Butter (Burro): The other principal fat in modern Italian cookery is, of course, butter. It predominates in the cooking of most northern regions, from Piemonte to Lombardia over to Venice, Alto Adige and Friuli, as well as, of course, Emilia-Romagna, where arguably the best dairy products in Italy come from.
The photograph.
Because it is made by someone other than Rosevelt but it is still first-hand information.
Answer:
it means to literally be half staffed and not a full proportion of workers
<span>A. He was a staunch supporter of Andrew Jackson's policies.
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