Ravishing Beasts is a site devoted to taxidermy through the ages. Of particular interest is the section on theatrical taxidermy, which includes such antiquated marvels as the Kitten Tea Party and Kitten Wedding. The latter is described thus:

Completed in 1898, “The Kitten Wedding” was Walter Potter’s last large work (although he was working on squirrel court scene before his stroke in 1914) and the only one in which the animals are dressed. The lady kittens have cream brocade gowns, frilly knickers, gaudy beads and earrings. The bride has a brass ring on her finger, and the groomsmen sport wild woolly heads and morning suits. The whole scene includes eighteen kittens with enormous, bulging eyes, a parson, an altar, and a rail.

Other oddities of note include boxing squirrels, hedonistic chipmunks and a menagerie of fraudulent beasts.

(h/t, Coudal.)

Dr Wei Sheng has a thing for decorative needles. // The stop-motion graphic equaliser. // More views from above. (h/t, 1+1=3.) // Cloud formations, seen from space. // V-2 meets the stratosphere, films curvature of the Earth. (1946) // Peter Risdon on photons, sofas and creating the world. // Your very own galaxy. 80,000 stars in a 12cm cube. // 55 metre photo of the Milky Way, viewed in infrared. // Solar System. (1977) // Mystery of levitation “solved”. // 10 scientists killed or injured by their experiments. Radiation, poisoning, staring at the Sun. // The Kneale Tapes. From Quatermass to Year of the Sex Olympics. Part 2, 3, 4. // TV “detector vans” through the ages. // An illustrated history of the Roman Empire. // The joys of fire gel. // The Glo Pillow. // What ovulation looks like. // Los Simpson. // Blu: Muto. A tale of animated paint. (h/t, Dr Westerhaus.) // Fun will balls. (h/t, Cookslaw.) // How tennis will be. // Fishing, for kids and idiots. // Tree houses of note. (h/t, Coudal.) // Things found inside old books. // A collection of unscratched lottery tickets. // The Japanese calculator museum. // And, via The Thin Man, it’s Kraftwerk, of course.

Ronnie Yarisal and Katja Kublitz’s coin-operated Passive Aggressive Anger Release Machine allows the user to select a china plate, a glass or an item of porcelain kitsch and reduce it, violently, to fragments and dust. “All you have to do is insert a coin, and a piece of china will slowly move forwards and fall into the bottom of the machine, breaking, and leaving you happy and relieved of anger.”

I suppose there’s always a chance the preferred item will be out of stock, or will fail to break on impact, or that the machine will jam when needed most and fail to refund a coin, prompting the frustrated user to shake and kick the machine, possibly to destruction. On reflection, that may prove an even better way of relieving stress. Or indeed of commenting on the duo’s art.

Via Quipsologies.

Samurai katana versus tomato. // How to advertise Japanese pasta sauce. // Magnetism, visualised. // John Wyndham: The Invisible Man of Science Fiction. Part 2, 3, 4, 5, 6. // Vintage Japanese robots. // 19th century scientific instruments. (h/t, Coudal.) // Diseases and genes, an interactive graph. // Typographic mishaps #231. // A history of photo tampering. // How to make a pop-up photograph. // The photography of Dennis Stock. // The hexomniscope and other unusual cameras. // Good and bad ad hominem. // Matthew Sinclair on the decline of the traditional family. // Greg Lukianoff on the creep of campus speech codes. // Pulp of the Day. // The Weener Kleener. (h/t, The Thin Man.) // Torpedo rooms of note. // Road trip from LA to New York, compressed into 4 minutes. // Geometry town. Canberra, from above. // Paris in the Fifties. // A gallery of wine labels. // The virtual corkscrew museum. // And, by The Lovers, La Dégustation.

At last, bacon in a can.   

Each can is 9 ounces of fully cooked and drained bacon. Between 2-3/4 and 3-1/4 pounds of raw bacon go into each can. Each can is the highest quality fresh #1 bacon slices. Cured to our specifications, cooked and then hand wrapped, rolled and packed in the U.S. We cook this bacon down for you prior to canning, so you won’t pay for all of the natural shrinkage that occurs whenever you cook bacon. Then we carefully drain all of the fat and liquid off and can it fresh so it will taste as good out of the can as it would right out of the refrigerator.

If the packaging and description doesn’t quite convince you, perhaps you’ll be swayed by the product’s near-indestructibility.

With a shelf life in excess of 10 years, this bacon makes a perfect addition to your food storage program and it is great for every day use.

See also: bacon salt, bacon mints and, of course, the bacon air freshener. Via Coudal.