User:Pascalito

Marble Trades

For trades, please contact Ariella or Pascalito in game. We can take orders, but we cannot make promisses on delivery time (feel free to withdraw order if it takes too long).

We will take the following items in trades, they are worth the listed number of credits to us. Get enough credits to get your marble.

• 3 (rotten) flax = 1 cr (not currently accepting, stocked up)
• 2 concrete = 1 cr
• 10 cement = 25 cr PROMO normally 15 cr)
• 1 linen = 10 cr (not currently accepting, stocked up)
• 1 canvas = 8 cr (not currently accepting, stocked up)
• 15 rope = 10 cr (not currently accepting, stocked up)
• 1 sheet glass = 25 cr
• 1 glass jar = 25 cr
• 1 fine glass pipe = 25 cr
• 12 empty wine bottles = 25 cr
• 1 mirror = 40 cr
• 200 silver powder = 10 cr
• 1 fertile papyrus = 2 cr
• 5 barley = 1 cr
• 1 salt water fungus = 5 cr
• 1 dung rot = 50 cr
• 2 slate = 1 cr
• 4 barley = 1 cr
• 1 king's coin = 40 cr
• 1 peasant foot mushroom = 15 cr
• 1 medium gear = 10 cr
• 1 small gear = 5 cr
• 3 delta palm resin = 1 cr
• 3 cinnar resin = 1 cr
• 2 hawthorn resin = 1 cr

Here is a list of the prices in credits.

• 1 Oyster Shell Marble = 100 cr
• 1 Night Granite = 150 cr
• 1 White Travertine = 150 cr
• 1 Mud Granite = 150 cr
• 1 Canary Granite = 150 cr
• 1 Tangerine Marble = 200 cr
• 1 Serpentine Marble = 300 cr

SPECIAL!!!
If you are a gambler and want to buy a new quarry to work it yourself, then it can be done. Price would be 12 times the price of 1 slab of the marble type, and even as low as 10 times if I use your materials! For a 10% extra fee I can build the quarry in the general area designated by you.

Beer

Will test the 4 corners around coord squares that are multiples of 128.

1280 -896

NW

Microbes Detected: Lactobacillus-100 Lactobacillus-61 Yeast-58 Lactobacillus-21 Mold-87 Lactobacillus-4 Yeast-57 Yeast-96 Mold-63 Lactobacillus-60 Yeast-66 Lactobacillus-20 Yeast-27 Lactobacillus-45 Lactobacillus-76 Yeast-75 Yeast-8 Lactobacillus-28 Yeast-17 Acetobacter-94 Yeast-3

NE

Microbes Detected: Mold-87 Acetobacter-54 Yeast-51 Lactobacillus-28 Yeast-59 Lactobacillus-68 Lactobacillus-12 Yeast-99 Acetobacter-78 Lactobacillus-77 Yeast-64 Yeast-81 Acetobacter-70 Yeast-73 Yeast-16 Yeast-25 Yeast-9 Yeast-17 Yeast-97

SW 1279 -897 Y66 seal 2000

Microbes Detected: Yeast-66 Acetobacter-94 Yeast-57 Yeast-27 Lactobacillus-4 Lactobacillus-12 Yeast-59 Acetobacter-54 Lactobacillus-61 Yeast-98 Mold-23 Yeast-17 Lactobacillus-100 Lactobacillus-52 Yeast-75 Yeast-99 Acetobacter-62 Lactobacillus-21 Mold-95 Yeast-83

seal 1700 = Yeast-66 Acetobacter-94

seal 1200 = Yeast-66 Acetobacter-94 Yeast-57 Yeast-27

seal 1805 = Yeast-66 Acetobacter-94

seal 1750 = Yeast-66 Acetobacter-94

seal 2000 = Yeast-66

seal 1900 = Yeast-66

• 20 wheat raw @ 1188, 105 honey @ 240 = Potent Fruity Beer. Muddled flavors.

--- Alcohol: 992 --- --- Color: 20 --- --- Mold: 0 --- --- Vitamins: 239 ---

--- Glucose (sweet): 82 --- --- Maltose (sweet): 50 --- --- Lactose (sweet): 0 ---

--- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 0 ---

--- Honey Flavor (fruity): 420 --- --- Bread Flavor (pleasant): 252 --- --- Grapefruit Flavor (fruity): 15 --- --- Pear Flavor (fruity): 11 --- --- Blackberry Flavor (fruity): 62 --- --- Prune Flavor (fruity): 79 --- --- Jasmine Flavor (pleasant): 24 --- --- Clove Flavor (slightly bitter): 47 --- --- Vanilla Flavor (pleasant): 34 --- --- Tannin Flavor (very bitter): 119 --- --- Herbal Flavor (unpleasant): 253 ---

• 15 wheat raw @ 1188, 102 honey @ 100 = Potent Fruity Dry Beer. Noticeable honey flavor.

--- Alcohol: 992 --- --- Color: 15 --- --- Mold: 0 --- --- Vitamins: 298 ---

--- Glucose (sweet): 46 --- --- Maltose (sweet): 38 --- --- Lactose (sweet): 0 ---

--- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 0 ---

--- Honey Flavor (fruity): 785 --- --- Bread Flavor (pleasant): 193 --- --- Grapefruit Flavor (fruity): 15 --- --- Pear Flavor (fruity): 11 --- --- Blackberry Flavor (fruity): 62 --- --- Prune Flavor (fruity): 79 --- --- Jasmine Flavor (pleasant): 24 --- --- Clove Flavor (slightly bitter): 47 --- --- Vanilla Flavor (pleasant): 34 --- --- Tannin Flavor (very bitter): 89 --- --- Herbal Flavor (unpleasant): 194 ---

SE

Microbes Detected: Lactobacillus-28 Lactobacillus-12 Acetobacter-94 Yeast-51 Acetobacter-6 Acetobacter-78 Mold-39 Lactobacillus-20 Mold-55 Yeast-58 Yeast-59 Yeast-26 Acetobacter-54 Yeast-9 Yeast-99 Yeast-72

1280 -768

NW

Microbes Detected: Acetobacter-78 Yeast-3 Lactobacillus-61 Yeast-49 Mold-15 Yeast-19 Lactobacillus-85 Yeast-73 Acetobacter-86 Yeast-91 Yeast-16 Lactobacillus-68 Yeast-9 Yeast-42 Acetobacter-70 Yeast-35 Yeast-25 Lactobacillus-77 Acetobacter-14 Yeast-48 Yeast-50 Yeast-88 Lactobacillus-36 Lactobacillus-76 Mold-71 Lactobacillus-28 Yeast-96

NE 1286 -762 Y58 seal 2100, Y98 seal 1900

Microbes Detected: Yeast-58 Yeast-98 Mold-55 Yeast-91 Yeast-16 Mold-7 Lactobacillus-60 Yeast-90 Yeast-97 Acetobacter-86 Yeast-89 Yeast-88 Lactobacillus-85 Lactobacillus-93 Mold-79 Yeast-64 Lactobacillus-21 Mold-15 Yeast-9 Lactobacillus-84 Yeast-65 Yeast-75

seal 1700 = Yeast-58 Yeast-98

seal 1800 = Yeast-58 Yeast-98

seal 1900 = Yeast-58 Yeast-98

• 20 wheat raw@1188, 103 honey @1188 = Cloying Beer

--- Alcohol: 393 --- --- Color: 20 --- --- Mold: 0 --- --- Vitamins: 209 ---

--- Glucose (sweet): 661 --- --- Maltose (sweet): 50 --- --- Lactose (sweet): 0 ---

--- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 0 ---

--- Honey Flavor (fruity): 99 --- --- Bread Flavor (pleasant): 246 --- --- Grapefruit Flavor (fruity): 35 --- --- Pear Flavor (fruity): 20 --- --- Blackberry Flavor (fruity): 6 --- --- Prune Flavor (fruity): 6 --- --- Jasmine Flavor (pleasant): 11 --- --- Clove Flavor (slightly bitter): 12 --- --- Vanilla Flavor (pleasant): 35 --- --- Tannin Flavor (very bitter): 119 --- --- Herbal Flavor (unpleasant): 287 ---

Microbes Detected: Yeast-58 Yeast-98

seal 2000 = Yeast-58

seal 2100 = Yeast-58

• 50 wheat raw @ 1188, 40 honey @ 1188 = Bitter Beer

--- Alcohol: 393 --- --- Color: 50 --- --- Mold: 0 --- --- Vitamins: 408 ---

--- Glucose (sweet): 67 --- --- Maltose (sweet): 125 --- --- Lactose (sweet): 0 ---

--- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 0 ---

--- Honey Flavor (fruity): 38 --- --- Bread Flavor (pleasant): 603 --- --- Grapefruit Flavor (fruity): 35 --- --- Pear Flavor (fruity): 20 --- --- Blackberry Flavor (fruity): 6 --- --- Prune Flavor (fruity): 6 --- --- Jasmine Flavor (pleasant): 11 --- --- Clove Flavor (slightly bitter): 12 --- --- Vanilla Flavor (pleasant): 35 --- --- Tannin Flavor (very bitter): 298 --- --- Herbal Flavor (unpleasant): 644 ---

• 60 wheat dark @ 1188 = Bitter Beer

--- Alcohol: 388 --- --- Color: 357 --- --- Mold: 0 --- --- Vitamins: 308 ---

--- Glucose (sweet): 1 --- --- Maltose (sweet): 55 --- --- Lactose (sweet): 0 ---

--- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 0 ---

--- Bread Flavor (pleasant): 365 --- --- Grapefruit Flavor (fruity): 35 --- --- Pear Flavor (fruity): 20 --- --- Blackberry Flavor (fruity): 6 --- --- Prune Flavor (fruity): 6 --- --- Jasmine Flavor (pleasant): 11 --- --- Clove Flavor (slightly bitter): 11 --- --- Vanilla Flavor (pleasant): 35 --- --- Tannin Flavor (very bitter): 89 --- --- Herbal Flavor (unpleasant): 49 ---

• 17 wheat raw @1188, 42 honey @1188 = Dry Beer. Hint of herbs flavor. Hint of bread flavor.

--- Alcohol: 393 --- --- Color: 17 --- --- Mold: 0 --- --- Vitamins: 132 ---

--- Glucose (sweet): 47 --- --- Maltose (sweet): 43 --- --- Lactose (sweet): 0 ---

--- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 0 ---

--- Honey Flavor (fruity): 40 --- --- Bread Flavor (pleasant): 210 --- --- Grapefruit Flavor (fruity): 35 --- --- Pear Flavor (fruity): 20 --- --- Blackberry Flavor (fruity): 6 --- --- Prune Flavor (fruity): 6 --- --- Jasmine Flavor (pleasant): 11 --- --- Clove Flavor (slightly bitter): 12 --- --- Vanilla Flavor (pleasant): 35 --- --- Tannin Flavor (very bitter): 101 --- --- Herbal Flavor (unpleasant): 251 ---

Microbes Detected: Yeast-58

• 30 wheat raw @1188, 50 honey @1188 = Noticeable herbs flavor. Hint of bread flavor.

--- Alcohol: 393 --- --- Color: 30 --- --- Mold: 0 --- --- Vitamins: 248 ---

--- Glucose (sweet): 143 --- --- Maltose (sweet): 75 --- --- Lactose (sweet): 0 ---

--- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 0 ---

--- Honey Flavor (fruity): 48 --- --- Bread Flavor (pleasant): 365 --- --- Grapefruit Flavor (fruity): 35 --- --- Pear Flavor (fruity): 20 --- --- Blackberry Flavor (fruity): 6 --- --- Prune Flavor (fruity): 6 --- --- Jasmine Flavor (pleasant): 11 --- --- Clove Flavor (slightly bitter): 12 --- --- Vanilla Flavor (pleasant): 35 --- --- Tannin Flavor (very bitter): 179 --- --- Herbal Flavor (unpleasant): 406 ---

Microbes Detected: Yeast-58

SW

Microbes Detected: Mold-71 Yeast-90 Yeast-66 Yeast-24 Acetobacter-62 Lactobacillus-53 Yeast-96 Yeast-16 Mold-87 Yeast-40 Yeast-98 Mold-23 Lactobacillus-100 Yeast-58 Acetobacter-94 Yeast-57 Yeast-19 Lactobacillus-12 Lactobacillus-60 Lactobacillus-21 Yeast-8 Lactobacillus-28 Mold-39 Lactobacillus-4

SE

Microbes Detected: Lactobacillus-68 Yeast-42 Lactobacillus-28 Yeast-43 Lactobacillus-45 Acetobacter-70 Lactobacillus-77 Yeast-58 Yeast-67 Lactobacillus-12 Mold-87 Mold-39 Yeast-97 Acetobacter-38 Yeast-91 Yeast-51 Acetobacter-54 Yeast-9 Lactobacillus-37 Mold-63 Lactobacillus-93 Acetobacter-94 Yeast-41

1408 -896

NW

Microbes Detected: Acetobacter-54 Yeast-99 Yeast-51 Yeast-9 Lactobacillus-36 Yeast-97 Lactobacillus-76 Yeast-34 Mold-87 Acetobacter-78 Acetobacter-86 Yeast-98 Lactobacillus-68 Lactobacillus-12 Acetobacter-38

NE

Microbes Detected: Lactobacillus-92 Yeast-51 Acetobacter-54 Acetobacter-94 Lactobacillus-12 Yeast-99 Yeast-3 Yeast-9 Acetobacter-22 Yeast-43 Acetobacter-78 Yeast-34 Mold-95 Lactobacillus-36 Lactobacillus-100 Yeast-81 Yeast-8 Yeast-48 Acetobacter-70

SW 1407 -897 Y97 seal 1040

Microbes Detected: Yeast-97 Yeast-99 Yeast-81 Yeast-8 Yeast-96 Yeast-88 Lactobacillus-77 Yeast-16 Mold-87 Yeast-82 Acetobacter-38 Acetobacter-86 Yeast-9 Acetobacter-94 Yeast-3

seal 2200 = none

seal 2000 = none

seal 1800 = none

seal 1600 = none

seal 1400 = none

seal 1200 = none

seal 1000 = Y97 Y99

seal 800 = Y97 Y99

seal 1157 = none

seal 1120 = none

seal 1080 = none

seal 1040 = Y97

• 1 wheat raw @ 1188, 200 honey @ 12 = Cloying Beer

--- Alcohol: 971 --- --- Color: 1 --- --- Mold: 0 --- --- Vitamins: 833 ---

--- Glucose (sweet): 1030 --- --- Maltose (sweet): 3 --- --- Lactose (sweet): 0 ---

--- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 0 ---

--- Honey Flavor (fruity): 3333 --- --- Bread Flavor (pleasant): 56 --- --- Grapefruit Flavor (fruity): 75 --- --- Pear Flavor (fruity): 9 --- --- Blackberry Flavor (fruity): 47 --- --- Prune Flavor (fruity): 19 --- --- Jasmine Flavor (pleasant): 108 --- --- Clove Flavor (slightly bitter): 23 --- --- Vanilla Flavor (pleasant): 17 --- --- Tannin Flavor (very bitter): 6 --- --- Herbal Flavor (unpleasant): 70 ---

• 1 barley raw @ 1188, 200 honey @ 12 = Cloying Beer

--- Alcohol: 971 --- --- Color: 1 --- --- Mold: 0 --- --- Vitamins: 836 ---

--- Glucose (sweet): 1030 --- --- Maltose (sweet): 5 --- --- Lactose (sweet): 0 ---

--- Citric Acid (sour): 0 --- --- Lactic Acid (sour): 0 --- --- Acetic Acid (sour): 0 ---

--- Barley Flavor (pleasant): 12 --- --- Orange Flavor (fruity): 38 --- --- Banana Flavor (fruity): 77 --- --- Cherry Flavor (fruity): 83 --- --- Date Flavor (fruity): 25 --- --- Honey Flavor (fruity): 3352 --- --- Nutmeg Flavor (slightly bitter): 30 --- --- Cinnamon Flavor (slightly bitter): 10 --- --- Tannin Flavor (very bitter): 6 --- --- Grassy Flavor (unpleasant): 29 --- --- Nasty Flavors (unpleasant): 30 ---

SE

Microbes Detected: Lactobacillus-100 Acetobacter-54 Lactobacillus-36 Yeast-99 Lactobacillus-68 Yeast-81 Yeast-51 Yeast-83 Lactobacillus-92

Wines

• This Pascarella mix of first 7 spots, Vintage 5 White Wine has:

Alcohol 12.9% Residual Sugar 2.4 Tannin 3.1 Acid 2.5

• This Pascarella Superior Grapefruit 1280 -830, Vintage 5 White Wine has:

Alcohol 12.5% Residual Sugar 24.7 Tannin 16.0 Acid 4.2

• This Pascarella Grapefruit 1280 -810, Vintage 5 White Wine has:

Alcohol 12.5% Residual Sugar 22.7 Tannin 11.8 Acid 4.2

• This Pascarella 1280 -830 A14 C33 Q155 K15 S2, Vintage 5 Rose Wine has:

Alcohol 1.2% Residual Sugar 1.3 Tannin 1.6 Acid 1.4