Showing: 31-40 results of 336

by: Anonymous
INTRODUCTION I have been asked to write an Introduction to these letters; and I do so, in spite of the fact that M. Chevrillon has already written one, because they are stranger to me, an Englishman, than they could be to him a Frenchman; and it seems worth while to warn other English readers of this strangeness. But I would warn them of it only by way of a recommendation. We all hope that after the... more...

by: Anonymous
THE ART OF WARFARE "The Art of War, like every other art, possesses its theory, its principles; otherwise, it would not be an art."—MARSHAL FOCH. The Art of War, like any other art, is based upon certain fixed principles, and there is no short cut which hurries the student to his goal. The long and laborious line of study is the only safe way, and there are many pitfalls to be avoided on the... more...

by: Anonymous
PREFACE. In New-York, there are a number of Market Houses. Those called Fulton and Washington Markets are the largest. Fulton Market is at the East end of Fulton-street, near the East River, and the Washington Market is on the West end, near the North River. The first was formerly situated in Maiden-lane, on the East River side, and was called Fly Market. The latter was also in Maiden-lane, near... more...

by: Anonymous
THE VILLAGE IN THE MOUNTAINS. M. ----, a merchant, at the head of one of the first commercial houses in Paris,[1] had occasion to visit the manufactories established in the mountainous tracts of the Departments of the Loire and the Puy de Dôme. The road that conducted him back to Lyons traversed a country rich in natural productions, and glowing with all the charms of an advanced and promising spring.... more...

by: Anonymous
INTRODUCTION The identity of the "Anonymous" of Some Remarks on Hamlet Prince of Denmark has never been established. The tradition that Hanmer wrote the essay had its highly dubious origin in a single unsupported statement by Sir Henry Bunbury, made over one hundred years after the work was written, in his Correspondence of Sir Thomas Hanmer, with a Memoir of His Life (London, 1838), to the... more...

by: Anonymous
THE BURIAL OF COCK ROBIN. Here lies Cock Robin,Dead and cold;This book his endWill soon unfold. Who kill'd Cock Robin?I, said the Sparrow,With my bow and arrow,And I kill'd Cock Robin. This is the Sparrow,With his bow and arrow. Who saw him die?I, said the fly,With my little eye,And I saw him die. This is the Fly,With his little eye. Who caught his blood?I, said the Fish,With my little... more...

by: Anonymous
When it was the Forty-ninth Night, She said, It hath reached me, O auspicious King, that the damsel ceased not to drink and ply Sharrkan with drink till he took leave of his wits, for the wine and the intoxication of love he bore her. Presently she said to the slave girl, "O Marjanah[FN#188]! bring us some instruments of music!" "To hear is to obey," said the hand maid and going out,... more...

by: Anonymous
When it was the One Hundred and Forty-fourth Night, She said, It hath reached me, O auspicious King, that the two Kings agreed each to rule one day in turn: then made they feasts and offered sacrifices of clean beasts and held high festival; and they abode thus awhile, whilst Sultan Kanmakan spent his nights with his cousin Kuzia Fakan. And after that period, as the two Kings sat rejoicing in their... more...

by: Anonymous
OUR PETS. This is Pol-ly's own cat, Top-sy. She looks ve-ry prim and quiet; but if you play with her, you will find she is a ve-ry mer-ry lit-tle cat. She will jump up-on the ta-ble at break-fast, and run off with Pol-ly's toast; and if mam-ma be wri-ting a let-ter, Top-sy will steal soft-ly a-long the arm of the so-fa, and rub her paw o-ver the last word mam-ma has writ-ten, and make a great... more...

by: Anonymous
The suggestions and recipes of this cook book have been gathering through the years from sources far and wide. Friends and neighbors have contributed, personal experience has offered its lessons, thrifty housekeepers in home departments of newspapers, reports of lectures, and recipes given to the newspaper world, from teachers in the science of cookery, have all added color or substance to what is... more...