1- 8 1s cross RH and cast 1 place, set and turn LH to face 1st corners
9-16 1s dance full diagonal reel with 1st corners and pass LSh to face 2nd corners
17-24 1s dance full diagonal reel with 2nd corners and pass LSh to BtoB position Man facing up
25-32 1s dance up/down and cast round 2nd corner to 2nd place opposite sides, 1s cross RH and set. 213
(MINICRIB, Dance Crib compiled by Charles Upton, Deeside Caledonian Society, and his successors)
1-4 1s cross by the right and cast;
5-8 1s set and turn by the left to face first corners;
9-16 diagonal reel of 4 with first corners, 1s finishing by passing left shoulders to face second corners;
17-24 diagonal reel of 4 with second corners, 1s finishing by passing left shoulders to face second corners;
25-28 1M dance up, 1L down, around second corners and cast clockwise to finish in 2nd place on opposite sides;
29-32 1s cross by the right and set.
(MAXICRIB, Scottish country dancing instructions compiled by Reuben Freemantle)
Baileys Irish Cream was created by Gilbeys of Ireland as it searched for something to introduce to the international market. The process of finding a product began in 1971 and it was introduced in 1974 as the first Irish Cream on the market. Despite attributions to Andrew Bailey of the R.A. Bailey Company, no such person existed. The choice of the name Bailey was based on branding.
Baileys was the first 44% liqueur to use cream and alcohol together in a manner sufficiently stable to allow commercial distribution. The alcohol in Baileys is produced from a bacterial fermentation of whey. The cream and alcohol, together with some whiskey are homogenized to form an emulsion, with the aid of an emulsifier containing refined vegetable oil. This process prevents separation of the whiskey and cream during storage. The quantity of other ingredients is not known but they include chocolate, vanilla, caramel and sugar.