Leiden
14 °C
- Pressure: 1003 hPa
- Humidity: 72 %
- Clounds: 40%
- scattered clouds
Tomorrow
13 °C
- 1009 hPa
- Humidity: 51 %
- Clouds: 61%
- broken clouds
Tuesday
15 °C
- 997 hPa
- Humidity: 76 %
- Clouds: 100%
- light rain
Wednesday
9 °C
- 1010 hPa
- Humidity: 70 %
- Clouds: 100%
- overcast clouds
Thursday
13 °C
- 1012 hPa
- Humidity: 50 %
- Clouds: 28%
- light rain
Please tell us which country and city you'd like to see the weather in.
Leiden Conventions
The Leiden Conventions are an established set of rules, symbols, and brackets used to indicate the condition of an epigraphic or papyrological text in a modern edition. In previous centuries of classical scholarship, scholars who published texts from inscriptions, papyri, or manuscripts used divergent conventions to indicate the condition of the text and editorial corrections or restorations. The Leiden meeting was designed to help to redress this confusion.
The earliest form of the Conventions were agreed at a meeting of classical scholars at the University of Leiden in 1931, and published in an article shortly thereafter. There are minor variations in the use of the Conventions between epigraphy and papyrology (and even between Greek and Latin epigraphy). More recently, scholars have published improvements and adjustments to the system.
Most important sigla
See also
This page contains text from Wikipedia, the Free Encyclopedia - https://wn.com/Leiden_Conventions
Leyden cheese
Leyden, from Dutch: Leidse kaas, is a semi-hard, cumin and caraway seed flavoured cheese made in the Netherlands from cow's milk. It is made both in factories and on farms, historically in the Leiden area.
Leidse kaas is the most common type of komijnekaas, cheese including cumin as an ingredient, in the Netherlands. The cheese is round and flat like Gouda however it is made with sharp edges on one side and less roundness to its side. It has a fat percentage of 30% to 40%, and can weigh between 3 kg (6.6 lb) and 9 kg (20 lb).
Production
On the farms, about 5% of buttermilk may be added to the milk, and it is set with rennet at a temperature of 28 °C (82 °F) to 30 °C (86 °F). About 30 minutes later, the curd is cut with a harp, stirred, and warmed to about 33 °C (91 °F) by pouring in hot whey. The curd is dipped with a cloth and kneaded. Cumin seeds are added to a portion of the curd, and the curd is then put into cloth-lined hoops in three layers, with the spiced curd as the middle layer. The cheese is pressed for about three hours, then it is redressed, inverted, and again pressed overnight. It may be salted with dry salt, or it may be immersed in a brine bath. It is cured in a cool, moist cellar. If the rind becomes too hard, it is washed with whey or salty water.
This page contains text from Wikipedia, the Free Encyclopedia - https://wn.com/Leyden_cheese
Radio Stations - Leiden
Podcasts:
Leiden
ALBUMS
- Dualité released: 2005
- Empty released: 2003
- L'Aube Spirituelle released: 2001
Died: 2007-07-03
Leiden
ALBUMS
- Home released: 2012
PLAYLIST TIME: