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I have no way to determine.

No, only the last tray shown is acrylic,

The subspecied name Viverra zibetha picta dates to the year 1915 even as that date 111 years ago Robert Charles Wroughton (Wed., Aug. 15, 1849-Sun., May 15, 1921) deposited the name with our ancestors.

The subspecied name Viverra zibetha ashtoni comes to us 162 years ago, in the year 1864, from Robert Swinhoe (Thu., Sep. 1, 1836-Sun., Oct. 28, 1877)

For those asking about those who availed the scientific nomenclature, Carl Linnaeus (Mon., May 23, 1707-Sat., Jan. 10, 1778) applied the genus-specied appellation Viverra zibetha in the year 1758.

From that designation derives the genus-specied-nominate, the genus-specied-subspecied name Viverra zibetha zibetha.

The fifth subspecies, Viverra zibetha hainana, finishes the three-name, the three-word scientific classification with the island-name Hainan and the suffix -āna ("of, pertaining").

The fourth subspecies, Viverra zibetha pruinosa, concludes the three-name, the three-word scientific classification with the Latin adjective pruīnōsa ("frosted, frosty"; from the noun pruīna ["hoarfrost, rime"] and the suffix -ōsus ["-ful, -ing, -ose, -ous, -y"]).

The third subspecies, Viverra zibetha picta, follows the first, genus and the second, species names with the third, subspecies name picta, from the Latin for "colored, decorated, embellished, painted, portrayed."

The second subspecies, Viverra zibetha ashtoni, honors Sir William Ashton (Thu., Apr 27, 1865-Fri., Apr 12, 1940).

Sir William Ashton merited that honor even as he managed professional reputations as British mammalogist, naturalist and zoologist.

The third subspecies, Hemigalus derbyanus minor, dwells in Indonesia on the Mentawai Islands and South Pagai.

The subspecies name minor is from the Latin adjective minor (Anglicized as "cheaper, inferior, less, lesser, smaller, younger").

It depends how many people you are serving. They will freeze too if you have left overs.

It would work very well.. Irish food always goes down a treat . I am glad your guests like it.

Your recipes above count among their desserts apple upsidedown cake, castleconnel cake, irish whiskey cake, kerry apple cake and mayo apple cake.

There's a nice apple price this week even as I therefore might make apple upsidedown, kerry apple or mayo apple cakes.

Perhaps I should halve the recipes and serve all three or select full-amount servings spread out as snack before and as snack after the soda-bread and soup/stew meal.

That would work for a slow, alternately sprinkly, alternately sunny weekend, wouldn't it?

Thank you for your comment below in answer to my previous observation and question.

Yes, it's more cleaning- and clearing-friendly to integrate paper napkins than their cloth equivalents.

(Living in the country means burning trash instead of filling landfills!)

Thank you for the serving suggestions.

This is the first time making the Guinness soda-bread recipe so perhaps a soda-bread side to a soup or stew dish makes the most sense.

Your recipes above offer ancient Irish oatmeal and leek soup, Balnamoon skink, cork bacon broth, fish chowder and irish stew.

The bacon broth and the fish chowder present soda bread so which one to pick -- or should I halve the recipes and thereby serve both ;-D?