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Difference between revisions of "User talk:Osh"

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That should get you up and running. It's up to you to play with the bindings and other tabs in the settings if you want to get more advanced, but this should at least allow you to get connected to the servers.
 
That should get you up and running. It's up to you to play with the bindings and other tabs in the settings if you want to get more advanced, but this should at least allow you to get connected to the servers.
 +
 +
='''Colors and Baking Times and Herbs'''=
 +
 +
<table>
 +
<tr>
 +
<td valign="top">
 +
 +
{| style="background-color:#FFFFFF;border:1px solid #000000;height:500px;"
 +
|colspan="3" style="padding:2px 10px 2px 10px;font-weight: bold; background-color: #A0A0FF; color:#000000;width:400px;"|
 +
===RAELI OVEN #1===
 +
0000, 0000 <br>
 +
Last Baked: Osh Nov 7 1100am est<br>
 +
Taygete<br>
 +
Bake BLACK next<br>
 +
Assigned to: whoever feels like it!
 +
|-
 +
|style="width:40px;font-weight: bold;"| ||style="width:100px;font-weight: bold;"|Color||style="width:80px;font-weight: bold;"|Time
 +
|-
 +
 +
|style="font-weight: bold; background-color: #FFFAFA"| || Snow || 00:01
 +
|-
 +
 +
|style="font-weight: bold; background-color: #F5F5F5"| || White Smoke || 00:06
 +
|-
 +
 +
|style="font-weight: bold; background-color: #FFF5EE"| || Sea Shell || 00:07
 +
|-
 +
 +
|style="font-weight: bold; background-color: #FAF0E6"| || Linen || 00:09
 +
|-
 +
 +
|style="font-weight: bold; background-color: #FAEBD7"| || Antique White || 00:14
 +
|-
 +
 +
|style="font-weight: bold; background-color: #DCDCDC"| || Gainsboro || 00:20
 +
|-
 +
 +
|style="font-weight: bold; background-color: #D3D3D3"| || Light Grey || 00:23
 +
|-
 +
 +
|style="font-weight: bold; background-color: #F5DEB3"| || Wheat || 00:25
 +
|-
 +
 +
|style="font-weight: bold; background-color: #C0C0C0"| || Silver || 00:34
 +
|-
 +
 +
|style="font-weight: bold; background-color: #D2B48C"| || Tan || 00:35
 +
|-
 +
 +
|style="font-weight: bold; background-color: #D19275"| || Feldspar || 00:52
 +
|-
 +
 +
|style="font-weight: bold; background-color: #CD853F"| || Peru || 01:14
 +
|-
 +
 +
|style="font-weight: bold; background-color: #A0522D"| || Sienna || 01:16
 +
|-
 +
 +
|style="font-weight: bold; background-color: #8B4513"| || Saddle Brown || 01:36
 +
|-
 +
 +
 +
|style="font-weight: bold; background-color: #556B2F"| || Dark Olive Green || 01:51
 +
|-
 +
 +
|style="font-weight: bold; background-color: #010101"| || Black || 02:05
 +
|-
 +
 +
|style="font-weight: bold; background-color: #FFFFFF"| ||<br><br><br>  ||
 +
|-
 +
 +
|}
 +
</td>
 +
<td valign="top">
 +
 +
{| style="background-color:#FFFFFF;border:1px solid #000000;height:500px;"
 +
|colspan="3" style="padding:2px 10px 2px 10px;font-weight: bold; background-color: #A0A0FF; color:#000000;width:400px;"|
 +
 +
 +
 +
 +
 +
  
 
{| border="1" class="wikitable sortable"
 
{| border="1" class="wikitable sortable"
Line 142: Line 225:
 
| Burnt Tarragon ||  ||  
 
| Burnt Tarragon ||  ||  
 
|-
 
|-
| Butterroot ||   ||  
+
| Butterroot || pepper ||  
 
|-
 
|-
 
| Butterfly Damia ||  ||  
 
| Butterfly Damia ||  ||  
Line 158: Line 241:
 
| Chaffa ||  ||  
 
| Chaffa ||  ||  
 
|-
 
|-
| Chatinabrae ||   ||  
+
| Chatinabrae || berries ||  
 
|-
 
|-
 
| Chives || exotice spice  ||  
 
| Chives || exotice spice  ||  
Line 172: Line 255:
 
| Cirallis ||  ||  
 
| Cirallis ||  ||  
 
|-
 
|-
| Clingroot ||   ||  
+
| Clingroot || candy  ||  
 
|-
 
|-
 
| Common Basil || earth  ||  
 
| Common Basil || earth  ||  
 
|-
 
|-
| Common Rosemary ||  ||  
+
| Common Rosemary ||exotic spice   ||  
 
|-
 
|-
 
| Common Sage ||  ||  
 
| Common Sage ||  ||  
Line 194: Line 277:
 
| Crimson Clover ||  ||  
 
| Crimson Clover ||  ||  
 
|-
 
|-
| Crimson Lettuce  ||   ||  
+
| Crimson Lettuce  || stewed veg ||  
 
|-
 
|-
 
| Crimson Nightshade  ||  ||  
 
| Crimson Nightshade  ||  ||  
Line 202: Line 285:
 
| Crimson Windleaf || pine  ||  
 
| Crimson Windleaf || pine  ||  
 
|-
 
|-
| Crumpled Leaf Basil ||   ||  
+
| Crumpled Leaf Basil || licorice  ||  
 
|-
 
|-
 
| Curly Sage ||  ||  
 
| Curly Sage ||  ||  
Line 214: Line 297:
 
| Dameshood  ||  ||  
 
| Dameshood  ||  ||  
 
|-
 
|-
| Dank Mullien ||   ||  
+
| Dank Mullien || cedar  ||  
 
|-
 
|-
 
| Dark Ochoa || DArk che  ||  
 
| Dark Ochoa || DArk che  ||  
 
|-
 
|-
| Dark Radish ||   ||  
+
| Dark Radish || sulfur ||  
 
|-
 
|-
 
| Deadly Catsclaw ||  ||  
 
| Deadly Catsclaw ||  ||  
Line 232: Line 315:
 
| Discorea ||  roasted nuts ||  
 
| Discorea ||  roasted nuts ||  
 
|-
 
|-
| Drapeau D'or  ||   ||  
+
| Drapeau D'or  || earth  ||  
 
|-
 
|-
 
| Dusty Blue Sage ||rotting flesh  ||  
 
| Dusty Blue Sage ||rotting flesh  ||  
Line 248: Line 331:
 
| Finlow ||roasted onions  ||  
 
| Finlow ||roasted onions  ||  
 
|-
 
|-
| Fire Allspice ||   ||  
+
| Fire Allspice || licorice  ||  
 
|-
 
|-
 
| Fire Lily ||  ||  
 
| Fire Lily ||  ||  
Line 264: Line 347:
 
| Fumitory ||  ||  
 
| Fumitory ||  ||  
 
|-
 
|-
| Garcinia ||   ||  
+
| Garcinia || maple  ||  
 
|-
 
|-
 
| Garlic Chives ||  ||  
 
| Garlic Chives ||  ||  
Line 270: Line 353:
 
| Ginger Root ||  ||  
 
| Ginger Root ||  ||  
 
|-
 
|-
| Ginger Tarragon ||   ||  
+
| Ginger Tarragon || dried cherries  ||  
 
|-
 
|-
 
| Ginseng Root ||  ||  
 
| Ginseng Root ||  ||  
Line 298: Line 381:
 
| Harrow ||  ||  
 
| Harrow ||  ||  
 
|-
 
|-
| Hazlewort  ||   ||  
+
| Hazlewort  || lead pencil  ||  
 
|-
 
|-
 
| Headache Tree ||  ||  
 
| Headache Tree ||  ||  
Line 371: Line 454:
 
| Maragosa ||earth  ||  
 
| Maragosa ||earth  ||  
 
|-
 
|-
| Mariae ||   ||  
+
| Mariae || earth ||  
 
|-
 
|-
 
| Meadowsweet || licorice  ||  
 
| Meadowsweet || licorice  ||  
Line 387: Line 470:
 
| Moon Aloe ||  ||  
 
| Moon Aloe ||  ||  
 
|-
 
|-
| Morpha ||   ||  
+
| Morpha || chocolate  ||  
 
|-
 
|-
 
| Motherwort ||  ||  
 
| Motherwort ||  ||  
Line 405: Line 488:
 
| Opal Harebell ||  ||  
 
| Opal Harebell ||  ||  
 
|-
 
|-
| Orange Niali ||   ||  
+
| Orange Niali || moss  ||  
 
|-
 
|-
 
| Orange Sweetgrass ||  ||  
 
| Orange Sweetgrass ||  ||  
Line 413: Line 496:
 
| Pale Dhamasa ||  ||  
 
| Pale Dhamasa ||  ||  
 
|-
 
|-
| Pale Ochoa ||   ||  
+
| Pale Ochoa || chocolate ||  
 
|-
 
|-
 
| Pale Russet ||  ||  
 
| Pale Russet ||  ||  
Line 447: Line 530:
 
| Rhubarb ||  ||  
 
| Rhubarb ||  ||  
 
|-
 
|-
| Royal Rosemary ||   ||  
+
| Royal Rosemary || candy  ||  
 
|-
 
|-
 
| Rubia ||  ||  
 
| Rubia ||  ||  
Line 459: Line 542:
 
| Sandalwood ||  ||  
 
| Sandalwood ||  ||  
 
|-
 
|-
| Sandy Dustweed ||   ||  
+
| Sandy Dustweed || oak  ||  
 
|-
 
|-
 
| Satsatchi  ||  ||  
 
| Satsatchi  ||  ||  
Line 469: Line 552:
 
| Shrubby Basil ||  rotten flesh ||  
 
| Shrubby Basil ||  rotten flesh ||  
 
|-
 
|-
| Shrub Sage ||   ||  
+
| Shrub Sage || roasted onions  ||  
 
|-
 
|-
 
| Shyama || stewed veg  ||  
 
| Shyama || stewed veg  ||  
Line 487: Line 570:
 
| Sorrel ||pine  ||  
 
| Sorrel ||pine  ||  
 
|-
 
|-
| Spinach ||   ||  
+
| Spinach || roated nuts  ||  
 
|-
 
|-
 
| Spinnea ||  ||  
 
| Spinnea ||  ||  
Line 497: Line 580:
 
| Stickler Hedge ||  ||  
 
| Stickler Hedge ||  ||  
 
|-
 
|-
| Strawberry Tea  ||   ||  
+
| Strawberry Tea  || roasted nuts  ||  
 
|-
 
|-
 
| Strychnos ||pepper  ||  
 
| Strychnos ||pepper  ||  
Line 511: Line 594:
 
| Sweetsop ||  ||  
 
| Sweetsop ||  ||  
 
|-
 
|-
| Tagetese ||   ||  
+
| Tagetese || smoldering paper  ||  
 
|-
 
|-
 
| Tamarask ||  ||  
 
| Tamarask ||  ||  
Line 521: Line 604:
 
| Thyme ||stewed veg  ||  
 
| Thyme ||stewed veg  ||  
 
|-
 
|-
| Tiny Clover ||   ||  
+
| Tiny Clover || oak  ||  
 
|-
 
|-
 
| Trilobe ||  ||  
 
| Trilobe ||  ||  
Line 537: Line 620:
 
| Umber Basil ||  ||  
 
| Umber Basil ||  ||  
 
|-
 
|-
| Upright Ochoa ||   ||  
+
| Upright Ochoa || stewed veg  ||  
 
|-
 
|-
 
|Vanilla Tea Tree ||  ||  
 
|Vanilla Tea Tree ||  ||  
Line 547: Line 630:
 
| Wasabi ||  ||  
 
| Wasabi ||  ||  
 
|-
 
|-
| Weeping Patala ||   ||  
+
| Weeping Patala || oak  ||  
 
|-
 
|-
| Whitebelly ||   ||  
+
| Whitebelly || berries  ||  
 
|-
 
|-
 
| White Pepper Plant ||  ||  
 
| White Pepper Plant ||  ||  
Line 557: Line 640:
 
| Wild Lettuce || chocolate  ||  
 
| Wild Lettuce || chocolate  ||  
 
|-
 
|-
| Wild Onion ||   ||  
+
| Wild Onion || minerals  ||  
 
|-
 
|-
 
| Wild Yam ||  ||  
 
| Wild Yam ||  ||  
Line 565: Line 648:
 
| Xanat || oak  ||  
 
| Xanat || oak  ||  
 
|-
 
|-
| Xanosi  ||   ||  
+
| Xanosi  || sulfur  ||  
 
|-
 
|-
 
| Yava ||  ||  
 
| Yava ||  ||  

Latest revision as of 00:54, 13 November 2010

TUTORIAL: connecting to ventrilo the basics Connecting to Vent & The Basics Basic setup & config for running Ventrilo:

1) First go to http://www.ventrilo.com/download.php and download the latest client version for your operating system. As exampled below

- Normally you will want the current Windows Client. I suggest not running any beta client if you’re having issues just connecting to Vent in general.


2) Install the file you download. This quick guide assumes you can install software on your machine. If not you need help to get that to happen.


3) Run the program (Should have put an icon on your desktop or start menu)


4) At the start you should have a window at the top with boxes for User Name, Server, Bindings then a bunch of buttons down the right side.


5) Click the -> Button next to UserName and you get a Window to come up to enter Username Info.


6) Hit NEW and put in your username and click OK

7) If your name is hard to pronounce you can always put something in the Phonetic box or a nickname there that people here when you join server, channels, etc. (Hit the play button to here it played back for you to test it)

8) Leave Description & Work Dir blank and click OK

9) Back on the main window now click the -> button next to SERVER


10) Click NEW and enter a name for the new connection (PK or something with meaning to you)and click OK


11) Enter the IP address, Port Number, Password as required. You can check or uncheck the checkboxes, but default is all checked. Click OK when finished


11A) You can find the info you need for the above info in a sticky post in this forum http://www.oldtimersguild.com/vb/sho...-Ventrilo-Info

12) Leave BINDINGS empty. You should now be able to hit CONNECT. You can hit Connect then Disconnect if you want to test if it's working. If you get an error at this point more then likely the firewall on your PC/Router is blocking Vent access (This happens on firewalls that are set very strictly. If this is the case feel free to drop TransWorlder a PM and he'll work with you on getting it resolved.)

Before you actually start using vent you will want to adjust a few settings for the common good. You can find most of the house rules in the connection info post linked above, but here's how to configure them.

1) Hit the SETUP button on the right side of Vent



2) We require you use PUSH-TO-TALK (This means you must have a key held-down or mouse-button held-down to enable speech) This is really for the betterment of everyone so we don't hear people heavy breathing, and don't cut in/out at the start/end of conversations.

2A) Click the USE PUSH-TO-TALK Hotkey in the top left corner. 1/2 way down the path is the HOTKEY box where you actually enter the key you use to talk. Make sure this is a key that's easy to get to with your hand configuration in the game, but not something you will be pushing all the time.. (like don't use W if that's the key you use to move forward, etc) CONTROL, ALT, `, Middle Mouse, etc are all good keys and work fine.

3) Input/Output Device: In the top right corner you have listed the Input/Output boxes. Depending on your sound setup these are usually defaulted to Default DirectSound Device. This may or may not work for you. If you hit the drop-down you usually pick your actual sound card as well. Again this depend on your system so might have to try both methods to get input & output.

4) Amplifiers: This is in the bottom right corner. Depending on how far from your mouth the mic is located you may need to adjust these amplifiers a bit. Outbound is your voice sent to server, Inbound is everyone else coming to you. Adjust as needed to make defaults louder or softer.

5) Lastly if you can connect and hear things, but people say they can't hear your voice you can go here to test your input. Bottom left corner is the TEST WITH area. Pick a codec (GSM 6.10 with 44KHz works nice) Click TEST then hit your push-to-talk key you should see the message -- BEGIN -- in the box next to the test.. Speak normally then let go and you should see -- END -- it will then play-back what it heard. If you hear yourself then it's getting sound. If you hear nothing that means you have no sound going into the computer.


That should get you up and running. It's up to you to play with the bindings and other tabs in the settings if you want to get more advanced, but this should at least allow you to get connected to the servers.

Colors and Baking Times and Herbs

RAELI OVEN #1

0000, 0000
Last Baked: Osh Nov 7 1100am est
Taygete
Bake BLACK next
Assigned to: whoever feels like it!

Color Time
Snow 00:01
White Smoke 00:06
Sea Shell 00:07
Linen 00:09
Antique White 00:14
Gainsboro 00:20
Light Grey 00:23
Wheat 00:25
Silver 00:34
Tan 00:35
Feldspar 00:52
Peru 01:14
Sienna 01:16
Saddle Brown 01:36
Dark Olive Green 01:51
Black 02:05






Herb Name Descriptor 1 Hint Of
Allbright
Aloe
Altar's Blessing pepper
Anansi sulfur
Apiphenalm
Apothecary's Scythe
Asafoetida mellow smoke
Artemisia
Asane
Ashoka roasted onions
Azure Tristeria
Banto pepper
Bay Tree
Bee Balm sulfur
Beetle Leaf Licorice
Beggar's Button
Bhilawa dried cherries
Bilimbi pine
Bitter Florian
Black Pepper Plant berries
Blessed Mariae
Bleubillae
Blood Balm
Blood Blossom
Blooded Harebell
Blood Root
Bloodwort
Blueberry Tea Tree
Bluebottle clover cedar
Blue Damia
Blue Tarafern stewed veg
Blushing Blossom
Brassy Caltrops
Brown Muskerro candy
Buckler-Leaf
Bull's Blood
Burnt Tarragon
Butterroot pepper
Butterfly Damia
Calabash dried apples
Camelmint
Caraway
Cardamom
Cassia cedar
Chaffa
Chatinabrae berries
Chives exotice spice
Chukkah moss
Cicada Bean smoldering paper
Cinnamon moss
Cinquefoil
Cirallis
Clingroot candy
Common Basil earth
Common Rosemary exotic spice
Common Sage
Corsacia
Covage
Crampbark exoic spice
Cranesbill
Creeping Black Nightshade
Creeping Thyme
Crimson Clover
Crimson Lettuce stewed veg
Crimson Nightshade
Crimson Pipeweed
Crimson Windleaf pine
Crumpled Leaf Basil licorice
Curly Sage
Cyan Cressida
Daggerleaf
Dalchini pine
Dameshood
Dank Mullien cedar
Dark Ochoa DArk che
Dark Radish sulfur
Deadly Catsclaw
Deadwood Tree
Death's Piping
Dewplant
Digweed
Discorea roasted nuts
Drapeau D'or earth
Dusty Blue Sage rotting flesh
Dwarf Hogweed
Dwarf Wild Lettuce
Earth Apple cedar
Elegia
Enchanter's Plant
Finlow roasted onions
Fire Allspice licorice
Fire Lily
Fivesleaf
Flaming Skirret
Flander's Blossom
Fleabane
Fool's Agar cedar
Fumitory
Garcinia maple
Garlic Chives
Ginger Root
Ginger Tarragon dried cherries
Ginseng Root
Glechoma
Gnemnon
Gokhru
Golden Dubloons
Golden Gladalia
Golden Sellia
Golden Sun
Golden Sweetgrass
Golden Thyme
Gynura
Harebell oak
Harrow
Hazlewort lead pencil
Headache Tree
Heartsease
Hogweed
Homesteader Palm
Honey Mint
Houseleek pine
Hyssop
Ice Blossom
Ice Mint
Ilex
Indigo Damia
Ipomoea
Jagged Dewcup
Jaivanti
Jaiyanti
Joy of the Mountain smoldering paper
Jugwort
Katako root
Khokali
King's Coin
Lamae
Larkspur
Lavender Navarre
Lavender Scented Thyme leather
Lemon Basil
Lemondrop dried cherries
Lemon Grass
Lilia
Liquorice
Lungclot
Lythrum berries
Mahonia
Malice Weed
Mandrake Root
Maragosa earth
Mariae earth
Meadowsweet licorice
Medicago minerals
Mindanao
Miniature Bamboo
Miniature Lamae maple
Mirabellis Fern
Moon Aloe
Morpha chocolate
Motherwort
Mountain Mint candy
Myristica
Myrrh
Naranga
Nubian Liquorice
Octec's Grace
Opal Harebell
Orange Niali moss
Orange Sweetgrass
Orris
Pale Dhamasa
Pale Ochoa chocolate
Pale Russet
Pale Skirret
Panoe
Paradise Lily
Patchouli
Peppermint
Pippali
Pitcher Plant
Primula
Prisniparni
Pulmonaria Opal
Purple Tintiri maple
Quamash
Red Pepper Plant
Revivia
Rhubarb
Royal Rosemary candy
Rubia
Rubydora
Sacred Palm
Sagar Ghota
Sandalwood
Sandy Dustweed oak
Satsatchi
Scaley Hardwood
Schisandra
Shrubby Basil rotten flesh
Shrub Sage roasted onions
Shyama stewed veg
Shyamalata
Sickly Root
Silvertongue Damia
Skirret
Sky Gladalia
Soapwort
Sorrel pine
Spinach roated nuts
Spinnea
Squill
Steel Bladegrass
Stickler Hedge
Strawberry Tea roasted nuts
Strychnos pepper
Sugar Cane
Sweetflower
Sweetgrass
Sweet Groundmaple
Sweetsop
Tagetese smoldering paper
Tamarask
Tangerine Dream
Thunder Plant
Thyme stewed veg
Tiny Clover oak
Trilobe
Tristeria
True Tarragon
Tsangto
Tsatso
Turtle's Shell
Umber Basil
Upright Ochoa stewed veg
Vanilla Tea Tree
Verdant Squill sulfur
Verdant Two-Lobe
Wasabi
Weeping Patala oak
Whitebelly berries
White Pepper Plant
Wild Garlic
Wild Lettuce chocolate
Wild Onion minerals
Wild Yam
Wood Sage
Xanat oak
Xanosi sulfur
Yava
Yellow Gentian
Yellow Tristeria
Yigory
Zanthoxylum