This book will provide the reader with a beginning understanding about water powered grist mills in North Carolina. These mills were a very important industry. The British established laws in order to properly develop and regulate this necessary industry in the early 18th century. This book includes an overview of all the laws established from the 1700s to the late 1800s. In addition examples of actual petitions and surveys, and other mill records are included. Several mill sites have been surveyed by this author, and are used to illustrate the different designs (dams and races). Also included are actual petition documents used to illustrate the type's of records in the State Archives, as well as the laws of N.C. Finally, an appendix section includes a number of images of different mill stones found throughout this author's travel.

This book provides a complete overview of bridges in N.C. including designs, types, drawings, and images found in the State Archives. The entire State collection has been transcribed - and the data contained in this book originates from this large collection. A database was created after cataloging the entire collection focusing on prices, types, dimensions, and dates. An appendix contains sorted data for researchers to delve into the details. Examples of bridge designs originate from actual documents found in the archives. Although cataloged in the Archives by county - this book looks across the entire state. Even if you are researching bridges - elsewhere in the US - this book will assist you in understand the types of bridges and actual design criteria. From 1750's to iron and steel bridges in the 1920s this book provides a lot of information.

Skyscrapers. Sports. NASCAR. Nature. Culinary delights.A world-class, can-do city. A crown jewel of the New South. • A personal, practical perspective for travelers and residents alike • Comprehensive listings of attractions, restaurants, and accommodations • How to live & thrive in the area—from recreation to relocation • Countless details on shopping, arts & entertainment, and children’s activities Our insider, Craig Distl, a native of North Carolina and a longtime Charlottean, has been a journalist for the Charlotte Observer, and his articles have also appeared in Charlotte Magazine, Southern Sports Journal, and Golfweek. His writing has received awards from such organizations as the North Carolina Press Association.

JAMES BEARD AWARD WINNER • NEW YORK TIMES BESTSELLER • A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at Food52 “Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.”—Peter Reinhart, author of The Bread Baker’s Apprentice and host of Pizza Quest ONE OF THE BEST COOKBOOKS OF THE YEAR: Saveur Maurizio Leo’s blog The Perfect Loaf is the go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking debut cookbook that delves into the absolute fundamentals of sourdough—plus the tools and confidence to explore beyond. Recipes cover flavorful, crowd-pleasing favorites: Essential freeform loaves: Simple Sourdough, Rosemary & Olive Oil, Extra-Sour Sourdough, Cranberry & Walnut, Demi Baguettes Pan loaves: Everyday Sandwich Bread, Naturally Leavened Brioche, German Whole Rye, Honey Whole Wheat Sandwich Bread Pizza and flatbread: Roman-Style Pan Pizza, Focaccia, Naan, Flour Tortillas, Pita Buns, rolls, and more: Soft Dinner Rolls, Potato Buns, Ciabatta Rolls, English Muffins, Bagels Sweets: Weekend Cinnamon Rolls, Italian Doughnuts, Summer Fruit Sourdough Crostata, Banana Bread, Cinnamon Babka Beginner bakers will have their hands held the entire way, with troubleshooting sections and numerous sidebars answering almost every question they may have—like how to store a sourdough starter long-term, how bakers’ percentages actually work, and a visual guide to common “bread fails” and how to remedy them. Seasoned bakers will relish deep dives into the science behind baking processes and expert information on how to build their “baker’s intuition” and level up by experimenting with hydration, ingredient ratios, freshly milled grains, and specialty flours. Whether you're new to bread baking or a pro, The Perfect Loaf will be your indispensable guide in the kitchen.

Includes Part 1, Number 1 & 2: Books and Pamphlets, Including Serials and Contributions to Periodicals (January - December)