OpenLLM-France/wikimedia huggingface dataset:
# Annotations to James Joyce's Ulysses

James Joyce's novel Ulysses is one of the most allusive works of literature in the Western canon. Ever since its publication in 1922, its encyclopaedic nature and voluminous display of erudition have proved stumbling blocks for many readers. All too often the reader's initial enthusiasm for the book is whittled away at the expense of a growing sense of bewilderment, as a mass of unexplained references and quotations piles up. Bewilderment inevitably gives rise to frustration, and this frustration provides the reader with an excuse to give up.
This wikibook aims to provide the reader of Ulysses with a set of line-by-line annotations and authoritative references which explain Joyce's allusions and allow the reader to enjoy the book without being overwhelmed by a rising tide of incomprehensible minutiae. It is assumed that the reader has read Ulysses at least once before, though first-time readers should also find the annotations useful; but no spoiler alerts will be provided when references are made to other parts of the novel. It is recommended that the first-time reader make a genuine effort to read the work through from cover to cover before seeking assistance from annotations or critical appraisals.
The annotations are being compiled with reference to the original edition (editio princeps) of Ulysses, which was published in Paris on 2 February 1922 by Sylvia Beach's Shakespeare and Company. Subsequent editions of the novel have attempted to correct the many errata of the original, but the 1922 edition possesses a certain historical cachet that no subsequent edition can match. Cross-references are given in a five-digit format that cites the relevant page and line of the 1922 edition: 003.01 refers to the opening line of the novel and 732.22 to the closing line. In this wikibook each page of Ulysses will have its own dedicated page, which will contain both an accurate reproduction of the relevant page of Ulysses and, below it, a comprehensive list of annotations and errata.
This book is under development at Wikibooks, a site providing a collection of open-content textbooks. Anyone can edit this book, and all who are interested in contributing are encouraged to be bold and help to make this one of the most useful books on Ulysses available on the Internet. Please try to ensure that your contributions adhere to the style of existing annotations, and always include complete and authoritative references to support your annotations. Don't forget to add your name or username to the list of contributors.
# Annotations to James Joyce's Ulysses/Aeolus/115
## Annotations

Nannan Nickname for Joseph Nannetti, MP for Dublin College Green (1901–1915). See 302.25.

## References

* ↑ Mr Joseph Nannetti (Hansard).
# Annotations to James Joyce's Ulysses/Aeolus/116
## Annotations

voglio (Italian) See 061.33.
# Annotations of The Complete Peanuts/PeanutsNavLine

Annotations to other volumes: 1950–1952 · 1953–1954 · 1955–1956 · 1957–1958 · 1959–1960 · 1961–1962 · 1963–1964 · 1965–1966 · 1967–1968 · 1969–1970 · 1971–1972 · 1973–1974 · 1975–1976 · 1977–1978 · 1979–1980 · 1981–1982 · 1983–1984 · 1985–1986 · 1987–1988 · 1989–1990 · 1991–1992 · 1993–1994 · 1995–1996 · 1997–1998 · 1999–2000 · Comics and Stories
# Annotations to James Joyce's Ulysses/Aeolus
## Contents

The following list contains links to each of the thirty-two pages of the seventh episode Aeolus. The pagination is that of the original edition of Ulysses, published in Paris on 2 February 1922.
Episode 7: Aeolus
* Page 112
* Page 113
* Page 114
* Page 115
* Page 116
* Page 117
* Page 118
* Page 119
* Page 120
* Page 121
* Page 122
* Page 123
* Page 124
* Page 125
* Page 126
* Page 127
* Page 128
* Page 129
* Page 130
* Page 131
* Page 132
* Page 133
* Page 134
* Page 135
* Page 136
* Page 137
* Page 138
* Page 139
* Page 140
* Page 141
* Page 142
* Page 143
# Canadian Criminal Sentencing/Offences/Disobeying a Court Order
## Legislation

   127. (1) Every one who, without lawful excuse, disobeys a lawful order made by a court of justice or by a person or body of persons authorized by any Act to make or give the order, other than an order for the payment of money, is, unless a punishment or other mode of proceeding is expressly provided by law, guilty of
       (a) an indictable offence and liable to imprisonment for a term not exceeding two years; ...
   – CCC
# Canadian Criminal Sentencing/Offences/Drug Trafficking

* Canadian Criminal Sentencing/Offences/Drug Trafficking (Schedule I)
* Canadian Criminal Sentencing/Offences/Drug Trafficking (Schedule II)
* Canadian Criminal Sentencing/Offences/Drug Trafficking (Schedule III)
* Canadian Criminal Sentencing/Offences/Drug Trafficking (Schedule IV)
# Canadian Criminal Sentencing/Offences/Drug Trafficking (Schedule III)
## Legislation

   Trafficking in substance 5. (1) No person shall traffic in a substance included in Schedule I, II, III or IV or in any substance represented or held out by that person to be such a substance.
   (2) No person shall, for the purpose of trafficking, possess a substance included in Schedule I, II, III or IV.
   Punishment (3) Every person who contravenes subsection (1) or (2) ...
       (b) where the subject-matter of the offence is a substance included in Schedule III,
          (i) is guilty of an indictable offence and liable to imprisonment for a term not exceeding ten years, or
          (ii) is guilty of an offence punishable on summary conviction and liable to imprisonment for a term not exceeding eighteen months; and...
   ... Interpretation (5) For the purposes of applying subsection (3) or (4) in respect of an offence under subsection (1), a reference to a substance included in Schedule I, II, III or IV includes a reference to any substance represented or held out to be a substance included in that Schedule. ...
   – CDSA

## Application

    For principles on Drug Offences Generally, see Drug Offences

### Schedule III: Amphetamines, Hallucinogens, etc.

Offenders found trafficking in a Schedule III controlled substance (e.g. Amphetamines and hallucinogens) are liable for either an indictable offense with a maximum penalty of 10 years in jail or summary offense with a maximum penalty of 18 months in jail.

## See Also

* Canadian Criminal Sentencing/Offences/Offences by Penalty
* Canadian Criminal Law/Appendix/CDSA Schedules
# Canadian Criminal Sentencing/Offences/Disarming a Peace Officer
## Legislation

   s. 270.1... Punishment (3) Every one who commits an offence under subsection (1) is guilty of
       (a) an indictable offence and liable to imprisonment for a term of not more than five years; or
       (b) an offence punishable on summary conviction and liable to imprisonment for a term of not more than eighteen months.
   2002, c. 13, s. 11.
   – CCC
# Canadian Criminal Sentencing/Offences/Driving While Disqualified
## Legislation

   s. 259 ... Operation while disqualified (4) Every offender who operates a motor vehicle, vessel or aircraft or any railway equipment in Canada while disqualified from doing so, other than an offender who is registered in an alcohol ignition interlock device program established under the law of the province in which the offender resides and who complies with the conditions of the program,
       (a) is guilty of an indictable offence and liable to imprisonment for a term not exceeding five years; or
       (b) is guilty of an offence punishable on summary conviction. ...
   – CCC
# Arithmetic/Absolute Values/Answers to "Why" and graphical questions
## Each answer is worth 0–2 points.

7. Because zero is exactly zero away from zero on the number line.
13.
15. depends on the graph
# Arithmetic/Adding Fractions
## Adding fractions

Before we go into fractions, let's have a think about what addition is.
You probably did all this in your head without even thinking about it - so what has it all got to do with fractions?
To add or subtract two fractions, you first need to change the two fractions so that they have the same type. The simplest way to do this is to multiply the numerator and denominator of each fraction by the denominator of the other.
For instance,
${\frac {2}{3}}+{\frac {1}{4}}={\frac {2\times 4}{3\times 4}}+{\frac {1\times 3}{4\times 3}}={\frac {8}{12}}+{\frac {3}{12}}={\frac {(8+3)}{12}}={\frac {11}{12}}$
A more advanced way is to use the LCM of the denominators, which will be explained later in this section. Then you can add or subtract the numerators and put the common denominator as the denominator of the solution.

## Adding Mixed Numbers

There are two things you should know before you learn about how to add mixed numbers.
This is a mixed number, 5 3/4
We will be using 5 3/4 and 3 2/3 in our problem
Set = one mixed number
To add two mixed numbers, first you can turn the mixed number into an improper fraction. To do that you multiply the whole number by the denominator of your fraction. For this problem you would get 20 for the first set and 12 for the second set. Before you move on don’t forget to add the numerator to your other number such as 20+3 for the first problem. After that you change those numbers into fractions like this 23/4 and 12/3. Next you add them. You would get 35/9 after you add in this problem. Finally, you can turn that back into a mixed number by dividing the denominator by the numerator. After you divide you should get 3 8/9 as your mixed number. Also, no you cannot simplify. Now you know how to add mixed numbers!
# Arithmetic/Addition and Subtraction
## Addition

Addition operations are denoted by the + sign. The addition operator (plus sign) will take any two numbers, called addends, as operands to work on. The result is called the sum of the two numbers.
The operation of addition is commutative. This means that the addition of two numbers will give the same sum regardless of the order in which the numbers are added.
Examples:
* $7+5=12$ and $5+7=12$
* $3+2+4=9$ and $4+3+2=9$

### Vertical Addition

To add vertically, stack the numbers on top.
Now add the numbers in the first or right column. If you get a number with tens in it, put what's in the tens place on the tens place in the problem. You should have:
Add the tens column now.
Repeat in a similar fashion for each additional column (hundreds, thousands, etc.)until you finish the problem.

## Subtraction

Subtraction, as you probably also have seen, uses the minus (-) sign. The generic subtraction operator will take any two numbers as operands. The result is called the difference of the two numbers.
Subtraction is not a commutative operation. Changing the order of the operands will likely give a different (not the same) result.
Example:
* $7-5=2$ and $5-7=-2$
* $3-2-4=-3$ and $4-3-2=-1$
* $36-5-11=36-11-5=20$
# Arithmetic/A Look Ahead at the Decimal System

So far, every number we have discussed has been an integer. What if something costs between two and three dollars? This is when decimals are used. A decimal point, which looks like a full stop (or period), separates the integral part of the number from the decimal part. Instead of each number being ten times as large, they become ten times as small.
* 1.5 : 1 + (5 ÷ 10)
* 3.85 : 3 + (8 ÷ 10 + 5 ÷ 100)
# Arithmetic/Absolute Values
## Absolute value

The absolute value of a number is found by applying a simple rule: If you see a negative sign in front of the number, change it to a plus sign. If you see a plus sign, leave it alone. So, for example, the absolute value of -17 is +17. The absolute value of +36 is +36.
Another way to understand the absolute value of a number is to think about the number line:
The absolute value of a number is the distance from zero to that number on the number line.
The absolute value of x is usually written as |x|. On calculators and computers it is sometimes written as abs (x).
# Bartending/Techniques/Shaken cocktails
## Traditional Techniques

Shaken cocktails are similar to stirred cocktails, but have the obvious difference of using a shaking motion to combine the ingredients. Drink components are poured over ice into either a cocktail shaker or a Boston Shaker. The vessel is covered, vigorously shaken, and the resulting mixture is strained into a glass of appropriate size and shape. When preparing cocktails that contain syrups, fruit juices, or dairy (including eggs), shaking is generally preferred over stirring, as the violent action will better combine these ingredients.
Some drinkers will prefer to order a cocktail that is shaken regardless of the ingredients, the assumption being that this will result in a smoother, colder beverage. James Bond popularized the idea of a shaken cocktail on screen when he ordered a "Martini. Shaken, not stirred." Some drinkers believe that shaking cocktails will "bruise" the ingredients, meaning the liquor will be overly diluted, resulting in a flat, watery taste.
# Bartending/Techniques/Blended cocktails

Book Citation: The following text on drinks and bartending contains information based on The Official Harvard Student Agencies Bartending Course, Third Edition, ISBN 0-312-25286-2
Frozen drinks, freezes, or blended drinks all refer to drinks made by blending ice, liqueurs, and mixers. Smoothies are popular in many parts of the United States now, and in much the same fashion involve blending ice, juice, and fruit.
Almost any of these can be made virgin by simply removing the alcohol; it is recommended to blend the drinks virgin and pour into a glass with the alcohol waiting. This allows a single, large blender to be made full of the drink and served to minors and other non-drinkers as well as legal drinkers; and also allows you to avoid washing the blender if you're hammering out, say, 4 Piña Coladas for some kids, 1 for the designated driver, and 2 for a couple teachers needing a good nerve relaxant.

## Making a blended drink

Follow the below instructions when mixing a freeze. Remember to use a heavy-duty blender capable of continuously crunching through ice; most residential-quality blenders will quickly dull, wear, or break if given the task of constantly chopping ice cubes into bits and pieces. If you're going for simple preparation at home, make sure the blender you buy can handle ice; if you want to hold parties or open a bar as a small business, get a heavier duty one that can stand the workload.
* Make sure the blender is off.
* Stack the blender a quarter full of ice.
* Begin adding the mixers until the ice just begins to float.
* Put the lid on. If you're wondering what will happen if you don't, then leave the lid off.
* Make sure no hair, fingers, or clothing are trapped in the blender or anywhere they can get caught up in.
* Hold the lid down with one hand.
* Start the blender at low speed.
* After a few seconds, switch to high speed until the ingredients are well blended.
* Pour the mixed drink into the glass, over whatever alcohol is being added.

## Blended drinks
### Coladas

* Piña Colada

## Virgin blended drinks

* Pink Snowman
# Bartending/Techniques/Highball cocktails

Book Citation: The following text on drinks and bartending contains information based on The Official Harvard Student Agencies Bartending Course, Third Edition, ISBN 0-312-25286-2
'Highballs' are iced drinks containing liquor and water or a carbonated mixer served in a tall glass. In practice, the term highball is used to refer to any drink prepared in a highball glass with ice. These drinks are prepared directly in a 9 oz (270 mL) highball glass.

## Making a highball

* Fill a highball glass two-thirds full with ice. Use an ice scoop or your hands; never use the glass. If the glass breaks in the ice, it will leave shards indistinguishable from ice. This makes it impossible to locate all of the shards; it is likely that small chips will be scattered through the ice as well as the big pieces. It may be illegal in your area to use anything but an ice scoop for this reason.
* Pour in one jigger (45 mL) of liquor. Note: some bars save money by putting in 1 oz (30 mL) instead of a whole jigger (45 mL).
* Pour mixer to the top.
* If the mixer is non-carbonated, stir it; or stick a straw in it and let the drinker stir. If it's carbonated, the bubbles do the stirring for it.
* Garnish, if necessary.
Otherwise, if you feel that you're ready for a genuine Spanish "cubata" (rum & coke), you should pour both liquor and mixer 50%-50%. It gives a much stronger taste. It is not really recommended because customers will get drunk fairly quickly, and will stop ordering drinks. It is the usual mix in Spain.

## Highballs
### Highballs with gin

* Gin and Tonic
* Gin Highball
* Gin Buck
* Gin Rickey
* Gin and Orange Juice

### Highballs with vodka

* Greyhound
# Bartending/Welcome

Welcome to the Wikibooks Bartending Guide. This is a work-in-progress, written and edited by ordinary people, both with extensive and limited knowledge about bartending. Upon completion, this book could serve as a textbook giving a person new to bartending a good overview of bartending as a career. It will also contain a guide to bar layout, equipment, drinkware, utensils, and other tools of the trade. What book would be complete without comprehensive information about the various types of alcohol, mixers, and garnishes used to make cocktails and other mixed drinks? Our drink recipe library also is quite extensive, with both historical and very modern cocktails included.
Although the terms "bar", "bartender", and "bartending" are used throughout the book, that is just for simplicity. A bar in this book includes a public house, pub, nightclub, tavern, meeting place, fraternal organization, hotel, restaurant, private home, or any other place that serves alcoholic beverages. A bartender is a person in the bar preparing drinks for people, which is not necessarily the same person who serves the drinks. Bartending refers to the many tasks a bartender performs and the duties expected of the bartender; it also refers to the industry in which bartenders work.
At present, the book strongly reflects the bartending industry of the United States, and to lesser degrees, the United Kingdom and Canada. Wherever possible, we have attempted to include a worldwide view of the industry, but since most of the current contributors are from the U.S., U.K., and Canada, we need the help of people to add relevant local information about the industry in their own countries to the book.
Please refer to Appendix C for suggestions on how you can help improve this textbook. If you plan to edit occasionally or more often, please join the WikiProject Bartending so we can work together in a coordinated manner to complete this book. Thanks!
We hope you enjoy this book and find it useful!
# Bartending/Techniques
## Pousse-café

Pour ingredients over the back of a spoon and let them flow down the side of a straight sided glass. A minimum of 3 ingredients are used in order of density to allow layers to form, for example a mix of Grenadine, Baileys and Amaretto. It is also referred to as layering.

## Flair Bartending

Involves doing tricks while mixing cocktails which could include; pouring from heights, flipping bottles, juggling tools, etc.
# Bartending/Techniques/Stirred cocktails

Book Citation: The following text on drinks and bartending contains information based on The Official Harvard Student Agencies Bartending Course, Third Edition, ISBN 0-312-25286-2
Stirred cocktails are drinks such as Martinis, Manhattans, and Gimlets. They are stronger than highballs and typically are 4 oz. (120 mL) of liquid.
Stirred cocktails can be served straight up, without ice; or on the rocks, with ice. In either case, the drink is mixed with ice and then strained; drinks on the rocks are strained into a glass with fresh ice. Stirred cocktails should be strained into a glass with a stem so that they keep cold longer, especially when served straight-up; a cocktail glass is exactly this.

## Making a stirred cocktail

To prepare a stirred, follow the below directions.
* Fill a 12 oz. (350 mL) shaker glass two-thirds full with ice.
* Add ingredients from smallest to largest amount, so that if you pour in too much you don't have to discard a whole drink.
* Stir very well.
* Strain the drink into a serving glass. For drinks on the rocks, strain into a glass with fresh ice; for drinks straight up, strain into an empty glass.
* Garnish as necessary.
You can add the smallest ingredient before the ice; this is recommended for drinks such as Martinis, where you have to add a very small amount of dry vermouth.
Stirred cocktails can also be prepared as shaken cocktails in many cases; this may mix the drink better, but it may also make it cloudy. Shaking can also chip or break up the ice, increasing the water content of a drink. Stirred drinks should be stirred unless the patron requests it be shaken. As a rule of thumb, drinks made entirely of clear ingredients should be stirred, while drinks containing other ingredients such as fruit juice or egg white should be shaken.

## Stirred cocktails
### Martinis

* Martini
* Dry Martini
* Extra Dry Martini
* Gibson
* Vodka Martini
* Tequini Martini
* Black Martini
* Chocolate Martini
* Cosmopolitan
* French Martini
* Saketini
# Bartending/Title page
## Authors

This book was written by many people, they are too innumerable to list out individually by hand. Each page of this book has a tab in the upper right hand corner labelled "View History". Clicking on that tab will allow you to see a list of every change that has been made to that page and who made the change, effectively allowing you to view a list of all authors.
# Brief History of Europe

A Brief History of Europe is a free content online book published on English Wikibooks.
Also available on a single page, which should be printable if needed.

### Table of contents

* Preface
* Chapter 1 Classical antiquity and the rise of Islam
** Classical antiquity
** Late antiquity
** Islam and the Islamic Golden Age
** Early fragmentation of the Islamic world
* Part 1 Middle Ages
* Chapter 2 Early Middle Ages
** Peoples of the Early Middle Ages
** Turkic migration and Viking Age
** Italian Peninsula in the Middle Ages
** Francia and the Carolingian Empire
** Europe from 814
** Reconquista, and unification of Spain
* Chapter 3 High Middle Ages
** States and territories of the High Middle Ages
** France and England
** Holy Roman Empire
** Christianity and the Great Schism
** Islam and the Crusades
** Mongol invasions
** Medieval renaissances and cultural changes
* Chapter 4 Late Middle Ages
** States and territories of the Late Middle Ages
** Crisis of the Late Middle Ages
** Avignon Papacy and Western Schism
** Hundred Years' War
** Burgundian State
** War of the Roses
** Holy Roman Empire and Hanseatic League
** Rise of Muscovy
** Rise of the Ottoman Empire
* Part 2 Modern period
* Chapter 5 Early modern period part 1
** States and territories of the early modern period
** Rise of Austria and Brandenburg-Prussia
** Houses of Habsburg and Habsburg-Lorraine
** Dutch Golden Age
** Rise of Brandenburg-Prussia
** House of Bourbon and France
** Rise of Russia
* Chapter 6 Early modern period part 2
** Age of Discovery and colonial empires
** Reformation and religious turmoil
** Thirty Years' War
** Religious tensions in England and Scotland
** Rise of philosophy, the arts, science and trade
* Chapter 7 Late modern period until 1914
** States and territories of the late modern period
** Late eighteenth century
** Napoleonic Era
** Post-Napoleonic Europe
** New Imperialism
** Industrialization and cultural changes
* Chapter 8 Europe since 1914
** World War I
** Eastern Question
** Interwar Period
** World War II
** Cold War
** Yugoslav Wars
** Other aspects of the contemporary period
Brief History of Europe · Preface →