By Patrick J Carnes Ph.D
This workbook offers a special set of based types and routines to aid improving humans combine the Twelve Steps into all features in their lives.
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Bohlhaus, Vienna, 1965. 13. Herodotus. II, 60. 14. Reisner, G. A. ” Cambridge Univ. Press, London, 1931. 15. Helbaek, quoted in Renfrew, J. M. “ Palaeoethnobotany,” p. 127. Columbia Univ. Press, New York, 1973. 1. Fermented Beverages in Antiquity 19 16. Emery, W. B. “A Funerary Repast in an Egyptian Tomb of the Archaic Period. ’ ’ Ned. Inst. Het. Nabije Oosten, Leiden, 1962. 17. Achilles Tatius. “Adventures of Leucippe and Clitophon,” II; II, 4, 5. Putnam, New York, 1918. 18. Rohrbacher. “ Histoire Universelle de l ’Eglise Catholique,” Vol.
The State drew heavy revenue from wine taxes; and foreign travelers, who com plained from the scarcity of wine and its outrageous prices, as well as Cairene his torians, described daily scenes of drunkenness even among the authorities (45). The poorer classes drank bouza, albeit in moderation, and date or palm wine; later, date brandy was used. In the thirteenth century, court dignitaries proclaimed their ranks on the heral dic crests that decorated their cutlery. Like the jukundars, the Gentlemen of the Polo who claimed two polo sticks, the Sultan’s cup bearers were not embarrassed in exhibiting the cups of their function (Fig.
Hegazi, S. , and El-Damhougy, S. T. Fermented foods in common use in Egypt, II. J. Sei. Food Agric. 24, 1157-1161 (1973). 23. Nour Eldin, S. Biological Studies on Bouza. M. S. , Cairo,1947. 24. “Deipnosophists” (transl. by C. B. Gulick), I, 34 B. Putnam, New York, 19271941. 25. Lutz, H. F. ” Hinrichs, Leipzig, 1922. 26. Pliny. Ref. 2, XIV; XVI, 96. 27. Murray, M. , and Sethe, K. “ Mastabas,” Vol. II, p. 11. Bernard Quaritch, London, 1937. 28. Girard, M. P. S. In “Description de l ’Egypte, Etat Moderne,” Vol.
A Gentle Path Through the Twelve Steps: The Classic Guide for All People in the Process of Recovery by Patrick J Carnes Ph.D