Thank you, Darrick! Now, if you re-read the first paragraph of the reply
from Ms. Hunter, and compare it with the reply, which I received, you will
find a very interesting thing. Indeed, they are identical. So, one of my
assumptions that they have templates ready was likely correct.
Cheers,
Nikolay
P.S. International law paper is done, and so are 3 out of 5 final exams.
Two more to go, and both on Monday!!! Sorry, I know it has nothing to do
with metrication (except a mix of various units in the Law of the Sea - from
fathoms to feet and metres), but I am just way thrilled. Because this also
means, that in 2,5 weeks Catherine and I will go to Latvia for a whole
month!!!
-----Original Message-----
From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED]]On
Behalf Of Darrick Priest
Sent: 20 April 2001 20.19
To: U.S. Metric Association
Subject: [USMA:12342] A E-Mail to C&H
Several days ago, after receiving Nikolay Malyarov's enlightening e-mail, I
took the time to follow Nikolay's example and write to C and H regarding the
2 kg Baker's Sugar. I want to give credit where credit is due (including
thanks) by acknowledging Nikolay's efforts of writing to companies with a
positive message of metrication.
C and H just replied to my digital missive; so, I'll share it with you all:
Dear Mr. Priest:
Thank you for taking the time to contact C&H Sugar Company regarding our new
C&H Pure Cane Baker's Sugar.
We have been looking forward to the introduction of this new product for
quite some time; you can imagine how delighted we are to hear from consumers
who are pleased. We were confident our consumers would be enthusiastic about
Baker's Sugar, but it is very rewarding to have our hopes confirmed.
Baker's Sugar is perfect for all baked goods, such as cakes, cookies,
pastries and brownies. It is especially good for icings, frostings,
meringues, candies and other confections. Its finer texture allows baked
foods to bake more evenly without soft spots or lumps. It blends quicker and
smoother, melts faster with no gritty texture and will be perfect for jams
or jellies. It is preferred by many professional bakers, and by homemakers
who are passionate about baking. It can be substituted cup-for-cup whenever
your recipe calls for granulated sugar.
I do want to mention that due to the fine crystal size, it is very important
that Baker's Sugar be kept dry. Hardening or lumps may occur if the sugar
gets moist, and there is no adequate way to soften Baker's Sugar if it does
become hard.
Best regard,
Connie C. Hunter, C&H Sugar
Here is my letter that I wrote to them:
One of the many metric supporters (Nikolay Malyarov) sent out the word that
you are selling your product Baker's Sugar in 2 kg. This is fantastic! We
members of the USMA thank you so much for taking the courage to support the
metric system. Now that I know that you are a supporter, I will buy my next
bag of baker's sugar from your company. Thank you so much...you don't know
how many people you've pleased.
Darrick Priest
I urge each of you to follow Nikolay's example and write to C and H as I
have.
Keep it positive everyone.
Darrick Priest
USMA Member
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