Re: Drained Weight of Pickles
Julie Bove
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:ktpaxwwy...@sqwertz.com...
>I buy half gallon (64 fluid ounces) of pickle chips (cross-sliced) and
> I don't think it's as full of actual pickles as it should be. There's
> no drained weight on the label.
>
> When you buy them you can see that the pickles have actually floated
> to the top of the jar and left 1" or more of pickle-free space at the
> bottom of the jar.
>
> When the pickles have been eaten in their entirety, 3/5ths of the jar
> is left filled with pickle juice and a couple tablespoons of spices.
> So 3/5th's of that 64 ounces is pickle juice, meaning there's less
> than a quart of pickles (by volume) in that two quart jar.
>
> Is it unreasonable to think that there should be more pickles than
> that in the jar? Any why don't they print the drained weight on these
> like they do other foodstuffs packed in water/liquid (do your pickles
> list drained weight)? And what products are required to list that
> drained weight?
I know the pickles would probably shrink down some in the canning process
but that does seem like an awful lot of juice.
Canned corn usually has very little liquid in it. Black beans usually have
very little liquid. But other beans have a lot more. Why is that?
Polly Esther
"Julie Bove" <juli...@frontier.com> wrote in message
news:j228q5$jia$1...@dont-email.me...
I'm so glad you mentioned that. Recently there has been some requirement
that produce carry a label as to country of origin. Nobody, apparently,
stated how big the print had to be. I tried and failed to read where the
fruit at our grocery came from. I can play that game. DH has a cute little
magnifying glass that is nothing much more than a credit card. I'll put it
in my wallet. If they don't want me to be able to read the label - makes me
wonder - why? Polly
>
>
Julie Bove
"Polly Esther" <Poll...@cableone.net> wrote in message
news:9ajop1...@mid.individual.net...
>
> I'm so glad you mentioned that. Recently there has been some requirement
> that produce carry a label as to country of origin. Nobody, apparently,
> stated how big the print had to be. I tried and failed to read where the
> fruit at our grocery came from. I can play that game. DH has a cute
> little magnifying glass that is nothing much more than a credit card.
> I'll put it in my wallet. If they don't want me to be able to read the
> label - makes me wonder - why? Polly
I had to get one of those things too. But it didn't work with the bottle of
shampoo that had beige print on a tan bottle. Gah!
Julie Bove
"Sqwertz" <swe...@cluemail.compost> wrote in message
> On Thu, 11 Aug 2011 21:05:41 -0700, Julie Bove wrote:
>
>> I know the pickles would probably shrink down some in the canning process
>> but that does seem like an awful lot of juice.
>
> required to seal the jars (at least that's my understanding).
Oh! Well then that doesn't seem right at all.
sf
<Poll...@cableone.net> wrote:
> DH has a cute little
> magnifying glass that is nothing much more than a credit card.
Where did he find that?
--
I take life with a grain of salt, a slice of lemon and a shot of tequila.
Jim Elbrecht
wrote:
>I buy half gallon (64 fluid ounces) of pickle chips (cross-sliced) and
>I don't think it's as full of actual pickles as it should be. There's
>no drained weight on the label.
>
>When you buy them you can see that the pickles have actually floated
>to the top of the jar and left 1" or more of pickle-free space at the
>bottom of the jar.
>
>When the pickles have been eaten in their entirety, 3/5ths of the jar
>is left filled with pickle juice and a couple tablespoons of spices.
>So 3/5th's of that 64 ounces is pickle juice, meaning there's less
>than a quart of pickles (by volume) in that two quart jar.
>
>Is it unreasonable to think that there should be more pickles than
>that in the jar?
Yes.
>Any why don't they print the drained weight on these
>like they do other foodstuffs packed in water/liquid (do your pickles
>list drained weight)?
Because pickle juice isn't water any more than broth is. Do you get
a drained weight on your soup cans?
> And what products are required to list that drained weight?
I can't remember ever seeing any.
Jim
Jim Elbrecht
wrote:
>On Thu, 11 Aug 2011 21:05:41 -0700, Julie Bove wrote:
>
>> I know the pickles would probably shrink down some in the canning process
>> but that does seem like an awful lot of juice.
>
>These are fresh-pack pickles. Not a lot of processing time is
>required to seal the jars (at least that's my understanding).
But if you make a pickle, put it in brine, and wait a while, the
pickle shrinks as the salt draws the moisture out.
I grew a cuke in a bottle once, then pickled it. I used a narrow
topped bottle & waited until the cuke nearly filled the bottom. Then I
pickled it. I kept it around for about 6 years & it was an
interesting curiosity, but as the years passed, the pickle got smaller
until it no longer made people wonder how I got the pickle in the jar.
[and thanks for reminding me-- it is the perfect time to do that
again.-- first I need to find the right jar. . .]
Jim
Polly Esther
"sf" <> wrote
> On Thu, 11 Aug 2011 23:33:32 -0500, "Polly Esther"
>
>> DH has a cute little
>> magnifying glass that is nothing much more than a credit card.
>
> Where did he find that?
Just $3 at
http://www.grannysstore.com/Wilderness_Survival/Fresnel_Lens_Fire_Starter.htm
Never crossed my mind to use it to start a fire but it's handy for
impossibly tiny writing like the numbers on a watch battery. Polly
ViLco
>> But if you make a pickle, put it in brine, and wait a while, the
>> pickle shrinks as the salt draws the moisture out.
> Just the opposite. They would plump up rather than shrink. The brine
> solution (a sweet brine in this case, but still with salt) contains
> more salt than he solution inside the pickle. Therefore osmosis would
> draw moisture INTO the the pickle, not out.
I remember osmosis as in the opposite way: the liquid moves from the more
saltier part to the less saltier part, so in this case it moves from the
lower salty pickle to the higher salty brine.
--
ViLco
Let the liquor do the thinking
David Harmon
<vill...@tin.it> wrote,
Yes. Whatever component(s) is able to move, moves in the direction
as to equalize the concentration.
Identity Theft
I know the pickles would probably shrink down some in the canning
process
but that does seem like an awful lot of juice.
Canned corn usually has very little liquid in it. Black beans usually
have
very little liquid. But other beans have a lot more. Why is that?
--
Identity Theft
Brooklyn1
>
>I buy half gallon (64 fluid ounces) of pickle chips (cross-sliced) and
>I don't think it's as full of actual pickles as it should be. There's
>no drained weight on the label.
>
>When you buy them you can see that the pickles have actually floated
>to the top of the jar and left 1" or more of pickle-free space at the
>bottom of the jar.
>
>When the pickles have been eaten in their entirety, 3/5ths of the jar
>is left filled with pickle juice and a couple tablespoons of spices.
>So 3/5th's of that 64 ounces is pickle juice, meaning there's less
>than a quart of pickles (by volume) in that two quart jar.
>
>Is it unreasonable to think that there should be more pickles than
>drained weight?
You're confusing pickle juice for pickling juice. They can't give a
net wt for pickles because cukes are mostly water and the longer they
sit in the pickling solution the more water is extracted from the
cukes and the more the cukes shrink. Pickled cukes are sold by
volume, not weight. You paid for a 1/2 gallon jar of pickles and
that's what you got (pickles + pickling solution = 1/2 gallon). Folks
with even a modicum of education know that the longer foods sit in
pickling liquid the more water is extracted from the foods, thereby
diluting the pickling liquid until an equalibrium is achieved, whereas
pickling ceases as does water extraction.
I have to laugh at this self-proclaimed meat maven dwarf, who has
obviously never compared the weight of meat pre cooking to post
cooking. Pickling is indeed a form of cooking.
Brooklyn1
>On Thu, 11 Aug 2011 23:33:32 -0500, "Polly Esther"
><Poll...@cableone.net> wrote:
>
>> DH has a cute little
>> magnifying glass that is nothing much more than a credit card.
>
>Where did he find that?
In his shorts, so he can see his pickle.
notbob
> with even a modicum of education know that the longer foods sit in
> pickling liquid the more water is extracted from the foods....
A simple chemical fact that is somehow miraculously reversed when
"brining" meat. How curious.
nb
Brooklyn1
>Julie Bove wrote:
>
>> I know the pickles would probably shrink down some in the canning process
>> but that does seem like an awful lot of juice.
>
>required to seal the jars (at least that's my understanding).
But the jar was full when you bought it... that's all that matters...
it still contains all the water that was in the cukes. You've
obviously never done any pickling... imagine, Julie knows twice as
much about food preparation than the dwarf does... even though twice
nothing is still nothing.
Lou Decruss
<barbsc...@earthlink.net> wrote:
>
>Watch this video about making pickles. The guy from Gedney doing the
>narration is their chief food scientist, Jim Cook. He loves my
>brownies.
><http://www.gedneypickle.com/About-Pickling/How-Pickles-are-Made>
>
>This is the 130-year anniversary of the Gedney company - no longer
>family owned-and-operated. :-(
That's a LOT of pickles!
Lou
Chemo the Clown
> I buy half gallon (64 fluid ounces) of pickle chips (cross-sliced) and
> I don't think it's as full of actual pickles as it should be. There's
> no drained weight on the label.
>
> When you buy them you can see that the pickles have actually floated
> to the top of the jar and left 1" or more of pickle-free space at the
> bottom of the jar.
>
> When the pickles have been eaten in their entirety, 3/5ths of the jar
> is left filled with pickle juice and a couple tablespoons of spices.
> So 3/5th's of that 64 ounces is pickle juice, meaning there's less
> than a quart of pickles (by volume) in that two quart jar.
>
> Is it unreasonable to think that there should be more pickles than
> that in the jar? Any why don't they print the drained weight on these
> like they do other foodstuffs packed in water/liquid (do your pickles
> list drained weight)? And what products are required to list that
> drained weight?
>
Christ! Is that all you have to worry about?
blake murphy
exactly so. or at least that's what they taught us when dinosaurs roamed
the earth.
your pal,
blake
blake murphy
you may have to consult stu's lawyer for that information.
your pal,
blake
Jim Elbrecht
>On Fri, 12 Aug 2011 07:16:33 -0400, Jim Elbrecht wrote:
>
>> On Thu, 11 Aug 2011 22:57:38 -0500, Sqwertz <swe...@cluemail.compost>
>> wrote:
>>
>>>Is it unreasonable to think that there should be more pickles than
>>>that in the jar?
>>
>> Yes.
>
>Why? I don't agree.
>
>>>Any why don't they print the drained weight on these
>>>like they do other foodstuffs packed in water/liquid (do your pickles
>>>list drained weight)?
>>
>> Because pickle juice isn't water any more than broth is. Do you get
>> a drained weight on your soup cans?
>
>Pickles juice is not meant to be drank. The nutritional information
>does not include the drinking of the juice. The nutritional
>information only includes the chips.
>
>With soup, the broth is an integral part of the product. Otherwise it
>would be... I don't know - what is soup without broth - slop?
>
>>> And what products are required to list that drained weight?
>>
>> I can't remember ever seeing any.
>
>Then that would indicate that you've never even heard the term,
>"Drained Weight". Which I find hard to believe. Do you have a can
>of black olives in your pantry right now?
Well strip my gears! Yep. Actually they say DR WT -- but I don't
think I've ever noticed it before & I don't know if I would have come
up with 'drained' for 'dr'. My daughter's peanuts say 'Net WT *and*
DR WT. The green beans, pineapple, black beans and Garbanzo's just
have net WT.
Jim
sf
<Poll...@cableone.net> wrote:
>
> Just $3 at
> http://www.grannysstore.com/Wilderness_Survival/Fresnel_Lens_Fire_Starter.htm
> Never crossed my mind to use it to start a fire but it's handy for
> impossibly tiny writing like the numbers on a watch battery. Polly
I like that idea, thanks for the URL. :)
--
I take life with a grain of salt, a slice of lemon and a shot of tequila.
Chemo the Clown
> On Fri, 12 Aug 2011 13:02:27 -0400, blake murphy wrote:
> > On Fri, 12 Aug 2011 07:29:29 -0700, David Harmon wrote:
>
> >> On Fri, 12 Aug 2011 15:53:13 +0200 in rec.food.cooking, "ViLco"
> >>>Sqwertz wrote:
>
> >>>>> But if you make a pickle, put it in brine, and wait a while, the
> >>>>> pickle shrinks as the salt draws the moisture out.
>
> >>>> Just the opposite. They would plump up rather than shrink. The brine
> >>>> solution (a sweet brine in this case, but still with salt) contains
> >>>> more salt than he solution inside the pickle. Therefore osmosis would
> >>>> draw moisture INTO the the pickle, not out.
>
> >>>I remember osmosis as in the opposite way: the liquid moves from the more
> >>>saltier part to the less saltier part, so in this case it moves from the
> >>>lower salty pickle to the higher salty brine.
>
> >> Yes. Whatever component(s) is able to move, moves in the direction
> >> as to equalize the concentration.
>
> > exactly so.
>
>
> I think you all are right deep down inside but you keep quoting the
> defective example.
>
> -sw
Get over it.
Pico Rico
"Polly Esther" <Poll...@cableone.net> wrote in message
news:9akmef...@mid.individual.net...
>
> "sf" <> wrote
>> On Thu, 11 Aug 2011 23:33:32 -0500, "Polly Esther"
>>
>>> DH has a cute little
>>> magnifying glass that is nothing much more than a credit card.
>>
>> Where did he find that?
>
>
>
> http://www.grannysstore.com/Wilderness_Survival/Fresnel_Lens_Fire_Starter.htm
> Never crossed my mind to use it to start a fire but it's handy for
> impossibly tiny writing like the numbers on a watch battery. Polly
I used to have one of those that was 8 1/2 x 11 inches. now THAT could
start a fire. Ahh, I miss my youth . . .
Nunya Bidnits
>> Yes. Whatever component(s) is able to move, moves in the direction
>> as to equalize the concentration.
>
> exactly so. or at least that's what they taught us when dinosaurs
> roamed the earth.
>
> your pal,
> blake
Which means if there is more salt in the brine than the cucumber and if the
cucumber is salt-permeable, the salt will tend to pass through the surface
of the cucumber and move into the pickle.
HOWEVER...
This does not necesssarily mean H2O will move into the pickle. Perhaps that
is the explanation. Since salt attracts moisture and draws it out of food,
perhaps the volume of salt moving into the pickle is more than offset by the
water moving out of the pickle. Not only is the salt trying to equalize, but
so is the water, and so are any other liquid elements in the cucumber which
likely are not native to the brine.
In addition, just guessing here, but perhaps the water moves more easily
through the "pickle barrier" than the salt. In that case the pickle would
shrink even though it would also eventually take on salt.
I know, it's amateur science. Sosume.
MartyB
Nunya Bidnits
I don't know why some products show drained weight and some don't.
I see it on large cans of roasted red peppers (25-27 oz). I don't see it on
cans of green chiles of the same size. However I bought the RRPs at
Restaurant Depot and the green chiles at a grocery store. Maybe the food
service packs are more likely to show drained weight, but that doesn't
explain olives. Maybe there is an anti-olive-fraud law. ;-)
I have bought the 7 lb approx size cans of chopped green chiles before at RD
but they were the shitty Del Sol brand and fortunately they are all gone, so
I can't check that package.
MartyB
Nunya Bidnits
> On Fri, 12 Aug 2011 09:56:27 -0500, Melba's Jammin' wrote:
>
>> Watch this video about making pickles. The guy from Gedney doing the
>> narration is their chief food scientist, Jim Cook. He loves my
>> brownies.
>> <http://www.gedneypickle.com/About-Pickling/How-Pickles-are-Made>
>
> In that case, yes, they will shrink since it is not a salt brine.
>
> They would eventually suck back up that same juice they released if
> left to sit in the salty extract, but that's beside the point.
Maybe not. When moisture is driven out of the cellular structure of meat by
heat, you cannot put it back in. Perhaps the same is true when moisture is
pulled out of pickles by salt.
MartyB
Brooklyn1
wrote:
>On Fri, 12 Aug 2011 07:25:03 -0400, Jim Elbrecht wrote:
>
>> On Thu, 11 Aug 2011 23:43:58 -0500, Sqwertz <swe...@cluemail.compost>
>> wrote:
>>
>>>On Thu, 11 Aug 2011 21:05:41 -0700, Julie Bove wrote:
>>>
>>>> I know the pickles would probably shrink down some in the canning process
>>>> but that does seem like an awful lot of juice.
>>>
>>>These are fresh-pack pickles. Not a lot of processing time is
>>>required to seal the jars (at least that's my understanding).
>>
>> But if you make a pickle, put it in brine, and wait a while, the
>> pickle shrinks as the salt draws the moisture out.
>
>Just the opposite. They would plump up rather than shrink. The brine
>solution (a sweet brine in this case, but still with salt) contains
>more salt than he solution inside the pickle. Therefore osmosis would
>draw moisture INTO the the pickle, not out.
>
>In the case commercial fresh pack pickles, they are probably brined
>en-masse and then packaged in bottles a couple days later.
The salty pickling liquid enters the cuke and draws out water, the
cuke gets saltier, the pickling liquid becomes less salty... the cukes
SHRINK. Even if you leave your jar unopened for a month or three
those cukes will still continue to shrink. All cured foods, vegetable
or animal, shrinks... that liquid in a package of tube steak wasn't
there when originally sealed.
Jim Elbrecht
>Jim Elbrecht wrote:
-snip-
>> Well strip my gears! Yep. Actually they say DR WT -- but I don't
>> think I've ever noticed it before & I don't know if I would have come
>> up with 'drained' for 'dr'. My daughter's peanuts say 'Net WT *and*
>> DR WT. The green beans, pineapple, black beans and Garbanzo's just
>> have net WT.
>>
>> Jim
>
>I don't know why some products show drained weight and some don't.
>
>I see it on large cans of roasted red peppers (25-27 oz). I don't see it on
>cans of green chiles of the same size. However I bought the RRPs at
>Restaurant Depot and the green chiles at a grocery store. Maybe the food
>service packs are more likely to show drained weight, but that doesn't
>explain olives. Maybe there is an anti-olive-fraud law. ;-)
My 24oz Mancini red peppers have DR WT. The 32oz Samsclub brand do
not.
Artichoke hearts, no. Kalamata & Green olives, yes.
>
>I have bought the 7 lb approx size cans of chopped green chiles before at RD
>but they were the shitty Del Sol brand and fortunately they are all gone, so
>I can't check that package.
Cans of things make a little sense- but bottles don't. If it is in
a bottle, a look-see will do more for most of us than a weight [which
I'll now be checking out of curiosity] printed on the side.
Jim
Brooklyn1
wrote:
>Heat is a whole different story. Nobody is talking about heat.
If they're the type pickled with a mixture or vinegar and salt it's
very likely they are cooked pickles. Most pickles are cooked, it's
only the fermented pickles that are not cooked. You never did say
which kind you have... not that it really matters, all pickles shrink.
sf
<Pico...@nonospam.com> wrote:
> I used to have one of those that was 8 1/2 x 11 inches. now THAT could
> start a fire. Ahh, I miss my youth . . .
I've seen those, but I was interested in Polly's because she mentioned
hers was the size of a credit card.
cshenk
> On Fri, 12 Aug 2011 07:25:03 -0400, Jim Elbrecht wrote:
>
> > On Thu, 11 Aug 2011 23:43:58 -0500, Sqwertz
> > <swe...@cluemail.compost> wrote:
> >
> > > On Thu, 11 Aug 2011 21:05:41 -0700, Julie Bove wrote:
> > >
> >>> I know the pickles would probably shrink down some in the canning
> process >>> but that does seem like an awful lot of juice.
> > >
> > > These are fresh-pack pickles. Not a lot of processing time is
> > > required to seal the jars (at least that's my understanding).
> >
> > But if you make a pickle, put it in brine, and wait a while, the
> > pickle shrinks as the salt draws the moisture out.
>
> Just the opposite. They would plump up rather than shrink. The brine
> solution (a sweet brine in this case, but still with salt) contains
> more salt than he solution inside the pickle. Therefore osmosis would
> draw moisture INTO the the pickle, not out.
>
> In the case commercial fresh pack pickles, they are probably brined
> en-masse and then packaged in bottles a couple days later.
>
> -sw
Sorry but you have that backwards
--
Brooklyn1
>On Fri, 12 Aug 2011 11:47:02 -0700, "Pico Rico"
><Pico...@nonospam.com> wrote:
>
>> I used to have one of those that was 8 1/2 x 11 inches. now THAT could
>> start a fire. Ahh, I miss my youth . . .
>
>I've seen those, but I was interested in Polly's because she mentioned
>hers was the size of a credit card.
The physical size (area) of a lens has no bearing on solar fire
starting... a tiny lens with a relatively strong magnification is
what's needed... a 5X jeweler's loupe is perfect.
This will work:
http://www.amazon.com/3PC-EYE-LOUPE-3X-10X/dp/B000XGGF0U/ref=pd_sbs_watch_2
Brooklyn1
>On Fri, 12 Aug 2011 11:47:02 -0700, "Pico Rico"
><Pico...@nonospam.com> wrote:
>
>> I used to have one of those that was 8 1/2 x 11 inches. now THAT could
>> start a fire. Ahh, I miss my youth . . .
>
>I've seen those, but I was interested in Polly's because she mentioned
>hers was the size of a credit card.
Don't get the fresnel type, they are not optically correct for viewing
detail.
http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=credit+card+magnifier&x=17&y=20
David Harmon
<swe...@cluemail.compost> wrote,
>On Fri, 12 Aug 2011 07:29:29 -0700, David Harmon wrote:
>
>> On Fri, 12 Aug 2011 15:53:13 +0200 in rec.food.cooking, "ViLco"
>>>Sqwertz wrote:
>>>
>>>>> But if you make a pickle, put it in brine, and wait a while, the
>>>>> pickle shrinks as the salt draws the moisture out.
>>>
>>>> Just the opposite. They would plump up rather than shrink. The brine
>>>> solution (a sweet brine in this case, but still with salt) contains
>>>> more salt than he solution inside the pickle. Therefore osmosis would
>>>> draw moisture INTO the the pickle, not out.
>>>
>>>saltier part to the less saltier part, so in this case it moves from the
>>>lower salty pickle to the higher salty brine.
>>
>> Yes.
>
You are right. I don't know how I got that confused.
Things move in the direction as to equalize the concentration. If
the pickle skin keeps the salt from freely entering, then it will
draw water out to try to dilute the brine.
Mark Thorson
>
> On Fri, 12 Aug 2011 17:18:45 -0500, cshenk wrote:
>
> > Sqwertz wrote in rec.food.cooking:
> >>
> >> In the case commercial fresh pack pickles, they are probably brined
> >> en-masse and then packaged in bottles a couple days later.
> >
>
Maybe some places brine them first, and other
places pack them in bottles first.
nurk_fred2000
***That, and of course ALL of your recipe postings Chemo ~ You know,
the ones that give us all the Hershey Squirts!
Brooklyn1
wrote:
You don't know if they're pickled with brine, the dwarf never said if
they're cooked pickles or fermented pickles. Cucumbers are pickled
prior to packing but pickling continues after packing so they continue
to shrink... those that are cut into spears or slices shrink even
more. The manufactures pack the jars with minimally pickled cukes,
they pack tighter so look better, there are also fewer pickles needed
to fill the jar. Btw, the pickling companies pack spears and slices
as a way to discard the damaged portions of the cukes, they reserve
the best for whole pickles. I always buy whole pickles, I have no
problem slicing them myself. Also jarred pickles have a "Best By"
date, not so much that they spoil but that they eventually shrink so
much that begin to float about and they look bad... the dwarf likely
bought an older jar of pickles. Fermented pickles are treated
differently from cooked, they are sold at various degrees of pickling,
ie. half sours. I rarely buy cooked pickles, I much prefer fermented
pickles... I often make my own... I've been making fermented pickles
for more than 60 years. It's very easy to make fermented pickles, but
it behooves one to have a cool basement and a separate fridge, they
are kind of odiferous. At the end of the growing season I put up lots
of green tomatoes to ferment, I love those things when full sour.
Brooklyn1
>
>
>Watch this video about making pickles. The guy from Gedney doing the
>narration is their chief food scientist, Jim Cook. He loves my
>brownies.
><http://www.gedneypickle.com/About-Pickling/How-Pickles-are-Made>
>
>family owned-and-operated. :-(
Those are cooked pickles... did Gedney ever produce fermented pickles?
Storrmmee
magnification in compact form, go to "maxi aids.com" hope i spelled that
right, its a site for the visually impaired, i have no monetary interest,
but am an extremely please customer, i have both a kitchen and bathroom
scale and a keychain clock lots of magnifier type stuff and in a reasonable
price range as these things go, Lee
"sf" <s...@geemail.com> wrote in message
news:6ap947puujqvmiqjo...@4ax.com...
> On Thu, 11 Aug 2011 23:33:32 -0500, "Polly Esther"
> <Poll...@cableone.net> wrote:
>
>> DH has a cute little
>> magnifying glass that is nothing much more than a credit card.
>
> Where did he find that?
>
Bryan
--Bryan
Brooklyn1
I know the owner of Maxi Aids, I've been to their store on Long Island
several times, well it's really a big warehouse with a showroom.
Jerry Avins
That's true in theory but not in practice. (The difference arises from
the sun's not being a point source.
Jerry
--
In theory, theory and practice agree. In practice, they don't.