User talk:Bertille Jacquart

Welcome!

Hello, Bertille Jacquart, and welcome to Wikipedia! My name is Ian and I work with the Wiki Education Foundation; I help support students who are editing as part of a class assignment.

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If you have any questions, please don't hesitate to contact me on my talk page. Ian (Wiki Ed) (talk) 16:26, 21 September 2016 (UTC)[reply]

Fabrication of goat cheese

I see you are working on an article. This is the kind of thing you should do in your sandbox rather than in the regular article namespace (see WP:SANDBOX) and you should also probably be writing under the article on Goat cheese rather than Fabrication of goat cheese because the goat cheese article is not yet long enough to warrant a spin-off article such as this. This article is likely to be deleted very soon as it is. Wikipedia is not meant to be a place for you to complete school assignments, it is meant to be a place for building an encyclopedia. Do not write articles as though they are assignments-- they will get deleted! Ok? Thanks! Good luck! KDS4444 (talk) 19:58, 30 October 2016 (UTC)[reply]

Unfinished pages

Hello, please be aware about the various "namespaces" here at Wikipedia (see WP:Namespace) and what they are used for. As a general rule, you should use your userspace sandbox, located at User:Bertille Jacquart/sandbox, for tests and other stuff that should not be presented to the general public.

You should also be very careful when renaming pages -commonly called "moving"-, especially when it involves moving pages into mainspace. Pages in mainspace are those viewed by the general public and should therefore be encyclopedia-quality articles, not statements about what you are going to do. The latter should be kept, again, in your userspace sandbox. --HyperGaruda (talk) 22:05, 30 October 2016 (UTC)[reply]

Copyright problem: Properties, Fabrication and Specificities of Goat Cheese

Hello, and welcome to Wikipedia! We welcome and appreciate your contributions, such as Properties, Fabrication and Specificities of Goat Cheese, but we regretfully cannot accept copyrighted text or images from either web sites or printed works. This article appears to contain work copied from http://milkfacts.info/Milk%20Processing/Cheese%20Production.htm#Adjunct http://biotechlearn.org.nz/focus_stories/cheesemaking/the_science_of_cheese, and therefore to constitute a violation of Wikipedia's copyright policies. The copyrighted text has been or will soon be deleted. While we appreciate contributions, we must require all contributors to understand and comply with our copyright policy. Wikipedia takes copyright violations very seriously, and persistent violators are liable to be blocked from editing.

If you believe that the article is not a copyright violation, or if you have permission from the copyright holder to release the content freely under license allowed by Wikipedia, then you should do one of the following:

If you have permission from the author to release the text under the Creative Commons Attribution-ShareAlike License (CC-BY-SA), leave a message explaining the details at Talk:Properties, Fabrication and Specificities of Goat Cheese and send an email with confirmation of permission to "permissions-en (at) wikimedia (dot) org". Make sure you quote the exact page name, Properties, Fabrication and Specificities of Goat Cheese, in your email. See Wikipedia:Requesting copyright permission for instructions.
If you hold the copyright to the work: send an e-mail from an address associated with the original publication to permissions-en(at)wikimedia(dot)org or a postal message to the Wikimedia Foundation permitting re-use under the Creative Commons Attribution-ShareAlike License and GNU Free Documentation License, and note that you have done so on Talk:Properties, Fabrication and Specificities of Goat Cheese. See Wikipedia:Donating copyrighted materials for instructions.
If a note on the original website states that re-use is permitted "under the Creative Commons Attribution-ShareAlike License (CC-BY-SA), version 3.0", or that the work is released into the public domain, or if you have strong reason to believe it is, leave a note at Talk:Properties, Fabrication and Specificities of Goat Cheese with a link to where we can find that note or your explanation of why you believe the content is free for reuse.

It may also be necessary for the text be modified to have an encyclopedic tone and to follow Wikipedia article layout. For more information on Wikipedia's policies, see Wikipedia's policies and guidelines.

If you would like to begin working on a new version of the article you may do so at this temporary page. Leave a note at Talk:Properties, Fabrication and Specificities of Goat Cheese saying you have done so and an administrator will move the new article into place once the issue is resolved.

Thank you, and please feel welcome to continue contributing to Wikipedia. Happy editing! Drchriswilliams (talk) 19:06, 16 December 2016 (UTC)[reply]

Article space move

I moved the article that you moved to article space back to a new sandbox at User:Bertille Jacquart/sandbox1. I would encourage you to add well-sourced statements to our existing article at goat cheese rather than create an entirely new article since you are covering the same topic. In addition, the article needs to read like an encyclopedia article rather than a school assignment (even though I understand that it is one). shoy (reactions) 20:20, 16 December 2016 (UTC)[reply]

Reference errors on 16 December

Hello, I'm ReferenceBot. I have automatically detected that an edit performed by you may have introduced errors in referencing. It is as follows:

On the Properties, fabrication and specificities of goat cheese page, your edit caused a cite error (help). (Fix | Ask for help)

Please check this page and fix the errors highlighted. If you think this is a false positive, you can report it to my operator. Thanks, ReferenceBot (talk) 00:16, 17 December 2016 (UTC)[reply]

December 2016

Thank you for your contributions to Wikipedia. It appears that you copied or moved text from Goat cheese into another page. While you are welcome to re-use Wikipedia's content, here or elsewhere, Wikipedia's licensing does require that you provide attribution to the original contributor(s). When copying within Wikipedia, this is supplied at minimum in an edit summary at the page into which you've copied content, disclosing the copying and linking to the copied page, e.g., copied content from [[page name]]; see that page's history for attribution. It is good practice, especially if copying is extensive, to also place a properly formatted {{copied}} template on the talk pages of the source and destination. The attribution has been provided for this situation, but if you have copied material between pages before, even if it was a long time ago, please provide attribution for that duplication. You can read more about the procedure and the reasons at Wikipedia:Copying within Wikipedia. Thank you. Justlettersandnumbers (talk) 21:00, 20 December 2016 (UTC)[reply]