Why are "splines" so called in Trainz?

[Dinorius_Redundicus]

The REAL reason it's called a spline is the result of typographic errors in a scientific paper.

Shoenberg[SUP]1[/SUP] the inventor, being German, meant to call his mathematical invention a "swine" because, well, they call everything swine in Germany. A typo in his original paper changed it to "spline". By the time the error was discovered, the curves had become so popular with mathematicians that it proved impossible to correct the name. However any Trainzer who has tried to create a fence with 4 levels of detail in 4 randomly-chosen repeat units knows it's a swine.


1. J. Schoenberg, "Contribution to the problem of approximation of equidistant data by analytic functions," Quart. Appl. Math., vol. 4, pp. 45-99, 112-141, 1946.



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[ray_whiley]

Post #39 - yes. In the "good old days" (?) one could buy a lump of unprocessed suet from the butcher and render it to lard at home. Doing this with pork rinds resulted in lard and pork scratchings - once a pub favourite. Of course, there are now hardly any traditional butchers - with sawdust on the floor - and you can't buy the suet, probably because of BSE.

Ray

 

[itareus]

Re post #34 - Hi Chris. We have both my mother's recipe book and my wife's mother's book. I have thought of starting a web site with some of the recipes, plus others which I adapted for use in a motorhome with limited cooking facilities, many of these recipes being vegetarian - but it would take time away from Trainz ...

Ray

The website would be great Ray, a lot of good, simple, common sense recipes in those books. Can't you 'volunteer' somebody to do the Donkey work - don't look my way, this Donkey (or is it Ass ?) is already overburdened !

If you want to give it a go have a look at the free sites option on "Weebly" https://www.weebly.com/uk/pricing

Main thing, work wise, would be to scan the pages from the original books.

Cheers Ray

Chris M

 

[ray_whiley]

Maybe I will, Chris - some of my own recipes are already text files on the computer so it would be a start to use them and then gradually do some of the older ones - perhaps a "recipe of the week!

Yes, I would go for one of the free website options as I would prefer to keep my own domain ( paid for, but only about the price of a cup of coffee each month!) solely for Trainz.

Scanning the pages is not an option, though, as one of the books is largely in pencil and my sister when very young got hold of the other and used some pages for " drawing!" ( She is much older and wiser now ...)

Correction - rendering pork fat and rinds gave lard; beef fat gave suet; mutton fat gave tallow (candles and lubrication); and as for horse fat, I shudder to think.

Ray

 

[Vern]

Suet pudding... mmmm!

 

[ray_whiley]

Jam roly-poly ...

 

[Saieditor]

Post #39 - yes. In the "good old days" (?) one could buy a lump of unprocessed suet from the butcher and render it to lard at home. Doing this with pork rinds resulted in lard and pork scratchings - once a pub favourite. Of course, there are now hardly any traditional butchers - with sawdust on the floor - and you can't buy the suet, probably because of BSE.

Ray

When I grew up, all my chips were fried in lard.
I can recall being sent down to the local butcher's to buy it; it came in a greaseproof paper container, another thing from the past.

And yes, things from the past are all about Trainz. Where's my 8 plank wagon for Lard? or the four wheeler covered van for lard?

 

[Saieditor]

Maybe I will, Chris - some of my own recipes are already text files on the computer so it would be a start to use them and then gradually do some of the older ones - perhaps a "recipe of the week!

...
...
...

Ray

Hi Ray,
I reckon there'd be those here who would be thoroughly thankful and appreciate a "recipe of the week" thread here in Trainz Community.

 

[ray_whiley]

Here in the Forums? I think many would object!

Ray

 

[cressjl]

...and I have just completed another update to Images2TGA.. see FAQ thread...

Now that is a treasured nugget of information, deep fried to golden perfection in rendered chicken fat!

Thanks for the update to an essential tool for the fixer-uppers!