HDTenEightyP/NetNews huggingface dataset:
From: paul.meadows@synapse.org (Paul Meadows) 
Newsgroups: rec.food.drink
Subject: RE: HANGOVER CURE? PLEASE
Date: 4 Jan 93 15:26:00 GMT
Distribution: world
Organization: SYNAPSE BBS - GATINEAU, QUEBEC - 819-561-4321
Reply-To: paul.meadows@synapse.org (Paul Meadows) 

I have often heard that one of the best cures for persistent hang-over
difficulties is a more realistic look at consumption habits. No ones
palette is discerning enough to appreciate the TASTE after intoxication.
Three basic rules:- Moderation; Moderation; Moderation!
:-)
              Paul Meadows(Ottawa)
                                                                            
Newsgroups: rec.food.drink
From: hart@edmund.cs.andrews.edu (Kevin Hart)
Subject: Panamanian beverage
Summary: What is this stuff called?
Reply-To: hart@andrews.edu
Organization: Andrews University
Distribution: na
Date: Tue, 5 Jan 1993 20:50:01 GMT

When I was in Panama a few years ago, I had something that tasted like
coconut flavored egg nog.  White and creamy.  Came in a bottle.  That's
about all I know about it.  I think it was alcoholic, but I don't know
for sure.  Can anybody tell me what this stuff was and/or where I can
get some?

Send e-mail to hart@andrews.edu
	- Kevin
-- 
I know now why the caged bird dies,
For, like him, I have touched the sky.
Newsgroups: rec.food.drink
From: freedman@cs.colostate.edu (keith freedman)
Subject: Re: Sloe Gin
Date: Fri, 08 Jan 1993 19:49:56 GMT
Reply-To: freedman@cs.colostate.edu
Organization: Colorado State University -=- Computer Science Department

In article 4qz@bailgate.gpsemi.com, milnes_j@lincoln.gpsemi.com (James A Milnes) writes:
>
>Here in the United Kingdom we have a drink called "Sloe Gin".This is
>where the gin is made with the addition of 
>the juice of sloeberries to give it it's purple appearance.Unlike

I don't have a recipe for Sloe Gin, but I do enjoy a Sloe Gin Fizz
periodically.

Sloe Gin Fizz
1 part Sloe Gin
3 parts Orange Juice
(I prefer  Tangello juice in place of OJ in most drinks!!)

---
Keith Freedman
Colorado State University
Department of Computer Science
Systems Administration
From: tdonnell@ncrsoph.Sophia.NCR.COM (Tom Donnelly)
Newsgroups: rec.food.drink
Subject: Re: Hangover cure...
Date: 4 Jan 93 12:51:12 GMT
Reply-To: tdonnell@ncrsoph.Sophia.NCR.COM (Tom Donnelly)
Organization: NCR European Development Center

In article <myers.726051478@pecan.cs.scarolina.edu> myers@cs.scarolina.edu (Daniel Myers) writes:
>Alternating large glasses of water with the drinks definately helps (it
>does make for many trips to the bathroom during a heavy night's drinking
>though).  In addition I would highly recommend sitting in a hot-tub (or
>bathtub filled with really HOT water) and slowly drinking about a gallon
>of ice water.  This can make one feel much more human.

  One of my favorite cures ( if you have a sauna or hotub available ) is to
  take a few aspirin and bring a LARGE bottle of ice water into a VERY HOT
  sauna.  I steam myself while drinking LOTS of water.  After I have had as
  much steam as I can handle, I run into a cold pool or cold shower, and start
  all over again.  After doing this two or three time my head is usually a lot
  clearer and I usually feel a lot better.  On really bad days I occassionall
  use a beer before I start on the water.

  Don't try this if you have a weak heart - the shock of going from a hot sauna
  to a cold pool / shower is something.

--------------------------------------------------------------------------------
These views are my own and do not represent those of my company.
No gaurantee, implied or other, unless specified by law. Details on back.
--------------------------------------------------------------------------------
Tom Donnelly               | WIN: Tom.Donnelly@Sophia
NCR Europe Group ISS       | UUCP: ..ncrcom!ncrsoph!tdonnell
Sophia Antipolis, Valbonne |                              
France			   | TEL: 33-92 94 45 40

Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Hangover Cure? Please?
Organization: Lockheed Missiles and Space Co.
Distribution: na
Date: Mon, 4 Jan 93 17:44:58 GMT

In article <1993Jan2.102820.1@stsci.edu> morrissey@stsci.edu writes:
>In article <1993Jan1.170608.2394@uvm.edu>, djohnson@moose.uvm.edu (Musician!) writes:
>> Hey! Does anyone have an old home remedy for the ever lasting hangover?
>> I am writing a paper on the topic of home medicine and decided that
>> hang over cures might be good for the audience reading it.
>> 
>> Thanks Much!
>> Dave  *Doogie*
>>   djohnson@moose.uvm.edu 
>>   Dave C Johnson
>
>
>My first husband used to swear by eating a bowl of cereal (with milk) before
>finally going to bed.  He also said a bowl of vanilla ice cream was helpful.
>
>I like the ice cream idea, but I usually add a sinus-relief tablet.  I usually
>wake up completely sans headache.  
>
>Of course, this is more prevention than cure.
>
>Janet Morrissey
>"Mostly Harmless"
>

I have used   coke at room temperature   as a cure for years - it works

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.drink
From: warren@athena.cs.uga.edu (Timothy Warren)
Subject: Re: Question about Coca Cola co.
Organization: University of Georgia, Athens
Date: Fri, 8 Jan 1993 21:02:59 GMT

In article <Jan04.204257.68836@yuma.ACNS.ColoState.EDU> freedman@cs.colostate.edu writes:
>In article 1i7qaaINNpgg@shelley.u.washington.edu, dst@hardy.u.washington.edu (Dale Tanigawa) writes:
>>In article <1993Jan3.183021.3342@mnemosyne.cs.du.edu> pciszek@nyx.cs.du.edu (Paul Ciszek) writes:
>>>I was hoping someone out there could dispell or confirm some rumours I
>>>once heard:
>>>1)  Is it true that Coca-Cola is owned by the LDS (Mormon) church?
>>
>>I heard it was Pepsi, and that they own a substantial stake, but not the
>>whole company.  From discussion relating to whether any dividends, capital
>>gains, etc. would be tax exempt because they are a church.
>>
>while it is legal for a Church to own a portion of a company, non-proffit organizations
>are not allowed to engage in direct competition or to advertise.  Could be that there
>is a loophole--not sure?
>
Where do you people get your infromation?

The Mormon Church does not own any piece of Coke.

They are expresly forbiden from from drinking anything with caffine contained init by their religion.

   Maybe you should check your facts before jumping to conclusions!!>---

________________________________________________________________________________

warren@athena.cs.uga.edu

________________________________________________________________________________

Newsgroups: rec.food.drink
From: 901106c@axe.acadiau.ca (TIM CHIPMAN)
Subject: Inquiry: How to make your own Irish Cream -type drink..?
Organization: Acadia University
Date: Tue, 5 Jan 1993 19:48:32 GMT


I am curious; I had heard that it is possible to make your own
Irish Cream (say, akin to Bailey's) without too much pain. Seemed to 
sound reasonable, too, if you read the ingredients on a bailey's .

Does anyone have any "recipies" that they could let me know about?

(Please email me at 901106c@axe.acadiau.ca)

Thanks bundles!




........    Tim Chipman                ..................................
..........    901106c@axe.acadiau.ca       ..................................
Newsgroups: rec.food.drink
From: dlucy@sandr.COM (Doug Lucy)
Subject: Re: Instant Coffee
Organization: S&R Software, Inc.
Date: Tue, 12 Jan 1993 13:54:38 GMT

In article <1993Jan11.150234.19777@osf.org> bsmith@osf.org writes:

>Although I do not drink instant coffee, my father will drink nothing else
>(except in restaurants or at someone else's house). I'm afraid that boiling
>water is about the extent of his culinary expertise. Could it be that
>somewhere exists some kind of instant that at least resembles something
>drinkable? I'd like to get some for Dear Old Dad if there is.

Folger's Singles is a somewhat new product that resembles a tea bag in
both form and use. Inside the bag is a combination of instant coffee
and regular grounds. When you dunk it into a mug of very hot or
boiling water and allow it to steep for a few minutes, you get a
better-than-normal cup of instant coffee.

-- 
| Doug Lucy, Chief Geek | sandr.com - Home of the             |
| S&R Software, Inc     | Chesapeake Bay Net Mailing List     |
| dlucy@sandr.COM       | for boating enthusiasts in VA/MD/DC |
From: rcm@col.hp.com (hpctdfc)
Newsgroups: rec.food.drink
Subject: Re: Bloody Mary
Date: 6 Jan 1993 23:11:11 GMT
Organization: where?
NNTP-Posting-Host: hpctdfc.col.hp.com

> Could someone please post a recipe for a Bloody Mary??

TRY THIS ONE!
Technically, I think the following recipe is called something else,
since it is made with gin, not vodka.  But it's still my favorite
drink whenever I crave a bloody...

1 jigger gin
5-10 drops Cayenne pepper sauce (NOT Tabasco)
1 Tbl. Worcestershire Sauce
1/4 tsp. Horseradish (not cream style, but in pure form)
1/4 tsp. Mrs. Dash Salt Substitute
V-8 Vegetable Juice to fill glass
Celery stick if desired

Cayenne pepper sauce has more flavor without as much heat as Tabasco,
so use more of it than you would Tabasco (McIlhenny's Tabasco Sauce 
is over-rated, I think - it's main ingredient is vinegar, not peppers).
V-8 Juice has better flavor than plain Tomato juice.

Rick
From: martin.baines@uk.sun.com (Martin Baines - Sun UK - SE Manager Cambridge)
Newsgroups: rec.food.drink
Subject: Re: Hangover rhyme (was Hangover Cure?)
Date: 12 Jan 1993 14:42:36 GMT
Organization: Sun Microsystems Ltd
Distribution: world
Reply-To: martin.baines@uk.sun.com
NNTP-Posting-Host: bottomdog.uk.sun.com

In article 0@let.rug.nl, s0432806@let.rug.nl (M.W. Geerligs) writes:
>In article <1993Jan9.223321.25598@spatula.rent.com> ahm@spatula.rent.com (Andreas Meyer) writes:
>>From: ahm@spatula.rent.com (Andreas Meyer)
>>Subject: Re: Hangover rhyme (was Hangover Cure?)
>>Date: 9 Jan 93 22:33:21 GMT
>>In alt.beer, plutchak@pilsner.geo.brown.edu (Joel Plutchak) writes:
>>>   And I originally heard the rhyme auf Deutsch, something to do with
>>> Bier und Wein.  I think it had the first meaning above, i.e. drinking
>>> beer after wine is OK, while the reverse is not.
>>
>>I don't think you'd better try that order... :-)
>>
>>> Can any of our German friends out there provide the rhyme (and 
>>> translation, since my German is worse than rusty)?
>>
>>Okay, here's the way I know it:
>>(pardon the poor spelling)
>>
>>  Wein auf Bier, das rat' Ich dir.
>>  Aber Bier auf Wein, lass es sein.
>>
>>Approximate translation:
>>
>>  Wine on beer, I can suggest.
>>  But beer on wine, leave it alone.
>>
>>Prosit!
>>Andy
>>-- 
>> Andreas Meyer, N2FYE      ahm@spatula.rent.com     "Been there. Did that."
>
>! In dutch there's a similar expression that says:
>
>	Wijn na bier geeft plezier,
>	bier na wijn geeft venijn.
>
>! which roughly means: wine after beer gives you pleasure,
>		       beer after wine poisons you (!!)

The English version (i.e. not a translation but an expression
used in English) is:

Beer then wine, I feel fine.
Wine then beer, I feel queer.

Martin

---
"You might say that, but I couldn't possibly comment"

Martin Baines, Sales Support Manager,
Sun Microsystems Ltd, 306 Science Park, Cambridge, CB4 4WG, UK
Phone: +44 223 420421                 Fax: +44 223 420257
JANET:     Martin.Baines@uk.co.sun    Other UK:  Martin.Baines@sun.co.uk
Internet:  Martin.Baines@UK.sun.com
X.400:     g=martin s=baines prmd=sunir admd=mci c=us
From: georg@cobra.sybase.com (Georg Carlson)
Newsgroups: rec.food.drink
Subject: Re: 3 German wine recommendations?
Date: 8 Jan 93 01:13:06 GMT

In article <1hqcv1INN8lk@shelley.u.washington.edu>, dst@hardy.u.washington.edu (Dale Tanigawa) writes:
|> In article <92364.35432.6648470@LMSC5.IS.LMSC.LOCKHEED.COM> 6648470@LMSC5.IS.LMSC.LOCKHEED.COM writes:
|> >
|> >Just a few general notes.
|> > German wines are sweeter (normally) than french or french style wines.
|> > They are graded and you should look for Qualitiswien (sp?) or
|>                                           Qualitatswein, or Quality Wine
|> > Qualitiswein mit Pradikat  (sometimes abreviated QMP).  If you select
|>                mit Pradikat means "with praise", they are better wines
|> than just Qualitatsweins
|> > a QMP wine it may have a predicate (Pradikat).  These include
|> > Trocken (dry)  (not very sweet)
|> Never saw a Trocken on the shelves in Germany.  They must export them all
|> to the dry drinking Americans.  :)
|> > Auslese        (sweeter)
|> > Spatlese       (sweeter than that)
|> You have the above two mixed around.  Spatlese means "late season" and
|> Auslese means "out of season".  The later the grapes are picked the more
=================^^^^^^^^^^^^^^^
   Auslese means selected (late harvest) grapes, not `out of season'
    Take it from a native German speaker ;-)
================================
|> sugar they have and the sweeter the resulting wine.
|> > Beerenauslese  (hand selected grapes)
|> > Trockenbeerenauslese  (hand selected raisins)
|> > Eiswien        (made from frozen grapes)
|> More than just frozen grapes, Eiswein (ice wine) is made from grapes left
|> on the vine until the first freeze.  A *very* sweet wine.
|> > No predicate indicated on a QMP means trocken
Newsgroups: rec.food.drink
From: despair@netcom.com (Scott Hanson)
Subject: Re: Question about the proper coffee amount per cup...
Organization: Netcom Online Communications Services (408-241-9760 login: guest)
Date: Thu, 7 Jan 1993 23:59:07 GMT

In article <beepbeep> ph600fcy@sdcc14.ucsd.edu (Matthew Harrington) writes:
>I've read a book (and seen catalogs) which say that coffee should
>contain 2 tablespoons per 6 ounce cup of water.  Does 2 Tbs. equal
>one "Approved Coffee Measure?"  What is the ratio in metric units?
>I'm asking because I came across a coffee scoop which says "7 gr.
>coffee per cup" on it.  Does cup mean coffee-cup (6 oz.) or regular
>cup (8 oz.)?
>
>Also, I came across a scoop which says "CBC Approved Coffee
>Measure."  I assume it is 2 Tbs, but what does "CBC" mean?

2 Tbs must mean per 2 oz demitasse cup.  I use a quarter pound of
coffee to make a pot.

What I meant to say was this.  2 Tbs must mean per pot.  My
friend bought a pound of coffee and it has lated for months making a pot
a day.

I'm sorry.  What I really meant to say was CBC must mean my other friend,
Charlie "Bob" Chan, who uses 2 Tbs per 6 oz water.  He never uses tap H2O.

Why don't you make it as strong as you like?  Isn't that the simplest
and most pleasurable solution?  Even my German love of order doesn't
tempt me to measure my coffee to a certain ratio.  I eyeball the fucker
and like my coffee strong.

This is not an irritable reply, I just think you are wasting your effort.
-- 
Scott Hanson		This has been a recording.
despair@netcom.com
From: milsh@nmr-z.mgh.harvard.edu (Alex Milshteyn)
Newsgroups: rec.food.drink
Subject: Re: Hangover Cure? Please?
Date: 7 Jan 93 13:01:09 GMT
Distribution: na
Organization: Mass General Hospital CIPR Imaging Center

>Drink lots of water, eat a few bananas and replenish your vitamin b complex.
>
>Mike

Back in U.S.S.R. all SOUTHERN nationalities (georgians, armenians, tajicks, 
etc..), have a special meal, specifically cooked to cure hangover.  
From a very nice turkish person, who now works with me, I found out that turks 
have it too, with different name, of course.

The meal is soup based on highly concentrated bouillon from cow's stomach,
certain other giblets, shanks, head, vegetables, greens and spices.  Moderately
salty.  Georgians usually start cooking it before festivities start, slow
cook it overnight for morning cure.  It did work on me - fantastic.
You have to take into the account, that traditional folk [ ;-) ] georgian drink
- chacha - contains a lot of not-so-well-refined spirits and from time to time
gives a bad hangover.

Generally speaking, anything warm and liquid, highly proteinateous and
moderately fatty (yuk) will help.  It should have a some vits and potassium.
High content of large protein molecules, IMHO, is essential.

RUSSIANS usually treat hangover by a pint of beer or a shot of vodka.
Either works fine.

However you treat your hangover, if you have it, you shoud avoid driving
that day by all means.

DISCLAIMER:  ALL ABOVE IS JUST A PERSONAL OPINION, 
			 AND MUST NOT BE CONSIDERED A MEDICAL ADVICE.

			 THE AUTHOR CONDEMNES EXCESSIVE DRINKING AND HANGOVER

Alex
-- 
Alexander M. Milshteyn M.D.   <milsh@cipr-server.mgh.harvard.edu>
CIPR, MGH in Boston, MA.     (617)724-9507 Vox  (617)726-7830 Fax
Newsgroups: rec.food.drink
From: hirsch@pioneer.arc.nasa.gov (Bob Hirsch)
Subject: Ouzo technique hints?
Organization: NASA Ames Research Center, Moffett Field, CA
Date: Mon, 11 Jan 1993 17:53:20 GMT

Hi, sorry if this a FAQ.
What's the traditional way of serving ouzo?
Woof it down like aquavit?  Mixed in water and ice like Pernod?
Thanks in advance ...

Bob Hirsch - Sterling Software - NASA Ames Research Center
hirsch@ames.arc.nasa.gov         Mail Stop 233-3
415/604-4807                     Moffett Field, CA 94035-1000
**The preceding has been an opinion by a concerned citizen**
Newsgroups: rec.food.drink
From: adam@wam.umd.edu (Adam L. Greenberg)
Subject: Re: Hangover Cure? Please?
Organization: University of Maryland, College Park
Distribution: na
Date: Sat, 9 Jan 1993 09:59:02 GMT

In article <1993Jan8.144644.29170@welchgate.welch.jhu.edu> alekz@welchgate.welch.jhu.edu (Alekz Vermont) writes:
>
>before bed, take 2 asprin w/glass of orange juice.

Yeah, but I've found that the hard part is a) remembering to drink the juice,
b) being not-passed-out enough to drink the juice, or c) not being able to
get any juice into me without vodka or Bacardi in it...

--Campus Celebrity Gary Allen


Newsgroups: rec.food.drink
From: karell@cs2.lamar.edu
Subject: REQUEST:  Warm Milk Toddy
Organization: Florida Atlantic University, Boca Raton
Date: Tue, 12 Jan 1993 20:11:45 GMT



As a fan of Star Trek:  The Next Generation, I have heard Captain Picard
mention a warm milk toddy recipe handed down from his Aunt Adele.  He uses
it to aid in sleep.  I have no idea if this contain alcohol or not, but
I would not be offended by either.  Both would be nice.  All I know is
that nutmeg is sprinkled on top, and it is (allegedly) delicious.  If
anyone has this recipe, or anything like it, please e-mail me with it.
Thanks in advance!

Mindy

Karell@cs0.lamar.edu

Newsgroups: rec.food.drink
From: rcd@raven.eklektix.com (Dick Dunn)
Subject: Re: Plastic Slivers found in Canned Guinness
Summary: wrong, wrong, wrong, wrong...
Organization: eklektix - Boulder, Colorado
Date: Tue, 5 Jan 1993 08:52:01 GMT

hunt@squid.Eng.Sun.COM (Jim Hunt) writes:
>But the American Food and Droog Administration is very picky about
>health and safety.  In fact, beer must either be stored at a high
>enough pressure to prevent bacteria growth, or must be Pasteurized
>in the can...

Twice wrong.

First, you cannot store beer at a high enough pressure to prevent bacterial
growth.  I suppose it is theoretically possible to reach such a pressure,
but you can't get anywhere near it except in laboratory conditions.  Even
yeast (which are far more delicate than bacteria) can survive (in fact,
generate) enough pressure to explode violently any available glass bottle
or can.

Second, the FDA does not require either this (mythical) pressure or pas-
teurization.  Quite a few microbreweries do not pasteurize...last I knew,
this extended up as far as Sierra Nevada, which is a pretty substantial
brewery.

>...They have no concept of Stout, with enough alcohol to
>prevent growth...

Twice wrong again.  The concept of stout is generally understood, and it is
not particularly high in alcohol.  Only a few beers are strong enough to
discourage, say, lactobacillus.  Stouts are not among them.

Stout is strong in flavor, and in body.  Both of these derive from un-
fermented substances...you can make a powerful stout with about the same
alcoholic content as an American mass-market beer!  The stouts strongest
in alcohol are the "Russian Imperial" style (the origin of the name being
a short essay in itself), and these barely approach, in alcoholic strength,
the German doppelbocks (the "-ator" beers) and the English-style barley-
wines.

Offhand, I don't know of any stouts strong enough to seriously discourage
bacteria, if the bacteria were given a fair start.  In fact, I know of only
a few beers of any style which qualify--Samichlaus, EKU 28, Old Foghorn,
Bigfoot would probably survive; Thomas Hardy might.  Anybody know any
others?

>...Since cheap cans cannot support enough pressure,
>99+% of American beer is Pasteurized...

Per above, it's not an issue of pressure.  But for completeness, the reason
most American beer is pasteurized is to stabilize the taste (such as it is)
and assure that it can survive the mishandling it almost certainly will
receive.  (How many people do you know who treat a bottle of beer with the
same care and concern for freshness as a loaf of bread?)

>I will let one of the british posters describe their reaction to the 
>concept of boiled beer.

pasteurized is not boiled.  Someone else might want to go into "flash" vs
"tunnel" pasteurization.
-- 
Dick Dunn    rcd@eklektix.com   -or-   raven!rcd    Boulder, Colorado USA
   ...Mr. Natural says, "Use the right tool for the job."
From: bill@cogsci.ed.ac.uk (Bill Hewitt)
Newsgroups: rec.food.drink
Subject: Re: Speaking of Sheaf (was RE: Canned Guinness)
Date: 7 Jan 93 17:07:59 GMT
Organization: Centre for Cognitive Science, Edinburgh, UK

In article <726298956.AA00000@blkcat.UUCP> Linda.Cunningham@p811.f70.n109.z1.fidonet.org (Linda Cunningham) writes:
>
>  ar> From: andy rogers <rogers@ial3.jsc.nasa.gov>
>
>  ar> In article <1993Jan5.055710.3550@adobe.com> Curtis Jackson,
>  ar> cjackson@adobe.com
> 
>  > Certainly most of your finer stouts of repute, and even fine stouts
>  > of disrepute (merely because of their Aussie origin) recommend around
>  > a 50-55 degree serving temperature. A prime example is Sheaf Stout
>  > (formerly Tooth Sheaf Stout) from Australia -- as fine a stout as one
>  > could wish and one I would definitely put up against Guiness in a bottle
>  > vs. bottle comparison. 
>
>Our most recent bottle of Sheaf said "Serve Cold" on the cap....
>
>  ar> is not the Sheaf stout bottle conditioned? (even in the U.S.)
>  ar> the last couple i had seemed to contain something at the bottom which
>  ar> i assumed to be yeast sediments. this would explain why it's so good
>  ar> (especially compared to bottle guinness).
>
>Didn't notice any sediment, but it *is* awfully yummy....
>
This is not always true ! There are several kinds of bottled guiness.
The ordinary bottled guinness bought in shops on mainland britain are
dead and quite poor. Up until now, the variety sold in pubs was bottle
conditioned and rather better. Unfortunately Guinness have, in their wisdom
decided to stop supplying this. There is also bottled guinness
imported from Ireland (brewed in dublin) which is a much better brew than
that brewed in london, Export guinness brewed in Dublin, which is stronger
(7% alcohol(ish)), and even Nigerian Guinness, which is strong, and
reputed to be very good. Please don't tar all bottled guinness with
the same brush ! some of it is very good !


-------------------------------------------------------------------------------
Bill Hewitt
Centre for Cognitive Science || JANET : bill@uk.ac.ed.cogsci
University of Edinburgh      || WORLD : bill%cogsci.ed.ac.uk@nsfnet-relay.ac.uk
2 Buccleuch Place            || VOICE : +44 (031) 650 4429
Edinburgh EH8 9LW            || FAX   : +44  (031) 650 4587
-------------------------------------------------------------------------------