Bardiche 2 feet (60 cm)) the shaft was one of the shortest of all polearms; rarely did it exceed 5 feet (1.5 m) in length. It relied more on the weight of its heavy blade to do the damage than a swing from a long pole. This makes the bardiche more similar to the Danish axe, in some respects, than to a true polearm. In Russia and in Poland this weapon was used to rest handguns upon when firing. It was standard equipment for the Streltsy (literally "shooters") corps (foot, mounted and dragoons) and also for the Polish infantry (shorter version
Types of cheese Types of cheese Types of cheese are grouped or classified according to criteria such as length of fermentating, texture, methods of making, fat content, animal milk, country or region of origin, etc. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used. The combination of types produces around 50 different varieties recognized by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by