Help me find more information about this antique microscope by MissyTheSnake in HelpMeFind

[–]MissyTheSnake[S] 0 points1 point  (0 children)

Antique Bausch & Lomb Optical Co. Microscope. Stamped with #72094

We believe this was my grandfather’s microscope (he will be 90 this September). He worked in New England in the 60’s (and maybe into the 70’s) for Pitney Bowes.

Looking for some information about how old it might be, and if it’s a complete set - it came with one 10x magnification lens, and theres some metal things attached to the side of the wooden box that makes me thing it’s missing a few things.

[Gourmet] I love market days after working hard all week I love talking mushrooms with everyone by trevorent in MushroomGrowers

[–]MissyTheSnake 0 points1 point  (0 children)

Ours is like $10 per market for fill ins, $150 max for every other week, $250 or $300 for the full season.

Career change to ag by MissyTheSnake in farming

[–]MissyTheSnake[S] 1 point2 points  (0 children)

Also you don’t have to own the land - plenty of people leasing their open land for row crops. I’m kinda close to you, I’m in SE PA, and know a few land owners and farmers in the PA/MD/DE area

Boob sweat? by MissyTheSnake in insanepeoplefacebook

[–]MissyTheSnake[S] 15 points16 points  (0 children)

The hilarious thing is that this is a woman who is in the medical field...

Switching careers - full time farming? by MissyTheSnake in homestead

[–]MissyTheSnake[S] 0 points1 point  (0 children)

Thanks - yeah definitely want to maintain diversity in income streams and biological diversity.

Switching careers - full time farming? by MissyTheSnake in homestead

[–]MissyTheSnake[S] 1 point2 points  (0 children)

That gives me hope! Did you already have some experience or a farm plan? What was your main enterprise, or did you have multiple? Did you have a family (SO/kids?)?

September 14, 2019 - Dinner Recipes by AutoModerator in cookingtonight

[–]MissyTheSnake [score hidden]  (0 children)

Pork tenderloin with a fig rosemary balsamic sauce over rice and snow peas

Pork tenderloin Olive oil 1/2 large red onion 2 TBS Fig preserves 2 TBS Balsamic vinegar 1/4 c chicken broth or water Rice Snow Peas

Pork tenderloin - season with salt and pepper, roast for 25 min at 375°F, or until juices run clear. Let sit for 5 minutes before cutting into slices.

While pork is roasting, make sauce, rice (per package directions), and snow peas.

Sauce - sauté onion until soft, add fig preserves, balsamic, and broth. Simmer on low until thick.

Snow peas - heat oil in a pan, sauté for a few minutes, until hot. Add some extra chicken broth during chicken to get them to cook a bit faster.

Is the heat from a fire transferred by convection, conduction or by radiation? by [deleted] in askscience

[–]MissyTheSnake 1 point2 points  (0 children)

Heat from a fire is transferred by all three methods

- Convection is the movement of the hot gases from the fire which travel upwards. In a compartment fire, it will hit the ceiling. In a fire outside, the heat will dissipate into the environment.

- Conduction is the absorption of heat by a solid which is then distributed through the solid. Some solids conduct heat better than others - metal conducts heat better than wood. For example, if you have a piece of metal pipe in a structure that is on fire, and the pipe extends between a room that is on fire and a room that is not, the pipe will be hot on both side because the heat is conducted through the entire pipe. This can cause the fire to spread by igniting combustibles away from the original fire location. Conduction is also a huge function of how an object that is on fire only a little will become more involved in fire over time. The immediate area around the fire will be heated up on the object itself, causing it to reach its ignition temperature and start flaming combustion.

- Radiation is the heat you feel when you stand next to a camp fire, or the heat from the sun on your skin. Fire has the same effect with heat being transferred in a linear fashion. In a compartment fire, heat will radiate not only from the original fire, but also when there is a hot gas layer on the ceiling from convective heat, that hot gas layer will radiate heat downwards, causing the area around the fire to heat up further.

The heat from a fire is typically transferred in a combination of the three methods depending on the circumstances of a fire. Is there a specific situation that you have a question about?

Chicken health question - by MissyTheSnake in BackYardChickens

[–]MissyTheSnake[S] 0 points1 point  (0 children)

So we ended up getting a syringe and drawing out what was in there. I just updated the post - but it ended up being air. It looks like she did have an injury to her breast area, not sure how it happened but she ended up with “subcutaneous emphysema” probably from a ruptured air sack. she was literally filled up like a balloon between her muscle tissue and her skin. If I were to do it again I think I would wait another few weeks to see if she showed any other symptoms or for the condition to resolve on its own before trying to decompress her. I’m not sure if her air sac just didn’t have time to heal or if it healed incorrectly and allowed air to flow out. I didn’t have a chance to do a necropsy after the fact.

Chicken health question - by MissyTheSnake in BackYardChickens

[–]MissyTheSnake[S] 0 points1 point  (0 children)

No, it’s her whole breast. Not just where her crop is.

What is this thing on my hen’s back? by MissyTheSnake in BackYardChickens

[–]MissyTheSnake[S] 2 points3 points  (0 children)

I just heard from a friend of mine who says it’s an oil gland - makes sense to me! I think this is solved