MEATS AND POULTRY. To Boil Fresh Meat. In boiling fresh meat, care is necessary to have the water boiling all the time it is in the pot; if the pot is not well scummed, the appearance of the meat will be spoiled. Mutton and beef are preferred, by some, a little rare; but pork and veal should always be well done. A round of beef that is stuffed, will take more than three hours to boil, and if not... more...

The first aim of art, no doubt, is the representation of things as they are. But then things are as our eyes see them and as our minds make them; and it is thus of primary importance for the critic to distinguish the precise qualities of the eyes and minds which make the world into imaginative literature. Reality may be so definite and so false, just as it may be so fantastic and so true; and, among... more...

Wagner Wagner's music, more than any other, is the sign and symbol of the nineteenth century. The men to whom it was disclosed, and who first sought to refuse, and then accepted it, passionately, without reservations, found in it their truth. It came to their ears as the sound of their own voices. It was the common, the universal tongue. Not alone on Germany, not alone on Europe, but on every... more...

CHAPTER I. OF THE SCIENCE OF GRAMMAR. "Hæc de Grammatica quam brevissime potui: non ut omnia dicerem sectatus, (quod infinitum erat,) sed ut maxima necessaria."—QUINTILIAN. De Inst. Orat., Lib. i, Cap. x. 1. Language, in the proper sense of the term, is peculiar to man; so that, without a miraculous assumption of human powers, none but human beings can make words the vehicle of thought. An... 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...

PREFACE The following pages are the answer to questions which a young man asked himself when, fresh from the university, he found himself adrift in the great galleries of Europe. As he stood helpless and confused in the presence of the visible expressions of the spirit of man in so many ages and so many lands, one question recurred insistently: Why are these pictures? What is the meaning of all this... more...

PREFACE The following Receipts and Directions are not collected from books, nor interspersed with old women's nostrums; but they are, in very truth, the result of my own LONG EXPERIENCE in trade, founded on chemical principles, which are principles of never-erring nature. Perhaps I had never thought of this Method of communicating my little knowledge, had it not been for many gentlemen in the... more...

Induction of Electric Currents. 6. About twenty-six feet of copper wire one twentieth of an inch in diameter were wound round a cylinder of wood as a helix, the different spires of which were prevented from touching by a thin interposed twine. This helix was covered with calico, and then a second wire applied in the same manner. In this way twelve helices were superposed, each containing an average... more...

SOUPS AND CHOWDERS [Illustration] Onion Soup Place six ounces of butter in a large saucepan over the fire, and stir into it four large white onions cut up, not sliced. Stew this very slowly for one hour, stirring frequently to prevent its scorching. Add salt, pepper, cayenne, and about one quart of stock, and cook one hour longer. Then stir into the mixture one and a half cups of milk and simmer for a... more...

PREFACE A long and somewhat varied experience in language teaching has convinced me that there are still, in spite of the march of science, many people who are capable of getting intellectual pleasure from word-history. I hope that to such people this little book, the amusement of occasional leisure, will not be unwelcome. It differs, I believe, from any other popular book on language in that it deals... more...