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You may order isinglass this way to put into any sort of made wine.
316. _To make_ MEAD _another Way_.
Take a quart of honey, three quarts of water, put your honey into the
water, when it is dissolved, take the whites of four or five eggs,
whisk and beat them very well together and put them into your pan; boil
it whi... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
319. _To make_ RED CURRAN WINE.
Let your currans be the best and ripest you can get, pick and bruise
them; to every gallon of juice add five pints of water, put it to your
berries in a stand for two nights and a day, then strain your liquor
through a hair sieve; to every gallon of liquor put two pounds of
sugar, stir... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
323. _To make_ Gooseberry Wine _another Way_.
Take twelve quarts of good ripe gooseberries, stamp them, and put to
them twelve quarts of water, let them stand three days, stir them twice
every day, strain them, and put to your liquor fourteen pounds of
sugar; when it is dissolved strain it through a flannel bag, and ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
326. _To make_ BLACKBERRY WINE.
Take blackberries when they are full ripe, and squeeze them the same
way as you did the mulberries. If you add a few mulberries, it will
make your wine have a much better taste.
327. _To make_ SYRRUP OF MULBERRIES.
Take mulberries when they are full ripe, break them very well with you... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
332. _To make_ LEMON BRANDY.
Take a gallon of brandy, chip twenty-five lemons, (let them steep
twenty-four hours) the juice of sixteen lemons, a quarter of a pound of
almonds blanched and beat, drop it thro' a jelly bag twice, and when
it is fine bottle it; sweeten it to your taste with double refined
sugar before yo... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
339. _To bottle_ DAMSINS.
Take your damsins before they are full ripe, and gather them when the
dew is off, pick of the stalks, and put them into dry bottles; don't
fill your bottles over full, and cork them as close as you would do for
ale, keep them in a cellar, and cover them over with sand.
340. _To preserve Ora... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
342. _To make_ JELLY _of_ CURRANS.
Take a quartern of the largest and best currans you can get, strip them
from the stalks, and put them in a pot, stop them close up, and boil
them in a pot of water over the fire, till they be thoroughly coddled
and begin to look pale, then put them in a clear hair sieve to drain,
an... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
345. _To know when your_ SUGAR _is at_ CANDY HEIGHT.
Take some sugar and clarify it till it comes to a candy-height, and
keep it still boiling 'till it becomes thick, then stir it with a stick
from you, and when it is at candy-height it will fly from your stick
like flakes of snow, or feathers flying in the air, and ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
350. _To preserve_ RED GOOSEBERRIES.
Take a pound of sixpenny sugar, and a little juice of currans, put to
it a pound and a half of Gooseberries, and let them boil quick a
quarter of an hour; but if they be for jam they must boil better than
half an hour.
They are very proper for tarts, or to eat as sweet-meats.
351... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
356. _To keep_ DAMSINS _another Way_.
Take damsins before they be quite ripe, pick off the stalks, and put
them into dry bottles; cork them as you would do ale, and keep them in
a cool place for use.
357. _To make_ MANGO _of_ CODLINS.
Take codlins when they are at their full growth, and of the greenest
sort, take a ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
363. _To make red Paste of_ PIPPENS.
Take two pounds of sugar, clarify it, then take rosset and temper it
very well with fair water, put it into your syrrup, let it boil till
your syrrup is pretty red colour'd with it, then drain your syrrup
thro' a fine cloth, and boil it till it be at candy-height, then put to
it t... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
367. _To make_ GOOSEBERRY VINEGAR.
To every gallon of water take six pounds of ripe gooseberries, bruise
them, and pour the water boiling hot upon your berries, cover it close,
and set it in a warm place to foment, till all the berries come to the
top, then draw it off, and to every gallon of liquor put a pound and a... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
372. _To preserve_ FRUIT _green all the Year_.
Gather your fruit when they are three parts ripe, on a very dry day,
when the sun shines on them, then take earthen pots and put them in,
cover the pots with cork, or bung them that no air can get into them,
dig a place in the earth a yard deep, set the pots therein and ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
You may dry pippens the same way, only as your turn them grate over
them a little sugar.
376. _To preserve_ CURRANS _in bunches_.
Boil your sugar to the fourth degree of boiling, tie your currans up in
bunches, then place them in order in the sugar, and give them several
covered boilings, skim them quick, and let the... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
380. _To make_ JAM _of_ DAMSINS.
Take damsins when they are ripe, and to two pounds of damsins take a
pound of sugar, put your sugar into a pan with a jill of water, when
you have boiled it put in your damsins, let them boil pretty quick,
skim them all the time they are boiling, when your syrrup looks thick
they are ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
386. _To pickle_ CUCUMBERS _sliced_.
Pare thirty large cucumbers, slice them into a pewter dish, take six
onions, slice and strow on them some salt, so cover them and let them
stand to drain twenty four hours; make your pickle of white wine
vinegar, nutmeg, pepper, cloves and mace, boil the spices in the
pickle, drai... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
389. _To pot_ SALMON _to keep half a Year_.
Take a side of fresh salmon, take out the bone, cut off the head and
scald it; you must not wash it but wipe it with a dry cloth; cut it in
three pieces, season it with mace, pepper, salt and nutmeg, put it into
a flat pot with the skin side downward, lie over it a pound of... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
393. _To make_ SYRRUP OF VIOLETS.
Take violets and pick them; to every pound of violets put a pint of
water, when the water is just ready to boil put it to your violets, and
stir them well together, let them infuse twenty four hours and strain
them; to every pound of syrrup, take almost two pounds of sugar, beat
the... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
396. _To pickle_ SHRIMPS.
Take the largest shrimps you can get, pick them out of the shells, boil
them in a jill of water, or as much water as will cover them according
as you have a quantity of shrimps, strain them thro' a hair-sieve, then
put to the liquor a little spice, mace, cloves, whole pepper, white
wine, whi... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
You may make the same pickle for those, as you did for the green ones.
401. _To pickle_ OYSTERS.
Take the largest oysters you can get, pick them whole out of the shell,
and take off the beards, wash them very well in their own pickle, so
let the pickle settle, and clear it off, put it into a stew-pan, put to
it two o... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
You may do radish cods or brown buds the same way.
405. _To make the_ Pickle.
Take a little alegar or white wine vinegar, and put to it two or three
blades of mace, with a little whole pepper and Jamaica pepper, a few
bay leaves and salt, put to your buds, and scald them two or three
times, then they are fit for use.... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
They will keep this way very well, and have more of the taste of
mushrooms, but they will not be altogether so white.
408. _To pickle_ POTATOE CRABS.
Gather your crabs when they are young, and about the bigness of a large
cherry, lie them in a strong salt and water as you do other pickles,
let them stand for a week o... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
412. _To pickle_ GARKINS.
Take garkins of the first growth, pick 'em clean, put 'em in a strong
salt and water, let 'em lie a week or ten days whilst they be throughly
yellow, then scald them in the same salt and water they lie in, scald
them once a day, and let them lie whilst they are green, the set them
in the cor... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
417. _To pickle_ WALNUTS _white_.
Take walnuts when they are at full growth and can thrust a pin through
them, the largest sort you can get, pare them, and cut a bit off one
end whilst you see the white, so you must pare off all the green, if
you cut through the white to the kernel they will be spotted, and put
them ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
Take a quart or two of sherbet before you put in your brandy, and the
whites of four or five eggs, beat them very well, and set it over the
fire, let it have a boil, then put it into a jelly bag, so mix the rest
of your acid and brandy together, (the quantity you design to make)
heat it and run it all through your jel... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
A spoonful cold is an addition to sauce for either fish or flesh.
426. _To make a_ savoury Dish of VEAL.
Cut large collops of a leg of veal, spread them abroad on a dresser,
hack them with the back of a knife, and dip them in the yolks of eggs,
season them with nutmeg, mace, pepper and salt, then make forc'd-meat
wit... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
You may do apple cream the same way.
430. _To make_ CREAM _of any preserved Fruit_.
Take half a pound of the pulp of any preserved fruit, put it in a large
pan, put to it the whites of two or three eggs, beat them well together
for an hour, then with a spoon take off, and lay it heaped up high on
the dish and salver ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
434. _To dry_ APRICOCKS _like_ PRUNELLOS.
Take a pound of apricocks before they be full ripe, cut them in halves
or quarters, let them boil till they be very tender in a thin syrrup,
and let them stand a day or two in the stove, then take them out of the
syrrup, lay them to dry till they be as dry as prunellos, then ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
438. _To make_ ELDER-FLOWER WINE.
Take three or four handfuls of dry'd elder-flowers, and ten gallons of
spring water, boil the water, and pour in scalding hot upon the
flowers, the next day put to every gallon of water five pounds of
Malaga raisins, the stalks being first pick'd off, but not wash'd, chop
them grosly... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
442. _To make_ ORANGE CHIPS _another Way_.
Pare your oranges, not over thin but narrow, throw the rinds into fair
water as you pare them off, then boil them therein very fast till they
be tender, filling up the pan with boiling water as it wastes away,
then make a thin syrrup with part of the water they are boiled in... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
445. _To pickle_ MUSHROOMS _another Way_.
When you have cleaned your mushrooms put them into a pot, and throw
over them a handful of salt, and stop them very close with a cloth, and
set them in a pan of water to boil about an hour, give them a shake now
and then in the boiling, then take them out and drain the liquor... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
449. _To make_ SACK POSSET _another Way_.
Take a quart of good cream, and boil it with a blade or two of mace,
put in about a quarter of a pound of fine powder sugar; take a pint of
sack or better, set it over the fire to heat, but don't let it boil,
then grate in a little nutmeg, and about a quarter of a pound of po... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
You must not boil them over long in the syrrup, for if it be over thick
it will keep them from drying; you may boil two or three pounds more
cherries in the syrrup after.
451. _How to order_ STURGEON.
If your sturgeon be alive, keep it a night and a day before you use it;
then cut off the head and tail, split it down... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
This is a proper dish instead of soop.
454. _To make_ MINC'D COLLOPS.
Take two or three pounds of any tender parts of beef, (according as you
would have the dish in bigness) cut it small as you would do minc'd
veal; take an onion, shred it small, and fry it a light brown, in
butter seasoned with nutmeg, pepper and sa... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
You may either do it with powder sugar or loaf sugar.
458. _To make_ Almond Cheesecakes _another Way_.
Take the peel of two or three lemons pared thick, boil them pretty
soft, and change the water two or three times in the boiling; when they
are boiled beat them very fine with a little loaf sugar, then take
eight egg... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
3. _To make a_ MELLON.
Make the leanest forc'd-meat that you can, green it as near the colour
of mellon as possible with the juice of spinage, as little of the juice
as you can; put several herbs in it, especially parsley, shred fine,
for that will help to green it; roll it an inch and a half thick, lay
one half in a... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
7. _To lard_ OYSTERS.
Make a strong essence of ham and veal, with a little mace; then lard
the large oysters with a fine larding pin; put them, with as much
essence as will cover them, into a stew-pan; let them stew and hour, or
more, over a slow fire. They are used for garnishing, but when you make
a dish of them, s... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
This is a top-dish for second, or side dish for first course.
11. _To make_ POVERADE.
Take a pint of good gravy, half a jill of elder vinegar, six shalots, a
little pepper and salt, boil all these together a few minutes, and
strain it off. This is a proper sauce for turkey, or any other sort of
white fowls.
12. _To ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
Trouts may be done the same way, only cut off their heads.
16. LOBSTER A'L'ITALIENNE.
Cut the tail of the lobster in square pieces, take the meat out of the
claws, bruise the red part of the lobster very fine, stir it in a pan
with a little butter, put some gravy to it; strain it off while hot,
then put in the lobste... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
Take the walnuts when they are ready for pickling, beat them in a
mortar, and strain the juice thro' a flannel bag; put to a quart of
juice a jill of white wine, a jill of vinegar, twelve shalots sliced, a
quarter of an ounce of mace, two nutmegs sliced, one ounce of black
pepper, twenty four cloves, and the peels of ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
25. _A_ LEMON PUDDING _another Way_.
Take a quarter of a pound of almonds, three quarters of a pound of
sugar, beat and searc'd, half a pound of butter; beat the almonds with
a little rose-water, grate the rinds of two lemons, beat eleven eggs,
leave out two whites, melt the butter an stir it in; when the oven is
rea... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
Blanch a pound of almonds, lie them in water for three or four hours,
dry them with a cloth, and beat them fine with eight spoonfuls of rose
or orange-flower water; then boil a pound of fine sugar to wire-height,
and stir in the almonds, mix them well over the fire; but do not let
them boil; pour them into a bason, an... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
35. York GINGER-BREAD _another Way_.
Take two pounds and a half of stale bread grated fine, (but not dry'd)
two pound of fine powder sugar, an ounce of cinnamon, half an ounce of
mace, half an ounce of ginger, a quarter of an ounce of saunders, and a
quarter of a pound of almonds; boil the sugar, saunders, ginger, an... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
This cake will require two hours and a half baking in a quick oven.
40. _An_ ISING _for the_ CAKE.
One pound and a half of double-refin'd sugar, beat and searc'd; the
whites of four eggs, the bigness of a walnut of gum-dragon, steep'd in
rose or orange-flower water; two ounces of starch, beat fine with a
little powde... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
45. BARBERRY CAKES.
Draw off the juice as for curran jelly, take the weight of the jelly in
sugar, boil the sugar to sugar again; then put in the jelly, and keep
stirring till the sugar is dissolved; let it be hot, but not boil; then
pour it out, and stir it three or four times; when it is near cold drop
it on glasse... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
49. _To preserve_ WINE-SOURS.
Take wine-sours and loaf sugar an equal weight, wet the sugar with
water; the white of one egg will fine four pounds of sugar, and as the
scum rises throw on a little water; then take off the pan, let it stand
a little to settle and skim it; boil it again while any scum rises;
when it is... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
53. _To make_ BLACK PAPER _for drawing Patterns_.
Take a quarter of a pound of mutton suet, and one ounce of bees wax,
melt both together and put in as much lamp black as will colour it dark
enough, then spread it over your paper with a rag, and hold it to the
fire to make it smooth.
54. GOOSEBERRY VINEGAR _another ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
57. GINGER WINE.
Take fourteen quarts of water, three pounds of loaf sugar, and one
ounce of ginger sliced thin, boil these together half an hour, fine it
with the whites of two eggs; when new milk warm put in three lemons, a
quart of brandy, and a white bread toast, covered on both sides with
yeast; put all these to... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
61. _The fine_ RUSH CHEESE.
Take one quart of cream, and put to it a gallon of new milk, pretty
warm, adding a good spoonful of earning; stir in a little salt, and set
it before the fire till it be cum'd; then put it into a vat in a cloth;
after a day and night turn it out of the vat into a rush box nine
inches in le... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
_Second Course_.
At the Top roast Chickens and Asparagus.
At the Bottom Ducks.
In the Middle preserv'd Oranges.
For the four Corners.
Damasin Pie, Cream Curds, Lobster, and cold Pot.
For _MAY_.
_First Course_.
At the Top stew'd Carp or Tench.
At the Bottom a stew'd Rump of Beef.
... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
For _SEPTEMBER_.
_First Course_.
At the Top collar'd Calf Head, with stew'd Pallets and Veal
Sweetbreads, and forc'd Meat-Balls.
At the Bottom Udder and Tongue or a Haunch of Venison
In the Middle an Ambler of Cockles, or roast Lobster.
Two Side dishes, Pigeon Pie and boiled Chickens.
_Second... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
For _FEBRUARY_.
At the Top a Dish of Fish.
Remove, a Couple of roasted Fowls.
At the Bottom wild Ducks.
For the four Corners.
Collar'd Pig, Cheese Cakes, stew'd Apples and Curds.
In the Middle hot minc'd Pies.
For _MARCH_.
At the Top a Sack Posset.
Remove, a Couple of Ducks.
At ... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
For _NOVEMBER_.
At the Top Fish.
At the Bottom Ducks or Teal.
In the Middle Oyster Loaves.
Remove, a Dish of Fruit.
Two Side Dishes, minc'd Pies, Mutton Steaks, with Mushrooms and Balls.
For _DECEMBER_.
At the Top boil'd Chickens.
At the Bottom a Dish of Scotch Collops or Veal Cutlets.
... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
1. Craw Fish Soop.
2. Moor Game.
3. A Granade.
4. Apples stew'd green.
5. Boil'd Partridge.
6. Cherries.
7. Stew'd Sweetbreads, and Pallets.
8. Jellies or Pine-apples.
9. Roast Teal.
10. Apricocks.
11. Artichokes.
12. Sweet-meat Tarts.
13. Fry'd Soals.
14. Turkey Pout roasted and larded.
15. A Haunch of Venis... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
B
Beef, Brisket to stew
----Rump, do.
Beef Olives, to make
----Rolls, do.
----Rump, to ragoo
----Collar'd to eat cold
----Dutch to make
----to pot
----Steaks to fry
----do. another Way
Berries to bottle
Brain Cakes to make
Black Caps, to make
Brandy Orange to make
+ ----Lemon do.
+ Lemon do. another Wa... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
D
Damsins to preserve
----do. for Tarts
----do. to keep
----do. bottle
Drops Ratisie, to make
----Lemon, do.
Ducks to boil
----to stew
----do. to stew whole
Dumplings Herb, to make
----plain Fruits
----Apple
E
Eels to collar
----to stew
----to pitchcock
----Pie, to make
Eggs to fricassy white
-... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
N
Neat's Tongue Pie, to make
Nasturtian Buds to pickle
O
Onions to pickle
Orange Chips to preserve to put into Glasses
----or Lemons to preserve
----Chips another Way
----Marmalade to make
----to preserve Oranges whole
+ ----to candy whole
----Tarts, to make
Oysters Scotch to make
----to stew
+ ----to lard... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
Q
Quidenny to make
----Quinces to preserve
----do. another Way
----Cream to make
----to make white
----Marmalade to make
R
Rabbets to fricassy brown
----do. white
----pull'd
----dressed, to look like Moor game
Raspberry and Strawberry Fool, to make
S
Salmon, to collar
+ Salmon en Maigre
----to pot
Sp... | English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery | Moxon, Elizabeth | ['en'] | 82 | {'Cooking, English -- Early works to 1800', 'Menus -- Early works to 1800'} | PG10072 | |||
Proofreading Team.
Note: Italics indicated by _
Bold print by <...>
THE CENTURY HANDBOOK SERIES
THE CENTURY HANDBOOK OF WRITING.
By Garland Greever and Easley S. Jones.
THE CENTURY VOCABULARY BUILDER.
By Garland Greever and Joseph M. Bachelor.
THE CENTURY DESK BOOK OF GOOD ENGLISH.
By Garland Greever and Jos... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
There are many ways of building a vocabulary, as there are many ways of
attaining and preserving health. Fanatics may insist that one should be
cultivated to the exclusion of the others, just as health-cranks may
declare that diet should be watched in complete disregard of recreation,
sanitation, exercise, the need fo... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
Even with them--let the forewarning be candid--you will not accomplish
everything. You cannot learn all there is to be learned about words, any
more than about human nature. And what you do achieve will be, not a
sudden attainment, but a growth. This is not the dark side of the picture.
It is an honest avowal that the... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
VI. WORDS IN PAIRS.
Opposites
Exercise
Words Often Confused
Exercise
Parallels (with Lists)
Exercise
VII. SYNONYMS IN LARGER GROUPS (1)
How to Acquire Synonyms
Exercise (with Lists)
VIII. SYNONYMS IN LARGER GROUPS (2)
Exercise (with Lists)
IX. MANY-SIDED WORDS
Exercise
Literal vs. Figurative Applications
Exercise
... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
Our contempt and distrust do not mean that our fundamental ideas about
language are unsound. Beneath our wholesome dislike for shallow facility
and insincerity of speech, we have a conviction that the mastery of words
is a good thing, not a bad. We are therefore unwilling to take the vow of
linguistic poverty. If we l... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
Nor is it solely on their emotional side that men may be affected by
words. Their thinking and their esthetic nature also--their hard sense and
their personal likes and dislikes--are subject to the same influence. You
interview a potential investor; does he accept your proposition or not? A
prospective customer walks ... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
This chapter and the following, therefore, are given over to the study of
words in combination. As in all matters, there is a negative as well as a
positive side to be reckoned with. Let us consider the negative side
first.
<Tameness>
Correct diction is too often insipid. There is nothing wrong with it, but
it does n... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
EXERCISE - Tameness
1. Study Appendix I (The Drift of Our Rural Population Cityward).
Do you regard it as written simply, with force and natural feeling? Or
does it show lack of spontaneity?--suffer from an unnatural and self-
conscious manner of writing? Is the style one you would like to cultivate
for your own use?... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
8. Once or twice at least, make a mental note of halting or listless
expressions in a sermon, a public address, or a conversation. Find more
emphatic wording for the ideas thus marred.
9. To train yourself in readiness and daring of utterance, practice
impromptu discussion of any of the topics in Activity 1 for EXERCI... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
Another thing to avoid is the use of words in the wrong parts of speech,
as a noun for a verb, or an adjective for an adverb. Sometimes newspapers
are guilty of such faults; for journalistic English, though pithy, shows
here and there traces of its rapid composition. You must look to more
leisurely authorities. The sp... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
_Last but not least_, we have _in our midst_ one who began life
_poor but honest_.
After we had _done justice to a dinner_ and gathered in the drawing
room, we listened _with bated breath_ while she _favored us with a
selection_.
_A goodly number_ of _the fair sex_, perceiving that _the
psychological moment_ had come,... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
EXERCISE - Slovenliness IV
Replace the following slang with acceptable English:
We pulled a new wrinkle.
He's an easy mark.
Oh, you're nutty.
Beat it.
I have all the inside dope.
You can't bamboozle me.
What a phiz the bloke has!
You're talking through your hat.
We had a long confab with the gink.
He's loony over that... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
"The sun set" is more natural and effective than "The celestial orb that
blesses our terrestrial globe with its warm and luminous rays sank to its
nocturnal repose behind the western horizon." Great writers--the true
masters--have often held "fine writing" and pretentious speaking up to
ridicule. Thus Shakespeare has ... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
First, let us learn to omit the words which add nothing to the meaning.
Thus in the sentence "An important essential in cashing a check is that
you should indorse it on the back," several words or groups of words
needlessly repeat ideas which are expressed elsewhere. The sentence is as
complete in substance, and far t... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
2. Try to condense similarly the Parable of the Sower (Appendix 3) and the
Seven Ages of Man (Appendix 4). (The task will largely or altogether
baffle you, but will involve minute study of tersely written passages.)
3. Condense the following:
A man whose success in life was due solely to his own efforts rose in his
pl... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
(b) You are telegraphing a metropolitan paper the results of a
Congressional election. Philput, the Republican candidate, leads in the
cities, from which returns are now complete. Wilkins, the Democratic
candidate, leads in the country, from only certain districts of which--
those nearest the cities--returns have been... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
EXERCISE - Wordiness III
1. Study the following paragraph, decide which ideas are important,
and strike out the details that merely clog the thought:
As I stepped into the room, I heard the clock ticking and that caused me
to look at it. It sits on the mantelpiece with some layers of paper under
one corner where the ... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
<Verbal Discords>
We may pitch our talk or our writing in almost any key we choose. Our
mood may be dreamy or eager or hilarious or grim or blustering or somber
or bantering or scornful or satirical or whatever we will. But once we
have established the tone, we should not--except sometimes for broadly
humorous effect... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
Certain broad classifications of words are manifest even to the most
obtuse user of English. _Shady_, _behead_, and _lying_ are
"popular" words, while their synonyms _umbrageous,_ decapitate,_
and _mendacious_ are "learned" words. _Flabbergasted_ and
_higgledy-piggledy_ are "colloquial," while _roseate_ and
_whilom_ a... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
It wasn't the girl yclept Sally. This girl was not so vivacious as Sally,
but she had a mug on her that was a lot less ugly to look at. Gee, when
she stood there in front of me with those mute, ineffable, sympathetic
eyes of hers, I was ready to throw a duck-fit.
Old Grimes is dead, that dear old soul;
We'll never... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
In most instances general terms are the same as abstract, and specific the
same as concrete. Some subtle discriminations may, however, be made. Of
these the only one that need concern us here is that the wording of a
passage may not be abstract and yet be general. Suppose, for example, you
were telling the story of th... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
4. Compare the abstract statement "Truths and high ethical principles are
received by various men in various ways" with the concrete presentation of
the same idea in Appendix 3. Which expression of the thought would be the
more easily understood by the average person? Why? Which would you
yourself remember the longer?... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
10. Describe a town as seen from a particular point of view, or at a
particular time of day, or under particular atmospheric conditions. Make
your description as concrete as possible.
11. Compare your description with this from Stevenson: "The town came down
the hill in a cascade of brown gables, bestridden by smooth ... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
"The sun's rim dips; the stars rush out;
At one stride comes the dark."
The words _rush out_ and _at one stride comes_ convert the stars
and the darkness into vast beings or at least vast personal forces; the
comparisons are so natural as to seem inevitable; we are transported to
the very scene and feel the overwh... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
4. Give a surveyor's or a tax assessor's or a conveyancer's description of
a piece of land. Then describe the land through figures of speech which
will vivify its outward appearance or its emotional significance to the
owner.
5. Observe that the Parable of the Sower (Appendix 3) is an extended
figure of speech. Is the... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
The day is done, and the darkness
Falls from the wings of night,
As a feather is wafted downward
From an eagle in his flight.
Yea, though I walk through the valley of the shadow of death,
I will fear no evil.
Life, like a dome of many-colored glass,
Stains the white radiance of eternity.
Mountains stood ou... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
Moreover circumstance as well as sentiment may control the connotation of
a word. A word or phrase may have a double or triple connotation, and
depend upon vocal inflection, upon gesture, upon the words with which it
is linked, upon the experience of speaker or hearer, upon time, place, and
external fact, or upon othe... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
2. Make a list of your own similar to that in Exercise 1.
3. Read the sentences listed in EXERCISE - Slovenliness III and IV. What
do these sentences suggest to you as to the social and mental
qualifications of the person who employs them?
4. Read the second paragraph of Appendix 2. What does it suggest to you as
to B... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
Ay, but to die, and go we know not where;
To lie in cold obstruction and to rot.
Merrily, merrily, shall I live now,
Under the blossom that hangs on the bough.
'Tis as easy now for the heart to be true
As for grass to be green or skies to be blue,--
'Tis the natural way of living.
... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
But _may_ is not _must_. Though the three kinds of vocabulary
may interfere with each other, there is no reason, except superficially,
why they should. Our purpose should be, therefore, to acquire not a single
kind but all three. We should be like the boy who, when asked whether he
would have a small slice of apple pi... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
The assignments in this chapter will do less toward making your vocabulary
wide than toward making it facile and precise. To be sure, they will now
and then set you to hunting for words that are new. Better still, they
will give you a mastery over some of your outlying words--words known to
your eyes or ears but not t... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
<The Mastery of Words in Combination>
These purposes and methods are general. We now come to the specific fields
in which we may with profit cultivate words in combination. Of these
fields there are four.
<I. Mastery through Translation>
If you read a foreign language, whether laboriously or with ease, you
should ma... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
You may have a passage before you and paraphrase it unit by unit. More
often, however, you should follow the plan adopted by Franklin when he
emulated Addison by rewriting the _Spectator Papers_. That is, you
should steep yourself in the thought and emotion of a piece of writing,
and then lay the piece aside until its... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
5. In each of the preceding exercises compare your vocabulary with that of
the original as to size, precision, and the grace and ease with which
words are put together. Does the original employ terms unfamiliar to you?
If so, look up their meaning and make them yours; then observe, when you
next paraphrase the passage... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
In arguing you may take any subject under the sun, from baseball to
Bolshevism, for all of them are debated with vehemence. Any topic for
discussion or explanation becomes, when approached from some particular
angle, material for argument. Thus the initial topic in the exercise that
follows is "The aeroplane's future ... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
EXERCISE - Discourse
1. Select topics from the following list for discussion or explanation:
The aeroplane's future as a carrier of mail
The commercial future of the aeroplane
A recent scientific (or mechanical or electrical) invention
A better type of newspaper--its contents and makeup
A better type of newspaper--ho... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
2. Discuss or explain the ideas listed in Exercise 3 for 'Abstract vs.
Concrete' in "Words in Combination: Some Pitfalls" above.
3. Analyze the debatable questions included in the two preceding exercises
or suggested by them. That is, find the issues in each question, and show
what each disputant must prove and what h... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
9. Describe ...
For the mood or general "atmosphere":
Anything you deem suitable in Activity 8 in EXERCISE - Connotation.
An old, deserted house
Your birthplace as you saw it in manhood
The view from an eminence
A city as seen from a roof garden by night
Your mother's Bible
A barnyard scene
The lonely old negro at the... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
Let us say you are discussing conditions in Europe. You must speak in one
way to the man who has traveled and in an entirely different way to the
man who has never gone abroad--in one way to the well-read man, in an
entirely different way to the ignoramus. Let us say you are discussing
urban life, urban problems. You ... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
3. Explain to (a) the initiate, (b) the uninitiate some piece of
mechanism, or some phase of a human activity or interest, which you know
at first hand and regarding which technical (or at least not generally
understood) terms are employed. (The exact subject depends, of course,
upon your own observation or experience... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
12. Advocate higher public school taxes before (a) men with children, (b)
men without children.
13. Advocate a further regulation of the speed of automobiles before (a)
automobile-owners, (b) non-owners.
14. Urge advocacy of some reform upon (a) a clergyman, (b) a candidate for
office.
15. Combat before (a) advertiser... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 | |
We might therefore consider either the individuals first or the groups
first. But the majority of speakers and writers pay more heed to rough
general substance than to separate instruments and items. Hence we have
thought best to begin where most work is going on already--with words in
combination.
As you turn from th... | The Century Vocabulary Builder | Bachelor, Joseph M. (Joseph Morris) | 1889 | 1947 | ['en'] | 104 | {'Vocabulary'} | PG10073 |
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