Instructions For Oregon Form 40: Fill & Download for Free

“Did the USA ever lose territory, either originally present as part of the country, or acquired later?“ you ask.Let us take as the territory that the United States of America “originally” started with to be that granted by the treaty which settled the Revolutionary War (Treaty Of Paris) and ignore any adjustments of territory nominally claimed/occupied by Continental forces before that settlement.When the USA purchased the Louisiana territory from France in 1803 it included all the land which drained into the Mississippi River from the west. That included a sliver of what is now part of Canada. This conflicted with British claims and the matter was later settled (Treaty of 1818) by a land swap: shown below:The War of 1812 resulted in status quo ante bellum…meaning nothing material changed at the end. Achieving that, however, required both sides withdrawing from occupied territory. In the case of the US that meant returning areas of Upper Canada (present-day Ontario) and territory in Spanish Florida (taken from the UK).In the mid-1840s the matter of which nation (the UK or the US) should control the area known as Oregon (Oregon boundary dispute) came to a head. While there was strong sentiment in America for acquiring the whole shebang (54° 40' or Fight) the approach of conflict with Mexico made cooler heads prevail and the 49ᵗʰ parallel was accepted as the demarcation line.The aforementioned Mexican-American War extended the territory of the United States greatly…but the Polk administration had its eyes on much more. President Polk attempted to recall his negotiator and have matters settled in Washington, DC. However that fellow (The man who delivered California to the U.S., and was fired for it) ignored that instruction and proceeded to get the Mexican government’s signature on a proposed treaty: that treaty wound up being (largely) accepted by the Senate. Had Polk gotten his way then Baja California and some land to its east might be part of the USA today!In World War II the United States lost control of various territories in the Pacific theater. Guam and Wake Island as well as Attu and Kiska in the Aleutians were taken and held for an extended period. The Philippine Islands were also occupied by Japanese forces: of course all were subsequently recaptured. While these were not righteous states of the Union, they were still American territory.Now as for the Philippines the US did, in fact, grant their independence…in 1946. Now some might call that “losing” them.Lastly, in 1977, the United States of America ceded the Canal Zone to the nation of Panama: Panama to control canal.Now about that Oregon Territory settlement…the 49ᵗʰ parallel was not the whole story. At the western boundary that would have lopped off the bottom of Vancouver Island. That was unacceptable to the British so the agreement was to follow the “middle channel” separating that island from the mainland. Unfortunately what constituted the middle channel amongst the raft of islands in that strait was unclear. Thus a dispute (The Pig War of 1859) arose…and, yes, the whole affair was as ludicrous as its name implies. Since both on-scene commanders had strict orders not to be the one to start open hostilities there were none and the matter ultimately went to arbitration.Treaty of Washington (1871) dictated that the German Emperor, William I, would decide the matter (he delegated it, of course). Rather than splitting the difference the American claim was accepted. This actually annoyed the Canadians greatly and wound up being one more factor which pushed them to seek Dominion status!Okay…granted…this does not meet the question’s criterion since no territory was lost by the USA but I couldn’t resist including this bit of history.

Great question!First off, dump out the old fuel and chain oil.Use fresh fuel and Oregon, or Stihl 40/1 or 50/1 two stroke oil. Whatever the Chainsaw fuel cap says.Fill the fuel tank with the fresh mix and the bar oil tank with fresh bar oil.Click off the chain break and remove the bar cover if it has one.Turn on the ignition and pull the choke full on.Place the saw flat on the ground so that you can hold it down with your left foot in the rear handle. They are designed for this purpose.Use your right hand to hold down the front of the saw by gripping the wrap handle on the top and leaning on it.Pull the starter handle with your left hand.Don't let the starter cord slap back but as it recoils, follow it back so you can immediately pull the cord again.It may take up to 5 or 6 pulls to get the fuel through. If the saw fires, just once, push the choke in and pull again.If it fires and runs with the choke out, push the choke in as quickly as possible. This avoids flooding the saw.

There is a common statement made that green tea contains half the caffeine of black tea. This is, quite simply, a myth. "green tea caffeine myth"Numerous justifications about how green tea is brewed differently, is oxidized differently, or is steeped differently than black tea have been used to support this myth. An example of incorrect reporting can be seen in Mikka Luster's answer to this question, in his citation of Distribution of Catechins, Theaflavins, Caffeine, and Theobromine in 77 Teas Consumed in the United States. This article provides a wide range of varying caffeine values, but neglects to control for adulterant in the leaf, including flavors (earl grey) and herbs (orange spice,mint) or flowers (jasmine, osmanthus). This chart below includes decaf varieties.The question also makes assumptions that you know how the tea is brewed, when in general, very few people strictly control the weight of loose tea, or might use teabags of varying fill weights. In general, I have observed that for single-serve cup size teabag tea, vendors typically put less green tea in the teabag vs black. Go ahead- use a simple balance beam or kitchen scale on the contents of a dozen teabags- the average weight will shock you.You will see statements that if e.g. I brew for 1 minute, I will get 10mg, where 5 minutes i will get 50mg (see Marcus Stout's answer to How much caffeine would I consume if I sipped green, white, or black tea all day versus having two cups of coffee?) Ignoring the obvious logical fallacy that brewing overnight would not give you 1440 mg, comparing apples to apples, or in this case, Lipton Black to Ten Ren Green (both reasonably certain to be unadulterated) you can see no difference between 3 minute infusions and 20 minute infusions. (The scale on theobromine is misleading, because the amount is magnified over 10x on the right scale relative to the left scale.)Looking at the full table of results at the end of this answer, the results for 51 (Dragonwell Green) and 67 (Exotica China White) puts lie to the myth that white tea is always much less than green (here, it is more) and green is much less than black (here, most pure green teas {50-56} have as much caffeine as their black counterparts {17-33}, ranging between 15 and 25 mg per mg of leaf, consistent with Factors Affecting the Levels of Tea Polyphenols and Caffeine in Tea Leaves ranging between 15 and 32mg/g of leaf) To my interpretation, both green and black tea typically contain 20 +/- 5 mg per gram of leaf. There are a vast multitude of ways you can get more or less caffeine- including using more or less tea per cup, brewing for very short (<30sec) or long times, brewing in hotter or colder water.The idea that green tea "must" be brewed using cooler water to ensure a particular flavor is bunk. If you brew tea while holding the water at 100 degrees C, you are continually adding significant caloric heat into the system, resulting in an "overboiled" or stewed flavor in both green or black tea, ceteris paribus. The reality of brewing is that if you use a reliable thermometer, even boiling water with the ceramic pot rinsed with boiling water first will be 5-10 degrees below boiling, and in terms of kinetics, a 10 degree reduction in temperature will halve (as a rule of thumb) the rate of most reactions, including things like dissolution kinetics. Even black tea is not brewed at boiling, and much less so if your waiter dallies with the pot. Tea ceremony tea (such as matcha) is powdered, and brews nearly instantly, so lower brewing temperatures are possible and preferable, since lower temperatures allows you to consume it faster. This is an example of using competing kinetic factors: by raising the dissolution rate by powdering the tea, you compensate for slowing the rate by lowering the temperature. see Matt Harbowy's answer to Tea: Does bouncing your tea bag actually do anything substantialGong-fu experts might argue that they can tell the temperature is exactly the same due to the formation of bubbles as the water is heated. This might be true high up in the mountains, where water boils at a significantly lower temperature. So if you're in the Mile High City brewing tea, you are not going to be able to directly compare temperature and brewing data with a chap sitting with their tea cozy in London. Tea brewed in either location doesn't taste that different, though, despite the fact that one or the other might be more pleasant locales, so the idea that these changes are significant really doesn't hold water. But hold that water- the hardness of the water in either location can have a significant impact on the flavor of tea- so any claim about either green or black tea has many, many variables to control for.They are:Black teas1 Orange Spice Tea Safeway, Inc.2 Earl Grey Tea Safeway, Inc.3 Classic Wissotzky Tea Wissotzky Tea Co., Israel4 Ten Ren Black Tea Ten Ren Tea Co., Taipei5 Sweet-Touch-Nee Orange Pekoe & Pekoe Cut Black Tea Consolidated Tea, N.Y., U.S.A.6 Forrelli Apple Cinnamon Tea Pure Ceylon Tea, Switzerland7 Maxwell House Orange Pekoe, Pekoe and Cut Black Tea Kraft Foods Inc.8 Tai Mahal Indian Assam Tea Wissotzky Tea Co., Israel9 Earl Grey R. C. Bigelow, Inc, U.S.A.10 Orange Pekoe and Pekoe Cut Black Lipton Tea Co.11 English Breakfast Tea Twinings of London, England12 English Teatime R. C. Bigelow, Inc, U.S.A.13 Ceylon Orange Pekoe Tea Twinings of London, England14 Gold Genuine Ceylon Tea Blend Wissotzky Tea Co.15 Original India Spice (100% Natural Chai Tea) Celestial Seasonings16 Exotica Osmanthus The Stash Tea Co., Oregon17 English Breakfast Black The Stash Tea Co., Oregon18 Orange Spice Black The Stash Tea Co., Oregon19 Earl Grey Black & Green, Organic The Stash Tea Co., Oregon20 Earl Grey Black The Stash Tea Co., Oregon21 Lemon Spice Green (and Black) The Stash Tea Co., Oregon22 Nilgiri Black The Stash Tea Co., Oregon23 Exotica Assam Breakfast The Stash Tea Co., Oregon24 Breakfast Blend, Organic The Stash Tea Co., Oregon25 Exotica Reserve Blend The Stash Tea Co., Oregon26 Darjeeling Black The Stash Tea Co., Oregon27 Exotica Ceylon Estate Earl Grey The Stash Tea Co., Oregon28 Darjeeling Spring The Stash Tea Co., Oregon29 Exotica Golden Darjeeling The Stash Tea Co., Oregon30 Kopili Assam Black The Stash Tea Co., Oregon31 Darjeeling Summer The Stash Tea Co., Oregon32 Darjeeling Black, Organic The Stash Tea Co., OregonGreen teas33 Green Tea with Roasted Brown Rice Tea (Decaf. Genmai-cha) YamaMOTOYama of America34 Green Tea (Orange, Passionfruit, & Jasmine) Lipton Tea Co.35 Organic Green Tea YamaMOTOYama of America36 Jasmine Tea Ten Ren Tea Co., Taipei37 Green Tea Celestial Seasonings, USA38 Organic Moroccan Mint Green Tea Green Restaurant, San Francisco39 Green Tea YamaMOTOYama of America40 Green Tea & Herbal Infusion The Reincarnation of Tea (Zen)41 Kukicha The Stash Tea Co., Oregon42 Japanese Green Tea Midori Tea & Ginseng Co., New York (Product of China)43 Organic Jasmine Green Tea Green Restaurant, San Francisco44 Green Tea (100% Natural) Lipton Tea Co.45 Premium Green, Decaffeinated The Stash Tea Co., Oregon46 China Green Tea Herb Enterprise, San Francisco47 Organic Green Tea (with an Essence of Peach) Green Restaurant, San Francisco48 Green Tea Ten Ren Tea Co., Taipei49 Moroccan Mint Green The Stash Tea Co., Oregon50 Jasmine Blossom Green The Stash Tea Co., Oregon51 Exotica Dragonwell Green The Stash Tea Co., Oregon52 Premium Green The Stash Tea Co., Oregon53 Sencha Japanese Green Tea Peet’s Coffee and Tea, California54 Green Organic The Stash Tea Co., Oregon55 Sushi Bar Mild Green The Stash Tea Co., Oregon56 Darjeeling Green, Organic The Stash Tea Co., OregonSpecialty teas57 Roasted Tea (Hoji-cha) YamaMOTOYama of America58 Brown Rice Tea (Genmai-cha) YamaMOTOYama of America59 Pu-erh Oolong The Stash Tea Co., Oregon60 White Tea Ten Ren Tea Co., Taipei61 Oolong Tea Ten Ren Tea Co., Taipei62 Pouchong Tea Ten Ren Tea Co., Taipei63 Chinese Jasmine Tea Madys Tea Co., San Francisco64 Fusion Red & White The Stash Tea Co., Oregon65 Jasmin Tea Tenfu Tea Industry Co., China66 China Oolong The Stash Tea Co., Oregon67 Exotica China White The Stash Tea Co., Oregon68 Exotica Champagne Oolong The Stash Tea Co., Oregon69 Fusion Green & White The Stash Tea Co., Oregon70 Exotica Silver Jasmine The Stash Tea Co., OregonHerbal teas71 Orange & Spice Herb Tea R. C. Bigelow, Inc., U.S.A.72 Chamomile Tea Safeway, Inc.73 Wild Raspberry Herbal The Stash Tea Co., Oregon74 Chamomile Herbal The Stash Tea Co., Oregon75 Evening Delight Tea Safeway, Inc.76 Peppermint Tea Safeway, Inc.77 Peppermint Herbal The Stash Tea Co., OregonNB: this answer is not intended to imply that some brands or others adulterate their teas with contaminants or "floor sweepings", as some have claimed elsewhere. There are differences between green and black teas made from older (senescent) or younger (tippy) leaves, and caffeine and other tea components can vary a lot if the tea is grown in shade or high in the mountains. One or the other can create teas of varying caffeine content, but these variations do not typically rise much above 50% level of variation (as demonstrated by the extremes shown in Factors Affecting the Levels of Tea Polyphenols and Caffeine in Tea Leaves: 22 +/- 11 mg/g), and can be present in both green and black tea. Tea is grown by vegetative propagation (cloning), so teas from one farm, or even within a farm, might be very different than teas from a distant, different farm growing different clonal stands. Teas also vary from year to year, and a cool season or a hot season might also influence a particular years harvest from anothers. The results indicated above are intended as a guide to illustrate a point, not as an absolute measure of levels as consumed.For more info see Tea Chemistry | ResearchGateLastly, roasted Hojicha is mentioned. As per Matt Harbowy's answer to Does bouncing your tea bag actually do anything substantial? Does it make it steep faster, or enough to make a noticeable difference? firing (or pan roasting) tea leaf can have a dramatic influence on the pore size after drying, which can dramatically influence the extraction of tea. Most consumer teas are tuned to perform for the average consumer's actual practice. Despite label instructions to the contrary, many people will use fairly short brew times, in many cases under a minute. Depending on how the tea is cut and dried, the tea can be tuned to extract relatively quickly, so that short brews aren't perceived to be "weak". Teas like Hojicha, which are fired more aggressively, typically need to be brewed longer and with more weight in the cup to get a good brew, which can be an alternate explanation for why lower levels of caffeine were observed in the referenced paper.