[Sca-cooks] for the sausage-makers

[Sandra J. Kisner]

My apologies; I should have known better.  I bug my sister about that very thing frequently, to the point where she's afraid to send me links any more!

Sandra

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org [mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of JIMCHEVAL at aol.com
Sent: Wednesday, March 27, 2013 10:15 AM
To: sca-cooks at lists.ansteorra.org
Subject: Re: [Sca-cooks] for the sausage-makers

Speaking just for myself here....
 
Please, PLEASE do not send out "naked" links - that is, links with no  
specific explanation. As a matter of good practice, people should not be  
clicking on these, which are almost ALWAYS dangerous.
 
In this case, that wasn't the case. But I had to do a search to be  sure.

If you've ever wondered why people click on the very links that  then bring 
us spam and worse, this is why. Because people get in the habit of  sending 
out, and clicking on, links without knowing exactly what they are.
 
That's a terrible idea.
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

A  History of Coffee and Other Refreshments in Early Modern France 
by  Pierre Le Grand d'Aussy  

 
In a message dated 3/27/2013 5:26:50 A.M. Pacific Daylight Time,  
sjk3 at cornell.edu writes:

http://thisisindexed.com/2013/03/some-like-theirs-extispicy/

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