I make fun of them too, Martin! My biggest hope is to make the unending
debate about what to call the hodgepodge of units used here a moot issue
by going entirely SI in the US. I take great delight in pointing out to
folks that my grandpa's yard stick is no longer valid since the size of
the yard (and inch, foot, etc.) in the US changed size in 1959. And that
it had also changed size in 1893.
Jim
On 2014-05-13 14:45, Martin Vlietstra wrote:
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
