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.

• 6 (rotten) flax = 1 cr
• 2 concrete = 1 cr
• 10 cement = 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 silk cloth = 40 cr
• 1 sheet glass = 25 cr
• 1 glass jar = 25 cr
• 1 fine glass pipe = 25 cr
• 12 empty wine bottles = 25 cr (not currently accepting, stocked up)
• 1 mirror = 45 cr
• 200 silver powder = 20 cr
• 1 fertile papyrus = 2 cr
• 1 salt water fungus = 5 cr
• 1 dung rot = 50 cr
• 2 slate = 1 cr (not currently accepting, stocked up)
• 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
• 1 gypsum = 2 cr
• 1 bauxite = 2 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

Spots

• 1280 -810 = Grapefruit, Peach, Black Olives
• 1280 -830 for real = Grapefruit
• 1280 -850 = Grapefruit, Raspberry, Pineapple, Coffee
• 1280 -870 = Grass, Tree Fruit, Raspberry
• 1280 -890 = Raspberry, Hazelnut, Cooked Notes
• 1260 -810 = Grass
• 1260 -830 = Phenolic Notes
• 1260 -850 = Odd Chemicals, Raisin
• 1260 -870 = Raspberry, Fish
• 1260 -890 = Raspberry, Soy Sauce, Artichoke
• 1240 -810 = Citrus Notes
• 1240 -830 = Mushrooms, Soy Sauce
• 1240 -850 = Citrus Notes, Asparagus, Berries
• 1240 -870 = Berries
• 1240 -890 = Cooked Notes, Walnut
• 1220 -810 = Mushrooms
• 1220 -830 = Earthyness, Black Olives
• 1220 -850 = Mushrooms, Eucalyptus, Artichoke
• 1220 -870 = Eucalyptus, Garlic
• 1220 -890 =
• 1200 -810 = Grapefruit, Mushrooms
• 1200 -830 = Earthyness, Hazelnut
• 1200 -850 = Grapefruit, Mushrooms, Almonds, Eucalyptus
• 1200 -870 = Cherry, Grass, Eucalyptus
• 1200 -890 = Grass, Cooked Notes

Bottled Wines

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

Alcohol 12.5% Residual Sugar 24.7 Tannin 16.0 Acid 4.2 Black Olives, Walnut

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

Alcohol 12.5% Residual Sugar 22.7 Tannin 11.8 Acid 4.2 Grapefruit-Fruit, Peach-Tree Fruit-Fruit at V8, Walnut at V10

• This Pascarella Superior Citrus 1260 -810, Vintage 7 White Wine has:

Alcohol 13.1% Residual Sugar 8.3 Tannin 16.5 Acid 0.8 Grass-Vegetables at V8,V9

• This Pascarella 1260 -891 A27 C15 Q161 K65 S65 Balance, Vintage 7 White Wine has:

Alcohol 13.1% Residual Sugar 25.9 Tannin 8.9 Acid 2.7 Raspberry-Berries-Fruit at V8, Soy Sauce, Artichoke at V9-10

• This Pascarella 1260 -891 33 of A10 C18 Q66 K25 S16 9 of A27 C15 Q161 K65 S65, Vintage 7 Rose Wine has:

Alcohol 13.1% Residual Sugar 6.7 Tannin 5.3 Acid 1.3 Raspberry Soy Sauce Cooked Notes at V9

• This Pascarella Superior 125 Citrus 1280 -850, Vintage 7 White Wine has:

Alcohol 13.1% Residual Sugar 24.1 Tannin 26.3 Acid 4.0 Grapefruit Raspberry Pineapple at V8, Coffee at V9-10

• This Pascarella Q120 Raspberry-Hazelnut 1280 -890, Vintage 7 White Wine has:

Alcohol 13.1% Residual Sugar 13.1 Tannin 11.8 Acid 0.3 Hazelnut, Berries at V9, Black Olives

• This Pascarella 1280 -830 A36 C34 Q167 K94 S83, Vintage 7 White Wine has:

Alcohol 13.0% Residual Sugar 35.0 Tannin 28.8 Acid 3.6 thin at V8, cooked notes V10

• This Pascarella taste test 1220 -810, Vintage 7 Rose Wine has:

Alcohol 13.0% Residual Sugar 7.4 Tannin 7.0 Acid 1.7 mushrooms at V10

• This Pascarella Test 1220 -830 High Quality Skin, Vintage 7 White Wine has:

Alcohol 13.0% Residual Sugar 23.6 Tannin 24.3 Acid 0.2 thin at V8

• This Pascarella 1220 -810 A42 C50 !109 K83 S53, Vintage 7 White Wine has:

Alcohol 13.0% Residual Sugar 20.0 Tannin 36.9 Acid 4.2 Mushrooms

• This Pascarella 1260 850 High Quality, Vintage 7 White Wine has:

Alcohol 13.0% Residual Sugar 10.1 Tannin 30.8 Acid 2.8 thin at V8

• This Pascarella 1280 -810 Super Quality Sugar Skin, Vintage 7 White Wine has:

Alcohol 13.0% Residual Sugar 24.9 Tannin 17.9 Acid 1.7 Grapefruit-Tree Fruit-Fruit Peach-Tree Fruit-Fruit at V8

• This Pascarella 1260 -830 Phenolic A37 C46 Q152 K114 S35, Vintage 7 White Wine has:

Alcohol 13.0% Residual Sugar 11.0 Tannin 47.2 Acid 3.7 Vanilla Hazelnut V8

• This Pascarella 1260 -870 A69 C21 Q156 K63 S49, Vintage 7 White Wine has:

Alcohol 13.0% Residual Sugar 12.9 Tannin 12.3 Acid 5.6 Berries

• This Pascarella 1220 -830 Test A23 C24 Q170 K118 S46, Vintage 7 White Wine has:

Alcohol 13.0% Residual Sugar 16.5 Tannin 25.2 Acid 2.3 Mushrooms

• This Pascarella Citric Berries in the Grass, Vintage 8 White Wine has:

Alcohol 13.2% Residual Sugar 15.4 Tannin 32.9 Acid 3.8 Raspberry, Grass, Grapefruit, Cherry at V9, Soy Sauce at V10

• This Pascarella mix 1220 + 1200, Vintage 8 White Wine has:

Alcohol 13.3% Residual Sugar 11.5 Tannin 21.6 Acid 2.9 Grass, Mushrooms at V9

• This Pascarella Citrus Shrooms, Vintage 8 White Wine has:

Alcohol 13.2% Residual Sugar 17.5 Tannin 31.1 Acid 4.6 Grapefruit, Raspberry, Cooked Notes, Mushrooms at V9, Caramelization at V10

• This Pascarella Sweetheart, Vintage 12 Rose Wine has:

Alcohol 0.0% Residual Sugar 115.1 Tannin 0.0 Acid 2.6

• This Pascarella quite sweet, Vintage 12 Rose Wine has:

Alcohol 0.0% Residual Sugar 191.0 Tannin 0.0 Acid 3.4