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Over 520 color photos display the handmade modern glassware produced by the Viking Glass Company of New Martinsville, West Virginia, from 1944 to 1970, including animals, baskets, candelabras, novelties, smoking items, tablewares, and vases. Patterns, cuttings, and etchings are also displayed, including Banford, Crackle, Encore, Three Foils, and Viking Star. The text provides listings of the Viking product lines from Ancestral to Tundra. Current market values are found in the captions.
Fanciful designs, adapted from authentic Viking art, depict spiraling, interwoven images, real and mythological creatures, and an ancient rune stone portraying warriors in battle. 16 full-page illustrations printed on translucent paper.
It is 1943, and 11-year-old Dewey Kerrigan is traveling west on a train to live with her scientist father—but no one, not her father nor the military guardians who accompany her, will tell her exactly where he is. When she reaches Los Alamos, New Mexico, she learns why: he's working on a top secret government program. Over the next few years, Dewey gets to know eminent scientists, starts tinkering with her own mechanical projects, becomes friends with a budding artist who is as much of a misfit as she is—and, all the while, has no idea how the Manhattan Project is about to change the world. This book's fresh prose and fascinating subject are like nothing you've read before.
Includes: candlesticks, novelties, figurines, Prelude and Sonata etching.
Tableware, salts and peppers, reproduction glassware, candlesticks, bells, novelties, covered jars, spooners, vases, salad sets, platters and plates, candle holders, votives, ash trays, smoking accessories, figurines, flower frogs, canisters, jars with lids, anniversary items, mugs, and more.
The Lotus Glass Company of Barnesville, Ohio (1912-1995), decorated glass blanks from many glass companies -- Bryce, Cambridge, Central, Duncan & Miller, Fostoria, Heisey, Imperial, Lancaster, Mid-Atlantic, Morgantown, Paden City, Tiffin, Viking, West Virginia Glass Specialty, Westmoreland, and Weston, in cut patterns, etched glass with and without gold trim, painted and enameled glass, and silver deposit patterns. Over 200 images, most from original catalog pages and ad copy, display these decorative patterns and techniques. Values are provided in the captions.
Ancient brewing traditions and techniques have been passed generation to generation on farms throughout remote areas of northern Europe. With these traditions facing near extinction, author Lars Marius Garshol set out to explore and document the lost art of brewing using traditional local methods. Equal parts history, cultural anthropology, social science, and travelogue, this book describes brewing and fermentation techniques that are vastly different from modern craft brewing and preserves them for posterity and exploration. Learn about uncovering an unusual strain of yeast, called kveik, which can ferment a batch to completion in just 36 hours. Discover how to make keptinis by baking the mash in the oven. Explore using juniper boughs for various stages of the brewing process. Test your own hand by brewing recipes gleaned from years of travel and research in the farmlands of northern Europe. Meet the brewers and delve into the ingredients that have kept these traditional methods alive. Discover the regional and stylistic differences between farmhouse brewers today and throughout history.
A complete, practical, and entertaining guide to using the best ingredients and minimal equipment to create flavorful brews—including wildcrafted meads, bragots, t’ej, grog, honey beers, and more! "A great guide . . . full of practical information and fascinating lore."—Sandor Ellix Katz, author of The Art of Fermentation Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations―no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead―arguably the world’s oldest fermented alcoholic beverage―can be not only uncomplicated but fun. Inside, readers will learn techniques for brewing: Sweet, semi-sweet, and dry meads Melomels (fruit meads) Metheglins (spiced meads) Ethiopian t’ej (honey wine) Flower and herbal meads Bragots Honey beers Country wines Viking grog And there's more for aspiring Vikings to explore, including: The importance of local and unpasteurized honey for both flavor and health benefits What modern homebrewing practices, materials, and chemicals work—but aren’t necessary How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines How to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits The rituals, mysticism, and communion with nature that were integral components of ancient brewing Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but―like Odin’s ever-seeking eye―focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages. "Adventurous mead makers or brewers who want to move beyond the basics will find plenty to savor here."—Library Journal