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Mysterious 'Winged' Structure from Ancient Rome Discovered [UK]
LiveScience ^ | Sunday, January 22, 2012 | Owen Jarus

Posted on 01/30/2012 4:03:09 AM PST by SunkenCiv

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To: Earthdweller; Adder; SueRae

I wonder if there are any traces of other nearby structures? In the 1990s (or thereabouts) a Roman-era British town (or village) the name of which has survived was finally found, a completely abandoned site other than having been farmed for 15 centuries or so since.


41 posted on 01/30/2012 8:07:08 PM PST by SunkenCiv (FReep this FReepathon!)
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To: SunkenCiv
Hypocaust.
42 posted on 01/31/2012 1:25:19 AM PST by Straight Vermonter (Posting from deep behind the Maple Curtain)
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To: Apollo5600; blueunicorn6

Actually you are both kinda right. It obviously is an updated version of the Stargate called the Starshot. The structure originally stood upright and had a large rubber band stretched between the uprights. To use the device, one sat in a leather cup at the center point of the rubber band and... Well, you get the picture.

The system was still in testing when a fatal design flaw was found and the project abandoned.


43 posted on 01/31/2012 1:57:22 AM PST by Have Ruck - Will Travel (Hmm, I wonder what would happen if I...)
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To: SunkenCiv

“...who say the building has no known parallels....”

No wonder I did so poorly in geometry. I would have sworn a bunch of those walls are parallel.


44 posted on 01/31/2012 2:15:05 AM PST by 21twelve
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Wine Lover's Guide To Ancient Britain
by Angela M.H. Schuster
Volume 53 Number 2, March/April 2000
At one Northamptonshire site, the team documented remains of nearly four miles of bedding trenches that they estimate could have supported some 4,000 vines, the fruits of which would have yielded more than 2,600 gallons of wine a year. According to Meadows and Brown, the grapes were grown in the Mediterranean Roman style, that is between parallel sets of poles, a manner that has been described in detail by classical authors such as Pliny the Elder and Columella. Most of the wines the Romans produced were probably fruity, sweet, and brownish in color. The grapes would have been harvested early, before they were fully ripe, around late September. After pressing, large amounts of honey would have been added to the wine for both sweetness and to raise the alcohol content to ten or 12 percent. The wine would then have been placed in amphoras or barrels to ferment for about six months, ready for enjoyment in late winter or early spring.

45 posted on 01/31/2012 4:17:30 AM PST by SunkenCiv (FReep this FReepathon!)
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To: Straight Vermonter

:’) Thanks SV.


46 posted on 01/31/2012 4:18:35 AM PST by SunkenCiv (FReep this FReepathon!)
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