OpenLLM-France/wikimedia huggingface dataset:
# World Tea Bag Catalogue/Fatbuster
## Fatbuster

* Series
| Tea bag Name : No designation | Brand Group : |
| Serie Name : | Bag number : no number |
| Tea Type : | Flavours : Unknown |
| Flap : Half long straight flap | Front Texts : Loose Weight Naturally |
| Back Texts : Fatbuster | Flap Texts : |
| Material : Paper | Form : Rectangular |
| Colours : White, Green | Size : |
| Weight : | Country : USA |
| Year : | Notes : |
| Tea bag Name : No designation | Brand Group : |
| Serie Name : | Bag number : no number |
| Tea Type : | Flavours : Unknown |
| Flap : Half long straight flap | Front Texts : Loose Weight Naturally |
| Back Texts : Fatbuster | Flap Texts : |
| Material : Paper | Form : Rectangular |
| Colours : White, Blue light | Size : |
| Weight : | Country : USA |
| Year : | Notes : |
| Tea bag Name : No designation | Brand Group : |
| Serie Name : | Bag number : no number |
| Tea Type : | Flavours : Unknown |
| Flap : Half long straight flap | Front Texts : Loose Weight Naturally |
| Back Texts : Fatbuster | Flap Texts : |
| Material : Paper | Form : Rectangular |
| Colours : White, Red | Size : |
| Weight : | Country : USA |
| Year : | Notes : |
Search Tea Bags by Brands :
Search Tea Bags by Countries :
# World Tea Bag Catalogue/H
### Index of Brands / H

* HUN H
* CZE Harmonie
* ITA Hausbrandt
* USA Hawaii Tea Factory
* BRA Hikari
* CHL Hierbas Silvestre
* ARG Hierbas Silvestres
* NED Holland America
* BOL Hornimans
* ECU Hornimans
* ESP Hornimans
* GBR Hornimans
* PER Hornimans
* URY Hornimans
* SRI Hyson
Total : 10
# World Tea Bag Catalogue/F
### Index of Brands / F

* USA Farmer Brothers
* USA Fatbuster
* ARG Finca Brisson
* RSA Five Roses
* SCG Flores
* UKR Floris
* CAN Four O'Clock
* GBR Fortnum & Mason
* ITA Fragata
Total : 9
# World Tea Bag Catalogue/G
### Index of Brands / G

* USA Gloria Jean's Teas
* PRT Gorreana
* TUR Green Island
Total : 3
# World Tea Bag Catalogue/I
### Index of Brands / I

* KSA IBN Sina Herbs
* SWE ICA
* SRI Impra
* ITA Infré
* CZE Ionas Tea
* CZE Irving
Total : 6
# World Tea Bag Catalogue/K
### Index of Brands / K

* DEU K. Lehmann
* NED Kahrel
* USA Kalahari
* SRI Kama Sutra Tea
* TUN Kamy
* SRI Kaya
* CZE KDU-CSL
* KEN Kenya Tea Bags
* KEN Ketepa
* BRA Kitano
* ESP Kneipp
* SUI Kneipp
* AUS Koala Tea
* SUI Kolanda
* MAC Koro Tea
* DEU Knights Bridge
* SWE Koobs
* FRA Kusmi Tea
Total : 17
# 68000 Assembly
## Contents

* Who used the 68k series?
* Registers
* Addressing Modes
* Conditional Tests
* Labels
* Instruction Set
* Further reading
# 5 in a Row/Renju

← Pente | Wuziqi →
Description:
What you need to play
Renju is played on a grid of black lines (usually 19×19) which is a classic Go grid. Game pieces, called stones, are played on the lines' intersections.
Aim:
* Black: to get exactly 5 pieces in a row, without making any forbidden moves
* White: to get 5 or more pieces in a row, or to force Black to make a forbidden move
Rules: players alternate turns, players may not make more than one move in one turn, players may skip their move during their turn.
Gameplay:
Opening sequence:
* The Black player plays the first three moves. They do this by placing the first black piece, then they (still the black player) place the first white piece, then the second black piece.
* The current White player then is permitted to choose to become the new Black player, if he or she finds the opening situation particularly disadvantageous for White. (Note: This ensures the original Black player does not intentionally play a poor first move for White.)
* The new White player (and the White player for the rest of the game) places the second white piece on the board.
* The new Black player (and the Black player for the rest of the game) places two black pieces on the board. White is essentially given a choice between two potential black moves. White chooses which of the two moves the Black player may make, and the rejected potential move is removed from the board.
* White plays his or her next move, and the game continues as in the rules above.
# 5 in a Row/Wuziqi

← Renju |
Description: Wuziqi is the Chinese name for the board game known as Gomoku in Japanese, although the board doesn't have to be 15x15 (it could be infinite).
Aim: to get five of one's pieces in a row
Rules: Players alternate turns, players may not make more than one move in one turn, players may skip their move during their turn.
Gameplay: Either Black or White may make the first move (This decision is up to the players).
# 5 in a Row/Pente

← Gomoku | Renju →
Description: Pente is unlike a lot of n in row games in that it also involves capturing pieces
Aim: to get five of ones pieces in a row OR to capture 5 sets of opponent pieces
Rules: During their turn, a player places a stone of their color onto the board. If the stone is horizontally, vertically or diagonally adjecent to an opponent's stone and is opposite of a corresponding stone, the opponent's stone is captured.
Gameplay: White moves first (unlike Gomoku and Renju), and players alternate turns.

## Variations of Pente

Pente+/-
When a player captures a set of pieces, they may choose to add this to their set of captured pieces or subtract the capture from their opponent's set of captures.
# 5 in a Row/Gomoku

| Pente →
Description: Gomoku is a relatively easy game for two players. It consists of a 15 x 15 board and two sets of player pieces (one set for each player). Generally there is a set of black pieces and a set of white pieces; the 'black player' makes the first move.
Aim: to get five of one's pieces in a row (horizontal, vertical, or diagonal)
Rules: players alternate turns, players may not make more than one move in one turn, players may not skip their move during their turn.
Gameplay: (optional) after black makes his/her second move, white may choose to play as black. (note: this is the only time in the game where players may swap the colour of their pieces)
# A-level Biology/Mammalian Physiology and Behavior

Mammalian physiology and behaviour is the module which is chosen by the student (usually the school) at A2, and assumes that you have completed central concepts.

## Contents

* Mammalian Nutrition (Jun 18, 2008)
* The Liver (Jun 16, 2008)
* Support and Locomotion (Jun 17, 2008)
* The Nervous System (Jun 17, 2008)
* Sense organs and the reception of stimuli (Jun 17, 2008)
* Behavior (Jun 16, 2008)
# A-level Computing 2009/AQA/Computer Components, The Stored Program Concept and the Internet/Machine Level Architecture

* From the Specification
* Internal and External Hardware Components of a Computer
* Outline the basic internal components of a computer system. (Although questions about specific machines will not be asked it might be useful to base this section on the machines used at the centre.
* Understand the need for and means of connection between components
* Processor, main memory, address bus, data bus, control bus, I/O controllers and I/O ports, secondary storage, their purpose and how they relate.
* Know that the processor, system bus and main memory are called the CPU (central processing unit), and that components external to the CPU are called peripherals. An example of a peripheral is secondary storage.
* Functional Characteristics of a Processor
* Understand the concept of addressable memory.
* Describe the stored program concept whereby machine code instructions stored in main memory are fetched and executed serially by a processor that performs arithmetic and logical operations
* Structure and Role of the Processor
* Understand the characteristics of contemporary processors
* Explain the role and operation of a processor and its major components.
* Explain the effect of clock speed, word length and bus width on performance.
* Know the following components and be able to describe their function:
* Arithmetic Logic Unit
* Control Unit
* Clock
* General purpose and dedicated registers
* Hardware and software
* Internal and external hardware components of a computer
* Functional characteristics of a processor
* Structure and role of the processor
* Machine code and processor instruction set
* The Fetch–Execute cycle and the role of registers within it
# A-level Computing 2009/AQA/Computer Components, The Stored Program Concept and the Internet/Machine Level Architecture/Functional characteristics of a processor
## Addressable memory

A computer must be able to access main memory for reading and writing, they do this by using addressable memory. Main memory is a little like a set of school lockers, each with a different number. Each locker contains a block of data and if you fill up one locker you can use the next locker to expand into.
Looking at the example above you can see locker '0' contains '8975', whilst lockers 1 to 6 contain the sentence "The Cat sat on the dog!". Locker '7' is empty, locker '8' contains a boolean value and locker '9' contains the number 48. As you can see if we only used one character for the locker number then we could only ever have 10 lockers. If you limit the number of addresses you can use then you limit the amount of memory you can talk to. If you have a small address bus then you won't be able to have much main memory.
The way that data is stored in a computer is very similar:

## Stored program concept

Building on the Von Neumann architecture we get the idea of how the stored program concept works. If you have ever loaded a game on a console you might notice that:
* you need to insert a disc
* the disc spins
* the game says loading
* the game plays
This is the stored program concept in motion! Let's take apart what is happening:
* You insert an optical disk (secondary storage) with the code on
* The code is loaded into main memory
* The processor fetches, decodes and executes instructions from main memory to play game
* Exercise: Characteristics of a processor
* How many different addresses can a 8 line address bus address?
* Answer:
* $2^{8}=256$
* How does the address bus affect main memory?
* Answer:
* If you have a small address bus then you will be limited in the number of addresses you can talk to and therefore how much main memory you can directly address.
* How wide would the address bus have to be to talk to 1024 addresses?
* Answer:
* 10 lines wide since $2^{10}=1024$
* What is wrong with using a 9 bit address bus but having 700 memory locations in main memory?
* Answer:
* We can only address $2^{9}=512$ different locations. It wouldn't be able to talk to address locations $513-700$.
* Define the stored program concept:
* Answer:
* A program must be (resident) in main memory in order for it to be executed. The instructions are fetched from main memory, then decoded and executed in the CPU.
# A-level Computing 2009/AQA/Computer Components, The Stored Program Concept and the Internet/Structure of the Internet

* The Internet and its Uses
* Internet
* World Wide Web (WWW) and routers.
* Intranet
* Understand the structure of the Internet, the role of packet switching
* Understand the difference between the Internet, the Web and an intranet.
* Internet, Intranet and World Wide Web
* Packet switching
* The Internet and its Uses
* Uniform Resource Locator (URL)
* Describe the term URL in the context of Internet working.
* Uniform Resource Identifier (URI)
* Describe the role of URIs in the context of Internet working.
* Domain Names and IP Addresses
* Explain the terms domain name and IP address.
* Describe how domain names are organised.
* Know that an IP address is split into a network identifier part and a host identifier part.
* The Internet, Intranet and World Wide Web
* Internet registries and Internet registrars
* Explain why such services are provided.
* Internet Service Providers (ISP)
* Understand the role of an ISP.
* Domain Name Server (DNS)
* Understand the purpose of Domain Name Server.
* The Client–Server Model
* Be familiar with the client–server model.
* Common Standard Protocols:
* TCP/IP - Describe the role of the four layers of the TCP/IP protocol stack, including sockets.
* FTP - FTP client software and an FTP server to transfer files using anonymous and non-anonymous access.
* HTTP - Web server to retrieve web pages in text form
* HTTPS
* TELNET - Telnet server for remote management of a server
* POP3, SMTP - E-mail server to read and send e-mail
* Well-known ports
* Client ports
* Understand the role of a web browser in retrieving web pages and web page resources and rendering these accordingly.
* Domain names
* URIs
* Client server model
* Protocols
* TCP/IP protocol stack
# A Compendium of Useful Information for the Practical Man/Cattle
## Fattening Purposes, Breeds for

There is no need, in treating of the fattening of cattle, to dwell long on the subject of the most suitable breeds for this purpose. Lists of the best breeds are constantly before us, and their fame is practically universal. Indeed, the care and attention which has been bestowed on the various breeds of late years is such that it is even now a matter of great difficulty to say which are really the best for fattening purposes. The Shorthorn has long been in the front rank as a beef-producer, but the Aberdeen-Angus is every bit as good; and the shapely Devon, though perhaps it may fatten a trifle more slowly, is little, if any, behind. The Norfolk farmer prefers the Red Poll, and even the Sussex cattle, until lately bred more for draught (strength and traction in pulling weights horizontally) purposes than anything else, have had such care and attention bestowed on them that they promise to take a foremost place—so that with Herefords, Galloways, &c, there is plenty of choice, and amongst any of the breeds named it is difficult to go wrong.
The Shorthorn, Aberdeen-Angus, Hereford, and Devon perhaps head the list, but local circumstances are one of the best guides as to the most suitable breed. Mention must, however, be made of the place that well-bred cross-breeds, if we may use the term, are taking as beef-producers. The produce of a cross between pure-bred animals usually partakes of the qualities of both parents, besides being a trifle harder in constitution, so that we can understand the position they take at the great shows. The AberdeenAngus-Shorthorn cross, and that between the Shorthorn and Galloway, are two of the best known, especially in the North, and many farmers who have large numbers of cattle through their hands prefer them to any other, pure-bred or not. The good qualities of the cross-bred are not, it should be noted, by any means certain of transmission to their offspring, and breeding from them is risky and uncertain.
The Rothamsted experiments and their practical lessons for farmers: Part I ... By C. J. R. Tipper
# A Compendium of Useful Information for the Practical Man/Cooking
## See also

Vinegar
# A Compendium of Useful Information for the Practical Man/Dairy
## Cream Separator, How Works

Centrifugal force is used to separate the cream from the milk. The receptacle for the milk is arranged with a spindle passing through the casing, so that it can be revolved at the rate of from 1,000 to 1,500 revolutions per minute. The centrifugal force throws the heavier milk near the outer part of the receptacle, where it is drawn off through a pipe for the purpose. The lighter cream, remaining near the center, is drawn out through another pipe. There is also a supply pipe so that the original milk can be run in while the machine is in operation.
The Technical world, Volume 2 By American School (Chicago, Ill.), Armour Institute of Technology
# A Compendium of Useful Information for the Practical Man/Citric Acid
## See also

Acids; Chemistry
List of subject headings for use in dictionary catalogs By Mary Josephine Briggs, American Library Association

## How is Citric Acid Made?

Citric acid is made on a large scale from the juice of the lime and the lemon, chiefly in the months of November and December. The juice is fermented for some time, to free it from mucilage; then boiled, filtered, and neutralized with powdered chalk and a little milk of lime. The precipitate of calcium citrate so obtained is decomposed with dilute sulphuric acid; and the resulting solution of citric acid is separated by filtration, evaporated to remove calcium sulphate, and then concentrated in vacuum pans.
The Technical world, Volume 2 By American School (Chicago, Ill.), Armour Institute of Technology
# A Compendium of Useful Information for the Practical Man/Gunpowder
## Black Powder, Making

Under certain circumstances, you may not be able to obtain a supply of this very necessary article. At the same time, it is more than probable that you may have two of the ingredients in the house, and the other (charcoal) you may easily make; and rather than do without you may feel disposed to try your hand at compounding it yourself. I have myself made it without other apparatus than a pestle and mortar, and a sieve; and there can be no reason why any one else should not do the same. The best gunpowder is made of nitre, saltpetre, and charcoal, in the following proportions:
Charcoal, three parts; nitre, seven parts ; and sulphur, two parts.
Powder them separately, and mix them together in a stone mortar; and with a wooden pestle adding gradually a sufficient quantity of water to make a paste. Then grain it by rubbing through a finer or coarser sieve, according to the fineness of the powder you require. Dry the powder by spreading it thinly on tin or earthen plates, exposed to the sun and air, but guarded from the wet; and finish it in a tray, placed over a vessel of boiling water in such a manner that the steam cannot affect it with damp. Gunpowder damaged by wet may be mixed up into a paste and re-grained.
Tegg's handbook for emigrants: containing useful information & practical ... By Thomas Tegg
# A Compendium of Useful Information for the Practical Man/Carpentry and Woodworking/Carving and Whittling
## How To Whittle

The age of whittling began with the invention of the pocket knife and reached its climax about 1840 or '50, dying out some time after the Civil War, probably about 1870. All the old whittlers of the whittling age whittled away from the body. If you practise whittling that way it will become a habit.
Indians use a crooked knife and whittle towards the body, but the queer shape of their knife does away with the danger of an accidental stab or slash. Cobblers use a wicked sharp knife and cut towards their person and often are severely slashed by it, and sometimes dangerously wounded, because a big artery runs along the inside of one's leg near where most of the scars on the cobbler's legs appear. When you whittle do not whittle with a stick between your legs and always whittle away from you.
The American boys' handybook of camp-lore and woodcraft By Daniel Carter Beard

## Straight and Cross Whittling

Stand erect—shoulders back and head up.
Hold the piece to be whittled in the left hand.
Grasp the knife in the right hand, binding thumb and fingers over the handle as in clenched fist.
Support the left arm against the body and leave the right arm free.
For straight whittling, with the grain, let the blade of the knife slant backward (about 45 degrees), and beginning near the handle draw the blade through the wood as it advances, thus using the entire cutting edge. The strokes should be long and even. If much wood is to be removed do not split it off in thick pieces but make the shavings as thin and uniform as possible.
For cross whittling, bring the piece nearer the body and elevate it slightly, resting the arm firmly against the body. Grasp the knife so that the thumb will rest against the side of the handle. Make a slight incision straight with the line, then a deeper one outside the line, slanting toward it, (about 45 degrees.) Make another straight cut just deep enough to remove the first chip. Repeat the process, always making the slanting cut deeper than the straight one, until the middle of the piece is reached, then turn it and begin at the other edge. When the surplus wood is thus removed grasp the piece between the thumb and knife and trim carefully to the line.
Drawing and manual training journal, Volumes 1-2
# A Compendium of Useful Information for the Practical Man/Carpentry and Woodworking/Sloyd System of Woodworking Training
## Preamble

The woods, white birch, cherry, red oak, and white wood, will be abbreviated, W. B., C., R. O., W. W.
The dimensions will be given in the inch and the metric system. In Sweden the latter is used. On all the drawings, the dimensions are stated in inches. The full dimensions do not always appear on the drawings, but they are given in the statements under each drawing.
As the ordinary rule has no smaller dimension than one sixteenth of an inch, each number of millimeters is expressed in the nearest equivalent in inches and sixteenths of inches. The abbreviation cm. represents centimeter.
All models, when finished, are to be smoothed with sand-paper, but only on those parts where the use of it is absolutely necessary.
Coarse sand-paper, No. 0 or 00, should first be used; then fine, No. 1.
The tools are always named in the order in which they are used for the making of the models.
The Sloyd system of wood working By Benjamin B. Hoffman, Otto Aron Salomon

## Sloyd Knife

A sloyd knife should be made of the finest grade of tool steel, highly tempered, having an extra strong blade with a thick back, and having a handle that fits the hand with an easy grip. A No. 7 sloyd knife with a 2 1/2-inch blade is an excellent knife for bench work, and for knife work.
Educational woodworking for home and school By Joseph Charles Park

## Kindergarten Pointer

1. Long cut (i.e. split) a straight-grained piece of wood in its entire length (the entire work to be done with the Sloyd knife), so that two of its surfaces will be at right angles to each other.
2. Cut the required thickness, having first measured same with an inch rule or meter measure.
3. Taper the four sides, having drawn a small square on one of the ends. The object will now have the appearance of a regular four-sided truncated pyramid. Cut the corners, making a regular octagonal truncated pyramid. Cut the corners again, making a regular cone.
4. Measure the required length and cut off at the broad end.
Exercises.—Long cut and cross cut.
The Sloyd system of wood working By Benjamin B. Hoffman, Otto Aron Salomon
# A Compendium of Useful Information for the Practical Man/Chemistry
## See also

Acids; Agricultural Chemistry; Air; Alchemy; Alkalies; Assaying; Atomic Theory; Atomic Weights; Atoms; Catalysis; Color; Combustion; Condensation; Crystallography; Dissociation; Electrochemistry; Evaporation; Fermentation; Fire; Gases; Geochemistry; Ions; Metallurgy; Microchemistry; Mineralogy; Molecules; Periodic Law; Pharmacy; Photochemistry; Photographic Chemistry; Physics; Physiological Chemistry; Plants - Chemistry and Nutrition; Poisons; Radioactivity; Reagents; Receipts; Salts; Sanitary Chemistry; Solution Chemistry; Spectrum Analysis; Stereochemistry; also headings beginning Chemical, and names of chemical elements and substances
List of subject headings for use in dictionary catalogs By Mary Josephine Briggs, American Library Association

## Chemical Names for Some of the More Common Drugs

Alcohol - Aqua Vitae
Blue Vitriol - Sulphate of Copper
Calomel - Chloride of Mercury
Chalk - Carbonate of Lime
Chloroform - Chloral Hydrate
Corrosive Sublimate - Bi-chloride of Mercury
Epsom Salts - Sulphate of Magnesia
Glauber's Salts - Sulphate of Sodium
Green Vitriol - Ferrous Sulphate
Glucose - Grape Sugar
Lime - Oxide of Calcium
Lunar Caustic - Nitrate of Silver
Oil of Vitriol - Sulphuric Acid
Potash - Oxide of Potassium
Plaster of Paris - Gypsum
Red Lead - Oxide of Lead
Salt - Chloride of Sodium
Saltpeter - Nitrate of Potassium
Soda - Carbonate of Sodium
Sugar of Lead - Acetate of Lead
Verdigris - Sub-acetate of Copper
Vinegar - Acetic Acid
Volatile Alkali - Ammonia
White Vitriol - Sulphate of Zinc
White Zinc - Oxide of Zinc
Our pocket compendium of practical information: a library in a nut-shell By Chrome Steel Works, Brooklyn