svn commit: r557014 - /incubator/uima/uimaj/trunk/uimaj-core/src/test/resources/CASTests/verjuice.txt

[sc...@apache.org]

Author: schor
Date: Tue Jul 17 11:38:05 2007
New Revision: 557014

URL: http://svn.apache.org/viewvc?view=rev&rev=557014
Log:
[UIMA-507] remove ref to gutenberg.org

Modified:
    incubator/uima/uimaj/trunk/uimaj-core/src/test/resources/CASTests/verjuice.txt

Modified: incubator/uima/uimaj/trunk/uimaj-core/src/test/resources/CASTests/verjuice.txt
URL: http://svn.apache.org/viewvc/incubator/uima/uimaj/trunk/uimaj-core/src/test/resources/CASTests/verjuice.txt?view=diff&rev=557014&r1=557013&r2=557014
==============================================================================
--- incubator/uima/uimaj/trunk/uimaj-core/src/test/resources/CASTests/verjuice.txt (original)
+++ incubator/uima/uimaj/trunk/uimaj-core/src/test/resources/CASTests/verjuice.txt Tue Jul 17 11:38:05 2007
@@ -1,3 +1 @@
-Obtained from http://www.gutenberg.org/files/10940/10940-h/10940-h.htm.
-
 Verjuice, or green juice, which, with vinegar, formed the essential basis of sauces, and is now extracted from a species of green grape, which never ripens, was originally the juice of sorrel; another sort was extracted by pounding the green blades of wheat. Vinegar was originally merely soured wine, as the word vin-aigre denotes. The mode of manufacturing it by artificial means, in order to render the taste more pungent and the quality better, is very ancient. It is needless to state that it was scented by the infusion of herbs or flowers--roses, elder, cloves, &c.; but it was not much before the sixteenth century that it was used for pickling herbs or fruits and vegetables, such as gherkins, onions, cucumber, purslain, &c.