Dust
	337
	Dwell
	E2	1744	and,	d.	Night,	in	rusty	iron	car
	MP	59	and	had	his	altars	deck'd	with	d.	lights
	*1H6	711	for	smoke,	and	d.	vapours	of	the	night
	*1H6	1088	here	dies	the	d.	torch	of	Mortimer
	*2H6	1707	and	when	the	d.	sky,	began	to	rob	my
	*2H6	1715	and	call'd	them	blind	and	d.	spectacles
	Dust.
	*Sel	679	shall	Selim's	hope	be	buried	in	the	d.	?
	*Loc	661	Which	now	are	burnt	to	d.
	"*Loc	908	yielded	his	life	and	honour	to	the	d.
	2T	1085	the	breach's	fall,	smoke,	fire,	and	d.
	IF	1141	two	deceased	princes,	which	long	since	are	consumed
	tod.
	E2	1501	with	sweat	and	d.	all	chok'd	well	near
	*HLC	2301	cutting	short	as	d.	her	dear-bought	[V.	R.	deare
	brought]	issue
	Ov	1789	while	thus	I	speak,	black	d.	her	white	robes	ray
	Ov	1790	foul	d.,	from	her	fair	body	go	away	!
	Ov	2027	or,	full	of	d.,	dost	on	the	dry	earth	slide
	Ov	2190	0,	let	him	change	goods	so	ill-got	to	d.	!
	*1H6	2248	now	France,	thy	glory	droopeth	to	the	d.
	*2H6	2034	he	hath	no	eyes,	the	d.	hath	blinded	them
	*TT	1823	lo	now	my	glory	smear'd	in	d.	and	blood
	*TT	1844	what	is	pomp,	rule,	reign,	but	earth	and	d.	?
	*3H6	2547	write	in	the	d.	this	sentence	with	thy	blood
	*3H6	2628	lo,	now	my	glory	smear'd	in	d.	and	blood
	*3H6	2632	why,	what	is	pomp,	rule,	reign,	but	earth	and	d.?
	*E3	1176	as	when	a	whirlwind	takes	the	summer	d.
	*E3	2131	no,	dear	Artois	;	but	chok'd	with	d.	and	smoke
	*E3	2234	to	darkness,	consummation,	d.	and	worms
	*Sel	499	when	on	the	patient	in	his	grave	dust's	heap'd
	Dusty.
	Ov	762	war's	d.	[eds.	B,	C,	rustic]	honours	are	refus'd,	being
	young	?
	Ov	805	war's	d.	honours	I	pursue	not	young	?
	*E3	29	to	be	but	d.	heaps	of	brittle	sand
	Dutch.
	IF	453	God	forgive	me,	he	speaks	D.	fustian
	*Con	1610	He	speaks	French.	No	'tis	D.	No	'tis	Outalian
	Dutchmen.
	*E3	1035	those	frothy	D.,	puff	d	with	double	beer
	Duties.
	*Sel	880	and	overslipt	the	d.	of	a	son
	E2	318	we	know	our	d.	:	let	him	know	his	peers
	*HLC	1470	most	of	her	d.	and	their	dignities
	*HLC	1494	any	'scuse	[V.	II.	sense,	and	fence]	for	slubber'd	d.
	Dutiful.
	*Sel	1615	may	Selim	live	to	shew	how	d.
	HLM	226	d.	service	may	thy	love	procure
	^*TT	1946	I	know	my	duty,	you	are	all	undutiful
	*3H6	2795	I	know	my	duty,	you	are	all	undutiful
	Duty.
	*Sel	217	is	d.	then	exiled	from	his	breast
	*Sel	243	reproach,	than	filial	d.	in	so	high	a	place
	*Sel	579	in	this	thy	d.,	son,	unto	thy	father
	*Sel	860	if	our	own	sons,	neglecting	awful	d.
	*Sel	1091	all	respects	of	d.,	promise,	and	religious	oaths?
	*Sel	2515	of	love	or	d.,	or	thine	own	good	name
	*Loc	1387	why,	'twas	a	subject's	d.	so	to	do
	IT	101	0,	where	is	d.	and	allegiance	now?
	IT	625	with	d.	and	[Svo	not]	with	amity	we	yield	our
	IT	719	with	utmost	virtue	of	my	faith	and	d.
	IT	2178	now	shame	and	d.,	love	and	fear	present	a
	IT	2182	and	rack'd	by	d.	from	my	cursed	heart?
	IF	1107	yet,	for	that	love	and	d.	binds	me	thereunto
	IF	1198	having	done	my	</.,	I	humbly	take	my	leave
	2F	1945	as	in	all	humble	d.	I	do	yield	my	life	and
	JM	1283	Come,	shall	we	go?	My	d.	waits	on	you
	E2	317	is	this	the	d.	that	you	owe	your	king	?
	E2	357	of	d.	and	allegiance	due	to	thee
	E2	1725	{reading.]	My	d.	to	your	honour	premised,	&c.
	E2	1840	in	sign	of	love	and	d.	to	this	presence
	MP	1193	and	sends	his	d.	by	these	speedy	lines
	D	926	but	love	and	d.	led	him	on	perhaps	to
	*HLD	2	discharged	of	the	d.	we	owe	to	our	friend
	*HLD	14	a	double	d.,	the	one	to	yourself,	the	other	to	the
	deceased
	HLM	227	and	I	in	d.	will	excel	all	other
	*HLC	1234	together,	would	bring	proofs	of	d.
	Ov	571	from	further	d.	he	rests	then	enlarg'd
	*1H6	639	how	much	in	d.,	I	am	bound	to	both
	*1H6	1150	my	lord,	it	were	your	d.	to	forbear
	*1H6	1270	and	in	reguerdon	of	that	d.	done
	*1H6	1275	and	as	my	d.	springs,	so	perish	they
	*1H6	1536	to	do	my	d.	to	my	sovereign
	*1H6	1916	I	owe	him	little	d.,	and	less	love
	*2H6	523	as	I	in	d.	love	my	king	and	country
	*2H6	1226	disdaining	d.	that	to	us	belongs
	*2H6	3003	for	shame	in	d.	bend	thy	knee	to	me
	*TT	1946	I	know	my	d.,	you	are	all	undutiful
	*TT	2107	the	d.	that	1	owe	unto	your,	majesty
	*3H6	2795	I	know	my	d.,	you	are	all	undutiful
	*3H6	2974	the	d.	that	I	owe	unto	your	majesty,	I	seal	upon
	*E3	39	ah,	wherein	may	our	d.	more	be	seen
	*E3	258	to	show	my	d.	and	his	dignity	?
	*E3	276	in	d.	lower	than	the	ground	I	kneel
	*E3	528	let	my	intrusion	here	be	call'd	my	d.
	*E3	592	for	Sarah	owes	that	d.	to	her	lord
	*E3	653	false	men,	that	never	pay	the	d.	of	their	words
	*E3	677	the	bonds	of	love	and	d.	'twixt	thyself	and	me
	*E3	703	I'll	say,	it	is	my	d.	to	persuade
	*E3	826	all	love	and	d.	to	my	lord	the	king	!
	*E3	1578	first	having	done	my	d.,	as	beseem'd
	*E3	1585	and	here	with	humble	d.	I	present	this	sacrifice
	*E3	1602	and	done,	I	hope,	the	d.	of	a	knight
	Dwarf.
	*HLG	1715	and	she	was	term'd	his	d.,	she	was	so	small
	*1H6	766	alas,	this	is	a	child,	a	silly	d.
	Dwarfish.
	HLM	359	a	d.	beldam	bears	[V.	R.	keepes]	me	company
	Dwell.
	*Sel	331	knowing	that	laws	could	not	in	quiet	d.
	*Sel	1988	if	you	d.	with	me	long,	sirs,	I	shall
	*Loc	479	heaven,	and	the	immortal	gods	that	d.	therein
	*Loc	810	That	in	the	woods	d.	Song
	*Loc	1185	where	Polyphemus	and	the	Cyclops	d.
	2T	446	I	came	to	Cubar,	where	the	negroes	d.
	IF	1448	here	will	I	d.,	for	heaven	be	[Dyce,	is]	in	these	lips
	2F	1907	here	will	I	d.,	for	heaven	is	in	these	lips
	2F	2032	hell,	for	that	must	be	thy	mansion,	there	to	d.
	JM	744	and	there,	in	spite	of	Malta,	will	I	d.
	D	39	if	that	thy	fancy	in	his	feathers	d.
	D	1388	will	you	carry	me	?	Ay,	so	you'll	d.	with	me
	HLM	460	and	aged	Saturn	in	Olympus	d.
	*HLG	2339	bliss	not	in	height	doth	d.
	Ov	128	1	am	no	half-horse,	nor	in	woods	I	d.
	Ov	2518	a	work	that,	after	my	death,	here	shall	d.
	L	253	safer	might	we	d.	under	the	frosty	bear,	or
	L	420	that	d.	by	Nemos'	fields	and	banks	of	Satirus
	L	433	and	those	that	d.	by	Cinga's	stream
	L	448	in	unfell'd	woods	and	sacred	groves	you	d.
	*2H6	2809	a	burying-place	to	all	that	do	d.	in	this	house


POETRY	&	LIFE	SEPIES
	General	Editor	:
	WILLIAM	HENRY	HUDSON
	Staff-Lecturer	in	Literature	to	the
	University	Extension	Board	of	the
	University	of	London
	1.	KEATS	AND	HIS	POETRY	By	W.	H.	Hudson
	2.	JOHNSON	AND	GOLDSMITH	AND	THEIR	POETRY
	By	Thomas	Seccombe
	3.	GRAY	AND	HIS	POETRY	By	W.	H.	Hudson
	4.	SHELLEY	AND	HIS	POETRY	By	E.W.	Edmunds,	M.A.
	5.	COLERIDGE	AND	HIS	POETRY
	By	Kathleen	E.	Royds
	6.	MATTHEW	ARNOLD	AND	HIS	POETRY
	By	Francis	Bickley
	7.	LOWELL	AND	HIS	POETRY	By	W.	H.	Hudson
	8.	BURNS	AND	HIS	POETRY	By	H.	A.	Kellow,	M.A.
	9.	SPENSER	AND	HIS	POETRY	By	S.	E.	Winbolt,	M.A.
	10.	MRS.	BROWNING	AND	HER	POETRY
	By	Kathleen	E.	Royds
	xx.	MILTON	AND	HIS	POETRY	By	W.	H.	Hudson
	12.	SCOTT	AND	HIS	POETRY	By	A.	E.	Morgan,	B.A.
	13.	ELIZABETHAN	LYRISTS	AND	THEIR	POETRY
	By	Amy	Cruse
	14.	TENNYSON	AND	HIS	POETRY
	By	R.	Brimley	Johnson,	B.A.
	15.	BYRON	AND	HIS	POETRY	By	William	Dick,	M.A.
	16.	LONGFELLOW	AND	HIS	POETRY
	By	Oliphant	Smeaton,	M.A.,	F.S.A.
	17.	POE	AND	HIS	POETRY	By	Lewis	N.	Chase
	1	8.	HORACE	AND	HIS	POETRY	By	J.	B.	Chapman,	M.A.
	19.	POPE	AND	HIS	POETRY	By	E.	W.	Edmunds,	M.A.
	20.	BROWNING	AND	HIS	POETRY	By	Ernest	Rhys
	21.	WORDSWORTH	AND	HIS	POETRY
	By	W.	H.	Hudson
	22.	SCHILLER	AND	HIS	POETRY	By	W.	H.	Hudson
	23.	ROSSETTI	AND	HIS	POETRY	By	Mrs.	Boas
	24.	COWPER	AND	HIS	POETRY	By	James	A.	Roy
	25.	MARLOWE	AND	HIS	POETRY
	By	John	H.	Ingram
	26.	CHAUCER	AND	HIS	POETRY
	By	E.	W.	Edmunds,	M.A.
	27.	WALT	WHITMAN	AND	HIS	POETRY
	By	Henry	Bryan	Binns
	Other	Volumes	in	active	preparation


POETRY	&	LIFE	SERIES
	General	Editor:
	WILLIAM	HENRY	HUDSON
	I.	KEATS	AND	HIS	POETRY	By	W.	H.	Hudson
	a.	JOHNSON	AND	GOLDSMITH	AND	THEIR	POETRY
	By	W.	H.	Hudson
	3.	CRAY	AND	HIS	POETRY	By	W.	H.	Hudson
	4.	SHELLEY	AND	HIS	POETRY	By	E.	W.	Edmund*,	M.A.
	5.	COLERIDGE	AND	HIS	POETRY
	By	Kathleen	E.	Royds
	6.	MATTHEW	ARNOLD	AND	HIS	POETRY
	By	Francis	Bickley
	7.	LOWELL	AND	HIS	POETRY	By	W.	H.	Hudson
	8.	BURNS	AND	HIS	POETRY	By	H.	A.	Kellow,	M.A.
	9.	SPENSER	AND	HIS	POETRY	By	S.	E.	Winbolt,	M.A,
	10.	MRS	BROWNING	AND	HER	POETRY
	By	Kathleen	E.	Royds
	11.	MILTON	AND	HIS	POETRY	By	W.	H.	Hudson
	12.	SCOTT	AND	HIS	POETRY	By	A.	E.	Morgan,	B.A.
	13.	ELIZABETHAN	LYRISTS	AND	THEIR	POETRY
	By	Amy	Cruse
	14.	TENNYSON	AND	HIS	POETRY
	By	R.	Brimley	Johnson,	B.A.
	15.	BYRON	AND	HIS	POETRY	By	William	Dick,	M.A.
	16.	LONGFELLOW	AND	HIS	POETRY
	By	Olipbant	Smeaton,	M.A.,	F.S.A.
	17.	POE	AND	HIS	POETRY	By	Lewis	N.	Chase
	18.	HORACE	AND	HIS	POETRY	By	J.	B.	Chapman,	M.A.
	1	9	.	POPE	AND	HIS	POETRY	By	E.	W.	Edmunds,	M.A.
	30.	BROWNING	AND	HIS	POETRY	By	Ernest	Rhys
	I.	WORDSWORTH	AND	HIS	POETRY
	By	W.	H.	Hudson
	aa.	SCHILLER	AND	HIS	POETRY	By	W.	H.	Hudson
	33.	ROSSETTI	AND	HIS	POETRY	By	Mrs.	P.	S.	Boas
	24.	COWPER	AND	HIS	POETRY	By	James	A.	Roy
	25.	MARLOWE	AND	HIS	POETRY	By	John	H.	Ingram
	26.	CHAUCER	AND	HIS	POETRY
	By	E.	W.	Edmunds,	M.A.
	87.	WALT	WHITMAN	AND	HIS	POETRY
	By	H.	B.	Binns
	38.	CHATTERTON	AND	HIS	POETRY
	By	John	H.	Ingram
	29.	WHITTIER	AND	HIS	POETRY	By	W.	H.	Hudson
	30,	VICTOR	HUGO	AND	HIS	POETRY
	By	W.	H.	Hudson
	Other	Volume*	in	active	preparation


The	End	of	the	Danish	Resistance
	joined	the	men	of	Essex	and	the	stormers	of
	Tempsford,	and	marched	upon	Colchester.	'	They
	took	it,	and	slew	all	the	garrison,	and	seized	all	that
	was	therein,	except	those	men	who	fled	away	there-
	from	over	the	wall.'
	The	last	hope	for	the	independence	of	the	Danes
	of	England	lay	in	a	Viking	fleet	which	had	just
	appeared	on	the	East	Anglian	coast.	Its	crews
	landed,	rallied	the	broken	levies	of	their	kins-
	men,	and,	in	conjunction	with	them,	besieged
	Maldon.	Before	they	could	complete	their	cordon,
	a	strong	body	of	English	troops,	probably	part	of
	the	victors	of	Tempsford	and	Colchester,	entered
	the	burh>	and	the	combined	force	made	a	sortie,
	repulsed	the	besiegers,	and,	by	a	vigorous	pursuit,
	completely	broke	them.	It	was	the	beginning	of
	the	end.	No	time	was	given	for	the	broken	foe	to
	recover.	Late	as	was	the	season,	Eadward	kept	the
	field	;	from	every	county	the	land-fyrd&f\&	burh-ware
	marched	in	hot	haste	to	reinforce	or	relieve	the	army
	in	Essex.	Northampton,	Huntingdon,	and	Cam-
	bridge	surrendered,	and	with	them	all	East	Anglia.
	This	was	practically	the	end	of	the	independence
	of	the	Danelaw.	Next	year,	917,	brother	and	sister
	made	their	last	advance	together,	and	captured
	Leicester	and	Stamford,	and	on	June	1	2	Aethel-
	flaed	died.	She	had	been	her	brother's	right	hand,
	and	so	well	had	she	performed	her	part	that	little
	now	remained	to	be	done.	By	919	Eadward	had
	consolidated	his	rule	as	far	as	the	H	umber,	had
	occupied	and	secured	southern	Lancashire,	and	had
	157


Visitation	of	Lancashire	by	William	Flower,	1567.
	47
	of
	\_Harl.	MS.	So.	46	b.	Chetham	MS.	fo.
	Argent,	on	a	chevron	azure,	three	cinque-foils	of	the	field;	2.	Argent,	on	a	chief	indented	gules,
	roslets	fichee	of	the	field;	3.	Or,	three	garbs	vert.
	Crest.	A	martlet	sable,	in	the	beak	three	stalks	of	wheat	vert,	eared
	atotto.	So	fortune	turneth	her	wheele.
	Motto	not	given	in	the	ffarl.	MS.
	Per	Lit.	Pat.	Norroy	Dalton.
	William	Westby
	of	Westby,	co.
	Ebor.,	ar.
	John	Westby=Helene,	dau.	of
	of	Westby,
	sonne	and
	heire.
	.	.	.	Kyrkeby	of
	Ratclif	[Rawcliffe],
	co.	Lancaster,	ar.
	William	Westby=Elizabeth,	dau.	of
	[John]	Rygmayden
	of	Wedacar,	co.
	Lancaster,	ar.
	sonne	and	heire.
	Thomas,
	2	sonne.
	Margarett,	dau.:
	of	Andrew	Bar-
	ton	of	Smythells,
	co.	Lancaster,
	ar.,	first	wyf.
	1
	=John	Westby=Catherine,	dau.
	of	Westby,	of	Sir	Thomas
	sonne	and	Sowthworthe	of
	heire,	lyvinge	Samlesbury,	co.
	anno	1567.	Lancaster,	knt.
	Elizabeth,
	maryed	to
	George
	Alleyn,	co.
	Lancaster.
	1
	Helene,	maryed
	to	Uuan	vel	Evan
	Haydocke	of	Cot-
	ham,	co.	Lancas-
	ter,	gent.
	Elizabeth.
	Agnes.


112
	Each	child	of	mirth,	who	trips	fantastic	rounds,
	In	due	accordance	with	harmonic	sounds,
	To	me	appears	to	give	aa	exhibition,
	By	which	the	temper,	views,	and	disposition,
	.And	cast	of	mind	are	more	precisely	shewn,
	Than	by	the	rules,	Lavater	has	made	known,
	Thus	Homer's	beauty	look'd	indeed	the	queen,
	But	by	her	movements	was	the	goddess	seen,
	Dancing,	'tis	said,	may	lead	tp	dissipation,
	The	bosom	fire	with	dangerous	emulation,
	Passions	excite,	like	those	which	were	displayed,
	By	rival	goddesses	in	Ida's	shade
	That	such	preposterous,	profitless	parading-.
	Tends	to	connexions	dangerous,	and	degrading
	That	ladies	oft,	their	graces	to	display,
	3	lave	rigadoon'd	their	hands	and	hearts	away
	To	men	of	minuets,	congees,	jigs	and	reels,
	Whose	mind's	head-quarters	seem	to	be	their	heels
	That	witching	waltzes,	with	a	wanton	whirl,
	The	prudence	prostrate	of	a	giddy	girl,
	And	give	to	passion	such	resistless	force


APPENDIX	C.	327
	living	writers	of	prurient	love-odes	[if	I	may	be
	forgiven	for	thus	profaning	the	word	love]	and
	novels,	at	once	terrific	and	libidinous	?	These	gen
	tlemen	erred	both	in	place	and	time,	and	have	un
	derstood	the	temper	of	their	age	and	country	as
	ill	as	the	precepts	of	that	Bible,	which,	notwith
	standing	the	atrocious	blasphemy	of	one	of	them,
	the	great	majority	of	their	countrymen	peruse	with
	safety	to	their	morals,	if	not	improvement.
	The	truth	of	the	latter	half	of	the	proposition
	in	its	favorable	part	is	evidenced	by	the	general
	anxiety	on	the	subject	of	education,	the	solicitous
	attention	paid	to	several	late	works	on	its	general
	principles,	and	the	unexpected	sale	of	the	veiy	nu
	merous	large	and	small	volumes,	published	for	the
	use	of	parents	and	instructors,	and	for	the	children
	given	or	intrusted	to	their	charge.	The	first	ten
	or	twelve	leaves	of	our	old	almanac	books,	and	the
	copper-plates	of	old	ladies	magazines,	and	similar
	publications,	will	afford,	in	the	fashions	and	head
	dresses	of	our	grandmothers,	contrasted	with	the
	present	simple	ornaments	of	women	in	general,	a
	less	important,	but	not	less	striking	elucidation	of
	my	meaning.	The	wide	diffusion	of	moral	infor
	mation,	in	no	slight	degree	owing	to	the	volumes
	of	our	popular	essayists,	has	undoubtedly	been	on
	the	whole	beneficent.	But	above	all,	the	recent
	events,	[say	rather,	tremendous	explosions,]	the
	thunder	and	earthquakes	and	deluge	of	the	political
	world,	have	forced	habits	of	great	thoughtfulness


INDEX
	the	causal	connection	of	psychical	phenomena
	is	not	complete,	and	leaves	room	for	an	un
	determined	choice	of	will	(Princ.	of	Psychol.,
	i	-	573)	&gt;	an	d	ne	further	allows	that	this
	theory	of	indeterminism	is	rightly	de
	scribed	as	meaning	chance	(	Will	to	Believe,
	159).	(W.R.S.)
	Index	(in	craniometry)	[Lat.	index,	from
	indicare,	to	point	out]:	Ger.	Index;	Fr.	in-
	dice	;	Ital.	indice.	The	relation	of	two	dimen
	sions	of	the	skull	to	one	another.
	The	most	important	index	is	the	cephalic,
	which	(if	one	neglects	detailed	differences	in
	the	mode	of	measurement)	may	be	described
	by	the	formula	:
	Maximum	transverse	diameter	x	100
	Maximum	antero-posterior	diameter
	B,	the	figures	on	the	left	side,	represents	a	brachy-
	cwphalic	skull	with	length	177	mm.,	breadth	156	mm.,
	or	cephalic	index	of	88-1.	In	this	skull	the	orbital
	index	was	87-5	and	the	nasal	index	was	49-1.	A,	the
	figures	on	the	right,	represents	a	dolichocephalic	skull
	of	length	204	mm.,	breadth	143	nun.,	or	cephalic
	index	of	70-1.	In	this	skull	the	orbital	index	was
	87-2,	the	nasal	index	42.	Upper	and	side	views	of
	skulls	of	long	and	round	barrowraces	:	after	Haddon.
	Long-headed	skulls	in	which	this	index	is
	75	and	under	are	called	dolichocephalic	;	those
	with	an	index	of	77-78	to	80-00	are	mesati-
	cephalic	;	index	80-01	to	83-33,	sub-brachyce-
	phalic	;	index	83-34	and	above,	brachycephalic
	(Broca).	Koughly	speaking,	the	index	80	:	100
	is	that	of	a	medium	skull	(mesocephalic),
	while	the	index	75	:	100	is	quite	a	long	skull
	(dolicho-),	and	the	index	85	:	100	quite	a	short
	skidl	(bruchy-)	(for	variations	in	these	terms,
	&c.,	see	references	cited	under	CRANIOMETRY).
	Of	other	indices	the	following	may	be	men
	tioned	as	most	frequently	employed.	The	ver
	tical	index,	or	relation	of	maximum	height	to
	length	of	head	(B,	Bg	to	Gl,	in	the	figure
	under	CRANIOMETRY),	varies	from	69	to	78	;
	the	facial	index,	which	is	the	ratio	of	the
	width	of	the	face	(horizontal	distance	between
	the	two	zygomatic	arches)	to	the	height	of
	the	face,	and	varies	from	61	to	73	(see	also
	FACIAL	ANGLE);	the	nasal	index,	or	proportion
	of	length	to	width	of	nose,	from	below	48	:	100
	to	above	53	:	100	;	orbital	index,	or	ratio	of
	height	to	width,	from	below	84	:	100	to	above
	89	:	100.	If	the	breadth	of	the	head	is	ex
	pressed	in	terms	of	the	height,	we	should
	have	a	transverse	vertical	index	(86	:	104),
	and	so	on.
	Literature:	art.	Indices,	in	Diet.	d	An-
	thropol.	;	MANOUVKIEK,	Annee	Psychol.,	v.
	(1899)	558	(a	review	of	recent	work);	the
	references	under	CRANIOMETRY.	Cf.	also
	BRAIN,	IV.	(j.j.)
	Index	(in	exact	logic).	A	sign,	or	repre
	sentation,	which	refers	to	its	object	not	so
	much	because	of	any	similarity	or	analogy
	with	it,	nor	because	it	is	associated	with
	general	characters	which	that	object	happens
	to	possess,	as	because	it	is	in	dynamical	(includ
	ing	spatial)	connection	both	with	the	indi
	vidual	object,	on	the	one	hand,	and	with	the
	senses	or	memory	of	the	person	for	whom	it
	serves	as	a	sign,	on	the	other	hand.
	No	matter	of	fact	can	be	stated	without
	the	use	of	some	sign	serving	as	an	index.	If
	A	says	to	B,	There	is	a	fire,	B	will	ask,
	Where	1	Thereupon	A	is	forced	to	resort
	to	an	index,	even	if	he	only	means	somewhere
	in	the	real	universe,	past	and	future.	Other
	wise,	he	has	only	said	that	there	is	such	an
	idea	as	fire,	which	would	give	no	informa
	tion,	since	unless	it	were	known	already,	the
	word	fire	would	be	unintelligible.	If	A
	points	his	finger	to	the	fire,	his	finger	is
	dynamically	connected	with	the	fire,	as	much
	as	if	a	self-acting	fire-alarm	had	directly
	turned	it	in	that	direction;	while	it	also
	forces	the	eyes	of	B	to	turn	that	way,	his
	attention	to	be	riveted	upon	it,	and	his
	understanding	to	recognize	that	his	question
	is	answered.	If	A	s	reply	is,	Within	a
	thousand	yards	of	here/	the	word	here	is	an
	index	;	for	it	has	precisely	the	same	force	as
	if	he	had	pointed	energetically	to	the	ground
	between	him	and	B.	Moreover,	the	word
	yard/	though	it	stands	for	an	object	of	a
	general	class,	is	indirectly	indexical,	since
	the	yard-sticks	themselves	are	signs	of	the
	Parliamentary	Standard,	and	that,	not	because
	M	m	2


CANADIAN	ARCHIVES.
	INVENTORY	OF	MILITARY	RECORDS.
	SERIES	C.
	Vol.	0.	Accounts,	Warrants,	Returns,	&c.,	290	pages;
	1805-1820.	Contains	also	bonds,	estimates,	instructions	to
	paymasters,	and	returns	of	persons	employed	in	the	Commis-
	sariat	and	Medical	Dept.	on	the	General	Staff	and	in	the	Mili-
	tary	Secretary's	Office	in	1812-14.	198	documents.	Index	of
	names.	Card	index.
	Vol.	1.	Accounts,	Warrants,	Returns,	&c.,	1-1816;	123
	pages,	79	documents.	Index	of	names.	Card	index.
	Vol.	2.	Accounts,	Warrants,	Returns,	&c.,	2-1816;	126
	pages.	Estimates	of	pay,	67	documents.	Index	of	names.
	Card	index.
	Vol.	3.	Accounts,	Warrants,	Returns,	&c.,	3-1816;	121
	pages.	Estimates	of	pay,	81	documents.	Index	of	names.
	Card	index.
	Vol.	4.	Accounts,	Warrants,	Returns,	&c.,	4-1816;	116
	pages.	Estimates	of	pay,	71	documents.	Index	of	names.
	Card	index.
	Vol.	5.	Accounts,	Warrants,	Returns,	&c.,	1-1817;	150
	pages.	97	documents.	Index	of	names.	Card	index.
	Vol.	6.	Accounts,	Warrants,	Returns,	&c.,	2-1817;	183
	pages.	118	documents.	Index	of	names.	Card	index.
	Vol.	7.	Accounts,	Warrants,	Returns,	&c.,	3-1817;	122
	pages.	68	documents.	Index	of	names.	Card	index.
	Vol.	8.	Accounts,	Warrants,	Returns,	&c.,	1-1818;	129
	pages.	List	of	persons	receiving	pensions	from	the	military
	chest.	67	documents.	Index	of	names.	Card	index.
	Vol.	9.	Accounts,	Warrants,	Returns,	&c.,	2-1818;	97
	pages.	General	Orders	respecting	the	execution	of	deserters,
	Aug.	22	and	Oct.	25,	'14,	dress,	Aug.	23,	7	14,	and	winter	quar-
	ters,	Dec.	10,	7	14.	57	documents.	Index	of	names.	Card
	index.
	46462	17


MILITARY	PAPERS	19
	Charles	Liard,	Baron	de	Schaffalinsky,	and	Allan	Paterson,	all
	stating	notable	service.	98	documents.	Index	of	names.	Card
	index.
	Vol.	16.	Appointments,	Memorials,	1800-03	;	118	pages,
	90	documents.	Index	of	names.	Card	index.
	Vol.	17.	Appointments,	Memorials,	1804-07;	156	pages.
	Letter	of	Captain	Louvigny	de	Montigny,	offering	his	services
	in	the	event	of	war,	3d	Aug.,	1807.	98	documents.	Index	of
	names.	Card	index.
	Vol.	18.	Appointments,	Memorials,	1808-10;	186	pages.
	Memorials	of	^Eneas	Shaw,	William	Claus,	and	William	Cald-
	well.	92	documents.	Index	of	names.	Card	index.
	Vol.	19.-	Appointments,	Memorials,	1811-13;	240	pages.
	Memorial	of	Stephen	Jarvis.	Letter	from	Procter	to	Baynes,
	22nd	Aug.,	1813.	Letter	from	Col.	Murray,	22nd	Dec.,	1813,
	stating	gallant	conduct	of	Volunteers	John	Fraser	and	Allan
	McNab,	100th	Eegt.	and	Volunteer	Pigot,	89th	Begt,	in	the
	assault	of	Fort	Niagara.	107	documents.	Index	of	names.
	Card	index.
	Vol.	20.	Appointments,	Memorials,	1814-15	;	171	pages.
	Memorials	of	William	Caldwell	and	Ebenezer	Washburn.	73
	documents.	Index	of	names.	Card	index.
	Vol.	21.	Appointments,	Memorials,	1816-22;	245	pages;
	122	documents.	Index	of	names.	Card	index.
	Vol.	22.	Appointments,	Memorials,	1823-26;	220	pages.
	Memorial	of	John	W.	Clemow.	124	documents.	Index	of
	names.	Card	index.
	Vol.	23.	Appointments,	Memorials,	1827-30;	245	pages.
	Memorials	of	William	Berczy	and	Capt.	G.	C.	Colclough.	107
	documents.	Index	of	names.	Card	index.
	Vol.	24.	Appointments,	Memorials,	1831-38;	226	pages,
	115	documents.	Index	of	names.	Card	index.
	Vol.	25.	Appointments,	Memorials,	1839-46;	335	pages.
	Letter	from	James	FitzGibbon,	giving	details	of	the	rising	near
	Toronto.	Memorial	from	William	Claus.	187	documents.
	Index	of	names.	Card	index.
	Vol.	26.	Appointments,'	Memorials,	1846-54;	437	pages.
	Letter	from	Capt.	Geo.	Macdonell,	describing	the	gallant	con-
	duct	of	Sergt.	Edward	Landers	of	the	2nd	Regt.	of	Glengarrv
	4646	2


34	CANADIAN	ARCHIVES
	keeper	General,	dated	25th	Sept.,	1817,	on	the	state	of	all	the
	posts	in	Upper	and	Lower	Canada.	169	documents.	Index
	of	names.	Card	index.
	Vol.	123.	Commissariat,	1818;	299	pages.	Circulars,
	estimates,	petitions,	reports,	returns,	and	general	correspond-
	ence.	173	documents.	Index	of	names.	Card	index.
	Vol.	124.	Commissariat,	1819;	435	pages.	Estimates,
	petitions,	reports,	requisitions,	returns,	tenders,	Treasury
	Minutes,	and	general	correspondence.	242	documents.	Index
	of	names.	Card	index.
	Vol.	125.	Commissariat.	A.,	1820;	165	pages.	Estimates,
	petitions,	returns,	requisitions,	returns,	and	general	correspond-
	ence.	115	documents.	Index	of	names.	Card	index.
	Vol.	126.	Commissariat.	B.,	1820;	164	pages.	Reports,
	returns,	a*nd	general	correspondence.	114	documents.	Index	of
	names.	Card	index.
	Vol.	127.	Commissariat.	C.,	1820;	271	pages.	Reports,
	returns,	requisitions,	and	general	correspondence.	150	docu-
	ments.	Index	of	names.	Card	index.
	Vol.	128.	Commissariat,	1821;	374	pages.	Estimates,
	petitions,	reports,	requisitions,	returns,	tenders,	and	general	cor-
	respondence.	Index	of	names.	Card	index.
	Vol.	129.	Commissariat,	A.,	1822;	192	pages.	Reports,
	returns,	and	general	correspondence.	137	documents.	Index
	of	names.	Card	index.
	Vol.	130.	Commissariat.	B.,	1822;	232	pages.	Accounts,
	circulars,	estimates,	reports,	returns,	and	general	correspond-
	ence.	142	documents.	Index	of	names.	Card	index.
	Vol.	131.	Commissariat.	A.,	1823;	247	pages.	Reports,
	returns,	and	general	correspondence.	157	documents.	Index
	of	names.	Card	index.
	vTol.	132.	Commissariat.	3..	1823;	294	pages.	Reports,
	returns,	and	general	correspondence.	215	documents.	Index
	of	names.	Card	index.
	Vol.	133.	Commissariat.	A.,	1824;	174	pages.	Reports,
	returns,	and	general	correspondence.	120	documents.	Index
	of	names.	Card	index.


"	Beelo,"	I	said,	"	you	understand	that	we	have	ac
	complished	one	of	the	tasks	for	which	you	brought	us
	out	of	the	valley,	and	in	doing	so	have	learned	the	fate
	awaiting	our	colony/'
	Her	face	at	once	grew	pinched.	"	Don't	speak	of
	it,	Choseph	!	"	she	cried.	"	I	don't	know	whether	you
	have	or	not,	and	I	don't	know	what	is	in	your	mind.
	Simply	think	of	saving	Mr.	Vancouver."
	"	Of	course,	dear	lad,"	I	agreed	;	"	but	we	must	be
	planning	also	for	means	to	leave	the	island,	since	only
	something	awful	awaits	us	here.	You	must	tell	me	all
	that	I	should	know.	I	won't	dance	any	longer	to	your
	mysteries	and	concealments."
	It	was	as	though	I	had	struck	her.	She	stared,	her
	eyes	flooding,	her	lips	trembling.
	"	Choseph,"	she	answered,	"	there	are	things	that
	you	must	see	and	hear	for	yourself,	and	they	will	come
	tonight	and	tomorrow.	I'll	take	you	"
	"	I	must	know	now,"	I	demanded,	not	realizing	the
	harshness	of	my	tone.
	"Choseph,	I	"
	"	Did	you	speak	to	me,	sir	?	"	came	from	Christo
	pher,	standing	behind	her.
	"No,	Christopher.	We'll	wait,	dear	little	brother."
	The	sunshine	came	swimming	into	her	eyes	again,
	and	she	made	a	grimace	of	triumph	in	which	was	an
	understanding	that	Christopher	had	disciplined	me.
	"	You'll	be	good	now,	won't	you,	Choseph	?	"	It
	was	said	in	her	most	teasing	manner,	and	I	smiled.
	We	started	under	an	angry	sky	through	which	heavy
	cloud-masses	tumbled.	It	was	a	cautious	journey.	The
	very	air	seemed	filled	with	expectancy.	On	the	way
	we	formulated	a	plan	for	tricking	the	guard.
	[	'44	j


viii	Preface.
	manors,	messes,	lands	&c.	of	s	d	John	Boothe	so	that	they	may
	descend	to	theire	of	the	bodies	of	s	d	Edm	d	and	Margret	lawfully
	to	be	begotten	immed	a	on	death	of	s	d	John	Boothe.	The	s	d	Edm	d
	the	father	coven	8	with	s	d	John	that	he	his	heires	&c.	will	pay	to
	Edm	d	his	One	thousand	Pounds	of	good	&c.	on	such	feast	days	as
	shall	be	agreed	on	and	app	d	by	the	ryght	worshyppful	Syr	Uriah
	Brereton,	Syr	Rob:	Worstley,	Syr	Rauf	Leycester	Knightes	and
	Thomas	Butler	Esquire,	theyr	levying	and	indifferent	ffrendes.
	"	Proyded	always	that	if	itt	fortune	that	no	issue	be	begotten	as
	af	d	betweene	s	d	Edm.	and	Marget	that	then	all	soch	somes	of
	money	as	before	y*	tyme	hath	beene	payd	by	s	d	Edm	d	to	s	d	John
	or	his	as	:	shall	be	payd	unto	s	d	Edm	d	the	Father	his	heires	&c.
	on	such	days	and	feasts	as	it	was	afore	deliv	d	.
	"And	yff	it	happen	y*	y	e	s	d	Marget	doe	decease	before	carnall
	knowledge	bee	hadd	betwixt	y	e	s	d	pties	then	Anne	Boothe	on
	other	of	the	daugh	rs	of	the	s	d	John	shall	marye	and	take	to	hus-
	band	s	d	Edm	d	the	sonne	on	such	feaste	and	daye	as	by	the	said
	former	indiff*	friends	shall	be	named	And	for	want	of	y	e	s	d	Anne
	the	next	daught	r	and	heire	of	the	s	d	John	shall	marrie	the	s	d	Edm	d
	the	son	and	so	in	default	from	on	dau	r	to	another	until	the	maryage
	of	on	of	the	daught	8	then	heire	of	the	s	d	John	shall	be	fullie	con-
	formable	as	af	d	.
	"And	in	like	manner	if	it	happen	that	the	s	d	Edmund	the	son
	do	decease	afore	carnall	knowledge	bee	hadd	betwene	them	s	d	Edm	d
	and	Marget	or	any	other	of	y	e	s	d	daur	3	and	heire	of	s	d	John	that
	then	the	next	son	and	heire	of	the	body	of	the	s	d	Edm	d	the	father
	shall	marrie	one	of	the	daur	8	and	heire	of	the	s	d	John	Boothe	as
	af	d	and	so	in	default	from	sone	to	sone	then	heir	of	s	d	Edmunde
	untill	the	s	d	maryage	betwene	one	of	the	sones	&	heir	of	s	d	Edm	d
	and	one	of	the	dau	rs	&	heires	of	s	d	John	be	fully	completed	&
	carnall	knowledge	hadd	betweene	them	as	af	sd	.	And	if	it	happen
	that	after	the	s	d	first	marryage	no	carnall	knowledge	be	had
	betwixt	s	d	pties	and	no	second	maryage	&	carnal	knowledge	can	be
	lawfully	had	then	all	such	somes	of	money	as	are	p	d	to	s	d	John
	Booth	shall	be	repayd	to	s	d	Edm	d	the	father.
	"	And	further	that	yf	it	happen	y*	s	d	John	Booth	sh	d	have	issue


Richard	Midgley*	1561	1595.	47
	Dean	of	the	Cathedral	Church	of	Christ	in	Canterbury	for	the	time	being	for	the
	future	shall	nominate	and	app	1	for	ever	successively,	a	learned	Master	of	the	s'd	School
	to	take	care	of	instructing	the	s'd	youth	within	3	months	after	any	such	vacancy	of
	the	s'd	office.	And	after	notice	of	such	vacancy	given	by	the	Vicar	of	the	s'd	Church
	or	the	Ch'dns.	for	the	time	being	or	any	one	of	them	to	the	s'd	Abp.	or	to	his	successors
	or	the	s'd	Archiepiscopal	See	being	vacant	to	the	Dean	of	the	Cath.	Church	of	Canty
	and	his	success"	who	after	the	afs'd	form	shall	have	the	power	of	nominate	a	Master
	within	three	months.	But	if	it	shall	happen	that	the	Abp.	or	the	Dean	do	fail	or
	neglect	to	nominate	and	app	1	such	Master	within	the	above	mentioned	time	that
	then	the	afs'd	Master	or	Gov	r	of	the	afd	College	or	in	his	absence	the	Vice	President
	of	the	s'd	College	&	the	Vice	Chancellor	of	the	University	of	Cambridge	for	the	time
	being	shall	have	a	power	and	right	within	two	months	after	this	power	shall	be
	devolved	to	them	to	nominate	two	scholars	the	most	fit	in	their	judgment	for	the	office
	of	Governs	this	school	and	shall	present	the	s'd	persons	before	the	Rt.	Rev.	Father	or
	his	Successors	and	the	Archiep	1	See	being	vacant	before	the	Dean	of	the	Cathe	1
	Church	of	Canty	for	the	time	being	of	which	two	being	thus	presented	the	Ab'p.	as
	afs'd	or	the	Dean	after	the	manner	above	ment	d	shall	choose	and	elect	one	to	under-
	take	the	office	of	Master	&	shall	make	known	that	this	Scholar	was	so	elected	to	the
	vicar	or	the	afs'd	Ch'dns	of	the	P'sh	of	Rochdale	who	shall	receive	him	&	present	him
	to	the	Inh'bts	of	the	s'd	Town	that	he	may	be	Master	there	without	any	delay	&	con-
	tradict"	whatever	and	if	it	shall	further	happen	that	the	afs'd	Ab'p,	Dean,	Master,
	Presid	1	of	the	College,	and	Vice	Chancellor	neglect	this	or	that	they	do	not	appoint
	or	prefer	in	due	form	some	one	scholar	to	be	Master	within	the	time	afs'd	that	then
	the	whole	power	of	appoints	a	Master	shall	be	lodged	in	the	Vicar	of	the	afs'd	Parish
	of	Rochdale	for	the	time	being	if	there	shall	be	any	one	present	or	he	being	absent,	it
	shall	be	in	the	power	of	the	Curate	&	Churchw'dns	of	the	s'd	Parish	and	the	major	part
	of	them	who	within	two	months	to	be	granted	them	shall	both	signify	whom	they	have
	chosen	to	be	the	Master	of	the	School	and	the	day	of	Election	to	those	who	were
	above	app	d	Electors,	each	in	their	turn.	Furthermore	the	s'd	Ab'p	for	himself	&	his
	successors	by	these	presents	Cov	ts	&	agrees	with	the	s'd	Master	or	Gov	r	and	Fellows
	&	Scholars	oi	the	afs'd	College	in	manner	&	form	foil?	to	wit	that	so	long	as	the	afs'd
	Master	and	Under	Master	shall	reside	there	to	teach	and	instruct	the	boys	in	the	s'd
	school	gratis	so	that	there	be	not	more	than	150	Scholars	nor	fewer	than	50	there	to
	be	daily	instructed	so	long	the	above-named	Abp.	and	his	Success"	shall	annually	pay
	or	cause	to	be	paid	to	the	afs'd	Master	and	Under	Master	to	wit	1$	to	the	Master
	&	2	to	the	,Under	Master	at	the	four	seasons	of	the	year	in	equal	portions	that	is
	to	say	at	the	Feast	of	the	Annunciation	of	the	Bl.	V.	Mary,	at	the	Nativity	of	S.
	John	the	Baptist,	of	S.	Michael	the	Archangel,	and	at	the	Nativity	of	our	Lord	God,
	or	within	10	days	immedy	following	any	one	of	these	feasts.	And	Further	the	s'd
	A'bp.	for	himself	and	his	success'	5	Cov	ts	and	grants	to	the	afs'd	Mast	r	or	Gov	r	&	the
	Fell.	&	Schol.	of	the	afs'd	College	&	to	their	successors,	that	as	often	as	there	shall	be
	any	defect	in	the	payment	of	the	s'd	17	or	any	part	of	the	same	contrary	to	the
	above	ment	d	Form	of	the	Archiepis	1	revenue	(rent)	be	dem	d	of	the	Ab'p.	or	his	Suc-
	cessors	or	the	See	being	vacant	of	the	Receiver	or	Receivers	by	any	Attorney	lawfully
	app	d	by	the	Vicar	or	Ch'dns	of	Rochdale	afs'd	then	and	so	often	the	above	ment	d	Ab'p.


282	The	Vicars	of	Rochdale.
	his	exors,	&c.,	all	ye	said	Rectory,	Chapels,	Glebe	Lands,	Tenths,	Tyths,	&c.,	for
	21	y'rs,	on	the	same	terms	as	before.
	30	April,	1798.	By	a	Deed	poll,	under	the	hand	and	seal	of	the	s'd	Young	he
	declared	that	the	last	abstracted	Lease	and	Est.	in	the	prem'es	were	only	demised	to
	him	In	Trust	for	the	benefit	of	the	s'd	John	Ld.	Abp.	of	Cant.,	dec	d	,	his	ex'ors,	&c.,
	and	that	he	w	d	at	any	time	assign	over	the	s'd	Lease	and	Prem'es	as	the	s'd	Abp.	or
	his	ex'ors	sh	d	direct.
	i6th	July,	1803.	The	s'd	John	Abp.	of	Cant.,	by	his	will	of	this	date,	app	d	his
	wife	Catherine	Moore,	Ld.	Wm.	Auckland,	and	Rich.	Richards,	Esq.,	one	of	his
	Majesty's	Counsel,	his	exors.,	who	prov	d	the	same	in	the	Prerog.	Court	of	Cant.
	47	Geo.	III.	By	an	Act	of	Parl.	then	passed,	entitled	an	act	for	vesting	certain
	estates	belonging	to	the	See	of	Canty	in	Trustees	for	sale	and	for	applying	the	purchase
	monies	tog	r	with	other	monies	in	the	manner	therein	ment	d	for	enabs	ye	Abp.	of	Cant,
	to	grant	Building	and	Repairing	Leases.	It	was	amongst	other	things	enacted	that	the
	s'd	Rectory	or	Pars	e	Improp.	of	Rochdale,	co.	of	Lane,	and	York	(amongst	other
	Rectories	and	Pars,	and	Hered.	therein	ment	d	)	together	with	all	Glebe	lands,
	Tithes,	&c.	(the	advowsons	and	right	of	Present	11	to	the	s'd	Rectories	and	Vicarages
	excepted),	should,	after	the	passing	of	the	s'd	Act	be	vested	in	the	Lord	High	Chanc	r
	of	Great	Britain,	or	Ld.	Keeper,	or	Commis	r	for	ye	custody	of	the	Great	Seal	for	the
	time	being,	the	Ld.	Ch.	Just,	of	ye	Court	of	K's	Bench	for	the	time	being,	the	Lord
	Bishop	of	London	for	the	time	being,	the	Lord	Bp.	of	Winchester	for	the	time	being,
	to	the	Use	of	them,	the	s'd	Trustees	for	ever	exoner	d	from	all	claim	and	right	of	the
	s'd	Charles	Ld.	Abp.	of	Cant,	and	his	success	1	"	5	as	part	of	the	temporalities	of	ye
	s'd	See	of	Cant?,	except	under	such	Leases	of	the	same	prem'es	as	were	then	in	being.
	Upon	Trust	that	they	sh	d	,	with	the	consent	of	the	s'd	Charles	Ld.	Abp.	of	C.,	or
	his	successors,	sell	the	s'd	prem'es	so	vested	in	them	by	Public	auction	or	private
	contract,	either	together	or	in	parcels,	and	convey	the	fee	simple	to	the	purchasers.
	16	May,	1807.	By	a	Decree	of	the	High	Court	of	Chancery,	made	in	a	cause
	wherein	the	s'd	John	Ld.	Eldon,	&c.,	were	Pl'rTs,	and	the	s'd	Charles	Abp.	of	Cant,
	was	Deft,	it	was	ordered	that	the	Pl'ffs	sh	d	be	at	liberty	to	submit	to	the	s'd	Court
	any	contracts	which	they	might	have	entered	into	for	ye	sale	of	ye	s'd	Rectory,	&c.
	1	8	March,	1812.	By	an	Order	made	in	the	s'd	cause	it	was	ordered	that	it	sh	d	be
	referred	to	Mr.	Thompson,	one	of	the	Masters	of	the	s'd	Court	to	enquire	whether	it
	w	d	be	proper	that	the	s'd	Rectory	of	Rochdale	and	prem'es	sh	d	be	sold	in	the	manner
	agreed	upon	betw'	the	s'd	Abp.	and	the	s'd	Lessees,	and	Master	sh	d	from	time	to	time
	report	to	the	Court,	&c.
	By	Articles	of	Agreement	of	this	date,	made	betw.	the	s'd	Ld.	Abp.	I	pt,	Rt.
	Hon'ble	John	Ld.	Eldon,	Ld.	High	Chancellor,	&c.,	2	pt.,	and	Catherine	Moore,
	widow,	Ld.	Auckland,	and	R	d	Richards,	Esq.,	Ex'ors	of	John	Ld.	Abp.	of	Cant,
	dec	d	,	3	pt.	Reciting	the	Lease	of	1798,	the	will	of	the	Abp.	and	the	Act	of	Pt.,	and
	propose	that	the	s'd	Cath.	and	the	Ex'ors	sh'd	accept	a	new	Lease	of	He'ds	for	21
	y'rs	in	cons'on	of	the	surr'	of	the	s'd	Ind're	of	Lease,	and	of	the	payment	of	the	Fine
	to	the	s'd	Abp.	accord*	to	the	usual	course	of	renewall	of	Church	Leases.	Reciting
	further	that	the	s'd	Parsonage	by	reason	of	its	remote	distance	from	the	Diocese	and


Thomas	Drake,	1790	1819.	283
	Residence	of	the	s'd	Ld.	Abp.	and	of	the	great	number	of	occupiers	liable	to	the
	paym*	of	the	Tithes	claimed	in	respect	thereof,	and	the	smallness	of	their	occupat	ns	,
	and	the	expence	of	collecting	the	s'd	Tythes,	had	not	for	many	years	past	been	pro-
	ductive	of	any	profit	to	the	Abp.	beyond	the	s'd	Reserved	Rent,	nor	of	any	profit
	what	r	to	his	s'd	Leesees,	and	that	the	s'd	Abp.	and	his	Trustees	had	been	advised	that
	any	attempt	to	render	the	s'd	Rectory	and	Prem'es	more	productive	w	d	be	attended	with
	much	litigation,	and	probably	with	an	expence	more	than	equal	to	the	profit	which	c	d
	be	derived	therefrom.	That	the	owners	of	the	Lands	liable	to	ye	payment	of	the
	s'd	Tithes	might	be	willing	to	give	a	valuable	cons'on	for	the	purchase	of	the	s'd
	Tithes	and	to	exonerate	their	estates	therefrom	and	thereupon	That	the	s'd	Abp.	and
	Trustees	did	proceed	to	a	sale	of	the	s'd	rectory,	subject	to	the	s'd	Lease,	but	that	the
	s'd	Catherine	Moore,	Ld.	Auckland,	and	R	d	Richard,	having	offered	to	join	in	such
	sale,	and	all	the	parties	being	sensible	that	a	joint	sale	of	their	united	Interests	would
	be	the	most	beneficial	mode	for	the	disposing	thereof,	they	had	mutually	agreed	to
	proceed	therein	as	follows	:
	The	Lease	granted	to	Wm.	Young	and	the	subsisting	Term	to	be	surr	d	to	the	Abp.,
	and	a	new	Lease	for	21	years	to	be	inim^	granted	to	the	s'd	Ex'ors	of	John	Abp.	of
	C.,	dec.,	subject	to	the	Pensions,	&c.,	and	prem'es	sold,	and	the	s'd	8o/.	os.	Jd.	to	be
	duly	apportioned	between	the	sev	1	lots	to	be	sold	accords	to	their	value.
	And	the	money	arising	from	the	sale	to	be	divided	into	two	equal	moities,	one
	moiety,	with	the	value	of	the	reserved	Rent,	to	be	paid	into	the	Bank,	in	the	manner
	prescribed	by	the	s'd	Act,	as	the	price	of	the	Reversion	and	Inheritance	of	the	s'd
	Tithes	expectant	on	the	s'd	term	of	21	years	:	and	the	value	of	the	reserved	rent	of
	8o/.	os.	id.	during	the	s'd	21	y'rs	to	be	fixed	on	each	lot	to	be	computed	after	the	rate
	of	12	years	purchase,	and	out	of	the	remains	moiety,	deducts	first	the	sum	ordered	to
	be	p'd,	the	price	of	the	s'd	reserved	Rent,	there	sh	d	be	p	d	to	the	s'd	Abp.	the	am't	of
	the	s'd	Fine	so	agreed	to	be	pd.	for	the	Renewal	of	the	s'd	Lease,	and	the	residue	and
	surplus	of	the	last	mentioned	moiety	sh	d	be	p'd	and	rec	d	by	the	s'd	Catherine	Moore,
	Ld.	Auckland,	and	R	d	Richards,	and	their	ex'ors	upon	the	Trusts,	and	for	the	purposes
	declared	in	the	will	of	the	s'd	late	Abp.	concerns	the	general	residue	of	his	personal
	estate.
	27	March,	1812.	Ind're	of	Lease	betw.	the	s'd	Charles	Abp.	of	C.	of	I	st	p't,
	Catherine	Moore,	Wm.	Lord	Auckland,	and	Rich.	Richards,	Exors.	of	the	late	Abp.
	of	C.	of	2	nd	p't.	The	s'd	Abp.	granted	the	same	prem'es	for	21	y'rs,	on	the	same
	cond'ons.
	N.B.	The	last	abstracted	Lease	to	be	surrendered	and	a	new	Lease	granted	to
	the	Lesses	bearing	equal	date	with	the	purchase	conveyances	so	as	to	give	to	the
	Lessees	a	full	term	of	21	years	at	the	time	of	completing	the	Purchase.
	19	August,	1813.	By	an	Order	then	made	by	the	Vice	Chancellor,	wherein	after
	noticing	that	a	proposal	had	lately	been	carried	in	before	the	Master	for	a	sale	of	the
	s'd	Recty	and	Hered	ts	by	auction	in	lots,	at	Rochdale,	in	the	month	of	October	then
	next	app	td	by	the	s'd	master,	and	to	prevent	the	s'd	prem'es	being	sold	below	their
	real	value,	it	had	been	thought	advisable	that	a	person	sh	d	be	app	d	to	bid	at	such	sale
	on	behalf	of	the	Pl'ffs	the	Trustees,	and	that	the	Purchas	rs	sh	d	pay	a	proper	deposit.
	A	reserved	bid	for	each	lot	was	one	of	the	cond'ons	of	Sale.


LITERATURE:	ITS	ELEMENTS	191
	live	and	revealing	language;	(3)	a	measured	music	of
	words.	Poetry	of	a	lower	type	may	be	weak	in	one	or	other
	of	these	elements	and	yet	be	included	in	poetic	literature	;
	but	there	are	many	critics	who	hold	that	metrical	form	is
	indispensable.
	Professor	Saintsbury	9	describes	English	poetry	as	con-
	sisting	of	syllables	accented	or	unaccented,	stressed	or
	unstressed	arranged	on	principles	which,	whatever	they
	may	be	in	themselves,	have	no	analogy	to	those	of	classical
	feet.
	A	number	of	terms	referring	to	poetical	compositions	are
	more	or	less	synonymous	:	meter,	metrical	composition,
	metrical	writing,	poem,	poesy,	rime,	verse.	Dr.	Fernald	10
	defines	poetry	as	"that	form	of	literature	which	embodies
	beautiful	thought,	feeling,	or	action	in	melodious,	rhyth-
	mical,	and	(usually)	metrical	language	in	imaginative	and
	artistic	constructions.	Poetry	in	a	very	wide	sense	may
	be	anything	that	pleasingly	addresses	the	imagination;	as,
	the	poetry	of	motion.	In	ordinary	usage	poetry	is	both
	imaginative	and	metrical.	There	may	be	poetry	without
	rime,	but	hardly	without	meter	or	what	in	some	languages
	takes	its	place,	as	the	Hebrew	parallelism;	but	poetry	in-
	volves,	besides	the	artistic	form,	the	exercise	of	the	fancy
	or	imagination	in	a	way	always	beautiful,	often	lofty	or
	even	sublime.	Failing	this,	there	may	be	verse,	rime,	and
	meter,	but	not	poetry.	There	is	much	in	literature	that	is
	beautiful	and	sublime	in	thought	and	artistic	in	construc-
	tion,	which	is	not	poetry,	because	quite	devoid	of	the
	element	of	song,	whereby	poetry	differs	from	the	most	lofty,
	beautiful,	or	impassioned	prose."
	9	"English	Prosody,"	p.	8.
	10	"Synonyms,	Antonyms,	and	Prepositions,"	p.	372.


20G	ESSENTIALS	OF	ENGLISH	SPEECH
	On	the	borderland	between	poetry	and	non-poetry	is	a
	class	of	composition	in	verse	to	which	the	classical	scheme
	of	kinds	of	poetry	gives	no	place.	It	is	one	of	the	added
	types	and	is	known	as	Didactic	Poetry	the	form	of	poetry
	that	embodies	ideas	regarded	as	thought,	rather	than	as
	feeling	or	action;	the	poetry	of	the	intellect.	Its	main
	divisions	are:	(1)	didactic	poetry	proper,	the	object	of
	which	is	to	embody	or	teach	some	truth	or	system	of	truth
	including	(a)	moral	and	religious,	and	(6)	critical,	as
	Pope's	"Moral	Essays";	(2)	descriptive	poetry	including
	(a)	descriptive	poetry	proper	of	things	and	events;	(6)
	pastoral	;	(c)	satirical,	etc.	How	high	such	poetry	may	rise
	in	the	scale	of	poetical	quality	depends	upon	the	genius	of
	the	author.	In	the	treatment	of	the	subject,	the	purpose
	has	been	to	be	as	inclusive	as	the	importance	of	the	theme
	requires.	There	are	some	bypaths	along	which	the	reader
	has	not	been	led	because	they	in	turn	lead	to	themes	that
	are	not	germane	to	the	subject	under	consideration.
	As	these	pages	are	passing	through	the	press,	the	subject
	of	the	school	course	in	English	is	again	receiving	the
	attention	of	educators.	There	is	a	tendency,	in	certain
	parts	of	the	country,	to	modernize	the	curriculum,	and	in
	one	of	our	central	States	some	of	the	changes	proposed
	include	such	a	radical	substitution	as	the	study	of	"Cab-
	bages	and	Kings	'	'	for	that	of	'	'	Paradise	Lost	'	'	;	that	is	to
	say,	the	writings	of	the	late	Sydney	Porter,	better	known
	by	the	pseudonym	"0.	Henry,"	are	to	take	the	place	of
	those	of	Milton.	The	President	's	addresses	to	Congress	are
	to	be	studied	in	preference	to	the	works	of	Shakespeare,
	but	while	Shakespeare	's	writings	will	still	be	used	sparingly
	(for	which	one	may	fte	excused	for	offering	a	prayer	of


HAGAN	HAINE.
	885
	Hagati,	Mr.,	I,	50.
	Hagan,	Charles,	1,42,46.
	Hagan,	H.	K.,	I,	53.
	Hagan,	H.	S.,	Sicanmr,	1,46.
	Hagati,	Henry,	1,5,	11,	12,	27.
	Hagan,	James,	jd	Ala.	Car.,	I,	16,	23,	30-32,	38,	39,
	44,47.52.
	Hagan,	James,	ll	iit	Adams	Cav.,	1,4;	IV,	2.
	Hagan,	James,	j6th	U.	S.	C.	T.,	I,	26.
	Hagan,	John,	Maryland,	II,	i+.
	Hagan,	John,	/.////	Kaitn.	La.	S.	S.,	I,	30,38.
	Hagan,	Peter,	I,	13.
	Hagan	&	Broadwell,	II,	2.
	Hagans,	Harrison	H.,	I,	25	+	,	27+,	29,	33,	37,	43,	46.
	Hagans,	Joseph,	1,35.
	Hagans,	Lucian	A.,	Ill,	i.
	Hagar,	John	H.,	I,	26.
	Hagar,	Joseph	K.,	I,	29.
	Hagedorn,	John	M.,	I,	34.
	Hagedorn,	R.,	IV,	3.
	Hagelin,	Charles	M.,	II,	i,	2.
	Hageman,	I_ouis,	I,	26.
	Hagemeister,	Du	Plat,	I,	5,	ii	+	,	18,	40.
	Hagen,	Joseph	J.,	I,	12.
	Hagen,	Oscar,	I,	43,	46.
	Hagenbuch,	Frederick,	I,	46.
	Hagens,	Henry,	1,47.
	Hager,	Andrew	H.,	II,	7	+	.
	Hager,	George	I	y	.,	I,	20,	30.
	Hager,	George	O.,	I,	n,	12.
	Hager,	Henry,	II,	4.
	Hager,	Jonathan	B.,	I,	25,	29.
	Hager,	S.	S.,	1,51.
	Hager	s	Mountain,	Md.
	Affair,	July	7,	1864,	I,	37.
	Hagerstown,	Md.
	Action,	July	6,	1863,	I,	27.
	Capture,	July	6,	1864,	1,37;	Atlas.
	Skirmishes	:
	Sept.	20,	1862,	I,	19.
	July	10-13,	^63,	I,	27.
	July	5,	29,	1864,	I,	37.
	Aug.	5,	1864,	I,	43	+	.
	Vicinity	of,	1863,	Atlas.
	See	also	II,	7.
	Hagerstown,	Md.,	Mayor	and	Council,	III,	4.
	Hagerstown,	Md.,	Tel.	Operator,	I,	19.
	Hagerstown	Mail,	II,	2.
	Hagerty,	D.,	1,5.
	Hagerty,	Kdwin	M.,	111,4.
	Hagerty,	George	C.,	I,	26.
	Hagerty,	Henry,	I,	39.
	Hagerty,	Michael,	I,	48.
	Hagewisch,	A.,	1,41.
	Hagey,	A.	O.,	1,52.
	Hagey,	Daniel,	I,	52.
	Haggaden,	I	v	izzie,	I,	33.
	Haggard,	Captain,	I,	27.
	Haggard,	Calvin,	1,33.
	Haggard,	David	R.,	1,4,	7,	10,	16,	52;	III,	i.
	Haggard,	J.	\V.,	1,30.
	Haggard,	Sant,	II,	i.
	Haggarty,	Patrick,	1,49.
	Haggerstrom,	John	C.,	1,38.
	Haggerty,	Sergeant,	I,	n.
	Haggerty,	Asel,	1,46.
	Haggerty,	F.,	I,	24.
	25	R	II	INDEX,	ETC.
	Haggerty,	Harry,	I,	19.
	Haggerty,	J.	I.,	I,	19.
	Haggerty.	James,	I,	2,	11,	51.
	Haggerty,	John,	I,	8.
	Haggerty,	Peter,	I,	2,	4,	6,	15,	29,	40,	51;	III,	i,	2.
	Haggerty,	W.	().,	I,	42.
	Haggett,	Frank	K.,	1,48.
	Hagins,	John,	II,	2.
	Hagler,	I,	48.
	Hagler,	J.	J.,	1,20.
	Hagler,	J.	S.,	I,	52.
	Hagner,	A.	B.,	I,	46.
	Hagner,	Herrick,	I,	n.
	Hagner,	Peter	V.,	I,	i	+	,	2,	3,	6,	53;	II,	i;	III,	i,
	2,	4	.
	Hagood,	J.	K.,	I,	53.
	Hagood,	J.	McF.,	I,	10.
	Hagood,	James	R.,	I,	32,	36,	40,	42,	46.
	Hagood,	Johnson,	I,	r,	2,	6,	1	1,	14,	24,	28,	33,	35,	36,
	40,	42,	46,	47,	51,	53	;	II,	5,	6	;	IV,	I.
	Hagood,	R.	H.,	I,	10.
	Hagood,	Robert	N.,	I,	22.
	Hague,	Albert	G.,	1,43.
	Hague,	John	N.,	I,	26.
	Hague,	John	W.,	I,	21.
	Hagy,	Pleasant	.S.,	I,	12.
	Hagy,	William	A.,	I,	21.
	Haherty,	James,	II,	5.
	Halm,	Mr.,	I,	29.
	Hahn,	Allen	W.,	I,	18.
	Hahn,	Michael,	1,34,	41,	47-49,	52;	11,7;	III,	4;
	IV,	3.
	Hahn,	Simeon,	I,	51.
	Hahn	s	Farm,	Ark.
	Skirmish,	June	19,	1864,	I,	34.
	Hahr,	F.	J.,	I,	46,	51;	IV,	3.
	Haig,	H.	M.,	I,	35.
	Haig,	James	M.,	II,	2.
	Haig,	James	M.,	Mrs.,	II,	2.
	Haig,	James	\V.,	1,40.
	Haigh,	William	M.,	I,	38.
	Haight,	Alonzo,	I,	31.
	Haight,	Edward,	Hon.,	II,	r.
	Haight,	Kdward,	A.	D.	C.,	I,	12,48.
	Haight,	Kdward	R.,	I,	53.
	Haight,	George	W.,	I,	27.
	Haight,	Gilbert	II.,	1,49.
	Haight,	J.	William,	jr.,	I,	34,49-
	Haight,	John	J.,	I,	31.
	Haight,	Sidney,	I,	46.
	Haigler,	Cyrus	B.,	1,41.
	Haigler,	R.	C.,	1,41.
	Hail,	J.	W.,	I,	34.
	Hail,	W.	F.,	11,4.
	Hail	Columbia,	Can	al	Barge,	111,4.
	Haile,	Albert	G.,	I,	10.
	Haile,	C.	C..	1,2,40.
	Haile,	Fdward,	I,	53-
	Haile,	J.	I,.,	1,2.
	Ilaile,	James	I,.,	I,	12,	19.
	Haile,	Robert	G.,	I,	u.
	Ilaile,	S.	T.,	I,	51.
	Haile,	Thomas	K.,	1,47,49-
	Hailer,	David,	I,	25.
	Ilailey,	A.	R.,	I,	21.
	Ilaindel,	John,	I,	26.
	Haine,	Mr.,	I,	20.


THE	COUNTESS.	97
	Her	rest	is	quiet	on	the	hill,
	Beneath	the	locust	s	bloom	;
	Far	off	her	lover	sleeps	as	still
	Within	his	scutcheoned	tomb.
	The	Gascon	lord,	the	village	maid,
	In	death	still	clasp	their	hands	;
	The	love	that	levels	rank	and	grade
	Unites	their	severed	lancjs.
	What	matter	whose	the	hillside	grave,
	Or	whose	the	blazoned	stone	?
	Forever	to	her	western	wave
	Shall	whisper	blue	Garonne	!
	Love	!	so	hallowing	every	soil
	That	gives	thy	sweet	flower	room,
	Wherever,	nursed	by	ease	or	toil,
	The	human	heart	takes	bloom	!


i.	BEAUTIES	OF	POETRY,
	'	For	thee,	loft	maid	!	for	thee	alone,
	'	Nor	prayers	fhall	plead,	nor	tears	atone	;
	'	Reproach,	fcorn,	infamy,	and	hate,
	'	On	thy	returning	Heps	fhall	wait	;
	'	Thy	form	be	loath'd	by	ev'ry	eye,
	'	And	ev'ry	foot	thy	prefence	fly	!'
	Thus	arm'd	with	words	of	potent	found,
	Like	guardian'	angels	plac'd	around,
	A	charm	by	Truth	divinely	caft,
	Forward	our	young	advent'rer	pafs'd.
	Forth	from	her	facred	eye-lids	fent,
	Like	morn,	fore	running	radiance	went,
	While	Honour,	handmaid	late	afiign'd,
	Upheld	her	lucid	train	behind.
	Awe-ftruck,	the	much-admiring	crowd
	Before	the	virgin-vifion	bow'd,
	Gaz'd	with	an	ever-new	delight,
	And	caught	frefti	virtue	at	the	fight	;
	For	not	of	earth's	unequal	frame
	They	deem'd	the	heaven-compounded	dame	;
	If	matter,	fure	the	moft	refin'd,
	'	High	wrought,	and	temper'd	into	mind,
	'	Some	darling	daughter	of	the	day,
	'	And	body'd	by	her	native	ray.*
	Where-e'er	(lie	panes,	thoufands	bend	;
	And	thoufands,	where	fhe	moves,	attend	:
	Her	ways	obfervant	eyes	confefs,
	Her	fteps	purfuing	praifes	blefs	;
	While,	to	the	elevated	maid,
	Oblations,	as	to	Heav'n,	are	paid.
	'Twas	on	an	ever-blythfome	day,
	The	jovial	birth	of	rofy	May,
	When	genial	warmth,	no	more	fupprefs'd,
	Now	melts	the	froft	in	ev'ry	breaft,
	The	cheek	with	fecret	flufhing	dyes,
	And	looks	kind	things	from	clufteil	eyes	j	'


oo	BEAUTIES	OF	POETRY.
	And	quick	trahfports	me,	gladden'd	as	I	go,
	Where	the	proud	Gaulties	*	lift	their	awful	brow.
	Oft	did	I	there	with	lively	fpirits	run,
	Mount	on	their	back	to	meet	the	rifmg	fun	;
	When	toiling,	panting,	labour-	fpent,	and	flow,
	I	ilopp'd	to	breathe	and	view'd	the	plains	below	:
	And	thee,	dear	village	f	!	lovelieft	of	the	clime,
	(Fain	would	I	name	thee,	but	I	can't	in	rhyme)
	Where	firft	my	years	in	youthful	pleafures	pafs'd,
	And	where	in	age	I	hope	to	die	at	laft	;
	Fain	would	I	dwell	upon	thy	native	charms,
	Thy	verdant	hills	and	cultivated	farms
	But	fudden	rouz'd,	I	fee	the	pointers	wind,
	My	brother	fportfrnen	prefling	clofe	behind	;
	The	grumbling	heath-cock	feels	an	inftant	woundj
	Adown	he	falls,	and	whirs	againft	the	ground
	Again,	methinks	I	fee	the	fervice	fpread,
	The	cold	proviiions	on	the	cakes	of	bread	J,
	The	mountain	ftream.	of	babbling	accents	nigh,
	My	couch	the	heath,	my	canopy	the	fky	:
	/Eneas-like,	I	eagerly	devour
	The	plates	themfelves	||	the	quarter'd	cakes	of	flour	;
	Like	him	arife	new	conquefts	to	purfue,
	Then	end	my	toil,	and	tell	of	all	I	knew.
	So	at	the	clofe	of	toilfome,	hardy	life,
	The	vet'ran	foldier	brags	of	glorious	ftrife	;
	What	dangers	paft,	what	cities	he	had	feen,
	What	battles	fought,	when	thoufands	flrew'd	the	green	j
	*	A	range	of	mountains	in	the	county	of	Tipperary.
	-j-	Tipperary.
	J	Adorea	liba	per	herbam
	Subjiciunt	epulis,	&c.	VIR.	.ffij*.	vii.	no.
	{)	Malifq.	audacious	orbem
	Fatalis	crufti,	patulis	nsc	parcere	quadris	;
	Heus	?	etiam	Menfas	confumimus	intuit	lu'lus.	VIR,	^EN.	yii.	no.
	Ti;


BEAUTIES	OF	POETRY.
	JPaft	by,	a	Nai'ad	taught	her	flream	to	glide,
	Which	through	the	dale	a	winding	channel	wore	;
	The	filver	willow	deck'd	it's	verdant	fide,
	The	whifp'ring	fedges	wav'd	along	the	more.
	Here	oft,	when	morn	peep'd	o'er	the	duflcy	hill	;
	Here	oft,	when	eve	bedew'd	the	mifty	vale	;
	Carelefs	he	laid	him	all	befide	the	rill,
	And	pour'd	in	ftrains	like	thefe	his	artlefs	tale.
	f	Ah	!'	would	he	fay	and	then	a	figh	would	heave	;
	'	Ah,	Cynthia	!	fweeter	than	the	breath	of	morn,
	*	Soft	as	the	gentle	breath	that	fans	at	eve,
	Of	thee	bereft,	how	mail	I	live	forlorn	?
	f	Ah	!	what	avails	this	fweetly	folemn	bow'r,
	'	That	filent	ftream	where	dimpling	eddies	play	;
	*	Yon	thymy	bank,	bedeck'd	with	many	a	flow'r,
	'	Where	maple-tufts	exclude	the	beam	of	day	?
	*	Robb'd	of	my	love	;	for	how	can	thefe	delight,
	'	Though	laviih	Spring	her	fmiles	around	has	call	{
	*	Defpair,	alas	!	that	whelms	the	foul	in	night,
	'	Dims	the	fad	eye,	and	deadens	ev'ry	tafte.
	'	As	droops	the	lily	at	the	blighting	gale	;
	'	Or	crimfon-fpotted	cowflip	of	the	mead,
	<	Whofe	tender	ftalk	(alas	!	their	ftalk	fo	frail)
	*	Some	hafty	foot	hath	bruis'd	with	heedlefs	tread	:
	'	As	droops	the	woodbine,	when	fome	village	hind
	'	Hath	fell'd	the	fapling	elm	it	fondly	bound	;
	f	No	more	it	gadding	dances	in	the	wind,
	f	But	trails	it's	fading	beauties	on	the	ground	:


BIOGRAPHICAL	SKETCH	xlv
	them)	were	in	his	case	far	less	visible.	He	himself
	would	have	been	the	first	to	laugh	at	the	comparison,
	and	to	say	that	the	reason	of	the	difference	lay	in	the
	fact	that	these	were	much	greater	men	than	he,	and
	knew	their	own	minds	much	better.	But	the	reason
	did	not	lie	solely	here.	To	say	nothing	of	his	never
	having	set	himself	to	express	his	ideas	in	writing,	it
	lay	also	in	the	complexity	of	his	nature,	his	impatience
	of	limitations,	and	the	continual	effort,	which	was	so
	characteristic	of	him,	to	bring	a	larger	and	larger
	experience	into	the	focus	of	his	inner	life.	Absurdly
	exalted	as	the	claim	would	have	sounded	to	him,	there
	was	in	him	the	impulse	to	appropriate,	what	Browning,
	on	his	higher	plane	of	genius	and	energy,	had	the	impulse
	to	express,	the	various	experiences	of	the	philosopher,
	the	scholar,	the	artist,	the	man	of	action,	the	philan-
	thropist,	the	lover,	and	even	the	saint.	At	the	same
	time	what	he	longed	for,	and	perhaps	felt	most	hopeless
	of	attaining,	was	something	of	the	simplicity	of	the	child
	or	the	great	man.	The	lines	most	frequently	on	his	lips
	were	Goethe's	couplet
	Nur	wo	du	bist	sei	alles,	immer	kindlich	;
	So	bist	du	alles,	bist	uniiberwindlich.
	Feeling	intensely	the	unity	of	experience	and	the
	presence	of	the	whole	in	every	part,	he	was	compara-
	tively	little	interested	in	dwelling	on	the	connexion	of
	the	parts,	or	in	demonstrating	that	the	aims	of	artist,
	philanthropist,	and	philosopher	are	ultimately	one,	while
	he	felt	that	the	way	for	a	man	to	realize	his	whole
	self	was	to	throw	his	whole	heart	into	each	thing	that
	touched	him,	and	to	make	of	each	thing	all	that	it	was
	capable	of	being	1	.
	1	The	following	words,	from	Nettleship's	discussion	of	the	PhiUbus,


THE	REPUBLIC	355
	more	upon	the	principle	which	he	would	wish	to	see
	realized	than	upon	the	ways	of	working	it,	upon	the
	ideal	limit	than	upon	the	approaches	to	it.	The	just
	state,	then,	is	that	in	which	each	man	in	his	public
	character,	as	member	of	a	class	or	institution,	fulfils	his
	capacity	and	acts	up	to	his	position.	Justice	is	the
	diffused	'	power	'	or	'	virtue	'	in	men	which	makes	them
	able	and	willing	to	do	this.	It	is	also	the	principle	upcn
	which	the	social	balance	is	restored	when	it	has	been
	upset,	when	one	member	of	society	has	encroached	upon
	the	position	of	another	:	'	in	the	administration	of	the	law
	the	thing	to	be	aimed	at	is	that	no	one	should	either
	have	what	is	another's,	or	be	deprived	of	what	is	his
	own.'	l	Thus	it	is	in	a	sense	the	cardinal	of	the	cardinal
	virtues,	for	it	expresses	a	general	and	essential	condition.
	of	which	the	other	virtues	admit	of	being	represented
	as	special	aspects:	'it	makes	it	possible	for	them	to
	exist,	and	it	maintains	them	in	existence.'	2
	Next,	what	is	political	'wisdom,'	the	wisdom	of	the
	state	?	Wisdom	is	obviously	a	kind	of	knowledge,	but
	what	kind?	Good	farmers	or	good	wood-workers	do
	not	make	a	state	wise;	they	make	it	good	at	wood-
	working	and	farming,	and	this	is	not	to	be	wise	as	a	state.
	The	only	knowledge	which	answers	the	requirement	is
	knowledge	of	the	state	as	a	whole,	which	can	regulate	its
	relations	with	itself	and	with	other	states.	Few	men
	in	any	community	are	capable	of	such	knowledge,	but
	when	we	call	a	state	wise	we	mean	that	those	few	men
	are	in	it	3	.
	What,	again,	is	courage	in	a	state?	Clearly,	when
	we	call	a	particular	state	brave,	we	are	thinking	of	its
	1	Rep.	iv.	433	E.	*	Ib.	hr.	433	B.
	Ib.	hr.	4286-429	A.
	A	a	2


7.	Salmon	caviare	on	a	small	cracker,	cream	piped	to	form
	narrow	border.
	8.	Smoked	sausage	skinned	and	cut	into	*4	inch	pieces	and
	cooked	in	hot	tomato	sauce	for	10	minutes	or	so.
	9.	A	layer	of	Marmite	between	two	thin	cheese	biscuits.
	ARTICHOKE	CRISPS
	Fry	as	potato	crisps	thin	slices	of	artichoke	seasoned	with	salt
	and	cayenne.	To	serve	with	cocktails.
	CHEESE	DELIGHTS:	Cream	together	4	tablespoons	butter	or
	margarine	and	1	cup	shredded	sharp	process	Cheddar	cheese.	Add
	24	cup	all-purpose	flour,	dash	of	salt	and	^	teaspoon	celery	seed;
	blend	well.	Form	into	small	balls.	Place	on	ungreased	cooky	sheet;
	flatten	with	fork	to	make	waffle	design;	sprinkle	with	paprika.
	Chill	several	hours.	Bake	in	hot	oven	450	for	8	to	10	minutes.
	Serve	hot.	Makes	1	dozen.
	CHEESE	CHOUX
	l	/	4	pint	water	l	l	/	2	oz.	margarine
	2y	2	oz.	plain	flour
	l	/	2	a	level	teaspoon	dry	mustard	^	level	teaspoon	salt
	A	few	shakes	cayenne
	2	small	eggs
	1	oz.	grated	cheese
	6	oz.	welsh	rarebit	mixture
	Decorations:	Egg	white,	1	dessertspoon	grated	cheese,	1	level
	teaspoon	salt
	Bring	-water	and	margarine	to	boiling-point	in	a	small	saucepan.
	Remove	from	heat.	Tip	in	sifted	flour,	mustard,	pepper	and	salt
	and	beat	to	a	smooth	paste.	Beat	over	very	gentle	heat	for	5
	minutes.	Remove	from	heat.	Beat	in	eggs	one	at	a	time.	Stir	in
	cheese.	Pipe	on	to	a	greased	baking-tray	in	2-in.	lengths,	using	a
	l	/	2	in.	eclair	pipe.
	Brush	with	beaten	egg	white,	sprinkle	with	grated	cheese	and
	salt.	Bake	near	top	of	oven	for	30	minutes	at	380	F.	(Regulo	No.	5).
	Split	open	one	side	and	scoop	out	soft	centre.	Fill	with	Welsh
	rarebit	mixture	and	serve	hot	or	cold	(23	savouries).


WELSH	RAREBIT
	6	oz.	cheese	2	l	/	2	tablespoons	milk
	1	^	level	teaspoons	dry	mustard
	Salt	and.	pepper	Cayenne
	Grate	cheese,	Put	milk	and	dry	mustard	into	a	small	saucepan
	and	warm	slightly,	stirring	with	a	wooden	spoon	till	well	mixed
	together.	Add	seasoning	and	cheese	and	heat	very	gently	till
	cheese	is	melted	and	the	mixture	has	formed	a	smooth,	thick	paste.
	Leave	to	cool	for	2	or	3	minutes	and	use	as	required.
	CHICKEN	PUFFS.
	l	/4	chicken	(size	about	2%	Ib.)	%	teaspoon	salt
	6	oz.	flour	Sprinkling	of	pepper
	6	l	/	2	oz.	olive	oil	1	teaspoon	chicken	fat
	1/4	e	S	s	Pinch	of	saffron	powder
	2	slices	onion	(ordinary	size)	y	2	coffee	cup	cold	powder
	To	make	the	stuffing	Put	y*	oz.	olive	oil	in	a	frying	pan.
	Add	the	chopped	onions	and	fry	until	slightly	brown;	then	add	the
	minced	chicken	and	fry	again;	add	the	salt,	pepper,	and	beaten
	eggs	and	fry	all	together.	Set	the	mixture	aside	on	a	plate	and
	make	the	pastry	by	the	following	method.
	The	pastry	Sift	the	flour	onto	a	pastry	board;	add	the	melted
	chicken	fat.	a	pinch	of	saffron	powder,	and	water	and	mix	together,
	then	knead	into	a	paste.	Divide	the	dough	into	two	sections	and
	roll	flat	and	very	thin.	When	this	is	done,	divide	it	once	more	into
	12	round	portions.	Place	a	teaspoonful	of	the	mixture	on	each
	portion,	cover	with	the	paste,	moulding	it	into	a	crescent	shape,
	press	down	the	edges	with	a	little	water,	and	then	cut	the	edges
	with	a	pastry	cutter.
	Cook	the	puffs,	six	at	a	time,	in	a	pan	containing	6	oz.	of	hot
	olive	oil,	turning	them	around	until	they	are	coloured	a	rich	golden
	brown.	Serve	very	hot.
	If	the	puffs	be	made	double	the	size,	they	make	an	excellent
	dish	for	any	meal.
	8


CHEESE	ROLLS
	1	oz.	butter	melted
	1	oz.	cheese	grated
	1	egg,	salt,	cayenne	&	a	little	made	mustard
	Put	grated	cheese,	salt,	pepper,	mustard	into	a	basin	and	gradual-
	ly	mix	in	alternate	egg	and	melted	butter	until	it	will	spread	cut
	thin	slices	of	bread	and	butter,	spread	with	mixture,	roll	up	tightly,
	put	tooth	pick	in,	and	fry	in	deep	fat,	golden	brown.
	(Must	be	eaten	hot)
	CHEESE	STRAWS.
	1	cup	cooking	cheese	Good	dash	cayenne	pepper
	1	cup	flour	*4	teaspoon	paprika
	1	teaspoon	baking	powder	1	egg
	y-2.	teaspoon	salt	2	tablespoons	milk
	Mix	together	cheese,	flour,	baking	powder,	salt,	cayenne	and
	paprika,	add	beaten	egg,	mix	well.	Add	milk	enough	to	make	a	stiff
	dough.	Roll	out	y	in	thick,	on	floured	board	cut	into	strips	5
	inches	long	and	%	wide.
	Go	over	pastry	with	pastry	brush,	dipped	in	egg	yolk.
	Bake	in	hot	oven	ten	to	twelve	minutes.
	DEVILLED	CHEESE
	2	ozs.	margarine
	%	teacup	cream	cheese
	1	teaspoon	French	mustard
	1	teaspoon	vinegar
	1	teaspoon	anchovy	paste
	1	oz.	minced	olives
	Salt	and	paprika	to	taste.
	Beat	margarine	and	cheese	to	a	cream.	Stir	in	mustard,
	vinegar,	anchovy	paste,	and	minced	olives.	Season	to	taste	with
	salt	and	paprika.	Use	with	brown	bread	and	butter,	and	watel	cress.


DEVILLED	EGGS
	As	wonderful	with	ham	at	supper	as	fried	eggs	are	at	breakfast
	6	hard-cooked	eggs,	peeled	y*	teaspoon	dry	mustard	or
	2	tablespoons	mayonnaise	1	teaspoon	prepared	mustard
	1	teaspoon	vinegar	2	or	3	drops	tabasco
	l	/	2	teaspoon	salt	y^	teaspoon	paprika
	Dash	pepper
	Halve	eggs	lengthwise;	remove	yolks	and	mash.	Combine	egg
	yolks	with	remaining	ingredients.	Refill	egg	whites.	Chill.
	TO	DEVIL	EGGS:	Hard	boil	the	number	of	eggs	required.
	Shell,	and	halve	crosswise	or	lengthwise.	Scoop	yolks	into	a	basin.
	Beat	in	a	tablespoonful	butter	or	margarine	for	every	two	eggs
	used.	Season	with	anchovy	essence,	Worcester	sauce,	lemon	juice,
	salt	and	cayenne	pepper.	Pile	or	pipe	into	halved	egg	whites.
	SALTED	ALMONDS
	Blanch	almonds	by	putting	in	boiling	water	and	boiling	one	or
	two	minutes.	Drain	and	skins	will	come	off	easily.	Dry	well	and
	put	in	hot	olive	oil	or	butter	in	large	iron	frying	pan	and	stir
	continually	until	a	light	brown.	If	preferred	almonds	can	be
	browned	in	oil	or	butter	in	shallow	pan	in	oven.	Drain	well	on
	unglazed	paper	and	sprinkle	with	salt.
	SAUSAGE	ROLLS
	Prepare	flaky	Pastry	as	recipe	under	Pies	Pastries.	Remove
	skin	from	the	sausages,	season	with	pepper	and	salt,	add	little	onion
	juice,	and	mould	the	meat	together	with	the	hands.	Dust	with	flour,
	and	shape	into	one	long	narrow	sausage.	Roll	the	pastry	into	a
	strip	about	*/s	inch	thick,	and	similar	in	length	to	the	sausage.	Place
	the	sausage	in	the	centre,	dampen	the	edges	of	the	pastry,	and	roll
	it	over	the	sausage.	Seal	and	decorate	the	edge	and	cut	the	long
	roll	into	small	ones	2	to	2%	inches	in	length.
	Brush	each	one	with	a	little	beaten	egg	or	milk	and	bake	in	a
	hot	oven	at	450	Reg.	F.	for	30	minutes
	SARDINE	SPREAD:	Drain	sardines	from	a	3'/	4	ounce	flat
	can,	mash;	add	3-ounce	package	cream	cheese	l	/	A	teaspoon	salt,
	1	teaspoon	lemon	juice,	y?.	teaspoon	Worcestershire	sauce;	mix
	well.	Enough	for	16	small	canapes.
	10


*	Bouquet	garni	is	used	very	commonly	in	French	cooking.
	It	consists	of	3	or	4	sprigs	of	parsley,	a	sprig	of	thyme,	and	a	small
	bay	leaf.	The	thyme	should	be	surrounded	by	the	parsley	so	that
	the	little	leaves	will	not	float	into	the	sauce.	Tie	the	herbs	together
	with	string	so	that	they	may	be	removed	before	the	dish	which
	they	are	flavouring	is	served,	y^	teaspoon	of	powdered	thyme	and
	1	teaspoon	parsley	flakes	may	be	substituted,	but	in	this	case	the
	sauce	must	be	carefully	strained	before	serving.
	BARLEY	SOUP
	'	l	/	2	cup	barley,	1	tsp.	salt,	1	quart	boiling	water
	2	quarts	soup	stock	y	2	cup	diced	celery
	l	/	2	cup	diced	onions	y	2	cup	diced	carrots
	1	green	pepper	diced.
	Wash	barley	in	cold	water	and	cook	in	boiling	salted	water	un-
	til	tender,	about	2	hours,	adding	stock	when	water	has	evaporated.
	Add	vegetables	y	2	hour	before	soup	is	done.

	BELMONT	BISQUE
	Combine	one	can	each	of	condensed	pea	and	tomato	soup,	stirring
	until	smooth.	Add	one	soup	can	each	of	beer	and	cream,	and	heat
	just	to	the	boiling	point.	(Flat	beer	may	be	used	in	cooking,	so	get
	the	habit	of	saving	what's	left	in	a	bottle.)	Just	before	serving	this
	delectable	soup,	add	a	tablespoon	of	Jamaica	rum.	A	cup	of	chopped
	crab	meat	may	be	added,	in	which	case	the	soup	is	filling	enough	to
	make	a	meal.	Serve	it	from	a	tureen,	with	corn	bread	sticks.
	BOUILLABAISSE
	This	is	a	home	version	of	the	famous	Marseillaise	bouillabaisse.
	2	pounds	mixed	fish	(haddock,	4	teaspoon	pepper,	generous
	carp,	eel,	whiting,	sole)	pinch	of	saffron.
	1	cup	lobster	meat	2	cups	white	wine.
	6	onions,	cut	in	quarters.	4	cups	water.
	1	bay	leaf.	1	teaspoon	chopped	parsley
	3	cloves.	l	/4	CU	P	olive	oil
	2	cloves	garlic	several	slices	of	stale	bread.
	1	teaspoon	salt.
	(OVER)
	13


water,	when	cooked	strain,	and	save	the	celery,	but	add	the	liquid
	to	the	soup	stock,	and	strain.	Cream	together	2*/	2	tablespoons	butter
	with	3	tablespoons	of	flour.	When	smooth,	add	y	2	cup	of	the	celery
	soup	stock,	and	stir	until	smooth.	Then	pour	this	into	the	cooking
	stock,	and	cook	and	stir	for	3	minutes.	Stir	in	1	cup	of	light	cream,
	or	undiluted	evaporated	milk,	and	add	the	cooked	celery.	For	extra
	richness,	beat	2	egg	yolks	until	creamy.	Add	%	cup	of	the	hot
	soup,	then	pour	back	into	saucepan,	and	cook	and	stir	1	minute.
	Do	not	allow	the	soup	to	boil,	serve	at	once,	with	a	garnish	of	minced
	parsley.
	CREAM	OF	CUCUMBER
	1.	Take	any	odd	pieces	of	cucumber,	but	not	the	skin.
	Chop	some	onion	and	celery	till	you	have	half	the	quantity
	of	the	cucumber.
	2.	Cover	with	beef	or	chicken	stock,	and	boil	quickly	till	it
	pulps	about	40	mins.
	3.	Puree	through	a	hair	sieve.
	4.	Melt	1	oz.	butter.	Thicken	by	stirring	in	l]/	2	tablespoons
	cornflour.	Stir	into	the	puree.	Add	pepper	&	salt.	Cook
	15	mins.	(as	always	for	cornflour).
	5.	Add	half-cup	of	milk.	Bring	to	the	boil.	Serve.
	EGG	SOUP
	iy	2	ozs.	margarine	l	/^	teaspoon	paprika
	l	/	2	tablespoon	chopped	onion	1	teacup	hot	top	milk
	1	large	lettuce	2	Beaten	egg	yolks
	3	teacups	hot	chicken	stock	1	Chopped	hard	boiled	egg
	2	l	/3.	tablespoons	washed	rice	Pinch	of	grated	nutmeg
	%	teaspoon	salt
	Melt	fat	in	a	saucepan.	Add	onion.	Fry	slowly	till	soft.	Wash
	and	shred	outer	leaves	of	lettuce.	Add	to	onion	with	stock,	or	sub-
	stitute	water,	flavoured	with	3	chicken	cubes.	Bring	to	the	boil.	Add
	rice,	salt	and	paprika.	Cover	closely.	Allow	mixture	to	simmer
	until	rice	is	tender.	Add	top	milk	gradually,	then	strain	mixture
	over	the	egg	yolks,	stirring	constantly.	Return	mixture	to	pan	and
	reheat,	but	do	not	allow	to	boil.	Add	hard	boiled	egg	and	nutmeg.
	For	three	persons.
	15


Mix	altogether.	Put	down	centre	of	fish	and	sew	up.	Make
	slits	in	fish	to	prevent	bursting.	Cover	with	a	little	fat,	and	bake
	in	a	moderate	oven.	Brown	Sauce	for	fish.	Melt	a	little	butter
	in	pan,	add	1	chopped	onion,	and	little	carrot.	Fry	till	brown,
	adding	salt	and	pepper	to	taste.	Slowly	add	>	pt.	of	fish	stock
	which	can	be	made	from	the	bones	thickened	with	one	dessertspoon-
	ful	cornflour.	Cook	and	strain	through	sieve,	and	pour	around	the
	fish.
	BOILED	SALMON	Saumon	au	court	-	bouillon.
	3	Ibs.	salmon,	whole	or	chunk	Choice	of:
	Court	-	bouillon	Hollandaise	sauce
	Parsley	Cream	sauce
	Italian	sauce
	Prepare	the	court-bouillon.	Wipe	the	fish	and	tie	it	in	a	piece
	of	cheese	cloth	or	dish	towel.	When	the	court-bouillon	is	ready,
	lower	the	fish	into	it	carefully.	Let	the	fish	simmer	45	minutes.
	Do	not	let	it	boil.	Lift	the	cloth	from	the	kettle.	Drain	off	all	the
	water	and	place	fish	on	a	platter.	Decorate	with	sprigs	of	parsley
	and	serve	with	a	bowl	of	sauce.
	BAKED	SNAPPER	WITH	MUSTARD	SAUCE
	One	and	a	half	pounds	filleted	snapper,	salt,	pepper.
	2	cups	milk	1	tablespoon	butter
	l	l	/	2	tablespoons	flour	1	tablespoon	mixed	mustard
	1	tablespoon	lemon	juice	y	2	cup	fine	white	breadcrumbs,
	parsley,	lemon.
	Wash	fish	well	in	salted	water,	dry,	cut	into	service-sized	pieces
	Rub	with	a	cut	lemon.	Place	in	ovenware	dish,	add	l	/	4	cup	of
	milk,	salt	and	pepper.	Cover	with	greased	paper	and	bake	in
	moderate	oven	until	flesh	is	soft,	white,	and	flaky.	Drain	liquid	off.
	Melt	butter	in	saucepan,	add	flour,	cook	2	or	3	minutes	without
	browning,	stir	in	milk,	continue	stirring	until	sauce	boils	and
	thickens.	Cool	slightly,	fold	in	mustard	and	lemon	juice,	season
	with	salt	and	pepper.	Pour	over	fish	in	dish,	top	with	breadcrumbs,
	dot	with	butter.	Bake	10	to	12	minutes	in	moderate	oven	without
	allowing	sauce	to	boil.	Serve	piping	hot,	garnished	with	parsley
	and	lemon	wedges.
	23


BAKED	TURBOT
	2	Chicken	Turbots	(or	2	Sole	or	8	fillets	of	sole)
	Salt	Black	pepper
	Fine	bread	crumbs	3	tablespoons	butter
	Vs	cup	dry	white	wine	2	tablespoons	finely	chopped
	Sprigs	of	parsley	and	slices	of	onion
	lemon	2	tablespoons	chopped	parsley
	Clean	and	scale	the	fish.	Dot	the	bottom	of	an	oven	proof
	dish	with	half	the	butter	and	spread	half	the	chopped	onion
	and	parsley	over	it.	Sprinkle	generously	with	salt	and	pepper.
	Place	the	fish,	white	side	up,	or	arrange	the	fillets	of	sole	on	this
	mixture.	Cover	with	the	remaining	butter,	onion,	and	parsley,
	salt	and	pepper.	Moisten	with	white	wine	and	bake	30	minutes	in
	350	F	oven.	Cover	with	bread	crumbs	and	moisten	with	melted
	butter.	Place	under	a	broiler	until	the	crumbs	are	golden	brown.
	Garnish	with	the	Parsley	and	lemon	slices.
	CODFISH	CAKES
	Potatoes,	4	to	5	medium	Salt,	^	teaspoon
	Salt	codfish,	ready-cooked	ll	1	/?.	Pepper,	dash
	ounce	can.
	Milk,	y-2.	cup,	or	half	evaporated	Flour
	milk	and	half	water	Salad	oil	or	melted	fat	for	frying
	Cook	potatoes	in	boiling	water,	drain	well	and	mash	until	free
	from	lumps	(should	be	3	cups).	Add	codfish,	milk,	salt	and	pepper,
	mix	thoroughly.	Divide	into	12	portions,	shape	into	patties	about
	^	inch	thick	and	coat	lightly	with	flour.	Heat	oil	or	fat	in	skillet,
	should	be	about	^	inch	deep,	add	cakes	and	fry	over	medium
	heat,	turning	to	brown	on	both	sides.	Serve	immediately.	Makes
	4	to	6	servings.
	*	You	may	use	3/4	pound	uncooked	salt	codfish	in	place	of
	canned	cooked	codfish.	First	freshen	it	according	to	directions	on
	package,	then	put	into	saucepan,	cover	with	cold	water,	bring	to
	boil	and	boil	15	minutes,	drain	and	flake	(should	make	l	l	/	2	cups.)
	24


1	Ib.	firm	fish
	Olive	oil
	Salt	and	pepper
	Paprika.
	CHAPINO
	Onions
	Green	peppers
	Garlic
	1	tin	tomatoes
	1	tin	tomato	paste
	1	cup	rice
	When	olive	oil	is	hot	add	onions,	green	peppers	and	garlic
	(cut	in	pieces).	When	brown	add	tomatoes	and	paste	and	seasoning.
	Cook	for	about	15	minutes	and	then	add	fish	(cut	in	about	1	inch
	squares)	and	cook	for	about	5	or	10	minutes	until	fish	is	soft.
	Steam	rice.	If	started	just	before	cooking	the	other	ingredients,
	it	should	be	ready	about	the	same	time.
	Serve	on	rice	as	one	does	with	curry.
	CRAB	-MEAT	CASSEROLE
	Crab	meat,	1	can	(6	to	l	l	/	2	ozs.)	Butter	or	margarine,	melted,
	Condensed	tomato	soup,	1	can	2	tablespoons
	Milk,	24	cup,	or	half	evaporated	Salt,	l	/i	teaspoon
	milk	and	half	water	Cayenne,	dash	(optional)
	Lemon	juice,	2	teaspoons	Hard-cooked	eggs,	sliced	3
	Bread	crumbs,	soft,	l	l	/	2	cups	Buttered	crumbs,	%	cup
	Remove	shell	tissue	and	flake	crab	meat,	combine	with	soup,
	milk	lemon	juice,	bread	crumbs,	butter	or	margarine,	salt	and
	cayenne,	mix	well.	Add	eggs,	mix	lightly.	Pour	into	greased
	casserole	(1	quart)	or	4	individual	baking	dishes.	Sprinkle	buttered
	crumbs	over	the	top	and	bake	in	moderate	oven	375	for	20	to	25
	minutes	until	lightly	browned.	Makes	4	servings.	Lobster
	casserole:	Use	6	to	6%	ounce	can	of	lobster	meat	in	place	of
	crab	meat.
	DRESSED	LOBSTER
	1	Lobster
	2	to	3	tablespoonfuls	mayonnaise
	1	Lemon
	Salt	and	pepper
	1	small	tin	filleted	anchovies	in	oil
	2	hard	-	boiled	eggs
	Green	salad
	25


FILLET	OF	SOLE,	MARGUERY
	Cut	sole	or	flounders	into	fillets	for	serving,	and	put	in	buttered
	baking	pan.	Season	with	salt	and	pepper,	and	sprinkle	with
	chopped	mushrooms.	Cover	with	white	wine,	and	put	in	very	slow
	oven	and	bake	for	20	minutes,	or	until	cooked	through.
	Melt	3	tablespoons	butter	in	a	saucepan.	Add	3	tablespoons
	flour,	mix	and	add	liquor	from	the	fish.	Add	some	fresh	cooked
	shrimps	and	cook	from	3	to	5	minutes.	A	very	little	grated
	Parmesan	cheese,	can	be	added,	if	liked,	pour	over	fish	and	return
	to	oven	for	5	minutes.	Serve	at	once.
	FISH	HALIBUT
	iy	2	Ibs.	halibut	2	ozs.	butter	melted
	1	cup	of	drained	tomato	pulp	1	Onion
	1	teaspoon	sugar	1	Gill	of	cream,	or	top	of	milk
	Method.	Remove	bones	and	skin,	using	very	sharp	knife,
	keeping	fingers	well	salted.	Pour	butter	into	Pyrex	Dish,	lay	in
	fish,	pour	little	butter	over	it.	Sprinkle	with	salt	and	pepper,	and
	cover	with	the	very	well	drained	tomato	pulp.	Add	sugar,	lay
	one	onion	in	thick	slices	over	top	of	tomato	pulp.	Put	lid	on	and
	cook	in	moderate	oven	for	20	minutes.	Remove	onions,	add	cream,
	and	cook	another	10	minutes	in	even	slower	oven.	Serve	with
	parsley	and	slices	of	lemon.
	DEVILLED	CRAB
	3	tablespoons	butter	3	tablespoons	flour	2	tablespoons	butter	or
	1	cup	crab	y	4	cup	chopped	celery	margarine	melted
	1	tablespoon	green	%	teaspoon	mustard	1^	cups	milk
	pepper	y	2	teaspoon	Worcester	1	tablespoon	chopped
	%	teaspoon	salt	sauce	pimientos
	l	/	2	cup	soft	bread	^	teaspoon	paprika
	crumbs	1	teaspoon	chopped
	parsley
	Melt	3	tablespoons	butter,	add	flour	and	blend.	Add	milk
	gradually	until	a	creamy	sauce	forms.	Stir	constantly	add	crab
	and	all	seasonings.	Pour	into	individual	moulds	or	crab	shells.
	Sprinkle	top	with	the	crumbs,	which	have	been	mixed	with	the
	2	tablespoons	butter.	Bake	20	minutes	in	moderate	over.
	27


FISH	BAKED	IN	HERB	SAUCE
	Cut	1^	Ib.	cod	fillets	into	1"	pieces.	Saute	3	tablespoons
	minced	onion	and	3	tablespoons	minced	celery	in	4	tablespoons
	butter	until	tender.	Stir	in	2	tablespoons	flour	until	smooth.	Add
	2	l	/t	cups	tomatoes,	1	tablespoon	salt,	l	/	tablespoon	pepper,	1	table-
	spoon	sugar,	y	2	tablespoon	powdered	thyme,	and	1	tablespoon
	minced	parsley	and	bring	to	the	boil.	Add	sauce	to	fish	and	mix
	thoroughly.	Pour	into	greased	casserole.	Top	with	buttered	crumbs.
	Bake	at	450	F	25-30	minutes	until	fish	flakes	easily.	Serves	6.
	FISH	AH	LA	BON	TON
	2	fillets	of	yellow	fish	Pepper	and	salt
	Method.	Put	fish	into	baking	dish	and	cover	with	thin	slices	of
	onion,	celery	and	dabs	of	butter,	then	sprinkle	with	lemon	juice,
	add	little	water,	and	bake	in	oven.	Put	bones	and	more	vegetables
	in	pan	to	make	stock.
	Sauce	for	Fish.	Put	l	l	/	2	tablespoons	butter	in	small	saucepan,
	add	1	tablespoon	cornfour	and	brown.	Then	add	y	2	cup	of	fish
	stock	and	l	/	2	cup	milk,	and	let	thicken,	also	little	water	from
	the	dish,	fish	was	baked	in.	Last	minute	add	1	glass	white	wine,
	pepper	and	salt	and	a	few	tinned	mushrooms,	cut	thinly.
	FISH	LOAF	WITH	DILL	PICKLE	SAUCE
	Butter	or	margarine,	2	table-	Bread	crumbs,	soft,	1	cup
	spoons	Egg,	1
	Onion,	chopped,	2	tablespoons	Milk	or	evaporated	milk,	%	cup
	Flaked	fish,	white,	27	ounce	Parsley,	chopped,	54	CU	P
	can	(2	cups)
	Lemon	juice,	1	tablespoon
	Melt	butter	or	margarine	in	2	quart	saucepan,	add	onion	and
	cook	over	low	heat	about	5	minutes	until	soft.	Remove	from	heat,
	add	fish,	bread	crumbs,	egg,	milk,	lemon	juice	and	parsley,	mix
	thoroughly.	Grease	oblong	baking	dish	or	small	loaf	pan,
	line	bottom	with	waxed	paper	and	pack	in	fish	mixture.	Bake	in
	moderate	oven	375	about	40	minutes	until	top	is	lightly	browned.
	Let	stand	5	minutes,	loosen	around	edge	with	knife	and	turn	out
	on	platter,	remove	waxed	paper.	Serve	with	dill	-	pickle	sauce.
	Makes	4	servings
	28


Tuna	or	salmon	loaf:	In	place	of	the	flaked	fish	you	may	use
	two	6	l	/	2	ounce	cans	of	flaked	tuna	or	a	1	pound	can	of	salmon,
	drained	and	flaked.	Add	%	teaspoon	salt.
	DILL	-PICKLE	SAUCE
	Butter	or	margarine,	l	l	/	2	Milk,	1	cup,	or	half	evaporated
	tablespoons	milk	and	half	water
	Flour	iy	2	tablespoons	Ketchup,	2	tablespoons
	Salt,	%	teaspoon	Dill	pickle,	chopped,	2	table-
	Pepper,	dash	spoons
	Melt	butter	or	margarine	in	small	saucepan	over	low	heat,	add
	flour,	salt	and	pepper	and	stir	until	smooth	and	bubbly.	Remove
	from	heat,	gradually	stir	in	milk.	Cook	over	low	heat	until
	smooth	and	thickened,	stirring	constantly.	Stir	in	ketchup	and
	dill	pickle.
	FISH	PAA	FAT	(Fish	in	a	dish)
	4	Ibs.	of	fillet	of	cod	fish	Lard	for	frying
	(other	fish	may	be	used)	Tomatoes
	2	cups	full	of	a	mixture	of	Breadcrumbs
	chopped	onion,	parsley,	1	tablespoon	butter
	grated	carrot,	a	pinch	of
	thyme
	Cut	off	the	thin	fringes	from	the	sides	of	the	fish	fillets	and
	boil	in	salted	water	to	get	fish	stock.	Cut	the	fillets	into	neat	pieces
	about	3	inches	wide.	Dredge	in	flour	mixed	with	salt,	and	fry	to
	a	nice	brown	in	a	skillet,	but	not	so	long	that	they	become	thoroughly
	cooked.
	Sprinkle	chopped	vegetables	in	a	shallow	earthenware	dish.
	Place	fillets	in	dish	and	sprinkle	vegetables	among	layers	of	fish.
	Pour	stock	over	this,	the	stock	should	not	cover	the	fish	entirely.
	Break	some	tomatoes	on	top.	Cover	with	breadcrumbs	and
	place	bits	of	butter	the	size	of	hazelnuts	over	the	top	of	bread-
	crumbs.	Bake	in	a	moderately	hot	oven	until	the	crust	is	brown.
	Serve	with	boiled	parsleyed	potatoes.
	29


FISH	SOUFFLE
	1	plateful	of	cooked	fish	3^	ozs.	butter
	#	pt.	milk	3	ozs.	flour
	%	teaspoon	nutmeg	ft	teaspoon	salt
	5	eggs	(3	will	do	if	grade	B	ft	teaspoon	pepper
	leghorns	are	used)	Fresh	breadcrumbs
	Melt	butter,	add	flour	and,	when	blended,	gradually	add	milk
	and	boil	one	minute.	Add	flaked	fish	and	seasoning.	Take	off	fire
	to	cool	and"	add	all	the	whole	eggs	well	beaten.	Pour	into	buttered
	souffle	dish,	sprinkle	with	breadcrumbs	and	dot	with	butter.
	Place	dish	in	pan	of	hot	water	and	bake	for	l	/	2	-	ft	of	an	hour	at
	350	F.	or	regulo	6	gas.
	This	can	be	made	with	cauliflower	or	ham	or	anything	left	over.
	FRIED	PRAWNS	OR	SHRIMPS
	(1)	Wash	and	dry	shrimps	or	prawns.
	(2)	Trim	off	legs	and	shells.
	(3)	Roll	in	seasoned	flour	(2	tablespoons	corn	flour	mixed	with
	l	/	2	teaspoon	salt,	ft	teaspoon	pepper)
	(4)	Brown	deep	fat	or	oil.
	(5)	Take	the	prawns	out	from	fat.
	(6)	Pour	away	fat	or	oil	into	container.
	(7)	Pour	into	the	pan	the	tomato	catsup	sauce	(1	tablespoon
	tomato	catsup,	1/2	teaspoon	sugar,	1/4	teaspoon	salt)
	(8)	Shuffle	the	above	with	the	fried	prawns	for	a	little	while
	before	serving.
	HOT	CURRIED	CRAB	CANAPES
	Remove	shell	from	fresh	or	tinned	crab	meat.	Make	y^	cup
	medium	white	sauce	and	add	}/	teaspoon	grated	onion.	1	tea-
	spoon	lemon	juice.	2	tablespoons	finely	chopped	pimiento,	and	1
	teaspoon	or	more	curry	powder.	Drain	flaked	crab	meat,	and	mix
	it	with	the	sauce.	There	should	be	just	enough	sauce	to	hold	crab
	meat	together.	Season	with	salt	and	pepper	and	serve	piping	hot
	on	buttered	rounds	of	freshly	made	toast.	Makes	12	small	canapes
	or	6	3	inch	canapes.	Excellent	supper	or	luncheon	entree.
	30


HOT	SHRIMP	COCKTAIL
	4	tbsp.	butter	6	tablespoons	lemon	juice.
	3	Ibs.	cooked	shrimps
	Melt	butter	in	heavy	skillet,	add	lemon	juice.	When	mixture
	bubbles,	add	shrimp.	Keep	heat	low	to	prevent	browning.	Turn
	shrimp.	When	hot,	transfer	to	hot	individual	dishes,	pour	butter
	from	skillet	over	each	serving.
	Cocktail	Sauce.	Mix	iy	2	cups	ketchup	%	cup	lemon	juice.
	*/	2	teaspoon	salt	1	tablespoon	Worcestershire	sauce,	1	tablespoon
	freshly	grated	horseradish,	1	tablespoon	finely	minced	celery,	few
	drops	each	of	onion	juice	and	tabasco.
	ITALIAN	FISH	PIE
	1	teacup	boiled	macaroni	l	l	/	2	teacups	strained	flaked
	2	teacups	white	sauce	tinned	salmon
	1	teacup	tinned	peas	1	teacup	diced	boiled	carrot
	l	/z	teacup	grated	cheese
	Drain	macaroni	well	and	arrange	half	of	it	in	the	bottom	of
	a	shallow	greased	fireproof	dish.	Cover	with	the	salmon,	then	with
	half	the	sauce.	Mix	the	carrot	with	the	peas	and	sprinkle	evenly
	over	the	top.	Cover	with	the	remainder	of	sauce.	Sprinkle	cheese
	on	top.	Bake	in	a	moderate	oven,	350	degree	F.	(Regulo	3),	for
	about	3/4	of	an	hour.	For	six	persons.
	JELLIED	COLD	SALMON
	3	Ibs.	middle	cut	salmon
	1	tablespoon	lemon	juice
	1	small	onion	sliced
	1	small	carrot	sliced
	little	celery
	Place	fish	in	basin	and	steam
	with	vegetables,	salt	and	pepper
	in	saucepan	boiling	water	until
	tender.
	Take	fish	out	leave	on	plate	to	cool.	Take	skin	and	bone	away,
	and	open	out	flat,	middle	side	up.	Take	the	juice	from	the	basin,
	add	little	chicken	stock	if	not	enough	and	add	little	gelatine	to
	thicken,	a	few	drops	of	Tobasco	Sauce,	pepper	and	salt	to	taste.
	Decorate	fish	with	slices	of	carrot,	and	cucumber	and	pour	jelly	over
	and	leave	to	get	cold	in	Fridge.	Serve	on	a	dish	of	cucumbers,	cut
	very	thinly,	which	have	had	a	little	French	Dressing	poured	over
	them.	Sauce	for	fish.	Half	mayonnaise	and	half	Chili	Sauce	with
	dessert	spoon	sugar	added.
	31


LOBSTER	THERMIDORE
	Boil	Lobsters.	Open	the	lobster	claws	and	take	out	all	the
	meat	and	cut	in	small	pieces.	Clean	the	body	part	of	the	shells	and
	retain	for	serving	lobster.	Make	a	rich	cream	sauce	in	a	double
	boiler.	Use	half	milk	and	4	evaporated	milk	for	this,	seasoned
	with	salt	and	pepper,	and	sherry	to	taste,	2	tablespoons
	butter	or	margarine	blended	together	for	each	cup	of	liquid.	This
	must	not	be	allowed	to	become	too	thick,	if	it	does,	thin	out	with	a
	little	milk	or	cream.	Add	the	lobster	to	the	sauce,	fill	the	shells
	with	the	mixture.	Sprinkle	with	fine	crumbs,	dot	with	butter	or
	marge,	and	put	under	the	grill	until	crumbs	are	brown.
	MACAU	SOLES
	Fillet	soles,	roll	1	sprig	parsley	in	1	piece	of	Bacon	place	inside
	Fillet	with	salt	and	pepper	and	roll	up.	Put	in	tooth	pick	or	tie
	with	string,	roll	in	egg	and	bread	crumbs,	and	fry	in	deep	fat.
	SALMON	RING
	Drain	1	Ib.	can	of	red	salmon,	and	take	out	the	skin	and	bones.
	Flake	it	up	with	a	fork,	season	with	salt	and	pepper,	add	2	table-
	spoons	of	lemon	juice,	1	oz.	grated	onion,	and	1	tablespoon	chopped
	parsley.	Mix	well.	Make	a	sauce	with:	l*/	2	cups	scalded	milk,
	thickened	with	3	tablespoons	of	melted	butter	or	marge,	and	3
	tablespoons	flour.	This	makes	a	thick	white	sauce,	the	kind	that
	goes	in	and	not	on.	Beat	3	eggs	until	light.	Add	to	the	salmon,
	with	the	sauce.	Taste,	and	season	more,	if	necessary.
	Baking.	Grease	a	ring	mould	most	thoroughly	(all	of	it	inside)
	Fill	the	mould	with	the	salmon	mixture,	set	in	a	pan	of	hot	water
	and	bake	for	50	minutes	in	an	oven	at	325	F.	When	done	loosen
	salmon	round	edges	with	a	spatula.	Turn	the	mould	over	a	hot
	platter,	and	let	it	stand	a	few	minutes.	Lift	off	the	mould,	and
	behold,	one	salmon	ring	all	finely	shaped	and	unbroken.	Fill	centre
	of	ring	with	creamed	hard	cooked	eggs,	making	a	light	textured
	cream	sauce	and	having	the	eggs	sliced.	Add	a	little	prepared
	mustard,	salt	and	pepper	to	the	egg,	to	give	that	extra	flavour.
	32


SALMON	SALAD	ASPIC
	1	tin	salmon
	Lemon	juice
	1	tin	peas
	Salt	&	pepper
	4	teaspoons	unflavoured	gelatine
	Pimiento	little	water
	Soften	gelatine	in	warm	water	until	dissolved.	Add	seasonings
	and	chill	until	syrupy.	Drain	salmon	and	peas,	break	salmon	into
	small	pieces	and	remove	bones.	Arrange	in	a	casserole,	alternating
	with	peas	and	strips	of	piemento.	Pour	gelatine	over	and	chill
	until	firm.	Unmould	onto	serving	dish,	garnish	with	radishes,
	olives,	stuffed	eggs	and	lettuce.
	SALMON	SOUFFLE
	2	tablespoons	melted	butter
	2	tablespoons	flour
	Dash	of	black	pepper
	2	well-beaten	egg	yolks.
	y	2	teaspoon	salt
	y^	teaspoon	nutmeg
	2	stiff-beaten	egg	whites
	1	1-lb.	can	salmon	flaked
	1	cup	milk
	Make	white	sauce	of	butter,	flour	and	milk.	Slowly	add	small
	amount	of	sauce	to	egg	yolks	and	stir	into	remaining	sauce.	Add
	salt,	nutmeg,	pepper	and	salmon.	Fold	in	egg	whites.	Bake	in
	greased	individual	baking	dishes	or	casserole	in	moderate	oven	(325)
	45	minutes.	Serve	immediately.	Garnish	with	lemon.	Serves	4	to
	6.
	"SHRIMP	CREOLE"
	Mix	y^	cup	sliced	onions
	1	cup	coarsely	chopped	celery.
	Saute	in	4	tbls.	butter	or	marge
	Add	3	flour
	1	chili	powder
	Blend	well	and	simmer	5	minutes.
	Add	2	cups	canned	tomatoes
	1	teaspoon	granulated	sugar
	Cook	until	shrimps	are	heated	through.
	y	2	teaspoon	salt.
	1	cup	water.
	1	tablespoon	vinegar
	l	l	/	2	cups	cooked
	shrimps.
	,5,3	~


Mix	3	cups	hot	cooked	rice,	4	tablespoons	chopped	pimiento.
	Mould	in	ring,	or	6	individual	cones,	pour	shrimp	mixture	over	rice
	and	serve.	(6	servings)
	TURBOT	IN	THE	PARISIENNE	WAY
	1	Ib.	turbot	5	tablespoons	white	wine
	1	tablespoon	chopped	parsley	1	oz.	grated	cheese
	y	2	pint	bechamel	sauce
	Place	fish	in	a	greased	shallow	fireproof	dish.	Sprinkle	with
	the	wine.	Cover	with	greased	paper.	Bake	in	a	slow	oven,	300	de-
	gree	F.	(Regulo	1),	for	10-15	minutes,	according	to	thickness	of	fish.
	Heat	sauce.	Stir	in	parsley,	then	strain	in	liquor	from	fish.	Dish
	up	fish.	Cover	with	the	sauce.	Sprinkle	with	the	cheese.	Brown
	under	grill.	For	three	persons.	Garnish	with	sprigs	of	parsley.
	Bechamel	Sauce:	Place	in	a	saucepan	2	slices	carrot,	1	slice
	shallot,	a	pinch	of	celery	seed	and	l	/	2	a	bay	leaf.	Add	1	pint	milk.
	Heat	until	a	little	more	than	tepid,	then	draw	pan	aside	and	leave
	for	l	/	2	hour.	Strain	this	milk	and	heat	again	till	nearly	boiling.
	Melt	2	ozs.	butter	or	margarine	in	another	saucepan	and	add	to	it
	l	l	/	2	ozs.	flour.	When	frothy,	stir	in	the	strained	milk,	bring	to
	boil,	and	cook	for	2	or	3	minutes.	Place	over	a	pan	of	boiling	water
	and	cook	for	another	10	minutes,	stirring	occasionally.	Season	with
	salt	and	pepper	and	use.	If	a	richer	sauce	is	wanted,	use	4	or	5
	tablespoons	less	milk	when	making	the	sauce,	and	stir	in	that
	amount	of	cream	off	the	top	of	the	milk	when	the	sauce	is	ready.
	TOMATO	ASPIC	WITH	CRAB	MEAT
	1	cup	tomato	juice	^	cup	consomme
	1	slice	onion	1	tablespoon	lemon	juice
	1	bay	leaf	1	stalk	celery	quartered
	Salt	&	pepper	Crab	meat
	1	tablespoon	unflavoured	gela-	Stuffed	olives,	sliced
	tine
	2	tablespoons	warm	water.
	34


Heat	tomato	juice	with	onion,	bay	leaf,	and	celery,	strain	and
	add	gelatine	dissolved	as	above.	Add	consomme,	lemon	juice,	and
	seasonings.	Cool	until	it	begins	to	jell	then	add	crab	meat	and
	olives.	Chill	until	firm.	Serves	six.
	STEAMED	FISH	PUDDING
	^4	lb.	raw	fish	2	ozs.	bread	crumbs
	1	oz.	butter	1	egg
	1	teaspoon	anchovy	sauce	1	gill	milk
	Method.	First	grease	a	mould	or	basin	with	butter,	and	sprinkle
	with	chopped	parsley.	Mince	the	fish.	Put	in	basin	with	bread-
	crumbs,	pepper,	salt	and	anchovy:	Melt	butter	in	saucepan,	add
	milk,	bring	to	boil	and	pour	over	fish	and	crumbs	in	basin.	Let	soak,
	and	add	egg	well	beaten.	Mix	well,	pour	into	mould	and	steam
	for	y+	hour.
	Serve	with	parsley	sauce.
	TUNA	AND	MUSHROOM	CASSEROLE
	3	tbls.	butter	1	tbls.	oil	4	tbls.	flour
	'	Pepper	Mushrooms	1/4	H>.	tuna	fish
	Milk
	Melt	butter,	stir	in	flour	and	pepper	and	add	milk	gradually.
	Cook	until	smooth	and	thickened.	Combine	fish	and	mushrooms
	with	the	sauce.	Pour	into	greased	casserole,	top	with	grated	cheese
	and	bake	in	oven	for	about	30	minutes.
	VICTORIAN	POSY	SALAD
	y-2.	pint	flaked	boiled	or	tinned	2	tablespoons	vinegar
	fish	1	lettuce
	Mayonnaise	as	required	1	tablespoon	chopped	raw	onion
	y	2	pint	diced	raw	carrot
	1	dessertspoon	minced	parsley.
	Sprinkle	fish	with	vinegar.	Allow	it	to	stand	for	*/	4	of	an	hour,
	then	drain	off	vinegar.	Mix	fish	lightly	with	mayonnaise	to	taste.
	Stand	for	%	of	an	hour.	Chill.	Separate	lettuce	leaves,	rinse	and
	dry	shred	roughly,	and	arrange	round	a	large	flat	plate.	Pile	fish
	in	centre,	and	edge	it	with	the	carrot.	Sprinkle	onion	round	the
	outside	of	carrot.	Decorate	centre	of	plate	with	parsley.	For
	four	persons.
	Serve	with	a	jug	of	mayonnaise.
	35


BARBECUED	SPARERIBS
	3	pounds	spareribs	1	small	bottle	ketchup
	1	medium	onion	1	tablespoon	Worcester	sauce
	2	tablespoons	butter	1	teaspoon	mustard
	2	tablespoons	vinegar	*/	2	cup	chopped	celery
	2	tablespoons	brown	sugar	l	/	2	cup	water
	4	tablespoons	lemon	juice	Salt	and	pepper
	Have	spareribs	cut	into	pieces	for	serving.	Place	in	a	baking
	dish	and	put,	uncovered,	in	a	moderate	oven	until	browned,	about
	thirty	minutes.	Brown	onion	in	butter.	Add	vinegar,	brown	sugar,
	lemon	juice,	ketchup,	Worcester	sauce,	mustard,	celery	and
	water,	and	cook	slowly	for	twenty	minutes,	until	flavours	are	blend-
	ed.	Pour	over	brown	spareribs	and	cook	in	a	moderate	oven	350
	until	done	about	thirty	minutes	longer.
	BEEF	A	LA	STROGONOFF
	2	Ibs.	fillet	of	beef
	2	large	onions
	1	large	tin	of	white	mushrooms
	2	or	3	tablespoons	of	tomato	paste
	1	teaspoon	of	flour	Salt	and	pepper
	Cut	all	the	fat	off	the	beef
	Slice	beef	into	%	inch	thick	slices
	Place	sliced	beef	on	wooden	board	and	season	with	salt,	and
	pepper.	Pour	3	or	4	tablespoons	of	milk	on	the	beef.
	Beat	beef	with	wooden	hammer	and	repeat	same	after	turning
	beef	over.
	Keep	in	ice	box	until	cooking	time.
	20	minutes	before	serving,	cut	the	sliced	beef	into	strips	of
	1%	inches	long	by	%	inch	wide.
	.,,_,._	36


Cut	onion	fine,	fry	until	golden	brown	add	ready	cut	beef	and
	fry	until	beef	is	almost	ready,	add	sliced	mushrooms,	tomato
	paste,	flour,	juice	from	tinned	mushrooms.	If	still	too	thick,	add
	chicken	or	beef	stock.
	Just	before	serving,	add	1	cup	sour	cream,	heat,	but	do	not	boil
	after	cream	is	added.
	TO	MAKE	SOUR	CEEAM	Pour	1	tin	Carnation	or	Nestles	into
	a	basin,	pour	in	the	strained	juice	of	a	lemon,	or	1	tablespoon	vine-
	gar,	and	leave	on	top	of	stove	24	hours.
	BEEF	KIDNEYS	IN	MADEIRA	SAUCE
	1	beef	kidney	^	cup	Madeira	wine
	2	tablespoons	butter	y^	cup	water
	2	tablespoons	flour	Salt	and	pepper
	Split	the	kidney	in	two	and	cut	out	the	fatty	core.	Cut	the
	kidney	into	small	pieces.	Melt	butter	and	fry	the	pieces	of	kidney,
	stirring	gently,	so	that	the	pieces	will	be	browned,	on	all	sides.	Sprin-
	kle	with	flour	and	moisten	with	wine	and	water.	Season	with	salt
	and	pepper	and	stir	until	the	flour	is	well	blended.	Simmer	10
	minutes	but	do	not	let	the	sauce	boil.	Kidneys	become	tough	if
	overcooked,	but	they	should	be	served	very	hot.
	KIDNEYS	AND	MUSHROOMS	IN	MADEIRA	SAUCE
	Add	y	2	pound	of	well-washed	mushrooms	to	the	kidneys	and
	follow	directions	in	the	preceeding	recipe.	Add	2	teaspoons	of
	finely	chopped	parsley	just	before	serving.	Serve	with	triangles
	of	buttered	toast.
	BEEF	STEW
	Cooking	Time:	15	minutes	at	15	Ib.	pressure.
	1	oz.	dripping.	3	outside	sticks	celery,	cut
	6	small	or	3	medium	onions,	iy	2	iri.	lengths
	sliced.	4	medium	potatoes.
	*/	2	Ib.	stewing	steak	3	medium	carrots,	quartered,
	Salt	and	pepper	to	taste.	or	cut	in	rings.
	1	bay	leaf	1	oz.	flour.
	1	pint	of	water	or	stock
	37


Melt	dripping	and	fry	onions	until	golden	brown.	Add	meat
	cubes	fry	lightly.	Add	water	(or	stock)	seasoning	and	vegetables.
	Cover,	bring	to	pressure	and	pressure	cook	for	15	minutes.	Reduce
	pressure	by	placing	cooker	under	running	cold	water.	Add	flour
	blended	with	a	little	cold	water	or	stock,	bring	to	boil	and	cook	for
	2-3	minutes,	stirring	all	the	time.
	BEEF	ON	THE	HALF	SHELL
	\y	2	cups	cooked	beef	l	/	2	cup	chopped	celery
	2	bouillon	cubes	Dash	of	cayenne
	2	cups	boiling	water	l	/	2	teaspoon	dry	mustard
	3	tablespoons	butter	or	y	2	teaspoon	salt
	margarine	1	teaspoon	Worcester	sauce
	2	tablespoons	flour	1	tablespoon	lemon	juice
	1	small	can	mushrooms	1	slice	bread	crumbled
	Start	your	oven	moderately	hot.	Cut	beef	in	small	chunks	and
	dissolve	bouillon	cubes	in	boiling	water.	Melt	butter	or	margarine
	in	small	pan,	stir	in	flour	until	smooth,	pour	in	bouillon	and	stir
	constantly	until	it	thickens.	Take	off	stove	and	add	all	other
	ingredients	except	bread.	Pour	into	oiled	casserole	(medium	size)
	or	shells.	Mix	bread	crumbs	with	melted	butter	and	sprinkle	over
	the	top	and	bake	for	15	minutes.
	BRAISED	OX	TAIL
	1	oxtail	2	Ibs.	Flour	for	dredging
	Butter	1	onion	sliced
	J4	teaspoon	pepper	2	cups	brown	stock
	2	cups	canned	tomatoes	2	cups	water
	1	teaspoon	salt	2/3	cup	carrots
	%	cup	flour	2/3	cup	turnips
	in	small	cubes
	Cut	oxtail	at	joints	parboil	5	minutes	wash	thoroughly,	dredge
	with	flour	and	Saute	with	onion	in	butter	until	well	browned.	.	Mix
	flour	with	water,	add	stock,	tomatoes,	salt	and	pepper.	Turn	into
	baking	dish,	cover	and	bake	3j	hrs.	in	slow	oven	300	F.	Remove
	oxtail,	strain	sauce,	and	return	oxtail	and	sauce	to	oven	to	finish
	cooking.	Parboil	carrots	and	turnips	for	5	minutes	in	salted	water
	then	add	to	oxtail.	Add	more	salt	and	pepper	if	necessary,	and
	when	vegetable	are	tender,	serve.
	For	Variety.	Add	1	cup	sliced	mushrooms	and	sherry	or	lemon
	juice	to	taste.
	38


BRAISED	STUFFED	SHEEPS'	HEARTS
	Cooking	time:	30	minutes	at	15	Ib.	pressure.
	4	hearts	STUFFING.
	1	oz.	fat	4	ozs.	bread	crumbs
	1	medium	onion	(sliced)	1	heaped	teaspoon	mixed
	1	medium	carrot	(sliced)	herbs
	1	small	turnip	(sliced)	1	heaped	teaspoon	chopped
	j4	pint	water	parsley
	Seasoning.	1	teaspoon	lemon	juice
	1	oz.	flour	Egg	or	milk	to	mix.
	Seasoning.
	Remove	fat	and	trim	hearts.	Melt	fat	in	cooker,	fry	onion,	carrot
	turnip	lightly.	Cut	hearts	in	half,	fill	with	stuffing:;.	Add	y	2	pint
	water,	place	hearts	on	bed	of	vegetables	and	season.	Cover,	bring
	to	pressure	and	oressure	cook	for	30	minutes.	Reduce	pressure
	with	cold	water.	Remove	hearts,	thicken	gravy	with	1	oz.	flour
	blended	with	cold	water,	bring	to	boil,	and	boil	3-5	minutes.	Add
	hearts	to	re-heat.
	BRAISED	TONGUE
	1	fresh	tongue	4	to	5	Ibs.	1	sprig	of	parsley
	1/3	cup	diced	carrot-	4	tablespoons	butter
	1/3	cup	celery	4	tablespoons	flour
	i/	3	cup	onion	--Salt	and	pepper.
	Put	tongue	in	boiling	water,	cook	slowly	2	hours.	Take	Tongue
	from	water	and	remove	skin	and	roots.	'	Place	in	a	deep	pan	with
	vegetables.	Brown	butter,	add	flour.	When	well	browned,	add	4
	cups	of	water,	in	which	tongue	was	cooked.	Season	with	salt,
	pepper	and	l	l	/	2	cups	Tomatoes	may	be	used,	instead	of	some
	of	the	water,	cover	and	bake	2	hours	in	slow	oven	turning	after
	first	hour.	Remove	tongue	and	serve	with	the	sauce,	strained
	or	otherwise.	,	-^
	CALIFORNIA	SWISS	STEAK
	Beef,	round	or	chuck,	1	pound	Marjoram,	dried,	>-	8	teaspoon
	Flour,	2	tablespoons	Tarragon,	dried,	pinch
	Salt,	1	teaspoon	Onion,	sliced,	l	/	2	cup
	Pepper,	/	8	teaspoon	Boiling	water,	1	cup
	Salad	oil	or	melted	fat,	White	table	wine,	%	cup
	1	tablespoon
	39	>


CARBONADE	OF	BEEF
	A	carbonade	was	once	"meat	broyled	upon	the	coales"	but	it
	has	come	to	mean	a	stew,	particularly	one	done	in	the	Flemish
	manner,	with	beer.
	Have	3	pounds	of	sirloin	tip	cut	into	slices	and	dust	with
	seasoned	flour.	Cook	in	y	2	cup	butter	until	lightly	coloured,	on	both
	sides.	Remove	to	a	casserole	and	cook	2	sliced	onions	in	the	butter
	remaining	in	the	pan.	Add	to	the	meat.	Add	also	a	12	ounce	bottle
	of	beer,	2	cups	of	bouillon,	a	crushed	clove	of	garlic,	an	herb	bouquet
	(thyme,	parsley,	bay,	and	marjoram),	and	2	teaspoons	each	of	sugar
	and	lemon	juice	or	vinegar.	Cook	slowly	in	the	oven	or	on	top	of
	the	stove	until	tender	two	hours	or	more.	Correct	seasoning,	bind
	gravy	with	a	roux,	and	pour	back	on	the	meat.	Serve	with	boiled
	potatoes	and	red	cabbage.
	CASSEROLE	OF	LAMBS'	HEARTS	WITH	PIMIENTO
	5	lambs'	hearts	*/	2	an	egg
	6	ozs.	onion	2-3	ozs.	dripping
	7	ozs.	green	pimiento	2	ozs.	flour
	4	ozs.	breadcrumbs	l	l	/	2	tablespoons	tomato	puree
	Grated	rind	of	*/	2	a	small	1%	pint	stock	or	water
	lemon	1^	Ibs.	mashed	potatoes
	Salt	&	pepper	4	tablespoons	macedoine
	2	ozs.	margarine	vegetables
	Soak	hearts	for	20	minutes	in	cold	salt	water.	Drain,	rinse
	and	cut	away	skin	and	tubes	from	centre	of	each.	Mix	iy	2	oz.
	each	of	chopped	onion,	and	pimiento	into	bread-crumbs.	Add	lemon
	rind	and	seasoning	and	rub	in	margarine.	Bind	to	a	firm	paste
	with	egg	and	stuff	into	hearts.	Sew	up	top	of	each	heart	with
	cotton	and	fry	brown	in	smoking-hot	dripping.	Remove	hearts
	into	casserole	and	fry	remaining	chopped	onions	till	very	lightly
	browned.	Stir	in	flour	and	fry	slowly	till	well	browned.	Add
	tomato	puree	and	any	left-over	stuffing.	Mix	in	stock	or	water,
	and	stir	till	boiling.	Pour	into	the	casserole.	Add	4	oz.	of	pimiento
	shredded.	Simmer	slowly	for	11	y	2	hours	in	a	moderate	oven,
	280	F.	(Regulo	1).	Dish	hearts,	remove	cotton	and	serve	on	a
	border	of	piped	mashed	potato.	Pour	sauce	round	and	garnish
	with	macedoine	vegetables	and	the	remaining	iy	2	ozs.	of	pimiento
	shredded,	boiled	in	a	little	salted	water	for	about	10	minutes,	and
	well	drained.
	41


CASSEROLE	OF	MUTTON
	\	l	/	2	Ibs.	neck	of	mutton
	y	z	pint	diced	carrot
	\	l	/	2	gills	diced	turnip
	2	ozs.	margarine	or	mutton	fat
	2	level	tablespoons	plain	flour
	Salt	and	pepper	to	taste
	^4	pint	mutton	stock
	Preparation	before	hand.	Wipe	the	meat	and	divide	into	neat
	chops	or	cutlets.	Prepare	vegetables.	Melt	the	fat	in	a	frying	pan
	till	it	starts	to	smoke.	Dip	vegetables	in	the	flour,	then	add.	Fry
	slowly	till	turning	colour.	Remove	to	casserole.	Sprinkle	chops
	or	cutlets	with	salt	and	pepper.	Fry	on	both	side	in	remainder	of
	fat	in	frying	pan.	Lift	chops	into	casserole.	Add	stock.	Cover
	closely.	Simmer	till	tender	on	top	of	stove,	with	an	asbestos	mat
	between	casserole	and	ring	or	hot	plate,	or	bake	in	slow	oven	for
	about	2	hours	at	325	deg.	F.	(Regulo	2).
	When	required	Reheat,	and	serve	with	boiled	or	mashed
	potatoes.	Enough	for	five	or	six	persons.
	CHILE	CON	CARNE.
	1	tablespoon	dripping	or	wesson	oil
	1	onion	small	chopped	l	/	2	Ib.	minced	beef	raw
	l	/4	teaspoon	salt	little	cayenne	pepper
	1	teaspoon	chili	powder	1	can	tomato	soup
	1%	cups	kidney	beans	cooked	little	black	pepper
	Melt	dripping	in	saucepan,	add	onion	and	beef,	brown	slightly.
	Add	seasonings,	soup	and	beans.	Cook	slowly	for	about	30	minutes.
	CORNISH	PASTIES
	(Enough	for	6	to	8	pasties)
	INGREDIENTS:	12	oz.	plain	flour.	4	oz.	to	6	oz.	fat.	4	level	teaspoons
	Baking	power,	Pinch	of	salt.	Cold	water	to	mix.
	FILLING:	l	/	2	Ib.	beef,	%	Ib.	potatoes,	1	onion,	1	tablespoon
	water.
	METHOD	:	Mix	and	roll	out	the	pastry	about	%	in.	thick	and
	cut	into	large	rounds.	Chop	the	meat,	potatoes	and	onion	finely.
	Mix	this	with	seasoning	and	a	little	water	and	place	a	tablespoonful
	of	the	mixture	on	one	half	of	each	round.	Fold	over.	Damp	the
	edges	and	seal	them.	Place	on	a	baking	sheet	and	bake	in	a
	moderately	hot	oven	for	50	to	60	minutes.
	42


COW	HEEL
	Cooking	time:	45	minutes	at	15	Ib.	pressure.
	1	cow	heel	1	oz.	margarine
	1	pint	water	1	oz.	flour
	1	teaspoon	salt,	pepper	1	dessertspoon	of	chopped
	parsley
	Put	1	pint	of	water	in	the	cooker	and	add	the	cow	heel,	salt
	and	pepper.	Cover,	bring	to	pressure	and	pressure	cook	for	45
	minutes.	Reduce	pressure	with	cold	water,	remove	meat	from
	bones,	put	on	a	dish	to	keep	hot	and	pour	off	stock.	Make	a	sauce
	with	the	margarine,	flour	and	#	pint	of	stock.	Boil	for	2-3	minutes
	stirring	all	the	time,	add	the	chopped	parsley	and	pour	over	the
	meat.
	CUTLETS	WITH	SUGARED	ONIONS
	SOAK	good	lamb	cutlets	in	wesson	oil	for	1	hour.	Then	flour	them,
	dip	in	batter	and	fry	a	golden	brown,	after	which	put	them	between
	2	plates	and	cook	in	the	oven	for	1	hour.
	Serve	sugared	onions	cooked	in	the	following	way.	Choose
	onions	all	the	same	size.	Put	2	ozs.	of	butter	in	a	saucepan	and,
	when	melted,	add	2	ozs.	brown	sugar.	This	forms	the	syrup	in
	which	you	put	the	onions.	Brown	all	over,	turning	lightly	from
	side	to	side.	Put	lid	on	and	braise	for	2	hours.
	DANISH	MEAT	BALLS
	Vi	Ib.	beef	steak
	.	,	Minced	3	times.
	Ib.	pork
	Then	add	2	ozs.	flour,	salt	and	pepper,	and	teaspoon	of	onion
	juice,	mix	well,	then	add	1	well	beaten	egg	and	gradually	add	1	cup
	of	milk,	beat	for	10	minutes,	leave	to	stand	for	y*	an	hour.	Make
	frying	pan	hot	and	put	in	marge,	butter	or	oil,	and	fry,	dropping
	them	from	a	spoon,	which	must	be	previously	dipped	in	hot	oil.
	FILETS	MIGNONS	IN	MUSHROOM	SAUCE
	4	to	6	individual	steaks	1	cup	beef	stock
	(1	inch	thick)	y	2	pound,	mushrooms
	2	tablespoons	butter	Salt	and	pepper
	2	tablespoons	flour
	43


HAMBURGER	WITH	MACARONI
	1	Ib.	ground	steak	1	tin	tomato	paste
	1	pkg.	macaroni	Clove	of	garlic
	1	green	pepper	Cheese
	2	large	onions	Olive	oil
	1	tin	tomatoes	Salt	&	pepper
	Paprika
	When	olive	oil	is	very	hot,	add	onions,	green	peppers	and	garlic
	(cut	fairly	small).	When	brown	add	ground	steak	and	continue
	to	cook	for	about	five	minutes;	then	add	tomatoes	and	tomato	paste
	and	seasoning.
	Boil	macaroni	in	boiling,	salted	water	until	tender.
	Combine	macaroni	and	other	mixture	in	baking	dish,	sprinkle
	with	grated	cheese	and	bake	in	moderate	oven	for	about	half	an
	hour.
	HARICOT	MUTTON
	Cooking	time:	20	minutes	at	15	Ib.	pressure
	2	Ibs.	neck	of	mutton	Pepper	to	taste
	1	oz.	fat	6	medium	potatoes	quartered
	y*	pint	water	or	stock	6	medium	onions	quartered
	stock	3	outside	sticks	of	celery	(cut
	l	/4	Ib.	soaked	haricot	beans	in	1^	inch	lengths)
	1	teaspoon	of	salt
	Cut	meat	in	pieces,	melt	fat,	brown	pieces	of	meat	in	open
	cooker.	Add	*/*	pint	water	or	stock	soaked	beans	and	seasoning,
	cover,	bring	to	pressure	and	cook	twenty	minutes	at	15	Ibs.	pressure.
	Reduce	pressure	with	cold	water,	add	prepared	vegetables,	cover,
	bring	to	pressure	and	cook	a	further	five	minutes.	Reduce	pressure
	with	cold	water	and	serve.
	IRISH	STEW
	Cooking	time:	20	minutes	at	15	Ib.	pressure.
	Ib.	neck	of	mutton	1	teaspoon	salt
	1	large	onion	y	2	pint	water
	l	/2	teaspoon	pepper	i	tablespoon	chopped	parsley
	1	to	2	Ibs	potatoes
	45