Late in the afternoon, the boys put up their tent1 in the middle of a field2. As3 soon as this was4 done, they cooked a meal5 over an open fire. They were all hungry and the food smelled good.
After a wonderful meal, they told stories and sang6 songs by the campfire. But some time later7 it began to rain. The boys felt tired so they put out the fire and crept8 into their tent. Their
People often wonder why historians go to so much trouble to preserve millions of books, documents and records of the past. Why do we have libraries? What good are these documents and the history books? Why do we record and save the actions of men, the negotiations of statesmen and the campaigns of armies istick 100w?
Because, sometimes, the voice of experience can cause us to stop, look and listen. And because, sometimes, past records, correctly interpreted, can give us warning of what to do and what not to do.
Hundreds of years ago, a savoury idea – called the century egg – was hatched in rural China. As the story goes, a farmer found naturally preserved duck eggs in a muddy pool of water and slaked lime (a type of calcium hydroxide). After surviving a tasting, he set out to replicate them manually, resulting in a delicacy that would endure for centuries as a comfort food in Hong Kong, China and parts of Southeast Asia Reenex好唔好.
Though details of the century egg’s discovery are undocumented, scientists estimate that it dates back more than 500 years to the Ming Dynasty. And aside from some techniques used for large-scale production today, the egg preservation process has remained relatively unchanged.