A good option for the time-pressed, for whom even a "swift half" takes too long to drink. Be sure to pronounce either word (used interchangeably, though the delights of the slightly better-known "gill" are eulogised in the folk song The Barley Mow) clearly, for fear of offending bar-staff or fellow drinkers. A quart (two pints; 1.1 litres) Remember the stream needs to be flowing. Stagnant water is dangerous for your horse’s health. Section them away from streams which are not running. The 750 mL Standard wine bottle was chosen because it was the standard French wine bottle once moulded glass bottles were available in the 19th century. Previously there was a roughly 730 mL limit to glass-blown bottles because that was the limit of a glassblower's lungs. The volume was rounded up to 750 mL and then was used as the base size for French wine containers, with all subdivisions and multiples figured from it. The rest of the world followed suit with equivalent customary measurement versions of their own (like the British Reputed Quart).

Riley, Henry Thomas (editor). Munimenta Gildhallæ Londoniensis; Liber Albus, Liber Custumarum et Liber Horn, Volume 3. Rerum Brittannicarum Medii Ævi Scriptores, or Chronicles and Memorials of Great Britain and Ireland during the Middle Ages. London: Longman, Green, Longman, and Roberts, 1862.

3. Water Quantity

The "Reputed Pint" ( 2⁄ 3 Imperial pint or 1⁄ 12 Imperial gallon) was devised to split a standard gallon into twelve small bottles. Originally it was based on the British Wine gallon, which was later adopted by the United States as their standard fluid gallon. This made a Wine Gallon "Reputed Pint" equivalent to 2⁄ 3 US liquid pint (10.66 US fluid oz.), 11.09 imp. oz, or 315 mL. Although the Imperial system was introduced in 1824, bottles of ale or beer were still sold in Reputed Pints (13.3 imperial oz) but were now based on the Imperial gallon (based on the British Ale Gallon). It was later replaced by the Imperial Pint (20 imp oz / 568 ml) in the 20th century.

There is no shortage of craft beer breweries across Scotland. It’s always a good idea to ask the bartender what is the most local beer they serve. Some of the great beers we tasted include Speyside Brewery, Spey Valley Brewery, and Windswept, which are all out in Moray Speyside. The Championship title was fought for by England, Wales and Scotland on 21st, 22nd and 23rd May 1976. The games were played in Watford, Bedford and Enfield and admission was by programme. This trophy was awarded to the winners, Women’s Football Association, England. Trophy for the Pony Home International Championship 1976 You may think that the Aperol Spritz is a recent creation, but Aperol came over from Italy in the ‘70s, and with it, the Aperol Spritz. A 3-2-1 mix of Prosecco, Aperol and soda water was the drink to accompany the new Italian dishes that were gaining popularity in the UK and US. Water quantity rises during hot weather and drops during cold weather, especially if it is not kept warm enough (thawed). You can encourage animals to drink more fluids in winter months by feeding horses with salty food.There are more than 100 whisky distilleriesproducing Scotch whisky today so it is hard to say what is the best Scottish whisky. It’s all based on an individual’s taste preferences. There are five whisky regions, spread across the country. It’s a great idea to plan a trip to visit one or more of these distilleries to learn about how this water of life is produced. If that’s not possible, there are plenty of pubs and whisky bars that specialize in offering a wide selection of whiskies. Some of them even offer flights to try multiple whiskies during one visit, to help find one that you like.

An Eskimo is fishing on a lake in his kayak but is very cold, so breaks a bit off his kayak and set fire to it. He is warm for a few minutes until the fire goes out, so he breaks off a bit more and sets fire to it. So it goes on until the kayak sinks An average 500kg (approximately 15hh) horse drinks around 30-50 litres a day. This amount may be higher in hot weather (because the horse will sweat more and use up water reserves in the body) and if working very hard (again the horse will sweat more). A mare with a foal needs more because the milk that she is making to feed the foal requires water. Horses that are grazing on rapidly growing grass will usually drink less because the grass that they are eating has a high water content compared to more mature grass and hay which is very dry. How clean does this water need to be? A tenth ( 1⁄ 10, or 0.1) of a US gallon. Called a "Commercial Pint" because it was equivalent to 0.8 US liquid pints. Replaced by the 375 mL "metric pint".

Soaked sugar-beet pulp, apples and carrots are a useful source of vitamins and minerals. They’re also good for bulking a ration as well as tempting fussy feeders. A horse with access to grass should receive sufficient succulents but your horse may benefit from a small amount of additional succulents in the winter months, or if they are on restricted grazing. You should never give grass clippings as these are toxic. Supplements and feed balancers The British Reputed Pint and Reputed Quart were used in Great Britain and throughout the Empire from the late 17th century until the early 20th century. Originally there were different standard gallons depending on the type of alcohol. That meant that the Reputed measures varied depending on which standard gallon was used. A Reputed Pint of beer was equal to 285 mL (1/2 an Ale Pint, or equivalent to 10 imperial oz. or 9.63 US oz.) and a Reputed Quart of wine was equal to 730 mL (3/4 of a Wine Quart, or equivalent to 25.69 Imp. oz. or 24.68 US fluid oz.). When the Imperial system was adopted in 1824, the fluid gallon was standardized on the old Ale Gallon (which had 160 fluid ounces). However, Reputed pints and quarts were still used by breweries and merchants, but measurements were now based on the Imperial system. There was still confusion about whether Reputed or Imperial measures was being used by the merchant, so eventually Imperial pints and quarts were made standard in the early 20th century. Two furnace workers invite their new Asian workmate to the pub after work and he downs his pint in one