Later On

A blog written for those whose interests more or less match mine.

Archive for October 20th, 2020

Chess on the iPhone

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There’s a chess app for the iPhone, called simply “Chess,” by Vintolo Ltd. At the highest level, it’s a sucker for the Evans Gambit. I don’t always win with that opening (me playing white), but about 80% of the time I do.

I’m just sayin’.

Written by Leisureguy

20 October 2020 at 8:03 pm

Posted in Chess

Trump Records Shed New Light on Chinese Business Pursuits

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That Trump! Mike McIntire, Russ Buettner, and Susanne Craig report in the NY Times:

President Trump and his allies have tried to paint the Democratic nominee, Joseph R. Biden Jr., as soft on China, in part by pointing to his son’s business dealings there.

Senate Republicans produced a report asserting, among other things, that Mr. Biden’s son Hunter “opened a bank account” with a Chinese businessman, part of what it said were his numerous connections to “foreign nationals and foreign governments across the globe.”

But Mr. Trump’s own business history is filled with overseas financial deals, and some have involved the Chinese state. He spent a decade unsuccessfully pursuing projects in China, operating an office there during his first run for president and forging a partnership with a major government-controlled company.

And it turns out that China is one of only three foreign nations — the others are Britain and Ireland — where Mr. Trump maintains a bank account, according to an analysis of the president’s tax records, which were obtained by The New York Times. The foreign accounts do not show up on Mr. Trump’s public financial disclosures, where he must list personal assets, because they are held under corporate names. The identities of the financial institutions are not clear.

The Chinese account is controlled by Trump International Hotels Management L.L.C., which the tax records show paid $188,561 in taxes in China while pursuing licensing deals there from 2013 to 2015.

The tax records do not include . . .

Continue reading.

It strikes me that Trump’s character and personality bear some resemblance to the monstrose cacti blogged earlier today — that is, if they assumed the semblance of visible objects. A cancerous character and personality.

Written by Leisureguy

20 October 2020 at 7:06 pm

The Twins in an entry in the Library of Dance

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I’m thinking of a Library of Dance in the sense of Jorge Luis Borges “Library of Babel” (worth reading — but, hey, Jorge Luis Borges: of course. [I met him in the sense of being present when he met with some of us graduate students and talked for a while.]

And just on the next shelf:

Written by Leisureguy

20 October 2020 at 6:34 pm

Posted in Art, Books, Video

Was the Agricultural Revolution a Terrible Mistake? No.

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The previous post by Rachel Laudan had a link that intrigued me. I had thought that hunter-gatherers had a better life than serfs (based in part on the contents of the fascinating book Sapiens), but Laudan strongly contradicts that notion. In her blog, she writes:

The Thesis: Hunter-Gatherers Were Affluent Because They Had Ample Leisure

“Rather than heralding a new era of easy living, the Agricultural Revolution left farmers with lives generally more difficult and less satisfying than those of foragers. Hunter-gatherers spent their time in more stimulating and varied ways, and were less in danger of starvation and disease. . . The average farmer worked harder than the average forager, and got a worse diet in return. The Agricultural Revolution was history’s biggest fraud.”

So declared Yuval Noah Harari last year in his best seller, Sapiens: A Brief History of Humankind (2015).

Judging by the 1000 plus reviews on Amazon of which only about 10% are negative, lots of his readers are buying into the agriculture-was-a-disaster theory.

Just imagine. Work for a couple of days or a bit more, then lie back and chat with visitors, snooze away the afternoon, dance in the evening. The Garden of Eden hardly offered better. Perhaps the agricultural revolution was a mistake.

I’m not going to take on all aspects of the agriculture-as-disaster theory. What interests me is the idea that farmers worked harder than foragers. It’s based on a limited number of studies of hunter-gatherer work. One of the most important, dealing with the Kalahari bushmen, turns out to be bunk.

I’m not the first to have discovered this by any means (see below). But it’s shocking and important to me.

The agriculture-as disaster theory rests, at least in part, on ignoring the work involved in processing and cooking food.  If you take cooking and processing into account, agriculture was not a disaster.

Since processing and cooking is my major theme and since it interests most readers of this blog, forgive me for going on a bit.

Background to the Agriculture-As-Disaster Theory

You’ve probably already heard the agriculture-was-a-disaster theory. It’s hardly new. It’s been around in its modern form since the 1960s.

In 1972, the prominent anthropologist, Marshall Sahlins in Stone Age Economics lauded forager-gatherers as having found a “zen road to affluence. ” Their few needs easily met, a sharp contrast to the endless wants of urban dwellers. They had so much leisure, he suggested, that much of the time they hardly knew what to do with themselves.

In 1989, Mark Nathan Cohen in Health and the Rise of Civilization added the important wrinkle that health appeared to have deteriorated with the transition to agriculture.

By then, Jared Diamond had taken the agriculture-as-disaster theory beyond anthropologists to the general public. His 1989 article in Discover Magazine was titled “The Worst Mistake in the History of the Human Race“–the mistake being farming. When in 1997 he repeated the theory in the Pulitzer-prize-winning mega-best seller, Guns, Germs and Steel, it entered classrooms, living rooms and book clubs across the United States.

The Evidence: The Bushmen of the Kalahari Could Gather Enough Mongongo Nuts to Survive in 2-1/2 Days a Week

One very important line of evidence for the leisured hunter-gatherer thesis came from research carried out on the !Kung San, hunter gatherers in the Kalahari Desert of southern Africa, by Richard B. Lee in the early 1960s. It was much discussed at an important conference, Man the Hunter, held shortly thereafter.

The Bushmen had a “work week . . . of 2.4 days per adult,” Lee claimed in The !Kung San. Men, Women, and Work in a Foraging Society, 1979, chapter 9 (link to relevant chapter), 250-280.

Oh wow.

He continued, the bushmen “appeared to enjoy more leisure time than the members of many agricultural and industrial societies.”

The Problem: Food Processing was Not Counted as Work

But read on: . . .

Continue reading.

Written by Leisureguy

20 October 2020 at 5:25 pm

The daily grind: Reducing grain to flour

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Rachel Laudan has an interesting article at Works in Progress; its blurb:

Before millstones were invented, the preparation of flour for food was an arduous task largely carried out by women for hours every day. How did it affect their lives and why does it remain a tradition in some places even today?

That last question is very good, though. Why, indeed?

I think my interpretation of the question goes beyond the author’s intent: my question is, “Why pulverize grain into flour? Why not just cook the intact whole grain? That clearly would save a lot of work and the end result is more healthful.”

One answer of course is: No flour, no bread; no bread, no sandwiches. And no pasta. Or bagels.

OTOH, none of these are actually necessary, and I very seldom eat foods made from flour (and my blood glucose doesn’t like it when I do), but at every meal I eat cooked intact whole grain — and in fact just today cooked a big batch* of Kamut® (khorosan wheat, high in protein and my favorite variety since the grains separate so that it’s like rice on steroids).

Still, the article’s interesting and it begins:

In March and April 2020, flour vanished from supermarket shelves as locked-down families sought the reassurance of kneading dough, sniffing the aroma of loaves baking in the oven, and relishing the texture and flavor of homemade bread. Photographs of free form loaves flooded social media. A sourdough starter in the refrigerator became the new black. It was as if the pandemic had re-awakened awareness that bread, and more generally cereal grains, have been the staff of life for most of humanity for the past ten thousand years and more.

Yet for all those heart-warming aromas, the baking was scarcely from-scratch. By starting with flour, pandemic cooks dodged all the preliminary stages of turning grains into flour. Even the few hardy souls equipped with metal hand grinders or tabletop electric mills started with cleaned, threshed, and winnowed grain. Forgotten were the thousands of years when grain was laboriously pounded and ground into something edible, usually by women. Although in most societies those labor costs have been effectively eliminated by successive spurts of technological innovation, in far too many others women are still condemned to the daily grind.

The story of human dependence on these intractable foodstuffs begins over nineteen thousand years ago as the Ice Ages drew to a close. The inhabitants of a small village near Lake Kinneret, better known to many as the Sea of Galilee, in what is now Israel, collected thousands upon thousands of grass seeds including grains of wild barley and wheat. Most of them, as yet unaltered by human breeding, were just a millimeter or so in length, no bigger than mustard seeds. After millennia of inventorying the world’s resources, humans were turning to one of the last vegetable products to enter their repertoire: the seeds of annual grasses.

Who knows if humans recognized that, given they were the food for new plants, these seeds might also be good food for humans? Whatever the reason for embarking on preparing grass seeds as food, once the endeavor was underway it became evident that nothing rivalled these cereal grains as food. Unlike the many plants that protected themselves from predators by producing toxins, cereal grains were not poisonous (though even they might be contaminated by dangerous seeds or molds). Unlike moist roots, tender greens, or meat and fish, cereal grains were dry and encased in hard little packages that could survive several years (though even grains suffered losses to rodents, insects and molds). With their high nutrient to weight ratio, grains were better suited to being transported long distances than other plant-based foodstuffs.

Best of all, cereal grains could be transformed into many kinds of appealing foods: steamed grains; noodles; gruels and porridges; toasted grains for instant foods to eat when travelling; heady alcoholic brews; and in the case of the harder grains like wheat and corn, delicious flat breads and raised breads. By the time that humans began the long transition to farming, cereal grains were on their way to supplying 70% or more of the calories for much of humanity. For the next ten thousand years, a good rule of thumb is that such societies had to ensure about 2 lbs. of grain a day for working adults. Although the quantity has dropped in the richer parts of the world grains, particularly wheat, rice and corn (upcycled into meat) remain key to survival. Even now, wheat remains one of the most traded global commodities.

The many virtues of the grains came with the accompanying costs of processing. That processing food post-harvest or slaughter was laborious was nothing new: the hunter gatherer way of life had never been one of leisure. What was new was the kind of cost of removing the layers of scratchy husks and tough hulls that make grains impossible to chew and to digest. . .

Continue reading. There’s quite a bit more. She’s wrong about the “tough hulls” (aka bran). Bran does not in the least make the grain impossible to chew and digest and in fact has good nutritional value — for example, that’s why brown rice is more nutritious than white rice: brown rice retains the grain which has been removed to make white rice.

And I’m careful to buy hulled barley (bran still present on the intact whole grain) and not pearled barley (bran polished away). See also this.


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* Here’s the simple recipe:

2 cups kamut
6 cups water

Put into a large pot (I use a 3-qt pot), bring to simmer, cover, and cook over low heat until water’s all absorbed. That takes about 1.5 – 2 hours. (I just set a timer for an hour, check it, and then set timer for progressively shorter times based on how much water remains. I certainly don’t stand at the stove for that time.)

Refrigerate the cooked to make the starch resistant and not so quickly digested.

Written by Leisureguy

20 October 2020 at 4:57 pm

Gravity is NOT a force (explained)

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Good explanation by Derek Muller

That’s an excellent video, and in my post on the Mandelbrot set from a day or two ago, I included a link to his really excellent video on an aspect of that set not commonly seen — a very clear video, IMO. Update: See also this article in Quanta. Another update: This video presents gravity as a side-effect of the curvature of time.

This video got me curious about the guy himself (here’s his Wikipedia entry), and he has a very nice autobiographical video at his own Veritasium page.

I think his channel is well worth following. I’ve watched a number of his videos, and they are always illuminating.

His own site (distinct from his YouTube home page) is Veritasium.com. It’s worth exploring. Fascinating stuff, IMO.

Written by Leisureguy

20 October 2020 at 4:21 pm

Posted in Daily life, Science, Video

Early Christians Might Have Been High on Hallucinogenic Communion Wine

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Ed Prideaŭx in Vice interviews Brian Muraresku, author of The Immortality Key:

Could the communion wine of history’s earliest Christians have been a hallucinogen? This is the question that The Immortality Key, a new book by religious scholar, archaeology sleuth and classicist Brian Muraresku, aims to answer.

Drawing on more than ten years of research across six countries, Muraresku links the drug-fuelled rituals of Ancient Greece and the Mediterranean to the simultaneous outgrowth of Christianity in first-century Israel.

The bottom-line is that it’s far from absurd – and perhaps entirely reasonable – to think that some early Greek-speaking Christians had hallucinogens in their ritual wines.

Armed with Vatican archives, Greco-Roman texts, and the innovations of archaeochemistry – a new discipline that can isolate the exact chemical makeup of ancestral food and drink – Muraresku traces the rich and vined history of “spiked” wine through the ages. He suggests that the wild parties of Greek Mystery sects – which occurred thousands of years before, and at the time of Jeusus – were powered by wines likely imbued with drugs, later making their way into Christianity’s early sacred cups.

It’s a controversial claim to make. The communion wine has been a fixture of Christian worship since the Last Supper, and stands as a core ritual for its 2.5 billion adherents around the world every week of the year. Called to sip the wine and invite the presence of Jesus, Christians believe that the wine becomes the blood of Christ (metaphorically or literally, depending on the sect) during the Eucharist phase of a church service, when special Biblical blessings are cast on the drink by the vicar, priest or pastor.

Of course, the vast majority – if not all – of Christianity’s predominant sects would place strong injunctions against hallucinogenic drugs altogether. But as researchers continue digging up the boozy remnants of our ancient past, it may well be that the Church is in for a big and truly shattering surprise.

VICE spoke with Muraresku about The Immortality Key, the LSD rituals of Ancient Greece, and trippy wine.

This interview has been edited for length and clarity.

VICE: The Immortality Key makes a complex case. Could you outline your basic thesis?
Muraresku: The Ancient Greek world was full of secret rituals called Mysteries, where a sacrament of one kind or another was consumed. I question whether some version of the pagan wine sacrament of Dionysus (the Greek god of ecstasy and mystical rapture) was passed along to the earliest, Greek-speaking Christians.

The wine of the ancient Greeks wasn’t really ‘wine’, was it?
Ancient Greek wine was nothing like the wine of today. For a period of well over a thousand years from Homer to the fall of the Roman Empire, wine is consistently referred to as a pharmakon (drug). It was routinely spiked with plants, herbs and toxins, making it unusually intoxicating, seriously mind-altering, occasionally hallucinogenic and potentially lethal. No less than 56 detailed recipes for spiked wine can be found in Book V of Dioscorides’ Materia Medica, an ancient pharmacopoeia, whose author lived at the exact same time that the Gospels themselves were being written in the first century AD.

So the Greeks may have been sampling something far stronger than wine. But why would Christians have wanted to follow a Greek or Greek-tinged lineage? What’s the connection?
The world into which Jesus and the earliest Christians were born was swimming with Greek influence. Especially around Dionysus: the quintessential Greek god of wine and ecstasy. John’s Gospel goes to great lengths, as a matter of fact, to portray Jesus as a kind of second coming of Dionysus. The well-known water-to-wine miracle, for example, has been described by biblical scholars as the “signature miracle” of Dionysus. I dedicate a chapter to comparing the wine of Dionysus – which was described as “blood” by several ancient authors, including Timotheus of Miletus 400 years before Jesus – with the wine of Jesus, which becomes the literal “blood” of Jesus during the Mass. Some Greek Christian would have interpreted the Last Supper – which occurred indoors – as an invitation to bring Dionysus’ [spiked wine] sacrament into their own homes.

The book discusses an unusual finding in Pompeii, dated to around the time of Mount Vesuvius’ eruption in 79 AD. Why is it so important? . . .

Continue reading.

I’m told that St. John was more influenced by Jewish tradition (Passover wine, for example) than Greek thought. The drive to make the influence Greek was to some degree propelled by antisemitism.

And Greeks drank their wine watered. Drinking wine neat was thought to be dangerous — Odysseus served unwatered wine to Polyphenus (the Cyclops) to render him unconscious, and Herodotus tells of how Cleomenes, driven made by drinking neat wine, committed suicide by cutting himself to pieces. From Wikipedia:

Wine was almost always diluted, usually with water (or snow when the wine was to be served cold). The Greeks believed that only barbarians drank unmixed or undiluted wine and that the Spartan king Cleomenes I was once driven insane after drinking wine this way.[2] They also believed that undiluted wine could even kill the drinker: the Gallic chieftain Brennus was recorded as having committed suicide by drinking wine full-strength.[14] Greeks asserted that the dilution of wine with water was a mark of civilized behavior, whose contrast was embodied in the myth of the battle of Lapiths with the Centaurs, inflamed to rape and mayhem because of wine drunk undiluted with water.

Written by Leisureguy

20 October 2020 at 12:54 pm

Moral failings of leaders collapsed even the best societies

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Paul Ratner writes at Big Think:

  • Researchers found a commonality between the collapse of ancient empires.
  • Even the best-run nations fell apart because of leaders who undermined social contracts.
  • The scientists found that societies that had good governments broke up even worse than those with dictators.

As America chooses its next President, a new study says that even the most powerful and best-run empires have collapsed under leaders who broke social contracts.

The anthropology study took a deep dive into 30 pre-modern societies and found that even those that had “good” governments were not immune to catastrophic demise. In fact, societies where the government provided goods and services and prevented drastic inequalities of wealth and power, tended to fall apart even more dramatically than those who had despots. One commonality in the destruction of such societies – the failings of leaders who gravely weakened them by tearing apart societal ideals and morals.

Many pre-modern societies were similar to ours, even exhibiting what we can expect in contemporary democratic countries, explained Gary Feinman, the MacArthur curator of anthropology at Chicago’s Field Museum, who was also a co-author of the study.

“The states that had good governance, although they may have been able to sustain themselves slightly longer than autocratic-run ones, tended to collapse more thoroughly, more severely,” said Feinman in a press release.

The study’s lead author, Richard Blanton, a professor emeritus of anthropology at Purdue University, thinks that the degradation of such societies could have been anticipated and even prevented, but singular leaders managed to shake them up to the point where there was no turning back.

“We refer to an inexplicable failure of the principal leadership to uphold values and norms that had long guided the actions of previous leaders, followed by a subsequent loss of citizen confidence in the leadership and government and collapse,” pointed out Blanton.

A particular focus of the study were four societies that lasted for hundreds and in some cases thousands of years: the Roman Empire, the Ming Dynasty of China, India’s Mughal Empire, and the Venetian Republic. All of these had relatively even breakdown between the haves and the have nots, although they did not hold popular elections.

As there were no exact equivalencies to modern democracies in ancient times, the anthropologists used other points of comparison like the main features of good governments, which meet the needs of their people, said Feinman.

“They didn’t have elections, but they had other checks and balances on the concentration of personal power and wealth by a few individuals,” he elaborated. “They all had means to enhance social well-being, provision goods and services beyond just a narrow few, and ways for commoners to express their voices,” he added.

Such governments provided necessary “communication and bureaucracies to collect taxes, sustain services, and distribute public goods,” Feinman revealed. In this way, the economy was both helping the people and funding their leadership.

These societies lasted longer than . . .

Continue reading. Check out the study “Moral Collapse and State Failure: A View From the Past” in Frontiers in Political Science.

Written by Leisureguy

20 October 2020 at 10:42 am

Crested succulents and monstrose cacti

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Normal and monstrose saguaro cacti

“Monstrose” looks (especially in the context of the photo) like a typo for “monstrous,” but monstrose specifically refers to a cancer-like mutation that produces abnormal growth.

I first learned of these a while back (earlier this morning) via an article in Aeon by Athena Aktipis, an associate professor in the psychology department at Arizona State University, co-director of the Human Generosity Project and co-founder of the Center for Evolution and Cancer at the University of California, San Francisco. Her article begins:

In March 2019, we planted a garden full of monsters outside the Biodesign Institute at Arizona State University (ASU). Their limbs rise out of the ground, reaching in every direction, doubling back on themselves as they expand and grow. These beautiful creatures are crested cacti – plants with mutations that lead them to have gloriously wild growth patterns that have many parallels with cancer.

We wanted to create an opportunity for people to come together around cancer in a way that was positive and hopeful, while acknowledging the often-deadly realities of the illness. Like cancer in humans, the out-of-control growth seen in these cacti, which causes their tips to fan out into glorious crests or sometimes creepy brain-like patterns, arises from disruptions in cellular behaviour, often as a result of mutations.

Also paralleling cancer in humans, these growths – technically known as fasciations – can make the plants more vulnerable to disease and death by weakening them. Yet crested cacti often live with their cancer-like growths for decades. And, because of their unique sculptural beauty, crested cacti are highly sought-after. Botanists and gardeners tend to these rare specimens with great care, helping them to survive and thrive despite their vulnerabilities.

Continue reading. There’s much more, including photos of other specimens.

That led me to Kat McCarthy’s (profusely illustrated) article “Understanding Crested and Monstrose Succulents” in The Succulent Electric:

Among the many (many) reasons we succulent lovers are fascinated by these plants is the extraordinary richness and diversity of forms and textures they display. We often come to prize the more unusual varieties. Nowhere, will you find more strange, unusual and incredibly cool forms than among crested succulents and monstrose cactus. Like most variegated succulents, both cristata succulents and “monster cactus” are the result of abnormal development of the plant. This is a naturally occurring phenomenon that is tricky to reproduce. Cresting causes wildly curved, twisted and undulating plants that look very different from un-crested forms. Crested cactus often look like writhing snakes, coral or even human brains. Maybe you’re intrigued by these curiosities. Or maybe you have a plant displaying strange growth and want to understand it. Learn why some succulents and cactus crest and how to care for them.

To understand crested succulents and cactus, let’s first look at how normal plants grow and develop. We’ve covered the nature of meristem tissue when we looked at propagating succulents by leaves as well as stem cuttings. Meristem tissue is made up of immature cells that can develop to become anything the plant needs – stem, root or leaf. Its like stem cells in animals.

The meristem tissue at the very tips of roots and shoots is called apical meristem. It forms a small point at the apex that is responsible for the plant’s primary growth. Apical meristem tissue makes the plant grow taller, developing more leaves for photosynthesis. At the same time, apical meristem on the roots grow longer, wider-spreading roots to reach and access more water in the soil. These are critical functions for the plant. While all meristem tissue is capable of growth in the right circumstances, apical meristem tissue does grow and is responsible for the plant’s shape and size.

A crested cactus or succulent is the result of a genetic defect in the apical meristem. The apical meristem tissue of a normal saguaro cactus cause the classic vertical, columnar shapes. Occasionally the cactus branches, but most of its growth continues to reach for the sky. When a saguaro crests, the apical meristem no longer forms a single point. Instead, it forms a broad line, with new growth points forming all along that line. The resulting plant shape becomes wildly distorted and contorted along that line. As the plant grows taller and wider along the resulting crest, the plant begins to curl and fold in upon itself. A crested succulent or cactus has the Latin word cristata added to its botanical name. So we call a saguaro (Carnegiea gigantea) that crests a Carnegiea gigantea cristata. 

Monstrose is another form of a genetic defect in the apical meristem of a plant. The organized points of new growth become random, forming all over the body of the plant, causing new growth to form anywhere. A crested cactus or succulent still displays organized growth with a predisposition toward symmetrical development. A monstrose cactus, however, develops in random growth points all over the plant. This results in a lumpy, knobby, asymmetrical shape. Sometimes monstrose cactus develop bizarre corkscrew spirals or extra ribs with very few or deformed spines. Like crested succulents, monstrose cactus are highly sought after and collectible plants.

Monstrose cactus are often referred to as monster cactus. The two words share the same root word — monstrum, meaning birth defect with abnormal, disfigured growth. While animals with weird deformities might appear to us as monsters, in plants, the same genetic mix-ups often turn out looking bizarrely cool. . .

Continue reading. There’s much more and quite a few photos of bizarre examples.

And, of course, Google Images is chockablock with them.

Written by Leisureguy

20 October 2020 at 9:56 am

Posted in Daily life, Science

Not quite so wasp-waisted nor ball-topped — and another go at the lathering bowl

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This brush handle seems almost an ancestor of the WWBT handle of yesterday’s WSP Monarch (and most famously of G.B. Kent shaving brushes). Both handle styles have a narrow waist, rounded top, and flared base, but whereas yesterday’s brush might be considered a peacock, this one is more a wild turkey, has a resplendent tail-feather display but not to the extreme shown by the peacock/Kent.

This shape is called the Persian Jar, though actual in actual Persian jars (the pottery), the base does not flare outward as do Persian-Jar style shaving brush handles. The flare at the base of the handle provides a secure grip by creating a narrower waist around which you wrap thumb and forefinger. (Not all brushes provide a flare at the base — note the Mühle brush handles in this post or (different handle treatment) this post.)

I went again at the lather with a lathering bowl and again I used somewhat too much water. I imagine over the course of a week — two at the most — I could get the water amount consistently right, particularly if I were consistent in the soap I used. But I like to vary the soap from day to day, so I think I’ll resume my no-bowl technique, particuarly given the very limited countertop I have. Still, it’s good to try new things.

In using this soap (same as yesterday’s), I note again with pleasure how the tub seats neatly within the lid. I like that in a soap (or shaving cream). Phoenix Artisan’s CK-6 soaps lack that feature, so I always have to find someplace to put the lid (limited countertop). I wish all soap manufacturers would select tubs that sit neatly within the lid when the tub’s in use. /whingeing

The RazoRock Old Style is another inexpensive razor with surprising excellence in feel and performance. IMO, it’s another great starter razor. I don’t believe this handle, which came with the first batch, is still available, and that’s a shame. I really like the handle.

Three passes to a perfect result, a splash of Geo. F. Trumper’s Spanish Leather aftershave, and the day is launched — and this morning I’ll have a patty of spicy tempeh breakfast sausage, which has been in fridge since Sunday for the flavors to develop.

 

Written by Leisureguy

20 October 2020 at 9:18 am

Posted in Shaving

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