This hymn is a celebration of God’s creation and the beauty of nature, and it has become a popular choice for services that focus on gratitude and thanksgiving.
Hymn written by Folliott S. Pierpoint, an English poet and hymnist; published in 1864 and sung to the tune “Dix”, which was composed by Conrad Kocher in 1838.
For the beauty of the earth, For the beauty of the skies, For the love which from our birth Over and around us lies,
Refrain: Lord of all, to thee we raise This our joyful hymn of praise.
For the beauty of each hour Of the day and of the night, Hill and vale, and tree and flower, Sun and moon, and stars of light,
(Refrain)
For the joy of human love, Brother, sister, parent, child, Friends on earth and friends above, For all gentle thoughts and mild,
(Refrain)
For thy church that evermore Lifteth holy hands above, Offering up on every shore Her pure sacrifice of love,
(Refrain)
For thyself, best Gift Divine, To the world so freely given, For that great, great love of thine, Peace on earth, and joy in heaven. (Refrain)
Department of Architecture, National Taiwan University of Science and Technology, Taipei, Taiwan
Abstract: This paper delineates the spatial characteristic of key-Christian church in Taipei metropolitan area from 1930s till 2010s. It compares and analyzes the transformation of spatial configuration corresponding to different sects and time periods. The dataset contains the spatial networks of 13 Christian churches including single and cluster building types of Presbyterian church, Chinese Baptist Convention and Taiwan Lutheran church. Applying measures in social network analysis, it attempts to understand the differences and similarities of spatial networks, especially on the churches of the same sect or same era, and to compare them with the prototype case. In other words, this paper illustrates the transformation of spatial organization of Christian churches in Taipei Taiwan during the past 80 years.
Requiem, Op. 9: Duruflé’s “Requiem” is his most renowned composition. It incorporates the Gregorian Chant melodies for the “Dies Irae” and “In Paradisum” sections. While not hymns in the traditional sense, these chants are significant components of the Catholic liturgy.
Four Motets on Gregorian Themes, Op. 10: In this choral composition, Duruflé takes inspiration from Gregorian Chant and includes pieces such as “Ubi caritas et amor” and “Tota pulchra es.” These are not hymns but rather choral settings of Latin liturgical texts.
Fugue on the Theme of the “Carillon des Heures de la Cathédrale de Soissons”: This composition for organ is based on a hymn-like theme, although it is not a hymn in the traditional sense. It showcases Duruflé’s skill as an organist and composer.
Prelude on the Introit of the Epiphany (for organ): Duruflé composed this piece for organ, incorporating the Gregorian Chant “O Lux Beata Trinitas,” which is associated with the Epiphany in the liturgical calendar.
The consumption of raw milk, which is milk that has not been pasteurized or homogenized, is a topic of debate and controversy. Advocates of raw milk claim certain potential advantages, while opponents highlight health risks associated with consuming unpasteurized milk. It’s important to note that health regulations and recommendations vary by region, and some places may have restrictions on the sale or distribution of raw milk due to safety concerns.
Advocates of raw milk often cite the following potential advantages:
Nutrient Retention: Some argue that the pasteurization process, which involves heating milk to kill harmful bacteria, may also destroy certain beneficial nutrients in milk. Proponents of raw milk claim that it retains more of its natural vitamins, enzymes, and beneficial bacteria.
Enzymes: Raw milk contains natural enzymes that may aid in digestion and nutrient absorption. Some people believe that these enzymes are destroyed during pasteurization, potentially affecting the milk’s nutritional value.
Probiotics: Raw milk may contain beneficial bacteria, or probiotics, which could contribute to a healthy gut microbiome. These bacteria are thought to have potential health benefits.
Improved Taste: Some individuals prefer the taste of raw milk, finding it to be richer and creamier compared to pasteurized milk.
However, it’s crucial to consider the potential risks associated with raw milk consumption:
Bacterial Contamination: Raw milk can harbor harmful bacteria such as Salmonella, Escherichia coli (E. coli), and Listeria. These bacteria can cause serious foodborne illnesses, especially in vulnerable populations such as young children, pregnant women, and individuals with weakened immune systems.
Health and Safety Concerns: Pasteurization is a process designed to kill harmful bacteria without significantly affecting the nutritional value of the milk. It has played a crucial role in preventing the spread of infectious diseases through milk consumption.
Regulatory Compliance: In many regions, the sale of raw milk is subject to strict regulations due to concerns about public health. Consumers should be aware of and comply with local laws and regulations regarding raw milk.
Before considering raw milk consumption, individuals should thoroughly research local regulations, consult with healthcare professionals, and weigh the potential benefits against the associated risks. It’s essential to prioritize food safety and make informed decisions based on reliable information.
Celebrate the Feast of St. Anthony with the Bronx! Join Our Lady of Mt. Carmel Church in their festivities going on now through the 9th, at 187th St & Arthur Avenue.
Rooibos tea, also known as red bush tea, is a popular herbal tea that is native to South Africa. It is made from the leaves of the Aspalathus linearis plant, which is found only in the Western Cape region of South Africa.
The plant grows in a microclimate where it is exposed to a combination of hot, dry summers and cold, wet winters, which gives it its distinctive flavor and aroma. It is used in cooking and baking, and can be found in a variety of products, including desserts, skincare products, and even beer.
“Monday morning” as a concept since the modern idea of weekdays, including Monday as the start of the workweek, is a relatively recent development. In ancient times, different cultures had their own systems for organizing time, often based on astronomical or religious cycles rather than the structured workweek we’re familiar with today.
From ancient writings, however, we learn about the start of the week in various contexts. For instance, in Greco-Roman literature, there are numerous references to the beginning of the day and the importance of starting tasks early. Additionally, certain religious texts, such as the Bible, may contain references to the first day of the week, which could be interpreted in a similar context to Monday.
“No matter where you are in the world,
you are at home when tea is served.”
– Earlene Grey
There is an American way for drinking tea, a British way of drinking tea, a Japanese way of drinking tea and so forth and so on. However, the International Organization for Standardization (ISO) section ISO 3103 concludes upon an “international way” of drinking tea. The ISO even created a standard on how to run a standard organization. Their goal for this standard, no matter where you are in the world, is to have one way to play it safe in terms of making tea. To maintain consistent results, the following are recommendations given by the standard:
The pot should be white porcelain or glazed earthenware and have a partly serrated edge. It should have a lid that fits loosely inside the pot.
If a large pot is used, it should hold a maximum of 310 ml (±8 ml) and must weigh 200 g (±10 g).
If a small pot is used, it should hold a maximum of 150 ml (±4 ml) and must weigh 118 g (±10 g).
2 grams of tea (measured to ±2% accuracy) per 100 ml boiling water is placed into the pot.
Freshly boiling water is poured into the pot to within 4-6 mm of the brim.
The water should be similar to the drinking water where the tea will be consumed
Brewing time is six minutes.
The brewed tea is then poured into a white porcelain or glazed earthenware bowl.
If a large bowl is used, it must have a capacity of 380 ml and weigh 200 g (±20 g)
If a small bowl is used, it must have a capacity of 200 ml and weigh 105 g (±20 g)
If the test involves milk, then it can be added before or after pouring the infused tea.
Milk added after the pouring of tea is best tasted when the liquid is between 65 – 80 °C.
5 ml of milk for the large bowl, or 2.5 ml for the small bowl, is used.
If you travel out of the country and are not informed on the countries traditions and practices for drinking tea, according to the ISO, you can’t go wrong by using the above standards. Their standards does not make your way of making tea wrong. It just sets a default and reproducible cup for everyone to make.
There are several universities around the world that specialize in tea research. Some of the most well-known include:
University of North Carolina at Greensboro (USA): The UNCG has a Center for Applied Research in Tea and is dedicated to tea research in the areas of health, culture, and sustainability.
Huazhong Agricultural University (China): Huazhong Agricultural University has a Tea Science Institute that conducts research in the areas of tea breeding, tea processing, tea quality, and tea culture.
University of Shizuoka (Japan): The University of Shizuoka has a Faculty of Agriculture that includes a Department of Tea Science, which conducts research in the areas of tea production, processing, and quality.
University of Darjeeling (India): The University of Darjeeling has a Department of Tea Science and Technology that offers courses in tea science and conducts research in the areas of tea cultivation, processing, and marketing.
University of Colombo (Sri Lanka): The University of Colombo has a Department of Plant Sciences that conducts research in the areas of tea breeding, cultivation, and processing.
Anhui Agricultural University (China): Anhui Agricultural University has a Tea Research Institute that conducts research in the areas of tea breeding, cultivation, processing, and marketing.
New update alert! The 2022 update to the Trademark Assignment Dataset is now available online. Find 1.29 million trademark assignments, involving 2.28 million unique trademark properties issued by the USPTO between March 1952 and January 2023: https://t.co/njrDAbSpwBpic.twitter.com/GkAXrHoQ9T
