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IP cameras, or IP Network Cameras, or Internet Cameras, whatever terminology is used are essentially this: a camera which can be viewed and managed over IP networks..A BEAUTIFUL NEW DEVELOPMENT. Ultimate prestigious location. The heart of Istanbul's exclusive upmarket shopping district. Enjoy City Skyline and Bosporus views while getting healthy in the Gym / Spa and dramatic 20m roof top swimming pool.
The Complex contains 1+1 units to 4+1 Units and Duplex Penthouses over seven floors. Ranging from 152 Sq m. Gross Area (1636 Sq Ft) to 403 Sq m. Gross Area (4338 Sq Ft). Living at this project is to experience a unique and exclusive Istanbul lifestyle. The development is an exciting community, complete with every amenity, from restaurants cafes shops, plus a private fully equipped fineness center and Spa, to lifestyle management services. Nisantasi has become one of the most distinctive and diverse neighborhoods in Istanbul. The project offers you the unique opportunity to live at the very epicenter of this dynamic and ever evolving neighborhood. The project is located at the heart of the Istanbul, a vibrant cultural district, and a short walk from Nespresso Louis Vitton and Chanel. The neighborhood’s exceptional transport links offer a range of quick and convenient rail, underground, river, cycle and pedestrian routes to the rest of Istanbul, as well as convenient connections to airports.“No one will stop what they’re doing and turn their attention to this problem for $10 million. That’s not enough,” says Michelson, 59, a retired Los Angeles orthopedic surgeon who invented and patented hundreds of surgical instruments, won an infringement case in 2005 and landed at No. 317 on Forbes’ 400 Richest Americans list last month.
Let’s hope that someone can come up with a solution.
Animals are “helpless. They depend on humans for a good life,” says Michelson, who shares his home with two rescued pit bulls and a runt-of-the-litter whippet.
another good thing is that, if it’s general enough to use for cats and dogs, perhaps it’d also work on rabbits, foxes, pigs, brumbies, camels and other feral animals in Australia (insert your own feral problem animals for your own country instead). selectivity and a safe method of delivery that spares native animals would be necessary.
even better would be the possibility of using this on the most invasive feral animal ever, humans.
I hope this effort is brought to fruition. Not all animals respond well to the operations. My Toto did pretty well, for partial epidural anesthesia.
However, I do not think costs are the biggest obstacles, but rather people’s idea that “you are taking something away if the pet does not have the experience of giving birth”. I suggest peoople who think like this are giving the option of natural birth -no anesthetic, like cats and dogs- for six kids. Triplets at least.
My dad used to tell me that they sterilized the dogs on the farm by pushing them into orange bags and biting off their balls. Could that be true?
[quote=“twonavels”]My dad used to tell me that they sterilized the dogs on the farm by pushing them into orange bags and biting off their balls. Could that be true?[/quote]The people who pushed them into orange bags bit them off?
Yes, and it’s those big bags that hold oranges. They have holes. Maybe I should ask my dad, but I really remember this story. I think I was about 8 or so.My father Arthur Henry Russell (born 25.11.1895) was a Master Butcher for 35 years until 1962. The shop was adjoining the house and was the 'hub of activity'. The meat was lovely - beef, pork, lamb, sausages. Father and Grandfather used to go once a week to Guildford Cattle Market to buy bullocks, calves and pigs. Mother, myself and twin sister often used to go with them to watch the animals, the auctions and general hustle and bustle. The cattle lorries would bring the animals home. The calves had to be slaughtered, the worst part, since we all liked them, even my Dad who had the job to do. The pigs were put in the stys to fatten up.
In the shop Mondays were cleaning days and slaughtering. Although the shop was left'spotless' every night - even Saturdays when they used to close at 10 p.m. there was always something to do e.g. cleaning windows. Sawdust is (and was) the great cleaner - every day it was scattered on the shop floor - it soaked up any blood and stopped anybody slipping and of course the block. This was'scrubbed' with a special wire brush several times a day with sawdust.
The beef cattle were slaughtered elsewhere and carriers delivered the fore and hind quarters. These in turn would be cut up by my Father and staff. The fore quarters were basically stewing meats. The hind quarters were the best for roasting, grilling and frying joints - known as the rump steak (in 1960 it was 5 shillings per lb.). From the bone, suet was cut away in one piece and used grated for steamed pudding and pie pastry.
The bones were enjoyed by the dogs - they loved a large shin bone but bones and waste was collected by Rag & Bone men once a week. The beef originally came from the UK - Scotland and Argentina.
Lamb came from New Zealand, about 6-8 lambs a week, always wrapped in muslin cloth (wonderful for all sorts of things including washing-up cloths - I still miss them!). It was chopped in half long ways. You then had the leg – the most expensive and the loins of leg with kidney to the shoulder – much cheaper. This could be cut be cut in half and provide knuckle and blade ends. There was the neck scragg and breasts of lamb - lovely for stewing. There were chump chops for grilling and frying.
Pork was killed and dressed in the slaughterhouse. It was humane, licensed and protected - yes, in the 1930s. The fire was lit well in advance for the scalding hot water required to scold the hair off the pigs in very large wooden tubs. The pigs were then hung up on pulleys and dressed, which was an art in itself. Nothing was wasted. The pig provided pork, ham, bacon and our gorgeous pork (and beef) handmade sausages. Our sausages were so lovely they were posted to ex-customers anywhere in the UK (8O-85% meat was used, then breadcrumbs, herbs, sage and water were added and then all mixed together). We helped make the sausages and linked them; 3 for pork, 2 for beef. We had pigs head and trotters, and all that was not sold or cooked would be made into brawn. Any fat over would be reduced down into our own ½ lb. and 1 lb. Packets of lard.
The animal skins and sheepskins were taken to tanneries. Wild rabbits were stewed, casseroled. Etc., their skins were made into fur-backed gloves - I still have a pair.
Gypsies were intriguing, they would buy all the cheapest cuts. Their recipe was the bladder filled with offal (kidney, liver, bits) and lots of vegetables like onions, potatoes, swede, turnip, beet, etc. They would boil this long sausage-like mixture then just cut into thick pieces hot or cold.
Deliveries took place twice a week from the shop to all round the village and Thursley, Bowlhead Green, Witley, Milford, Enton, Shackleford, Compton, Cutmill, Seale, Sands and Tilford.
My mother (Mrs. Ellen Elizabeth Russell originally from Wandsworth) helped in the shop when necessary but was basically in the office especially Saturdays. This was open from about 6 am to 11 p.m. Tickets were put on each joint with weight, price per lb., and amount, for you never knew when a weights and measures man