text:
Cookbook:Peanut Butter Cookies

Peanut butter cookies are one of the most popular kinds of cookies. Add lemon zest for flavor.

Ingredients

 * 110 g (120 ml / ½ cup / 4 oz) peanut butter
 * 110 g (120 ml / ½ cup / 4 oz) white granulated sugar
 * 110 g (120 ml / ½ cup / 4 oz) brown sugar
 * 110 g (120 ml / ½ cup / 4 oz) butter or margarine, melted
 * 1 egg
 * ½ teaspoon vanilla essence
 * 280 g (300 ml / 1 ¼ cup / 10 oz) all-purpose flour
 * ¼ teaspoon salt
 * ¾ teaspoon baking soda

Procedure

 * 1) Start by preheating oven to 180°C (350°F / gas mark 4).
 * 2) Cream together sugars, melted butter, egg, and vanilla until creamy and smooth.
 * 3) Combine flour, peanut butter, salt, and baking soda in the mixture from step 2.
 * 4) After the mixture is complete, flatten small pieces into cookie shapes with a fork and place on an ungreased baking sheet at least 2 inches apart.
 * 5) Bake in the preheated oven for 8–10 minutes, or until golden brown.
 * 6) Pull out of the oven and allow to cool.

Notes, tips, and variations

 * If low on brown sugar, combine the white sugar and 1 tablespoon of molasses together.
 * To give a sparkly look, dip cookie in step 4 on a small saucer sprinkled with sugar.
 * Smooth peanut butter works much better than chunky.
 * To flatten with a fork, press the tines of the fork across the cookie and then repeat going in the other direction to give a criss-cross pattern.
 * For the alternate recipe (see below), you can use peanut oil instead of vegetable oil.

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/

title: Cookbook:Peanut Butter Cookies


text:
Radiation Oncology/Prostate/IMRT

Ongoing Trials

 * RTOG 01-26 -- A Phase III Randomized Study of High Dose 3D-CRT/IMRT vs. Standard Dose 3D-CRT/IMRT in Patients Treated for Localized Prostate Cance

Outcomes - Toxicity
Toxicity appears to be comparable or better to 3D-CRT, at higher doses

 * MSKCC PMID 18164858 -- Ultra-High Dose (86.4 Gy) IMRT for Localized Prostate Cancer: Toxicity and Biochemical Outcomes. (2008 Cahlon O, Int J Radiat Oncol Biol Phys. 2008 Jun 1;71(2):330-7.)
 * 478 pts (50 as part of dose-escalation trial), retrospective. 86.4 Gy / 48 fx / 180 cGy. Planning: prescribed dose 86.4 Gy to PTV covers 87% of PTV; 95% of PTV covered by 83.1 Gy (96%); Dmax 110% of prescription dose. PTV = P + SV + 1 cm (0.6 cm at prostate-rectum interface). Rectum max dose limited to 99%=85.5 Gy. No image guidance used (weekly port films only).
 * Median f/u 53 mo. Acute GU toxicity: 59% Gr 1, 22% Gr 2, <1% Gr 3. Acute GI toxicity: 34% Gr 1, 8% Gr 2, no Gr 3+. Late GU: 16% Gr 1, 13% Gr 2, <3% Gr 3. Late GI: 13% Gr 1, 3% Gr 2, 0.4% Gr 3.
 * 5-yr PSA relapse free survival: 99% low risk, 79% int risk, 72% high risk - original ASTRO definition (vs 98%,85%,70% for Phoenix def)
 * Conclusion: ultra-high dose RT for prostate cancer is well-tolerated

 * William Beaumont PMID 15667959 -- A dose-escalation trial with the adaptive radiotherapy process as a delivery system in localized prostate cancer: analysis of chronic toxicity. (2005 Brabbins D, Int J Radiat Oncol Biol Phys.)
 * 3 dose groups: 70.2-72 Gy, >72-75.6 Gy, and >75.6-79.2 Gy
 * Constraints: <5% of the rectal wall has a dose >82 Gy, <30% of the rectal wall has a dose >75.6 Gy, <50% of the bladder volume has a dose >75.6 Gy, and the maximum bladder dose is 85 Gy.
 * 280 patients, mean follow-up 29 months
 * Toxicity at the high dose level was not different from toxicity at the intermediate or lower dose levels. No significant difference was observed in any of the individual toxicity categories.

 * MDACC PMID 15990025 -- The calculated risk of fatal secondary malignancies from intensity-modulated radiation therapy. (2005 Kry SF, Int J Radiat Oncol Biol Phys.)
 * IMRT required 3.5-4.9 times as many monitor units as did the conventional treatment
 * Maximum risk of fatal second malignancy was 1.7% for conventional radiation, 2.1% for IMRT using 10-MV X-rays, and 5.1% for IMRT using 18-MV X-rays.

 * Centre Alexis-Vautrin PMID 15679257 -- Preliminary results of the assessment of intensity modulated radiotherapy (IMRT) for prostatic and head and neck tumors (STIC 2001) (2004 Marchal C, Cancer Radiother.)
 * 88 patients (39 3D-CRT and 49 IMRT) with a mean dose of 78 Gy at the ICRU point at 2 Gy/fx; mean follow-up 11.5 months
 * Clinical study: Acute reactions do not show any difference between groups, but we want to point out the short follow-up and the relatively high dose delivered to cancers of the prostate.
 * Physics study: IMRT is technically feasible in good clinical conditions with high quality assurance, a good reproducibility and precision.
 * Cost study: The direct costs of "routine" treatments for the prostatic cancers were 4911 euros for IMRT versus 2357 for 3D-CRT.

 * Ghent University Hospital PMID 15465194 -- Intensity-modulated radiotherapy as primary treatment for prostate cancer: acute toxicity in 114 patients. (2004 De Meerleer G, Int J Radiat Oncol Biol Phys.)
 * 114 patients, follow-up unclear
 * GI toxicity: None 34%, Grade 1 39%, Grade 2 27%, no Grade 3
 * GU toxicity: None 10%, Grade 1 47%, Grade 2 36%, Grade 3 7%
 * Conclusion : Anatomy-based IMRT to treat prostate cancer is incorporated into our daily routine without any problem. Acute toxicity is very low. Most of the recorded symptoms decrease over time, except for GI urgency and incontinence.

 * Val-d'Aurelle-Paul-Lamarque PMID 15063872 -- Pilot study of conformal intensity modulated radiation therapy for localized prostate cancer (2004 Ailleres N, Cancer Radiother.)
 * 16 patients treated to 78Gy, follow-up unclear
 * 95% of PTV1 received 5 Gy more using IMRT (compared to theoretical 3D-CRT) with protection of the bladder and the rectum walls.
 * GI toxicity: Grade 2 25%, no Grade 3
 * GU toxicity: Grade 2 31%, no Grade 3
 * Conclusion : "Dose escalation with IMRT is feasible with no grade 3 or higher acute GI or GU toxicity. Examination of a larger cohort and longer-term follow-up are warranted in the future."

 * MSKCC PMID 12128109 -- High-dose intensity modulated radiation therapy for prostate cancer: early toxicity and biochemical outcome in 772 patients. (2002 Zelefsky MJ, Int J Radiat Oncol Biol Phys.)
 * 772 patients with clinically localized prostate cancer treated with IMRT (698 patients (90%) treated to 81.0 Gy, and 74 patients (10%) treated to 86.4 Gy); median follow-up 24 months
 * 3-year actuarial rectal Grade 2+ toxicity: 4%
 * 3-year actuarial urinary Grade 2+ toxicity: 15%
 * 3-year actuarial PSA FFS: 92% favorable, 86% intermediate, 81% unfavorable
 * Conclusion : "These data demonstrate the feasibility of high-dose IMRT in a large number of patients. Acute and late rectal toxicities seem to be significantly reduced compared with what has been observed with conventional three-dimensional conformal radiotherapy techniques. Short-term PSA control rates seem to be at least comparable to those achieved with three-dimensional conformal radiotherapy at similar dose levels. Based on this favorable risk:benefit ratio, IMRT has become the standard mode of conformal treatment delivery for localized prostate cancer at our institution."

 * MSKCC PMID 10869739 -- Clinical experience with intensity modulated radiation therapy (IMRT) in prostate cancer. (2000 Zelefsky MJ, Radiother Oncol.)
 * 132 patients with T1c- T3 (61 with 3D-CRT and 171 with IMRT) treated to a prescribed dose of 81 Gy
 * IMRT improved the coverage of the clinical target volume (CTV) by the prescription dose and reduced the volumes of the rectal and bladder walls carried to high dose levels (P<0.01)
 * 2-year actuarial risk of grade 2 rectal bleeding was 2% for IMRT and 10% for conventional 3D-CRT (P<0.001)
 * Conclusion : "The data demonstrate the feasibility and safety of high-dose IMRT for patients with localized prostate cancer and provide a proof-of-principle that this method improves dose conformality relative to tumor coverage and exposure to normal tissues."

Dosimetry

 * PMID 15922172 -- IMRT versus conventional 3DCRT on prostate and normal tissue dosimetry using an endorectal balloon for prostate immobilization. (Vlachaki MT, Med Dosim. 2005)
 * Insignificant differences in tumor control probability (TCP) values between IMRT and 3DCRT were calculated for prostate (p = 0.320) and seminal vesicles (p = 0.289).
 * Compared to 3DCRT, IMRT resulted in significantly reduced normal tissue complication probability (NTCP) only for upper rectum (p = 0.025) and femurs (p = 0.021).
 * Conclusion : "IMRT achieves superior normal tissue avoidance, especially for rectum and femurs compared to 3DCRT, with comparable target dose escalation."

 * MSKCC - PMID 15913914 -- Whole pelvic radiotherapy for prostate cancer using 3D conformal and intensity modulated radiotherapy. (Ashman JB, Int J Radiat Oncol Biol Phys. 2005)
 * Sequential IMRT plans: 45 Gy to pelvic LN, then boost to prostate / SVs (75.6-81 Gy).
 * Bowel: 3D-CRT resulted in 40% relative reduction ( p < 0.001) in the volume of bowel receiving 45 Gy compared with 2D, and IMRT provided a further 60% reduction relative to 3D-CRT (p < 0.001).
 * Rectum: IMRT reduced the volume of rectum receiving 45 Gy by 90% (p < 0.001) compared with either 2D or 3D-CRT
 * Conclusion : "Compared to conventional 2D planning, conformal planning for WPRT resulted in significant reductions in the doses delivered to the bowel, rectum, and bladder. IMRT was superior to 3D-CRT in limiting the volume of bowel and rectum within high-dose regions. These dosimetric findings correlated with low rates of acute and late GI morbidity."

 * PMID 15010385 -- Sparing of the penile bulb and proximal penile structures with intensity-modulated radiation therapy for prostate cancer. (Kao J, Br J Radiol. 2004)
 * 10 consecutive patients with clinically organ confined prostate cancer were planned with IMRT to dose of 74 Gy without specifically constraining the plans to spare the penile bulb.
 * IMRT reduced the mean penile bulb doses compared with 3D-CRT (33.2 Gy vs 48.9 Gy, p<0.001), the percentage of penile bulb receiving over 40 Gy (37.7% vs 67.2%, p<0.001) and the dose received by >95% of penile bulb (5.3 Gy vs 11.7 Gy, p=0.003). Maximum penile bulb doses were higher with IMRT (81.2 Gy vs 73.1 Gy, p<0.001) although the volume of this high dose region was small.
 * Conclusion : "IMRT may potentially reduce long term sexual morbidity by reducing the dose to the majority of the penile bulb."

Pelvic nodal IMRT

 * See below: Ashman et al. 2005
 * Surrey, UK, 2000 - PMID 11020560 — "Reduction of small and large bowel irradiation using an optimized intensity-modulated pelvic radiotherapy technique in patients with prostate cancer." Nutting CM et al. Int J Radiat Oncol Biol Phys. 2000 Oct 1;48(3):649-56.
 * 10 pts. CTV included prostate and pelvic nodes (obturator, hypogastric, internal & external iliac, presciatic, and presacral nodes to S2).
 * Planning goals: LN + prostate 50 Gy, bowel 35 Gy (max 45 Gy), bladder and rectum 40 Gy (max 50 Gy)

Treatment Planning

 * PMID 15214533 -- Automatic beam angle selection in IMRT planning using genetic algorithm. (Li Y, Phys Med Biol. 2004)
 * The results show that ABAS (automatic beam angle selection algorithm) is valid and efficient and can improve the dose distributions within a clinically acceptable computation time.

Field Size

 * PMID 14740973 -- Predictors of extracapsular extension and its radial distance in prostate cancer: implications for prostate IMRT, brachytherapy, and surgery. (Teh BS, Cancer J. 2003)
 * 712 RP specimens
 * Measurable ECE in 26% (median 2.00mm, range 0.5-12.00 mm)
 * Conclusion : "This is the largest series in the literature thus far that quantitatively assesses radial extracapsular extension. Coverage of subclinical disease must be addressed carefully before successful implementation of intensity-modulated radiation therapy, brachytherapy, or prostatectomy in order to avoid geographical miss."

Hypofractionation

 * PMID 15890583 -- Individualized planning target volumes for intrafraction motion during hypofractionated intensity-modulated radiotherapy boost for prostate cancer. (Cheung P, Int J Radiat Oncol Biol Phys. 2005)
 * Conclusion : PTV margins can be reduced significantly with daily online correction of prostate position. "Delivering a hypofractionated boost with this high-precision IMRT technique resulted in acceptable acute toxicity."

Dose Constraints

 * RTOG 0126

 * Rectum = from the anus (at the level of the ischial tuberosities) for a length of 15 cm or to the rectosigmoid flexure. This generally is below the bottom of the sacroiliac joints.
 * Bladder = contoured from its base to the dome

title: Radiation Oncology/Prostate/IMRT


text:
Talk:Hebrew/To and From

Untitled
How does one read the alphabets without the vowel markers?

 * I am a native speaker of Hebrew. I explain the problem:

 * 1) Children/Adults (foreigens) that want to learn Hebrew, need to learn with vowels.
 * 2) Children that Hebrew is their native language normally used vowels.
 * 3) Most of the "Adults" (usually from the age of 10) stop to use vowels, and able to read Hebrew text without any vowels.

Therefore, in this book, the author always needs to add vowels.

But if someone become accustomed read without vowels, for him this is not a problem to read without them.

Regards,

Idanrm1 07:20, 9 September 2006 (UTC)

title: Talk:Hebrew/To and From


text:
Category:Lebanese recipes

Recipes from Lebanon.

title: Category:Lebanese recipes


text:
Category:Peanut butter recipes

Recipes involving peanut butter.

title: Category:Peanut butter recipes


text:
Category:Avocado recipes

Recipes involving avocado.

title: Category:Avocado recipes


text:
Category:Honey recipes

Recipes involving honey.

title: Category:Honey recipes


text:
Talk:Italian

Improvements required
Hey. I don't actually speak much (really any) Italian but at the moment for a major Romance language the Italian Wikibook looks rather like the odd one out amongst the language books, so if anyone is still working on this book, would you mind if I changed the look of the book so we can get some more similiarities between books? (still using the content that you guys have already created, which is great). THis doesn't mean Italian Wikibook has to use the exact same layout as German, French, Spanish etc...(which are all different anyway) because it all depends on content - but breaking up the text into subpages would probably help. Cheers - Serge 09:01, July 26, 2005 (UTC)

I loved the first half of what's available of the book and it helped me a lot, but after that it seems to be still more or less devoid of real teaching content. I don't want to sound pedantic about this and I appreciate a lot what's already there and written, because it's very good and helpful, but I also know that there are loads of things you can forget writing these kinds of texts and details you have to include for foreign speakers etc. etc., so here's a small list of wishes and improvements:

 * generally include translations for every word not translated in a text before. This is especially true for the "irregular verbs" section which is without any, at the moment, and thus useless for a learner. Learning translations gradually while reading and applying is much easier than hammering them in later with vocabulary lists, so this is quite important.
 * properly describe the composite construction of verbs. The current instruction saying "Using with have and is will put into past tense" is far, far from enough, seeing as those auxiliary verbs have their own declinations and can't be applied at all without knowledge of which tempi the two verbs would be in for a composite case.
 * include a description and or sub-chapter about the use of the Congiuntivo in Italian - this form sees many uses across languages and can't really be used or understood without
 * sections on indefinite articles, question words
 * extend the vocabulary section with:
 * a slightly more detailed section on counting
 * many common phrases and questions, like "Where can I find a youth hostel?", "How much is that?", "Ok/Understood", "Is that correct?" "...
 * many basic verbs, like go, find, like, search, see, learn...
 * times, dates, seasons
 * include the basics about further grammar details that would come confusing if seen on a trip, like comparative/augmentative/pejorative forms of adjectives

Surely you can always find more work and refinement to do, but this is what sprung to my mind when I read this book and later switched to another, more detailed resource. Kohlenfresser 08:58, 6 May 2006 (UTC)

Exactly
Good points have been brought up, but it seems no one with a good understanding of Italian has stepped up to start improving this book, so I'll start work on that now, starting with the sadly lacking verb section, and then moving on to the rest of the grammar section. Eventually, we can maybe add lessons.

-- The topics in the current set of lessons repeat a lot, conjugation of essere is done in three of them; please cover more topics extensively, community will eventually refine them //

Pairs of names / verbs: english / italian or italian / english?
I have noted that in some pages names are presented as:
 * italian = english

whereas in other pages the presentation is inverted:
 * english = italian

Which is the proper order?

I guess it would be better to choose one type of order and then use always that kind of order in all pages of the book. Ade56facc (discuss) 23:33, 1 December 2021 (UTC)

Proposals about restructuring navigation in this book
Many other books about languages have a simple structure: or
 * 1) main page with an index to all specific pages; (2 levels)
 * 1) a main page + a few main page sections + some subpages for each main page section (3 levels).

Maybe it would be better to use a 2 level structure with only 1 main page but right now there is a mixture of 2 and 3 levels, because Latin/Vocabulary has 3 levels whereas all other main sections use a 2 level structure.

As I don't know how to change top links (Introduction | Lessons | Grammar | Vocabulary | About the Book | Layout) found at the beginnin of each main section and in order to have a consistent navigation bar, i.e.:
 * < Italian | Introduction
 * < Italian | Lessons
 * < Italian | Grammar

... with a link to above main parts, pages belonging to those parts should be moved under them, just like it has already been done for Vocabulary, i.e.:
 * Vocabulary
 * Vocabulary/Adjectives
 * Vocabulary/Animals
 * etc.

In practice, instead of having, e.g.:
 * Lessons
 * Lesson1*
 * Lesson2*
 * Lesson3*

There should be such a structure, e.g.:
 * Lessons
 * Lessons/Lesson1*
 * Lessons/Lesson2*
 * Lessons/Lesson3*
 * etc.

For now, for each subpage I have just added a link to its main part page. Ade56facc (discuss • contribs) 13:02, 2 December 2021 (UTC)

title: Talk:Italian


text:
Category:Chile recipes

Recipes involving chile peppers. For recipes of the Southwestern United States stew involving meat and chile peppers, see Chili recipes. For recipes from the country of Chile, see Chilean recipes.

title: Category:Chile recipes


text:
Category:Dumpling recipes

Recipes for dumplings.

title: Category:Dumpling recipes


text:
Category:Molasses recipes

Recipes involving molasses.

title: Category:Molasses recipes


text:
Talk:XML - Managing Data Exchange/CSS/Answers

Hi How can i display the XML attributes in CSS. Please help me Thanks


text:
User talk:Serge

Thanks
Thanks for supporting my nomination for adminship.:) But, don't forget to sign your vote, otherwise it doesn't count. (Donovan|Geocachernemesis|Interact) 10:22, 26 July 2005 (UTC)

Yeah, sorry mate! I'm still getting used to Wiki ettiquette/procedure and so forth. Good luck with the adminship...and keep up the excellent patrol work. Serge 11:21, July 26, 2005 (UTC)

Edit war
See Talk:Game Theory - Aya T C 00:52, 12 August 2005 (UTC)

Vandalism in progress?
I see that you added User:60.228.84.48 to Vandalism in progress. As far as I can see, that user has made only two edits to World History/Age of Discovery & Imperialism, that doesn't really constitute a sustained attack, so doesn't really need to be reported. See Dealing with vandalism for how to deal with newbie experiments like that. You did the right thing in reverting the damage. I have warned them, and I have added the page to my watch list, so I'll help by fixing any further damage when I see it. PS: I suspect that all of the 60.228.84.XX IP addresses belong to computers in the same classroom in a school somewhere. Geo.T 13:33, 16 August 2005 (UTC)

HTBAEWTAL
Thanks for your comments on my talk page. Whilst one might get the idea that the wikibook is a personal project (since I did much of the work to start it out), it certainly isn't meant to be. This wikibook needs high visibility, and to send it off ot my user page would just obscure it and make it inaccessable by most users. I don't know everything that makes a good wikibook on foreign languages, so I want as much feedback and help in making this a comprehensive guide to make excellent wikibooks for foreign languages.

I speak English as my native language, but I am also learning Hebrew and hope to learn Japanese as well. I may even learn Spanish (out of necessity; I live in Texas). I was actually driven to make this wikibook after looking at the status of the Japanese wikibook and finding it difficult to follow it in many situations. I decided that what they and others needed was a set of guidelines to give them an idea of how to improve and plan out their book. I didn't want to limit the guidelines to just the Japanese wikibook, I wanted all the foreign language wikibooks to benefit from the guidelines.

Whilst I won't be able to help build content for most foreign language wikibooks at the moment, I can surely continue building the guidelines help you and other wikibookians make excellent wikibooks! --Mijokijo 14:25, 22 August 2005 (UTC)

Reply on policy page
Thank you for the kind words. I left a remark on that talk page for you.

Copyright problem with Image:MountOlympus.JPG
--Derbeth talk 13:08, 13 November 2005 (UTC)

Image copyright problem with Image:Game theory.JPG
Thanks for uploading Image:Game theory.JPG. The Wikimedia Foundation is very careful about the images included in Wikibooks because of copyright law, and requires that we maintain a strict copyright policy. The image that may soon be deleted unless we can determine the copyright holder and status.

The copyright holder is usually the creator, the creator's employer, or the last person who was transferred ownership rights. Copyright information on images is signified using copyright templates. The three basic license types on Wikibooks are open content, public domain, and fair use. Find the appropriate template in Image copyright tags and place it on the image page like this:.

Please signify the copyright information on any other images you have uploaded or will upload. Remember that images without this important information or giving false information can be deleted by an administrator. If you have any questions, feel free to contact me, or ask another Wikibookian at the help desk. Thank you.  – Mike.lifeguard  | talk 18:43, 4 September 2007 (UTC)
 * Please be sure to check the license info on the rest of your image contributions. They'll be deleted in about a week if they don't have appropriate license info.  – Mike.lifeguard  | talk 18:43, 4 September 2007 (UTC)

title: User talk:Serge


text:
Japanese/Lessons/Personal suffixes and name usage

Personal suffixes and name usage
When addressing other persons, one should always be aware of three things: the status (in the social hierarchy) of the person one is addressing, the difference between one's own status and the listener's status, and one's degree of familiarity with that person. Depending on this information one chooses a particular way of addressing the other person.

In Japanese, personal suffixes are used for expressing the speaker's honor, respect or friendship. Sometimes titles or professions may also be used as a suffix.

Please note that to say "you" in Japan when addressing someone is quite rude, sometimes even offensive. That's why this is one of the first topics in this course, so every student, who has just started to learn Japanese, will not offend anyone by mistake.

The most common way of addressing is by surname with an appropriate personal suffix. Japanese people always put their family names before their given names when both should be told (for example, when introducing themselves or writing letters). Unlike Western society where it is common to address people by their given names, in Japanese society even friends may not know each others' given names, and even if they do know, it is not common to use given names very much except between very close friends. Note that the term "given name" is used where in Western languages the term "first name" would normally be used.

Close friends may address each other using given names or nicknames (for example, a given or family name shortened to one to two first syllables). Appropriate personal suffixes may or may not be added to the end of these names. Addressing one without a personal suffix indicates an almost family-like level of friendship.

Another way to address a person is by title or profession, sometimes appended with an appropriate personal suffix. Yet again, addressing a person this way is more polite than saying "you".

One more note: never ever use any personal suffix when referring to yourself in a conversation. Titles and suffixes are used to indicate honor and respect, and it is inappropriate for you to honor yourself this way.

Popular personal suffixes

 * ～さん
 * ～さん is the most universal and commonly used suffix. May be used in every situation, even when just meeting or greeting someone. Romanized as San.

 * ～さま (様)
 * ～さま is more honorable than ～さん, it emphasizes the fact that the speaker is (or wants to express that he/she is) far below the addressed person's social status. This is the common way to address clients/customers (for example, at stores and markets), and it is also sometimes used for one's parents. Other popular uses are to indicate extremely deep respect and honor to the person addressed, or to express that the speaker is a servant (in more like the medieval meaning of this word) of the person addressed. It is also universally used after the name of the addressee when writing an address on an envelope. Romanized as Sama.

 * ～ちゃん
 * ～ちゃん is typically used after girls' names, but is also used for small children of either sex. Among adults, it may be used between close friends. It is commonly regarded as a "girly" suffix (used when speaking to, or among girls), but it is sometimes used to address boyfriends or other boys or adult men, so perhaps a more correct translation would be "cute" or "little". Pets are frequently referred to using this diminutive as well. ～ちゃん often indicates a certain fondness. Romanized as Chan.

 * ～くん (君)
 * ～くん is typically used after a boy's name, but may occasionally be used after a girl's. It is also sometimes used when referring to males of equal or lower status than oneself (for example, when a boss speaks to a subordinate, or a professor speaks to a student). Schoolteachers typically address male students using ～くん, while female students are addressed with ～ちゃん until they enter junior high school, at which point they are addressed as ～さん. ～くん is also used among friends of similar social standing, and by parents and relatives to address older male children (instead of ～ちゃん). ～くん often indicates a certain fondness. Romanized as Kun.

 * ～せんせい (先生)
 * used to refer to teachers, doctors, or smarter (older) people. Also you can just shout to an older person, sensei! instead of using a name.

 * ～せんぱい (先輩)
 * Used to address senior (usually elder) students or coworkers, that have the same status as the speaker. Romanized as Senpai.

Additional personal suffixes

 * ～どの (殿)
 * Nowadays mostly used in letters. It is also seen on drug prespcriptions, certificates and awards, and in written correspondence in tea ceremonies. Romanized as dono/tono.

 * ～うえ (上)
 * うえ literally means "above" and, appropriately, denotes a high level of respect. Old-fashioned and not widely used anymore. It can be used to address parents or older siblings, instead of using ～さま. Romanized as ue.

 * ～し (氏)
 * A neutral honorific. Used in some situations where, for whatever reason, the writer feels ～さん is inappropriate. It is preferred in legal documents, academic journals, and certain other formal written styles. It is fairly common in the news. Once a person's name has been used with ～し, the person can be referred to with し alone, without the name, as long as there is only one person being referred to. Romanized as Shi.

 * ～かっか (閣下)
 * "Your Excellency", used for ambassadors and some heads of state. Romanized as Kakka.

 * ～でんか (殿下)
 * Affixed to the end of a royal title, with a meaning roughly equivalent to "Royal Highness". It is used for royal family members. Romanized as Denka.

 * ～へいか (陛下)
 * Affixed to the end of a royal title, with a meaning roughly equivalent to "Majesty". It is used for the King and Queen (or Emperor and Empress). へいか by itself can also be used as a direct term of address ("Your Majesty"). Romanized as Heika.

Examples
Standard salutation: surname with ~さん:
 * ほんださん　(本田さん/本多さん) - Mr/Mrs/Ms Honda

Title only:
 * しゃちょう (社長) - President (of a company)

Name and profession:
 * たかはしせんしゅ (高橋選手) - Athlete Takahashi (gold medal in the women's marathon in the 2000 Olympics)

Profession and honorific:
 * こうちょうせんせい (校長先生) - The principal/headmaster

Mandatory Kanji

 * 先 (JIS 4068)
 * before, ahead, old
 * On: せん
 * Kun: さき

 * 生 (JIS 4038)
 * life, birth
 * On: せい
 * Kun: い(きる), う(まれる)

 * 上 (JIS 3E65)
 * above, up
 * Kun: うえ

 * 下 (JIS 323C)
 * below, down
 * On: か
 * Kun: した

Optional Kanji

 * 様 (JIS 4D4D)
 * ~sama, respected person
 * On: よう, しょう
 * Kun: さま

 * 君 (JIS 372F)
 * ~kun, you
 * On: くん
 * Kun: きみ

 * 輩 (JIS 475A)
 * comrade, fellow
 * On: はい
 * Kun: ばら, やから, やかい, ともがら

 * 殿 (JIS 4542)
 * palace, temple, lord
 * On: てん
 * Kun: との

 * 氏 (JIS 3B61)
 * mister
 * On: し
 * Kun: うじ

 * 閣 (JIS 3355)
 * tower, palace
 * On: かく

 * 陛 (JIS 4A45)
 * highness, steps (of throne)
 * On: へい


text:
User:Garrett/Temp

The following is copied from w:Wikipedia:Reference desk archive/June 2005.

Monoploy rule clarification
From http://boardgames.about.com/library/faqs/bl-faq-monopoly-buildevenly.htm
 * "I own all properties of one color. Can I build three houses on one property and none on another? No. In Monopoly, players must build evenly. That means that you cannot have more than one house worth of difference between any two properties of a particular color. If you own all of a three-property color set, you must build one house on every property before adding a second house to any of them. Before you can build a hotel, you must have four houses on all the properties of the color you wish to build on."

 * I was playing Monopoly last night and we had a disagreement about the interpretation of this rule and specifically the last sentence. My interpretation is that you cannot go from an undeveloped street to hotels on all of the properties in a single turn, you must spend at least one turn with four houses on all of the properties. But my opponent contended that it simply means that you must have 4 houses paid for on all of the properties before you buld a hotel and that you can do this in a single turn, jumping from an undeveloped set of properties to hotels on all without actually getting the green houses out of the box. Who is correct? Jooler 10:54, 12 Jun 2005 (UTC)
 * The official rules state:
 * A hotel may be built on a color group only after all properties in the group have four houses. A player purchases a hotel by paying the price of an additional house, and returning the four houses on that property to the bank in exchange for a hotel. If there are not enough houses in the bank for a player to build four houses on each property before building a hotel, the player may not skip directly to buying a hotel by paying the full price at one go.
 * The rules do not mention that you need to wait a whole turn, you just can't go directly from no houses to hotels, even by paying enough - you just need to first pay to get 4 houses on each property, after which you can then pay for hotels. (There is no rule that the building process cannot be split into several parts during a turn.) --Pidgeot (t) (c) (e) 13:49, 12 Jun 2005 (UTC)

 * I don't know about the official rules, but everyone I've ever played with interpret the rule to mean that you can go from no houses to a hotel in a single turn by paying enough. — Asbestos | Talk 14:22, 12 Jun 2005 (UTC)
 * That is typically a house rule. If playing "by the book", you can only do that if the bank has enough houses that it could be split up (8 or 12, depending on which properties we're dealing with). --Pidgeot (t) (c) (e) 20:14, 12 Jun 2005 (UTC)

http://web.archive.org/web/20010703083245/http://users.igl.net/doncook/maw.html

Monopoly Tournament Calculator.

This helpful tool adds up your total worth at any given time. Very useful for calculating 10% taxes.

title: User:Garrett/Temp


text:
How to Frame a Picture/Calculate the sizes

 * Keep a workbook of notes and measurements, so that you can track back specifics
 * Extra space at bottom of frame, unless frame re-use needed.
 * Always measure off the frame

Matt width - 5cm.

The calculations are in centimeters.

Which means that ...

you need this much frame prior to cutting: left + right + top + bottom

2*(-1+(2*)+(2*))+ 2 * (-1+(2*)+1+(2*)) = (2*)-2+(4*)+(4*)+ (2*)+(4*)+(4*)

Measuring for Mounts

 * Someone should merge this section into the above.

Calculating the Mount Size (to be cut from a sheet of mount board).
 * 1) Decide how much of the picture you want to show (add to, or take away from the art size) = WINDOW SIZE.
 * 2) Decide how much mount you want around the window (margins).
 * 3) *Top and both sides are the same.
 * 4) *For bottom margin allow extra 20% to compensate for the optical illusion which makes the bottom border seem narrower than it actually is.
 * 5) *Standard margin sizes:
 * 6) **Top and sides 50mm, bottom 65mm.
 * 7) **Top and sides 65mm, bottom 75mm.
 * 8) **Top and sides 75mm, bottom 90mm.
 * 9) * Allow for width of frame rebate by adding that amount to each margin width = MARGIN WIDTH.
 * 10) Therefore MOUNT HEIGHT = rebate allowance + top margin + window height + bottom margin + rebate allowance.
 * 11) Therefore MOUNT WIDTH = rebate allowance + right margin + window width + left margin + rebate allowance.
 * 12) Therefore MOUNT SIZE = MOUNT HEIGHT * MOUNT WIDTH


text:
Guide to Social Activity/General Tips

General Tips
Here are a couple of things to keep in mind when dealing with the fairer sex (or pretty much anyone, it's just a matter of application).

Don't lie. It's simple, but its really important. Always be honest, and you'll avoid many a headache. This doesn't mean you can't exaggerate, but don't over do it. If you say you're going to do something you had better do it. If you can't do it, come up with a really good reason why (i.e. the truth), or make sure your intention to accomplish whatever it is was clear from the start. Lying rarely yields a sustainable benefit.

Don't gloat. No one likes a bragger. Sure, you can reminisce of something awesome, but it needs to be an engaging story.

Always be respectful. Not just to your date, but to everyone you encounter (with or without her). This will build a solid reputation for yourself and leave you in good standing with many. If you are in a position to help, help; even if it is a minor inconvienance. Be curteous and patient with all. Maintain a clean sense of humour, jokes at the cost of others just aren't worth it. Actions always speak louder than words, and by the end of the day if your the woman you're interested can see or has heard of your kindness and generosity you will get you in her scope even if you aren't the best looking or an excellent conversationalist.

While being direct has its benefits, keep it in context. Women tend to enjoy a mystery. Don't skimp out when building a mystique. Keep it fun and interesting. So when a lady asks you who you like don't be a moron and just flat out say "I like you." Not like that, build it up first. "Well I'm sure you know her, blah blah blah." (but only if you're really corny)

title: Guide to Social Activity/General Tips


text:
User talk:Jarombouts~enwikibooks

Come introduce yourself at the new users page. If you have any questions, you can ask there or contact me personally. (Donovan|Geocachernemesis|Interact) 12:36, 26 July 2005 (UTC)

Your account will be renamed
Hello,

The developer team at Wikimedia is making some changes to how accounts work, as part of our on-going efforts to provide new and better tools for our users like cross-wiki notifications. These changes will mean you have the same account name everywhere. This will let us give you new features that will help you edit and discuss better, and allow more flexible user permissions for tools. One of the side-effects of this is that user accounts will now have to be unique across all 900 Wikimedia wikis. See the announcement for more information.

Unfortunately, your account clashes with another account also called Jarombouts. To make sure that both of you can use all Wikimedia projects in future, we have reserved the name Jarombouts~enwikibooks that only you will have. If you like it, you don't have to do anything. If you do not like it, you can pick out a different name.

Your account will still work as before, and you will be credited for all your edits made so far, but you will have to use the new account name when you log in.

Sorry for the inconvenience.

Yours, Keegan Peterzell Community Liaison, Wikimedia Foundation 23:15, 17 March 2015 (UTC)

Renamed
 This account has been renamed as part of single-user login finalisation. If you own this account you can |log in using your previous username and password for more information. If you do not like this account's new name, you can choose your own using this form after logging in: . -- Keegan (WMF) (talk) 05:04, 19 April 2015 (UTC)

title: User talk:Jarombouts~enwikibooks


text:
User talk:Indi-

Come introduce yourself at the new users page. If you have any questions, you can ask there or contact me personally. (Donovan|Geocachernemesis|Interact) 12:37, 26 July 2005 (UTC)

title: User talk:Indi-


text:
User talk:Lunar shadows~enwikibooks

Come introduce yourself at the new users page. If you have any questions, you can ask there or contact me personally. (Donovan|Geocachernemesis|Interact) 12:39, 26 July 2005 (UTC)

recipe formatting
Hi, thanks for contributing Cookbook:Almond_Fudge_Brownies. Just a couple of notes about formatting: Kellen T 17:06, 29 August 2005 (UTC)
 * You can put your intro at the top of the page (i.e. without a ==Intro== header). If a TOC ever gets added, the intro will still be at the top of the page
 * If you're going to sign your recipes, it is customary to do so on the talk page, rather than the main module.

Your account will be renamed
Hello,

The developer team at Wikimedia is making some changes to how accounts work, as part of our on-going efforts to provide new and better tools for our users like cross-wiki notifications. These changes will mean you have the same account name everywhere. This will let us give you new features that will help you edit and discuss better, and allow more flexible user permissions for tools. One of the side-effects of this is that user accounts will now have to be unique across all 900 Wikimedia wikis. See the announcement for more information.

Unfortunately, your account clashes with another account also called Lunar shadows. To make sure that both of you can use all Wikimedia projects in future, we have reserved the name Lunar shadows~enwikibooks that only you will have. If you like it, you don't have to do anything. If you do not like it, you can pick out a different name.

Your account will still work as before, and you will be credited for all your edits made so far, but you will have to use the new account name when you log in.

Sorry for the inconvenience.

Yours, Keegan Peterzell Community Liaison, Wikimedia Foundation 23:27, 17 March 2015 (UTC)

Renamed
 This account has been renamed as part of single-user login finalisation. If you own this account you can |log in using your previous username and password for more information. If you do not like this account's new name, you can choose your own using this form after logging in: . -- Keegan (WMF) (talk) 05:12, 19 April 2015 (UTC)

title: User talk:Lunar shadows~enwikibooks


text:
User talk:Glen~enwikibooks

Come introduce yourself at the new users page. If you have any questions, you can ask there or contact me personally. (Donovan|Geocachernemesis|Interact) 12:45, 26 July 2005 (UTC)

Your account will be renamed
Hello,

The developer team at Wikimedia is making some changes to how accounts work, as part of our on-going efforts to provide new and better tools for our users like cross-wiki notifications. These changes will mean you have the same account name everywhere. This will let us give you new features that will help you edit and discuss better, and allow more flexible user permissions for tools. One of the side-effects of this is that user accounts will now have to be unique across all 900 Wikimedia wikis. See the announcement for more information.

Unfortunately, your account clashes with another account also called Glen. To make sure that both of you can use all Wikimedia projects in future, we have reserved the name Glen~enwikibooks that only you will have. If you like it, you don't have to do anything. If you do not like it, you can pick out a different name.

Your account will still work as before, and you will be credited for all your edits made so far, but you will have to use the new account name when you log in.

Sorry for the inconvenience.

Yours, Keegan Peterzell Community Liaison, Wikimedia Foundation 23:14, 17 March 2015 (UTC)

Renamed
 This account has been renamed as part of single-user login finalisation. If you own this account you can |log in using your previous username and password for more information. If you do not like this account's new name, you can choose your own using this form after logging in: . -- Keegan (WMF) (talk) 05:00, 19 April 2015 (UTC)

title: User talk:Glen~enwikibooks


text:
Cryptography/Breaking Hash Algorithms

Cryptographic hash functions are one of the more difficult, from a cryptography perspective, things to break.

Cryptographic hash functions are specifically designed to be "one-way": If you have some message, it is easy to go forward to the corresponding hashed value; but if you only have the hashed value, cryptographic hashes are specifically designed to be difficult to calculate the original message that produced that hash value -- or any other message that produces the same hash value.

As we previously mentioned in ../Hashes/, a cryptographically secure hash is designed to have these properties:

 * Preimage resistant: Given H it should be hard to find M such that H = hash(M).
 * Second preimage resistant: Given an input m1, it should be hard to find another input, m2 (not equal to m1) such that hash(m1) = hash(m2).
 * Collision-resistant: it should be hard to find two different messages m1 and m2 such that hash(m1) = hash(m2).

Cryptographers distinguish between three different kinds of attacks on hash functions:

 * collision attack: try to find any two different messages m1 and m2 such that hash(m1) = hash(m2).
 * preimage attack: Given only the hash value H, try to recover *any* M such that H = hash(M).
 * second-preimage attack: Given an input m1, try to find another input, m2 (not equal to m1) such that hash(m1) = hash(m2).
 * Some hash functions (MD5, SHA-1, SHA-256, etc.) are vulnerable to a "length extension attack".

(Alas, different cryptographers use different and sometimes use contradictory terms for these three kinds of attacks. Outside of this book, some cryptographers use "collision" to refer to a successful attack of any of these 3 types, and use the term "free collision" for what this book calls a "successful collision attack", or "bound collision" for either one of a "successful preimage attack" or a "successful second-preimage attack".)

When designing a new system that requires some hash function, most cryptographers recommend using hash fuctions that, as far as we know, are resistant to all these attacks (such as SHA-3, BLAKE, Grøstl, Skein, etc.).

The collision attack is the easiest kind of attack, and the most difficult to defend against. Because there are an infinite number of possible files, the pigeonhole principle tells us that there are in theory an infinite number of hash collisions, even for the "ideal" random oracle hash. Cryptographic hashes are designed to make it difficult -- using only resources available in our solar system, practically impossible -- to find *any* of those messages that hash to some given hash value.

Some applications require collision resistance. When a possible attacker generates a message and we want to confirm that the message that person shows Alice is the same as the message that person shows Bob, ensuring message integrity, we need a hash that hash collision resistance.

Many applications do not actually require collision resistance. For example, password hashing requires preimage and second-preimage resistance (and a few other special characteristics), but not collision resistance. For example, de-duplicating file systems, host-proof file systems such as IPFS, digital signatures, etc. only require second-preimage resistance, not preimage or collision resistance, because in those applications it is assumed that the attacker already knows the original message that hashes to the given value. For example, message authentication using HMAC does not require collision resistance and is immune to length extension; so as of 2011 cryptographers find using HMAC-MD5 message authentication in existing applications acceptable, although they recommend that new applications use some alternative such as HMAC-SHA256 or AES-CMAC.

The MD5 and SHA-1 hash functions, in applications that do not actually require collision resistance, are still considered adequate.

Many people criticise MD5 and SHA1 for the wrong reasons. There is no known practical or almost-practical preimage attack on MD5 or SHA-1, much less second-preimage attacks, only collision attacks.

Such collision attacks include:

 * Dobbertin announced a collision of the MD5 compression function in 1996 ...
 * As of 2009, finding chosen-prefix collisions in MD5 takes about 30 seconds on a laptop.
 * Manuel and Peyrin's SHA-0 attack
 * Nat McHugh's MD5 collision attacks

 * etc.
 * etc.

In the next chapters we will discuss

 * ../Collisions/
 * ../Birthday Attack/
 * ../Rainbow tables/

title: Cryptography/Breaking Hash Algorithms


text:
Talk:The Interest System/Mind as a Dynamical System: Implications for Autism

Shouldn't these scientific papers go into WikiSource? WikiBooks might be the place for a layman's guide to The Interest System.


text:
Cookbook:Steak Tartare

Steak tartare is a meat dish made from finely chopped, or ground raw beef. It is often served with onions and seasonings, and sometimes with raw egg. This dish is popular in Belgium, where it is known as filet américain ("American fillet").

Ingredients

 * ½ pound (227 g) of quality tender beef (filet mignon) with all connective tissue removed
 * 1 egg yolk
 * 1 tsp Worcestershire or soy sauce
 * 1 tbsp whole grain mustard
 * 1–3 drops hot pepper sauce, as desired
 * 2 tbsp chopped onions
 * Salt
 * Freshly ground pepper to taste
 * Sliced bread (e.g. rye, pumpernickel, etc.)

Procedure

 * 1) Finely chop the beef, or run it twice through a meat grinder with a ¼ inch (0.64 cm) plate.
 * 2) Loosely combine the minced beef, egg yolk, Worcestershire sauce, mustard, hot sauce, onions, salt, and pepper.
 * 3) Spread on the bread slices to make open-faced sandwiches. The steak tartare may also be served on buttered toast.
 * 4) Serve on chilled plates with a favorite beverage.

Notes, tips, and variations

 * Note that consumption of steak tartare made with contaminated ingredients can cause serious illness or death. It is very likely that one can contract either pathogenic E. coli infection or salmonellosis since even the best ground beef is a composite of many different slaughtered animals, increasing the risk incrementally.
 * In Poland, steak tartare is called tatar or stek jednojajeczny, and diced Polish style pickled cucumber or polish Gherkin "ogorek konserwowy" is sometimes added.

title: Cookbook:Steak Tartare


text:
Talk:Aspies Book/Definitions: What makes me an Aspie?

The book is off to a good start. What other sections are people thinking of besides "What Makes Me An Aspie?"

Could I suggest, "Coping Strategies"? Under that would be "Conversation" and "Executive Dysfunction" and many others.

On the AFF forum someone suggested stories about our day to day lives and such. That would be a great idea to contribute as well.

 * You should write about aspies in general, not about what you are like. Not all your traits are included in the official definition of Asperger's syndrome. The definition doesn't mention long attention span, actually there are aspies that have ashort attention span, too. The official defintion has a list of Asperger traits, and you have to have several of them to be Aspie. You should have the official definition here, and then you write about only the related traits and experiences.

 * Also you shouldn't introduce here a neologism that only one or five people use. See wikipedia:Talk:Autistic culture, and wikipedia:Wikipedia:Articles for deletion/Aspiette. Wikipedia and Wikibooks are not places to market new, unknown words. Similarly, I am not pushing the word "cap" to an article about the black-headed gull although me and my family use the word in that sense regularly. -Hapsiainen 12:24, 11 October 2005 (UTC)

 * Other pages in this book deal with generalisations. This page is titled "Aspies Book/What makes me an Aspie and others not".  On that basis the content seems reasonable -- Herby  talk thyme 20:20, 4 January 2007 (UTC)


text:
User:Krash~enwikibooks

Same as it ever was.

title: User:Krash~enwikibooks


text:
User:Ormy~enwikibooks

Umm...hi.

title: User:Ormy~enwikibooks


text:
Talk:Bartending

Measurements
Perhaps there should be a standard for adding recipes. I see some people listing in oz, others in ml others in "shots", i.e. 1/2 shot tequila. Every cocktail book I've read is in oz. and drams. —The preceding unsigned comment was added by Bpeikes (talk • contribs) 16:45, 26 July 2005 (UTC).

Well none ive read are. All recipes should be in parts, measures or shots because generally those are internationally understood. 1 shot/measure is 1 fl oz imperial (28.4ml) or 1fl oz american (29.6ml) or 25ml which happen to be nearly the same measurement but regardless 1 shot or 1 measure will make sense to anyone and make little difference to the recipe (you might end up with a little too much to fit in the glass). I happen to prefer measure, if theres anyone about any preferance between measure shot or part? if not im going to start changing everything to say measure. Discordance 18:44, 3 March 2006 (UTC)

One 'shot' or 'measure' is not always 1 fl oz imperial. In Australia and the UK, a 'shot' or 'measure' can be 25ml or 35ml depending on what that particular establishment deems as their serve. As for find gills, drams, parts, glasses, shots, measures and a whole heap of different terms, I guess it depends when and where the guide was written. I will say that in my opinion, cocktails and mixed drinks are about ratios. For example; a simple sour; 4:2:1, spirit:citrus:sugar. Then you can take that formula and utilize it anywhere in the world depending on what their single serve is, be it 25ml, 30ml or even 50ml. --Steviepee (talk) 05:33, 5 October 2009 (UTC)

Style guidelines for WB Bartending Guide
As I'm working on merging Transwiki:Caipirinha (from Wikiquote) with the pre-existing Caipirinha, neither of which are formatted nicely, I am wondering about style guidelines for the Wikibooks Bartending Guide. Not a word appears in Manual of Style. I see that some articles have the following format:

Bartending > Subcategory Basic description. ==Ingredients== * 1 part something * 2 parts something else . . . * 1/2 yet another item

Serves N

==Procedure== . ..
 * 1) First step.
 * 2) Next step.
 * 1) Last step.

I would also add some additional information, like usage tips (e.g., can it be refrigerated? must it be drunk right away? what can you substitute?), related drinks (e.g., Other drink : an X using Y instead of Z), and trivia (e.g., its origin, made famous how?). Has this topic been covered somewhere I haven't found yet? If not, what does everyone think about adding a section to WB:MOS for this? ~ Jeff Q (talk) 02:42, 2 August 2005 (UTC)

I agree, we want to be aiming for something like Cookbook:Policy/Recipe template. Discordance 20:51, 4 March 2006 (UTC)

After reorganising and moving pages in accordance with the naming policy the initial line with links back is redundant and navigation should really be done with templates. Discordance 20:53, 4 March 2006 (UTC)

Mergable
Could not these recipes for various drinks just be merged into the Cookbook? It makes sense to me since the two share a fair bit of subject range. Nmontague 19:30, 28 August 2005 (UTC)

 * No, this was split out from the Cookbook. After I spotted an "Apricot Pie" recipe that was definitely not a pie, I brought up the name conflict problem on the Cookbook talk page. I got agreement to split this out, and I'm very happy to have it this way. There must be millions of cocktail recipes, many with grossly misleading names. The ingredients are used differently too; it's nice to have separate pages. The split also helps people ignore whichever it is that they find less interesting in the Special:Recentchanges page. AlbertCahalan 07:17, 29 August 2005 (UTC)

A fun source
There's a free bartending book out there. Does anyone want to write a bot to convert Tom Bullock's format to the one specified above?--Polyparadigm 00:20, 1 October 2005 (UTC)

Random broken crap
How the crap are you supposed to make a bartending book? Look at Bartending:Shirley Temple. The basic recipie there I gave was from going around and asking people to mix them -- mostly bartenders -- which always got me grenadine on ice with sprite on top, nice and separated. Looking around, I find all kinds of kooky things:

 * Barmeister says to mix them
 * iDrink claims lots of ingredients
 * Drinksmixer decrees the use of ginger ale
 * Drinksmixer specifies another way to make a shirley

If we look at Bartending:Black Cow, which we also say is a "Brown Cow," it's root beer and ice cream, a root beer float. We list it as non-alcoholic.

 * Barmeister lists a Black Cow as beer and kaluha
 * Barmeister gives a Brown Cow as vodka!
 * Drinksmixer shows a Black Cow as kaluha and cocacola
 * Drinksmixer does however list a rootbeer float as a Black Cow too
 * Drinksmixer has Brown Cow as kaluha

So what the hell? Maybe I should run around asking bartenders, if I can get into the bars; I'm 20, but I shouldn't have much of a problem talking my way past the guards. I don't drink anyway, nasty clear liquid. ..

--Bluefoxicy 05:30, 7 November 2005 (UTC)

Its like cooking people change recipes to whatever they feel like, going and asking bartenders wont help much either. Itd be best just to find what recipe is considered 'historical' and have that as the main article and spread the variants out from that. Printed sources are better as online websites usually have unsourced user contributions Discordance 15:16, 3 March 2006 (UTC)

My source says a brown cow is kahlua and milk. Id break it down into two pages Discordance 15:36, 3 March 2006 (UTC)
 * Brown Cow (kahlua, milk)
 * variant vodka + choc milk
 * Black Cow (brown cow variant) (kahlua, coke)
 * non alholic variants
 * root beet floats
 * guiness and kahlua and baileys (yuck! ive heard of this its an irish speciality designed as a drinking 'trial' and likely to make you ill)

Actually better idea? variants should be sup-pages unless they can be considered a cocktail in their own right and we should have a parentage section? something to denote what this cocktail is based on. Discordance 15:48, 3 March 2006 (UTC)

Templates
Check out Bartending:Information_from_Web_sites and the several templates therein. That REALLY needs a rewrite, it's late, I'm writing crappy. I made good use of them on Bartending:Shirley Temple.

Should we move to Bartending:Cocktails:Shirley Temple type notation instead? Also I believe non-alcoholic "mock-tails" (is that a real term? Google thinks so but. . .) should be listed on their own page sub-titling cocktails in the TOC.

The introduction should have subsections for how to be a bartender; legal obligations of running a bar; and the effects of alcohol, both short and long. The dangers of tending bar should also be outlined; consider that people will probably try to stab you, shoot you, set fire to the building you're in, hit you with a truck, or do any number of nasty things.

--Bluefoxicy 05:50, 7 November 2005 (UTC)

The templates shouldnt span the whole page can we limit their width like normal WP notices? also why not stick to WP citing style? and we should probably be listing page numbers when a recipe is taken from a book.

mock-tails doesnt sound correct to me but yes it should be in its own section as should shooters,
 * cocktails
 * shots
 * mocktails

Discordance 15:44, 3 March 2006 (UTC)

I've started making some useful templates for cocktail recipe pages. vodka and various other spirits will insert a link to the correct ingredients page and will add a page to category:Cocktails with vodka so dont wiki-link ingredients, template them but watch out for garnishes like onion that could be cookbook ingredients id make cocktailonion instead. cocktails at the moment will just add a recipe to the cocktails category but it should be worked into an infobox template.

The Picture
The picture looks a LOT better on the left; but not with the TOC wrapping about it and sinking to the left when it gets beyond the picture. A dangling TOC in the middle looks like ass. If somebody can write enough filler text to get the TOC down below the picture, that would make it great on the left; but it would also put the TOC low, which looks like ass.

A type of background that would look good under the picture would be great. We could have it patterned as a repeating background in a table, and have it simply be as wide as the picture, and start directly below it, unbroken. Then it'd make a full column; the TOC could be placed in the column to the right of the picture, which would cause the background to stretch down with the TOC. This would look much better.

(PICTURE) * toc (PICTURE) * toc (PICTURE) * toc * toc * toc * toc * toc * toc * toc Quote --Byline --Bluefoxicy 06:36, 7 November 2005 (UTC)

Thanks to kieff
Thanks to kieff for his work on the front page. I picked the coloring for the background stuff below the image, yes it's an ugly brown. He wrote the tables around it.

--Bluefoxicy 07:32, 7 November 2005 (UTC)

More to do
OK I've made some really crappy pages, especially on alcohol. I'll have to fill out the recipies when I get some free time later. I'd also like to go over a few more things.

 * Most popular drinks — Harvard's guide gives an order involving what's most popular, what's semi-common, and what's rare but fun. I'll work from that.
 * Setting up a bar — We should look at a few configurations, see if we can draw one diagram and say to eliminate X Y or Z as fitting. I mean, a wet bar minus the sink is a bar; a food bar (a what?) minus the grill would be a bar or a wet bar, depending on if there's a sink.  Sinks are good, you have somewhere to wash your glasses out.
 * Utensils — We definitely need to go over what speedpours do and what spoons are for. I just got a speedpour today for my grenadine; I can make shirley temples in under 5 minutes now.  In fact I can do it in under five seconds.  It's the difference between uncapping, tipping slowly, pouring in the right amount, trying to shake off that last drop, capping up, wiping the bottle down because that last drop still ran down the side, wiping up the mess you made, then continuing on; or tilting the bottle sideways, letting the liquid flow, tilting it back, throwing it back in the fridge, and finishing up.  It's clean, it's fast, there's no screwing around.
 * Glasses — We need a picture of every one.
 * Split cocktail pages — We should split up the cocktail pages, instead of having a superpage. I already did non-alc and alc.

--Bluefoxicy 08:32, 7 November 2005 (UTC)

Purpose of this guide?
I dont quite get who this guide is aimed at, is it meant to teach someone how to actually serve behind a bar. If it is then there are a few things missing.

The legal implications of bar service fails to note that, in the UK at least, it is illegal to serve drug dealers, prostitutes, on-duty police, as well as minors - i presume it is similar elsewhere.

There is no mention of health and safety either; bar staff routinely work with pressurised gas, chemicals, and broken glass. And the section that mentions bar tenders carrying a cloth rag is nonsense (its illegal in the uk because of the risk of cross contamination) as is the bit about using soda water/seltzer for cleaning when there are sanitising fluids designed for that job which will do the job properly.

I was going to make changes but i thought id ask for opinions first.--Doo666dah 02:51, 30 December 2005 (UTC)
 * I'd imagine that the advantage of Seltzer, in context, is that it is safe to consume and relatively tasteless, as well as not being sticky, so it is a good 1-round cleaner for the serving area, leaving it clean but not smelling of cleaner. 66.215.20.28 (talk) 01:45, 22 July 2008 (UTC)

Structure for this Book
I believe that this book could be a very valuable source for many people. Here is a rough sketch of a proposed structure.

Proposed Structure

 * Bartending History
 * Pre-Cocktail
 * Pre-Prohibition
 * Prohibition (Volstead Act)
 * Post Prohibition to current

 * Basic Bar Setup
 * Bar Layout
 * Backbar arrangement
 * Doghouse arrangement
 * Ice Well
 * Soda Gun
 * Register (how about cash register for clarity) Discordance 14:44, 3 March 2006 (UTC)
 * Glass Storage

 * Bartender Tools
 * Bartenders tools
 * Shakers
 * Boston Shaker
 * Cobbler Shaker
 * Strainer
 * Hawthorne Strainer
 * Julep Strainer
 * Other strainers and straining methods
 * Bottle Opener
 * Wine Opener
 * Cocktail spoon
 * Muddler
 * Jigger
 * Cutting Knife and board
 * Lime and Citrus Juicers

 * Bartending Ingredients
 * Spirits
 * Vodka
 * Tequila
 * Mezcal
 * Gin
 * Rum
 * Cachaca
 * Brandy
 * Congnac
 * Armengnac
 * Calvados
 * Grappa
 * Pisco
 * Whisk(e)y, Bourbon
 * Scotch
 * Highlands
 * Lowlands
 * Speyside
 * Isle
 * Cordials
 * Bitters (non-condiment)
 * Mixers
 * Juices
 * Sweet and Sour
 * Cranberry Juice
 * Orange Juice
 * Pineapple Juice
 * Grapefruit Juice
 * Tomato Juice
 * Clamato Juice
 * Peach Puree
 * Sodas
 * Other Mixers
 * Condiments
 * Bitters
 * Angostura Bitters
 * Pechyads Bitters
 * Orange Bitters
 * Garnishes
 * Preparing Garnishes
 * Lime and lemon wedges and quarters
 * Lime and Lemon wheels
 * Orange Slices and quarters
 * Pineapple Spears and chunks
 * Lemon and Orange twists
 * Single twists
 * Horsehead twists
 * Lemon and Orange zests
 * Mint Sprigs and leafs
 * Other Garnishes used
 * Olives
 * Cherrys
 * Other Garnish

 * Bartending Techniques
 * Pouring
 * Pouring Liqour
 * Measuring using a jigger or shot glass
 * Freepouring
 * Using a Liquor Gun
 * Pouring Beer
 * Draft Beer
 * Bottled Beer
 * Pouring Wine
 * Still Wine
 * Sparkling Wine/Champagne
 * Shaking (both Boston and Cobbler shakers)
 * Straining
 * Stirring
 * Layering
 * Muddling
 * Zesting
 * Flaming

 * Bar Glassware
 * Martini
 * Margarita Discordance 15:10, 3 March 2006 (UTC)
 * Rocks/Old Fashion
 * Highball
 * Shot Glass
 * Wine Glasses
 * Red Wine
 * Burgundy
 * Bordeaux
 * White Wine
 * Champagne Flute
 * Port/London Dock
 * Sherry
 * Speciality Glasses
 * Beer Glasses
 * Pilsner
 * Pint
 * Stein
 * Collins Glass
 * Daquiri Saucer
 * Irish Coffee Glass
 * Toddy Mug
 * Brandy Snifter
 * Absinthe Glass
 * Hurricane
 * Bartending Responsiblities and Dutys
 * Providing Service to Bar Patrons
 * Greeting Guests
 * Preparing Drinks
 * Handing Transactions
 * Maintaining Order behind the Bar
 * Behind the Bar
 * Working with other Bar Employees
 * Barbacks
 * Watiers/Watriesses/Cocktail Servers
 * Food Runners
 * Managers
 * Maintaining and rotating stock
 * Juices
 * Dairy Product
 * Wines
 * Beer
 * Cleaning
 * Daily Cleaing Dutys
 * Weekly or Monthly Cleaning
 * Create a Friendly Social Enviroment between Barstaff and Patrons
 * HAVING FUN!

 * Other Bartending Topics
 * Carding (/IDing UK term) Discordance 00:48, 4 March 2006 (UTC)
 * Drinking Age Law
 * U.S.
 * Europe
 * Canada
 * Proper Technique for Carding
 * Legal Implications for not carding
 * Responsibility of Serving Alcohol
 * Alcohols effects on a person
 * Understanding BAC
 * Signs of Intoxication
 * Discontinuing Service
 * Serving a person already under the influence
 * Moral and Legal repercussions
 * Tipping/Gratutity
 * How tipping structure works
 * Understanding taxation on tips

 * Glossary
 * Table of measures and conversions
 * Glossary of Drink Terms
 * Bar Lingo (could be quite difficult with so much regional slang) Discordance 14:47, 3 March 2006 (UTC)

Drhees 19:16, 22 February 2006 (UTC)

Very nice Drhees. Perhaps try to cover liqueurs as well though? You used spirits in the ingredients section but then later you have pouring liquor perhaps change it to spirits and liqueurs? liquor is far too confusable a term and should be avoided where possible. Discordance 14:01, 3 March 2006 (UTC)
 * It often seems to refer to spirits and liqueurs but sometimes it refers to beer and other things which youve covered further on.Discordance 01:12, 4 March 2006 (UTC)

I moved your proposed structure to Bartending/Contents Discordance 00:55, 4 March 2006 (UTC)

Ah you did have liqueurs down as cordials thats another wierd word over here it means the same as fruit squash or fruit concentrate. So ive changed that to liqueurs. Discordance 01:06, 4 March 2006 (UTC)

Cocktails
Maybe it would be best to merged all cocktails into a glossary arranged on alphabetical terms. It would leave everything easy to find, would impose much needed structure, allow lots of stubby pages to be removed, and make maintenance easier (especially as it appears we're about to get 90 cocktail recipes from wikipedia in soon), Jguk 16:40, 28 March 2006 (UTC)

Doesnt sound too bad an idea, but im still really in favour of individual pages for the purposes of indexing. Perhaps as a compromise we should merge the cocktails into a glossary as a holding ground and then someone can take the time break them off into individual articles like the B-52. do intend to expand as many recipes as possible to the same standard Discordance 19:07, 30 March 2006 (UTC) I think, with the exception of most bar standards ie. glassware, jiggers, alcohols, garnishes etc., that each establishment will have their own policies regarding cleaning, tipping, cooperation between servers, etc. This is a great start but any truly great bartending book should be, first and foremost, easy to understand. Most people have no idea what either a julep strainer or a dog house arrangement is and probably do not care to know. Make it simple, make it easily applicable to any home or business and format it in such a way that will make people want to read it... don't make it like a car manual. Cover all of the basics and have standard recipes. Done.

Important wiki lists
Discordance 21:54, 3 March 2006 (UTC)
 * List of alcoholic beverages
 * List of cocktails
 * List of liqueurs
 * commons:Category:Alcoholic_beverages

Request
If anyone here deletes, moves around, or renames a sizeable number of cocktails, it would be helpful to leave mention of this on w:Talk:List of cocktails as this wikipedia article links to most, if not all, of the cocktails here. --Xyzzyplugh 14:32, 1 April 2006 (UTC)

Orphans
These pages are not linked to from anywhere in this book. Please either incorporate them into the text or mark them for deletion with delete.
 * Bartending/Mixers/Old Oxford University punch
 * Bartending/Haterade
 * Bartending/Ingredients/Fermented beverages/Wine
 * Bartending/Ingredients/Fermented beverages/Cider

Please also merge Transwiki:Lights Out (cocktail) and Cement Mixer (shot) into this book.

Thanks! --hagindaz 23:13, 25 July 2006 (UTC)
 * It only took almost two years, but some of that has finally been done. I'll work on Cement Mixer soon, but the rest will be low on my to-do list for a while. But anyone else is welcome to pitch in. -- Will  scrlt ( Talk ) 20:32, 31 May 2008 (UTC)

Formatting of Title Page
It was impossible to read the Table of Contents because it was a narrow column to the right of the image. I have reformatted it in a layout that is now legible but it probably is not standard formatting. I didn't ask permission because that is too complicated for someone with neurological damage (I'm not kidding) ... If you don't approve of it, revert it but try to reformat it yourself so that the Table of Contents can be read. What is the purpose of one if you can't read it? Mike Hayes 09:26, 6 August 2007 (UTC)

Major renovation underway
Just a note to let everyone know that I am part-way through a major renovation on the book. While the basic structure discussed above is a great start, there are some practical problems with the way the articles have been arranged. The biggest problem I've seen is that the articles run way too deep. Trying to get to the information on vodka in the past required going to Bartending/Alcohol/Spirits. Now you just go to Bartending/Alcohol/Vodka. As a result, I changed the hierarchy to something wider and less deep. Many of the articles are still red links, and I am in the process of creating redirects to sections of larger articles or splitting content out of larger articles into smaller articles and filling in key information into a sort of overview article on the general topic with links to the more specific article. You can compare the old layout to the new one. The new table of contents is far too long and complicated to use in the long-run, but I am using it right now to keep track of all the current and planned links. Feel free to add things to it, but it would be really nice if major changes could be avoided until most everything is moved into their new places. Other things that need to still be done are setting up all the new categories and templates to help this book stay organized.

In case you are curious about my motivation, I completed a major renovation of the Wikipedia mixed drinks articles in early 2007. I also brought much needed energy to the WikiProject Mixed Drinks over there. A year and a half later, the efforts the Project members and I made back in 2007 are still evident, and the articles are markedly improved compared to pre-2007 era articles. I want to see that happen here, too. I'm sick of Wikibooks being the Wikipedia dumping ground. As long as this book is seen as a hodgepodge of drink recipes, that will never change. If we can focus on the information that a novice professional bartender needs to know (and delve into some more advanced stuff as desired), and build the book from that point of view, then this book can really become something useful to people and a featured book here.

I'm not really asking for additional help at this time, but I will be soon. I know I'm being bold by making these changes without a long discussion period, but I looked at the traffic here, and the whole book has been pretty stagnant for several months (except for occasional Wikipedia dumpings). I carefully reviewed all the discussions above, surveyed the entire book to see what was already here, and combined that with my experiences with the Wikipedia WikiProject Mixed Drinks, and that is what led me to this point. Hopefully nobody will be terribly upset by the changes, and even more, I hope that people will like the changes and embrace them.

One final note is that due to family medical issues, I may have to start commuting back and forth over a fairly long distance, staying with my family members for days at a time. That may interfere with my being able to complete this renovation as quickly as I'd hoped. I just wanted you to know that if I seem to disappear for a while, I am not flaking on this project. Whenever I get the chance, I will pick right up where I left off (unless someone else already did the work), and get right back to it the next opportunity I have. -- Will  scrlt ( Talk ) 20:29, 31 May 2008 (UTC)

 * That's fine but now the links are all red to the stuff I took weeks doing. Never mind, it is not difficult to fix, just time consuming. Mike Hayes (talk) 02:43, 20 August 2008 (UTC)

Anyone actively working here?
Haven't checked very throughly but it seems like this project is more or less orphaned. Without objection I'm going to start in doing some re-working. I saw this proposed somewhere else as well but it doesn't seem like anyone acted on it: I think we should move away from the citation banners in favor of standard citations - it's unclear with the banners precisely what information is sourced and banners are more commonly used to flag problems so that may cause some confusion for readers skimming through quickly. AP (discuss • contribs) 17:50, 30 January 2012 (UTC)

title: Talk:Bartending


text:
Cookbook talk:Lomo Saltado (Peruvian Steak Stir-fry)

 * Needs a good description. Kellen 17:57, 26 July 2005 (UTC)

It's not the original recipe... he wrote the original as... variation :S


text:
Category:Radish recipes

Recipes involving radishes.

title: Category:Radish recipes


text:
Category:Cinnamon recipes

Recipes involving cinnamon.

title: Category:Cinnamon recipes


text:
Category:Hanukkah recipes

Recipes for Hanukkah.

title: Category:Hanukkah recipes


text:
Category:Nutritional Yeast recipes

Recipes involving nutritional yeast.

title: Category:Nutritional Yeast recipes


text:
Category:Portuguese recipes

Recipes from Portugal

title: Category:Portuguese recipes


text:
Category:Tea recipes

Recipes involving tea.

title: Category:Tea recipes


text:
Cookbook talk:Meatloaf

 * page should be split Kellen 19:37, 26 July 2005 (UTC)

I put the second recipe in there. Do it up. Be bold! Sveden 22:55, 4 August 2005 (UTC)
 * Read both my user profile and Talk:Cookbook to see why I didn't just do that. The page should still be split, so I'm putting the cookwork template back. Add something to my talk page if you'd like to discuss it more. Kellen 18:30, 5 August 2005 (UTC)

title: Cookbook talk:Meatloaf


text:
Making an Island/Motivations

Urban Planning
In areas where space for living or activities are extremely limited, land reclamation and island building is often used to create usable space where there was once none. This is particularly useful in urban coastal cities, which are often built up right next to the coast.

Real Life Examples
 * Building a major airport takes up a lot of land, often requiring it to be placed far away from the city center, and eliciting protests from residents disturbed by the noise and traffic it creates. Artificial islands avert such problems by placing the airport in the sea next to the bustling city center, as is the cast with Chubu Centrair International Airport in Nagoya.
 * The creation of waterfront living-space is also desirable to many, and artificial land projects such as the Palm Jumeirah in Dubai serve both to create living space, and as a prestige project that increases the status of the city as a cutting edge space.

Infrastructure Support
While not the most exciting function for an artificial island, creating small islands to support infrastructure is perhaps one of the most useful applications of artificial islands.

Another infrastructure use for artificial islands includes creating a base for a lighthouse, as was done for the Cheboygan Crib Light in the Cheboygan River.

Environmental Support
Floating artificial islands are relatively straightforward to deploy, and have a number of ecologically beneficial uses. For example, artificial floating islands have been deployed as scaffolding for plant life in heavily polluted areas, giving support to struggling wildlife populations.

Home Improvement
In rural areas it is common to build artificial ponds on a property, both for recreation and for practicality. Building an artificial island in the pond can create a unique space for secluded activities.

Seasteading
Seasteading is a movement that seeks to make the sea habitable. Many Seasteaders value the freedom of being outside the territorial waters of a state, and many simply want to be pioneers, homesteading a new frontier. While a full description of the seasteader movement is beyond the scope of this book, it should be noted that Seasteaders greatly value the idea of artificial islands for both philosophical and practical reasons. While seasteading can incorporate a number of concepts, typically either artificial platforms or simply living on ships, the idea of making an artificial island to permanently inhabit appeals to many.

Of course, inhabiting artificial islands outside the territorial claims of existing nation states must deal with the same problems as natural islands far from the mainland, primarily relating to either safety or logistics. Thus only the most dedicated seasteaders attempt this route. Seasteaders ideally have a maritime background as many skills are shared between the fields.

title: Making an Island/Motivations


text:
User:Doom Of Doom

I am but a young high school student at the ripe age of 17 who is relentlessly searching for knowledge and hoping to spread it around the world. I believe Wikimedia shares the same ideals I do. I enjoy learning from and throwing in my two cents to many wikipedia articles and wikibooks.

Lafayette, Colorado

Centaurus High School

title: User:Doom Of Doom


text:
Dutch/Lesson 8

Locative adverbs
The word er is one of the most ubiquitous words in the Dutch language and often rather hard to translate, because it does not have an exact counterpart in most other languages, French being an exception with the words y and en. Compare:

Er relates to more specific indications of place like here, there, where, or somewhere in a similar way as the word it does to the more specific this, that or what. The word is a kind of locative wildcard.
 * In computer terms you could say that er is *ere, with * being a wildcard for h-,th- or wh-.
 * Another way of putting it is that er is a clitic (weak) form of hier or daar. Indeed it never carries emphasis. Historically, however, the word only partly originated as a weakening of hier or daar. In part it also reflects an old genitive of the pronoun "het". The two sources have coalesced so strongly that they cannot be distinguished anymore.

In many cases where Dutch uses er, English will resort to a more specific there:

 * Is er koffie – Is there coffee?
 * Ken je Londen? Ja, ik ben er geweest. - Do you know London? Yes, I have been there

This is also true in the relatively few cases that English uses words like like thereof, therefore, thereafter etc. Dutch will distinguish a more general (clitic) ervan, ervoor, erna from a more specific (accentuated) daarvan, daarvoor and daarna. In most grammars they are called "pronominal adverbs", because they have a dual nature: they share characteristics of adverbs as well as pronouns. The name is somewhat unfortunate however. Pronouns play a major role in a language's grammar and syntaxis; they are the main course of it. Adverbs are more likes spices added to the course. Added to a sentence they play a minor grammatical role at best. Words like "ervan" etc. however do play a major role in Dutch grammar. It is therefore better to invert the name "pronominal adverbs" and call them "adverbial pronouns" instead.

Adverbial pronouns
In English adverbial pronouns like therein or hereby are a remnant from the past. They are quite old and occur in most Germanic languages, both of the Western and the Northern (Scandinavian) group. However, adverbial pronouns are much more prominent in Dutch than in English or the other Germanic languages. Their formation is still an active mechanism: they are productive. If anything their use is actually increasing (probably due to the gender problem). They form an important part of the grammar and have to be mastered to speak the language properly.

Adverbial pronouns are commonly used in Dutch to replace the combination of preposition +  pronoun , particularly if the latter is an inanimate it or them:

 * of it → there of = er van
 * for it → there fore = er voor

Notice how the elements swap place: the prepositional part moves to the end. This is true in both languages.

While rare in English, in Dutch this replacement/swap is not just common, in many cases it is mandatory.

Pronominal replacement
In the written language it is considered incorrect, even somewhat disrespectful to apply pronominal replacement to people (animate nouns), but in the spoken language it is already quite common:

 * after her = na haar (instead of erna)
 * for them = voor hen (instead of ervoor)

In all other cases pronominal replacement is frequent or even mandatory. It is a major way of avoiding m/f gender references for inanimate nouns, because er is genderless. This means that replacement can also be applied to common gender words that do not really have a personal pronoun to refer them by.

The most common pronominal replacements (from the table above) are:

 * (...)*: In this case the replacement is so common that not using the replacement is simply bad Dutch.

Notice that if the replaced pronoun is personal (het), demonstrative (dit, dat) or interrogative/relative (wat) the resulting adverbial pronoun is written as one word (ervan, hiervan, daarvaan, waarvan). In other cases an adverbial expression with two separate adverbs results.

Translating its by replacement
In English it is common to use the possessive pronoun its to refer to a noun that indicates a thing. In Dutch, an adverbial pronouns like ervan is used instead, again representing a convenient way to avoid the gender issue:

 * This tale is nice. Its beginning is spectacular.
 * Deze vertelling is leuk. Het begin ervan is spectaculair. (Yes, please..)
 * Deze vertelling is leuk. Haar begin is spectaculair. (No, please..)

Yes, in principle the latter is correct. A word in -ing is feminine, but who remembers? Occasionally a writer will try to dazzle the reader with this kind of superior knowledge, often only to get it wrong... Please use the adverbial ervan, especially if the noun is inanimate. This is true for neuter nouns as well

 * Dit verhaal is leuk. Het begin ervan is spectaculair (Yes, please..)
 * Dit verhaal is leuk. Zijn begin is spectaculair. (No, please..)

The latter is strictly speaking correct Dutch, but a neuter (inanimate) possessive zijn is so uncommon that it is better avoided. Possessives like zijn and haar are more and more reserved for animate masculine and animate feminine nouns (person, pets) and indicate natural rather than grammatical gender, just like the personal pronouns hij and zij.

Formation: prepositional adverbs
An adverbial pronoun is formed from the locative adverb that corresponds to the replaced pronoun + the preposition in adverbial form in reverse order.

 * preposition + pronoun → [ locative adverb + prepositional adverb ] = Adverbial pronoun.

Usually the adverbial form of the preposition or prepositional adverb is identical to the preposition itself:

 * (van het)* → ervan
 * (tussen het)* → ertussen

But this is not always the case:

 * (met het)* → ermee (arch. ermede)
 * (tot het)* → ertoe

Adverbial pronouns can be formed from most prepositions. Words like ertussenin (lit. thereinbetween) or ergens achter (lit. somewhere behind: behind something) or nergens onderuit (lit. nowhere from under out) or nergens anders mee (lit. nowhere else with: with nothing else) do not raise any eyebrows in Dutch.

A few prepositional adverbs do not have a corresponding prepositions:

 * eraf (off of it)
 * erheen (expresses a direction: to)

Conversely, some prepositions (like via, behalve, sinds etc.) do not have a corresponding prepositional adverb. This makes it difficult to use them in relative clauses or in combination with it. Compare:

 * Dit is de weg waarlangs ik naar huis fiets.
 * Dit is de weg via dewelke ik naar huis fiets.

 * This is the road along which I ride my bike on the way home.

Because via does not have a prepositional adverb one is forced to use a relative pronoun like dewelke that is more and more experienced as awkward and archaic, because in most constructions it is replaced (langs dewelke → waarlangs).

Prepositional adverbs also play a major role in the formation of separable verbs as we shall see in lesson 10.

Separation
To further confuse the enemy, adverbial pronouns are usually split apart in the sentence. Compare:

 * He has a remedy  for it .

 * 1) Hij heeft een remedie *( voor het ).
 * 2) Hij heeft een remedie  er voor .
 * 3) Hij heeft  er  een remedie  voor .

The first translation is unacceptable. The second one is awkward, the third one is what most people would say.

In the case of the preposition van (of), the van-part may be omitted, giving the word er a partitive flavor:

 * He has seven  of them .

 * 1) Hij heeft zeven *( van ze ).
 * 2) Hij heeft zeven  er van .
 * 3) Hij heeft  er  zeven  van .
 * 4) Hij heeft  er  zeven.

The four translations are unacceptable, awkward, reasonable and most common respectively.

The partitive flavor extends to the negative:

 * Is er koffie – Is there coffee?
 * Ik heb er nog geen (van) gezet – I have there(of) yet none made – I haven't made any yet.

Sometimes the two parts of the adverbial pronoun can end up quite far apart. Notice what happens to "by it" (door *het) => "erdoor":

 * Lance Armstrong heeft kanker gehad.
 * Lance Armstrong had cancer.
 * Hij heeft  er ,  zijn zeven   in de Tour de France,   als     door .
 * However, given his seven consecutive victories in the Tour de France, he did not in any way allow himself to be thwarted  by it  in his career as the world's strongest cyclist.

Getting used to understanding such sentences, let alone producing them in speech, takes a lot of practice.

Exercise 8.1
Replace the object by a adverbial pronoun:

e.g. Het boek ligt in de kast → Het boek ligt erin.

Exercise 8.2
Translate the above sentences into English in both forms.

Impersonal passives and indefinite nouns
Many Dutch verbs can be used in the passive voice, which we'll discuss in lesson 12 in greater detail. In fact in Dutch the passive voice is more recognizable and more common than in English. It uses the verb worden.

 * Ik bak het brood – I bake the bread
 * Het brood wordt door mij gebakken – The bread is baked by me.

Here "het brood" is a definite noun and the passive centers around it as the object.

In more indefinite cases Dutch often uses an impersonal passive initiated with the adverb er.

 * Er wordt hier brood gebakken – (There is bread baking going on here)
 * Er worden pannenkoeken gebakken – (Pancakes are baked here)
 * Er werd een eend gezien – (A duck was seen)

Notice, the indefinite "brood" "pannenkoeken" and "een eend" instead of the definite "het brood, de pannenkoeken, de eend". In an impersonal "er" construction the definite articles "de, het" cannot be used. For nouns of a collective nature like bread, grain, water etc. or for plurals there is no article at all. (If definite and indefinite nouns present a problem because they are not part of your mother tongue, you could review: Dutch/Lesson 4/Use of articles).

The active forms of these sentences are not very common in Dutch. They involve the indefinite pronoun men (people, they, one) that is seldom used anymore.

 * Men bakt hier brood – (People bake bread here)
 * Men bakt pannenkoeken – (People are baking pancakes)
 * Men heeft een eend gezien – (People saw a duck)

English will opt for the active form more readily in this case, but in Dutch the passive sounds much more natural. In fact the active sentences involving the pancakes or the duck sounds very artificial, like badly translated French: on a vu un canard. Colloquially people would rather use a clitic third person plural ze:

 * Ze bakken hier brood – (They are baking bread here)
 * Ze bakken pannenkoeken – (They are baking pancakes)
 * Ze hebben een eend gezien – (They saw a duck)

In the negative the negative indefinite article geen is used.

 * Er wordt hier geen brood gebakken
 * Er worden geen pannenkoeken gebakken
 * Er werd geen eend gezien

Impersonal passives can even be formed from many verbs that do not have an object:

 * Er werd gelachen – (Laughter erupted, people laughed)

Notice that in this sentence there is no subject if we continue to call er an adverb. Some grammars will therefore call it a dummy subject, but most do not.

English does not really have a direct equivalent of this type of sentence. It necessitates either an active translation or some other creative rendition. This adds to the fact that the use of the word "er" is a considerable difficulty for people learning Dutch, because such sentences are quite common in it.

In the negative niet is used in this case

 * Er werd niet gelachen – (Nobody laughed)

Woordenschat 8: prepositions and their adverbs
These are some of the most common prepositions and their adverbial forms. Have a close look at the examples to get a gist of how they are used. Unfortunately the use of prepositions is usually hard to compare from one language to the other. Which preposition to use when is often pretty idiomatic and best learned by looking at larger utterances. We will expand on this topic in Les 17

Dutch prepositions are clearly a mixed bag. The older prepositions like "op", "van" etc. may very well have developed from their corresponding adverbs, in some cases getting altered in the process (mede -> met). A few like "af" and "heen" never underwent this process. The newer prepositions were either borrowed as such, like "via" from Latin or formed from a noun like "vanwege" = "van" + "weg" with a dative ending -e. They never underwent the reverse process to form an adverb and cannot undergo pronominal replacement. "Zonder" is an interesting exception. In Flanders adverbial pronouns like "waarzonder" are quite acceptable, but in the North they are not (yet?).

There also exist compound prepositional adverbs, their adverbial pronouns can at times split in up to three parts. They will be covered in lesson 23.

Woordenschat 8-2
See also nl:wikt:Categorie:Voornaamwoordelijk bijwoord in het Nederlands

Quizlet
The vocabulary of the lesson can be trained at Quizlet (47 terms)

Progress made
If you have studied this lesson well you should
 * 1) to able to understand and use Dutch adverbial pronouns
 * 2) know a number of basic prepositions and prepositional adverbs

Cumulative term count

 * Cycle 1 : 579 terms
 * Lesson 5 : 87
 * Lesson 6 : 124
 * Lesson 7 : 163
 * Lesson 8 : 47

 * Total number 1000 terms

'''Congratulations! You have reached the mark of one thousand vocabulary terms!'''

title: Dutch/Lesson 8