Today, Robert Bailey Thomas was born in 1766. He was the founder and long time editor of the “Farmer's Almanac,” now known as the “Old Farmer's Almanac.” There were many competing almanacs in the 18th century, but Thomas's upstart was a success. In it’s second year, distribution tripled to 9,000. The initial cost of the book was six pence (about four cents). The words of the Almanac's founder, Robert B. Thomas, guides us still: "Our main endeavor is to be useful, but with a pleasant degree of humor." To calculate the Almanac's weather predictions, Thomas studied solar activity, astronomy cycles, and weather patterns. He also used his research to develop a secret forecasting formula, which is still in use today. Other than the Almanac's prognosticators, few people have seen the formula. It is kept in a black tin box at the Almanac offices in Dublin, New Hampshire.
|Robert Bailey Thomas|
Thomas also started drilling a hole through the Almanac so that subscribers could hang it from a nail or a string. Thomas served as editor until his death on May 19, 1846. As its editor for more than 50 years, Thomas established The Old Farmer's Almanac as America's "most enduring" almanac by outlasting the competition. In 1832, with his almanac having survived longer than similarly named competitors, Thomas inserted the word "Old" in the title, later dropping it in the title of the 1836 edition. After Thomas's death, John Henry Jenks was appointed editor and in 1848, the book's name was permanently and officially revised to “The Old Farmer's Almanac.”
The Old Farmer's Almanac, North America's oldest continuously published periodical, since 1792, features the best in home, garden, history, food, and fun. All this and the famous weather forecasts: as always, traditionally 80% accurate. The Old Farmer's Almanac is a reference book that contains weather forecasts, tide tables, planting charts, astronomical data, recipes, and articles on a number of topics, including gardening, sports, astronomy, and farming. The book also features anecdotes and a section that predicts trends in fashion, food, home décor, technology, and living for the coming year.
“Tuscan Salmon Pasta”
8 oz. bow tie pasta
1 cup broccoli florets, chopped into bite-sized pieces
2 oz. (3 to 4 tbsp) low fat cream cheese, roughly cubed
3 oz. smoked salmon, roughly chopped
4 artichoke hearts, chopped into bite-sized pieces
1 tbsp lemon juice
Salt and pepper to taste
Cook pasta as directed until al dente. While the pasta is cooking, steam broccoli. Drain pasta and add cream cheese to the pasta. Toss a bit to melt the cheese, then add smoked salmon, artichoke hearts, broccoli, and lemon juice. Salt and pepper to taste. Enjoy!
Till Next Time………
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