Fix: add landmark labels to extended descriptions book

There are still errors raised by Ace (aXe) with aria-details, as noticed in the Math book.

content/epub30-test-0340/EPUB/Text/testDetailsCollapsing.xhtml

@@ -58,7 +58,7 @@
 <li>2 cups frozen peas</li>
 <li>Optional: up to 1/2 cup potato flakes, used to thicken if desired, other thickening is OK (flour or cornstarch)</li>
 </ul>
-<aside role="doc-tip"> <p>Tip: I normally take a chuck (shoulder roast) or arm roast and remove all bone, fat and sinue to make the stue meat.</p></aside>
+<aside role="doc-tip" aria-labelledby="aside1-title"> <p><span id="aside1-title">Tip</span>: I normally take a chuck (shoulder roast) or arm roast and remove all bone, fat and sinue to make the stue meat.</p></aside>
 <div class="listhead" >Method</div>
 <ol>
 <li>In large pot, heat over high heat vegetable oil and crushed garlic.  When the garlic is fragrant, add onion or leek, followed by meat. Brown and simmer for 10 to 20 minutes.</li>
@@ -72,7 +72,7 @@
 </ol>
 
 <p>Serving SUGGESTIONS: Serve with fresh baked bread or rolls. Sour cream may be added at the table.</p>
-<aside role="doc-tip"> <p>Deep Freezing: This soup freezes well. I will label a one quart ziplock bag with the name of the soup and date. I will remove any air in the bag and lay on a cookie sheet and place in the deep freezer. I then remove from cookie sheet and position in the deep freezer.</p></aside>
+<aside role="doc-tip" aria-labelledby="aside2-title"> <p><span id="aside2-title">Deep Freezing</span>: This soup freezes well. I will label a one quart ziplock bag with the name of the soup and date. I will remove any air in the bag and lay on a cookie sheet and place in the deep freezer. I then remove from cookie sheet and position in the deep freezer.</p></aside>
 
 
 </details>

content/epub30-test-0340/EPUB/Text/testDetailsDescribedBy.xhtml

@@ -46,8 +46,8 @@
 			<p>Horizontal break</p>
         <figcaption>
             Example.com Site visitors Jan to March 2014
-            <aside class="extendedDescription" id="image1-extended-desc" >
-                <h4>Extended Description Overview</h4>
+            <aside class="extendedDescription" id="image1-extended-desc" aria-labelledby="aside1-title">
+                <h4 id="aside1-title">Extended Description Overview</h4>
                 <p>The chart shows the website hits for the first quarter of 2014. It shows that Site 1 has more visitors than
                     either of the other sites, but the number of visitors is decreasing. Site 2 has a fairly constant number
                     of visitors, while for Site 3 page hits are increasing month on month.</p>
@@ -115,9 +115,9 @@
     <h2>Filler simulating aside at the end of the chapter</h2>
 
 
-    <aside class="extendedDescription" id="image2-extended-desc">
+    <aside class="extendedDescription" id="image2-extended-desc" aria-labelledby="aside2-title">
         <p>
-            Extended Description: The male is metallic blue on the crown, the feathers of the head being short and curled. The fan-shaped crest on the head
+            <span id="aside2-title">Extended Description</span>: The male is metallic blue on the crown, the feathers of the head being short and curled. The fan-shaped crest on the head
             is made of feathers with bare black shafts and tipped with blush-green webbing. A white stripe above the eye
             and a crescent shaped white patch below the eye are formed by bare white skin. The sides of the head have iridescent
             greenish blue feathers. The back has scaly bronze-green feathers with black and copper markings.

content/epub30-test-0340/EPUB/Text/testDetailsExpanding.xhtml

@@ -60,7 +60,7 @@
 <li>2 cups frozen peas</li>
 <li>Optional: up to 1/2 cup potato flakes, used to thicken if desired, other thickening is OK (flour or cornstarch)</li>
 </ul>
-<aside role="doc-tip"> <p>Tip: I normally take a chuck (shoulder roast) or arm roast and remove all bone, fat and sinue to make the stue meat.</p></aside>
+<aside role="doc-tip" aria-labelledby="aside1-title"> <p><span id="aside1-title">Tip</span>: I normally take a chuck (shoulder roast) or arm roast and remove all bone, fat and sinue to make the stue meat.</p></aside>
 <div class="listhead" >Method</div>
 <ol>
 <li>In large pot, heat over high heat vegetable oil and crushed garlic.  When the garlic is fragrant, add onion or leek, followed by meat. Brown and simmer for 10 to 20 minutes.</li>
@@ -74,7 +74,7 @@
 </ol>
 
 <p>Serving SUGGESTIONS: Serve with fresh baked bread or rolls. Sour cream may be added at the table.</p>
-<aside role="doc-tip"> <p>Deep Freezing: This soup freezes well. I will label a one quart ziplock bag with the name of the soup and date. I will remove any air in the bag and lay on a cookie sheet and place in the deep freezer. I then remove from cookie sheet and position in the deep freezer.</p></aside>
+<aside role="doc-tip" aria-labelledby="aside2-title"> <p><span id="aside2-title">Deep Freezing</span>: This soup freezes well. I will label a one quart ziplock bag with the name of the soup and date. I will remove any air in the bag and lay on a cookie sheet and place in the deep freezer. I then remove from cookie sheet and position in the deep freezer.</p></aside>
 
 
 </details>

content/epub30-test-0340/EPUB/package.opf

@@ -10,7 +10,7 @@
     <dc:rights>This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike (CC BY-NC-SA) license.</dc:rights>
     <dc:date>2019-01-03</dc:date>
     <dc:subject>extended-descriptions</dc:subject>
-    <meta property="schema:version">1.0.0</meta>
+    <meta property="schema:version">1.0.1</meta>
     <meta property="dcterms:modified">2018-08-08T09:00:00Z</meta>
     <meta property="schema:accessibilityHazard">none</meta>
     <meta property="schema:accessibilityFeature">alternativeText</meta>