Monthly Archives: April 2013


New Biology Lab & Lecture Hall

By |April 8th, 2013|

That mortal man should feed upon the creature that feeds his lamp, and, like Stubb, eat him by his own light, as you may say; this seems so outlandish a thing that one must needs go a little into the history and philosophy of it.

It is upon record, that three centuries ago the tongue of the Right Whale was esteemed a great delicacy in France, and commanded large prices there. Also, that in Henry VIIIth’s time, a certain cook of the court obtained a handsome reward for inventing an admirable sauce to be eaten with barbacued porpoises, which, you remember, are a species of whale. Porpoises, indeed, are to this day considered fine eating. The meat is made into balls about the size of billiard balls, and being well seasoned and spiced might be taken for turtle-balls or veal balls. The old monks of Dunfermline were very fond of them. They had a great porpoise grant from the crown.


Beautifull woman

By |April 1st, 2013|

Lorem ipsum dolor sit amet, mei eligendi moderatius deterruisset no. Blandit mentitum delicata an eos, novum persius ne per. Soluta rationibus repudiandae ut pro, quidam quodsi audiam ad cum. Duo vero nihil ocurreret at. At his errem putent persius, per atqui ocurreret at, nostro scribentur no sit.

Fierent consetetur dissentias usu no, in quem nostro mollis […]

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