U of S | Mailing List Archive | alt-photo-process-l | Re: Mac OS X Leopard

Re: Mac OS X Leopard

Ok Jack -

Maybe we need to start an alcohol discussion list but a 180MB
package for 10.5.2 update is out!
Ryuji Suzuki
"People seldom do what they believe in.  They do what is convenient,
then repent." (Bob Dylan, Brownsville Girl, 1986)

From: Jack Fulton <jfulton@sfai.edu>
Subject: Re: Mac OS X Leopard
Date: Thu, 07 Feb 2008 00:45:59 -0800

>  From Ryuji
> >
> > So far I haven't found any untolerable problem. if 10.5.2
> > comes out soon, that's good news to me but I personally don't
> > feel the need to wait. I recall, when 10.4.2 or 10.4.3 came
> > out, the performance increased a bit. I am kinda hoping the
> > same happens with Leopard.
> Okay, I'm going to back everything up and switch.
> >
> > When I bought my dual G5 PowerMac I thought this would be the
> > last computer I would need. But then handling 300MB images on
> > Lightroom makes me wonder maybe I could use a dual quadcore
> > machine some day :-)
> My files are around that size (scanned 35 mm color) &
> use a G5 dual 1.8. It works fine but I can easily see what
> you are talking about. I'll hold off for another year though
> >
> >>       An interesting bourbon, actually a rye, is Old Potrero,
> >> 	made by the Anchor Steam beer company.  The owner,
> >> 	Fritz Maytag (of washing machines) makes a fine blue
> >> 	cheese as well, that good Anchor Steam beer and
> >> 	Junipero a rather fine and highly flavored gin
> >
> > I thought Fritz Maytag of Anchor Brewing Company (and Anchor
> > Distilling Company) was a son of the washing machine
> > Maytag. All I have read indicates that he is such a whiskey
> > nerd and he wouldn't have time to worry about washing machines
> > :-)
> Yes, you are correct . . Fritz's money came from that area.
> He, being into liquor making, and a gourmand, does very
> well w/the brewery and distillery.
> >
> > Old Potrero is an interesting whiskey since Fritz Maytag
> > wanted to reproduce the first American whiskey, which was made
> > from rye in Pennsylvania. That's the "old" part of the name,
> > and not the actual age of the whiskey. (18th century whiskey
> > wasn't aged as long as today's whiskeys) I am not sure if
> > extra aging of this whiskey will elevate appreciation, since
> > it will further deviate from the original concept of the
> > product, and this is not a part of my "investment" portfolio.
> Your thoughts on "investment" are wise and it looks as though,
> unbeknownst to me that I have also "invested". Prior to purchasing
> the rye I called the distillery, finding there are two versions, one
> being aged longer. They are both in the $60 or so category but
> worth it. She (the person I spoke with) said the recipe is from the
> Revolutionary War period and that during that time the soldier did
> not live long enough to appreciate (or be able to) an aged whiskey.
> George Washington's army were most likely made up of men with
> an average age of 20-21 like the Civil War . . . and I believe many
> teenaged men. Times were tough, it was an agrarian society, the average
> work week was 70+ hours and life span for men was about 35 years.
> They did not have enough time to fiddle around waiting for an aged
> whiskey.
> And that's about all I know.
> >
> > Ok, that's about all I know about the U.S. history.
> > --
> > Ryuji Suzuki
> > "People seldom do what they believe in.  They do what is convenient,
> > then repent." (Bob Dylan, Brownsville Girl, 1986)
> >