Criticism	at	a	Venture
	By	GERALDINE	HODGSON,	Litt.D.
	Vice-Principal	oJRipon	and	Wakefield	Diocesan	Training	College.
	Author	of	'-The	Life	of	the	State/'	"The	Teacher's	Rabelais/'
	"The	Teacher's	Montaigne,"	"Primitive	Christian	Education,"
	"	Studies	in	French	Education,"	"	In	the	Way	of	the	Saints/'	"	Early
	English	Instructions	and	Devotions,"	"	A	Study	in	Illumination,"	etc.
	Demy	Svo.	Cloth	10/6	net.
	The	Contents	include	articles	on
	THE	LEGACY	OF	TENNYSON
	THE	ETHICS	OF	BROWNING
	THE	POETRY	OF	DOUBT
	THE	POETRY	OF	FAITH
	"THE	NINETIES"
	THEORIES	OF	POETRY
	ENGLISH	POETRY	OF	THE	EARLY
	TWENTIETH	CENTURY
	THE	CAPACITY	OF	VISION
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De	statu	aniraae	I	20.	g9
	quatenus	anima	nec	quantitati	subiacet	disseramus,	quamlibet,
	ubi	localitas	non	est,	quantitas	esse	non	possit,	quia	sibi	ita
	mutuo	haec	eadem	nexa	sunt,	ut	aut	utrumque	in	aliquo	esse
	possit	aut	neutrum.	ex	illis	Aristotelicis	categoriis	nuUi
	5	prorsus	subiacet	essentia	diuina,	rursus	anima	humana	non
	omnibus	subiacet,	porro	corpus	quodlibet	subiacet	omnibus.
	nam	de	deo	non	dicimus	qualis	est,	quia	non	potest	conparari
	quasi	ad	aliud,	ut	dicatur	:	talis	est.	nec	dicimus	quantus
	est,	quia	non	mole	magnus	est,	nec	quid	habet,	quia	nihil
	10	non	habet,	nec	quo	modo	est,	quia	ipse	modus	est,	nec	habi-
	tum	eius	inquirimus,	quia	continet	omnia,	nec	locum,	quia
	non	nisi	corpus	in	loco	est,	nec	tempus,	quia	sempiternitas
	est,	nec	actum,	quoniam	quietus	agit,	nec	passionem,	quia
	non	patitur.	iam	decima,	immo	prima	est	ipsa	substantia,
	15	de	qua	haec	praedicamenta	texuntur.
	XX.
	QVOD	ANIMA	QVALITATEM	EECIPIAT.
	Humana	uero	anima	sicut	quantitatem	non	recipit,	ita
	subiacet	qualitati.	nam	si	de	quopiam	quale	sit	corpus	eius
	soinquirimus,	sic	uidelicet	qualitas	corporis	indicatur:	flauus	est
	ille,	coloratus	est,	pallet	ille	uel	niger	est.	sin	uero	de	anima
	consulamus,	ita	nobis	qualitas	eius	ostenditur:	superba	est,
	humilis	est,	iracunda,	tranquilla	est,	ualde	meminit	aut	cele-
	riter	obliuiscitur.	quantitas	itidem	corporis	si	quaeratur,	iure
	1	ne	Mb	quantitatis	B,	quantitate	S	quamlibet]	licet
	€t	p',	licet	PT	Sch.	in	notis	3	adnexa	Barthius	esse]	non
	add.	A	4	catagoriis	B	6	quodlibet	corpus	S	8	nec]	non
	ABDEF	11	quia	continet	omnia	om.	B	14	decimam	i?'
	17	recipiat]	quantitatem	non	cutn	ABB	add.	M,	qui	praeterea	adicit
	claudiani	capituli	initium	a	uoce	demum	lin.	23	quantitas	sumit	M
	18	ista	M	19	si	Mh,	om.	G,	sicut	rell.	21	coloratus	scripsi,
	oculatus	libri	et	Sch.	,	aquilus	Barthius	pallidus	b	23	est	post
	tranquilla	om.	b	24	quantas	S	quantitatisit	idem	B	itidem]
	siquidem	Mb	corpus	B^


92	THE	DRAMA	IS	THE	PUREST	FORM	OF	POETRY.
	Application	of	These	fundamental	principles	of	the	poetical	art	possess	a	closer
	these	principles
	to	the	Drama.	application	to	Dramatic	Poetry	than	to	any	other	species.	All
	poetry	being	directly	or	indirectly	a	representation	of	human	charac
	ter	;	and	human	character	admitting	of	appreciation	only	by	an	ex
	hibition	of	its	results	in	action	;	and	action	being	prompted	by	the
	passionate	impulses	of	the	mind,	which	its	reflective	faculties	only
	The	Passions	are	modify	or	stay	;	it	follows	that	the	Passions	are	the	leading	subjects
	the	chief	subjects	.4	.-	.
	of	Poetry.	'	of	Poetry,	which	consequently	must	be	examined	in	the	first	instance
	with	a	view	to	its	strength	and	accuracy	as	a	representation	of	the
	working	and	results	of	that	department	of	the	mind.	The	nature	of
	the	dramatic	art	allows	this	rule	to	be	applied	to	it	with	the	greatest
	They	work	more	strictness.	The	drama	is	the	species	which	presents	the	essential
	alone	in	the
	Drama	than	else-	qualities	of	poetry	less	mingled	with	foreign	adjuncts	than	they	are
	in	any	other	species	;	and	there	seems	to	be	a	cause,	(independent
	of	its	mechanical	necessities,)	enabling	it	to	dispense	with	those
	decorations	which	abound	in	other	kinds	of	poetry.	The	acted
	drama	presents	its	picture	of	life	directly	to	the	senses,	and	permits
	the	imagination,	without	any	previous	exertion,	to	proceed	at	once
	to	its	proper	task	of	forming	its	own	combinations	from	the	sensible
	forms	thus	offered	to	it	;	and	even	when	the	drama	is	read,	the	office
	of	the	imagination	in	representing	to	itself	the	action	and	the	charac
	ters	of	the	piece,	is	an	easy	one,	and	performed	without	the	neces-
	in	Epic	and	sity	of	great	activity	of	mind.	On	the	other	hand,	in	the	epic,	or
	other	poetry
	relying	only	on	any	other	species	of	poetry	which	represents	action	by	]	words,	and
	words,	the	effort	'	3	'
	to	turn	them	into	not	by	an	imitation	of	the	action	itself,	the	imagination	has	at	first
	a	picture	hinders
	their	prompt	to	form,	from	the	successively	presented	features	of	the	poetical
	['page	95]	description,	a	picture	which	shall	be	the	exciting	cause	of	the	poet
	ical	impression	:	this	supposes	considerable	energy	of	thought,	and
	the	necessity	of	relief	from	that	exertion	seems	to	have	suggested
	the	introduction	of	images	of	external	nature	and	the	like,	on	which
	Didactic	poetry	the	fancy	may	rest	and	disport	itself.	Those	classes	of	poetry	which
	is	not	true	poetry,	.	....
	but	sermons	in	are	either	partially	or	wholly	didactic,	cannot	receive	a	strict	appli-
	verse.
	Invention	is	j	n	tracedia	si	restringe	al	trattare	soltanto	soggetti	non	prima	trattati,	nessuno
	making	a	new	,	,.	,.	~	.	.	j	CL
	thing	out	of	a	autore	ha	mventato	meno	di	me.	'	Se	poi	la	parola	'	mvenzione	si	estende	hno
	thing	already	a	j	j-	ar	cosa	nuffva	di	C0	sa	gift	fatta,	io	son	costretto	a	credere	che	nessuno	autore
	abba	inventato	piu	di	me."


CHAPTER	IX
	MILLING	MACHINE	INDEXING
	The	figuring	of	indexing	movements	for	the	dividing	head	of	the
	milling	machine	is	a	subject	which	many	mechanics	think	complicated,
	although	it	is	really	very	simple.	Assume	that	a	bolt	having	a	round
	head	as	shown	in	Fig.	40	is	required	to	be	milled	so	that	the	head
	becomes	hexagonal,	that	is.	so	that	it	has	six	equal	sides,	as	shown	in
	Fig.	41.	The	index	head	is	used	for	holding	the	work	and	for	turning
	or	indexing	it	the	required	amount	for	milling	each	of	the	six	flat
	surfaces	in	turn.	The	index	head	is	constructed	with	a	worm	and
	worm-wheel	mechanism,	the	worm	being	on	the	crank	turned	when
	indexing,	and	the	worm-wheel	being	mounted	on	the	index	spindle	to
	which	the	work	is	attached.	By	moving	the	crank	with	its	index	pin
	a	certain	number	of	holes	in	one	of	the	index	circles,	a	certain	angular
	movement	can	be	imparted	to	the	work.	The	calculating	of	indexing
	movements	for	the	milling	machine	consists	in	finding	how	much	the
	Fig.	40
	MacMnerj/,N.Y.
	Fig.	41
	index	crank	requires	to	be	turned	in	order	to	produce	the	required
	movement	for	indexing	the	work.
	Calculating*	the	Indexing	Movement
	Most	of	the	regularly	manufactured	index	heads	use	a	single
	threaded	worm	engaging	with	a	worm-wheel	having	40	teeth.	Thus,
	when	the	index	crank	is	turned	around	one	full	revolution,	the	worm
	is	also	revolved	one	complete	turn,	and	this	moves	the	worm-wheel
	one	tooth,	or	1/40	of	its	circumference.	Therefore,	in	order	to	turn
	the	worm-wheel	and	the	index	spindle	on	which	it	is	mounted	one	full
	revolution,	it	is	necessary	to	turn	the	index	crank	40	revolutions.	If
	we	want	to	revolve	the	index	spindle	one-half	revolution,	we	would
	have	to	turn	the	index	crank	20	revolutions.	If	we	want	to	turn	the
	index	spindle	only	one-fourth	of	a	revolution,	we	turn	the	index	crank
	10	revolutions.
	Suppose	that	we	want	to	mill	the	hexagonal	head	of	the	bolt	shown
	in	Fig.	41.	As	it	requires	40	revolutions	of	the	index	crank	to	revolve
	the	index	spindle	once,	it	evidently	requires	only	1/6	of	that	number
	to	turn	the	index	spindle	1/6	revolution;	this	is	the	amount	that	the
	work	should	be	turned	around	or	indexed	when	one	side	of	the	hexagon
	has	been	milled,	and	we	are	ready	to	mill	the	next.	Consequently,	the
	40
	index	crank	should	be	turned	around	=	62/3	revolutions	for	milling
	6


MILLING	MACHINE	INDEXING	43
	a	hexagon;	that	is,	we	first	turn	the	crank	6	full	revolutions	and	then
	by	means	of	the	index	plate	we	turn	it	2/3	of	a	revolution.	If	we	use
	the	circle	in	the	index	plate	having	18	holes,	2/3	of	a	revolution	will
	mean	12	holes	in	this	circle,	as	12	is	two-thirds	of	18	(12	=	2/3	X	18).
	Assume	that	a	piece	of	work	has	eight	sides	regularly	spaced	(reg-
	ular	octagon).	The	indexing	for	each	side	is	found	by	dividing	40
	40
	by	8.	Thus	=	5,	represents	the	number	of	revolutions	of	the	index
	8
	crank	for	each	side	indexed	and	milled.
	Assume	that	it	is	required	to	cut	nine	flutes	regularly	spaced	in	a
	40
	reamer.	The	index	crank	must	be	turned	=	4	4/9	revolutions	in
	9
	order	to	index	for	each	flute.	The	4/9	of	a	revolution	would	corre-
	8	4
	epond	to	eight	holes	in	the	18-hole	circle,	because	=	.
	18	9
	Assume	that	it	is	required	to	cut	85	teeth	in	a	spur	gear.	The	index
	40	8
	crank	must	be	revolved	=	revolutions	to	index	for	each	tooth.	To
	85	17
	8
	move	the	index	crank	of	a	revolution	corresponds	to	moving	it	8
	17
	holes	in	the	17-hole	circle.
	As	a	general	rule,	for	finding	the	number	of	revolutions	required	for
	indexing	for	any	regular	spacing,	with	any	index	head,	the	following
	rule	may	be	used:	To	find	the	number	of	revolutions	of	the	index
	crank	for	indexing,	divide	the	number	of	turns	required	of	the	index
	crank	for	one	revolution	of	the	index	head	spindle	by	the	number	of
	divisions	required	in	the	work.
	[Most	standard	index	heads	are	provided	with	an	index	plate	fastened
	directly	to	the	index	spindle	for	rapid	direct	indexing.	This	index
	plate	is	usually	provided	with	24	holes,	so	that	2,	3,	4,	6,	8,	12	and	24
	divisions	can	be	obtained	directly	by	the	use	of	this	direct	index	plate
	without	using	the	regular	indexing	mechanism.	When	using	this	index
	plate	for	rapid	direct	indexing,	no	calculations	are	required,	as	the
	number	of	divisions	obtainable	by	the	use	of	the	different	holes	in	this
	plate	are,	as	a	rule,	marked	directly	at	the	respective	holes.]
	Finding	the	Index	Circle	to	Use
	In	order	to	find	which	index	circle	to	use	and	how	many	holes	in
	that	index	circle	to	move	for	a	certain	fractional	turn	of	the	index	crank,
	the	numerator	and	denominator	of	the	fraction	expressing	the	frac-
	tional	turn	are	multiplied	by	the	same	number	until	the	denominator
	of	the	new	fraction	equals	the	number	of	holes	in	some	one	index
	circle.	The	number	with	which	to	multiply	must	be	found	by	trial.
	The	numerator	of	the	new	fraction	then	expresses	how	many	holes	the
	crank	is	to	be	moved	in	the	circle	expressed	by	the	denominator.
	Assume	that	12	flutes	are	to	be	milled	in	a	large	tap.	Assume	that
	40	turns	of	the	imdex	crank	are	required	for	one	turn	of	the	index


48	*;<>.	i~SH-OP	ARITHMETIC
	degree,	or	20	minutes.	Assume	that	it	is	required	to	index	the	work
	through	an	angle	of	48	degrees	40	minutes.	First	turn	the	crank	5
	turns	for	45	degrees	(5	X	9	=	45).	Then	there	are	3	degrees	40	min-
	utes	or	3	2/3	degrees	left.	In	the	27-hole	circle	a	three-degree	movement
	corresponds	to	9	holes,	and	a	2/3-degree	movement	to	2	holes,	making
	a	total	movement	of	11	holes	in	the	27-hole	circle,	to	complete	the
	crank	movement	for	48	degrees	40	minutes.	Below	is	plainly	shown
	how	this	calculation	may	be	carried	out:
	48	deg.	40	min.=	45	deg.	-f	3	deg.	-f	40	min.
	5	turns	+	9	holes	-f-	2	holes	in	the	27-hole	circle.
	Approximate	Indexing-	for	Angles
	By	using	the	18-	and	27-hole	circles,	only	whole	degrees	and	1/3,	1/2,
	and	2/3	of	a	degree	(20,	30,	and	40	minutes)	can	be	indexed.	Assume,
	however,	that	it	is	required	to	index	for	16	minutes.	One	whole	turn
	of	the	index	crank	equals	9	degrees	or	540	minutes	(9	X	60	=	540).	To
	index	for	16	minutes,	therefore,	requires	about	1/34	of	a	turn	of	the
	index	crank	(540	-f-	16	=	34,	nearly).	In	this	case,	therefore,	we	use
	an	index	circle	having	the	nearest	number	of	holes	to	34,	or	the	index
	circle	with	33	holes.	A	one-hole	movement	in	this	circle	would	approxi-
	mate	the	required	movement	of	16	minutes.
	Assume	that	it	is	required	to	index	for	55	minutes.	We	then	have
	540	-T-	55	=	10,	nearly.	In	this	case	there	is	no	index	circle	with	10
	or	approximately	10	holes,	but	as	there	is	an	index	circle	with	20	holes,
	this	circle	will	be	used,	and	the	index	crank	is	moved	two	holes	in
	that	circle	instead	of	one.
	Assume	that	it	is	required	to	index	for	2	degrees	46	minutes.	If	we
	change	this	to	minutes	we	have	2	degrees	=	2x60	=	120	minutes,	and
	46	minutes	added	to	this	gives	us	a	total	of	166	minutes.	Dividing
	540	by	166	we	have:	540	-*-	166	=	3.253.
	Now	we	multiply	this	quotient	(3.253)	by	some	whole	number,	so
	that	we	obtain	a	product	which	equals	the	number	of	holes	in	any	one
	index	circle.	The	number	by	which	to	multiply	must	be	found	by
	trial.	In	this	case	we	can	multiply	by	12,	obtaining	as	a	product
	3.253	X	12	=	39.036.	For	indexing	2	degrees	and	46	minutes	we	can,
	therefore,	use	the	39-hole	circle,	moving	the	index	crank	12	holes.
	The	following	is	a	general	rule	for	approximate	indexing	of	angles,
	for	any	index	head	where	40	revolutions	of	the	index	crank	are	re-
	quired	for	one	revolution	of	the	work:
	Divide	540	by	the	total	number	of	minutes	to	"be	indexed.	If	the
	quotient	is	approximately	equal	to	the	number	of	holes	in	any	index
	circle,	the	angular	movement	is	obtained	by	moving	one	hole	in	this
	index	circle.	If	the	quotient	does	not	approximately	equal	the	number
	of	holes	in	any	index	circle,	find	by	trial	a	number	by	which	the
	quotient	can	be	multiplied	so	that	the	product	equals	the	number	of
	holes	in	an	available	index	circle;	in	this	circle,	move	the	index	crank
	as	many	holes	as	indicated	by	the	number	by	which	the	quotient	had
	been	multiplied.	(If	the	quotient	of	540	divided	by	the	total	number
	of	minutes	is	greater	than	the	number	of	holes	in	any	of	the	index
	circles,	the	movement	cannot	be	obtained	by	simple	indexing.)


THE	KU	KLUX	KLAN.	661
	it	was	such	a	question.	He	decided	in	favor	of	disbanding.	There
	fore,	the	Ku	Klux	Klan	had	no	organized	existence	after	March,	1869.
	The	report	of	the	Congressional	Investigating	Committee	con
	tains	a	mass	of	very	disreputable	history,	which	belongs	to	a	later
	date,	and	is	attributed	to	the	Klan,	but	not	justly	so.	These	persons
	were	acting	in	the	name	of	the	Klan	and	under	its	disguises,	but	not
	by	its	authority.	They	were	acting	on	their	own	responsibility.
	Thus	lived,	so	died,	this	strange	order.	Its	birth	was	an	accident	;
	its	growth	was	a	comedy,	its	death	a	tragedy.	It	owed	its	existence
	wholly	to	the	anomalous	condition	of	social	and	civil	affairs	in	the
	South	during	the	years	immediately	succeeding	the	unfortunate	con
	test	in	which	so	many	brave	men	in	blue	and	gray	fell,	martyrs	to	their
	convictions.	There	never	was,	before	or	since,	a	period	of	our	his
	tory	when	such	an	order	could	have	lived.	May	there	never	be	again	!
	D.	L.	WILSON.
	LOUISVILLE	REUNION,	1905.
	(Paraphrase	on	Auld	v	Lang	Syne).
	Can	Southern	hist	ry	be	foro-ot,
	And	never	brought	to	mind,
	Can	we	live	o	er	times	like	61,
	And	days	of	Auld	Lang	Syne.
	Chorus.
	And	clays	of	Auld	Lang	Syne?
	And	days	of	Auld	Lang-	Syne?
	Can	we	live	o	er	times	like	61,
	And	the	days	of	Auld	Lang	Syne?
	Our	women	said	with	smiling-	tears,
	And	if	you	d	win	the	fair,
	Go	to	the	field,	where	honor	calls,
	And	win	your	sweethearts,	there.
	Chorus.
	And	win	your	sweethearts	there,
	And	win	your	sweethearts	there.
	Go	to	the	field	where	honor	calls
	And	win	your	sweethearts	there.
	With	Lee	on	land	and	Semmes	on	sea,
	And	Davis	in	the	rear,
	And	Southern	pride	and	chivalry,
	Our	squadrons	did	appear.
	Chorus.
	Our	squadrons	did	appear,
	Our	squadrons	did	appear,


148	CLARENCE.
	no	mistaking	that	gloomy	audacity;	that
	mysterious	significance;	that	magnificent
	lying.	But	even	at	that	moment	Clarence
	Brant	s	heart	had	gone	out,	with	all	his	old
	loyalty	of	feeling,	towards	his	old	compan
	ion.	He	knew	that	a	public	recognition	of
	him	then	and	there	would	plunge	Hooker
	into	confusion;	he	felt	keenly	the	ironical
	plaudits	and	laughter	of	his	officers	over	the
	manifest	weakness	and	vanity	of	the	ex-
	teamster,	ex-rancher,	ex-actor,	and	husband
	of	his	old	girl	sweetheart,	and	would	have
	spared	him	the	knowledge	that	he	had	over
	heard	it.	Turning	hastily	to	the	orderly,
	he	bade	him	bring	the	stranger	to	his	head
	quarters,	and	rode	away	unperceived.
	He	had	heard	enough,	however,	to	ac
	count	for	his	presence	there,	and	the	sin
	gular	chance	that	had	brought	them	again
	together.	He	was	evidently	one	of	those
	large	civil	contractors	of	supplies	whom	the
	Government	was	obliged	to	employ,	who	vis
	ited	the	camp	half	officially,	and	whom	the
	army	alternately	depended	upon	and	abused.
	Brant	had	dealt	with	his	underlings	in	the
	Commissariat,	and	even	now	remembered
	that	he	had	heard	he	was	coming,	but	had
	overlooked	the	significance	of	his	name.


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	A	:	i	=	|1	=	:*|1	;
	[61]


Hon.	W.	J.	Macdionald.
	(Senator.)
	Hon.	Hewitt	Bostock.
	(	Senator.	)
	Hon.	George	Riley.
	(	Senator.	)
	H.	G.	Barnard,	M.P
	(Victoria.)
	DOMINION	REPRESENTATIVES.


206
	Teiser:
	Lois	M.
	speak,	but	it's	nothing	like	it	was	when	she	was	alive.	Tommy
	is	very,	very	close	to	his	sister,	who	is	the	youngest	in	the
	family.	There	were	six,	and	coming	down	the	line	Tommy	is
	number	five,	and	there's	a	sister	who	is	number	six.	Those	two
	are	very	close.	We	see	each	other,	we	travel.	It's	Catherine,
	the	one	who	wrote	the	cookbook.
	Would	you	name	all	six	of	them?
	Paskey,	Victor	(who	is	not	in	the	business),	Vincent,	Jean	(who
	is	not	in	the	business;	she	lives	in	the	country),	Tommy,	and
	Catherine.	Two	girls	and	four	boys.
	Development	of	Rice-A-Roni
	Teiser:	The	story	about	the	development	of	Rice-A-Roni,	as	I've	heard
	it,	is	that	you	served	it	and	Vincent--
	Lois	M.	:	--came	to	my	home	for	dinner.	I	had	given	this	recipe	out	in
	the	family	for	about	a	year,	and	everybody	was	crazy	about	it.
	Then	Vincent	was	at	our	home	one	night,	and	he	and	Tommy	were
	sitting	there.	Vincent	had	his	fork,	and	he	looked	at	it	and
	said,	"You	know,	Tom,	this	has	got	everything	in	it	that	we
	have.	We	could	develop	this."	Well,	it	must	have	taken	three
	or	four	years	to	develop	it	from	that	evening	on.	But	that's
	what	happened;	that's	how	it	started.
	Teiser:	It	wasn't	that	they	said,	"We've	got	to	have	a	hot	new	product,
	and	please	give	it	to	us"?
	Lois	M.	:	No,	it	just	happened.	This	was	in	1946,	and	it	didn't	really
	come	on	the	market	until	1958,	so	you're	talking	a	long	span	of
	time	developing	it.	They	moved	slowly;	they	weren't	in	a	hurry.
	It	took	a	long	time	to	move	on	it.	At	that	time	the	average
	person	was	eating	potatoes	as	a	starch,	and	noodles,	but	not	the
	way	we	serve	it	today.	You	were	eating	pasta	if	you	went	to	an
	Italian	restaurant.	You	didn't	cook	it	in	your	home	in	1946.
	I'm	talking	average;	I'm	not	talking	about	the	Italian	community
	at	all.
	And	as	far	as	serving	rice	as	a	starch,	it	was	unheard	of,
	unless	you	were	Armenian,	Middle	Eastern,	or	ate	it	as	risotto
	as	an	Italian.	But	you	never,	never	ate	rice	as	a	starch	in	any
	other	ancestry	in	this	country.	You	just	didn't	do	it.	The
	only	time	you	ate	rice	was	in	rice	pudding.


604
	INAJALAIHU	INDELCHIDNTI
	[B.	A.	E.
	tions	the	Himeris	(who	are	evidently	the
	inhabitants	of	this	settlement)	,	with	the
	Opata.	If	they	belonged	to	the	latter,
	Imures	was	doubtless	the	last	Opata	set-
	tlement	toward	the	n.,	and	the	earlier
	writers	did	not,	in	this	case,	distinguish
	the	Opata	from	the	Pima.	Imuris	was
	visited	by	Father	Kino	as	early	as	1699,
	and	the	bell	in	its	church	bears	the	date
	1680.	It	was	afterward	a	visita	of	San
	Ignacio	mission	(Rudo	Ensayo,	ca.	1762,
	153,	1863),	with	80	inhabitants	in	1730.
	It	is	now	a	civilized	pueblo.	Of	its	637
	inhabitants	in	1900,	74	were	Mayo	and	32
	Yaqui.	(f.	w.	h.)
	Himares.—	Kino,	map,	in	Stocklein,	Neue	Welt-
	Bott,	74,	1726.	Himeris.	—	Orozco	y	Berra,	Geog.,
	58,	344,	1864.	Himuri.—	Rudo	Ensayo	(ca.	1762),
	153,	1863.	Imoris.—	Box,	Adventures,	277,	1869.
	Imures.—	Kino	(1696)	in	Doc.	Hist.	Mex.,	4th
	s.,	I,	267,	1856.	Imurez—	Hardy,	Travels,	427,
	1829.	Imuri.—	Kino	(ca.	1699)	in	Doc.	Hist.	Mex.,
	4th	s.,	I,	348,	1856.	Imuris.—	Font,	map	(1777)	in
	Bancroft,	Ariz,	and	N.	Mex.,	393,	1889.	Imunz.—
	Hardy,	Travels,	432,	1829.	S.	Jose	Imuri.—	Rivera
	(1730)	in	Bancroft,	No.	Mex.	States,	i,	514,	1884.
	TJburiqui.—	Kino	(ca.	1699)	in	Doc.	Hist.	Mex.,	4th
	s.,	I,	348,	1856.	Ymurez.—	Bandelier,	Gilded	Man,
	179,	1893.
	Inajalaihn.	A	former	Chumashan	vil-
	lage	near	Santa	Barbara,	Cal.	—	Bancroft,
	Nat.	Races,	i,	459,	1874.
	Inalik.	An	Inguklimiut	village	on
	Little	Diomede	id.,	Alaska.	The	name
	of	the	people	was	extended	by	Woolfe
	(11th	Census,	Alaska,	130,	1893)	to	in-
	clude	the	inhabitants	of	both	islands.	—
	Nelson,	18th	Rep.	B.	A.	E.,	map,	1899.
	Inam.	The	best	known	village	of	the
	upper	division	of	the	Karok,	speaking
	the	Karakuka	dialect.	Situated	on	Kla-
	math	r.,	at	or	near	the	mouth	of	Clear	cr.,
	n.	w.	Cal.	It	was	the	scene	of	the	Deer-
	skin	dance	and	of	an	annual	"world-
	making"	ceremony.	(a.	l.	k.)
	E-nam.—	Taylor	in	Cal.	Farmer,	Mar.	23,	1860.
	Inaqtek	(Ina'khtek,	'raven').	A	sub-
	phratrv	or	gens	of	the	Menominee.	—	Hoff-
	man	in	14th	Rep.	B.	A.	E.,	pt.	i,	42,	1896.
	Inaspetsum.	One	of	the	tribes	included
	by	the	early	fur	traders	under	he	term
	Nez	Perce	(Ross,	Fur	Hunters,	i,	185,
	1855).	They	lived	on	Columbia	r.,	above
	the	mouth	of	the	Snake,	in	Washington.
	Perhaps	they	were	the	Winatshipum	or
	the	Kalispel.	(l.	f.	)
	Incense.	Incense,	from	the	Latin	incen-
	dere,	'to	burn,'	is	denned	as	anything
	burned	to	produce	a	pleasant	sweet	smell
	during	religious	rites.	It	may	be	regard-
	ed	as	direct	sacrifice,	as	symbolic	of	as-
	cending	prayer,	or	as	an	aidto	spiritual	ex-
	altation.	Incense	has	been	in	almost	uni-
	versal	use	from	the	earliest	historic	period,
	particularly	in	the	more	highly	organized
	ancient	religions.	In	Mexico	and	adja-
	cent	parts	various	resinous	gums	known
	collectively	under	the	Aztec	name	of
	copalli,	or	copal,	were	used.	North	of	the
	Rio	Grande	the	plant	substances	most
	commonly	employed	forthe	same	purpose
	were	tobacco,	in	various	native	varieties;
	the	dried	tops	of	Thuja,	and	other	ce-
	dars;	spruce	and	pine	needles,	particu-
	larly	those	of	A	bies	and	Pinus	ponderosa;
	sweet	grass	(	Savasiana	odorata	)	,	Artemisia,
	and	the	root	of	the	balsam-root	{Balsam-
	orrhiza).	Tobacco	was	used	in	one	way
	or	another	in	important	ceremonials	over
	almost	the	whole	area	of	the	United	States
	and	along	the	N.	W.	coast,	and	in	the
	Canadian	interior.	Pine	needles	were
	most	commonly	used	among	the	Pueblos
	and	other	tribes	of	the	S.	W.	In	the
	noted	Hopi	snake	dance	the	smoke	of
	burning	juniper	tops	was	blown	through
	tubesknownas	"cloud-blowers"	until	the
	kiva	was	filled	with	the	pleasing	fra-
	grance.	Cedar	tops,	sweet	grass,	and
	wild	sage	were	more	common	in	cere-
	monies	of	the	Plains	Indians,	especially
	the	Peyote	rite,	and	parcels	of	the	dried
	substance	were	sometimes	attached	to
	sacrifice	poles	or	deposited	with	the
	corpse	in	the	grave	or	on	the	scaffold.
	With	some	tribes	the	twigs	and	leaves	of
	the	plant	were	differentiated	as	male	and
	female.	The	balsam	root	was	burned	in
	small	quantities	in	every	great	sweat-
	house	rite	among	the	Plains	tribes	and
	was	held	so	precious	that	sometimes	a
	horse	was	given	for	a	single	root.	Among
	the	Siksika,	according	to	Wissler,	every
	tipi	contains	an	altar	—	a	small	excavation
	in	the	earth	—	where	sweet	gum	is	burned
	daily.
	There	were	also	a	number	of	vegetal
	perfumes	used	for	personal	gratification,
	either	by	rubbing	the	juice	of	the	crushed
	plant	over	the	skin	or	by	wearing	the
	leaves	or	dried	tops	in	little	bags	at-
	tached	to	the	clothing.	The	Southern
	Ute	mother	placed	sweet-smelling	herbs
	under	the	pillow	of	her	baby.	One	of
	the	ingredients	of	the	secret	medicine
	employed	by	the	Buffalo	doctors	among
	the	Plains	tribes	in	treating	wounds	is	be-
	lieved	to	have	been	the	strong	smelling
	musk	of	the	beaver.	(	j.	m.	)
	Incha.	An	unidentified	tribe	said	to	have
	lived	where	there	were	Spanish	settle-
	ments	and	to	have	been	at	war	with	the
	Mantons	(Mento)	of	Arkansas	r.	in	1700.
	Icca.—	Iberville	(1702)	in	Margry,	Dee.,	IV,	561,
	1880.	Incha.—	Ibid.,	599.
	Inchi	(	In'tci,	'	stone	lodge	'	)	.	A	village
	occupied	by	the	Kansa	in	their	migration
	up	Kansas	r.	—	J.	O.	Dorsey,	inf'n,	1882.
	Incomecanetook	(	Incorne-can-etook	)	.
	Given	by	Ross	(Advent.,	290,	1847)	as	an
	Okinagan	tribe.
	Indak.	A	former	Maidu	village	on	the
	site	of	Placerville,	Eldorado	co.,	Cal.—
	Dixon	in	Bull.	Am.	Mus.	Nat.	Hist,
	xvii,	pi.	xxxviii,	1905.
	Indelchidnti	('pine').	An	Apache	clan
	or	band	at	San	Carlos	agency	and	Ft
	Apache,	Ariz.,	in	1881	(Bourke	in	Jcur.
	Am.	Folk-lore,	m,	111,	1890);	identical


McCLELLAN	49
	plemented	the	other	for	the	general	good,	one	by	his	learning,
	military	genius,	and	administrative	skill,	and	the	other	by	his
	practical	shrewdness	and	thorough	knowledge	of	the	world
	of	politics.


204	CABBAGES.	[PART	Jl.
	The	grass	has	been	very	short	indeed.	A	sort
	of	Grass-hopper,	or	cricket,	has	eaten	up	a	con
	siderable	part	of	the	grass	and	of	all	vege
	tables,	the	leaves	of	which	have	come	since	the
	month	of	June.	I	am	glad,	that	this	has	been
	the	case	;	for	I	now	know	what	a	farmer	may	do
	,in	the	worst	of	years	;	and,	when	1	consider
	what	the	summer	has	been,	I	look	at	my	Cab
	bages	and	Ruta	Baga	with	surprize	as	well	as
	with	satisfaction.
	CABBAGES*
	'T	1	/
	166.	I	had	some	hogs	to	keep,	and,	as	my
	Swedish	Turnips	(Ruta	Baga)	would	be	gone
	by	July,	or	before,	1	wished	them	to	be	suc
	ceeded	by	cabbages.	I	made	a	hot-bed	on	the
	20th	of	March,	which	ought	to	have	been
	made	more	than	a	month	earlier;	but,	I	had
	been	in	Pennsylvania,	and	did	not	return	home
	till	the	1	3th	of	March.	It	requires	a	little
	time	to	mix	and	turn	the	dung	in	order	to
	prepare	it	for	a	hot-bed	;	so	that	mine	was	not
	a	very	good	one	;	and	then	my	frame	was
	hastily	patched	up,	and	its	covering	consisted
	of	some	old	broken	sashes	of	windows.	A
	very	shabby	concern	;	but,	in	this	bed	I	sowed
	cabbages	and	cauliflowers.	The	seed	came	up,
	and	the	plants,	though	standing	too	thick,


NOMADS	OF	THE	NORTH	103
	a	little	he	went	back	into	the	windfall	and	lay	down
	beside	Neewa.
	Hours	that	followed	he	passed	in	restless	snatches
	of	slumber.	He	dreamed	of	things	that	he	had	for
	gotten.	He	dreamed	of	Challoner.	He	dreamed
	of	chill	nights	and	the	big	fires;	he	heard	his	master	s
	voice	and	he	felt	again	the	touch	of	his	hand;	but
	over	it	all	and	through	it	all	ran	that	wild	hunting
	voice	of	his	own	kind.
	In	the	early	dawn	he	came	out	from	under	the	wind
	fall	and	smelled	of	the	trail	where	the	wolves	and	the
	caribou	had	passed.	Heretofore	it	was	Neewa	who
	had	led	in	their	wandering;	now	it	was	Neewa	that
	followed.	His	nostrils	filled	with	the	heavy	scent
	of	the	pack,	Miki	travelled	steadily	in	the	direction
	of	the	plain.	It	took	him	half	an	hour	to	reach	the
	edge	of	it.	After	that	he	came	to	a	wide	and	stony
	out-cropping	of	the	earth	over	which	he	nosed	the
	spoor	to	a	low	and	abrupt	descent	into	the	wider
	range	of	the	valley.
	Here	he	stopped.
	Twenty	feet	under	him	and	fifty	feet	away	lay	the
	partly	devoured	carcass	of	the	young	bull.	It	was
	lot	this	fact	that	thrilled	him	until	his	heart	stood


Hon.	S.	H.	Blake,	John	Hall,	D.	D.,
	Moses	D.	Hoge,	D.	D.,	B.	F.	Jacobs,
	John	A.	Broadus,	D.	D.,	W.G.E.	Cunningham,	D.D.,
	H.	Louis	Baugher,	D.	D.,	John	Potts,	D.	D.,
	A.	E.	Dunning,	D.	D.,	J.	I.	D.	Hinds,	Ph.	D.,
	D.	Berger,	D.	D.,	B.	B.	Tyler,	D.	D.
	J.	S.	Stahr,	D.	D.
	British	Section:
	J.	Monro	Gibson,	D.	D.,	W.	H.	Groser,
	Rev.	C.	H.	Kelley,	S.	G.	Green,	D.	D.,
	Charles	Waters,	Edward	Towers,
	Alfred	Cave,	D.	D.
	FIFTH	COMMITTEE.
	Appointed	1899,	at	Atlanta,	for	1900-1905.
	John	Potts,	D.	D.,	Chairman,
	A.	E.	Dunning,	D.	D.,	Secretary,
	Warren	Randolph,	D.	D.,	B.	F.	Jacobs,
	J.	I.	D.	Hinds,	Ph.	D.,	B.	B.	Tyler,	D.	D.,
	J.	R.	Sampey,	D.	D.,	J.	S.	Stahr,	D.	D.,
	A.	F.	Schauffler,	D.	D.,	E.	B.	Kephart,	D.	D..
	John	R.	Pepper,	Mosheim	Rhodes,	D.	D.,
	H.	W.	Warren,	D.	D.,	W.	W.	Moore,	D.	D.,
	E.	J.	Rexford,	A.	B.
	British	Section	:
	J.	Monro	Gibson,	D.	D.,	W.	H.	Groser,
	C.	H.	Kelley,	D.	D.,	S.	G.	Green,	D.	D.,
	Charles	Waters,	Edward	Towers,
	Rev.	Frank	W.	Warne,	Calcutta,	India,	and
	Archibald	Jackson,	Melbourne,	Australia.
	(Dr.	Randolph	died	in	1899,	and	Prof.	J.	M.
	Stiffler,	D.	D.,	was	appointed	to	fill	the	vacancy.)


Lake	Champlain.	63
	Beneath	Tongue	Mountain	all	was	still,
	The	moon	crept	slowly	o'er	the	hill,
	And	slipped	the	fleecy	clouds	among,
	That	silent	in	mid	heavens	hung,
	Like	silver	curtains	to	restrain,
	A	watchful	vision's	grateful	claim,
	Yet	more	to	please	than	to	refrain,
	The	bold	ascending	crescent	proud,
	Seemed	alternating	mid	the	cloud,
	That	now	and	then	broke	part	in	two,
	And	let	a	straying	moonbeam	through.
	The	lake	caught	up	the	sudden	light,
	And	shot	its	beacon	to	the	night.
	So	silent	and	so	still	it	lay,
	Beneath	the	calm	reflected	ray,
	That	every	ripple	on	its	breast,
	Ceased	murmuring	and	was	at	rest.
	So	still,	it	seemed	no	rippling	wave,
	Its	rocky	border	ere	might	lave.
	So	still,	no	torrent's	rumbling	roar,
	Or	tempest's	strife	might	wake	its	shore.
	So	calm	the	night,	the	lake	so	clear,
	So	pure	the	mountain	atmosphere,
	That	every	islet	'neath	the	glare,
	Seemed	set	suspended	in	the	air.
	Whose	drowsy	shadows	swept	the	tide
	Or	hovered	in	the	lake	beside,


Index.
	Suffrage	meeting	with	J.	Stuart	Mill,
	398	;	made	Canon	of	Chester,	402	;
	presides	over	educational	section
	of	Social	Science	Congress,	403	;
	joins	Education	League,	404	;	in
	stalled	Canon	at	Chester,	406	;	sails
	for	West	Indies,	406	;	arrival	at
	Trinidad,	408	;	return	from	West
	Indies,	410	;	lectures	at	Sion	College
	on	theology	of	the	future,	422	;	presi
	dent	of	Midland	Institute,	435	;	ap
	pointed	Canon	of	Westminster,	414;
	farewell	to	Chester,	442	;	death	of
	mother,	442	;	first	residence	in
	Westminster,	449,	451	;	sermon	in,
	452	;	sails	for	America,	452	;	ar
	rival	at	New	York,	454	;	Boston	and
	Cambridge,	455	;	Philadelphia,	457	;
	Washington,	457	;	opens	Session	of
	House	with	prayer,	458	;	Western
	trip,	461-470	;	severely	ill	in	Colora
	do,	468;	returns	to	Eversley,	474	;
	attack	of	congestion	of	liver,	474	;
	last	illness,	477	;	death,	482	;	burial
	at	Eversley,	483	;	grave,	488	;	memo
	rial	fund,	489	;	chronological	list	of
	works,	491.
	Kingsley	ancestry,	413.
	Kingsley,	Charles,	father.	Rector	of
	Home,	21	;	Rector	of	Barnack,	24;
	Rector	of	Clovelly	and	St.	Luke	s,
	30,	38	;	death	of,	304	;	epitaph	on,
	34-
	Kingsley,	Gen.,	Governor	of	Fort	Wil
	liam,	279.
	Kingsley,	Herbert,	living	of	Barnack
	held	for,	24	;	death	of,	35.
	Kingsley,	Mrs.,	description	of	future
	husband,	when	she	first	met	him,	42	;
	marriage,	74	;	narrow	escape	of,	237	;
	serious	illness	of,	477.
	Kingsley,	Lieut.	,	death	of,	84.
	Kingsley,	Miss	Rose,	letter	from	father
	to,	107	;	account	of	travels	in	United	|
	States,	454	et	seq.
	Kingsley,	Maurice,	memories	of	father
	by,	261	;	at	home	from	Mexico,	442.
	Kingsley,	Grenville	Arthur,	second	son
	born,	283.
	Kingsley,	Mrs.,	mother	of	Charles,
	death	of,	442.
	Kingsley,	Dr.,	468.
	Kingsley,	Dr.	William,	of	New	Haven,
	459-
	Knowledge	of	God,	letter	to	Thomas
	Cooper	on,	193.
	LABORING	Man,	Message	of	Church
	to,	sermon	by	Kingsley,	145.
	Ladies	Sanitary	Association,	address
	to,	291.
	Ladies,	work	of,	in	country	parish,	ad
	dress	o.i	by	Kingsley,	223.
	Land	Colo	lization	question,	117.
	Last	illness	of	Kingsley,	477-482.
	"	Levana,"	by	Jean	Paul,	quotations
	from,	257.
	Lees,	Mr.,	reads	for	Holy	Orders	with
	Kingsley,	129.
	Leopold,	King	of	Belgium,	death	of,
	362.
	"Limits	of	Exact	Science	applied	to
	History,"	Kingsley	s	inaugural	lec
	ture	at	Cambridge,	311.
	Linnaean	Society,	Kingsley	made	Fellow
	of,	265.
	London	Quarterly	Review^	favorable
	notice	of	Kingsley	s	works	in,	269.
	Long	Game	(The),	135.
	Longfellow,	H.	W.,	388	;	dines	with,	at
	Cambridge,	Mass.,	456.
	Lorimer,	Prof.,	letter	to	o	n	"Constitu
	tionalism	of	the	Future,"	373.
	"	Lorraine,"	ballad	of,	471.
	Lotos	Club,	reception	by,	454.
	Loyalty	and	Sanatory	Reform,	sermon
	on,	433.
	Ludlow,	John	Malcolm,	94	;	letters	to,
	105,	128,	131,	165,	168,	228,	232.
	Lyell,	Sir	Charles,	letter	from,	to	Kings-
	ley	on	rain	sermon,	309,	311	;	sec
	onds	Kingsley	s	nomination	as
	Fellow	of	Geological	Society,	326	;
	letter	from	Kingsley	to,	337	;	made
	member	of	Natural	Science	Society
	at	Chester,	424.
	MACLEOD,	Dr.	Norman,	death	of,
	434-
	"	Madam	How,"	written,	283.
	Madam	How	and	Lady	Why,"	387,
	398.
	Mallet,	Sir	Charles,	311.
	Man	and	woman,	intellectual	relations
	between,	55.
	Mansfield,	Charles	B.,	118;	death	of,
	216	;	sketch	of,	by	Kingsley,	217.
	Manchester	Exhibition,	267.
	Mariposa	Grove,	467.
	Mark	Twain,	459.
	Marriage,	Kingsley	s	views	on,	267	;
	eternity	of,	299	;	views	on	second
	marriage,	302.
	Martineau,	John,	recollections	of	Kings-
	ley	by,	149.
	Martyn,	Henry,	life	of,	74.
	Massacre	of	Innocents,	286.
	Maurice,	"Kingdom	of	Christ"	first
	read,	61	;	Kingsley	s	first	personal
	acquaintance	with,	80	;	letter	from,
	81	;	sponsor	to	Kingsley	s	eldest
	son,	91	;	writes	preface	to	Kingsley	s
	life	of	St.	Elizabeth,	91	;	trying	to
	control	Chartist	outbreak,	95	;	ex
	cursion	to	Crowland	Abbey	with,
	107	;	letter	from,	to	Prof.	Thompson
	commending	Kingsley	as	tutor,	113;
	letters	from	Kingsley	tc,	131,	135,


Poetry	for	the	Unpoetlcal	229
	end.	Speaking	honestly,	they	do	not	like	poetry.	And
	if	their	reason	is	the	old	one,
	I	do	not	like	you,	Dr.	Fell;
	The	reason	why	I	cannot	tell,
	it	is	none	the	less	effective.
	But	the	positive	answers	are	no	more	reassuring.
	Here	in	America	especially,	when	we	like	poetry,	we
	like	it	none	too	good.	The	"old	favorites"	are	almost
	all	platitudinous	in	thought	and	monotonous	in	rhythm.
	We	prefer	sentiment,	and	have	a	weakness	for	slush.
	Pathos	seems	to	us	better	than	tragedy,	anecdote	than
	wit.	Longfellow	was	and	is,	except	in	metropolitan
	centres,	our	favorite	"classical"	poet;	the	poetical	cor
	ner	and	the	daily	poem	of	the	newspapers	represent
	what	most	of	us	like	when	we	do	go	in	for	verse.	The
	truth	is	that	many	of	the	intelligent	in	our	population
	skip	poetry	in	their	reading	just	because	it	is	poetry.
	They	read	no	poetry,	or	they	read	bad	poetry	occa
	sionally,	or	they	read	good	poetry	badly.
	This	sorry	state	of	affairs	does	not	trouble	the	lit
	erary	critic.	His	usual	comment	is	that	either	one
	loves	poetry	or	one	does	not,	and	that	is	all	there	is
	to	be	said	about	it.	If	the	general	reader	neglects
	poetry,	why	then	he	belongs	to	the	Lost	Tribes	and
	signifies	nothing	for	Israel.
	I	am	sure	that	he	is	wrong.	His	assertion	is	based
	on	the	theory	that	every	man	worthy	of	literary	salva
	tion	must	at	all	times	love	and	desire	the	best	literature,
	which	is	poetry	and	this	is	a	fallacy.	It	is	as	absurd


Poetry	for	the	Unpoetical	239
	that	are	not	average.	Much	modern	poetry	is	written
	for	such	readers,	for	men	and	women	whose	minds
	are	sensitive	to	intricate	emotional	experience,	who	can
	and	do	respond	to	otherworldliness,	to	the	subtly	ro
	mantic,	the	finely	esthetic,	and	the	intricately	ideal.
	They	deserve	whatever	poetry	they	may	desire.
	The	important	point	to	note	is	that	they	do	not	get
	it.	It	is	they	far	more	than	the	Philistines	who
	complain	that	modern	poetry	is	insufficient	for	their
	needs.	The	highly	personal	lyric	is	probably	more
	perfected,	more	abundant,	and	more	poignant	in	its
	appeal	to	living	minds	now	than	ever	before	in	the
	history	of	our	civilization.	But	it	occupies	only	one
	province	of	poetry.	A	lover	of	poetry	desires,	far	more
	keenly	than	the	general	reader,	to	have	verse	of	his
	own	day	that	is	more	Shakespearian,	more	Miltonic,
	more	Sophoclean	than	this.	He	wants	poetry	that	lifts
	spacious	times	into	spacious	verse,	poetry	that	"en-
	lumynes,"	like	Petrarch	s	"rhetorike	sweete,"	a	race
	and	a	civilization.	He	desires,	in	addition	to	what	he
	is	already	getting,	precisely	that	poetry	so	universal
	in	its	subject-matter	and	Its	appeal,	which	the	general
	reader	thinks	he	would	read	if	he	found	it	instead	of
	"lyrical	subtleties"	in	his	pages.
	Well,	they	do	not	get	it	very	abundantly	to-day,	let
	us	admit	the	fact	freely.	But	the	fault	is	not	altogether
	the	poets	.	The	fault	is	in	the	intractable	mediocrity
	of	the	age,	which	resists	transference	into	poetry	as
	stiff	clay	resists	the	hoe	of	the	cultivator.	The	fault
	lies	in	the	general	reader	himself,	whose	very	opposi-


242	Philistines	and	Dilettante
	realism,	even	when	more	real	than	poetry,	charged	with
	possibility.	For	with	all	its	imperfections	much	of
	this	new	poetry	is	trying	to	mean	more	than	ever	be
	fore	to	the	general	reader.	I	am	not	sure	that	the
	democracy	can	be	interpreted	for	him	in	noble	poetry
	and	remain	the	democracy	he	knows.	And	yet	I	think,
	and	I	believe,	that,	in	his	sub-consciousness	at	least,	he
	feels	an	intense	longing	to	find	the	everyday	life	in
	which	we	all	live	so	thrilling	beneath	the	surface
	interpreted,	swung	into	that	rhythmic	significance	that
	will	make	it	part	of	the	vast	and	flowing	stream	of	all
	life.	I	can	tolerate	many	short,	rough	words	in	poetry,
	and	much	that	we	have	been	accustomed	to	regard
	as	prose,	on	the	way	to	such	a	goal.
	For	I	honestly	believe	that	it	is	better	to	read	fan
	tastic	poetry,	coarse	poetry,	prosaic	poetry	anything
	but	vulgar	and	sentimental	poetry	than	no	poetry
	at	all.	To	be	susceptible	to	no	revival	of	the	vivid
	emotions	of	youth,	to	be	touched	by	no	thoughts	more
	intense	than	our	own,	to	be	accessible	to	no	imaginative
	interpretation	of	the	life	we	lead	this	seems	to	me
	to	be	a	heavy	misfortune.	But	to	possess,	as	most
	of	us	do,	our	share	of	all	these	qualities,	and	then	at
	no	time,	in	no	fitting	mood	or	proffered	opportunity,
	to	read	poetry	this	can	only	be	regarded	as	deafness
	by	habit	and	blindness	from	choice.


270	WHAT	CAME	OF	IT.
	have	performed,	and	I	am	now	returning	with	all	that
	is	left	of	my	lost,	lost	love	!	"	Arthur's	head	fell	for
	ward	again,	and	a	heart-rending	moan	issued	from	his
	lips.
	Farrish	was	in	a	blaze	and	quiver	of	excitement.
	"Young	man	Doctor	Hoberg!"	he	said,	laying	his
	hand	firmly	on	Arthur's	shoulder,
	"	Look	at	me,	look	me	in	the	eye	!	"
	Arthur	lifted	his	pale	face	and	looked	at	him	in	stupid
	wonderment.
	"	Now	tell	me,"	said	Farrish,	in	a	measured,	solemn
	voice,
	"	Are	you	in	your	right	mind	?	"
	"	I	have	no	reason	to	doubt	it,	Mr.	Farrish,"	said	Ar
	thur,	suspecting	the	other,	in	his	turn	of	mental	aber
	ration.
	"Well,	then,"	cried	Farrish,	bringing	his	clenched
	hand	down	on	the	back	of	the	seat	with	a	force	that
	almost	tore	it	from	its	fastenings,
	"You	are	the	victim	of	the	most	stupendous	fraud
	that	has	been	perpetrated	in	this	century	!	"
	Arthur	could	only	gaze	at	him	in	stupid	astonishment.
	"Brace	your	nerves,"	resumed	Farrish,	"for	a	marvel
	ous	revulsion	of	feeling."	"	Can	you	not	guess	what	it
	is?"
	"	No,	I	cannot,	unless	it	be	that	-*-	"
	"Echo	is	alive!"	said	Farrish,	finishing	the	sentence^
	and	catching	Arthur's	head	upon	his	arm,	as	he	fell
	forward	in	a	swoon,


COLONEL	JACK	65
	won't	name	you	;	I	will	go	to	such	a	house	(naming	a
	house	at	Bromley	by	Bow,	where	he	and	I	had	often
	been),	and	there,"	says	he,	"	I'll	stay	till	it	is	dark;	at
	night	I	will	come	near	the	streets,	and	I	will	lie	under
	such	a	haystack	all	night	(a	place	we	both	knew	also
	very	well)	;	and	if	you	cannot	finish	to	come	to	me
	there,	I	will	go	back	to	Bow/'
	I	went	back	and	took	the	cargo,	went	to	the	place	by
	Cloth-Fair,	and	gave	the	word	Good	Tower	standard	;	and
	without	any	words,	they	took	the	plate,	weighed	it,	and
	paid	me	after	the	rate	of	2s.	per	ounce	for	it	;	so	I	came
	away	and	went	to	meet	him,	but	it	was	too	late	to	meet
	him	at	the	first	place	;	but	I	went	to	the	haystack,	and
	there	I	found	him	fast	asleep.
	I	delivered	him	his	cargo	;	what	it	really	amounted
	to	I	knew	not,	for	I	never	told	it	;	but	I	went	home	to
	my	quarters	very	late	and	tired.	I	went	to	sleep	at
	first,	but,	notwithstanding	I	was	so	weary,	I	slept	little
	or	none	for	several	hours	;	at	last,	being	overcome	with
	sleep,	I	dropped,	but	was	immediately	roused	with	noise
	of	people	knocking	at	the	door,	as	if	they	would	beat	it
	down,	and	crying	and	calling	out	to	the	people	of	the
	house,	"	Rise,	and	let	in	the	constable	here,	we	come	for
	your	lodger	in	the	garret."
	I	was	frighted	to	the	last	degree,	and	started	up	in
	my	bed	;	but	when	I	was	awake,	I	heard	no	noise	at
	all,	but	of	two	watchmen	thumping	at	the	door	with
	their	staves,	and	giving	the	hour,	"	Past	three	o'clock,
	and	a	rainy	wet	morning,"	for	such	it	was.	I	was	very
	glad	when	I	found	it	was	but	a	dream,	and	went	to	bed
	again,	but	was	soon	roused	a	second	time	with	the	same,
	very	same	noise	and	words	:	then,	being	sooner
	awaked	than	I	was	before,	I	jumped	out	of	bed,	and
	run	to	the	window,	and	found	it	was	just	an	hour	more,
	and	the	watchmen	were	come	about,	"	Past	four	o'clock,"
	and	they	went	away	again	very	quietly	;	so	I	lay	me	down
	again,	and	slept	the	rest	of	the	night	quietly	enough.
	I	laid	no	stress	upon	the	thing	called	a	dream,	neither
	till	now	did	I	understand	that	dreams	were	of	any
	importance	;	but	getting	up	the	next	day,	and	going
	F


CHARLES	SEALSFIELD
	that	they	will	become	good	and	worthy	citizens.	Then	he
	tells	Morton	of	the	oppression	under	which	these	people	suffer
	in	Germany,	how	this	man	had	sold	all	his	possessions	and
	come	to	Philadelphia	with	his	family,	penniless.	After	ob-
	taining	some	aid	from	a	German	auxiliary	society,^	the	man
	bought	a	wheelbarrow	and	is	now	on	his	way	to	Ohio,	begging
	his	way	to	his	destination.	The	money	which	he	receives,	and
	which	will	probably	amount	to	about	a	hundred	dollars,	will
	enable	him	to	buy	fifty	acres	of	land	and	some	necessaries,
	and	in	several	years	he	will	prosper	and	will	be	a	worthy
	citizen	of	our	Union.	^"	'Many	of	his	countrymen	were	worse
	off',	he	continued	after	a	pause,	for	they	used	to	be	sold	as
	temporary	slaves	or	redemptioners	;	but	I	believe	the	country
	derived	more	benefit	from	the	former	Germans	than	from
	those	of	today.	At	least	I	do	not	remember	having	ever	seen
	one	of	these	old	Germans	begging.	They	earned	their	living
	by	hard	labor,	whereas	the	present	day	Germans	seem	to	urge
	their	shame	and	nakedness	upon	the	whole	world.	It	is
	really	a	sore	spot	in	that	nation.	What	would	the	German
	people	say	if	such	folk	came	to	their	country	from	the	United
	States	.	.	.	!"
	"	'But	the	ways	of	providence	are	wonderful,	and	per-
	haps	the	day	will	come	when	his	former	Prince,	'The	God	on
	Earth',	whose	splendor	this	poor	fellow	could	no	longer	en-
	large	through	servile	duties	—	or	his	children,	will	come	in	the
	same	miserable	condition	to	the	door	of	this	poor	man.	Lots
	of	this	sort	have	not	seldom	fallen	in	the	wheel	of	fortune	in
	our	disastrous	times	!"
	Isling	then	goes	on	to	tell	of	a	personal	experience	with
	a	redemptioner.	"	'It	was	at	the	eleventh	hour*	of	the	redemp-
	2	Sealsfield	has	the	footnote,	p.	56.	"A	foundation	for	the	aid
	of	needy	German	immigrants.	Its	officers	are	mostly	native	Amer-
	icans,	yet	Germans	living	in	Philadelphia	contribute	too.
	3	Morton,	pt.	I,	pp.	57-58.
	4	As	the	pernicious	redemptioner	system	practically	received	its
	death	blow	by	the	federal	act	of	1819	regulating	passenger	ships
	and	vessels,	Isling's	experience	is	supposed	to	have	occurred	shortly
	before	this	year.
	204


218	BREAD	AND	CAKES.
	butter	and	sugar,	either	with	the	hand	or	with	a	wooden
	8poon	:	Add	now	by	degrees	the	flour,	and	as	the	mixture
	stiffens	add	by	degrees	the	milk	and	eggs.	When	all	the
	ingredients	are	added,	pour	the	mixture	into	a	well-greased
	tin,	and	bake	for	an	hour	and	a	half	in	rather	a	quick	oven.
	NOTE.	This	mixture	may	also	be	baked	in	small	tins	as	in	the
	former	recipe.
	Cream	Cake.	Three	tea-cupfuls	of	flour,	three	tea-cup-
	fuls	of	sugar,	two	ounces	of	butter,	three	eggs,	one	tea-cupful
	of	sour	cream,	one	tea-spoonful	essence	of	vanilla,	half	tea-
	spoonful	of	carbonate	of	soda,	half	a	tea-spoonful	cream	of
	tartar
	Place	on	a	plate	the	soda	and	cream	of	tartar,	with	the
	point	of	a	knife	make	them	very	smooth	;	place	then	in	a
	basin	the	flour,	butter,	and	sugar,	with	the	fingers	rub	all
	well	together	until	thoroughly	mixed;	add	then	the	soda
	and	cream	of	tartar.	Beat	in	a	small	basin	the	eggs,	and
	when	very	light	add	the	cream	and	vanilla	;	stir	all	well	to-
	gether.	Grease	now	well	with	butter	some	small	cup-tins.
	Mix	then	well	and	quickly	together	the	contents	of	both
	basins,	half	fill	the	cup-tins	with	the	mixture	and	bake	in
	rather	a	quick	oven	ten	minutes.
	Queen	Cakes.	One	half	pound	flour,	one	half	pound	of
	butter,	seven	ounces	of	powdered	sugar,	six	ounces	currants,
	four	eggs.
	Grease	well	with	butter	some	small	queen	-cake	tins.
	Place	in	a	basin	the	butter,	and	with	the	back	of	a	wooden
	spoon	beat	it	to	a	cream	;	add	the	sugar	and	beat	well	for
	five	minutes.	Place	the	eggs	in	a	basin	and	beat	them	till
	very	light.	Add	now	to	the	butter	and	sugar	a	spoonful	of
	the	flour,	then	a	little	of	the	egg;	continue	adding	alter-
	nately	the	flour	and	egg	until	both	are	used	up.	Stir	all
	well	together,	and	then	add	lastly	the	currants.	Half	fill
	the	greased	tins,	and	bake	in	rather	a	quick	oven	for	fifteen
	minutes.	When	ready,	turn	the	cakes	out	on	a	wire	sieve
	to	cool.


SUET	DUMPLINGS	TREACLE	ROLY-POLY.	267
	Add	the	currants	to	other	ingredients,	then	moisten	all	with
	the	milk.	Dip	a	pudding-cloth	in	boiling	water,	sprinkle	over
	it	a	little	flour,	place	it	over	a	basin,	then	pour	in	the	mix-
	ture.	With	a	piece	of	twine	tie	the	cloth	loosely	round	the
	mixture,	and	plunge	the	dumpling	into	a	large	pan	of	boil-
	ing	water.	Add	to	the	water	half	a	table-spoonful	salt,	and
	boil	the	dumpling	two	hours.	Turn	it	then	very	carefully
	out	of	the	cloth	on	to	a	very	hot	flat	dish.
	Suet	Dumplings.	Twelve	ounces	of	flour,	five	ounces	of
	suet,	one	half	pint	cold	water,	one	tea-spoonful	salt,	one
	half	tea-spoonful	baking-powder.
	Remove	from	the	suet	all	skin,	place	it	on	a	board,	and
	chop	it	very	finely.	Place	the	chopped	suet	in	a	basin,	add
	the	flour,	salt,	and	baking-powder.	Stir	all	together	with	a
	spoon,	then	moisten	all	to	a	dry	dough	with	the	water.
	Turn	the	dough	out	on	the	board,	knead	it	very	slightly
	together,	cut	it	into	eight	or	ten	pieces.	Flour	the	fingers
	well,	and	roll	each	piece	into	a	ball.	Have	in	readiness	a
	large	pan	of	boiling	water,	add	to	it	a	dessert-spoonful	salt.
	Drop	in	one	by	one	the	dumplings,	taking	care	not	to	add	too
	many	at	once,	as	it	cools	the	water.	Boil	the	dumplings
	twenty	minutes,	take	them	out	one	by	one,	drain	the	water
	from	them,	and	serve	on	a	very	hot	dish.	To	be	eaten	with
	treacle	or	sugar.
	Treacle	Roly-Poly.	One	quarter	pound	suet,	one	half
	pound	flour,	one	half	tea-spoonful	baking-powder,	one	pinch
	salt,	one	gill	and	a	half	cold	water,	four	table-spoonfuls	of
	treacle.
	Grease	well	one	large	jelly-jar.	Remove	from	the	suet	all
	skin,	chop	it	very	finely	on	a	board.	Place	the	suet	in	a
	basin,	add	the	flour	and	baking-powder,	also	the	salt	Stir
	all	well	together	with	a	spoon,	and	moisten	with	the	cold
	water	to	a	dry	dough.	Turn	the	dough	out	on	a	board,
	knead	it	very	lightly	together.	Cut	it	into	five	pieces,	and
	roll	each	piece	out	nearly	the	size	of	the	mouth	of	the	jar.
	Place	one	piece	in	the	jar,	then	pour	over	a	little	treacle	;


NORSTON	S	BEST.
	CHAPTER	I.
	GATHERING	OF	THE	HUNT.
	~TN	the	highest	grounds	of	a	park,	almost	an	estate
	-*-	in	itself,	stood	one	of	those	noble	old	mansions	that
	are	so	interwoven	with	the	history	of	mother	England,
	that	their	architecture	alone	is	a	record	of	national
	stability	and	ever-increasing	civilization,	written	out	in
	the	strength	of	stone	and	the	beauty	of	sculpture.	This
	building,	however	grand	in	historical	associations,	was
	more	especially	the	monument	of	one	proud	race,	the
	Hursts	of	"	Norston	s	Best."
	Generation	after	generation	the	Hursts	had	succeeded
	in	unbroken	descent	to	"	The	Rest	"	and	its	vast	estates
	since	the	first	foundation	stone	was	laid,	and	that	was	so
	long	ago	that	its	present	incumbent,	Sir	Noel	Hurst,
	would	have	smiled	in	derision	had	the	Queen	offered
	to	exchange	his	title	for	that	of	a	modern	duke.
	Sir	Noel	might	well	be	proud	of	his	residence,	which,
	like	its	owners,	had	kept	pace	with	the	progress	of	art
	and	the	discoveries	of	science	known	to	the	passing
	generations;	for	each	had	contributed	something	to	its
	(25)


102	GOLDEN	GLIMPSES
	I	saw	a	beautiful	home,
	A	refuge,	and	resting-place,	sweet;
	Then	the	thought	of	that	City	of	Light,
	Where,	loved	ones,	I've	promised	to	meet:
	I	saw	a	beautiful	river
	Of	waters,	from	fountains	unknown;
	Then	the	thought	of	that	e'er-flowing	Stream
	Of	Waters,	from	founts	'bout	the	Throne.
	Ah!	the	rays	tell	of	suns;
	And	the	notes	tell	of	chords;
	And	the	birds	and	the	flowers
	Teach	us	plain	as	do	words:
	Gain	we	glimpses,	only	glimpses,
	Golden	glimpses,	though	they	be,
	Of	the	Source	of	all	life;
	Of	Eternity.


172	TH&	TA&LE.
	a	pinch	of	salt,	a	bouquet	(No.	254),	twelve	whole	peppers,	and	a	little
	mushroom	liquor,	if	at	hand.	Cook	well	for	fifteen	minutes,	and	when
	done	rub	through	a	fine	sieve.
	155.	Melted	Butter	Sauce.	Put	one	ounce	of-	good	butter	in	a	sauce-
	pan	on	a	slow	fire,	stir,	and	when	melted	add	the	juice	of	half	a	lemon.
	Serve	in	a	sauce	bowl.
	156.	Nut-brown	Batter	Sauce.	Place	one	ounce	of	good	butter	in	a
	frying-pan,	let	it	heat	until	it	assumes	a	nut-brown	color,	then	add	one
	drop	of	vinegar,	and	use	when	needed.
	157.	Black	Butter	Sauce.	Warm	one	ounce	of	good	butter	in	the	fry-
	ing-pan	until	it	becomes	brown	;	add	six	parsley	leaves,	heat	again	for	one
	minute,	then	throw	in	five	drops	of	vinegar.	Pour	it	into	a	sauce-bowl
	and	serve.
	158.	Lobster	Sanoe.	Pour	one	pint	of	Hollandaise	sauce	(No.	160)
	into	a	saucepan	;	place	it	on	the	hot	stove,	but	do	not	allow	it	to	boil.
	Add	the	claw	of	a	good-sized	boiled	lobster	cut	into	lozenge-shaped	pieces;
	heat	well	for	five	minutes,	stirring	it	lightly,	add	a	quarter	of	an	ounce	of
	lobster	butter	(No.	149),	and	serve	when	needed.
	159.	Drawn-Butter	Sauce.	Put	two	ounces	of	butter	in	a	sauce-
	pan,	adding	two	tablespoonfuls	of	flour	while	stirring	;	moisten	with	one
	quart	of	water,	and	season	with	one	tablespoonful	of	salt	and	half	a	tea-
	spoonful	of	pepper.	Let	it	simmer	on	the	side	of	the	stove	for	thirty
	minutes	until	it	thickens	;	then	add,	little	by	little,	half	an	ounce	of
	butter,	beating	it	continuously	until	it	becomes	perfectly	white.	Squeeze
	in	the	juice	of	a	lemon	;	stir	once	more,	strain	through	a	hair	sieve
	and	serve.
	160.	Sauce	Hollandaise.	Place	one	sound,	sliced	onion,	six	whole
	peppers	and	a	bay-leaf	in	a	saucepan	with	two	ounces	of	good	butter	on
	the	hot	stove	;	stir	in	two	tablespoonfuls	of	flour	to	thicken,	then	moisten
	with	a	pint	and	a	half	of	either	chicken	or	white	broth	(No.	99);	mix	well
	with	a	whisk	or	wooden	spatula,	being	careful	to	remove	any	accumulated
	fat.	Add	half	a	teaspoonful	of	grated	nutmeg	and	half	a	tablespoonful	of
	salt,	and	cook	for	twenty-five	minutes.	Beat	the	yolks	of	three	eggs
	separately	with	the	juice	of	half	a	medium-sized	sound	lemon.	Pour	them
	gradually	into	the	sauce,	being	careful	not	to	boil	it	again	after	they	have
	been	added.	Rub	through	a	hair	sieve	into	a	serving	bowl,	and	finish
	with	half	an	ounce	of	good	butter,	mixing	it	well,	and	serve.
	161.	Egg	Sauce.	Use	one	pint	of	the	Hollandaise	sauce	(No.	160),
	and	when	ready	to	serve	sprinkle	it	with	two	chopped	hard-boiled	eggs
	and	a	teaspoonful	of	minced	parsley.
	162.	Bread	Sauce.	Crumble	one	and	a	half	ounces	of	fresh	bread
	crumbs,	and	place	them	in	a	saucepan	with	not	quite	half	a	cupful	of	cold
	water	;	add	half	an	ounce	of	butter,	half	a	tablespoonful	of	salt,	and	six
	whole	peppers.	Cook	for	five	minutes	;	then	pour	in	half	a	cupful	of
	cream	or	milk.	Cook	again	for	five	minutes,	and	serve	in	a	sauce-bowl,
	removing	the	peppers.
	163.	Anchovy	Sauce.	To	three-quarters	of	a	pint	of	drawn-butter


4/8	SUPPLEMENT	TO	THE	TABLE.
	strain	it	through	a	sieve	into	a	sauce-bowl;	dress	the	saddle	on	a	serving-
	dish,	arrange	the	six	pieces	of	apple	around	the	saddle,	and	send	to	the
	table	with	the	sauce	separate.
	1486.	Reed-birds	a	la	Joseph	Pulitzer.	Have	twelve	fine,	lat,	fresh
	reed-birds,	remove	the	entrails,	and	the	eyes	from	the	head,	neatly	wipe
	them,	stick	the	bill	of	each	bird	into	the	breast,	cut	off	the	legs,	then	place
	them	in	a	roasting-pan	;	season	with	a	tablespoonful	of	salt,	sprinkle	over	a
	very	little	clarified	^butter,	place	them	in	a	very	hot	oven	to	roast	for	two
	minutes	only;	remove	from	the	oven	and	slightly	cool	off.	Peel	and	boil	five
	medium-sized	sound	potatoes	in	salted	water;	when	cooked	drain	the	water
	completely,	leaving	the	potatoes	in	the	same	pan;	thoroughly	mash	them
	with	a	potato-masher,	add	two	ounces	of	good	butter,	half	a	teaspoonful	of
	white	pepper;	pour	in	half	a	cupful	of	hot	milk,	and	with	a	wooden	spoon
	thoroughly	mix	together;	add	now	the	yolks	of	two	eggs,	sharply	mixing
	again;	place	it	on	the	hot	range,	thoroughly	mix	while	heating	for	three
	minutes;	then	press	it	through	a	fine	sieve	into	a	flat	pan	and	let	cool	for	five
	minutes.	Take	the	twelve	reed-birds,	completely	mask	each	bird	with	the
	above	preparation,	roll	them	nicely,	giving	each	bird	a	barrel	shape,	three
	inches	long	by	one	and	a	half	in	diameter;	dip	them	in	beaten	egg,	roll	in
	fresh	bread-crumbs,	taking	care	not	to	spoil	their	shape;	then	fry	them	in
	very	hot	fat	for	five	minutes;	remove	from	the	fat,	thoroughly	drain	on	a
	towel:	dress	them	on	a	hot	serving-dish	with	a	folded	napkin,	and	send
	to	the	table	with	a	gill	of	hot	Madeira	sauce	(No.	185)	separate.
	1487.	Reed-birds	aTa	Barsotti.	Have	twelve	reed-birds,	prepare
	them	exactly	the	same	as	above.	But	instead	of	masking	them	with	potato
	preparation,	select	twelve	medium-sized,	sound,	even,	raw	potatoes;	wash
	well	and	dry;	cut	off	a	cover,	oval-shape,	lengthwise,	in	the	centre	of	each
	potato,	then	with	a	vegetable-scoop	scoop	out	the	interior	of	each	sufficiently
	large	for	a	reed-bird;	season	the	inside	of	each	potato	with	a	teaspoonful
	of	salt	equally	divided;	let	stand	for	one	minute,	then	turn	them	upside
	down	to	let	the	water	run	out	which	the	salt	has	drawn.	Put	one	reed-
	bird	in	each	potato'	with	its	breast	upward;	cut	two	slices	of	bacon,
	then	cut	each	slice	into	six	equal,	square	pieces;	place	one	piece	over	the
	breast	of	each	bird,	put	the	cover	on	top,	lay	them	in	a	roasting-pan,
	place	in	a	moderate	oven	to	roast	for	twenty	-	five	minutes;	remove
	them	from	the	oven,	dress	on	a	hot	serving-dish	with	a	folded	napkin,	and
	send	to	the	table	with	half	a	gill	of	maitre	d'hotel	(No.	145)	separate.
	1488.	Hot	Game	Pie	ala	Henry	Watson.	Have	twelve	fine,	fat,	fresh
	reed-birds.	Have	a	saucepan	on	the	fire	with	one	ounce	of	lean	salt	pork,
	cut	in	dice-shaped	pieces;	add	the	twelve	birds.	Season	with	one	tablespoon-
	ful	of	salt	and	a	heaped	teaspoonful	of	pepper,	then	let	them	cook	for	five
	minutes;	now	add	two	tablespoonfuls	of	flour;	mix	well	together,	and	let
	cook	slowly	until	the	flour	has	obtained	a	brown	color,	then	add	half	a
	glassful	of	good	Madeira	wine	and	half	a	pint	of	white	broth	(No.	99).	_Mix
	well	together	again,	and	let	cook	for	five	minutes	longer.
	Have	a	dough	prepared	as	in	No.	1078.	Butter	well	a	tureen	pie-plate,


6	PREPARATION	AXD	PRESERVATION	OF	VEGETABLES.
	CENKUAI,	DIHKCTIONS	1	OH	COOKING	VKCKTABI.I	:.S	IX	WATER.
	Strong-flavored	vegetables	(as	turnips,	onions,	cabbage,	and	cauliflower)
	may	be	cooked	uncovered	in	rapidly	boiling	water	in	order	to	drive	off
	some	of	the	odor	and	flavor.	Delicately-flavored	vegetables	las	spinach,
	asparagus,	,-ind	peas)	are	best	if	cooked	uncovered,	slowly,	in	a	small	amount
	of	boiling	water	until	tender	and	until	the	water	boils	away.	Starchy	vege
	tables	(as	Irish	potatoes	and	lima	brans)	should	be	cooked	gently	in	sufficient
	boiling	water	to	cover	them.
	Water	should	be	kept	boiling	while	vegetables	are	cooking.	When	ve-_'
	tables	are	partially	cooked,	add	1	teaspoonful	of	salt	to	each	quart	of	water.
	Cook	until	the	vegetables	can	be	easily	pierced	with	a	fork.	All	boiled	vege
	tables	should	be	drained	well	as	soon	as	tender	if	an	excess	of	water	has	been
	u>ed.	After	cooking,	season	with	salt	and	iepper	and	serve	hot	with	butter
	or	sauce.
	Steaming	is	better	than	boiling	vegetables,	because	there	is	less	loss	of	food
	value.	Put	the	vegetables	on	a	plate	in	the	steamer,	cover	closely,	set	over
	boiling	water,	and	keep	the	water	boiling	steadily	until	the	vegetables	are
	tender.
	1'roportions	for	seasoning	1	cup	of	vegetables	are	\	teaspoon	salt,	|	teaspoon
	pepper.	\	tablespoon	butter.	Proportions	for	medium	white	sauce	are	2	table
	spoons	butter,	2	tablespoons	flour,	1	cup	liquid;	seasonings,	I	teaspoon	salt,
	J	teaspoon	pepper	sufficient	for	2	cups	cooked	vegetables.
	ASPARAGUS.	Asparagus	should	be	used	while	young	and	fresh,	and	should
	be	carefully	cooked	in	order	to	preserve	the	delicate	flavor.	Its	food	value	is
	not	high,	but	it	is	always	a	welcome	addition	to	the	diet	and	is	of	value	because
	of	the	mineral	matter	it	contains.	It	can	be	served	cold	in	salads	as	well	as
	hot	with	meat	and	potatoes.	At	lunch	or	supper	it	may	form	the	principal
	dish	because	of	its	agreeable	flavor.
	Boiled	Asparagus.	Wash,	trim,	remove	the	woody	part	of	the	stems,	and
	tie	asparagus	in	bundles,	or	cut	in	1-inch	lengths.	Put	in	salted	water	and
	boil	slowly	in	an	uncovered	saucepan	until	stalks	are	tender.	Season	with
	butter,	salt,	and	pepper,	or	with	a	white	sauce.	Serve	on	hot	toast	if	desired.
	BEANS.	Beans	are	a	valuable	vegetable	for	the	table,	either	served	green
	in	the	pod	or	matured	and	removed	from	the	shell.	Green	beans	do	not	have
	high	nutritive	value,	but	they	supply	valuable	minerals	and	needed	bulk.	They
	may	be	boiled,	seasoned,	and	served	as	an	accompaniment	to	the	meat	course.
	Cream	or	white	sauce	may	be	added	before	serving.	Salt	pork	may	be	cooked
	with	the	beans	to	give	additional	flavor.	Cold	cooked	beans	may	be	used	in
	salads.	Mature	beans	provide	a	good	meat	substitute	and	may	be	cooked	in
	a	variety	of	ways.	Baked	beans	and	bean	soup	are	probably	the	most	popular
	methods	of	using	dried	beans.
	Because	of	the	large	amount	of	tough	skin	it	is	necessary	to	soften	dried
	peas	and	beans	in	water	before	cooking.	If	the	water	contains	much	lime	it
	does	not	soften	them	readily,	hence	it	is	often	desirable	to	add	a	little	baking
	soda	to	the	water;	several	washings	are	necessary	after	boiling	with	the	soda,
	else	a	soapy	taste	will	develop	in	the	beans	when	the	pork	is	added.
	litixlon	Baked	Beans
	1	quart	navy	beaus.	2	tablespoons	molas-e<.
	1	tablespoon	salt.	1	cup	boiling	water,
	i	tablespoon	mustard.	$	pound	fat	.salt	pork.
	3	tablespoons	suga	r.	Boiling	water	to	cover.


PREPARATION	AXD	PRESERVATION	OF	VEGETABLES.	7
	Pick	beans	over	and	soak	in	cold	water	over	night.
	In	the	morning	drain,	cover	with	fresh	water,	and	heat	slowly	until	the
	skins	burst,	but	do	not	let	the	beans	become	broken.
	Scald	\	pound	fat	salt	pork;	scrape	it;	put	a	slice	in	the	bottom	of	the	b<>;m
	pot.	Cut	the	remaining	pork	across	top	in	strips	just	through	the	rind,	and
	bury	the	pork	in	the	beans,	leaving	the	rind	exposed.
	Add	1	cup	boiling	water	to	seasonings	and	pour	over	the	beans.	Cover
	with	boiling	water.	Bake	slowly,	adding	more	water	as	necessary.	Bake
	from	6	to	8	hours	;	uncover	at	the	last	so	that	the	water	will	evaporate	and
	beans	In-own	on	ii>p.	Serves	12.
	Bean	Swip
	1	quart	dried	beans.	2	quarts	cold	water.
	1	tablespoon	chopped	onion.	2	teaspoons	salt.
	J	pound	fat	salt	pork,	i	teaspoon	Cayenne	pepper.
	2	stalks	celery,	or	$	teaspoon	celery	J	teaspoon	mustard,
	salt.	2	tablespoons	flour.
	Wash	the	beans	and	soak	them	over	night	in	cold	water,	drain,	and	rinse
	thoroughly.	Fry	the	onions	in	one-half	the	fat,	put	with	beans,	add	the	celery
	salt	and	2	quarts	of	cold	water.	Cook	slowly	until	the	beans	are	soft,	adding
	more	water	as	it	boils	away	;	rub	through	a	strainer,	add	the	seasonings,	and	re
	heat.	Heat	the	remaining	fat	in	a	saucepan,	add	flour,	then	add	the	hot	soup
	gradually.
	Green	Lima	Beans.	Cover	1	quart	of	the	shelled	beans	with	boiling	water.
	Boil	up	quickly	at	first,	then	boil	slowly	until	done	(45	to	60	minutes),	allow
	ing	water	to	boil	away	at	the	last.	When	tender	pour	off	a	part	of	the	water
	if	too	much	remains.	Season	the	beans	with	a	teaspoonful	of	salt	and	2
	heaping	tablespoonfuls	of	butter,	or	serve	with	a	white	sauce.	(	See	"	Creamed
	cabbage.")
	BEETS.	The	whole	of	the	young	beet	plant,	including	the	root,	may	be
	pulled	and	used	while	fresh	for	"	greens."	It	is	valuable	for	the	organic
	acids	and	minerals	it	provides.	When	more	nearly	mature	the	beet	is	boiled
	without	the	tops.	The	mature	beet	may	be	stored	and	kept	through	the	winter
	and	if	boiled	till	tender	is	excellent	as	a	source	of	sugar	and	starch,	thus
	providing	heat	and	energy	to	the	body	and	giving	a	welcome	variation	in	the
	vegetable	foods.	Care	must	be	taken	in	handling	and	cooking	beets	not	to
	break	the	skin	or	injure	the	beet,	for	the	soluble	sugar	and	attractive	coloring
	are	easily	lost.	Beets	are	sometimes	pickled	and	used	as	a	relish	and	are	an
	attractive	addition	to	vegetable	salads.
	Boiled	Beets:	Wash	the	beets,	leaving	2	or	3	inches	of	the	top	on	until
	cooked,	and	cook	whole	until	tender.	Young	beets	will	cook	in	1	hour,	old
	beets	require	a	longer	time.	Put	in	cold	water,	pare,	slice,	and	reheat	with
	butter,	salt,	and	pepper.	The	butter	may	be	omitted	and	vinegar	used	or	the
	beets	may	be	cut	in	small	cubes	and	served	in	a	white	sauce.	Recipe	for	white
	sauce	is	given	under	"	Creamed	cabbage."
	BRUSSELS	SPROUTS.	Brussels	sprouts	are	of	the	same	class	as	the	cab
	bage	and	:m>	prepared,	cooked,	and	seasoned	in	the	same	way.	but	because	of
	their	small	size,	it	is	possible	to	leave	them	whole.
	CABBAGE.	Cabbage	is	one	of	the	leaf	vegetables	that	can	be	kept	through
	the	winter.	It	is	a	valuable	addition	to	the	diet	because	of	its	bulk	and	the


8	.	PREPARATIOX	AND	]'i;	!	.SF.1IVATIOX	OF	VEGETABLES.
	mineral	nisi	Her	it	contsiins.	Katen	raw,	cabbage	takes	the	place	of	other	leaf
	vegetables.
	When	ready	to	use,	if	there	is	fear	that	insects	have	infested	the	cabbage/
	it	should	be	put,	head	down,	in	cold	salted	water,	to	which	a	few	spoonfuls	of
	vinegar	may	be	added.	The	coarse	outer	leaves	should	be	removed,	the	stalk
	cut	off,	and	the	cabbage	finely	shaved	or	cut	in	quarters	as	desired	for_use.
	The	stalk	should	be	kept	for	use	in	meat	or	vegetable	soups.
	Long	cooking	renders	cabbage	difficult	of	digestion,	hence	cabbage	should	be
	cooked	only	until	the	cellulose	is	softened;	20	minutes	is	usually	sufficient.
	The	kettle	should	be	left	uncovered	so	that	the	cabbage	will	not	become
	darkened.
	3	cups	finely	shaved	csibbage.	1	recipe	cream	salad	dressing.
	x	1	1	hid
	1	cup	thick	cream,	sweet	or	sour.	1	teaspoon	salt.
	(5	tsiblespoons	vinegar.	J	teaspoon	white	pepper.
	4	tablespoons	sugar.	Cayenne.
	Add	vinegar	and	seasonings	to	cream	and	stir	until	sugar	is	dissolved.
	Serves	10.
	<'<il>hn</c	and	Peanut
	3	cups	finely	shaved	cabbage.
	1	cup	finely	chopped	peanuts.
	1	recipe	cooked	salad	dressing.
	Combine	cabbage	and	peanuts,	add	salad	dressing.	Chill	thoroughly	and
	serve.	Serves	10	to	12.
	Cole	Man;
	3	cups	shaved	cabbage.
	1	recipe	cooked	dressing.
	Pour	cooked	dressing	(while	hot)	over	shaved	cabbage,	mix	well,	chill,	and
	serve.	Serves	10	to	12.
	Cooked	Salad	Dressing.
	1	teaspoon	ssilt.	2	eggs.
	i	teaspoon	mustard.	$	cup	milk	(heated).
	Cayenne.	2	teaspoons	butter.
	1	teaspoon	sugar.	cup	vinegar	(heated).
	Mix	salt,	mustard,	cayenne,	and	sugar	together	until	well	blended	;	add	egg,
	mix	thoroughly	;	add	the	hot	milk	and	butter,	and	cook	in	double	boiler	xintil
	it	thickens,	stirring	constantly.	Remove	from	the	fire	and	stir	in	the	heated
	vinegar.	If	it	curdles,	place	upper	part	of	double	boiler	in	cold	water,	and
	heat	with	an	egg	beater	until	smooth.	Good	for	cole	slaw	and	potato	salad.
	Serves	10.
	BniJfd	Calilxiyc.	Cut	cabbage	into	quarters	and	soak	one-half	hour	in	cold
	salt	water	to	draw	out	insects.	Cut	in	large	pieces	or	chop.	Cook	until	tender
	in	a	large	amount	of	boiling	water	about	20	minutes.	Leave	kettle	uncov
	ered.	Drain	and	serve	with	butter,	salt,	pepper,	and	vinegar	if	desired,	or
	with	'a	white	sauce.
	Boiled	trith	Pork	or	Corned	Beef.	If	cabbage	is	to	be	cooked	with
	boiled	salt	pork	or	corned	beef,	add	it	to	the	boiled	meat	one-half	hour	before
	it	is	to	be	served	and	boil	vigorously	till	tender,	leaving	the	kettle	uncovered.


PREPARATION	AND	PRESERVATION	OF	VEGETABLES.
	Ctibhtit/e.
	3	cups	chopped	cabbage.	1$	cups	milk.
	2	tablespoons	butter	or	other	fat.	1	cup	bread	crumbs,	to	which
	3	tablespoons	flour.	1	tablespoon	butter	or	other	fat
	A	teaspoon	salt.	is	added.
	|	teaspoon	white	pepper.
	Boil	cabbage	until	tender,	drain	well,	put	into	a	well-creased	baking	dish,	and
	pour	over	it	a	white	sauce	made	of	the	butter,	flour,	salt,	pepper,	and	milk.
	Cover	with	the	buttered	crumbs.	Bake	in	a	moderate	oven	until	the	crumbs	are
	a	golden	brown,	about	15	minutes.	Serves	6	or	8.
	The	same	recipe	may	be	used	to	prepare	scalloped	potatoes,	scalloped	corn,
	scalloped	asparagus,	scalloped	cauliflower,	scalloped	onions,	and	scalloped
	carrots.
	Crcniiied	Cabbage.
	1	pint	boiled	cabbage.	1	recipe	while	sauce.
	White	Kauee.
	2	tablespoons	butter	or	other	fat.	$	teaspoon	salt.
	2	tablespoons	flour.	teaspoon	white	pepper.
	1	cup	milk	(heated).
	Heat	the	butter.	When	it	bubbles	add	flour	and	seasonings,	add	hot	milk
	gradually,	stirring	constantly	and	allowing	the	mixture	to	thicken	and	bub!>K
	each	time	before	adding	another	portion	of	milk.	Boil	up	once	and	sauce	is
	ready	to	serve.
	Pour	the	white	sauce	over	the	boiled	cabbage,	heat	till	bubbling,	and	serve
	hot.
	Suiter	Kraut.	When	ready	to	use	sauer	kraut,	drain	and	boil	till	tender
	in	hot	water	or	cook	in	hot	fat.	Season	to	taste.
	Waiter	Kraut	irith	Fresh	Pork.	Cover	saner	kraut	with	boiling	water,	add
	fresh	pork	and	boil	until	the	meat	is	very	tender	and	falls	from	Ihe	bones.
	Remove	bones.	Season	to	taste.
	CARROTS.	Delicate	young	carrots	procured	from	the	garden	during	the
	summer	and	fall	are	an	acceptable	addition	to	the	daily	menu.	They	may
	be	cooked	alone	or	combined	with	meat	dishes,	soups,	and	salads	to	give	added
	flavor.	Older	carrots	may	be	kept	for	use	through	the	winter	if	stored	in	a
	cool,	dry	place.	They	are	used	in	the	same	ways	that	young	carrots	are	used
	but	are	more	tough	in	texture	and	stronger	in	flavor	than	young	carrots.
	The	outside	skin	of	the	carrot	may	be	removed	by	scraping	after	it	has	been
	thoroughly	scrubbed.	Carrots	have	considerable	nutritive	value	because	of
	the	sugar,	starch,	and	mineral	matter	which	they	contain.	They	provide
	needed	bulk	to	the	diet	and	may	be	used	with	meats	or	fish	when	some	more
	juicy	vegetable	is	served	at	the	same	meal.
	('retimed	Carrot	a:
	1	pint	carrots.
	1	recipe	medium	white	sauce.	(See	recipe	for	"Creamed	cabbage.")
	Scrape	the	carrots	lightly	;	then	cut	into	large	dice	or	slices.	Young	carrots
	may	be	cooked	whole.	If	the	heart	of	old	carrots	is	hard	and	woody,	remove	it
	before	cooking.	Put	into	a	stewpan	with	boiling	salted	water	to	cover,	allow
	ing	a	teaspoonful	of	salt	for	a	quart	of	water,	and	boil	until	tender.	Young
	carrots	will	cook	in	30	minutes	and	the	water	should	be	allowed	to	boil	away.
	18	Bull.	47	-	2


10	PREPARATION	AND	PRESERVATION	OF	VEGETABLES.
	Old	(	irrois	require	4.1	minutes'	boiling.	Drain	well	and	add	to	the	white	sauce.
	Serves	0.
	Cr<(i>n	of	('fir	rut	No;i:
	1	pint	carrots,	sliced.	1	quarts	hot	milk.
	2	tablespoons	butter.	2	teaspoons	salt.
	4	tablespoons	flour.	i	tension	pepper.
	Cook	carrots	until	very	tender	in	enough	boiling	water	to	cover,	then	rub	all
	through	a	strainer	with	a	wooden	spoon.
	Heat	butter,	add	flour	and	then	the	carrot	mixture,	and	when	it	boils	well
	add	hot	milk	and	seasoning.	Serve	at	once.	Serves	(i.
	CAULIFLOWER.	Cauliflower,	which	is	a	variety	of	cabbage,	resembles	it
	in	food	value	and	in	the	methods	of	cooking.	The	leaves	of	cabbage	are	the
	part	used,	but	it	is	the	flower	buds	of	the	cauliflower	that	are	cooked.
	To	Boil	Criulifloicer.	Soak	cauliflower	in	cold	salt	water	to	draw	out	insects.
	Tie	in	cheesecloth	to	prevent	falling	to	pieces,	put	into	a	large	quantity	of	boil
	ing	water	and	boil	rapidly	until	tender	(20	to	30	minutes),	leaving	kettle
	uncovered.
	Caulifloirrr	au	Gratin:
	2	cups	chopped	cauliflower.	1	cup	milk	or	cream.
	2	tablespoons	butter.	1	teaspoon	onion	juice.
	2	tablespoons	flour.	1	cup	bread	crumbs.
	i	teaspoon	salt.	1	tablespoon	butter,	melted.
	Dash	of	pepper.	2	tablespoons	grated	cheese.
	Boil	cauliflower	in	salted	water	till	tender	about	30	minutes.
	Prepare	white	sauce	with	2	tablespoons	butter,	flour,	salt,	pepper,	and	milk.
	Add	onion	juice	and	cheese.	Put	cauliflower	in	baking	dish,	cover	with	white
	sauce,	and	sprinkle	with	buttered	crumbs.	Bake	in	a	moderate	oven	until
	crumbs	are	a	golden	brown	about	15	minutes.	Serves	6	to	8.
	CELERY.	Celery	is	one	of	the	vegetables	most	valued	for	its	flavor	and	for
	the	bulk	which	it	provides	in	the	diet.	It	Is	especially	welcome	in	the	late
	fall	and	winter	when	fresh,	green,	leaf	vegetables	are	less	abundant.
	To	Clean	Celery.	Separate	stalks	from	the	root	and	wash	each	stalk
	thoroughly.	Scrape	with	knife	if	not	perfectly	white.	Cut	off	leaves	and
	keep	them	for	garnishing	or	for	flavoring	soup.	Serve	all	the	delicate,	crisp
	stalks	uncooked,	with	salt.	Reserve	coarse	or	broken	stalks,	leaves,	and	roots
	for	cooking.
	Stewed	Celery:
	3	stalks	celery.	1	recipe	medium	white	sauce.	1
	Wash	and	scrape	the	celery,	cut	in	one-half	inch	pieces,	cover	with	boiling
	water	and	cook	until	tender	(20	to	30	minutes),	drain	and	serve	with	a	white
	sauce,	using	the	water	in	which	the	celery	has	been	cooked	as	stock	in	the
	sauce.	Serves	6.
	Cream	of	Celery	Soup:
	li	cups	celery.	2	tablespoons	butter.
	1	pint	water.	i	cup	flour.
	1	cup	milk	(heated).	i	teaspoon	salt.
	1	cup	cream	(heated).	i	teaspoon	white	pepper.
	<'o<>k	the	celery	in	boiling	water	until	very	soft;	strain.	Make	a	white
	s.-mre	\vith	butter,	flour,	seasonings,	milk,	and	cream,	and	cook	until	the	con-
	1	See	recipe	for	Creamed	Cabliase,	p.	9.


'
	PREPARATION	AND	PRESERVATION	OF	VEGETABLES.	11
	sistency	of	thick	cream,	add	celery	stock	or	liquid	just	before	serving.	Serve
	with	whipped	cream	if	desired.	Serves	4.
	COLLARDS.	In	those	parts	of	the	country	where	coilards	grow	readily	tlu-y
	are	among	the	most	valuable	greens	and	give	a	much	needed	variety	to	the
	diet.	They	belong	to	the	cabbage	family	and	are	valuable	for	their	bulk	and
	for	the	mineral	matter	they	contain.
	After	washing	coilards	thoroughly,	add	to	a	large	amount	of	rapidly	Imil-
	ing	water,	and	boil	for	15	or	20	minutes	or	until	perfectly	tender.	Season
	with	salt,	pepper,	and	butter	or	serve	with	white	sauce.
	CORN".	Green	corn	is	a	valuable	table	vegetable,	both	fresh	and	canned,
	because	of	its	agreeable	flavor	and	the	cellulose	which	provides	necessary	bulk
	to	the	diet.	It	should	be	served	with	beans	and	potatoes	or	other	of	the	less
	succulent	vegetables.
	Fresh	corn	should	be	used	on	the	table	or	for	canning	as	early	after	gather
	ing	as	possible.	It	should	be	kept	in	a	cold,	dry	place	until	used	because	it
	contains	fermentable	juices	and	hence	sours	quickly.
	When	it	is	to	be	used	the	husks	and	all	the	silky	fibers	should	be	carefully
	removed.	The	corn	may	be	cooked	on	the	cob	or	trimmed	off	with	a	sharp
	knife.	If	the	corn	is	old,	the	kernels	may	be	cut	through	with	a	sharp	knife,
	then	the	pulp	may	be	pressed	out	with	the	back	of	the	knife	and	most	of	the
	hull	left	on	the	cob.
	Corn	on	the	Cob.	After	removing	the	husks	and	silk,	trim	the	cobs	if	they
	have	been	unevenly	developed	or	are	imperfect	in	any	way.	Put	into	boiling
	salted	water	and	after	the	water	has	come	to	a	boil	continue	the	boiling	from
	5	to	15	minutes.	The	corn	is	done	as	soon	as	the	milk	in	a	kernel	has
	thickened.	This	can	be	tested	by	trying	one	kernel.	If	boiled	for	a	long	time
	the	corn	becomes	hard	and	its	flavor	is	impaired.	Serve	hot.
	Stewed	Corn.	Cut	the	fresh	corn	from	the	cob,	scraping	as	much	pulp	from	the
	cob	as	possible.	Season	with	salt	and	pepper,	add	a	little	milk	and	butter,	and
	simmer	a	few	minutes	on	top	of	the	stove	or	in	the	oven.
	Nrr///o/yrr/	font.
	I	quart	corn.	J	teaspoon	pepper.
	cup	milk.	3	tablespoons	butter	or	other	fat.
	II	teaspoons	salt.	2	cups	stale	bread	crumbs.
	Alter	removing	corn	from	the	cob	mix	with	milk,	add	seasonings	and	1	table
	spoon	butter.
	Melt	-	tablespoons	butter,	add	crumbs	and	line	the	bottom	of	a	buttered
	baking	dish	with	one-fourth	of	the	amount.	Then	add	one-half	the	corn	mix
	ture	and	one-fourth	more	the	crumbs.	Add	remainder	of	the	corn	and	cover
	with	buttered	crumbs.
	P.ake	in	a	moderate	oven	20	to	30	minutes	to	brown	nicely	on	top.	Serves
	6	to	8.
	COWPEAS.	Cowpeas	should	be	cooked	soon	after	gathering,	in	order	to
	preserve	their	fine	flavor.	Cook	the	green	cowpeas	(in	IKK!	or	shelled)	in
	boiling	salted	water	until	tender.	Season	and	serve.	Pried	cowpeas	s-hould
	be	soaked	over	night	(7	or	8	hours),	then	boiled	until	tender.	By	absorbing
	water	dried	cowpeas	increase	in	size	until	each	cup	makes	nearly	2J	cups	of
	cooked	peas.
	CUCUMBERS.	Cucumbers	are	valued	for	their	fresh,	cool	crispness.	and
	are	generally	eaten	raw.	They	are	served	with	salt,	pepper,	vim	gar	and	oil,
	or	with	salad	dressing,	alone	or	combined	with	other	vegetables.


12	PREPARATION	AND	PR	1	.SKKYATK	)X	OF	YK<	;	i	:	!	A	ISLES.
	'I'D	J'n	jKirt	rurmnlit	r.v.	Wash.	pare,	and	cut	thick	slices	from	ends.	Tr.ste
	the	cucumber	to	he	sure	it	is	not	hitter.	Keep	very	cold	and	slice	thin	just
	het'ore	using.	Serve	as	tlie	salad	accompanying	meat	or	fish,	and	with	potatoes
	or	oilier	starchy	vegetables.
	EGGPLANT.	Kaplan	t	lias	an	agreeable	flavor	and	adds	to	the	variety	of
	the	diet,	though	its	food	value	is	not	high.	It	should	he	served	with	meat	and
	potatoes	or	with	one	of	the	more	nutritious	vegetables,	such	as	beans.
	1	eggplant.	Pepper.
	4	small	onion.	1	cup	bread	crumbs.
	teaspoon	salt.	3	tablespoons	butter	or	other	fat.
	Cut	the	eggplant	in	halves	and	cook	in	boiling	salted	water	until	tender.
	Drain	carefully,	remove	the	pulp	from	the	shell	and	chop	the	pulp	tine.	Chop
	the	onion	and	fry	it	in	2	tablespoons	of	the	fat.	Add	onion	and	seasonings
	to	the	eggplant.	Put	into	a	well-greased	dish	and	cover	with	buttered	crumbs.
	]'ake	in	a	hot	oven	from	15	to	20	minutes	until	well	browned	on	top.
	BoiJi	<1	I-:</!iiiJnnt.	Prepare	as	for	scalloped	eggplant,	heat	well	after	combin
	ing	with	the	seasoning,	omit	the	buttered	crumbs	and	serve	without	baking.
	Fried	Ef/f/plfint.	Cut	the	eggplant	in	slices	about	i	inch	thick,	and	pare.
	Sprinkle	the	slices	with	salt	and	pile	them	one	upon	the	other,	then	put	a	plate
	with	a	weight	on	top	of	the	slices.	Let	them	stand	an	hour,	then	remove	weight
	and	plate.	Add	1	tablespoonful	of	water,	half	a	tablespoonful	salt,	and	one-
	fourth	a	teaspoonful	pepper	to	an	egg.	Beat	well.	Dip	the	slices	of	eggplant
	in	the	egg,	then	in	dried	bread	crumbs.	Fry	till	brown.	Drain	on	absorbent
	paper.
	KALE.	Kale	is	used	chiefly	as	greens,	being	boiled	and	seasoned	much	the
	same	as	cabbage.
	Kale	Hailed	icith	Pork.	P.oil	half	a	pound	of	salt	pork	gently	for	3	or	4
	hours.	Pick	kale	over	carefully,	wash	thoroughly,	drain	well,	and	put	on	to	boil
	with	the	pork.	Boil	rapidly	for	25	to	45	minutes.	Serve	the	pork	with	the
	kale.	Add	more	salt	if	necessary.
	Smoked	bacon	or	ham	may	he	substituted	for	the	pork.	Kale	may	also	be
	cooked	in	water	in	which	corned	beef	was	boiled.
	Minced	Kale.	Remove	all	the	old	or	tough	leaves.	Wash	the	kale	thor
	oughly	and	drain,	then	put	on	to	cook	in	a	kettle	of	boiling	water,	to	which	has
	been	added	salt	in	the	proportion	of	1	tablespoon	to	4	quarts	of	water.	Boil
	rapidly,	with	the	cover	off	the	kettle,	until	the	vegetable	is	tender.	Pour	off
	the	water	and	chop	the	kale	rather	fine	;	then	put	back	into	the	kettle	and	add
	1	tablespoon	of	butter	and	2	of	meat	broth	or	water	for	each	pint	of	the	minced
	vegetable.	Add	more	salt	if	required.	Cook	for	10	minutes	and	serve	at	once.
	The	time	required	for	cooking	kale	varies	from	30	to	50	minutes.	If	young	and
	fresh	from	the	garden	it	will	cook	in	30	minutes.
	KOHL-RABI.	Kohl-rabi	should	be	used	when	young	and	tender,	while	the
	leaves	are	not	more	than	2	or	3	inches	in	diameter.	The	leaves	are	used	as
	greens,	but	the	root	is	'the	better	part.
	Boiled	EoJtl-RaU.	(Adapted	from	Farmers'	Bulletin	No.	256.)	Wash	and
	pare	the	vegetables,	then	cut	in	thin	slices.	Put	into	slightly	salted	boiling
	water	and	boil,	with	the	cover	partially	off	the	saucepan,	until	the	vegetable	i>
	tender.	This	will	take	from	30	to	50	minutes.	Pour	off	the	water	and	season
	with	butter,	salt,	and	pepper.


PREPARATION	AXD	PRESERVATION	OF	VEGETABLES.	13
	Kohl-rabi	may	be	boiled	with	pork	in	the	same	way	as	kale.
	The	cold	boiled	vegetable	may	be	served	as	a	salad.
	MUSTARD	GREENS.	Follow	the	rule	for	cooking	spinach,	but	add	boil-
	in.	i,	r	water	when	the	greens	are	put	on	to	cook,	and	drain	well	after	cooking.
	OKRA.	Okra	is	much	valued	in	the	Southern	States	as	a	vegetable	and	espe
	cially	for	use	in	soups.	Combined	with	chicken,	okra	forms	the	basis	of	the
	p;.	pular	gumbo	soup.	It	contains	some	carbohydrate	and	mineral	matter	but
	its	food	value	is	uot	high,	for	it	contains	a	very	large	proportion	of	water.
	Boiled	Okra.	The	young	pods	of	okra	should	be	boiled	in	salted	water	until
	tender	(about	120	minutes),	drained,	and	seasoned	with	butter,	salt,	and	pepper.
	Cream	may	be	added	if	desired.
	Okra	and	Tomato	Soup.
	1	pint	sliced	okra.	1	green	pepper,	seeds	removed
	1J	pints	tomatoes,	pared	and	cut	and	pepper	cut	fine.
	thin.	3	teaspoons	salt.
	2	quarts	water.	i	teaspoon	pepper.
	3	tablespoons	rice.	2	tablespoons	butter	or	other	fat.
	3	tablespoons	minced	onion.
	Put	all	the	ingredients	into	the	soup	pot	and	cook	gently	for	2	hours,	then
	add	2	tablespoons	of	butter	or	sweet	drippings	and	serve.	The	bones	from
	roast	meat	or	broiled	meat	cooked	with	this	soup	add	to	the	flavor.
	dtini^o	Sotip.
	1	chicken.	1	quart	okra	pods.
	Flour	for	dredging.	1	quart	sliced	tomatoes.
	Bacon	or	other	fat.	Salt	and	pepper.
	1	onion.	i	cup	rice.
	Cut	up	the	chicken	as	for	fricassee,	and	dredge	it	thickly	with	flour.	Slice
	the	onion	and	cook	in	the	hot	fat	till	golden	brown,	then	brown	the	sliced	okra
	pods.
	Put	the	chicken,	onion,	okra,	and	sliced	tomatoes	into	a	kettle	and	simmer
	until	chicken	is	tender.	Remove	the	large	bones	and	the	fat,	season,	and	add
	the	boiled	rice.	Serves	8	to	10.
	ONIONS.	The	onion	is	of	value	because	of	its	agreeable	flavor,	its	laxative
	properties,	and	because	it	contains	antiscorbutic	substances.	It	can	be	used
	raw,	alone,	and	iti	salads	and	sandwiches,	as	well	as	cooked	in	a	variety	of
	ways.	As	a	seasoning	for	other	cooked	dishes	the	onion	is	invaluable.
	StcwciJ	Onions.
	1	quart	onions.	2	tablespoons	butter,
	f	cup	milk.	i	teaspoon	salt.
	White	pepper.
	Peel	onions	under	cold	water.	Cook	until	tender	in	boiling	water	(45	to	60
	minutes),	changing	the	water	at	the	end	of	5	minutes,	and	again	in	10	minutes.
	Drain,	add	milk,	butter,	and	pepper,	cook	15	minutes,	and	just	before	serving
	add	salt.	Serves	G.
	/'/;></	OnioiiK.	Remove	the	outer	skin	from	the	onions	and	slice	them	evenly
	or	chop	line.	Fry	in	hot	fat	until	slightly	browned.
	PARSNIPS.	Parsnips	are	among	the	most	nutritious	roots	and	can	be	kept
	for	use	throughout	the	winter	and	into	the	late	spring	until	they	begin	to


14	PREPARATION	AND	PRESERVATION	OF	VEGETABLES.
	sprout.	They	are	rich	in	sugar	ami	contain	a	good	proportion	of	mineral	mat
	ter.	They	should	ho	used	with	some	food	which	supplies	protein	and	with	one
	of	the	fresh	green	vegetables.
	I'n	rmi	II>K.	Mash	the	cooked	parsnips	afte-r	skinning.	seasoning	with
	bxitter	and	salt.	Plunge	into	cold	water	after	cooking.	and	skins	will	slip	otT
	easily.
	linll<	rc<l	I'nrxiiipfi.	Slice	the	cooked	parsnips	aft-T	skinning,	dress	with	but
	ter.	salt,	and	pepper.	Kt	heat	and	serve.
	Mtixlu'il	7'<f/-x/ii>.v.	Mash	the	cooked	parsnips	after	skinning.	season	with	but
	ter.	salt,	and	pepepr.	Reheat	and	serve.
	I'urxnii>	l-'ritlt-rx.	Mash	the	cooked	parsnips	after	skinning,	season	with	but
	ter.	salt,	and	pepper;	shape	in	small,	flat,	round	cakes,	roll	in	flour,	and	brown
	in	hot	fat.
	PEAS.	The	mature	pea	is	one	of	the	most	valuable	and	nutritious	vege
	tables.	To	prepare	fresh	peas,	shell	and	cook	with	a	small	amount	of	boiling
	water,	leaving	the	kettle	uncovered	so	that	the	water	will	boil	away	at	the	last.
	Season	with	salt,	pepper,	and	butter,	add	milk	or	cream	if	desired,	or	serve
	with	a	white	sauce.
	Green	Pea	Soup.
	1	pint	peas.	2	tablespoons	flour.
	1	quart	water.	$	teaspoon	salt.
	1	pint	milk	or	cream.	i"g	teaspoon	white	pepper.
	2	tablespoons	butter.	i	teaspoon	sugar.
	Wash	the	peas	and	cook	until	soft	in	1	quart	of	boiling	water.	Mash	them
	in	the	water	in	which	they	were	cooked,	strain,	and	add	the	milk	or	cream	;
	melt	butter,	add	flour	and	seasoning,	then	the	liquid,	and	cook	until	of	creamy
	consistency.	If	the	peas	are	fresh,	some	of	the	pods	may	be	cooked	with	them.
	Serves	8.
	1	tried	Pea	Soup.
	1	cup	peas.	3	tablespoons	flour.
	2^	quarts	water.	li	teaspoons	salt.
	2	tablespoons	chopped	onion,	J	teaspoon	pepper.
	3	tablespoons	butter.	1	pint	milk.
	Wash	the	peas	and	soak	them	overnight	in	cold	water,	drain,	and	rinse
	thoroughly	;	add	2J	quarts	of	cold	water	and	the	onion	;	cook	slowly	until	soft,
	rub	through	a	strainer	and	add	the	remainder	of	the	liquid:	melt	butter,	add
	flour	and	seasonings,	then	hot	milk	with	the	liquid	from	the	peas,	and	cook
	until	it	is	like	thick	cream.	Cooking	a	ham	bone	with	the	soup	improves	the
	flavor.	Serves	6	to	8.
	GREEN	PEPPERS.	Sweet	green	peppers	are	prepared	for	the	table	by
	stuffing	and	baking,	as	a	foundation	for	salad	and	as	a	seasoning	in	meat
	preparations,	salads,	soups,	and	sauces.
	When	peppers	are	to	:	be	used	they	should	be	well	washed,	tops	removed,	and
	all	seeds	and	inner	membrane	discarded.	Eaten	uncooked	they	frequently	cause
	acute	attacks	of	indigestion,	and	their	use	in	salads	is	not	recommended.
	stuffed	Peppers.
	6	to	10	green	peppers.	Onion	juice.
	2	cups	cooked	veal	or	chicken,	$	teaspoon	salt.
	chopped	(-i	Ib.	).	1J	cups	cream.
	.'!	tablespoons	butter.	1$	cups	bread	crumbs.
	3	tablespoons	flour.	1$	tablespoons	butter	(for	crumbs).


PREPARATION	AXD	PRESERVATION	OF	VEGETABLES.	15
	Cut	the	tops	from	the	peppers.	Remove	the	see*	Is.	Make	a	white	sail-
	the	Ir.uter,	Hour,	onion	juice,	salt,	and	cream.	Add	the	veal	and	till	the	pep
	pers	with	the	mixture.	Cover	with	buttered	crumbs.	1'lace	peppers	in	a	bak
	ing	pan	and	cover	the	bottom	of	the	pan	with	boiling	water.	Bake	in	a	mod
	erate	oven	one-half	hour.	Serve	with	tops	for	lids.	Serves	6	to	10.
	POTATOES.	Potatoes	are	among	the	most	valuable	vegetables.	Both
	sweet	and	white	potatoes	are	rich	in	carbohydrates	in	the	form	of	starch	or
	sugar	and	in	mineral	compounds	much	needed	by	(he	body.	Potatoes	may	be
	used	to	advantage	three	times	a	day.	The	free	use	of	potatoes	lessens	the	use
	of	bread.	They	may	be	cooked	in	a	great	variety	of	ways.	Potatoes	are	served
	with	meat	or	fish	and	a	green	or	succiilent	vegetable.	They	may	provide	the
	largest	portion	of	the	meal.
	linked	I'otdtoc*.	Scrub	potatoes	carefully	and	place	in	a	baking	pan.	Bake
	in	a	hot	oven	40	to	GO	minutes.	When	soft,	break	skin	to	let	steam	escape.
	Serve	in	an	uncovered	dish.
	lloilcd	Potatoes.	Scrub	and	boil	potatoes	with	the	jackets	on.	or	wash	and
	pare.	Cover	with	boiling	water.	Boil	slowly	till	tender	(20	to	30	minutes),
	drain,	shake	gently,	and	dry	at	the	back	of	the	stove,	leaving	the	saucepan
	uncovered.	If	skins	have	been	left	on,	remove	carefully	while	potatoes	are	hot.
	.Vaulted	Potatoes.
	6	potatoes.	1	tablespoon	butter.
	1	cup	hot	milk	or	cream.	1	teaspoon	salt.
	Wash	and	pare	potatoes,	boil,	drain,	dry.	and	mash	(with	a	potato	masher)
	in	the	saucepan	in	which	they	were	cooked.	Beat	them	until	very	light	and
	creamy,	add	hot	milk,	butter,	and	salt,	and	beat	again,	reheat	and	serve.	Serves
	6	to	8.
	Potato	Cakes.	Shape	cold	mashed	potatoes	into	small	round	cakes,	dip	in
	flour,	and	brown	in	hot	butter,	beef	drippings,	or	other	fat.
	Creamed	Potdtocx.--
	2	cups	cold	boiled	potato.	1	recipe	medium	white	sauce.	1
	Parsley.
	Cut	cold	boiled	potatoes	into	dice	and	cover	with	medium	white	sauce,	heat,
	garnish	with	chopped	parsley,	and	serve.
	Boiled	Siveet	Potatoes.	Sweet	potatoes	are	best	boiled	with	the	jackets	on.
	The	skin	may	be	readily	removed	after	boiling.	The	cellulose	of	sweet	potatoes
	is	easily	softened.	Twenty	minutes'	boiling	may	be	sufficient.
	Fried	Sweet	Potatoes.	Cut	cold	boiled	potatoes	in	quarter-inch	slices,	season
	with	salt	and	pepper;	put	into	a	hot,	well-greased	frying	pan,	brown	on	one
	side,	turn	and	brown	on	the	other	side.
	Baked	Kiveet	Potatoes.	Scrub	potatoes	carefully	and	place	in	a	baking	pan.
	Bake	in	a	hot	oven	from	4.1	minutes	to	1	hour.	When	soft,	break	skin	to	let
	steam	escape.	Serve	in	an	uncovered	dish.
	Glased	Sweet	Potatoes.
	6	sweet	potatoes.	4	tablespoons	boiling	water.
	*	cup	sugar.	1	tablespoon	butter.
	Scrub,	pare,	nnd	boil	potatoes	10	minutes	in	salted	water;	drain,	cut	in	halves
	lengthwise,	and	put	into	a	buttered	baking	pan.	Make	a	sirup	of	sugar	and
	water,	boil	3	minutes,	add	butter.	Baste	potatoes	with	sirup,	put	in	hot	oven
	and	cook	1-1	minutes,	or	until	browned,	basting	every	."	minutes.	Serves	S	to	I	1	'.
	1	See	ivceipe	for	Creamed	Cabbage,	p.	9.


PREPAEATIOX	AXD	PRESERVATION	OF	VEGETABLES.	17
	Before	serving,	tomatoes	should	be	washed	carefully.	They	are	nicest	if
	the	skins	are	removed.	If	tomatoes	are	well	ripened	the	skin	may	be	easily
	removed	with	the	aid	of	a	sharp	paring	knife.	If	the	skins	do	not	come	off
	readily	the	tomatoes	may	be	plunged	for	an	instant	in	scalding	hot	water.	All
	traces	of	core	should	be	removed.
	x<-rciny.	If	tomatoes	are	to	be	served	raw,	they	should	be	washed,	skinned,
	carefully	freed	from	the	core,	and	chilled.	They	are	attractive	served	whole,
	cut	in	quarters,	or	sliced.	They	are	palatable	served	with	salt,	with	salt	and
	vinegar,	with	salt,	vinegar,	and	salad	oil,	with	cream	and	sugar,	or	with	salad
	dressing.	A	few	slices	of	cucumber	may	be	served	with	the	sliced	tomatoes.
	The	whole	tomato	may	be	slightly	hollowed	out	and	tilled	with	salad	dressing
	or	with	some	salad	preparation.
	^tciccd	Tomalocs.
	1	pint	tomatoes.	1	teaspoon	salt.
	1	onion.	1	tablespoon	butter,	or	other	fat.
	i	teaspoon	pepper.
	Pour	boiling	water	over	tomatoes,	drain	and	peel,	cut	into	small	pieces,	add
	an	onion	and	cook	over	moderate	heat.	A	long,	slow	cooking	(1	to	3	hours)
	improves	the	flavor.	Just	before	removing	from	the	stove	add	butter	and
	seasoning	(salt	and	pepper).	Bread	or	cracker	crumbs	may	be	used	for
	thickening,	and	sugar	added	if	desired.	Serves	6.
	scalloped	Tomatoes.
	1	quart	tomatoes,	sliced.	i	teaspoon	pepper.
	2	cups	stale	bread	crumbs.	-	tablespoons	butter,	or	other	fat.
	1	tablespoon	salt.
	Melt	the	fat	and	add	crumbs	and	seasonings.
	Line	the	bottom	of	a	well-greased	baking	dish	with	one-fourth	the	crumbs,
	then	add	half	the	tomatoes.	Add	another	fourth	of	the	crumbs	and	remainder
	of	tomatoes.	Cover	with	the	remainder	of	the	crumbs.	Bake	in	a	moderate
	oven	1	hour.	Cover	the	tirst	30	minutes.	Serves	6	or	8.
	Stuffed	Tomatoes.
	6	tomatoes.	1	tablespoon	chopped	parsley,
	li	cups	stale	bread	crumbs.	i	teaspoon	onion	juice.
	3	tablespoons	butter,	or	other	fat.	$	teaspoon	salt,
	i	teaspoon	pepper.
	Wipe	tomatoes	ai^d	remove	a	thin	slice	from	stem	end.	Take	from	the
	center	the	seeds	and	pulp	and	sprinkle	the	cavity	with	salt.	Melt	the	fat,	add
	to	bread	crumbs,	then	add	tomato	pulp,	parsley,	onion	juice,	and	seasonings.
	Fill	the	tomatoes	with	the	mixture,	place	them	in	a	shallow	dish,	and	bake	15
	minutes	in	a	hot	oven.	Serves	6.
	TURNIPS.	The	turnip	is	a	winter	vegetable	valuable	in	furnishing	variety
	i"	the	table.	It	has	a	heavy	outer	covering,	hence	must	be	pared	with	a	thick
	paring.	Turnips	supply	needed	bulk,	some	mineral	matter,	and	a	large	amount
	of	water	and	should	be	used	at	a	meal	with	potatoes	and	similar	vegetables.
	Mtixlicd	Turnips.
	6	turnips.	1	teaspoon	salt.
	1	tablespoon	butter.
	Wash	and	pare	turnips,	boil,	drain,	dry	thoroughly,	and	mash	(with	a	potato
	masher)	in	the	saucepan	in	which	they	were	cooked.	Beat	them	until	very
	light,	add	buttc-r.	and	salt	and	beat	again,	reheat	and	serve.	Serves	6	to	8.


1818.]	Essay	n	American	Poetry.
	syllable.	But	what	will	be	said	to	such	a	startling	outrage	on
	all	quantity	and	pronunciation	as	the	following.
	*	Thou,	Terpsichore,	the	mazy	dance	shalt	lead.'
	To	the	Essay	on	American	Poetry	succeeds	a	variety	of
	miscellaneous	poems,	to	which	is	prefixed	the	following	singu
	lar	advertisement.
	'	In	the	following	fugitives,	it	has	been	the	express	design	of
	the	author	to	cultivate	variety.	He	has	introduced	between	forty
	and	fifty	different	kinds	of	measure	not	only	to	relieve	the	reader,
	but	also	to	exemplify	the	most	approved	diversities	of	English	me
	tre.	Several	species	of	verse	have	been	necessarily	omitted,	lest
	the	volume	should	exceed	its	intended	size.'
	So	that	we	may	now	add	to	our	other	literary	boasts,	that	we
	have	American	poetry	of	every	kind	of	metre	!	We	have	sen
	timental	poetry	too,	and	moral	poetry,	and	descriptive	poetry,
	and	patriotic	poetry	all	the	offspring	of	the	prolific	genius	of
	Mr.	Brown,	as	we	are	told	in	the	title	page.	At	first,	we
	thought	this	rather	an	extraordinary	division	of	poetry	into
	its	different	kinds,	but	in	the	writings	of	Mr.	Brown	they	are
	easily	distinguishable	from	one	another.	The	reader	shall
	have	a	taste	of	each*	For	a	specimen	of	his	sentimental
	poetry
	If	Valentine	Day
	Should	not	vanquish	the	charmer,
	The	love-kindling	May,
	"Will	surely	disarm	her.
	This	Damon	found,
	And	Cynthia	too,	who	felt	the	wound.
	Of	music,	now,	no	more	let	Poets	tell,
	Since	Love	can	wield	a	more	effective	dart
	Though	that	possess	a	magic	spell
	This	wins	a	Maiden's	heart.'
	Of	his	moral	poetry	the	reader	must	content	himself	with	the
	following	sample.
	c	Britannia	shall	know,
	That	Columbia's	foe
	Shall	e'er	in	the	slumbers	of	Death	be	laid	low.'
	The	instances	which	we	intend	to	present	the	reader	of	his
	talents	at	description,	are	taken	from	his	Essay	on	American
	Poetry,


Bibliography	573
	Development,	Social	and	Ethical	Interpretations,	Ch.	II	;	Patten,	The
	New	Basis	of	Civilization,	Ch.	II.	For	the	rise	of	social	heredity,	Gid-
	dings,	Principles	of	Sociology,	Book	III,	Ch.	II	;	Sumner,	Folkways,
	Ch.	I.	Sumner	gives	an	elaborate	survey	of	basic	social	customs.
	SECTION	n.	On	the	inheritance	of	the	undesirable,	Swift,	Mind	in
	the	Making,	Ch.	II	;	Hall,	Adolescence,	Ch.	V.	On	the	varieties	of	in
	stinctive	expression,	James,	Principles	of	Psychology,	Ch.	XXIV.	On	the
	theory	of	the	emotions,	ibid.,	Ch.	XXV.	On	the	utility	of	emotional
	expressions,	Dewey,	Ethical	Principles	Underlying	Education.	On	the
	control	of	bad	tendencies,	Keith,	Elementary	Education,	Ch.	VII	;
	Thorndike,	Psychology,	Ch.	XII	;	Hall,	Youth,	Chs.	VII	and	XII	;
	Bain,	Education	as	a	Science,	pp.	66-67,	7	2	~76,	100-118.	On	education
	in	inhibition,	O'Shea,	Dynamic	Factors	in	Education,	Chs.	I-V.
	SECTION	12.	For	the	psychical	conditions	that	give	rise	to	society,
	McDougall,	Social	Psychology;	Ribot,	Psychology	of	the	Emotions,	Part	II,
	Ch.	VIII.	On	the	evolution	of	parental	care,	Fiske,	From	Nature	to	God;
	Sutherland,	Origin	and	Growth	of	the	Moral	Instinct,	Vol.	I	;	Letourneau,
	V	Evolution	de	V	Education	;	Kropotkin,	Mutual	Aid.	On	imitation	in
	animals,	Hobhouse,	Mind	in	Evolution,	pp.	149	and	191	et	seq.;	Kirk-
	patrick,	Genetic	Psychology,	pp.	101,	123-126;	Washburn,	The	Animal
	Mind,	p.	237	et	seq.;	Morgan,	Animal	Behavior,	Ch.	V.	On	imitation
	among	men,	Tarde,	Social	Laws;	Ross,	Social	Psychology;	Baldwin,
	Mental	Development,	Methods	and	Processes,	Ch.	XII	and	Social	and
	Ethical	Interpretations,	Part	I	;	Giddings,	Principles	of	Sociology,	pp.
	100-116,	and	Part	II,	Ch.	II.
	SECTION	13.	For	the	reaction	of	self	-consciousness	on	education,
	Vincent,	The	Social	Mind	and	Education,	Ch.	IV.	For	early	conscious
	efforts	at	education,	Letourneau,	V	Evolution	de	V	Education;	Chamberlain,
	The	Child	in	Folk	Thought,	Ch.	XIII	;	Webster,	Primitive	Secret	Societies,
	Ch.	IV	;	Hall,	Adolescence,	Ch.	XIII.	For	the	effect	of	religion	on	social
	stability,	Kidd,	Social	Evolution,	Ch.	V	;	LeBon,	Psychology	of	Peoples,
	Book	IV,	Ch.	II.	For	the	education	of	early	civilizations	and	the	rise
	of	the	school,	Laurie,	Historical	Survey	of	Pre-Christian	Education;
	Davidson,	History	of	Education,	Ch.	IV.
	SECTION	14.	For	the	value	of	education	as	a	means	of	social	control,
	Ross,	Social	Control,	Ch.	XIV	;	Webster,	Primitive	Secret	Societies,
	Ch.	VII.	For	the	importance	of	exploitation	as	a	stage	in	progress.
	Gumplowicz,	Outlines	of	Sociology,	especially	Part	IHf	Giddings,	De
	scriptive	and	Historical	Sociology,	pp.	414-432;	Sumner,	Folkways,	Ch.	VI	;


Index
	Declaration	to	be	read	by	all	curates	upon	the	publishing	of	the	Bible
	in	English,	A	ii.	36	n
	Declaration	of	the	Principal	Articles	of	our	Religion,	The	(cf.	the
	principal	articles	of	the	faith	iii.	63,	71,	and	The	Order	of	the
	Articles	etc.	64-6):	to	be	made	iii.	63;	devised	for	unity	of	doc
	trine	72,	95,	1	60,	cf.	the	Declaration	of	unity	of	religion	151,
	154,	158;	set	forth	by	all	the	bishops	158,	by	both	the	archbishops
	and	the	bishops	210,	221,	by	my	lord	of	Canterbury	and	other
	of	the	bishops	370,	by	the	two	archbishops	379
	to	be	read	by	every	minister	of	the	cathedral	body	before	their
	admission	151,	154,	317	(in	the	choir),	by	parsons	on	entry	upon
	their	benefice	158,	379;	in	churches	twice	a	year	158,	160,	169,
	210,	220	(once	a	month),	261,	279,	297,	298,	305,	370;	minor
	canons	suspected	of	papistry	to	read	the	English	confession
	entitled	A	-	339,	cf.	the	confession	336
	to	be	provided	for	the	church	170,	181,	301
	dedication	day,	the	church	ii.	1	1	1,	187,	5	n;	see	church	holy	day
	1	defalked	iii!	244	(=	defalcetur	238)
	defeat	:	to	children	of	their	legacies	iii.	372
	degree	of	the	universities:	non-graduate	fellows	to	take	their	-
	ii.	74;	bachelors	to	take	their	master	s	ii.	74,	cf.	199;	calling	of
	bachelors	to	the	of	master	iii.	195-6;	fellows	who	are	masters
	of	nine	years	standing	to	take	their	B.D.	ii.	209;	forms	of	admission
	to	B.D.	and	D.D.	ii.	205;	the	convivium	on	taking	(B.A.,	M.A.,
	D.D.)	limited	ii.	202	(cf.	76,	210);	the	prebendaries	of	Worcester
	to	be	degreed	in	an	university	iii.	229-30
	clergy	being	of	no	s	of	schools	iii.	334;	except	they	be	degreed
	in	the	universities	iii.	63,	72,	177;	under	the	of	M.A.	iii.	13,
	112,	260,	280,	of	B.D.	ii.	122,	180,	235,	iii.	32
	B.A.	ii.	74,	199	(baccalaureatus),	202,	209,	iii.	195
	M.A.	ii.	74,	loo,	102,	199,	202,	205,	206,	208-10,	iii.	182,	188,	191,
	195,	230
	B.D.	ii.	161,	202,	205,	207,	208,	209,	in.	57,	178,	230,	241
	D.D.	ii.	202,	205,	211	(doctoratus),	iii.	55,	57,	178,	230,	241
	B.C.L.	ii.	202,	206,	207,	iii.	55,	181,	178,	191,	230
	D.C.L.	ii.	202,	206,	iii.	55,	178,	230
	M.B.	ii.	207
	M.D.	ii.	207,	iii.	55,	178
	Demies	(les),	at	Magdalen	iii.	186
	deputies,	canons	may	have	--at	Evensong,	Mattins	and	Mass
	170
	Derby,	St	Mary	s	ii.	58	n
	261