Abstract: A combination simulated palm tree and shower device comprises a base, a support structure positioned within the base, the support structure having an opening, a post having a lower end and an upper end, the lower end being positioned within the opening of the support structure, a hose having a first end and a second end, the hose being inserted into the post with the first end extending out of the upper end of the post and the second end extending out of the lower end of the post and out of the base, an outer casing adapted to be placed over the post, the outer casing having an opening through which the first end of the hose is inserted, a shower head being connected to the first end of the hose, and an umbrella adapted to being inserted into the upper end of the post, the umbrella and outer casing forming the simulated palm tree.

Abstract: A pumpkin decoration wherein a first decorative piece of vinyl sticks via an adhesive to the pumpkin and a second decorative piece of static cling material clings via static cling to the first piece. Third and fourth pieces of static cling material may also cling to the second piece and to each other such that a number of designs may be created. The first decorative piece of vinyl includes an adhesive which is pressure-sensitive such that the first piece may be repeatedly removed and reapplied to the pumpkin.

Abstract: Restructured meat products are prepared from meat parts which are preferably fresh and without the addition of salt, phosphates and/or enzymes before or during the restructuring process. The process comprises slicing the meat parts, preferably across the meat grain, into slices about 1 to 3 mm thick, and preferably about 1.5 to 2 mm thick, said slices having a major surface area about as large as the meat parts will permit, generally averaging greater than about 10 cm.sup.2 and preferably greater than about 20 cm.sup.2, kneading said slices together in a mass to cause the slices to stick together by means of the natural juices which exude from the meat surface and by entanglement of the slices, and forming the mass of meat slices into a restructured meat product. The restructured meat product may consist of beef, pork, veal, lamb, chicken, turkey or mixtures thereof and may be made in the form of roasts, logs for slicing, cutlets or other convenient meat forms.

Abstract: A container closure integrity indicator having a first component comprised of a sheet of absorbent material permeated with an indicator dye in solution with a volatile solvent, and a second component comprised of a sheet of absorbent material permeated with a volatile activator solution, with preferably has a pH outside of the range of 5-7. The two components initially are sealed together, between a closed container surface and a superposed transparent cap member, so that the resulting liquid phase defined by the components characterized by a color, which is a function of any change to the liquid phase pH with respect to the relative amounts of dye, volatile solvent solution, and volatile activator solution.