The ASJP and Afrikaans in Patagonia

I read two amazing articles about language today.

From the first: The Automated Similarity Judgment Program (ASJP) can actually assign a single number to the difference between two defined languages. Apparently, there are mostly two dinstinct groupings when comparing all languages/dialects. This means that given the score between two languages/dialects A and B (a number between 0 and 1), it can be deduced with this simple number whether A and B are different languages or simply different dialects of the same language.

The second article I read was about the study of Afrikaans speaking people in Patagonia. To me it is so interesting and mystifying that such communities exist, and the things we can learn from it are numerous. The Afrikaans language is already that of a group of people who left the Netherlands and settled in South Africa, whereby the language slowly changed from Dutch to Afrikaans. And then some of those Afrikaans speaking people ("Boers") left after losing their territory to the British. They settled in Patagonia and continued to speak their language at home, while also learning Spanish to integrate in the local communities. The youth now are mostly speaking Spanish and therefore the Afrikaans spoken there is dwindling.

Now I must ask, how do Afrikaans and Dutch score on the ASJP? And what is the score when comparing the Afrikaans spoken in Patagonia to the Afrikaans spoken in South Africa?

Eggnog Recipe

I took four eggnog recipes I found online and "averaged" them to find something that made sense for me. That means: in metric, with round numbers, and corresponding roughly to the average of the recipes I found. They deviated a lot on some ingredients, so that's why I thought this was necessary to begin with.

"Spencer's eggnog"

For 12 servings:

Eggs: 10
Milk: 1 L
Cream: 500 ml
Sugar: 250 g
Alcohol: 500 ml (1/2 bourbon, 1/2 rum)

Per serving values:

Eggs: 0.8
Milk: 83 ml
Cream: 40 ml
Sugar: 20 g
Alcohol: 40 ml (1/2 bourbon, 1/2 rum)

Directions:

-Separate the egg yolks and egg whites
-beat egg yolks with sugar until smooth
-Add milk, cream, and alcohol
-(let age in fridge for ~3 days if possible)
-beat egg whites with a spoon of sugar until creamy
-spoon in and mix egg whites with other mixture
-serve in small glasses with a dash of nutmeg on top