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) > > >
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