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Spice Jar, Durban (2026)

11/11/2020

Introducing the single serving box range! When cooking up a storm is made this easy, cheffing is a breeze!

19/10/2020

Something exciting is happening...

14/10/2020

Bold, flavourful, delicious... Arguably amongst the most fragrant and aromatic Indian dishes, it doesn’t get better than this.

09/10/2020

𝓡𝓸𝓰𝓪𝓷 𝓙𝓸𝓼𝓱

𝕐𝕠𝕦 𝕨𝕚𝕝𝕝 𝕟𝕖𝕖𝕕:
•𝟙 𝕜𝕘 𝕝𝕒𝕞𝕓 𝕤𝕙𝕠𝕦𝕝𝕕𝕖𝕣
•𝟚 𝕥𝕓𝕝𝕤𝕡 𝕪𝕠𝕘𝕙𝕦𝕣𝕥
•𝕊𝕒𝕝𝕥 𝕥𝕠 𝕥𝕒𝕤𝕥𝕖
•𝟙 𝕥𝕓𝕝𝕤𝕡 𝕘𝕚𝕟𝕘𝕖𝕣 & 𝕘𝕒𝕣𝕝𝕚𝕔 𝕡𝕒𝕤𝕥𝕖
•𝟙 𝕔𝕦𝕡 𝕗𝕣𝕚𝕖𝕕 𝕠𝕟𝕚𝕠𝕟𝕤
•¼ 𝕔𝕦𝕡 𝕘𝕙𝕖𝕖
•𝟚½ 𝕥𝕓𝕝𝕤𝕡 𝕊𝕡𝕚𝕔𝕖 𝕁𝕒𝕣 ℝ𝕠𝕘𝕒𝕟 𝕁𝕠𝕤𝕙 𝕞𝕚𝕩

𝕄𝕖𝕥𝕙𝕠𝕕:
𝟙. ℂ𝕠𝕞𝕓𝕚𝕟𝕖 𝕗𝕚𝕣𝕤𝕥 𝟝 𝕚𝕟𝕘𝕣𝕖𝕕𝕚𝕖𝕟𝕥𝕤 𝕥𝕠𝕘𝕖𝕥𝕙𝕖𝕣, 𝕒𝕟𝕕 𝕤𝕖𝕥 𝕒𝕤𝕚𝕕𝕖 𝕥𝕠 𝕞𝕒𝕣𝕚𝕟𝕒𝕥𝕖 𝕗𝕠𝕣 𝟛𝟘 𝕞𝕚𝕟𝕦𝕥𝕖𝕤.
𝟚. ℍ𝕖𝕒𝕥 𝕘𝕙𝕖𝕖 𝕚𝕟 𝕒 𝕡𝕠𝕥 𝕒𝕟𝕕 𝕒𝕕𝕕 𝕞𝕒𝕣𝕚𝕟𝕒𝕥𝕖𝕕 𝕞𝕖𝕒𝕥.
𝟛. ℂ𝕠𝕠𝕜 𝕠𝕟 𝕙𝕚𝕘𝕙 𝕙𝕖𝕒𝕥 𝕗𝕠𝕣 𝟙𝟘 𝕞𝕚𝕟𝕤.
𝟜. 𝔸𝕕𝕕 𝟚 𝕔𝕦𝕡𝕤 𝕠𝕗 𝕨𝕒𝕥𝕖𝕣, 𝕝𝕠𝕨𝕖𝕣 𝕙𝕖𝕒𝕥 𝕒𝕟𝕕 𝕔𝕠𝕠𝕜 𝕗𝕠𝕣 𝟛𝟘 𝕞𝕚𝕟𝕦𝕥𝕖𝕤.
𝟝. ℕ𝕠𝕨 𝕒𝕕𝕕 𝕊𝕡𝕚𝕔𝕖 𝕁𝕒𝕣 ℝ𝕠𝕘𝕒𝕟 𝕁𝕠𝕤𝕙 𝕞𝕚𝕩 𝕒𝕟𝕕 𝕔𝕠𝕟𝕥𝕚𝕟𝕦𝕖 𝕥𝕠 𝕔𝕠𝕠𝕜 𝕠𝕟 𝕝𝕠𝕨 𝕙𝕖𝕒𝕥 𝕦𝕟𝕥𝕚𝕝 𝕘𝕙𝕖𝕖 𝕣𝕚𝕤𝕖𝕤 𝕥𝕠 𝕤𝕦𝕣𝕗𝕒𝕔𝕖.

𝒮𝑒𝓇𝓋𝑒𝓈 𝟧/𝟨𝓅𝑒𝑜𝓅𝓁𝑒. 𝒢𝒶𝓇𝓃𝒾𝓈𝒽 𝓌𝒾𝓉𝒽 𝒸𝒽𝑜𝓅𝓅𝑒𝒹 𝒸𝑜𝓇𝒾𝒶𝓃𝒹𝑒𝓇, 𝓂𝒾𝓃𝓉 𝓁𝑒𝒶𝓋𝑒𝓈 𝒶𝓃𝒹 𝓈𝓁𝒾𝓋𝑒𝓇𝓈 𝑜𝒻 𝒻𝓇𝑒𝓈𝒽 𝑔𝒾𝓃𝑔𝑒𝓇. 𝒮𝑒𝓇𝓋𝑒 𝓌𝒾𝓉𝒽 𝑔𝒶𝓇𝓁𝒾𝒸 𝓃𝒶𝒶𝓃.

30/09/2020

𝓒𝓱𝓲𝓬𝓴𝓮𝓷 𝓒𝓾𝓻𝓻𝔂

𝕐𝕠𝕦 𝕨𝕚𝕝𝕝 𝕟𝕖𝕖𝕕:
• 𝟙𝕜𝕘 𝕔𝕙𝕚𝕔𝕜𝕖𝕟
• 𝟙 𝕝𝕒𝕣𝕘𝕖 𝕔𝕙𝕠𝕡𝕡𝕖𝕕 𝕠𝕟𝕚𝕠𝕟
• 𝟙 𝕝𝕒𝕣𝕘𝕖 𝕘𝕣𝕒𝕥𝕖𝕕 𝕥𝕠𝕞𝕒𝕥𝕠
• 𝕊𝕒𝕝𝕥 𝕥𝕠 𝕥𝕒𝕤𝕥𝕖
• 𝟙 𝕥𝕤𝕡 𝕔𝕦𝕞𝕚𝕟 𝕤𝕖𝕖𝕕𝕤
• 𝟙 𝕥𝕓𝕝𝕤𝕡 𝕘𝕚𝕟𝕘𝕖𝕣 & 𝕘𝕒𝕣𝕝𝕚𝕔 𝕡𝕒𝕤𝕥𝕖
• 𝟚 𝕙𝕖𝕒𝕡𝕖𝕕 𝕥𝕓𝕝𝕤𝕡 𝕊𝕡𝕚𝕔𝕖 𝕁𝕒𝕣 ℂ𝕙𝕚𝕔𝕜𝕖𝕟 ℂ𝕦𝕣𝕣𝕪 𝕞𝕚𝕩
• ¼ 𝕔𝕦𝕡 𝕠𝕚𝕝 𝟜 𝕡𝕠𝕥𝕒𝕥𝕠𝕖𝕤 𝕔𝕦𝕥 𝕚𝕟𝕥𝕠 𝕙𝕒𝕝𝕧𝕖𝕤 (𝕤𝕥𝕖𝕒𝕞𝕖𝕕)
• 𝔸 𝕗𝕖𝕨 𝕔𝕙𝕠𝕡𝕡𝕖𝕕 𝕔𝕠𝕣𝕚𝕒𝕟𝕕𝕖𝕣 𝕝𝕖𝕒𝕧𝕖𝕤 𝕒𝕟𝕕 𝟚 𝕨𝕙𝕠𝕝𝕖 𝕘𝕣𝕖𝕖𝕟 𝕔𝕙𝕚𝕝𝕝𝕚𝕖𝕤 (𝕤𝕡𝕝𝕚𝕥 𝕝𝕖𝕟𝕘𝕥𝕙𝕨𝕚𝕤𝕖)

𝕄𝕖𝕥𝕙𝕠𝕕:
𝟙. 𝕊𝕒𝕦𝕥𝕖 𝕔𝕙𝕠𝕡𝕡𝕖𝕕 𝕠𝕟𝕚𝕠𝕟 & 𝕔𝕦𝕞𝕚𝕟 𝕤𝕖𝕖𝕕𝕤 𝕚𝕟 𝕠𝕚𝕝 𝕠𝕟 𝕞𝕖𝕕𝕚𝕦𝕞 𝕙𝕖𝕒𝕥 𝕦𝕟𝕥𝕚𝕝 𝕠𝕟𝕚𝕠𝕟𝕤 𝕛𝕦𝕤𝕥 𝕥𝕦𝕣𝕟 𝕔𝕠𝕝𝕠𝕦𝕣.
𝟚. 𝔸𝕕𝕕 𝟚 𝕙𝕖𝕒𝕡𝕖𝕕 𝕥𝕒𝕓𝕝𝕖𝕤𝕡𝕠𝕠𝕟𝕤 𝕠𝕗 𝕤𝕡𝕚𝕔𝕖 𝕛𝕒𝕣 𝕔𝕙𝕚𝕔𝕜𝕖𝕟 𝕔𝕦𝕣𝕣𝕪 𝕞𝕚𝕩 𝕥𝕠 𝕥𝕙𝕚𝕤. 𝕊𝕥𝕚𝕣 𝕗𝕣𝕪 𝕗𝕠𝕣 𝟚𝟘 𝕤𝕖𝕔𝕠𝕟𝕕𝕤.
𝟛. 𝔸𝕕𝕕 𝕘𝕣𝕒𝕥𝕖𝕕 𝕥𝕠𝕞𝕒𝕥𝕠 𝕒𝕟𝕕 𝕘𝕚𝕟𝕘𝕖𝕣 & 𝕘𝕒𝕣𝕝𝕚𝕔 𝕡𝕒𝕤𝕥𝕖 𝕒𝕟𝕕 𝕔𝕠𝕠𝕜 𝕗𝕠𝕣 𝟚 𝕞𝕚𝕟𝕦𝕥𝕖𝕤.
𝟜. 𝔸𝕕𝕕 𝕔𝕙𝕚𝕔𝕜𝕖𝕟 𝕨𝕚𝕥𝕙 𝕤𝕒𝕝𝕥 𝕥𝕠 𝕥𝕙𝕚𝕤 𝕒𝕟𝕕 𝕔𝕠𝕠𝕜 𝕠𝕟 𝕝𝕠𝕨 𝕙𝕖𝕒𝕥 𝕦𝕟𝕥𝕚𝕝 𝕞𝕖𝕒𝕥 𝕚𝕤 𝕔𝕠𝕠𝕜𝕖𝕕 𝕒𝕟𝕕 𝕠𝕚𝕝 𝕣𝕚𝕤𝕖𝕤 𝕥𝕠 𝕤𝕦𝕣𝕗𝕒𝕔𝕖. (𝕕𝕠 𝕟𝕠𝕥 𝕒𝕕𝕕 𝕨𝕒𝕥𝕖𝕣)
𝟝. 𝔸𝕕𝕕 𝕡𝕒𝕣-𝕔𝕠𝕠𝕜𝕖𝕕 𝕡𝕠𝕥𝕒𝕥𝕠𝕖𝕤 𝕒𝕟𝕕 𝕖𝕟𝕠𝕦𝕘𝕙 𝕨𝕒𝕥𝕖𝕣 𝕥𝕠 𝕔𝕠𝕧𝕖𝕣 𝕥𝕙𝕖 𝕞𝕖𝕒𝕥.
𝟞. ℂ𝕠𝕟𝕥𝕚𝕟𝕦𝕖 𝕥𝕠 𝕔𝕠𝕠𝕜 𝕦𝕟𝕥𝕚𝕝 𝕡𝕠𝕥𝕒𝕥𝕠𝕖𝕤 𝕤𝕠𝕗𝕥𝕖𝕟 𝕒𝕟𝕕 𝕘𝕣𝕒𝕧𝕪 𝕥𝕙𝕚𝕔𝕜𝕖𝕟𝕤.

𝒮𝑒𝓇𝓋𝑒𝓈 𝟧/𝟨𝓅𝑒𝑜𝓅𝓁𝑒. 𝒢𝒶𝓇𝓃𝒾𝓈𝒽 𝓌𝒾𝓉𝒽 𝒻𝓇𝑒𝓈𝒽𝓁𝓎 𝒸𝒽𝑜𝓅𝓅𝑒𝒹 𝒸𝑜𝓇𝒾𝒶𝓃𝒹𝑒𝓇 𝓁𝑒𝒶𝓋𝑒𝓈 𝒶𝓃𝒹 𝓈𝓅𝓁𝒾𝓉 𝑔𝓇𝑒𝑒𝓃 𝒸𝒽𝒾𝓁𝓁𝒾𝑒𝓈. 𝒜𝒸𝒸𝑜𝓂𝓅𝒶𝓃𝓎 𝓌𝒾𝓉𝒽 𝓈𝓉𝑒𝒶𝓂𝑒𝒹 𝒻𝓇𝒶𝑔𝓇𝒶𝓃𝓉 𝒷𝒶𝓈𝓂𝒶𝓉𝒾 𝓇𝒾𝒸𝑒 𝒶𝓃𝒹 𝒻𝓇𝑒𝓈𝒽 𝓈𝒶𝓂𝒷𝒶𝓁𝓈.

15/09/2020

𝓕𝓲𝓼𝓱 𝓒𝓾𝓻𝓻𝔂

𝕐𝕠𝕦 𝕨𝕚𝕝𝕝 𝕟𝕖𝕖𝕕:
• 𝟙𝕜𝕘 𝕗𝕣𝕖𝕤𝕙 𝕗𝕚𝕤𝕙
• 𝟙 𝕝𝕒𝕣𝕘𝕖 𝕔𝕙𝕠𝕡𝕡𝕖𝕕 𝕠𝕟𝕚𝕠𝕟
• 𝟝 𝕝𝕚𝕢𝕦𝕚𝕕𝕚𝕫𝕖𝕕 𝕥𝕠𝕞𝕒𝕥𝕠𝕖𝕤
• 𝕊𝕒𝕝𝕥 𝕥𝕠 𝕥𝕒𝕤𝕥𝕖
• 𝟜 𝕔𝕝𝕠𝕧𝕖𝕤 𝕔𝕣𝕦𝕤𝕙𝕖𝕕 𝕘𝕒𝕣𝕝𝕚𝕔
• 𝟙𝟘 𝕔𝕦𝕣𝕣𝕪 𝕝𝕖𝕒𝕧𝕖𝕤
• 𝟚 𝕙𝕖𝕒𝕡𝕖𝕕 𝕥𝕓𝕝𝕤𝕡 𝕊𝕡𝕚𝕔𝕖 𝕁𝕒𝕣 𝔽𝕚𝕤𝕙 ℂ𝕦𝕣𝕣𝕪 𝕞𝕚𝕩
• ¼ 𝕔𝕦𝕡 𝕠𝕚𝕝
• 𝟛 𝕨𝕙𝕠𝕝𝕖 𝕘𝕣𝕖𝕖𝕟 𝕔𝕙𝕚𝕝𝕝𝕚𝕖𝕤 (𝕤𝕡𝕝𝕚𝕥 𝕝𝕖𝕟𝕘𝕥𝕙𝕨𝕚𝕤𝕖)
• ¼ 𝕡𝕒𝕔𝕜𝕖𝕥 𝕓𝕣𝕠𝕨𝕟 𝕥𝕒𝕞𝕒𝕣𝕚𝕟𝕕 (𝕤𝕠𝕒𝕜𝕖𝕕 𝕚𝕟 𝟙 𝕔𝕦𝕡 𝕓𝕠𝕚𝕝𝕚𝕟𝕘 𝕨𝕒𝕥𝕖𝕣)
• 𝔸 𝕗𝕖𝕨 𝕔𝕙𝕠𝕡𝕡𝕖𝕕 𝕔𝕠𝕣𝕚𝕒𝕟𝕕𝕖𝕣 𝕝𝕖𝕒𝕧𝕖𝕤

𝕄𝕖𝕥𝕙𝕠𝕕:
𝟙. 𝕊𝕒𝕦𝕥é 𝕔𝕙𝕠𝕡𝕡𝕖𝕕 𝕠𝕟𝕚𝕠𝕟 𝕦𝕟𝕥𝕚𝕝 𝕥𝕣𝕒𝕟𝕤𝕡𝕒𝕣𝕖𝕟𝕥.
𝟚. 𝔸𝕕𝕕 𝕔𝕣𝕦𝕤𝕙𝕖𝕕 𝕘𝕒𝕣𝕝𝕚𝕔, 𝕔𝕦𝕣𝕣𝕪 𝕝𝕖𝕒𝕧𝕖𝕤 𝕒𝕟𝕕 𝕘𝕣𝕖𝕖𝕟 𝕔𝕙𝕚𝕝𝕝𝕚𝕖𝕤 𝕒𝕟𝕕 𝕤𝕥𝕚𝕣 𝕗𝕠𝕣 𝕒 𝕗𝕦𝕣𝕥𝕙𝕖𝕣 𝕞𝕚𝕟𝕦𝕥𝕖.
𝟛. 𝔸𝕕𝕕 𝕤𝕡𝕚𝕔𝕖 𝕛𝕒𝕣 𝕗𝕚𝕤𝕙 𝕔𝕦𝕣𝕣𝕪 𝕞𝕚𝕩 𝕥𝕠 𝕥𝕙𝕚𝕤 𝕒𝕟𝕕 𝕤𝕥𝕚𝕣-𝕗𝕣𝕪 𝕗𝕠𝕣 𝟙 𝕞𝕚𝕟𝕦𝕥𝕖.
𝟜. 𝔸𝕕𝕕 𝕥𝕠𝕞𝕒𝕥𝕠𝕖𝕤 𝕒𝕟𝕕 𝕤𝕒𝕝𝕥 𝕒𝕟𝕕 𝕔𝕠𝕠𝕜 𝕠𝕟 𝕝𝕠𝕨 𝕦𝕟𝕥𝕚𝕝 𝕠𝕚𝕝 𝕣𝕚𝕤𝕖𝕤 𝕥𝕠 𝕤𝕦𝕣𝕗𝕒𝕔𝕖.
𝟝. 𝔾𝕖𝕟𝕥𝕝𝕪 𝕡𝕝𝕒𝕔𝕖 𝕗𝕚𝕤𝕙 𝕚𝕟𝕥𝕠 𝕔𝕦𝕣𝕣𝕪 𝕒𝕟𝕕 𝕔𝕠𝕠𝕜 𝕗𝕠𝕣 𝟝 𝕞𝕚𝕟𝕦𝕥𝕖𝕤.
𝟞. 𝔸𝕕𝕕 𝕤𝕥𝕣𝕒𝕚𝕟𝕖𝕕 𝕥𝕒𝕞𝕒𝕣𝕚𝕟𝕕 𝕛𝕦𝕚𝕔𝕖 𝕥𝕠 𝕥𝕙𝕚𝕤. 𝔻𝕠 𝕟𝕠𝕥 𝕤𝕥𝕚𝕣. 𝕊𝕙𝕒𝕜𝕖 𝕡𝕠𝕥 𝕘𝕖𝕟𝕥𝕝𝕪 𝕦𝕟𝕥𝕚𝕝 𝕔𝕠𝕟𝕥𝕖𝕟𝕥𝕤 𝕒𝕣𝕖 𝕖𝕧𝕖𝕟𝕖𝕕 𝕠𝕦𝕥.
𝟟. ℂ𝕠𝕠𝕜 𝕠𝕟 𝕝𝕠𝕨 𝕦𝕟𝕥𝕚𝕝 𝕕𝕠𝕟𝕖.

𝒮𝑒𝓇𝓋𝑒𝓈 𝟧/𝟨𝓅𝑒𝑜𝓅𝓁𝑒. 𝒢𝒶𝓇𝓃𝒾𝓈𝒽 𝓌𝒾𝓉𝒽 𝒻𝓇𝑒𝓈𝒽𝓁𝓎 𝒸𝒽𝑜𝓅𝓅𝑒𝒹 𝒸𝑜𝓇𝒾𝒶𝓃𝒹𝑒𝓇 𝓁𝑒𝒶𝓋𝑒𝓈. 𝒜𝒸𝒸𝑜𝓂𝓅𝒶𝓃𝓎 𝓌𝒾𝓉𝒽 𝓈𝓉𝑒𝒶𝓂𝑒𝒹 𝒻𝓇𝒶𝑔𝓇𝒶𝓃𝓉 𝐵𝒶𝓈𝓂𝒶𝓉𝒾 𝓇𝒾𝒸𝑒.

09/09/2020

𝓡𝓸𝓪𝓼𝓽 𝓛𝓪𝓶𝓫

𝕐𝕠𝕦 𝕨𝕚𝕝𝕝 𝕟𝕖𝕖𝕕:
• ± 𝟚.𝟝𝕜𝕘 𝕝𝕖𝕘 𝕠𝕗 𝕝𝕒𝕞𝕓
• 𝟚 𝕥𝕓𝕝𝕤𝕡 𝕘𝕚𝕟𝕘𝕖𝕣 & 𝕘𝕒𝕣𝕝𝕚𝕔 𝕡𝕒𝕤𝕥𝕖
• 𝕊𝕒𝕝𝕥 𝕥𝕠 𝕥𝕒𝕤𝕥𝕖
• 𝟚 𝕥𝕓𝕝𝕤𝕡 𝕝𝕖𝕞𝕠𝕟 𝕛𝕦𝕚𝕔𝕖
• 𝟙 𝕥𝕤𝕡 𝕘𝕣𝕠𝕦𝕟𝕕 𝕘𝕣𝕖𝕖𝕟 𝕔𝕙𝕚𝕝𝕝𝕚
• ¼ 𝕔𝕦𝕡 𝕖𝕩𝕥𝕣𝕒 𝕧𝕚𝕣𝕘𝕚𝕟 𝕠𝕝𝕚𝕧𝕖 𝕠𝕚𝕝
• 𝟚 𝕥𝕓𝕝𝕤𝕡 𝕊𝕡𝕚𝕔𝕖 𝕁𝕒𝕣 ℝ𝕠𝕒𝕤𝕥 𝕃𝕒𝕞𝕓 𝕞𝕚𝕩
• 𝟙 𝕠𝕟𝕚𝕠𝕟 (𝕔𝕦𝕥 𝕚𝕟𝕥𝕠 𝟜 𝕡𝕚𝕖𝕔𝕖𝕤)

𝕄𝕖𝕥𝕙𝕠𝕕:
𝟙. 𝕄𝕒𝕜𝕖 𝕒 𝕡𝕒𝕤𝕥𝕖 𝕦𝕤𝕚𝕟𝕘 𝕒𝕝𝕝 𝕥𝕙𝕖 𝕒𝕓𝕠𝕧𝕖 𝕚𝕟𝕘𝕣𝕖𝕕𝕚𝕖𝕟𝕥𝕤 𝕖𝕩𝕔𝕝𝕦𝕕𝕚𝕟𝕘 𝕥𝕙𝕖 𝕠𝕟𝕚𝕠𝕟.
𝟚. ℙ𝕚𝕖𝕣𝕔𝕖 𝕥𝕙𝕖 𝕝𝕖𝕘 𝕚𝕟 𝕤𝕖𝕧𝕖𝕣𝕒𝕝 𝕡𝕝𝕒𝕔𝕖𝕤 𝕗𝕠𝕣 𝕞𝕒𝕣𝕚𝕟𝕒𝕕𝕖 𝕥𝕠 𝕒𝕓𝕤𝕠𝕣𝕓.
𝟛. ℝ𝕦𝕓 𝕡𝕒𝕤𝕥𝕖 𝕨𝕖𝕝𝕝 𝕒𝕝𝕝 𝕠𝕧𝕖𝕣 𝕝𝕒𝕞𝕓.
𝟜. 𝕃𝕖𝕒𝕧𝕖 𝕥𝕠 𝕞𝕒𝕣𝕚𝕟𝕒𝕥𝕖 𝕗𝕠𝕣 𝟙 𝕙𝕠𝕦𝕣.

ℙ𝕠𝕥 𝕣𝕠𝕒𝕤𝕥 𝕠𝕡𝕥𝕚𝕠𝕟:
𝟙. 𝕊𝕖𝕒𝕝 𝕥𝕙𝕖 𝕞𝕖𝕒𝕥 𝕠𝕟 𝕙𝕚𝕘𝕙 𝕙𝕖𝕒𝕥 𝕚𝕟 𝕒 𝕡𝕠𝕥 𝕗𝕠𝕣 𝟙𝟘 𝕞𝕚𝕟𝕦𝕥𝕖𝕤 𝕒 𝕤𝕚𝕕𝕖.
𝟚. 𝔽𝕚𝕝𝕝 𝕥𝕙𝕖 𝕡𝕠𝕥 𝕨𝕚𝕥𝕙 𝕨𝕒𝕥𝕖𝕣 𝕦𝕟𝕥𝕚𝕝 𝕥𝕙𝕖 𝕞𝕖𝕒𝕥 𝕚𝕤 𝕔𝕠𝕧𝕖𝕣𝕖𝕕 𝕙𝕒𝕝𝕗𝕨𝕒𝕪.
𝟛. ℙ𝕝𝕒𝕔𝕖 𝕠𝕟𝕚𝕠𝕟 𝕡𝕚𝕖𝕔𝕖𝕤 𝕚𝕟 𝕥𝕙𝕖 𝕨𝕒𝕥𝕖𝕣.
𝟜. ℂ𝕠𝕠𝕜 𝕗𝕠𝕣 𝟚 𝕙𝕠𝕦𝕣𝕤 𝕦𝕟𝕥𝕚𝕝 𝕞𝕖𝕒𝕥 𝕚𝕤 𝕥𝕖𝕟𝕕𝕖𝕣 𝕒𝕟𝕕 𝕨𝕒𝕥𝕖𝕣 𝕙𝕒𝕤 𝕓𝕖𝕖𝕟 𝕒𝕓𝕤𝕠𝕣𝕓𝕖𝕕.

𝕆𝕧𝕖𝕟 𝕣𝕠𝕒𝕤𝕥 𝕠𝕡𝕥𝕚𝕠𝕟:
𝟙. ℙ𝕝𝕒𝕔𝕖 𝕝𝕒𝕞𝕓 𝕚𝕟 𝕒 𝕣𝕠𝕒𝕤𝕥𝕚𝕟𝕘 𝕡𝕒𝕟 𝕨𝕚𝕥𝕙 𝟙 𝕔𝕦𝕡 𝕠𝕗 𝕨𝕒𝕥𝕖𝕣 𝕒𝕟𝕕 𝕠𝕟𝕚𝕠𝕟 𝕡𝕚𝕖𝕔𝕖𝕤.
𝟚. ℂ𝕠𝕧𝕖𝕣 𝕨𝕚𝕥𝕙 𝕗𝕠𝕚𝕝 𝕒𝕟𝕕 𝕣𝕠𝕒𝕤𝕥 𝕚𝕟 𝕥𝕙𝕖 𝕠𝕧𝕖𝕟 𝕗𝕠𝕣 𝟚 𝕙𝕠𝕦𝕣𝕤 𝕒𝕥 𝟙𝟠𝟘°𝕔 𝕦𝕟𝕥𝕚𝕝 𝕥𝕖𝕟𝕕𝕖𝕣.

𝒮𝑒𝓇𝓋𝑒𝓈 𝟪 𝓅𝑒𝑜𝓅𝓁𝑒. 𝐵𝑒𝓈𝓉 𝒶𝒸𝒸𝑜𝓂𝓅𝒶𝓃𝒾𝑒𝒹 𝓌𝒾𝓉𝒽 𝓂𝒾𝓃𝓉 𝓈𝒶𝓊𝒸𝑒, 𝑔𝓇𝒶𝓋𝓎, 𝓇𝑜𝒶𝓈𝓉 𝓅𝑜𝓉𝒶𝓉𝑜𝑒𝓈 𝒶𝓃𝒹 𝓇𝑜𝒶𝓈𝓉 𝓋𝑒𝑔𝑒𝓉𝒶𝒷𝓁𝑒𝓈.

08/09/2020

𝓒𝓱𝓲𝓬𝓴𝓮𝓷 𝓣𝓲𝓴𝓴𝓪

𝕐𝕠𝕦 𝕨𝕚𝕝𝕝 𝕟𝕖𝕖𝕕:
•𝟙𝕜𝕘 𝕔𝕙𝕚𝕔𝕜𝕖𝕟 (𝕡𝕚𝕖𝕔𝕖𝕤 𝕠𝕣 𝕗𝕚𝕝𝕝𝕖𝕥 𝕔𝕦𝕓𝕖𝕤)
•𝟙 𝕥𝕤𝕡 𝕥𝕠𝕞𝕒𝕥𝕠 𝕡𝕒𝕤𝕥𝕖
•𝟚 𝕥𝕤𝕡 𝕔𝕣𝕦𝕤𝕙𝕖𝕕 𝕘𝕒𝕣𝕝𝕚𝕔
•𝟚 𝕥𝕓𝕝𝕤𝕡 𝕠𝕚𝕝
•𝕁𝕦𝕚𝕔𝕖 𝕠𝕗 ½ 𝕝𝕖𝕞𝕠𝕟
•𝟙 𝕥𝕤𝕡 𝕧𝕚𝕟𝕖𝕘𝕒𝕣
•𝕊𝕒𝕝𝕥 𝕥𝕠 𝕥𝕒𝕤𝕥𝕖
•𝟙 𝕥𝕓𝕝𝕤𝕡 𝕪𝕠𝕘𝕙𝕦𝕣𝕥
•𝟚 𝕥𝕓𝕝𝕤𝕡 𝕊𝕡𝕚𝕔𝕖 𝕁𝕒𝕣 ℂ𝕙𝕚𝕔𝕜𝕖𝕟 𝕋𝕚𝕜𝕜𝕒 𝕞𝕚𝕩

𝕄𝕖𝕥𝕙𝕠𝕕:
𝟙. 𝕄𝕚𝕩 𝕒𝕝𝕝 𝕚𝕟𝕘𝕣𝕖𝕕𝕚𝕖𝕟𝕥𝕤 𝕨𝕚𝕥𝕙 𝕔𝕙𝕚𝕔𝕜𝕖𝕟 𝕒𝕟𝕕 𝕞𝕒𝕣𝕚𝕟𝕒𝕥𝕖 𝕗𝕠𝕣 𝟛𝟘 𝕞𝕚𝕟𝕦𝕥𝕖𝕤.
𝟚. ℙ𝕝𝕒𝕔𝕖 𝕚𝕟 𝕒 𝕓𝕒𝕜𝕚𝕟𝕘 𝕥𝕣𝕒𝕪 𝕒𝕟𝕕 𝕓𝕒𝕜𝕖 𝕚𝕟 𝕒𝕟 𝕠𝕧𝕖𝕟 𝕒𝕥 𝟙𝟠𝟘°𝕔 𝕗𝕠𝕣 𝟛𝟘-𝟜𝟝 𝕞𝕚𝕟𝕦𝕥𝕖𝕤 𝕦𝕟𝕥𝕚𝕝 𝕨𝕖𝕝𝕝 𝕘𝕣𝕚𝕝𝕝𝕖𝕕. 𝔸𝕝𝕥𝕖𝕣𝕟𝕒𝕥𝕚𝕧𝕖𝕝𝕪, 𝕡𝕝𝕒𝕔𝕖 𝕠𝕧𝕖𝕣 𝕙𝕠𝕥 𝕔𝕠𝕒𝕝𝕤 𝕒𝕟𝕕 𝕓𝕣𝕒𝕒𝕚 𝕥𝕠 𝕡𝕖𝕣𝕗𝕖𝕔𝕥𝕚𝕠𝕟.
𝟛. 𝕎𝕙𝕚𝕝𝕤𝕥 𝕤𝕥𝕚𝕝𝕝 𝕙𝕠𝕥, 𝕓𝕣𝕦𝕤𝕙 𝕨𝕚𝕥𝕙 𝕠𝕚𝕝.

𝒮𝑒𝓇𝓋𝑒𝓈 𝟦 𝓅𝑒𝑜𝓅𝓁𝑒. 𝒮𝑒𝓇𝓋𝑒 𝓌𝒾𝓉𝒽 𝑔𝒶𝓇𝓁𝒾𝒸 𝓃𝒶𝒶𝓃, 𝒸𝒽𝒾𝓅𝓈, 𝓈𝓁𝒾𝒸𝑒𝒹 𝑜𝓃𝒾𝑜𝓃 𝒶𝓃𝒹 𝓁𝑒𝓂𝑜𝓃 𝓌𝑒𝒹𝑔𝑒𝓈.

03/09/2020

𝓟𝓻𝓪𝔀𝓷 𝓒𝓾𝓻𝓻𝔂

𝕐𝕠𝕦 𝕨𝕚𝕝𝕝 𝕟𝕖𝕖𝕕:
•𝟙𝕜𝕘 𝕞𝕖𝕕𝕚𝕦𝕞 𝕡𝕣𝕒𝕨𝕟𝕤 (𝕤𝕙𝕖𝕝𝕝𝕖𝕕 & 𝕕𝕖𝕧𝕖𝕚𝕟𝕖𝕕)
•𝟜 𝕔𝕝𝕠𝕧𝕖𝕤 𝕘𝕒𝕣𝕝𝕚𝕔 (𝕔𝕣𝕦𝕤𝕙𝕖𝕕)
•𝟚 𝕥𝕤𝕡 𝕔𝕣𝕦𝕤𝕙𝕖𝕕 𝕘𝕣𝕖𝕖𝕟 𝕔𝕙𝕚𝕝𝕝𝕚
•𝟙 𝕝𝕒𝕣𝕘𝕖 𝕔𝕙𝕠𝕡𝕡𝕖𝕕 𝕠𝕟𝕚𝕠𝕟
•𝟜 𝕝𝕚𝕢𝕦𝕚𝕕𝕚𝕤𝕖𝕕 𝕥𝕠𝕞𝕒𝕥𝕠𝕖𝕤
•¼ 𝕔𝕦𝕡 𝕠𝕚𝕝
•𝕊𝕒𝕝𝕥 𝕥𝕠 𝕥𝕒𝕤𝕥𝕖
•𝟙𝟘 𝕔𝕦𝕣𝕣𝕪 𝕝𝕖𝕒𝕧𝕖𝕤
•𝟚 𝕙𝕖𝕒𝕡𝕖𝕕 𝕥𝕓𝕝𝕤𝕡 𝕊𝕡𝕚𝕔𝕖 𝕁𝕒𝕣 ℙ𝕣𝕒𝕨𝕟 ℂ𝕦𝕣𝕣𝕪 𝕞𝕚𝕩
•ℂ𝕠𝕣𝕚𝕒𝕟𝕕𝕖𝕣 𝕝𝕖𝕒𝕧𝕖𝕤 𝕥𝕠 𝕘𝕒𝕣𝕟𝕚𝕤𝕙

𝕄𝕖𝕥𝕙𝕠𝕕:
𝟙. 𝔽𝕣𝕪 𝕡𝕣𝕒𝕨𝕟𝕤, 𝕔𝕣𝕦𝕤𝕙𝕖𝕕 𝕘𝕒𝕣𝕝𝕚𝕔 𝕒𝕟𝕕 𝕘𝕣𝕖𝕖𝕟 𝕔𝕙𝕚𝕝𝕝𝕚 𝕠𝕟 𝕙𝕚𝕘𝕙 𝕙𝕖𝕒𝕥 𝕗𝕠𝕣 𝕒 𝕗𝕖𝕨 𝕞𝕚𝕟𝕦𝕥𝕖𝕤 𝕒𝕟𝕕 𝕣𝕖𝕞𝕠𝕧𝕖 𝕗𝕣𝕠𝕞 𝕡𝕠𝕥.
𝟚. 𝕀𝕟 𝕥𝕙𝕖 𝕤𝕒𝕞𝕖 𝕡𝕠𝕥, 𝕒𝕕𝕕 𝕠𝕚𝕝, 𝕠𝕟𝕚𝕠𝕟 𝕒𝕟𝕕 𝕔𝕦𝕣𝕣𝕪 𝕝𝕖𝕒𝕧𝕖𝕤, 𝕒𝕟𝕕 𝕤𝕒𝕦𝕥é 𝕦𝕟𝕥𝕚𝕝 𝕤𝕠𝕗𝕥.
𝟛. 𝔸𝕕𝕕 𝕤𝕒𝕝𝕥, 𝕤𝕡𝕚𝕔𝕖 𝕛𝕒𝕣 𝕡𝕣𝕒𝕨𝕟 𝕔𝕦𝕣𝕣𝕪 𝕞𝕚𝕩, 𝕒𝕟𝕕 𝕔𝕠𝕠𝕜 𝕗𝕠𝕣 𝟙 𝕞𝕚𝕟𝕦𝕥𝕖.
𝟜. 𝔸𝕕𝕕 𝕥𝕠𝕞𝕒𝕥𝕠𝕖𝕤 𝕒𝕟𝕕 𝕔𝕠𝕠𝕜 𝕦𝕟𝕥𝕚𝕝 𝕠𝕚𝕝 𝕣𝕚𝕤𝕖𝕤 𝕥𝕠 𝕤𝕦𝕣𝕗𝕒𝕔𝕖.
𝟝. 𝔸𝕕𝕕 𝕡𝕣𝕒𝕨𝕟𝕤 𝕒𝕟𝕕 𝕔𝕠𝕠𝕜 𝕗𝕠𝕣 𝕒 𝕗𝕦𝕣𝕥𝕙𝕖𝕣 𝟙𝟘 𝕞𝕚𝕟𝕦𝕥𝕖𝕤.

𝒮𝑒𝓇𝓋𝑒𝓈 𝟦 𝓅𝑒𝑜𝓅𝓁𝑒. 𝒢𝒶𝓇𝓃𝒾𝓈𝒽 𝓌𝒾𝓉𝒽 𝒸𝑜𝓇𝒾𝒶𝓃𝒹𝑒𝓇 𝓁𝑒𝒶𝓋𝑒𝓈 𝒶𝓃𝒹 𝓈𝑒𝓇𝓋𝑒 𝓌𝒾𝓉𝒽 𝒻𝓇𝒶𝑔𝓇𝒶𝓃𝓉 𝐵𝒶𝓈𝓂𝒶𝓉𝒾 𝓇𝒾𝒸𝑒.

02/09/2020

𝓛𝓪𝓶𝓫 𝓒𝓾𝓻𝓻𝔂

𝕐𝕠𝕦 𝕨𝕚𝕝𝕝 𝕟𝕖𝕖𝕕:
•𝟙𝕜𝕘 𝕝𝕒𝕞𝕓
•𝟙 𝕝𝕒𝕣𝕘𝕖 𝕔𝕙𝕠𝕡𝕡𝕖𝕕 𝕠𝕟𝕚𝕠𝕟
•𝟙 𝕝𝕒𝕣𝕘𝕖 𝕘𝕣𝕒𝕥𝕖𝕕 𝕥𝕠𝕞𝕒𝕥𝕠
•𝕊𝕒𝕝𝕥 𝕥𝕠 𝕥𝕒𝕤𝕥𝕖
•𝟙𝕥𝕤𝕡 𝕔𝕦𝕞𝕚𝕟 𝕤𝕖𝕖𝕕𝕤
•𝟙𝕥𝕓𝕝𝕤𝕡 𝕘𝕚𝕟𝕘𝕖𝕣 & 𝕘𝕒𝕣𝕝𝕚𝕔 𝕡𝕒𝕤𝕥𝕖
•𝟚 𝕙𝕖𝕒𝕡𝕖𝕕 𝕥𝕓𝕝𝕤𝕡 𝕊𝕡𝕚𝕔𝕖 𝕁𝕒𝕣 𝕃𝕒𝕞𝕓 ℂ𝕦𝕣𝕣𝕪 𝕞𝕚𝕩
•𝟙/𝟜 𝕔𝕦𝕡 𝕠𝕚𝕝
•𝟜 𝕡𝕠𝕥𝕒𝕥𝕠𝕖𝕤 (𝕔𝕦𝕥 𝕚𝕟𝕥𝕠 𝕙𝕒𝕝𝕧𝕖𝕤 & 𝕤𝕥𝕖𝕒𝕞𝕖𝕕)
•𝔸 𝕗𝕖𝕨 𝕔𝕙𝕠𝕡𝕡𝕖𝕕 𝕔𝕠𝕣𝕚𝕒𝕟𝕕𝕖𝕣 𝕝𝕖𝕒𝕧𝕖𝕤 𝕒𝕟𝕕 𝟚 𝕨𝕙𝕠𝕝𝕖 𝕘𝕣𝕖𝕖𝕟 𝕔𝕙𝕚𝕝𝕝𝕚𝕖𝕤 (𝕤𝕡𝕝𝕚𝕥 𝕝𝕖𝕟𝕘𝕥𝕙𝕨𝕚𝕤𝕖)

𝕄𝕖𝕥𝕙𝕠𝕕:
𝟙. 𝕊𝕒𝕦𝕥é 𝕔𝕙𝕠𝕡𝕡𝕖𝕕 𝕠𝕟𝕚𝕠𝕟 & 𝕔𝕦𝕞𝕚𝕟 𝕤𝕖𝕖𝕕𝕤 𝕚𝕟 𝕠𝕚𝕝 𝕠𝕟 𝕞𝕖𝕕𝕚𝕦𝕞 𝕙𝕖𝕒𝕥 𝕦𝕟𝕥𝕚𝕝 𝕠𝕟𝕚𝕠𝕟𝕤 𝕛𝕦𝕤𝕥 𝕥𝕦𝕣𝕟 𝕔𝕠𝕝𝕠𝕦𝕣.
𝟚. 𝔸𝕕𝕕 𝕊𝕡𝕚𝕔𝕖 𝕁𝕒𝕣 𝕃𝕒𝕞𝕓 ℂ𝕦𝕣𝕣𝕪 𝕞𝕚𝕩 𝕥𝕠 𝕥𝕙𝕚𝕤 𝕒𝕟𝕕 𝕤𝕥𝕚𝕣 𝕗𝕣𝕪 𝕗𝕠𝕣 𝟚𝟘 𝕤𝕖𝕔𝕠𝕟𝕕𝕤.
𝟛. 𝔸𝕕𝕕 𝕥𝕠𝕞𝕒𝕥𝕠 𝕒𝕟𝕕 𝕘𝕚𝕟𝕘𝕖𝕣 & 𝕘𝕒𝕣𝕝𝕚𝕔 𝕡𝕒𝕤𝕥𝕖 𝕒𝕟𝕕 𝕔𝕠𝕠𝕜 𝕗𝕠𝕣 𝟚 𝕞𝕚𝕟𝕦𝕥𝕖𝕤.
𝟜. 𝔸𝕕𝕕 𝕝𝕒𝕞𝕓 𝕨𝕚𝕥𝕙 𝕤𝕒𝕝𝕥 𝕥𝕠 𝕥𝕙𝕚𝕤 𝕒𝕟𝕕 𝕔𝕠𝕠𝕜 𝕠𝕟 𝕝𝕠𝕨 𝕙𝕖𝕒𝕥 𝕦𝕟𝕥𝕚𝕝 𝕞𝕖𝕒𝕥 𝕚𝕤 𝕔𝕠𝕠𝕜𝕖𝕕 𝕒𝕟𝕕 𝕠𝕚𝕝 𝕣𝕚𝕤𝕖𝕤 𝕥𝕠 𝕤𝕦𝕣𝕗𝕒𝕔𝕖.
𝟝. 𝔸𝕕𝕕 𝕤𝕥𝕖𝕒𝕞𝕖𝕕 𝕡𝕠𝕥𝕒𝕥𝕠𝕖𝕤 𝕒𝕟𝕕 𝕖𝕟𝕠𝕦𝕘𝕙 𝕨𝕒𝕥𝕖𝕣 𝕥𝕠 𝕔𝕠𝕧𝕖𝕣 𝕥𝕙𝕖 𝕞𝕖𝕒𝕥.
𝟞. ℂ𝕠𝕟𝕥𝕚𝕟𝕦𝕖 𝕥𝕠 𝕔𝕠𝕠𝕜 𝕦𝕟𝕥𝕚𝕝 𝕡𝕠𝕥𝕒𝕥𝕠𝕖𝕤 𝕤𝕠𝕗𝕥𝕖𝕟 𝕒𝕟𝕕 𝕘𝕣𝕒𝕧𝕪 𝕥𝕙𝕚𝕔𝕜𝕖𝕟𝕤.

𝒮𝑒𝓇𝓋𝑒𝓈 𝟧/𝟨 𝓅𝑒𝑜𝓅𝓁𝑒. 𝒢𝒶𝓇𝓃𝒾𝓈𝒽 𝓌𝒾𝓉𝒽 𝒸𝑜𝓇𝒾𝒶𝓃𝒹𝑒𝓇 𝒶𝓃𝒹 𝓈𝓅𝓁𝒾𝓉 𝑔𝓇𝑒𝑒𝓃 𝒸𝒽𝒾𝓁𝓁𝒾𝑒𝓈. 𝒜𝒸𝒸𝑜𝓂𝓅𝒶𝓃𝓎 𝓌𝒾𝓉𝒽 𝓈𝓉𝑒𝒶𝓂𝑒𝒹 𝒻𝓇𝒶𝑔𝓇𝒶𝓃𝓉 𝐵𝒶𝓈𝓂𝒶𝓉𝒾 𝓇𝒾𝒸𝑒 𝒶𝓃𝒹 𝒻𝓇𝑒𝓈𝒽 𝓈𝒶𝓂𝒷𝒶𝓁𝓈.

01/09/2020

𝓑𝓾𝓽𝓽𝓮𝓻 𝓒𝓱𝓲𝓬𝓴𝓮𝓷

𝕐𝕠𝕦 𝕨𝕚𝕝𝕝 𝕟𝕖𝕖𝕕:
•𝟙𝕜𝕘 𝕔𝕙𝕚𝕔𝕜𝕖𝕟 𝕗𝕚𝕝𝕝𝕖𝕥𝕤 (𝕔𝕦𝕓𝕖𝕕)
•𝟚 𝟙/𝟚 𝕥𝕓𝕝𝕤𝕡 𝕊𝕡𝕚𝕔𝕖 𝕁𝕒𝕣 𝔹𝕦𝕥𝕥𝕖𝕣 ℂ𝕙𝕚𝕔𝕜𝕖𝕟 𝕤𝕡𝕚𝕔𝕖 𝕞𝕚𝕩
•𝕁𝕦𝕚𝕔𝕖 𝕠𝕗 𝟙 𝕞𝕖𝕕𝕚𝕦𝕞 𝕝𝕖𝕞𝕠𝕟
•𝟙 𝕥𝕓𝕝𝕤𝕡 𝕘𝕚𝕟𝕘𝕖𝕣 & 𝕘𝕒𝕣𝕝𝕚𝕔 𝕡𝕒𝕤𝕥𝕖
•𝕊𝕒𝕝𝕥 𝕥𝕠 𝕥𝕒𝕤𝕥𝕖
•𝟙𝟚𝟝𝕘 𝕓𝕦𝕥𝕥𝕖𝕣
•𝟙 𝕝𝕒𝕣𝕘𝕖 𝕥𝕚𝕟 𝕥𝕠𝕞𝕒𝕥𝕠 𝕡𝕦𝕣é𝕖
•𝟚𝟝𝟘𝕞𝕝 𝕡𝕝𝕒𝕚𝕟 𝕕𝕠𝕦𝕓𝕝𝕖 𝕔𝕣𝕖𝕒𝕞 𝕪𝕠𝕘𝕙𝕦𝕣𝕥
•𝟚𝟝𝟘𝕞𝕝 𝕗𝕣𝕖𝕤𝕙 𝕔𝕣𝕖𝕒𝕞

𝕄𝕖𝕥𝕙𝕠𝕕:
𝟙. ℂ𝕠𝕞𝕓𝕚𝕟𝕖 𝕗𝕚𝕣𝕤𝕥 𝟝 𝕚𝕟𝕘𝕣𝕖𝕕𝕚𝕖𝕟𝕥𝕤 𝕒𝕟𝕕 𝕝𝕖𝕒𝕧𝕖 𝕥𝕠 𝕞𝕒𝕣𝕚𝕟𝕒𝕥𝕖 𝕗𝕠𝕣 𝟙 𝕙𝕠𝕦𝕣.
𝟚. ℙ𝕝𝕒𝕔𝕖 𝕓𝕦𝕥𝕥𝕖𝕣 𝕚𝕟 𝕒 𝕡𝕠𝕥 𝕠𝕟 𝕞𝕖𝕕𝕚𝕦𝕞 𝕙𝕖𝕒𝕥 𝕗𝕠𝕣 𝟚 𝕞𝕚𝕟𝕦𝕥𝕖𝕤.
𝟛. 𝔸𝕕𝕕 𝕞𝕒𝕣𝕚𝕟𝕒𝕥𝕖𝕕 𝕔𝕙𝕚𝕔𝕜𝕖𝕟 𝕥𝕠 𝕓𝕦𝕥𝕥𝕖𝕣 𝕒𝕟𝕕 𝕔𝕠𝕟𝕥𝕚𝕟𝕦𝕖 𝕥𝕠 𝕔𝕠𝕠𝕜 𝕠𝕟 𝕞𝕖𝕕𝕚𝕦𝕞 𝕙𝕖𝕒𝕥 𝕗𝕠𝕣 𝕒 𝕗𝕖𝕨 𝕞𝕚𝕟𝕦𝕥𝕖𝕤.
𝟜. 𝕊𝕥𝕚𝕣-𝕗𝕣𝕪 𝕗𝕠𝕣 𝟙𝟘 𝕞𝕚𝕟𝕦𝕥𝕖𝕤 𝕠𝕟 𝕙𝕚𝕘𝕙 𝕙𝕖𝕒𝕥 𝕨𝕚𝕥𝕙 𝕝𝕚𝕕 𝕠𝕗𝕗.
𝟝. ℕ𝕠𝕨 𝕒𝕕𝕕 𝕥𝕠𝕞𝕒𝕥𝕠 𝕡𝕦𝕣é𝕖 𝕒𝕟𝕕 𝕣𝕖𝕕𝕦𝕔𝕖 𝕙𝕖𝕒𝕥 𝕥𝕠 𝕤𝕚𝕞𝕞𝕖𝕣 𝕦𝕟𝕥𝕚𝕝 𝕓𝕦𝕥𝕥𝕖𝕣 𝕣𝕚𝕤𝕖𝕤 𝕥𝕠 𝕤𝕦𝕣𝕗𝕒𝕔𝕖.
𝟞. 𝔸𝕕𝕕 𝕪𝕠𝕘𝕙𝕦𝕣𝕥 𝕒𝕟𝕕 𝕔𝕠𝕠𝕜 𝕗𝕠𝕣 𝕒 𝕗𝕦𝕣𝕥𝕙𝕖𝕣 𝟙𝟘 𝕞𝕚𝕟𝕦𝕥𝕖𝕤. ℝ𝕖𝕞𝕠𝕧𝕖 𝕗𝕣𝕠𝕞 𝕤𝕥𝕠𝕧𝕖.
𝟟. 𝔸𝕕𝕕 𝕗𝕣𝕖𝕤𝕙 𝕔𝕣𝕖𝕒𝕞 𝕒𝕟𝕕 𝕤𝕖𝕣𝕧𝕖.

𝒮𝑒𝓇𝓋𝑒𝓈 𝟧/𝟨 𝓅𝑒𝑜𝓅𝓁𝑒. 𝒢𝒶𝓇𝓃𝒾𝓈𝒽 𝓌𝒾𝓉𝒽 𝒻𝓇𝑒𝓈𝒽 𝒸𝑜𝓇𝒾𝒶𝓃𝒹𝑒𝓇 𝓁𝑒𝒶𝓋𝑒𝓈. 𝒜𝒸𝒸𝑜𝓂𝓅𝒶𝓃𝓎 𝓌𝒾𝓉𝒽 𝓈𝓉𝑒𝒶𝓂𝑒𝒹 𝒻𝓇𝒶𝑔𝓇𝒶𝓃𝓉 𝒷𝒶𝓈𝓂𝒶𝓉𝒾 𝓇𝒾𝒸𝑒 𝑜𝓇 𝑔𝒶𝓇𝓁𝒾𝒸 𝓃𝒶𝒶𝓃 𝒶𝓃𝒹 𝒻𝓇𝑒𝓈𝒽 𝓈𝒶𝓂𝒷𝒶𝓁𝓈.

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