cydia怎么下载bookantique字体？_百度知道
cydia怎么下载bookantique字体？
我有更好的答案
按默认排序
启蜂窝数据。 Iphone的手机最好不要装 主题 输入法
和字体，或者开启WIFI，因为这样很容易白苹果。前提是你安装了源，用cydia搜索bookantique字体
就是添加什么源?？
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出门在外也不愁Bookmark.Range 属性 - WPS Office 百科 - WPS Office 官方网站
客服热线电话：400-677-5005
& API帮助 &
Bookmark.Range 属性
贡献者：&&
日期：&&阅读：2873&&回复：
相关标签：&&&&&API&&&&&bookmark&&&&&属性&&&&&range
该属性返回书签所包含的区域。 类型，只读。
Property Range As Range
样例
' 本示例用于查看名为“book1”的书签是否存在，如存在，则显示书签内容。
Sub Bookmark_Range()
If ActiveDocument.Bookmarks.Exists("book1") = True Then
MsgBox ActiveDocument.Bookmarks("book1").Range
End If
End Sub
体验贡献排行榜
<div class="fm00
<div class="fm80
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& (C)2010 Kingsoft Corp苹果MacBook Air760安装window7后可以下载wps吗？_百度知道
苹果MacBook Air760安装window7后可以下载wps吗？
怎么换回os.？我老是分不清双系统的话？office和wps是不是一样的？这些我都很晕不懂安装了双系统后可以下载wps吗？要钱吗.安装了window7后，如果我不想用window7.，还会有哪些限制呢...？是要到店里还是自己也能弄
os自带的办公软件有word excel这些东西吗？
提问者采纳
免费的，msoffice功能更强大些，没有限制。wps 和msoffice都是办公软件。如果正确安装win7的话，不过对于普通用户讲国产的wps完全够用而且有些功能还是蛮贴心的，基本功能类似，无需请专人帮助。双系统切换只需在开机的时候按住option键然后选择即可苹果机安装win7后可以下载使用wps，双系统也没有问题，wps有个人版
在专卖店里免费帮我安装了，应该会正确安装吧....那他们说的正版WPS要钱是指商业版的，不是说个人版对吗，个人版免费下载安装使用？
专卖店的安装一般还过得去，不好说。个人版wps当然也是正版，可以免费下载安装使用。
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详情，还是拿到电脑店处理比较好，很高兴为您解答://.wps?from=qy" target="_blank">http。至少系统的问题。如果是商业行为://wps?from=qyzd" target="_blank">WPS商业版，演示和轻办公四个组件./.tmall。WPS OFFICE个人版永久对个人用户免费使用://wps！WPS 的全称是WPS OFFICE.wps：<a href="http，如果自己弄不清楚，表格，包括文字.cn/://vip.tmall。支持WINDOWS7操作系统使用，要购买<a title="http，一对一VIP专业服务?from=qyzd" href="http。WPS会员睿享办公您好
商业版WPS就是她们说要付费的正版WPS，个人版免费对吗？
商业版针对的是商业行为，就是小微公司或者个人开一些小店使用。而个人版，是针对个人用户的正版，免费使用。要求是不能进行商业行为。
安装双系统是不是意味着内存也要一分为二了，一个系统只有原来一半内存了？
不是‘同时只能用一个系统。
win7安了之后，硬盘可用空间会变小。win7系统东西随便下，不要钱，但是要注意硬盘空间
如果是Mac系统呢，是不是就不能随便下了？
回复 耠儿 ：有的软件要付费
那Mac要付费的window7不用付费，是这个意思是吧
放心下wps.
我想问下，安装了window7后，哪些方面还是有限制的，那些东西还是要钱的
回复 耠儿 ：那已经与mac无关了去win7吧问去
回复 耠儿 ：Mac 没有特殊限制，一切与普通win7一样。
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出门在外也不愁Antique Roman Dishes - Collection
Antique Roman Dishes - Collection
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 22 Jul 93 11:12:07 +0200
The following recipes are taken from an old Roman cookbook
MARCUS GAVIUS APICIUS: DE RE COQUINARIA
The book I have is edited and translated from Latin by Robert Maier.
My humble person only translated the German translations into English.
I hope the recipes are still rather near to the originals...
------------------------------------------------------------------------
First I have to introduce you to some native , such as:
-- Caroenum: Boiled must (you have to boil the new wine or grape juice
until it is only half the amount you started with).
-- Defritum: Either thick fIg syrup, or must that's boiled until you
have only a third of the amount with which you started.
-- Liebstoeckl: I didn't find an English translation.
In Latin it's
called 'levisticum officinale'.
It's an umbelliferous plant with
yellowish flowers.
Its dried roots are used as spice.
It seems to be a
kind of celery.
-- Liquamen: a salty fish sauce. Most of the time you can replace it by
-- Passum: Very sweet wine sauce, made by boiling the must (new wine or
grape juice) to thicken it. (maybe add honey? - just my guess)
-- Poleiminze: A kind of mint that's growing in inundated areas. Just
replace it by ordinary mint.
-- Saturei: I didn't find an English translation.
In Latin it's called
'satureia hortensis'.
It's a violet or white flowered kind of labiate
plants which grows mainly in Southern Europe.
It's used as a spice
plant, especially for bean dishes.
-- Silphium: Its other names are 'Laser' or 'ferula asa foetida'.
noticed that it's also called 'hing' in the Indian cuisine.
onion and garlic substitute and should be used rather sparingly because
of its very strong taste and smell.
------------------------------------------------------------------------
And here are some useful , taken from the
FAQ maintained by mara@kauri.vuw.ac.nz (great job!)
1 ounce ( ==> 100g = 3.5 ounces )
1 pound ( ==> 1kg = 2.2 pound )
------------------------------------------------------------------------
And now let's come to the meals.
All of those are calculated for 4
Unfortunately the exact cooking temperatures and times haven't been
handed down in all cases. You have to rely on your gut feeling. But I
hope you enjoy all of it nonetheless!
(Apic. 2, 1, 7)
Ingredients:
------------
minced meat
french roll, soaked in white wine
tsp freshly ground pepper
Liquamen (can be replaced by 1/2 tsp salt + a little white wine)
some stone-pine kernels and green peppercorns
a little Caroenum
Baking foil
Instructions:
-------------
Mix minced meat with the soaked french roll. Ground spices and mix into
the meat. Form small burgers and put pine kernels and peppercorns into
them. Put them into baking foil and grill them together with Caroenum.
(Apic. 3, 7)
Ingredients:
------------
honey melon \
both peeled, diced
water melon /
and stoned
a little bit of honey (or Passum)
minced parsley
freshly ground pepper
a little bit of Liquamen, or a dash of salt
Poleiminze, Silphium, vinegar, if wanted
Instructions:
-------------
Cook diced melons in a pan together with spices and herbs until done.
Sometimes Silphium is added.
(Apic. 4, 2, 30)
Ingredients:
------------
boiled fillet of small fishes or whole sardelles
dried raisins (sultanas)
freshly ground pepper
Liebstoeckl
small diced onions
Liquamen, or 1/2 tsp salt
some cornstarch
Instructions:
-------------
Mix raisins, pepper, Liebstoeckl, oregano, onion, wine, Liquamen and oil
together and put in a casserole. Cook until done. Then put small boiled
fish fillets or boiled small whole fishes into it. Thicken with a bit of
cornstarch and serve.
(Apic. 4, 2, 35)
Ingredients:
------------
pears (peeled and without core)
a little bit oil
Liquamen, or 1/4 tsp salt
ground cumin
ground pepper to taste
Instructions:
-------------
Mesh cooked and peeled pears (without core) together with pepper,cumin,
honey, Passum, Liquamen and a bit of oil. Add eggs and put into a
casserole. Cook approximately 30 minutes on small to moderate heat.
Serve with a bitt of pepper sprinkled on the soufflee.
(Apic. 4, 3, 1)
Ingredients:
------------
fish fillet (e.g. salmon)
white wine
beef broth
leek branches (I hope branch is the correct expression...)
Liquamen or salt, coriander, pepper, Liebstoeckl, Oregano to taste
a little bit of starch or flour to thicken the sauce
Instructions:
-------------
Put the fish in a pan, add Liquamen, oil, wine and broth. Chop leek
branches and coriander. Chop fillets into a kind of fish goulash.bszRC
Cook approximately 30 minutes on small to moderate heat. When well done
ground coriander, Liebstoeckl and oregano and add to the fish fricassee.
Boil again shortly. Then thicken sauce with starch, sprinkle pepper on
the fricasse and serve.
(Apic. 4, 5, 4)
Ingredients:
------------
firm ripe apricots or nectarines
white wine
peppermint tea bag (portion for one cup)
pepper, Liquamen or salt, cornstarch, a little vinegar and honeykE)T@wfC>r7wZ {L,i&6sSyv:
-------------
Wash, cut and stone apricots. Put them with a little cold water in a pan.
Ground pepper and dried mint (that's where the tea bag comes handy...),
add Liquamen, honey, Passum, wine and vinegar. Pour into the pan with a
little oil. Cook approximately 20 minutes on small to moderate heat.
After it boiled add a bit of cornstarch to thicken the sauce, sprinkle
with pepper and serve.
(Apic. 5, 6, 1)
Ingredients:
------------
soybeans with pod, or green beans
Liquamen, or 1/2 tsp salt with 50ml wine
minced coriander leaves (or 1/2 tblsp ground coriander seed)
cumin seeds
minced branch of leek
Instructions:
-------------
Cook beans with Liquamen, oil, leek and spices. Serve.
(Apic. 6, 9, 13)
Ingredients:
------------
fresh chicken (approx. 1-1.5kg)
Liquamen, or 200ml wine + 2 tsp salt
branch of leek
fresh dill, Saturei, coriander, pepper to taste
a little bit of Defritum
Instructions:
-------------
Start to fry chicken and season with a mixture of Liquamen and oil,
together with bunches of dill, leek, Saturei and fresh coriander.
cook approximately 1 hour with 220 deg C in the oven. When the chicken
is done, moisten a plate with Defritum, put chicken on it, sprinkle
pepper on it, and serve.
(Apic. 6, 9, 15)
Ingredients:
------------
fresh chicken (approx. 1-1.5kg)
minced meat (half beef, half pork)
groats (of oat)
white wine
Liebstoeckl
ground ginger
ground pepper
green peppercorns
stone-pine kernels
Liquamen or salt to taste
Instructions:
-------------
Ground pepper, Liebstoeckl, ginger, minced meat and cooked groats. Add
eggs and mix until you have a smooth mass. Season with Liquamen, add oil,
whole peppercorns and stone-pine kernels. Fill this dough into the
chicken. Cook approximately 1 hour with 220 deg C in the oven.
(Apic. 7, 13, 1)
Ingredients:
------------
fresh or dried dates
coarsely ground nuts or stone-pine kernels
a little bit salt
honey, or red wine with honey (to stew)
Instructions:
-------------
Take the stones out of the dates and fill them with nuts or stone-pine
Sprinkle a bit of salt on the filled dates and stew them in
honey or honey-sweetened red wine.
The dates have to be cooked in on
low heat until their paring starts to come off (approximately 5-10
You may also fill some dates with ground pepper. (I wonder how this
might taste - but that's a suggestion made in the original recipe.)
(Apic. 7, 13, 5)
Ingredients:
------------
coarsely ground nuts
coarsely ground stone-pine kernels
minced rue
honey to drip on afterwards
a small amound of ground pepper
Instructions:
-------------
Mesh pepper, pine kernels, honey, rue and Passum with milk and eggs, and
boil the dough. Serve topped with honey and sprinkle with pepper.
(Apic. 7, 13, 7)
Ingredients:
------------
a little bit of ground pepper
Instructions:
-------------
Sweeten milk with honey, add eggs and mix together until smooth. Cook
on low heat until stiff, sprinkle pepper on it and serve.
(Apic. 7, 13, 8)
Ingredients:
------------
a little bit honey
a little bit ground pepper
Instructions:
-------------
Mix eggs, milk and oil until you have a pancake dough. Fry in a pan
and serve topped with honey and a little pepper.
(Apic. 7, 19, 3)
Ingredients:
------------
hard boiled eggs (not too well done - boil ca. 4 minutes)
stone-pine kernels
honey, pepper, vinegar, Liebstoeckl, Liquamen (or salt) to taste
Instructions:
-------------
Dressing for boiled eggs:
Mix together pepper, Liebstoeckl, soaked pine
kernels. Add honey and vinegar and season with Liquamen. Serve together
with the eggs.
(Apic. 8, 5, 1)
Ingredients:
------------
800g - 1kg
dried raisins (sultanas)
Liquamen (or 1tsp salt)
pepper, celery seeds, Liebstoeckl, cumin, oregano, dried onion to taste
Instructions:
-------------
Fry veal in olive oil until well done.
Mix raisins, wine, vinegar,
honey, oil, Liquamen and spices together in an extra pan, shortly boil
the sauce.
Pour over the veal, then leave the meat for 10 minutes in
the sauce and cook on low heat. Serve.
(Apic. 8, 5, 3)
Ingredients:
------------
800g - 1kg
pepper, Liebstoeckl, cumin, celery seeds to taste
Liquamen (or 100ml white wine + 1 tsp salt)
a little bit of cornstarch
Instructions:
-------------
Cook the veal for about 1 1/2 hour until well done.
Mix together honey,
vinegar, oil, ligamen and spices in an extra pan.
Boil the sauce only
shortly and thicken it with cornstarch.
Then pour sauce over the veal
and let boil on low heat for another 10 minutes. Serve.
(Apic. 8, 6, 2)
Ingredients:
------------
lamb cutlets
white wine
big onions, diced
ground coriander
ground pepper
Liebstoeckl
ground cumin
Liquamen (or 2 tsp salt)
Instructions:
-------------
Put cutlets into pot, together with diced onion and spices. Add Liquamen,
oil and wine. Cook 45-60
minutes. Pour sauce into a pan and thicken it
with starch. Serve cutlets together with the sauce.
(Apic. 9, 9)
Ingredients:
------------
fresh sea mussels
branch of leek, finely minced
minced Saturei
white wine
Instructions:
-------------
First water mussels, and clean them.
Mix together Liquamen, wine,
water, Passum and spices.
Boil the broth for about 20 minutes, then add
Boil additional 10 minutes. Serve.
(Apic. 9, 10, 2)
Ingredients:
------------
cooked tuna fillet
ground pepper
Liebstoeckl
dates (without stones)
hard boiled eggs (in quarters)
white wine
wine vinegar
green olive oil
Instructions:
-------------
Cook tuna fillet. Mesh fillet together with dates, honey, wine, vinegar,
Defritum and oil. Put mass into a bowl and garnish with egg quarters.
(Apic. exc. 17)
Ingredients:
------------
cooked and prepared big shrimps
green pepper
Liebstoeckl
ground celery seeds
Liquamen (or 1/2 tsp salt)
hacked hard-boiled egg yolks
Instructions:
-------------
Cook shrimps. Then ground pepper, celery seeds and Liebstoeckl. Pour
vinegar, Liquamen and egg yolks over it and mix thoroughly. Pour the
mixture over the shrimpsand serve.
(Cato: de agricultura, 121)
Ingredients:
------------
wheat flour
grape juice (or young wine)
anise seeds
cumin seeds
grated cheese (sheep's cheese would be best)
bay leaves
Instructions:
-------------
Pour some must over the flour, add anise and cumin seeds, the lard and
Work it together until you have a reasonable dough.
rolls, then put one bay leaf under each of them.
Bake 30-35 minutes at 180 deg C.
It's better to make the must rolls with yeast dough, because then they
can be kept longer, and they are not so hard. To make the yeast dough,
add 40g yeast to the flour + grape juice, leave it a while until you
continue like above.
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