Adolf Hitler exhibition in Germany: Hitler and the Germans at the German Historical Museum in Berlin – Telegraph

 

 

 

Adolf Hitler exhibition in Germany: Hitler and the Germans at the German Historical Museum in Berlin – Telegraph.

 

via Adolf Hitler exhibition in Germany: Hitler and the Germans at the German Historical Museum in Berlin – Telegraph.

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Mein Kampf by Adolf Hitler

i. FOREWARD from Landsberg Am Lech, Fortress Prison

Mein Kampf by Adolf Hitler

National Socialist Eagle

Volume One: A Reckoning

  1. IN THE HOUSE OF MY PARENTS
  2. YEARS OF STUDY AND SUFFERING IN VIENNA
  3. GENERAL POLITICAL CONSIDERATIONS BASED ONMY VIENNA PERIOD
  4. MUNICH
  5. THE WORLD WAR
  6. WAR PROPAGANDA
  7. THE REVOLUTION
  8. THE BEGINNING OF MY POLITICAL ACTIVITY
  9. THE “GERMAN WORKERS’ PARTY”
  10. CAUSES OF THE COLLAPSE
  11. NATION AND RACE
  12. THE FIRST PERIOD OF DEVELOPMENT OF THE NATIONAL SOCIALIST GERMAN WORKERS’ PARTY

Volume Two: The National Socialist Movement

  1. PHILOSOPHY AND PARTY
  2. THE STATE
  3. SUBJECTS AND CITIZENS
  4. PERSONALITY AND THE CONCEPTION OF THE FOLKISH STATE
  5. PHILOSOPHY AND ORGANIZATION
  6. THE STRUGGLE OF THE EARLY PERIOD – THE SIGNIFICANCE OF THE SPOKEN WORD
  7. THE STRUGGLE WITH THE RED FRONT
  8. THE STRONG MAN IS MIGHTIEST ALONE
  9. BASIC IDEAS REGARDING THE MEANING AND ORGANIZATION OF THE SA
  10. FEDERALISM AS A MASK
  11. PROPAGANDA AND ORGANIZATION
  12. THE TRADE-UNION QUESTION
  13. GERMAN ALLIANCE POLICY AFTER THE WAR
  14. EASTERN ORIENTATION OR EASTERN POLICY
  15. THE RIGHT OF EMERGENCY DEFENSE

CONCLUSION

http://www.hitler.org/writings/Mein_Kampf/

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How to make your plants, flowers and berries last longer after picking them

I love the zip and range of colour of Chinese lanterns (Physalis alkekengi var. franchetii) when they’re just ready – tangerine to apple-green – and I love their fat, air-bubble shape.

Their colour looks neon at this time of year as other plants begin to draw their pigment back in.

http://www.telegraph.co.uk/gardening/gardeningadvice/8048293/How-to-make-your-plants-flowers-and-berries-last-longer-after-picking-them.html

It sings along with the odd artichoke flower, the late blue flowers of Salvia viridis, still brilliant purple, and the berries of callicarpa, Iris foetidissima, the green seed heads of Ammi visnaga and the big, bright blue or pink pompom hydrangeas, which many of us have in our autumn gardens.

To keep all these from rotting down to brown very quickly in the next few weeks, pick most of what you have and bring them in. It’s a guiltless harvest – by Christmas the wet and wind is likely to trash anything left in the garden.

Preserving tips

These plants are all long-lasting once cut, particularly with a drop of bleach in the vase, but you can make them look good right through the winter with glycerine (available from chemists). The great thing about this stuff is that it preserves the stems with some juice in.

You want to keep their soft, growing texture as far as possible and this is what glycerine does, rather than allowing them to dry to a crisp.

If slowly sucked up by the flower or seed head’s stem, this oily solution is absorbed into the cells and gives the plant suppleness and strength.

Condition stems well by searing in boiling water for 30 seconds (or twice this for woody stems such as hydrangeas) and leave them overnight in deep water to drink. Then make up a small amount of one part glycerine to two parts hot tap water in a vase or jam jar so that you have only a few centimetres sitting in the bottom.

Leave the stems to preserve in the mixture until it has all been absorbed or evaporated. This takes about a fortnight and will leave the heads soft and silky and make them last for ages.

Skeletal remains

Those are the colourful, fleshy things, but there’s also great beauty in some of the plant skeletons in the garden. Again, if you leave them where they are, they’ll be blown to bits in the next few weeks.

The dark, elegant, lacy heads of Hydrangea petiolaris are good dried and then piled into a bowl, and all the large-flowered alliums look fantastic indoors.

The best is Allium schubertii, but any of the large or medium-sized flowers, A. cristophii and ‘Purple Sensation’, also look good, and alliums work well in a range of sizes. Sprayed almost any colour, there is no better Christmas decoration.

There’s no doubt, though, this year it’s the silver skeletons of Smyrnium perfoliatum that are the most beautiful in my garden. I’m about to arrange a vase to take pride of place in my sitting-room and I’m hoping it can stay there all winter. If you’ve no smyrnium, then angelica or hogweed – great towering stems and big plateau flowers – look almost as good.

With both the glycerined and dried stems, there’s one rule to apply. To keep the glamour factor high, the less you combine them, the better. Arrange each plant on its own or in pairs. Mixing everything up, a few stems of this and the odd stem of that, is too itsy-bitsy and lacks style.

Hedgerow finds

The garden may be accounted for – but in the hedgerows there are equally good things to bring in to decorate your house. It’s a very fruity year, with dusky sloes, luscious rosehips, blackberries and even elderberries hanging on.

The countryside is particularly fruity this year because our last winter was properly cold. That’s good for fruit production, and then the final plumping-up moment was the damp, grey August that has just gone.

This made any fruit blow up like balloons. Since then it’s been drier than usual, so even the fluffy seed heads of old man’s beard and the red berries of bryony are still looking fresh and handsome.

Make the most of what you can find and cook and preserve the harvest. Old man’s beard holds on to its fluffy seed pods well if conditioned in glycerine, and rose hips and spindle hold their fruit and colour twice as long with the same technique.

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Iceland banks on geothermal for economic expansion | Environment | guardian.co.uk

The Svartsengi geothermal power plant in Iceland – the country is a world leader in such green energy, generated from heat beneath our feet. Photograph: Paul A Souders/Corbis
Iceland’s economy has been rocky since the bank collapse in October 2008, but one field has been expanding — geothermal energy.

Faced with a dearth of projects, Icelandic engineering companies have increasingly been looking overseas for work. They are being supported by the government and even by the President directly, to win projects for tapping geothermal energy abroad.

Katrin Juliusdottir, minister for industry, hosted Indian energy minister Dr. Farooq Abdullah in September to step up cooperation between the two countries in geothermal energy.

At the World Economic Forum in Tianjin, President Olafur Ragnar Grimsson discussed geothermal energy projects with Chinese Prime Minister Wen Jiabao, and signed an agreement on digging for geothermal energy in Inner Mongolia. The new energy will be used for district heating, greenhouse cultivation and electricity.

Icelandic firm Enex has been working in Shaanxi in China and will also work on the Mongolian project.

Iceland is looking further. “In East Africa utilisation of the geothermal potential could free the people of several nations from the bondage of energy poverty,” foreign minister Ossur Skarphedinsson told the UN General Assembly late September.

State-owned Iceland GeoSurvey (ISOR) is one of the more experienced companies. Set up in 1945 as part of the National Energy Authority, it has worked on geothermal projects in more than 40 countries.

“In Kenya, Uganda and Djibouti, ISOR has carried out geothermal exploration and related activities, while it has also carried out well testing in Germany, numerical modelling in China and capacity building within the governmental sector in Nicaragua,” says ISOR spokesperson Brynja Jonsdottir.

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Good chocolate doesn’t have to be dark | Life and style | guardian.co.uk

Slabs of milk, white and dark chocolate. Photograph: Deirdre Rooney
After wine, tea and coffee, chocolate has become a bit of a food nerd’s paradise. These days there is often much thoughtful hesitation when a square or two turn up beside a double espresso; “Mmm, usually I’ll only eat a Vietnamese single plantation Criollo, 78% cocoa solids, on Thursdays, and never before 4 o’clock … “.

Attitudes to food are also increasingly polarized. Worthy or guilty. Healthy or deadly. Middle-class smug or deep-fried tabloid. And when it comes to chocolate, it’s either a fair trade lavender flavoured Tanzanian bean truffle “designed” by someone who usually makes handbags, or a tee-hee, naughty-me, Cadbury’s bar swallowed in 30 seconds.

In Britain’s fascinating, developing food culture it would seem that now all food needs justification, a raison d’étre, it can no longer just “be.” As far as I’m concerned, that’s just fine as long as things are moving along, evolving, there is debate and more and more choice and information available. Let’s keep on fretting about where the egg goes in the Caesar Salad and the happiness of the hen who laid it.

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