AV Geeks 16mm Lunch 7-3-2025

Hello everybody. This is Skip Elsasser. Welcome to the AV Geeks lunchtime streaming show where we watch old 16 mm films and that film was a film made by Calvin which was a industrial film company that made sponsored films and made films about how to make films and that one was a some outs from something about how to care for films and obviously that was a cautionary tale. You know, winding too fast and maybe there's a warp or bend in the reel take up reel or you just have lost control and so it just it becomes spaghetti that goes or confetti that goes everywhere. So cautionary tale happened to me happens periodically if you're not paying attention. So let's watch our friends on the old English family farm. Enjoy. Danish pork. Powdered milk from New Zealand grown in South Australian beef. Sardines from Portugal. Better than words. This shelf in an English market illustrates Britain's dependence on the world for food. In the past, British world trade paid for the enormous quantities of food imported annually. But two exhausting wars, the dwindling of the empire, and the loss of vast investments overseas led to the serious economic crisis of recent years. The United Kingdom is much too small to feed the 50 million people who are crowded into an area 2/3 the size of California. Even with the most severe austerity, about 60% of the food supply must be brought in from other countries. But every effort is being made to increase farm production. Perhaps more than any other British group, farmers hold the key to their island's future. This is a large modern farm in the south of England, not far from Henley-on-Thames, where the famous rowing regattas are held. It is harvest time, and the grain stands ripe and ready to be reaped. Since early morning, the men of the farm have been hard at work in the fields. The manager of this farm is John Doble, a young agricultural specialist who rents about 2/3 of his land from the University of Reading. Because of the very high death taxes in Britain, estates like this have been turned over to non-profit institutions. Although he is primarily an administrator, Mr. Doble takes his turn on the new combine harvester, so the driver can have his midday meal. There are nine full-time field workers, many of whom have lived in cottages on the farm all their lives. This is an unusually modern farm. Both in its machinery and its methods, it typifies the emphasis on mechanization in Britain. But some was sent from the snow aid program. As in all countries where land is at a premium, the fields are cultivated more carefully than where there is vast acreage. The result is a greater yield per acre than in the United States. A farm worker's minimum wage is set by law at roughly £5 for a 47 Although this amounts to only about 15 American dollars, the cost of living is much less here. And there is overtime pay for work on weekends and holidays. Mr. Dobel's own land, and that which he rents, covers 620 acres. A very large farm by British standards. But it is divided into 12 separate plots. Some as far as several miles from the main farm building. This method of scattered plot farming is just one of the changes that mechanization has brought to the rural districts. Throughout the British countryside, there are picturesque villages that outwardly appear unchanged from the days of Queen Elizabeth. Yet, many of these hamlets are surprisingly up-to-date. The old remains, but the new is here, too. Even television. As on most British farms, Mr. Dobel's barns are made of brick. Lumber is scarce and too expensive for widespread use in frame building. A large part of the grain crop goes to feeding the many animals. For the farm's primary source of revenue is the dairy herd that supplies milk to the nearby town of Bracknell. Mr. Doble has also made this a modern poultry farm with over 400 laying hens. Here too, the very latest methods are used to increase the farm's output. The main house at Ship Lake Court Farm is the Doble's home. Like 400 acres of their land, they rent it from the University of Reading, which received it as a bequest from the former estate owner. Mr. Doble's daughter, Valerie, aged 13, is home from her school on holiday. His 7-year-old boy, Brian, hopes someday to become a farmer. His miniature farm toys are his favorite playthings, and he can discuss his father's animals and machinery with surprising knowledge. Mrs. Doble does her own housework. In her spare time, she helps her husband with the many papers and forms that are part of running any large farm. Unlike many American farm wives, Mrs. Doble cooks only her family's meals. For most of the workers can come in from the fields to their own home. Farmers must also observe food rationing in Britain. But because this is the first day of harvest, and the children are home from school, Mrs. Doble has prepared an unusually large meal. The roast on the table represents the meat ration for the whole family for about 2 and 1/2 weeks. The Dobles are proud of their farm and of the way they have developed it to its present modern state. Like farmers everywhere, they are particularly proud of the prizes they have won at various local fairs. In the afternoon, Valerie mounts her pony for a ride through the lanes and fields of her father's holding. She was brought up here on the farm and has many friends among the workers' families who live in what are called tied cottages. These cottages rent for as little as 3 shillings or roughly 45 cents a week. Although the farm workers' wages seem small by our standards, the low cost of shelter helps to offset the difference. Mr. Doble regularly rotates his fields between arable crops and grass pasture. This replenishes the soil and at the same time provides food for his large dairy herd. Through hard work and sound planning, he has developed Shipley Court into an unusually advanced farm. There are not many like it in all of England. But in its use of the latest machines and scientific methods, it illustrates the important trend toward modernization that has taken place throughout British agriculture. Of all the changes he has introduced, Mr. Doble is especially proud of his modern dairy, a 10-place shed with the latest sanitary equipment. It is kept spotlessly clean, and the cows are tested regularly for tuberculosis. The milk goes directly from the electric milking machines to a cooling system that keeps it fresh for pasteurization. At first, some of the men questioned Mr. Doble's changes. But with increased production and less heavy labor, they now approve of the new way. Late in the day, Mr. Doble, his son, and his father, who is a retired farmer, inspect the field. The work continues even into the long summer evening, for this is the time when a whole year's labor bears fruit, and the land yields food to the men who planted and nurtured it. To the Dobles, this is a time of thanksgiving and deep satisfaction, for the grain is good, and the harvest will be full. Yeah. Um It's interesting it wasn't a British person narrating. Um it just seems like like Encyclopedia Britannica or Cornett would like just bring in someone who had a British accent to kind of get you in the the feel of it. Uh what is nature's plan really? When we get down to it, what is its plan? To kill us all. Enjoy. And the water that dropped as rain from the clouds to make the land alive. About water. For no living thing can exist without water. Absolutely nothing. Not even a weed. For the land cracks open and dries out. And the earth gapes wide and dies. Yet from the beginning, long before man came, there was a natural, undisturbed system of water distribution. A system we call today a water cycle. Let's understand what a water cycle is. It is the continuous process by which water from the ocean is drawn into the air by evaporation, formed into clouds, condensed to water, released as rain and snow upon the earth to find its way back to the ocean to start another cycle exactly like the previous one. It is a process that goes on and on unceasingly. Now, let's see how it works. Liquid water is forever flowing downward from the air to the earth as rain and snow, and flowing from the earth down to the sea. The sea, in turn, gives water back to the air in the form of vapor. And so there is a never-ending cycle of flow from the oceans to the air, from the air to the earth, and from the earth back again to the sea. The force that moves this water lies in the heat delivered by the sun to the earth, and in the ability of water to store this heat. When water contains very little heat, it is the solid we call ice. When ice absorbs sufficient heat, it melts into liquid water. If liquid water is warmed, it will turn to vapor and rise into the air. Warm air can hold a large amount of water vapor, but if the air is chilled, some of the vapor will turn back to water. Here on the coast of California, we can see how the cold ocean has chilled the air above it, condensing some of the vapor into tiny particles of water which appear as fog. This fog moves steadily toward the land, carried by the great transcontinental air current that moves across the continent from west to east. As the warm earth gives its heat to the fog particles, they again turn into invisible water vapor and disappear into thin air. Like this. But the air continues to carry the stream of invisible moisture forward across the country. Day and night, winter and summer, this huge river of water vapor moves onward, up out of the ocean and over the United States. At all times, there is in this moving river enough moisture to give a considerable amount of rain, but it can become useful to sustain life only as parts of it are delivered from the air to the earth. Mountains are among nature's most important agents in bringing the moisture to the land, for they force the moving currents upward high above the earth where it is very cold. This shadow on the mountain reflects a cloud about to make a storm, for the moisture is condensing into a cloud as the rising air is beginning to be chilled. The vapor is turning to particles of water too small to fall as rain, but this condensing process releases heat whose energy causes the air to expand and rise like a huge balloon into the very much colder atmosphere high above. Here it is chilled once more. And now the rapidly condensing moisture builds up into this giant thunderhead, which climbs until some of its water particles turn to tiny ice crystals. This development frequently prepares the way for rain. For now, the particles of moisture remaining in the cloud may adhere to the growing ice crystals until they become big enough to fall as snow or melt and turn to rain. Much of the water of the western states is produced in this way by the mountains. On the plains east of the Rocky Mountains, the rainfall is caused by another kind of storm. We can see how this small block of ice chills the air beneath it and makes it contract. In the same way, the air over Canada is chilled by the cooling of the land as winter approaches. This cold, heavy air flows southward into the United States. Here, it may meet currents of warm, lighter air that carry moisture northward from the Gulf of Mexico. As these currents meet, the cold, heavy air acts exactly as the mountain barrier did, causing the lighter, warm air to flow upward and thus produce a storm. But this is only the beginning of the story. Now, we come to the critical part. For after the storm has delivered the water to the earth, we must understand how nature accomplishes the job of distribution, of storing and moving this water before it is evaporated or returned to the sea, making it possible for the water to be used by the land and by the living things who live on and off the land. Watersheds are nature's agents in dealing with this problem. Exactly what is a watershed? This is a watershed. So is this. And this, many miles away. In other words, a watershed is simply a natural basin where water can be trapped and stored and distributed by a stream, or in the case of a large watershed, by a river system. Let us see how this water is trapped and distributed in one of these natural reservoirs. You will see that above the parent rock lies a thin blanket of soil produced through the ages by the forces of nature. This soil is the heart of the natural reservoir that holds the moving water. Above it lies another darker layer that plays an equally important part. This dark earth contains leaves and rotting roots of trees and smaller plants and is tied into a firm organized structure by the living roots. This is nature's sponge that absorbs and holds the water, passing it down slowly to the reservoir beneath. Above it grows a cover of forest plants that protect the soil from the striking force of hail and raindrops. And over all grows the protecting forest that builds and guards this thin sponge of capacious earth and absorbent rotting vegetation which can hold 5 gallons of water in each cubic foot of earth substance. Over a vast extent of forest land, it can store more water than all the reservoirs that man can build and do it without cost to man. After the rain has fallen on the mountain and the water starts on its long journey down the valley, every bush and tree does its share to intercept the flow and scatter it over the hillside. The smaller plants too help to tame the water, spreading its flow over the surface of the ground until it sinks through passageways dug by roots and worms and insects into the soil below. Here it filters through the earth, growing at last into a vast underground river that moves slowly downward toward the sea. Ponds and marshes do their share, and the beaver help, too, adding their dams to nature's storage system, letting the store of water sink into the soil to join the hidden flow. Where the soil is shallow, this hidden stream may spring to life again in the open, feeding brooks that grow as other springs join them beneath their surface. So, the streams on the surface join with those flowing slowly underground, but each is dependent on the other to form inseparable parts of one great whole, and all owe their existence to nature's storage system in the soil that holds the water in place. In the high mountains, the snow forms one of nature's most important reserves of water. Here the moisture that falls in winter may be contained in the summer when the snows and turns them back to water, helping snow, thus prolonging the ability of the mountain to maintain a steady flow of water. The branches may intercept great quantities of snow and rain which never reach the ground. Here we see the moisture evaporating from the wet branches of the spruce forest after a heavy rain. But the trees use much water in their growth, and sometimes the water yield may be increased by thinning the forests, so the snow may settle among them low melting drifts like this. So with the help of nature, every hillside stores its share of water in a hundred thousand tiny reservoirs, banks of snow, beds of moss, plant and grass stem, fern and root, and rotting wood, and beds of porous soil. Each part does its own microscopic share to hold back its own drop of water, letting it out in due time to join the drops from a hundred million other sources, flowing into springs and brooks and rivers. Building timber. And the grass is building forage that can be harvested by animals and turned into meat and wool and leather and the opportunity for recreation and enjoyment. This then has been the story of watershed and water cycle, of the natural storage and distribution of water before the coming of mankind. That ended very abruptly. I was I was like on the other side of the room and I was like, "Ooh." I ran over. Um yeah, water. We love it. Nature's plan is to evaporate the water, to put it in the clouds and then have it rain down. Man's plan is to keep the water from dripping into their homes, their workplaces, their warehouses. And this next film addresses that. This is flashing roof openings. I know you're excited. Here we go. It's often necessary to penetrate the roof of an industrial plant or commercial building to add equipment supports, vent stacks, piping, or other projections. Flashing, if properly installed, can effectively seal these openings against leakage that may damage costly equipment, inventory, or other contents of the building, or cause deterioration of the roofing system. When it's necessary to penetrate a roof, first locate the center of the opening by drilling a hole through the roof from the underside. Chip away the slag from around the opening, taking care not to damage the roof membrane. A tight bond between the flashing and the roof cannot be obtained unless loose material is cleared away. Flashing should not be installed unless the roof surface is completely dry. Lay out the opening using the center mark as a guide. The flashing may be fabricated either round or square. And properly installed, either shape will seal the roof against leakage. Now, cut the opening to the desired size using a suitable blade long enough to penetrate the roof membrane, the insulation, and the roof deck support. Do not disturb the roof membrane outside the opening. The area around the opening must be clean and dry. Roof coatings may not adhere properly to the roof membrane if it is damp or dusty. Trowel on a coat of plastic roof cement covering an area slightly wider than the flashing flange. Now, position the metal flashing seating it firmly in the plastic cement. The flashing flange should be at least 4 in wide. The bolts used to secure the flange to the roof must be long enough to penetrate the thickest part of the roof deck. Nuts can be threaded on the bolts by reaching through the opening. Space the bolts close enough to eliminate any uneven surface of the flange. Bolts are usually placed about 3 in apart. After all the bolts have been tightened, trowel a layer of plastic roof cement on the flashing flange overlapping the roof membrane. Before the first layer of roofing felt is put down. Brush or swab on a generous portion of roof coating wide enough to accept the roofing felt. The first layer of felt is positioned around the flashing and pressed firmly into the coating. Before positioning the next sheet, coat the felt where the pieces overlap. The four overlapping pieces of felt surrounding the flashing make up the first layer, bonding the flashing flange to the roof membrane. Seal the layer of roofing felt by troweling plastic cement around the flashing at all seams where the felt overlaps and around the edge where the felt meets the roof membrane. In preparation for the second layer of felt, cover the entire area with roof coating overlapping onto the roof membrane. The second layer of felt should extend 6 to 10 in past the first layer. The second layer of roofing felt is positioned around the flashing on top of the first layer and firmly pressed into the roof coating. Again, four overlapping sections of felt make up the second layer. Seal with plastic cement around the flashing and all overlapping seams. Once again, cover the entire area with coating overlapping onto the roof membrane. The top layer of felt will extend 6 to 10 in past the first two layers. The third layer of felt is installed using the same procedures. Coating between sheets sealing with plastic cement and coating the entire area. Once the flashing has been sealed around the roof opening the most important part of the job has been completed. Any accumulation of roof water is now prevented from entering the opening. Replace any slag that was previously removed to restore the roof surface. It is recommended that roof flashings be at least 8 in high to cover most roof weather conditions. An equipment support column should be isolated from the roof and flashing. This allows for vibration, expansion, and contraction without disturbing the roof seal. The cap or cover must fit tightly around the projection and overlap the flashing to prevent water from entering the opening. Accurately mark the cap at the column flanges. Lay out the flange width and flange depth. And cut the slots with a metal saw or shear. Position the two parts of the cap to maintain adequate clearance for isolation from the flashing. Secure the cap to the column using bolts, rivets, or sheet metal screws. The seams are made weather tight with caulking compound. An alternate method of attaching a cap to the column is by welding. Heavier gauge metal is fitted around the column and welded in place. A sturdy, maintenance-free installation is the result. Clean the welded areas and finish with a rust-resistant paint. The roof opening and flashing can be the same for most any projection penetrating the roof. The cap, which overlaps the flashing, will vary with the shape of the equipment. Fasten the cap around the vent stack. Attach the draw band to secure the cap to the stack. Draw the band up tight. The top of the draw band is rolled out slightly to provide a cavity for the caulking compound. Caulk the opening around the draw band and any exposed seams around the cap. Piping runs through the roof may utilize the same type of flashed opening. It's a good practice to pitch the piping down from the flashing so the water runs away from the roof opening. A one-piece cap can be utilized for this application. Clearance slots are cut into the cap to fit loosely around the pipes. Attach the cap to the flashing with sheet metal screws. In some instances, it is impractical to shield the flashing with a cap because of an irregular shape or unusual angle of penetration. Pitch pockets or pans, by their design, cannot be expected to be continuously watertight. They require frequent inspection and maintenance. Where necessary to use a pitch pan, the depth should be at least 4 in. Openings in the bottom of the pan should be caulked with oakum or other material. Fill the pan to a depth of about 1 in with gypsum, plaster of Paris, or quick-setting mortar mix. This prevents the hot pitch from running through the pan. When the plaster base is dry, pour the pan almost full with hot pitch. When the pitch has cooled, it may be topped off with a layer of plastic roof cement sloping down to the edge of the pan. By following the suggested methods of flashing roof openings, equipment supports, piping, and other projections can be installed through the roof without the nuisance and expense of water damage. Roof. Roof. Um Yeah, there is something meditative about it. It really uh yeah. I I watch similar videos when I want to fall asleep at night of Usually it's food preparation, but sometimes it's Japanese uh craftsman like making something or uh assembly line footage or, you know, something There's I There's no I don't listen to the narration. Uh and sometimes there's not narration. Sometimes there's just captions. Um but it is very meditative. I like it a lot. All right. Um I had to scrub through this real quick to make sure that there weren't any uh naked breasts in it. And surprisingly there's not. They talk about breastfeeding, but there's not any breasts in here. So, huh, interesting. Um This is First Foods. Enjoy. The first year of life is a wonderful time when a baby grows from an almost helpless infant into a fascinating little person. It's not always easy, but it can be a rich and rewarding time for babies and their parents. By the time the first year is over, the baby can sit, and crawl, and stand, and communicate in one way or another. They also grow at a remarkable rate. Most babies triple in weight during that first year and get to be one and a half times as tall as they were at birth. All that growth and development takes a lot of energy, and energy comes from food. Every new parent has to contend with an army of self-styled experts on baby feeding. Grandmothers who think that plump babies are healthier, friends and relatives, baby food manufacturers, and others often try to encourage the early introduction of solid foods. It's not a good idea. It's a boy. The fact is that your baby really doesn't need anything but mother's milk or the formula designed to be like mother's milk until he or she is about 3 months old or perhaps even older. These uh preparations, the mother's milk or the formula, contain all the nutrients that the baby needs, except perhaps for a little iron, but then the baby is born with a store of iron in his or her liver, which is designed to last him several months. In addition, the baby itself will tell you that he or she is not ready to eat solid food because their muscle control isn't very good at that age. Their tongue and their cheeks and their jaw don't move independently of one another, and the net effect is that they spit out the food that's given to them instead of swallowing it. Uh there is also the matter of allergies. Um we think that the a baby fed uh solid foods too early, a variety of solid foods, is much more likely to develop allergies uh than if she or he wait until uh they're old enough uh to take in those solid foods. And then there is the matter of obesity. Uh there is a growing body of doctors who think that a baby fed solid foods too early is much more likely to get to be a fat baby, and the problem is that this fatness is likely to last for the rest of his or her life. So, all in all, you should wait until the doctor or the nurse or the nutritionist tells you it's time to feed solid foods, and this won't happen before 3 months. And it's at that time likely to be very simple food, like an iron-fortified cereal, usually barley or rice. I need some more. You want to eat that first? I need a lot. There are some things you can do to make introducing solid foods easier. I try to pick a time of day when I'm relaxed, and when the baby is in a good mood and hungry. It's such a great time to get to know my baby and for her to feel close to me. Was that good? Was that good? Was that good? I usually begin with one or two teaspoons of cereal mixed with formula or milk that I've warmed up. It should be kind of thin because it gets thicker as it stands. It's a good idea to use a small spoon, too. When a few mouthfuls are spit out, don't be upset. Remember it's a new experience, and it doesn't necessarily mean that the baby doesn't like the food. She likes this, don't you? As with everything else, eating semi-solid foods takes a little getting used to. But don't force the baby to eat. Another week or two won't matter. I do do. Sit down. Sit down. While many mothers use commercially prepared baby foods, a rapidly growing number are making their own. Do you want to have some beef stew? I really like to make my own baby food. It doesn't take too much extra time. If you just take the regular vegetables and meat that you've prepared for your regular dinner, and before you season them, you put them into a little food mill and grind them together. The baby can end up with food that's nourishing, different, and prepared at home, which makes it a little nicer. Sometimes if you use a lot of meat, it could be a little dry. So, you could take some of the cooking juices and add that until you get the proper consistency. You might want it thinner for a younger baby, and as the baby gets older, a little thicker. Do you want to have some more? Look what Mama has for you. Oh, yes, beef stew. Mhm. That's delicious. All those nice peas and carrots and tomatoes. Mhm. Do you like that? Tastes pretty good, doesn't it? There are a few things that are important when you're preparing homemade baby foods. You see, babies are very susceptible to food-borne illnesses caused by bacteria in poorly handled and stored foods, more so than older children or adults. The first rule then is to be sure that everything is absolutely clean. Your hands, the food, the equipment, the whole kitchen. Food should be as fresh as possible. Vegetables should be washed with a vegetable brush. And don't add salt or sugar or any other sweeteners. The food tastes fine to the baby without them. If you taste the baby's food, be sure you don't put the same spoon back into the food because any germs you have could spread to the baby. A blender or a simple food mill can make the preparation of your own baby food really easy. Foods can be frozen in a variety of ways, in rigid plastic containers, plastic bags, or small packets of plastic or aluminum foil. You can also freeze foods in individual pop-out ice cube containers. Or you can freeze an entire tray and then pop the contents into a plastic bag that you seal tightly. And that's just about it. Just a few simple things to remember. Making your own baby food is really easy and safe if you follow the rules. There are times when commercial baby foods are very useful. When you're on a trip, for example. If you do buy commercial foods, be sure to read the labels. Contents are listed with major ingredients in descending order. If carrots are first on the list, that means the jar contains more carrots than anything else. Keep an eye out for products that have unnecessary ingredients like salt or sugar. There are a few things you should remember when you use commercial foods. Wash the jar thoroughly before you open it. When you open it, listen for the pop. This tells you it has been properly sealed and hasn't spoiled. Unless the baby will eat everything in the jar, it's better to feed from a dish and store the rest in the tightly covered jar in the refrigerator. Babies don't have to eat only strained or pureed foods for very long. By the time they have enough teeth, they can begin to eat soft mashed foods from family meals. You really don't need to buy junior foods. They're just an unnecessary expense. Instead, give your baby things like meat and vegetables that are well cooked and ground, chopped, or mashed like meatloaf, omelets, or tuna fish. How are we doing here? Ooh, that's good. He likes it. Here, try this. As the baby develops the ability to chew and to handle foods with his or her palms and fingers, add foods that can be picked up That's more peas? like soft peeled fruits, cooked vegetables, or small pieces of meat. Avoid foods that might cause the baby to choke, like peanuts or potato chips. Want to try this? By 7 or 8 months, most babies are drinking from a cup and eating a wider variety of foods. There's no need to introduce babies to sweet treats when they can have plain fruits or fruit mixed with plain yogurt or other more nutritious desserts. Can you get it? Can you get it for me? Once they begin to pick up foods, babies want to start feeding themselves. This is another new experience for them. Be patient, even though the food seems to go everywhere but in the baby's mouth, they enjoy feeding themselves and in time they become adept at it. Remember too that babies at any age don't necessarily eat as much as adults often think they should. Babies are individuals. By the time they're a year old, they have their own likes and dislikes and they're not always hungry at the same time each day. The first year of life can be a wonderful experience for both parents and children. Good nutrition during that year will set patterns which hopefully will last a lifetime. Yeah, it's interesting. So, my take on this is um it's very similar to the uh hygiene films that were shown and puberty films that were shown to girls in school, middle school, or earlier. Uh basically talking about uh menstruation and uh what's going to happen to your body. And uh what's interesting is that a lot of those films, that was some of the first sponsored films where they were sponsored by a feminine hygiene product company like Modess or Kotex or you know, whoever. Um and basically there were product placements that you could see. And so my feeling is that's what this is is that they talk about, "Oh, well, breast milk is best." And then they show like all these products because it's, you know, it's it's product placement for Gerber. Um and it's like uh you know, parent young parents are like they watch the film um and immediately are like, "Well, what what types of food should we be getting for our kids?" Uh and certainly there is the person who said, "Oh, I I make um my own baby food." Which is progressive in a way, but it's mostly the product placement of like, "Well, we don't have time." Uh it's much more convenient to make this. Somebody else has figured it out what's important and safe for my baby. Um And there is a little baby on the co- the label. So, that's that's my take on on that. And um I have other films that are sponsored films for women. I should do a show of just those. And there's one that called I have to be me, which is about um for teenage girls about esteem self-esteem. And it's really just uh an ad for Johnson & Johnson products uh for baby oil and for shampoo and and things like that. Um and then also the Girls Are Better Than Ever, which is another film about physical fitness and is brought to us by the Dairy Council. So, uh yeah. It's It's what it was. We were advertised to the whole time. Even back in the in the uh early '50s um until today. Uh thanks for watching today. I very much appreciate your eyeballs and your comments and pancakes. I appreciate pancakes. And yes, uh, I'm going to take tomorrow off, um, because it's a holiday. Um, and, uh, I'm I haven't figured out what I'm going to show you. I'm going to do a show. It's going to be pre-recorded. And I don't know where we're going to go, where our brain is going to go with this. I certainly would love to show you all the history rock, um, Schoolhouse Rock things, but Disney owns all of those and I have a feeling that, um, my stream would not go very long before it got taken off. Uh, all that stuff is great. All those great songs. Uh, it's very nostalgic for us Gen Xers and younger. But, um, I'll figure out something. I got films about America and stuff. So, let's see, uh, where my brain goes in putting together the show. But, uh, if you like what you saw, please feel free to hit the thumbs up or the like button, subscribe, um, all that stuff. Uh, you can also, um, donate via the super thanks button or you can, uh, donate via, um, ko-fi.com/avgeeks or patreon.com/avgeeks. Those are great ways to also support us. But, uh, otherwise, uh, just watch what we what we do and tell other people what we do. Those are other ways that we, um, love your support. And this is what we do. We Our mission is to share these films with you so you can add them to the general noise of what you're seeing and reading and absorbing every day. We'll throw in something from the '70s for you. Something from the '60s for you. Something that is like, "What?" Um, that's gives me great joy to do that. So, everybody have a great safe holiday. Reach out to your family and friends. They might be suffering. So, send them your love. Say, "Hey, let's talk. Let's talk on the phone." Or hey, let's have a hot dog together. Or some delicious pancakes. I will make you some pancakes is what you should say to your friends or family that are suffering. And you can pick what flavor syrup you want. But anyways, we will see you on Monday. And everybody have a great time. And we love you. All right. See you soon. Bye.