Choosing a decent set of golf clubs is a very important part of maturing in the game. Therefore you should consider many different things when buying the clubs. If you have no previous experience with the selection and purchase of golf clubs, you should be glad that you have stumbled across this article. You will find out some of the most helpful advice when buying clubs, as well as general helpful information that any golfer should know. If you are very thorough in your search for the right golf clubs, you will be glad that you took the extra time and research to find out the information needed to make that choice.
Firstly you should familiarize yourself with the types of golf clubs that you need. There are 14 clubs total for each set, but they can all be categorized in the following: irons, woods, and putters. Irons are the ones that are used for very distance specific golfing work, and the distance is determined by the size and weight of the head. You are provably most familiar with these from using them on the golf course. Woods are used to achieve very large distances with a slightly lower accuracy level than irons. You will have to hit a ball a few times with a wood to get an idea of how far it will go with your stroke. Putters are used for shorter strokes, and strokes that require a higher level of accuracy than the other clubs can provide. In order for your golf club collection to be complete (or even functional within the golf game), you will need to have at least one of each of these.
If you are just getting started with golfing, then you probably won’t want to buy a full golf set. It is a better idea to buy adjustable clubs that can change into different types. You may be able to change the 14 clubs into just 5 or 6. This not only means less to carry, but also that you will be able to tweak your clubs to perfection after you purchase them. This is the best way to get a feel for your needs when it comes to the specific statistics of the club. Once you have pretty much decided on certain settings, you may decide to buy golf clubs that are permanently set like that. Until then, you should be perfectly fine with adjustable clubs, especially since you are a beginner.
Graphite is something that many golfers are split on. The advocates of graphite say that it is lighter, easier to swing, and allow for more powerful strokes because of this. However, there are many who disagree with graphite and will remain steel golfers for life. They maintain that graphite clubs are unnecessarily expensive, without giving noticeable benefits. Some prefer the stiffness of steel over the comparatively flexible graphite clubs. If you have a fast stroke or you prefer to have some weight in your club, you will be fine sticking with steel clubs. After all, there’s nothing better than really having a heavy club that you can feel the momentum in when you swing.
Until you are an advanced golfer, you won’t have to worry about things like spin and head weight. The best thing you can do as a beginner is to familiarize yourself with all aspects of the game, and become very skilled with the equipment that you already have. Doing this will allow you to make smart choices for the future, and therefore constantly improve your golf game. Until then, just stick with what you have and master it. You will be glad in the future when you have not wasted huge amounts of money on equipment that is far more fancy and technical than you could possibly need. This is something that many golfers regret, and something that you can avoid.
PPPPP
Word count 653
Kamis, 16 Desember 2010
NINE SALMON RECIPES.
Boiled salmon.
--------------
Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish.
Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish.
Time. 8 minutes to each lb. for large thick salmon; 6 minutes for thin fish.
Note. Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon.
Salmon and caper sauce.
-----------------------
Ingredients:- 2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste.
Mode:- Lay the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious.
Time. About 3/4 hour.
Collared salmon.
----------------
Ingredients:- A piece of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves.
Mode:- Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold.
Time. 3/4 hour, or rather more.
Curried salmon.
---------------
Ingredients:- Any remains of boiled salmon, 3/4 pint of strong or medium stock, 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey's sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne and salt to taste.
Mode:- Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long.
Time. 3/4 hour.
Salmon cutlets.
---------------
Cut the slices 1 inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice.
Time. 5 to 10 minutes.
Salmon a la genevese.
--------------------
Ingredients:- 2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste.
Mode:- Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen.
Time. 1-1/4 hour.
--------------
Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish.
Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish.
Time. 8 minutes to each lb. for large thick salmon; 6 minutes for thin fish.
Note. Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon.
Salmon and caper sauce.
-----------------------
Ingredients:- 2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste.
Mode:- Lay the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious.
Time. About 3/4 hour.
Collared salmon.
----------------
Ingredients:- A piece of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves.
Mode:- Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold.
Time. 3/4 hour, or rather more.
Curried salmon.
---------------
Ingredients:- Any remains of boiled salmon, 3/4 pint of strong or medium stock, 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey's sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne and salt to taste.
Mode:- Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long.
Time. 3/4 hour.
Salmon cutlets.
---------------
Cut the slices 1 inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice.
Time. 5 to 10 minutes.
Salmon a la genevese.
--------------------
Ingredients:- 2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste.
Mode:- Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen.
Time. 1-1/4 hour.
On Mints and Mint Marks
Mint Marks are tiny letters referring to the locality where the minting of coins took place. The position of mint mark can be found typically on the back side of coins that were minted before the year 1965 and on the front after the year 1967.
Coins of every US mint branch are recognized by mint marks. These coin marks date back to ancient times in Rome and Greece.
The “Director of the Mint”, through the “Act of March 3, 1835”, set rules to classify and distinguish the coins released from every US Mint branch. This core management set accurate standards and pattern of production as well as responsible coinage.
Coins that minted at the “Philadelphia mint” earlier than the year 1979 have no mint marks. So it was in that year that the dollar was marked with the letter P and other denominations had that same mark thereafter.
All dies for US coins are produced at the “Philadelphia Mint” and prior to shipping the coins to their mint branch, coins are marked first with the correct and designated mint markings. The precise size and positioning of the coins’ mint mark can slightly vary; this is influenced by how deep the punch was impressed and where.
The importance of mint marks:
Collectors can determine the value of a coin though mint mark, date and condition examination, making the coins condition the most significant factor and standard when determining its value.
Defining the Mint which hit the coin is tremendously important in determining the value of the coin; the coin can be hit in huge quantities at a single Mint or in smaller quantities in another hit.
The process of minting:
1. The making of metal strips in the correct thickness: Zinc strips are used for pennies, alloy strips composed of nickel (25%) and nickel (75%) for nickel and dollars, half-dollars, dimes, half-dimes are fabricated from a fusion of three coatings of metals; the external layer are alloys and the center is copper.
2. These strips of metals are then put into “blanking presses” that are responsible for cutting “round blanks”, approximately the dimension of the “done” coin.
3. The blanks then are softened by running them through an annealing furnace, through tumbling barrels, and then through revolving cylinders containing chemical mixtures to burnish and clean the metal.
4. The blanks then are washed and placed into a drying device, then into the "upsetting" machines, that produce the raised rim.
5. The Final stage: “coining press”. Each blank is clasp into position by a collar or ring as it is being struck or hit under great pressure. Pennies need approximately40 tons of pressure and the larger coins need more. The “upper and lower dies” are stamped simultaneously on the two sides of each coin.
The design:
The “Director of the Mint” chooses the design and pattern for United States coins, then that is approved by the “Secretary of the Treasury”; congress can recommend and suggest a design. The design then can not be changed for twenty five years unless directed by the congress.
All emblems of United States coins minted currently represent previous presidents of the United States. President Lincoln is on the one-cent coin, adopted in the year1909; Washington on the 25 cent coin that was minted first in 1932; Jefferson on the five cent coin in 1938; Franklin Roosevelt on the dime, introduced in the year1946; Kennedy on the half dollar that was first minted in 1964.
The “Act of 1997” known as the “50 States Quarters Program” supports and allows the redesigning of the quarters - the reverse side is to show each of the fifty states emblems. Every year starting in 1999 and until 2008, coins honoring five states, having designs that are created by each state, will be issued in the sequence or manner in which each state signed the Constitution.
The phrase "In God We Trust" was used first in 1864, on a United States two-cent coin. It then was seen on the quarter, nickel, half-dollar, silver dollar and on the $10, $5 and $20 in 1866; in 1909 on the penny, in 1916 on the dime. Today, all United States coins carry the motto.
Coins of every US mint branch are recognized by mint marks. These coin marks date back to ancient times in Rome and Greece.
The “Director of the Mint”, through the “Act of March 3, 1835”, set rules to classify and distinguish the coins released from every US Mint branch. This core management set accurate standards and pattern of production as well as responsible coinage.
Coins that minted at the “Philadelphia mint” earlier than the year 1979 have no mint marks. So it was in that year that the dollar was marked with the letter P and other denominations had that same mark thereafter.
All dies for US coins are produced at the “Philadelphia Mint” and prior to shipping the coins to their mint branch, coins are marked first with the correct and designated mint markings. The precise size and positioning of the coins’ mint mark can slightly vary; this is influenced by how deep the punch was impressed and where.
The importance of mint marks:
Collectors can determine the value of a coin though mint mark, date and condition examination, making the coins condition the most significant factor and standard when determining its value.
Defining the Mint which hit the coin is tremendously important in determining the value of the coin; the coin can be hit in huge quantities at a single Mint or in smaller quantities in another hit.
The process of minting:
1. The making of metal strips in the correct thickness: Zinc strips are used for pennies, alloy strips composed of nickel (25%) and nickel (75%) for nickel and dollars, half-dollars, dimes, half-dimes are fabricated from a fusion of three coatings of metals; the external layer are alloys and the center is copper.
2. These strips of metals are then put into “blanking presses” that are responsible for cutting “round blanks”, approximately the dimension of the “done” coin.
3. The blanks then are softened by running them through an annealing furnace, through tumbling barrels, and then through revolving cylinders containing chemical mixtures to burnish and clean the metal.
4. The blanks then are washed and placed into a drying device, then into the "upsetting" machines, that produce the raised rim.
5. The Final stage: “coining press”. Each blank is clasp into position by a collar or ring as it is being struck or hit under great pressure. Pennies need approximately40 tons of pressure and the larger coins need more. The “upper and lower dies” are stamped simultaneously on the two sides of each coin.
The design:
The “Director of the Mint” chooses the design and pattern for United States coins, then that is approved by the “Secretary of the Treasury”; congress can recommend and suggest a design. The design then can not be changed for twenty five years unless directed by the congress.
All emblems of United States coins minted currently represent previous presidents of the United States. President Lincoln is on the one-cent coin, adopted in the year1909; Washington on the 25 cent coin that was minted first in 1932; Jefferson on the five cent coin in 1938; Franklin Roosevelt on the dime, introduced in the year1946; Kennedy on the half dollar that was first minted in 1964.
The “Act of 1997” known as the “50 States Quarters Program” supports and allows the redesigning of the quarters - the reverse side is to show each of the fifty states emblems. Every year starting in 1999 and until 2008, coins honoring five states, having designs that are created by each state, will be issued in the sequence or manner in which each state signed the Constitution.
The phrase "In God We Trust" was used first in 1864, on a United States two-cent coin. It then was seen on the quarter, nickel, half-dollar, silver dollar and on the $10, $5 and $20 in 1866; in 1909 on the penny, in 1916 on the dime. Today, all United States coins carry the motto.
Minggu, 17 Oktober 2010
PREPARE AND COOK MACARONI.
Macaroni is a product of wheat prepared from a hard, clean, glutenous grain. The grain is ground into a meal called semolina, from which the bran is excluded. This is made into a tasty dough by mixing with hot water in the proportion of two thirds semolina to one third water. The dough after being thoroughly mixed is put into a shallow vat and kneaded and rolled by machinery. When well rolled, it is made to assume varying shapes by being forced by a powerful plunger through the perforated head of strong steel or iron cylinders arranged above a fire, so that the dough is partially baked as it issues from the holes. It is afterwards hung over rods or laid upon frames covered with cloth, and dried. It is called by different names according to its shape. If in the shape of large, hollow cylinders, it is macaroni; if smaller in diameter, it is spaghetti; if fine, vermicelli; if the paste is cut into fancy patterns, it is termed pasta d'Italia. Macaroni was formerly made only in Italy, but at present is manufactured to a considerable extent in the United States.
Good macaroni will keep in good condition for a long time. It is rough, elastic, and hard; while the inferior article is smooth, soft, breaks easily, becomes moldy with keeping. Inferior macaroni contains a large percentage of starch, and but a small amount of gluten. When put into hot water, it assumes a white, pasty appearance, and splits in cooking. Good macaroni when put into hot water absorbs a portion of the water, swells to nearly double its size, but perfectly retains its shape. It contains a much smaller amount of gluten.
Do not wash macaroni. Break into pieces of convenient size if it is long. Always put to cook in boiling liquid, taking care to have plenty of water in the saucepan (as it absorbs a large quantity), and cook until tender. The length of time required may vary from twenty minutes, if fresh, to one hour if stale. When tender, turn into a colander and drain, and pour cold water through it to prevent the tubes from sticking together. The fluid used for cooking may be water, milk, or a mixture of both; also soup stock, tomato juice, or any preferred liquid.
Macaroni serves as an important adjunct to the making of various soups, and also forms the basis of other palatable dishes.
Good macaroni will keep in good condition for a long time. It is rough, elastic, and hard; while the inferior article is smooth, soft, breaks easily, becomes moldy with keeping. Inferior macaroni contains a large percentage of starch, and but a small amount of gluten. When put into hot water, it assumes a white, pasty appearance, and splits in cooking. Good macaroni when put into hot water absorbs a portion of the water, swells to nearly double its size, but perfectly retains its shape. It contains a much smaller amount of gluten.
Do not wash macaroni. Break into pieces of convenient size if it is long. Always put to cook in boiling liquid, taking care to have plenty of water in the saucepan (as it absorbs a large quantity), and cook until tender. The length of time required may vary from twenty minutes, if fresh, to one hour if stale. When tender, turn into a colander and drain, and pour cold water through it to prevent the tubes from sticking together. The fluid used for cooking may be water, milk, or a mixture of both; also soup stock, tomato juice, or any preferred liquid.
Macaroni serves as an important adjunct to the making of various soups, and also forms the basis of other palatable dishes.
Jumat, 15 Oktober 2010
Self Installation of Auto Sound System can Save Serio
us Cash
If you are seriously hoping to save a significant chunk of change when it comes to your auto sound system, you should consider saving on installation. Under ordinary circumstances I urge people to be very, if not overly cautious when it comes to installing your own auto sound systems. The thing is, that some people really are talented when it comes to activities such as this. Beyond talent, some people have frightening skills with electronics and if you are one of those, then by all means consider the money you could save yourself (or the extra money you'd have to invest in your system?).
We all know that money doesn't grow on trees and when you've been saving up for quite a while to get the sound system you really want it's a serious joy killer to have to wait another month or two in order to save up enough money to cover the cost of the installation of your sound system. If you or someone you know and trust (trust being the operative word in this instance) can do the work, it makes no sense from a fiscal point of view to pay someone else to do it.
That being said, if there are any doubts about your skill or experience you might want to at the very least get a second opinion or price installations in your area to see if it might actually be worth saving a little more. Time is another important issue when it comes to the installation of an auto sound system. It doesn't matter how capable you are of making the installation if you simply lack the time to do it. In cases such as this it would have been just as wise to go ahead and pay someone to make the installation. It makes much more sense to me than having the system sitting in a box for months on end while you wait for the time to get it taken care of.
I am one of those people who firmly believes that time is money. Time lost from work is expensive. This is especially true when the times of 10 or more people are lost. It adds up quickly no matter if you have a small or a large company. Time is also (unfortunately) the one commodity in life that you can never recover. No matter how hard you try you cannot recapture time that has been lost. If you have children you know exactly what I'm talking about (particularly if your children are either teens or grown and gone). You cannot recover lost time so make sure you aren't wasting your time by trying to install an auto sound system that is beyond your abilities.
Don't fret though. Most of us find that at some point in our lives we are limited by either time or money if not both. If everything was quick and easy we wouldn't really have anything worth working for would we? Consider all your limitations when planning and purchasing your auto sound system and make sure that the system you select falls squarely within your ability to install, your time limit for installation, or your price range for affording to pay for the installation. Whether you decide to do your own installation or have a professional installation of your auto sound system the prize is the superior sound quality you will be able to enjoy.
PPPPP
580
If you are seriously hoping to save a significant chunk of change when it comes to your auto sound system, you should consider saving on installation. Under ordinary circumstances I urge people to be very, if not overly cautious when it comes to installing your own auto sound systems. The thing is, that some people really are talented when it comes to activities such as this. Beyond talent, some people have frightening skills with electronics and if you are one of those, then by all means consider the money you could save yourself (or the extra money you'd have to invest in your system?).
We all know that money doesn't grow on trees and when you've been saving up for quite a while to get the sound system you really want it's a serious joy killer to have to wait another month or two in order to save up enough money to cover the cost of the installation of your sound system. If you or someone you know and trust (trust being the operative word in this instance) can do the work, it makes no sense from a fiscal point of view to pay someone else to do it.
That being said, if there are any doubts about your skill or experience you might want to at the very least get a second opinion or price installations in your area to see if it might actually be worth saving a little more. Time is another important issue when it comes to the installation of an auto sound system. It doesn't matter how capable you are of making the installation if you simply lack the time to do it. In cases such as this it would have been just as wise to go ahead and pay someone to make the installation. It makes much more sense to me than having the system sitting in a box for months on end while you wait for the time to get it taken care of.
I am one of those people who firmly believes that time is money. Time lost from work is expensive. This is especially true when the times of 10 or more people are lost. It adds up quickly no matter if you have a small or a large company. Time is also (unfortunately) the one commodity in life that you can never recover. No matter how hard you try you cannot recapture time that has been lost. If you have children you know exactly what I'm talking about (particularly if your children are either teens or grown and gone). You cannot recover lost time so make sure you aren't wasting your time by trying to install an auto sound system that is beyond your abilities.
Don't fret though. Most of us find that at some point in our lives we are limited by either time or money if not both. If everything was quick and easy we wouldn't really have anything worth working for would we? Consider all your limitations when planning and purchasing your auto sound system and make sure that the system you select falls squarely within your ability to install, your time limit for installation, or your price range for affording to pay for the installation. Whether you decide to do your own installation or have a professional installation of your auto sound system the prize is the superior sound quality you will be able to enjoy.
PPPPP
580
Rabu, 13 Oktober 2010
Independent Car lease companies
To lease, you have two possible choices: either lease through a dealer’s
finance source or through an independent lease company.
A conventional dealer has a captive finance source, which can be the car
manufacturer’s financial company, such as BMW Financial Services, Honda
Motor Credit or General Motors Acceptance Corporation (GMAC), or a major
national bank such as Chase Manhattan.
Independent lease companies are no financial obligation to any single
one manufacturer financing source, but work with dealers anywhere in the
country.
So which one is better?
Conventional dealers provide better lease-deals on limited-time promotions.
Factory-subsidized cars that have subvented money factors and residuals are
very attractive lease deals and can be very hard to beat anywhere else.
Independent lease companies can offer you unbiased and professional advice
on vehicle selection regardless of make and model. This is because they are
not tied to a single manufacturer or financing source, unlike conventional
dealers who have to sell specific models. They can also be more flexible
regarding negotiating lease terms like residual value and mileage.
Ultimately, if you prefer a more personal and customer-oriented
relationship with your leasing agent, then you will do well with an
independent leasing company.
(Word count: 197)
PPPPPPP
finance source or through an independent lease company.
A conventional dealer has a captive finance source, which can be the car
manufacturer’s financial company, such as BMW Financial Services, Honda
Motor Credit or General Motors Acceptance Corporation (GMAC), or a major
national bank such as Chase Manhattan.
Independent lease companies are no financial obligation to any single
one manufacturer financing source, but work with dealers anywhere in the
country.
So which one is better?
Conventional dealers provide better lease-deals on limited-time promotions.
Factory-subsidized cars that have subvented money factors and residuals are
very attractive lease deals and can be very hard to beat anywhere else.
Independent lease companies can offer you unbiased and professional advice
on vehicle selection regardless of make and model. This is because they are
not tied to a single manufacturer or financing source, unlike conventional
dealers who have to sell specific models. They can also be more flexible
regarding negotiating lease terms like residual value and mileage.
Ultimately, if you prefer a more personal and customer-oriented
relationship with your leasing agent, then you will do well with an
independent leasing company.
(Word count: 197)
PPPPPPP
Selasa, 12 Oktober 2010
Invoicing with Autoresponders
If you have recurring invoices that you send out, you
can easily automate this process with
autoresponders. Many business
owners find that they spend a good portion the day
sending out invoices, or trying to collect on unpaid
invoices! This can easily eat into the time that you
could be spending generating new business.
If the amounts invoiced are the same each month,
and due on the same day each week or month, you
can easily automate the invoicing process with the
use of an autoresponder. Many shopping carts that
have autoresponders built in work well for this.
Others may take a little time to set up, but in the
end, they will save a great deal of time overall.
Get extra usage out of the automated invoicing
process by adding small messages to the invoices
that alert these clients to new products or services
that you offer. Think about your phone bill – doesn’t
your phone company send out additional sales
material with each bill? There is no reason you
shouldn’t use this same marketing technique with
your autoresponder invoices!
(word count 180)
PPPPP
can easily automate this process with
autoresponders. Many business
owners find that they spend a good portion the day
sending out invoices, or trying to collect on unpaid
invoices! This can easily eat into the time that you
could be spending generating new business.
If the amounts invoiced are the same each month,
and due on the same day each week or month, you
can easily automate the invoicing process with the
use of an autoresponder. Many shopping carts that
have autoresponders built in work well for this.
Others may take a little time to set up, but in the
end, they will save a great deal of time overall.
Get extra usage out of the automated invoicing
process by adding small messages to the invoices
that alert these clients to new products or services
that you offer. Think about your phone bill – doesn’t
your phone company send out additional sales
material with each bill? There is no reason you
shouldn’t use this same marketing technique with
your autoresponder invoices!
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PPPPP
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