Category Archives: Nuts & Bolts

The nitty gritty of the English language and then some.

Asunder’s Here!

ASU - Kindle, Optimal Pixel

Hi everyone!  I’ve been a bit anti-social lately, cyberworld-speaking, as I’ve been polishing up the final stages of my latest novel.  I can now say, “It’s here!!”  Woohoo!  Asunder, the third book in the Northing Trilogy, tells the story of Timothy and Anne Northing – how they meet and come together despite the opposition and dissimilarities of their backgrounds:  Anne comes from a wealthy family, never having known personal hardships, while Timothy’s life has been anything but easy; he’s worked his way up through the toils of the Royal Navy, and is a newly-minted lieutenant when he meets Anne.

The writing process of this novel has been an adventure!  I’ve read dozens of history books, keeping in mind as I wrote that I wasn’t writing a history book – the information I gleaned had to serve the plot and character development or it would land on the cutting room floor, so to speak.    I had certain things that needed to take place in this book, as they were already “history” as far as the other two books in the trilogy were concerned (though this is clearly the third book, chronologically it is the first, which means that the trilogy can be read circularly):  Someone has to go insane; another has to become a captain before he loses half of his leg; another loses wife and child in childbirth; Adriana and Mary have to be born, and the characters have to end up in the place where The Price of Freedom begins.  These milestones take place within the complexities of the relationship between Anne and Timothy as it unfolds, and within the daily duties and dynamics of Timothy’s life at sea aboard the HMS Lulworth.

I can’t describe the feelings yet of holding this book in my hot little hands!  It’s been a long labour of love, and I’ve sometimes been a spectator of my own characters as they’ve developed and ripened over the years that I’ve lived with them in my head.  Even though they’re fictional, I know them well – better than I know some real people!

If you or someone you know loves to read, just click on the image above or in the side panel to the right!  The books are all available in both Kindle and paperback formats.  Please pass the word to your friends and family!  And once you’ve read one of my books and enjoyed it, please put a positive review on Amazon; Indie publishers rely on good reviews to pass the word.  Let your (Facebook) friends know, too!  Thank you!

I’ll be taking a breather at Christmas; in the meantime, I’ve got a lot of bits to do, including adding x-ray to my Kindle versions, updating blurbs and information around cyberspace, and letting folks know.

Have a great weekend, and keep writing!

 

PS:  Don’t forget to sign up for my newsletter!

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Filed under History, Military History, Nuts & Bolts, Plot Thots & Profiles, Publications, Research

Face it

I’ve been thinking about faces recently; a friend of mine will be having reconstructive surgery on her face to restore the tissue and structure that was eaten away by a rare condition, and we were talking about the psychological effects of such a procedure, and the influence it could have on one’s own sense of identity.

After that talk, I did a bit of research online about the psychology of the face, and I found a series of photo montages called “Facial Expressions Reference Project” (just search that phrase on google images to see what I mean).  What I found interesting about that series is that, though they used the basic range of emotions such as sad, or amused, confident or embarrassed, nearly every person’s interpretation was different.  It highlights not only the differences of opinions when it comes to labelling particular facial expressions, but also potential misunderstandings that can arise from the varying interpretations of this key form of nonverbal communication – especially when in a cross-cultural situation.  For example, when I lived in the Philippines, I had to get used to the fact that shaking their head side to side meant “yes”, and wiggling their head up and down meant “no” – the wiggle was to make “no” less direct, so as not to lose face or cause the other person to lose face.

This train of thought led me to wonder what kinds of English idioms refer to the face; there are dozens of them:  You can have a long-, poker-, fresh-, or a straight face, or a face that would stop a clock, or conversely, traffic, or have a face that only a mother could love; you can be (not) just another pretty face, put on a brave face or be blue/red in the face, have egg on your face, or be two-faced.  You can face the facts, consequences, the music, time, or, let’s face it, you can be in someone’s face, lose or save face, show your face (or not), stuff it, fall flat on it both physically and metaphorically, and – well, the list goes on and on.

Below is a series of celebrity photos, in various characters; as a writer, I find it helpful to have visual references when describing physicality in the written word, and this fun montage gives a wide range to choose from.  Enjoy, and keep writing!

 

Actors in Character

Actors in Character.  Original source, unknown:  Pinterest

 

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History Undusted: The 1867 Sailor’s Word-Book

Sea Captians Logfixed(web)

As part of my research for my upcoming novel, Asunder, I came across the 1867 “The Sailor’s Word-Book:  An Alphabetical Digest of Nautical Terms, including some more especially military and scientific, but useful to seamen; as well as archaisms of early voyagers, etc. by the late ADMIRAL W. H. SMYTH, K.S.F., D.C.L., &c.”  It’s a massive document, but below is a small gleaning; if you want more, check out my original posts on History Undusted here.  It’s a fascinating insight into life and demands at sea in the 18th & 19th centuries, and gives a glimpse of just how many of our common idioms originated at sea; how dull our language might have been otherwise!  I’ve also included a few odd ones that I think deserve revival!

ACCOMPANY, to. To sail together; to sail in convoy.

AVAST. The order to stop, hold, cease, or stay, in any operation: its derivation from the Italian basta is more plausible than have fast.

BADGER, to. To tease or confound by frivolous orders.

BALLARAG, to. To abuse or bully. Thus Warton of the French king— “You surely thought to ballarag us with your fine squadron off Cape Lagos.”

BAMBOOZLE, to. To decoy the enemy by hoisting false colours.

BEAT TO QUARTERS. The order for the drummer to summon everyone to his respective station.

BLOAT, to. To dry by smoke; a method latterly applied almost exclusively to cure herrings or bloaters.—Bloated is also applied to any half-dried fish.

BONE, to. To seize, take, or apprehend. A ship is said to carry a bone in her mouth and cut a feather, when she makes the water foam before her.

BOTCH, to. To make bungling work.

BULLYRAG, to. To reproach contemptuously, and in a hectoring manner; to bluster, to abuse, and to insult noisily. Shakspeare makes mine host of the Garter dub Falstaff a bully-rook.

BUNGLE, to. To perform a duty in a slovenly manner.

CLINCH A BUSINESS, to. To finish it; to settle it beyond further dispute, as the recruit taking the shilling (those who were impressed into the Royal Navy, if they took the pre-payment of one shilling, were forthwith considered volunteers).

COBBLE, to. To mend or repair hastily. Also, the coggle or cog.—Cobble or coggle stones, pebbly shingle, ballast-stones rounded by attrition, boulders, &c.

CORN, to. A remainder of the Anglo-Saxon ge-cyrned, salted. To preserve meat for a time by salting it slightly.

CUT AND RUN, to. To cut the cable for an escape. Also, to move off quickly; to quit occupation; to be gone.

EGG, to. To instigate, incite, provoke, to urge on: from the Anglo-Saxon eggion.

FLEATE, to. To skim fresh water off the sea, as practised at the mouths of the Rhone, the Nile, &c. The word is derived from the Dutch vlieten, to skim milk; it also means to float.

GEE, to. To suit or fit; as, “that will just gee.”

GUDDLE, to. To catch fish with the hands by groping along a stream’s bank.

HARASS, to. To torment and fatigue men with needless work.

HOLD-FAST. A rope; also the order to the people aloft, when shaking out reefs, &c., to suspend the operation. In ship-building, it means a bolt going down through the rough tree rail, and the fore or after part of each stanchion.

JIRK, to. To cut or score the flesh of the wild hog on the inner surface, as practised by the Maroons. It is then smoked and otherwise prepared in a manner that gives the meat a fine flavour.

KEEP YOUR LUFF. An order to the helmsman to keep the ship close to the wind, i.e. sailing with a course as near as possible to the direction from which the wind is coming.  LUFF, or Loofe. The order to the helmsman, so as to bring the ship’s head up more to windward. Sometimes called springing a luff. Also, the air or wind. Also, an old familiar term for lieutenant. Also, the fullest or roundest part of a ship’s bows. Also, the weather-leech of a sail.

MAKE IT SO. The order of a commander to confirm the time, sunrise, noon, or sunset, reported to him by the officer of the watch.

PIPE DOWN! The order to dismiss the men from the deck when a duty has been performed on board ship.

STAND FROM UNDER! A notice given to those below to keep out of the way of anything being lowered down, or let fall from above.

TOE A LINE! The order to stand in a row.

KICK THE BUCKET, to. To expire; an inconsiderate phrase for dying.

KICK UP A DUST, to. To create a row or disturbance.

LET FLY, to. To let go a rope at once, suddenly.

MAN-HANDLE, to. To move by force of men, without levers or tackles.

MARINATE, to. To salt fish, and afterwards preserve it in oil or vinegar.

NAIL, to. Is colloquially used for binding a person to a bargain. In weighing articles of food, a nail is 8 lbs.

OVERSHOOT, to. To give a ship too much way.

PITCH IN, to. To set to work earnestly; to beat a person violently. (A colloquialism.)

RANSACK, to. To pillage; but to ransack the hold is merely to overhaul its contents.

SKEDADDLE, to. To stray wilfully from a watering or a working party. An archaism retained by the Americans.

SPIN A TWIST OR A YARN, to. To tell a long story; much prized in a dreary watch, if not tedious.

SUCK THE MONKEY, to. To rob the grog-can.

TOP THE GLIM, to. To snuff the candle.

TROUNCE, to. To beat or punish. Used as far back as the 1550s.

TURN A TURTLE, to. To take the animal by seizing a flipper, and throwing him on his back, which renders him quite helpless. Also applied to a vessel capsizing; or throwing a person suddenly out of his hammock.

TWIG, to. To pull upon a bowline. Also, in familiar phrase, to understand or observe.

WADE, to. An Anglo-Saxon word, meaning to pass through water without swimming. In the north, the sun was said to wade when covered by a dense atmosphere.

WALK SPANISH, to. To quit duty without leave; to desert.

WEATHER ONE’S DIFFICULTIES, to. A colloquial phrase meaning to contend with and surmount troubles.

WHISTLE FOR THE WIND, to. A superstitious practice among old seamen, who are equally scrupulous to avoid whistling during a heavy gale.—To wet one’s whistle. To take a drink. Thus Chaucer tells us that the miller of Trumpington’s lady had “Hir joly whistle wel ywette.”

WORK DOUBLE-TIDES, to. Implying that the work of three days is done in two, or at least two tides’ work in twenty-four hours.

 

Image Source: Unknown.  Please let me know if it’s yours – I’ll gladly credit the artist!

 

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History Undusted: Avaldsnes, Norway: A Hidden Gem

In the summer of 2013, I went to Norway on a holiday/research trip for “The Cardinal,” a 2-part fantasy-science fiction novel set in ancient Scotland, ancient Norway, and modern Scotland.  Norway, however, seems to carry its dislike of small-talk into the area of promotion and marketing, and as a result, its museums and attractions are not as well advertised, marketed or signposted as they could be; we only found out about this little gem of a site because we happened to run into a Swiss friend in Haugesund, and he knew of the place!  I promised the curators to get the word out, so here’ goes, and with pleasure:

On the island of Karmøy, along the western coast of Norway, sits Avaldsnes.  With over 50,000 islands in Norway, it wouldn’t seem to our modern minds (as dominated by cars and roads as we are) to be a significant location, but Avaldsnes is rewriting Norse history.  It has long been a place from which to control shipping passages through the narrow neck of the Karmunsundet, also called the Seaway to the North, or in Norwegian Nordvegen, and it is the maritime route that eventually gave its name to the country.

The kings of sagas and lays have become real at Avaldsnes, the rich archaeological finds there making it one of the most important locations in Europe for the study of Viking and Norse history.  Avaldsnes was a royal seat, so it’s not surprising that some of the most important burials in Norway have been found here:  One of its ship burials was dated to the 8th century (making it much older than any other such burials known of thus far).  It was clearly a king’s burial, and the findings there have proven its political importance several hundred years before King Harald Fairhair unified Norway.

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Today there are three main points of interest at Avaldsnes, all within walking distance from each other:  St. Olav’s church, built on the site of the oldest church in Norway, was commissioned by King Håkon Håkonson around 1250 AD as part of the royal manor complex.  On the north side of the church stands the Virgin Mary’s Sewing Needle, one of Norway’s tallest standing stones, measuring in at 7.2 metres today (though it was originally much taller; it can be seen in the picture above):  Local legend says that when the obelisk touches the wall of the church, Doomsday will come; over the years, priests have climbed the stone in the dead of night to chip away any threatening pieces from the top, thus saving the world from annihilation.  This church was an important site for pilgrims on their way to Nidaros (the medieval name for Trondheim, the capital of the land’s first Christian kings and the centre of Norwegian spiritual life up until the Protestant Reformation); on the north side of the church is a sealed door which was originally the entrance for those pilgrims, as it is said that they had to enter any church with their backs to the north.

The next site is the Nordvegen Historic Centre; at first glance, it’s merely a circular stone monument, but it is actually a stairway leading down into the underground museum, built so as to not interfere with the landscape.  The exhibitions guide you (with a bit of modern technology) through 3,500 years of history through Avaldsnes, focusing on daily life, international contacts and cultural influences from those contacts.  Foreign trade and communication were major factors at Avaldsnes, and archaeological evidence shows it to be a barometer to the prosperity and decline of European commerce as a whole.  The museum has a hands-on section, as well as a gift shop that’s well-stocked with books covering various aspects of Viking history.

The third site is a hidden gem, located about 20 minutes’ walk from St. Olav’s:  The Viking farm.  The gravel path takes you along the shore, over two bridges and through a forest to a small island.  It’s well worth the hike, as you come through the forest to find a Viking village tucked behind a typical Telemark-style fence (pictured above).  A 25-metre longhouse is the centrepiece, a reconstruction of a 950 AD house, and built of pine and oak, with windows of mica sheets.  The aroma of tar wafts from the house as you approach, as it is painted with pitch to weatherproof it; the smell reminds me of a dark peat-whiskey, and also of Stave churches, which are also painted with the tar.  [The photo of the longhouse has one element missing to the trained eye:  The low stone wall which should surround the house, as insulation, is missing at the moment while boards are being repaired.]  Other buildings on the farm include pit houses (both woven twig walls as well as wattle and daub) used for activities such as weaving, cooking or food preparation, and other crafts necessary to daily life; a round house, a reconstruction of archaeological finds in Stavanger (which may be a missing link between temples and stave churches in their construction); various buildings of a smaller size; and at the shore is a 32-metre leidang boat house, representing a part of the naval defence system developed in the Viking Age:  A settlement with a leidang was expected to man the ship with warriors and weapons when the king called upon them for aid.  When the boat house was vacant of its ship it was used as a feasting hall, and the modern replica follows that example as it is often hired out for celebrations or festivals.

Both the museum and the Viking farm have friendly and knowledgeable staff; the farm staff are all in hand-made period clothing and shoes; as a matter of fact, one of the women was working on her dress while we were there, and she said it was linen; the total hours to make such a dress from start to finish would be around 600 hours (including shearing, spinning, weaving, then cutting and sewing).  Had it been made of or included leather, it would have taken much, much longer.  That is why clothing was very valuable, and most people only had the clothes on their back; you were considered fortunate, and even wealthy, if you had a change of clothing – even into the mid-eighteenth century in countries such as England.

If you are interested in Viking history, Avaldsnes is well worth the journey.  Take your time; we stayed overnight in the area to spread the visit out over two days, and we could have spent much more time there.  If you’re a natural introvert like me, you’ll need time to process the multitude of impressions, but that’s what we like – quality time, and quality input.  And then get the word out about these points of interest!

 

Originally posted on History Undusted, 14 September 2013

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Pure URLs

I’m fairly savvy in a lot of things to do with technology; I’m usually the one in our house who figures out how something works, from electronic gadgets to computer programs.  Having said that, I’m probably a complete novice when it comes to all things “webby” – web design, computer programming, SEOs, and their ilk.

I found out about something recently that I thought I’d share with you – especially those of you who are authors with e-book editions:  Pure URLs.

When you do a search, say, on Amazon, for your book, the URL will reflect the search phase.  If you use that URL as a hyperlink in your ebook, it won’t work for anyone else – which is hard for you to know as, when you test it, Amazon will recognize your computer and reinstate that search result.

Here’s an example:

If I do a search on Amazon for one of my books, the URL looks like this (with spaces added to prevent conversion):

https: // www. amazon .com / Cardinal-Part-One-Stephanie-Huesler-ebook/dp/B00PKS2EWO/ ref=sr_1_1?s=digital-text&ie=UTF8&qid=1501893862&sr=1-1 &keywords=Stephanie+Huesler+The+Cardinal+Part+One

the pure URL will be shorter, like this:

https:// www. amazon .com / Cardinal-Part-One-Stephanie-Huesler-ebook / dp/B00PKS2EWO

If I remove the spaces and paste the pure URL into this post, it will look like this:

 

I hope this helps you as you prepare your document for publication.  It’s something I am in the process of editing in my already-published books (in preparation for updates).  As always, honing skills means that there will be cringe-moments when looking back on writing results from years ago.  Bringing out a new book is good reason to go back and give the other documents (which need to be updated with new book information anyway) a good run-through!

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Style Sheets, and the Recipe of Writing for Recipes

The Nitty Gritty

I have hundreds of recipes pinned to dozens of Pinterest boards, so I come across a wide range of offerings.  Nowadays, the images have to be perfectly lit and photoshopped to make them look appealing; it’s like sugar in pre-packaged foods… we’ve gotten so used to the artificial visual flavour that if a photo were undoctored in some way, it would be glaringly out of place.  But what is often missing is the same attention to detail in the writing.  I’ve seen “tablespoon” misspelt a few ways, or the abbreviations as Tbs., tb, tbs, tbsp, T., etc. So which one is correct?  And do the forms or the etiquette of choices differ between print and online versions?

I pulled out a cross-section of cookbooks in my library and thumbed through them; I took older, newer, American and British, and I scoured online recipe sites like Betty Crocker; here’s what I discovered:

  • When writing a cookbook for a printed version, editors/publishers tend to write out the entire word [tablespoon, teaspoon, cup, pound, ounce, etc.].
  • The two most standard contractions for tablespoon are Tbs. and tbsp.  They can be ended with a period or not; I would tend to do it so that the contraction looks intentional and not a typo!  I grew up learning Tbs. for tablespoon and tsp. for teaspoon.  To each his own.
  • Blogs that are a collection of recipes, or allow contribution from subscribers, will have a hodgepodge of abbreviations and contractions because it’s simply too difficult to keep on top of such issues.  Even professional sites such as Betty Crocker have gotten sloppy about it; for example, they often (but not always) spell out words like tablespoon, and then suddenly revert to contractions for pounds and ounce within the same recipe.  Consistency should be the golden standard if nothing else is.
  • Recipe instructions are written in the imperitive mood (bake this, stir that, knead this, eat with that, etc.).  You’ll never find 1st, 2nd or 3rd person pronouns within the instructions of a recipe; at most, you’ll find them in the short intro before a recipe begins.
  • In a printed book, NEVER does a recipe instruction include the ramblings about the cat in the kitchen, or what you changed about the recipe, or what you’re doing that’s unrelated to the topic at hand.  If you’re writing a personal blog, that’s a matter of personal preference; I tend to want the recipe itself streamlined to make it easier to read on the fly in the kitchen, but maybe that’s just pragmatic ol’ me.  If there are additional notes or something I’ve changed about a recipe for my own blog, I tend to put that in the introduction and not in the actual recipe, but there’s not a set rule – it depends on where it’s warranted or relevant.

As with any kind of writing, some things are a matter of personal preference; at that point, where there is no one grammar rule to apply, the most important thing is to be consistent throughout the manuscript.

Style Sheets

If you’re thinking of writing a cookbook (or any other manuscript for that matter!), I would recommend keeping what is called a style sheet; this is used in publishing houses where several people will have the manuscript in hand at some point; this sheet prevents someone else from undoing choices – they can look at the style sheet and know that it was an intentional decision, and leave it; otherwise the risk is that one man’s capital is another man’s lower case, and so on.

As an author, the style sheet is my running list of decisions to keep me on track as I  write; it can include sections for punctuation (have I decided to go with British or American English punctuation for things like Mr / Mr.?), unusual capitalisations (for me, one issue was when to capitalise “sir” as a substitute for a proper name – I could always refer to my sheet when in doubt), abbrevitation/contraction choices, etc.  It could also include a record of my choice of fonts, spacing between sections, indentations, and so on.  I have a section for my “cast of characters” – to remember how I’ve spelled a name, or what I’ve named an infrequent cast member. I might include an abbreviated description of a character so that I don’t give them green eyes in chapter one, and blue eyes in chapter ten.  What you can include in your style sheet is endless… foreign terms/spellings, reminders to check validity of hyperlinks, punctuations such as en- and em-dashes, how you’ve written specific gadgets (capitalised or not, hyphened or not, etc.).  Below is a basic style sheet template to get you started.

No matter what you’re working on, hone your craft, and keep writing!

Copy-Editing - Style Sheet

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History Undusted: Atlantic Iron Age Souterrains

DCF 1.0A Souterrain is a type of underground construction mainly associated with the Atlantic Iron Age.  Built near settlements, they were used as storage for food or as a hiding place from raiders.  After being dug out, they were lined with flat stones and staircases down into their depths.  Of those excavated throughout the UK and Ireland, artefacts are rare, indicating that they were merely in use temporarily.  Some are very small, while others resemble passageways; my guess is that it would depend on the size required by the settlement, and how much time they had to prepare it.

Day 8, 1.146 - Souterrain, Loch Eriboll, 21 July 2012I came across a souterrain along Loch Eriboll in 2012, as I was in the area doing research for my novel, The Cardinal.  In these photos, you can see that, if you were walking out there at night or dusk, they could be very treacherous.  My husband crawled down inside to take a picture back out; it was roomy enough for him to stand once inside (in this particular souterrain even the ceiling was lined with large stone slabs), though the narrow stone stairs and proportions, in general, indicated a much shorter population than modern humans.  You can see from the photo of myself how overgrown the bracken and heather is; the entrance was nearly completely hidden; we were looking for it based on a geological map’s markings, but if we hadn’t known it was there, it would have gone completely unnoticed.

I needed a tunnel entrance in the exact location of the souterrain for the novel, so it enriched the story by fitting reality and the fantasy together perfectly!

Day 8, 1.149 - Souterrain, Loch Eriboll, 21 July 2012

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History Undusted: Skara Brae, Orkney

Skara BraeSkara Brae is probably the single most famous Neolithic settlement uncovered in the world.  It gives us the most complete picture of everyday life in that period of time, and has quite a few surprises:  Indoor running water?  Dressers and beds?  Yep.  They had storage rooms, and even toys for the kids.  There are some objects that they can’t figure out, but that just makes it all the more tantalizing.

Originally much farther from the shoreline, over the centuries erosion has eaten away at the land; Skara Brae will itself eventually succumb to the pounding Atlantic waves.

I was there in 1989 for the first time, and again in 2002; the first time I was there, I was with a group of friends, and we were given a private tour by a friend’s uncle who worked there.  It was an amazing way to see this prehistoric site, tourist-free and (back then) largely untainted by tourism.  In 2002 it was a different matter altogether:  A tourist shop had sprung up, and we had to time our viewing between bus-loads of day-tourists from “doon sooth” (down south = Scotland).  Also on that second visit, the Atlantic winds were so strong that we were literally leaning into the wind at a 45° angle; if it had had a sudden lull, we would have been flung into the sunken dwellings; it was an adventure.

Skara Brae stone objectsIf you get a chance to go, do so; take at least a fortnight on Mainland Orkney.  It’s known as the Archaeologist’s treasure trove, and for good reason – just about any stone you turn over has some kind of historical significance, and there are many sites to take in:  Maeshowe, Ness of Brodgar and the Ring of Brodgar, and chambered cairns to name a few, and even more modern sites such as Churchill Barrier, and sunken World War 2 vessels (some portions are visible in low tide).

The stretch of water between Scotland and Orkney, the Pentland Firth, is known as “The Sailor’s Nightmare”; there are several currents that flow and mix into this bottleneck, not only making for treacherous sailing, but it can also make even the hardiest sailor lose his lunch.  Word to the wise:  When heading out of Thurso with the ferry to the Mainland (the largest island in the Orkney group), a) don’t eat yet (it usually leaves around lunch time, and believe me, you won’t keep it long…), and b) as soon as you get on the ferry, head to the dining room and get a window-side table; this is because they will not only fill up fast, but once you’re out of the relatively calm / wind-sheltered bay into the open strait, you’ll be glad for a ring-side view from a wind-sheltered, spray-sheltered spot; keeping your eye on the horizon helps the brain deal with the swells, and keeps seasickness at bay…

Originally posted on History Undusted,

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