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Welcome to Our Monthly Newsletter
This month's topics are:
COVID-19
- Virulence and Avirulence and COVID-19
AREA RUGS
- Rayon Area Rugs-Buyer Beware!
MISCELLANEOUS
- Hotdogs-History and Regional Favorites
CONSIGNMENT RUGS FOR SALE REMINDER
JULY DISCOUNT SPECIAL
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VIRULENCE and AVIRULENCE and COVID-19
Virulence and avirulence are two theories about disease that can affect our dealings with, and our expectations about, the future course of COVID-19. Virulence is the ability to produce disease. It is the opposite of avirulence, which is the inability to produce disease.
The theory of avirulence is a belief held by many and considered common wisdom. It states that viruses always evolve to become less lethal over time in order for them to be able to survive. Does this theory suggest that eventually the virus that causes COVID-19 will lose its virulence, or become avirulent, and become more like the common cold?
Those who accept this belief without checking scientific facts may become lax in their efforts to avoid situations that would compromise their health.
AVIRULENCE THEORY-
WHERE DOES IT COME FROM?
Avirulence, the belief that disease-causing organisms always evolve to become benign or less virulent in order to for them to survive, has been around at least since the beginning of the 20th century. An experiment with rabbits begun in Australia appeared to lend credible support to this belief.
In 1859, a wealthy settler by the name of Thomas Austin brought 13 European rabbits to his land in Australia to roam freely and reproduce so they could be hunted. But within 50 years, the rabbits had spread all over Australia, harming native species and crops. In fact, they became such a problem that the Australian government offered a prize to anyone who could control their population growth.
One solution to control the rabbit population was to use a lethal virus called myxoma, one that was thought to specifically affect rabbits. Over the years, there were many attempts to use this virus to prevent the rabbit overrun in Australia, but it was not until the 1950s that it was actually successful.
When the virus first came into contact with a rabbit host, it was 99.8% lethal. However, the next outbreak of the virus in rabbits only resulted in a mortality of about 90%. Thus, it was concluded that over time the virulence of the virus had decreased. This ‘evidence’ seemed to support the theory of avirulence.
DID THE AUSTRALIAN EXPERIMENT REALLY SUPPORT THE THEORY OF AVIRULENCE?
At first, it seemed that the avirulence theory was firmly backed up by the Australian rabbit experiment. If a virus kills its host instantly and consistently, the host will not be able to spread the virus to someone or something else.
In that case, the virus will die with its host in what can only be considered a pyrrhic victory (one that comes at a great cost, perhaps making the ordeal to win not worth it!).
But the outcome resulting in a dead virus is not even advantageous from an evolutionary perspective! A virus evolving to be less virulent would seem to make much more sense than one that would kill its host and then die itself. Thus, the belief in the theory of avirulence remained plausible.
Attempts to prove or disprove the theory of avirulence must take into account the fact that there is no intelligence behind evolution, and viruses are definitely not capable of thought processes! In fact, it is dangerous to think of any virus as having a will to survive.
A virus is not capable of deciding that instead of killing its host, it would make its host sick enough and be able to stay alive long enough for the virus to duplicate itself, leading to the possibility of any number of mutations, any one of which would allow it to survive and spread to other hosts.
CONTRADICTIONS TO THE AVIRULENCE THEORY
Please continue reading here for more information about this subject and why it is so important in our continuing fight against the coronavirus.
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In This Issue
Consignment Rugs for Sale Reminder-We have added more rugs!
Virulence and Avirulence and COVID-19
Natural Fiber Area Rugs
Rayon Area Rugs-Buyer Beware
Hotdogs-History and Regional Favorites
JULY Discount Special
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NATURAL FIBER AREA RUGS
Natural fiber area rugs offer many distinct advantages as options for floor coverings vs. synthetic fiber rugs or blends. They can bring an earthy texture, warmth, and a natural beauty, as well as a sense of relaxation and calm to our home interiors.
These rugs also speak to the desire to make a more sustainable choice for home furnishings. They can be an understatement and at the same time an elegant addition to any room.
Common natural fiber rugs include Cotton, Leather, and other animal skins, Silk, and Wool. For this article we will look at the less common ones which include Abaca, Bamboo, Coir, Hemp, Jute, Seagrass, and Sisal.
Each of the natural fiber rugs has its own pros and cons, but they are very similar in many ways as well. This can lead to a lot of confusion when it comes to making a purchase decision.
ADVANTAGES OF NATURAL FIBER AREA RUGS
- They are relatively inexpensive.
- They can fit into almost any decorating style.
- They match well with furniture, other rugs, wall colors, and any bold colors.
- They can be layered on top of larger rugs for defining spaces under certain pieces of furniture.
- They are typically made from eco-friendly, renewable resources.
- Most are grown sustainably, requiring small quantities, if any, of pesticides, herbicides or fertilizers, and they are biodegradable.
- Many of them take dyes well and many can be painted.
- Some are naturally flame retardant, anti-static, and noise dampening.
DISADVANTAGES OF NATURAL FIBER AREA RUGS
- Some are not as soft to walk on.
- Most cannot be cleaned like area rugs made of synthetic fibers such as Nylon, Polyester, Olefin, and blends and do not clean up as well.
- Some stain easily and the stains can be very difficult to remove.
- Because they generally do not clean as well as synthetics, they may end up in a landfill sooner, cancelling out their sustainability.
- Exposure to direct, prolonged sunlight will cause most of them to fade.
- Certain rugs have a tendency to shed.
- Some are not durable enough to be in high traffic areas.
- Moisture can quickly deteriorate some of them.
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Some that are braided and sewn by hand can sprout, especially those with shorter fibers, such as Jute, Seagrass, and Sisal. (Simply use scissors to clip the fibers that have stuck out from the surface. After time, the fibers will settle and will require less cutting).
GENERAL CLEANING and MAINTENANCE
OF NATURAL FIBER RUGS
SWEEP UNDERNEATH
For many of these rugs, lifting and removing dust particles from underneath should be done daily. They can also be shaken or even hung up and dusted with a tennis racket or rug beater.
VACUUM
- Regular vacuuming is important for both the cleaning and maintenance of most natural fiber rugs. It is much easier for small pieces of dirt to become entangled in these rugs than in synthetics. These small pieces can be abrasive over time and cause fiber loss.
- Vacuum with soft upholstery attachments only.
- Vacuum from several directions to remove the most debris.
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Avoid vacuuming the stitched areas if the rug has a binding.
HUMIDITY
- Maintain a consistent humidity for those rugs susceptible to moisture.
- Keep moisture sensitive rugs dry. If any areas of a rug susceptible to moisture should get wet, it is of utmost importance it be dried as soon and as completely as possible. If not, the rug may shrink and distort and the corners may curl. (If curling occurs, dampen the curled area with a damp towel placing weights on top. Leave overnight. Repeat may be required).
- Should a rug become over wet, try rolling it up in a dry towel to remove the excess moisture. May have to be repeated or take the rug to a professional rug cleaner to finish the drying process.
SPOTS & SPILLS
- Attend to spots and spills as soon as possible.
- Always test any spotting solution in a small, inconspicuous area of the rug first.
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Always BLOT first, do not rub.
- Combine 1 teaspoon of a mild, non-bleach detergent with 1 teaspoon of white vinegar and then add 2 quarts of lukewarm water OR mix 1 teaspoon of non-bleach detergent with 1 cup of water in a spray bottle. Blot with a clean cloth.
- Oil-based or greasy stains may need a dry cleaning solvent for removal.
- Scrape off any solids with a dull knife first.
- Beer and wine spills should be blotted with a cleaning cloth. Then dampen another cloth with wood alcohol (the alcohol will evaporate quickly without over wetting).
- Spot clean borders with a mild dish soap and water solution.
STAIN PROTECTION
- It may be prudent to have your natural fiber rug professionally treated with a stain protector to prevent permanent stains.
CHOOSE LIGHT OR DARK COLORS FOR BOUND EDGES?
- Light -colored edges easily blend into a room's decor but will show dirt more.
- Dark-colored edges hide dirt but offer limited design options.
OVERVIEW OF NATURAL FIBER RUGS
Please continue reading here for an overview of the most common natural fiber area rugs available today and their individual advantages and disadvantages, complete with photos. They include abaca, bamboo, coir, hemp, jute, seagrass, and sisal rugs.
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RAYON AREA RUGS
BUYER BEWARE!
When Rayon area rugs are brought into our ABC plant for cleaning, most customers are genuinely surprised to find their rugs are machine-made with a manufactured or man-made fiber. Some believe their rug is silk, others that it is handmade.
To make matters worse, Rayon area rugs are often labeled as ‘artificial silk’ or ‘art silk,’ even ‘bamboo silk,’ misleading the consumer to think Rayon is a ‘natural’ or ‘green’ product!
Additionally, rugs made entirely of Rayon (or with Rayon inserts in an otherwise wool fiber design) are often sold as rugs having real silk fibers at real silk prices, further duping the unwary consumer.
WHAT KIND OF FIBER ARE RAYON RUGS MADE OF?
Rayon was the first viable manufactured fiber. As early as the 1600s, scientists searched for a way to make an ‘artificial silk’ that would mimic real silk.
It took until 1884 for the first commercially viable man-made fiber to be produced by Hilaire de Bernigaud, Count of Chardonnay. Unfortunately, it had to be taken off the market since it was very flammable. There followed other attempts to produce a man-made fiber but they were not commercially viable until the early 20th century.
HOW IS RAYON PRODUCED?
Rayon fiber is manufactured from reformed or regenerated cellulosic fibers that come from plants. These fibers are processed into a pulp. High heat and chemical action produce a thick solution which is chemically treated and then extruded in a similar manner t0 the way synthetic fibers such as Polyester and Nylon are made.
However, because Rayon is made from a cellulose-based raw material, its properties are more similar to those of other natural cellulosic fibers, such as Cotton or Linen, rather than the petroleum-based Nylon and Polyester.
THE VISCOSE PROCESS
Viscose or Regular Rayon is the most commonly found type of this fiber on the market today, although there are a number of other forms. In the 1890s, English chemists Cross, Bevan, and Beadle discovered the viscose process. In this process, cellulose from wood pulp or cotton fibers is processed to form a very thick and viscous solution, leading to the term ‘Viscose Rayon.’
Initially, the new fiber was called ‘Artificial Silk.’ In the mid 1920s, the U.S. Department of Commerce was instrumental in choosing the name ‘Rayon.’ It may have been because of its similarities in structure with cotton as well as its brightness. (Thus ‘ray’ from the sun and ‘on’ from cotton.) It is also French for ‘ray of light.’ ‘Rayon’ is the common name in the U.S. with ‘Viscose’ more commonly used in the rest of the world.
Viscose Rayon is no longer manufactured in the United States even though it is relatively inexpensive and uses renewable resources. The viscose process requires high water and energy use, which contributes to air and water pollution. Most of the production is now in Asia with India as the largest manufacturer of the fiber.
PROPERTIES OF RAYON
Rayon is a very versatile product. It can look like silk, wool, cotton or linen and it blends well with other fibers, such as wool. But it is a fiber all its own and it cannot be expected to have the same performance qualities as the other fibers.
Rayon fiber is more absorbent than cotton, making it very comfortable for summer fabrics, but it loses strength when wet and will stretch and shrink more than cotton. And, it will wrinkle. Fabrics made of this fiber should only be dry-cleaned. It is also extremely flammable, though it may have finishing techniques applied to make it flame retardant.
Rayon area rugs often have pile distortion and abrasion problems that may be exacerbated during cleaning. When wet, it loses 30% to 50% of its strength. Hot water can cause dyes to run or bleed.
BEWARE OF RAYON AREA RUGS MISLABELED AS ART OR ARTIFICIAL SILK, NATURAL OR GREEN
For more information on this subject as well as how to tell if your rug is rayon or silk, please continue reading here.
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HOTDOGS
July 4th and hot dogs always seem to go together. July 4th in America has evolved into one of our most favorite and fun-filled family celebrations. When asked, "What does July 4th mean to you?" most would say, "Hot dogs and Fireworks!"
This could be either a bad or a good answer. Perhaps we are too many light years away from our fight for independence and, though we must express our sincere gratitude for our freedom, one could say the thought of eating our favorite food and the sight of fireworks while gathering with friends and family is not an unimportant reason to love the July 4th holiday!
Or, one could even argue eating hot dogs on July 4th, at baseball games, and for that matter all throughout the summer, is as American as apple pie! Not only do hot dogs abound on the July 4th weekend, July is National Hot Dog Month.
Although some nutritionists suggest we shun them, for most of us they are probably the best picnic and family gathering food ever because everyone from grade schoolers to grandpa loves them. For that reason alone (though we probably should exercise moderation) we should try to keep the nutritionists at bay at least for the summer.
HOT DOGS & BASEBALL
Did you ever wonder how hot dogs and baseball are linked? According to the National Hot Dog & Sausage Council (NHDSC), vendors would sell 'hot dachshund sausages' during baseball games at the Polo Grounds in NYC in the late 19th and early 20th centuries.
Legend says in 1901, a cartoonist for a Hearst newspaper, Tad Dorgan, sketched a cartoon of a real dachshund dog, smeared with mustard, in a bun. Dorgan didn't seem to be able to spell the name of the dog and instead wrote 'get your hot dogs' for the cartoon caption. Apparently, Dorgan's cartoon has never been found to prove this, but it certainly makes for a good story!
Besides its early association with baseball parks, hot dogs are just about the most perfect food to enjoy while cheering on a favorite team. They are easy to prepare, inexpensive, and easily portable. Hot dogs are eaten most often between Memorial Day and Labor Day, incidentally coinciding with the peak of baseball season.
HOT DOG HISTORY
A timeline of important facts in the history of the hot dog can be noted as follows:
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1487 - The frankfurter supposedly was first developed in the city of Frankfurt in Germany. In fact, in 1987, the City of Frankfurt celebrated the 500th anniversary of the hot dog. It is also possible the original 'dachshund' or 'little dog' sausage was developed in Coburg, Germany in the late 1600s by a German butcher who then went to Frankfurt to promote his product. However, people from Vienna, Austria say the term 'wiener' proves their city (Wien) was the birthplace of the hot dog!
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1800s - German immigrants brought sausages, as well as dachshund dogs to America.
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1860s - Reports of a German immigrant selling hot dogs with milk rolls and sauerkraut in New York City's Bowery from a pushcart.
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1871 - Charles Feltman, a German baker, set up the first Coney Island hot dog stand selling dachshund sausages in a milk roll.
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1890s - Historians find mention of 'hot dog' in college campus magazines.
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1893 - 'Little dog' sausages were introduced by St. Louis bar owner and German immigrant Chris Von de Ahe, who happened to own the St. Louis Browns baseball team.
More than likely, though, the North American hot dog came from a variation of the common European sausage, brought in by butchers of many different nationalities, which then spread throughout the country.
COOKING PERFECT HOT DOGS
When cooking hot dogs, temperature is the most important consideration for the best and tastiest hot dogs. They must be hot enough but not too hot. The optimum temperature is between 150 and 160 degrees. Hot dogs cooked at under 140 degrees will be spongy and dull tasting. Cooked over 165 degrees, they get bloated and quickly start to dry out.
A two-step process of poaching and then grilling can result in perfect hot dogs. First, heat up a saucepan to 155 degrees. Then, drop the heat to low. Put in the meat and wait 10 minutes. A perfectly heated hot dog will be the result. But since we all expect a grilled hot dog, quickly put them on a hot grill and in a few seconds, they will have a nice color. Remove them instantly and serve.
Of course, in reality, everyone has their favorite way of cooking and eating hot dogs. What is really fun about hot dogs as well, is how creative you can get with condiments. Here are some ideas: Yellow, Dijon or spicy mustard, ketchup, mayo, chutney, BBQ sauce, Creole or chili sauce, sauerkraut, sweet pickle relish, dill pickle slices, jalapenos, sliced or diced peppers, grated cheddar, feta, blue, goat, cream cheese, nacho cheeses, and sour cream, etc.
Hot dogs are served in 95 percent of homes in the United States. Fifteen percent of hot dogs are purchased from street vendors and 9 percent are purchased at ballparks, according to statistics from the Heartland Buffalo Company.
It is estimated that Americans will consume more than 150 million hotdogs during the 3-day July 4th weekend!
Enjoy. And check out the descriptions of some regional hot dogs below:
REGIONAL HOT DOGS
To find out more about hot dogs and mouth-watering photos of regional favorites, please continue reading here.
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