Wednesday 8 September 2010

First and Final Flight of the Coat Parachute

Ideas confined to the realm of a child’s imagination are often best left there, however, this was not to stop one intrepid inventor.

An Austrian born tailor, Franz Reichelt (1879-1912) was one such person to fall foul of the mistake of putting an idea into practice without prior thought of testing.
Franz left Vienna to Paris in 1898 and opened a dressmaking shop in 1907, catering for Austrian tourists. Around this time he became interested in the tales of early aviators and their inevitable accidents and in 1910 began pioneering a design of parachute-suit.
The suit was made from a fabric only slightly bulkier than that of an aviation suit and the silk canopy was held open by a couple of metal rods. Reichelt’s early designs proved successful when used with dummies and foldable silk wings. However these designs proved difficult to adapt for a human to wear. He presented his design to La Ligue Aérienne at the Aéro-Club de France weighing in at 70kg and 65 square feet of material. However, his Design was rejected as it was considered the canopy was too weak.
In 1911, Colonel Lalance offered a prize of Ten-thousand Francs, double his previous prize offer for a working parachute design weighing less than 25kg. Reichelt improved his designs and set about reducing the weight and increasing the surface area yet, tests with dummies were unsuccessful as they fell heavily to the ground. It was reported in 1911 that he had tested an unsuccessful parachute design on himself, falling heavily eight to ten meters into a pile of straw to escape injury. Another story, from Le Martin reports that he had tested another parachute at Joinville on himself again and the resulting fall broke Reichelt’s leg. For the remainder of 1911, Reichelt struggled to gain permission to test parachute dummies from the first floor of the Eiffel tower from the Parisian authorities.

February 1912, Reichelt announced that he had received permission to test his new parachute from the Eiffel tower, using a dummy.
Early on Sunday the 4th February, Reichelt arrived at the tower by car with two friends. His suit already equipped in folded form. Le Gaulois described the suit as ‘only a little more voluminous than ordinary clothing.’ It did not impede Reichelt’s movement when folded and as simple to use as extending your arms like a bird to spread the chute. The enormous cloak covered 30 square meters with a height of five meters while weighing at just 9kg. Reichelt modelled the suit for the rolling cameras as hundreds of people looked on in the cold winter morning. However, contrary to his approved permissions, Reichelt had kept his intention secret until the last moments, he intended not to use a dummy but use himself for the test. A surprise to everybody. His friends ardently attempted to dissuade Reichelt from making the jump, pointing out the strong breeze and the obvious peril of this course of action. Reichelt was resolved to make it himself and trusted completely in the integrity of his invention.
"I want to try the experiment myself and without trickery, as I intend to prove the worth of my invention."


At 8:22 am, Reichelt took place on a hastily made launch pad, a stool on a restaurant table next to the interior guard rail. He adjusted his parachute and checked the wind by throwing a piece of paper torn from a book. He hesitated shortly before making his final voyage. He leapt, his parachute tangled around him only partly opening and bursting open at the last moment. He plummeted like a stone 57 meters into the frozen ground beneath the Eiffel Tower, his arm and leg crushed, spine and skull fractured, heavy bleeding from his mouth, nose and ears. Reichelt’s corpse was rushed to hospital all the while being filmed by journalists and watched by onlookers. The impact was sufficient to cause a measurable crater.

Thursday 18 March 2010

Island in a lake on an island in a lake on an island

Located towards the south of the northern Luzon Island in the Philippines, Taal Lake is perhaps one of a kind. Created between one and five-hundred thousand years ago by a giant volcanic eruption. Currently, Taal is registered as the third largest body of inland water in the Phillipines with an approximate shore length of 71 miles.

The central Crater Lake is pipped with tiny Vulcan Island. Volcano Island was saved very recently from Korean developers Jung Ang Interventure by the Philippine authorities from becoming a health spa resort and current tourists are able to visit the Island, ascending to the top on horseback.
Taal Lake was previously connected to the sea however, during the 18th century a series of powerful eruptions caused land bridges to form and close off the connection to the sea. After many years of tropical precipitation, the lake water has become a freshwater body which drains into the sea via the short Pansipit River. Due to the previous connection with the sea, the lake is home to many endemic water species, the unfortunately now extinct Freshwater Bull shark (last seen in the 1930’s), the World’s only freshwater Sardine and one of the Earth’s rarest sea snakes. Due to the close proximity of human populations, much of the pristine natural environment has been spoilt with palm oil plantations, overfishing and pollution however as the volcano is still very active in geological terms, much of the surrounding landscape is at high risk of devastation.

Taal Volcano is still active, last erupting in 1977 and showing high volcanic activity again in 1991 although neither too much effect. It is in itself a marvellous location and I should advise that to any who may visit this locale, add a trip to the Volcano Island to your agenda as it may or may not remain for any definite period.

Monday 22 February 2010

Fish and chips - A History

Perhaps the most popular fast food in the United Kingdom, nothing beats a bag of chips accompanied with a fried, battered cod or other similar fish on a winters evening by the sea. It doesn’t even have to be winter or by the sea, the warm bag under your arm and the hot, vinegary scent wafting up to your nasal passage is enough to tempt even the most uptown connoisseur into a sample act of gastronomic depravity.

Despite the dish’s vast popularity among the peoples of the United Kingdom and abroad, very little is known about the origins of fried fish and chips. The frying of potatoes originates back to France during the 18th century where French fried was a term for cooking chips of potato or onion in hot oil. Another origin of fried potatoes dates back to the 1680’s and perhaps previous where the poor inhabitants of a Belgian village would fry fish in oil and during winter while the river was frozen, would substitute the fish with a carved potato fried in oil.

It was a proprietor of Jewish descent, Joseph Malin, who brought together, fried fish and fried chips in London, 1860. Although both had been around for a good while previous (Charles Dickens refers to a fried fish warehouse in Oliver Twist. 1838) This was the first well recorded time that they had gone on sale to the public as a dish. There are of course accounts of fish and chip shops setting up from the same period as well but there will never be any certain first. The dish was clearly very popular as throughout the 1860’s fish and chip shops began to spring up all across the country, with the advent of steam trains one can only assume that this enabled the rapid spread of the idea across the land and the availability of fresh fish inland. The facilities in these early shops where basic, coal fueled caldrons. The stench of coal fires and boiling oil was enough for the authorities to deem it an offensive trade and this remained until after the First World War.

Fish and Chips remain as one of the all time popular fast foods in the United Kingdom and abroad, mainly Australia and other British colonies. Modern popularity could be accredited to the relatively low price of the dish as well as the fact that fish and chips were not subject to rationing during the war although fish could become scarce.


Fish and Chips are definatly my favourite takeaway, Unhealthy and greatly satisfying.

Sunday 24 January 2010

A Warm Welcome

After a few bears and a wildlife show about beers you start stumbebling ovar what you jus taid in what yur ooer about to say next... Then expect to be understood!?

I'd like to welcome each and every one of you viewers, even though you are not aware of each other if you are viewing at the same time, to The Indefatigable Source.