On 04/13/2016 06:34 PM, JIM WELLER -> DAVE DRUM wrote:

 JW> Very few people value old glassware and china these days. My mom's
 JW> good china and crystal went for peanuts at the estate auction after
 JW> all my sibs and I declined to take it.

I have a set of English china that Connie's mother gave her in the will.  Her
sister has almost exactly the same set, different color.  Know that her sister
would probably will that set to her daughter...I tried to give the other set to
her son.  Still here along with the ivory, a mix of new and fossilized walrus
pieces.  Can't seem to give that away either.  Even though it was itemized, who
gets what, in a codicil to her will.  If I could just dump enough of this stuff
I'd be able to sell the house and become a vagabond.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Vagabond Gingered Ale
 Categories: Beverages
      Yield: 5 Servings

  3 1/2 lb Munton & Fison plain dark
           Malt extract syrup
  2 1/2 lb Plain dk. dried malt extract
    3/4 lb Crystal malt
    1/2 lb Chocolate malt
      2 oz Cascade hops (boiling)
           Equal to 10 HBU
      1 oz Willamette hops (finishing)
      3 oz Freshly grated ginger root
           (2-4 oz to taste)
      1 pk Ale yeast
    3/4 c  Corn sugar (for bottling)
           *** OR ***
  1 1/4 c  Dried malt extract

  O.G.: 1.040-1.044 T.G.: 1.012-1.016

  Add the crushed crystal and chocolate malts to 1 1/2 gallons of cold
  water and bring to a boil.  When boiling has commenced, remove the
  grains and add the malt extracts.  (Do not allow the grains to remain
  in boiling water, as this will add an "ashy" taste).  Dissolve the
  extracts fully and add the boiling hops and freshly grated ginger
  root and continue to boil for 60 minutes.  Add the finishing hops
  during the final 1-2 minutes of the boil. Sparge into the fermenter
  and cold water.  Force cool, pitch yeast, and bottle when
  fermentation is complete.

  Source:  Charlie Papazian, "The New Complete Joy to Homebrewing"

MMMMM

---