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A quarter chain, or 25 links, measures 16 feet 6 inches (5.03 m) and thus measures a rod (or pole). Ten chains measure a furlong and 80 chains measure a statute mile. [1] Gunter's chain reconciled two seemingly incompatible systems: the traditional English land measurements, based on the number four, and decimals based on the number 10.
A longer chain of 100 feet (30.5 m), with a hundred 1 foot (305 mm) links, was devised in the UK in the late 18th century by Jesse Ramsden, though it never supplanted Gunter's chain. [7] Surveyors also sometimes used such a device, and called it the engineer's chain.
A Gunter's chain showing the individual links. The link (usually abbreviated as "l.", "li." or "lnk."), sometimes called a Gunter’s link, is a unit of length formerly used in many English-speaking countries. In US customary units modern definition, the link is exactly 66 ⁄ 100 of a US survey foot, [1] or exactly 7.92 inches or 20.1168 cm.
The rod, perch, or pole (sometimes also lug) is a surveyor's tool [1] and unit of length of various historical definitions. In British imperial and US customary units, it is defined as 16 + 1 ⁄ 2 feet, equal to exactly 1 ⁄ 320 of a mile, or 5 + 1 ⁄ 2 yards (a quarter of a surveyor's chain), and is exactly 5.0292 meters.
The United States previously defined the furlong, chain, rod, and link in terms of the U.S. survey foot of exactly 1200 ⁄ 3937 metre, [14] resulting in a furlong approximately 201.1684 m long. The difference of approximately two parts per million between the old U.S. value and the "international" value was insignificant for most practical ...
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The California vara is 33 inches, [citation needed] so 50 vara results in 137.6-foot plots. Subplots are within the original boundary lines. Subplots are within the original boundary lines. The San Francisco business district bounded by Union, Kearny, Filber, and Montgomery Streets was originally called the 50 Vara District.
In general, a meal costs $5 to $7 at a fast food restaurant, but the cost of cooking at home averages out to $1.50 to $3 per person. That's a 40-79 percent savings for healthier, homemade food.
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