text:
Arca Noae
OS/2 support done by experts.
About Arca Noae
Roadmaps
Roadmap: General
Roadmap: ArcaOS
Roadmap: Drivers
Roadmap: Software
Roadmap: Advocacy & Events
About ArcaOS
Subscription Trade-Up Request
Arca Noae Package Manager
eCo Software Runtime Packages
Effect of Colorado's Sales & Use Tax on purchases from Arca Noae
If you are a resident of Colorado, or your business is located in Colorado, a recent Tenth Circuit decision concerning the requirement for out-of-state retailers to notify you of your responsibility to report and remit use tax to the State may have caught your eye. The Court has held that this requirement is constitutional and remanded further proceedings to a lower court. (See more, here.)
While it is not Arca Noae's position to provide any kind of tax advice, we can provide links to various Colorado Department of Revenue documents to help clarify the nature of transactions between Arca Noae and you.
FYI Sales 89 defines standardized computer software as:
Computer software, including prewritten upgrades that is not designated or developed to the specifications of a specific purchaser.
Computer software designed and developed to the specifications of a specific purchaser but then sold to another purchaser.
Software that is modified or enhanced even if such modification or enhancement is designed and developed to the specification of a purchaser.
This would generally describe software offerings provided by Arca Noae as available from our online store. Further, the above FYI states:
SALES TAX ON COMPUTER SOFTWARE ON OR AFTER JULY 1, 2012
Computer software will be subject to sales or use tax if it meets all of the following criteria:
The software is pre-packaged for repeated sale or license;
The use of the software is governed by a tear-open non-negotiable license agreement;
The software is delivered to the customer in a tangible medium. Software is not delivered to the customer in a tangible medium if it is provided through an application service provider, delivered by electronic software delivery, or transferred by load and leave software delivery.
Mandatory maintenance agreements. Charges for maintenance agreements that the retailer requires buyers to purchase as part of their purchase of taxable computer software are subject to sales tax, regardless of whether the charge for the maintenance agreement is separately stated on the customer's invoice or maintenance contract.
Optional maintenance agreements. Charges for maintenance agreements that the buyer has the option to purchase as part of a purchase of taxable computer software are not subject to tax if the maintenance charges are separately stated on the customer's invoice. […]
Currently, all Arca Noae software and subscription content licensing sold through our online store is delivered by electronic software delivery, only, and not on tangible media. As of this writing, Arca Noae does not ship physical goods anywhere in the world.
Further concerns should be directed toward either the Colorado Department of Revenue or your tax professional.
This entry was posted in Arca Noae, General, News and tagged goods, merchandise, sales & use tax, shop, software, store on February 24, 2016 by Lewis Rosenthal.
Arca Noae Package Manager: Dutch language pack refreshed
The Dutch language pack for Arca Noae Package Manager has been refreshed to address a minor typographical error in the message file.
Arca Noae Package Manager is available in English with Dutch, French, German, Italian, and Swedish language packs (more languages to be added).
This open source utility is available to everyone, free of charge, regardless whether you have an Arca Noae software subscription.
Please review the wiki for important first-time installation notes and other tips.
This entry was posted in Arca Noae, Community, New software releases, News and tagged anpm, arca noae package manager, language pack, nls, package manager, refresh, translation, update on February 12, 2016 by Lewis Rosenthal.
Arca Noae Package Manager: Dutch language pack now available
Arca Noae Package Manager has been refreshed to include support for the Dutch language pack (thanks to Jacques van Leeuwen for the translation).
The package is now available in English with Dutch, French, German, Italian, and Swedish language packs (more languages coming soon). Dutch includes a fully translated help file, as well.
This entry was posted in Arca Noae, Community, New software releases, News and tagged anpm, arca noae package manager, language pack, nls, package manager, refresh, translation, update on February 9, 2016 by Lewis Rosenthal.
Arca Noae Package Manager: language packs refreshed
All language packs for Arca Noae Package Manager have been refreshed, and a complete French help file has been added (thanks to Guillaume Gay for the translation). The other help files saw minor updates, mainly to correct compilation errors.
The package is available in English with French, German, Italian, and Swedish language packs (more languages to be added). Dutch is coming soon.
EU-US Privacy Shield – Status Report
If you are a resident of the European Union and a customer of ours, chances are you have been watching (or at least are aware of) the situation regarding data transfer policy between the EU and the US.
On October 6, 2015, the Court of Justice of the European Union (the "CJEU") invalidated the European Commission's Decision on the EU-US Safe Harbor arrangement, determining that the Commission's finding that Safe Harbor was adequate was, in fact, inadequate. More on this decision may be found here.
On February 2, the US and the EU reached an agreement in principle to construct a framework to replace Safe Harbor and to reconcile differences between the laws of both governments. That framework has been named the EU-US Privacy Shield. In response to the agreement, the US Department of Commerce released a fact sheet, which we are making available as a pdf, here.
As the new framework promises to have farther reaching implications for how personally identifiable data is handled by third parties, we have contacted both of our current payment processors (Stripe and PayPal) for their comments. While we are still awaiting comment from PayPal, Stripe has responded that they, too, are monitoring the situation, but have not yet made any changes to their policies or procedures, pending more concrete guidance.
We want you to know that we take the privacy concerns of our customers very seriously, and we will continue to monitor this and any other legislation which may have an impact on doing business with us, whether you are located within the US or anywhere in the world. We believe that our current privacy policy remains in accord with the spirit of the new EU-US Privacy Shield as we anticipate it, but we will keep you apprised of the situation and will make adjustments as necessary.
More information and commentary on the EU-US Privacy Shield may be found on these sites:
Digital Media, Technology & Privacy Alert >> Agreement on EU-U.S. Privacy Shield to Replace Safe Harbor Faces Hurdles, Kibel, Gary A, Partner (Digital Media, Technology & Privacy), Davis & Gilbert, LLP, February 4, 2016.
Article 29 Working Party Reacts to the U.S.-EU Privacy Shield Agreement, Tielemans, Jetty and Steinhardt, Ezra (Data Privacy and Cybersecurity group), Covington & Burling LLP, February 2, 2016.
This entry was posted in General, News and tagged components, credit card, network, payment, privacy, security, shop, site, store, stripe on February 6, 2016 by Lewis Rosenthal.
Arca Noae Package Manager: Italian language pack now available
Arca Noae Package Manager has been refreshed to include support for the Italian language pack (thanks to Gabriele Gamba for the translation).
The package is now available in English with French, German, Italian, and Swedish language packs (more languages coming soon). Italian includes a fully translated help file, as well.
Join Us at Warpstock 2019 in Orlando
Arca Noae Package Manager version 1.0.4 has been released
Warpstock Europe 2019 is this weekend!
DFSee MAJOR version 16.0 released
AHCI Driver Package version 2.06 released
account acpi acpica anpm arca noae package manager arcaos blue lion business company components customer relations driver ecomstation entitlement ethernet event generic help info ioapic lan language pack legal license network nic nls os/2 package manager payment privacy refresh registration security shop site software store strategy subscription support tech translation update upgrade
Arca Noae, the Arca Noae logo, ArcaOS, ArcaUpdater, and Arca Noae graphics are the servicemarks, trademarks, or registered trademarks
owned by Arca Noae, LLC.
All other servicemarks and trademarks are the property of their respective owners. Website and content Copyright © 2014-2019 Arca Noae, LLC. All rights reserved.


Q: What is a roof restoration?
A: A roof restoration is a highly complex process which enables you to bring your roof back to its former glory without the price tag of a roof replacement. Restorations involve; replacing broken tiles, high pressure cleaning, re-cementing, ridge capping, re pointing ridge capping using flexi point, applying a sterilizing solution, applying primer / sealer and applying 2 coats of Dulux roof membrane (paint).
Q: How long should a roof restoration take?
A: It is difficult to determine the exact length of time a roof restoration should take however on average 2-4 days should be sufficient depending on roof size and other factors such as the weather.
A: For a free quote please contact Robert on 1300 600 322.
A: Southwest Roofing uses only the highest quality of materials such as Dulux roof membrane and Ace Gutters.
A: Southwest Roofing backed by Dulux provides a 10 year guarantee on all labor and materials.
A: Bank cheque, cash or EFT is the preferred payment options.
Q: Why should I choose a roof restoration over a roof replacement?
A: There are many reasons why a roof restoration is the better option over a roof replacement. There is minimal disruption to your home, restoration costs are always the cheaper alternative yet provides the same results and less debris in our land fills by unnecessary roof replacements.


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text:
<?php

namespace Akeeba\Engine\Driver;

// Protection against direct access
defined('AKEEBAENGINE') or die();

use Akeeba\Engine\Driver\Query\Pdomysql as QueryPdomysql;

/**
 * PDO MySQL database driver for Akeeba Engine
 *
 * Based on Joomla! Platform 12.1
 */
class Pdomysql extends Mysql
{
	/** @var \PDO The db connection resource */
	protected $connection = null;

	/** @var \PDOStatement The database connection cursor from the last query. */
	protected $cursor;

	/** @var string Connection character set */
	protected $charset = 'utf8mb4';

	/** @var array Driver options for PDO */
	protected $driverOptions = array();

	/**
	 * The name of the database driver.
	 *
	 * @var    string
	 */
	public $name = 'pdomysql';

	/**
	 * Database object constructor
	 *
	 * @param    array $options List of options used to configure the connection
	 */
	public function __construct($options)
	{
		$this->driverType = 'mysql';

		// Init
		$this->nameQuote = '`';

		$host = array_key_exists('host', $options) ? $options['host'] : 'localhost';
		$port = array_key_exists('port', $options) ? $options['port'] : '';
		$user = array_key_exists('user', $options) ? $options['user'] : '';
		$password = array_key_exists('password', $options) ? $options['password'] : '';
		$database = array_key_exists('database', $options) ? $options['database'] : '';
		$prefix = array_key_exists('prefix', $options) ? $options['prefix'] : '';
		$select = array_key_exists('select', $options) ? $options['select'] : true;
		$charset = array_key_exists('charset', $options) ? $options['charset'] : 'utf8mb4';
		$driverOptions = array_key_exists('driverOptions', $options) ? $options['driverOptions'] : array();
		$connection = array_key_exists('connection', $options) ? $options['connection'] : null;
		$socket = null;

		// Figure out if a port is included in the host name
		if (empty($port))
		{
			// Unlike mysql_connect(), mysqli_connect() takes the port and socket
			// as separate arguments. Therefore, we have to extract them from the
			// host string.
			$port = null;
			$socket = null;
			$targetSlot = substr(strstr($host, ":"), 1);
			if (!empty($targetSlot))
			{
				// Get the port number or socket name
				if (is_numeric($targetSlot))
				{
					$port = $targetSlot;
				}
				else
				{
					$socket = $targetSlot;
				}

				// Extract the host name only
				$host = substr($host, 0, strlen($host) - (strlen($targetSlot) + 1));
				// This will take care of the following notation: ":3306"
				if ($host == '')
				{
					$host = 'localhost';
				}
			}
		}

		// Open the connection
		$this->host = $host;
		$this->user = $user;
		$this->password = $password;
		$this->port = $port;
		$this->socket = $socket;
		$this->charset = $charset;
		$this->_database = $database;
		$this->selectDatabase = $select;
		$this->driverOptions = $driverOptions;
		$this->tablePrefix = $prefix;
		$this->connection = $connection;
		$this->errorNum = 0;
		$this->count = 0;
		$this->log = array();
		$this->options = $options;

		if (!is_object($this->connection))
		{
			$this->open();
		}
	}

	public function open()
	{
		if ($this->connected())
		{
			return;
		}
		else
		{
			$this->close();
		}

		if (!isset($this->charset))
		{
			$this->charset = 'utf8mb4';
		}

		$this->port = $this->port ? $this->port : 3306;

		$format = 'mysql:host=#HOST#;port=#PORT#;dbname=#DBNAME#;charset=#CHARSET#';

		if ($this->socket)
		{
			$format = 'mysql:socket=#SOCKET#;dbname=#DBNAME#;charset=#CHARSET#';
		}

		$replace = array('#HOST#', '#PORT#', '#SOCKET#', '#DBNAME#', '#CHARSET#');
		$with = array($this->host, $this->port, $this->socket, $this->_database, $this->charset);

		// Create the connection string:
		$connectionString = str_replace($replace, $with, $format);

		// connect to the server
		try
		{
			$this->connection = new \PDO(
				$connectionString,
				$this->user,
				$this->password,
				$this->driverOptions
			);
		}
		catch (\PDOException $e)
		{
			// If we tried connecting through utf8mb4 and we failed let's retry with regular utf8
			if ($this->charset == 'utf8mb4')
			{
				$this->charset = 'UTF8';
				$this->open();

				return;
			}

			$this->errorNum = 2;
			$this->errorMsg = 'Could not connect to MySQL via PDO: ' . $e->getMessage();

			return;
		}

		// Reset the SQL mode of the connection
		try
		{
			$this->connection->exec("SET @@SESSION.sql_mode = '';");
		}
			// Ignore any exceptions (incompatible MySQL versions)
		catch (\Exception $e)
		{
		}

		$this->connection->setAttribute(\PDO::ATTR_ERRMODE, \PDO::ERRMODE_EXCEPTION);
		$this->connection->setAttribute(\PDO::ATTR_EMULATE_PREPARES, true);

		if ($this->selectDatabase && !empty($this->_database))
		{
			$this->select($this->_database);
		}

		$this->freeResult();
	}

	public function close()
	{
		$return = false;

		if (is_object($this->cursor))
		{
			$this->cursor->closeCursor();
		}

		$this->connection = null;

		return $return;
	}

	/**
	 * Method to escape a string for usage in an SQL statement.
	 *
	 * @param   string  $text  The string to be escaped.
	 * @param   boolean $extra Optional parameter to provide extra escaping.
	 *
	 * @return  string  The escaped string.
	 */
	public function escape($text, $extra = false)
	{
		if (is_int($text) || is_float($text))
		{
			return $text;
		}

		$result = substr($this->connection->quote($text), 1, -1);

		if ($extra)
		{
			$result = addcslashes($result, '%_');
		}

		return $result;
	}

	/**
	 * Execute the SQL statement.
	 *
	 * @return  mixed  A database cursor resource on success, boolean false on failure.
	 */
	public function query()
	{
		static $isReconnecting = false;

		if (!is_object($this->connection))
		{
			$this->open();
		}

		$this->freeResult();

		// Take a local copy so that we don't modify the original query and cause issues later
		$query = $this->replacePrefix((string)$this->sql);

		if ($this->limit > 0 || $this->offset > 0)
		{
			$query .= ' LIMIT ' . $this->offset . ', ' . $this->limit;
		}

		// Increment the query counter.
		$this->count++;

		// If debugging is enabled then let's log the query.
		if ($this->debug)
		{
			// Add the query to the object queue.
			$this->log[] = $query;
		}

		// Reset the error values.
		$this->errorNum = 0;
		$this->errorMsg = '';

		// Execute the query. Error suppression is used here to prevent warnings/notices that the connection has been lost.
		try
		{
			$this->cursor = $this->connection->query($query);
		}
		catch (\Exception $e)
		{
		}

		// If an error occurred handle it.
		if (!$this->cursor)
		{
			$errorInfo = $this->connection->errorInfo();
			$this->errorNum = $errorInfo[1];
			$this->errorMsg = $errorInfo[2] . ' SQL=' . $query;

			// Check if the server was disconnected.
			if (!$this->connected() && !$isReconnecting)
			{
				$isReconnecting = true;

				try
				{
					// Attempt to reconnect.
					$this->connection = null;
					$this->open();
				}
					// If connect fails, ignore that exception and throw the normal exception.
				catch (\RuntimeException $e)
				{
					throw new \RuntimeException($this->errorMsg, $this->errorNum);
				}

				// Since we were able to reconnect, run the query again.
				$result = $this->query();
				$isReconnecting = false;

				return $result;
			}
			// The server was not disconnected.
			else
			{
				throw new \RuntimeException($this->errorMsg, $this->errorNum);
			}
		}

		return $this->cursor;
	}

	/**
	 * Test to see if the MySQL connector is available.
	 *
	 * @return  boolean  True on success, false otherwise.
	 */
	public static function isSupported()
	{
		if (!defined('\PDO::ATTR_DRIVER_NAME'))
		{
			return false;
		}

		return in_array('mysql', \PDO::getAvailableDrivers());
	}

	/**
	 * Determines if the connection to the server is active.
	 *
	 * @return  boolean  True if connected to the database engine.
	 */
	public function connected()
	{
		if (!is_object($this->connection))
		{
			return false;
		}

		$status = true;

		try
		{
			$this->connection->exec('SELECT 1');
		}
			// If we catch an exception here, we must not be connected.
		catch (\Exception $e)
		{
			$status = false;
		}

		return $status;
	}

	/**
	 * Get the number of affected rows for the previous executed SQL statement.
	 *
	 * @return  integer  The number of affected rows.
	 */
	public function getAffectedRows()
	{
		if ($this->cursor instanceof \PDOStatement)
		{
			return $this->cursor->rowCount();
		}

		return 0;
	}

	/**
	 * Get the number of returned rows for the previous executed SQL statement.
	 *
	 * @param   resource $cursor An optional database cursor resource to extract the row count from.
	 *
	 * @return  integer   The number of returned rows.
	 */
	public function getNumRows($cursor = null)
	{
		if ($cursor instanceof \PDOStatement)
		{
			return $cursor->rowCount();
		}

		if ($this->cursor instanceof \PDOStatement)
		{
			return $this->cursor->rowCount();
		}

		return 0;
	}

	/**
	 * Get the current or query, or new JDatabaseQuery object.
	 *
	 * @param   boolean $new False to return the last query set, True to return a new JDatabaseQuery object.
	 *
	 * @return  mixed  The current value of the internal SQL variable or a new JDatabaseQuery object.
	 */
	public function getQuery($new = false)
	{
		if ($new)
		{
			return new QueryPdomysql($this);
		}
		else
		{
			return $this->sql;
		}
	}

	/**
	 * Get the version of the database connector.
	 *
	 * @return  string  The database connector version.
	 */
	public function getVersion()
	{
		return $this->connection->getAttribute(\PDO::ATTR_SERVER_VERSION);
	}

	/**
	 * Determines if the database engine supports UTF-8 character encoding.
	 *
	 * @return  boolean  True if supported.
	 */
	public function hasUTF()
	{
		$verParts = explode('.', $this->getVersion());

		return ($verParts[0] == 5 || ($verParts[0] == 4 && $verParts[1] == 1 && (int)$verParts[2] >= 2));
	}

	/**
	 * Method to get the auto-incremented value from the last INSERT statement.
	 *
	 * @return  integer  The value of the auto-increment field from the last inserted row.
	 */
	public function insertid()
	{
		// Error suppress this to prevent PDO warning us that the driver doesn't support this operation.
		return @$this->connection->lastInsertId();
	}

	/**
	 * Select a database for use.
	 *
	 * @param   string $database The name of the database to select for use.
	 *
	 * @return  boolean  True if the database was successfully selected.
	 */
	public function select($database)
	{
		try
		{
			$this->connection->exec('USE ' . $this->quoteName($database));
		}
		catch (\Exception $e)
		{
			$errorInfo = $this->connection->errorInfo();
			$this->errorNum = $errorInfo[1];
			$this->errorMsg = $errorInfo[2];
			return false;
		}

		return true;
	}

	/**
	 * Set the connection to use UTF-8 character encoding.
	 *
	 * @return  boolean  True on success.
	 */
	public function setUTF()
	{
		return true;
	}

	/**
	 * Method to commit a transaction.
	 *
	 * @return  void
	 */
	public function transactionCommit()
	{
		$this->connection->commit();
	}

	/**
	 * Method to roll back a transaction.
	 *
	 * @return  void
	 */
	public function transactionRollback()
	{
		$this->connection->rollBack();
	}

	/**
	 * Method to initialize a transaction.
	 *
	 * @return  void
	 */
	public function transactionStart()
	{
		$this->connection->beginTransaction();
	}

	/**
	 * Method to fetch a row from the result set cursor as an array.
	 *
	 * @param   mixed $cursor The optional result set cursor from which to fetch the row.
	 *
	 * @return  mixed  Either the next row from the result set or false if there are no more rows.
	 */
	protected function fetchArray($cursor = null)
	{
		$ret = null;

		if (!empty($cursor) && $cursor instanceof \PDOStatement)
		{
			$ret = $cursor->fetch(\PDO::FETCH_NUM);
		}
		elseif ($this->cursor instanceof \PDOStatement)
		{
			$ret = $this->cursor->fetch(\PDO::FETCH_NUM);
		}

		return $ret;
	}

	/**
	 * Method to fetch a row from the result set cursor as an associative array.
	 *
	 * @param   mixed $cursor The optional result set cursor from which to fetch the row.
	 *
	 * @return  mixed  Either the next row from the result set or false if there are no more rows.
	 */
	public function fetchAssoc($cursor = null)
	{
		$ret = null;

		if (!empty($cursor) && $cursor instanceof \PDOStatement)
		{
			$ret = $cursor->fetch(\PDO::FETCH_ASSOC);
		}
		elseif ($this->cursor instanceof \PDOStatement)
		{
			$ret = $this->cursor->fetch(\PDO::FETCH_ASSOC);
		}

		return $ret;
	}

	/**
	 * Method to fetch a row from the result set cursor as an object.
	 *
	 * @param   mixed  $cursor The optional result set cursor from which to fetch the row.
	 * @param   string $class  The class name to use for the returned row object.
	 *
	 * @return  mixed   Either the next row from the result set or false if there are no more rows.
	 */
	protected function fetchObject($cursor = null, $class = 'stdClass')
	{
		$ret = null;

		if (!empty($cursor) && $cursor instanceof \PDOStatement)
		{
			$ret =  $cursor->fetchObject($class);
		}
		elseif ($this->cursor instanceof \PDOStatement)
		{
			$ret = $this->cursor->fetchObject($class);
		}

		return $ret;
	}

	/**
	 * Method to free up the memory used for the result set.
	 *
	 * @param   mixed $cursor The optional result set cursor from which to fetch the row.
	 *
	 * @return  void
	 */
	public function freeResult($cursor = null)
	{
		if ($cursor instanceof \PDOStatement)
		{
			$cursor->closeCursor();
			$cursor = null;
		}

		if ($this->cursor instanceof \PDOStatement)
		{
			$this->cursor->closeCursor();
			$this->cursor = null;
		}
	}

	/**
	 * Method to get the next row in the result set from the database query as an object.
	 *
	 * @param   string $class The class name to use for the returned row object.
	 *
	 * @return  mixed   The result of the query as an array, false if there are no more rows.
	 */
	public function loadNextObject($class = 'stdClass')
	{
		// Execute the query and get the result set cursor.
		if (!$this->cursor)
		{
			if (!($this->execute()))
			{
				return $this->errorNum ? null : false;
			}
		}

		// Get the next row from the result set as an object of type $class.
		if ($row = $this->fetchObject(null, $class))
		{
			return $row;
		}

		// Free up system resources and return.
		$this->freeResult();

		return false;
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	/**
	 * Method to get the next row in the result set from the database query as an array.
	 *
	 * @return  mixed  The result of the query as an array, false if there are no more rows.
	 */
	public function loadNextRow()
	{
		// Execute the query and get the result set cursor.
		if (!$this->cursor)
		{
			if (!($this->execute()))
			{
				return $this->errorNum ? null : false;
			}
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		// Get the next row from the result set as an object of type $class.
		if ($row = $this->fetchArray())
		{
			return $row;
		}

		// Free up system resources and return.
		$this->freeResult();

		return false;
	}

	/**
	 * PDO does not support serialize
	 *
	 * @return  array
	 */
	public function __sleep()
	{
		$serializedProperties = array();

		$reflect = new \ReflectionClass($this);

		// Get properties of the current class
		$properties = $reflect->getProperties();

		foreach ($properties as $property)
		{
			// Do not serialize properties that are \PDO
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			{
				array_push($serializedProperties, $property->name);
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		return $serializedProperties;
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	/**
	 * Wake up after serialization
	 *
	 * @return  array
	 */
	public function __wakeup()
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		// Get connection back
		$this->__construct($this->options);
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redpajama_set_name: RedPajamaGithub


text:
Home > Teachings > FFI Newsletter > FFI - 2015 > 05/01/2015 - Departments of Kingdom Government
05/01/2015 - Departments of Kingdom Government
<< Back to FFI Listing
12/01/2015 - The Messengers of Malachi, Part 1
11/01/2015 - Begotten, Not Made
10/01/2015 - Remarkable Time Cycles in Daniel
09/01/2015 - Blessing the Cursed Earth
08/01/2015 - The Remnant Will Return
Cover Letter for August 2015 FFI
07/01/2015 - Opposition in the Kingdom
Cover Letter for July 2015 FFI
06/01/2015 - How Cyrus Conquered Babylon
Cover Letter for May 2015 FFI
04/01/2015 - The Implications of Babylon's Fall
03/01/2015 - The Breaches Repaired
Cover Letter for March 2015 FFI
02/01/2015 - The Remembrance Meal
01/01/2015 - The Khazars in Prophecy
Departments of Kingdom Government
At the Passover conference in April 2015 we decreed the coronation of David/Christ/overcomers on the morning of the wave-sheaf offering, April 5.
This marked the completion of the transfer of authority from the beast systems of men to the saints of the Most High. We are now instructed to watch God as He begins to construct His government on earth. So I also taught about the 12 departments of Kingdom government that are suggested by the names of the 12 tribes of Israel.
Reuben = Dept. of Treasury and Commerce
Simeon = Dept. of Communications and Post Office
Levi = Dept. of Records, Weights and Measures, Census, Immigration, and Education
Judah = Ruler and the Dept. of Music and Arts
Dan/Dinah = Dept. of Justice and Mercy
Naphtali = Dept. of Transportation & International Trade
Gad = Dept. of Defense
Zebulun = Dept. of Housing
Asher = Dept. of Health
Issachar = Dept. of Labor
Joseph = Dept. of Natural Resources, Agriculture, and Energy
Benjamin = Diplomats, Governmental Assistants
These departments are shown by the meaning of their names, the circumstances of their births, the blessings of Jacob and Moses, and other prophecies.
A summary of each department is as follows:
Reuben (Treasury and Commerce)
Gen. 29:32 (birth)
Gen. 35:22 (offense)
Gen. 49:3, 4 (Jacob's blessing)
1 Chron. 5:1, 2 (Result of his offense)
Deut. 33:6 (Moses' blessing)
As long as Reuben was "uncontrolled as water," he could not have a position of power, because he would abuse it. But once he matured, he could fulfill the meaning of his name, "Behold, a Son," becoming responsible for finances of the Kingdom.
Simeon (Communication)
Gen. 49:5-7 (Jacob's blessing—and curse)
Gen. 34 (the story of Hamor)
Simeon is linked with Levi, because together they were cruel toward Hamor, the Shechemite prince who wanted to marry Dinah. Jacob cursed their "implements of violence" and refused to give them an inheritance in the Kingdom. Simeon was given territory south of Judah and was soon absorbed by Judah and "scattered" in Israel.
Yet Simeon's name means "hearing," and this has to do with the Department of Communications.
Levi (Records, Census, Education)
Deut. 33:8-11 (Moses' blessing)
Moses' blessing upon Levi was based on the incident at Massah in Exodus 17, where the people were ready to stone Moses when they ran out of water. Apparently, some Levites remained loyal to Moses.
Levi was not given an inheritance in Israel, but was made the priestly tribe in order to put their swords to good use in offering sacrifices. Yet their "implements of violence" were used ultimately to crucify Jesus Christ as the Supreme Sacrifice for the sin of the world. Hence, they would be replaced later by the Melchizedek Order.
Judah (Ruler; Music and Arts)
Gen. 49:8-12 (Jacob's blessing)
1 Chron. 5:2 (Consequence of Reuben's offense)
Judah received the Scepter, which gave him the honor of bringing forth the kings and ultimately the Messiah. His name means "praise," and so this would be the tribe/nation to which the believers would be joined. Rom. 2:29 says that those receiving heart circumcision were the real "Jews," because "he is a Jew who is one inwardly… and his praise is not from men, but from God." In other words, his Judah-identity ("praise") is not by men's fleshly definitions of the name "Jew," but how God defines the name.
Judah's name, "praise," is also seen in the example of David, who was a psalmist and musician. So Judah is not only the king but is also the head of the department of music and the arts in general, all of which must be governed so that they offer praise to Christ alone.
Dan/Dinah (Justice and Mercy)
Gen. 30:5, 6 (birth of Dan)
Gen. 30:21 (birth of Dinah)
Gen. 49:16-18 (Jacob's blessing)
Deut. 33:22 (Moses' blessing)
Dan was born to Bilhah, who was Rachel's handmaid. Rachel named him Dan, "judge," because she believed that God had heard her case in the divine court and that God had "vindicated" her. She and her sister, Leah, were in constant dispute in their marriage with Jacob.
Dan was called prophetically to judge this dispute between the Scepter (given to Leah's son, Judah) and the Birthright (given to Rachel's son, Joseph).
To judge properly with both justice and mercy, both the male and female side must be represented. Hence, Jacob also begat Dinah, his only daughter, naming her with the feminine form of Dan.
It is significant that Dinah's only story is found in Gen. 34, where she was to be married to Hamor, prince of Shechem. In that story, Simeon and Levi institute cruel justice with no mercy. Jacob's wrath toward Simeon and Levi was clearly stated in Gen. 34:30.
True biblical justice must be balanced with mercy, and this is expressed in a prophetic manner by the names of Dan and Dinah.
Naphtali (Transportation and International Trade)
Gen. 30:7, 8 (birth)
Gen. 49:21 (Jacob's blessing)
Isaiah 9:1-7 (Prophecy linking him to the Nations)
Matt. 4:13-16 (Fulfillment of the Prophecy in Christ)
Naphtali was a long-distance runner, according to the book of Jasher. Jacob pictured him as graceful "as a doe let loose," not only in his athletic ability but also in his use of "beautiful words." This identifies him with the Department of Transportation. But the prophecies also show that he and Zebulun were involved in international trade in the land to the north known as "Galilee of the Nations."
In other words, Naphtali was the highway to international trade. Naphtali is linked also with Zebulun in the same prophecy. Both tribes were situated in the far north of Israel.
Matt. 4:13-16 indicates that this prophecy was about giving the light of Christ to "those who live in a dark land." This light shined in Galilee of the Nations, the link between Israel and the rest of the world.
Moses' blessing was that "they shall call peoples to the mountain." This prophecy was obscure until Isaiah shed light on it. The "mountain of the Lord" is his symbol of the Kingdom of God, and "Zion," to which the nations would come to learn of His ways (Isaiah 2:2, 3).
Gad (Defense)
Gen. 30:9-11 (birth)
Deut. 33:20, 21 (Moses' blessing)
Gad means "a troop" as well as "fortunate" (in battle). It implies Victory, or "to overrun." The tribe settled on the east side of Jordan, where they often had to fight many marauding tribes trying to take their land.
Moses compares Gad with Judah. Both are pictured as lions lying down to eat their prey.
Gad is the Department of Defense.
Asher (Health)
Gen. 30:12, 13 (birth)
Asher is the word for "blessed," and he describes a blessed and happy state. Jacob associates him with royal, delightful, and healthful food that brings joy and ease as opposed to disease.
His name literally means "fire on the head." The Hebrew word esh, or ash, means "fire; the strong devourer." The "r" at the end is the letter resh, which means "head."
The apostle Paul uses this word to teach us how to bless others. Rom. 12:17-21 says,
17 Never pay back evil for evil to anyone. Respect what is right in the sight of all men. 18 If possible, so far as it depends on you, be at peace with all men. 19 Never take your own revenge, beloved, but leave room for the wrath of God, for it is written, "Vengeance is Mine, I will repay," says the Lord. 20 But if your enemy is hungry, feed him, and if he is thirsty, give him a drink; for in so doing you will heap burning coals upon his head." 21 Do not be overcome by evil, but overcome evil with good.
In those days, when a family went on a journey, the fire would die out in their hearth. It was common to ask one's neighbor for a coal or two to help restart their fire. But what if the neighbors were feuding?
Paul admonished believers to do good to those who had done evil to them. In other words, give them a large pile of live coals so that the neighbor woman could take the coals home in a jar upon her head. This simple act of kindness would go far in restoring peace between neighbors.
Paul was referring to the Hebrew word asher, to "bless" by heaping coals of fire on the neighbor's head.
Salvation and the blessings of peace (shalom) included far more than just neighborly relations. It also spoke of well-being and a state of health. Salvation itself applies to spirit, soul, and body (1 Thess. 5:23).
He represents the Department of Health, which includes spiritual, physical, and emotional health.
Issachar (Labor)
Gen. 49:14, 15 (Jacob's blessing)
1 Chron. 12:32 (Understanding the times)
Issachar's name means "there is hire" or "he is wages." Scripture says that Reuben had found some mandrakes in the field, which were thought to be helping to conceive children. They were popularly called dudaim, "love apples."
Reuben brought them home to his mother Leah. When Rachel saw them, she thought perhaps the mandrakes could solve her problem of barrenness. So she made a deal with her sister. Rachel got the mandrakes, and Leah got a night with Jacob.
As it turned out, Leah became pregnant, but Rachel remained barren. Leah named her son Issachar, "he is wages," because she got a child by hiring out the mandrakes to her sister. One might also say that Rachel hired out Jacob to pay for the mandrakes.
Strangely enough, Leah put it this way: "God has given me my wages, because I gave my maid to my husband." I do not understand this, because Leah's maid was Zilpah, who had already borne two sons, Gad and Asher. Yet Issachar was borne by Leah herself. So how could she say that she had given her maid to Jacob? I have found no explanation among the scholars for this peculiar language.
Jacob called Issachar "a strong donkey," who "became a slave at forced labor." Hence, he is the Department of Labor, which includes regulating slavery itself. Biblical slavery, or "forced labor" is imposed on thieves who cannot pay the restitution that they owe.
Unlike man's slavery throughout history, biblical slaves are not without rights. Most importantly, they have a right to be treated properly, for if the master knocks out a tooth or pokes out his eye, the slave was to be set free (Exodus 21:26, 27). Obviously, then, the slave master did not have the right to put his slave to death.
Donkeys are also types of stiff-necked servants, and when applied spiritually, they represent Old Covenant believers whose hearts have not yet come into agreement with God. The law is still imposed upon such believers by force until they mature spiritually. The overcomers, who agree with the laws of God, are pictured as oxen. Donkeys are thus unclean creatures, but oxen are clean.
For this reason, donkeys also represent those who are yet in Pentecost, as opposed to those who are in Tabernacles.
The men of Issachar who understood the times in 1 Chron. 12:32, represent the best of Pentecost—that is, those who grow spiritually through the baptism of the Holy Spirit and who do not revert to Old Covenant mindsets. These bow themselves voluntarily as bond-slaves of Jesus Christ, even as the apostle Paul did (Rom. 1:1), in order to be found worthy of Sonship.
Zebulun (Housing and International Trade)
Zebulun's name means "dwelling; habitation." He was named by his mother, Leah, who said, "now my husband will dwell with me, because I have borne him six sons."
Zebulun's inheritance was "at the seashore," not far from Sidon (Gen. 49:13). Zebulun and Naphtali are linked by Moses' prophecy in Deut. 33:18, 19 and again by Isaiah's prophecy in Isaiah 9. Both tribes were to see a great light in "Galilee of the Nations" when Christ moved from Nazareth to Capernaum to begin His ministry (Matt. 4:13-16).
The prophecy foreshadowed the gospel going out to the nations. For this reason also, Jonah, the prophet sent to Nineveh, was from a little town in Zebulun called Gath-hepher (2 Kings 14:25). It was fitting, then, that Jonah should be called to go to Nineveh in order to fulfill the prophecy of Isaiah, where the light of the gospel would go out to the world from "Galilee of the Nations."
Zebulun, like Naphtali, had links to other nations and so they are both part of the Dept. of International Trade. The two tribes differ, however, in that Naphtali's trade relations is part of his ministry as the Dept. of Transportation. His job was to facilitate trade routes, whereas Zebulun's trade relations is about constructing infrastructure around the world as an extension of the Dept. of Housing.
Joseph (Natural Resources, Agriculture, Energy)
Gen. 30:22-24 (birth)
Deut. 33:13-17 (Moses' blessing)
1 Chron. 5:1, 2 (Prophecy of the Birthright)
Joseph was not do this work alone, but in conjunction with Benjamin. For this reason, Joseph's name prophesied of a second son yet to come—Benjamin. Joseph means "God will add."
Jacob gave Joseph the birthright, which specifically spoke of the promise of Sonship. "Joseph is a fruitful bough," that is, a fruitful son (Heb., ben), we read in Gen. 49:22. Hence, he was blessed with fruitfulness, pictured by his son Ephraim, whose name means "doubly fruitful."
Both Jacob and Moses gave Joseph the blessings of nature itself, "the everlasting hills," minerals to be mined, and fish from the seas ("the deep").
Joseph's other son, Manasseh, prophesied also of the forgetfulness factor. When he was named, Joseph said in Gen. 41:51, "God has made me forget all my trouble and all my father's house." This prophesied of the lost tribes of Israel, who would forget even that Jacob was their father. On a more positive note, however, they would forget their hardships and heartaches during the time of Jacob's trouble.
As the birthright holder, Joseph was the leading tribe in Israel, though Jacob took the scepter from him and gave it to Judah "until Shiloh comes." Yet in the end all the original elements of the birthright were to be reunited in Christ.
Benjamin (Diplomats, Government Assistants)
1 Kings 11:36 (Prophecy of the lamp to Judah)
Benjamin was the second son of Rachel, the one she prophesied of when Joseph had been born. He was given two names. His mother, as she died in childbirth, named him Ben-oni, "son of my sorrow." Yet his father called him Benjamin, "son of my right hand."
These names speak prophetically of the two comings of Christ, the first time coming as a "man of sorrows and acquainted with grief" (Isaiah 53:3), the second time as the right-hand Man of the Father (Heb. 8:1).
This twofold prophecy establishes the pattern for all the overcomers who seek spiritual authority. No one obtains the throne without training, and that training is largely in the area of intercession.
As an intercessor, then, Benjamin became the liaison between Judah and Joseph (i.e., Judah and Israel) after the kingdom was divided. In 1 Kings 11 God gave the tribe of Benjamin as a light or lamp to Judah. Benjamin's territory was located on the border between Israel and Judah. In fact, Benjamin's southern border ran through the outer court of the temple in Jerusalem. So Moses prophesied, "he dwells between His shoulders" (Deut. 33:12), being the neck that joins the head (Judah) with the body (Israel).
Benjamin was Joseph's brother, but yet remained loyal to Judah during the revolt after Solomon's death. Having roots, then, in both camps, he was uniquely qualified to be the diplomat between Israel and Judah.
To convey messages accurately as an ambassador of Christ, Benjamin had to be skilled in the word of God. God placed a ravenous desire for the word in him, even as Jacob prophesied, "Benjamin is a ravenous wolf" (Gen. 49:27).
This summary is an outline of governmental structure for the Kingdom. My suggestion is for you to pray for revelation about where you may find your place in Kingdom government. Each department will need individuals from every calling. An Issachar may thus be part of the Naphtali department, or a Judah in Gad. Keep in mind that each governmental department needs skills from all other tribes.

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text:
mid-18th century malting
Following on from the discussion of brown malt, here is a description of drying malt written in the 1750's.
Just like every other 18th-century source I've seen on malting, the author wasn't very keen on wood as a fuel. In particular because of the horrible smoky tang it gave to the finished beer.
CHAP. II.
Of the drying of malt.
THERE are various degrees of drying malt, according to its intended use ; and different contrivances for the doing of it. The paler the malt is to be, the more gentle must be the drying : but in this there is a great deal of variation. The palest malt will require ten hours or twelve in drying, whereas the brownest will be very well dried in four, and a middling kind in fix or seven hours.
There is a dispute among malsters, about the thickness the malt should lie upon the hair cloth for drying. Our ancestors spread it very thin, they rarely let it lie at more than three inches deep : our late improvers, as they call themselves, lay it fix inches or more; but this is a great error. About four inches is a proper thickness: in this manner a space of fifteen foot square will dry two quarters of malt. It is not to lie all the time quiet. It must be turned upon the hair cloth as upon the floor, more or less, according to the nature of the fire, and the time intended to be allowed. If the fire be gentle, and 'tis a pale malt, that is to have ten or twelve hours on the hair cloth, once in four hours is very well for the turning: if it be a kind that must dry quicker, once in two hours will be a proper method : observing to keep a clean bottom. When the malt is sufficiently dried, it must be thrown off from the kiln to the floor, and spread thin and wide. in an airy place, that it may cool. Then it is finished and fit for use.
There is not, in all the common arts of life, any that requires so nice a caution as the making of malt. The time mull be considered : three weeks is a moderate allowance, often it will take much longer. As different lengths of time are required for drying malt, there have been invented various ways of doing it. The iron-plate frame, and the tile frame, both full of small holes, are esteemed by many; others prefer the brass-wire and others the iron-wire frame ; and others the hair cloth: the husbandman is not to give his voice in favour of any one of these in general terms ; but to consider the use it is intended to answer : the nature of the malt to be dried is a material consideration, for that kind will do for one that will not for another; and when the most expeditious can be used, without hurt, there is something in the saving of fewel. Those which do with the least fewel are the iron-plate frame and the tile frame : they were invented for this purpose, and are a ready and cheap method. They dry the brown malts very well, but they will not answer for the pale.
None of the methods heat the malt so violently as these, the corns often jump like parched pease, and crack: but they get -a fine brown. It is a cheap way ; but let the farmer fee he is not deceived in it, especially if he buy malt of this brown fort. The nature of it is to look dry, and it is not the worse for that; but those who fell it, frequently sprinkle water over it, and this makes it swell up vastly. 'Tis fairer to the eye, but this takes away a great deal of its sweetness.
People find the Brown malt dried this way apt to spoil in keeping : but they accuse the machine, when the malsters are in fault: all the damage is owing to the sprinkling water over it; this subjects it to decay in keeping. Brown malt, dried on one of these frames, will keep as well as any, if it be spread to cool as soon as made, and no tricks be played with it. All the damage it is subject to is, contracting something of a bitterness by burning ; but this is owing to the carelessness of the maker, more than the fault of the frame.
The carelessness of some, and the tricks of others, have turned these methods of the plate and tile frame out of fashion, but without any real cause. They are fit only for brown malts, but in a fair and proper management they dry these as well as any other of the methods, and much cheaper.
The wire frame comes next after the plate and tile ones, and now is generally used in their (lead. This dries the malt more gently and leisurely; but there is some difficulty in the turning it, and cleaning the bottom.
Of all the methods the plain and simple hair cloth is the best for the finest malts. A flow fire under this dries it very gradually and equally, it is easily turned as is required, and when it is done there is no difficulty in getting it out, for 'tis only turning it at once and all is clean.
CHAP. III.
Of the fuel to be used in drying malt.
THERE is a great variety in the article of fewel for malt, some kinds being cheaper, some dearer ; and some better, Others worse. However this is not so absolute, but that some of those which are bad for the drying certain forts, may be proper for others.
The principal kinds of fuel are five: 1. Coak; 2. Welch- coal ; 3. Straw ; 4. Wood ; and 5. Dry fern or brakes. What is to be done by this fuel is to dry the malt, and nothing more : no flavour is required from it, and therefore the purer the fire is, and the cleaner the malt is dried by it the better. All smoak is wrong; and therefore all those fuels that yield a great deal of smoak, are to be rejected in the drying the nice malts.
Fern is a very bad fuel for this use : and at first fight a person might join wood and straw under the fame denomination, because of the quantity of smoak, but there is in this a difference. All smoak is an enemy to malt; but there are varieties in the taste and flavour of the smoak of different materials. The smoak of fern is not only plentiful, but of a very ill hogoe, which it will communicate to the malt. And the smoak of straw, though almost as plentiful as that of fern, is so sweet, that it scarce does any damage. The smoak of wood is of a middle nature.
Dividing our fuel into two general kinds ; the coak and welch coal being the best, and the straw, wood, and fern the inferior : the straw is the best of these, the wood the second, and the fern worst.
There never can be a necessity of using fern, therefore it ought wholly to be excluded : wood may always be had, and must be better than fern ; and for some of the ordinary malts it is a cheap fuel, and answers well. Straw, with good management, may he made to do for any but the very best and nicest kinds. With respect to the other two coak is the best; but the other is very good.
We advise the husbandman to use coak, if it is to be had ; but let him fee that it be good and well made: for otherwise the the inferior fuels may do better. Fine coak is made of large pit coal charr'd, or burnt to a cinder. It is to be burnt till all the ill smell is consumed, and no smoak rises; and in this condition it makes the steadiest and the sweetest fire of any fuel whatever. It is a common negligence to char this coal imperfectly, but the husbandman who dries his own malt should examine strictly into it; for one smoaky piece will do vast damage. He may fee this by the eye, for there is a particular dry aspect which coak has when well burnt, that is wanting in such as has any of its gross parts remaining.
The next to pure coak is welch coal: this is called by many culm. It is a fine sweet coal dug naturally out of the grounds It comes in thin fleaky pieces, and burns to white ashes with a little flame, and no smoak. This brings it nearer to the nature of coak, but it is not altogether so pure : however, it is cheaper in many places, and for all but the fine malts will very well answer.
Let the farmer, if he have convenience, dry his own malt, for out of this variety of materials it is possible the malster may chuse the worst: in some places it will not be worth while, because every thing must be built for it, and that the farmer may not think this proper, when he has a small family: but in other places most of the conveniences will be ready. In the hop countries the fame kiln that dries hops will dry malt ; and so on many other occasions; and wherever it can be done 'tis much best at home. As to a little expence, let him consider 'tis a thing for which there is a constant demand. I shall offend the malsters; but I must add, that if he knew their practices as well as I do, he would fee more reasons than are here set down for doing his business himself.
Source: "A Compleat Body Of Husbandry" by Thomas Hale, 1758, pages 316 - 319
If you're good I'll post the section on brewing from the book tomorrow.
Labels: 18th century, brown malt, malting, smoke
mentaldental said...
Ron, which volume of the book are you using? The only malt information I can see is in Vol 4 but that is all about germination etc and nothing on drying.
Its a VERY large book, isn't it?
Mentaldental, it's volume III second edition.
http://books.google.com/books?pg=PA329&dq=fuel+to+dry+malt&lr=&as_drrb_is=b&as_minm_is=1&as_miny_is=1700&as_maxm_is=1&as_maxy_is=1900&id=sto6AAAAcAAJ&as_brr=0#v=onepage&q=fuel%20to%20dry%20malt&f=false
Graham Wheeler said...
The treatise by Thomas Hale is interesting and not that dissimilar to Ellis's. The lack of timing information makes it difficult to draw conclusions. Perhaps it is best if I layout my take on malt.
The malts are:
1. Blown Malt
2. Brown Malt
3. Amber Malt
4. Pale Malt (sometimes called 'ordinary malt')
5 Pale Ale Malt (modern stuff).
2,3 and 4 are dried on the same type of kiln and do not differ much. 5 requires a radically different kiln design and kilning technique.
Blown Malt Requires a brisk fire at the instant of being thrown on the kiln, which pops the corn not dissimilar to torrefied cereals of today. The kiln floor was often made of perforated cast iron so that the corns popped the instant they hit it. It stays on the kiln for just four or five hours.
Brown malt Requires a brisk hardwood fire at the end of the kilning period. Smoke often encouraged by putting green hardwood on the fire just before turning it off the kiln. It is on the kiln for about twenty-four hours.
Amber Malt Accounts vary, but seems to have been little different, if at all, to Brown Malt, except, perhaps, for the enhanced smoking, but was still smoked by some accounts. Again on the kiln for twenty-four hours.
Pale Ordinary Malt Just a lighter version of amber, still dried over wood, still a brisk fire at the end of kilning, still on the kiln for twenty-four hours. A kiln floor made from the old-fashioned, traditional, house-hair matting was required for this. No iron, no wire or tiles.
Pale Ale malt Could not be produced on an industrial scale until, say, close to the turn of the nineteenth century. It required a different kiln to the traditional kiln. The kiln floor was raised to at least fifteen-feet above the furnace to keep the malt away from direct radiated heat from the furnace, such that only hot air passed through the grain. Accurate control of temperature required. It was on the kiln for FIVE DAYS (reduced to four in mid-Victorian times), with the temperature raised gradually each day. The fuel used was immaterial to a large extent, because the smoke can be ducted away, and was in some kiln designs. It also required much better barley than was grown in Hertfordshire at the time.
Contrast the timings with Ellis's London and Country Brewer, where he states "four, six or twelve hours", and implies that those are the timings appropriate for brown, amber and pale respectively. It'll be malt Jim, but not as we know it. He prattles on about straw as a fuel, but can you imagine keeping a controllable fire going for twenty-fours hours, leave alone five days, with just straw, on anything other than, perhaps, a farmhouse scale. For this, and similar reasons, I tend to treat much of what Ellis and his plagiarists say with considerable suspicion. He wasn't a brewer anyway, but a very bad farmer who took to writing about any subject he could earn money from. His brother was a brewer though.
It is this confusion between pale ordinary malt, and modern pale ale malt that causes so much bovver. However, it is not limited to modern historians getting it wrong. Contemporary accounts differ too, or at least writers seem to use terminology interchangeably. Black and Tizard are of similar times, but Black lumps blown malt and brown malt together as the same thing, which they clearly are not (drying methods are different), whereas Tizard treats them as two different malts and gives two different extracts for the two types. Black also treats amber malt as others treat brown malt.
Oh dear, I've exceeded my character-count allowance, as usual.
End of part one.
The Maltsters Guide, by Edward Skeate White, is interesting for a few reasons. Although his book was published in 1860, the methods are obviously from a much earlier period, which makes me think that much of it is plagiarised from an earlier work. However, it is the only reference that I have seen that makes a distinction between old-time pale malt (which he calls ordinary malt) and Pale Ale malt; plus he mentions that the kiln designs are different (Both statements I only noticed today). I looked at it today because I remembered that it gives temperatures, which is a rare treat, but timings are rarely mentioned.
On "ordinary malt" he seems to give the maximum temperature as 180F, but mentions the requirement of a brisk fire at the end of the kilning period from faggots. He moves directly on to amber malt. "Amber malt is finished in similar manner at a temperature of 185F which has the effect of imparting a higher colour" (again with a brisk fire at the end). He states that the smokiness is necessary for porter but he is still talking about what he calls amber malt when extolling the virtues of smoke. His fuel is coal or coke with hardwood laid on top.
He omits brown and moves straight to "porter malt" in which he is certainly describing blown malt. Blown malt must surely have been extinct long before 1860.
His treatment on pale [ale] malt is not extensive. After a brief discussion, including the quality of barley necessary, he dismisses it with the statement: "Pale malt, for the most part is only used by extensive brewers, and is regarded as being of a greater value than ordinary dried malt. Again, hardly likely to be true in 1860.
Graham, good stuff. I'll have to try and get hold of "The Maltsters Guide".
It's very hard to find good information about the characteristics of the different malts before 1900. I've seen PA malt often enough in brewing logs to realise it was a specific type of malt. But then again, there are quite a few other types of pale malt: mild malt, SA malt.
I can't remember out of my head the first year PA malt crops up. Older logs sometimes have white malt. If I remember rightly, PA and IPA were normally brewed from mostly PA malt, while for other ales it was pale malt.
Amber malt is all but impossible to pin down. Some books say that it varied greatly from maltster to maltster. And a maltster might use different methods for different customers.
Then of course, the barley varieties are all different.
I've a couple of 19th century books on malting. I really should read them.
Gary Gillman said...
All I can add is, my reading from the 1700's on suggests a range of malt colours from almost white to black and everything in between. The gradations are mentioned in Combrune with related kilning temperatures. White malt (I can show you a white Ware malt brewing recipes early 1800's) seems none other than slack malt, which was barley hardly germinated but just enough to form malt, a gristy malt.
It depended what the brewer wanted and what was available. The ales seem to have been white or yellow, in imitation of white wine probably. Certainly the gentry manor houses pale ales were. So was much pale ale and IPA. I quoted that source (not Hale, the other book I just mentioned) where he says the pale ale brewery supplied examples coloured from almost white to high amber - exactly what is in Combrune. This man was a brewer, quite evidently. It is all there.
I should add that I agree that ordinary malt would have been different from modern pale, not so much in colour, but from taste. Straw would impart a flavour and coke and coal do too (a kind of coal gas taste despite the smokeless nature of coke). Them beers had taste! But you can duplicate this today by subjecting pale malt to a light smoking process. Put it over smoulder straw for a bit and then make a not too hopped beer: circa-1800 ale is the result. You can do the same with various hardwoods. American brewers have been doing this for some time.
Aaron J. Grier said...
I have no hopes of ever making these malts myself, but I wonder if there would be enough world-wide (or even regional) demand for some maltster (or even a crazed start-up) to build a kiln that could reproduce these old malts.
maybe there are good reasons why the old malt styles were discontinued...
I too would like to look at the complete book. I only have a printed transcript of the kilning section, along with transcripts of kilning sections from a couple of other works, sent to me by someone who was questioning my opinion on malt. Ironically, he should have read and digested the Edward White bit, because it more or less backs up my theories, although I must admit that I was not aware of that until today. There is also, a photocopy of the book's title page, and it apparently contains a "History of the Art of Malting from the earliest ages". That sounds interesting, but if it is like the kilning section it will not convey much information in addition to what is already known.
What is intriguing is that Edward White's description is so out-of-date for the time. I find it hard to believe that even his "ordinary malt" would have been in widespread use in 1860. However, it is easy to think that changes took place in those days as quickly as they do today. It probably took a lifetime for changes to propagate, and old methods could cling on for a half a century or more, and in some regions never die out.
Interestingly, the note accompanying the transcripts is dated Feb. 1997, so it seems that I have been fighting from my malt corner for at least twelve years.
Of course, my ideas as described are over-simplistic; there is a lot more to the story than space permitted. The blown malt / snapped malt description is not entirely accurate. Kilning time obviously did vary, even, I guess, as short as the twelve hours that Ellis recorded, although, at another guess, the malt could not have been very pale or very good.
Again, of course, pale malt close to what we understand it to be today would have always been around. Wind-dried malt, a typical farmer's method, whereby the malt was dried in the grain-drying loft of their barns, with the upper door open both ends, would pick up neither smoke nor colour. The weevils would have got it pretty damn quickly though, if it wasn't used straight away.
In bad weather or winter, farmers used to dry their malt in front of the kitchen fire on horse-hair mats stretched across hurdles. The chimney would take away the worst of the smoke. Hurdles being temporary fences typically used to hold sheep.
To this day, the drying floors of traditional malt kilns, if any still exist, are known as hurdles; a hangover from old-time farmer's methods.
An indirect oven, like a bread oven, could do small batches. Drying over charcoal would not generate much smoke. Charcoal was traditionally used for hops, no doubt it was used for malt also.
So, pale malt has always been around, in a small way at least.
In the past I have regarded white malt as being something akin to the wind-dried malt that I have alluded to in a previous post, or something like today's pale malt. It seems to also have applied lager malt, perhaps erroneously, in more recent times.
However, it appears that much white malt was bleached with sulphur. Edward Skeate White mentions this and calls for legislative interference to outlaw the practice. Not for the good of the malt or the public, I might add, but because the sulphur fumes were seriously damaging the health of the Excise officers who gauged every kiln-load, often several times, and sometimes entered 40 or 50 different kilns a day. But the poor blighter that had to turn the malt during the bleaching process was even more exposed, particularly if his employer had more than one kiln. But Mr White was not concerned about the malt shoveller, just the Excise man, which gives a strong clue as to what Edward Skeate White's true profession was. See! None of these authors are really what they seem to be.
Brown malt could not have been much darker than about 50EBC for logical and technical reasons.
In the first edition of my home brewing book, published in 1991, I gave a description of making and smoking brown malt in a large, tall, American-style barbecue-smoker that I bought at a local garden centre. I removed the description from later editions because it seems that American-style smokers were a one-off experiment that didn't last long, and people couldn't get them. They were also bloody expensive.
The first time I tried it I used some fancy wood-chips purchased from the same garden centre and the results were a disaster. Second time I used local beechwood, because that is what we have lots of around here, and the results were much better.
However, someone has shown me a couple of lonely hornbeam trees, minding their own business in the middle of a local field. I may creep out in the middle of the night and steal most of one of them.
French and Jupp, at Stanstead Abbots, still have two of their old brown-malt kilns, which they use as a show-piece. Doubt if they would dare to fire them up though.
I once tasted a premium blended whisky made in the 1930's. It had a faint aftertaste of coal or coal gas. The majority of the malts in there must have been kilned over coke. I know what (even denatured) coal smells like, my grandmother had a coal shed in the back of her triplex floor on Esplanade Street in Montreal. By the time I got to explore and play around there, it was disused, but there was the odd lump and plenty of coal dust to tell me what was in that wooden shed. Over 30 years later I tasted it in that whisky, and that taste would have been in beers whose malts were kilned in that fashion.
Combrune's descriptions of malt colour are based on the results of experimentation which did not reproduce the actual conditions of kilning. If I remember correctly, he heated the green malt on an iron dish so there would have been no air-flow which is, of course, an important part of the kilning process. In fact Combrune has some pretty wild and wacky theories about a lot of stuff!
In some respect change is still slow in 21st century. There are still ?5 floor malting operational in the UK and these are technically and financially anachronistic. But as they are all old and, I guess, paid for they continue and make a profit. I would imagine the financial cost of replacing them with more modern maltings would be prohibitive. Of course in the microbrewing world their malts are seen as a premium product which helps them keep going, I am sure.
As several later author's pointed out, Combrune's experiments with malt colour were a load of bollocks.
The only coal suitable for malting in the early days was Pembroke coal, today what we would call anthracite - supposedly smokeless. It had to be shipped, by sea, from Swansea harbour. Any brewery not situated within a sensible carting distance of a navigable river, along suitable roads, could not get coal, leave alone the right sort, at a price and in the quantities necessary until we had a connected system of canals. Even for those close to a river, coal was exceedingly expensive compared to wood because of the coastal voyage and all the transshipment involved. So wood predominated in many areas. For example, a main artery, the Grand Junction Canal, started construction in 1794 but was not completed until 1815, so a place like Aylesbury, for example, could get not coal or coke economically until 1815, at which point coke became fairly economical, cheaper than Swansea coal although more expensive to produce, because the coke could be transported over land from the coal fields of the midlands, where the coal itself was unsuitable. After the railways coal became cheaper than coke, until the situation reversed again when the widespread production of coal gas produced surplus coke as a by-product, until demand exceeded supply and the situation reversed again.
Indeed, our pale ale revolution could not have occurred when it did, without the canals. Local barley was usually unsuitable and had to be shipped in from elsewhere, coal or coke had to be shipped in. It is no wonder that many of our famous pale ale breweries were founded during this period and situated alongside canals.
Anyway, I digress (if only Patto had a discussion forum). So technically, the coal used was smokeless, but in the preface to Christine Clarke's book, The British malting industry since 1830 which I have been looking at on Google Books, George Paul of Pauls Malt says that when he went to work at Daddy's Maltings in 1962, he was immediately packed off to work elsewhere, at Stoneham maltings, basically shovelling malt. He says: "[When] we were working on the wire floor of the kilns, the fumes from the damped down coal fires rasped the backs of our throats". So, the coal was not without its fumes, it seems.
Malt-kiln fires were never extinguished, except for maintenance, even during shutdown periods and holidays, just damped down and starved of air. A wire-framed floor seems pretty old-fashioned for 1962 - I wonder what they were making there. The maltings must have been pretty ancient, and there must have been a good reason for keeping the frames and not replacing them with maintenance-free earthenware tiles.
Graham, "The British malting industry since 1830" There's another book I own but haven't had time to read yet.
Your point about transport is a very good one. Heavy stuff like coal (or beer) wasn't easy to shift around before the canals. Burton only became a major brewing centre after the canal and rail networks were built.
I thought this was my discussion forum.
Well yes, this is your forum, but that might not have been your original intention.
The River Trent and the Trent and Mersey Canal was the real secret of Burton's success. The port of Hull up the river, the port of Liverpool up the canal, London down the canal, and transport to any major industrial centre of the country. Yea, of course it was all to do with their water, but not the water they actually brewed from.
Islay whisky is made from peat-smoked malt.
If you go into any supermarket you will find smoked ham, smoked bacon, smoked beef, smoked sausage, smoked cheese, smoked fish, smoked whisky, even some of the fancy tea is nothing other than smoked tea-leaves. Go into a delicatessen and you will find lots more smoked foods.
Americans maintain smoking traditions much more than we do and have a large range of smoked foods more readily available. A British barbecue is nothing other than a charcoal-powered grill. American barbecues are smokers, not grills, that will even cold-smoke; cooking the food isn't the primary function of an American barbecue - smoking is.
Smoking, like sulphuring and salting, was a curing or food preservation process, and was just about all that was available in the old days. As far as grain was concerned it kept the weevils and mildew at bay during storage. Malt is particularly susceptible because once the barley has been processed and cooked in the kiln, its natural defences have been destroyed.
The Australians have demonstrated that hanging burnt corks off your hat keeps the flies away. The same thing applies to smoked food - maggot-free ham and pest-free malt.
I therefore find it bemusing that so many people find it difficult to accept that old-time beers were smoky.
Incidentally, the invention of bacon (technically pork preserved with saltpetre) is attributed to Roger Bacon, who performed many experiments in food preservation.
The same Roger Bacon is also attributed with the invention of gunpowder, at least in the west. Gunpowder is made from charcoal, sulphur and saltpetre (potassium nitrate), all of which are materials that were traditionally used in the preservation of food. Curious isn't it?
Now, my theory is that Roger Bacon accidentally discovered gunpowder by blowing himself up while trying to cure a pork chop. What do you think?
Graham and Ron: Thanks for this further discussion, with which I am just catching up. I am on the road (to the Kentucky Bourbon Festival - speaking of charring - barrels in this case!) but beer history is never far from my mind.
I know about the later doubts expressed about Combrune's temperatures, he got them wrong supposedly. But my point was the range of malt colours he identified, clearly they all existed in his time. He was simply trying to explain at what temperature you could kiln them.
The illustration accompanying this topic illustrates one of the points I made elsewhere; namely that the type of fuel used was immaterial in some kiln designs.
Although indistinct, the illustration clearly shows metal pipe-work used to duct the smoke away. It is ducting the smoke from the internal furnace. The chimney that takes the smoke away can be seen at the back of the building. The pipe-work will serve to scavenge some of the heat that would otherwise disappear up the chimney, and distribute it.
Obviously, the fuel could be anything from uranium to camel-dung.
Other observations are the two drying floors at the top, the top one being cooler where the fresh malt would be loaded. After a day or so it would be dropped to the hotter floor below.
The floor below the major pipe work has lots of little chimneys, air ducts, passing through the floor that evenly distribute the hot air over the whole area of the kiln's upper floors. Controllable external air, from adjustable external vents, would come in below this floor to be heated in the heating chamber.
From the illustration it seems that there may be malt on this floor. If that is the case, this floor is also used for finishing the malt; colouring it by direct radiated heat from the furnace (rather than heated air passing through the malt, as on the upper floors).
The very bottom floor, just above the furnace, seems to be a heat spreader. It appears to have an array of adjustable vents in it, again to evenly distribute the hot air over the whole area in a controllable fashion. In which case the external air-intake vents would be below this floor, set into the wall at ground level.
Although German, this seems to be an intermediate stage between the traditional brown malt kiln and the British Victorian four-floor tower kilns. It is capable of producing smoke-free pale malt close to the modern sort.
The maltster who specialised in common malt or brown malt, as all of them were at one time, only kept his malt on the kiln for twelve to twenty-four hours. He got a kiln-load of malt out of his malt house every day. However, pale ale malt requires four or five days on the kiln, so if a maltster moved from brown or common pale malt to pale ale malt, his malting capacity dropped to between 20% and 25% of his previous capacity. He certainly would want compensation for this, and pale ale malt was much more expensive than common malt for this reason. If he was rich enough he could build more kilns, of course, but each kiln would require its four-days-worth loading of fuel, and the kiln itself was capital equipment tied up for four days, so it still did not lower the price of pale ale malt. And that assumes that he could control temperature and airflow sufficiently well to make pale malt, which usually was not the case because the drying floor was almost on top of the furnace in old-time kilns.
Tower kilns had four floors, one above the other. The green malt was loaded onto the top (coolest) floor. Every day a batch of finished malt was taken off the bottom floor and then the malt on each of the upper floors was dropped to the hotter floor immediately below, a new batch of green malt being loaded onto the top floor each day. The maltster got a batch of malt out of his kiln every day, and a quarter of the fuel was required when compared to four separate kilns.
Let's Brew Wednesday - 1962 Harp Lager
Yoghurtbier
How Porter faded away (at Courage)
Chilled and carbonated beer
Fermentation rooms at Truman's Burton brewery
UK Lager 1914 - 1919
The use of sugar in brewing
Understanding Truman's brewing records
Let's Brew Wednesday - 1914 Ushers 48/- and 54/-
Crazy thought
Truman's log from 1800
Oktoberfest here I come
Truman being weird again
Amsterdam's Golden Age
Weird brewing practices (part 92)
Largest UK breweries in 1884
The private brewer's guide
Windsor Ale Brewing 19 Quarters
WW I season
mid-18th century brewing
Truman's Burton-brewed beers in WW I
London Ale Brewing 22 Quarters
Truman's Burton-brewed beers in 1914
Berliner Weisse and Brettanomyces.
I'm a jammy git
I love Courage
Brown Stout Brewing 20 Quarters
Porter Brewing for 40 Quarters
Upcoming highlights
Barnard on Younger
London visit
German top-fermenting styles in 1915 (part four)
German top-fermenting styles in 1915 (part three)
German top-fermenting styles in 1915 (part two)
Usher's beers in WW I
Younger's Abbey Brewery in the 1870's (part two)
German top-fermenting styles in 1915 (part one)
Old and Mild
Younger's Abbey Brewery in the 1870's (part one)
German beer styles in 1915
German top-fermenting beer styles


text:
America's coolest indie bookstores and cafés
Ashlee Christian
https://blog.freelancersunion.org/2014/07/31/americas-coolest-indie-bookstores-and-cafes/
Photo by: N i c o l a
Three cheers for the independent booksellers and café owners of these United States of America. Hip hip huzzah!
In my research, it became apparent that not only are these independently-owned businesses thriving and doing great things for their communities, but everybody loves them. For all of you Quiet Revolutionaries out there, supporting the independent guy is just how you roll. And we like that about you.
There are so many great indie bookstores and cafés out there, too many to name in one post (that wasn't a million words long), so here's the short and sweet version accompanied by photographs from the independent instagrammers who have lots of love for them.
Housing Works Bookstore Cafe
Why it's great: This beautiful bookstore and cafe is almost entirely volunteer-run and 100% of the profits go back to the tireless advocates at Housing Works who are fighting the good fight against homelessness and AIDS.
Photo by: @mjchou_
Brooklyn Roasting Company
Why it's great: Brooklyn Roasting Company is committed to upholding the highest standards of fair trade, rainforest alliance, organic certified and sustainable coffee, as well as employing environmentally-sound business practices (not to mention the coffee is darn tasty).
Photo by: @denisemarieo
McNally Jackson
Why it's great: A bright and lovely place to enjoy a cup of coffee and a good book, you can even make your own book using their neat Espresso Book Machine!
Photo by: @parjulia
Why it's great: Founded in 1953 by poet Lawrence Ferlinghetti and Peter D. Martin, City Lights is one of the most iconic independent bookstores in the United States.
Photo by: @stina_cherie
Caffe Trieste
Why it's great: Opened in 1956, Caffe Trieste was the first espresso coffee house on the west coast. It has stayed true to its roots and remains a little slice of history.
Photo by: @dariomino
The Elliott Bay Book Company
Why it's great: The Elliott Bay Book Company has been around since 1973 and is staffed by friendly bibliophiles who are not only very helpful, but curate a pretty spectacular staff recommendation wall as well.
Photo by: @jennyvorwaller
Caffe Vita
Why it's great: Caffe Vita's Capitol Hill location is a mere hop skip and jump away from The Elliott Bay Book Company. They roast their own coffee and are champions of the Farm Direct movement, importing all of their coffee beans directly from the farmers who grow them.
Photo by: @therealmicahjames
Green Line Cafe
Why it's great: The original location has NO WiFi, which makes it great because it means you have to go there and talk to people, or read a book, or knit a scarf, or any other pastime that was enjoyed by humans before the advent of WiFi.
Photo by: @coquettes_armoire
Brickbat Books
Why it's great: Brickbat offers a great curation of used and rare books and hosts regular events that feature local authors and musicians.
Photo by: @nicolerossi
The Shire Book Shop
Why it's great: The Shire Book Shop is located in a turn-of-the-century mill building where the owners encourage you to leaf through books at your leisure while enjoying a free cup of tea, it doesn't get much more delightful than that.
Photo by: @milliebot_reads
Tattered Cover
Why it's great: Tattered Cover has been independently selling books and hosting great authors throughout the Denver area since 1971, it now operates out of three locations.
Photo by: @vfowler77
Seminary Co-op Bookstore
Why it's great: The Seminary Co-op has been independent and member-owned since 1961 and has grown from a founding 17 members to over 50,000 members. You don't have to be a member of the co-op to shop there, but for only a $30 investment, why not join?
Photo by: @emilyathomeandaway
Quimby's
Why it's great: Quimby's website speaks for itself: "Specialists in the importation, distribution and sale of unusual publications, aberrant periodicals, saucy comic booklets and assorted fancies." So pretty much everything you have been looking for lives here.
Photo by: @penjamin_
The Last Bookstore
Why it's great: The Last Bookstore began in 2005 and has grown into a 10,000 sq. ft. location that includes a coffee bar and record shop. It has become the largest independent bookstore in California for buying and selling used and new books as well as records!
Photo by: @xpizzagrrrlx
Politics and Prose
Why it's great: Founded in 1984, Politics and Prose has been growing and evolving into its current large location that includes a cafe and 8,000 sq. ft. of great reads. They also host almost daily author events.
Photo by: @thealex_turner
Red Emma's
Why it's great: Red Emma's is a worker-owned cooperative that advertises itself as a "radical bookstore, and a vegetarian restaurant, and a coffee roaster and a space for public events." Dear Red Emma's, can I live in you?
Photo by: @miss_wanderlustre
Why it's great: Voted best bookstore in Austin for over 15 years, BookPeople has been selling books in downtown Austin since 1970. The large independent bookseller also hosts over 300 events every year which are free and open to all.
Photo by: @bookpeople
Powell's Books
Why it's great: Powell's flagship location is as big as a city block, and filled with over a million new, used, and out of print books, not to mention their green initiatives are top notch!
Photo by: @herbelle77
World Cup Coffee & Tea
Why it's great: A family-owned business that is committed to providing great coffee and tea that supports the farmers that grow it with health care, education and improved working conditions. They even have a location inside Powell's flagship location; two birds, one stone.
Photo by: @marymicmac
Freelancers, what's the best independent bookstore and coffee shop in your neck of the woods?
5 Irritating Problems Freelancers Face (and How to Deal With Them)
How To Ask for What You Want and Need
How to Take Charge of Your Time in 4 Steps


text:
package org.wikipedia.createaccount;

import android.support.annotation.NonNull;
import android.support.annotation.VisibleForTesting;

import org.wikipedia.dataclient.WikiSite;
import org.wikipedia.dataclient.mwapi.MwException;
import org.wikipedia.dataclient.mwapi.MwQueryResponse;
import org.wikipedia.dataclient.retrofit.MwCachedService;
import org.wikipedia.dataclient.retrofit.WikiCachedService;

import java.io.IOException;

import retrofit2.Call;
import retrofit2.Response;
import retrofit2.http.GET;

class CreateAccountInfoClient {
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        void success(@NonNull Call<MwQueryResponse<CreateAccountInfo>> call, @NonNull CreateAccountInfoResult result);
        void failure(@NonNull Call<MwQueryResponse<CreateAccountInfo>> call, @NonNull Throwable caught);
    }

    @NonNull private final WikiCachedService<Service> cachedService = new MwCachedService<>(Service.class);

    Call<MwQueryResponse<CreateAccountInfo>> request(@NonNull WikiSite wiki,
                                                     @NonNull Callback cb) {
        return request(cachedService.service(wiki), cb);
    }

    @VisibleForTesting Call<MwQueryResponse<CreateAccountInfo>> request(@NonNull Service service,
                                                                        @NonNull final Callback cb) {
        Call<MwQueryResponse<CreateAccountInfo>> call = service.request();
        call.enqueue(new retrofit2.Callback<MwQueryResponse<CreateAccountInfo>>() {
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            public void onResponse(Call<MwQueryResponse<CreateAccountInfo>> call,
                                   Response<MwQueryResponse<CreateAccountInfo>> response) {
                if (response.body().success()) {
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                    String captchaId = response.body().query().captchaId();
                    cb.success(call, new CreateAccountInfoResult(token, captchaId));
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    @VisibleForTesting interface Service {
        @GET("w/api.php?action=query&format=json&meta=authmanagerinfo|tokens&amirequestsfor=create&type=createaccount")
        Call<MwQueryResponse<CreateAccountInfo>> request();
    }
}


text:
Bay Area companies get pandemic boost on way to Wall Street
Biz & Tech // Business
Carolyn Said Dec. 5, 2020 Updated: Dec. 5, 2020 3:54 p.m.
1of4Airbnb CEO Brian Chesky speaks at an event in 2018. The following year, he said Airbnb would go public in 2020. Despite the pandemic, the company's offering appears set for December.Photo: Lea Suzuki / The Chronicle 2018
2of4Airbnb co-founder and CEO Brian Chesky speaks during an event in San Francisco in 2018.Photo: Eric Risberg / Associated Press
3of4DoorDash CEO Tony Xu speaks at TechCrunch Disrupt in 2018. Revenue soared in 2020 and now DoorDash is going public.Photo: Kimberly White / Getty Images for TechCrunch
4of4When Sumo Logic went public in September, CEO Ramin Saar rang the Nasdaq opening bell from a pop-up set in the company's Redwood City parking lot.Photo: Nasdaq
Five Bay Area companies whose fortunes were transformed by the pandemic — Affirm, Airbnb, DoorDash, Roblox and Wish — are heading to Wall Street for initial public offerings this month.
"If you rolled back the clock to March and predicted (all this) IPO activity, people would have thought you were crazy," said Robert Hendershott, a professor of finance at Santa Clara University. "In March it looked like Airbnb might be doomed and the IPO window would be closed for at least a year."
Instead, Wall Street is having a rip-roaring year, including a huge rally after the election. Vacation-rental market Airbnb is rebounding from pandemic setbacks with more people living and working as digital nomads. And other companies are benefiting from customers stuck at home playing, shopping and ordering meals online.
The strong stock market, combined with the unusual circumstances of 2020, have added up to a rush of public offerings that could fortify companies with cash as they face the prolonged uncertainties of the health crisis.
"The stock market is at an all-time high; that explains why a fair number of decacorns are going public now," said Jay Ritter, a finance professor at the University of Florida, using the jargon for a company worth more than $10 billion.
"The point of an IPO is to get the highest price for your stock," said Scott Willis, head of research at Grizzle, a financial media website. "It's a great time to go public now, when valuations are really high and everyone is bulled up on stocks."
Nasdaq created an app allowing employees of newly public companies to post their own images on its Times Square tower.
Airbnb experienced a painful contraction when shelter-in-place hit and people stopped traveling. It laid off a quarter of its workforce and alienated some hosts with its cancellation policies. But it has since regained some ground as white-collar workers rent rural retreats to work from home. It notched less revenue this year than last, but its third-quarter bookings were higher than they were two years ago.
Other pre-IPO companies had dramatic pandemic boosts. As food delivery became paramount for many homebound people, restaurant meal service DoorDash tripled its revenue in the first nine months of 2020, compared with the same period last year.
Roblox, which makes online multiplayer games for kids, was eagerly embraced by teens and younger children stuck at home as a way to stay in touch with friends. Its revenue rose 68% in the first nine months of 2020 versus a year earlier.
Wish, an e-commerce app that sells inexpensive goods from Asia, benefited from an increase in mobile usage and decrease in brick-and-mortar shopping. Its revenue was up 32% from January through September versus the same period last year. Affirm, founded by PayPal co-founder Max Levchin, offers buy-now-pay-later financing for consumer purchases. It boosted income by helping people buy Pelotons, the exercise bikes that became a shelter-in-place darling. Second-quarter revenue nearly doubled compared with a year earlier.
"The pandemic has accelerated digital transformation across different areas — the way people work, the way people buy things, the way people are dining or doing things we never thought about," said Bonnie Hyun, head of technology capital markets at the New York Stock Exchange. That's provided a tailwind to many companies — "and when you've got that tailwind, it allowed some companies to evaluate whether this was the right time to pursue a listing and become a public company," she said.
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It's extraordinary to have so many public offerings in December since the holidays consume time and attention, but nothing about this year is normal. Some of it is pent-up demand: After Labor Day is historically a busy IPO season, but many companies postponed going public then because of uncertainty around the election, plus many had postponed earlier in the year when shelter-in-place started and the markets were uncertain.
"December is usually a slow month because nobody's around," said Drew Bernstein, co-chairman of Marcum Bernstein & Pinchuk, which advises Chinese companies that want to go public in the U.S. "But everybody's around right now. People aren't going on vacation. Going public in December is a sign of the times."
Another sign of the times: Road shows, in which pre-IPO companies meet with investors to pitch their stock, have gone virtual, just like every other business meeting.
"Management teams used to have to jet from city to city, but now everything is done over Zoom," said Jeff Thomas, head of Western U.S. listings for Nasdaq. "Other than Zoom fatigue, it's more efficient."
Grizzle's Willis agreed. "You don't lose much in translation" from going virtual, he said. "In fact, via Zoom they can see twice as many potential buyers."
Opening-day ceremonies are also largely going virtual.
"At the New York Stock Exchange, we saw this as an opportunity to rethink how we help companies celebrate that moment on their listing day, making it a lot more experiential, interactive and technology-forward," Hyun said.
Aaron Powell delivers food using DoorDash in 2018. Drivers now wear masks and deliver to doorsteps, but the company's business has only grown.
Photo: Santiago Mejia / The Chronicle 2018
While companies can still send a handful of executives to its 11 Wall St. trading floor, it's also offering webcasts or hybrid events.
Nasdaq created an app so employees of newly public companies could snap selfies with their families that the exchange displays digitally on its seven-story Times Square tower. A camera takes real-time images as mementos for the employees.
"A lot preferred the virtual experience," Thomas said. "Pre-COVID, there was always a debate about who got to go back to New York. Now everyone's included — it's a more inclusive and democratic experience."
Carolyn Said is a San Francisco Chronicle staff writer. Email: csaid@sfchronicle.com Twitter: @csai
Going public
Five Bay Area companies are headed to Wall Street for initial public offerings this month.
Projected valuation (high end)
Financing consumer purchases
Vacation-rental marketplace
Restaurant-meal delivery
Kids' online multiplayer games
Source: Chronicle research
Carolyn Said
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Carolyn Said covers the on-demand economy (new marketplaces such as Uber, TaskRabbit and Airbnb that let people rent their time, goods and services), the impacts of automation and AI on labor, and the world of autonomous vehicles. Previously she covered the housing market and foreclosure crisis, winning awards for stories that shed light on the human impact of sweeping economic trends. As a business reporter at The Chronicle since 1997, she also has covered the dot-com rise and fall, the California energy crisis, the corporate malfeasance scandals, and the fallout from economic downturns.
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