In which city is the arrival of spring announced by a special decree, depending on the blooming of the chestnut tree? Detailed answer

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In which city is the arrival of spring announced by a special decree, depending on the blooming of the chestnut tree? Detailed answer

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In which city is the arrival of spring declared by a special decree, depending on the blooming of the chestnut tree?

In Geneva, for 2 centuries, there has been a tradition to declare the onset of spring by a special decree when the first leaf is blooming on the "official chestnut" growing under the windows of the cantonal government building. According to statistics, most often spring was announced in March, although often earlier, and in 2002 the chestnut tree completely blossomed on December 29th.

The most paradoxical year was 2006: first spring was announced in March, and then again in October, as the tree unexpectedly bloomed again.

Authors: Jimmy Wales, Larry Sanger

Random interesting fact from the Great Encyclopedia:

Who got the first oil?

Oil is one of the most ancient products known to man and the most widely used by him. It is rather strange that in ancient times oil was not used as food in many countries of the world! Hindus used oil as a sacrifice in religious ceremonies. The Greeks and Romans did not eat the oil either, but used it as a medicine to treat skin diseases. They believed that the soot from burnt butter was good for the eyes. The Romans used the oil as an ointment for their skin and hair.

In Spain, 300 years ago, oil was sold only in pharmacies. In ancient times, only a few people ate butter, but it was never eaten fresh. It was kept melted and there were even people who especially appreciated the century-old oil. Perhaps the manufacture of edible oil came to Europe from Scandinavia.

Today, oil is a very necessary product. This is a very high-calorie food that is quickly absorbed by the body. It also has important properties that allow the oil to stay in the stomach for a long time and provide energy to the body.

Butter production begins with the milking of cows. Since the milk of Guernsey and Jersey cows contains a lot of fat, these breeds are called "butter". After the milk is obtained, the cream is removed from it. The cream is then left at room temperature to sour. This gives them a certain taste and facilitates the oil-pressing process. The cream is pasteurized to kill all bacteria and increase the shelf life of the butter.

The butter is churned in butter mills to separate the milk fat from the whey. Whey contains no fat at all. Then water is added to the oil, and all this is again thoroughly mixed in a churn to remove all unnecessary components from the oil. After the water is removed, the oil is ready. It is passed between large rollers to make it softer and more uniform in taste and color. Now the oil is sealed and sent to the store.

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