additions and changes

raganwald · raganwald · commit 66f485547ec4 · 2013-10-02T14:53:59.000-04:00
diff --git a/.dropbox b/.dropbox
@@ -0,0 +1 @@
+198482066
diff --git a/README.md b/README.md
@@ -1,48 +1,3 @@
-Welcome!!!
+The original words in this book are (c) 2012-2013, Reginald Braithwaite. All rights reserved. It is neither free as in speech nor free as in beer. This repository is made available to paying, licensed readers for the purpose of [suggesting corrections and enhancements](https://github.com/raganwald/javascript-allonge/issues).
 
-Dear friends and readers:
-
-On October 1st, 2013, I announced that [JavaScript Allongé](https://leanpub.com/javascript-allonge) became free: It is now licensed under a [Creative Commons Attribution-ShareAlike 3.0 Unported License][license]. You are free:
-
-* to Share—to copy, distribute and transmit the work
-* to Remix—to adapt the work
-* to make commercial use of the work
-
-Read the [license](http://creativecommons.org/licenses/by-sa/3.0/deed.en_US) yourself for the full details. But the bottom line is, it’s free, *free*, **FREE**!
-
-And don’t just take my word for it, [here’s the entire book online](https://leanpub.com/javascript-allonge/read).
-
-### q & a
-
-> I don't want to pay to download a PDF. Can I make my own?
-
-Yes, you can take the HTML that is available online or the moarkdown source in this repository and make your own PDF. Or any other format.
-
-> I'd like to share it
-
-And I'd also like you to share it, in this form, in PDF, or anything else. Go wild, just follow the attribution rules in the [license].
-
-> Hey, I have a great way to make money with this.
-
-Go for it, you are free to make commercial use of the work. For example, you could:
-
-* Take this book, add your own annotations, expansions, and commentary, and sell it yourself.
-* Sell it in ebook form for less than I'm charging.
-* Host it on your site and make money from ads.
-* Write a JS tool and use the book as part of the help content.
-
-It's all good, just follow the [license terms][license].
-
-> I found a typo! Can I email you about it?
-
-Thanks, but my email inbox is a disaster zone. Let's treat the book like OSS. In order of my preference, you should:
-
-1. Create an [issue], fork the repo, fix the issue, and then send me a [pull request][pull]. (Best!!)
-2. Fork the repo, fix things to your satisfaction, and then send me a [pull request][pull]. (Better!)
-3. Create an [issue]. (Good.)
-
-Thanks!
-
-[license]: http://creativecommons.org/licenses/by-sa/3.0/deed.en_US "Creative Commons Attribution-ShareAlike 3.0 Unported License"
-[issue]: https://github.com/raganwald/javascript-allonge/issues
-[pull]: https://github.com/raganwald/javascript-allonge/pulls
+Pull requests are welcome.
diff --git a/manuscript/markdown/Appendices/copyright.md b/manuscript/markdown/Appendices/copyright.md
@@ -1,5 +1,3 @@
 ## Copyright Notice
 
-The original words in this book are (c) 2012-2013, Reginald Braithwaite. [Some rights reserved][license].
-
-[license]: http://creativecommons.org/licenses/by-sa/3.0/deed.en_US "Creative Commons Attribution-ShareAlike 3.0 Unported License"
+The original words in this book are (c) 2012-2013, Reginald Braithwaite. All rights reserved.
diff --git a/manuscript/markdown/Prefaces/title.md b/manuscript/markdown/Prefaces/title.md
@@ -2,8 +2,8 @@
 
 ![Caffe Molinari](images/caffemolinari.jpg)
 
-> "Café Allongé, also called Espresso Lungo, is a drink midway between an Espresso and Americano in strength. There are two different ways to make it. The first, and the one I prefer, is to add a small amount of hot water to a double or quadruple Espresso Ristretto. Like adding a splash of water to whiskey, the small dilution releases more of the complex flavours in the mouth.
+> "Café Allongé, also called Espresso Luongo, is a drink midway between an Espresso and Americano in strength. There are two different ways to make it. The first, and the one I prefer, is to add a small amount of hot water to a double or quadruple Espresso Ristretto. Like adding a splash of water to whiskey, the small dilution releases more of the complex flavours in the mouth.
 >
 > "The second way is to pull an extra long double shot of Espresso. This achieves approximately the same ratio of oils to water as the dilution method, but also releases a different mix of flavours due to the longer extraction. Some complain that the long pull is more bitter and detracts from the best character of the coffee, others feel it releases even more complexity.
 >
-> "The important thing is that neither method of preparation should use so much water as to result in a sickly, pale ghost of Espresso. Moderation in all things." 
+> "The important thing is that neither method of preparation should use so much water as to result in a sickly, pale ghost of Espresso. Moderation in all things." 
diff --git a/manuscript/markdown/prelude.md b/manuscript/markdown/prelude.md
@@ -2,7 +2,7 @@
 
 *The following material is extremely basic, however like most stories, the best way to begin is to start at the very beginning.*
 
-Imagine we are visiting our favourite coffee shop. They will make for you just about any drink you desire, from a short, intense espresso ristretto through a dry cappuccino, up to those coffee-flavoured dessert concoctions featuring various concentrated syrups and milks. (You tolerate the existence of sugary drinks because they provide a sufficient profit margin to the establishment to finance your hanging out there all day using their WiFi and ordering a $3 drink every few hours.)
+Imagine we are visiting our favourite coffee shop. They will make for you just about any drink you desire, from a sort, intense espresso ristretto through a dry cappuccino, up to those coffee-flavoured desert concoctions featuring various concentrated syrups and milks. (You tolerate the existence of sugary drinks because they provide a sufficient profit margin to the establishment to finance your hanging out there all day using their WiFi and ordering a $3 drink every few hours.)
 
 You express your order at one end of their counter, the folks behind the counter perform their magic, and deliver the coffee you value at the other end. This is exactly how the JavaScript environment works for the purpose of this book. We are going to dispense with web servers, browsers and other complexities and deal with this simple model: You give the computer an [expression], and it returns a [value], just as you express your wishes to a barista and receive a coffee in return.
 

Original file line number	Diff line number	Diff line change
`@@ -2,8 +2,8 @@`
`2`	`2`
`3`	`3`	`![Caffe Molinari](images/caffemolinari.jpg)`
`4`	`4`
`5`		`-> "Café Allongé, also called Espresso Lungo, is a drink midway between an Espresso and Americano in strength. There are two different ways to make it. The first, and the one I prefer, is to add a small amount of hot water to a double or quadruple Espresso Ristretto. Like adding a splash of water to whiskey, the small dilution releases more of the complex flavours in the mouth.`
	`5`	`+> "Café Allongé, also called Espresso Luongo, is a drink midway between an Espresso and Americano in strength. There are two different ways to make it. The first, and the one I prefer, is to add a small amount of hot water to a double or quadruple Espresso Ristretto. Like adding a splash of water to whiskey, the small dilution releases more of the complex flavours in the mouth.`
`6`	`6`	`>`
`7`	`7`	`> "The second way is to pull an extra long double shot of Espresso. This achieves approximately the same ratio of oils to water as the dilution method, but also releases a different mix of flavours due to the longer extraction. Some complain that the long pull is more bitter and detracts from the best character of the coffee, others feel it releases even more complexity.`
`8`	`8`	`>`
`9`		`-> "The important thing is that neither method of preparation should use so much water as to result in a sickly, pale ghost of Espresso. Moderation in all things."`
	`9`	`+> "The important thing is that neither method of preparation should use so much water as to result in a sickly, pale ghost of Espresso. Moderation in all things."`