A travelog of selected destinations and sights across the worldwide floo network.
This will be the final post here on updates at The Memory Hole. Future items in this category will be posted on The Gnomic Tracker, from now on. Watch for new entries and other news there. A permanent link to that weblog will be added to “sites of interest.”
The problems with the type of containers used for packaging gallons of milk in the U.S. was a subject of discussion, recently. The main one being the disposal of emptied containers. Another was the best way to decant milk from a gallon container. The foremost problem for those who recycle is temporary storage space.
If you’ve ever saved recyclable plastics for delivery to recycling drop points you’ve probably experienced the problem of accumulating plastic gallon milk containers in a limited space. They have this annoying tendency to take up quite a lot of space in a short space of time.
Go north!
It turns out that, in Canada, people get their milk in plastic bags rather than in the containers made of plastic suitable for guitar picks that Americans find in their local High St moo juice shoppes. It’s very counter-intuitive, to be sure, if you consider the implications for shipping and handling, not to mention, end-use. Well, people in Canada have managed quite well with this type of milk packaging for years, thank you very much.
Bagged milk comes in a 3 litre size as opposed to the 1 gallon size Americans are accustomed to. You see, Canada is a more advanced society than America. They use the metric system, for one thing. People in America, albeit less anglophilic, prefer the barbaric, English units of measurement (length, weight, volume). So, straightaway, they are going to need a way to understand how much 3 litres yield in terms of English units. A litre is about a quart. So, a bag of milk is about 3/4 of a gallon at sea level.
Now if you’re going to measure the milk at sea level to verify that my estimate is indeed correct, be careful not to allow the bag to take on marine salt water and other possibly equally unsavory things, as that would undoubtedly have a qualitatively negative effect on the taste and bouquet of the milk. Instead of going to so much trouble, you might just take my word for it, unless you happen to live in a seaside villa, in which case, knock yourself out!
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