Non-Classifiable Books

INTRODUCTION. The following pages are reprinted, with some alterations and additions, from the columns of the Freethinker. They are neither methodical nor exhaustive. I had the privilege of knowing Mr. Bradlaugh more or less intimately for twenty years. I have worked with him in the Freethought movement and stood by his side on many political platforms. It seemed to me, therefore, that if I jotted... more...

INTRODUCTION I. ON CORREGGIO'S CHARACTER AS AN ARTIST. The art of Correggio was very justly summed up by his first biographer, Vasari. After pointing out that in the matter of drawing and composition the artist would scarcely have won a reputation, the writer goes on to say: "To Correggio belongs the great praise of having attained the highest point of perfection in coloring, whether his works... more...

FOREWORD Hat-making is an art which may be acquired by any one possessing patience and ordinary ability. To make a hat for the trade is not as difficult as to make one for an individual; neither is it so high a phase of art. Many rules are given for crown-height, brim-width, and color, as being suited to different types of faces, but they are so often misleading that it seems best to consider only a... more...

THE ABENAKI INDIANS. The present spirit of inquiry into the early history of New England is bringing forth additional facts and evolving new light, by which we are every day seeing more clearly the true motive and incentives for its colonization. But whenever the student turns to investigate the history of the aboriginal tribes, who once inhabited this part of the country, he is struck, not so much... more...

NATURE OF FUNGI. The most casual observer of Nature recognizes in almost every instance that comes under his notice in every-day life, without the aid of logical definition, the broad distinctions between an animal, a plant, and a stone. To him, the old definition that an animal is possessed of life and locomotion, a plant of life without locomotion, and a mineral deficient in both, seems to be... more...

CHAPTER I GETTING READY TO CAN Before the World War, housewives had lost the good habit of canning, preserving and pickling. It was easier to buy California fruits by the case and canned vegetables by the dozen or half dozen cans, according to the size of the family. There is no doubt it was cheaper and decidedly easier to purchase canned fruits, vegetables, greens, soups and meats than to take time... more...

PREFACE Although there are several excellent scientific works dealing in a detailed manner with the cacao bean and its products from the various view points of the technician, there is no comprehensive modern work written for the general reader. Until that appears, I offer this little book, which attempts to cover lightly but accurately the whole ground, including the history of cacao, its cultivation... more...

INTRODUCTION. In the month of March of the year 1823, I was appointed by his Imperial Majesty Alexander the First, of glorious memory, to the command of a ship, at that time unfinished, but named the Predpriatie (the Enterprise). She had been at first destined for a voyage purely scientific, but circumstances having occurred which rendered it necessary to change the object of the expedition, I was... more...

here is probably no cathedral church in Europe, certainly no other English one, that has such a clear record of its history as Salisbury. Whereas in almost every other instance we have only vague legendary accounts of the original foundation of the building, in this case there is a trustworthy chronicle of its first inception and each successive stage of its progress extant. Owing to reasons noted in... more...

  It is our design to present a pleasing and interesting miscellany, which will serve to beguile the leisure hour, and will at the same time couple instruction with amusement. We have used but little method in the arrangement: Choosing rather to furnish the reader with a rich profusion of and anecdotes, all tending to illustrate the FEMALE CHARACTER, to display its delicacy, its sweetness, its gentle... more...