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This Treatise, as its title expresses, is intended to exhibit easy methods of detecting the fraudulent adulterations of food, and of other articles, classed either among the necessaries or luxuries of the table; and to put the unwary on their guard against the use of such commodities as are contaminated with substances deleterious to health. Every person is aware that bread, beer, wine, and other substances employed in domestic economy, are frequently met with in an adulterated state: and the late convictions of numerous individuals for counterfeiting and adulterating tea, coffee, bread, beer, pepper, and other articles of diet, are still fresh in the memory of the public. To such perfection of ingenuity has the system of counterfeiting and adulterating various commodities of life arrived in this country, that spurious articles are every where to be found in the market, made up so skilfully, as to elude the discrimination of the most experienced judges. But of all possible nefarious traffic and deception, practised by mercenary dealers, that of adulterating the articles intended for human food with ingredients deleterious to health, is the most criminal, and, in the mind of every honest man, must excite feelings of regret and disgust. Numerous facts are on record, of human food, contaminated with poisonous ingredients, having been vended to the public; and the annals of medicine record tragical events ensuing from the use of such food. The eager and insatiable thirst for gain, is proof against prohibitions and penalties; and the possible sacrifice of a fellow-creature's life, is a secondary consideration among unprincipled dealers.

"Highly recommended" - The Center for Asian Studies Anyone who examines the Zen arts is immediately struck by how modern they seem. The ceramics of 16th-century Zen artists could be interchanged with the rugged pots of our own contemporary crafts movement. Ancient calligraphies suggest the monochromes of Franz Kline or Willem de Kooning. The apparent nonsense and illogic of Zen parables (and No theater and Haiku poetry) established the limitations of language long before the theater of the absurd. 400-year-old Zen architecture seems to be a copy of modern design ideas such as modular space and a California marriage of house and garden. Zen values experiencing things over analyzing them. Perhaps if we can take the power of direct perception, sharpened by the devices of Zen art, back to everyday activities, we will find a beauty in common objects that we previously ignored.

The Golden Age was published in 1895, by a British writer Kenneth Grahame. What's interesting about The Golden Age is that in this book, Grahame uses the metaphor of Ancient Greek legends and stories as parallels to his own life. The adults are termed "The Olympians" appearing remote, inaccessible, and lofty to a child. Their activities are incomprehensible to the young mind while they had no interest in the doings of their wards. Grahame's humorous yet ironical tone lends a touch of fun to the adult world as seen through the eyes of a child.

There are cookbooks and cookbooks, and their generation is not ended; a generation that began in the Garden of Eden, presumably, for if Mother Eve was not vastly different from her daughters she knew how to cook some things better than her neighbors, and they wanted to know how she made them and she wanted to tell them. Indeed, it has been stated that the very first book printed, a small affair, consisted mainly of recipes for "messes" of food, and for remedies for diseases common in growing families. Whether the very first book printed was a cook book or not, it is quite true that among the very oldest books extant are those telling how to prepare food, clothing and medicine. Some of these make mighty interesting reading, particularly the portions relating to cures for all sorts of ills, likewise of love when it seemed an ill, and of ill luck. And who wouldn't cheerfully pay money, even in this enlightened day, for a book containing recipes for just these same things? For in spite of our higher civilization, broader education, and vastly extended knowledge, we still believe in lucky days, lucky stones, and lucky omens. These formed no inconsiderable part of the old time cook book, and no doubt would constitute a very attractive feature of a modern culinary guide. However, hardly anyone would confess to having bought it on that account. In these later times professors of the culinary art tell us the cooking has been reduced to a science, and that there is no more guess work about it. They have given high sounding names to the food elements, figured out perfectly balanced rations, and adjusted foods to all conditions of health, or ill health. And yet the world is eating practically the same old things, and in the same old way, the difference being confined mainly to the sauces added to please the taste.

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. This abnormal condition has a bad effect upon his descendants, who may not be born with any special defects, but they have less resistance at birth than is their due, and consequently fall prey to disease very easily. This state of impaired resistance has been passed on from generation to generation, and we of today are passing it on as a heritage to our children.

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. Others I obtained from friends. But all of them are used in my own little household. Owing to repeated requests from ordinary vegetarians, who find the book useful, I am now including recipes for yeast bread, cheese dishes, nutmeat dishes, etc. I have put all these in the chapter entitled "Extra Recipes." To go to the opposite extreme there is a short chapter for "unfired feeders." Other new recipes have also been added. The note re Salads has been borrowed from E.J. Saxon, and the Vegetable Stew in Casserole Cookery from R. & M. Goring, in The Healthy Life.

The plan of "Higher Lessons" will perhaps be better understood if we first speak of two classes of text-books with which this work is brought into competition. Method of One Class of Text-books In one class are those that aim chiefly to present a course of technical grammar in the order of Orthography, Etymology, Syntax, and Prosody. These books give large space to grammatical Etymology, and demand much memorizing of definitions, rules, declensions, and conjugations, and much formal word parsing, work of which a considerable portion is merely the invention of grammarians, and has little value in determining the pupil's use of language or in developing his reasoning faculties. This is a revival of the longendured, unfruitful, old-time method. + Method of Another Class of Text-books. In another class are those that present a miscellaneous collection of lessons in Composition, Spelling, Pronunciation, Sentence-analysis, Technical Grammar, and General Information, without unity or continuity. The pupil who completes these books will have gained something by practice and will have picked up some scraps of knowledge; but his information will be vague and disconnected, and he will have missed that mental training which it is the aim of a good text-book to afford. A text-book is of value just so far as it presents a clear, logical development of its subject. It must present its science or its art as a natural growth, otherwise there is no apology for its being.

The narrative drive of Stowe's classic novel is often overlooked in the heat of the controversies surrounding its anti-slavery sentiments. In fact, it is a compelling adventure story with richly drawn characters and has earned a place in both literary and American history. Stowe's religious beliefs show up in the novel's final, overarching theme-the exploration of the nature of Christianity and how Christian theology is fundamentally incompatible with slavery. Harriet Elizabeth Beecher Stowe was an American author and abolitionist, whose novel Uncle Tom's Cabin (1852) attacked the cruelty of slavery; it reached millions as a novel and play, and became influential, even in Britain. It made the political issues of the 1850s regarding slavery tangible to millions, energizing anti-slavery forces in the American North. It angered and embittered the South. The impact is summed up in a commonly quoted statement apocryphally attributed to Abraham Lincoln. When he met Stowe, it is claimed that he said, "So you're the little woman that started this great war!"

Anyone can draw but not everyone can make good drawings. Pencil drawing is a skill that needs a good foundation on theories because pencil drawing is a blend of theory and proper execution of these theories. Practice makes drawing perfect but foundation on the theories and techniques in drawing paves the way for better drawings. This book mainly targets beginners in pencil drawing and those who wish to enhance their pencil drawing skills through other techniques and insights that one may find here. Anyone may use this book to hone his or her drawing skills with the end goal of becoming a better pencil-drawing artist through this small tribute. This book, written in non-technical language, seeks to promote better understanding. It covers the basics of pencil drawing, providing for a good foundation for pencil drawing and some practical tips. It contains articles on pencil drawing, and it shows how to draw step-by-step common objects such as people, cars and animals. Since drawing is visual, chapters are short providing for more illustrations and application of drawing theories. The maker of this book hopes to inspire individuals to pursue the art of pencil drawing and unleash their artistic mind.

The following pages are a translation of Dr. Steiner's Philosophie der Freiheit, which was published in Germany some twenty years ago. The edition was soon exhausted, and has never been reprinted; copies are much sought after but very difficult to obtain. The popularity of Dr. Steiner's later works upon ethics, mysticism, and kindred subjects has caused people to forget his earlier work upon philosophy in spite of the fact that he makes frequent references to this book and it contains the germs of which many of his present views are the logical outcome. For the above reasons, and with the author's sanction, I have decided to publish a translation. In 1918 Dr. Steiner published a revised edition of the Philosophie der Freiheit. For the translation of the new passages added to, and of the incidental changes made in, this revised edition I am indebted to Mr. Hoernlé, now Professor of Philosophy in the Armstrong College (Newcastle-upon-Tyne), University of Durham. At the author's request I have changed the title to Philosophy of Spiritual Activity, and throughout the entire work "freedom" should be taken to mean "spiritual activity." Dr. Steiner's Ph. D. Thesis on "Truth and Science," originally published as a prelude to The Philosophy of Freedom, has, with his consent, been translated for this edition and been added at the end of this volume.

THE writer does not deem any apology necessary for adding another to the long list of gastronomic works, provided she has accomplished the desirable object of producing a Cook Book which shall commend itself to all persons of true taste-that is to say, those whose taste has not been vitiated by a mode of cooking contrary to her own. Although not a Ude or a Kitchener, she does profess to have sufficient knowledge of the culinary art, as practised by good American cooks, to instruct those not versed in this truly interesting science. The inefficiency of most works of this kind are well known to all experienced housekeepers, they being generally a mere compilation of receipts, by those who have no practical knowledge of the subject, and are consequently unable to judge of their correctness, or to give the necessary directions for putting the ingredients together in the right manner. A conviction that a good practical Cook Book was much needed, induced the writer to exert herself to supply the deficiency. She does not pretend to infallibility, but having taken a great deal of pains to have each receipt as correct and nice as possible, she trusts that they will generally give satisfaction. The mode of cooking is such as is generally practised by good American housekeepers, and the receipts embrace all the various branches of the culinary science, from preparing the most simple vegetables or broths, to making the most delicate cake, creams, sweetmeats, &c. The writer has endeavored to combine both economy and that which will be agreeable to the palate, but she has never suffered the former to supersede the latter. This book is intended for all classes of society, embracing receipts both for rich and plain cooking, and written in such a plain manner, that the most unskilled need not err. Placed in the hands of any servant of common capacity, who can read, it will set aside the necessity of those frequent applications for directions, with which the patience of housekeepers is often tried. The experienced cook may smile at the minuteness of the directions; but, if she has witnessed as much good food spoiled by improper cooking as the writer of these receipts, she will not think she has been too explicit. In regard to the seasoning of food, it has been found impossible to give any exact rules, as so much depends upon the quality of the seasoning and food. The cook should be careful not to have the natural flavor of the food overpowered by the seasoning; and where a variety of spices are used, no one of them should predominate. Independent of the receipts for cookery, we have annexed a collection of miscellaneous receipts relative to housekeeping, which, together with the copious illustrations and directions for carving, we trust will render it of superior usefulness. In conclusion, the writer would give her sincere thanks to those of her friends who have kindly furnished her with their choice and valuable receipts: and to those into whose hands the book may fall she would ask a fair trial of them before passing judgment

Mary Louise is a young girl, very honest and wise beyond her years. This at times put her at odds with her classmates at school, but she is mature enough to not be bothered by their attitudes for the most part. Mary Louise lived with her mother and grandfather, with whom she was very close. She is shocked one day when, after her grandfather had an awkward encounter with a man on their walk, her grandfather sits her down and tells her that he and her mother must leave her for awhile. He makes arrangements for her to board at school and sneaks off with his daughter in the middle of the night. Mary Louise is upset and then astounded to find out that her grandfather is running from the law. As the other children at school find out the circumstances surrounding Mary Louise's situation, they begin to relentlessly tease and trouble her. Mary Louise eventually runs away and finds a friend of her grandfather's, but also discovers that the law is trailing her as well. A host of mysterious characters begin filtering into Mary Louise's new life with the Conants and her friend Irene, and it is only a matter of time before Mary Louise finds out all these new people coming together is no coincidence. With Irene's help, Mary Louise finally unravels the mystery surrounding her family.

Descriere:Take any recipe vegan or vegetarian to suit your preference! Plant-based cooking means different things to different people. We all come to plant-based eating with different goals in mind. From building a plant-centric plate to cooking with plant-based meat and dairy, you'll find everything you need here to create varied, satisfying meals. Drawing inspiration from them, these recipes showcase produce, beans and grains, and vegan (and vegetarian) protein sources. The Plant-Based Cookbook is packed with ingenious tips for cooking with plant-forward ingredients and also practical techniques. Rethink how you use vegetables, discover how to boost umami flavor using tomato paste, dried mushrooms, and miso; and more. A thorough opening section delves into the details of modern plant-based eating, addressing shopping and storage strategies, the plethora of plant-based meat and dairy options, and how to meet nutritional needs. It's time to say goodbye to bland, complicated Vegan recipes and start your effortless journey to the Whole Food Plant-Based lifestyle!

Was Ambrose Meyrick insane or born in the wrong millennium?A Welsh orphan, he went to live with his uncle at a public school in the industrialized midlands, where he was seen as a lazy, idle, unrealistic and impractical dreamer. So he was caned by the teachers, bullied by his classmates, and bored by his classes.His father, before his death, had developed an enthusiasm in him for antiquities, especially the ancient Celtic branch of Christianity, taking him to desolate places in Wales, to the remnants of saint's wells and ruins of ancient buildings and holy sites, telling him stories of them and the saints and heroes of an almost forgotten era. But his father told him to conceal his interests from the world, which would not understand.Ambrose found out the hard way that his father had been right, and that he had to hide this fascination in order to conform to the expectations of his classmates and teachers. After all, they would never believe that he had seen the Holy Grail. And the school and its teachers had no interest in developing a mystic.He became a model student and athlete, and got admitted to Oxford. Meanwhile, at night he meditated and had dreams and visions. His uncle's young Irish maid, also an orphan, developed an interest in him, although she had doubts about his sanity. A couple of chance encounters with strangers suggested that he has a destiny of being an unappreciated outsider and a martyr.He eventually rebelled against the hypocrisy around him, but then discovered that he, too, had been a hypocrite, and must change himself.

The principles given in books one and two, leading to the development of the child's faculties find their greatest usefulness in school work. They will apply to every part of the child's work and aid in solving any of his problems. This is the demonstration ground and the time and efforts spent in the preceding games and exercises will manifest themselves in progress in school. It is best for the child to make his own applications. You can, of course, suggest and aid, but he should make his own picture wherever possible. The one making the effort receives the reward-which is development. The child will recall the idea which he works out for himself more easily than those worked out for him, even though the latter may seem better. The following pages will be given over to suggestive ideas as to how the principles may be applied to different lessons. Only a certain few concrete illustrations will be given, as the working out of the details would rob the child of the opportunity and development to be gained by doing the work himself. Children always learn the alphabet by pictures. Alphabetical books and blocks are made this way. This is because the child learns easily and quickly by this method. What is true in the early years is true in the later ones as well. Do not allow him to get away from this principle of learning by pictures. Follow the plan of teaching every thing possible by sight. Go out of your way if necessary to show him the thing he is reading about. The suggestions under "The Mind's Eye and The Story" in Book Two should be continued. When the child has learned to read have him pause and visually review what he has read, that is, to stop and see a mind's eye picture while the book is closed.

It is the author's aim in this collection to furnish stories for the child that shall be short, simple in form and familiar in subject, that shall contain much repetition, rhythm, dramatic possibility, alliteration, and also onomatopoetical and imaginative qualities, all of which the young child craves in the literature which is presented to him. The writer has striven to avoid elaborate introductions, long and intricate descriptions, and all those characteristics from which the child instinctively turns. The matter here presented naturally falls under three heads: first, original stories; secondly, favorite childhood stories rewritten; thirdly, adaptations of popular tales. Nearly all of the purely original stories are based upon some of the more vital motifs to be found in the best of our fairy lore. Of the favorite childhood stories, "Billy Bobtail" is evidently founded upon "The Bremen Town-Musicians"; and, as it is given here, it is an adaptation of a story heard frequently during the writer's childhood. It will readily be seen that "Kid Would Not Go" is only another form of "The Old Woman and Her Pig," and that "Fox Lox" is identical with the tale of "Chicken Little." "The Wee, Wee Woman" is supposedly an adaptation of the old English story of "Teeny Weeny." It is given here in the form in which it was told to the author by a friend. "The Little Long Tail" will be recognized by many as a prime favorite of their early childhood. In the three stories from Grimm it has been the aim to simplify, to shorten, and to eliminate all objectionable qualities; as, for instance, the cruel step-mother element to be found in the original Cinderella. The two stories from Mrs. Ewing and the adaptation of Saintine's "Picciola" have proved fascinating to the childish audiences to which they have been presented. Simplicity of form and language makes it possible for the teacher not only to tell the stories contained in this collection, but also to read them to the children, with good effect. Some of the tales, notably the favorite childhood stories rewritten, may be placed in the hands of the children themselves, to be used in the primary grades as supplementary reading material. This little volume is the result of several years of practical experience, and it is hoped that it will prove a valuable addition to the story repertoire of kindergartners and primary teachers.

Learn how to cut off someone's nose without hurting him and how to double your pocket money. Make an egg dance and a penny walk, produce feathers and candy from a silk handkerchief, and change a bowl of ink into clear water with swimming goldfish. With a little time, practice, and the help of this guide, aspiring magicians can astonish their friends and family with these and other classic parlor tricks. Designed especially for beginners by an expert in the art of legerdemain, the book presents simplified versions of popular illusions. Easy to obtain, inexpensive props include coins, handkerchiefs, eggs, and other common household items. In addition, the final third of this volume offers an introduction to the history and practice of ventriloquism.