.
	E.	P.	Whipple	and	other	Critics
	there	was	mingled	something	of	misery	and	debase
	ment.	He	was	sprung	from	a	house,	ancient,	indeed,
	and	noble,	but	degraded	and	impoverished	by	a	series	of
	crimes	and	follies	which	had	attained	a	scandalous
	publicity.	The	kinsman	whom	he	succeeded	had	died
	poor,	and,	but	for	merciful	judges,	would	have	died
	upon	the	gallows.	The	young	peer	had	great	intel
	lectual	powers	;	yet	there	was	an	unsound	part	in	his
	mind.	He	had	naturally	a	generous	and	tender	heart	;
	but	his	temper	was	wayward	and	irritable.	He	had	a
	head	which	statuaries	loved	to	copy,	and	a	foot	the	de
	formity	of	which	the	beggars	in	the	street	mimicked.'	"
	Let	us	now	look	at	the	first	of	these	paragraphs.	The
	opening	sentence	is	inaccurate	at	all	points.	The
	word	"	government	"	does	not	give	the	author's	idea
	with	sufficient	definitiveness	;	for	the	term	is	more	fre
	quently	applied	to	the	system	by	which	the	affairs	of	a
	nation	are	regulated	than	to	the	act	of	regulating.
	"	The	government,"	we	say,	for	example,	"	does	so	and
	so,"	meaning	those	who	govern.	But	Macaulay	in
	tends	simply	the	act	or	acts	called	"	governing,"	and
	this	word	should	have	been	used,	as	a	matter	of	course.
	The	"	Mr."	prefixed	to	"	Southey	"	is	superfluous,	for
	no	sneer	is	designed;	and	in	"mistering"	a	well-known
	author,	we	hint	that	he	is	not	entitled	to	that	exemp
	tion	which	we	accord	to	Homer,	Dante,	or	Shake
	speare.	"	To	Mr.	Southey	"	would	have	been	right,


NOTES.	199
	This	is	said	of	Demodocus,	the	minstrel	in	the	halls	of	Alcinous	:
	"	Him	the	Muse
	Loved	greatly,	but	to	him	both	good	and	ill
	Had	granted	:	for	of	sight	she	robbed	his	eyes
	But	with	sweet	song	she	blessed	him."
	(Lord	Carnarvon.)
	There	was	great	variety	of	choice	in	classic	legend	or	literature	for
	a	comparison	with	Milton:	he	associates	himself	(Par.	Lost	in.	35,	36)
	with
	"Blind	Thamyris,	and	blind	Maeonkles,
	And	Tiresias	and	Phineus,	prophets	old."
	Johnson	says	"	Gray's	account	of	Milton's	blindness,	if	we	suppose	it
	caused	by	study	in	the	formation	of	his	poem,	a	supposition	surely
	allowable,	is	poetically	true,	and	happily	imagined."	Mason,	on	the
	other	hand,	tells	us	that	"this	has	been	condemned	as	a	false	thought;
	and	more	worthy	of	an	Italian	poet	than	Mr	Gray."	Count	Algarotti,
	he	says,	admired	it	;	but	Algarotti	was	an	Italian.	He	would	admire	it
	himself,	he	adds,	"had	it	not	the	peculiar	misfortune	to	encounter	a	fact
	too	well	known.	Milton	himself	has	told	us...	in	his	sonnet	to	Cyriack
	Skinner,	that	he	lost	his	eye-sight
	'overply'd
	In	Liberty's	Defence,	his	noble	task
	Whereof	all	Europe	rings	from	side	to	side.'"
	He	subsequently	added	a	communication	from	Mr	Brand	of	East
	Dereham,	containing	'a	very	similar	hyperbole'	in	a	commentary	on
	Plato's	Phaedo,	written	by	Hermias	(a	Christian	philosopher	of	the
	2nd	century),	and	quoted	by	Bayle	the	legend	that	"Homer	keeping
	some	sheep	near	the	tomb	of	Achilles,	obtained,	by	his	offerings	and
	supplications,	a	sight	of	that	Hero	;	who	appeared	to	him	surrounded	by
	so	much	glory	that	Homer	could	not	bear	the	splendour	of	it,	and	was
	blinded	by	the	sight."	Mason	rejoices	that	this	disproves	the	notion
	that	Gray's	was	a	modern	concetto	in	the	Italian	manner,	but	is	convinced
	that	'	he	had	never	seen,	or	at	least	attended	to	this	Greek	fragment.'
	102.	"in	aeternam	clauduntur	lumina	noctem"	(01	Orodes).
	Verg.	Aen.	x.	746.	Wakefield.
	"And	closed	her	lids,	at	last	in	endless	night."
	Dryden,	as	quoted	by	Mitford	1	.
	105.	Of	etherial	race.	The	exact	expression	is	Pope's	(//.	xi.	80),
	1	With	no	further	reference.


5ltmpsc	161
	THE	GLIMPSE
	WH	I	TH	E	R	away	delight	?
	Thou	earnest	but	now	;	wilt	thou	so	soon	depart,
	And	give	me	up	to	night	?
	For	many	weeks	of	lingering	pain	and	smart
	But	one	half	hour	of	comfort	for	my	heart	?
	Methinks	delight	should	have
	More	skill	in	music,	and	keep	better	time.
	Wert	thou	a	wind	or	wave,
	They	quickly	go	and	come	with	lesser	crime	:
	Flowers	look	about,	and	die	not	in	their	prime.
	Thy	short	abode	and	stay
	Feeds	not,	but	adds	to	the	desire	of	meat.
	Lime	begged	of	old	(they	say)
	A	neighbour	spring	to	cool	his	inward	heat	;
	Which	by	the	spring's	access	grew	much	more	great.
	In	hope	of	thee	my	heart
	Picked	here	and	there	a	crumb,	and	would	not	die	;
	But	constant	to	his	part,
	When	as	my	fears	foretold	this,	did	reply,
	A	slender	thread	a	gentle	guest	will	tie.
	Yet	if	the	heart	that	wept
	Must	let	thee	go,	return	when	it	doth	knock.
	Although	thy	heap	be	kept
	For	future	times,	the	droppings	of	the	stock
	May	oft	break	forth,	and	never	break	the	lock.


io8	ENGLISH	POETESSES.
	divorce	her,	and	probably	in	doing	so	he	made	resolves	that
	thenceforward	his	energies	and	affections	should	be	wholly
	reserved	for	the	art	to	which	his	genius	had	so	passionately
	attached	him.	Ere	long	a	new	affair	of	the	heart	took	com
	plete	possession	of	him.	At	an	evening	party	in	London,
	at	which	he	was	present,	the	chief	attraction	was	to	be	the
	charming	Miss	Alderson	of	Norwich,	whose	presence	at
	such	entertainments	had	already	come	to	be	counted	on	as
	something	exceptionally	delightful.	Whether	the	artist's
	expectations	had	been	raised	by	his	host	with	any	definite
	intention	is	not	clear,	but	the	evening	was	wearing	away,
	and	Miss	Alderson	was	not	forthcoming.	At	last,	when	her
	attendance	was	despaired	of,	the	door	was	flung	wide	open,
	and	in	she	sailed,	brightly	smiling,	dressed	in	a	robe	of	blue,
	her	neck	and	arms	bare,	and	on	her	head	a	coquettish
	bonnet,	placed	sideways	and	plumed	with	three	white
	feathers.	Her	appearance	had	something	like	the	effect	of
	a	fairy	apparition,	and	its	result	upon	the	Cornish	painter
	was	quite	magical.	Shy	and	still	unpolished	in	society	arts
	as	he	was,	he	broke	through	his	reserve	on	the	very	instant,
	and	eagerly	pressed	forward	to	be	one	of	the	first	to	earn
	the	pleasure	of	being	introduced	to	the	charming	girl.
	"	Almost	from	my	arrival,"	she	has	recorded,	"	Mr.	Opie
	became	my	avowed	lover	;	"	and	the	affection	with	which	he
	then	became	possessed	he	pressed	upon	her	so	persistently
	that	all	objections	that	could	have	been	raised	to	her	union
	with	him	were	at	last	overruled	in	her	mind	by	his	manly
	passion.	She	knew	him	to	be	widely	respected	for	his	ster
	ling	worth	of	character	among	his	brother	artists,	and	in
	society	at	large.	She	knew	also	that	if	his	appearance	was
	ungainly,	his	attachment	to	her	was	absolutely	devout	;	and
	if	his	manners	were	not	those	of	a	courtier,	his	powers	were
	those	of	a	genius.
	The	two	were	married	at	Marylebone	Church	on	the
	8th	of	May,	1798,	and	it	is	hardly	possible	to	say	whether


1312
	BIBLIOGKAPHIES	AND	NOTES
	Northern	Antiquities,	2	vols.,	translated	from	the
	French	of	P.	II.	Mallet	(1770;	Edinburgh,
	1809	;	London,	Bohn,	1844).
	BIOGRAPHY	AND	CRITICISM
	Gaussen,	A.	C.	C.	:	Percy,	Prelate	and	Poet,	with
	a	Preface	by	Sir	G.	Douglas	(1908).
	OTHER	BALLAD	COLLECTIONS
	Child,	F.	J.	:	The	English	and	Scottish	Popular
	Ballads,	5	vols.	(Boston	and	New	York,
	Houghton,	1882-98).
	Gummere,	F.	B.	:	Old	English	Ballads	(Athenaeum
	Press	ed.	:	Boston,	Ginn,	1894,	1904).
	Hazlitt,	W.	C.	:	Remains	of	the	Early	Popular
	Poetry	of	England,	4	vols.	(London,	1864-
	66).
	Laing,	D.	:	Select	Remains	of	the	Ancient	Popu
	lar	Poetry	of	Scotland	(Edinburgh,	1822)	;	2
	vols.	(London,	Reeves,	1895).
	Motherwell,	W.	:	Minstrelsy,	Ancient	and	Mod
	ern	(Glasgow,	1827	;	Paisley,	Gardner,
	1873).
	Ramsay,	A.	:	The	Tea-Table	Miscellany,	3	vols.
	(Edinburgh,	1724-27)	;	4	vols.	in	1	(London,
	1750).
	Ritson,	Joseph	:	Ancient	English	Metrical	Ro
	mances,	3	vols.	(London,	1802)	;	Ancient
	Songs	and	Ballads	(London,	1790	;	London,
	Reeves,	1877).	Robin	Hood,	2	vols.	(London,
	1795,	1832).
	Sargent,	Halen	Child,	and	Kittredge,	G.	L.	:	Eng
	lish	and	Scottish	Popular	Ballads,	with	an
	Introduction	by	G.	L.	Kittredge	(Cambridge
	ed.	:	Boston,	Houghton,	1904).
	Scott,	Sir	Walter	:	The	Minstrelsy	of	the	Scottish
	Border,	3	vols.	(Edinburgh,	1802-03)	;	4	vols.,
	ed.	by	T.	F.	Henderson	(Edinburgh,	Black-
	wood,	1902)	;	1	vol.,	with	an	Introduction	by
	A.	Noyes	(Edinburgh	Melrose,	1908	;	New
	York,	Stokes,	1913).
	CRITICAL	NOTES
	11O.	RKLIQUKS	OF	ANCIENT	ENGLISH	POETRY
	The	interest	in	old	popular	ballads	is	recog
	nized	as	one	of	the	important	aspects	of
	Romanticism,	and	selections	from	Percy's
	Rcliques	are	included	in	this	volume	as	repre
	sentative	of	that	phase	of	the	movement.	The
	Reliques	is	the	most	noted	collection	of	bal
	lads,	songs,	and	other	pieces	of	earlier	poets,
	that	was	published	in	the	eighteenth	century.
	The	materials	were	drawn	from	various
	sources,	edited	and	discussed,	expanded	and
	compressed,	as	Percy	pleased.	The	collection
	won	an	immediate	popularity,	and	its	influ
	ence	upon	subsequent	writers	of	the	Romantic
	period,	notably	Scott	and	Wordsworth,	is	hard
	to	be	estimated.	The	text	followed	is	that
	given	by	Percy.
	"I	remember	well	the	spot	where	I	read
	these	volumes	for	the	first	time.	It	was
	beneath	a	huge	platanus	tree,	in	the	ruins	of
	what	had	been	intended	for	an	old-fashioned
	arbor	in	the	garden	I	have	mentioned.	The
	summer-day	sped	onward	so	fast	that	not
	withstanding	the	sharp	appetite	of	thirteen,
	I	forgot	the	hour	of	dinner,	was	sought	for
	with	anxiety,	and	was	still	found	entranced
	in	my	intellectual	banquet.	To	read	and	to
	remember	was	in	this	instance	the	same	thing,
	and	henceforth	I	overwhelmed	my	school-fel
	lows,	and	all	who	would	hearken	to	me,	with
	tragical	recitations	from	the	ballads	of	Bishop
	Percy.	The	first	time,	too,	I	could	scrape
	a	few	shillings	together,	which	were	not	com
	mon	occurrences	with	me,	I	bought	unto
	myself	a	copy	of	these	beloved	volumes	;	nor	do
	I	believe	I	ever	read	a	book	half	so	frequently,
	or	with	half	the	enthusiasm."	Scott,	in	Auto
	biography,	printed	as	Chapter	1	of	Lockhart's
	Memoirs	of	the	Life	of	Sir	Walter	Scott,
	Bart.	(1837-39).
	"I	have	already	stated	how	Germany	is	in
	debted	to	this	latter	work	;	and	for	our	own
	country,	its	poetry	has	been	absolutely	re
	deemed	by	it.	I	do	not	think	there	Is	a
	writer	in	verse	of	the	present	day	who	would
	not	be	proud	to	acknowledge	his	obligations
	to	the	Reliques.	I	know	that	it	is	so.	with	my
	friends	;	and	for	myself,	I	am	happy	in	this
	occasion	to	make	a	public	avowal	of	my
	own."	Wordsworth,	in	Essay,	Supplementary
	to	the	Preface	(1815).
	ROBIN	HOOD	AND	GUY	OF	GISBORNE
	Robin	Hood,	the	famous	legendary	English
	outlaw,	is	the	subject	of	numerous	songs	and
	ballads.	His	chief	resort	was	in	Sherwood
	Forest,	in	Nottinghamshire.	Of	his	followers,
	the	most	noted	are	Little	John,	Friar	Tuck,
	and	Maid	Marian.
	The	scene	of	this	ballad	is	in	the	vicinity
	of	Gisborne,	a	town	near	the	western	border
	of	Yorkshire.
	112.	THE	ANCIENT	BALLAD	OF	CHEVY-CHASE
	This	ballad	is	known	also	as	The	Hunting
	of	the	Cheviot.	The	scene	of	the	action	is	the
	chase,	or	hunting	ground,	of	Cheviot,	a	range
	of	hills	in	Northumberlandshire,	England,	and
	Roxburghshire,	Scotland.
	The	persons	mentioned	in	the	ballad	belong
	to	English	and	Scottish	history	of	the	14th
	and	15th	centuries.
	"I	never	heard	the	old	song	of	Percy	and
	Douglas	that	I	found	not	my	heart	moved
	more	than	with	a	trumpet	;	and	yet	it	is	sung
	but	by	some	blind	crowder	with	no	rougher
	voice	than	rude	style	;	which	being	so	ap
	parelled	in	the	dust	and	cobwebs	of	that
	uncivil	age,	what	would	it	work,	trimmed	in
	the	gorgeous	eloquence	of	Pindar?"	Sidney,
	in	The	Defense	of	Poesy	(1595).	See	also
	Addison's	praise	of	the	ballad	in	Spectator	f
	Nos.	70	and	74.


n8	Waist,	Lungs,	etc.
	Lat.	vastus,	in	the	sense	of	empty,	unoccupied	(not
	vast,	enormous,	as	Professor	Skeat	would	prefer).	1
	The	fleshy	part	which	lies	beneath	the	firm	bony
	structure	of	the	upper	part	of	the	trunk	is	in
	many	instances	called	the	soft,	weak,	or	hollow
	part,	the	part	devoid	of	bones,	what	Cotgrave
	calls	"	faux	du	corps,	the	waste	or	middle,"	which
	is	explained	by	the	words	following,	"	le	faux
	d'un	harnois,	the	part	thereof	[of	armour]	that's
	next	unto	the	tasses	[thigh-pieces]	;	called	so
	because	it	is	the	weakest	or	made	the	slightest."
	An	exact	parallel	is	the	Greek	keneon	(/ceveoJv),
	the	empty	or	hollow	part	which	lies	beneath	the
	stethos	(a-T/jtfo?,	the	firm	part,	the	chest,	akin	to
	arddepos,	firm),	the	flank,	derived	from	kenos
	(/cevo?)	empty.	Another	word	in	Greek	for	the
	soft	flank	is	lagon	(\ayd>v),	from	the	root	lag,
	slack,	\ay-apos,	slack,	thin	(Curtius,	i.	224).	Also
	lapara	(\cnrdpa),	the	flank,	from	laparos,	soft,
	loose.	Indeed,	our	own	"	flank	"	(Old	Fr.	ftanc,
	Norm.	Fr.	flaunc,	Vie	de	St.	Auban,	1.	1,612)	is
	only	the	flaccid	part,	a	nasalized	form	of	Lat.
	ftaccus,	soft,	weak	(Prov.	Eng.	flack)	;	in	Devon	it
	is	"	the	lank,"	from	lank,	slender,	thin,	Dutch
	lank,	the	flank,	a	soft	boneless	part.	A	West
	Country	word	for	the	same	is	leer,	the	hollow
	under	the	ribs,	from	leer,	empty	(in	Somerset
	leary,	the	empty	part,	the	flank),	exact	counter-
	parts	of	the	Greek	keneon.	In	Swedish	it	is	vek,
	the	weak	part,	in	German,	weichen.	2	The
	1	Low	Lat,	vastitas,	waist,	is	not	in	Du	Cange.	Perhaps
	there	was	some	confusion	between	gaster,	belly,	and	gaster,
	gastare	for	vastare.
	*	Compare	M.	H.	Ger.,	krinke,	waist,	from	krone,
	weak.


COLERIDGE.	289
	meant	by	the	words	"poet"	and	"poetry?"	Poetry	is	not
	merely	invention	;	if	it	were,	Gulliver's	Travels	would	be	poetry	;
	and	before	you	can	arrive	at	a	decision	of	the	question,	as	to
	Pope's	claim,	it	is	absolutely	necessary	to	ascertain	what	people
	intend	by	the	words	they	use.	Harmonious	versification	no
	more	makes	poetry	than	mere	invention	makes	a	poet	;	and	to
	both	these	requisites	there	is	much	besides	to	be	added.	In
	morals,	politics,	and	philosophy	no	useful	discussion	can	be
	entered	upon,	unless	we	begin	by	explaining	and	understanding
	the	terms	we	employ.	It	is	therefore	requisite	that	I	should
	state	to	you	what	I	mean	by	the	word	"	poetry,"	before	I	com
	mence	any	consideration	of	the	comparative	merits	of	those
	who	are	popularly	called	"	poets.'"'
	Words	are	used	in	two	ways	:
	1.	In	a	sense	that	comprises	everything	called	by	that	name.
	For	instance,	the	words	"poetry"	and	"sense"	are	employed	in
	this	manner,	when	we	say	that	such	a	line	is	bad	poetry	or	bad
	sense,	when	in	truth	it	is	neither	poetry	nor	sense.	If	it	be	bad
	poetry,	it	is	not	poetry	;	if	it	be	bad	sense,	it	is	not	sense.	The
	same	of	"	metre	:	"	bad	metre	is	not	metre.
	2.	In	a	philosophic	sense,	which	must	include	a	definition	of
	what	is	essential	to	the	thing.	Nobody	means	mere	metre	by
	poetry	;	so,	mere	rhyme	is	not	poetry.	Something	more	is
	required,	and	what	is	that	something	?	It	is	not	wit,	because	we
	may	have	wit	where	we	never	dream	of	poetry.	Is	it	the	just
	observation	of	human	life	?	Is	it	a	peculiar	and	a	felicitous
	selection	of	words	?	This,	indeed,	would	come	nearer	to	the
	taste	of	the	present	age,	when	sound	is	preferred	to	sense	;	but
	I	am	happy	to	think	that	this	taste	is	not	likely	to	last	long.
	The	Greeks	and	Romans,	in	the	best	period	of	their	literature,
	knew	nothing	of	any	such	taste.	High-flown	epithets	and	violent
	metaphors,	conveyed	in	inflated	language,	is	not	poetry.	Sim
	plicity	is	indispensable,	and	in	Catullus	it	is	often	impossible
	that	more	simple	language	could	be	used	;	there	is	scarcely	a
	word	or	a	line,	which	a	lamenting	mother	in	a	cottage	might	not
	have	employed.	That	I	may	be	clearly	understood,	I	will
	venture	to	give	the	following	definition	of	poetry.
	Lectures	on	Shakespeare.
	(19)


IN	TROD	UC	TION.	xli
	"	Poetry,"	said	he,	in	memorable	phrase,	"	is	the	mother-
	tongue	of	man	"	;	the	less	this	large	utterance	is
	hampered	by	learned	restrictions,	the	better	for
	poetry	and	for	mankind.	Poetry	must	be	spontaneous,
	immediate,	no	work	of	reflection.	Now,	all	these
	things,	and	many	more,	tending	to	glorify	primitive	and
	popular	poetry,	fell	with	oracular	force	upon	the	ears	of
	Herder.
	To	study	Herder,	that	eupeptic	Carlyle,	is	to	study
	poetry	of	the	people.	1	His	criticism	follows	a	straight
	path.	He	is	fain	to	establish	the	canons	and	tests	of
	poetry	as	lying	chiefly	in	its	immediate	dependence	upon
	nature,	upon	genius,	free	from	rule	or	model.	He	would
	bring	all	poetry	into	connection	with	its	environment
	of	race	and	country.	Following	lines	which	led	him
	through	the	philosophy	of	language	to	the	philosophy	of
	history,	he	treats	the	human	race	as	a	whole,	and	insists
	that	its	childhood	was	the	golden	age	of	poetry,	as	well
	in	language	as	in	sentiment.	"	What,"	he	asks,-	in	his
	essay	on	the	Origin	of	Language,	"	what	was	earliest
	speech	but	a	collection	of	the	elements	of	poetry	?	.	.	.
	A	dictionary	of	the	soul	what	else	is	poetry?"	2	In
	his	"Letters	about	Ossian	and	the	Songs	of	Ancient
	Races,"	he	tells	3	an	imaginary	correspondent	that
	"wild,"	when	applied	to	a	primitive	race	and	its	poetry,
	means	"	livelier,	freer,	more	sensuous,	of	greater	lyric
	power	and	range."	The	further	a	race	is	removed	from
	learned	habits	of	thought,	the	better	its	"	lyrical,	living,
	and	dance-like	songs."	He	translates	our	own	ballad
	"	Edward	"	as	a	specimen	of	such	natural	poetry.	Such,
	1	Quotations	are	from	Suphan's	admirable	edition	of	Herder's
	complete	works.
	2	Works,	V,	56.
	3	Ibid.)	V,	164	;	written	in	1773.	See,	also,	preface	to	the	second
	part	of	the	Volkslieder,	Works,	XXV,	314.


%1	DOMESTIC	8CIENCF
	Table	of	Measures
	3	tap.	are	equivalent	to	1	tbsp.
	12	tbsp.	are	equivalent	to	1	cup	wet	material
	16	tbsp.	are	equivalent	to	1	cup	dry	material
	2	c.	are	equivalent	to	1	pt.
	2	pt.	are	equivalent	to	1	qt.
	4	qts.	are	equivalent	to	1	gal.
	8	qt.	are	equivalent	to	1	peck,	(dry)
	4	c.	(about)	flour	equal	1	lb.
	2	c.	sugar	(gran.)	equal	1	lb.
	2	c	butter	packed	solid	equal	1	lb.
	2	c.	chopf)ed	meat	equal	1	lb.
	2	tbsp.	butter	equal	1	oz.
	1	tbsp.	sugar	equals	1	oz.
	1	tbsp.	liquid	equals	3^	oz.
	9	or	10	eggs,	depending	on	size,	equal	1	lb.
	The	juice	of	1	lemon	equals	3	tbsp.
	All	measurements	used	in	this	book	are	level.	Great
	care	must	be	taken	to	measure	accurately.
	Directions	for	Measuring.	—	1.	For	a	spoonful,	dip	the
	spoon	into	the	material,	lift	it,	and	level	off	true	with	a
	spatula.
	2.	For	a	cupful,	fill	the	cup	with	the	aid	of	a	spoon,	and
	level	off	with	a	spatula.
	3.	For	a	half	spoonful,	level	off	a	spoonful	and	then
	divide	lengthwise	through	the	middle.	The	spoon	is
	larger	at	the	back	than	at	the	point,	and	a	more	accurate
	measure	may	be	obtained	in	this	way.
	4.	For	one-fourth	spoonful,	divide	the	half-spoonful
	cross-	wise,	dividing	a	little	back	of	the	middle.
	5.	For	one-eighth	spoonful,	divide	a	fourth	-spoonful
	diagonally	across	from	center	of	spoon	to	outer	rim.
	6.	In	measuring	dry	material,	as	flour,	baking	powder,
	soda,	powdered	sugar,	spices,	sift	or	shake	up	lightly	before
	measuring,	and	do	not	dip	cup	into	the	material,	which
	packs	it,	but	fill	with	a	spoon.
	7.	To	measure	butter	or	lard^	pack	solidly	into	cup	with
	a	spoon.


4t	DOMESTIC	SCIENCE
	9.	Vegetables	are	served	with	butter,	salt	and	pepper,
	or	with	a	medium	white	sauce.
	Time	Table	Guide	for	Cooking
	Asparagus	30	to	45	min.
	Beans,	(string)	1	to	2	hr.
	Beans,	(lima)	1	to	13^	hr.
	Beets	1	hr.
	Cabbage	3^	hr.
	Cauliflower	/^	hr.
	Carrots	30	to	40	min.
	Corn	(green)	15	to	20	min.
	Onions	40	to	60	min.
	Parsnips	1	to	2	hr.
	Potatoes	20	to	40	min.
	Peas	30	to	40	min.
	Spinach	20	to	30	min.
	Squash	(summer)	30	to	45	min.
	Turnips-	40	to	60	min.
	white	sauces
	1.	Thin	White	Sauce
	2	tbsp.	butter	1	tbsp.	flour	to	1	c.	milk
	}4:	tsp.	salt	Dash	pepper
	This	is	used	for	cream	soups	and	scalloped	dishes.
	2.	Medium	White	Sauce
	2	tbsp.	butter	2	tbsp.	flour	to	1	c.	milk
	}4:	tsp.	salt,	dash	of	pepper
	This	is	used	for	creamed	vegetables,	fish,	meat,	and
	cream	toast.
	3.	Thick	White	Sauce
	2	tbsp.	butter	4	tbsp.	flour	to	1	c.	milk
	14	tsp.	salt;	dash	of	pepper
	This	is	used	for	binding	materials	in	croquettes.
	Three	Methods	of	Making	White	Sauce.	—	1.	Melt
	the	butter	but	do	not	brown,	add	the	flour	and	seasoning,
	and	stir	until	smooth.	Add	the	milk	slowly,	stirring	con-
	stantly	until	all	is	added	and	is	perfectly	smooth.	Let	it
	boil	up	once	to	thoroughly	cook	the	starch	in	the	flour.
	2.	Mix	the	flour	with	an	equal	quantity	of	cold	water
	or	milk	until	smooth,	and	then	add	enough	more	milk	ta


50	DOMESTIC	SCIENCE
	Tomato	Sauce
	2	tbsp.	butter	}4	tsp.	salt
	2	tbsp.	flour	1	c.	strained	tomato
	Pepper
	Method.	—	Make	according	to	white	sauce	using	the
	strained	tomato	in	place	of	milk.	Or	use	half	tomato	and
	half	milk,	and	add	a	speck	of	soda	to	keep	it	from	curdling.
	6.	Creole	Green	Corn
	6	ears	corn	2	ripe	tomatoes
	1	tbsp.	olive	oil	3^	tsp.	salt
	1	small	onion	Dash	red	pepper
	2	sweet	peppers	1	tsp.	of	sugar
	Method.	—	Cut	corn	from	the	cob,	and	put	into	a	frying
	pan	with	olive	oil.	Cook	for	10	or	12	minutes,	add	the
	chopped	sweet	pepper	and	the	onion,	then	the	chopped	ripe
	tomatoes,	salt,	sugar,	and	dash	of	red	pepper.	Cook	a	few
	minutes	and	then	serve.
	7.	Com	and	Pimentos
	1	can	corn	2	tsp.	butter
	3	chopped	pimentos	Salt	and	pepper
	Method.	—	Put	corn	and	chopped	pimentos	in	frying
	pan	with	butter	and	cook	a	long	time	until	very	thick.
	Green	peppers	can	also	be	used.
	8.	Baked	Beans
	1	qt.	beans	1	tsp.	soda
	1	hp.	tsp.	salt	1	tsp.	mustard
	1	tsp.	ginger	2	tbsp.	N.	O.	molasses
	}/2	lb.	sliced	bacon
	Method.	—	^Soak	beans	over	night.	In	morning	scald	in
	hot	soda	water,	drain,	add	fresh	water,	and	cook	15	minutes.
	Pour	off	the	water,	add	the	other	ingredients,	cover	with
	fresh	water,	and	bake	in	covered	jar	4	or	5	hours.	Remove
	the	cover	the	last	half	hour.
	9.	Stuffed	Tomatoes
	6	medium-sized	tomatoes	2	tbsp.	melted	butter
	1	c.	soft	bread	crumbs	1	tsp.	salt
	1-16	tsp.	pepper


74	DOMESTIC	SCIENCE
	APPLICATION
	1.	Cream	of	Pea	Soup
	1	pt.	can	of	peas	1	tsp.	sugar
	1	pt.	cold	water	1	qt.	thin	white	sauce
	Method.	—	Boil	the	peas	in	the	water	until	soft.	Rub
	them	through	a	coarse	strainer	or	vegetable	press,	and	to
	the	pulp	add	the	water	the	peas	were	cooked	in.	Make	a
	thin	white	sauce	and	combine	with	the	peas.
	{Each	2	use	%	c.	white	sauce	and	3^	c.	peas.)
	2.	Cream	of	Com	Soup
	1	pt.	can	of	corn	1	slice	onion
	1	pt.	cold	water	1	qt.	thin	white	sauce
	Method.	—	^The	method	is	the	same	as	in	Cream	of	Pea
	Soup.
	3.	Cream	of	Potato	and	Cream	of	Celery	Soup
	Method.	—	These	are	both	made	with	the	same	propor-
	tions	and	in	the	same	way	as	Cream	of	Corn	Soup.
	(Each	2	use	same	basis	as	in	1.)
	4.	Cream	of	Tomato	Soup
	1	c.	tomatoes	1	pt.	milk
	^	tsp.	soda	2	tbsp.	butter
	2	tbsp.	flour	1	tsp.	salt
	Pepper
	Method.	—	Cook	the	tomatoes	for	10	minutes.	Remove
	from	the	fire,	strain,	and	add	the	soda.	Return	to	the	fire
	and	keep	hot	until	ready	to	serve.	Make	a	thin	white
	sauce	of	the	rest	of	the	ingredients,	using	Method	1	,	Lesson	4.
	Keep	sauce	hot	until	ready	to	serve.	Immediately	before
	serving	pour	the	tomato	into	the	white	sauce.	This	soup
	will	curdle	if	combined	too	long.
	{Basis	for	2	girls,	^	c.	white	sauce,	14	c.	tomatoes.)
	5.	Croutons
	Method.	—	Cut	slices	of	bread	J^	inch	thick;	then	cut
	into	cubes.	Put	in	the	oven	and	toast	to	a	delicate	brown.
	Serve	with	soup.
	{Housekeepers	prepare	croutons	for	class.)'


QUICK	BREADS—	THIN	BATTERS	111
	2.	Sour	Milk	Griddle	Cakes
	2	c.	flour	1	egg
	1	tsp.	soda	3^	tsp.	salt
	2	c.	sour	milk
	Method.	—	Mix	and	sift	the	dry	ingredients;	add	the
	sour	milk	and	egg	well	beaten.	Bake	by	spoonfuls	on	a
	hot,	greased	griddle.	(Beat	the	batter	well	before	pouring
	a	fresh	batch	of	cakes	on	the	griddle.)	When	puffed	full
	of	bubbles	and	cooked	on	the	edges,	turn	and	cook	on	the
	other	side.	Grease	pan,	and	repeat.	If	large	bubbles
	form	at	once	on	the	top	of	the	cakes,	the	griddle	is	too	hot.
	If	the	top	of	the	cake	stiffens	before	the	under	side	is
	cooked,	the	griddle	is	not	hot	enough.
	{Basis	for	2	girls,	H	rule.)
	3/	Griddle	Cakes	(baking	powder,	sweet	milk)
	3	c.	flour	}4:	c.	sugar
	1	14	tbsp.	baking	powder	2	c.	milk
	1	tsp.	salt	1	egg
	2	tbsp.	melted	butter
	Method.	—	Mix	and	sift	the	dry	ingredients;	beat	egg^
	add	milk,	and	then	add	the	wet	mixture	to	the	dry.	Beat
	thoroughly	and	add	the	butter.	Cook	the	same	as	Sour
	Milk	Griddle	Cakes.	Begin	cooking	cakes	at	once	or
	more	baking	powder	will	be	required.
	(Basis	for	2	girls,	]/i	rule.)
	4,	Bread	Griddle	Cakes
	1	5^	c.	fine	stale	bread	crumbs	2	tbsp.	butter
	1	^	c.	scalded	milk	4	tsp.	baking	powder
	2	eggs	}/2	c-	flour
	]^	tsp.	salt
	Method.	—	Add	the	milk	and	butter	to	the	crumbs,	and
	soak	until	crumbs	are	soft;	add	eggs	well	beaten,	then	the
	flour,	salt,	and	baking	powder	mixed	and	sifted	Cook	the
	same	as	other	griddle	cakes.
	(Basis	fo^	2	girls.	1^	rule.)


PROTEIN	BEEF	155
	there	is	danger	that	the	flour	in	the	pan	may	burn,	add	a
	small	quantity	of	water.
	Allow	15	to	20	minutes	to	each	pound	of	beef	in	roasting.
	Beef,	to	be	well	roasted,	should	be	started	in	a	hot	oven
	and	the	heat	later	decreased,	so	that	when	carved	the	slices
	will	be	red	throughout,	with	a	crisp	layer	of	golden	brown
	fat	on	top.	Beef	roasted	at	a	temperature	so	high	that	the
	surface	is	hardened	before	heat	can	penetrate	to	the	center
	is	most	unsatisfactory.
	Sirloin	of	rib	roast	may	have	the	bones	removed,	and
	be	rolled,	skewered,	and	tied	in	shape.
	Roast	Beef	Gravy	,
	Method.	—	Remove	some	of	the	fat	from	the	pan,	leaving
	4	tbsp.	Place	on	the	front	of	the	range,	add	4	tbsp.flour	and
	stir	until	well	browned,	the	flour	browned	in	the	pan	giving
	additional	color	to	the	gravy.	Add	gradually	\}/2	cups
	boiling	water,	cook	5	minutes,	season	with	salt	and	pepper,
	and	strain.	If	the	flour	should	burn	in	the	pan,	the	gravy
	will	be	full	of	black	carbon	particles.
	3.	Yorkshire	Pudding
	1	c.	milk	2	eggs
	1	c.	flour	%	tsp.	salt
	Method.	—	Mix	salt	and	flour,	gradually	add	the	milk,
	stir	until	smooth,	add	eggs,	and	beat	hard.	Spread	on	the
	bottom	of	baking	pan	after	removing	the	roast,	until	mix-
	ture	is	one-half	inch	thick.	Bake	20	minutes	in	hot	oven.
	Baste,	after	the	mixture	is	well	risen,	with	some	fat	from
	the	roast.	Cut	in	squares	and	serve	on	platter	surrounding
	the	roast.
	4.	Maitre	d'Hdtel	Butter
	]4,	c.	butter	1	tbsp.	chopped	parsley
	3^	tsp.	salt	1	tbsp.	lemon	juice
	^	ssp.	pepper
	Method.	—	Rub	the	butter	to	a	cream,	add	the	salt,	pep-
	per,	parsley,	and	the	lemon	juice.	Spread	on	hot	steak.


PRO	TEIN—MEA	T	S	UBSTITUTES	185
	be	used	on	the	top	of	many	of	the	casserole	dishes	with	bits
	of	butter	giving	the	dish	a	rich	brown	color	when	baked.
	1.	Pea	Souffle
	1	c.	split	dried	peas	or	1	tsp.	salt
	1	c.	canned	peas	4	tbsp.	milk
	4	egg	whites
	Look	over	and	wash	the	peas	in	cold	water.	Put	in
	a	kettle	with	cold	water	to	cover	and	bring	to	a	boil.	Drain,
	cover	with	fresh	boiling	water	and	boil	1	hour.	Press
	through	a	sieve,	add	the	salt,	pepper,	and	milk.	Beat
	the	e^g	whites	stiff	and	fold	into	the	pea	mixture.	Butter
	a	baking	dish,	turn	in	the	mixture	and	bake	in	a	moderate
	oven	20	minutes.	Serve	as	soon	as	removed	from	the	oven.
	2.	Peanut	Butter	Loaf
	1	c.	peanut	butter	2	tsp.	salt
	1	c.	mashed	potatoes	2	tsp.	grated	onion
	1	egg	]/2	tsp.	grated	nutmeg
	2	tbsp.	finely	chopped	parsley	3^	tsp.	paprika
	To	the	hot	mashed	potatoes	add	the	peanut	butter,
	1	well	beaten	egg,	parsley,	onion,	nutmeg,	salt	and	paprika.
	Mix	well.	Put	in	a	baking	pan	which	has	been	brushed
	with	butter	and	bake	in	a	hot	oven	from	35	to	40	minutes.
	3.	Lima-Bean	Loaf	with	Bacon
	3^	lb.	thinly	sliced	bacon	1	tbsp.	grated	onion
	3	c.	lima	beans	1	tbsp.	parsley
	1	tsp.	salt	1	egg
	^	tsp.	pepper	2	tbsp.	egg	crumbs
	1	c.	cream	sauce
	Wash	and	soak	the	beans	over	night;	drain;	cover	with
	boiling	water;	cook	until	tender;	drain,	and	mash	through
	a	coarse	strainer;	add	seasonings,	egg	well	beaten	and	cream
	sauce.	Keep	1	teaspoon	of	beaten	egg	for	top	of	loaf.
	Mix	all	together.	Brush	a	baking	pan	with	drippings,	fill
	with	the	mixture,	brush	top	with	beaten	egg	and	sprinkle
	with	bread	crumbs.	Bake	in	a	moderate	oven	40	minutes.
	Turn	out	on	a	platter	and	garnish	with	bacon	curls	and
	parsley.


Ige	DOMESTIC	SCIENCE
	4.	Scalloped	Corn
	1	can	corn	Spk.	pepper
	1	c.	milk	2	tsp.	sugar
	2	tbsp.	flour	^	1	c.	bread	crumbs	(stale)
	2	tbsp.	butter	""	M	c.	melted	butter
	1	tsp.	salt
	Method.	—	Make	a	white	sauce	of	the	milk,	flour,	butter,
	salt,	and	pepper,	and	add	the	corn	and	sugar.	Cover	the
	bottom	of	a	buttered	baking	dish	with	a	layer	of	corn	and
	sprinkle	heavily	with	buttered	crumbs.	Repeat	until	the
	dish	is	full.	Add	buttered	crumbs	and	grated	cheese	to
	top,	and	bake	until	nicely	browned	(about	20	or	30
	minutes).
	{Basis	for	2,	%	rule.)
	5.	Salmon	Souffle
	2	tbsp.	butter	2	tbsp.	flour
	1	c.	milk	1	c.	salmon
	4	eggs	Yi	tsp.	salt
	Method.	—	Make	a	white	sauce	of	the	butter,	flour,
	milk,	and	salt.	Add	the	salmon	(minced),	with	bones	and
	skin	removed.	Remove	from	the	fire	and	add	the	well-
	beaten	egg	yolks.	Cool,	and	fold	in	the	stiffly	beaten
	whites.	Pour	into	a	buttered	baking	dish	or	into	custard
	cups	;	set	in	a	pan	of	hot	water.	Bake	in	a	moderate	oven
	for	20	minutes	—	a	little	longer	when	baked	in	a	large	dish.
	{Basis	for	2	girls,	Y^	rule.)
	6.	Cheese	Souffle
	(Recipe	and	method	are	given	under	Lesson	12.)


216	DOMESTIC	SCIENCE
	Method.	—	Cream	the	butter,	add	the	sugar	gradually,
	and	cream	well	with	a	wooden	spoon.	Sift	the	salt	and
	baking	powder	with	the	flour.	Add	the	milk	gradually	to
	the	sugar	mixture,	then	the	well	beaten	egg,	then	the	vanilla,
	then	the	flour	gradually	to	make	a	soft	dough.	Turn	out
	on	a	floured	board	and	roll	a	small	portion	at	a	time	to	34
	inch	thickness.	Cut	with	a	floured	cookie	cutter,	place	on
	buttered	pan	and	bake	in	a	hot	oven	until	slightly	brown
	(about	10	minutes).	Makes	4	dozen	cookies.
	{Basis	for	2	girls,	^4	rule.)
	2.	Sour	Milk	Cookies
	1	c.	sugar	14	tsp.	soda
	}/2	c.	butter	^	tsp.	salt
	2	eggs	2	tsp.	nutmeg
	3^	c.	sour	milk	or	cream	About	2	c.	flour,	or	as	little	as	possible
	Method.	—	Cream	the	butter,	add	the	sugar,	and	cream
	again.	Add	the	well-beaten	egg	and	then	the	sour	milk.
	Mix	and	thoroughly	sift	the	soda,	nutmeg,	salt	and	flour,
	and	add	gradually	to	the	mixture.	Use	as	Uttle	flour	as
	possible,	the	softer	the	dough	the	better.	Roll	out,	cut,	and
	bake	as	other	cookies.	Makes	4	dozen	cookies.
	(Basis	for	2	girls,	14	rule.)
	3.	Norwegian	Cookies
	2^	c.	flour	}4	c.	sweet	milk
	3^	c.	shortening	(half	butter,	2	tsp.	baking	powder
	half	lard)
	1	c.	sugar	1	tsp.	vanilla
	1	egg	^	tsp.	salt
	Method.	—	Beat	the	egg	thoroughly,	add	the	sugar,	and
	beat	hard.	Add	milk	to	the	egg	mixture;	beat	hard.	Sift
	the	baking	powder	with	the	flour	and	rub	the	cold	short-
	ening	into	the	flour	with	the	hands	until	it	is	fine	like	meal	;
	then	add	the	flour,	a	cupful	at	a	time,	to	the	wet	mixture.
	Make	a	soft	dough	and	set	it	in	the	ice	box	until	quite	cold.
	Roll	out	a	small	portion	at	a	time,	very	thin,	f/s	inch	thick;


LESSON	6
	DROP	BATTERS—	COOKIES
	Review	proportions	for	doughs	and	batters.	Review
	oven	tests	for	temperature.
	Time	for	baking	cookies	is	10	to	15	minutes.
	APPLICATION
	1.	Chocolate	Cookies
	1	c.	sugar	Yi	c.	melted	butter
	2	eggs	1	even	tsp.	soda
	}/2	c.	milk	2	c.	flour
	1	c.	raisins	and	nuts	3	square	chocolate
	1	tsp.	vanilla
	Method.	—	Mix	the	melted	butter	with	the	sugar.	Add
	the	beaten	yolks	and	melted	chocolate	to	this.	Add	soda
	to	the	milk	and	then	add	the	milk	and	J^	the	flour	to	the
	sugar	and	eggs.	Mix	well.	Add	the	raisins	with	the	re-
	mainder	of	the	flour.	Add	beaten	whites	and	vanilla
	and	beat	well.	Drop	from	the	spoon	to	bake	on	buttered
	baking	sheets.	May	be	frosted	with	fudge	frosting.
	{Basi"	for	2	girls,	yi	rule.)
	2.	Rocks
	13^	c.	brown	sugar	1	c.	butter
	3	eggs	}4	tsp.	cloves	i-
	1	tsp.	cinnamon	3	c.	flour
	2	c.	raisins	13^	c.	English	walnuts
	1	tsp.	soda
	Method.	—	Cream	butter	and	sugar	well.	Add	the	beaten
	yolks	to	this;	mix	spices	and	soda	with	the	flour	and	add	to
	the	sugar	mixture.	Flour	fruit	and	nuts	and	add	to	mix-
	ture.	Add	the	beaten	whites	and	mix	well.	Drop	from
	spoon	and	bake	10	minutes.	Makes	3	dozen.
	(Basis	for	2	girls,	li	rule.)
	(218)


DROP	BATTERS—	COOKIES	219
	3.	Peanut	Cookies
	14	c.	sugar	3	tbsp.	butter
	1	egg	1	c.	flour
	1	tsp.	baking	powder	^	c.	chopped	nuts
	yi	tsp.	salt	M	tsp.	lemon	juice
	.	Method.	—	Cream	butter	well	with	sugar.	Add	salt
	and	baking	powder	to	the	flour.	Add	the	beaten	yolk	to
	the	butter	and	sugar.	Then	add	the	flour	and	nuts.	Fold
	in	white	of	egg,	add	the	lemon	juice,	and	mix	stiff	enough
	to	drop	on	greased	paper.	Bake	in	a	hot	oven.	Makes
	2	dozen	cookies.
	{Basis	for	2	girls,	14	rule.)
	4.	Brownies
	3^	c.	butter	3^	c.	powdered	sugar
	}4	c.	molasses	1	egg
	J4	c.	flour	1	c.	pecan	meats
	Method.	—	Cream	butter	with	sugar,	add	molasses,	add
	the	beaten	yolk	of	egg,	and	beat	well;	mix	nuts	with	the
	flour	and	then	add	to	the	rest.	Add	beaten	white	of	egg.
	Bake	in	fancy	cake	pans.	Put.	nut	meats	on	top	of	each.
	{Basis	for	2	girls,	}4	rule.)
	6.	Oatmeal	Cookies
	}/2	c.	butter	4	tbsp.	milk
	1	c.	sugar	1	tsp.	soda
	2	eggs	1	tsp.	cinnamon
	2	c.	flour	3^	tsp.	cloves
	2	c.	oatmeal	1	c.	chopped	raisins
	Method.	—	Cream	the	butter,	add	the	sugar,	and	cream
	together	well.	Put	the	soda	into	the	milk,	put	the	eggs
	into	the	sugar	mixture	one	at	a	time,	beat	hard;	add	the
	milk,	then	the	flour,	oatmeal,	cinnamon,	cloves,	and	floured
	raisins.	Drop	by	spoonfuls	on	a	greased	pan	and	bake
	15	or	20	minutes.


IPR7INO	ZTNCOOKED	MIXTURES	tU
	3.	Potato	Doughnuts
	1	c.	mashed	potatoes	3^	c.	sweet	milk
	IJ^c.	sugar	2	eggs
	2	tbsp.	melted	butter	3	c.	flour
	3	tsp.	baking	powder	Nutmeg	grating
	H	tsp.	salt	K	tsp.	cinnamon
	Method.	—	Beat	the	eggs	and	add	the	sugar.	Mash	the
	potatoes	and	put	them	through	a	strainer;	add	the	butter
	and	milk	and	put	through	the	strainer	again.	Add	eggs
	and	sugar,	and	then	the	flour	to	which	has	been	added	the
	bakmg	powder	and	a	pinch	of	salt.	Roll	out	to	J^	inch
	thick,	cut,	and	fry	as	other	doughnuts.	Makes	3	dozen.
	{Basis	for	2	girls,	}4	rule.)
	4.	Com	Fritters
	1	can	corn	3^	c.	flour
	1	tsp.	baking	powder	2	tsp.	salt
	}4	tsp.	paprika	2	eggs
	Method.	—	Chop	the	corn;	add	dry	ingredients	mixed
	and	sifted	well.	Then	add	the	beaten	yolks	of	eggs	and
	fold	in	beaten	whites.	Fry	by	spoonfuls	in	fresh	hot	lard	;
	drain	on	a	paper.
	{Basis	for	2	girls,	yi	rule.)
	5.	Cora	Oysters
	1	c.	corn	1	egg
	14:	c.	flour	Salt	and	pepper
	Method.	—	Cut	raw	corn	from	cobs	to	which	add	the
	egg	well	beaten.	Mix	flour	and	seasoning	with	this;	drop
	by	the	spoonful	in	deep	fat,	or	cook	on	a	hot,	well-greased
	griddle.	They	should	be	made	about	the	size	of,	large
	oysters.	Makes	2	dozen	oysters.
	6.	Fritter	Batter
	2	eggs	2	tbsp.	of	melted	butter
	1	c.	flour	]/2	c-	cold	water
	1	ssp.	salt	1	tsp.	sugar,	if	for	sweet	fritters
	Method.	—	Stir	salt	in	egg	yolk,	add	butter	slowly,	then
	sugar,	and	when	well	mixed	stir	in	the	flour	slowly.	Then


FISH	247
	the	pan	carefully	to	a	hot	platter;	take	out	the	skewers	and
	strings.	Garnish	with	parsley	and	lemon,	and	serve	hot
	with	a	fish	sauce.
	2.	Dressing	for	Fish
	1	c.	stale	bread	crumbs	1	tbsp.	melted	butter
	3^	tsp.	salt	Pepper,	a	few	grains
	1	tbsp.	minced	parsley	Onion	juice,	a	few	drops
	Water,	enough	to	moisten
	Method.	—	Mix	the	ingredients	in	the	order	given;	use
	enough	water	to	moisten	slightly.
	3.	Hollandalse	Sauce
	3^	c.	butter	Yolk	of	2	eggs
	}4	tbsp.	vinegar	or	J^	tsp.	salt
	1	tbsp.	lemon	juice	Cayenne,	a	few	grains
	Method.	—	^Wash	the	butter,	separate	it	into	three	parts,
	and	put	one	piece	in	the	double	boiler	with	the	vinegar	or
	lemon	juice	and	egg	yolks;	stir	constantly	with	a	wire
	whisk.	Add	second	piece	of	butter,	and,	as	the	material
	thickens,	the	third	piece.	Remove	from	the	fire	and	add
	the	salt	and	cayenne.	If	left	over	the	fire	a	few	seconds
	longer	it	will	separate.	If	a	richer	sauce	is	desired,	add	3^
	tablespoon	heavy	cream	and	3^	teaspoon	hot	water.
	{Housekeepers	make	full	rule.)
	4.	Drawn	Butter	Sauce
	}4	c.	butter	3	tbsp.	flour
	13^	c.	hot	water	^	tsp.	salt
	H	tsp.	pepper
	Method.	—	Put	half	the	butter	in	a	pan;	when	bubbling,
	but	not	brown,	add	the	salt,	pepper,	and	flour	and	stir	until
	smooth.	Add	the	water	and	stir	while	it	thickens.	Add
	the	remainder	of	the	butter	and	stir	until	it	is	absorbed.
	6.
	Caper	Sauce
	2	c.	boiling	water
	4	tbsp.	flour
	3^	c.	butter
	3^	tsp.	pepper
	^	tsp.	salt
	14	c.	capers


250	DOMESTIC	SCIENCE
	4.	Boiled	Fish
	Method.	—	Large	fish	are	cut	in	thick	pieces	for	boiling.
	Clean	and	wipe	the	fish;	tie	in	a	piece	of	cheesecloth	to
	prevent	the	deposit	of	scum	on	the	fish	and	to	hold	the
	fish	together.	Place	the	fish	on	a	rack	or	frying	basket
	to	preserve	its	shape	and	to	make	it	easier	to	remove.	Cook
	gently	in	enough	boiling	salted	water	to	cover	the	fish,	using
	z	teaspoonfuls	of	salt	and	2	tablespoonfuls	of	vinegar	to
	each	quart	of	water.	The	salt	gives	flavor;	vinegar	or
	lemon	juice	keeps	the	flesh	white.	Allow	about	10	minutes
	to	the	pound.	The	fish	is	cooked	when	the	flesh	is	firm
	and	separates	easily	from	the	bone.	Remove	from	the
	water,	take	off	the	cheesecloth,	put	on	a	hot	platter	and
	serve	with	Hollandaise	Sauce.
	6.	Salmon	Mousse
	1	lb.	salmon,	either	chopped	or	pounded	fine
	4	eggs	2	tbsp.	butter
	2	tbsp.	flour	1	c.	stock,	or	milk	or	cream
	Method.	—	Chop	the	salmon	in	small	pieces,	the	finer	the
	salmon	the	creamier	the	mousse;	add	the	yolks	of	eggs,
	melted	butter,	flour,	and	stock;	put	all	through	a	strainer.
	Add	2	teaspoonfuls	of	salt	and	J^	teaspoonful	of	pepper;
	fold	in	the	beaten	whites	of	eggs.	Turn	into	a	well-buttered
	mold.	Set	the	mold	in	a	pan	of	hot	water	and	bake	in	a
	moderate	oven	3^	hour.	The	mousse	is	done	when	it	is
	light	to	the	touch.	Serve	with	or	without	sauce.	Potato
	balls	are	appropriate	with	it.	This	rule	serves	^	persons.
	(Basis	for	2	girls,	J^	rule.)	^
	6.	Fried	Frogs'	Legs
	6	pairs	frogs*	legs	Fine	bread	crumbs
	1	egg	Salt	and	pepper
	Method.	—	Skin	and	wash	the	legs	in	cold	water	and	dry
	them	on	a	clean	towel.	Season	with	salt	and	pepper	and	a
	little	lemon	juice.	Beat	up	the	egg	slightly,	and	dip	the


266	DOMESTIC	SCIENCE
	lemon	juice,	and	rind.	Fold	in	the	whites	of	the	eggs
	beaten	to	a	stiff	froth.	Cut	and	fold	in	the	flour	mixed
	and	sifted	with	the	salt.	Bake	in	a	slow	oven	1	hour	in	a
	deep,	narrow	pan.
	{Basis	for	2	girls,	14	rule.)
	2.	Cheap	Sponge	Cake
	1	c.	sugar	1	tbsp.	lemon	juice
	5	tbsp.	cold	water	1	3^	c.	flour
	2	eggs	2	tsp.	baking	powder
	Method.	—	Beat	the	yolks	thick,	add	the	sugar	and	con-
	tinue	beating,	and	then	gradually	add	the	water	and	lemon
	juice.	Mix	and	sift	the	baking	powder	with	the	flour
	and	add	to	the	yolks.	Beat	the	egg	whites	until	stiff,	and
	carefully	fold	into	the	cake	mixture.	Bake	in	an	unbut-
	tered	tin	in	a	moderate	oven.
	The	baking	powder	takes	the	place	of	some	eggs	as	a
	leaven.
	3.	Angel	Food
	Whites	1	doz.	eggs	3<^	tsp.	salt
	13^	c.	sugar	1	c.	flour
	1	tsp.	cream	of	tartar	1	tsp.	vanilla
	Method.	—	Beat	the	whites	of	the	eggs	until	frothy,	add
	the	cream	of	tartar,	and	continue	beating	until	eggs	are
	stiff.	Sift	the	sugar	several	times	and	then	add	gradually
	to	the	beaten	eggs.	Sift	the	flour	and	salt	four	or	six
	times;	then	fold	into	the	mixture,	and	lastly	add	the	vanilla.
	Bake	in	an	unbuttered	pan	in	a	moderate	oven	for	45	to
	50	minutes.
	4.	Sunshine	Cake
	Whites	10	eggs	1	tsp.	lemon	juice
	1	3^	c	powdered	sugar	1	c.	flour
	Yolks	of	6	eggs	1	tsp.	cream	of	tartar
	Method.	—	Beat	whites	of	eggs	until	stiff	and	dry,	add
	sugar	gradually	and	continue	beating;	then	add	the	yolks
	beaten	until	thick	and	lemon-colored,	add	the	extract.


270	DOMESTIC	SCIENCE
	2.	Cup	Cakes
	%	c.	butter	1	c.	milk
	2	c.	sugar	3	c.	flour
	4	eggs	4	tsp.	baking	powder
	1	tsp.	vanilla	or	lemon
	Method.	—	Cream	the	butter	and	sugar,	add	yolks	of
	eggs,	beat	hard,	add	the	milk,	and	then	the	flour	mixed	and
	sifted	with	the	baking	powder.	Fold	in	the	beaten	whites,
	add	flavoring,	and	bake	in	individual	tins.	Cover	with
	uncooked	frosting.	Makes	3	dozen	cakes.
	(Basis	for	2	girls,	14	rule.)
	3.	Lemon	Queens
	14	c.	butter	1	c.	flour
	1	c.	sugar	2	tsp.	baking	powder
	4	eggs	1	tbsp.	lemon	juice
	Grated	rind	of	1	lemon
	Method.	—	Cream	the	butter,	add	the	sugar,	add	eggs
	one	at	a	time	without	beating.	Beat	mixture	hard	after
	adding	each	egg.	Add	flour,	baking	powder,	and	lemon
	juice.	Bake	25	minutes	in	small	muflin	pans.	Frost	with
	uncooked	frosting	or	orange	frosting.	Makes	16	cakes.
	(Basis	fot	2	girls,	}4	rule.)
	4.	Orange	Frosting
	2	egg	yolks	1	tsp.	lemon	juice
	5	tbsp.	orange	juice	2	c.	powdered	sugar
	1	tbsp.	grated	orange	rind
	Method.	—	Mix	orange	and	lemon	juice	with	rind	and
	let	stand	10	minutes;	then	strain	it.	Add	to	egg	yolks,
	slowly	add	powdered	sugar,	and	beat	until	all	is	added	and
	of	the	right	consistency	to	spread.


274	DOMESTIC	SCIENCE
	3.	Nut	Cak6
	1^	c.	sugar	1	c.	walnuts
	}/2	c.	butter	4	egg	whites
	%	c.	cold	water	4	tsp.	baking	powder
	2	c.	flour	1	tsp.	vanilla
	Method.	—	Cream	butter	and	sugar,	add	the	cold	water,
	the	flour,	half	of	the	beaten	egg	whites,	then	the	nuts	cut
	and	floured,	the	rest	of	the	beaten	egg,	and	lastly	the	baking
	powder	and	the	flavoring.	Bake	in	an	oblong	loaf	cake
	pan	for	50	minutes.	Frost	with	white	uncooked	frosting,
	(Basis	for	2,	}4	rule.)
	4.	Spiced	Loaf	Cake
	}4	c.	butter	2	c.	flour
	1	c.	brown	sugar	1	tsp.	soda
	J^	c.	molasses	1	tsp.	cinnamon
	2	eggs	^	^	}4	tsp.	salt
	^	c.	raisins	3^	tsp.	cloves
	}/2	c.	Strong	coffee	14	c	currants
	Method.	—	Cream	butter	and	sugar,	add	the	molasses
	and	well	beaten	eggs.	Sift	the	flour,	soda,	and	spices
	together,	add	H	the	flour	to	the	batter,	and	then	the	fruit,
	which	has	been	cut	and	floured.	Add	the	coffee,	finally
	the	balance	of	the	flour.	Bake	in	a	loaf	cake	pan	in	a
	moderate	oven	for	1	hour.
	6.	Potato	Cake
	1	c.	butter	2	c.	sugar
	1	c.	almonds	H	c.	milk	or	cream
	1	tsp.	cinnamon	H	tsp.	cloves
	}i	tsp.	nutmeg	1/^	c.	flour
	2	tsp.	baking	powder	14	cake	melted	chocolate
	1	c.	mashed	potatoes	4	eggs
	Method.	—	Cream	butter	and	sugar,	add	the	fineiv
	mashed	potatoes	while	w^rm,	then	the	yolks	of	eggs	well
	beaten,	then	the	milk	or	cream,	melted	chocolate,	and
	spices.	Mix	and	sift	the	flour	and	baking	powder,	cut
	nuts	fine	and	dredge	with	flour.	Add	flour	and	nuts	to	the
	batter,	and	lastly	the	whites	of	the	eggs	beaten	stiff.	Bake


LOAF	CAKES	275
	in	square	loaf	cake	pan	50	to	60	minutes	in	a	moderate
	oven.	This	is	a	very	large	cake.	Frost	with	Chocolate
	Frosting.
	6.	Fig	or	Date	Cake
	1	c.	raisins	}4	c	butter
	1	c.	figs	or	dates	1	c.	sugar
	1	c.	walnuts	2	egg	yolks
	1	c.	boiling	water	3	egg	whites
	1	tsp.	soda	1	tsp.	cinnamon
	1	tsp.	vanilla	2	c.	flour
	3^	tsp.	allspice	and	cloves
	Method.	—	Look	over	and	chop	the	raisins,	figs,	or	dates,
	and	pour	boiling	water	(in	which	has	been	dissolved	the
	soda)	over	them.	Cream	the	butter	and	sugar,	add	the
	beaten	egg	yolks,	then	the	spices	and	fruit	with	the	water,
	then	the	flour,	fold	in	the	beaten	whites,	and	add	vanilla.
	Bake	1	hour	in	a	loaf	cake	pan	in	a	moderate	oven.	Frost
	with	White	Frosting.
	7.	Eggless	Cake
	2	c.	sugar	1	c.	currants
	2	c.	water	1	tsp.	cloves
	%	c.	lard	1	tsp.	allspice
	1	c.	raisins	1	tsp.	nutmeg
	1	tsp.	soda	1	tsp.	cinnamon
	3J^	c.	flour	2	tsp.	baking	powder
	1	c.	walnuts	H	tsp.	salt
	Method.	—	Put	the	sugar,	water,	lard,	fruit,	and	spices
	together	in	a	saucepan	and	cook	for	5	minutes.	Let	cool
	a	little	and	then	add	1	tsp.	soda	dissolved	in	a	little	hot
	(vater.	Add	the	baking	powder	and	salt	to	the	flour	and
	sift	the	flour	into	the	cooled	mixture;	add	the	walnuts;
	beat	well,	and	bake	in	a	slow	oven	45	to	50	minutes.	This
	is	a	large	cake	and	keeps	a	long	time.


puDDiNm	«n
	APPLICATION
	1,	Suet	Pudding
	\	c.	suet	cut	fine	1	^	tsp.	salt
	1	c	molasses	J^	tsp.	ginger
	1	c.	milk	1^	tsp.	cloves
	3	c.	flour	l^	tsp.	nutmeg
	1	tsp.	soda	1	tsp.	cinnamon
	J4	c-	raisins	^	c.	currants
	Method.	—	Mix	and	sift	the	dry	materials,	add	the
	raisins	and	currants	cut	fine	and	floured.	Add	the	molas-
	ses	and	milk	to	the	suet.	Add	wet	mixture	to	dry»	Pour
	in	buttered	mold,	cover,	and	steam	3	hours.	Serve	hot
	with	a	pudding	sauce.
	(Basis	for	2,	H	rule.)
	2.	Bread	Pudding
	2	c.	stale	bread	crumbs	2	eggs
	1	qt.	scalded	milk	J^	tsp.	salt
	^	c.	sugar	1	tsp.	vanilla	or
	}4	c.	melted	butter	34	tsp.	spice
	}4	c.	raisins	IM	c.	currants
	Method.	—	^Soak	bread	crumbs	in	milk,	let	cool,	add	the
	sugar,	butter,	eggs	slightly	beaten,	salt	and	flavoring,	and
	the	raisins	and	currants.	Bake	1	hour	in	a	buttered	dish
	in	a	slow	oven	as	for	custards.	Do	not	us^	outside	crusts.
	{Basis	for	2,	^i	rule.)
	3.	Queen's	Pudding
	Method.	—	^Spread	plain	Bread	Pudding	with	currant	or
	plum	jelly	and	then	add	a	meringue,	as	for	Lemon	Pie.	Set
	in	oven	to	brown.
	4.	Apple	Tapioca
	1	c	Pearl	or	Minute	tapioca	J^	tsp.	salt
	2	c.	cold	water	8	sour	apples
	23^	c.	boiling	water	J^	c.	sugar
	Method.	—	^Soak	the	tapioca	in	cold	water	an	hour	or
	more,	drain,	and	add	the	boiling	water	and	salt.	Cook	in
	double	boiler	until	transparent.	Core,	pare,	and	slice	the


278	DOMESTIC	SCIENCE
	apples,	put	in	buttered	baking-dish,	cover	with	sugar,	then
	with	tapioca.	Bake	in	a	moderate	oven	until	the	apples
	are	done.	Serve	with	sugar	and	cream.	Minute	tapioca
	does	not	require	soaking.
	(Basis	for	2,	}4	rule.)
	6.	Date	Pudding
	2	eggs	1	tsp.	baking	powder
	3^	c.	sugar	1	lb.	dates
	3	lip.	tsp.	flour	1	c.	walnuts
	1	c.	whipped	cream
	Method.	—	Beat	eggs	separately	until	very	light;	add
	sugar	to	the	beaten	yolks;	cut	the	dates	and	walnuts	up
	fine,	flour	thoroughly,	and	add	to	the	egg	mixture.	Fold
	in	lightly	the	remainder	of	the	flour,	the	stifily	beaten
	whites	of	the	eggs,	and	the	baking	powder.	Bake	in	a
	moderate	oven	}^	hour,	and	as	soon	as	taken	from	the	oven
	pour	over	it	the	whipped	cream.	Serve	while	hot.
	6.	Snow	Ball	Pudding
	}4	c.	butter	3^	c.	cornstarch
	}/2	c.	sugar	3	tsp.	baking	powder
	1	c.	flour	}4:	c.	milk
	4	eggs	(whites)
	Method.	—	Cream	the	butter,	add	the	sugar.	Sift	the
	dry	ingredients	three	times,	add	to	the	butter	mixture
	alternately	with	the	milk	to	keep	an	even	consistency.
	Fold	in	the	beaten	whites,	put	all	in	greased	molds,	steam
	1	hour.	Roll	in	powdered	sugar	and	serve	hot	with	Berry
	Sauce.	Makes	12	cups.
	7.	Plain	Steamed	Pudding
	1	c.	molasses	1	egg
	1	c.	warm	water	23^	c.	flour
	1	c.	chopped	raisins	1	tsp.	soda
	Method.	—	^Sift	the	soda	with	the	flour,	clean	and	chop
	the	raisins,	and	add	the	flour.	Beat	the	egg,	add	the
	warm	water	and	molasses.	Combine	wet	mixture	with


HOT	DESSERTS	279
	dry.	Put	in	buttered	molds	and	steam	2J^	hours.	This
	is	less	expensive	than	suet	pudding.
	8.	Plain	Sauce
	1	c.	brown	sugar	1	tbsp.	flour
	3	tbsp.	butter	1	c.	water
	Method.	—	Boil	all	together	until	thick,	like	sirup.	Add
	juice	of	1	lemon	for	a	sour	sauce.
	(Basis	for	2	girls,	^	rule.)
	9.	Berry	Sauce
	}4	c.	butter	1	egg	yolk
	ij^	c.	powdered	sugar	1	c.	mashed	berries
	Method.	—	Cream	the	butter,	add	sugar	and	cream,	then
	the	beaten	egg	yolk,	and	berries.
	10.	Hard	Sauce
	%	c.	butter	34	tsp.	vanilla
	1	c.	powdered	sugar	^	tsp.	lemon	extract
	Method.	—	Cream	the	butter,	add	the	sugar	gradually,
	add	the	vanilla,	and	work	to	keep	sauce	creamy.	Beat
	until	light	and	creamy.	Set	in	ice	box	to	harden.	Serve
	cold.
	11.	Foamy	Sauce
	}i	c.	hot	milk	2	egg	whites
	1	c.	powdered	sugar	1	tsp.	vanilla
	Method.	—	Beat	whites	stiff	and	dry,	add	sugar	gradually,
	beat	hard,	add	the	hot	milk	and	vanilla,	beat	with	Dover
	beater	2	minutes.	Serve	at	once.
	12.	Chocolate	Sauce
	1	^	c.	water	1	tbsp.	cornstarch
	3^	c.	sugar	^	c.	cold	water
	6	tbsp.	grated	chocolate	Pinch	of	salt
	^2	tsp.	vanilla
	Method.	—	Boil	sugar	and	water	4	to	5	minutes	to	make
	a	sirup.	Mix	chocolate,	starch,	and	J^	cup	cold	water;	add
	the	salt,	then	the	hot	sirup,	and	cook	3	minutes.	Flavor,
	and	serve	hot.


352	DOMESTIC	SCIENCE
	occasionally.	Toast	a	golden	brown	on	both	sides.	The
	starch	is	dextrinized	and	made	more	easy	of	digestion	by
	toasting.
	2.	Milk	Toast
	2	slices	dry	toast	^	c.	scalded	milk
	}4	tbsp.	butter	}^	tsp.	salt
	Method.	—	Butter	the	toast,	arrange	on	a	hot	dish,	pour
	the	hot	milk	over	it,	and	sprinkle	with	salt.
	3.	Water	Toast
	2	slices	dry	toast	3^	tbsp.	butter
	1	c.	boiling	water	%	tsp.	salt
	Method.	—	Drop	the	slices	of	toast	separately	into	the
	boiling	water,	remove	to	a	hot	dish,	spread	with	butter,
	and	serve	at	once.
	4.	Oatmeal	Jelly
	}4	c.	rolled	oats	^	13^	c.	boiling	water
	Pinch	of	salt
	Method.	—	Add	the	oats	gradually	to	the	boiling	water,
	add	the	salt,	boil	2	minutes,	and	then	steam	in	a	double
	boiler	45	minutes	to	1	hour.	Force	through	a	fine	strainer,
	mold,	chill,	and	serve	with	sugar	and	cream.
	6.	Barley	Gruel
	1	tbsp.	barley	flour	1	c.	water	or	milk
	2	tbsp.	cold	water	3^	tsp.	salt
	Method.	—	Add	the	2	tablespoonfuls	of	cold	water	to	the
	flour	to	make	a	thin	paste	;	then	add	gradually	to	the	scalded
	milk	or	boiling	water	while	stirring	constantly.	Cook	in	a
	double	boiler	20	minutes.	Season	and	strain.
	6.	Cracker	Gruel
	1	tbsp.	cracker	crumbs	%	c.	milk
	Pinch	of	salt
	Method.	—	Scald	the	milk,	add	the	cracker	crumbs,	and
	cook	over	boiling	water	10	minutes;	season	to	taste.


MORALS.	57
	faithful	when	not	carried	away	by	his	fierce	hatreds.
	But	in	so	many	alcoves	of	English	poetry	I	can	count
	only	nine	or	ten	authors	who	are	still	inspirers	and	law
	givers	to	their	race.
	The	supreme	value	of	poetry	is	to	educate	us	to	a
	height	beyond	itself,	or	which	it	rarely	reaches;	the
	subduing	mankind	to	order	and	virtue.	He	is	the	true
	Orpheus	who	writes	his	ode,	not	with	syllables,	but	men.
	"In	poetry,"	said	Goethe,	"only	the	really	great	and
	pure	advances	ns,	and	this	exists	as	a	second	nature,
	either	elevating	us	to	itself,	or	rejecting	us."	The	poet
	must	let	Humanity	sit	with	the	Muse	in	his	head,	as	the
	charioteer	sits	with	the	hero	in	the	Iliad.	"	Show	me,"
	said	Sarona	in	the	novel,	"one	wicked	man	who	has
	written	poetry,	and	I	will	show	you	where	his	poetry	is
	not	poetry	;	or	rather,	I	will	show	you	in	his	poetry	no
	poetry	at	all."	*
	I	have	heard	that	there	is	a	hope	which	precedes	and
	must	precede	all	science	of	the	visible	or	the	invisible
	world	;	and	that	science	is	the	realization	of	that	hope	in
	either	region.	I	count	the	genius	of	Swedenborg	and
	Wordsworth	as	the	agents	of	a	reform	in	philosophy,	the
	bringing	poetry	back	to	nature,	to	the	marrying	of
	nature	and	mind,	undoing	the	old	divorce	in	which
	poetry	had	been	famished	and	false,	and	nature	had
	been	suspected	and	pagan.	The	philosophy	which	a
	nation	receives,	rules	its	religion,	poetry,	politics,	arts,
	trades,	and	whole	history.	A	good	poem	say	Shak-
	speare's	"Macbeth,"	or	"Hamlet,"	or	the	"Tempest"
	goes	about	the	world	offering	itself	to	reasonable	men,
	*	Miss	Shepard's	"Counterparts,"	Vol.	I.	p.	67.
	3*


RECIPES	FOR	COOKING.	985
	removed.	The	next	day	put	the	liquid	into	a	stew	pan	and	let	it	come	to	a	boil,	and	after
	wards	season.	Soups	should	always	be	served	hot.
	Barley	Soup.	Cut	half	a	pound	of	mutton	into	small	pieces,	reserving	all	the	fat;	put
	it	into	a	stew	pan	and	add	a	quart	of	cold	water	and	two	tablespoonfuls	of	barley.	Let	it
	boil	slowly,	just	simmering.	Put	the	bones,	if	there	are	any,	into	another	vessel	with	a	pint
	of	cold	water,	let	them	boil	one	hour,	filling	up	with	water,	if	necessary,	so	as	to	have	about
	a	pint	of	the	liquid,	then	strain	the	water	into	the	kettle	with	the	meat	and	barley,	and	cook
	slowly	two	hours	longer.	Season	with	salt	and	pepper	to	taste.
	Beef	Soup.	Allow	one	pound	of	meat	to	a	quart	of	water.	Cut	the	meat	in	small
	pieces,	and	break	or	saw	the	bones.	Remnants	of	cooked	meats,	such	as	steak	or	roasts,	may
	be	used	in	this	manner.	Add	cold	water	and	let	it	come	to	a	boil	slowly,	after	which	let	it
	boil	moderately	three	or	four	hours,	or	until	the	juices	of	the	meat	are	extracted.	Then
	strain	it	off	and	place	the	soup	back	in	the	kettle	and	add	salt	and	pepper	to	suit	the	taste,
	with	a	little	brown	flour	to	thicken,	rubbed	up	with	butter.
	Brown	Soup.	Brown	one	tablespoonful	of	flour;	then	put	it	in	a	bowl	with	a	small
	lump	of	butter.	Stir	together	to	a	smooth	paste,	and	add	one-half	a	pint	of	boiling	water	with
	a	slice	of	toasted	bread	cut	into	small	pieces,	and	salt	to	taste.	This	soup	is	both	palatable
	and	nutritious;	and	when	animal	food	is	forbidden,	may	be	used	as	a	good	substitute	for
	richer	soup.
	Ox-Tail	Soup.	A	large	tureen	of	soup	may	be	made	from	two	ox-tails	if	large,	or
	three	if	small.	Wash	them	clean	(not	allowing	them	to	soak	in	the	water).	Divide	them
	at	the	joints,	and	put	them	in	a	stew	pan	with	three	quarts	of	cold	water.	Let	this	boil	slowly
	until	the	meat	is	quite	tender,	which	will	be	from	two	and	a	half	to	three	hours.	Remove
	the	bones,	cutting	up	the	meat	into	very	small	pieces.	Season	with	pepper,	salt,	celery	salt,
	butter,	and	add	a	small	quantity	of	brown	flour	to	slightly	thicken.	Four	onions,	a	small
	bunch	of	parsley,	and	a	carrot	sliced	thin	are	frequently	added	to	the	seasoning.
	Tomato	Soup.	One	quart	of	tomatoes,	two	tablespoons	of	flour,	one	teaspoon	of	salt,,
	one	of	sugar,	a	pint	of	hot	water.	Let	tomato	and	water	come	to	a	boil;	rub	flour,	butter
	and	a	few	spoonsful	of	the	tomato	together;	stir	into	the	boiling	mixture;	add	salt	and	pepper;
	boil	all	together	fifteen	minutes;	rub	through	a	sieve	and	serve	with	toasted	bread.	To	pre
	pare	bread	for	soups	cut	in	thin	slices;	butter	well;	cut	into	squares;	place	on	a	pan	in	a	hot
	oven	for	a	few	minutes.	These	are	nice	to	serve	with	any	soup	or	broth.	Miss	Parloa.
	Vermicelli	and	Macaroni	Soups.	Two	pounds	of	lamb	and	one	pound	of	veal,
	from	which	all	the	fat	has	been	removed	;	cut	into	small	pieces	and	add	three	quarts	of	cold
	water.	Boil	slowly	until	the	meat	is	cooked	in	shreds.	Season	with	celery	salt,	common	salt,
	pepper,	and	a	half-teaspoonful	of	Worcestershire	sauce;	adding	a	heaping	teacupful	of
	vermicelli,	or	broken	macaroni,	and	boil	half	an	hour.
	Pea	Soup.	Take	a	pint	of	split	peas,	and	when	carefully	picked	over	and	washed,	put
	them	into	a	pint	of	water,	soak	in	morning;	three	hours	before	dinner	put	them	into	a	pot
	with	a	quart	more	water	and	about	half	a	pound	of	pork	(less	if	you	wish	the	soup	not	very
	rich),	boil	it	steadily	and	be	careful	to	stir	it	often	lest	it	should	burn.	It	may	need	more
	water	before	dinner,	and	can	be	made	of	whatever	thickness	you	prefer.	If	you	prefer	to
	have	the	soup	without	pork,	use	the	liquor	in	which	the	beef	or	other	fresh	meat	has	been
	boiled	instead	of	water,	and	use	no	pork.
	Turkey	Soup.	Take	the	turkey	bones	and	cook	for	one	hour	in	water	enough	to
	cover	them,	then	stir	in	a	little	of	the	dressing.	A	little	chopped	celery	improves	it.	Take
	from	the	fire,	and	when	the	water	has	ceased	boiling,	add	a	little	butter,	with	pepper	and	salt.
	How	to	Broil	a	Steak.	First	see	that	the	fire	is	clear	and	not	too	much	of	it;	open
	wide	all	the	draughts,	to	carry	off	all	the	smoke	that	is	made	during	the	process	of	broiling;
	then	see	that	the	gridiron	is	smooth	and	quite	clean,	lay	on	your	steak.	Do	not	pound	it,
	nor,	after	it	is	on	the	fire,	stick	a	fork	into	it,	or	the	juice	will	escape.	Neither	salt	nor
	pepper	it;	do	that	on	the	dish.	Throw	a	little	salt	on	the	fire,	and	put	over	the	steak;	place
	the	gridiron	close	on	the	range	for	the	first	few	minutes,	to	carbonize	the	surface,	so	that	the
	juices	will	not	escape,	then	turn	it	over	quickly,	to	carbonize	the	other	side.	Now	it	should
	be	exposed	to	a	slower	fire.	The	steak	should	be	turned	repeatedly	and	carefully,	and	when
	it	feels	rather	firm	to	the	touch	it	is	rare,	and	if	so	liked	it	should	be	taken	off,	laid	on	a	hot
	dish,	on	which	one	and	one-half	ounces	of	butter	have	been	melted,	less	than	one	half	tea-


RECIPES	FOR	COOKING.	989
	Macaroni.	Break	the	macaroni	in	pieces	two	or	three	inches	in	length.	Put	in	cold
	water	and	let	it	stand	on	the	cooking	range	until	it	boils	ten	minutes.	Drain	off	the	water
	and	put	the	macaroni	in	a	rather	deep	dish	well	buttered	for	baking.	For	twelve	sticks	of
	macaroni	one	egg	well	beaten	and	one-half	pint	of	sweet	cream	or	milk	should	be	added.	If
	milk,	add	a	small	quantity	of	butter,	salt	to	taste,	and	turn	it	over	the	macaroni.	Have	half
	a	cupful	of	grated	cheese	ready	and	sprinkle	over	the	top	just	before	setting	in	the	oven.	Let
	it	brown	nicely	and	be	placed	on	the	table	in	the	dish	in	which	it	was	baked.
	Sausages.	To	twenty	pounds	of	meat	chopped	fine	add	eight	ounces	of	salt,	and	a	half
	ounce	of	saltpetre;	one	half	teaspoonful	of	black	pepper	to	every	pound	of	meat,	and	one	and
	one-fourth	cups	of	finely	pulverized	sage	to	every	ten	pounds	of	meat.	A	little	clove	or
	allspice	may	be	added	to	suit	the	taste.	The	meat	for	sausage	should	be	mainly	pork,	about
	one-fifth	fat;	of	the	lean	meat	a	fourth	lean	beef	might	be	used	instead	of	all	pork	if	desired.
	The	meat	may	be	put	in	cases	or	packed	in	pans	and	sliced	off	for	frying.	A	little	partially
	melted	lard	spread	over	the	top	will	help	preserve	the	meat	longer.	Keep	in	a	cool	place.
	Codfish	Balls.	Soak	pieces	of	salt	codfish	over	night	in	cold	water.	Boil	five	min
	utes,	remove	all	the	bones	and	skin,	and	chop	fine.	To	one	part	of	fish	add	two	parts	of
	finely-mashed	or	chopped	potato	that	is,	the	fish	should	equal	one-third	of	the	material.
	Add	sufficient	butter,	salt,	and	pepper	to	season	well.	To	a	pint	of	the	chopped	fish	there
	should	be	two-thirds	of	a	cup	of	melted	butter	and	three	or	four	tablespoonfuls	of	sweet
	cream	or	milk.	Mix	evenly	and	make	into	little	balls,	which	flatten	to	about	two-thirds	of
	an	inch	in	thickness.	Beat	an	egg	and	slightly	moisten	the	surface	of	the	balls	with	it.	Fry
	to	a	golden	brown	in	half	butter	and	half	lard,	or	pork	fat.
	French	Fried	Potatoes.	Pare	the	potatoes	nicely,	and	cut	into	several	pieces	length
	wise,	making	six	or	eight	pieces	of	large	ones	and	quarters	of	small	ones.	Drop	into	hot	fat
	and	fry	the	same	as	doughnuts.	Care	must	be	used	to	have	the	fat	hot	when	the	potatoes
	are	first	put	in	and	keep	it	so,	or	they	will	soak	fat;	but	if	properly	cooked	in	this	way	they
	will	come	out	a	nice	brown,	with	no	objectionable	amount	of	grease	in	them,	and	make	a
	delicious	dish.	Skim	out	and	season	with	salt	just	before	putting	on	the	table.
	Cauliflower.	Pick	off	all	the	leaves,	wash	the	head	of	the	cauliflower	in	cold	water,
	and	put	it	into	boiling	water,	with	a	little	salt	for	seasoning.	Let	it	boil	an	hour	steadily,
	but	not	furiously,	so	as	to	break	it.	When	done	take	up	carefully	with	a	skimmer,	put	it	on
	a	dish,	and	pour	over	it	a	sauce	made	of	cream,	melted	butter	thickened	with	a	little	flour	or
	corn	starch,	and	seasoned	with	salt	and	pepper.
	Fried	Onions.	Peel	the	onions	and	slice	them	thin.	Drop	into	a	kettle	of	hot	fat	and
	fry	the	same	as	doughnuts	until	tender	and	brown.	Skim	out,	taking	care	to	drain	out	the
	fat,	and	season	with	salt	and	pepper.
	Mixing	Dough.	The	best	way	to	mix	bread	or	dough	of	any	kind	is	with	a	common
	chopping	knife.	It	can	be	done	much	more	quickly	and	easily	in	this	manner,	and	saves	the
	trouble	of	having	one	s	hands	emerged	in	sticky	dough.	Never	melt	the	lard	for	pie	crust,
	but	mix	it	with	the	flour	when	cold,	and	wet	with	cold	water.
	Wheat	Bread.	One	quart	of	sifted	flour.	Have	ready	half	a	cupful	of	yeast.	Make
	a	hollow	in	the	middle	of	the	flour.	To	three-fourths	of	a	pint	of	moderately	warm	water
	add	two	teaspoon	fuls	of	white	graniTlated	sugar.	We	regard	bread	as	sweeter	and	nicer
	flavored	if	salt	is	omitted.	Pour	the	warm	water	gradually	upon	the	yeast	and	flour,	mixing
	with	a	chopping	knife	by	turning	and	cutting	until	it	is	well	mixed,	and	will	cleave	off	the	chop
	ping	knife	readily	without	sticking.	Dredge	the	moulding-board	with	flour;	put	the	dough
	upon	it,	and	dredge	the	dough	and	hands	also	with	flour.	Mould	carefully	at	first	so	as	not
	to	have	it	adhere	to	the	hands,	and	continue	it	until	the	dough	is	of	an	elastic	and	springy
	consistency,	and	will	not	stick	to	the	hands	or	fingers	if	pressed	into	it.	Put	it	in	a	bowl
	and	cover	with	a	clean	napkin	to	keep	out	the	dust.	In	cold	weather	set	near	the	stove;	in
	warm	weather,	away	from	it	until	it	rises.	Be	careful	that	it	does	not	overferment.	There
	is	a	point	in	bread	rising	that	requires	attention;	if	it	goes	beyond	this	point	it	will	lose	its
	sweet,	delicate	flavor,	although	it	may	not	be	really	sour.	It	therefore	requires	careful
	watching.	Experience	alone	will	enable	one	to	readily	detect	the	proper	condition	of	the
	dough.	When	sufficiently	raised	chop	and	work	the	dough,	at	first	until	it	will	not	adhere
	to	the	chopping	knife;	then	turn	it	upon	the	moulding-board,	mould	as	before,	and	make
	into	loaves.	Let	it	stand	in	the	tins	until	it	is	raised	sufficient	for	baking.	Bread	should	be


990	THE	AMERICAN	FARMER.
	uniformly	a	fine	light,	and	not	coarse	and	spongy,	or	with	occasional	large	holes.	It	should
	be	well	baked,	not	burned,	but	baked	thoroughly	through,	the	crust	to	be	uniformly	a	light
	golden	brown.	On	removing	from	the	oven,	rubbing	the	outside	over	with	a	small	piece	of
	butter	will	make	the	crust	tender.	Avoid	adding	extra	flour	at	the	last	moulding,	as	this
	will	have	a	tendency	to	produce	heavy	or	hard	streaks	in	the	loaf.
	Brown	Bread.	Take	equal	quantities	of	Indian	meal	and	rye	bran,	a	half	cup	of
	yeast,	three-fourths	of	a	cup	of	molasses	(for	a	large	loaf),	a	half	teaspoonful	of	soda,	and	an
	even	teaspoonful	of	salt.	Mix	with	lukewarm	water	to	a	stiff	batter.	Let	it	rise	an	hour,
	and	then	steam	three	hours,	the	same	as	for	steamed	pudding,	taking	care	not	to	let	the	boil
	ing	cease	after	the	bread	is	put	in.	Afterwards	bake	ten	minutes,	or	sufficient	to	form	a
	light	brown	crust.
	Graham	Bread.	For	two	loaves,	or	two	dozen	muffins,	one	pint	of	water	or	milk,	a
	half	pint	of	wheat	flour,	and	a	pint	and	a	half	of	Graham	flour,	half	a	cup	of	yeast,	and	the
	same	of	sugar	or	molasses,	one	teaspoonful	of	salt.	Mix	thoroughly,	and	let	it	rise	an	hour.
	It	will	require	baking	an	hour.
	French	Bolls.	Take	bread	dough	raised	for	the	last	moulding,	and	work	into	it	a
	little	lard	or	butter,	sufficient	to	slightly	shorten.	Roll	out	the	dough	about	an	inch	thick,
	and	cut	out	the	same	as	for	biscuits.	Rub	a	little	butter	on	about	one-third	of	the	upper	part
	of	each,	and	fold	it	over	on	to	the	other	portion.	Let	them	rise	about	an	hour;	then	bake	to
	a	light	brown.	These	are	excellent	for	breakfast	when	warm,	and	may	be	warmed	over	by
	setting	a	tin	of	them	a	few	moments	in	the	oven.
	Biscuit.	Take	a	quart	of	sifted	flour;	add	a	teaspoonful	of	salt,	one	teaspoonful	of
	soda,	and	two	of	cream	tartar.	Mix	it	evenly	with	the	flour,	which	sift	again	to	render	the
	mixing	more	complete.	If	baking	powder	is	used	instead,	add	three	even	teaspoonfuls	of
	that,	and	mix	in	the	same	manner.	Afterwards	add	a	cup	of	butter,	not	melted,	but	finely
	broken	up	into	small	pieces.	Chop	the	butter	with	a	chopping	knife	into	the	flour	thus	pre
	pared,	mixing	and	chopping	until	it	looks	uniformly	yellow,	like	meal.	Keep	it	cool,	so	that
	the	butter	will	not	melt;	if	it	clings	in	solid	lumps,	it	will	make	the	biscuit	heavy.	Mix	it
	with	a	scant	pint	of	sweet	milk.	Roll	out,	and	bake	in	a	quick	oven.	Water	may	be	used
	in	place	of	milk,	but	milk	is	"best.	This	is	also	nice	for	strawberry,	raspberry,	or	orange
	shortcake.	Another	excellent	recipe	for	biscuit,	where	cream	is	plenty,	is	to	use	a	quart	of
	pure,	sweet	cream	for	mixing	and	shortening	the	above,	instead	of	the	butter	and	milk.
	English	Breakfast	Cake.	One	egg,	one	tablespoonful	of	butter,	one	and	a	half
	cups	of	milk,	one	and	a	half	cups	of	meal,	one-half	cup	of	flour,	one	tablespoonful	of	sugar,	a
	little	salt,	two	teaspoonfuls	of	cream	tartar,	and	one	of	soda.	Bake	quickly,	and	it	will	be	as
	light	and	tender	as	sponge	cake.
	Lemon	Pie.	To	three-fourths	of	a	cup	of	cream,	add	the	well-beaten	yolks	of	three
	eggs,	a	full	half	cup	of	sugar,	the	juice	of	one	lemon,	and	the	grated	peel	of	the	lemon.	For
	the	frosting,	the	whites	of	three	eggs,	and	one-	fourth	of	a	cup	of	pulverized	sugar.	Beat
	quick	to	a	froth,	and	as	soon	as	the	pie	is	done,	turn	the	frosting	over	it,	and	set	it	back	in
	the	oven	for	two	or	three	minutes	to	lightly	brown.
	Raisin	Pie.	Boil	one	pound	of	raisins	an	hour,	covered	with	water.	Add	the	juice
	of	one	large	lemon	or	two	small	ones,	one	cup	of	sugar,	and	two	tablespoonfuls	of	flour.	This
	will	make	three	pies.
	Cocoanut	Pie.	Three	eggs	well	beaten,	a	half	cup	of	sugar,	a	half	cup	of	grated
	cocoanut,	and	a	pint	of	milk.	Bake	without	upper	crust,	the	same	as	custard	pie.
	Rhubarb	Pie.	Peel	the	rhubarb	stalks,	and	cut	into	thin	slices;	fill	the	pies,
	alternating	with	layers	of	sugar	and	rhubarb.	A	cup	of	sugar	will	be	required	for	one	pie,
	as	rhubarb	is	very	tart.	A	few	raisins	will	greatly	improve	the	flavor.	Dust	a	little	flour
	(about	a	teaspoonful)	over	the	upper	layer	before	putting	on	the	upper	crust.	Turn	the
	upper	crust	under	the	edge	a	little,	and	press	the	two	together,	to	prevent	the	syrup	from
	boiling	out.	For	the	same	reason,	also,	cut	a	large	opening	in	the	upper	crust.
	Mince	Pies.	There	are	comparatively	few	housekeepers	who	know	how	to	make
	good	mince	pies,	and	there	are	few	articles	of	diet	that	are	so	unpalatable	as	mince	pies	that
	are	not	properly	seasoned.	The	spices	used	should	be	according	to	taste,	a	mixture	of	all
	are	generally	preferred,	consisting	of	cinamon,	clove,	allspice,	mace	or	nutmeg,	and	a	very
	slight	sifting	of	pepper.	Considerable	salt	will	be	required	to	bring	out	the	flavors.	The


992	THE	AMERICAN	FARMER.
	your	crust	by	directions	for	best	pastry.	Fill	and	make	up	your	pies	the	same	as	apple	pies.
	Bake	the	crust	handsomely;	the	meat	is	already	cooked;	and	if	the	apples	are	mellow,	juicy,
	and	well	chopped,	they	will	be	done	also."	Material	for	mince	pies	can	be	canned	and	kept
	for	future	use	the	same	as	fruit,	if	desired.
	Summer	Mince	Pie.	Four	large	crackers	rolled	fine,	one	and	one-half	cups	of	sugar,
	one	cup	of	molasses,	one	cup	of	vinegar	or	boiled	cider,	one	cup	of	water,	two-thirds	cup	of
	butter,	one	cup	chopped	raisins,	two	eggs	beaten	and	stirred	in	the	last	thing,	and	spice	to
	taste.	Put	some	whole	raisins	on	top	of	the	pie	before	putting	on	the	crust.
	Boiled	Cider	Pie.	Take	four	tablespoonfuls	of	boiled	cider,	three	tablespoonfuls
	each	of	sugar	and	water,	two	tablespoonfuls	of	flour,	and	one	egg;	beat	all	together.	Add	a
	few	raisins.	Bake	in	a	deep	plate,	and	with	upper	and	under	crusts.
	Queen	Of	Puddings.	One	pint	of	nice	bread	crumbs,	one	quart	of	milk,	one	cup	of
	sugar,	the	yolks	of	four	eggs,	the	grated	rind	of	one	lemon,	a	piece	of	butter	the	size	of	an
	egg.	Baked	like	a	custard.	When	baked,	spread	over	the	top	slices	of	jelly	of	any	kind,
	and	cover	the	whole	with	the	whites	of	the	eggs	beaten	to	a	stiff	froth,	with	one	cup	of	sugar
	and	the	juice	of	the	lemon.	Brown	lightly	in	the	oven.
	Steamed	Pudding.	Two-thirds	of	a	cupful	of	chopped	suet,	rubbed	into	three	cup-
	f	uls	of	flour,	two-thirds	of	a	cupful	of	molasses,	one	cupful	of	raisins,	one	cupful	of	sour	milk,
	and	one	teaspoonful	of	soda;	steam	three	hours.	To	be	eaten	with	any	sauce.
	Cottage	Pudding.	One	coffee	cup	of	sugar,	one	tablespoonful	butter,	two	eggs,
	three	cups	flour,	one	cup	milk,	two	even	spoonfuls	of	cream	tartar,	one	even	spoonful	soda.
	Bake	like	cake,	and	serve	with	sauce.
	Sauce	for	Steamed	or	Cottage	Pudding.	Two	cups	of	water,	one	tablespoon
	ful	of	butter,	one	tablespoonful	of	flour	or	corn	starch	blended	with	the	butter,	two-thirds
	cup	of	sugar,	one	tablespoonful	of	vinegar	or	sour	wine.	Flavor	with	lemon,	vanilla,	or
	nutmeg	to	taste.	Let	it	come	to	a	boil,	and	stir	in	the	wine	or	vinegar	and	flavoring	as	it	is
	turned	out.
	Snow	Pudding.	One-half	a	package	of	gelatine,	soaked	in	cold	water	for	half	an
	hour;	afterwards	turn	off	the	water,	and	turn	a	cup	of	boiling	water	over	the	gelatine,
	stirring	it	rapidly	till	it	is	all	dissolved.	Squeeze	the	juice	of	one	lemon	into	it,	and	strain	it
	to	take	out	all	undissolved	pieces	of	gelatine.	Beat	the	whites	of	three	eggs	to	a	stiff	froth,
	the	same	as	for	frosting,	adding	one	cup	of	pulverized	sugar;	also	add	the	dissolved	gelatine,
	when	perfectly	cold,	at	intervals	while	beating.	This	pudding	requires	beating	a	long	time,
	which	should	be	continued	without	intermission	until	it	will	not	fall	out	of	the	dish	when
	turned	over.	Put	in	molds	and	set	on	ice,	or	in	a	cold	place	to	harden.	If	kept	cold	while
	being	beaten,	it	will	come	to	a	stiff	froth	much	sooner.
	Sauce	for	SllOW	Pudding.	The	sauce	for	snow	pudding	should	be	made	of	the
	yolks	of	three	eggs	made	into	a	soft	custard	and	flavored	with	vanilla	or	lemon	extract.
	Bird	s	Nest	Pudding.	Pare	tart	apples	sufficient	to	fill	a	pudding-dish.	Make	a	batter
	of	one	quart	of	milk,	three	eggs,	two	cups	of	flour.	Pour	over	the	apples,	and	bake	in	a
	quick	oven.	Eaten	with	a	sauce.
	Blanc	Mange,	or	Corn	Starch	Pudding.	Four	heaping	tablespoonfuls	of	corn
	starch,	the	same	quantity	of	sugar,	and	one	quart	of	milk.	Dissolve	the	corn	starch	and
	sugar	in	a	small	quantity	of	milk	to	prevent	its	being	lumpy.	Scald	the	milk	and	stir	in	the
	corn	starch	batter	rapidly	until	it	is	well	cooked	to	prevent	lumps	forming.	Add	a	dessert
	spoonful	of	lemon	or	vanilla	extract,	and	turn	into	moulds	to	cool.	Keep	in	a	cool	place
	until	wanted	for	the	table.	Serve	with	sugar	and	cream.
	Tapioca	Pudding.	One	teacup	of	tapioca	soaked	over	night	in	water.	One	quart
	of	sweet	milk,	one	cup	of	sugar,	one-half	cup	of	raisins,	the	yolks	of	four	eggs,	and	a	pinch
	of	salt.	Flavor	with	lemon,	bake	one	hour,	beat	the	whites	of	four	eggs	to	a	froth	with
	two	tablespoonfuls	of	pulverized	sugar,	and	turn	it	over	the	pudding	after	baking,	then	set	it
	in	the	oven	a	few	minutes	to	lightly	brown.
	Sponge	Cake.	Four	eggs,	one	cup	of	sugar,	two	teacups	of	flour,	two	teaspoonfuls
	of	cream-tartar,	and	one	of	soda;	or	three	teaspoonfuls	of	baking	powder,	if	that	is	used
	instead.	Beat	the	eggs	and	sugar,	add	the	cream-tartar	and	soda	to	the	flour,	mix	it	well


RECIPES	FOR	COOKING.	993
	and	sift	it	again.	Beat	all	together,	and	add	vanilla	or	lemon	extract	for	flavoring.	Then
	add	two-thirds	of	a	cup	of	water	the	last	thing,	and	beat	thoroughly,	turn	into	a	well
	buttered	dish,	and	bake	in	a	quick	oven.
	Grinnel	Cake.	One	and	one-half	cups	of	sugar,	two	and	one-half	cups	of	flour,	one
	cup	of	sweet	milk,	one-half	cup	of	butter,	two	eggs,	one	teaspoonful	of	soda,	and	two	of
	cream-tartar.	Beat	the	eggs	and	sugar,	adding	the	milk	and	flour	afterwards.	Divide	this
	mixture,	half	and	half.	Flavor	the	light	part	to	suit	the	taste;	with	the	other	part	one	cup
	of	chopped	raisins,	and	one	full	teaspoonful	each	of	cloves,	mace	or	nutmeg,	and	cinnamon.
	Bake	separately	in	the	same	sized	tins,	frost	both	loaves,	and	place	the	light	colored	loaf	on
	the	dark	one	while	the	frosting	is	soft.	This	is	very	nice.
	Loaf	Cake.	Three	cups	of	milk,	and	one	of	yeast;	make	a	stiff	batter	and	let	it	rise
	very	light;	then	add	two	cups	of	sugar,	one	and	three-fourth	cups	of	butter,	two	cups	of
	raisins	and	two	eggs,	with	spices	to	suit	the	taste.	Mix	thoroughly	and	put	in	well	buttered
	tins	to	rise	again	before	baking.
	Silver	Cake.	Two	cups	of	sugar,	one-half	cup	of	butter,	three	cups	of	flour,	one	cup
	of	sweet	milk,	the	whites	of	three	eggs,	one	teaspoonful	of	soda,	and	two	teaspoonfuls	of
	cream-tartar.	Flavor	with	lemon	extract.	This	makes	two	loaves.
	Gold	Cake.	The	same	as	the	above,	using	the	yolks	of	the	eggs	instead	of	the	whites.
	Flavor	with	vanilla.
	French	Cake.	One	cup	of	sugar,	one-third	cup	of	butter,	one	cup	of	sweet	milk,	one
	and	a	half	cups	of	flour,	one	egg,	two	teaspoonfuls	of	cream-tartar,	one	teaspoonful	of	soda.
	Flavor	with	extract	of	lemon	or	vanilla.
	Jumbles.	One	and	a	half-pounds	of	flour,	one	pound	of	sugar,	one-half	pound	of
	butter,	four	eggs.	Mix	the	sugar	and	butter,	then	add	the	eggs	and	flour,	and	a	little	sweet
	milk	if	the	eggs	are	not	sufficient.	Roll	out	and	bake	in	a	quick	oven.
	Fruit	Cake.	One	a	half-cups	of	butter,	three	cups	of	sugar,	four	and	two-thirds	cups
	of	flour,	one	cup	of	milk,	six	eggs,	two	teaspoonfuls	of	cream-tartar,	one	of	soda,	one
	teaspoonful	of	nutmeg,	two	of	cinnamon,	and	one	each	of	cloves	and	allspice.	Two	pounds
	of	chopped	raisins,	two	pounds	of	currants,	and	one-fourth	pound	of	citron.	This	makes
	two	loaves.
	Another	recipe	considerably	richer:	One	pound	of	flour,	one	pound	of	butter,	one
	pound	of	sugar,	ten	eggs,	three	pounds	of	stoned	and	chopped	raisins,	one	pound	of	currants,
	one	pound	of	citron,	two	nutmegs,	two	full	teaspoonfuls	each	of	cloves	and	other	spices,	one
	teaspoonful	of	saleratus,	and	about	a	gill	of	molasses.
	Snow	Cake.	Two	cups	of	fine	granulated	sugar,	one	cup	of	butter	broken	into	small
	pieces,	one	even	cup-full	of	flour,	and	four	tablespoonfuls	of	corn	starch	sifted	together,
	whites	of	twelve	eggs,	juice	of	one	lemon.	Flavor	with	two	tablespoonfuls	of	rose-water,
	one	teaspoonful	of	lemon	extract,	or	half	a	teaspoonful	of	essence	of	bitter	almonds.	Beat
	the	butter	and	one-half	of	the	sugar	together,	then	beat	the	whites	of	the	eggs	to	a	stiff
	froth,	adding	the	rest	of	the	sugar;	drop	the	butter	and	sugar	into	the	flour,	turn	the	eggs
	and	sugar	upon	it	and	beat	thoroughly.	Bake	in	a	quick	oven.	Flavor	the	icing	with	rose-
	water	or	lemon.
	Angel	Cake.	The	whites	of	eleven	eggs,	one	and	a	half-cupfuls	of	granulated	sugar,
	one	cupful	of	pastry	flour,	measured	after	being	sifted	four	times;	one	teaspoonful	of	cream-
	tartar,	one	of	vanilla	extract.	Sift	the	flour	and	cream-tartar	together.	Beat	the	whites	to
	a	stiff	froth.	Beat	the	sugar	into	the	eggs,	and	add	the	seasoning	and	flour,	stirring	quickly
	and	lightly.	Beat	until	ready	to	put	the	mixture	in	the	oven.	Use	a	pan	that	has	little	legs
	at	the	top	corners,	so	that	when	the	pan	is	turned	upside	down	on	the	table,	after	the	baking,
	a	current	of	air	will	pass	under	and	over	it.	Bake	for	forty	minutes	in	a	moderate	oven.
	Do	not	grease	the	pan.	Miss	Parloa.
	Sunshine.	This	is	made	almost	exactly	like	angel	cake.	Have	the	whites	of	eleven
	eggs,	and	yolks	of	six,	one	and	a	half-cupfuls	of	granulated	sugar,	measured	after	one	sift;
	one	cupful	of	flour,	measured	after	sifting;	one	teaspoonful	of	cream	-tartar,	and	one	of
	orange	extract.	Beat	the	whites	to	a	stiff	froth,	and	gradually	beat	in	the	sugar.	Beat	the
	yolks	in	a	similar	manner,	and	add	to	them	the	whites	and	sugar,	and	the	flavor.	Finally
	sift	in	the	flour,	mix	quickly	and	well.	Bake	for	fifty,	minutes	in	a	slow	oven,	using	a	pan
	like	that	for	angel	cake.	Miss	Parloa.


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486	A	HISTORY	OF	AMERICAN	LITERATURE
	1910-1914.	New	Poets	and	Old	Poetry.	B.	Hooker.	Bookman,	Vol.	XXXI,
	pp.	480-486.	July,	1910.
	Taking	Poetry	too	Seriously.	Nation,	Vol.	XCVI,	pp.	173-174.
	Feb.	20,	1913.
	1915.	Imagism,	Another	View.	W.	S.	Braithwaite.	New	Republic,
	Vol.	Ill,	pp.	154-155.	June	12,	1915.
	Limits	to	Imagism.	C.	Aiken.	New	Republic,	Vol.	Ill,	pp.	204-
	205.	June	26,	1915.
	New	Movement	in	Poetry.	O.	W.	Firkins.	Nation,	Vol.	CI,
	pp.	458-461.	Oct.	14,	1915.
	Place	of	Imagism.	C.	Aiken.	New	Republic,	Vol.	Ill,	pp.	75-
	76.	May	22,	1915.
	1916.	New	Manner	in	Modern	Poetry.	A.	Lowell.	New	Republic,
	Vol.	VI,	pp.	124-125.	March	4,	1916.
	New	Naivete.	L.	W.	Smith.	Atlantic,	Vol.	CXVII,	pp.	487-492.
	April,	1916.
	Poetry	To-day.	C.	A.	P.	Comer.	Atlantic,	Vol.	CXVII,	pp.	493-
	498.	April,	1916.
	Poetry	under	the	Fire	Test.	J.	N.	Hall.	New	Republic,	Vol.	IX,
	pp.	93-96.	Nov.	25,	1916.
	1917.	From	Florence	Coates	to	Amy	Lowell	:	a	Glance	at	Modernity.
	O.	W.	Firkins.	Nation,	Vol.	CIV,	pp.	522-524.	May	3,	1917.
	Poetry,	Education,	and	Slang.	M.	Eastman.	New	Republic,
	Vol.	IX,	pp.	151-152,	182-184.	Dec.	9,	16,	1916.
	Singers	and	Satirists.	O.	W.	Firkins.	Nation,	Vol.	CIV,	pp.
	157-158.	Feb.	8,	1917.
	Critical	Notes	on	American	Poets.	E.	Garnett.	Atlantic,	Vol.
	CXX,	pp.	366-373.	Sept.,	1917.
	See	also	the	periodicals	Poetry,	a	Magazine	of	Verse	(see	p.	497),
	as	well	as	The	Poetry	Journal,	The	Poetry	Review	of	America,
	and	Poet	Lore,	entire.


REFLECTION	OF	SOUND.	93
	thick,	and	ornamented	with	200	heads	of	bulls	in	marble,
	to	commemorate	the	two	hecatombs	sacrificed	at	the	funeral
	of	the	daughter	of	Metellus	Crs.ssus.	This	monument	is
	situated	near	St.	Sebastian,	and	called	"The	Bull's	Head."
	A	sentence	spoken	at	the	base	of	the	hill	on	which	it	stands
	produces	a	multiplied	echo.	Boissard	says	that	when	he
	sang	the	first	line	of	the	^Eneid,	it	was	repeated	eight	times
	distinctly,	and	several	times	more	imperfectly.	Mersenne,
	speaking	of	this	echo,	says	the	place	can	still	be	seen
	in	which	the	hecatomb	was	immolated,	where	the	echo	would
	make	the	sacrifice	seem	larger	than	it	was.	Whether	the
	place	was	chosen	to	give	a	greater	solemnity	to	the	rite,	or
	whether	it	was	chosen	for	the	burial-place	of	the	house	of
	Crassus	to	immortalise	it	by	multiplying	their	names	to
	posterity,	he	could	not	tell.
	In	a	private	dwelling	an	echo	is	not	at	all	pleasant,
	as	it	causes	what	is	said	or	done	to	be	heard	at	a	dis-
	tance.	It	is	only	in	large	halls	or	places	of	amusement
	that	it	would	be	desirable,	while	in	a	church,	if	it	makes	the
	preacher's	voice	better	heard,	it	also	frequently	interrupts
	him	by	the	re-echo.
	The	drawing	by	Kircher	(Fig.	32)	represents	the	Hall	at
	Simonetta,	near	Milan.	Measured	from	the	interior	of	the
	court,	the	fagade	is	121	feet,	and	the	wings	66	feet;	the
	height	of	the	upper	storey,	between	the	gallery	and	the	roof,
	32	feet,	the	gallery	16	feet.	When	a	pistol	is	fired	from
	the	window	in	the	left	wing,	it	is	repeated	forty	or	fifty
	times,	and	the	sound	of	the	voice	twenty-four	to	thirty
	times.	Addison	and	Monge	tried	it,	and	Bernouilli	believed
	he	counted	sixty	repetitions.
	In	vaulted	buildings	there	is	an	echo,	owing	its	peculiarity
	to	the	laws	of	geometric	curves.	The	ellipse	is	a	lengthened


1828.3
	Sacred	Poetry.
	cred	for	fiction	a	sentiment	more
	just	than	the	admirers	of	Milton	and
	Klopstock	are	willing	to	admit,	with-
	out	almost	plenary	indulgence	in	fa-
	vour	of	these	great,	but	not	infallible
	authorities."	Here	Mr	Montgomery
	expresses	himself	very	cautiously
	perhaps	rather	too	much	so	for	he
	leaves	us	in	the	dark	about	his	own
	belief.	But	this	we	do	not	hesitate	to
	say,	that	though	there	is	great	danger
	of	wrong	being	done	to	the	ideas	of
	Christian	theology	by	poetry	a	wrong
	which	must	be	most	painful	to	the
	whole	inner	being	of	a	Christian	yet
	that	there	seems	no	necessity	of	such
	a	wrong,	and	that	a	great	poet,	guard-
	ed	by	awe,	and	fear,	and	love,	may
	move	his	wings	unblamed,	and	to	the
	glory	of	God,	even	among	the	most
	awful	sanctities	of	his	faith.	These
	sanctities	may	be	too	awful	for	"	fic-
	tion,"	but	fiction	is	not	the	word
	here,	any	more	than	disputation	was
	the	word	there.	Substitute	for	it
	the	word	poetry	;	and	then,	reflecting
	on	the	poetry	of	Isaiah	and	of	David,
	conversant	with	the	Holy	of	Holies,
	we	feel	that	poetry	need	not	profane
	those	other	sanctities,	if	it	be	like	its
	subject,	indeed	.divine.	True,	that
	those	bards	were	inspired	with	them
	the	name
	Of	prophet	and	of	poet	was	the	same	;
	but	still,	the	power	in	the	soul	of	a
	great	poet,	not	in	that	highest	of	sen-
	ses.inspired,	is,	may	we	say	it,	of	the
	same	kind	inferior	but	in	degree-
	for	religion	itself	is	always	an	inspi-
	ration	it	is	felt	to	be	so	in	the	prose
	of	holy	men	Why	not	in	their	poet-
	ry	?
	If	these	views	be	just,	and	we	have
	expressed	them	"boldly,	yet	humbly"
	all	that	remains	to	be	set	aside	of
	Dr	Johnson's	argument	is,	"	that
	contemplative	piety,	or	the	intercourse
	between	God	and	man,	cannot	be
	poetical.	Man	admitted	to	implore
	the	mercy	of	his	Creator,	and	plead
	the	merits	of	his	Redeemer,	is	already
	in	a	higher	state	than	poetry	can	con-
	fer."
	There	is	something	very	fine	and
	true	in	the	sentiment	here	;	but	the
	sentiment	is	only	true	in	some	cases
	not	in	all.	There	are	different	de-
	grees	in	the	pious	moods	of	the	most
	pious	spirit	that	ever	sought	commu-
	nion	with	its	God	and	its	Saviour.
	Some	of	these	arc	awe-struck	and
	speechless.	That	line,
	"	Come	then,	expressive	silence,	muse
	his	praise	!"
	Denies	the	power	of	poetry	to	be
	adequate	to	adoration,	while	the
	line	itself	is	most	glorious	poetry.
	The	temper	even	of	our	fallen	spirits
	may	be	too	divine	for	any	words
	either	of	prose	or	poetry.	Then	the
	creature	kneels	mute	before	his	Maker.
	But	are	there	not	other	states	of	mind
	in	which	we	feel	ourselves	drawn
	near	to	God	when	there	is	no	such
	awful	speechlessness	laid	upon	us
	but	when,	on	the	contrary	our
	tongues	are	loosened	and	the	heart,
	that	burns	within	us	will	speak	?
	Will	speak,	perhaps,	in	song	in
	the	inspiration	of	our	piety,	breathing
	forth	hymns	and	psalms	poetry	in-
	deed	if	there	be	poetry	on	this	earth?
	Why	may	we	not	say	that	the	spirits
	of	just	men	made	perfect	almost	per*
	feet,	by	such	visitations	from	heaven
	will	break	forth	"	rapt,	inspired,"
	into	poetry	which	may	be	called	holy
	sacred	divine	?
	We	feel	as	if	treading	on	forbidden
	ground	and	therefore	speak	reve-
	rently	;	but	still	\ve	do	not	fear	to
	say,	that	between	that	highest	state
	of	contemplative	piety	whicli	must	be
	mute,	down	to	that	lowest	state	of
	the	same	feeling	which	evanishes	and
	blends	into	mere	human	emotion	as
	between	creature	and	creature,	there
	are	infinite	degrees	of	emotion	which
	may	be	all	embodied,	without	offence,
	in	words	and	if	so	embodied,	with
	sincerity	and	humility,	will	be	poetry,
	and	poetry	too	of	the	most	beautiful
	and	affecting	kind.
	"	Man,	admitted	to	implore	the
	mercy	of	his	Creator,	and	plead	the
	merits	of	his	Redeemer,	is	already	in
	a	higher	state	than	poetry	can	confer."
	Most	true,	indeed.	But,	though
	poetry	did	not	confer	that	higher
	state,	poetry	may	nevertheless	in	some
	measure,	and	to	some	degree,	breathe
	audibly	some	of	the	emotions	which
	constitute	its	blessedness	;	poetry	may
	even	help	the	soul	to	ascend	to	those
	celestial	heights	;	because	poetry	may
	prepare	it	and	dispose	it	to	expand	it-
	self	and	open	itself	out	to	the	highest
	and	holiest	influences	of	religion	;
	for	poetry	there	may	be	inspired	di-
	rectly	from	the	word	of	God,	using


408	OUR	AMERICAN	HUMORISTS
	Mason	s	verse	has	won	him	throughout	this	fair	land
	of	ours	will	be	sorry	to	learn	that	he	does	not	expect
	to	make	poetry	his	life	work,	but	hopes	some	day	"to
	own	a	covered	wagon	and	travel	over	the	country
	trading	horses.	When	I	have	earned	enough	to	buy	a
	string	of	ponies,"	he	said,	"I	expect	to	send	my	lyre	to
	the	junk-man."	This	reply	may	represent	the	ex
	haustion	of	the	over-interviewed	rather	than	the	real
	intention	of	our	beloved	laureate	;	but	it	is	important	to
	know	that	he	believes	versing	a	better	business	than
	grocering,	so	to	speak.	"I	have	no	bad	customers,"	he
	says;	"and	I	don	t	have	to	stand	and	argue	for	three
	hours	to	sell	forty	cents	worth	of	goods."	An	editor,
	when	Mr.	Mason	sends	him	a	poem,	"doesn	t	insinuate
	that	I	am	giving	short	weight	or	that	my	poetry	con
	tains	benzoate	of	soda."	Yet	he	is	not	quite	ready	to
	advise	any	one	to	take	up	poetry	as	a	career.	"If	I	had
	a	stepson	who	suffered	for	a	career,	I	would	advise	him
	to	secure	a	patent	right	on	some	good	washing-machine.
	I	wrote	poetry	for	twenty	years	before	I	made	any
	money	at	all	out	of	it,	and	when	moderate	success	did
	come,	I	was	too	old	and	feeble	to	enjoy	blowing	in	the
	money	as	money	should	be	blown.	...	If	an	able-
	bodied	man	would	sell	poetry	now	he	must	write	poetry
	that	the	tired	business	man	can	understand	at	one
	reading,"	Mr.	Mason	says;	and	he	says	in	answer	to
	the	crucial	inquiry,	"What	do	the	people	want?"
	"They	want	poetry	easy	to	read	;	poetry	with	a	jingle
	in	it;	poetry	that	treats	of	the	things	and	conditions
	that	they	are	familiar	with,	and	they	want	their	poetry
	clean	and	wholesome."	And	this	is	exactly	what	Mr.
	Mason	s	own	poetry	is	and	does,	and	has	been	and	done
	since	it	began.	Horse	Sense,	no	more	and	no	less,
	responds	to	this	long-	felt	want	in	the	average	American
	than	the	firstlings	of	Mr.	Mason	s	Muse,	which	we	hope


No	man	hath	heard	the	glory	of	my	days	:
	No	man	hath	dared	and	won	his	dare	as	I	:
	One	night,	one	body	and	one	welding	flame	!
	What	do	ye	own,	ye	niggards	!	that	can	buy
	Such	glory	of	the	earth	?	Or	who	will	win
	Such	battle-guerdon	with	his	"	prowesse	high	"	?
	O	Age	gone	lax	!	O	stunted	followers,
	That	mask	at	passions	and	desire	desires,
	Behold	me	shrivelled,	and	your	mock	of	mocks	;
	And	yet	I	mock	you	by	the	mighty	fires
	That	burnt	me	to	this	ash.
	Ah	!	Cabaret	!	Ah	Cabaret,	thy	hills	again	!
	Take	your	hands	off	me	!	.	.	.	\_Sniffingtheair.
	Ha	!	this	scent	is	hot	!


214	The	Origin	of	the	Fairies.	[Aug.
	Then	the	Knight	shi-d	t<-;ir>	of	joy	apace
	At	seeing	again	that	lovely	face	;
	And	his	heart	with	love	was	sore	oppress'd
	As	he	folded	the	fair	dame	to	his	breast	:
	"	Thou	art	my	lady	love,"	said	he,
	"	And	I	never	loved	another	but	thee	!"
	"	Alas,	how	blind	are	earthly	eyes
	To	those	that	are	lighted	by	other	skies,
	By	other	breezes,	untainted	by	sin,
	And	by	other	spirits	that	dwell	within,
	W	"ell	might	thy	raptures	of	pleasures	be
	Sublimed	by	creatures	such	as	we	:'*
	The	lady	said	with	an	eye	of	shame,
	When	enter'd	another	most	comely	dame,
	As	like	to	the	first	as	she	could	be,
	As	like	as	cherries	on	the	same	tree	;
	While	hanging	on	either	hand	were	seen
	Two	lovely	babies	in	gold	and	green.
	"	Thou	art	my	own	true	lord	and	love,"
	The	second	said,	"	and	thou	wilt	approve
	This	dear	love-token,	I	changed	with	thee,
	When	sitting	in	the	bower	upon	thy	knee."
	The	Knight	acknowledged	the	token	rare,
	And	flew	to	embrace	his	lady	fair	;
	But	remembrance	came	with	a	thrilling	pain,
	That	instead	of	a	lady	he	now	had	twain,
	And	instead	of	two	babies	of	beauty	and	grace,
	There	were	four	all	looking	him	in	the	face.
	He	stood	like	a	statue,	of	sense	bereft,
	He	look'd	to	the	right	and	then	to	the	left,
	But	one	from	the	other	he	could	not	know,
	They	were	both	the	same,	and	yet	there	were	two,
	While	thus	he	stood	prepared	for	shrift,
	In	came	a	third	a	fourth	a	fifth
	A	sixth	a	seventh	!	All	round	they	stand,
	And	each	had	a	baby	in	either	hand,
	And	each	had	her	love-tokens	to	display,
	Which	the	Knight	acknowledged	without	delay.
	But	how	that	maid	he	met	on	the	hill,
	And	loved	so	dearly,	and	loved	her	still,
	Had	thus	the	powers	of	nature	outdone,
	And	multiplied	into	twenty	and	one
	Why,	that	was	more	than	he	could	believe,
	Than	his	head	could	frame,	or	his	heart	conceive	;
	And	still	he	cast	his	eye	to	the	door,
	Distrustful	that	there	were	not	more.
	His	lady	mother	at	length	attended,
	And	her	courtesies	were	with	wonder	blended,
	To	see	such	beauty	in	such	array,
	Seven	dames	all	lovely	as	morns	of	May,
	With	fourteen	babies	in	a	ring,
	And	all	like	the	children	of	a	king	;
	And	she	laid	on	her	son	her	quick	behests,
	To	tell	her	the	quality	of	their	guests.
	"Why,	mother,	'tis	strange	as	strange	can	be,
	And	yet	it	is	truth	I	tell	to	thee,
	That	all	these	dames	of	beauty	BO	bright,
	Claim	me	for	their	own	true	lord	and	knight
	JVay,	and	I	may	not	deny	it	neither,
	And	all	these	children	call	me	father.
	But	I	swear	by	my	vows	of	morn	and	even,
	And	I	swear	before	the	throne	of	Heaven


46	AMERICAN	LITERATURE	FOR	SECONDARY	SCHOOLS
	Bradstreet,	and	Michael	Wigglesworth.	[For	BRADFORD,	see	Sted-
	man	&	Hutchinson,	Library	of	American	Literature,	Vol.	I,	pp.	93-
	130;	Cairns,	Early	American	Writers,	pp.	27^3;	Trent	&	Wells,
	Colonial	Prose	and	Poetry,	Vol.	I,	pp.	3469.	For	WINTHROP,	see
	Stedman	&	Hutchinson,	Library	of	American	Literature,	Vol.	I,
	pp.	291-309	;	Cairns,	Early	American	Writers,	pp.	44-59	;	Trent
	&	Wells,	Colonial	Prose	and	Poetry,	Vol.	I,	pp.	90-1	19.	For	COTTON,
	see	Stedman	&	Hutchinson,	Library	of	American	Literature,	Vol.	I,
	pp.	253-272	;	Cairns,	Early	American	Writers,	pp.	82-93	;	Trent
	&	Wells,	Colonial	Prose	and	'Poetry,	Vol.	I,	pp.	156-181.	For
	HOOKER,	see	Stedman	&	Hutchinson,	Library	of	American	Litera
	ture,	Vol.	I,	pp.	189-202	;	Trent	&	Wells,	Colonial	Prose	and	Poetry,
	Vol.	I,	pp.	214-229.	For	SHEPARD,	see	Stedman	&	Hutchinson,
	Library	of	American	Literature,	Vol.	I,	pp.	216-231	;	Cairns,	Early
	American	Writers,	pp.	125-133;	Trent	&	Wells,	Colonial	Prose
	and	Poetry,	Vol.	I,	pp.	230-249.	For	Bay	Psalm	Book,	see	Stedman
	&	Hutchinson,	Library	of	American	Literature,	Vol.	I,	pp.	211-216;
	Cairns,	Early	American	Writers,	pp.	73-81	;	Bronson,	American
	Poems,	-pp.	2-3	;	Trent	&	Wells,	Colonial	Prose	and	Poetry,	Vol.	I,
	pp.	120-126.	For	ANNE	BRADSTREET,	see	Stedman	&	Hutchinson,
	Library	of	American	Literature,	Vol.	I,	pp.	311-315;	Cairns,	Early
	American	Writers,	pp.	146-164	;	Bronson,	American	Poems,	pp.
	419	;	Trent	&	Wells,	Colonial	Prose	and	Poetry,	Vol.	I,	pp.	271-
	287.	For	WIGGLESWORTH,	see	Stedman	&	Hutchinson,	Vol.	II,
	pp.	3-19	;	Cairns,	Early	American	Writers,	pp.	165-177	;	Bronson,
	American	Poems,	pp.	19-28	;	Trent	&	Wells,	Colonial	Prose	and
	Poetry,	Vol.	II,	pp.	47-60.]	Those	who	have	time	should	read
	from	Thomas	Morton,	Ward,	and	Folger,	and	will	probably	find
	Morton	and	Ward	more	entertaining,	though	less	significant,	than
	the	writers	previously	mentioned.	[For	MORTON,	see	Stedman	&
	Hutchinson,	Library	of	American	Literature,	Vol.	I,	pp.	147-156;
	Cairns,	Early	American	Writers,	pp.	60-72	;	Trent	&	Wells,	Colonial
	Prose	and	Poetry,	Vol.	I,	pp.	70-79.	For	WARD,	see	Stedman	&
	Hutchinson,	Library	of	American	Literature,	Vol.	I,	pp.	276-285	;
	Cairns,	Early	American	Writers,	pp.	112-124;	Trent	&	Wells,
	Colonial	Prose	and	Poetry,	Vol.	I,	pp.	250-270.	For	FOLGER,	see
	Stedman	&	Hutchinson,	Library	of	American	Literature,	Vol.	I,
	pp.	479-485	;	Cairns,	Early	American	Writers,	pp.	178-180	;	Trent
	&	Wells,	Colonial	Prose	and	Poetry,	Vol.	II,	pp.	111-114.]


828
	subject	would	be	but	very	indiffer-
	ently	treated	should	that	connexion
	fail	to	be	properly	accounted	for;
	and	I	shall,	in	the	sequel,	have	occa-
	sion	to	point	out	how	it	happens	that
	verse	must,	generally	speaking,	al-
	ways	be	poetry.
	It	seems	to	me	that	a	clear	line	of
	demarcation	exists	between	poetry
	and	prose,	and	one	which	admits	of
	being	plainly	and	accurately	pointed
	out.
	No	distinction	is	more	familiarly
	apprehended	by	those	who	have	con-
	sidered	the	different	states	in	which
	the	mind	exists,	or	acts	which	it	per-
	forms,	than	that	which	subsists	be-
	tween	acts	or	states	of	intelligence,
	and	acts	or	states	of	emotion.	Acts
	or	states	of	intelligence	are	those	in
	which	the	mind	perceives,	believes,
	comprehends,	infers,	remembers.
	Acts	or	states	of	emotion	are	those	in
	which	it	hopes,	feare,	rejoices,	sor-
	rows,	loves,	hates,	admires,	or	dis-
	likes.	The	essential	distinction	be-
	tween	poetry	and	prose	is	this	:
	prose	is	the	language	of	intelligence,
	poetry	of	emotion.	la	prose,	we	com-
	municate	OUT	knowledge	of	the	objects
	of	sense	or	thought	in	poetry,
	we	express	how	these	objects	affect
	us.
	In	order,	however,	to	appreciate
	the	justice	of	the	definition	of	poetry
	now	given,	the	term	feeling,	or	emo-
	tion,	must	be	taken	in	a	somewhat
	wider,	but	more	logical	or	philoso-
	phical,	sense,	than	its	ordinary	ac-
	ceptation	warrants.	In	common
	discourse,	if	I	mistake	not,	we	apply
	the	word	emotion	more	exclusively
	to	mental	affections	of	a	more	violent
	kind,	or	at	least	only	to	high	degrees
	of	mental	affection	in	general.	Ex-
	cept	in	philosophical	writings,	the
	perception	of	the	beautiful	is	not	de-
	signated	as	a	state	of	emotion.	A
	man	who	is	tranquilly	admiring	a
	soft	and	pleasing	landscape,	is	not,
	in	common	language,	said	to	be	in	a
	state	of	emotion	;	neither	are	curio-
	sity,	cheerfulness,	elation,	reckoned
	emotions.	A	man	is	said	to	be	under
	emotion,	who	is	strongly	agitated
	with	grief,	anger,	fear.	At	present,
	however,	we	include,	in	the	term
	emotion,	every	species	of	mental	(as
	distinct	from	bodily)	pleasure	or
	pain,	desire	or	aversion,	and	all	de-
	grees	of	these	states.
	It	will	be	asked,	does	every	ex-
	pression	of	emotion	then	constitute
	The	Philosophy	of	Poetry.
	[Dec.
	poetry	?	I	answer	it	does,	as	regards
	the	specific	character	of	poetry,	and
	that	which	distinguishes	it	from
	prose.	Every	expression	of	emotion
	is	poetry,	in	the	same	way,	but	only
	in	the	same	way,	as	every	succession
	of	sounds,	at	musical	intervals,	every
	single	chord,	is	music.	In	one	sense,
	we	call	such	successions	or	harmo-
	nies	music,	only	when	they	are
	combined	into	rhythmical	pieces	of
	a	certain	length	;	so	we	only	call	the
	expression	of	emotion	poetry,	when
	it	expands	itself	to	a	certain	extent,
	and	assumes	a	peculiar	denned	form
	of	which	more	afterwards.	But
	as	even	two	or	three	notes,	succeed-
	ing	one	another,	or	struck	together
	at	certain	intervals,	are	music,	as	dis-
	tinct	from	any	other	succession	or
	combinations	of	sounds	such	as	the
	noise	of	machinery,	of	water,	of	fire-
	arms,	so	is	the	shortest	exclamation
	expressive	of	emotion	poetry,	as	dis-
	tinct	from	the	expression	of	any
	intellectual	act,	such	as	that	of	be-
	lief,	comprehension,	knowledge.	To
	which	it	is	to	be	added,	that	though
	looking	to	the	specific	essence	of	poe-
	try,	every	expression	of	feeling	is	poe-
	try,	yet	that	ex	pression	m	ay	al	ways	be
	more	or	less	true	and	successful	;
	and,	as	we	sometimes	say	of	a	dull
	or	insipid	air,	that	there	is	no	music
	in	it	so	we	say,	that	a	composition,
	in	its	essential	character	poetical,	is
	not	poetry	as	meaning,	that	it	is	not
	good	poetry	i.	e.	though	an	expres-
	sion	of	feeling,	yet	not	of	a	refined
	feeling,	or	not	a	faithful,	an	affecting,
	or	a	striking	expression	of	it.
	By	the	language	of	emotion,	how-
	ever,	I	mean	the	language	in	which
	that	emotion	vents	itself"	not	the
	description	of	the	emotion,	or	the
	affirmation	that	it	is	felt.	Such	de-
	scription	or	affirmation	is	the	mere
	communication	of	a	fact	the	affir-
	mation	that	I-feel	something.	This
	is	prose.	Between	such	and	the	ex-
	pression	of	emotion,	there	is	much
	the	same	difference	as	that	which
	exists	between	the	information	a
	person	might	give	us	of	his	feeling
	bodily	pain,	and	the	exclamations	or
	groans	which	his	suffering	might
	extort	from	him.
	But	by	expressions	of	feeling	or
	emotion,	it	is	not,	of	course,	to	be
	supposed	that	I	mean	mere	exclama-
	tion.	Feeling	can	only	be	expressed
	so	as	to	excite	the	sympathy	ef
	others	(being	the	end	for	which	it