We bell ringers are still measuring the mass of bells in archaic units dating back 400 years. Hundredweights (114 lb), quarters (28 lb), and pounds. (I think rocks or whatever people weigh themselves by in the UK are in there someplace, but they aren't used to measure bells.)
The reason why so many names for one thing is that people back then were mostly innumerate: their sense of numbers was something like one, two, three, many. The Washington Cathedral's heaviest bell (the 10 bell) is 1629 kg or 3588 lb. Both numbers were incomprehensible to most people back then, so the solution is to give mass a whole bunch of different names to make the numbers smaller: 32 cwt 0 qr 4 lb. Three small numbers; people understood those. It hasn't changed since due to tradition. In The Ringing World, the weekly UK publication on bell ringing, writers now often describe distances between towers in km and rope lengths in cm or mm, but when it comes to the mass of the bells - can't change that or the yelling will begin! How insane to live in a mixed up world. Carleton -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of James Sent: Tuesday, May 13, 2014 16:02 To: U.S. Metric Association Subject: [USMA:53811] RE: Archaic units persist 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 I take great delight in pointing out to folks that my grandpa's yard stick is no longer valid since the size of the yard (and inch, foot, etc.)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-cha >> t >> 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 >> >> >> >> >> > > > > >
