De Wikipedia, la enciclopedia libre

El tempura o tenpura (てんぷら o 天羅, tenpura?) (la pronunciación japonesa actual suele ser tempúra) se refiere a la fritura rápida japonesa, en especial a los mariscos y vegetales . Cada trozo de comida debe tener el tamaño de un bocado y se fríe en el aceite muy caliente tan solo entre dos y tres minutos. En restaurantes elegantes, se utiliza aceite de sésamo o una mezcla de este aceite con otros. Antes de llevarse el trozo a la boca se sumerge en una salsa a base de soja que contiene una pequeña porción de wasabi (salsa verde japonesa a base de rábano picante). El origen de la palabra tempura es latino. Los misioneros jesuitas españoles y portugueses, particularmente activos en el ken de Nagasaki durante los siglos XVI y XVII, introdujeron la costumbre de tomar pescados y verdura en los tiempos de “vigilia”, llamados en latín – idioma que hasta mediados del siglo XX fue el usado para los oficios religiosos católicos en todo el mundo– tempora ad quadragesimæ ( = tiempos hacia la cuaresma) del año litúrgico católico. A pesar de la expulsión de los misioneros y de todos los extranjeros de Japón, persistió la costumbre y la denominación.

Sin embargo algunos chefs japoneses remontan el origen del tempura a la llegada de Marco Polo a China, según esta opinión (hoy dificilmente certificable aunque vale mencionarla) hasta entonces los alimentos fritos (no salteados) eran infrecuentes en la cocina china y nipona porque el aceite comestible era muy costoso, la preparación de frituras rápidas merced al uso de determinados alimentos y cortes facilitó el origen del conjunto de platos hoy conocido como tempura.

En efecto, tal cual se indica al inicio del presente artículo los alimentos fritos que componen un tempura lo son brevemente, a lo sumo durante tres minutos, el aceite nunca se debe quemar y los alimentos aunque sumergidos integramente en el aceite apenas obtienen un dorado superficial, una vez quitados del wok o recipiente en que se frien no deben estar aceitosos; otra característica básica es que los alimentos a “tempurar” deben ser frescos.
En cuanto a las carnes que se preparan de este modo, casi siempre son las denominadas “carnes blancas”: de aves, pescados, mariscos ó bocados de surimi (“kanikama”).
Por ejemplo: del pollo se suelen utilizar las pechugas maceradas momentos antes de su fritura en una mezcla de salsa de soja, jengibre y azúcar, luego de maceradas, las pechugas se cortan a bisel en bocados (el requisito de que los alimentos del tempura sean cortados en bocados, es decir que entren fácilemente en la boca obedece a que tradicionalmente se llevan a la boca con los palillos, no se usan otros cubiertos con los que se pueda cortar la comida mientras se está sentado a la mesa).

En el caso de crustáceos como el langostino, estos se “pelan” (se les quitan las partes duras) aunque en lo posible se les dejan las colas; los langostinos, camarones y artrópodos afines deben ser limpiados por fuera y por dentro, la limpieza interna consiste en una especie de esviceración: con un palillo (por ejemplo un mondadientes) se les extrae la “tripa” que se ubica en la espalda o dorso, luego el langostino (o animal semejante) se corta en muescas por su parte ventral, esto para evitar que se contraiga o “cierre” durante la fritura, o, si no, se secciona en un estilo llamado “mariposa” (un sencillo corte longitudinal en la “panza” del langostino y luego la apertura “en dos” de éste), luego, antes de freir, se macera durante unos minutos en una mezcla de sake y sal marina, de otro modo pueden ser previamente lévemente rebozados en una mezcla de agua muy fría, harina no leudada y huevo (en especial la yema del huevo).

En cuanto a los vegetales a “tempurizar” se utiliza practicamente cualquier vegetal comestible de dimensiones y consistencia adecuadas (por ejemplo: morrón, cebolla, rábano, berenjena, esparrago, remolacha, zanahoria, chaucha, coliflor, brecol o brócoli, batata, diversas especies de setas etc.). La cuestión es que estos vegetales también sean cortados en bocados y se les quiten las durezas (por ejemplo: fibras, cáscaras), en el caso de morrones, brocolis (o brecoles), coliflores se hacen cortes estilo “abanico”, en el caso de zanahorias se las suele cortar longitudinalmente en finos bastoncillos, los alimentos como las chauchas y los esparragos son cortados en el estilo sengueri: segmentos biselados que recuerdan a los segmentos del bambú (planta también utilizada en la preparación de tempura). Estos vegetales se pueden freir directamente o pueden se pasados previamente por harina o en la mezcla de harina, agua fría y yema. Es muy importante el modo de freir la tempura. El aceite debe de estar a 168 grados. ¿Y cómo saberlo? Antes de empezar a freir debemos esparcir un poco de masa de tempura en el aceite, si las gotas de esta bajan al fondo de la olla y suben a la superficie en 1 segundo, la temperatura es correcta. Eso es importante para que la cobertura de los ingredientes que vayamos a tempurizar sea blanca y no amarilla.

Una vez fritos los alimentos según el modo tempura, se puede “remojar” los bocados en diversas salsas, suelen ser apreciadas las salsas agridulces como la preparada con tres cucharadas de jugo de tomate, especias (en especial pimentón dulce), tres cucharadas de azúcar, una cucharada de salsa de soja. En tal tipo de salsa se remoja cada bocado inmediatamente antes de ingerirlo, no es aconsejable verter tal tipo de salsa sobre los platos con tempura ya que se produce una mezcla de sabores que quita “gracia” al sabor específico de cada ingrediente.

Los japoneses son muy cuidadosos en cuanto a la presentación de los alimentos, estos deben hacer combinaciones cromáticas atractivas con sus ingredientes (por ejemplo el rojo de los morrones, el blanco-dorado de las cebollas y el verde del brecol), también se debe tener en cuenta una tradición japonesa: evitar disponer los objetos (en este caso los alimentos en los platos) de a cuatro ya que los japoneses tradicionalistas consideran al cuatro como un número que atrae desgracias.

Ingredients for Onigiri
(7 kinds of onigiri)

360ml Rice (1½ cups)
50ml 10% Salt Water (1¾ fl oz)
2 sheets of Toasted Nori Seaweed
Lightly-Salted Salmon Fillet
50g Short Rib Slices (1¾ oz)
1 tsp Soy Sauce
1 tsp Sugar
Grated Garlic
1 Pickled Hiroshimana Leaf
Chirimenjako – Dried Baby Sardines
Toasted White Sesame Seeds
Umeboshi – Pickled Japanese Plum
Okaka – Dried Bonito Flakes
Canned Tuna
Mayonnaise
Wasabi
Miso
Spring Onion Leaves
Sake or Water
Soy Sauce
A Shiso Leaf
Parsley Leaves
Kinome – Young Leaves of Sansho Pepper
Toasted White Sesame Seeds

＜材料＞
米２合（360ml）7個分
塩水（約１０％）
水　50ml
塩　5g
焼き海苔2枚
甘塩鮭　1切れ
牛カルビ肉　50g
しょう油　小1
砂糖　　　小1
にんにくすりおろし
広島菜漬物　1枚
ちりめんじゃこ
炒り白ごま
梅干
おかか（花かつお）
ツナ（缶詰）
マヨネーズ
わさび
みそ
青ねぎ
酒少々（水でも可）
しょう油
飾り用（あれば）
大葉、パセリ、木の芽、炒り白ごま

What is an anti-inflammation diet?

The anti-inflammation diet is comprised of healthy, wholesome, unprocessed foods.

Anti-inflammatory fats are a cornerstone of this diet. Lamphere recommends foods high in omega-3 fatty acids, such as wild salmon, sardines, herring, anchovies, flaxseed, hempseed and walnuts. In addition, other anti-inflammatory fats include extra-virgin olive oil, avocado oil, flaxseed oil, hempseed oil and walnut oil.

Fruits and vegetables are high in inflammation-reducing antioxidants. “Fruits and vegetables high antioxidants are important, especially onions, garlic, peppers and dark leafy greens,” says Lamphere. She adds, “These are high in inflammation-fighting carotenoids, vitamin K and vitamin E.”

Herbs and spices include compounds to fight inflammation. Lamphere explains, “Turmeric, oregano, rosemary, ginger and green tea contain bioflavonoids and polyphenols that reduce inflammation and limit free radical production.”

She adds, “Some of the most potent anti-inflammatory vegetables are peppers and the spices derived from them, such as cayenne pepper. All chili peppers include capsaicin (the hotter the pepper, the more capsaicin it has), which is a potent inhibitor of substance P, a neuropeptide associated with inflammatory processes.”

Include healthy proteins that are anti-inflammatory. “There is a difference in the saturated fat and omega-3 fat content in grain-fed versus grass-fed beef, with the latter being a more healthful choice for an anti-inflammation diet.” She adds, “In addition, organic pasteurized eggs have a better anti-inflammatory fatty acid profile than factory-farmed eggs.” Choose your proteins wisely and aim to reduce the amount of saturated fat in your diet.

What foods are pro-inflammatory?

The standard American diet is a culprit in inflammatory conditions.

Unhealthy fats promote inflammation.”Most people eating a Western diet high in processed food or fast food consume a lot of omega-6 fats – and not enough of the anti-inflammatory omega-3 fats – and it is this imbalance between the two that promotes inflammation [in the body].”

Omega-6 fats are found in corn, safflower, sunflower, peanut and soybean oils. “[These fats] are inflammatory because they are metabolized into hormone-like compounds that actually promote inflammation,” says Lamphere.

Have you ever wondered why trans fat is unhealthy? Lamphere explains, “Another fat that is highly inflammatory in trans fat. This fat is found in processed or fast foods, especially those that are fried.” She warns, “It is best to avoid trans fat entirely.”

Refined carbohydrates are pro-inflammatory. Refined flour, sugar and foods high on the glycemic index exacerbate inflammatory conditions. Lamphere warns, “These foods elevate insulin and glucose levels, which raise levels of pro-inflammatory messengers.”

Food allergies or sensitivities can play a role in inflammation. “Many people are intolerant to the proteins in wheat and dairy, and this can initiate an inflammatory cascade that starts in the gut but can have far-reaching [systemic] effects,” says Lamphere.

Tips to start an anti-inflammatory diet

Lamphere recommends the anti-inflammatory diet for people with inflammatory conditions as well as healthy people who are looking for a healthy diet. Here are her tips to incorporate the anti-inflammatory diet into your healthy lifestyle.

• Reduce your unhealthy fat intake

Eliminate the oils high in omega-6 (see above) as well as margarine, deep-fried foods and any foods that contain trans fat. Reduce your intake of foods high in saturated fat.

• Increase your intake of monounsaturated oils

Include more extra-virgin olive oil and omega-3 fatty acids found in fatty fish, fish oil, walnut and walnut oil, flax and flaxseed oil, and hempseed and hempseed oil.

• Cut the unhealthy carbs

Eliminate refined flours, sugars and other foods that are high on the glycemic index.

• Include plenty of fruits and vegetables

The produce with high antioxidant content is best. Blueberries, strawberries, and dark leafy greens are excellent choices for an anti-inflammatory diet.

• Eat more anti-inflammatory herbs and spices

Kick up your dishes with ginger, turmeric, cayenne, garlic and onions.

• Eliminate foods that cause sensitivities

Avoid foods that you are intolerant of or that result in sensitivities and allergies. If you are not sure which foods are causing you problems, Lamphere recommends trying an elimination diet.

• Reduce your stress

Though this is not food-related, per se, reducing your stress can promote anti-inflammation. There is also a good chance that once you start eating anti-inflammatory foods, you will feel better and be able to deal more effectively with daily stressors, too.

What you eat can affect how you feel, especially if you suffer from inflammatory illnesses. Give the anti-inflammatory diet a try – you have nothing to lose and only health and healing to gain.

For more information on the anti-inflammatory diet, contact Karen Lamphere at www.WholeFoodsNutrition.com.

Urban legend

FWD: Free Neiman-Marcus Cookie Recipe
This is a true story… Please forward it to everyone that you can…. You will have to read it to believe it….

My daughter and I had just finished a salad at Neiman-Marcus Cafe in Dallas & decided to have a small dessert. Because both of us are such cookie lovers, we decided to try the “Neiman-Marcus Cookie”. It was so excellent that I asked if they would give me the recipe and the waitress said with a small frown “I’m afraid not.” Well” I said, “would you let me buy the recipe?”

With a cute smile, she said YES”. I asked how much and she responded, “Only two fifty, it’s a great deal!” I said with approval, “just add it to my tab”.. Thirty days later, I received my VISA statement from Neiman-Marcus and it was $285.00. I looked again and remembered I had only spent $9.95 for two salads and about $20.00 for a scarf. As I glanced at the bottom of the statement, it said, “Cookie Recipe – $250.00”. That’s outrageous!!!

I called Neiman’s Accounting Dept. and told them that the waitress said it was “two-fifty,” which clearly does not mean “two hundred and fifty dollars” by any POSSIBLE interpretation of the phrase. Neiman-Marcus refused to budge.. They would not refund my money, because according to them, “What the waitress told you is not our problem. You have already seen the recipe – we absolutely will not refund your money at this point.” I explained to her the criminal statutes which govern fraud in Texas. I threatened to refer them to the Better Business Bureau and the State’s Attorney General for engaging in fraud. I was basically told, “Do what you want, we dont give a damn, and we’re not refunding your money.” I waited a moment, thinking of how I could get even,or even try to get any of my money back. I just said, “Okay, you folks got my $250.00, and now I’m going to have $250.00 worth of fun.”

I told her that I was going to see to it that every cookie lover in the United States with an e-mail account has a $250.00 cookie recipe from Neiman-Marcus… for free..She replied, “I wish you wouldn’t do this” I said, “Well you should have thought of that before you ripped me off”, and slammed down the phone on her.. So, here it is!!! Please, please, please pass it on to everyone you can possibly think of. I paid $250.00 dollars for this… I don’t want Neiman-Marcus to ever get another penny off of this recipe….

(Recipe may be halved):
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla

Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet..Bake for 10 minutes at 375 degrees. Makes 112 cookies.. Have Fun!!!

This is not a joke – this is a true story… Ride free citizens!!!! This isn’t some stupid chain letter either.. pass it on.. if you don’t, you won’t die or get dumped.. you’ll just do the world an injustice…

Thanx…

Most Internet users are probably familiar with “The $250 Cookie Recipe” and most recently associated with the Neiman Marcus company, though it was the bane of cookie diva Mrs. Fields during the 1980s.

It isn’t actually true. It’s a classic urban legend, a variant of a popular tale folklorists have traced as far back as 1948, when the ridiculously expensive recipe yielded a red velvet fudge cake supposedly served at the Waldorf Astoria Hotel (asking price for that recipe at the time: $25).

As for the recipe itself by most accounts it yields damn good ones (and plenty of them). No one knows whose kitchen it came from. Neiman Marcus chefs did create a chocolate chip cookie recipe after the fact, however, which the company now distributes free of charge as an antidote.

Dennis Sherman/Master Robyyan n’Tor d’Elandris

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Many people in the SCA think of the table fork as either “out of period” or “very late period.” Often people insist that the only period forks have two tines. Actually, table forks were known and used before the year 1000 in the middle east [Boger, Giblin]. Forks made before 1600 with as many as five tines still exist today. What is the real history of the table fork? Let us see. The fork came to Europe through Italy’s nobility in the eleventh century. Throughout the next five hundred years, the table fork spread throughout Europe, and into the lesser social classes. By 1600, the fork was known in England, although rare and viewed as an Italian affectation, while in Italy even the merchant classes were using forks regularly.
We can deduce that forks were not common by looking at various inventories and wills from the Middle Ages. The few forks listed were made of precious materials, and presumably kept primarily for dazzle and ostentation. They may also have been used as investment pieces for the value of the materials used [Bailey]. Some specific examples include:

• The Will of John Baret of Bury St. Edmunds, 1463: “Itm J. yeve and beqwethe to Davn John Kertelynge my silvir forke for grene gyngor”[Bailey]
• The Jewelhouse inventory of Henry VIII: “Item one spone wt suckett fork at the end of silver and gilt”[Bailey]
• Inventory of property left by Henry VII: “Item, one Case wherein are xxi knives and a fork, the hafts being crystal and chalcedony, the ends garnished with gold” [Hayward]
• “Item, one Case of knives furnished with divers knives and one fork, whereof two be great hafts of silver parcel-gilt, the case covered with crimson velvet” [Hayward].

Forks also appear in an inventory of silverware in Florence, taken in 1361 [Giblin], in inventories of Charles V and Charles VI of France [Bailey], and in Italian cookbooks of the late 1400’s [Giblin]. All these references do not mean that forks were common – the fork was known only to the very uppermost classes, and seldom used even among them. A Byzantine princess introduced the table fork to Europe in the eleventh century. The story varies slightly depending on the source, but the essence is that a nobleman, probably Domenico Selvo (or Silvio), heir to the Doge of Venice, married a princess from Byzantium. This Byzantine princess brought a case of two- tined table forks to Venice as part of her luggage. Forks seem to have been novelties in Byzantium, but not unknown. Many examples can be found in Byzantine art, according to Boger and Henisch.
The princess outraged the populace and the clergy by refusing to eat with her hands:

“Instead of eating with her fingers like other people, the princess cuts up her food into small pieces and eats them by means of little golden forks with two prongs.”[Giblin] “God in his wisdom has provided man with natural forks – his fingers. Therefore it is an insult to Him to substitute artificial metallic forks for them when eating.”[Giblin]

The princess apparently died before very long, of some wasting disease, prompting Peter Damian, Cardinal Bishop of Ostia to write,

“Of the Venetian Doge’s wife, whose body, after her excessive delicacy, entirely rotted away”[Henisch]

Other evidence of the fork coming to Europe from the east is given in a letter by a Franciscan monk to Louis IX of France. He discusses the eating habits of the Tartars in the middle of the thirteenth century:

“With the point of a knife or a fork especially made for this purpose – like those with which we are accustomed to eat pears or apples cooked in wine – they offer to each of those standing around one or two mouthfuls.”[Henisch]

This fragment of a letter and listings in inventories and wills link the fork with fruits and sweetmeats. We also see the fork was used to eat dishes that included a sticky sauce or that might stain the fingers [Boger, Bailey]. At one time, this practice was primarily that of courtesans, prompting the Church to ban the fork as an immoral influence [Gruber]. The fork would be used to spear a piece of food, lift it from the plate or serving bowl, and shake any excess sauce from it. Then one would pluck the food from the fork using the tips of the fingers and place the morsel in the mouth. The early forks were small, with short straight tines, and therefore probably used only for spearing and holding food, rather than scooping. The curve with which we are familiar in the modern fork was introduced in France in the seventeenth century [Boger.]
Forks were known and used in Spain, at least by the upper classes, by the time of the Armada. A large assortment was recovered from the wreck of La Girona, which sank off the coast of Ireland in 1588. La Girona carried Don Alonso de Leiva and his retinue, who apparently traveled well equipped. Don Alonso is known to have entertained the Duke of Medina Sidonia before the Armada sailed, “in grand style, with musical accompaniment, at his table sumptuously set with silver plate and cutlery and gold-plated candelabra [Flanagan].” This cutlery included a large number of forks, with anywhere from two to five tines. These tines are all straight, as opposed to curved, although the five tined variety appears to be slightly splayed at the points. The many pieces recovered are fragmentary – either tines or handles, but few pieces still joined. The handles include a simple baluster stem with a terminal in the form of a hoof, to elegant handles with terminals in the form of serpents or of human torsos, among others. One wonders what was the purpose of so many different styles of fork.
Thomas Coryat of Odcombe, near Yeovil, in a book titled “Coryat’s Curdities Hastily gobbled up in Five Months Travels in France, Savoy, Italy, &c.,” published in London, 1611, claims to be one of the first Englishmen to use a fork. We see from his writing that while forks were almost unknown in England, they were common in Italy and not unusual in other parts of Europe.

I observed a custome in all those Italian Cities and Townes through which I passed, that is not used in any other country that I saw in my travels, neither do I thinke that any other nation of Christendome doth use it, but only Italy. The Italian, and also most strangers that are commorant in Italy, doe alwaies, at their meales use a little forke when they cut the meate; for while with their knife, which they hold in one hand, they cut the meate out of the dish, they fasten their forke which they hold in their other hande, upon the same dish, so that whatsoever he be that sitteth in the company of any others at meate, should unadvisedly touch the dish of meate with his fingers, from which all at the table doe cut he will give occasion of offence unto the company as having transgressed the lawes of good manners, insomuch for his error he shall be at least browbeaten, if not reprehended in words. This forme of feeding I understand is generally used in all places of Italy, their forks being for the most part made of yron or steele, and some of silver, but those are used only by gentlemen. The reason of this their curiosity, is because the Italian cannot by any means endure to have his dish touched with fingers, seeing all men’s fingers are not alike cleane. Hereupon I myselfe thought good to imitate the Italian fashion by this forked cutting of meate, not only while I was in Italy, but also in Germany, and oftentimes in England, since I came home, being once quipped for that frequent using of my forke by a certain learned gentleman a familiar friend of mine, one Mr. Lawrence Whittaker, who in his merry humour, doubted not to call me at table Furcifer, only for using a forke at feeding but for no other cause.

The humor is, according to Bailey, in the use of “Furcifer” as a pun, meaning fork-bearer, and also gallows-bird. Ben Jonson also used forks as the basis of humor in two of his plays. In “Volpone” (1606), Sir Politick Would-be instructs Peregrine most humorously on correct behavior while in Italy, including “Then must you learn the use and handling of your silver fork at meals.” [Act IV Scene I]. And in “The Devil is an Ass” (1616):

MEERCROFT, the projector. Upon my project of the forks . . . SLEDGE. Forks! What be they?
MEERCROFT. The laudable use of forks, brought into custom here as they are in Italy to the sparing of napkins . . .

In a slightly more serious vein, Henisch quotes a letter by one Montaigne, of the late sixteenth century, as follows:

I could dine without a tablecloth, but to dine in the German fashion, without a clean napkin, I should find very uncomfortable. I soil them more than the Germans or Italians, as I make very little use of either spoon or fork.

The earliest fork known to have been made in England is now in the Victoria and Albert Museum. It bears the crests of John Manners, 8th Earl of Rutland and his wife Frances, daughter of Edward Lord Montagu of Boughton [Bailey]. It is two-tined and squarish, made of silver, and bears the London hallmark for 1632-3 [Hayward]. In other parts of Europe, it became customary to make knives and forks in sets. Better quality knives of the sixteenth century came in sets of a dozen or more contained in a leather case, and included a fork to be used for serving [Hayward]. This case or “stocke” is what the inventories of Henry VIII refer to. Only very wealthy households would provide knives for guests. It was much more common for people to carry their own cutlery with them [Hayward, Bailey]. Even the inns were not equipped with tableware, expecting the traveller to provide their own [Bailey]. As forks became more common, sets of knife and fork, often with a sheath or case for the pair, came into use. Some travelers had a collapsible or folding set of knife, fork, and spoon [Giblin], much like today’s camping tableware.
So, there are a variety of table forks available for use in the period of the SCA. The persona most likely to use a fork would be a rich, late period Italian, while the least likely would be an early period Englishman (or Saxon, or Briton). A poor persona would be very unlikely to use a fork at any time in the SCA period. The richer, later period, and closer to Italy a western European is, the more likely they are to use a fork at table.

Sources

Bailey, C.T.P. Knives and Forks. London: The Medici Society, 1927. Boger, Ann. Consuming Passions: The Art of Food and Drink. Cleveland: Cleveland Museum of Art, 1983.
Flanagan, Laurence. Ireland’s Armada Legacy. Dublin: Gill and Macmillan, 1988.
Giblin, James Cross. From Hand to Mouth. New York: Thomas Y. Crowell, 1987.
Gruber, Alain. Silverware. New York: Rizzoli International Publications, Inc., 1982.
Harrison, Molly. The Kitchen in History. New York: Charles Scribner’s Sons, 1972.
Hayward, J.F. English Cutlery, sixteenth to eighteenth century. London: Victoria and Albert Museum, 1956.
Henisch, Bridget Ann. Fast and Feast, Food in Medieval Society. University Park, PA: The Pennsylvania State University Press, 1976.
Millikin, William M. “Early Christian Fork and Spoon”, The Bulletin of the Cleveland Museum of Art, 44(Oct. 1957), 185+.

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Webbed by Wolfgang Rotkopf<rodmur@ecst.csuchico.edu>