HDTenEightyP/NetNews huggingface dataset:
From: kpapai@rahul.net (Ken Papai)
Subject: Re: Guinness trivia
Organization: a2i network
Distribution: usa
Date: Wed, 30 Dec 1992 23:33:30 GMT

crvich@csugrad.cs.vt.edu (Ernest Crvich) writes:

>   I just bought my second can of Pub Draught Guinness last night (the
>first I obtained a few months ago).  Well, the grammar mistake I mentioned
>has been corrected!  "is" is now printed as "its", as it should be.  Kind
>of interesting how so seemingly soon after we discussed it here on alt.beer
>a few months ago, the correction was made.  :)     ....

I think our friends who post here from Dublin, Ireland probably had something
to do with it!  They claim there's no Guinness unless it can be had from
a pub, or from the actual Guinness pub at the brewery itself.  My (American-
Irish) friend claims such: he's had Guinness in pubs across the U.K. and
Ireland, as well as at Guinness itself, and he says the Guinness there is
the nector of the gods and so much better than what can be had on draught
here in the ol' USA.  I'm gonna find out for myself, some day soon!  :-)

>-- 
>Ernest M. Crvich                       Pressure building inside your head 
>crvich@csugrad.cs.vt.edu               Compression pushing to the red 
>general@vtvm1.cc.vt.edu                Limbs are numb, control is lost 
>Blacksburg, Virginia                   Bag of blood is about to bust
 
-- 
Ken Papai <kpapai@rahul.net>
From: ehmer@cc.swarthmore.edu (Larry Ehmer)
Newsgroups: alt.beer
Subject: In search of Holiday Beers
Date: 22 Dec 92 19:55:10 GMT
Followup-To: alt.beer
Organization: Swarthmore College

I am looking for places in Delaware County, PA or Arlington, VA that sell
some of the holiday beers that have been discussed on the net (Anchor, Sam
Smith's, etc.).

Also, I remember being at a party in DC about 6 years ago and they had some
Navidad beer from Mexico.  I don't remember what the beer tasted like, but
it came in nicely decorated bottles (worth keeping).  Is it still made? 
Where and when is it available?  Is it worth hunting down?

Thanks,
Larry Ehmer
cc.swarthmore.edu
Xref: sparky alt.beer:7981 rec.crafts.brewing:7855
From: butterwo@holst.cs.unc.edu (Jeff Butterworth)
Newsgroups: alt.beer,rec.crafts.brewing
Subject: Black and Tan
Date: 28 Dec 92 01:10:22 GMT
Followup-To: alt.beer,rec.crafts.brewing

I hope this isn't a frequently asked question.  I checked the FAQs and didn't
see it.

My friends and I would like to know how to make a "black and tan." (B&T)
For those of you who don't know, a B&T is Guinness extra stout on top of
something lighter like Bass pale ale.  Legend has it that one can actually
keep these two layers from mixing while making the drink.  

We've tried everything we can think of to carefully prepare this drink
but every time we try, the two beers mix immediately.  We were always
using Guinness and Bass from bottles.  We've tried all kinds of physical
setups to slowly spread the Guinness on top and to force the Bass to the
bottom.  We've even tried heating one beer while chilling the other.

My fluid dynamics professor said that a chemistry grad student that
he knows has discovered the secret.  He was at a bar having a B&T when
he noticed that the compressed gas for the Guinness on tap was helium while
the gas for the Bass was carbon dioxide.  He is quite confident that the
helium does something to the Guinness (makes it lighter?
changes its viscosity?) that keeps it on top and keeps it from mixing.
He says that a B&T can not be made using bottled beer because the bottles
all use carbon dioxide.

I was thrilled to hear this story and it sounds ok to me.  However, none
of my friends buy it.  Is there anyone out there who knows the truth?


Jeff Butterworth

Home: 130 S. Estes Dr., Apartment D-8, Chapel Hill, NC 27514 (919) 942-9177
School: 342 Sitterson, UNC-Chapel Hill, NC 27599 (919) 962-1849
E-Mail:	butterwo@cs.unc.edu

"Please do not twirl that thing such that I am in the plane of its twirlage."
 -Drew Davidson from "Computer Scientist Quotations Too: The Wrath of Kahn" (TM)
From: cr203@cleveland.Freenet.Edu (Volker F. Stewart)
Newsgroups: alt.beer
Subject: Re: Any Geary's in the DC area?
Date: 21 Dec 1992 21:13:32 GMT
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: hela.ins.cwru.edu


Regarding Geary's Hampshire Special Ale:
I don't know if you would consider Baltimore, MD
part of the DC area (although it looks like the Census Bureau
will, soon), but there is a Deli named Morton's in the
Mt. Vernon neighborhood of Baltimore that has this brew.
(I rather like it, it's hopped about as strongly as the regular
Geary's ale.
Morton's
10 West Eager St
(410)625-2040
Best
Volker
Newsgroups: alt.beer
From: blucey@vax1.tcd.ie
Subject: Dont Drink Beer - Drink Guinness
Organization: Trinity College Dublin
Date: Wed, 23 Dec 1992 09:46:21 GMT


Dont Drink Beer - Drink Guinness, the Nectar of the Gods

Guinness - No Beer Comes Near
Newsgroups: alt.beer,rec.crafts.brewing
From: kyle@Csli.Stanford.EDU (Kyle Wohlmut)
Subject: Re: Black and Tan
Followup-To: alt.beer
Summary: My strength is much greater than yours.
Keywords: This article printed on 100% recycled electrons
Organization: Rocking Pig Enterprises
Date: Wed, 30 Dec 1992 23:27:58 GMT

In article <1992Dec30.214233.2823@aio.jsc.nasa.gov> andy "loot first,
then burn" rogers <rogers@ial3.jsc.nasa.gov> writes:

>i went home last night and did this. used a chilled bass and a room
>temperature guinness. the separation was pretty good initially, however, i let
>it sit still on the counter thinking the separation would improve, but it
>mixed. cool to watch.
>
>when i get the B&T in a pub, it stays separated well. i get to drink draught
>guinness chased by a bass.
>
>i bet it's the nitrogen.

How many times can we go through this?  It has nothing to do with any
mythical 'nitrogen' that may be present, it's the bubbles in the
just-poured draft Guinness that initially keep it afloat.  That's why,
as a previous poster pointed out, a good barman can just pull the
Guinness *plop!* into the beer, no spoon or nothing, and create a
perfect one.  You too can do this in the privacy of your own home if
you use a just-opened can of 'Pub Draught Guinness,' which has no
nitrogen in it BTW.  In fact, don't even buy Guinness in bottles
anymore, there's just no reason!  Draught cans are light-years beyond
any of the sludge that comes out of those bottles!  End of story!

/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/
                       /               
/'''   Kyle Wohlmut    -  'Heute back ich, morgen brau ich, und       
c-OO                   /   uebermorgen hol ich mir der Koenigin ihr      
   \   Rocking Pig     -   Kind.  Ach, wie gut dass niemand weiss,
  -     Enterprises    /   dass ich kyle@csli.stanford.EDU heiss.'    
                       -                                              
-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-/-
From: BLI@psuvm.psu.edu (Jeff Brendle)
Newsgroups: alt.beer
Subject: Re: Penn Pilsner
Date: 1 Jan 93 14:49:43 GMT
Organization: Penn State University

For those of you nearby, Zeno's Pub in  State College is now tapping "real ale"
versions of Penn Pilsner's products, first off was the Alt, now I think it is
the Pils.  These beers are unfiltered, unpastuerized and naturally carbonated,
presented in pints off hand pump.  The manager, Dave Staab, is thrilled at
the thought of finally having the ability to do this, tell him I sent ya...

Cheers.
-Jeff Brendle
From: Michael.P.Colburn@dartmouth.edu (Michael P. Colburn)
Newsgroups: alt.beer
Subject: Re: Dont Drink Beer - Drink Guinness
Date: 24 Dec 92 01:30:22 GMT
 <BzqIKA.GyE@nic.umass.edu>
Organization: Dartmouth College, Hanover, NH
X-Posted-From: InterNews1.0a5@newshost.dartmouth.edu

In article <BzqIKA.GyE@nic.umass.edu>
danco@titan.ucc.umass.edu (DANIEL F COHEN) writes:

> In article <1992Dec23.094621.1@vax1.tcd.ie> blucey@vax1.tcd.ie writes:
> >
> >Dont Drink Beer - Drink Guinness, the Nectar of the Gods
> >
> >Guinness - No Beer Comes Near
> 
> This twaddle has been posted by the same person so many times that I'm 
> beginning to wonder if he's set it up on some sort of macro.
> 
> Either that, or he speaks entirely in advertising slogans.
> 
> 
> --Dan

Yeah, I've notice this as well...it's those damned Guinness lovin' guys
at Trinity again.  How 'bout a few of us setting up similar programs to
send him enlightening stuff every hour like, "Don't drink  Guinness -
Drink Budweiser, King of Bottled Beers...Bud, no beer in here". ;-)

BTW, Mr. Lucey, I like Guinness plenty, but don't even think of trying
to take away my Sam Adams, Bass and Old Peculier, bucko! :-}

Happy Holidays all! 

Mike Colburn                         =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Dartmouth-Hitchcock                  "Pulu-see-ba-goomba" -- Gilligan 
Medical Center                       =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Lebanon, New Hampshire  03756        :-):-):-):-):-):-):-):-):-):-):-)
Newsgroups: alt.beer
From: tom@dynamo.ecn.purdue.edu (Tom McCain)
Subject: Re: Double Diamond Ale
Organization: Purdue University, West Lafayette, IN
Date: 25 Dec 92 04:19:38 GMT

dhembrow@eoe.co.uk (David Hembrow) writes:


: I found your posting most illuminating. It is in fact true that we
: here in Britain would not let our dogs touch the stuff !

: There are some truly excellent beers available in the UK and I'm
: afraid that DD is not one of them. Oh well.

Out of curiosity, what are a few of the everyday type beer/ale in the
UK?  Bass, Whitbread ...?  Just wondering!

--tom
--
	    Tom McCain            tom@dynamo.ecn.purdue.edu

 Using TSO is like kicking a dead whale down the beach.
 		-- S. C. Johnson
Newsgroups: alt.beer
From: serb@polisci.umn.edu (Scott Erb)
Subject: Re: Looking for Schneider Weiss
Organization: Department of Political Science, University of Minnesota
Date: Tue, 22 Dec 1992 19:46:38 GMT

In article <1h7ke6INNfds@usenet.INS.CWRU.Edu> wpc@po.CWRU.Edu (William P. Claspy) writes:


>Hey now!
>Just started reading this group, as I have a new-found interest in home-
>brewing.  I plan to start after the holidays.

>When I lived in Munchen, the Weiss bier of choice among my peers and my
>father's Bavarian collegues was Schneider Weiss, brewed by, natch, Schneider.
>Any chance that it is available in the states?  I have been lucky in
>finding the Munich biggies (Paulaner, Hacker-Pschorr, Franziskaner) and even
>Ayinger (brewed in the little town of Aying not far from where we called
>home.  Our friends told us we could find it by driving south from where
>we lived in Ottobrunn and turning left at the Alps.  I'd recommend their
>Hefe-weizen if you can find it.)

I agree 100% with your preference for Schneider, and I have never seen it in 
the U.S., not even in stores that carry other "favorites" such as Erdinger 
or the big Muenchen brews.  I fear Schneider doesn't export.  That forces me 
to make frequent trips to Germany in order to have some now and then...

- Scott
Newsgroups: alt.beer,rec.crafts.brewing
From: andy rogers <rogers@ial3.jsc.nasa.gov>
Subject: Re: Black and Tan
X-Xxdate: Wed, 30 Dec 92 21:39:05 GMT
Organization: Lockheed Engineering
X-Useragent: Nuntius v1.1.1d13
Date: Wed, 30 Dec 1992 21:42:33 GMT

Robert T. Warfield@dartmouth.edu
 writes:
>>  Use a spoon. Place it on the top of the ale (I personally prefer
>>harp), and pour the guiness on top of the spoon. There will be some
>>mixing but you will get a two level effect.

i went home last night and did this. used a chilled bass and a room
temperature guinness. the separation was pretty good initially, however, i let
it sit still on the counter thinking the separation would improve, but it
mixed. cool to watch.

when i get the B&T in a pub, it stays separated well. i get to drink draught
guinness chased by a bass.

i bet it's the nitrogen.

andy
----
From: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Newsgroups: alt.beer
Subject: Re: Identify a brew, please
Date: 29 Dec 92 13:36:30 GMT
Reply-To: smennitt@oasys.dt.navy.mil (Stuart Mennitt)
Followup-To: alt.beer
Organization: NavSurfWarCen, CarderockDiv (ex-"Taylor Model Basin")

In alt.beer, j1moody@darwin.cc.nd.edu (Joe Moody) writes:
>There's a beer out, it's an ale I believe, that comes in a clear 40 ounce
>bottle. It has an indian name and is supposed to be quite high in alcohol
>content. Maybe 'Crazy Horse'? Anyway, somebody told me they're taking it
>off the market.
>Does anyone know the real name and whether they are going to continue
>selling it?

    It is called Crazy Horse, its a high octane malt liquor, and it
has/is being taken off the market.  I've heard (or read in the Barleycorn,
a Mid-Atlantic brew news) that Crazy Horse angered someone into attempting
to ban the names of "famous persons" for alcohol.  Like Sam Adams.
--____________________________________________________
]      Stu Mennitt      smennitt@oasys.dt.navy.mil    [
]  NavSurfWarCen, CarderockDiv     Bethesda, Maryland [
]         was: David Taylor Research Center           [
]     was: David Taylor Naval Ship R&D Center         [
 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Newsgroups: alt.beer
From: cs151kx@lamar.ColoState.EDU ()
Subject: The Label come off
Date: Thu, 24 Dec 1992 08:59:12 GMT
Organization: Colorado State University, Fort Collins, CO  80523

To: sstrand@u.washington.edu
Subject: Re: Removing Labels
Newsgroups: alt.beer
Organization: Colorado State University, Fort Collins, CO  80523
Cc: 
Bcc: 

	I am responding to the fella who was asking how to remove the lable
	without damaging the label.

	Well i used to work in a car lot, wash bay, and you know those stickers
	like 'Like new' and 'Excellent Condition', well the guys at the 
	wash bay were into kinda competition as to who could remove the sticker
	with out tearing it,  what we did is let them soak in a window cleaner 
	for a few minutes and then we would run a razor blade down the edge of
	the sticker, kinda like cutting the sticker away from the glass.  A
	sticker could be removed without tearing it at all and leaving behind 
	only the gum that stuck it there.

	I would not suggest getting the beer label wet, but do try the rezor 
	blade, it this doen not work, then go ahead and get it wet, just have
	a towel handy to soak the water out of the face of the label, then cut
	it off.  This should work fine, and you will not hurt the label if
	you are careful not to scratch the label or cut through it with
	the razor blade,  be sure that you blade is sharp or it will
	slip and you'll cut right thru. 

	Be sure to let the label dry between towels compressed between two books
	or something like that.

	Good luck and Merry TOPHmas

	ChrisTOPHer Johnston
	cs151kx@lamar.colostate.edu

Newsgroups: alt.beer
From: louis@aberlour64.bsd.uchicago.edu (Louis Vierling)
Subject: homebrew basics
Keywords: homebrew
Organization: University of Chicago Computing Organizations
Date: Wed, 30 Dec 1992 23:13:41 GMT

hi fellow beer drinkers.
   Does any one out there have one of those home breweries?
if so could you answer the following ?'s
how long does it take to make a batch?
how does it taste?
can you use any type of bottle ie,bud,corona,coors,etc..., to store
your fresh brew in if you have a bottle topper?
finally is it worth the money to invest or is it better to buy at the  
store?

It takes 60-90 minutes to brew beer.
7 days later it takes another 60-90 minutes to bottle.
This brew will then be drinkable in about 2 weeks
Use brown bottles. Screw top is OK but can leak so I advise you avoid them
It can be great tasting and is well worth the $ 

A good soure of homebrew supplies is  Alternative Beverage(1-800-365-BREW)

Hope this helps. Happy brewing
Newsgroups: alt.beer
From: EEY9JJT@MVS.OAC.UCLA.EDU (John Talbert)
Subject: Additives in beer
Date: 29 Dec 92 14:14:23 PST

German purity laws dictate that beer can have only 4 ingredients:
water, hops, malt, and yeast.

Many beers are using isinglass (swim bladder of a sturgeon)
as a clarifying agent. Others use gelatin  (boiled animal bones).

I would like to avoid beers that contain such disgusting substances.
How can I find out the ingredients of beers?
How would I contact the breweries?

Thanks,

John Talbert
jtalbert@saonet.ucla.edu
From: cmacken@unix2.tcd.ie (Conor Macken)
Newsgroups: alt.beer
Subject: Re: Black & Tan - was Re: Help
Date: 21 Dec 92 12:22:15 GMT
Organization: Trinity College, Dublin

In <1992Dec17.194435.2195@ccsvax.sfasu.edu> f_cnnghamjk@ccsvax.sfasu.edu writes:

>In article <1goll9INNrdn@usenet.INS.CWRU.Edu>, brown@odin.ins.cwru.edu (Dan Brown) writes:
>> In an earlier posting canderso@nyx.UUCP (Chuck Anderson) writes:
>>>> mliau@magnus.acs.ohio-state.edu (Alvin K Liau) writes:
>>>
>>>>1.	How do you mix a half & half, and
>>>>	how do you mix a black & tan. 
>>>

I presume a "half & half" is some sort of shandy, in which case it's
made up of a half glass (or pint or stein or whatever) of either 7-UP,
red lemonade or white lemonade. The other half is your beer.

Normally ales are mixed with red, and lagers with white or 7-UP.

A "Black and Tan" is a mixture of a stout and an ale, traditionally
Guinness and Smithwick's, the colour of these two giving the drink it's
name. To the best of my knowledge, these beers are mixed upon pulling
and are not kept separate in the glass, as some articles on this subject
seem to have implied.

The name "Black and Tan" also has a lot of historical significance
attached to it here in Ireland. 


Conor Macken


--
________________________________________________________________________
| E-mail to :   cmacken@unix2.tcd.ie  |  Indecision, clouds my vision, |
| (I've only got one account. (snif)  |  I think..............         |
========================================================================
Newsgroups: alt.beer
From: jordan@mothra.rose.hp.com (Jordan Levin)
Subject: Kosher beer?
Date: Thu, 31 Dec 1992 19:14:58 GMT
Organization: HP - Systems Technology Division
X-Newsreader: TIN [version 1.1.8 PL6]

Does anyone know which (imported) beers are kosher?
My jewish mother wants to know :).

Jordan
From: bj211@cleveland.Freenet.Edu (Michael Charnoky)
Newsgroups: alt.beer
Subject: Strange Brew
Date: 25 Dec 1992 06:22:30 GMT
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: slc4.ins.cwru.edu


Here's an interesting mix, if you're looking for something 
different.  Fill a container half full of your favorite beer and
the rest with (yes, I'm for real) Raspberry Schweppes.  It sounds
weird, but it's really good!

Here's another one from Ann at IU:  Put beer and vanilla ice 
cream in a blender for a beer shake!  (Can't say that I've tried
it, but I hear that it hits the spot!)

Have fun, and don't mix too much!

--
Organization: The American University - University Computing Center
Date: Thu, 31 Dec 1992 17:22:53 EST
From: <HERSCH@auvm.american.edu>
Newsgroups: alt.beer
Subject: Re: Kosher beer?

In article <C051Gy.8IK@icon.rose.hp.com>, jordan@mothra.rose.hp.com (Jordan
Levin) says:
>
>Does anyone know which (imported) beers are kosher?
>My jewish mother wants to know :).

I speak from a strictly goyish understanding of kashrut, but I'll
pipe up anyway. Leaving aside kosher-for-Passover questions, which
are quite different, there should be no kosher issue raised by
beer. Kashrut involves only flesh and dairy products. Since beer
contains neither, the dietary laws are not involved. On the other
hand, I would imagine that *no* beer is kosher for Passover, because
of the yeast. Is there a rabbi in the house?

H.

Herschel Browne (yeah, I know my name is Herschel, but I'm still not
                 Jewish)
"The" American University
From: djstracher@ccs1.bbn.com
Newsgroups: alt.beer
Subject: Re: Identify a brew, please
Date: 29 Dec 92 14:24:27 GMT
Reply-To: djstracher@ccs1.bbn.com
Organization: Bolt Beranek and Newman, Inc., Cambridge, MA
NNTP-Posting-Host: ccs1.bbn.com

In article <j1moody-281292185020@hesmac12.hesburgh.lab.nd.edu>, j1moody@darwin.cc.nd.edu (Joe Moody) writes:
>There's a beer out, it's an ale I believe, that comes in a clear 40 ounce
>bottle. It has an indian name and is supposed to be quite high in alcohol
>content. Maybe 'Crazy Horse'? Anyway, somebody told me they're taking it
>off the market.
>Does anyone know the real name and whether they are going to continue
>selling it?
>
>Joe


Crazy Horse is the right name. Don't know about marketing.
From: wpc@po.CWRU.Edu (William P. Claspy)
Newsgroups: alt.beer
Subject: Looking for Schneider Weiss
Date: 22 Dec 1992 17:48:54 GMT
Organization: Case Western Reserve University, Cleveland, Ohio (USA)
NNTP-Posting-Host: thor.ins.cwru.edu


Hey now!
Just started reading this group, as I have a new-found interest in home-
brewing.  I plan to start after the holidays.

When I lived in Munchen, the Weiss bier of choice among my peers and my
father's Bavarian collegues was Schneider Weiss, brewed by, natch, Schneider.
Any chance that it is available in the states?  I have been lucky in
finding the Munich biggies (Paulaner, Hacker-Pschorr, Franziskaner) and even
Ayinger (brewed in the little town of Aying not far from where we called
home.  Our friends told us we could find it by driving south from where
we lived in Ottobrunn and turning left at the Alps.  I'd recommend their
Hefe-weizen if you can find it.)

Prost!
Bill
-- 
William Claspy			Case Western Reserve University
Internet- wpc@po.cwru.edu
MaBellnet- (216) 368-3595
From: DJWalker@cup.portal.com (Doug Jay Walker)
Newsgroups: alt.beer
Subject: Re: Additives in beer
Date: Wed, 30 Dec 92 14:25:42 PST
Organization: The Portal System (TM)

>German purity laws dictate that beer can have only 4 ingredients:
>water, hops, malt, and yeast.
>
>John Talbert

The German purity law is called the "Rheinheitsgebot", and it was 
repealed a few years ago.  The French and British were apparently
claiming that it was a trade restriction and hence a violation of
the EC charter.

However, all the major German brewers are still adhering to the
Rheinheitsgebot voluntarily.

------
|_o_o|\\   Doug Walker
|. o.| ||                                     For all you do,
| .  | ||  BIX:      djwalker                     This bug's for you!
| o  | ||  PORTAL:   djwalker
|  . |//   Internet: walker@unx.sas.com
======   
Newsgroups: alt.postmodern
From: pmsc13sg@UMASSD.EDU (Stephen Grossman)
Subject: pm
Reply-To: pmsc13sg@UMASSD.EDU
Organization: UMASS DARTMOUTH, NO. DARTMOUTH, MA.
Date: Thu, 24 Dec 1992 19:24:33 GMT

    In "The Black Hole of Contemporary Philosophy (2nd Renaissance Books,
Oceanside, CA, audio)," Gary Hull says the various streams of contemporary
philosophy have merged into postmodernism, a rejection of Plato's introduction
of system into (Western?) philosophy. Does anybody agree with this, the
rejection of system, as the definition of pm?
    
    "logocentric hegemony of an elitist hegemonic faith in objectivity and
science"
                                               Roger Kimball
                                               _Tenured Radicals_
================================================================================
	"In that world, you'll be able to rise in the morning with the spirit
you had known in your childhood: that spirit of eagerness, adventure and cer-
tainty which comes from dealing with a rational universe."
                                                              AYN RAND
================================================================================
Stephen Grossman <PMSC13SG@UMASS.EDU>
================================================================================
Newsgroups: alt.postmodern