Dale Shipp wrote to Michael Loo <=-
It most likely is still under protection - the rule
of thumb (there are many, many exceptions, mostly
granting longer timespans to the rights) is life of
the last surviving composer or lyricist plus 70 years,
but usage is negotiable and tends to get cheaper with
time and lessening demand.
I suppose I was of the mind set of patents, e.g. drugs, electronics,
etc. I am reasonably certain that the expiration date on those is now
20 years (used to be 17). From what you said, copyright and patent are different creatures.
Patent law is a minefield. That's why, I suppose, there are ginormous
law firms milking fees for all they're worth. Here's a sample from the
USPTO. "We publish weekly lists of patents for which maintenance fees
may now be paid and of patents expired for failure to pay maintenance
fees in the Official Gazette. Choose the year and week of interest and
select the "Notice of Maintenance Fees Payable" or the "Notice of
Expiration of Patents Due to Failure to Pay Maintenance Fee" links."
https://www.uspto.gov/patents-maintaining-patent/maintain-your-patent
Apparently patents ne maintenance just like your car needs regular oil
changes. "Utility" patents (for actual articles) run for 20 years
"Design" patents (patents based on decorative, non-functional features)
run for 15 years.
According to my "click & read" education it seems that all but drug
patents are subject to the 20 year protection - as long as the fees are
paid. Drug patents are among the rare patents occasionally renewed by Congress. But, generally, drug companies change the product and get a
new patent.
In most of the world, the default length of copyright is the life of
the author plus either 50 or 70 years. In the United States, the term
for most existing works is a fixed number of years after the date of
creation or publication.
United States copyright law was last generally revised by the Copyright
Act of 1976.
In the US "For an anonymous work, a pseudonymous work, or a work made
for hire, the copyright endures for a term of 95 years from the year
of its first publication or a term of 120 years from the year of its
creation, whichever expires first."
https://www.copyright.gov/help/faq/faq-duration.html
When we get into music the convoluted ins & outs and exceptions and
whereases make my head hurt and my eyes cross. Wikipedia has a long,
involved article if you're interested @
https://en.wikipedia.org/wiki/Copyright_law_of_the_United_States
And I've carried on faaaaaar longer than I intended. So, here's a recipe
and ENJOY!!!!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bakewell Slice from Australia
Categories: Desserts, Pastry, Fruits, Nuts
Yield: 18 Servings
MMMMM-----------------------PASTRY LAYER-----------------------------
8 oz (2 c sifted) all purpose
- flour
2 tb Granulated sugar
1/4 ts Salt
6 oz Cold unsalted butter; in 12
- equal pieces
2 lg Egg yolks
1/4 ts Almond extract
2 tb (to 3) ice water
MMMMM-------------------------JAM LAYER------------------------------
1 c Firm jam such as Raspberry,
- Fig, Cherry, Blueberry, or
- any other that you like
MMMMM----------------------FRANGIPANE LAYER--------------------------
4 oz Unsalted butter; slightly
- softened
4 oz (1/2 c + 1 tb) superfine or
- granulated sugar
3 lg Eggs
1/4 ts Almond extract
4 oz (1 c)almond meal or flour
4 oz (1 c) sliced almonds
FOR THE PASTRY: Adjust an oven rack to the center
position and set the oven @ 375°F/190°C.
Line a 9" x 2" square baking pan with a square of
aluminum foil and coat lightly with cooking spray.
If not weighing the flour, sift about 3 cups onto a
sheet of wax paper. Spoon the flour lightly into a 1-cup
dry measure, fill it to overflowing, and sweep of the
excess with a straight edge. Transfer the flour to the
work bowl of a food processor fitted with the metal
blade. Repeat to measure the second cup of flour and add
it to the processor bowl. Add the sugar and salt and
process 5 seconds.
Add the cold butter pieces to the food processor, and
pulse the machine 5 or 6 times just to cut the butter
into smaller pieces.
Combine the yolks, almond extract, and 2 tablespoons ice
water with a fork in a small cup. Start pulsing the food
processor as you add the yolky liquid through the feed
tube. Pulse rapidly about 10 times (or more) to make a
moist, clumpy dough. You don’t want the dough to gather
into one ball. If the dough seems too dry, pulse in the
third tablespoon of ice water.
Dump the clumps of dough into the prepared pan and press
firmly to make an even compact layer. Prick all over
with a fork at 1" intervals and place the pan in the
oven. Bake 30 to 40 minutes, until the crust is a pale
golden brown with darker brown edges. Remove from the
oven but don’t turn the oven off.
When the crust is cool, spoon and spread the jam in a
thin layer onto it.
FOR THE FRANGIPANE TOPPING: Veat the butter and sugar
together for 3 to 4 minutes with an electric mixer until
creamy and fluffy. One at a time, beat in each egg until
thoroughly incorporated. On low speed, beat in the
almond extract and almond meal. The frangipane will be
soft but it will hold its shape in a spoon. Place the
frangipane in dollops all over the jam and spread to
make an even layer that covers the jam completely.
Sprinkle evenly with the sliced almonds and return the
pan to the oven.
Bake 30 t0 40 minutes until the frangipane is lightly
browned and the almond slices are toasted. Cool
completely on a wire rack.
Lift the whole cooled pastry out of the pan by the foil
edges and carefully peel away the foil. Cut into
portions and serve on plates with forks.
Makes 9 squares or 18 bars.
by Greg Patent on January 9, 2018
RECIPE FROM:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... The older a man gets, the farther he had to walk to school as a boy.
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