A pangram with no letters repeated! That is good! Kudos.
ETA: Bonus points for me: It mentions the lynx! 
Steady as you go. I had a very confusing exchange with @Chronos about this - what he knows as a (US) serviceberry and what I know as a (UK) serviceberry are completely different things.
j
Even funnier! I might plant both, side by side, if they can grow in continental climate. Can you elaborate what you and Chonos respectively mean by serviceberries? In the meantime I have found a European serviceberry: Amelanchier ovalis. Is that what you mean? The other memebrs of the genus Amelanchier seem to be American.
The story starts here:
j
Good ol’ abkadefghimnopquerstuvwyckiz!
Nice thread, bookmarked. I copy what I just wrote there, as it may be interesting for some:
A brief excursion into the realm of terminology: What you call marmalade we call marmalade too in other European languages (vocals may vary: mermelada in Spanish, Marmelade in German and so on). Its origin is Portugese, the word marmeleiro means quince, the fruit you can not eat raw. It is a good name for the preserves, I believe, it may have been the original fruit that was boiled with sugar to make it edible. But quinces are not citrus fruits, and so the rest of the world calls any preserve boiled with sugar marmalade, while when you say marmalade in English you mean orange, lime, lemon… but no berries. That you call jam. Other languages don’t distinguish between jam and marmalade.
And then there are jellies and compote and what is called Apfelmus (or Apfelkompott or Apfelbrei) in German you call apple sauce - coming back the quinces, they belong to the apple family. There are probably even more words for those recipes which are basically the same, people pay atention to those details when it comes to cooking and eating.
(That all started writing about onion confit, which is also a kind of preserve)
I think I saw it in “Games” magazine.
Wait, is there a difference between blackberries and black raspberries?
No foolin’. The typewriter we had at home was a cast iron Underwood upright. Not only did it take effort, the buttons (keys) were small and if your finger slipped off of one, you’d get your finger scraped by the button’s flange as you drew it out of the innards.
That’s me quoting @Chronos. Can’t help you there, I’m afraid.
j
I know, that’s why I took your name out of the quote tag. This thread has already had some berry experts posting, so I was hoping one of them might weigh in.
Moreover, Mach numbers are for aerodynamic purposes more pertinent than absolute air speed, since the speed of sound varies by temperature, pressure, etc.
Blackberries are completely different from black raspberries, yes. The flavors are different, and they’re also shaped differently: Pull a raspberry (of any color) off of the bush, and there will be a deep indentation in the berry-cluster where the stem was attached. Blackberries don’t have that.
And since @Pardel-Lux started on the different sorts of canned fruits: Jam is made from solid fruit, while jelly is made from fruit juice. What Americans call marmalade could be considered a subset of jam, but it also includes at least some zest (the outer rind of a citrus fruit). All of them collectively can be called “preserves”. And my family doesn’t make compote, so I’m not entirely sure about that, but I think that it has larger chunks of fruit than jam does.
Applesauce isn’t quite in the same category-- It’s basically just pureed apples. But if you take applesauce and cook it long and slow, to boil off most of the water, then you get something more concentrated called apple butter, which is used in the same way as jelly or jam. You don’t even need to add any extra sugar, though of course most American store-bought apple butter does. Applesauce and apple butter also often have cinnamon or other spices added, but that’s not necessary, either. You can also make butters out of other apple-like fruits, like pears or quince.
Hey, I know that guy! Big Slavic guy from the Detroit area.
Cool dude.
A Slavic guy with five vowels in his name? No way.
Eight vowels. Nine if you count “y”.
The classic book on pangrams and other fun stuff is Dmitri A. Borgmann’s Language on vacation: An olio of orthographical oddities. Sadly, it appears to be an expensive rarity on the used market.
Much cheaper is Gyles Brandreth’s The Joy of Lex: An Amazing and Amusing Z to A and A to Z of Words.
They both did sequels. English is bottomless. And Dmitri A. Borgmann plus Gyles Brandreth is almost a pangram.
The shudder-inducing part is the wasps don’t crawl out again. The female wasp is partially dismembered by the arduous crawl into the fig, usually losing her wings and antennae in the process. She lays eggs inside the fig and then dies there. The eggs hatch, the offspring mate with each other, and then they chew a tunnel to the outside world through which the impregnated females escape to find another fig to die in. The male wasps die inside the fig like their mother did.
Supposedly the fig’s enzymes dissolve the wasps, so there aren’t any wasps or wasp parts remaining in ripe edible figs. But I still can’t bring myself to eat figs since I learned about fig wasps.
Deer eats live bird. https://www.youtube.com/watch?v=sQOQdBLHrLk
Do the wasp parts get filtered out before the fig fulfills its destiny of becoming a newton?
All the wasp figs go straight to Nabisco at a steep discount.