Not to worry Jim, You should know by now that I take every opportunity to ridicule the difference between Customary and Imperial units, especially when the same name means different things depending on which side of the "pond" you are.
Martin -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of James Sent: 13 May 2014 20:18 To: U.S. Metric Association Subject: [USMA:53809] RE: Archaic units persist Yes, those naturally were US units of measure (esp. the gallon) since I went to school in the US. Perhaps I should have made that statement explicitly. Jim On 2014-05-13 13:45, Martin Vlietstra wrote: > Hi James, > > I assume of course that I would have to use a little over 3 quarts of water. > :-) > > Regards > > Martin, resident in the UK. > > -----Original Message----- > From: [email protected] [mailto:[email protected]] On > Behalf Of James > Sent: 13 May 2014 18:19 > To: U.S. Metric Association > Subject: [USMA:53807] Archaic units persist > > This article from the Chattanooga Times-Free Press states the total > production of the mills owned by a company that is setting up new > headquarters in Chattanooga TN: > http://timesfreepress.com/news/2014/may/13/flour-mills-merge-form-chat > tanoog > a-based-grain-cra/?breakingnews > It gives their production in hundredweights (cwt). A hundred weight is > 100 pounds avoirdupois. (In Britain, I believe a hundredweight was 112 > lb, or 8 stone.) So, this archaic unit persists in the US. > > Side story: > Years ago I worked my way through college by working part-time in a > campus bake shop. We routinely received our various flours in 100 lb bags. > The male permanent baker (not a student, such as I) and I got into a > contest on hauling bags of flour from the storeroom. I, at one time, > carried a 100 lb bag on each shoulder and one in my arms simultaneously. > I loaded those three bags onto my shoulders and into my arms by myself. > That was back in my youth ... sigh. Of course, I could still do that > if I really, really wanted to! But I'm wiser now. (Grin.) > > I still recall the excellent pie dough recipe we used. It made 25 pie > shells. Unfortunately, it's in gallons, pounds, and ounces: > 25 lb pastry dough > 13 oz salt > 10 lb lard > 8 lb fine shortening > 1 gal water > Stir the dry ingredients together. Cut in the fat to form coarse crumbles. > Add the water and mix, taking care not to over mix. Double the recipe > to make 25 "lids" for the pies. > > > Jim > > -- > James R. Frysinger > 632 Stoney Point Mountain Road > Doyle TN 38559-3030 > > (C) 931.212.0267 > (H) 931.657.3107 > (F) 931.657.3108 > > > > >
