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Two days later, she returned Harvey to the Jasmil Kennels and Cattery in Lower Halstow, near Sittingbourne, Kent.Kennel boss Barry Shuttleworth said he was ‘horrified’ when the woman, in her late 40s, gave such a trivial reason for handing back the three-year-old pet. His wife Corrina, 38, added that there had been a spate of dogs being returned for ‘ridiculous reasons’, such as a labrador who ‘wouldn’t bark’ and another pet who was judged ‘not cuddly enough’.She said: ‘In Harvey’s case the woman was in the kennels looking for a dog when Harvey was brought in as a stray.‘She fell in love with him straight away and visited him for seven days before being allowed to take him home.‘The day she took him home, she called us up and said there was a problem with Harvey as his colouring clashed with her lounge curtains. We told her to put him in another room, but two days later she brought him back and said she had spent a lot of money on her curtains and that she didn’t want Harvey any more.’Mr Shuttleworth, 42, added: ‘Some people just don’t think about why they want a dog, and they need to so that so many dogs don’t end up unwanted.‘

I would urge people to consider the implications of rehoming a dog before deciding on any action.’SALT LAKE CITY — When former Pennsylvania Gov. Tom Corbett delivered his 2014 budget address, he compared the state’s much-maligned system of state-run wine and liquor store to a place 2,000 miles away. “Visitors often wonder about (Pennsylvania’s system) — unless they’re from Utah,” he said.cream biarritz curtains Pennsylvania lawmakers, especially Republicans, love to argue that the state’s system of government-owned liquor is weird, but Utah has it beat when it comes to zany liquor laws. dunelm nursery blackout curtainsIn fact, a 2013 study from the University of Michigan found Utah — home of the tee-totaling Mormon Church and a Legislature to match — has “the most comprehensive level of state control.”curtains fishpools

Here are seven Utah liquor laws that might make even the most zealous prohibitionist rethink the role of government in liquor sales. Children aren’t allowed in Utah bars, but they can dine in restaurants serving liquor. To spare their virgin eyes, state lawmakers mandated any new restaurants that opened after 2009 mix alcoholic drinks behind a 7 feet, 2-inch partition – just in case they’re handling novelty liquor bottles. mimosa curtains z gallerieSome Utahns derisively refer to the partition as the “Zion Curtain,” a direct jab at The Church of Jesus Christ of Latter-Day Saints.shower tunes white city lights shower curtain liner Matthew Gamble and his wife, Brittany, moved to Utah from Australia and California and have worked as bartenders elsewhere.curtains and blinds kyneton

They haven’t seen anything like it. Customers can’t tell if bartenders are skimping, but, more seriously, not getting a clear look at the bartender mixing her drink makes Brittany nervous, she said. “I don’t know if somebody’s buddy-buddy with the bartender, who’s going to pay him to do something to tamper with the drink,” she said.ikea aina curtains green There’s a wrinkle in the law: Restaurants open before 2009 don’t have to use the partition. That means businessman Erik Nelson has to follow two sets of rules. He owns Ruth’s Creekside, a café and grocery story, and Ruth’s Diner, a converted trolley car and Utah’s second-oldest restaurant. Both are in Emigration Canyon, Utah, a small community outside Salt Lake City. But because Ruth’s Creekside opened earlier this year, bartenders have to retreat to a small bar out of view of customers to pour drinks.

Nelson would love to take down the wall and open the bar to the public, “If they ever abolish this ridiculous thing,” he said. 2. ‘Heavy’ beer kept in state-controlled stores Utah grocery stores can sell beer just like milk, cheese and eggs. Inside a Smith’s Food and Drug in the Avenues neighborhood of Salt Lake City, an entire back cooler is filled with hoppy goodness. There are cases of hipster-favorite Pabst Blue Ribbon and six-packs of local craft brews. Customers can load as much as they want in their cart and check out at the front registers, two luxuries unavailable to Pennsylvania beer lovers limited to the rough equivalent of two six-packs at a time and who must checkout in separate areas known as beer cafes. RELATED: 2 six-pack rule keeps beer sales complicated in PA In Utah, beer is even sold at gas station convenience stores, a rarity in Pennsylvania. It sounds like a fermented fairy-tale, but, like a mirage on the Bonneville Salt Flats, the picture is misleading.

Beer sold in Utah grocery and convenience stores cannot exceed 4 percent alcohol by volume. Anything above that is called “high-point” or “heavy” beer and must be bought in state-run liquor stores, which don’t chill their products and are closed Sundays and holidays. 3. Brewery must have a tap-less tap-room The long-arm of Utah regulations on heavy beer also reaches into bars and restaurants. They can’t sell anything above 4 percent ABV on tap, just in bottles. Beer drinkers can’t help but wonder whether it really matters if they’re served beer on draft or in a bottle, and the fact that wine and high-point hard cider is available on top makes the law even more of a head-scratcher. The law is a big deal for Epic Brewing Company. Founded in 2008, the boutique brewery specializes in high-point beer. Its Big Bad Baptist, an imperial stout brewed with cocoa nibs and coffee beans, can be more than 11 percent alcohol by volume. Getting Big Bad Baptist and other high-point beers direct from the tap is impossible for customers having a drink with their sandwich at Epic’s intimate, seven-seat café.

The brewery coined it “The Tap-less Tap-Room.” “Anywhere else in the country you can drink Epic beer on draft except in its home state of Utah, which is why we have a Tap-less Tap-Room, right?” said Matthew Allred, the communications coordinator for Epic Brewing. “Everything’s served out of a bottle.” Befitting a business founded by two former marine biologists, Epic has experimented enough to find creative ways to flourish. It was the first to offer high-point beer in 64-ounce growlers, and it pre-packages a new batch each week. Sometimes, fighting tough regulations gets old. Instead of expanding in Utah, Epic opened its second location in Denver, an eight-hour drive east. It called the first beer it brewed there “Escape to Colorado IPA.” 4. Looking for a stiff drink? You won’t find one in Utah In Utah, bars close at 1 a.m., a full hour earlier than in Pennsylvania. There’s no option to order a double at last call to make up for the early closing time.

The state dictates how much liquor bartenders can pour in drinks. Bars and restaurants must use metered systems calibrated to dispense no more than 1.5 ounces of the primary liquor into one cocktail. Bartenders can add secondary alcohols, as long as the beverage doesn’t exceed 2.5 total ounces of spirits. The law makes it difficult to make mixed drinks with multiple liquors, such as a Manhattan, and cocktails with high concentrations of alcohol. A Long Island iced tea, for example, usually includes five different liquors and relies on a small amount of mixers. Bar-X, a prohibition-style speakeasy in downtown Salt Lake City, is known for its craft cocktails, but a Long Island iced tea isn’t among its repertoire. “We don’t make them, just because if you can’t do the cocktail properly, then why do it?” said Richard Noel, co-owner and manager. “You’re just going to get a bunch of Coke.” State law also limits patrons to no more than 2.5 ounces of liquor at a time.

Translation: Ordering two cocktails at once is a no-go. Despite the obvious intention to limit consumption, the rule sometimes backfires, especially if a patron hasn’t finished the first gin and tonic before the second order arrives, said Duncan Burrell, another co-owner and manager at Bar-X. The bartender has to tell the customer to wait for the fresh drink. “So they grab their drink, and then they chug it,” Burrell said. “And then,” Noel continued, “we give them another one.” “So then they’re really drunk,” Burrell said, finishing the thought. 6. The smallest bottle is banned More than anything, Utah policymakers fear people will drink too much alcohol. So, in one sense, it seems strange that liquor in bottles smaller than 200 milliliters is prohibited, unless the state liquor commission says it’s OK. There are two built-in exceptions – for hotels and airlines. Jay Yahne, the owner of The Hive Winery and Brandy Company, abhors the restriction and has been asking policymakers to reverse course.

In addition to making wine, Yahne distills fruit brandies. That’s a strong drink, and Yahne would rather his customers buy small samples to take home, where they can try them without fear of driving drunk. A regular-sized bottle of Yahne’s black cherry brandy needs 11 pounds of fruit alone, driving the price up to $70. Few people want to spend that much without knowing if they’ll like the drink. A true mini-bottle would go for $7, Yahne said. Alas, he can’t bottle anything less than 200 milliliters, so that’s what he did, putting them on sale for $20 and branding it as the official mini-bottle of Utah. “As we say,” he said, “according to state law, one shot just isn’t enough.” 7. Bar licenses are scarce Utah bases the number of club liquor licenses — needed to operate a bar without a requirement that customers order food — on the state’s population. The formula makes club licenses scarce. At the most recent Department of Alcoholic Beverage Control Commission meeting, 13 businesses fought for one license.