Chapter 1: The Wreck on the Devon Coast. It was a Stormy morning in the month of May, 1572; and the fishermen of the little village of Westport, situate about five miles from Plymouth, clustered in the public house of the place; and discussed, not the storm, for that was a common topic, but the fact that Master Francis Drake, whose ships lay now at Plymouth, was visiting the Squire of Treadwood, had... more...

CHAPTER I. The Maliseets. The Indian period of our history possesses a charm peculiarly its own. When European explorers first visited our shores the Indian roamed at pleasure through his broad forest domain. Its wealth of attractions were as yet unknown to the hunter, the fisherman and the fur-trader. Rude as he was the red man could feel the charms of the wilderness in which he dwelt. The voice of... more...

CONFERENCE I THE PRIESTLY VOCATION IT is well known that one of the great aims of Cardinal Manning during his long episcopate, and perhaps the one of his works which has left the most permanent impression behind it, was to raise the tone and status of his diocesan clergy. For many reasons connected with our Catholic history, the level at which the average secular priest in the days of the Vicariates... more...

CHAPTER I GENERAL COMPOSITION OF FOODS 1. Water.—All foods contain water. Vegetables in their natural condition contain large amounts, often 95 per cent, while in meats there is from 40 to 60 per cent or more. Prepared cereal products, as flour, corn meal, and oatmeal, which are apparently dry, have from 7 to 14 per cent. In general the amount of water in a food varies with the mechanical structure... more...

MARTHA   In the long run all love is paid by love,    Tho' undervalued by the hosts of earth.  The great eternal government above    Keeps strict account, and will redeem its worth.  Give thy love freely; do not count the cost;    So beautiful a thing was never lost          In the long run. ——Ella Wheeler Wilcox. THOMAS PERKINS was astonished beyond words. Martha... more...

THE VOYAGE IS BEGUN “A-a-ll ha-a-ands! Up anchor! A-ho-oy!” Instantly all was bustle and action on board the brig Josephine. The sailors ran hither and thither, the sails were loosed and the yards braced. The clanking of the windlass soon told that the anchor was being raised. “Whew! I never saw so much excitement and hurry in all my life,” exclaimed a boy, who with three companions stood on the... more...

Chapter One. April 3, 1835. Reader, did you ever feel in that peculiarly distressing state of mind in which one oppressing idea displaces or colours every other, absorbing, intermingling with, empoisoning, and, like the filth of the harpy, turning every thing into disgust—when a certain incubus rides upon the brain, as the Old Man of the Mountain did upon the shoulders of Sinbad, burdening,... more...

INTRODUCTION The word "fat" is one of the most interesting in food chemistry. It is the great energy producer. John C. Olsen, A.M., Ph.D., in his book, "Pure Food," states that fats furnish half the total energy obtained by human beings from their food. The three primary, solid cooking fats today are: There are numbers of substitutes for these, such as butterine, oleomargarine and... more...

Foreword Enthroned on hills, San Francisco captivates the stranger who sees it from the Bay by the vivacity of its landscape long before revealing any of its intimate lures. Whether you approach in the early morning, when gulls arc wheeling above the palette of tones of the Bay, or at night, when illuminated ferryboats glide by like the yellow-bannered halls of fable, the buoyancy of San Francisco is... more...

PREFACE The history of Giggleswick School has just two difficulties about it which need to be unravelled. The date of the foundation of the School or of the Chantry of the Rood and the origin of the Seal alone are of interest to the antiquary and I have failed to discover either. The remainder is the story of a school, which has always had a reputation in the educational world and at the same time has... more...