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    38.72+0.41 (+1.07%)

    at Mon, Jun 3, 2024, 3:59PM EDT - U.S. markets closed

    After Hours 38.35 -0.37 (-0.96%)

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    • 52 Wk. High 38.83
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  2. Glossary of nautical terms (A–L) - Wikipedia

    en.wikipedia.org/wiki/Glossary_of_nautical_terms...

    Glossary of nautical terms (A–L) This glossary of nautical terms is an alphabetical listing of terms and expressions connected with ships, shipping, seamanship and navigation on water (mostly though not necessarily on the sea). Some remain current, while many date from the 17th to 19th centuries.

  3. Stitch and glue - Wikipedia

    en.wikipedia.org/wiki/Stitch_and_glue

    Stitch and glue is a simple boat building method which uses plywood panels temporarily stitched together, typically with wire or zip-ties, and glued together permanently with epoxy resin. This type of construction can eliminate much of the need for frames or ribs. [1]

  4. Chine (boating) - Wikipedia

    en.wikipedia.org/wiki/Chine_(boating)

    Chine (boating) A chine in boat design is a sharp change in angle in the cross section of a hull. The chine typically arises from the use of sheet materials (such as sheet metal or marine ply) as the mode of construction.

  5. AOL Mail

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    Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!

  6. Mechanical Galleon - Wikipedia

    en.wikipedia.org/wiki/Mechanical_Galleon

    The Mechanical Galleon is an elaborate nef or table ornament in the form of a ship, which is also an automaton and clock. It was constructed in about 1585 by Hans Schlottheim in southern Germany . It was in the possession of Augustus, Elector of Saxony (who would have been one of the model courtiers shown on the ship). [1]

  7. Filet mignon - Wikipedia

    en.wikipedia.org/wiki/Filet_mignon

    Filet mignon ( / ˌfiːleɪ ˈmiːnjɒ̃ /; [1] French: [filɛ miɲɔ̃]; lit. '"delicate, fine or cute fillet"') is a cut of meat taken from the smaller end of the tenderloin, or psoas major of a cow. In French, it mostly refers to cuts of pork tenderloin. [2]

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