INTRODUCTION I should like to take the text for my remarks this year on the American Short Story from that notable volume of criticism, "Our America" by Waldo Frank. For the past year, it has been a source of much questioning to me to determine why American fiction, as well as the other arts, fails so conspicuously in presenting a national soul, why it fails to measure sincerely the heights and... more...

The trouble began in a seemingly trivial way. Connor had wanted to speak to Rhoda, his wife, wished himself onto a trunk line and then waited. "Dallas Shipping here, Mars and points Jupiterward, at your service," said a business-is-business, unwifely voice in his mind. "I was not calling you," he thought back into the line, now also getting a picture, first flat, then properly 3-D and... more...

This treatise is one of those ten distinct works, which the author had prepared for the press, when he was so suddenly summoned to the Celestial City. Well did his friends in the ministry, Ebenezer Chandler and John Wilson, call it "an excellent manuscript, calculated to assist the Christian that would grow in grace, and to win others over to Jesus Christ." It was first published, with a... more...

The Swoop of the Hawk One of the spectacular exploits of Hawk Carse, greatest of space adventurers. awk Carse came to the frontiers of space when Saturn was the frontier planet, which was years before the swift Patrol ships brought Earth's law and order to those vast regions. A casual glance at his slender figure made it seem impossible that he was to rise to be the greatest adventurer in space,... 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...

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...

SAUCES The philosophy of a sauce, when understood, enables even an untrained cook to make a great variety of every day sauces from materials usually found in every household; to have them uniform, however, flavorings must be correctly blended, and measurements must be rigidly observed. Two level tablespoonfuls of butter or other fat, two level tablespoonfuls of flour, must be used to each half pint of... more...

SCENE I. Enter ORCANES king of Natolia, GAZELLUS viceroy of Byron,URIBASSA, and their train, with drums and trumpets. ORCANES. Egregious viceroys of these eastern parts,Plac'd by the issue of great Bajazeth,And sacred lord, the mighty Callapine,Who lives in Egypt prisoner to that slaveWhich kept his father in an iron cage,—Now have we march'd from fair NatoliaTwo hundred leagues, and on... more...

Chapter One: Education as a Necessity of Life 1. Renewal of Life by Transmission. The most notable distinction between living and inanimate things is that the former maintain themselves by renewal. A stone when struck resists. If its resistance is greater than the force of the blow struck, it remains outwardly unchanged. Otherwise, it is shattered into smaller bits. Never does the stone attempt to... more...

Robert Fulton. This story is about a giant. Do you believe in them? He peeps out of your coffee cup in the morning. He cheers you upon a cold day in winter. But the boys and girls were not so well acquainted with him a hundred years ago. About that long ago, far to the north and east, a queer boy lived. He sat in his grandmother's kitchen many an hour, watching the tea-kettle. He seemed to be... more...