document_title: High Court judge (England and Wales)

question_text: the judge of high court is appointed by

question_tokens: the judge of high court is appointed by

text: High Court judge (England and Wales)

text: Title and form of address[edit]

text: Upon appointment, all male High Court judges are appointed Knight Bachelor and female judges made Dames Commander of the Order of the British Empire.

text: In court, a High Court judge is referred to as My Lord or Your Lordship if male, or as My Lady or Your Ladyship if female. High Court judges use the title in office of Mr Justice for men or, normally, Mrs Justice for women, even if unmarried. When Alison Russell was appointed in 2014, she took the title "Ms Justice Russell". The style of The Honourable (or The Hon) is also used during office. For example, Sir Joseph Bloggs would be referred to as The Hon Mr Justice Bloggs Kt. and Dame Jane Bloggs DBE as The Hon Mrs Justice Bloggs DBE. When there is already or has until recently been a judge with the same (or a confusingly similar) surname as a new appointee, the new judge will often use a first name as part of his or her official title. Many judges have done this, such as Mr Justice Christopher Clarke (Sir Christopher Simon Courtenay Stephenson Clarke) and Mr Justice Roderick Evans (Sir David Roderick Evans).

text: When referring to a High Court judge in a legal context, the judge is identified by use of the surname (or first name and surname if appropriate), followed by the letter 'J'. For example, Mr Justice Bloggs or Mrs Justice Bloggs would be referred to as "Bloggs J". When two or more judges are listed the letters 'JJ' are used; for example, "Bloggs, Smith and Jones JJ".

text: Appointment[edit]

text: High Court judges are appointed by The Queen on the advice of the Lord Chancellor. Under the Constitutional Reform Act 2005 the Judicial Appointments Commission has removed the appointment of judges from the overtly political arena. High Court judges, as with other judges, are appointed on open competition.

text: High Court judges, as with all judges in England and Wales, hold office during good behaviour; this is laid down in the Bill of Rights 1689. A High Court judge can only be removed by the Queen upon an Address of both Houses of Parliament.

text: Formerly, High Court judges could only be appointed from among barristers of at least 10 years' standing.[2] Before the qualifications changed, a typical appointee had in the region of twenty to thirty years' experience as a lawyer. Only four solicitors had been appointed as puisne judges – Michael Sachs in 1993, Lawrence Collins in 2000, Henry Hodge in 2004, and Gary Hickinbottom in 2008.[3] Collins was elevated further to the Court of Appeal in 2007 and became a law lord in 2009. Occasionally more junior members of the judiciary are elevated to this rank, such as Mr Justice Crane who was formerly a Circuit Judge and Mrs Justice Butler-Sloss (now Baroness Butler-Sloss) who was previously a Registrar in the Principal Registry of the Family Division of the High Court. A few distinguished academics have also made it on to the High Court bench, including Mrs Justice Hale (now Baroness Hale of Richmond) and, more recently, Mr Justice Beatson.[4] In 2004, calls for increased diversity among the judiciary were recognised and the qualification period was changed[5][6] so that, as of 21 July 2008, a potential High Court Judge must satisfy the judicial-appointment eligibility condition on a seven-year basis.[7]

text: While High Court judges all have the same jurisdiction, an appointee is in practice allocated to one of the High Court's three divisions: The Chancery Division, the Queen's Bench Division and the Family Division.


document_title: Spice trade

question_text: who secured a monopoly over the spice trade

root

text: Spice trade

text: Origins[edit]

text: The Egyptians had traded in the Red Sea, spices from the "Land of Punt" and from Arabia.[9] Luxury goods traded along the Incense Route included Indian spices, ebony, silk and fine textiles. The spice trade was associated with overland routes early on but maritime routes proved to be the factor which helped the trade grow.[1] The Ptolemaic dynasty had developed trade with India using the Red Sea ports.[10]

tag: p

text: People from the Neolithic period traded in spices, obsidian, sea shells, precious stones and other high value materials as early as the 10th millennium BC. The first to mention the trade in historical periods are the Egyptians. In the 3rd millennium BC, they traded with the Land of Punt, which is believed to have been situated in an area encompassing northern Somalia, Djibouti, Eritrea and the Red Sea coast of Sudan.[11]

text: In the first millennium BC the Arabs, Phoenicians, and Indians were engaged in sea and land trade in luxury goods such as spices, gold, precious stones, leather of rare animals, ebony and pearls. The sea trade was in the Red Sea and the Indian Ocean. The sea route in the Red Sea was from Bab-el-Mandeb to Berenike and from there by land to the Nile and then by boats to Alexandria. The land trade was in deserts of Western Arabia using camels. The Indonesians were trading in spices (mainly Cinnamon and Cassia) with East Africa using Catamaran boats and sailing with the help of the Westerlies in the Indian Ocean.

text: In the second half of the first millennium BC the Arab tribes of South and West Arabia took control over the land trade of spices from South Arabia to the Mediterranean Sea. The tribes were the M'ain, Qataban, Hadhramaut, Saba and Himyarite. In the north the Nabateans took control of the trade route that crossed the Negev from Petra to Gaza. The trade made the Arab tribes very rich. The South Arabia region was called Eudaemon Arabia (the elated Arabia) by the Greeks and was on the agenda of conquests of Alexander of Macedonia before he died. The Indians and the Arabs had control over the sea trade with India. In the late second century BC, the Greeks from Egypt learned from the Indians how to sail directly from Aden to the West coast of India using the Monsoon winds (Hippalus) and took control over the sea trade.

text: Arab trade and medieval Europe[edit]

text: Rome played a part in the spice trade during the 5th century, but this role, unlike the Arabian one, did not last through the Middle Ages.[1] The rise of Islam brought a significant change to the trade as Radhanite Jewish and Arab merchants particularly from Egypt eventually took over conveying goods via the Levant to Europe.

text: The Spice trade had brought great riches to the Abbasid Caliphate, and even inspired famous legends such as that of Sinbad the Sailor. These early sailors and merchants would often set sail from the port city of Basra and eventually after many voyages they would return to sell their goods including spices in Baghdad. The fame of many spices such as nutmeg and cinnamon are attributed to these early Spice merchants.[12][not in citation given]

text: The Indian commercial connection with South East Asia proved vital to the merchants of Arabia and Persia during the 7th and 8th centuries.[13] Arab traders – mainly descendants of sailors from Yemen and Oman – dominated maritime routes throughout the Indian Ocean, tapping source regions in the Far East – linking to the secret "spice islands" (Maluku Islands and Banda Islands). The islands of Molucca also find mention in several records: a Javanese chronicle (1365) mentions the Moluccas and Maloko;[14] and navigational works of the 14th and 15th centuries contain the first unequivocal Arab reference to Moluccas.[14] Sulaima al-Mahr writes: "East of Timor [where sandalwood is found] are the islands of Bandam and they are the islands where nutmeg and mace are found. The islands of cloves are called Maluku ....."[14]

text: Moluccan products were then shipped to trading emporiums in India, passing through ports like Kozhikode, and through Sri Lanka.[15] from there they were shipped westward across the ports of Arabia to the Near East, to Ormus in the Persian Gulf and Jeddah in the Red Sea and sometimes shipped to East Africa, where they would be used for many purposes, including burial rites.[15] The Abbasids used Alexandria, Damietta, Aden and Siraf as entry ports to India and China.[16] Merchants arriving from India in the port city of Aden paid tribute in form of musk, camphor, ambergris and sandalwood to Ibn Ziyad, the sultan of Yemen.[16]

text: Indian spice exports find mention in the works of Ibn Khurdadhbeh (850), al-Ghafiqi (1150), Ishak bin Imaran (907) and Al Kalkashandi (14th century).[15] Chinese traveler Xuanzang mentions the town of Puri where "merchants depart for distant countries."[17]

text: From there, overland routes led to the Mediterranean coasts. From the 8th until the 15th century, the Republic of Venice and neighboring maritime republics held the monopoly of European trade with the Middle East. The silk and spice trade, involving spices, incense, herbs, drugs and opium, made these Mediterranean city-states phenomenally rich. Spices were among the most expensive and in-demand products of the Middle Ages, used in medicine. They were all imported from Asia and Africa. Venetian merchants distributed then the goods through Europe until the rise of the Ottoman Empire, which eventually led to the fall of Constantinople in 1453, barring Europeans from important combined land-sea routes.[citation needed]

text: Age of European Discovery: finding a new route and a New World[edit]

text: The Republic of Venice had become a formidable power, and a key player in the Eastern spice trade.[18] Other powers, in an attempt to break the Venetian hold on spice trade, began to build up maritime capability.[1] Until the mid-15th century, trade with the east was achieved through the Silk Road, with the Byzantine Empire and the Italian city-states of Venice and Genoa acting as a middle man.

text: In 1453, however, the Ottomans took Constantinople and so the Byzantine Empire was no more. Now in control of the sole spice trade route that existed at the time, the Ottoman Empire was in a favorable position to charge hefty taxes on merchandise bound for the west. The Western Europeans, not wanting to be dependent on an expansionist, non-Christian power for the lucrative commerce with the east, set out to find an alternate sea route around Africa.

text: The first country to attempt to circumnavigate Africa was Portugal, which had, since the early 15th century, begun to explore northern Africa under Henry the Navigator. Emboldened by these early successes and eyeing a lucrative monopoly on a possible sea route to the Indies the Portuguese first crossed the Cape of Good Hope in 1488 on an expedition led by Bartolomeu Dias.[19] Just nine years later in 1497 on the orders of Manuel I of Portugal, four vessels under the command of navigator Vasco da Gama rounded the Cape of Good Hope, continuing to the eastern coast of Africa to Malindi to sail across the Indian Ocean to Calicut, on the Malabar Coast.[8] in south India – the capital of the local Zamorin rulers. The wealth of the Indies was now open for the Europeans to explore; the Portuguese Empire was the earliest European seaborne empire to grow from the spice trade.[8]

text: It was during this time that Spanish and Portuguese explorers first set foot on the New World. Christopher Columbus was the first to do so in 1492 while sailing westward across the Atlantic Ocean on an expedition to the indies. Instead of reaching Asia, Colombus discovered America, landing on an island in what is now The Bahamas. Believing to have in fact reached India, the crew named the natives "Indians", a name which has continued in use to this day, to describe Native Americans.[20] Just eight years later in 1500, the Portuguese navigator, Pedro Álvares Cabral while attempting to reproduce Vasco da Gama’s Atlantic route to the Cape and India was blown westwards to what is today Brazil. After taking possession of the new land, Cabral resumed his voyage across the Atlantic to the southern tip of Africa and India, finally arriving there in September 1500 – opening for the first time a route from the New World to Asia – and returning to Portugal by 1501.[21]

text: In 1511, Afonso de Albuquerque conquered Malacca for Portugal, then the center of Asian trade. East of Malacca, Albuquerque sent several diplomatic and exploratory missions, including to the Moluccas. Getting to know the secret location of the Spice Islands, mainly the Banda Islands, then the world source of nutmeg and cloves, he sent an expedition led by António de Abreu to Banda, where they were the first Europeans to arrive in early 1512.[22] Abreu`s expedition reached Buru, Ambon and Seram Islands, and then Banda. Later, after a forced separation and a shipwreck, his vice-captain, Francisco Serrão went again to the north, to Ambon, and reached Ternate, where he obtained a license to build a Portuguese fortress-factory: the Forte de São João Baptista de Ternate (pt).

text: From 1507–1515 Albuquerque tried to completely block Arab and other traditional routes that stretched from the shores of Western Pacific to the Mediterranean sea, through the conquest of strategic bases in the Persian Gulf and at the entry of the Red Sea. By the early 16th century the Portuguese had complete control of the African sea route, which since 1512, through a long network of routes that linked three oceans, extended from the Moluccas (the Spice Islands), in the Pacific Ocean limits, through Malacca, India and Sri Lanka (linked years later to China and Japan), to Lisbon in Portugal (Europe), via the Indian and the Atlantic Oceans.

text: The Crown of Castile organized the expedition of Christopher Columbus to compete with Portugal for the spice trade with Asia, but instead, landed in a New World. The search for a route to Asia was resumed a few years later, after explorer Vasco Núñez de Balboa crossed the Isthmus of Panama in 1513 and became the first European to sight the Pacific Ocean from the New World, confirming that America was a separate continent. The Spanish crown then prepared a great westward voyage with Ferdinand Magellan, in order to reach Asia from Spain across the Atlantic, and then Pacific Oceans. On October 21, 1520, his expedition crossed the strait that bears his name in the southern tip of South America, opening the Pacific to European exploration. On March 16, 1521, the ships reached the Philippines and soon after the Spice Islands, ultimately resulting in the Manila Galleon trade, the first westward spice trade route to Asia.

text: After Magellan's death in the Philippines, navigator Juan Sebastian Elcano took command of the expedition and drove it across the Indian Ocean and back to Spain, where they arrived in 1522 aboard the last remaining ship: the Victoria. These explorers became the first men to circumnavigate the globe. For the next two and half centuries, Spain controlled a vast trade network that linked three continents: Asia, the Americas and Europe. A global spice route had been created: from Manila in the Philippines (Asia) to Seville in Spain (Europe), via Acapulco in Mexico (America).

text: Cultural Diffusion[edit]

text: Hindu and Buddhist religious establishments of Southeast Asia came to be associated with economic activity and commerce as patrons entrusted large funds which would later be used to benefit local economy by estate management, craftsmanship promotion of trading activities.[23] Buddhism, in particular, traveled alongside the maritime trade, promoting coinage, art and literacy.[24] Islam spread throughout the East, reaching Maritime Southeast Asia in the 10th century; Muslim merchants played a crucial part in the trade.[25] Christian missionaries, such as Saint Francis Xavier, were instrumental in the spread of Christianity in the East.[25] Christianity competed with Islam to become the dominant religion of the Moluccas.[25] However, the natives of the Spice Islands accommodated aspects of both religions easily.[26]

text: The Portuguese colonial settlements saw traders such as the Gujarati banias, South Indian Chettis, Syrian Christians, Chinese from Fujian province, and Arabs from Aden involved in the spice trade.[27] Epics, languages, and cultural customs were borrowed by Southeast Asia from India, and later China.[6] Knowledge of Portuguese language became essential for merchants involved in the trade.[28] Colonial pepper trade drastically changed the experience of modernity in Europe and in Kerala and it brought, along with colonialism, early capitalism to India's Malabar Coast, changing cultures of work and caste.[29]

text: Indian merchants involved in spice trade took Indian cuisine to Southeast Asia, notably present day Malaysia and Indonesia, where spice mixtures and curries became popular.[30] European people intermarried with the Indians, and popularized valuable culinary skills, such as baking, in India.[31] The Portuguese also introduced vinegar to India, and Franciscan priests manufactured it from coconut toddy.[32] Indian food, adapted to European palate, became visible in England by 1811 as exclusive establishments began catering to the tastes of both the curious and those returning from India.[33]


document_title: When Calls the Heart

question_text: who plays cyrus in when calls the heart

question_tokens: who plays cyrus in when calls the heart

text: When Calls the Heart

text: Plot[edit]

text: When Calls the Heart tells the story of Elizabeth Thatcher (Erin Krakow), a young teacher accustomed to her high-society life. She receives her first classroom assignment in Coal Valley, a small coal-mining town in Western Canada which is located just south of Robb, Alberta. There, life is simple—but often fraught with challenges. Elizabeth charms most everyone in Coal Valley, except Royal North West Mounted Police Constable Jack Thornton (Daniel Lissing). He believes Thatcher’s wealthy father has doomed the lawman's career by insisting he be assigned in town to protect the shipping magnate’s daughter. The town of Coal Valley was renamed Hope Valley in Episode 1, Season 2 after the coal mine was closed.

text: Living in this 1910 coal town, Elizabeth must learn the ways of the Canadian frontier movement if she wishes to thrive in the rural west on her own. Lori Loughlin portrays Abigail Stanton, whose husband, the foreman of the mine, and her only son—along with 45 other miners—have recently been killed in an explosion, which turns out to have been a tragic accident waiting to happen—a result of the mining-company site manager's irresponsible management and lack of due care in his management of the mine. The newly widowed women find their faith tested when they must go to work in the mine to keep a roof over their heads, food on the table, and compile a wage for the town's teacher.[10]

text: Episodes[edit]

text: SeasonEpisodesOriginally airedFirst airedLast aired112January 11, 2014 (2014-01-11)March 29, 2014 (2014-03-29)27April 25, 2015 (2015-04-25)June 13, 2015 (2015-06-13)New Year's WishDecember 26, 2015 (2015-12-26)38February 21, 2016 (2016-02-21)April 10, 2016 (2016-04-10)ChristmasDecember 25, 2016 (2016-12-25)410February 19, 2017 (2017-02-19)April 23, 2017 (2017-04-23)The Christmas Wishing TreeDecember 25, 2017 (2017-12-25)510February 18, 2018 (2018-02-18)April 22, 2018 (2018-04-22)

tag: table

text: Cast[edit]

text: Main[edit]

text:
Erin Krakow as Elizabeth Thatcher Thornton
Daniel Lissing as Jack Thornton (Seasons 1-5)
Lori Loughlin as Abigail Stanton
Jack Wagner as Bill Avery
Martin Cummins as Henry Gowen
Pascale Hutton as Rosemary LeVeaux Coulter
Kavan Smith as Leland Coulter

tag: ul

text: Recurring[edit]

text:
Paul Greene as Carson Shepherd
Andrea Brooks as Faith Carter
Eva Bourne as Clara Weller Stanton
Aren Buchholz as Jesse Flynn
Carter Ryan Evancic as Cody Hastings
Loretta Walsh as Florence Blakeley
Erica Carroll as Dottie Ramsey
Johannah Newmarch as Molly Sullivan
Mark Humphrey as Frank Hogan
Chelah Horsdal as Cat Montgomery
Mitchell Kummen as Gabe Montgomery
Gracyn Shinyei as Emily Montgomery
Logan Williams as Miles Montgomery
Ben Rosenbaum as Mike Hickam
Ava Grace Cooper as Opal
Charlotte Hegele as Julie Thatcher
Max Lloyd-Jones as Tom Thornton
Brooke Shields as Charlotte Thornton
Ali Skovbye as Becky Hastings
Garwin Sanford as William Thatcher
Lynda Boyd as Grace Thatcher
Devon Weigel as Viola Thatcher
Marcus Rosner as Charles Kensington
Josie Bissett as AJ Foster
Steve Bacic as Charles Spurlock
Kristina Wagner as Nora Avery
Mamie Laverock as Rosaleen Sullivan
Adrian Hough as Reverend Anderson
Will Verchere-Gopaulsingh as Caleb Dunbar
Laura Bertram as Mary Dunbar
Derek Hamilton as Dewitt Graves
Niall Matter as Shane Cantrell (season 4)
Spencer Drever as Cyrus Rivera (season 4)

text: Characters[edit]

text: This section may contain an excessive amount of intricate detail that may interest only a particular audience. Please help by spinning off or relocating any relevant information, and removing excessive detail that may be against Wikipedia's inclusion policy. (April 2018) (Learn how and when to remove this template message)

text:
Elizabeth Thatcher Thornton is an independent, strong-minded, passionate and dedicated young teacher from the city. The middle daughter of William and Grace Thatcher, Elizabeth has two sisters, older sister Viola and younger sister Julie.  Elizabeth finds herself in Coal Valley, a small community on the Canadian frontier in need of a teacher, and quickly discovers it is not an easy place to live, lacking the creature comforts and luxuries of her privileged life with her family. She soon meets the newly appointed and charismatic Mountie Jack Thornton and develops an immediate dislike for him. However, over time they become good friends, and develop an obvious attraction to one another. In the final episode of season 1, "Prelude to a Kiss" (also titled as "Final Adieu"), after overcoming many obstacles throughout the season, Jack tells Elizabeth "You're the one, you're the only one" and they share a kiss. Throughout season 2, Elizabeth's feelings for Jack are high at times as well as low. Finally, in the season 2 finale, she admits that his job as a Mountie scares her. After being comforted both admitting that they love each other, Jack and Elizabeth kiss.
Jack Thornton is a laid back country boy. Jack is the son of Mountie Thomas Thornton and his wife Charlotte Thornton. Jack has a younger brother, Tom (named after his father). As a Mountie and a man of stout character and integrity, he often finds himself protecting and saving people. In season 1's "A Telling Silence," Jack finds a basset hound whom he names Rip (after Rip Van Winkle) and takes home with him. A source of comfort and companion in the small town, Jack often goes to Rip when times in his life are difficult. In season 2's "With All My Heart," Rip, who's afraid of thunder, hides in the mine shafts during a storm. Jack and Elizabeth search for him; in their search, their relationship grows stronger. Upon his first meeting of Elizabeth, Jack developed an instant dislike and it appeared she irritated him. However, he grew to like and then fall madly and completely in love with her over time. In "Rules of Engagement" (S.1), it is revealed that Jack was briefly engaged to Rosemary LeVeaux when she comes looking for him. However, they have both changed and realize that they cannot have a relationship as they once did ever again. In "Prelude to a Kiss" (S.1), Jack found out that Elizabeth may be leaving Coal Valley. Taking her on a walk and giving her a framed picture of them that he had sketched, he asks her not to leave Coal Valley and tells her, "You're the one, you're the only one." She replied that she was "not going anywhere", Coal Valley was where she belonged before they share a kiss. In season 2, Elizabeth and Jack share a hot-and-cold relationship until the finale, "With All My Heart." They both admit that they love each other and share another kiss. Jack's brother, Tom, is introduced season 2's "Trials of the Heart," and their rocky relationship continues until "Coming Together, Coming Apart." Jack gently reminds his younger brother how their father was so proud of him, but he wouldn't be proud of the way he was currently living. Both in tears, Jack tells his younger brother that he believes in him and that he can turn his life around. More recently, Jack has become good friends with the sawmill operator, Lee Coulter. In season 3, Jack begins the new year knowing that Elizabeth only has eyes for him and that her relationship with Charles is over for good. In "Hearts In Question," Jack's mother Charlotte shows up unexpectedly. She meets Elizabeth and is suspicious of her, but through staying her sees Elizabeth for who she really is: a trustworthy, dedicated teacher. In the season finale, "Prayers From The Heart," Jack is injured in a flood. But he miraculously recovers in time to serve as Lee's best man at his wedding.
Abigail Stanton is a Coal Valley woman who tragically lost her husband and son in the mining accident. Abigail is a very kind woman, and she stands strongly for the things she believes in. She is one of the first women to welcome Elizabeth and the two women quickly become friends.  When Elizabeth accidentally burns down the little teacherage, Abigail gladly welcomes her into her home to live. After being complimented on her cooking, Abigail decides to open a cafe in Coal Valley. Together, Abigail and Elizabeth move into the rooms above the cafe. At the end of season 1, Abigail enjoys the company of Bill Avery, a Mountie, serving as a Forensic Investigator and friend of Jack Thornton's. In season 2, Abigail takes in her daughter-in-law, Clara, the wife of her late son Peter whom Abigail sees as the daughter she never had. With Bill's past being revealed, Abigail ends their friendship and spends more time with the new pastor, Frank Hogan.  Also, she is a strong independent woman that is set on doing the things that are right and tries to help Elizabeth.
Bill Avery is a mysterious, quiet man. He first appears in season 1's "Rules of Engagement," in order to help Jack expose Mr. Gowen's wrongdoings. Bill is immediately attracted to widow Abigail Stanton. Things are going well until Abigail discovers a picture of Bill's family and his wedding ring. He later tells her that his son died, as well as his wife. However, his wife, Nora, comes to confront him in season 2's "Heart's Desire."
Henry Gowen is a cold, cynical man who formerly owned the coal mine. After the mine was shut down, Henry became the mayor of Hope Valley and still creates a cold, cynical presence whenever people are around him. Henry is highly disliked and feared in the town. He frequently uses bribery to get what he wants, which is never for the good of the town.
Rosemary "Rosie" LeVeaux Coulter is a flamboyant, enthusiastic actress from New York. She was briefly engaged to Jack Thornton, but they both realized that it wouldn't work out. Rosie immediately disliked Elizabeth and viewed her as "the competition," but eventually came to really care about Elizabeth, even if she has a hard time showing it. At the beginning of season 2, Rosemary began working at the cafe with Abigail and the two quickly became friends. Spending time with Abigail helped tone down some of Rosemary's enthusiasm and made her a more likable person. Rosemary even came to like Elizabeth, even if only on an acquaintance level. Truthfully, she cares about everyone in Hope Valley, especially Lee, with whom she shares an mutual attraction. When Rosie is not spending time with Lee, talking to Abigail, or dreaming about the glamorous life of an actress, she can often be found somewhere writing her weekly advice column for Hope Valley's newspaper! In season 3, Rosemary's friendship with Elizabeth deepened. Instead of viewing her as an adversary, she finds a friend in Elizabeth. Throughout season 3, Rosemary's relationship with Lee becomes more romantic. In "Heart Of A Hero," seeing that Lee needs to spend more time at the sawmill to help the new settlers find jobs, Rosemary tells Lee that the theatre doesn't have to be built. He insists, but she says how important his job is. He smiles and tells her he will one day build her theatre, telling her that she is "the best part of his life." The couple shares in their first kiss. In "A Gentle Heart," Lee is injured. Thinking he is asleep, Rosemary pours out her heart to him, telling how much she loves him. In "Heartbreak," Rosemary is offered a job in Hollywood filming. This has always been Rosemary's dream, to be an actress. Lee unselfishly tells her to do whatever she feels best, but it is obvious that the thought of her leaving Hope Valley hurts him. Rosemary considers her options and realizes that her place is in Hope Valley, with Lee. Lee then tells her that he has another "role" that he thinks would be perfect for her and proposes marriage. She happily accepts. In "Hearts In Question," Rosemary enthusiastically plans for their wedding. The couple weds in the season 3 finale "Prayers From The Heart," with Elizabeth and Abigail as her maids of honor.
Leland "Lee" Coulter is a kind, laidback, patient man who opens a sawmill in Hope Valley. When timber becomes Coal Valley's major source of natural resources, the town is renamed Hope Valley.  He shares a mutual attraction to Rosemary and proves to be one of the few people who can outwit her.  When she declines his romantic intentions, Lee recruits his friend, Molly Sullivan, to make Rosemary jealous; the ploy succeeds and Rosemary accepts his suit, appreciating Lee's good qualities.  Despite her dramatic and occasionally prickly personality, Lee's compassion and patience never fails with her.  With Rosemary's help, Lee beat Mr. Gowen at his own game in "Heart and Home."  When not at work, Lee enjoys being with friends, including Jack Thornton, who shares Lee's simple and laidback outlook, allowing the men to discuss their lives and exchange romantic advice. In season 3, Lee's mill is unfortunately sabotaged by a man inside. Through Bill and Jack's investigation, they find the culprit. In season 3's "Heart Of A Hero," Rosemary unselfishly gives up the theatre that Lee promised to build her. Lee promises that one day, he will build her the theatre at a time when he isn't so involved with the sawmill and finding people jobs. In "A Gentle Heart," Lee is injured. Thinking Lee is asleep, Rosemary pours out her heart to Lee, telling him how afraid she was when she heard he had been injured. He however hears each and every word. She told him how much she loves him and to never leave her. In the episode "Heartbreak," Lee thinks Rosemary may leave Hope Valley when she is offered a movie job in Hollywood. When she gives up the movie, seeing her future in Hope Valley with him, he asks her to marry him. The couple weds in the season 3 finale, "Prayers From The Heart." Jack serves the role of Lee's best man.
Julie Thatcher is Elizabeth's hopeless romantic younger sister. She often gets herself into sticky situations by falling head over heels for men who aren't quite what they seem. In season 2 she gets involved with Jack's brother Tom, which causes trouble with her family and for Jack and Elizabeth's relationship.
Cat Montgomery is a kind, encouraging woman in Coal Valley. She is a widow and mother of three: Gabe, Miles, and Emily. Cat was one of the first mothers to show kindness to Elizabeth when she first came. She desperately wants her children to remember the good memories of their father as seen by her self-sacrificing acts in "Secrets and Lies."  Possessing a great sense of teamwork and encouragement, Cat supports the women of Coal Valley while working in the mines in "Cease and Desist." She is good friends with Elizabeth and Abigail. In "These Games," she also helps Jack catch a thief.
Florence Blakeley is a feisty gossip in Hope Valley. She often has a pessimistic perspective and always seems to find the negative, even in a very positive situation. In "Heart and Home," Abigail told Florence what she really thought about her, which causes Florence to rein in her negativity somewhat, though she remains fairly outspoken.  While not always likable, Florence adds spice to life in Hope Valley.
Molly Sullivan is a friend of Lee Coulter and Elizabeth Thatcher. Molly's husband was killed in the mine disaster. She has a daughter Rosaleen. In season 1's "A Telling Silence," Rosaleen has trouble in school because she misses her father so much. When she runs away, Elizabeth finds her in the mine, feeling guilty that she didn't bring her father his lunch the day of the disaster because she wanted to play with a friend instead. She fears her mother will blame her, but Elizabeth convinces her that Molly will "say that she loves her more than life itself." Molly is reunited with her daughter, to the joy of the town's people. In season 2's "With All My Heart," Lee feels it's time to "play hard to get" with Rosemary, so he enlists help from Molly. She pretends to be interested in him romantically. This ploy works and Rosemary admits that she does in fact like him. Molly is a kind woman and was among the first to welcome Elizabeth to town.
Clara Stanton is the wife of Abigail's late son Peter, and is a sweet, quiet, and sensitive young woman.  Abigail never knew she had a daughter-in-law until season 2's "Trials of the Heart;" with Peter having married Clara only three days before he was killed. In "Heart's Desire," Abigail invites Clara to come live with her in Hope Valley, an offer that Clara accepts.
Charles Kensington III is an old friend of Elizabeth with whom she reconnects while in Hamilton. He is interested in her, though her feelings for Jack get in the way of their relationship.

text: Production[edit]

text: The series, originally planned to be filmed in Colorado, is filmed south of Vancouver, British Columbia, on a farm surrounded by vineyards. The fictional frontier town of Coal Valley was erected in late 2013. Some of the set trimmings and a stage coach came from the Hell on Wheels set.[11] The Thatcher home is the University Women's Club of Vancouver.[12]

text: The series was renewed for a second season,[13] which aired from April 25 to June 13, 2015. Hallmark Channel announced in July 2015 that the series had been renewed for a third season, which aired from February 21 to April 10, 2016,[14] with a sneak peek airing during the 2015 Christmas season.[15]

text: In mid-2016, it was announced that Season 4 would premiere on the Hallmark Channel Christmas Day with a two-hour special. On April 11, 2016, Lissing and Krakow announced via the series' Facebook page that Hallmark Channel had renewed the series for a fourth season, which aired from February 19 to April 23, 2017.[16][17]

text: Filming for season five began in Vancouver on August 22, 2017, and ended on December 21, 2017.[18][19]

text: Broadcast[edit]

text: The first season of the series was subsequently picked up by CBC Television for rebroadcast as a summer series in 2015.[20] The network has since aired all five seasons.[21][22] The series became available internationally on Netflix in August 2017.


document_title: Kamaljeet Sandhu

question_text: first indian woman to win gold medal in asian games

text: Kamaljeet Sandhu

text: Kamaljeet Sandhu is a former woman Indian athlete who won gold medal at 1970 Bangkok Asian Games in 400 m race. She ran the distance in 57.3 seconds. She was the first Indian woman athlete to win gold medal at any Asian games.[1] She hails from Punjab state in India. She received Padma Shri award in 1971.[1] In 1971, she was one of the finalists in the World University Games held at Turin, Italy, in 400 metres race. She participated in the Women's 400 metres at the 1972 Munich Olympics, bowing out in the heats. Kamaljeet retired from athletics in 1973. She was also a national-level basketball and inter-varsity hockey player. She went to the 1982 Asian Games as the coach of the Indian women’s sprint team. [2]


document_title: Certificate of occupancy

question_text: where do you get a certificate of occupancy

text: Certificate of occupancy

text: This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (August 2013) (Learn how and when to remove this template message)

text: A certificate of occupancy is a document issued by a local government agency or building department certifying a building's compliance with applicable building codes and other laws, and indicating it to be in a condition suitable for occupancy.[1]

text: The procedure and requirements for the certificate vary widely from jurisdiction to jurisdiction and on the type of structure. In the United States, obtaining a certificate is generally required whenever:

text:
a new building is constructed
a building built for one use is to be used for another (e.g., an industrial building converted for residential use)
occupancy of a commercial or industrial building changes, or ownership of a commercial, industrial, or multiple-family residential building changes

text: The purpose of obtaining a certificate of occupancy is to prove that, according to the law, the house or building is in liveable condition. Generally, such a certificate is necessary to be able to occupy the structure for everyday use, as well as to be able to sign a contract to sell the space and close on a mortgage for the space.

text: A certificate of occupancy is evidence that the building complies substantially with the plans and specifications that have been submitted to, and approved by, the local authority. It complements a building permit—a document that must be filed by the applicant with the local authority before construction to indicate that the proposed construction will adhere to ordinances, codes, and laws.

text: Temporary certificate of occupancy (TCO)[edit]

text: A temporary certificate of occupancy grants residents and building owners all of the same rights as a certificate of occupancy, however it is only for a temporary period of time. In New York City, TCOs are usually active for 90 days from the date of issue, after which they expire.[2] It is perfectly legal, and not uncommon in the given situation, for a building owner to re-apply for a TCO, following all the steps and inspections required originally, in order to hypothetically extend their TCO for another period of time.

text: Temporary certificates of occupancy are generally sought after and acquired when a building is still under minor construction, but there is a certain section or number of floors that are deemed to be habitable, and, upon issuance of TCO, can legally be occupied or sold.

text: New York City[edit]

text: In New York City, for a building to obtain a certificate of occupancy, the structure must pass a series of inspections, as well as a walk-through from the Department of Buildings. In most cases, the inspections include, but are not limited to, plumbing inspections, fire sprinkler system inspections, fire alarm system inspections, electrical inspections, fire pump pressure tests, architectural inspections (where inspector checks if building was built in accordance with an architect's stamped and approved drawings), elevator inspections, completion of lobby, and an inspection to see if the building complies with the proper number of entrances required for its size.[3] After all inspections are passed, the last step is generally to have a walk-through by a member of the Department of Buildings, who sees that there is no major construction remaining on the job site, that there are no obstructions to the entrances, that there are no safety hazards in the building, and that everything in the building was built according to plan. If the inspector approves his walk-through, a certificate of occupancy is usually granted.


document_title: Champagne

question_text: when was the first bottle of champagne made

text: Champagne

text: Origins[edit]

text: Still wines from the Champagne region were known before medieval times. The Romans were the first to plant vineyards in this area of north-east France, with the region being tentatively cultivated by the 5th century. In fact, cultivation was initially slow due to the unpopular edict by Emperor Domitian that all colonial vines must be uprooted. When Emperor Probus, the son of a gardener, rescinded the edict, a temple to Bacchus was erected, and the region started to produce a red, light, and fruity wine that contrasted with heavier Italian brews often fortified with resin and herbs.[5] Later, churches owned vineyards and monks produced wine for use in the sacrament of Eucharist. French kings were traditionally anointed in Reims, and Champagne was served as part of coronation festivities. The Champenois were envious of the reputation of the wines made by their Burgundian neighbours to the south and sought to produce wines of equal acclaim. However, the northerly climate of the region gave the Champenois a unique set of challenges in making red wine. At the far extremes of sustainable viticulture, the grapes would struggle to ripen fully and often would have bracing levels of acidity and low sugar levels. The wines would be lighter bodied and thinner than the Burgundy wines they were seeking to outdo.[6]

text: Contrary to legend and popular belief, Dom Pérignon did not invent sparkling wine, though he did make important contributions to the production and quality of both still and sparkling Champagne wines.[7][8] The oldest recorded sparkling wine is Blanquette de Limoux, which was apparently invented by Benedictine Monks in the Abbey of Saint-Hilaire, near Carcassonne in 1531.[9] They achieved this by bottling the wine before the initial fermentation had ended. Over a century later, the English scientist and physician Christopher Merret documented the addition of sugar to a finished wine to create a second fermentation, six years before Dom Pérignon set foot in the Abbey of Hautvillers. Merret presented a paper at the Royal Society, in which he detailed what is now called méthode champenoise, in 1662.[10] Merret's discoveries coincided also with English glass-makers' technical developments that allowed bottles to be produced that could withstand the required internal pressures during secondary fermentation. French glass-makers at this time could not produce bottles of the required quality or strength. As early as 1663 the poet Samuel Butler referred to "brisk champagne".[11]

text: In France the first sparkling Champagne was created accidentally; the pressure in the bottle led it to be called "the devil's wine" (le vin du diable), as bottles exploded or corks popped. At the time, bubbles were considered a fault. In 1844 Adolphe Jaquesson invented the muselet to prevent the corks from blowing out. Initial versions were difficult to apply and inconvenient to remove.[12][13] Even when it was deliberately produced as a sparkling wine, Champagne was for a very long time made by the méthode rurale, where the wine was bottled before the initial fermentation had finished. Champagne did not use the méthode champenoise until the 19th century, about 200 years after Merret documented the process. The 19th century saw an exponential growth in Champagne production, going from a regional production of 300,000 bottles a year in 1800 to 20 million bottles in 1850.[14] In 2007, Champagne sales hit an all-time record of 338.7 million bottles.[15]

text: In the 19th century Champagne was noticeably sweeter than the Champagnes of today. The trend towards drier Champagne began when Perrier-Jouët decided not to sweeten his 1846 vintage before exporting it to London. The designation Brut Champagne was created for the British in 1876.[16]

text: Right to the name Champagne[edit]

text: The Champagne winemaking community, under the auspices of the Comité Interprofessionnel du vin de Champagne (CIVC), has developed a comprehensive set of rules and regulations for all wine produced in the region to protect its economic interests. They include codification of the most suitable growing places; the most suitable grape types (most Champagne is a blend of up to three grape varieties, though other varieties are allowed); and a lengthy set of requirements specifying most aspects of viticulture. This includes pruning, vineyard yield, the degree of pressing, and the time that wine must remain on its lees before bottling. It can also limit the release of Champagne to market to maintain prices. Only when a wine meets these requirements may it be labelled Champagne. The rules agreed upon by the CIVC are submitted for the final approval of the Institut national de l'origine et de la qualité (formerly the Institut National des Appellations d'Origine, INAO).

text: In 2007 the INAO, the government organization that controls wine appellations in France, was preparing to make the largest revision of the region's legal boundaries since 1927, in response to economic pressures. With soaring demand and limited production of grapes, Champagne houses say the rising price could produce a consumer backlash that would harm the industry for years into the future. That, along with political pressure from villages that want to be included in the expanded boundaries, led to the move. Changes are subject to significant scientific review and are said to not impact Champagne produced grapes until 2020.[17]

text: Use of the word Champagne[edit]

text: Sparkling wines are produced worldwide, but many legal structures reserve the word Champagne exclusively for sparkling wines from the Champagne region, made in accordance with Comité Interprofessionnel du vin de Champagne regulations. In the European Union and many other countries the name Champagne is legally protected by the Madrid system under an 1891 treaty, which reserved it for the sparkling wine produced in the eponymous region and adhering to the standards defined for it as an appellation d'origine contrôlée; the protection was reaffirmed in the Treaty of Versailles after World War I. Similar legal protection has been adopted by over 70 countries. Most recently Australia,[18] Chile, Brazil, Canada and China passed laws or signed agreements with Europe that limit the use of the term "Champagne" to only those products produced in the Champagne region. The United States bans the use from all new U.S.-produced wines.[3] Only those that had approval to use the term on labels before 2006 may continue to use it and only when it is accompanied by the wine's actual origin (e.g., "California").[3] The majority of US-produced sparkling wines do not use the term Champagne on their labels,[19] and some states, such as Oregon,[20] ban producers in their states from using the term.

text: In the United States name protection of wine-growing place names is becoming more important. Several key U.S. wine regions, such as those in California (Napa, Sonoma Valley, Paso Robles), Oregon, and Walla Walla, Washington, came to consider the remaining semi-generic labels as harmful to their reputations (cf. Napa Declaration on Place).

text: Even the terms méthode champenoise and Champagne method were forbidden by an EU court decision in 1994.[21] As of 2005 the description most often used for sparkling wines using the second fermentation in the bottle process, but not from the Champagne region, is méthode traditionnelle. Sparkling wines are produced worldwide, and many producers use special terms to define them: Spain uses Cava, Italy designates it spumante, and South Africa uses cap classique. An Italian sparkling wine made from the Muscat grape uses the DOCG Asti and from the Glera grape the DOCG Prosecco. In Germany, Sekt is a common sparkling wine. Other French wine regions cannot use the name Champagne: e.g., Burgundy and Alsace produce Crémant. In 2008, more than 3,000 bottles of sparkling wine produced in California labelled with the term "Champagne" were destroyed by Belgian government authorities.[22]

text: Regardless of the legal requirements for labeling, extensive education efforts by the Champagne region, and the use of alternative names by non-Champagne quality sparkling wine producers, some consumers and wine sellers, including "Korbels California Champagne", use Champagne as a generic term for white sparkling wines, regardless of origin.

text: The village of Champagne, Switzerland, has traditionally made a still wine labelled as "Champagne", the earliest records of viticulture dated to 1657. In an accord with the EU, the Swiss government conceded in 1999 that by 2004 the village would phase out use of the name. Sales dropped from 110,000 bottles a year to 32,000 after the change. In April 2008 the villagers resolved to fight against the restriction following a Swiss open-air vote.[23]

text: In the Soviet Union all sparkling wines were called шампанское (shampanskoe, Russian for "Champagne"). The name is still used today for some brands of sparkling wines produced in former Soviet republics, such as Sovetskoye Shampanskoye and Rossiyskoe Shampanskoe.

text: Production[edit]

text: Méthode Champenoise is the traditional method by which Champagne is produced. After primary fermentation and bottling, a second alcoholic fermentation occurs in the bottle. This second fermentation is induced by adding several grams of yeast Saccharomyces cerevisiae and rock sugar to the bottle - although each brand has its own secret recipe.[24] According to the appellation d'origine contrôlée a minimum of 1.5 years is required to completely develop all the flavour. For years where the harvest is exceptional, a millésime is declared and some Champagne will be made from and labelled as the products of a single vintage rather than a blend of multiple years' harvests. This means that the Champagne will be very good and has to mature for at least 3 years. During this time the Champagne bottle is sealed with a crown cap similar to that used on beer bottles.[4]

text: After aging, the bottle is manipulated, either manually or mechanically, in a process called remuage (or "riddling" in English), so that the lees settle in the neck of the bottle. After chilling the bottles, the neck is frozen, and the cap removed. The pressure in the bottle forces out the ice containing the lees, and the bottle is quickly corked to maintain the carbon dioxide in solution. Some wine from previous vintages as well as additional sugar (le dosage) is added to maintain the level within the bottle and, importantly, adjust the sweetness of the finished wine.[4]

text: Bubbles[edit]

text: An initial burst of effervescence occurs when the Champagne contacts the dry glass on pouring. These bubbles form on imperfections in the glass that facilitate nucleation or, to a lesser extent, on cellulose fibres left over from the wiping/drying process as shown with a high-speed video camera.[25] However, after the initial rush, these naturally occurring imperfections are typically too small to consistently act as nucleation points as the surface tension of the liquid smooths out these minute irregularities. The nucleation sites that act as a source for the ongoing effervescence are not natural imperfections in the glass, but actually occur where the glass has been etched by the manufacturer or the customer. This etching is typically done with acid, a laser, or a glass etching tool from a craft shop to provide nucleation sites for continuous bubble formation (note that not all glasses are etched in this way). In 1662 this method was developed in England, as records from the Royal Society show.

text: Dom Pérignon was originally charged by his superiors at the Abbey of Hautvillers to get rid of the bubbles since the pressure in the bottles caused many of them to burst in the cellar.[26] As sparkling wine production increased in the early 18th century, cellar workers had to wear a heavy iron mask to prevent injury from spontaneously bursting bottles. The disturbance caused by one bottle exploding could cause a chain reaction, with it being routine for cellars to lose 20–90% of their bottles this way. The mysterious circumstance surrounding the then unknown process of fermentation and carbonic gas caused some critics to call the sparkling creations "The Devil's Wine".[27]

text: Champagne producers[edit]

text: There are more than one hundred Champagne houses and 19,000 smaller vignerons (vine-growing producers) in Champagne. These companies manage some 32,000 hectares of vineyards in the region. The type of Champagne producer can be identified from the abbreviations followed by the official number on the bottle:[28]

text:
NM: Négociant manipulant. These companies (including the majority of the larger brands) buy grapes and make the wine
CM: Coopérative de manipulation. Cooperatives that make wines from the growers who are members, with all the grapes pooled together
RM: Récoltant manipulant. (Also known as Grower Champagne) A grower that also makes wine from its own grapes (a maximum of 5% of purchased grapes is permitted). Note that co-operative members who take their bottles to be disgorged at the co-op can now label themselves as RM instead of RC
SR: Société de récoltants. An association of growers making a shared Champagne but who are not a co-operative
RC: Récoltant coopérateur. A co-operative member selling Champagne produced by the co-operative under its own name and label
MA: Marque auxiliaire or Marque d'acheteur. A brand name unrelated to the producer or grower; the name is owned by someone else, for example a supermarket
ND: Négociant distributeur. A wine merchant selling under his own name

text: Marketing Champagne[edit]

text: In the 19th century, Champagne was produced and promoted to mark contemporary political events, for example, the Franco-Russian Alliance of 1893, Columbus' discovery of America, and Tennis Court Oath to mark the centennial of French Revolution.[29] By selling champagne as a nationalist ideology, négociant manages to associate champagne with leisure activities and sporting events. In addition, négociant successfully appeal champagne to broader consumers by introducing the different qualities of sparkling wine, associating champagne brands with royalty and nobility, and selling off-brands under the name of the importer from France at a lower cost. Though selling off-brands at a lower expense proved to be unsuccessful since “there was an assumption that cheap sparkling wine was not authentic."[29] From the start to end of Belle Époque period, champagne has gone from a regional product with a niche market audience to a national commodity that distributed globally.

text: A large popularity of Champagne is attributed to the success of Champagne producers in marketing the wine's image as a royal and aristocratic drink. Laurent-Perrier's advertisements in late 1890 boasted their Champagne was the favourite of Leopold II of Belgium, George I of Greece, Alfred, Duke of Saxe-Coburg and Gotha, Margaret Cambridge, Marchioness of Cambridge, and John Lambton, 3rd Earl of Durham, among other nobles, knights, and military officers. Despite this royal prestige, Champagne houses also portrayed Champagne as a luxury enjoyable by anyone, for any occasion.[30] This strategy worked, and, by the turn of the 20th century, the majority of Champagne drinkers were middle class.[31]

text: In the 19th century, Champagne producers made a concentrated effort to market their wine to women. This is done by having the sweeter champagne associates with female, whereas the dry champagne with male and foreign markets.[29] This was in stark contrast to the traditionally "male aura" that the wines of France had—particularly Burgundy and Bordeaux. Laurent-Perrier again took the lead in this area with advertisements touting their wine's favour with the Countess of Dudley, the wife of the 9th Earl of Stamford, the wife of the Baron Tollemache, and the opera singer Adelina Patti. Champagne labels were designed with images of romantic love and marriage as well as other special occasions that were deemed important to women, such as the baptism of a child.[32]

text: In some advertisements, the Champagne houses catered to political interest such as the labels that appeared on different brands on bottles commemorating the centennial anniversary of the French Revolution of 1789. On some labels there were flattering images of Marie Antoinette that appealed to the conservative factions of French citizens that viewed the former queen as a martyr. On other labels there were stirring images of Revolutionary scenes that appealed to the liberal left sentiments of French citizens. As World War I loomed, Champagne houses put images of soldiers and countries' flags on their bottles, customizing the image for each country to which the wine was imported. During the Dreyfus affair, one Champagne house released a champagne antijuif with antisemitic advertisements to take advantage of the wave of Antisemitism that hit parts of France.[33]

text: Champagne is typically drunk during celebrations. For example, British Prime Minister Tony Blair held a Champagne reception to celebrate London winning the right to host the 2012 Summer Olympics.[34] It is also used to launch ships when a bottle is smashed over the hull during the ship's launch. If the bottle fails to break this is often thought to be bad luck.

text: Grape varieties and styles[edit]

text: Champagne is a single appellation d'origine contrôlée. As a general rule, grapes used must be the white Chardonnay, or the dark-skinned "red wine grapes" Pinot noir or Pinot Meunier, which, due to the gentle pressing of the grapes and absence of skin contact during fermentation, usually also yield a white base wine. Most Champagnes, including Rosé wines, are made from a blend of all three grapes, although Blanc de blancs ("white from whites") Champagnes are made from 100% Chardonnay and Blanc de noirs ("white from blacks") Champagnes are made solely from Pinot noir, Pinot Meunier or a mix of the two.[28]

text: Four other grape varieties are permitted, mostly for historical reasons, as they are rare in current usage. The 2010 version of the appellation regulations lists seven varieties as allowed, Arbane, Chardonnay, Petit Meslier, Pinot blanc, Pinot gris, Pinot Meunier, and Pinot noir.[35] The sparsely cultivated varieties (0.02% of the total vines planted in Champagne) of Arbanne, Petit Meslier and Pinot blanc, might still be found in modern cuvées from a few producers.[36] Previous directives of INAO make conditional allowances according to the complex laws of 1927 and 1929, and plantings made before 1938.[37] Before the 2010 regulations, the complete list of the actual and theoretical varieties also included Pinot de Juillet and Pinot Rosé.[38] The Gamay vines of the region were scheduled to be uprooted by 1942, but due to World War II, this was postponed until 1962,[39] and this variety is no longer allowed in Champagne.[35]

text: The dark-skinned Pinot noir and Pinot meunier give the wine its length and backbone. They are predominantly grown in two areas – the Montagne de Reims and the Vallée de la Marne. The Montagne de Reims run east-west to the south of Reims, in northern Champagne. They are notable for north-facing chalky slopes that derive heat from the warm winds rising from the valleys below. The River Marne runs west–east through Champagne, south of the Montagne de Reims. The Vallée de la Marne contains south-facing chalky slopes. Chardonnay gives the wine its acidity and biscuit flavour. Most Chardonnay is grown in a north–south-running strip to the south of Épernay, called the Côte des Blancs, including the villages of Avize, Oger and Le Mesnil-sur-Oger. These are east-facing vineyards, with terroir similar to the Côte de Beaune. The various terroirs account for the differences in grape characteristics and explain the appropriateness of blending juice from different grape varieties and geographical areas within Champagne, to get the desired style for each Champagne house.[28]

text: Types of Champagne[edit]

text: Most of the Champagne produced today is "Non-vintage", meaning that it is a blended[40] product of grapes from multiple vintages. Most of the base will be from a single year vintage with producers blending anywhere from 10–15% (even as high as 40%) of wine from older vintages.[28] If the conditions of a particular vintage are favourable, some producers will make a vintage wine that must be composed of 100% of the grapes from that vintage year.[41] Under Champagne wine regulations, houses that make both vintage and non-vintage wines are allowed to use no more than 80% of the total vintage's harvest for the production of vintage Champagne. This allows at least 20% of the harvest from each vintage to be reserved for use in non-vintage Champagne. This ensures a consistent style that consumers can expect from non-vintage Champagne that does not alter too radically depending on the quality of the vintage. In less than ideal vintages, some producers will produce a wine from only that single vintage and still label it as non-vintage rather than as "vintage" since the wine will be of lesser quality and the producers have little desire to reserve the wine for future blending.[28]

text: Prestige cuvée[edit]

text: A cuvée de prestige is a proprietary blended wine (usually a Champagne) that is considered to be the top of a producer's range. Famous examples include Louis Roederer's Cristal, Laurent-Perrier's Grand Siècle, Moët & Chandon's Dom Pérignon, Duval-Leroy's Cuvée Femme, Armand de Brignac Gold Brut, and Pol Roger's Cuvée Sir Winston Churchill. Perhaps the first publicly-available prestige cuvée was Moët & Chandon's Dom Pérignon, launched in 1936 with the 1921 vintage. Until then, Champagne houses produced different cuvées of varying quality, but a top-of-the-range wine produced to the highest standards (and priced accordingly) was a new idea. In fact, Louis Roederer had been producing Cristal since 1876, but this was strictly for the private consumption of the Russian tsar. Cristal was made publicly available with the 1945 vintage. Then came Taittinger's Comtes de Champagne (first vintage 1952), and Laurent-Perrier's Grand Siècle 'La Cuvée' in 1960, a blend of three vintages (1952, 1953, and 1955) and Perrier Jouët's La Belle Époque. In the last three decades of the 20th century, most Champagne houses followed these with their own prestige cuvées, often named after notable people with a link to that producer and presented in non-standard bottle shapes (following Dom Pérignon's lead with its 18th-century revival design).

text: Blanc de noirs[edit]

text: A French term (literally "white from blacks" or "white of blacks") for a white wine produced entirely from black grapes. The flesh of grapes described as black or red is white; grape juice obtained after minimal possible contact with the skins produces essentially white wine, with a slightly yellower colour than wine from white grapes. The colour, due to the small amount of red skin pigments present, is often described as white-yellow, white-grey, or silvery. Blanc de noirs is often encountered in Champagne, where a number of houses have followed the lead of Bollinger's prestige cuvée Vieilles Vignes Françaises in introducing a cuvée made from either pinot noir, pinot meunier or a blend of the two (these being the only two black grapes permitted within the Champagne AOC appellation).

text: Blanc de blancs[edit]

text: A French term that means "white from whites", and is used to designate Champagnes made exclusively from Chardonnay grapes or in rare occasions from Pinot blanc (such as La Bolorée from Cedric Bouchard). The term is occasionally used in other sparkling wine-producing regions, usually to denote Chardonnay-only wines rather than any sparkling wine made from other white grape varieties.[28]

text: Rosé Champagne[edit]

text: "Pink Champagne" was a cheap, sweet version of sparkling wine made in the 1950s and early 1960s because the average American consumer at the time thought brut champagne was too dry, but it has been discontinued.

text: Brut rose Champagnes came along in the 1990s, a version as dry as regular brut Champagne. They are produced either by leaving the clear juice of black grapes to macerate on its skins for a brief time (known as the saignée method) or, more commonly, by adding a small amount of still pinot noir red wine to the sparkling wine cuvée. Champagne is typically light in colour even if it is produced with red grapes, because the juice is extracted from the grapes using a gentle process that minimizes the amount of time the juice spends in contact with the skins, which is what gives red wine its colour. Rosé Champagne is one of the few wines that allow the production of rosé by the addition of a small amount of red wine during blending. This ensures a predictable and reproducible colour, allowing a constant rosé colour from year to year. It is popular in many countries and in high-end restaurants due to its soft yet sensitive taste, which is advantageous in food and wine pairing.[28]

text: Sweetness[edit]

text: The ripeness of the grapes and the amount of sugar added after the second fermentation—dosage—varies and will affect the amount of sugar remaining in the Champagne when bottled for sale, and hence the sweetness of the finished wine. Wines labeled Brut Zero, more common among smaller producers,[42] have no added sugar and will usually be very dry, with less than 3 grams of residual sugar per litre in the finished wine. The following terms are used to describe the sweetness of the bottled wine:

text:
Extra Brut (less than 6 grams of residual sugar per litre)
Brut (less than 12 grams)
Extra Dry (between 12 and 17 grams)
Sec (between 17 and 32 grams)
Demi-sec (between 32 and 50 grams)
Doux (50 grams)

text: The most common style today is Brut, although throughout the 19th century and into the early 20th century Champagne was generally much sweeter than it is today, and drunk as dessert wines (after the meal), rather than as table wines (with the meal), except in Britain, where they were drunk with the meal.[43] At this time, Champagne sweetness was instead referred to by destination country, roughly as:[44]

text:
Goût anglais ("English taste", between 22 and 66 grams); note that today goût anglais refers to aged vintage Champagne
Goût américain ("American taste", between 110 and 165 grams)
Goût français ("French taste", between 165 and 200 grams)
Goût russe ("Russian taste", between 200 and 300 grams)

text: Of these, only the driest English is close to contemporary tastes.

text: Champagne bottles[edit]

text: Champagne is mostly fermented in two sizes of bottles, standard bottles (750 millilitres) and magnums (1.5 litres). In general, magnums are thought to be higher quality, as there is less oxygen in the bottle, and the volume-to-surface area ratio favours the creation of appropriately sized bubbles. However, there is no hard evidence for this view. Other bottle sizes, mostly named for Biblical figures, are generally filled with Champagne that has been fermented in standard bottles or magnums. Gosset still bottles its Grande Réserve in jeroboam from the beginning of its second fermentation.

text: Sizes larger than Jeroboam (3 L) are rare. Primat bottles (27 L)—and, as of 2002, Melchizedek bottles (30 L)—are exclusively offered by the House Drappier. (The same names are used for bottles containing regular wine and port; however, Jeroboam, Rehoboam, and Methuselah refer to different bottle volumes.) Unique sizes have been made for special occasions and people, the most notable example perhaps being the 20 fluid ounce / 60 cL. bottle (Imperial pint) made especially for Sir Winston Churchill by Pol Roger.[45]

text: In 2009, a bottle of 1825 Perrier-Jouët Champagne was opened at a ceremony attended by 12 of the world's top wine tasters. This bottle was officially recognised by Guinness World Records as the oldest bottle of Champagne in the world. The contents were found to be drinkable, with notes of truffles and caramel in the taste. There are now only two other bottles from the 1825 vintage extant.[46]

text: In July 2010, 168 bottles were found on board a shipwreck near the Åland Islands in the Baltic Sea by Finnish diver Christian Ekström. Initial analyses indicated there were at least two types of bottle from two different houses: Veuve Clicquot in Reims and the long-defunct Champagne house Juglar (absorbed into Jacquesson in 1829.)[47] The shipwreck is dated between 1800 and 1830, and the bottles discovered may well predate the 1825 Perrier-Jouët referenced above.[48][49] When experts were replacing the old corks with new ones, they discovered there were also bottles from a third house, Heidsieck. The wreck, then, contained 95 bottles of Juglar, 46 bottles of Veuve Clicquot, and four bottles of Heidsieck, in addition to 23 bottles whose manufacture is still to be identified. Champagne experts Richard Juhlin and Essi Avellan, MW[47] described the bottles' contents as being in a very good condition. It is planned that the majority of the bottles will be sold at auction, the price of each estimated to be in the region of £40,000–70,000.[48][49][50]

text: In April 2015, nearly five years after the bottles were first found, researchers led by Philippe Jeandet, a professor of food biochemistry, released the findings of their chemical analyses of the Champagne, and particularly noted the fact that, although the chemical composition of the 170-year-old Champagne was very similar to the composition of modern-day Champagne, there was much more sugar in this Champagne than in modern-day Champagne, and it was also less alcoholic than modern-day Champagne. The high sugar level was characteristic of people's tastes at the time, and Jeandet explained that it was common for people in the 19th century, such as Russians, to add sugar to their wine at dinner. It also contained higher concentrations of minerals such as iron, copper, and table salt than modern-day Champagne does.[51][52]

text: Champagne corks[edit]

text: Champagne corks are mostly built from three sections and are referred to as agglomerated corks. The mushroom shape that occurs in the transition is a result of the bottom section's being composed of two stacked discs of pristine cork cemented to the upper portion, which is a conglomerate of ground cork and glue. The bottom section is in contact with the wine. Before insertion, a sparkling wine cork is almost 50% larger than the opening of the bottle. Originally, the cork starts as a cylinder and is compressed before insertion into the bottle. Over time, their compressed shape becomes more permanent and the distinctive "mushroom" shape becomes more apparent.

text: The aging of the Champagne post-disgorgement can to some degree be told by the cork, as, the longer it has been in the bottle, the less it returns to its original cylinder shape.

text: Champagne etiquette[edit]

text: Champagne is usually served in a Champagne flute, whose characteristics include a long stem with a tall, narrow bowl, thin sides and an etched bottom. The intended purpose of the shape of the flute is to reduce surface area, therefore preserving carbonation, as well as maximizing nucleation (the visible bubbles and lines of bubbles).[53] Legend it has it that the Victorian coupe's shape was modelled on the breast of Madame de Pompadour, chief-mistress of King Louis XV of France, or perhaps Marie Antoinette, but the glass was designed in England over a century earlier especially for sparkling wine and champagne in 1663.[54][55] Champagne is always served cold; its ideal drinking temperature is 7 to 9 °C (45 to 48 °F). Often the bottle is chilled in a bucket of ice and water, half an hour before opening, which also ensures the Champagne is less gassy and can be opened without spillage. Champagne buckets are made specifically for this purpose and often have a larger volume than standard wine-cooling buckets to accommodate the larger bottle, and more water and ice.[56]

text: Opening Champagne bottles[edit]

text: To reduce the risk of spilling or spraying any Champagne, open the Champagne bottle by holding the cork and rotating the bottle at an angle in order to ease out the stopper. This method, as opposed to pulling the cork out, prevents the cork from flying out of the bottle at speed. Also, holding the bottle at an angle allows air in and helps prevent the champagne from geysering out of the bottle.

text: A sabre can be used to open a Champagne bottle with great ceremony. This technique is called sabrage (the term is also used for simply breaking the head of the bottle).

text: Pouring Champagne[edit]

text: Pouring sparkling wine while tilting the glass at an angle and gently sliding in the liquid along the side will preserve the most bubbles, as opposed to pouring directly down to create a head of "mousse", according to a study, On the Losses of Dissolved CO2 during Champagne serving, by scientists from the University of Reims.[57] Colder bottle temperatures also result in reduced loss of gas.[57] Additionally, the industry is developing Champagne glasses designed specifically to reduce the amount of gas lost.[58]

text: Spraying Champagne[edit]

text: Problems playing this file? See media help.

text: Champagne has been an integral part of sports celebration since Moët & Chandon started offering their Champagne to the winners of Formula 1 Grand Prix events. At the 1967 24 Hours of Le Mans, winner Dan Gurney started the tradition of drivers spraying the crowd and each other.[59] The Muslim-majority nation Bahrain banned Champagne celebrations on F1 podiums in 2004, using a nonalcoholic pomegranate and rose water drink instead.[60]

text: In 2015, some Australian sports competitors began to celebrate by drinking champagne from their shoe, a practice known as shoey.

text: Champagne price[edit]

text: There are several general factors influencing the price of Champagne: the limited land of the region, the prestige that Champagne has developed worldwide, and the high cost of the production process, among possible others.[61]

text: Champagne producers[edit]

text: A list of major Champagne producers and their respective Cuvée de prestige

text:
House
Founding Year
Location
Cuvée de prestige
Vintage
Company

Henri Abelé
1757
Reims
Sourire de Reims
–
Freixenet Spain

Alfred Gratien
1864
Épernay
Cuvée Paradis
yes
Henkell & Co. Sektkellerei KG

Ayala
1860
Aÿ
Grande Cuvée
yes
Bollinger

Bauget-Jouette
1822
Épernay
Cuvée Jouette/
no
Family owned

Beaumet/Jeanmaire
1878
Épernay
Cuvée Malakoff/
Cuvée Elysée
yes
Laurent-Perrier

Beaumont des Crayères
1953
Mardeuil
Nostalgie
dependent
cooperative with ~240 affiliated producers

Besserat de Bellefon
1843
Épernay
Cuvée des Moines
–
Groupe Boizel Chanoine Champagne

Billecart-Salmon
1818
Mareuil-sur-Ay
Grande Cuvée
yes
independent

Binet
1849
Rilly-la-Montagne
Cuvée Sélection
yes
Groupe Binet, Prin et Collery

Château de Bligny
1911
Bligny (Aube)
Cuvée année 2000
yes
Groupe G. H. Martel & Co.

Chartogne Taillet
1515
Reims
Fiacre
yes
independent

Henri Blin et Cie
1947
Vincelles
Cuvée Jahr 2000
yes
cooperative with ~34 affiliated producers

Bollinger
1829
Aÿ
Vieilles Vignes Françaises
yes
independent

La Grande Année, (R. D. – Récemment Dégorgé, this is the denomination for „Œnothèque“ by Bollinger, meaning the crowning achievement of the Grande Année)
yes

Boizel
1834
Épernay
Joyau de France
yes
Boizel Chanoine Champagne

Ferdinand Bonnet
1922
Oger
–
–
EPI

Raymond Boulard
1952
La-Neuville-aux-Larris
Vieilles Vignes
–
independent

Canard-Duchêne
1868
Ludes
Grande Cuvée Charles VII
–
Alain Thiénot

De Castellane
1895
Épernay
Commodore
yes
Laurent-Perrier

Cattier
1918
Chigny-les-Roses
Clos du Moulin/
Armand de Brignac
–
independent

Charles de Cazanove
1811
Reims
Stradivarius
–
Groupe Rapeneau

Chanoine Frères
1730
Reims
gamme Tsarine
vintage dependent
Boizel Chanoine Champagne

Cheurlin
1788
Celles-sur-Ource
Brut Spéciale
Rosé de Saignée
-
Independent

Cheurlin Thomas
1788
Celles-sur-Ource
Blanc de Blanc - Célébrité
Blanc de Noir - Le Champion
-
Independent

Deutz
1838
Aÿ
Amour de Deutz, Cuvée William Deutz
yes
Louis Rœderer

Drappier
1808
Urville
Grande Sendrée
yes
family owned

Duval-Leroy
1859
Vertus
Femme de Champagne
vintage dependent
independent

Gauthier
1858
Épernay
Grande Réserve Brut
–
Boizel Chanoine Champagne

Paul Goerg
1950
Vertus
Cuvée Lady C.
yes
–

Gosset
1584
Aÿ
Celebris
yes
Renaud Cointreau

Heidsieck & Co. Monopole
1785
Épernay
Diamant Bleu
yes
Vranken-Pommery Monopole

Charles Heidsieck
1851
Reims
Blanc des Millénaires
yes
EPI

Henriot
1808
Reims
Cuvée des Enchanteleurs
yes
independent

Krug
1843
Reims
Name defined annually
yes
LVMH

Clos du Mesnil, Clos d’Ambonnay
vintage dependent

Charles Lafitte
1848
Épernay
Orgueil de France
vintage dependent
Vranken-Pommery Monopole

Lanson Père & Fils
1760
Reims
Noble Cuvée
yes
Boizel Chanoine Champagne

Larmandier-Bernier
1956
Vertus
Vieille Vigne de Cramant
yes
family owned

Laurent-Perrier
1812
Tours-sur-Marne
Grand Siècle „La Cuvée“
–
Laurent-Perrier

Mercier
1858
Épernay
Vendange
yes
LVMH

Moët & Chandon
1743
Épernay
Dom Pérignon
yes
LVMH

G. H. Mumm
1827
Reims
Mumm de Cramant
–
Pernod-Ricard

Bruno Paillard
1981
Reims
N. P. U. (Nec Plus Ultra)
yes
independent

Perrier-Jouët
1811
Épernay
Belle Époque
yes
Pernod-Ricard

Philipponnat
1910
Mareuil-sur-Ay
Clos des Goisses
vintage dependent
Boizel Chanoine Champagne

Piper-Heidsieck
1785
Reims
Rare
–
EPI

Pommery
1836
Reims
Cuvée Louise
yes
Vranken-Pommery Monopole

Robert Moncuit
1889
Le Mesnil-sur-Oger
Cuvée réservée brut, Cuvée réservée extra brut, Grande Cuvée Grand Cru Blanc de Blancs
no
independent

Louis Rœderer
1776
Reims
Cristal
yes
independent

Pol Roger
1849
Épernay
Winston Churchill
yes
independent

Ruinart
1729
oldest still active
producer
Reims
Dom Ruinart
yes
LVMH

Salon
1921
Le Mesnil-sur-Oger
S
yes
Laurent-Perrier

Marie Stuart
1867
Reims
Cuvée de la Sommelière
–
Alain Thiénot

Brut Millésimé
yes

Taittinger
1734
Reims
Comtes de Champagne
yes
Taittinger

Thiénot
1985
Reims
Grande Cuvée
yes
Alain Thiénot

Cuvée Stanislas
–

de Venoge
1837
Épernay
Grand Vin des Princes
yes
Boizel Chanoine Champagne

Veuve Clicquot Ponsardin
1772
Reims
La Grande Dame
yes
LVMH

Vranken
1979
Épernay
Demoiselle followed by
vintage dependent names
vintage dependent
Vranken-Pommery Monopole


document_title: Christmas in July

question_text: where does the phrase christmas in july come from

text: Christmas in July

text: Origins[edit]

text: Werther, an 1892 opera with libretto by Édouard Blau, Paul Milliet, and Georges Hartmann, had an English translation published in 1894 by Elizabeth Beall Ginty. In the story, a group of children rehearses a Christmas song in July, to which a character responds: "When you sing Christmas in July, you rush the season." It is a translation of the French: "vous chantez Noël en juillet... c'est s'y prendre à l'avance."[2] This opera is based on Goethe's The Sorrows of Young Werther. Christmas features in the book, but July does not.[3]

text: The earliest known occasion to make the phrase Christmas in July literal was in July 1933 at Keystone Camp, a girl's summer camp in North Carolina, which celebrated with a Christmas tree, gifts, and a visit by Santa Claus.[4] In 1935, the National Recreation Association's journal Recreation described what a Christmas in July was like at a girl's camp, writing that "all mystery and wonder surround this annual event."[5]

text: The term, if not the exact concept, was given national attention with the release of the Hollywood movie comedy Christmas in July in 1940, written and directed by Preston Sturges.[6] In the story, a man is fooled into believing he has won $25,000 in an advertising slogan contest. He buys presents for family, friends, and neighbors, and proposes marriage to his girlfriend.[7]

text: In 1942, the Calvary Baptist Church in Washington, D.C. celebrated Christmas in July with carols and the sermon "Christmas Presents in July".[8] They repeated it in 1943, with a Christmas tree covered with donations. The pastor explained that the special service was patterned after a program held each summer at his former church in Philadelphia, when the congregation would present Christmas gifts early to give ample time for their distribution to missions worldwide.[9] It became an annual event, and in 1945, the service began to be broadcast over local radio.[10]

text: The U.S. Post Office and U.S. Army and Navy officials, in conjunction with the American advertising and greeting card industries, threw a Christmas in July luncheon in New York in 1944 to promote an early Christmas mailing campaign for service men and women overseas during World War II.[11] The luncheon was repeated in 1945.[12]

text: American advertisers began using Christmas in July themes in print for summertime sales as early as 1950.[13] In the United States, it is more often used as a marketing tool than an actual holiday. Television stations may choose to re-run Christmas specials, and many stores have Christmas in July sales. Some individuals choose to celebrate Christmas in July themselves, typically as an intentionally transparent excuse to have a party. This is in part because most bargainers tend to sell Christmas goods around July to make room for next year's inventory.[14]

text: Celebrations[edit]

text: Southern Hemisphere[edit]

text: In the Southern Hemisphere, seasons are in reverse to the Northern Hemisphere, with summer falling in December, January, and February, and with winter falling in June, July, and August. Therefore, in some southern hemisphere countries, such as Australia, New Zealand, Comoros, Madagascar, Bolivia, Angola, French Polynesia, Papua New Guinea, Paraguay, Samoa and South Africa, Christmas in July or Midwinter Christmas events are undertaken in order to have Christmas with a winter feel in common with the northern hemisphere.[15][16][17] These countries still celebrate Christmas on December 25, in their summer, like the northern hemisphere.

text: Northern Hemisphere[edit]

text: In the Northern Hemisphere, a Christmas in July celebration is deliberately ironic; the July climate is typically hot and either sunny or rainy, as opposed to the cold and snowy conditions traditionally associated with Christmas celebrations in the higher latitudes of the Northern Hemisphere. Some people throw parties during July that mimic Christmas celebrations, bringing the atmosphere of Christmas but with warmer temperatures. Parties may include Santa Claus, ice cream and other cold foods, and gifts. Nightclubs often host parties open to the public.

text: The Hallmark Channel runs blocks of their original Christmas television films in July to coincide with the release of the Keepsake Ornaments in stores.

text: There is also Christmas in June.[18] In some western countries, July has a limited number of marketing opportunities. In the United States and Canada, for example, there are no national holidays between the first week of July (Canada Day on July 1 in Canada and American Independence Day on July 4 in the United States) and Labo(u)r Day (the first Monday in September for both the US and Canada), leaving a stretch of about two months with no holidays (some Canadian provinces hold a Civic Holiday in August, but this is not a national holiday; the U.S. struck its lone August holiday, V-J Day, from the calendar in 1975, as the anniversary of the signing of the actual treaty of surrender, aboard the U.S.S. Missouri is officially observed under that name). The late July period provides relatively few opportunities for merchandising, since it is typically after the peak of summer product sales in June and early July, but before the "back to school" shopping period begins in August. Therefore, to justify sales promotions, shops (such as Leon's in Canada) will sometimes announce a "Christmas in July" sale.[19]

text: In parts of Denmark people may have small Christmas celebrations and put up decorations for what is known as 'Jul i Juli' (translated as 'Christmas in July'). It is a simple play on words that has come to be celebrated by some, although it is not an official holiday.

text: Christmas in August (Yellowstone, USA)[edit]

text: In the 1950s, the Christmas in July celebration became a Christmas in August celebration at Yellowstone National Park, to accommodate ACMNP's annual performance of Handel's Messiah.[20]


document_title: Centenary Test

question_text: who captained england for the centenary cricket test sereis in 1977

text: Centenary Test

text: The first Cricket Test match, March 1877[edit]

text: The 1877 match was a timeless Test played from 15 to 19 March 1877, with a rest day on 18 March, with 4-ball overs. Australia scored 245 in the first innings, with 165 from Charles Bannerman, the first Test century, before he retired hurt (over 67% of the total, a Test record that still stands). The England team, captained by James Lillywhite, scored 196 in reply, with Billy Midwinter taking 5/78, the first Test "five for". Australia scored 104 in their second innings, with Alfred Shaw taking 5/38, setting England a target of 153 to win, but England were bowled out for 108, with Tom Kendall taking 7/55.

text: Centenary Test, 1977 at the Melbourne Cricket Ground[edit]

text:
12–17 March 1977
scorecard

text:
Australia

v

 England

138
G.S. Chappell (c) 40
D.L. Underwood 3/16
C.M. Old 3/39
A.W. Greig (c) 3 Ct

95
A.W. Greig (c) 18
D.K. Lillee 6/26
M.H.N. Walker 4/54
R.W. Marsh (wk) 4 Ct

419/9 (dec)
R.W. Marsh (wk) 110*
I.C. Davis 68
K.D. Walters 66
D.W Hookes 56
C.M. Old 4/104
A.P.E. Knott (wk) 3 Ct

417
D.K. Randall 174
D.L. Amiss 64
D.K. Lillee 5/139
K.J. O'Keeffe 3/108

text:
Australia won by 45 runs
Melbourne Cricket Ground, Melbourne, Australia
Umpires: T.F. Brooks (AUS) & M.G. O'Connell (AUS)

text: The Centenary Test was played from 12 to 17 March 1977, with a rest day on 15 March. At that time, Test matches in Australia were played with 8-ball overs. This was the 800th Test match ever played, and the 225th between the two countries.

text: The Teams[edit]

text:
Australia

GS Chappell (Queensland) – Captain
RW Marsh (Western Australia)
IC Davis (Queensland)
RB McCosker (New South Wales)
GJ Cosier (South Australia)
DW Hookes (South Australia)
KD Walters (New South Wales)
DK Lillee (Western Australia)
GJ Gilmour (New South Wales)
KJ O'Keeffe (New South Wales)
MHN Walker (Victoria)
RJ Bright (Victoria) – 12th man

England

AW Greig (Sussex) – Captain
APE Knott (Kent)
JM Brearley (Middlesex)
RA Woolmer (Kent)
DW Randall (Nottinghamshire)
DL Amiss (Warwickshire)
KWR Fletcher (Essex)
JK Lever (Essex)
DL Underwood (Kent)
CM Old (Yorkshire)
RGD Willis (Warwickshire)
GD Barlow (12th Man)

text: Match Description[edit]

text: Day One (12 March): Greig won the toss and gambled by putting Australia in to bat first. After Australian opener Ian Davis had fallen cheaply to the left-armer John Lever, the score advanced to thirteen. Bob Willis, working up some good pace with his ungainly style, bounced Australia's Rick McCosker, who decided to take on the delivery and play the hook shot. Realising too late that he had been beaten for pace, McCosker was struck flush on the jaw by the ball, which then fell on the stumps. England's joy at capturing the wicket quickly turned to concern when McCosker collapsed to the ground, holding his broken jaw. The plucky opener was helped from the ground, but looked unlikely to take further part in the game. The Australian batsmen appeared tentative and the England bowlers pressed home their advantage, taking the wickets of Gary Cosier, David Hookes and Doug Walters to leave Australia at 5 for 51 mid-afternoon. Hookes played a brief cameo of 17 runs from 19 balls, but it was not a day for fast scoring. Wicketkeeper Rod Marsh joined his captain Greg Chappell for the only substantial partnership of the innings (51), but when Marsh was dismissed for 28 after an hour and a half of batting, the wickets began to fall again. Chappell was the ninth man out after almost four hours of batting – to illustrate the difficulty of the Australians' struggle, the aggressive Chappell failed to hit a boundary, while he scored his runs at a strike rate of just 28.7. All out 138 in only 44 overs, Australia had left England one hour's batting time before stumps. The English negotiated the period reasonably well, losing only Bob Woolmer for 9 in a total of 1 for 29. The visitors were clearly in the ascendancy at this point.

text: Day Two (13 March): Australia found the inspiration they needed to get back into the match via their great fast bowler, Dennis Lillee. He took the wicket of Mike Brearley straight away, and within half an hour, England had crumbled to 5 for 40. Tony Greig mounted a very brief counterattack, hitting three fours, but he succumbed for 18 (the top score of the innings) and the crowd were stunned and elated when England finished with 95 off 34.3 overs. Lillee dominated proceedings, capturing a personal best of 6 for 26, ably supported by the medium pace of Max Walker, whose four wickets destroyed the middle order. With three and a half hours to go, to be followed by three full days of play, Australia needed not only a big score, but a long innings to allow the wicket to wear and make life difficult for England chasing a big target. Australia promoted spin bowler Kerry O'Keefe to open the batting in place of McCosker and he did a good job, lasting until the new ball lost its shine. But England struck a decisive blow after O'Keefe departed, removing the Australian dangerman Chappell for two and Cosier for four, leaving Australia 3 for 53. Opener Ian Davis was still at the crease and he combined with veteran Doug Walters to add a half century partnership in the time remaining before stumps, leaving the match evenly poised.

text: Day Three (14 March): Starting cautiously, Australia lost both overnight batsmen to the bowling of Greig. Both Davis and Walters had got into the sixties but failed to go on: Australia needed someone to make a hundred. Hookes and Marsh came together, and the débutant Hookes cut loose by belting Greig for five consecutive boundaries to pass 50, one of the most famous passages of play in the match. Just when he looked to be the man to make a match-winning score, Hookes was deceived by the wiles of spinner Derek Underwood, leaving Australia at 6 for 244, a lead of 287 with all of the recognised batsman back in the pavilion. However, Marsh swung the game Australia's way with some intelligent batting, taking runs when available and shepherding the tail enders from the strike. When the eighth wicket fell at 353, McCosker unexpectedly reappeared, his face tightly bound with bandages to hold his jaw together. The crowd recognised his courage as he batted in a cap – the batting helmet was not introduced to the game until the following year. He finished the day unbeaten on 17 and Marsh was five runs short of becoming the first Australian wicketkeeper to make a Test century against England. Australia led by 430, with the next day a rest day.

text: Day Four (16 March): Marsh duly reached his third Test century (173 balls, 295 minutes) before Chappell declared at 9 for 419 (Marsh 110 not out), setting England a target of 463, which would be a world-record fourth innings chase if successful. Walker kept Australia on top by grabbing the wicket of Bob Woolmer with the score at 28, but England finally managed to steady. Derek Randall, an eccentric presence at the wicket who was yet to achieve much at Test level, started playing some shots and generally frustrating the Australians with his antics. His unique presence deflected much of the tension, as did a partnership of 85 with Mike Brearley. When Brearley fell, Amiss continued supporting Randall, who proceeded to 87 not out at stumps. England needed 272 on the last day with eight wickets in hand.

text: Day Five (17 March): Much rested on the shoulders of Randall and Amiss, but after playing one of his best knocks against Australia, Amiss lost concentration and fell to the part-time medium pace of Chappell for 64. By this time, Randall was well beyond his century, his first in Tests, and looked capable of winning the match if he was well supported at the other end. With his total on 161, Randall was given out to a catch by Marsh, but Marsh indicated that he didn't take the ball cleanly, so the Australians recalled the batsman. After a promising half century partnership with Greig had hauled England to within 117 runs of an improbable victory, Randall fell to a brilliant one handed catch by Cosier from the spin of O'Keeffe. He made 174 off 353 balls in a marathon 446 minutes. With the breach made, Lillee returned to attack the tail and although England continued to fight, the wickets tumbled at regular intervals. Finally, Lillee trapped Alan Knott on the crease with a fast, straight delivery to earn an lbw decision and victory for his country. It took a few moments before it was realised that the winning margin of 45 runs was exactly the same as it had been 100 years before. Randall received the man of the match award, ahead of Lillee (who took eleven wickets for the match) and Marsh.

text: The first Cricket Test match in England, September 1880[edit]

text: The first test match in England resulted in a victory to the hosts by 5 wickets. The three-day match was played at The Oval from 6 to 8 September 1880. The England team included three Grace brothers, W. G. Grace, E. M. Grace and G. F. Grace. England won the toss and batted first, with W. G. Grace scoring 152, the first century by an Englishman, in England's first innings total of 420. Australia were bowled out for 149, followed on, and scored 327 in their second innings, including 153 not out for Billy Murdoch. England lost 5 wickets before reaching the target of 57.

text: Centenary Test, 1980 at Lord's[edit]

text:
28 August – 2 September 1980
scorecard

text:
Australia

v

 England

385/5 (dec)
K.M. Hughes (vc) 117
G.M. Wood 112
A.R. Border 56*
C.M. Old 3/91

205
G. Boycott 62
L.S. Pascoe 5/59
D.K. Lillee 4/43

189/4 (dec)
K.M. Hughes (vc) 78
G.S. Chappell (c) 59
C.M. Old 3/47

244/3
G. Boycott 128*
M.W. Gatting 51*
D.K. Lillee 1/53

text:
Match drawn
Lord's, London, UK
Umpires: H.D. Bird (ENG) & D.J. Constant (ENG)

text: The 1980 Centenary Test was played at Lord's from 28 August to 2 September 1980, with a rest day on 31 August. It was the 885th Test match played and the 240th between the two countries

text: The Teams[edit]

text:
Australia

GS Chappell (Queensland) – Captain
RW Marsh (Western Australia)
GM Wood (Western Australia)
BM Laird (Western Australia)
KJ Hughes (Western Australia)
AR Border (Queensland)
LS Pascoe (New South Wales)
DK Lillee (Western Australia)
RJ Bright (Victoria)
AA Mallett (South Australia)
GN Yallop (Victoria)

England

IT Botham (Somerset) – Captain
DL Bairstow (Yorkshire)
G Boycott (Yorkshire)
GA Gooch (Essex)
CWJ Athey (Yorkshire)
DI Gower (Leicestershire)
MW Gatting (Middlesex)
P Willey (Northamptonshire)
JE Emburey (Middlesex)
CM Old (Yorkshire)
M Hendrick (Derbyshire)

text: Australia, captained by Greg Chappell, won the toss and elected to bat. Although the first two days were affected by rain, Australia ended the first day on 227 for 2 and the second on 278 for 4, declaring at 385 for 5 on the third day, with centuries for Graeme Wood (112) and Kim Hughes (117). England were bowled out for 205, with Len Pascoe taking 5/59 and including a duck for England captain, Ian Botham. Australia declared on 189 for 4 in their second innings, setting England an unlikely target of 370 in less than one day to win. Geoffrey Boycott batted out the rest of the day, scoring 128 not out, leaving England on 244 for 3 at the close, and the match was drawn.


document_title: The Tree of Life, Stoclet Frieze

question_text: where is klimt's tree of life located

question_tokens: where is klimt 's tree of life located

text: The Tree of Life, Stoclet Frieze

text:
L'Arbre de Vie, Stoclet Frieze
English: The Tree of Life, Stoclet Frieze
Artist
Gustav KlimtYear
1909Medium
Oil on canvasDimensions
195 cm × 102 cm (77 in × 40 in)Location
Museum of Applied Arts, Vienna, Austria

text: The Tree of Life, Stoclet Frieze (French: L'Arbre de Vie, Stoclet Frieze) is a painting by an Austrian symbolist painter Gustav Klimt. It was completed in 1909 and is based on the Art Nouveau (Modern) style in a symbolic painting genre. The dimensions of the painting are 195 by 102 centimetres (77 by 40 in),[1] and it is housed at the Museum of Applied Arts, Vienna, Austria.[2]

text: The painting is a study for a series of three mosaics created by Klimt for a 1905-1911 commissioned work at the Palais Stoclet in Brussels, Belgium.The mosaics were created in the artist's Late Works period, and depict swirling Trees of Life, a standing female figure and an embracing couple. The mosaics are spread across three walls of the Palais' dining room, along with two figural sections set opposite each other.[3]

text: The iconic painting later inspired the external facade of the "New Residence Hall" (also called the "Tree House"), a colorful 21-story student residence hall at Massachusetts College of Art and Design in Boston, Massachusetts.[4]