They wrote a lot of rock songs and influenced many pop bands.

It was because of luck that Levi had a chemistry background, qualifying him to spend portions of the day during the most brutal months of his last winter in Auschwitz in the chemistry laboratory, and because of luck that he formed and sustained relationships with Alberto and Lorenzo....

The discussion between these men was about the vivisection of live human subjects.

153-4)
[NOTE: See Kettner for Lady Llanover's discourse.]English Welsh Rabbit recipes through time:

[1747]
"To Make a Scotch-Rabbit.
Toast a piece of Bread very nicely on both Sides, butter it, cut a Slice of Cheese, about as big as the Bread, toast it on both Sides, and lay it on the Bread.
"To make a Welsh-Rabbit.


Evelyn C. Hardy Diary: The Hills of Eastend, Saskatchewan

Toast a Slice of Bread brown on both Sides, then lay it in a Plate before the Fire, pour a Glass of Red Wine over it, and let it soak the Wine up; then cut some Cheese very thin, and lay it very thick over the Bread; put it in a Tin Oven before the Fire, and it will be toasted and brown presently.


It means a spicy sauce, one of the sorts of dressing taken in S.

The poem in dialect by Dewi Emrys contains the line (in translation)'...and a hunk of a fine cheese', yet the soil in that part of west Wales is notoriously acid--hence the proliferation of lime kilns along that coast.

Guessing the origins of any dish is always a tentativeexcercise.

But perhaps the cheese was made from ewes' milk, always specified as an alternative to Cheddar for caws pobi because of its sharp-flavoured hardness."
---, Bobby Freeman [Hippocrene:New York] 1997 (p.

The animals were allowed to live free in a fenced-off garden.

486)Origin of this dish from the Welsh point of view:"The Welsh had an early passion for roasted, or toasted, cheese--caws pobi (caws cheese, pobi roasted), the forerunner of what became known eventually as Welsh Rarebit.

The children of the Stoll, Anson, Widdup, and Mass families attended.

You may rub it over with Mustard."
"To make a Portugal Rabbit. Toast a Slice of Bread brown on both Sides, then lay it in a Plate before the Fire, pour a Glass of red Wine over it, and let it soak the Wine up; then cut some Cheese very thin, and lay it very thick over the Bread; put it in a Tin Oven before the Fire, and it will be toasted and brown'd presently.

Twist around the handle of a wooden spoon to make a corkscrew curl.

In case the wandering Englishman should suddenly feel in his travels of a sort of home-sickness, and desire to partake of Welsh rabbit, let it be known that in Viard's cookery book, which has a great reputation, the recipe is quite correctly given; and that on this authoritiy the said Englishman may safely call either for Wouelche Rabette or for Lapin Gallois."
---, E.S.

Gently slide off the handleinto hot oil at aobut 350 degrees.

Toast the Bread and soak it in the Wine, set it before the Fire, cut your Cheese in very thin Slices, rub Butter over the Bottom of a Plate, lay the Cheese on, pour in two or three Spoonfuls of White Wine, cover it with another Plate, set it over a Chafing-dish of hot Coals for two or three Minutes, then stir it till it is done, and well mixed.