A jug is a type of container used to hold liquids. It has an opening narrow, from which to pour or drink, has a handle. Jugs throughout history have been made of metal, glass or plastic. In British English jugs are Drinking vessels, for holding drinkable liquids, not a type of packaging. In North American English these table jugs are called pitchers. Several other types of containers are called “jugs”, depending on locale and personal preference; some types of bottles can be called jugs if the container has a narrow mouth and has a handle. Closures such as stoppers or screw caps are common for these retail packages. A variety of containers are sometimes called “jugs”; the word jug is first recorded in the late 15th century as jubbe. It is of unknown origin, but comes from jug a familiar name used to describe "a low woman, a maidservant" in the same period; this in turn comes from the alteration of common personal names such as Judith. The word ‘punchard’ is a Middle English term used to describe an early stone jug for storing mead.
Hence punchcard has become synonymous with beer jug. In certain countries New Zealand and Australia, a "jug" refers to a jug containing 2 pints of beer, it is served along with one or more small glasses from which the beer is consumed, although in some student bars it is more common for the beer to be drunk directly from the jug, served without the accompanying glass.. In Britain in those parts of the county where there is a choice between a pint tankard and a straight glass of beer, a tankard may be called a tankard or a "jug". A jug of beer may refer to a jug containing larger amounts, but if a large jug is sold it will be advertised as such in the pub and this helps to reduce confusion. A juglet is an ancient container for liquids, smaller than modern-day jugs. In American folk music, an empty jug is sometimes used as a musical instrument, being played with buzzed lips to produce a trombone-like tone. It's part of a jug band, to which ensemble it lends its name. "Jug". Encyclopedia Americana.
Jugging is the process of stewing whole animals game or fish, for an extended period in a covered container such as a casserole or an earthenware jug. In French, such a stew of a game animal thickened with the animal's blood is known as a civet. One common traditional dish that involves jugging is jugged hare, a whole hare, cut into pieces and cooked with red wine and juniper berries in a tall jug that stands in a pan of water, it is traditionally served with the hare's port wine. Jugged Hare is described in the influential 18th-century cookbook, The Art of Cookery by Hannah Glasse, with a recipe titled, "A Jugged Hare," that begins, "Cut it into little pieces, lard them here and there...." The recipe goes on to describe cooking the pieces of hare in water in a jug, set within a bath of boiling water to cook for three hours. Beginning in the nineteenth century, Glasse has been credited with having started the recipe with the words "First, catch your hare"; this attribution is apocryphal. Her actual directions are, "Take your Hare when it is cas'd, make a pudding..."
To'case' means to take off the skin. Both the Oxford English Dictionary and The Dictionary of National Biography discuss the attribution. However, having a freshly caught, or shot, hare enables one to obtain its blood. A freshly killed hare is prepared for jugging by removing its entrails and hanging it in a larder by its hind legs, which causes the blood to accumulate in the chest cavity. One method of preserving the blood after draining it from the hare is to mix it with red wine vinegar in order to prevent it coagulating, to store it in a freezer. Many other British cookbooks from before the middle of the 20th century have recipes for Jugged Hare. Merle and Reitch have this to say about Jugged Hare, for example: In 2006, a survey of 2021 people for the television channel UKTV Food found that only 1.6% of the people aged under 25 recognized Jugged Hare by name. 7 out of 10 of those people stated that they would refuse to eat Jugged Hare if it were served at the house of a friend or a relative.
Jugged rabbit is an alternative to Jugged Hare. It is considered a speciality of the cuisine of Martinique. Another jugged dish traditional in the United Kingdom, is jugged kippers, kippers in a covered jug, cooked in boiling water. Recipe books recommend jugging kippers as one way of avoiding the strong smell. List of cooking techniques List of meat dishes Rabbit stew "Jugged Hare". Mrs Beetons Poultry and Game Revisited; the Delineator. Mrs Beeton's recipe for Jugged Hare William Kitchiner. "Jugged Hare". The Cook's Oracle: Containing Receipts for Plain Cookery, on the Most Economical Plan for Private Families. R. Cadell. P. 311. Another detailed recipe, with alternatives Frederick Bishop. "Jugged Hare". The Illustrated London Cookery Book: Containing Upwards of Fifteen Hundred First-rate Receipts. London. P. 147. Bishop's recipe includes a note that "in some parts of the country" the hare is cooked in ale with bacon. "Dorset Jugged Steak". British Food Recipes. A recipe for Jugged Steak "Civet de lièvre par Stéphane".
SuperToinette. BENEGIL Développement. A modern French recipe for civet de lièvre. "Jugged Pigeons". Cookery and domestic economy: containing upwards of one thousand tested recipes, expressed in simple terms suitable for every-day life. Glasgow: George Watson. Pp. 59–60. Two recipes for jugging pigeons
A kettle, sometimes called a tea kettle or teakettle, is a type of pot, specialized for boiling water, with a lid and handle, or a small kitchen appliance of similar shape that functions in a self-contained manner. Kettles can be heated either by placing on a stove, or by their own internal electric heating element in the appliance versions; the word kettle originates from Old Norse ketill "cauldron". The Old English spelling was cetel with initial che- like'cherry', Middle English was chetel, both come from Germanic *katilaz, borrowed from Latin catillus, diminutive form of catinus "deep vessel for serving or cooking food", which in various contexts is translated as "bowl", "deep dish", or "funnel". A modern stovetop kettle is a metal vessel, with a flat bottom, used to heat water on a stovetop or hob, they have a handle on top, a spout, a lid. Some have a steam whistle that indicates when the water has reached boiling point. Kettles are made with stainless steel, but can be made from copper or other metals.
In countries with 240 V mains electricity, electric kettles are used to boil water without the necessity of a stove top. The heating element is fully enclosed, with a power rating of 2–3 kW; this means that the current draw for an electric kettle is upwards 10 A, a sizeable proportion of the current available for a typical home: the main fuse of most homes varies between 20 and 100 A. For this reason electric kettles, while available, are much less popular in countries with 110 V mains electricity, where electric sockets are current limited to providing around 1.5 kWs. In modern designs, once the water has reached boiling point, the kettle automatically deactivates, preventing the water from boiling away and damaging the heating element. A more upright design, the "jug"-style electrical kettle, can be more economical to use, since one cup of water will keep the element covered. In the United States, an electric kettle may sometimes be referred to as a hot pot. Electric kettles were introduced as an alternative to stove top kettles in the latter part of the 19th century.
In 1893 the Crompton and Co. firm in the United Kingdom started featuring electric kettles in their catalogue. However, these first electric kettles were quite primitive as the heating element couldn't be immersed in the water. Instead, a separate compartment underneath the water storage area in the kettle was used to house the electric heating element; the design was inefficient relative to the conventional stove-top kettles of the time. In 1922, the problem was solved by Leslie Large, an engineer working at Bulpitt & Sons of Birmingham who designed an element of wire wound around a core and sheathed in a metal tube; as this element could be immersed directly into the water it made the new electric kettle much more efficient than stovetop kettles. In 1955, the newly founded British company Russell Hobbs brought out its stainless steel K1 model as the first automatic kettle. A thermostat, triggered by the rising steam as the water would come to boil, would flex, thereby cutting off the current.
A cauldron is a large kettle hung over an open fire on an arc-shaped hanger called a bail. A fish kettle is a long slim metal cooking vessel with a tight fitting lid to enable cooking of whole large fish such as salmon. A kettle grill is a dome shaped resembling a cauldron. A kettle drum is a kettle shaped drum. Boiling vessel, water heating system in British tanks Kelly Kettle, specialized types of kettles for outdoor use, intended to use fuel more efficiently Samovar, a type of urn used for boiling water and making tea in Russia and other parts of eastern Europe Tea culture Teapot, a vessel with spout and handle, for brewing and serving tea Teasmade, an English appliance that combined a kettle and a teapot to make tea automatically by a clock Tetsubin, a cast iron Japanese pot with a spout Windermere kettle Stevenson, Seth. "A Watched Pot". Slate. Copeland, Paul L.. Engineering Studies: The Definitive Guide. Allawah, New South Wales: Anno Domini. ISBN 9780646394596
Jug is an album by saxophonist Gene Ammons recorded in 1961 and released on the Prestige label. Allmusic awarded the album 3 stars with its review by Scott Yanow stating, "Jug finds the great tenor in excellent form... Few surprises occur, but fans will not be disappointed by his soulful and lyrical playing". All compositions by Gene Ammons except as indicated "Ol' Man River" - 5:11 "Easy to Love" - 4:14 "Seed Shack" - 5:39 "Let It Be You" - 3:48 "Exactly Like You" - 5:59 "Miss Lucy" - 3:42 "Namely You" - 4:45 "Tangerine" - 3:36 Gene Ammons - tenor saxophone Richard Wyands - piano Clarence Anderson - organ, piano Doug Watkins - bass J. C. Heard - drums
Jug Rock is a natural geological formation located outside of Shoals, Indiana, in the valley of the East Fork of the White River. It is composed of sandstone, is the largest free-standing table rock formation in the United States east of the Mississippi River, it is part of the Mansfield formation, laid down in the Pennsylvanian geological epoch 325 to 286 million years ago. Erosion along fracture lines separated it from a nearby cliff. A companion feature, House Rock, stands opposite Jug Rock. In the Second Report of the Geological Survey of Indiana, published in 1871, State Geologist E. T. Cox wrote: One of the most interesting spots to visit, for obtaining a view of this character of scenery, is near the town of Shoals, on the road to the Indian Sulphur Springs. A high ridge of millstone grit, terminates within a few yards of the East Fork of White river, from the top of which, there is a projecting mass of conglomerate sandstone, called the "Pinnacle," which stands one hundred and seventy feet above the level of the stream.
Cyclopean blocks, that have broken off, lie around the foot of the ridge, in every conceivable position. On the north side of this ridge, the conglomerate has been cut through by disintegrating forces, which left, at some distance from the main ledge, a tall mass of rock, which has received the name of "Jug Rock," from the fancied resemblance which it bears to a jug, it is forty-two feet high and supports, on its top, a flat projecting layer, called the "stopper." Just above the bulge of the jug are irregular lines of stratification, known as false bedding. The lower part is thickly set with quartz pebbles; the frontispiece to this volume presents a view of the "Jug Rock", copied from a photograph taken by D. Allbright. For this faithful representative of a interesting geological scene, I am indebted to B. F. Devol, D. Allbright, of Shoals. Jug Rock is part of a nature preserve owned by the Indiana Department of Natural Resources; this unusual rock feature gives its name to the team of nearby Shoals High School, "Shoals Jug Rox."
The Jug Rock- named "Roxer Boxer," is the school's mascot. Mark J. Camp and Graham T. Richardson, Roadside Geology of Indiana, p 113. ISBN 0-87842-396-6 E. T. Cox, Second Report of the Geological Survey of Indiana, made during the year 1870, p. 83. Ibid. Frontispiece: Illustration of Jug Rock U. S. Geological Survey Geographic Names Information System: House Rock U. S. Geological Survey Geographic Names Information System: Pinnacle Rock Topographic map from TopoQuest Standing Rocks: Ancient Erosion Remnants
The Jug — known as the Jug Handle — is a jug-shaped island formed by a horseshoe bend on Middle Island Creek near Middlebourne in Tyler County, West Virginia, USA. It is maintained by the state of West Virginia as The Jug Wildlife Management Area. Middle Island Creek's most extreme meander forms a peninsula known as "the Jug," located upstream of Middlebourne; the creek rounds a 3.3 mile bend only to return to within 100 feet of itself. Sometime prior to 1800, an early white settler named George Gregg had a raceway carved across the narrow point of the peninsula and harnessed the resulting hydropower of the stream's 13-foot fall for a gristmill and sawmill at the site; these mills were destroyed by a flood in 1852. Flooding had the effect of widening the raceway across the peninsula such that it became the main channel of the stream, inhibiting the flow of water through the longer loop and transforming the peninsula to an island. In 1947 the West Virginia Conservation Commission constructed a low water bridge which dammed the cut-through and restored a steady flow to the bend of the creek.
The low water bridge is known to be impassable due to flooding. The land encircled by the creek's loop is operated as a Wildlife Management Area by the state of West Virginia. List of islands of West Virginia WVDNR District 6 Wildlife Management Areas WVDNR map of The Jug Wildlife Management Area
"Jug wine" is a term in the United States for inexpensive table wine bottled in a glass bottle or jug. Jug wines were labeled semi-generically sold to third parties to be relabeled, or sold directly from the winery's tasting room to customers who would bring their own bottles. For a period following Prohibition, jug wines were the only domestic wine available for most Americans. Beginning in the 1960s, when Americans began to consume more premium wine, jug wine took on a reputation for being "extreme value". Beginning in the late 1980s jug wines have been labeled varietally to meet consumer demand. Common brands include Gallo, Carlo Rossi, Almaden Vineyards, Inglenook Winery, Opici. Typical formats include 1 liter glass bottles, as well as 3 and 5-liter jugs. More recent packaging methods include lined boxes, plastic bags inside corrugated fiberboard boxes. Box wine Fighting varietal Flavored fortified wine