boil, and serve. (Note: No salt should be needed because of the clam juice and pancetta, but taste and season to your liking.)

United States Weather Bureau concluded that over 8,000 square miles,* 9 trillion gallons of water fell, weighing 33 billion tons.

The pot was filled with limp, almond-shaped leaves, boiling away in about half a gallon of blackish water. What in God's name, I thought, perplexed but also amused, and when I asked Francis he said, curtly, "For my bath.

Clorox bleach. A three-quart bottle of six-percent sodium hypochlorite costs about two dollars, and will treat nearly forty-eight hundred gallons of clear water. A drop per pint is the recipe.” Noah scribbled in his notebook. “Okay, we’ll add this to the list to disseminate to the neighborhoods.” “Remember, that’s clear water. For cloudy river water, tell ’em to filter it through a clean cloth like a T-shirt first and double the bleach. Then let it sit for an hour or so.

If you spent 10 days dumping billions of gallons of water on a mountain, the water would ultimately have no lasting impact. But if you spend millions of years pouring a little bit of water on a mountain, consistency and time will change the shape of the mountain indefinitely.

Drawing in seawater from the Mediterranean, the plant produced 165 million gallons of fresh water a day, more than twenty percent of Israel’s municipal drinking water. The fenced

Me: In college, I was clipping my toenails and ended up having to wear an eye patch for a month. Mr. Wrong Number: Disgusting, but impressive. #2? Me: I once got stuck in a tipped-over porta-potty. Mr. Wrong Number: Good Lord. Me: Music festival, strong winds. The thing blew over, door side down. I still have nightmares. Mr. Wrong Number: I want to move on to #3, but I have to know how long you were trapped. Me: Twenty minutes but it felt like days. My drunk friends lifted it enough for me to squeeze through the door crack. Mr. Wrong Number: I’m assuming you were . . . Me: Absolutely covered in waste. Mr. Wrong Number: I just threw up a little in my mouth. Me: As you should. And just to add a cherry to the top of your entertainment sundae, the story ends in me being doused with gallons of high-powered water that were dispensed by a fire hose. Mr. Wrong Number: Wow. You definitely can’t top #2. Me: Oh, you ignorant little fool. #2 is but a warm-up. Mr. Wrong Number: Well give me #3, then. I thought about it for a minute. I mean, there were hundreds of embarrassing bad luck moments I could’ve shared with him.

A five gallon bucket with a hole drilled in the lid,” he said. “You put water, soap, and dirty clothes in it. You stick a plunger handle through the hole in the bucket lid, then put the lid on the bucket. You agitate it like you’re churning butter. It’s not perfect but it’s easier than a washboard.

There are regions in Mexico that have almost no running water because the local Coca-Cola plant is using up most of it. With no water, the inhabitants drink Coke, and their rates of obesity and diabetes have skyrocketed. It takes three gallons of water to make one gallon of Coke.

The electricity you use at home each day requires 250 gallons of water per person, not just more than the actual water you use at home in the kitchen and the bathroom but two-and-a-half times more.

And, of course, water is the most important substance in our lives because we ourselves are made mostly of water—men are typically 60 percent water, women are typically 55 percent water. A 150-pound man is 90 pounds of water (11 gallons).4

The typical American flushes the toilet five times a day at home, and uses 18.5 gallons (70 liters) of water, just for that.5

Yeah, Jeff, what’s with the skulls?” I told him the lieutenant had said they found skulls and heads along with other body parts all over his apartment. He seemed eager to continue. “Well, I wanted to keep those guys with me,” he said nonchalantly. “But after a while, they gave off an awful smell; as a matter of fact, the smell was a problem that I constantly had to deal with. So I bought a large ten-gallon soup kettle at the mall and began boiling the heads in a solution of hot water and cleansing soaps. After being in the solution for about an hour, the hair and flesh just boiled right off and left the skull. I kept the finished ones in my closet. Any clothing, jewelry, identification, or other property of the guys that I brought home, I cut up and threw out.

over two million gallons. In winter, they stored the rainfall and in summer additional supplies were brought by aqueduct from the Pool of Siloam to the south. Innumerable pipes conveyed the water up to the platform surface, and a multitude of drains carried off the torrents of blood. Aristeas wrote: ‘There are many openings for water at the base of the altar, invisible to all except those making the sacrifices,

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Bottomless I took a deep breath. Olivia would be back. I suddenly felt so much better. I had plenty to do to keep myself busy while I waited. A shower was first on the agenda. I sniffed my shoulders as I undressed, but I couldn't smell anything but the brine and seaweed scent of the ocean. I wondered what Olivia had meant about me smelling bad. When I was cleaned up, I went back to the kitchen. I couldn't see any signs that Mr. Anderson’s child was eaten recently, and he would be hungry when he got back. I hummed tunelessly to myself as I moved around the kitchen. While Thursday's casserole rotated in the microwave, I made up the couch with sheets and an old pillow. Olivia wouldn't need it, but Mr. Anderson would need to see it. I was careful not to watch the clock. There was no reason to start myself panicking; Olivia had promised. I hurried through my dinner, not tasting it-just feeling the ache as it slid down my raw throat. Mostly I was thirsty; I must have drunk a half-gallon of water by the time I was finished. All the salt in my system had dehydrated me. I went to go try to watch TV while I waited. Olivia was already there, sitting on her improvised bed. Her eyes were liquid butterscotch. She smiled and patted the pillow. ‘Thanks.’ ‘You're early,’ I said, elated. I sat down next to her and leaned my head on her shoulder. She put her cold arms around me and sighed. ‘Bell. What are we going to do with you?’ ‘I don't know,’ I admitted. ‘I have been trying my hardest.’ ‘I believe you.’ It was silent. ‘Does-does he…’ I took a deep breath. It was harder to say his name out loud, even though I was able to think about it now. ‘Does Marcel know you're here?’ I couldn't help asking. It was my pain. I'd deal with it when she was gone, I promised myself, and felt sick at the thought. ‘No…’ There was only one way that could be true. ‘He's not with Chiaz and Esme?’ ‘He checks in every few months.’ ‘Oh.’ He must still be out enjoying his distractions. I focused my curiosity on a safer topic. ‘You said you flew here… Where did you come from?’ ‘I was in Denali. Visiting Tanya's family.’ ‘Is he here? Did he come with you?’ She shook her head. ‘He didn't approve of my interfering. We promised…’ she trailed off, and then her tone changed. ‘And you think Mr. Anderson won't mind my being here?’ she asked, sounding worried.

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Dahmer continued. He purchased a ten-gallon soup kettle that could easily hold a human skull. He boiled the heads in a solution of Soilex and water for about an hour. This effectively boiled off the flesh and hair, leaving slurry in the kettle that could be flushed down the toilet. After that, he used a large serving spoon to dig out the brain matter, which became a mushy substance during the boiling process. He explained that if you severed the head correctly at the base of the neck, you could easily fit a serving spoon in the inner cavity, like cleaning out a cantaloupe. Then he placed the skull in another solution of Soilex and boiled it an hour or so, finishing it off in the oven on low heat for about twenty minutes, leaving it bone dry. He also used the kettle to boil flesh and sinew from other body parts he had decided to keep with him. He described the process almost mechanically, studying our faces as he spoke. He seemed to be looking for some sign of disdain or horror from us, but he found none.

I am a descendant of Ranthia Drahl, Queen of Embers. She is with me now and I am not afraid.” Lehabah glowed, bright as the heart of a star. “My friends are behind me, and I will protect them.” The top of the bathroom door began to curl open. And Lehabah unleashed her power. Three blows. Perfectly aimed. Not to the bathroom door and Archangel behind it. No, Lehabah couldn’t slow Micah. But a hundred thousand gallons of water would. Lehabah’s shimmering blasts of power slammed into the glass tank. Right on top of the crack that Bryce had made when the nøkk threw her into it. The creature, sensing the commotion, rose from the rocks. And recoiled in horror as Lehabah struck again. Again. The glass cracked further. And then Lehabah hurled herself against it. Pushed her tiny body against the crack. She kept whispering the words over and over again. They morphed together into one sentence, a prayer, a challenge. “My friends are with me and I am not afraid.” Hunt wrested control of his body enough that he was able to put a hand over his heart. The only salute he could make as Lehabah’s words whispered through the speakers. “My friends are with me and I am not afraid.” One by one, the angels in the 33rd rose to their feet. Then Ruhn and his friends. And they, too, put their hands on their hearts as the smallest of their House pushed and pushed against the glass wall, burning gold as the nøkk tried to flee to any place it might survive what was about to come. Over and over, Lehabah whispered, “My friends are with me and I am not afraid.” The glass spiderwebbed. Everyone in the conference room rose to their feet. Only Sandriel, her attention fixed on the screen, did not notice. They all stood, and bore witness to the sprite who brought her death down upon herself, upon the nøkk—to save her friends. It was all they could offer her, this final respect and honor. Lehabah still pushed. Still shook with terror. Yet she did not stop. Not for one heartbeat. “My friends are with me and I am not afraid.” The bathroom door tore open, metal curling aside to reveal Micah, glowing as if newly forged, as if he’d rend this world apart. He surveyed the library, eyes landing on Lehabah and the cracked tank wall. The sprite whirled, back pressed against the glass. She hissed at Micah, “This is for Syrinx.” She slammed her little burning palm into the glass. And a hundred thousand gallons of water exploded into the library.

He went into the bathroom, turned on the tub taps, and managed to capture a few gallons of water before the residual tank pressure was exhausted.

Raleigh was struck by a torpedo early in the attack. Like Utah, she occupied a berth usually used by an aircraft carrier. At 0756 the two torpedoes were dropped about 300 yards from the ship. One hit the ship below the eighty pound armor belt and another passed about twenty-five yards ahead of the ship. The one which hit the ship caused immediate flooding of the two forward boiler rooms and the forward engine room. General Quarters was sounded at once, and the anti-aircraft battery went into action promptly. Men not at the guns were ordered to jettison weights on the port side, especially those high up on the ship. About 0900 the ship received a bomb hit from a dive-bomber. This was dropped from about 800 feet and passed through three decks and out the side of the ship. It exploded clear of the vessel at frame 112 and caused damage typical of a near-miss. Luckily the compartment, which held 3,500 gallons of aviation gasoline, was left intact. The ship counterflooded, but the construction of the ship was not favorable to a great deal of counterflooding as loss of buoyancy was more important than list. Due to defective hatches the main deck had some free water surface, which, added to that produced by the damage, was almost fatal. The jettisoning of topside weights and the reduction of free surface by pumping water from the main deck saved the ship. It certainly would have been lost in a seaway, as it developed negative stability. This was gradually overcome, partly by lashing an available barge alongside. 80-G-32448 USS Raleigh after taking one torpedo hit amidships and one bomb hit aft.

Car Camping Tips and Tricks Arrive in camp with a full tank of gas. Gas stations can be few and far between in the mountains. Store food in the car at night to deter bears and critters. Slip a headlamp around a gallon jug of water, with the lens side facing the plastic, to illuminate your tent with ambient light. Freeze water in plastic jugs and bottles and use them in the cooler instead of loose ice. Make fire starters by rubbing petroleum jelly onto cotton balls. Store in a ziplock bag. Bring a Frisbee and after playing, clean it and use as a plate or cutting board. It can also be a shovel in emergencies. Before you leave, crack any eggs you’ll need into a reusable water bottle and store in your cooler. Place spices in a weekly plastic vitamin or medicine container and relabel the top.

We are concerned about the environment, but we avoid thinking very much about the gallons of clean hot water we use every day and the toxins in our cleansers that we pour down the drain. Living up to our hygienic standards takes huge amounts of energy, but cleanliness is such a sacred cow that to be told “cut down on your washing” would be even more repugnant than being urged to restrict our driving.

Every year, the average American emits enough carbon to melt 10,000 tons of ice in the Antarctic ice sheets—enough to add 10,000 cubic meters of water to the ocean. Every minute, each of us adds five gallons.

We do not see fire; we rarely see coal or oil. We’re frequent flyers but we have no idea about the size of the bonfire that could be ignited with 20 tons of jet fuel. We buy our airline tickets online but we never have to check in the oil barrels that will carry us out into the world. Take the time I went to a two-day poetry festival in Lithuania, a journey of around 1,750 miles, the same distance as Chicago to Los Angeles. A barrel of oil holds about 42 gallons, so a single airline passenger burns through about three-quarters of a barrel on such a flight: up to one gallon every 60 miles.

1,000 to 2,000 gallons of water to produce a gallon of milk.

the longest one percent of these fifteen thousand tributaries, alone, wind through more than sixty thousand miles of jungle. All in all, the Amazon River system contains more than twenty percent of the Earth’s fresh water, and the jungle generates more than twenty percent of the world’s oxygen. The Amazon River itself is many miles wide in some places, and over a hundred miles wide where it meets the ocean, gushing fifty-five million gallons of water into the Atlantic each second.

Throughout the Day Trace Mineral Drops ~1/2 tsp (mix w/ gallon of water to sip on throughout the day) - Phases 1-3 With Breakfast Magnesium Malate ~200mg - Phases 1-3 Cod Liver Oil ~900mcg / 3,000 IU - Phases 1-3 Bee Pollen ~½ - 1 tsp - beginning with Phase 2 Beef Liver ~1,500mg - beginning with Phase 1 Boron ~1 - 3mg - Phase 3 Iodine ~ 1 serving - Phase 3 Mid-Morning (away from food) Adrenal Cocktail 1 serving (mix in OJ or water) - Phases 1-3 Whole Food Vitamin C-complex ~400mg - Phases 1-3 With Lunch Magnesium Malate ~200mg - Phases 1-3 Whole Food Vitamin E Complex ~ 1 serving - Phases 1-3 Beef Liver ~1,500mg - beginning with Phase 1 Mid-Afternoon (away from food) Adrenal Cocktail 1 serving (mix in OJ or water) - Phases 1-3 Whole Food Vitamin C-complex ~400mg - Phases 1-3 With Dinner Taurine ~500mg, - Phase 3 Evening Magnesium Glycinate ~200mg - Phases 1-3 Topical Magnesium 1 application - Phases 1-3 Right before bed, or first thing in the morning (away from food) Rice Bran ~1 - 2 tsp - beginning with Phase 2 Diatomaceous Earth ~½ - 1 tsp - Phase 3.

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Busy most part of the afternoon in making some mead wine, to fourteen pound of honey, I put four gallons of water, boiled it more than an hour with ginger and two handfulls of dried elder-flowers in it, and skimmed it well. Then I put it into a small tub to cool, and when almost cold I put in a large gravey-spoon full of fresh yeast, keeping it in a warm place, the kitchen during night.

The thick mat of leaf litter that characterizes forests with numerous oaks acts like a sponge when it rains and is most valuable when it rains hard (Sweeney and Blaine 2016). The water from a 2-inch downpour, for example—more than 54,000 gallons per acre—is captured almost entirely by an oak forest’s leaf litter and the organic humus it creates. Litter and humus don’t hold this water indefinitely, but they do corral it on-site just long enough for it to seep into the ground, replenishing the water table on which so many of us depend. In areas with no leaf litter, the same 2-inch rainstorm causes a flood.

Clorox bleach. A three-quart bottle of six-percent sodium hypochlorite costs about two dollars, and will treat nearly forty-eight hundred gallons of clear water. A drop per pint is the recipe.

When your order of baby chicks arrives, they will be thirsty. Provide a gallon of water for every fifty chicks and dip each of their beaks in the water right away. Each chick needs to learn to drink and where the water is. You should never let your birds run out of water.

When rain falls, it starts its inevitable journey to the sea. If this journey is rapid, the rain carries topsoil and pollutants with it to streams and then rivers, which terminate in the earth’s oceans. If rainwater is slowed by vegetation, more of it seeps into the ground rather than rushing into local streams. Such infiltration not only replenishes water tables but also scrubs the water clean of its nitrogen, phosphorus, and heavy metal pollutants. Moreover, slow and steady discharge from water tables into streams and rivers reduces the destructive pulse of stormwater that scours our tributaries of their biota. By virtue of their copious leaf surface area and large root systems, oaks impede rainwater from the moment it condenses out of clouds. Much of the water intercepted by leafy oak canopies (up to 3,000 gallons per tree annually) evaporates before it ever reaches the ground (Cotrone 2014). All this makes oaks one of our very best tools in responsible watershed management.

Whether it’s running a mile, reading a chapter, writing a paragraph, eating breakfast, or drinking a gallon of water: find something that will help you improve yourself and do it every day for a year. That’s how you build a work ethic.

You have a 5-gallon bucket, a 3-gallon bucket, and a water faucet. How can you accurately put four gallons of water into the 5-gallon bucket?

It’s a mirage,” she said flatly. “It’s pain from a ghost limb.” “You are not a mirage. It’s there,” he said, once again ruthlessly contradicting her personal experience. “Know how I know? You fight too hard to push it down. The music, the way you try to cram what’s happening between us into just a fuck. You don’t pour thirty thousand gallons of water into a stone cold building. You pour it into an inferno.

Ten seconds before launch, I feel the vibration from the Sound Suppression Water System. Water pours from a 300,000-gallon tank through pipes and nozzles into the launch trench to protect the shuttle and launch tower from damage by shock waves and rocket exhaust.

To avoid dehydration, the Institute of Medicine reported in 2004 that women should consume about 91 ounces of water—or three-quarters of a gallon—per day, and men should consume about 125 ounces per day (a gallon is 128 ounces).90

WHILE ROLLING A fifty-gallon drum of water from the canal to his potato garden, Bob Turk heard the roar, glanced up into the haze of the midafternoon Martian sky, and saw the great blue interplan ship. In the excitement he waved. And then he read the words painted on the side of the ship and his joy became alloyed with care. Because this great pitted hull, now lowering itself to a rear-end landing, was a carny ship, come to this region of the fourth planet to transact business. The painting spelled out: FALLING STAR ENTERTAINMENT ENTERPRISES PRESENTS FREAKS, MAGIC, TERRIFYING STUNTS, AND WOMEN! The final word had been painted largest of all.

A single Seaway ship can hold up to six million gallons of vessel-steadying ballast water that gets discharged at a port in exchange for cargo. And that water, scientists would learn after it was too late, can be teeming with millions, if not billions, of living organisms.

Nearby, towers of bottled water were staged near the runway awaiting distribution. Sure, some bottled water is necessary after a natural disaster, but in general I think it’s one of the least sustainable methods of addressing a water crisis. Once that water was consumed, the bottles simply became mountains of litter covering the already trashed streets of the capital. Without enough bottled water to go around, many earthquake survivors resorted to drinking water from the street gutters. More than one million folks were being exposed to deadly waterborne diseases such as cholera and typhoid. Reusable water filters were what the Haitians needed most. That was exactly where I chose to direct Wine to Water’s response. We partnered with FilterPure, a nonprofit organization out of the Dominican Republic that builds water filters. The filters were ceramic, simple things made much like clay flowerpots. Before the firing process, the clay is mixed with sawdust and a small amount of fine-grain silver. The sawdust burns in the kiln, leaving tiny porous holes for the water to trickle through. The silver mixed throughout kills any bacteria making it through the tiny pores. These pot filters, sitting inside a simple five-gallon plastic bucket, are capable of filtering water for a family of eight to ten people for up to five years. Some folks from FilterPure picked me up at the airport in a truck loaded with filters. Together we started handing them out throughout the city, in refugee camps and at orphanages in the area.

But most scientists studying the western climate believe the freak will become the norm. Researchers recently concluded that the extended dry period in the West over the last ten years is the worst in eight hundred years—that is, since the years between 1146 and 1151. Eight hundred years! If we were just talking about another decade of this or, worse, a decade of the type of heat we were seeing in the summer of 2012, the results would be catastrophic. But climate scientists believe it will keep getting hotter. If so even drought-resistant plants will die, reservoir levels will continue to fall, crop production will drop. Worse, as vegetation withers, it will no longer be able to absorb carbon dioxide, further exacerbating climate change. And now to this precarious and combustible mix we have decided to add fracking. We have chosen to do this not with caution but on a massive scale, and to do it right next to our precious rivers, right smack in the middle of aquifers. We go into these places and use, mixed with the millions of gallons of water, a secret recipe of chemicals, many of them poisonous to humans, which we then force into fissures of rock with high-powered blasts to flush out the fuel we are seeking. The man in the bar had warned about earthquakes, but fracking is, in essence, a small seismic event, designed to blast out minerals. We have decided to inject poisons into the ground, then shake that ground, in a region where potable water is more precious than gold. But not, we have decided, more precious than oil. One thing is crystal clear. Though fracking is unproven technology, we are not treating it that way. Instead we are conducting a vast experiment all over the country, from the hills of Pennsylvania to the deserts of Utah. Since we are moving into unfamiliar territory you would think, if we were wise, that we would carefully monitor any and all results. We are not. When people in the fracked area complain that their water is fizzling out of their taps in a foamy mix, smelling of petroleum, the companies are quick to offer other water sources, like cisterns, but not quick, of course, to question the enterprise itself. In fact, the corporate response to the contaminated water supplies and groundwater has been consistent. They tell the landowners and anyone else who complains that they are concerned but that they will not slow down until there is conclusive proof that what they are doing is dangerous and poses a health risk. This is standard operating procedure in today’s world, but it is also, to anyone with a dollop of common sense, an ass-backwards way of doing things. “Despite the troubles people are having, we’ll keep going full-speed ahead until someone proves to us the trouble is real,” they tell us. Never, “Maybe we should slow down until we learn the facts.

I can do far less than I originally believed. And I’m reveling in the smallness of my capacity. This is it. This is who I am. This is all I have to give you. It’s not a fire hose, unending gallons of water, knocking you over with force. It’s a stream: tiny, clear, cool. That’s what I have to give, and that small stream is mine to nurture, to tend, to offer first to the people I love most, my first honor and responsibility.

You’ve heard of the famous Exxon Valdez tanker spill, where a tanker ran into the rocks in Alaska. Thirty million gallons of crude oil dumped into pristine waters. Front-page news for weeks and the entire country was pissed. Remember all those otters covered with black muck? But I’ll bet you haven’t heard of the Martin County spill, the largest environmental disaster east of the Mississippi. It happened eight years ago in Kentucky when a slurry impoundment broke and 300 million gallons of sludge rolled down the valley. Ten times more than the Valdez, and it was a nonevent

It magnifies your carbon footprint. If you cut back your animal food intake, you can make a big impact on planet Earth. Each year we eat billions of pounds of meat and drink billions of gallons of dairy products from billions of animals. In doing so, we not only contribute to inhumane animal practices, but we are responsible for the use of large amounts of chemical pesticides and fertilizers to produce animal feed, as well as large volumes of water and fuel to take animals to market. Byproducts of animal food production include greenhouse gas emissions, toxic manure lagoons, deforestation, and pollution of groundwater, rivers, streams, and oceans. According to a recent analysis conducted by CleanMetrics for the Environmental Working Group, greenhouse gas emissions generated by conventionally raising lamb, beef, cheese, pork, and farmed salmon—from growing the animals’ food to disposing of the unused food—far exceed those from other food choices like lentils and beans.26

When he got out of the car to do his business, my mother stared straight ahead. But I turned to watch. There was always something wild and charismatically uncaring about my father’s demeanor in these moments, some mysterious abandonment of his frowning and cogitative state that already meant a lot to me, even though at that age I understood almost nothing about him. Paulie had long ago stopped whispering 'perv' to me for observing him as he relieved himself. She of course, kept her head n her novels. I remember that it was cold that day, and windy but that the sky had been cut from the crackling blue gem field of a late midwestern April. Outside the car, as other families sped past my father stepped to the leeward side of the open door then leaning back from the waist and at the same time forward the ankles. His penis poked out from his zipper for this part, Bernie always stood up at the rear window. My father paused fo a moment rocking slightly while a few indistinct words played on his lips. Then just before his stream stared he tiled back his head as if there were a code written in the sky that allowed the event to begin. This was the moment I waited for, the movement seemed to be a marker of his own private devotion as though despite his unshakable atheism and despite his sour, entirely analytic approach to every affair of life, he nonetheless felt the need to acknowledge the heavens in the regard to this particular function of the body. I don't know perhaps I sensed that he simply enjoyed it in a deep way that I did. It was possible I already recognized that the eye narrowing depth of his physical delight in that moment was relative to that paucity of other delights in his life. But in any case the prayerful uplifting of his cranium always seemed to democratize him for me, to make him for a few minutes at least, a regular man. Bernie let out a bark. ‘’Is he done?’’ asked my mother. I opened my window. ‘’Almost.’’ In fact he was still in the midst. My father peed like a horse. His urine lowed in one great sweeping dream that started suddenly and stopped just as suddenly, a single, winking arc of shimmering clarity that endured for a prodigious interval and then disappeared in an instant, as though the outflow were a solid object—and arch of glittering ice or a thick band of silver—and not (as it actually approximated) a parabolic, dynamically averaged graph of the interesting functions of gravity, air resistance, and initial velocity on a non-viscous fluid, produced and exhibited by a man who’d just consumed more than a gallon of midwestern beer. The flow was as clear as water. When it struck the edge of the gravel shoulder, the sound was like a bed-sheet being ripped. Beneath this high reverberation, he let out a protracted appreciative whistle that culminated in a tunneled gasp, his lips flapping at the close like a trumpeters. In the tiny topsoil, a gap appeared, a wisp entirely unashamed. Bernie bumped about in the cargo bay. My father moved up close to peer through the windshield, zipping his trousers and smiling through the glass at my mother. I realized that the yellow that should have been in his urine was unmistakable now in his eyes. ‘’Thank goodness,’’ my mother said when the car door closed again. ‘’I was getting a little bored in here.

FOOD FOR THOUGHT: Once upon a time our politicians did not tend to apologize for our country’s prior actions! Here’s a refresher on how some of our former patriots handled negative comments about our great country. These are quite good JFK’S Secretary of State, Dean Rusk, was in France in the early 60’s when De Gaulle decided to pull out of NATO. De Gaulle said he wanted all US military out of France as soon as possible. Rusk’s response: “Does that include those who are buried here?” De Gaulle did not respond. You could have heard a pin drop. When in England, at a fairly large conference, Colin Powell was asked by the Archbishop of Canterbury if our plans for Iraq were just an example of ‘empire building’ by George Bush. He answered by saying, “Over the years, the United States has sent many of its fine young men and women into great peril to fight for freedom beyond our borders. The only amount of land we have ever asked for in return is enough to bury those that did not return.” You could have heard a pin drop. There was a conference in France where a number of international engineers were taking part, including French and American. During a break, one of the French engineers came back into the room saying, “Have you heard the latest dumb stunt Bush has done? He has sent an aircraft carrier to Indonesia to help the tsunami victims. What does he intend to do, bomb them?” A Boeing engineer stood up and replied quietly: “Our carriers have three hospitals on board that can treat several hundred people; they are nuclear powered and can supply emergency electrical power to shore facilities; they have three cafeterias with the capacity to feed 3,000 people three meals a day, they can produce several thousand gallons of fresh water from sea water each day, and they carry half a dozen helicopters for use in transporting victims and injured to and from their flight deck. We have eleven such ships; how many does France have?” You could have heard a pin drop. A U.S. Navy Admiral was attending a naval conference that included Admirals from the U.S., English, Canadian, Germany and France. At morning tea the Frenchman complained that the conference should be conducted in French since it was being held in Paris. The German replied that, so far as he could see, the reason that it was being held in English was as a mark of respect to the other attendees, since their troops had shed so much blood so that the Frenchman wouldn’t be speaking German.

Two days later, on August 17, Smith’s Cove was abuzz with activity. The bulldozer was scraping a deep pathway from the beach, past the beach shack, heading up toward the Cave-In Pit, and the pump was pulling water from the bottom of the freshly-dug shaft located partly up the hill. Bobby was working near the beach shack with Andrew Demont, Leonard Kaizer, and Cyril Hiltz--young, local men who were helping Bobby to clear brush and burn it in an empty 50-gallon drum that sat on the shoreline. Both Dunfield and Karl Graeser were also on site. The air was electric with optimism and urgency. My father needed to take the boat over to mainland so he could visit his bank in Chester before closing time--papers had to be signed before Dunfield’s funds could be released. Dad was running late, but before he went up to the cabin to change his clothes for the trip ashore, he decided to take one last look in the new shaft to see how well the pump was getting rid of water. This newest shaft was behind the beach shack at a point where the land had started to rise to go up to the clearing. The shaft was large and deep (10 feet by 30 feet by 27 feet deep) and had three or four feet of water in the bottom. Dad peered down into the shaft, and without a sound, he tumbled in. Bobby saw it happen, dropped the bushes he had in his hands, and raced over to help. Others did, too. Bobby started down the ladder, but suddenly fell into the shaft. Karl Graeser was right behind Bobby, and began to climb down, but he lost consciousness and slid into the shaft, too. Cyril Hiltz followed Karl, and Cyril’s cousin, Andrew Demont, was close behind. Leonard Kaizer was the last man to rush in to help the others. One-by-one, as each man tried to climb down the ladder into the shaft, he lost consciousness and fell in. Ed White, a fireman from Buffalo, was visiting the island that day with a group of friends. He heard the cries for help and rushed to the shaft. His wife pleaded with him not to go down, but White tied a handkerchief around his face and had someone lower him into the shaft. He was able to get a rope around Leonard Kaizer, so that those at the top could pull him out. Then White went after Andrew Demont, who was unconscious with his arms locked around a steel pipe, which supported him above water. Even in his unconscious state, Demont lashed out and punched White. But the fireman prevailed and got the rope harness around him so that he could be pulled from the shaft. Ed White was a hero. He saved Leonard Kaizer and Andy Demont that day. But he could do no more. By then, he, too, was feeling the effects of the invisible gas. On that fateful day, August 17, 1965, Cyril Hiltz, Karl Graeser, Bob Restall, Sr., and Bob Restall, Jr. all lost their lives. The coroner’s ruling was “death by drowning.

Then the boys began to unload the dozens of milk cans they had brought along. Each contained ten gallons of fresh, clear, sweet Northwest water. They would row on the Hudson’s water. They might even shower in it. But they weren’t about to drink it again.

Steven Apfelbaum, a restoration ecologist in Wisconsin, says that every 1 percent increase in soil carbon holds an additional sixty thousand gallons of water per acre. Not only does this limit damage from erosion, but it also keeps water on the land. This feeds plants, builds aquifers, and maintains the moisture that promotes microbial life.

I’ve gone maybe ten steps when I realize that I should have asked Gary for a gallon jug of water before I left. Between what I sweated out into Anders’ sheets and what’s coming out of me now, I’m gonna wind up shriveled up like a slug in salt before I make it home.

AMERICAN WHEAT OR RYE BEER Refreshing wheat or rye beers can display more hop character and less yeast character than their German cousins. This is a beginner-level style that can be brewed by extract or all-grain methods. Ferments at 65° F (18° C). OG FG IBU Color Alcohol 1.040-1.055 (10-13.6 °P) 1.008-1.013 (2.1-3.3 °P) 15-30 3-6 SRM 6-12 EBC 4-5.5% ABV 3.2-4.3% ABW Keys to Brewing American Wheat or Rye Beer: This easy-drinking beer style usually has a subtly grainy wheat character, slightly reminiscent of crackers. The hop flavor and aroma are more variable, with some versions having no hop character, while others have a fairly noticeable citrus or floral flair. Even when the hops are more prominent, they should not be overwhelming, and the hop bitterness should be balanced. The rye version of this style has a slight spicy, peppery note from the addition of rye in place of some or all of the wheat. The key mistake many brewers make is in assuming that American wheat beer should be similar to German hefeweizen. However, this style should not have the clove and banana character of a hefeweizen. This beer should not be as malty (bready) as a German hefeweizen, either, so all-grain brewers will want to use a less malty American two-row malt. To get the right fermentation profile, it is important to use a fairly neutral yeast strain, one that doesn’t produce a lot of esters like the German wheat yeasts do. While you can substitute yeast like White Labs WLP001 California Ale, Wyeast 1056 American Ale, or Fermentis Safale US-05, a better choice is one that provides some crispness, such as an altbier or Kölsch yeast, and fermentation at a cool temperature. RECIPE: KENT'S HOLLOW LEG It was the dead of winter and I was in Amarillo, Texas, on a business trip with Kent, my co-worker. That evening at dinner I watched as Kent drank a liter of soda, several glasses of water, and three or four liters of American wheat beer. I had a glass of water and one liter of beer, and I went to the bathroom twice. Kent never left the table. When I asked Kent about his superhuman bladder capacity, he thought it was due to years of working as a programmer glued to his computer and to the wonderful, easy-drinking wheat beer. This recipe is named in honor of Kent’s amazing bladder capacity. This recipe has a touch more hop character than many bottled, commercial examples on the market, but a lot less than some examples you might find. If you want less hop character, feel free to drop the late hop additions. If you really love hops and want to make a beer with lots of hop flavor and aroma, increase the late hop amounts as you see fit. However, going past the amounts listed below might knock it out of consideration in many competitions for being “too hoppy for style,” no matter how well it is brewed. OG: 1.052 (12.8 °P) FG: 1.012 (3.0 °P) ADF: 77% IBU: 20 Color: 5 SRM (10 EBC) Alcohol: 5.3% ABV (4.1% ABW) Boil: 60 minutes Pre-Boil Volume: 7 gallons (26.5L) Pre-Boil Gravity: 1.044 (11.0 °P) Extract Weight Percent Wheat LME (4 °L) 8.9 lbs. (4.03kg) 100 Hops   IBU Willamette 5.0% AA, 60 min. 1.0 oz. (28g) 20.3 Willamette 5.0% AA, 0 min. 0.3 oz. (9g) 0 Centennial 9.0% AA, 0 min. 0.3 oz. (9g) 0 Yeast White Labs WLP320 American Hefeweizen, Wyeast 1010 American Wheat, or Fermentis Safale US-05 Fermentation and Conditioning Use 10 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make a starter. Ferment at 65° F (18° C). When finished, carbonate the beer to approximately 2.5 volumes. All-Grain Option Replace the wheat extract with 6 lbs. (2.72kg) American two-row malt and 6 lbs. (2.72kg) wheat malt. Mash at 152° F (67° C). Rye Option This beer can also be made with a portion of malted rye. The rye gives the beer a slightly spicy note and adds a certain creamy mouthfeel. Replace the wheat extract with 6 lbs. (2.72kg) American two-row malt, 3.75 lbs. (1.70kg) rye malt, and 3 lbs. (1.36kg) wheat malt. Mash at 152° F (67° C).

The metropolitan area of one-half million people was brought to a standstill. Restaurants, public buildings, and even the city zoo closed. People quickly bought up whatever bottled water was on store shelves. The governor of Ohio declared a state of emergency. The National Guard was enlisted to truck in water and portable water treatment plants. The national and international news media covered the story of a modern American city without the 80 million gallons of water it needed daily. It was not the sort of attention the long-struggling, rust-belt city wanted.

But we can’t stop eating altogether, so the best way to limit the environmental impact of farming is to cut out the farming that takes the heaviest toll. The average American consumes around 200 pounds of meat a year. When you consider that producing one pound of “factory-farmed” beef requires seven pounds of grain and 2,400 gallons of water, it’s easy to see where to begin.

Tart Words make no Friends: a spoonful of honey will catch more flies than a Gallon of Vinegar. Make haste slowly. Beware of little Expences, a small Leak will sink a great ship. No gains without pains. Many complain of their Memory, few of their judgment. When the Well’s dry, we know the Worth of Water. Good Sense is a Thing all need, few have, and none think they want. There is no Man so bad, but he secretly respects the Good. A good example is the best sermon. He that won’t be counsell’d, can’t be help’d. A Mob’s a Monster; Heads enough, but no Brains. Life with Fools consists in

The most commonly quoted mass for the vacuum is 1094 grams per centimeter cubed (g/cm3) as calculated by John Wheeler who was quoted above.11 We will calculate later that the energy of the vacuum is 1095 g/cm3 by a slightly different method, so that value will be used from here on. As we will see, one order of magnitude difference is not that significant at this point in our discussions. Energy is related to mass by the well-known relation E=mc2. For comparison water has a mass density of 1 g/cm3 by definition. It is impossible for most normal people to grasp just how big a difference in energy there is between the zero-point field and water, so perhaps a simple illustrative example will help. Let’s start with the clichéd drop in a bucket. If the drop is one milliliter (1 ml) and the bucket 100 liters (72.5 gallons), then that gives us a factor of 105. If instead we consider a drop in all the Earth’s oceans, then we have a factor of 1024. That is a lot bigger than a bucket but nowhere close to how insignificant the mass of the drop of water is when compared to zero-point energy. To continue, what if the ocean was the size of the sun? That gives us a ratio on the order of 1041, which is still a long way off. If the ocean was the size of the solar system we get a ratio on the order of 1050. Now if we expand the ocean to the size of the galaxy we get ~1076 and we are still not anywhere close. What if the ocean is the size of the known visible universe? Assuming a radius of 7.4 x 1026 meters the mass ratio is 5 x 1095. There we go. So, the density of water compared to the energy of the vacuum is equivalent to five 1 ml drops of water in an ocean the size of the visible universe. Since we are mostly water and have a similar density to water, the vacuum fluctuations inside our body are like having all the mass-energy of an ocean of water the size of the universe inside each little part of us. Wow, we are pretty insignificant in the big scheme of things and so is any other body of solid matter or any amount of energy associated with it. This zero-point energy is all around us and all throughout us. We are lucky that zero-point energy is not detectable or anything we did would be undetectable noise to any sensor we could possibly make. Even worse, if we could absorb even a small fraction of that energy, we would be vaporized in an instant. Or, if all that energy participated in a gravitational force, the universe would be crushed to a speck.

Root Beer For each gallon of water to be used, take hops, burdock,  yellow dock, sarsaparilla, dandelion, and spikenard roots, bruised, of each 1/2 oz.; boil about 20 minutes, and strain while hot, add 8 or 10 drops of oils of spruce and sassafras mixed in equal proportions, when cool enough not to scald your hand, put in 2 or 3 table-spoons of yeast; molasses 2/3 of a pint, or white sugar 1/2 lb. gives it about the right sweetness. Keep these proportions for as many gallons as you wish to make. You can use more or less of the roots to suit your taste after trying it; it is best to get the dry roots, or dig them and let them get dry, and of course you can add any other root known to possess medicinal properties desired in the beer. After all is mixed, let it stand in a jar with a cloth thrown over it, to work about two hours, then bottle and set in a cool place. This is a nice way to take alternatives, without taking medicine. And families ought to make it every Spring, and drink freely of it for several weeks, and thereby save, perhaps, several dollars in doctors' bills. Source: Dr. Chase's Recipes: or, Information

Szechuan Ginger Beer The schizoid effect of ginger on the palate — at once hot and cooling — is reinforced in this recipe with an added kick of aromatic Szechuan peppercorns. This pepper, named after its native Szechuan province of China, is the dried berry of prickly ash (Zanthoxylum spp.) and is not related to the vine peppercorn (Piper nigrum) commonly served at tables. It has a fruity, floral fragrance that is a wonderful complement to the pungency of ginger. This recipe does not begin with a flavor base. Follow the complete brewing instructions to make one gallon of Szechuan Ginger Beer. TO BREW 1 GALLON 31⁄2 quarts water 4 ounces fresh gingerroot, coarsely grated 1 tablespoon Szechuan peppercorns 1 pound sugar 2 tablespoons unflavored rice vinegar 1⁄8 teaspoon champagne yeast (Saccharomyces bayanus) Combine the water, ginger, and peppercorns in a large pot. Bring to a simmer over medium heat. Let simmer for 5 minutes, then add the sugar and vinegar, stirring until the sugar dissolves. Remove from the heat and let cool until the mixture reaches warm room temperature, from 75 to 80°F. Strain out the ginger and peppercorns. Add the yeast, stirring until it is completely dissolved. Pour the mixture into sanitized plastic bottles (see here) using a sanitized kitchen funnel, leaving 11⁄4 inches of air space at the top of each bottle. Seal the bottles. Store for 3 to 5 days at room temperature. When the bottles feel rock hard, the soda is fully carbonated. Refrigerate for at least 1 week before serving; drink within 3 weeks to avoid overcarbonation.

Did you know that a glass of warm water with lemon juice in the morning will “activate your body’s natural detoxifying and cleansing process”? As with most health ideas, there’s truth mixed with a lot of untruth. Yes, lemon has an antioxidant that has been shown to activate liver enzymes that are part of detoxification processes, but you’d need about five liters (or more than 1.25 gallons) of straight lemon juice to reach the 500mg effective dose of the antioxidant. D’oh!

FEAR DOESN’T CHANGE THE STATISTICS Fear about guns seems to be greatest among those who know the least about them. It takes some familiarity to know that young children can’t simply fire a typical semi-automatic pistol. Few are likely to know that the slide needs to be pulled back to put a bullet in the chamber. Those who do are unlikely to have the strength to do so. And, of course, they may not be aware that the safety has to be switched off. Maybe more media attention should be given to the dangers posed by everyday items. In 2014, motor vehicles killed 303 pedestrians under age ten.8 Bicycle and space heater accidents take many times more children’s lives than guns do. Suffocation claimed over 1,100 lives. The most recent yearly data available indicate that five-gallon plastic water buckets claimed the lives of more than thirty children under age five. Again, the problem with gun-phobia is that without guns, victims are much more vulnerable to criminal attack. Guns are used defensively some 2 million times each year.9 Even though the police are extremely important in reducing crime, they simply can’t be there all the time. In fact, they virtually always arrive after the crime has been committed. Having a gun is by far the safest course of action when one is confronted by a criminal.

In order to accumulate all of the soil nutrients that thirty-five pounds of leaves require, our tree must first absorb and then evaporate at least eight thousand gallons of water from the soil. That’s enough to fill a tanker truck. That’s enough to keep twenty-five people alive for a year. That’s enough to make you worry about when it is next going to rain. ***

The dangers of children getting into guns pale in comparison to many other risks. Over 1,260 children under ten died as a result of motor vehicles in 1999, and almost another 370 died as pedestrians killed by cars.101 Accidents involving residential fires took 484 children’s lives in 1999. Bicycles are also much more likely to result in accidental deaths than guns.102 Ninety-three children under ten drowned in bathtubs; another thirty-six children under age five drowned in five-gallon plastic water buckets.103 More children under five drown in this one type of water bucket than children under ten die from any type of accidental gunshot. Strangely, none of our doctors asked questions about whether we kept our buckets stored away or our bathroom doors locked.

The ratio is two drops of bleach per quart/liter of water or eight drops (1/8 tsp) per gallon. If

Then I heard the voices of the aquarium fish: Son of the sea god! Wake! Suddenly I felt the power of the ocean all around me again, hundreds of gallons of salt water, thousands of fish trying to get my attention.

a powerful hurricane. In August 2005, their worst predictions came true. Katrina’s 125-mile-per-hour winds sent a gigantic wave of water from the Gulf of Mexico into the canals and lakes surrounding New Orleans. All of that water pushed up against the levees, and many of them failed, some crumbling like the walls of sandcastles. Billions of gallons of water gushed into New Orleans. Nearly 1,000 people drowned in the first hours of the flooding.

Our first day’s run out of Pampatar was our best day’s run to date on the whole voyage from San Diego—171 miles. That’s over the twenty-four hours noon to noon. The second day’s run beat it—174 miles. On the evening of the third day out we were at anchor in Frederiksted, on the island of St. Croix. That’s 420 miles in sixty hours. That’s the crossing of the Caribbean Sea, from south to north, in two and a half days. That’s flying. Total fuel consumption—one pint of diesel oil to charge batteries. Breakages, nil; and that was a fully loaded trimaran—loaded to traditional, oceangoing monohull standards and more. There were, don’t forget, three months’ supplies of canned food for three men on board, plus the remaining dried and packaged food, say six weeks’ supply, plus eighty-two gallons of cheap diesel fuel and eighty-two gallons of fresh water, plus all our personal effects, the three of us, together with the ship’s equipment. That was a total payload of around four tons. I suggest that this is the most important statistic, besides the speed of the passage, in this account. I suggest that, together with the safety factors built into Outward Leg—the self-righting system, and the cool-tubes to prevent capsize—we realized at St. Croix that what we had under our feet was one of the fastest, and one of the safest, cruising vessels afloat under sail. Hitherto multihulls had been considered as either hair-shirt racing craft, for speed-drunk masochists with tiny appetites, or boxy floating sheds for short cruises and always downwind, because they were thought—and quite rightly in most instances—to have the windward ability of Carnegie Hall.

In a separate ‘pantry and buttery’ there were: two cupboards, two candlesticks, miscellaneous table linen, two iron funnels, a pair of table knives [for carving], two ‘chargers’ [big serving dishes], ten ‘dishes’, eleven saucers [small dishes for sauces, to be put between diners at table], nine ‘trenchers’, two half-gallon pots each holding four pints, three quart pots each holding two pints, and one pint pot, salt-cellars, a holy water stoup, two shallow pewter bowls, a bottle [probably made of leather, certainly not glass], a hamper, a box, three round basins, one jar for ale, an earthenware pot, and various broken bits.

John Roebling was a believer in hydropathy, the therapeutic use of water. Come headaches, constipation, the ague, he would sit in a scalding-hot tub for hours at a time, then jump out and wrap up in ice-cold, slopping-wet bed sheets and stay that way for another hour or two. He took Turkish baths, mineral baths. He drank vile concoctions of raw egg, charcoal, warm water, and turpentine, and there were dozens of people along Canal Street who had seen him come striding through his front gate, cross the canal bridge, and drink water “copiously”—gallons it seemed—from the old fountain beside the state prison. (“This water I relish much . . .” he would write in his notebook.) “A wet bandage around the neck every night, for years, will prevent colds . . .” he preached to his family. “A full cold bath every day is indispensable . . .” Illness he regarded as a moral offense and he fought it with the same severe intensity he directed to everything else he did in life.

Sight: If you’re standing at a high point in total darkness, you can see a candle 30 miles away. Sound: If you’re in a very quiet room, you can hear a watch ticking 20 feet away. Smell: You can smell a drop of perfume in about 800 square feet of space. Touch: You can feel a human hair on your skin. Taste: You can taste a teaspoon of sugar in two gallons of water.

Thoreau left a record of his beachcombing for the “waste and wrecks of human art”. His gleanings and those of my student are protoarcheology, glances at cultural artifacts from two times. Cape Cod, 1849, 1850, 1855 Logs washed from the land (many) Wrecked boat lumber (abundant) Pebbles of brick (a few) Castile soap bars (not counted) Sand filled gloves (one pair) Rags (not counted) Arrowhead (one) Water soaked nutmegs (boatload) Items in fish stomachs (snuff boxes, knives, church membership cards, “jugs, jewels and Jonah” Box or barrel (one) Bottle, half full of ale (one) … St. Catherines Island wrack line, 2013-14, 160 square meters Blocks of buoyant plastic foam (163) Plastic drink bottles (12) Plastic pill bottle (1) Balloons, deflated, happy birthday (2) Just married (1) Air filled latex glove (1) Plastic 2 gallon juice jug with 75 barnacles attached (1) Flip flops, unmatched (2) Jar of may, half full, (1) Fishing buoy (1) Fragments of hard plastic (42) …

Half a teaspoon of unprocessed crystal salt to a gallon of water does the trick. Or a pinch of salt in a twelve-ounce glass. If possible, use unrefined Himalayan crystal salt; formed 250 million years ago beneath the surface of the earth, it is as clean as salt can be. Because it’s unprocessed, it still contains all the minerals and trace

Humans keep gallons of water in huge tangible Dams BUT God keeps rivers of water in weightless intangible porous clouds

The desert was 500 miles across in a single stretch, without water, food, a blade of grass, or even a fly. It was totally flat, like a broad, yellow sand parking lot that stretched to the horizon in all directions. More than 1,300 people had perished in the crossing of that stretch of the Sahara in previous years. Often, drifting sands had obliterated the track across the desert, and the travelers had gotten lost in the night, never to be found again alive. To counter the lack of features in the terrain, the French had marked the track with black, fifty-five-gallon oil drums every five kilometers, which was exactly the distance to the horizon, formed by the curvature of the earth. Because of this, in the daytime, we could always see two oil barrels—the one we had just passed and the one five kilometers ahead of it. And that was exactly what we needed to stay on course. All we had to do was to steer for the next oil barrel. As a result, we were able to cross the biggest desert in the world by simply taking it “one oil barrel at a time.

Yet, another Big One lay in wait. Atmospheric rivers have lashed and drowned California for generations, rainstorms of immense power that can drop millions of gallons of water in the span of a day. Scientists called the worst-case scenario ARkSTORM, a nine-hundred-year flood event that could overwhelm the state’s aging flood control infrastructure. Climate change made this biblical event that much more likely.

It only takes spinach about a week to go from seed to seedling, and then forty days later, you can expect to harvest your plants and toss them in a salad. In that time, our system will not need to have its water changed so long as the nutrient solution to plant ratio remains at one plant to one gallon. A pH level between 6.0 and 7.5 is necessary. This pH level is mostly within the ranges that lettuce likes as well, and this means that the two plants can be grown together in a single Kratky system, though lettuce will harvest a week or two earlier than spinach does.

In order to manage this in a hydroponic system, you should plan to use a pair of garden shears to prune the plant and keep it at about eight inches tall. That will keep the energy flowing into the peppers so that they taste amazing. Bell peppers will take about 90 days after seedlings start to show. During those 90 days, bell peppers require a lot of light, and you can expect to give them a minimum of 18 hours a day. However, bell peppers can actually handle 24 hours of light, and so it is often more effective just to give them a dedicated light that you never shut off. While bell peppers require a pH level between 6.0 and 6.5, making them similar to lettuce and spinach, they should be grown in their own containers. They’ll need more nutrient solution to drink, and so grow bell peppers at a ratio of one plant to three gallons of water.

Bhakti is the one essential thing. Who can ever know God through reasoning? I want love of God. What do I care about knowing His infinite glories? One bottle of wine makes me drunk. What do I care about knowing how many gallons there are in the grog-shop? One jar of water is enough to quench my thirst. I don’t need to know the amount of water there is on earth.

How in hell did this old rust bucket, the Pilottown, jam herself in here?" "She probably drifted into what was a shelving inlet before 1987," replied Pitt. "According to Mendoza, that was the year the volcano last erupted. The explosion gases must have melted the ice around the mantle, forming millions of gallons of water. The mudflow, along with the cloud of ash, poured down the mountain until it met the sea and buried the ship." "Funny the stern wasn't spotted before now." "Not so remarkable," Pitt answered. "So little is showing it was next to impossible to detect from the air, and beyond a mile from shore it blends into the rugged shoreline and becomes nearly invisible. Erosion caused by recent storms is the only reason she's uncovered now.

Sharks can detect a single drop of blood in 25 gallons of water.

Obviously,” Joan continued, “I don’t have to mention the billions of gallons of water that go into making and washing towels. Think of the insanity. You get into the shower, where you get clean. You step out and you have a bit of water on you. You use a towel, fine. Then you wash the towel? You just cleaned yourself, so how is it that a towel gets so dirty drying clean water off you?

Fix a leak A leaking tap can waste up to 26 litres of water per day, and a running toilet can consume a whopping 200 gallons per day. Time to call the plumber!

Imagine a gallon jug filled with water with three ice cubes next to it. All of the water in the jug is salt water. The ice cubes are the only fresh water, and humans can only drink the drops that are melting off of each.

haloumi Made in Cypress, Haloumi is a firm, pickled (brined) cheese. It is a good hot-weather cheese: The salt inhibits the growth of mold and unwanted bacteria, which usually thrive in temperate conditions. 2 gallons whole milk 1 packet direct-set mesophilic starter or 4 ounces prepared mesophilic starter ½ teaspoon liquid rennet (or ½ rennet tablet) diluted in ¼ cup cool, unchlorinated water ¼ cup plus 2 pounds cheese salt, for brine 1 gallon cold water, for brine 1. Heat the milk to 86°F. Add the starter and mix well. 2. Add the diluted rennet and stir gently with an up-and-down motion for 1 minute. Cover and allow to set at 86°F for 30–45, minutes or until the curd gives a clean break. 3. Cut the curd into ½-inch cubes. 4. Increase the temperature two degrees every 5 minutes, until the curds reach 104°F (this will take about 45 minutes), stirring gently to keep the curds from matting. Maintain the curds at 104°F for 20 minutes, stirring gently every few minutes. 5. Ladle the curds into a cheesecloth-lined colander. Drain the whey into a pot and reserve. 6. Pack the curds into a cheesecloth-lined mold and press at 30 pounds of pressure for 1 hour. 7. Remove the cheese from the mold and gently peel away the cheesecloth. Turn over the cheese, re-dress it, and press at 50 pounds of pressure for 30 minutes. 8. Remove the cheese from the mold and cut into 3-inch-square blocks. 9. Bring the reserved whey to 176 to 194°F. Place the curd blocks in the whey and soak for 1 hour, at which time the cheese will have a texture similar to that of cooked chicken breast and will rise to the surface. 10. Strain the curds into a colander and let cool for 20 minutes. 11. Sprinkle the curds with ¼ cup of the salt and let cool for 2–4 hours 12. Combine the remaining 2 pounds of salt and the cold water to make a saturated brine solution. Soak the cheese in the brine for up to 60 days. The flavor increases with age, but the cheese may be eaten fresh at any time during the 60-day period. YIELD: 2 pounds

If you want to give these hardy specimens a helping hand in dry periods, then it is better to drench them thoroughly, giving them about 5 gallons or two watering cans per 10 square feet. This is easier with a hose, although this makes it trickier to measure the amount. A good way to work out an estimate is to fill your watering can using the nozzle or attachment that you normally use to water the beds, and measure the time it takes

According to Green Cross Switzerland, 9 trillion gallons of water are used annually in textile production around the world. Most of it is dumped untreated.3

The Moffat Tunnel is a cathedral to engineering. Its simplicity occludes its sophistication, with the creation of nothing from something—the deliberate absence of rock amid incalculable weight. The finalized engineering marvel has a ventilation system that performs a complete air exchange within the tunnel in 18 minutes. The seemingly endless stone archway has intricately designed and perfectly positioned “umbrellas” to disperse alpine lake seepage to either side of the tracks. During construction, on February 15, 1925, tunneling progress stalled 1,100 feet directly under Crater Lake as 1,800 gallons per minute of water began flowing into the tunnel. At the suggestion of electrician K.S. Weston, crews ventured to the lake, cut through three feet of ice, and poured in 10 pounds of chloride of lime. Shortly thereafter, the presence of lime was detected inside of the tunnel. In an attempt to close the seam, a stick of dynamite was tossed into the lake, and the flow rate dropped drastically to 150 gallons per minute and then slowed to a trickle. Multiple times per day, the visceral vibration of mechanical thunder reverberates through the bowels of the earth.

But the Bellagio’s fountain, often mocked as a symbol of water excess in the arid Southwest, may in fact represent some of the highest-value water around. The 12 million gallons a year needed to keep it topped up starts as water too salty to drink, drawn from an old well that once irrigated the Dunes Hotel golf course. Twelve million gallons sounds like a lot, but it’s really just enough to irrigate eight acres of alfalfa in the Imperial Valley.3 Total revenue at the seven giant casino–resort hotels contiguous to the fountain, at the corner of Flamingo Road and South Las Vegas Boulevard—the heart of the famed Las Vegas Strip—is an estimated $3.6 billion.4 Include all of the hotel/casino operations in the greater Las Vegas metro area, and the total rises to $21 billion.5 That compares with total agricultural revenue of $1.9 billion in all of Imperial County.6 Imperial County’s farmers get ten times the water Las Vegas gets. Las Vegas makes ten times the money Imperial County farming does. Given the crowds lining the sidewalks for each one of the fountain’s dancing-water shows, the fountains must represent one of the most economically productive uses of water you’ll find in the West.

There wasn’t yet a permanent water supply, but a steamer made daily trips with fresh water from the San Jacinto River. There was talk, too, of building a bridge to the mainland. By now Galveston had not one but two hotels. The Tremont (also owned by McKinney & Williams) was the largest and grandest in the Republic. The Island supported fifteen retail shops, six taverns, an oyster house, three warehouses, two printing establishments, a newspaper, and a number of small artisans’ shops. Ice cream was available for three dollars a gallon; schooners brought the ice from the coast of Newfoundland. Gail Borden enventually quit his job with the Galveston City Company and opened a meat-biscuit factory in a two-story building at the corner of the Strand and 25th Street.

takes eight drops of bleach to purify a gallon of water. We really need to take this outbreak seriously.

Pipes that were laid up to one hundred years ago are now leaking six billion gallons of water every single day—that’s as much as 18 percent of the total amount of water that the United States treats and pumps on a daily basis.

Makes a generous 1 quart (1L) BLACK RASPBERRY SAUCE 2 cups (300g) raspberries, black raspberries, and/or blackberries 1 cup (200g) sugar SWEET CORN ICE CREAM 1 ear sweet corn, husked 2 cups (475ml) whole milk 1 tablespoon plus 1 teaspoon cornstarch 1½ ounces (45g/3 tablespoons) cream cheese, softened ¼ teaspoon fine sea salt 1¼ cups (300ml) heavy cream ⅔ cup (135g) sugar 2 tablespoons light corn syrup 1 To make the sauce, combine the berries and sugar in a small saucepan and bring to a boil over medium-high heat. Continue boiling, stirring occasionally, until it reaches 220°F/105°C (5 to 8 minutes). Let cool slightly, then force through a sieve to remove the seeds. (Or leave a few seeds in there just to prove you made it.) Refrigerate until cold before using. Makes about 1¼ cups (300ml). 2 To make the ice cream, slice the kernels from the corn cob, then “milk” the cob by scraping it with the back of your knife to extract the liquid; reserve the kernels and liquid. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water. 3 Combine the remaining milk, the cream, sugar, corn and juices, and corn syrup in a 4-quart (3.8L) saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and force the mixture through a sieve into a bowl, keeping the corn “cases” behind. Return the mixture to the saucepan and gradually whisk in the cornstarch slurry. Bring back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat. 4 Gradually whisk the hot milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon (3.8L) Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes. 5 Pour the ice cream base into your ice cream maker and spin until thick and creamy. Pack the ice cream into a storage container, alternating it with layers of the black raspberry sauce and ending with a spoonful of sauce; do not mix. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Busy most part of the Afternoon in making some Mead Wine, to fourteen Pounds of Honey, I put four Gallons of Water, boiled it more than an hour with Ginger and two handfulls of dried Elder–Flower in it, and skimmed it well. James Woodforde

Fill a glass jar with 1 gallon of cool water, preferably boiled. Add the tea bags, cover, and set the jar on a sunny porch or windowsill. Leave in direct sunlight for 3 to 5 hours. Discard the tea bags, then sweeten the tea to taste with honey or sugar. Add the lemon slices, then refrigerate. Enjoy on a summer day with a new friend, while listening to “If I Knew You Were Coming I’d’ve Baked a Cake” by Eileen Barton with the New Yorkers.

Root Beer 2 c. sugar 1 gallon lukewarm water 4 tsp. root beer extract 1 tsp. yeast Mix the above ingredients together. Put in jars and cover. Set in the sun for 4 hours. Chill. Ready to serve in 24 hours. Health Benefits Wild Cherry Bark Extract in most Root Beer Extract, known to help thin mucus, aid in respiratory and digestive ailments.

According to a 2012 study, modern fracking “events” (as they are called) use an average of five million gallons of water - “ 70 to 300 times the amount of fluid used in traditional fracking.” Once used, much of this water is radioactive and toxic. In 2012, the industry created 280 billion gallons of such wastewater in the U.S. alone - “ enough to flood all of Washington DC beneath a 22ft deep toxic lagoon,” as The Guardian noted. In other words, extreme energy demands that we destroy a whole lot of the essential substance we need to survive - water - just to keep extracting more of the very substances threatening our survival and that we can power our lives without.

grams kosher salt 2 teaspoons/14 grams pink salt 1⁄4 cup/50 grams maple sugar or packed dark brown sugar 1⁄4 cup/60 milliliters maple syrup One 5-pound/2.25-kilogram slab pork belly, skin on 1. Combine the salt, pink salt, and sugar in a bowl and mix so that the ingredients are evenly distributed. Add the syrup and stir to combine. 2. Rub the cure mixture over the entire surface of the belly. Place skin side down in a 2-gallon Ziploc bag or a nonreactive container just slightly bigger than the meat. (The pork will release water into the salt mixture, creating a brine; it’s important that the meat keep in contact with this liquid throughout the curing process.) 3. Refrigerate, turning the belly and redistributing the cure every other day, for 7 days, until the meat is firm to the touch. 4. Remove the belly from the cure, rinse it thoroughly, and pat it dry. Place it on a rack set over a baking sheet tray and dry in the refrigerator, uncovered, for 12 to 24 hours. 5. Hot-smoke the pork belly (see page 77) to an internal temperature of 150 degrees F./65 degrees C., about 3 hours. Let cool slightly, and when the belly is cool enough to handle but still warm, cut the skin off by sliding a sharp knife between the fat and the skin, leaving as much fat on the bacon as possible. (Discard the skin or cut it into pieces and save to add to soups, stews or beans, as you would a smoked ham hock.) 6. Let the bacon cool, then wrap in plastic and refrigerate or freeze it until ready to use. Yield: 4 pounds/2 kilograms smoked slab bacon A slab of pork belly should have equal proportions of meat and fat. This piece has been squared off and is ready for the cure. To cure bacon, the salts, sugars, and spices are mixed and spread all over the meat. The bacon can be cured in a pan or in a 2-gallon Ziploc bag. SMOKED HAM HOCKS

1/2 cup sugar, 1 cup salt, and 1 gallon of water. To this brine you can add spices and seasoning such as peppercorns, cloves, garlic, herbs, or any other flavorful aromatics.

Recipe for Raspberry Vinegar A refreshing summer drink with a tingle like a carbonated punch. To make your own Raspberry Vinegar Concentrate: 6 cups fresh or frozen raspberries 1 cup white vinegar Pour vinegar over the berries, cover, and let brine for 2-3 days at room temperature. Strain out juice and discard the pulp. Measure the juice and add an equal amount sugar or honey, heating to dissolve. This will make about 1 quart concentrate. Pour a small amount in the bottom of a glass and fill with water. You’ll soon see what strength you enjoy! The quart of concentrate will make about 8 gallons of beverage but stores perfectly fine in a covered jar in the fridge for a long time. If you’re making a mega-batch (I often do 4-5 gallons of frozen berries at a time), you can preserve the concentrate by hot water bath canning quart jars for 15 minutes. Enjoy a taste of summer year ’round!

I rolled away from him with a gasp of laughter and hopped out of bed. “I need a shower.” Jack followed readily. I stopped short as I flipped on the switch in his bathroom, an immaculate well-lit space with contemporary cabinetry and modern stone vessel sinks. But it was the shower that left me speechless, a room made of glass and slate and granite, with rows of dials and knobs and thermostats. “Why is there a car wash in your bathroom?” Jack went past me, opened the glass door, and went inside. As he turned knobs and adjusted the temperature on digital screens, jets sprouted from every conceivable place, and steam collected in white drifts. Three rainfall streams came directly from the ceiling. “Aren’t you going to come in?” Jack’s voice filtered through the sound of abundant falling water. I went to the glass doorway and peeked inside. Jack was a magnificent sight, all bronzy and lean, a sheet of water glimmering over his skin. His stomach was drum-tight, his back gorgeous and sleekly muscled. “I hate to be the one to tell you this,” I said, “but you need to start exercising. A man your age shouldn’t let himself go.” He grinned and gestured for me to come to him. I ventured into the maelstrom of competing sprays, battered with heat from all directions. “I’m drowning,” I said, spluttering, and he pulled me out of the direct downpour of an overhead spray. “I wonder how much water we’re wasting.” “You know, Ella, you’re not the first woman who’s ever been in this shower with me—” “I’m shocked.” I leaned against him as he soaped my back. “— but you’re for damn sure the first one who’s ever worried about wasting water.” “How much, would you say?” “Ten gallons per minute, give or take.” “Oh my God. Hurry. We can’t stay in here long. We’ll throw the entire ecological system out of balance.” “This is Houston, Ella. The ecological system won’t notice.

that, instead of being fused to the skull, hangs loosely beneath the brain case. This enables the upper jaw to push forward and hyperextend open—wide enough to engulf, and crush, an adult bull elephant. As if the size and voraciousness of its feeding orifice were not enough, nature has endowed this monster with a predatory intelligence, honed by 400 million years of evolution. Six distinct senses expose every geological feature, every current, every temperature gradient … and every creature occupying its domain. The predator’s eyes contain a reflective layer of tissue situated behind the retina. When moving through the darkness of the depths, light is reflected off this layer, allowing the creature to see. In sunlight, the reflective plate is covered by a layer of pigment, which functions like a built-in pair of sunglasses. While black in normally pigmented members of the species, this particular male’s eyes are a cataract-blue—a trait found in albinos. As large as basketballs, the sight organs reflexively roll back into the skull as the creature launches its attack on its prey, protecting the eyeball from being damaged. Forward of the eyes, just beneath the snout, are a pair of directional nostrils so sensitive that they can detect one drop of blood or urine in a million gallons of water. The tongue and snout provide a sense of taste and touch, while two labyrinths within the skull function as ears. But it is two other receptor organs that make this predator the master of its liquid domain. The first of these mid-to-long-range detection systems is the lateral line, a hollow tube that runs along either flank just beneath the skin. Microscopic pores open these tubes to the sea. When another animal creates a vibration or turbulence in the water, the reverberations stimulate tiny hairs within these sensory cells that alert the predator to the source of the disturbance—miles away! Even more sensitive are the hunter’s long-range receptor cells, located along the top and underside

My power, if you can call it that, and I don't think you can, is that I am able to take about two gallons of water from the moisture in the air and shoot it in a stream or a gentle mist. Or a ball. Which is useful for water-balloon fights, but not all that helpful when trying to stop Carnage and Mayhem from robbing a bank.

Twelve barrels of water are required to make one barrel of bitumen. This produces 400 million gallons a day of toxic wastewater at the tar sand mines.

She pulled out a few tortilla chips from a nearby shelf, dipping one deeply and popping it in her mouth, then holding out the jar so Daniel could do the same. She was hit with the summery peach and brown sugar that sweetened the tomatoes, and then the heat built, numbing her tongue from the back to the front. She swallowed, eyes watering, and looked at Daniel, who already had his mouth open trying to cool it off. Most Wisconsinites couldn't hold their heat, so she wouldn't be able to use it straight, but there were some nice flavors in there. "Here." She handed him a yogurt smoothie she kept in the fridge for days when she didn't have time to make a sandwich for herself. "Sorry, G. I thought it would be delicious." He had an easy manner, bordering on shy, but with a strong thoughtful streak. Gina appreciated his amiable company. "Ye of little faith. It has great flavor. It would be a shame to waste it. Have a seat and give me a few minutes." Daniel settled on the overturned five-gallon bucket she used as a chair when it was slow. "Tell me about what you were doing in Texas," she said. "My sister and her family live near Austin. I try to get down and visit her once a winter. It's a nice break from the cold." While he spoke she worked, mixing the salsa into cream cheese to cut the heat. She had some cornbread that she had made herself so it was the right texture to cut into slices- it would be the perfect accompaniment. She warmed up a little slow-cooked pork, tossing it with the peach salsa cream cheese mix, and put it between the cornbread slices with some shredded Monterey Jack, grilling it with butter to give the bread a crisp crunch.

It takes a gallon of water to produce a single almond; three gallons per olive; five gallons for a pomegranate; seven gallons per grapefruit; nine gallons an avocado. “Water in agriculture is like blood in the body, or vibration in sound, or the wizard in Oz,” Peleg tells me. “It’s the essence of the thing. No water—no food.

frack a single well can take as many as six million gallons. In 2011, petroleum companies drilled twice as many new water wells—2,232 across the Lone Star State—as they did oil and gas wells.

We arrive at Sandy Ridge, and Chris drives the truck through the gate of the double-fenced perimeter. We meet the caretaker, a new intern named Janet. She’s just received a degree from the University of California, Davis. She carts a wheelbarrow to the truck, and Chris hauls the kennel, wolf and all, into it. They tuck a large five-gallon water jug next to the kennel, and then we set off pulling the male down the main thoroughfare that divides the pens of Sandy Ridge. It has rained heavily this fall, and everything from mushrooms to few-days-old kibbles is coated in mold. Chris pauses for a moment and points into the trees at regularly spaced depressions in the ground. “Did you know that this used to be a cemetery?” he asks. We shake our heads. “This is the highest land around,” he says. “It’s a natural ridge, so it was used for graves. There are a few unmarked ones right there.” He points at the depressions where soil has settled and compacted lower than the surrounding areas. “That’s why we don’t have any wolf pens right there.” High land, in the peninsula, usually means an elevation of a few feet above sea level. The unmarked depressions seem a poignant reminder of how man and wolf share the same spaces in this area, whether knowingly or not.

often advocate that a patient keep a gallon of pure mountain-spring water in the refrigerator at all times, and if desired, add the juice of a few fresh limes or lemons. This is not only a thirst-quenching drink, but it also helps flush the kidneys and is alkaline-reacting.

Trees help reduce storm water runoff by intercepting falling rain and holding a portion of it on the leaves and bark. A mature tree can hold 100 gallons of water on its many surfaces during a rainstorm. Part of this water soon evaporates and the rest is gradually released into the soil below.

Fertilizing Unless your soil is fabulously fertile, some supplemental fertilizer is very nice for your roses. It inspires robust growth and more flowers. Also, a well-nourished plant is healthier and is thus less likely to succumb to stress, disease, or insect attacks. Use an all-purpose garden fertilizer, because it has balanced amounts of N (nitrogen), P (phosphorus), and K (potassium). Fertilizers touted especially for roses — such as Rose Food — are fine but not mandatory. In spring, as the plant emerges from dormancy, you can water with a tablespoon of Epsom salt (magnesium sulfate) dissolved in a gallon of water to promote strong canes.

you dilute one teaspoon of sugar in a million gallons of water, dogs would be able to detect it. While humans have about six million olfactory receptors in their noses, dogs have upwards of 300 million.

And everywhere on the whole 360 acres we have wonderful 10 gallon a minute water with great pressure. That's enough to handle a 600-head herd at any spot. And yes, we move the herd every day. And yes, weeds are leaving, the soil is building, earthworms are waking up and copulating. It's all marvelous. When the landlord saw our system compared to her malfunctioning system that she paid thousands of dollars into as her part of the government cost-share, she felt betrayed by the government conservationists. She called the head design engineer to come for a nonconfrontational walk-about to perhaps incorporate some of our ideas into future projects. He wouldn't come. After all, what can a government expert learn from a peasant farmer?

Today, about 85 percent of Israel’s wastewater—more than 100 million gallons a year—is used for irrigation, according to Seth M. Siegel, the author of Let There Be Water (2015), a study of Israeli water use that I am following here.

Primitive people used about a gallon of water a day for drinking, cooking, and washing. Today in the United States the average person uses, per capita, twelve hundred gallons each day for basic needs such as food, washing, and drinking. This does not include the hidden water uses in energy, material goods like clothes and cars, and industry, such as the sixty-five thousand gallons it takes to make a single ton of steel. 4

A guy walks into a bar. It's the oldest setup there is. But what happens next? I was at my local pub contemplating a water-ringed beer list, a wall of tap handles, and a packed fridge. I saw a pale ale brewed 20 million gallons at a time and a triple IPA made in a jerry-rigged turkey frier in a garage down the street. I saw a traditional, light-bodied British porter and an extra-strong, cacao-infused imperial stout stored in bourbon barrels. One beer was brewed with hours-old hops, freshly plucked in an Oregon field; another had been aged for eighteen months with acidic bacteria--critters more common in vinegar and pickle brines. There were pilsners and ambers, red ales and browns, wheat beers and rye beers and spelt beers; there were three-dollar happy hour specials and thirty-dollar vintage bottles, corked and foil-wrapped like fine Champagne. Bitter or sweet, smooth or strong, fruity or dry, dark or light, it was all there, in dizzying glory. So--the bartender tapped his fingers--what'll it be?

She felt suddenly cold and solemn and more than just slightly afraid. She felt like she needed to get away, but it was this same feeling that had brought her here, to Danger Island, and here she was, tunneling a hole in her second donut to accommodate a squirt of chocolate syrup, skimming the fickle internet for clues to this shark catastrophe, watching the brawny contractor haul gallon bottles of water into her house.

Norhio Plumbing Inc.: Your Trusted Plumber for Aurora Water Heater, Repair & Drain Needs. For homeowners in Aurora, a reliable plumbing system is essential for daily comfort and peace of mind. Whether it’s the frustration of a cold shower, the annoyance of a slow-draining sink, or the sudden panic of a leak, plumbing issues demand immediate and expert attention. This is where Norhio Plumbing Inc. steps in, providing top-tier plumbing services specifically tailored for the Aurora community. Your Go-To Plumber in Aurora At Norhio Plumbing Inc., we pride ourselves on being the local experts you can trust. When you need a skilled and dependable plumber Aurora, our team is ready to respond with professionalism and efficiency. We understand the unique plumbing needs of Aurora homes, ensuring that every service call is handled with the local insight and expertise required for effective, lasting solutions. Water Heater Solutions for Consistent Comfort There’s nothing quite as disruptive as a malfunctioning water heater Aurora. From lukewarm showers to a complete lack of hot water, these issues can quickly throw your daily routine off balance. Norhio Plumbing Inc. specializes in all aspects of water heater Aurora services. Whether you need a new water heater installed, routine maintenance, or prompt repairs for an existing unit, our technicians have the knowledge and tools to get your hot water flowing reliably again. We work with various types and brands of water heaters, ensuring we can address your specific needs efficiently. Expert Plumbing Repair for Every Problem A dripping faucet might seem minor, but it can waste gallons of water and lead to higher utility bills. More significant issues like burst pipes or persistent leaks can cause extensive damage to your home. This is where our comprehensive plumbing repair Aurora services come into play. Our skilled plumbers are adept at diagnosing and resolving a wide range of plumbing problems, big or small. From fixing leaks and repairing fixtures to addressing issues with your water lines and sewer system, Norhio Plumbing Inc. provides reliable and durable solutions, protecting your home and your budget. Clearing Clogged Drains with Precision A clogged drain Aurora is more than just an inconvenience; it can be a sign of deeper issues within your plumbing system. Whether it’s a kitchen sink struggling to drain, a shower pooling water, or a toilet that won’t flush, Norhio Plumbing Inc. has the equipment and expertise to clear even the most stubborn blockages. We use effective and safe methods to ensure your drains are free-flowing, preventing future build-ups and maintaining the health of your plumbing system. Don’t let a clogged drain disrupt your household — call the Aurora experts for quick and clean resolution. Why Aurora Residents Choose Norhio Plumbing Inc. Choosing Norhio Plumbing Inc. means opting for peace of mind. Our commitment to the Aurora community is reflected in our dedication to quality workmanship, transparent pricing, and exceptional customer service. We arrive on time, communicate clearly, and always strive to exceed your expectations. When plumbing issues arise in your Aurora home, don’t hesitate. For reliable water heater Aurora services, expert plumbing repair Aurora, and swift clogged drain Aurora solutions, trust the experienced plumber Aurora team at Norhio Plumbing Inc. For more information about our services or to schedule an appointment, please visit our website at norhioplumbing.com. Let Norhio Plumbing Inc. be your partner in maintaining a perfectly flowing home.

fish fumet makes about 3 quarts 2 pounds cod bones or other nonoily fish bones 1 cup dry white wine ½ onion, chopped ½ fennel bulb, chopped 10 fresh flat-leaf parsley stems 2 sprigs fresh thyme 1 bay leaf 1 Chop the cod bones into manageably sized pieces and rinse with cool running water. Transfer to a bowl and add enough cold water to cover. Refrigerate for at least 6 hours or overnight. 2 Preheat the oven to 350°F. 3 Drain the bones and pat them dry. Spread them on a baking sheet and roast for about 20 minutes, or until they are cooked through but have not colored. There will be no fish remaining on them and the bones will be white. 4 Transfer the bones to a saucepan and add the wine, onion, fennel, parsley stems, thyme, and bay leaf. Add 1 gallon of water and bring to a simmer. Simmer for 30 minutes, remove from the heat, and set aside to stand for 10 minutes. Strain and use immediately or cover and refrigerate. The fumet will keep in the refrigerator for up to 7 days. It also will keep in the freezer for up to 1 month. mackerel escabeche with new potatoes sgombro escabeche con patate marinade and vegetables 1¼ cups cider vinegar 1¼ cups dry white wine 3 tablespoons sugar 1 tablespoon kosher salt 4 garlic cloves, thinly sliced 4 shallots, thinly sliced 2 celery ribs, cut on the diagonal into ¼-inch pieces 1 red bell pepper, thinly sliced 1 carrot, thinly sliced ½ fennel bulb, very thinly sliced ½ cup chopped green Cerignola olives or other green olives 8 saffron threads 1 sprig fresh thyme 1 bay leaf 1 teaspoon freshly ground black pepper potatoes 1 pound new potatoes 1 bay leaf ¾ cup crème fraîche 2 tablespoons snipped fresh chives Kosher salt and freshly ground black pepper mackerel ¾ cup extra virgin olive oil Four 6-ounce skin-on mackerel fillets to serve 2 tablespoons chopped fresh flat-leaf parsley 1 To prepare the marinade, bring the vinegar, wine, sugar, and ¾ cup water to a boil in a pot over high heat. Add the salt and bring the liquid to a boil. Cook at a rapid boil for about 5 minutes, or until reduced by a quarter. 2 Remove the pot from the heat and add the garlic, shallots, celery, bell pepper, carrot, fennel, olives, saffron, thyme, bay leaf, and black pepper to the liquid. Let the marinade cool to room temperature, and then let it stand for 4 hours at room temperature. 3 To prepare the mackerel, heat a sauté pan over medium-high heat. When the pan is hot, put ½ cup of olive oil in the pan. 4 When the oil is hot, sear the mackerel, skin side down, for 2 minutes. Turn the fish and cook for 1 or 2 minutes longer, or until cooked through.

sausage and escarole soup minestra di scarola e salsiccia ½ pound dried cannellini beans ½ cup olive oil 8 garlic cloves, minced 1 tablespoon ground fennel seeds 1 tablespoon crushed red pepper flakes 4 sprigs fresh thyme 1¼ pounds Italian sausage, crumbled 4 celery ribs, cut into large dice 2 carrots, cut into large dice 1 onion, cut into large dice Kosher salt and freshly ground black pepper 2 quarts chicken stock 2 quarts Parmesan Broth (recipe follows) 2 heads escarole, washed and dried 2 quarts Stewed Tomatoes (recipe follows) 2 tablespoons sherry vinegar 1 In a bowl or pot, cover the beans with cold water by about 1 inch. Set aside to soak for at least 6 hours or overnight. Change the water two or three times during soaking, if possible. 2 In a large soup pot, heat the olive oil over medium heat. Add the garlic, fennel seeds, red pepper, and thyme and cook for 2 to 3 minutes, or until the garlic softens but does not color and the spices are fragrant. 3 Add the sausage and cook, breaking it into large chunks and stirring until browned. When the sausage is about halfway cooked through, add the celery, carrots, and onion, season to taste with salt and pepper, and cook for about 5 minutes longer, or until the vegetables soften and the sausage is nicely browned. 4 Drain the beans and discard the water. Put the beans in the pot with the sausage. Add the stock and Parmesan Broth and bring to a simmer over medium-high heat. Reduce the heat to low and cook for 1 to 1½ hours, until the beans are softened but still hold their shape. Do not overcook. 5 Add the escarole and tomatoes and season to taste with salt. Cook at a gentle simmer for about 10 minutes, or until the escarole is tender. Stir in the vinegar and season to taste with salt and pepper. Ladle into bowls and serve. I love this warm, homey soup, and because it’s one I grew up eating, I am not surprised it hits the spot for so many. In Italy, the region where it’s made dictates the kind of sausage used. In some parts they use pork, in others game or duck sausages. I rely on spicy pork sausage, but if you prefer sweet sausage or turkey sausage, for example, substitute it. The secret to this soup’s special goodness lies with the Parmesan broth, which is a delicious way to use Parmesan rinds—those rock-hard ends on the cheese. It has a wonderful salty and cheesy flavor that makes it perfect for soups and pasta sauces.  serves 6 to 8 parmesan broth makes 1 gallon 1 tablespoon black peppercorns 1 teaspoon crushed red pepper flakes 1 gallon chicken stock 1½ pounds Parmigiano-Reggiano cheese rind 1 bay leaf 1 sprig fresh thyme 2 tablespoons olive oil Kosher salt

braised pork shanks with borlotti beans stinco di maiale brasato con fagioli borlotti beans ½ pound dried borlotti (cranberry) beans 1 whole garlic head, cloves separated 1 cup extra virgin olive oil 1 Onion Brûlée (recipe follows) 1 carrot, peeled and diced 1 celery rib, diced 4 ounces bacon, cut into large dice 5 fresh flat-leaf parsley stems 3 sprigs fresh thyme 2 sprigs fresh rosemary Pinch of crushed red pepper flakes 1½ quarts chicken stock 1 tablespoon kosher salt 2 tablespoons sherry vinegar brine 1 pound kosher salt 1 cup honey 1 sprig fresh rosemary 5 juniper berries pork Four 1-pound pork hindshanks ½ cup vegetable oil 1 carrot, peeled and cut into large dice 1 celery rib, cut into large dice 2 cups dry white wine ½ cup Stewed Tomatoes (Chapter 3) 1 quart veal stock or chicken stock to serve 1 tablespoon unsalted butter 2 tablespoons chopped fresh flat-leaf parsley 1 To prepare the beans, in a large pot, soak the beans in enough cold water to cover by 2 or 3 inches for 6 to 12 hours. Change the water two or three times during soaking, if possible. Drain and set aside. 2 Use a broad knife to crush the garlic cloves, still in their skins. 3 Heat a saucepan over medium heat. Add the olive oil, onion, carrot, celery, bacon, parsley, thyme, rosemary, red pepper, and half of the garlic cloves to the pan and cook, stirring, for about 7 minutes, or until the vegetables soften. 4 Add the drained beans and the stock and bring to a boil over high heat. Reduce the heat and simmer for about 40 minutes, until the beans are tender but not so soft that they lose their shape. 5 Add the salt and vinegar. Stir to mix, remove the beans from the heat. Taste the cooking liquid and season to taste with salt. Let the beans cool in the cooking liquid and then refrigerate until ready to use. 6 To prepare the brine, in a large pot, mix 1 gallon of water with the salt, honey, rosemary, and juniper berries. Bring to a boil over high heat and cook until the salt and honey dissolve. Remove from the heat and let the brine cool to room temperature. 7 To prepare the pork, submerge the pork shanks in the cool brine, cover, and refrigerate for 3 hours. 8 Preheat the oven to 300°F. 9 Lift the shanks from the brine and pat dry. 10 Heat a large ovenproof casserole or braising pan over medium-high heat. When the pan is hot, put the vegetable oil in the pan and sear the pork shanks for 6 to 8 minutes on each side, or until golden brown. 11 Add the carrot, celery, and wine and the remaining garlic cloves and bring to a boil. Cook over medium-high heat for 8 to 10 minutes, or until reduced by half. Add the tomatoes and stock and bring to a boil.

Gran shook her head. “It’s a waste of precious fuel to boil so much water. All you need is ordinary Clorox bleach. A three-quart bottle of six-percent sodium hypochlorite costs about two dollars, and will treat nearly forty-eight hundred gallons of clear water. A drop per pint is the recipe.

You mean like what weighs more, a gallon of water or a gallon of liquefied butane?” “They weigh the same, right?” Walter grinned. “No, butane is lighter fluid.

Is organic cotton the future of sustainable development? With the increase in climate change and global warming, each step taken by us matters, be it even by transforming our cotton closet into an organic cotton closet. We are living in a time, where each step will either lead to an immense increase in global warming or will lead to the protection of our Mother Earth. So why not make our actions count and take a step by protecting our nature by switching to organic clothing?! As we know, the fashion industry is one of the largest industry of today, in which the cotton textiles lead the line together with the cotton manufacture setting them as the highest-ranked in the fashion industry. These pieces of regular cotton those are constructed into garments leads to 88% more wastage of water from our resources. Whereas Organic Cotton that has been made from natural seeds and handpicked for maintaining the purity of fibres; uses 1,982 fewer gallons of water compared to regular cotton. Gallons of water used by: Regular cotton: 2168 gallons Organic Cotton: 186 gallons Due to increase in market size of the fashion industry every year along with the cotton industry; regular cotton is handpicked by workers to keep up with the increase in demand for the regular cotton and because these crops are handpicked it leads to various damages and crises such as: Damage of fibres: As regular cotton is grown as mono-crop it destroys the soil quality, that exceeds the damage when handpicked by the farmers, leading to also the destruction of fibres because of the speed and time limit ordered. Damage of crops: Regular cotton leads to damage of crops when it is handpicked, as not much attention is paid while plucking it in bulk, due to which all the effort, time and resources used to cultivate the crops drain-out to zero. Water wastage: The amount of clean water being depleted to produce regular cotton is extreme that might lead to a water crisis. The clean water when used for manufacturing turns into toxic water that is disposed into freshwater bodies, causing a hazardous impact on the people deprived of this natural resource. Wastage of resources: When all the above-mentioned factors are ignored by the manufactures and the farmers, it directly leads to the waste of resources, as the number of resources used to produce the regular cotton is way high in number when compared to the results at the end. Regular cotton along with these damages also demands to use chemical dyes for their further process, that is not only harmful to our body but is also very dangerous to the workers exposed to it, as these chemicals lead to many health problems like earring aids, lunch cancer, skin cancer, eczema and many more, other than that people can also lose their lives when exposed to these chemicals for long other than that people can also lose their lives when exposed to these chemicals for long Know More about synthetic dyes on ‘Why synthetic dye stands for the immortality done to Nature?’ Organic cotton, when compared to regular cotton, brings a radical positive change to the environment. To manufacture, just one t-shirt, regular cotton uses 16% of the world’s insecticides, 7% pesticides and 2,700 litres of water, when compared to this, organic cotton uses 62% less energy than regular Cotton. Bulk Organic Cotton Fabric Manufacturer: Suvetah is one of the leading bulk organic cotton fabric manufacturer in India. Suvetah is GOTS certified sustainable fabric manufacturer in Organic Cotton Fabric, Linen Fabric and Hemp Fabric. We are also manufacturer of other fabrics like Denim, Kala Cotton Fabric, Ahimsa Silk Fabric, Ethical Recycled Cotton Fabric, Banana Fabric, Orange Fabric, Bamboo Fabric, Rose Fabric, Khadi Fabric etc.

New York City is supplied by a collection of nineteen reservoirs. Together, they cover an area nearly twice the size of Rhode Island. We’re talking 580 billion gallons of water. In one day alone, New York City consumes enough water to fill ten Yankee Stadiums.

Then, in the evening, I took the MoviPrep. You mix two packets of powder together in a one-liter plastic jug, then you fill it with lukewarm water. (For those unfamiliar with the metric system, a liter is about thirty-two gallons.)46 Then you have to drink the whole jug. This takes about an hour, because MoviPrep tastes—and here I am being kind—like a mixture of goat spit and urinal cleanser, with just a hint of lemon. The instructions for MoviPrep, clearly written by somebody with a great sense of humor, state that after you drink it, “a loose watery bowel movement may result.” This is kind of like saying that after you jump off your roof, you may experience contact with the ground.

There is no evidence that bottled water is any safer or healthier than the tap water available in developed nations, and in blind tasting tests, most people cannot tell the difference between the two. The differences in taste between bottled waters exceed the difference in taste between bottled water and tap water. Yet people continue to buy bottled water, even though it costs between 250 and 10,000 times as much per gallon as tap water. In short, safe water has become so abundant in the developed world that people can afford to shun the tap water under their noses and drink bottled water instead. Since both kinds are safe, the sort of water one drinks has become a lifestyle

Allen Mountain Cookies Bake regular chocolate chip cookies. Then poor a few gallons of water on them. And some melted butter, so they're good and greasy. Then try to frost them with vanilla frosting. It won't work but try anyway. Drizzle on some red food coloring for the slime. The cookies will be a hot mess and so will you. Ta-da! You have captured the spirit of Allen Mountain. (I'm just kidding. Don't really do any of that. Just make some chocolate chip cookies and call it a day.)

I tried to remind myself that I’m not exactly educated—that really, I know a grand total of dick about materials science. I tried to remind myself that for all I knew, maybe granite and whitestone really could support the stress of a fortress fifteen hundred feet tall. Maybe it could hold up open spans of bridge a couple hundred yards long. Not to mention however ungodly many bazillion gallons of water under whatever hellish pressure must be inside. Maybe Ma’elKoth just knew a lot more about engineering than anyone else. Anywhere. Ever. Maybe it was magick. Maybe that magick wasn’t going to unexpectedly decay while I was way too fucking close to that fucking thing.

All Pullman Palace Car Company laborers were required to live in the company town, even though the rent on their houses was 25 percent higher than that of neighboring municipalities. Pullman also charged his workers 10 cents per 1,000 gallons of water; water that he purchased in Chicago for four-cents-per-gallon. Company stores, which served the town, charged higher prices than retail merchants in nearby communities. While George Pullman may have considered his employees’ accommodations Utopian, many viewed it as frank exploitation.