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This is a book of tales and verse for children, of that sort which holds older readers with an equal fascination. Mr. Field is a master of this delicate sort of art, and the book abounds in a great variety of themes and moods, from the mediaeval romance to the symbolic prose-poem, or the modern child-story. A common spirit of tenderness and of a sort of elfish humor, if we may be allowed the expression, binds the various tales and verses together as on one string, and gives a very distinct and unified impression to the whole volume. "The Mouse and the Moonbeam" is as exquisite a bit of folly and wistful pathos as one could wish for, and so simple in style and word!

A Christmas Garland, Woven by Max Beerbohm is a collection of seventeen parodies written by English caricaturist, essayist and parodist Max Beerbohm. This charming collection of Christmas-themed essays and short stories is a delightful read that is sure to put you in the holiday spirit. From tales of Christmas ghosts to humorous musings on the season, this book is a must-read for anyone who loves Christmas.

The following book is a collection of Christmas-themed poems penned by Edith M. Thomas. Titles featured include 'The Homesick Soldier, 'Babushka', and The Witch's Child'. Finally available, a high quality book of the original classic edition of Children of Christmas and Others. It was previously published by other bona fide publishers, and is now, after many years, back in print. This is a new and freshly published edition of this culturally important work by Edith M. Thomas, which is now, at last, again available to you.

In his Preface to the original edition, published by Henry Colburn in 1826, Sir Frederick Maitland wrote: "Immediately after the extraordinary and interesting events took place which are here recorded, I was, by the earnest solicitations of my friends, induced to throw together the notes and memoranda in my possession, of the proceedings in which I bore so prominent a part. I was further led to undertake this task, so foreign to my usual occupations, in consequence of the many misrepresentations that appeared at that time, respecting the conduct of Buonaparte while on board the ship I commanded, as well as my treatment of him. The following Narrative was then written solely for the private perusal of my friends, and not with a view to publication, many reasons combining, at that time, in my opinion, to render such a measure inexpedient. I made it my study to state events exactly as they occurred, and, in doing so, to avoid, as much as possible, all prejudice, either against or in favour of the extraordinary man whom it was my fortune to secure and bring to this country. It may appear surprising that a possibility could exist of a British officer being prejudiced in favour of one who had caused so many calamities to his country; but to such an extent did he possess the power of pleasing, that there are few people who could have sat at the same table with him for nearly a month, as I did, without feeling a sensation of pity, allied perhaps to regret, that a man possessed of so many fascinating qualities, and who had held so high a station in life, should be reduced to the situation in which I saw him. Although many of the causes for withholding my Narrative from the public eye have long been removed, I had no intention of bringing it forward, until by accident it fell into the hands of a most celebrated literary character [Sir Walter Scott]. He did me the honour, on returning it, to express an opinion which I was not at all prepared to expect, and so strongly to recommend its being published, that however averse to appearing as an author, I have been induced, under the sanction of such high authority, to present it to the public."

Looking for a variety of hot chocolate recipes to make during cold, winter months? If so, you have come to the right place! Filled with delicious hot chocolate recipes that range from the classic to the more unusual ones, this book is a must-have for everyone out there!From deliciously thick Classic Hot Chocolate to variations like Keto Hot Chocolate and Vegan Hot Chocolate, the book covers everything!

Modern scientific publications, although they may in some or even many cases equal in their scientific quality the memoirs of earlier workers, do not, on the average, reach a high standard as regards illustration. For instance, in Great Britain botany is pre-eminent in its morphological aspects; it should therefore follow that the illustrations, which form so important a part of such papers, should be beyond reproach. This is not always so, a fact which must be patent to anyone with the slightest critical knowledge who looks through a typical journal. This is a fact much to be regretted, since many of the earlier scientists were accomplished draughtsmen and, indeed, often artists; in this connection the Hookers and Professor Daniel Oliver may be mentioned. The implication is not intended that there are no good amateur draughtsmen nowadays; there are, and in some cases possessed of great ability. The beautiful work of Church in his Floral Mechanisms may be cited as an example. It may, of course, be argued that any picture which serves to illustrate the particular feature is good enough; this is the contention of one who takes an insufficient pride in his work. A feature worthy of an illustration deserves the best the author can produce, more especially as a literary form is still, fortunately, preserved or, at any rate, aimed at. The reason for indifferent illustrations is primarily due to bad or mediocre drawings, or to their unsuitability for the kind of reproduction in view. With regard to the first point: this lack of draughtsmanship often obtains; when education entirely replaces mere instruction, it is to be hoped that all students of science will be trained in the rudiments of drawing. Meanwhile the difficulty can be partly overcome, as will be seen later on, by the simple means of drawing on an enlarged scale, in order that in reproduction reduction can be made. The second reason, the onus of which also falls on the authors, is a lack of knowledge regarding the kind of drawing suitable for the different modes of reproduction; this is a very important point, for "technical conditions govern even genius itself." Authors, however, are not always to blame; it would appear that even editors sometimes are wanting in the requisite knowledge, for we have known straightforward line drawings reproduced by half-tone; in other cases the paper used is unsuitable for the reproduction and, at other times, the printers are at fault.

Among these may be mentioned some additional rules and explanatory notes in syntax, the arrangement of the parts of speech, the mode of explaining them, manner of parsing, manner of explaining some of the pronouns, and the use of a synopsis which presents the essentials of the science at one view, and is well calculated to afford assistance to learners. In his arrangement of the parts of speech, the author seems to have endeavored to follow the order of nature; and we are not able to see how he could have done better. The noun and verb, as being the most important parts of speech, are first explained, and afterwards those which are considered in a secondary and subordinate character. By following this order, he has avoided the absurdity so common among authors, of defining the minor parts before their principals, of which they were designed to be the appendages, and has rationally prepared the way for conducting the learner by easy advances to a correct view of the science. In his illustrations of the various subjects contained in his work, our author appears to have aimed, not at a flowery style, nor at the appearance of being learned, but at being understood. The clearness and perspicuity of his remarks, and their application to familiar objects, are well calculated to arrest the attention, and aid the understanding of the pupil, and thereby to lessen the labor of the instructor. The principles of the science are simplified, and rendered so perfectly easy of comprehension, we should think no ordinary mind, having such help, could find them difficult. It is in this particular that the work appears to possess its chief merit, and on this account it cannot fail of being preferred to many others. It gives us pleasure to remark, in reference to the success of the amiable and modest author whose work is before us, that we quote from the fifth edition.

Learn the ins and outs of successful small-scale cooking from the experts. This groundbreaking resource was the first to re-engineer recipes to serve just two. We put our expertise to work to scale down our best recipes including the trickiest dishes, from soups and stews to stir-fries and meatloaf, even cakes and pies. We did the math to take the guesswork out of cooking for two so you can be sure that anything you want to make--whether it's lasagna or a batch of fudgy brownies or a fluffly yellow cake - will come out perfectly every time. The extensive introduction includes clever shopping strategies to reduce waste, smart storage tricks that help extend the freshness of key ingredients, and our picks for the most useful kitchen equipment for any two-person household.

Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch. According to one writer, "If you had to make a short list of regions in the United States where regional food is actually consumed on a daily basis, the land of the Pennsylvania Dutch-in and around Lancaster County, Pennsylvania-would be at or near the top of that list," mainly because the area is a cultural enclave of Pennsylvania Dutch culture. Pennsylvania Dutch cuisine reflects influences of the Pennsylvania Dutch's German heritage, agrarian society, and rejection of rapid change.It is common to find Pennsylvania Dutch cuisine throughout the Philadelphia/Delaware Valley region.

It is not considered necessary to offer an apology for the publication of a work on English grammar and composition for the Public Schools of Ontario. The plan of the work is inductive and practical, and the author has endeavored to make the book a useful one for the purposes of teaching. Every principle is presented through the observation of examples of good English. The study of grammar aids the student to master his mother-tongue, but its chief function is to secure mental discipline. For the development of the intellectual powers, the capable teacher, well furnished with rational methods, will find this study superior to all others. It is a study in recognizing similarities, in distinguishing differences, in making abstractions, in forming generalizations. The object of Parts I.-IV. of this book is to contribute something to the science of elementary English grammar. Part V. treats of composition. The usual exercises in completing halfbuilt sentences, in straightening out wrecks of sentences, in combining simple sentences into complex sentences, in expanding phrases into clauses, etc., will not be found therein. They have done quite enough towards fostering stupidity in our schools. The art of expression is acquired through steady practice, therefore pupils should write compositions not once a week, but during part of every period, about things which they understand. They should be taught good form in expression, and trained to correct their own exercises.

There is a prejudice abroad, to some extent, against agitating the "What shall we eat? What shall we drink? and Wherewithal shall we be clothed" not so much because the Scriptures have charged us not to be over "anxious" on the subject, as because those who pay the least attention to what they eat and drink, are supposed to be, after all, the most healthy. It is not difficult to ascertain how this opinion originated. There are a few individuals who are perpetually thinking and talking on this subject, and who would fain comply with appropriate rules, if they knew what they were, and if a certain definite course, pursued a few days only, would change their whole condition, and completely restore a shattered or ruined constitution. But their ignorance of the laws which govern the human frame, both in sickness and in health, and their indisposition to pursue any proposed plan for their improvement long enough to receive much permanent benefit from it, keep them, notwithstanding all they say or do, always deteriorating.

Quick and easy recipes for cooking at home! Delicious dishes with healthy recipes of meat, fish, vegetables, noodle and dessert including vegetarian nutritional information! Briefly ask yourself these questions:¿ Finally, would you like to eat healthier without having to forgo valuable vitamins and minerals?¿ Tired of the food industry serving tons of additives?¿ Do you fancy a quick and healthy diet with the steamer?¿ As a working person, don't you want to ignore healthy eating? If you answered yes to any of these questions, then this steamer cookbook is the only thing you need.We all know that stress at work or in daily life often means our diet is overlooked. Since there is no time to cook, people often resort to foods that can be prepared quickly, which makes them not contain vitamins or nutrients. Unfortunately, almost people still believe that a healthy diet takes a lot of time and effort.

This book has been compiled by special and repeated request. Otherwise, I should have hesitated to add to the already existing number of vegetarian cookery books. It is not addressed to the professional cook, but to those who find themselves, as I did, confronted with the necessity of manufacturing economical vegetarian dishes without any previous experience of cooking. An experienced cook will doubtless find many of the detailed instructions superfluous. The original idea was to compile a cookery book for those vegetarians who are non-users of milk and eggs. But as this would have curtailed the book's usefulness, especially to vegetarian beginners, the project was abandoned. At the same time, non-users of milk and eggs will find that their interests have been especially considered in very many of the recipes. All the recipes have been well tested. Many of them I evolved myself after repeated experiments.

Dishes for invalids should be served in the daintiest and most attractive way; never send more than a supply for one meal; the same dish too frequently set before an invalid often causes a distaste, when perhaps a change would tempt the appetite. When preparing dishes where milk is used, the condition of the patient should be considered. Long cooking hardens the albumen and makes the milk very constipating; then, if the patient should be already constipated, care should be taken not to heat the milk above the boiling point. The seasoning of food for the sick should be varied according to the condition of the patient; one recovering from illness can partake of a little piece of roast mutton, chicken, rabbit, game, fish, simply dressed, and simple puddings are all light food and easily digested. A mutton chop, nicely cut, trimmed and broiled, is a dish that is often inviting to an invalid. As a rule, an invalid will be more likely to enjoy any preparation sent to him if it is served in small delicate pieces. As there are so many small, dainty dishes that can be made for this purpose, it seems useless to try to give more than a small variety of them. Pudding can be made of prepared barley, or tapioca, well soaked before boiling, with an egg added, and a change can be made of light puddings by mixing up some stewed fruit with the puddings before baking; a bread pudding from stale bread crumbs, and a tiny cup-custard, boiled in a small basin or cup; also various drinks, such as milk punch, wine, whey, apple-toddy, and various other nourishing drinks.

Regain Control over Your Health JourneyEmpower yourself to take charge of your health journey with this Cookbook. Specially designed for individuals seeking a healthier lifestyle, this cookbook presents a treasure trove of mouthwatering recipes that are not only delicious but also low in sugar and carbs. Perfectly suited for those following a plan-based diet, this cookbook serves as a stepping stone towards improved well-being and vitality.Indulge in Irresistible Delights without SacrificeDelight in a diverse range of scrumptious recipes that burst with flavors. From breakfast to dinner and everything in between, each recipe has been carefully crafted to ensure satisfaction without compromising on taste. Bid farewell to dull and uninspiring meals, and welcome delightful flavors that nourish your body and support your plan-based lifestyle.Empower Yourself with Invaluable KnowledgeEducate yourself on the principles of a plan-based diet, portion control, ingredient selection, and making informed food choices. Gain valuable insights and practical tips to enhance your eating habits and overall well-being. Empower yourself with the knowledge needed to make positive changes in your lifestyle and achieve optimal health.

Known for her incredibly approachable, slimmed-down, and outrageously delicious recipes, Ellen R. Hodge is the creator of the smash-hit food blog in the healthy-eating blogosphere, Queen of the Kitchen. Her recipes are fast, budget-friendly, and clever; she never includes an ingredient you can't find in a regular supermarket or that isn't essential to a dish's success, and she hacks her recipes for maximum nutrition by using the "stealthy healthy" ingredient swaps she's mastered so that you don't lose an ounce of flavor.In this essential cookbook for everyday cooking, Erin shares more than 200 brand-new rapid-fire recipes, along with secrets to lightening up classic comfort favorites inspired by her midwestern roots, and clever recipe hacks that will enable you to put a healthy meal on the table any night of the week. Many of the recipes feature a single ingredient used in multiple, ingenious ways, such as Sweet Potato Boats 5 Ways. The recipes are affordable and keep practicality top-of-mind. She's eliminated odd leftover "orphan" ingredients so you can adjust the ingredients based on the season or what you have on hand. From One-Pot Creamy Sundried Tomato Orzo to Sheet Pan Tandoori Chicken, all of the recipes are accessible to cooks of every level, and so indulgent you won't detect the healthy ingredients. This is your homey guide to a healthier kitchen!

In order to become proficient in most arts, we are assumed to study, i.e. to make conscious efforts persistently and perseveringly; we are assumed to use our intelligence. There is, however, one complex art in which all of us have become proficient without any such process and without using our intelligence consciously, viz. the art of speech, i.e. of using the spoken form of a language as actually used in everyday life. We are endowed by nature with capacities for assimilating speech. Each of us is a living testimony to this fact, for each of us has successfully acquired that form of our mother tongue with which we have been in contact. These capacities are not limited to the acquiring of our mother-tongue, but are also available for one or more languages in addition. The young child possesses these capacities in an active state; consequently he picks up a second or a third language in the same manner as he does the first. The adult possesses these same capacities, but generally in a latent state; by disuse he has allowed them to lapse. If he wishes, he may re-educate these powers and raise them to the active state; he will then by this means become as capable as the child of assimilating foreign languages. Those adults who have maintained these powers in an active state are said to have a gift for languages.

We believe kids get better at math with practice, resulting in confidence and positive attitude towards math that is required to excel in school. This workbook provides kids with additional math practice that reinforces and complements what is taught at school. This workbook combines traditional addition and subtraction math problems, with number bond problems. Many elementary schools teach math using Number Bonds, and we want kids to have practice on both traditional math questions and number bonds to build fluency and speed in basic arithmetic. When your child understands and develops key skills, math can be more fun and a lot less stressful. Our Addition and Subtraction workbook is filled with activities to challenge your little learners and strengthen their basic math skills. It slips easily into a backpack and teaches children valuable lessons like adding doubles, sorting, and counting on a number line. The clear examples and step-by-step instructions make it easy for kids to work at their own pace. Also, the easy directions and visual clues promote self-directed learning. It's the perfect travel companion for your child and keeps them engaged and learning on the go! Your child can either work in the workbook itself or the perforated pages make it easy to tear out for individual worksheets. The skill being practiced is listed at the bottom of each page and lessons are in a learning sequence, so skills introduced in one lesson build on those taught in previous lessons. This early math workbook is a perfect way to introduce, review, and maintain essential math skills.

Writings on hygiene and health have been accessible for centuries, but never before have books and magazines on these subjects been as numerous as they are today. Most of the information is so general, vague and indefinite that only a few have the time and patience to read the thousands of pages necessary to learn what to do to keep well. The truth is to be found in the archives of medicine, in writings covering a period of over thirty centuries, but it is rather difficult to find the grains of truth. Health is the most valuable of all possessions, for with health one can attain anything else within reason. A few of the great people of the world have been sickly, but it takes men and women sound in body and mind to do the important work. Healthy men and women are a nation's most valuable asset. It is natural to be healthy, but we have wandered so far astray that disease is the rule and good health the exception. Of course, most people are well enough to attend to their work, but nearly all are suffering from some ill, mental or physical, acute or chronic, which deprives them of a part of their power. The average individual is of less value to himself, to his family and to society than he could be. His bad habits, of which he is often not aware, have brought weakness and disease upon him. These conditions prevent him from doing his best mentally and physically.

If you think cooking for two requires halving a larger recipe, then you're in for a treat with these great! These quick and healthy recipes are all tailor-made for you and your companion, so whether you're looking for quick dinners for two, healthy breakfast, or easy meals on a budget, you'll find the perfect recipes in this cookbook. Finding just the right breakfast, lunch, and dinner for two has never been so easy because we have tons of options! I've got a delicious selection of recipes for you, including seafood and chicken dinners for two; beef, pork, and veal dishes; pasta for two; side dishes; and even desserts! Why go out for a fancy meal when you can make restaurant-quality recipes at home? You'll never be disappointed with these delicious dishes, and you'll never have to struggle with cutting down a larger recipe or storing too many leftovers again. Just pick out your favorite recipe for two from the list below and you'll have a perfectly-portioned meal for weeknight dinner!

An Outline of English Speech-craft is a book written to teach Anglo-Saxon speech to English minds written by William Barnes, a philologist and English writer who has been attributed for more than 800 poems.This book is an effort to teach English grammar speech with quotes from more than 70 different languages. The author mentions in his preface that, the word grammar itself is misused word, for grapho is to write, and graphma, worn into gramma, means a writing, and the word grammatik¿ meant, with the Greeks, booklore or literature in the main, and not speech-teaching alone.

The title of this book is not ambiguous, but as it relates to a subject rarely thought about by the generality of people, it may save some misapprehension if at once it is plainly stated that the following pages are in vindication of a dietary consisting wholly of products of the vegetable kingdom, and which therefore excludes not only flesh, fish, and fowl, but milk and eggs and products manufactured therefrom. This work is reprinted from the English edition with changes better adapting it to the American reader. Health and happiness are within reach of those who provide themselves with good food, clean water, fresh air, and exercise. A ceaseless and relentless hand is laid on almost every animal to provide food for human beings. Nothing that lives or grows is missed by man in his search for food to satisfy his appetite. Natural appetite is satisfied with vegetable food, the basis for highest and best health and development. History of primitive man we know, but the possibilities of perfected and complete man are not yet attained. Adequate and pleasant food comes to us from the soil direct, favorable for health, and a preventive against disease. Plant food is man's natural diet; ample, suitable, and available; obtainable with least labor and expense, and in pleasing form and variety. Animal food will be useful in emergency, also at other times; still, plant substance is more favorable to health, endurance, and power of mind. Variety of food is desirable and natural; it is abundantly supplied by the growth of the soil under cultivation. Races of intelligence and strength are to be found subsisting and thriving on an exclusive plant grown diet. The health and patience of vegetarians meet the social, mental and physical tests of life with less disease, and less risk of dependence in old age. Meat eaters have no advantages which do not belong also to those whose food is vegetable. Plant food, the principal diet of the world, has one serious drawback; it is not always savory, or palatable. Plant diet to be savory requires fat, or oil, to be added to it; nuts, peanut, and olive oil, supply it to the best advantage. Plant diet with butter, cream, milk, cheese, eggs, lard, fat, suet, or tallow added to it, is not vegetarian; it is mixed diet; the same in effect as if meat were used.

As in many other of these Studies, and perhaps more than in most, the task attempted in the present volume is mainly of a tentative and preliminary character. There is here little scope yet for the presentation of definite scientific results. However it may be in the physical universe, in the cosmos of science our knowledge must be nebulous before it constellates into definitely measurable shapes, and nothing is gained by attempting to anticipate the evolutionary process. Thus it is that here, for the most part, we have to content ourselves at present with the task of mapping out the field in broad and general outlines, bringing together the facts and considerations which indicate the direction in which more extended and precise results will in the future be probably found. In his famous Descent of Man, wherein he first set forth the doctrine of sexual selection, Darwin injured an essentially sound principle by introducing into it a psychological confusion whereby the physiological sensory stimuli through which sexual selection operates were regarded as equivalent to ¿sthetic preferences. This confusion misled many, and it is only within recent years (as has been set forth in the "Analysis of the Sexual Impulse" in the previous volume of these Studies) that the investigations and criticisms of numerous workers have placed the doctrine of sexual selection on a firm basis by eliminating its hazardous ¿sthetic element. Love springs up as a response to a number of stimuli to tumescence, the object that most adequately arouses tumescence being that which evokes love; the question of ¿sthetic beauty, although it develops on this basis, is not itself fundamental and need not even be consciously present at all. When we look at these phenomena in their broadest biological aspects, love is only to a limited extent a response to beauty; to a greater extent beauty is simply a name for the complexus of stimuli which most adequately arouses love. If we analyze these stimuli to tumescence as they proceed from a person of the opposite sex we find that they are all appeals which must come through the channels of four senses: touch, smell, hearing, and, above all, vision. When a man or a woman experiences sexual love for one particular person from among the multitude by which he or she is surrounded, this is due to the influences of a group of stimuli coming through the channels of one or more of these senses. There has been a sexual selection conditioned by sensory stimuli. This is true even of the finer and more spiritual influences that proceed from one person to another, although, in order to grasp the phenomena adequately, it is best to insist on the more fundamental and less complex forms which they assume. In this sense sexual selection is no longer a hypothesis concerning the truth of which it is possible to dispute; it is a self-evident fact. The difficulty is not as to its existence, but as to the methods by which it may be most precisely measured. It is fundamentally a psychological process, and should be approached from the psychological side. This is the reason for dealing with it here. Obscure as the psychological aspects of sexual selection still remain, they are full of fascination, for they reveal to us the more intimate sides of human evolution, of the process whereby man is molded into the shapes we know.

Embark on a culinary adventure to Japan Japanese cooking has evolved not from one culture, but from many cultures, histories, and influences. This introductory Japanese cookbook will lead the beginner from learning Japanese cuisine basics to creating traditional and modern dishes. What sets this cookbook apart: * 70+ mouthwatering recipes-With so many delicious choices, like the classic Miso Soup and Super Simple Ramen, or the more contemporary Bacon Fried Rice and Football Sushi, it's impossible to pick a favorite. * Japanese kitchen prep-This cookbook shows you how to stock up on essential, authentic ingredients common to Japanese cooking, as well as must-have tools and utensils. * Beginner basics-Recipes feature Japanese cooking techniques, minimal steps, and suggestions for easy-to-find ingredient substitutions. Plus, many meals can be made in 30 minutes or less, which translates to weeknight family dinners. Discover the art of Japanese cooking with the user-friendly Made in Japan book!

Contemporary psychology has studied the purely reproductive imagination with great eagerness and success. The works on the different image-groups, visual, auditory, tactile, motor, are known to everyone, and form a collection of inquiries solidly based on subjective and objective observation, on pathological facts and laboratory experiments. The study of the creative or constructive imagination, on the other hand, has been almost entirely neglected. It would be easy to show that the best, most complete, and most recent treatises on psychology devote to it scarcely a page or two; often, indeed, do not even mention it. A few articles, a few brief, scarce monographs, make up the sum of the past twenty-five years' work on the subject. The subject does not, however, at all deserve this indifferent or contemptuous attitude. Its importance is unquestionable, and even though the study of the creative imagination has hitherto remained almost inaccessible to experimentation strictly so-called, there are yet other objective processes that permit of our approaching it with some likelihood of success, and of continuing the work of former psychologists, but with methods better adapted to the requirements of contemporary thought. The present work is offered to the reader as an essay or first attempt only. It is not our intention here to undertake a complete monograph that would require a thick volume, but only to seek the underlying conditions of the creative imagination, showing that it has its beginning and principal source in the natural tendency of images to become objectified (or, more simply, in the motor elements inherent in the image), and then following it in its development under its manifold forms, whatever they may be. For I cannot but maintain that, at present, the psychology of the imagination is concerned almost wholly with its part in esthetic creation and in the sciences. We scarcely get beyond that; its other manifestations have been occasionally mentioned, never investigated. Yet invention in the fine arts and in the sciences is only a special case, and possibly not the principal one. We hope to show that in practical life, in mechanical, military, industrial, and commercial inventions, in religious, social, and political institutions, the human mind has expended and made permanent as much imagination as in all other fields. The constructive imagination is a faculty that in the course of ages has undergone a reduction-or at least, some profound changes. So, for reasons indicated later on, the mythic activity has been taken in this work as the central point of our topic, as the primitive and typical form out of which the greater number of the others have arisen. The creative power is there shown entirely unconfined, freed from all hindrance, careless of the possible and the impossible; in a pure state, unadulterated by the opposing influence of imitation, of ratiocination, of the knowledge of natural laws and their uniformity. In the first or analytical part, we shall try to resolve the constructive imagination into its constitutive factors, and study each of them singly. The second or genetic part will follow the imagination in its development as a whole from the dimmest to the most complex forms. Finally, the third or concrete part, will be no longer devoted to the imagination, but to imaginative beings, to the principal types of imagination that observation shows us.

The aim of this book is to indicate how to serve dishes, and to entertain company at breakfast, lunch, and dinner, as well as to give cooking receipts. Too many receipts are avoided, although quite enough are furnished for any practical cook-book. There are generally only two or three really good modes of cooking a material, and one becomes bewildered and discouraged in trying to select and practice from books which contain often from a thousand to three thousand receipts. No claim is laid to originality. "Receipts which have not stood the test of time and experience are of but little worth." The author has willingly availed herself of the labors of others, and, having carefully compared existing works, adding here and subtracting there, as experience dictated, and having also pursued courses of study with cooking teachers in America and in Europe, she hopes that she has produced a simple and practical book, which will enable a family to live well and in good style, and, at the same time, with reasonable economy. The absence from previous publications of reliable information as to the manner of serving meals has been noticed. Fortunately, the fashionable mode is one calculated to give the least anxiety and trouble to a hostess. Care has been taken to show how it is possible with moderate means to keep a hospitable table, leaving each reader for herself to consider the manifold advantages of making home, so far as good living is concerned, comfortable and happy.

William Walker Atkinson (December 5, 1862 - November 22, 1932) was an attorney, merchant, publisher, and author, as well as an occultist and an American pioneer of the New Thought movement. He is the author of the pseudonymous works attributed to Theron Q. Dumont and Yogi Ramacharaka.He wrote an estimated 100 books, all in the last 30 years of his life. He was mentioned in past editions of Who's Who in America, in Religious Leaders of America, and in similar publications. His works have remained in print more or less continuously since 1900. Excerpt "Reasoning" is defined "The act, process or art of exercising the faculty of reason; the act or faculty of employing reason in argument; argumentation, ratiocination; reasoning power; disputation, discussion, argumentation." Stewart "The word reason itself is far from being precise in its meaning. In common and popular discourse it denotes that power by which we distinguish truth from falsehood, and right from wrong, and by which we are enabled to combine means for the attainment of particular ends."

he Book of Business Etiquette was written by author Nella Henney's, who's goal in writing this book was to introduce the basics of appropriate business etiquette to the American masses at a time when more and more people were joining the white-collar workforce. The book begins with a general introduction to the new American businessman. The author's light-hearted approach to the subject is apparent early, describing the businessman as, "not so dashing perhaps as a knight in armor or a soldier in uniform, but he is not without the noble (and ignoble) qualities which have characterized the tribe of man since the world began. Following this brief introduction, the book tackles a series of specific aspects of etiquette, from table manners and telephone etiquette, to proper manners while travelling and large-group dining behaviors. While the book seems primarily directed at men, Henney concludes her work with a chapter specifically for the working woman. Business etiquette is constantly evolving, and what may have been considered good etiquette in the 1920's is no longer the norm. Thus, the real value of this work is the portrait it paints of a specific time in history. Reading Henney's work will transport you back to the roaring 20's, that brief postwar time where business was booming and thousands of Americans entered the white-collar workforce for the very first time.

There is no attempt in this book to present a complete system of theology, though much of such a system is passed in review, but only to study a special phase of theological thinking. The precise theme of the book is the relations of the social consciousness to theology. This is the subject upon which the writer was asked to lecture at the Harvard Summer School of Theology of 1901; and the book has grown out of the lectures there given. In preparing the book for the press, however, the lecture form has been entirely abandoned, and considerable material added. The importance of the theme seems to justify a somewhat thorough going treatment. If one believes at all in the presence of God in history, and the Christian can have no doubt here, he must be profoundly interested in such a phenomenon as the steady growth of the social consciousness. Hardly any inner characteristic of our time has a stronger historical justification than that consciousness; and it has carried the reason and conscience of the men of this generation in rare degree. Having its own comparatively independent development, and yet making an ethical demand that is thoroughly Christian, it furnishes an almost ideal standpoint from which to review our theological statements, and, at the same time, a valuable test of their really Christian quality. In attempting, then, a careful study of the relations of the social consciousness to theology, this book aims, first, definitely to get at the real meaning of the social consciousness as the theologian must view it, and so to bring clearly into mind the unconscious assumptions of the social consciousness itself; and then to trace out the influence of the social consciousness upon the conception of religion, and upon theological doctrine. The larger portion of the book is naturally given to the influence upon theological doctrine; and to make the discussion here as pointed as possible, the different elements of the social consciousness are considered separately. It should be noted, however, that the question raised is not the historical one, How, as a matter of fact, has the social consciousness modified the conception of religion or the statement of theological doctrine, but the theoretical one, How should the social consciousness naturally affect religion and doctrine? In this sense, the result might be called, in President Hyde's phrase, a "social theology"; but, as I believe that the social consciousness is at bottom only a true sense of the fully personal, I prefer myself to think of the present book as only carrying out in more detail the contention of my Reconstruction in Theology, that theology should aim at a restatement of doctrine in strictly personal terms. So conceived, in spite of its casual origin, this book follows very naturally upon the previous book. Some of the same topics necessarily recur here; and references to the Reconstruction have been freely made, in order to avoid all unnecessary repetition. That this social sense of the fully personal has finally a real and definite contribution to make to theology, I cannot doubt. I can only hope that the present discussion may be found at least suggestive, particularly in the analysis of the social consciousness, and in the treatment of mysticism and of the ethical in religion, as well as in the consideration of the special influence of the elements of the social consciousness upon the restatement of doctrine. Of the doctrinal applications, the application to the problem of redemption may be considered, perhaps, of most significance.