{"1": {"fulltext": "DOMESTIC SCIENCE\\nIN\\nGRAMMAR GRADES\\nWILSON\\nTX\\n147\\nWr4", "height": "3591", "width": "2320", "jp2-path": "domesticsciencei00wils_0001.jp2"}, "2": {"fulltext": "LIBRARY Of CONGRESS.\\nChap. ________ Copyright No\\nShelf.__ J :W7.4\\nUNITED STATES OF AMERICA.", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0002.jp2"}, "3": {"fulltext": "", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0003.jp2"}, "4": {"fulltext": "", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0004.jp2"}, "5": {"fulltext": "DOMESTIC SCIENCE\\nIN GRAMMAR GRADES\\nA READER", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0005.jp2"}, "6": {"fulltext": "T j fe-", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0006.jp2"}, "7": {"fulltext": "DOMESTIC SCIENCE\\nGRAMMAR GRADES\\na iseaoer\\nBY\\nL. L. W: WILSON, Ph.D.\\nOF THE PHILADELPHIA NORMAL SCHOOL\\nAUTHOR OF DOMESTIC SCIENCE IN ELEMENTARY SCHOOLS I\\nA MANUAL FOR TEACHERS\\nTHE MACMILLAN COMPANY\\nLONDON: MACMILLAN CO., Ltd.\\n1900\\nAll riglits reserved", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0007.jp2"}, "8": {"fulltext": "2658\\nTWO COPlti ..REIVED,\\nLibrary of CoisgrM*\\nOffice of the\\nJUM 7-1900\\nReglitor of Copy rlf Iff\\nSECOND COPY,\\n64131\\nCopyright, 1900,\\nBy THE MAC MILL AX COMPANY.\\nXorfaoenti $3rrss\\nJ. S. Gushing Co. Berwick Smith\\nNorwood Mass. U.S.A.", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0008.jp2"}, "9": {"fulltext": "TABLE OF CONTENTS\\nTHE HOME\\nPAGK\\nHousekeeping under Difficulties. Jane Welsh Carlyle 3\\nThe Vicar of Wakefield s House. Oliver Goldsmith 5\\nThoreau s House near Walden Pond, from Walden.\\nHenry D. Thoreau 7\\nHomes of Other Times\\nThe Egyptian House, from Life in Ancient Egypt.\\nErman 12\\nHomes of Savages\\nA Bushman s Home, from Ratzel s History of Mankind 14\\nMalay Homes, from Ratzel s History of Mankind 15\\nHomes of the Half Civilized\\nHome of the Indian, from Ratzel s History of Mankind 18\\nThe Home of the Modern Eskimo, from Fortnightly 19\\nHomes of the Civilized\\nThe Japanese House and its Customs, from Japan and\\nits Art. Marcus B. Huish 21\\nThe Japanese Bath, from Chambers s Journal 23\\nTHE KITCHEN\\nMrs. Poyser s Kitchen, from Adam Bede. George\\nEliot 27\\nThe Roman Kitchen 28\\nv", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0009.jp2"}, "10": {"fulltext": "VI TABLE OF CONTENTS\\nPAGE\\nThe Evolution of Fire 29\\nAncient Forests and Modern Fuel, from Temple Bar 30\\nThe Bundle of Matches. Hans Christian Andersen 37\\nFOODS AND COOKING\\nThe Effects of Foods. Matthew Prior 43\\nThe Proteids\\nFoods of Combustion and Nutrition, from History of a\\nMouthful of Bread. Jean Mace\\nEvolution of Methods of Cooking\\nThe Roast Pig. The Essays of Elia. Charles Lamb 57\\nCooking. Lorna Doone. R. D. Blackmore\\nThe Salmon\\nEggs. Old English Sayings and Rhymes\\nE \u00c2\u00b0*s\\nThe Lament of an Oyster, from Punch\\nOysters. King James I. of England\\nOysters. Seneca\\nOysters. Sallust\\n44\\n56\\n61\\n61\\n63\\n63\\n63\\n64\\n64\\n64\\nThe Carbohydrates\\nStarch 65\\nRice in Japan, from R atzel s History of Mankind 65\\nRice Culture 66\\nStory of the Potato, from All the Year Round .68\\nLegend of the Corn, from Hiawatha. Henry W.\\nLongfellow 69\\nSugar 74\\nA Visit to a Sugar Refinery 75\\nBread\\nA Loaf of Bread 77\\nCrackers, from Chambers s Journal .78\\nReprinted by the kind permission of Messrs. Harper and Brothers.", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0010.jp2"}, "11": {"fulltext": "TABLE OF CONTENTS Vll\\nPAGE\\nHot Cross-buns, from Chambers s Book of Days 80\\nMexican Bread the Tortilla 82\\nBread of the Zuni Indians .83\\nSalads\\nRecipe for a Salad. Spanish Proverb 83\\nDrinks\\nTea Culture, from Society in China. Robert K.\\nDouglas\\nThe Tea Ceremony in Japan, from the Catalogue of the\\nCeramic Collection of the South Kensington Museum.\\nDr. Frank 86\\nCoffee, from Sylva Sylvarum. Lord Bacon 88\\nChocolate 88\\nCondiments\\nA Salt Manufactory, from Gentleman s Magazine, 1897 89\\nA Salt Mine 93\\nSalt Superstitions 94\\nPepper y\\nTHE DINING ROOM\\nDinners. Lucile. Owen Meredith 99\\nAn Egyptian Dinner 99\\nA Roman Dinner, from Gallus, or Roman Scenes in\\nthe Times of Augustus. Professor Bekker 100\\nA Dinner at the House of Cedric the Saxon, from\\nIvanhoe. Sir Walter Scott 102\\nThe Eskimo Dinner, from Ratzel s History of Man-\\nkind 107\\nThe Death of the Famous Cook Vatel, from Letters of\\nMadame de Sevigne 1\u00c2\u00b0 8\\nDining with a Mandarin, from Belgravia .110", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0011.jp2"}, "12": {"fulltext": "Vlll TABLE OF CONTENTS\\nPAGE\\nA Japanese Meal, from Japan and its Art. Marcus\\nB. JIuish 113\\nChristmas Dinner at Bob Cratchit s, from Christmas\\nCarol. Charles Dickens 113\\nTHE BEDROOM AND VENTILATION\\nAn Old Riddle 119\\nBeds of Animals 119\\nMexican Bed the Hammock 119\\nBed and Bedding 120\\n(a) In Bible Times 120\\n(h) In Greece 121\\n(c) In Rome 122\\n(d) In England 122\\n(e) In Russia 123\\nThe Aerial Ocean in which we live, from Fairy Land\\nof Science. Arabella Buckley 123\\nDust, from All the Year Round, 1895 .127\\nBacteria 129\\nTHE LAUNDRY\\nWashing, from All the Year Round 135\\nLaundry Work in Italy 139\\nAbout Common Water, from New Fragments. Tyndall 140\\nIndigo 142\\nHOUSEHOLD PESTS AND HOUSE CLEANING\\nHouse Cleaning, from The Principal Household Insects\\nof the United States. L. O. Howard and C. L. Marlatt 147\\nCarpet-beetle, from The Principal Household Insects of\\nthe United States. L. O. Howard and C. L. Marlatt 118\\nStory of the Clothes-moth, from Tenants of an Old\\nFarm. Dr. Henry C. McCook 149\\nReprinted by kind permission of Dr. Henry C. McCook.", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0012.jp2"}, "13": {"fulltext": "TABLE OF CONTENTS IX\\nPAGE\\nThe House-fly. John Raskin 154\\nThe House-fly 155\\nThe Mosquito. William Cullen Bryant 156\\nThe Mosquito, from The Principal Household Insects of\\nthe United States. L. O. Howard and C. L. Marlatt 157\\nCockroaches, from The Principal Household Insects of\\nthe United States. L. O. Howard and C. L. Marlatt 162\\nThe Silver Fish, from The Principal Household Insects\\nof the United States. L. O. Howard and C. L. Marlatt 165\\nThe Cricket on the Hearth, from The Cricket on the\\nHearth. Charles Dickens 167\\nSEWING\\nNeedles, from Littell s Living Age\\nPins, from Chambers s Book of Days\\nThe Cotton Plant, from Chambers s Journal\\nThe Romance of Cotton, from Chambers s Journal\\nThe Silkworm, from History of Silk, Cotton, Linen\\nThe Flax. Hans Christian Andersen\\nTrue Story of the Sewing-machine\\n173\\n174\\n175\\n177\\n180\\n184\\n188", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0013.jp2"}, "14": {"fulltext": "", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0014.jp2"}, "15": {"fulltext": "THE HOME", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0015.jp2"}, "16": {"fulltext": "", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0016.jp2"}, "17": {"fulltext": "THE HOME\\nHOUSEKEEPING UNDER DIFFICULTIES\\nI had gone with my husband to live on a little estate\\nof peat bog that had descended to me, all the way down\\nfrom John Welsh, the Covenanter, who named a daughter\\nof John Knox. That didn t, I am ashamed to say, make\\nme feel Craigenputtock a whit less of a peat bog and a\\nmost dreary, untoward place to live at. In fact, it was\\nsixteen miles distant on every side from all the conven-\\niences of life, shops, and even post office.\\nFurther, we were very poor, and further and worst,\\nbeing an only child, and brought up to very great pros-\\npects, I was sublimely ignorant of every branch of useful\\nknowledge, though a capital Latin scholar and a very fair\\nmathematician.\\nIt behooved me in these astonishing circumstances to\\nlearn to sew. Husbands, I was shocked to find, wore their\\nstockings into holes, and were always losing buttons, and\\n/was expected to u look to all that. Also it behooved\\nme to learn to cook! No capable servant choosing to live\\nat such an out of the way place, and my husband having\\nbad digestion, which complicated my difficulties. .The\\nbread, above all, brought from Dumfries, soured on\\nhis stomach, and it was plainly my duty, as a Christian\\nwife, to bake at home.\\nSo I sent for Cobbett s u Cottage Economy and fell to\\nwork at a loaf of bread. But, knowing nothing about\\n3", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0017.jp2"}, "18": {"fulltext": "4 THE HOME\\nthe process of fermentation, or the heat of ovens, it came\\nto pass that my loaf got put into the oven at the time\\nthat myself ought to have been put into bed. And I re-\\nmained the only person not asleep in a house in the mid-\\ndle of a desert.\\nOne o clock struck! And then two!! And then three!!!\\nAnd still I was sitting there in the midst of an immense\\nsolitude, my whole body aching with weariness, and my\\nheart aching with a sense of forlornness and degradation.\\nThat I who had been so petted at home, whose com-\\nfort had been studied by everybody in the house, who\\nhad never been required to do anything but cultivate my\\nmind, should have to pass all those hours of the night\\nwatching a loaf of bread which mightn t turn out bread\\nafter all\\nSuch thoughts maddened me, till I laid down my head\\non the table and sobbed aloud. It was then that some-\\nhow the idea of Benvenuto Cellini sitting up all night\\nwatching his Perseus in the furnace came into my head.\\nSuddenly, I asked myself, After all, in the sight of the\\nupper Powers, what is the mighty difference between a\\nstatue of Perseus and a loaf of bread, so that each be the\\nthing that one s hand has found to do The man s deter\\nmined will, his energy, his patience, his resource, were\\nthe really admirable things of which his statue of Per-\\nseus was the mere chance expression. If he had been\\na woman, living at Craigenputtock with a dyspeptic hus-\\nband sixteen miles from a baker, and he a bad one, all\\nthese qualities would have come out more fitly in a good\\nloaf of bread!\\nI cannot express what consolation this germ of an idea\\nspread over my uncongenial life during the years we lived\\nat that savage place.\\nFrom Letters and Memorials of Jane Welsh Carlyle.", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0018.jp2"}, "19": {"fulltext": "THE VICAR OF WAKEFIELD S HOUSE\\nTHE VICAR OF WAKEFIELD S HOUSE\\nThe place of our retreat was in a little neighborhood,\\nconsisting of farmers, who tilled their own grounds, and\\nwere equal strangers to opulence and poverty. As they\\nhad almost all the conveniences of life within themselves,\\nthey seldom visited towns or cities in search of superflui-\\nties. Remote from the polite, they still retained the\\nprimeval simplicity of manners and frugal by habit, they\\nscarcely knew that temperance was a virtue. They\\nwrought with cheerfulness on days of labor but ob-\\nserved festivals as intervals of idleness and pleasure.\\nThey kept up the Christmas carol, sent true-love knots on\\nValentine morning, ate pancakes on Shrove-tide, showed\\ntheir wit on the first of April, and religiously cracked\\nnuts on Michaelmas-eve. Being apprised of our approach,\\nthe whole neighborhood came out to meet their minister,\\ndressed in their finest clothes, and preceded by a pipe and\\ntabor; a feast was also provided for our reception, at\\nwhich w r e sat cheerfully down and what the conversation\\nwanted in wit was made up in laughter.\\nOur little habitation was situated at the foot of a sloping\\nhill, sheltered with a beautiful underwood behind, and a\\nprattling river before on one side a meadow, on the other\\na green. My farm consisted of about twenty acres of\\nexcellent land, I having given a hundred pounds for my\\npredecessor s good-will. Nothing could exceed the neat-\\nness of my little enclosures the elms and hedge-rows ap-\\npearing with inexpressible beauty. My house consisted\\nof but one story, and was covered with thatch, which gave\\nit an air of great snugness the walls on the inside were\\nnicely whitewashed, and my daughters undertook to adorn\\nthem with pictures of their own designing. Though the\\nsame room served us for parlor and kitchen, that only", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0019.jp2"}, "20": {"fulltext": "b THE HOME\\nmade it the warmer. Besides, as it was kej)t with the\\nutmost neatness, the dishes, plates, and coppers, being well\\nscoured, and all disposed in bright rows on the shelves,\\nthe eye was agreeably relieved, and did not want richer\\nfurniture. There were three other apartments, one for\\nmy wife and me, another for our two daughters within\\nour own, and the third, with two beds, for the rest of\\nthe children.\\nThe little republic to which I gave laws, was regulated\\nin the following manner by sunrise we all assembled in\\nour own common apartment the fire being previously\\nkindled by the servant. After we had saluted each other\\nwith proper ceremony, for I always thought fit to keep up\\nsome mechanical forms of good breeding, without which\\nfreedom ever destroys friendships, we all bent in grati-\\ntude to that Being who gave us another day. This duty\\nbeing performed, my son and I went to pursue our usual\\nindustry abroad, while my wife and daughters employed\\nthemselves in providing breakfast, which was always ready\\nat a certain time. I allowed half an hour for this meal,\\nand an hour for dinner which time was taken up in inno-\\ncent mirth between my wife and daughters, and in philo-\\nsophical arguments between my son and me.\\nAs we rose with the sun, so we never pursued our labors\\nafter it was gone down, but returned home to the expecting\\nfamily, where smiling looks, a neat hearth, and a pleasant\\nfire were prepared for our reception.\\nNor were we without guests. Sometimes farmer Flam-\\nborough, our talkative neighbor, and often the blind piper,\\nwould pay us a visit, and taste our gooseberry wine, for the\\nmaking of which we had lost neither the receipt nor the\\nreputation. These harmless people had several wa; s of\\nbeing good company while one played, the other would\\nsing some soothing ballad, Johnny Armstrong s Last\\nGood-night, or The Cruelty of Barbara Allen. The", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0020.jp2"}, "21": {"fulltext": "THOREAU S HOUSE NEAR WALDEN POND 7\\nnight was concluded in the manner we began the morning,\\nmy youngest boys being appointed to read the lessons of\\nthe day, and he that read loudest, distinctest, and best, was\\nto have a half -penny on Sunday to put into the poor s box.\\nFrom The Vicar of Wakefield, by Oliver Goldsmith.\\nTHOREAU S HOUSE NEAR WALDEN POND\\nNear the end of March, I borrowed an axe and went\\ndown to the woods by Walden Pond nearest to where I\\nintended to build my house, and began to cut down some\\ntall, arrowy white pines, still in their youth, for timber.\\nThe owner of the axe, as he released his hold on it, said\\nthat it was the apple of his eye but I returned it sharper\\nthan I received it. It was a pleasant hillside where I\\nworked, covered with pine woods, through which I looked\\nout on the pond, and a small open field in the woods where\\npines and hickories were springing up. The ice in the\\npond was not yet dissolved, though there were some open\\nspaces, and it was all dark colored and saturated with water.\\nThere were some slight flurries of snow during the clays that\\nI worked there but for the most part, when I came out\\nonto the railroad, on my way home, its yellow sandheap\\nstretched away, gleaming in the hazy atmosphere, and the\\nrails shone in the spring sun, and I heard the lark and\\npewee and other birds already come to commence another\\nyear with us. They were pleasant spring days, in which\\nthe winter of man s discontent was thawing as well as the\\nearth, and the life that had lain torpid began to stretch\\nitself.\\nI hewed the main timbers six inches square, most of the\\nstuds on two sides only, and the rafters and floor timbers\\non one side, leaving the rest of the bark on, so that they\\nwere just as straight and much stronger than sawed ones.", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0021.jp2"}, "22": {"fulltext": "8 THE HOME\\nEach stick was carefully mortised or tenoned by its stump,\\nfor I had borrowed other tools by this time. My days in\\nthe woods were not very long ones yet I usually carried\\nmy dinner of bread and butter, and read the newspaper\\nin which it was wrapped, at noon, sitting amid the green\\npine boughs which I had cut off, and to my bread was\\nimparted some of their fragrance, for my hands were\\ncovered with a thick coat of pitch. Before I had done I\\nwas more the friend than the foe of the pine tree, though\\nI had cut down some of them, having become better\\nacquainted with it. Sometimes a rambler in the wood\\nwas attracted by the sound of the axe, and we chatted\\npleasantly over the chips which we had made.\\nBy the middle of April, for I made no haste in my\\nwork, but rather made the most of it, my house was framed\\nand ready for raising. I had already bought the shanty\\nof James Collins, an Irishman who worked on the Fitch-\\nburg Railroad, for boards. James Collins s shanty was\\nconsidered an uncommonly fine one. When I called to\\nsee it, he was not at home. I walked about the outside,\\nat first unobserved from within, the window was so deep\\nand high. It was of small dimensions, with a peaked\\ncottage roof, and not much else to be seen, the dirt being\\nraised five feet all around as if it were a compost heap.\\nThe roof was the soundest part, though a good deal warped\\nand made brittle by the sun. Doorsill there was none,\\nbut a perennial passage for the hens under the door board.\\nMrs. C. came to the door and asked me to view it from\\nthe inside. The hens were driven in by my approach.\\nIt was dark, and had a dirt floor for the most part, dank,\\nclammy, and aguish, only here a board and there a board\\nwhich would not bear removal. She lighted a lamp to\\nshow me the inside of the roof and walls, and also that the\\nboard floor extended under the bed, warning me not to\\nstep into the cellar, a sort of dust hole two feet deep. In", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0022.jp2"}, "23": {"fulltext": "THOREAU S HOUSE NEAR WALDEN POND 9\\nher own words, they were good boards overhead, good\\nboards all around, and good windows, of two whole\\nsquares originally, only the cat had passed out that way\\nlately. There w r as a stove, a bed, and a place to sit, an\\ninfant in the house where it was born, a silk parasol, gilt-\\nframed looking-glass, and a patent new coffee-mill nailed\\nto an oak sapling, all told. The bargain was soon con-\\ncluded, for James had in the meanwhile returned, I, to\\npay four dollars and twenty-five cents to-night, he, to\\nvacate at five to-morrow morning, selling to nobody else\\nmeanwhile I, to take possession at six. It were well, he\\nsaid, to be there early, and anticipate certain indistinct\\nbut wholly unjust claims, on the score of ground rent and\\nfuel. This, he assured me, was the only encumbrance.\\nAt six I passed him and his family on the road. One\\nlarge bundle held their all, bed, coffee-mill, looking-\\nglass, hens, all but the cat. She took to the woods, and\\nbecame a wild cat, and as I afterwards learned, trod in a\\ntrap set for woodchucks, and so became a dead cat at last.\\nI took this dwelling the same morning, drawing the\\nnails, and removed it to the pond s side by small cartloads,\\nspreading the boards on the grass there to bleach and warp\\nback again in the sun.\\nTHOREAU S HOUSE NEAR WALDEN POND\\nContinued\\nI DUG my cellar in the side of a hill, sloping to the south,\\nwhere a woodchuck had formerly dug his burrow, down\\nthrough sumach and blackberry roots, and the lowest stain\\nof vegetation, six feet square by seven deep, to a fine sand\\nwhere potatoes would not freeze in any winter. The sides\\nwere left shelving, and not stoned but the sun having\\nnever shone on them, the sand still keeps its place. Under", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0023.jp2"}, "24": {"fulltext": "10 THE HOME\\nthe most splendid house in the city is still to be found the\\ncellar where they store their roots as of old, and long after\\nthe superstructure has entirely disappeared, posterity\\nremark its dent in the earth. The house is still but a\\nsort of porch at the entrance of a burrow.\\nAt length, in the beginning of May, with the help of\\nsome of my acquaintances, rather to improve so good an\\noccasion for neighborliness than from any necessity, I set\\nup the frame of my house. I began to occupy my house\\non the 4th of July, as soon as it was boarded and roofed,\\nfor the boards were carefully feather-edged and lapped,\\nso that it was perfectly impervious to rain, but before\\nboarding I laid the foundation of a chimney at one end,\\nbringing two cartloads of stones up the hill from the pond\\nin my arms. I built the chimney after my hoeing in the\\nfall, before a fire became necessary for warmth, doing my\\ncooking in the meanwhile out of doors on the ground,\\nearly in the morning which mode I still think is in some\\nrespects more convenient and agreeable than the usual one.\\nWhen it stormed before my bread was baked, I fixed a few\\nboards over the fire, and sat under them to watch my loaf,\\nand passed some pleasant hours in that way. In those\\nda}^s, when my hands were much employed, I read but\\nlittle, but the least scraps of paper which lay on the ground,\\nmy holder tablecloth, afforded me as much entertainment,\\nin fact, answered the same purpose, as the Iliad.\\nBefore winter, I built a chimney and shingled the sides\\nof my house, which were already impervious to rain, with\\nimperfect and sappy shingles made of the first slice of the\\nlog, whose edges I was obliged to straighten with a plane.\\nI have thus a tight-shingled and plastered house, ten\\nfeet wide by fifteen long, with eight-feet posts, with a\\ngarret and a closet, a large window on each side, two trap\\ndoors, one door at the end, and a brick fireplace opposite.\\nThe exact cost of my house, paying the usual price for", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0024.jp2"}, "25": {"fulltext": "THOREAU S HOUSE NEAR WALDEN POND\\n11\\nsuch materials as I used, but not counting the work, all of\\nwhich was done by myself, was as follows, and I give the\\ndetails because very few are able to tell exactly what their\\nhouses cost, and fewer still, if any, the separate cost of the\\nvarious materials which compose them.\\nBoards $8.03| Mostly shanty boards.\\nRefuse shingles for roof and sides 4.00\\nLathes 1.25\\nTwo second-hand windows with glass 2.43\\nOne thousand old bricks 4.00\\nTwo casks of lime 2.40 That was high.\\nHair .31 More than needed.\\nMantle-tree iron 15\\nNails 3.90\\nHinges and screws 14\\nLatch 10\\nChalk 01\\nTransportation 1.40 l c v od P art\\nIn all $28.12\u00c2\u00a3\\nThese are all the materials except the timber, stones,\\nand sand, which I claimed by squatter s right. I have\\nalso a small woodshed adjoining, made chiefly of the stuff\\nwhich was left after building the house.\\nThere is some of the same fitness in a man s building\\nhis own house, that there is in a bird s building its own\\nnest. Who knows but if men constructed their dwellings\\nwith their own hands, and provided food for themselves\\nand families simply and honestly enough, the poetic faculty\\nwould be universally developed, as birds universally sing,\\nwhen they are so engaged But alas we do like cow-\\nbirds and cuckoos, which lay their eggs in nests which\\nother birds have built, and cheer no traveller with their\\nchattering and unmusical notes. Shall we forever resign\\nthe pleasure of construction to the carpenter What does\\narchitect amount to in the experience of the mass of men", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0025.jp2"}, "26": {"fulltext": "12 THE HOME\\nT never in all my walks came across a man engaged in\\nso simple and natural an occupation as building his house.\\nAdapted from Walden, by Henry D. Thoreau.\\nHOMES OF OTHER TIMES\\nTHE EGYPTIAN HOUSE\\nThe pictures in the Theban tombs representing the\\nsmall country houses of people of rank tell us much as\\nto the outside of private houses of that time.\\nOne of these is a low, two-storied building, and like all\\nthe houses of this time, very bare on the outside. It has\\nsmooth, white-washed brick Avails, and the plain white\\nsurface is only varied by the projecting frames of the door\\nand windows. The ground floor seems to have no win-\\ndows, but the first story has, in addition to its two win-\\ndows, a kind of balcony. The roof, above which we can\\nsee the trees of the garden behind, is very strange, it is\\nflat, but has a curious top, an oblique construction of\\nboards which catches the cool north wind, and conducts it\\ninto the upper story of the house.\\nIn another picture we are shown in the open porch be-\\nfore the house the vessels of wine, while the food is on\\ntables adorned with garlands numerous jars, loaves, and\\nbowls stand close by, hidden by a curtain from the guests\\nwho are entering. While the latter greet their host, a\\njar of wine with its embroidered cover is carried past, and\\ntwo servants in the background, who seem to be of a very\\nthirsty nature, have already seized some drinking bowls.\\nThe house itself lies in a corner of the garden, which is\\nplanted with dark green foliage, trees, figs, and pome-\\ngranates, and in which there is also an arbor covered with\\nvines. The garden is surrounded by a wall of brownish", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0026.jp2"}, "27": {"fulltext": "HOMES OF OTHER TIMES 13\\nbrick pierced by two granite doors. Though the house\\nhas two stories it strikes us as very small it has only one\\ndoor, which, as was customary at that time, is placed at\\none side of the principal wall, and not in the middle.\\nThe ground floor seems to be built of brick and to be\\nwhitewashed it is lighted by three small windows with\\nwooden lattice work the door has a framework of red\\ngranite. The first story is in quite a different style the\\nwalls are made of thin boards, the two windows are large,\\ntheir frames project a little from the wall and are closed\\nby brightly colored mats. This story contains, probably,\\nthe principal room of the house, the room for family life.\\nA curious fact confirms this idea the window hangings\\nhave a small square piece cut out at the bottom, allowing\\nthe women to see out of the windows without themselves\\nbeing seen. The houses in Egypt to-day have an arrange-\\nment like this. The roof of the second story rests on\\nlittle pillars and is open on all sides to the air. Ventila-\\ntion is much thought of also in the other parts of the\\nhouse, for the whole of the narrow front is left open, and\\ncan only be closed by a large curtain of matting. The\\nopen porch was the place in which the Egyptians enjoyed\\nthe pleasures of life here they could breathe the sweet\\nbreath of the north wind, and enjoy the flowers and trees\\nof the garden.\\nAdapted from Life in Ancient Egypt, 1 by Erman.\\nIn Ancient Egypt, the people loved cleanliness, and\\ntherefore those who did the washing were highly honored.\\nAmong the high officers of the king s court were the\\nchief bleacher, the washer of Pharaoh, and the\\nchief washer of the palace.\\nIn private houses, the great washing day was an impor-\\ntant event. Pictures of this time show some workmen\\nbusy at small tanks, washing and wringing, while the", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0027.jp2"}, "28": {"fulltext": "14 THE HOME\\nchief washer is looking on to see that the worktnen do\\ntheir work well. They beat the wet clothes with wooden\\nstaves, they sprinkle them, holding their arms up high.\\nThey fasten one end of the folded piece of linen over a\\npost, put a stick through the other end and wring it with\\na good deal of force. This was the ancient substitute for\\nthe modern wringer. The men then stretch and fold up\\nthe linen, and the chief ivasher packs it up in a great bundle.\\nBut this was not all. In Egypt, wide robes with many\\nfolds of white linen were worn, and fashion required that\\nthese folds should be put in with great exactness and regu-\\nlarity. How this was done can only be guessed at. But\\nthere is in Florence a wooden instrument which it is\\nthought was used to press these regular folds in the dresses.\\nAdapted from Life in Ancient Egypt, by Erman.\\nHOMES OF SAVAGES\\nA BUSHMAN S HOME\\nA Bushman seeks his dwelling in caves and clefts of the\\nrock, in sheltered spots beneath overhanging stones, or lies\\ndown in water-courses or in the deserted pit of an ant-bear.\\nIt is quite a sign of progress when he bends down the\\nboughs of a shrub, and weaves them with other boughs and\\nmoss into a shelter from the wind, heaping up a lair of dried\\nleaves and moss under it. Only in rare cases does he\\nadvance to hut building but when, owing to abundance of\\ngame, he selects some open district for a long stay, he con-\\ndescends to cover some poles with branches, rushes, or skins.\\nThe women then aspire even to the plaiting of coarse mats.\\nBut the Bushman s way of life never allows even these habi-\\ntations to become permanent.\\nAs to household goods there is nothing to say, for what a", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0028.jp2"}, "29": {"fulltext": "HOMES OF SAVAGES 15\\nBushman cannot cany with him he has no use for. Even\\ndomestic animals seem to him a burden, of which he gets\\nrid as soon as possible. Pottery is almost entirely absent,\\nperhaps only because ostrich eggs make good vessels.\\nWater is carried in them and buried in the sand to cool it.\\nFor his food the Bushman needs no appliance but fire,\\nwhich he produces by rubbing hard and soft wood to-\\ngether. The pieces of meat are usually thrown into the\\nfire for a short time only. Often the game is not com-\\npletely drawn. If he has no game, he puts up with any-\\nthing; lizards, snakes, even those, it is said, whose poison\\nhe has extracted for his arrows, frogs, caterpillars, grubs,\\nhe eats with relish.\\nHoney is one of his favorite articles of food, and he\\nlooks upon any bees -nest which he has discovered as the\\nproperty of his family or his party.\\nEven when surface vegetation is quite dried up he\\nfinds bulbs and roots by the remains of the plant, or by\\nthe hollow sound of the ground when tapped. In spite\\nof its bitterness, he eats the wild watermelon, and its\\njuice is often his only means of quenching his thirst.\\nHow much more comfortably might he live if he would\\nsedulously turn to account his acquaintance with nature,\\nAvhose gifts he has thoroughly investigated. No doubt\\nhe would then have to give up some of his free existence.\\nAnd here is clearly the thread which binds him to his life.\\nFrom Ratzel s History of Mankind.\\nMALAY HOMES\\nThe most conspicuous peculiarity of the Malay house\\nis that it is built on piles.\\nThis style may be found even in the European settle-\\nment. For this reason one of their cities has been called\\nthe Venice of Borneo, and another the Venice of Sumatra.", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0029.jp2"}, "30": {"fulltext": "16 THE HOME\\nThe reason for this style of building was to protect its\\ninmates against the attacks of water, of man, and of\\nbeasts. So that now when there is greater public secur-\\nity, the pile dwellings have greatly decreased in numbers.\\nThus among one tribe of Borneo, all the houses formerly\\nstood on piles of hard wood forty feet high. Nowadays\\nthere is free intercourse among the dwellers by all the\\nrivers, and the houses have come down to the earth. At\\nthe most a small space is left between the ground and\\nthe bamboo flooring.\\nBy the sea, however, and on the banks of the larger riv-\\ners, pile dwellings have the same reason for existence as\\nformerly. For they are a protection against floods and\\nswamps, and they make it easier to get food from the water.\\nIn the Philippines there are houses of which the bamboo\\npoles and wicker work are but little above the flood level\\nof the water. These houses are set close together. There\\nis only a narrow passage running between the rows and\\nthe village straggles far along the shore.\\nWhen we find that some of the inhabitants of the inte-\\nrior build their houses in this manner, then we know that\\nthey formerly dwelt by the rivers, and have continued to\\nbuild in the same way.\\nBut there is a better reason still for building on piles.\\nFor when the tree stem with steps cut in it is hauled up,\\nthe building is like a castle with the drawbridge raised.\\nThis, in a head-hunting country especially, must add mate-\\nrially to the safety of the home.\\nAmong the objections to pile building on dry land are\\nwant of cleanliness and defective stability.\\nSafe dwelling places are also found in trees. The cen-\\ntral shoot is cut off, and the surrounding branches remain.\\nOr the stems alone of several neighboring trees sometimes\\nserve as support for tree houses made from palm leaves and\\nbamboo.", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0030.jp2"}, "31": {"fulltext": "HOMES OF SAVAGES 17\\nMany Malay tribes place prickly bamboo stems around\\ntheir huts for security. They stick sharp arrows in the\\nground and make pitfalls. Sentries are posted day and\\nnight. When Spanish troops looked for a fugitive among\\nthem they could do nothing to capture them. The\\nonly thing that they could do was to burn their houses.\\nThis really did not matter much, for they could rebuild\\nthem easily in a single day.\\nA further characteristic of Malay architecture is the\\nsteep roof, often fifty feet high and coming far down.\\nThe thatch is of palm leaves.\\nIn the more elaborate houses the walls are prettily\\nwattled with palm fibres. The gable end often bears buf-\\nfalo heads carved in wood, and other emblems.\\nIn windy uplands the roofs are protected by poles from\\nbeing blown off.\\nThe interior arrangements vary with the degree of civ-\\nilization. They depend also upon the character of the\\ndwelling, whether occupied jointly or severally, whether\\nthe families occupy several apartments or one in common.\\nIn some cases the house is from two hundred and forty to\\ntwo hundred and seventy feet in length. Forty or fifty\\nfamilies live here together, but in separate rooms.\\nIn another tribe four to six families only occupy the\\nhouse, but they all live together in one room.\\nAgainst the wall stands a large earthenware vessel or a\\nlarge bamboo with the partitions of all the knots knocked\\nout except the last. In one tribe the strength of the girls\\nis measured by the number of such vessels that they can\\nbring from the spring to the house.\\nMats and cushions lie in one corner. In another, women\\nand girls are occupied in peeling fruit. Nets, hooks, fish-\\ning tackle, are piled up in another. Spears hang from\\nthe walls. The middle of the room is the reception room.\\nCivilization is shown in a few stools without backs, of", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0031.jp2"}, "32": {"fulltext": "18 THE HOME\\nbamboo wicker work, for guests. The natives sit cross-\\nlegged on the floor.\\nStrange as it may seem, this last paragraph is an exact\\ndescription of the palace of one of their chiefs.\\nLight enters in the daytime only through gaps in the\\nwall. As a rule lights are not burned at night for fear\\nof attracting ghosts, but some of the tribes have candles\\nof resin, others shell lamps with rush wicks.\\nMost of the Malays spend the greater portion of their\\nlife on the water, and build house-like boats for this reason.\\nAdapted from Ratzel s History of Mankind.\\nHOMES OF THE HALF CIVILIZED\\nTHE HOME OF THE INDIAN\\nAmong by far the greatest number of tribes the mov-\\nable tent of leather or bark known as the wigwam served\\nfor a dwelling. The Algonquin women cut long shoots\\nof birch and fir, the men cleared a round or square space\\nwith their snowshoes, and heaped up the snow wall so that\\nthe upper ends met at a slant and were covered with large\\npieces of birch bark an entrance was left to be covered\\nwith a bear skin. Inside, the floor was thickly strewn\\nwith twigs, if possible from the fragrant balsam, and the\\nhut was ready. The whole work took on the average\\nabout three hours.\\nIn New England there were simple huts, semicircular\\nin plan in California, of complete beehive buildings.\\nAmong the Iroquois, who were better builders, the walls\\nconsisted of logs bound firmly together, and the roof of\\nrafters bound with branches. The whole was covered on\\nthe outside with bark, while all around the interior were\\nbenches spread with mats. Beneath the roof was the", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0032.jp2"}, "33": {"fulltext": "HOMES OF THE HALF CIVILIZED 19\\nstore loft. But these were houses inhabited by the whole\\nkindred.\\nIn the South the houses were more airy, in many places\\nbeing only a roof to keep off the rain. This kind of an\\nIndian house may still be seen in Central and South\\nAmerica.\\nTHE HOME OF THE MODERN ESKIMO\\nWe did not travel much that day, having sledged with-\\nout a break for thirteen hours. We halted about seven\\no clock on the north side of the Sound, where we built a\\ncosey little snow hut in a suitable, well-sheltered drift. It\\nw r as constructed in the usual Eskimo fashion, of large\\nblocks cut out of the snowdrift, put together so as to form\\na solid cupola over the space below, sufficient to hold us\\nall. The dogs always sleep in the open, winter as well as\\nsummer, and in all kinds of weather. They were, there-\\nfore, simply tied to a walrus lance, rammed into the ground\\njust outside the hut.\\nWe will now peep inside. All the fissures to the roof and\\nAvails are closed with snow, and the lamps are lighted. To\\nget in, it is necessary to crawl through the little hole on\\nthe lee side. When of the Caucasian race, great care has\\nto be exercised not to wreck the proud structure, for the\\nopening is only intended for tiny Eskimo bodies. Inside\\na comparatively high temperature prevails. This causes\\nthe snow in the roof to melt, whereby the structure is\\nstrengthened, as the blocks then sink a little, freeze\\ntogether, and form on the inside a hard polished dome\\nof ice. The water thus formed by degrees, trickles\\nslowly down the walls of the hut toward the floor.\\nThere it forms the most beautiful glittering ice taps.\\nAt night, when the cooking is over, the melting ceases,\\nas the lamps then only burn with a faint flame.\\nBut as we enter, the cooking is in full swing. Under", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0033.jp2"}, "34": {"fulltext": "20 THE HOME\\nthe little stone vessels the flames are made as long as the\\nsaucer-shaped lamps with moss wicks and blubber will\\nallow. On the raised platform at the back we are in-\\nstalled, whilst opposite sit the old man and his woman.\\nAll of us are airily dressed. It would be absurd to sleep\\nin our stiff, wet garments when we can throw them off\\nand crawl into soft, warm reindeer skins instead.\\nThe old woman mostly sees to the cooking. In order\\nto find out whether the water for the tea boils she now\\nand again puts her hand flat into it. This is a way of\\ntaking boiling temperature which at first I do not like.\\nBut at last I come to the conclusion that it is no worse\\nthan handling the meat Ave are to eat, and I reconcile\\nmyself to my fate.\\nWe had expected to find natives at this place, but all\\nthat we could discover in the gloom of midnight was a\\nlong-deserted, tumbledown snow hut. We set to work\\nat once to repair it, while the old man and his woman\\nbegan to dig in the snow under a huge boulder, hoping\\nto find, according to the old charitable Eskimo custom,\\nseal blubber for the aid of the needy traveller in general.\\nLong and deep they dug, and blubber there was, sure\\nenough, in plenty. The old man cut up some in bits for\\nthe dogs, whilst the old woman prepared other for our\\nlamps, making the pieces soft by chewing them with her\\nteeth before putting them on the lamp saucers.\\nIn a short time we were snugly at home under our\\nsnow roof, chatting of the events of the day, and eating\\nthe remains of our reindeer steak.\\nIn the midst of our merry group lay a huge piece of\\nwalrus meat, the somewhat gamey smell of which left\\nno doubt of its respectable age. Beside it lay an axe,\\nwhich was used whenever any man or woman wanted to", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0034.jp2"}, "35": {"fulltext": "HQMES OF THE CIVILIZED 21\\nsatisfy their hunger, for the meat was frozen hard and\\nwanted to be chopped. At the side of the meat stood a\\nhuge block of ice, clear as crystal, whence all obtained\\nwater. In the centre a hole had been cut. In the bottom\\nof this a stone was placed, on which there burned with a\\ngood flame a piece of moss intersected with blubber. As\\nthe ice melted at the sides, the water collected at the\\nbottom in a small clear pool, when it was consumed by\\nthe many parched mouths, by sucking it up through\\nhollow reindeer marrow-bones.\\nThe whole party was throughout in the cheeriest and\\nmost talkative mood. No toasts were drunk nor speeches\\nmade, but the chatting and laughing of everybody pro-\\nceeded so merrily that the incident furnished another\\nproof of the contentment of these people with their lot.\\nFrom In the Land of the Northernmost Eskimo, By Eivind\\nAstrup, First Officer in both the Peary Expeditions. The Fortnightly.\\nHOMES OF THE CIVILIZED\\nTHE JAPANESE HOUSE AND ITS CUSTOMS\\nThe Japanese house differs from that of other nations\\nchiefly in its want of substantiality. It is fixed to no\\nfoundations. It merely rests upon unhewn stones placed\\nbelow. It usually consists of a panel work of wood, either\\nunpainted or painted black on the outside. Its roof may\\nbe shingled, tiled, or thatched. But no chimney breaks\\nits sky line, for fires are seldom used.\\nThe worst side of the house is turned toward the street,\\nthe artistic toward the garden. At least two sides have no\\npermanent walls, but, like the inside partitions, are merely\\nscreens fitting into grooves.\\nThe rooms are for the most part small and low. They", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0035.jp2"}, "36": {"fulltext": "22 THE HOME\\nare without recesses except in the guest room, where there\\nare two. In one of these are hung the pictures, and ris-\\ning up to meet them, the figure of a household god, an\\nincense burner, or a vase of flowers. The other is used\\nfor a closet.\\nAlmost every Japanese house has a veranda.\\nNo expensive paint work stands ready to chip and scratch\\nand look shabby. Everything remains as it left the car-\\npenter s plane, usually smooth but not polished. If the\\nworkman thought the bark on the wood was pretty, he\\nwould leave even this. He would certainly make no\\nattempt to remove any artistic markings caused by the\\nravages of a worm or larvae.\\nBesides the guest room there was usually a special room\\nset apart for the tea ceremony. This was not always in\\nthe building, but often in one apart from the house in the\\ngarden.\\nNo carpets, tables, bedsteads, wardrobes, or cupboards\\nfind a place in the Japanese house. Nor does the Japanese\\nrequire chairs, for he is only comfortable when resting on\\nhis knees and heels on a cushion. But he must have his\\nfire vessel and his tobacco tray. The portable fire vessel\\nthrows out slight heat, and also serves to light the\\npipes. It contains small pieces of charcoal. Whenever\\na caller comes, summer or winter, the first act of hospi-\\ntality is to place one of these before him even in shops\\nit is brought in and placed on a mat whenever a visitor\\nenters.\\nThe only other articles of furniture are the square\\nwooden frame which is placed over this stove, the pillow,\\nand the lantern. No Japanese would think of sleeping\\nwithout having this burning throughout the night.\\nThe consumption of lanterns in Japan is enormous with-\\nout counting the export trade. Every house has dozens\\nfor use inside and for going out at night. The latter are", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0036.jp2"}, "37": {"fulltext": "HOMES OF THE CIVILIZED 23\\nplaced in a rack in the hall. Each bears the owner s\\nname or else his crest.\\nFrom Japan and its Art, by Marcus B. Huish.\\nTHE JAPANESE BATH\\nThe Chinese do not like water at all, but the Japanese\\nhave almost a mania for it, especially when it is boiling hot.\\nEvery inn has a big tub perpetually on the boil. The tub is\\ncommon property. You go into the bath-room, undress,\\nthrow a ladle of hot water over you, lather yourself with\\nsoap, throw more hot water over till all the soap is re-\\nmoved, and then you climb into the bath, and stay there\\nfor one hour or two hours if you like, or until somebody\\nelse wants to come in. It is hardly in accordance with\\nour ideas to get into a bath where half a dozen people\\nhave been before you. But the Japanese think nothing\\nof it. I always made inquiry, that I might be the first\\nuser of the bath that day.\\nAnd here is a point that we might learn from the Japan-\\nese. The reason that we take cold after a hot bath in the\\ndaytime is that we do not take it hot enough. If only\\nthe water is as near boiling as possible, there is no danger\\nof getting cold afterward. The Japanese revel in these\\nhot baths. They take them three or four times a day.\\nOnce a Japanese called upon me and apologized in the\\nbeginning of the conversation for being so unmannerly and\\ndirty. He had only had time to take two baths that day.\\nFrom Next to Godliness, Chambers s Journal, April, 1809.", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0037.jp2"}, "38": {"fulltext": "", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0038.jp2"}, "39": {"fulltext": "THE KITCHEN", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0039.jp2"}, "40": {"fulltext": "", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0040.jp2"}, "41": {"fulltext": "THE KITCHEN\\nMRS. POYSER S KITCHEN\\nThe great barn doors are thrown wide open, and men\\nare busy there mending the harness, under the superintend-\\nence of Mr. Goby, the whittaw, otherwise saddler, who\\nentertains them with the latest gossip. It is certainly rather\\nan unfortunate day that Aleck, the shepherd, has chosen\\nfor having the whittaws, since the morning turned out so\\nwet and Mrs. Poyser has spoken her mind pretty strongly\\nas to the dirt which the extra number of men s shoes brought\\ninto the house at dinner-time. Indeed, she has not yet\\nrecovered her equanimity on the subject, though it is now\\nnearly three hours since dinner, and the house floor is per-\\nfectly clean again as clean as everything else in that won-\\nderful house-place, where the only chance of collecting a\\nfew grains of dust would be to climb on the salt-coffer, and\\nput your finger on the high mantel-shelf on which the glit-\\ntering brass candlesticks are enjoying their summer sine-\\ncure for at this time of the year, of course, every one goes\\nto bed while it is yet light, or at least light enough to dis-\\ncern the outlines of objects after you have bruised your\\nshins against them. Surely nowhere else could an oak\\nclock-case and an oak table have got to such a polish by\\nthe hand genuine elbow polish, as Mrs. Poyser called\\nit, for she thanked God she never had any of your var-\\nnished rubbish in her house. Hetty Sorrel often took the\\nopportunity, when her aunt s back was turned, of looking\\n27", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0041.jp2"}, "42": {"fulltext": "28 THE KITCHEN\\nat the pleasing reflection of herself in those polished sur-\\nfaces, for the oak table was usually turned up like a screen,\\nand was more for ornament than for use and she could\\nsee herself sometimes in the great round pewter dishes\\nthat were ranged on the shelves above the long deal dinner\\ntable or in the hobs of the grate, which always shone like\\njasper.\\nEverything was looking at its brightest at this moment,\\nfor the sun shone right on the pewter dishes, and from their\\nreflecting surfaces pleasant jets of light were thrown on\\nmellow oak and bright brass no scene could have been\\nmore peaceful, if Mrs. Poyser, who was ironing a few things\\nthat still remained from the Monday s wash, had not been\\nmaking a frequent clinking with her iron and moving to\\nand fro whenever she wanted it to cool carrying the keen\\nglance of her blue gray eye from the kitchen to the dairy,\\nwhere Hetty was making up the butter, and from the\\ndairy to the back kitchen, where Nancy was taking the\\npies out of the oven.\\nAdapted from Adam Bede, by George Eliot.\\nTHE ROMAN KITCHEN\\nSometimes the Roman Kitchen was characterized by\\nluxury and beauty scarcely equalled even in modern days.\\nIts walls were frescoed with pictures its floor was of\\nstones. All the cooking utensils were of the finest bronze\\nlined with silver and with gold. And each instrument\\nwas made to represent some animal. Some gridirons, for\\ninstance, were representations in silver of skeletons of\\nfish the frying-pans represented spiders, tortoises, and\\nvarious other animals. The water kettle was often the\\nhead of an elephant using his trunk for a spout.", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0042.jp2"}, "43": {"fulltext": "THE EVOLUTION OF FIRE 29\\nTHE EVOLUTION OF FIRE\\nThere are now no tribes so savage that they do not\\nknow how to make fire, and we have no evidence of a\\nrace in distant ages who did not at least know something\\nof fire. And yet, though its use is so ancient, it is certain\\nthat once upon a time there did exist, people who knew\\nneither the use of fire nor how to make it.\\nHow did they learn Nature taught him. In many\\nregions, the hot streams of lava from the mouths of vol-\\ncanoes, as they descend the mountain side, are apt to set\\non fire the dry plants and trees. Lightning quite fre-\\nquently kindles the dry trunks of trees which it strikes.\\nWhen his first fear had subsided, he would regard this\\nfire as heaven sent, and try by every means in his power\\nto keep it burning. Even to this day there are tribes in\\nAustralia who know but little more, and send to other\\ntribes for new fire if theirs goes out.\\nThe first fires were probably made by friction, a method\\nstill employed in many savage tribes.\\nThe Romans and Greeks, our own- Indians, the Eskimos,\\nand some of the tribes of Asia and of Africa make their\\nfires by striking stones and other objects violently to-\\ngether. By some flint and steel, or, perhaps, flint and\\npyrites (one kind is called fool s gold), or two bits of\\nquartz were used.\\nMatches, the modern method of striking fire, are one\\nof the triumphs of this century. Formerly boxes con-\\ntaining eighty-four cost a quarter. Now they are so\\ncheap that their use has become universal, and it is cal-\\nculated six matches a day is an average allowance for\\neach person in the United States.", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0043.jp2"}, "44": {"fulltext": "30 THE KITCHEN\\nANCIENT FORESTS AND MODERN FUEL\\nA visit to a coal mine is not without value, especially to\\nany one who has some little idea of mining operations.\\nThe descent through hot air, foggy with floating particles\\nof coal, the darkness and gloom, but very imperfectly\\nrevealed by candles or lamps, the crowd of trucks, horses,\\nand men at the bottom, and the incessant clanking of the\\nmachinery, all these prepare the visitor for his work.\\nOnce landed below, he is led past vast furnaces burning\\nday and night to create a draught of air, on which the very\\nlife of all those employed underground depends he is told\\nthat air close to him, passing into the chimney a little above\\nhis head, over these fires, is highly explosive, so that a\\nsingle spark would involve destruction he is introduced,\\nfirst through broad and then into narrower paths, where the\\nroof has once come down or the floor has been squeezed up\\nhe sees men working with difficulty, picking a deep groove\\nin a black wall he hears, when away from the work that is\\ngoing on, a dull singing noise of gas always oozing through\\nthe coal at one place, he is shown where tons of roof have\\nrecently come down, at another, cracks where hogsheads of\\nfiery gas are issuing with rapidity, poisoning and rendering\\ndangerous all the air of the mine lie is taken along miles of\\na vast black tunnel cut through the mineral; the way is to\\nhim a perfect labyrinth, though really designed and exe-\\ncuted on an admirable system and at last he is brought\\nsomehow or other to a pit-bottom, whence he is lifted,\\ngreatly to his satisfaction, to the outer world and finally,\\nhe makes his way to a warm bath, and endeavors to remove\\nas far as possible the marks of his visit from his skin and\\nlungs.\\nThe floor of the coal in other words, the earth on\\nwhich we tread in a coal mine is generally a bed of", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0044.jp2"}, "45": {"fulltext": "ANCIENT FORESTS AND MODERN FUEL 31\\nbluish clay; and if a specimen of this clay is brought up\\nand examined, it will generally be found loaded with in-\\nnumerable, black, stringy markings, crossing each other in\\nevery direction. These were once the rootlets of plants\\nthat either grew in this clay as a vegetable soil, or were\\nmatted up with it into a rough mass before the plants had\\ndecayed. Overhead there is generally sandstone and on\\nthe roof, where the sandstone and coal were once in con-\\ntact, we may often see long flat markings, the stems of\\nancient trees that had not entirely decayed, when the sands\\nburied the whole mass. Thus the coal lies upon a clay on\\nwhich plants grew, and is covered with material that con-\\ntains innumerable marks of similar vegetation.\\nIt is impossible not to conclude from all the circum-\\nstances connected with coal deposits, that this mineral is\\nthe remains of an ancient vegetation, growing on or near\\nthe place where we now find it. Even the coal itself, black\\nand opaque as it seems, yields under the searching power\\nof the microscope some evidence of its origin. When\\nground down to the thinnest possible slice, and examined\\nunder a high power, traces are seen here and there of\\nspiral vessels, such as belong to woody fibre, and of some\\nother marks, proving a complicated vegetable structure.\\nFruits, such as nuts of strange forms, and even delicate\\nflowers have been detected. Examples of each of the two\\nprincipal divisions of vegetable structure have been identi-\\nfied from the mode of growth. Insects and other animals\\nhave been found, and proof exists in abundance that coal\\nwas formed near land, if not actually grown on the soil,\\nwith which it is now buried.\\nFrom a pile of rubbish near the shaft of a coal mine, it\\nwould be difficult to take up a dozen specimens of that\\npeculiar hardened blue clay called shale, that is so abun-\\ndant in such places, without finding in them impressions\\nof leaves and a very little examination and comparison", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0045.jp2"}, "46": {"fulltext": "32 THE KITCHEN\\nwould suffice to enable any one accustomed to plants to\\nrefer these to some kind of fern. Why these should be so\\ninvariably fern leaves, instead of leaves of the forest trees,\\nwhich one might have expected to form at least some part\\nof the deposit, is perhaps the first question that would\\nsuggest itself to any one who was accustomed to find in the\\nearth remains of a former world.\\nA more thorough examination, and a visit to local mu-\\nseums where such things are collected, arranged, and\\nexhibited, would, however, show that, though not en-\\ntirely absent, leaf fragments of other plants than ferns are\\nso exceedingly rare, that they may be practically disre-\\ngarded in considering the important contributories of coal.\\nEither of two causes may have brought about this result.\\nThe other plants may have been absent altogether or they\\nmay have been less easily preserved when buried, perhaps\\nunder water, in the conditions favorable for making coal\\nout of wood. Experiment has shown that, in fact, the\\nleaves of our forest trees do decay much more rapidly than\\nfern leaves, and thus there may have been large accumu-\\nlations of them that have disappeared or gone to make coal\\nbut the vast multitude of ferns seems of itself to show\\nthat these were really predominant and a further study of\\nthe trunks of the trees points to the same conclusion.\\nANCIENT FORESTS AND MODERN FUEL\\nContinued)\\nLet us now endeavor to reproduce an ancient forest, such\\nas existed in and near our island at the time when the coal\\nwas in preparation, and, as far as the materials will justify,\\nlet us also people this forest with animal life.\\nSuch a forest certainly abounded with lofty plants of", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0046.jp2"}, "47": {"fulltext": "ANCIENT FORESTS AND MODERN FUEL 33\\nferns, like those we now call fern trees, and to such an\\nextent that in many places it probably contained little else.\\nAs, however, in Norfolk Island and other parts of the\\nAntipodes where such vegetation now prevails, the out-\\nskirts of the thick forests may have exhibited a consider-\\nable admixture of other trees, and here and there groups\\nwhere the ferns were absent. Pines of large dimensions\\nwere certainly among these occasional trees.\\nLet us look a little more closely at the trees which seem\\nto have been the chief agents in supplying material for coal.\\nThere are many portions of large trunks, many markings\\nof the bark, many casts of the interior, and not a few frag-\\nments which show the texture of the wood, the springing\\nof the branches, and the attachment of the roots. Occa-\\nsionally, the structure of the wood can be examined under\\nthe microscope but this is a rare exception, for the stone\\nis generally not in a state to admit of this minute exami-\\nnation.\\nThere are three kinds of trees, exceedingly unlike one\\nanother, that appear to have combined to form a very large\\nproportion of the actual coal. We can, in a general way,\\nunderstand the appearance and nature of these three kinds\\nof ancient forest trees.\\nCrowds of lofty trunks, not scaled like pines, but fluted\\nlike the columns of a temple, rise before us in large groups,\\neach trunk terminating in a magnificent crest of fronds,\\nsome drooping over the trunk, some curling in curious\\ncontortions toward the light. Whether of the dark green\\nof some of our ferns, or the bright metallic tint of others,\\nthese ferns, forming the capitals of natural cokimns, must\\nhave presented a strange appearance. Thickly grouped,\\nthey must almost have excluded light from, the ground\\nand thus there was, perhaps, only a small amount of other\\nvegetation, except where an opening occurred. Rapid\\ngrowth and equally rapid decay in a moist atmosphere", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0047.jp2"}, "48": {"fulltext": "34 THE KITCHEN\\nand under a clouded sky would accumulate a vast amount\\nof vegetable matter in such forests in a short time, and it\\nwould be left to the insects to destroy the fallen wood.\\nShould it happen that the land was swampy, and insects\\nwere not abundant, the trees might have accumulated to\\nform a thick mass of half-rotten matter.\\nThose parts of the singular tree we are now considering\\nthat were buried in the earth are not at all less remarkable\\nthan the trunk. Large circular roots pass off in every\\ndirection from the base of the trunk, like the spokes of a\\nwheel. Each main root has its offsets of smaller size, and\\neach one of these its leaflike long rootlets, spreading in\\nevery direction, and producing that complicated mass of\\ntendrils found in the beds of blue clay that serve as floor\\nto the coal. Thus this tree, instead of seeking food from\\nthe air by a complicated apparatus of branches, twigs, and\\ntrue leaves, obtained what nourishment it required from\\nthe earth, and passed this food by circulation through the\\nlofty vertical trunk to the fronds at the top. The roots\\nand rootlets often remain in the clay. They seem to have\\nbeen little changed even when the trunk and fronds were\\nconverted into coal and they have lost all traces of their\\nform as well as texture.\\nAnother very different kind of tree demands our atten-\\ntion. Lofty and having the proportions of pines and firs,\\nsuch trees shoot up into the clouds on a mountain side, and\\nyet present all the peculiarities of leaf vegetation of the\\nclub mosses. New Zealand and other moist insular cli-\\nmates present us with club mosses, like dwarf trees, a few\\ninches high and coal seems to show us these magnified\\ninto forest vegetation. There are great trunks twenty to\\nfifty feet high, branching and forking in the manner\\npeculiar to club mosses but the trunks are scarred like\\npines. The stem is like that of a fern, and grows by\\nadditions to the extremity the leaves, or whatever they", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0048.jp2"}, "49": {"fulltext": "ANCIENT FORESTS AND MODERN FUEL 35\\nmay be called, delicate, feathery filaments, pointed at\\nthe end, shoot out from the stem (there are no twigs)\\nthe fruit grows at the extremity of the branches, and\\nresembles the very long cone of a fir. Trees such as these\\nare not rare but they do not seem to have been so numer-\\nous as the other kind we attempted to describe. Their\\nremains are found in nearly the same localities.\\nA third singular form of vegetation. is before ils, a\\ngigantic reed, made up like a bamboo, of numerous joints,\\nhollow and cylindrical, now only to be seen crushed and\\nflattened, and often only known by the markings it has\\nleft on stone. This tree was, perhaps, limited to swampy\\nplaces but it was certainly exceedingly common. It is\\nmet with wherever coal is found and the varieties of detail\\nare very great. Some naturalists have thought that it\\nresembled those marsh plants called horse tail (Equisitum),\\nso common in our own country. Leaves seem to have\\nproceeded in a fringe-like form from each joint, and\\nbranches were given off at intervals. Nothing is known\\nof the fruit. These trees were sometimes thirty or forty\\nfeet in height, and two or three in diameter. The trunk\\nwas deeply fluted, and at each joint there was a flat plate\\nor diaphragm crossing the stem.\\nWith these plants, the remains of a few insects have been\\nfound, including among them a scorpion. There were\\nalso a number of small lizards. Little else is known of\\nthe inhabitants of the land at this distant period. There\\nmay have been many whose remains were not preserved.\\nThere may also have been many whose remains are safely\\nburied, but have not yet been turned up. Judging from\\nthe number and variety of additions within the last few\\nyears, since attention was directed to the subject, the last\\nhypothesis is probable enough.\\nHow have these ancient forests been converted into\\ncoal available for fuel How have they been buried under", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0049.jp2"}, "50": {"fulltext": "36 THE KITCHEN\\nsuch thick masses of stone and clay How have they been\\nbroken up into compartments and tilted at high angles,\\nas they are found to be in our coal mines And lastly,\\nhow have they been brought into their present accessible\\nposition\\nThe essential difference between wood and coal con-\\nsists in the replacement of the water always found in fresh\\nvegetation, by gases never found there in a free state. It\\nis almost impossible, perhaps quite impossible, to deprive\\nwood by artificial drying so completely of moisture that\\nthe part still left behind shall not interfere seriously with\\nthe value of the material as fuel for, so long as any water\\nis present, the whole of it has to be evaporated into steam\\nbefore available heat is obtained, and the heat lost in this\\nprocess must be deducted from the heat-giving power of\\nthe fuel. Coal contains no water but, on the contrary,\\nit holds a certain proportion of hydrogen combined with\\ncarbon, and some oxygen gas but these help combustion\\nrather than hinder it, and are useful for other purposes.\\nThere is also another difference between wood and coal,\\nindicated by the closer texture of the latter. The cellular\\ncondition of the wood is in fact altered, and the water\\ncontents of the cells removed or decomposed before coal\\nis produced. This chemical change has never been pro-\\nduced artificially, either in the case of green wood, dried\\nwood, the black wood obtained from fens and bogs or\\nvarious deposits in the earth, nor with such vegetation as\\npeat. All these still contain water they do not contain\\ngas, and they are not dense and compact stony substances.\\nNature would seem to require a long period of time\\nand certain conditions of heat and pressure to bring about\\nthe required result. The woody matter originally accumu-\\nlated has been buried with clay and sand. The whole\\ntogether has been sunk down into the earth, and has then\\nbeen gradually covered up with newer deposits, until it", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0050.jp2"}, "51": {"fulltext": "THE BUNDLE OF MATCHES 37\\nhas reached a depth where the temperature is high enough\\nfor the chemical change needed. For thousands and tens\\nof thousands of years, the ancient forests have been thus\\nexposed, and at length the work is done, and coal has\\nreplaced wood, sand has become sandstone, and clay shale.\\nWho can say how long the beds may have remained after\\nthis change, or when the movements took place that have\\nbrought the whole again to the surface\\nFrom Temple Bar. 1\\nTHE BUNDLE OF MATCHES\\nThere was once upon a time a bundle of Matches, and\\nthey were very proud of their high descent. Their genea-\\nlogical tree that is to say, the great fir tree, of which\\neach of them was a chip had been once a very stately\\nold tree in the forest. But now these Matches lay upon\\nthe shelf between a Flint and Steel and an old iron Sauce-\\npan, and to them they told most wonderful stories about\\ntheir younger days.\\nAh, while we were still on the green bough, then were\\nwe indeed on the green bough said they. Pearl tea,\\nmorning and evening, that was the dew the sun shone\\non us the whole day, when he did shine and all the little\\nbirds were obliged to amuse us with many songs or touch-\\ning stories. We could easily see that we were rich for\\nthe other trees were dressed in green only in summer,\\nwhilst our family possessed the means of wearing green\\nboth winter and summer. But the woodcutters came,\\nthat was the Great Revolution, and our family was divided\\nand split up he whom we looked upon as our chief\\nsupport got a place as a mainmast in a large ship that\\ncould sail round the world if it liked and the other\\nbranches were placed in various situations and now our", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0051.jp2"}, "52": {"fulltext": "d\u00c2\u00bb THE KITCHEN\\nvocation is to give light and therefore we, people of high\\npedigree as we are, have come here into the kitchen.\\nAh, my fate has been very different, said the iron\\nSaucepan, near which the Matches lay. From the very\\nmoment that I came into the world I ve been scoured and\\nboiled, oh, how often I always side with the respectable\\nand conservative and belong, in reality, to the very first\\nin the house. My sole pleasure is to lie down, nice and\\nclean, after dinner, and to have a little rational talk\\nwith my comrades but if I except the Bucket, that now\\nand then goes into the yard, we live here in a very retired\\nand quiet life. Our only newsmonger is the Coal-scuttle\\nbut he talks so demagogically about the people and the\\ngovernment, that a short time ago an old earthen Pot was\\nso shocked at his conversation that it dropped down and\\nbroke into a thousand pieces. Oh, he belongs to the\\nEadicals, let me tell you.\\nNow you are talking too much, said the Flint, and it\\nstruck against the Steel so that the sparks flew out.\\nShall we not have a merry evening\\nYes; let us talk about who is of highest rank and\\nmost genteel, said the Matches.\\nNo, I have no wish to talk about myself, said the\\nearthenware Dish let us have a refined and sentimental\\nevening. We will all tell things we have seen and gone\\nthrough. I will begin. I will relate a tale of everyday\\nlife one can fancy one s self so well in similar situations,\\nand that is so interesting.\\nOn the shores of the Baltic, beneath the Danish\\nbeeches\u00e2\u0080\u0094\\nThat is a splendid beginning! said all the Plates.\\nThat will certainly be a very interesting story\\nThere, in a quiet family, I passed my youth. The\\nfurniture was polished, the floor washed, and clean muslin\\ncurtains were put up every fortnight.", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0052.jp2"}, "53": {"fulltext": "THE BUNDLE OF MATCHES 39\\nWhat an interesting story yon are telling us said\\nthe Duster.\\nYes, that is true, indeed, said the Water-pail, much\\nmoved, and in such broken accents that there was quite a\\nsplash on the floor.\\nAnd the Dish went on with the story, and the end was\\nas good as the beginning.\\nAll the Plates rattled with delight, and the Duster took\\nsome green parsley off the dresser and crowned the Dish,\\nfor he knew this would annoy the others and, thought\\nhe, if I crown her to-day, she will crown me to-morrow.\\nNow let us dance said the Tongs, beginning imme-\\ndiately and, good heavens how she could fling her leg\\nup in the air, almost as high and as gracefully as\\nMademoiselle Ellsler. The old Arm-chair covering in\\nthe corner burst at the sight.\\nAm I not to be crowned now? said the Tongs and\\nso, forthwith, she got a laurel wreath, too.\\nWhat a low set said the Matches to themselves.\\nIt was now the Tea-urn s turn to sing something but\\nshe said she had taken cold, indeed, she could only sing\\nwhen excited but that was nothing but pride, for she\\nwould only sing when standing on the drawing-room table\\namong ladies and gentlemen.\\nBehind, in the window, sat an old Pen, that the maid\\nused to write with. There was nothing remarkable about\\nit, except that it was too deeply immersed in ink but\\nthat was just what it was proud of, and made a fuss\\nabout. If the Tea-urn will not sing, it said, why,\\nshe must leave it alone but there is a nightingale in a\\ncage she can sing. It is true she has been taught\\nnothing. However, this evening we will speak ill of\\nnobody.\\nI find it most improper, said the Tea-kettle, who was\\nkitchen chorus-singer, and step-brother to the Tea-urn,", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0053.jp2"}, "54": {"fulltext": "40 THE KITCHEN\\nI find it most improper that such a foreign bird should\\nhe patronized. Is that patriotic I will ask the Coal-\\nscuttle, and let him decide the matter.\\nAs to me, I am vexed, said the latter, thoroughly\\nvexed Is this the way to spend the evening Would\\nit not be far better to turn the whole house upside down,\\nand to establish a new and natural order of things In\\nthis way each one would find his proper place, and I would\\nundertake to direct the change. That would be something\\nlike fun for us.\\nYes let us kick up a row cried all at once.\\nAt the same moment the door opened it was the house-\\nmaid. All were silent not one dared to utter a sound.\\nYet there was not a single grease-pot but knew what he\\ncould do, and of what consequence he was.\\nYes, if I had chosen, thought they, fine work there\\nAvould have been this evening.\\nThe maid then took the Matches to get a light. Bless\\nus, how they sparkled, and then stood all in a blaze.\\nu Now may everybody see, thought they, that we are\\nfirst in rank. How we shine What lustre What\\nlight and so saying, they went out.\\nFrom Fairy Tales, by Hans C. Andersen.", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0054.jp2"}, "55": {"fulltext": "FOODS AND COOKING", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0055.jp2"}, "56": {"fulltext": "", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0056.jp2"}, "57": {"fulltext": "FOODS AND COOKING\\nTHE EFFECT OF FOODS\\nThe strength of every other member\\nIs founded on your stomach timber\\nThe qualms or raptures of your blood\\nRise in proportion to your food.\\nThat great Achilles might employ\\nThe strength designed to ruin Troy,\\nHe dined on lions marrows, spread\\nOn toast of ammunition bread.\\nBut by his mother sent away\\nAmong the Thracian girls to play,\\nEffeminate he sat and quiet,\\nStrange product of a cheese-cake diet.\\nObserve the various operations\\nOf food and drink in several nations\\nWas ever Tartar cruel\\nUpon the strength of water gruel\\nBut who shall stand his rage and force\\nIf first he rides, then eats his horse\\nSalads and eggs and lighter fare\\nTurn the Italian spark s guitar,\\nAnd if I take Don Congreve right,\\nPudding and beef make Britons fight.\\nMatthew Prior.\\n43", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0057.jp2"}, "58": {"fulltext": "44 FOODS AND COOKING\\nTHE PROTEIDS\\nFOODS OF COMBUSTION AND NUTRITION\\nOur food is divided into two very distinct sets some,\\nwhich are destined to be burned, and which are called\\nfoods of combustion; others, which are destined to nourish\\nthe body, and which are called foods of nutrition.\\nThe dishes on all well-regulated tables should be ar-\\nranged accordingly, foods of combustion on one side,\\nfoods of nutrition on the other. It cannot be enough\\nmerely to give your guests a treat you ought to provide\\nthem with everything necessary for the proper fulfilment\\nof the claims within and if you give some nothing but\\ncombustibles, leaving the others no share of fuel, how will\\nthey be able to manage? Few think about this, however;\\nnot even cooks, to begin with, who as far as fire is con-\\ncerned, find they have had quite enough to do with it in\\ntheir cooking and as for the guests, when they have had\\ntheir dinner they go away satisfied, as a matter of course,\\nquite as well provided for as if the mistress of the house\\nhad made her calculations, pen in hand, while writing out\\nthe bill of fare, with a view to combustion and nutrition.\\nNow how is that\\nIt is because the two sorts of foods are, for the most\\npart, met with together in everything we eat, so that we\\nswallow them at once in one mouthful, and have there-\\nfore no need to trouble ourselves further on the subject.\\nThere is our bit of bread, for instance. What is bread\\nmade of Of flour. Bread, then, must contain all that\\nwas previously in the flour. Very good. Now I will\\nteach you how to discover in flour the food of combus-\\ntion on the one hand and the food of nutrition on the\\nother.\\nTake a handful of flour and hold it under a small", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0058.jp2"}, "59": {"fulltext": "THE PROTEIDS 45\\nstream of water; knead it lightly between your fingers.\\nThe water will be quite Avhite as it leaves it, carrying\\naway with it a fine powder, which you could easily collect\\nif you were to let the water run into a vase, where the\\npowder would soon settle to the bottom. That powder is\\nstarch the same starch as washerwomen use for starch-\\ning linen, and which our grandfathers employed in pow-\\ndering their wigs. Now starch is an excellent combustible.\\nPeople have succeeded, by means which I will not offer\\nto detail here, in ascertaining almost exactly what it is\\nmade of, and they have found in it three of our old\\nacquaintances, oxygen, hydrogen, and carbon, com-\\nbined together in such proportions that one hundred\\nounces of starch contain as follows\\nOunces\\nCarbon 45\\nHydrogen 6\\nOxygen 49\\n100\\nI give you the calculation in round numbers, so as not\\nto burden your memory with fractions, and I will do the\\nsame with the other sums I shall have to go through\\nto-day, this being, let me tell you, an arithmetical day.\\nStarch, then, is of course a first-rate combustible.\\nIndeed, one may almost consider it the parent, as it\\nwere, of at least half our foods of combustion, for if it\\nloses a portion of its carbon, so that there remain but\\nthirty-six ounces of it in the hundred of starch, our starch\\nis turned into something else now can you guess what\\nthat something is Neither more nor less than sugar!\\nWitness the grand manufactories at Colmar, in France,\\nwhere bags of starch are converted into casks of syrup by\\na process of nature alone so that the inhabitants of the\\nneighborhood sweeten their coffee at breakfast with what\\nmight have been made into rolls, had it been left alone.", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0059.jp2"}, "60": {"fulltext": "46 FOODS AND COOKING\\nAll this astonishes you. What would you say then if I\\nwere to tell you that your pocket-handkerchief is com-\\nposed of entirely the same materials as starch, and in the\\nsame proportions too, and that if a chemist were to take a\\nfancy, by way of a joke, to make you a tumbler of sugar\\nand water or a small glass of brandy out of it, he could\\ndo so if he chose. Wonders are found, you see, in other\\nplaces besides fairy tales and since I have begun this\\nsubject I will go on to the end. Know, then, that from\\nthe log on the fire, to the back of your chair, everything\\nmade of wood is in pretty nearly the same predicament as\\nyour pocket-handkerchief and if people are not in the\\nhabit of making casks of syrup out of the trees they cut\\ndown in the woods, it is only, I assure you, because such\\nsugar would cost more to make than other sorts, and\\nwould not be so good in the end. Should some one ever\\ninvent and bring to perfection an economical process for\\ndoing it thoroughly well, sugar-makers will have to be\\non their guard\\nTo return to our flour. As soon as all the starch is\\ngone out of it, there remains in your hand a whitish, elas-\\ntic substance, which is also sticky or glutinous, so that it\\nmakes a very good glue if you choose and hence its name\\nof gluten, which is the Latin word for glue.\\nOne hundred ounces of it contain as follows\\nOunces\\nCarbon 63\\nHydrogen 7\\nOxygen 13\\nNitrogen 17\\n100\\nObserve the last material named. It is a new arrival, of\\nwhich I shall soon have something to say.\\nYou have probably never seen any one bled, which is\\na pity, as it happens; for if you had, you might have", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0060.jp2"}, "61": {"fulltext": "THE PROTEIDS 47\\nnoticed (provided you had had the courage to look into\\nthe basin) that after a few seconds the blood which had\\nbeen taken away separated itself of its own accord into\\ntwo portions the one a yellowish, transparent liquid, the\\nother an opaque red mass floating on the top, and which\\nis called the coagulum of the blood or clot. This coagu-\\nlum owes its color to an infinity of minute red bodies of\\nwhich we will speak more fully by and by, and which arc\\nretained, as if in a net, in the meshes of a peculiar sub-\\nstance to which I am now going to call your attention.\\nThat substance is whitish, elastic, and sticky and when\\ndried becomes brittle and semi-transparent. It keeps for\\nan unlimited time in alcohol, putrefies very soon in water\\nexposed to the air, and is easily dissolved in a wash of soda\\nor potash. Finally, one hundred ounces of it contain\\nas follows\\nOunces\\nCarbon 63\\nHydrogen 7\\nOxygen 13\\nNitrogen 17\\n100\\nThis substance is called fibrine. It goes to form the\\nfibres of those muscles which are contained in a half-\\nformed state in the blood.\\nYou are laughing by this time I know, and I also know\\nthe reason why. I have told you the same story twice\\nover. You have not forgotten my wearisome description\\nof gluten, and here I am, saying exactly the same thing\\nof fibrine You conclude I am dreaming, and have made\\na mistake\\nBut no, I am wide awake, I assure you, and mean what\\nI say. And if these details are the same in the two cases,\\nit is for the simple reason that the two bodies are one and\\nthe same thing gluten and fibrine being in reality but", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0061.jp2"}, "62": {"fulltext": "48 FOODS AND COOKING\\none substance, so that were the most skilful professor to\\nsee the two together dried, he would be puzzled to say\\nwhich came from the flour, and which from the blood.\\nI mentioned that our muscles existed in a half-formed\\nstate in the blood. Here is something further. The\\nfibres of muscles exist previously in full perfection, in the\\nbread we eat and when you make little round pills of\\nthe crumbs at your side, it is composed of fibres stolen\\nfrom your muscles which enable the particles to stick to-\\ngether and I say stolen from your muscles, because they\\nare the gluten which you ought to have eaten. I hope\\nthe thought of this may cure you of a foolish habit, which\\nis sometimes far from agreeable to those who sit by you.\\nThis, then, is the first great food of nutrition, and you\\nmay make yourself perfectly easy about the fate of those\\nwho eat bread. If little girls should now and then have to\\nlunch on dry bread, I do not see that they are much to be\\npitied. There is the starch to keep up their fire, and the\\ngluten for their nourishment, and that is all they require.\\nThe porter above is the only one who finds fault. And\\nin these clays porters have become more difficult to please\\nthan the masters themselves.\\nFOODS OF COMBUSTION AND NUTRITION\\nContinued)\\nThen as to babies who drink nothing but milk, you per-\\nhaps wish to know where they get their share of fibrine.\\nAnd I am obliged to own there is none in the milk\\nitself but, I dare say, you know curdled milk or rennet\\nThe same separation into two portions has taken place\\nthere which occurs in the blood when drawn from the\\narm underneath is a yellowish, transparent liquid, that\\nis the whey above a white curd of which cheese is made,\\nand which contains a great part of what would have made", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0062.jp2"}, "63": {"fulltext": "THE PROTEIDS 49\\nbutter. By carefully clearing the curd from all its buttery\\nparticles you obtain a kind of white powder which is the\\nessential principle of cheese, and to which the pretty name\\nof casein is given because caseits is the Latin for cheese.\\nI shall not trouble you now with details about casein\\nbut there is one thing you ought to know. One hun-\\ndred ounces of casein contain as follows\\nOunces\\nCarbon 63\\nHydrogen 7\\nOxygen 13\\nNitrogen 17\\n100\\nExactly like gluten and fibrine!\\nNow, then, you can understand that no particular credit\\nis due to the blood for manufacturing muscles out of the\\ncheese of the milk which a little baby sucks. He has\\nmuch less trouble than the manufacturers at Colmar have\\nin turning their starch into sugar; because in his case the\\nneAv substance is not only composed of the same materials\\nas the old one, but contains them in exactly the same pro-\\nportion also.\\nWe have a second food of nutrition, you see,- and I\\nmust warn you that it is not found in milk only. It ex-\\nists in large quantities in peas, beans, lentils, and kidney\\nbeans, which are actually full of cheese, however strange\\nthis may seem to you. It would not surprise you so\\nmuch, however, if you had been in China and had tasted\\nthose delicious little cheeses which are sold in the streets\\nof Canton. They cannot be distinguished from our own.\\nOnly the Chinese do without milk altogether. They stew\\ndown peas into a thin pulp. They curdle this pulp just\\nas we do milk, and in the same way they squeeze the curd\\nwell, salt it, and put it into moulds just as we do and\\nout comes a cheese at last a real cheese, composed of\\nE", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0063.jp2"}, "64": {"fulltext": "50 FOODS AND COOKING\\nreal casein! Put it into the hands of a chemist, and ask\\nhim the component parts of a hundred grains of it, and\\nhe will tell you as follows\\nOunces\\nCarbon 63\\nHydrogen 7, etc.\\nI stop there; for you surely know the list by this time!\\nThere is a favorite conjuring trick, which always amuses\\npeople, though it deceives no one. The conjurer shows\\nyou an egg, holds it up to the light that you may see it is\\nquite fresh, then breaks it and crack out comes a poor\\nlittle wet bird, who flies away as well as he can.\\nThis trick is repeated in earnest by nature every day, un-\\nder our very eyes, without our paying any attention to it.\\nShe brings a chicken out of the egg, which we place under\\nthe hen for twenty-two days, instead of eating it in the\\nshell as we might have done, and we view it as a matter\\nof course. Yet we do not say here that the bird may not\\nhave come down from the conjurer s sleeve, or the hen\\nmay not have brought it from under her wing. It was\\nreally in the egg, and its own beak tapped against the shell\\nfrom within and cracked it.\\nHow has this come about No one can have put that\\nbeak, those feathers, those feet, the whole little body, in\\nshort, into the egg while the hen was sitting upon it, that\\nis certain. It is equally certain, then, that the liquid\\ninside the egg must have contained materials for all those\\nthings beforehand; and if Nature could manufacture the\\nbones, muscles, eyes, etc., of the chicken out of that liquid\\nwhile in the egg, she would probably have found no more\\ndifficulty in manufacturing your bones, muscles, eyes, etc.,\\nfrom it had you swallowed the egg yourself.\\nHere, then, is an undeniable food of nutrition.\\nIt is called albumen, which is the Latin word for white\\nof egg. It is easily recognized b} r a very obvious charac-", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0064.jp2"}, "65": {"fulltext": "THE PROTEIDS 51\\nteristic. When exposed to a temperature varying from\\n165\u00c2\u00b0 to 180\u00c2\u00b0 of heat, according to the quantity of water\\nwith which it is mixed, albumen hardens and changes\\nfrom a colorless transparent liquid into that opaque white\\nsubstance which everybody who has eaten boiled eggs\\nis perfectly well acquainted with.\\nI will only add one trifling detail. One hundred ounces\\nof albumen contain as follows\\nOunces\\nCarbon 63\\nHydrogen\\nYou can fill up this number yourself, can you not And\\nknowing the 7 of hydrogen, you may guess what follows!\\nAfter what we have talked of last time, here is already an\\nexplanation of the chicken s growth. But let us go on.\\nYou recollect that yellowish liquid I spoke about, which\\nlies underneath the clot, or coagulum of the blood? I\\nAvill tell you its name, that we may get on more easily\\nafterward. It is called the serum, a Latin word which,\\nfor once, people have not taken the trouble of translating,\\nand which also means whey. Put this serum on the fire,\\nand in scarcely longer time than it takes to boil an egg\\nhard, it will be full of an opaque white substance, which\\nis the very albumen we are speaking of. Our blood, then,\\ncontains white of egg; it contains, in fact, if you care to\\nknow it, sixty-five times more white of egg than fibrine,\\nfor in 1000 ounces of blood, you will find 195 of albumen,\\nand only 3 of fibrine of casein, none.\\nNevertheless we eat cheese from time to time. And we\\ngenerally eat more meat than eggs, and meat is principally\\ncomposed of fibrine I should be a good deal puzzled to\\nmake you understand this, if we had not our grand list\\nto refer to.\\nOunces\\nCarbon 63\\nHydrogen 7, etc.", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0065.jp2"}, "66": {"fulltext": "52 FOODS AND COOKING\\nFibrine, casein, albumen, they are all the same thing in\\nthe main. It is one substance assuming different appear-\\nances, according to the occasion like actors who play-\\nseveral parts in a piece, and go behind the scenes from\\ntime to time to change their dresses. The usual appear-\\nance of the aliment of nutrition in the blood is albumen\\nand in the stomach, which is the dressing-room of our\\nactors, fibrine and casein disguise themselves ingeniously\\nas albumen trusting to albumen to come forward after-\\nwards as fibrine or casein, when there is either a muscle\\nto be formed or milk to be produced.\\nKnow, moreover, that albumen very often comes to us\\nready dressed, and it is not only from eggs Ave get it. As\\nwe have already found the fibrine of the muscle and the\\ncasein of milk in vegetables, so we shall also find there,\\nand that without looking far, the albumen of the egg. It\\nexists in grass, in salad, and in all the soft parts of vege-\\ntables. The juice of root-vegetables in particular contains\\nremarkable quantities of it. Boil, for instance, the juice\\nof a turnip, after straining it quite clear, and you will see\\na white, opaque substance produced, exactly like that which\\nyou would observe under similar circumstances in the serum\\nof the blood real white of egg, that is to say, to call it\\nby the name you are most familiar with, with all its due\\nproportions of carbon, hydrogen, oxygen, and nitrogen.\\nI wonder whether you feel as I do, dear child for I\\nown that I turn giddy almost when I look too long into\\nthese depths of the mysteries of nature. Here, for instance,\\nis the substance which is found everywhere, and every-\\nwhere the same in the grass as in the egg, in your blood\\nas in turnip-juice And with this one sole substance\\nwhich it has pleased the great Creator to throw broadcast\\ninto everything you eat, He has fashioned all the thousand\\nportions of your frame, diverse and delicate as they are\\nnever once undoing it, so to speak, to rearrange differently", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0066.jp2"}, "67": {"fulltext": "THE PROTEIDS 53\\nthe elements of which it is composed. From time to time\\nit receives some slight impulse which alters its appearance\\nbat not its nature, and that is all. As the chemist found\\nit in the bit of salad, so he will find it again in the tip of\\nyour nose, if you will trust him with that for examination.\\nWe are proud of our personal appearance sometimes, and\\nsmile at ourselves in the looking-glass we think the body\\na very precious thing but yet when we look deeply into\\nit, we find it merely so much charcoal, water, and air.\\nFOODS OF COMBUSTION AND NUTRITION\\n{Continued)\\nThis reminds me that we have not yet made acquaint-\\nance with the new personage who was lately introduced\\nupon the scene. Nitrogen, I mean. He plays too impor-\\ntant a part to be allowed to remain in obscurity.\\nYou have already learnt that oxygen united with hydro-\\ngen produces water. Combined with nitrogen it produces\\nair but in that case there is no union of the two. They\\nare merely neighbors, occupying between them the whole\\nspace extending from the earth s surface to forty or fifty\\nmiles above our heads; together everywhere, but every-\\nwhere as entire strangers to each other as two Englishmen\\nwho have never been introduced I should be a good deal\\npuzzled to say what nitrogen does in the air he is there\\nas an inert body, and leaves all the business to the oxygen.\\nWhen we breathe, for instance, the nitrogen enters our\\nlungs together with its inseparable companion, but it goes\\nout as it went in, without leaving a trace of its passage.\\nNevertheless, as sometimes happens among men, the one\\nwho does nothing takes up the most room. Nitrogen\\nalone occupies four-fifths of the atmosphere, where it is\\nof no other use than to moderate the ardent activity of\\nking oxygen, who would consume everything were he alone.", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0067.jp2"}, "68": {"fulltext": "54 FOODS AND COOKING\\nI can compare it to nothing better than to the water yon\\nmix with wine, which would be too fiery for your inside\\nif you drank it by itself. This is what nitrogen does.\\nIt puts the drag on the car of combustion as in society\\nthe large proportion of quiet people put the drag on the\\ncar of progress (let us for once indulge ourselves in talk-\\ning like the newspapers and such people are of definite\\nuse, however irritating their interference may appear in\\nsome cases. The world would go on too rapidly if there\\nwere nothing but oxygen among men. We have quite\\nenough in having a fifth of it\\nBut what in the world am I talking about Let us get\\nback to nitrogen as fast as we can\\nWe must not imagine there is no energy in this quiet\\nmoderator of oxygen. Like those calm people who become\\nterrible when once roused, our nitrogen becomes extremely\\nviolent in his actions when he is excited by another sub-\\nstance, and is bent on forming alliances. Sometimes the\\nusually cold neighbor unites itself to oxygen in the closest\\nbonds in which case the two together form that power-\\nful liquid, aqua-fortis, of which you may have heard, and\\nwhich corrodes copper, burns the skin, and devours indis-\\ncriminately almost everything it comes in contact with.\\nCombined with hydrogen, nitrogen forms ammonia, one of\\nthe most powerful bodies in existence, and one for which\\nyou would very soon learn to entertain a proper respect,\\nif somebody were to uncork a bottle of it under your nose.\\nFinally, nitrogen and carbon combined produce a quite\\nforeign substance (cyanogen), resembling neither father\\nnor mother in its actions and powers. This impertinent\\nfellow, combining with hydrogen in his turn, produces\\nprussic acid, the most frightful of poisons one drop of\\nwhich placed on the tongue of a horse strikes it dead as if\\nby lightning.\\nYou perceive that you must not trust our worthy friend", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0068.jp2"}, "69": {"fulltext": "THE PROTEIDS\\n00\\ntoo far. You have learnt, however, elsewhere, that it is not\\nequally formidable in all its combinations. Those very sub-\\nstances which, when paired off into small separate groups,\\ndestroy all before them, constitute, all four together, that\\nprecious aliment of nutrition of which we are formed.\\nPeople are in the habit of estimating the nourishing power\\nof our food by the amount of nitrogen it contains. In fact,\\nnitrogen seems to be a substance especially inclined toward\\neverything that has life. His three comrades wander in\\nmighty streams, so to speak, through every part of creation\\nbut he, except in the vast domain of the atmosphere, where\\nhe reigns in such majestic repose, is rarely met with, except\\nin animals, or in such portions of plants as are destined for\\nthe support of animal life.\\nThe animal himself can do nothing with it, unless it has\\nbeen previously absorbed and digested by the vegetable, and\\nthe vegetable in its turn could get no good from it, were it\\nto remain isolated and indifferent in the bosom of the\\natmosphere. It is only when it has formed one of those\\ncombinations I have been telling you about, and more par-\\nticularly the second, which produces ammonia, that it\\nfairly enters upon the round of life.\\nThe vegetable kingdom, therefore, is simply the great\\nkitchen in which the dinner of the animal kingdom is\\nbeing constantly made ready and when we eat beef, it is,\\nin fact, the grass which the ox has eaten, which nourishes\\nus. The animal is only a medium which transmits intact\\nto us the albumen extracted in his own stomach from the\\njuices furnished to him in the fields. He is the waiter of\\nthe eating-house the dishes which he brings us have been\\ngiven him already cooked in the kitchen. But to appre-\\nciate properly the service he renders us we must remember\\nthat the dishes to be obtained from grass are veiy, very\\nsmall, and that it would be a great fatigue to the stomach\\nif it could only get at such tiny scraps at a time as, alas", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0069.jp2"}, "70": {"fulltext": "56 FOODS AND COOKING\\nhas sometimes happened to the famine-stricken poor, who\\nhave tried in vain to support life from the grass in the field.\\nBut these minute dishes are brought to us in the mass\\nwhenever we eat beef, and our stomachs benefit accord-\\ningly. Do not forget this, my child and when your\\nmother asks you to eat meat, obey her with a good grace.\\nEVOLUTION OF METHODS OF COOKING\\nWithout doubt the earliest method of cooking was roast-\\ning. Charles Lamb has suggested its possible origin in\\nhis essay on Roast Pig.\\nAfter roasting, the idea of baking probably developed.\\nSir John Lubbock gives this account of the way that the\\nTahitians baked the hog.\\nThey made a small pit in the ground, which they\\npaved with large stones, over which they then lighted\\nfires. When the stones were hot enough they took out\\nthe embers, raked away the ashes, and covered the stones\\nwith green cocoanut leaves. The animal having been\\ncleaned and prepared was wrapped in plantain leaves and\\ncovered with hot embers, on which they again placed bread-\\nfruit and yams, also wrapped in plantain leaves. Over\\nthis they spread the rest of the embers, and more hot\\nstones, and finally covered all with earth. The meat thus\\ncooked is very tender and full of gravy.\\nBoiling food is said to be unknown to certain tribes even\\nat the present day. The most primitive pots were made,\\nnot from metal, but skin, or bark, or wood. One of the\\nIndian tribes were called in their own language stone\\nboilers, from the way in which they boiled their meat.\\nA hole in the ground was lined with the skin of the ani-\\nmal to be cooked. Into this they poured water, hot stones,\\nand the meat.", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0070.jp2"}, "71": {"fulltext": "THE PROTEIDS 57\\nTHE ROAST PIG\\nMankind, says a Chinese manuscript, which my friend\\nM. was obliging enough to read and explain to me, for the\\nfirst seventy thousand ages ate their meat raw, clawing or\\nbiting it from the living animal, jnst as they do in Abys-\\nsinia to this day. This period is not obscurely hinted at\\nby their great Confucius in the second chapter of his\\nMundane Mutations, where he designates a kind of\\ngolden age by the term Cho-fang, literally the Cooks\\nHoliday. The manuscript goes on to say that the art of\\nroasting, or rather broiling (which I take to be the elder\\nbrother), was accidentally discovered in the manner follow-\\ning. The swineherd, Ho-ti, having gone out into the\\nwoods, one morning, as his manner was, to collect beech-\\nnuts for his hogs, left his cottage in the care of his eldest\\nson Bo-bo, a great lubberly boy, who, being fond of playing\\nwith fire, as younkers of his age commonly are, let some\\nsparks escape into a bundle of straw, which, kindling\\nquickly, spread the conflagration over eveiy part of their\\npoor mansion, till it was reduced to ashes. Together with\\nthe cottage (a sorry antediluvian makeshift of a building you\\nmay think it), what was of much more importance, a litter\\nof new-farrowed pigs, no less than nine in number, per-\\nished. China pigs have been esteemed a luxury all over\\nthe East, from the remotest periods that we read of. Bo-bo\\nwas in the utmost consternation, as you may think, not so\\nmuch for the sake of the tenement, which his father and\\nhe could easily build up again with a few dry branches\\nand the labor of an hour or two, at any time, as for the\\nloss of the pigs. While he was thinking what he should\\nsay to his father, and wringing his hands over the smok-\\ning remnants of one of those untimely sufferers, an odor\\nassailed his nostrils, unlike any scent which he had before", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0071.jp2"}, "72": {"fulltext": "58 FOODS AND COOKING\\nexperienced. What could it proceed from not from the\\nburnt cottage, he had smelt that smell before indeed,\\nthis was by no means the first accident of the kind that\\nhad occurred through the negligence of this unlucky\\nyoung firebrand. Much less did it resemble that of any\\nknown herb, weed, or flower. A premonitory moistening\\nat the same time overflowed his nether lip. He knew not\\nwhat to think. He next stooped down to feel the pig, if\\nthere were any signs of life in it. He burnt his fingers,\\nand to cool them he applied them in his booby fashion to\\nhis mouth. Some of the crumbs of the scorched skin had\\ncome away with his fingers, and for the first time in his\\nlife (in the world s life, indeed, for before him no man had\\nknown it) he tasted crackling Again he felt and fum-\\nbled at the pig. It did not burn him so much now, still\\nlie licked his fingers from a sort of habit. The truth at\\nlength broke into his slow understanding that it was the\\npig that smelt so, and the pig that tasted so delicious and\\nsurrendering himself up to the new-born pleasure, he fell\\nto tearing up whole handfuls of the scorched skin with the\\nflesh next it, and was cramming it down his throat in his\\nbeastly fashion, when his sire entered amid the smoking raf-\\nters, armed with retributory cudgel, and finding how affairs\\nstood, began to rain blows upon the young rogue s shoul-\\nders, as thick as hailstones, which Bo-bo heeded not an} T\\nmore than if they had been flies. The tickling pleasure\\nwhich he experienced in his lower regions had rendered\\nhim quite callous to any inconveniences he might feel in\\nthose remote quarters. His father might lay on, but he\\ncould not beat him from his pig, till he had fairly made an\\nend of it, when, becoming a little more sensible of his situ-\\nation, something like the following dialogue ensued\\nYou graceless whelp, what have you got there devour-\\ning Is it not enough that you have burnt me down three\\nhouses with your dog s tricks, and be hanged to you but", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0072.jp2"}, "73": {"fulltext": "THE PROTEIDS 59\\nyou must be eating fire, and I know not what what have\\nyou got there, I say\\nO father, the pig, the pig do come and taste how nice\\nthe burnt pig eats.\\nThe ears of Ho-ti tingled with horror. He cursed his\\nson, and he cursed himself that he ever should beget a son\\nthat should eat burnt pig.\\nBo-bo, whose scent was wonderfully sharpened since\\nmorning, soon raked out another pig, and fairly rending it\\nasunder thrust the lesser half by main force into the fists\\nof Ho-ti, still shouting out, Eat, eat, eat the burnt pig,\\nfather, only taste O Lord with such like barbarous\\nejaculations, cramming all the while as if he would choke.\\nHo-ti trembled in every joint, while he grasped the abomi-\\nnable thing, wavering whether he should not put his son\\nto death for an unnatural young monster, when the crac-\\nkling scorched his fingers, as it had done his son s, and\\napplying the same remedy to them, he in his turn tasted\\nsome of its flavor, which, make what sour mouths he would\\nfor a pretence, proved not altogether displeasing to him.\\nIn conclusion (for the manuscript here is a little tedious),\\nboth father and son fairly sat down to the mess and never left\\noff till they had despatched all that remained of the litter.\\nBo-bo was strictly enjoined not to let the secret escape,\\nfor the neighbors would certainly have stoned them for a\\ncouple of abominable wretches, who could think of improv-\\ning upon the good meat which God had sent them. Never-\\ntheless, strange stories got about. It was observed that\\nHo-ti s cottage was burnt down now more frequently than\\never, nothing but fires from this time forward. Some\\nwould break out in broad day, others in the night-time.\\nAs often as the sow farrowed, so sure was the house of\\nHo-ti to be in a blaze and Ho-ti himself, which was the\\nmore remarkable, instead of chastising his son, seemed to\\ngrow more indulgent to him than ever. At length, they", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0073.jp2"}, "74": {"fulltext": "60 FOODS AND COOKING\\nwere watched, the terrible mystery discovered, and father\\nand son summoned to take their trial at Pekin, then an\\ninconsiderable assize town. Evidence was given, the ob-\\nnoxious food itself produced in court, and verdict about\\nto be pronounced, when the foreman of the jury begged\\nthat some of the burnt pig, of which the culprits stood\\naccused, might be handed into the box. He handled it,\\nand they all handled it and burning their fingers, as Bo-bo\\nand his father had done before them, and nature prompting\\nto each of them the same remedy, against the face of all\\nthe facts, and the clearest charge which judge had ever\\ngiven, to the surprise of the whole court, townsfolk, stran-\\ngers, reporters, and all present, without leaving the box,\\nor any manner of consultation whatever, they brought in a\\nsimultaneous verdict of Not Guilty.\\nThe judge, who was a shrewd fellow, winked at the\\nmanifest iniquity of the decision, and when the court was\\ndismissed, went privily and bought up all the pigs that\\ncould be had for love or money. In a few days his lord-\\nship s town house was observed to be on fire. The thing\\ntook wing, and now there was nothing to be seen but\\nfires in every direction. Fuel and pigs grew enormously\\ndear all over the district. The insurance offices one and\\nall shut up shop. People built slighter and slighter every\\nday, until it was feared that. the very science of architec-\\nture would in no long time be lost to the world. Thus\\nthis custom of firing houses continued, till in process of\\ntime, says my manuscript, a sage arose, like our Locke,\\nwho made a discovery that the flesh of swine, or indeed\\nof any other animal, might be cooked (burnt, as they\\ncalled it) without the necessity of consuming a whole\\nhouse to dress it. Then first began the rude form of a\\ngridiron. Roasting by the string or spit came a century\\nor two later, I forget in whose dynasty. By such slow\\ndegrees, concludes the manuscript, do the most useful and", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0074.jp2"}, "75": {"fulltext": "COOKING 61\\nseemingly the most obvious arts make their way among\\nmankind.\\nWithout placing too implicit faith in the account above\\ngiven, it must be agreed that, if a worthy pretext for so\\ndangerous an experiment as setting houses on fire (espe-\\ncially in these days) could be assigned in favor of any\\nculinary object, that pretext and excuse might be found\\nin Roast Pig.\\nFrom The Essays of Elia, by Charles Lamb.\\nCOOKING\\nShe knew that the gift of cooking was not vouchsafed\\nby God to her but sometimes she would do her best by\\nintellect to win it. Whereas, it is no more to be won\\nby intellect than is divine poetry. An amount of strong,\\nquick heart is needful and understanding must second it,\\nin the one art as in the other.\\nFrom Lorna Doone, by R. D. Blackmore.\\nTHE SALMON\\nThe salmon is a most beautiful fish. Even those who\\nsee it only in the markets cannot fail to mark its fine\\nshape. It is plainly built for speed.\\nLike other fish its eggs are first laid and then fertilized\\nin the water. For this reason it is quite possible to raise\\nthem by hand.\\nThe salmon mother averages from seven to eight hun-\\ndred eggs to every pound of her oavii flesh. In about a\\nmonth after they are fertilized, two little black eyes can\\nbe seen. But it is three months or more before the little\\nfish bursts its shell. Even then the egg remains attached\\nto its body for six weeks or so, until finally it is all ab-\\nsorbed.", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0075.jp2"}, "76": {"fulltext": "62 FOODS AND COOKING\\nWhen it is two years old, it only measures nine or ten\\ninches in length.\\nUp to this time the whole of its life has been passed in\\na river. But jnst as soon as it is long enough and strong\\nenough, it seeks the sea. Here it lives on the fat of the\\nwater for several years. But finally it remembers the\\nquiet spot where it was born, leaves the sea for the river,\\nand there deposits its eggs. Now, or rather a little ear-\\nlier, is the time to catch it, for on its return voyage it is\\na lean and lank individual which it is almost impossible\\nto recognize as the plump and fat salmon who ascended\\nthe stream.\\nIf it reaches the sea again, it speedily recovers its fat,\\nonly to lose it again on its next yearly pilgrimage to the\\nspawning ground.\\nThese singular journeys are undertaken by other food\\nfishes, notably the mackerel, shad, and herring.\\nFor many years the United States government by her\\nFish Commission has kept up the supply of salmon by artifi-\\ncial breeding. The adult fish are caught just as they reach\\nthe spawning field. The roe and milt are mixed together\\nin sea water. The eggs are then placed in a narrow\\ntrough of running water. They are in wire cloth trays\\none above the other and about four deep. Just as fast\\nas they hatch, they wriggle through the holes of the wire\\ninto the space below the tray. Here they remain until\\nall are hatched. They are now placed in rearing tanks,\\nfed with boiled corn meal, chopped meat, fly maggots,\\netc., until they are a year old.\\nThen they are planted in likely streams and live the\\nusual life of salmon who have not received so much intel-\\nligent care in their babyhood and yet have managed to\\nsurvive.", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0076.jp2"}, "77": {"fulltext": "COOKING 63\\nEGGS\\nAn egg and to bed.\\nmuch after an\\nOld English Sayings.\\nYou must drink as much after an egg as after an ox.\\nHe that buys land buys stones\\nHe that buys flesh buys bones\\nHe that buys eggs buys many shells\\nBut he that buys good fresh milk, why he buys nothing\\nelse\\nAdapted from an Old English Rhyme.\\nThe egg was held in great veneration by the Egyptians,\\nto whom it symbolized the world. Ostrich eggs were hung\\nin their temples and were a part of the tribute exacted by\\nthem from conquered nations. The Persians, too, regarded\\nit in the same way, and during a yearly festival held in the\\nspring, it was customary for friends to exchange eggs.\\nEgg cups, much like those that we use to-day, were found\\nin the excavation of Pompeii. The Romans, however,\\nroasted their eggs, following in this, after all, the usual\\ncustom of ancient times. For, as many have noticed, the\\nheroes of Homer ate roasted, not boiled, meat.\\nIn our own day the egg is still used in many religions\\nas a symbol of a new life. From this has originated the\\ncustom of giving eggs for Easter presents.\\nTHE LAMENT OF AN OYSTER\\nTis the voice of the oyster,\\nI hear him complain\\nI can t live in this place,\\nHere s the sandstorm again.\\nI was sitting to rest\\nMid the rocks and the tiles\\nThey had made for a home,", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0077.jp2"}, "78": {"fulltext": "64 FOODS AND COOKING\\nBut this sand, how it riles\\nIt gets into my shell\\nAnd the delicate fringe\\nThat I use when I breathe,\\nAnd I can t shut my hinge\\nWhen the grit lodges there.\\nSo the crabs come at will,\\nSince my poor mouth is open,\\nThey feed and they kill.\\nI ve complained to a friend,\\nWho quite understands,\\nBut he can t undertake\\nTo abolish the sands.\\nThus the native made moan,\\nThough I took up the brown\\nBread and butter and lemon\\nAnd swallowed him down\\nFrom Punch.\\nHe was a very valiant man who first ventured on the\\neating of oysters.\\nKing James I. (of England).\\nOysters and mushrooms are things which cannot prop-\\nerly be called food, but mere provocatives of the appetite,\\ncausing those who are already full to eat more, a some-\\nthing, no doubt, very pleasant to gluttons.\\nSeneca.\\nWhat is the composition of oysters Was Seneca right\\nor wrong\\nThe poor Britons, there is some good in them after\\nall they produce an oyster\\nSallust.", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0078.jp2"}, "79": {"fulltext": "FOODS THE CARBOHYDRATES 65\\nFOODS THE CARBOHYDRATES\\nSTARCH\\nWe are all familiar with flour, potatoes, Indian corn,\\nand therefore we know to some extent what starch is, for\\nall these things contain starch, along with water and a few\\nother ingredients.\\nBut the starch of one plant differs from that of another\\nin size and shape. For instance, the hardness of rice is\\ndue to the fact that the rice granules are very small, with\\nsharp corners which fit closely together but potato starch\\nis large and round, with spaces between the grains filled\\nwith water, and so forms a rather soft mass.\\nThe granules of starch are each surrounded with a sac\\nof a material hard to digest. Much cooking, however,\\nresults in the rupture of this coat. The material thus set\\nfree is changed into sugar by the saliva, the pancreatic, and\\nthe intestinal juices, and is therefore an excellent fuel food.\\nIt should not, of course, make the exclusive diet of any one.\\nEven when it occupies the subordinate position which\\nbelongs to it, it must be thoroughly cooked. The starches\\nare used in several important manufactures. Dextrine or\\nBritish gum is made by putting starch to a great heat, and\\nis preferred to gum arabic, because it is not so liable to curl\\nup the stamps or other paper prepared with it.\\nStarch is used, too, to make glucose or grape sugar.\\nThis is made by acting on the starch with sulphuric acid.\\nLinen rags are used for the same purpose. It is wonder-\\nful how few things are altogether useless at the present\\nday.\\nRICE IN JAPAN\\nRice sets the tone so completely in the diet of the Japan-\\nese that the chief meals are called morning, noon, and even-", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0079.jp2"}, "80": {"fulltext": "66 FOODS AND COOKING\\ning rice. Poor people in the mountains who have to feed\\non buckwheat, wheat, and barley at least use rice as food\\nfor children, for the old, and for the sick.\\nThe Japanese hold rice to be the best form of nourish-\\nment, and the white radish or the fruit of the egg-plant as\\na seasoning for every meal.\\nWhere rice thrives, the people are fortunate. North\\nJapan passes for poor, because it has to buy its rice.\\nFrom Ratzel s History of Mankind.\\nRICE CULTURE\\nRice lands were originally always on the banks of rivers,\\nfirst, because in this way it was easy to flood the fields as\\nrequired and, second, because of the cheapness and conven-\\nience of river transport in sending the grain to the mill.\\nNowadays, especially in Mexico, rice is easily grown in\\nthe interior, for it is now so easy to irrigate any land at\\nwill.\\nThe rice plantations of Georgia and South Carolina are\\nsurrounded by a dam. This has flood gates and trunks\\nthrough which the river water reaches the fields.\\nThe seed, carefully selected, is soavii from April to the\\nmiddle of May. It is then lightly covered with soil, and\\nthe field flooded with water. In less than a week the seed\\nbegins to sprout. The water is then drawn off. When\\nthe plants appear like needles above the ground, the\\nsprout flow is turned on. In less than a week it is\\nagain drawn off. When the plants are six weeks old,\\nand again ten days later, they are lightly hoed.\\nThe hoeing scene is very picturesque. The men have\\non the fewest clothes and broadest hats possible. The\\nwomen are dressed in short, scanty skirts, leggins, and\\neither a broad-brimmed hat or a kerchief. Both men and\\nwomen are smoking a primitive pipe made from a stick on", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0080.jp2"}, "81": {"fulltext": "FOODS THE CARBOHYDRATES 67\\nwhich is a piece of punk. This is done to keep away the\\nsand-flies.\\nAfter the completion of this hoeing comes the stretch\\nflow. The young plants, which are now several inches\\nhigh, are nourished and strengthened by the water, which\\nsilts off all the weeds. When the water is allowed to\\nsubside, the upper leaves of the plant, now longer than the\\nheight of the water, float upon its surface, making lovely\\nwaving lines of exquisite green, a harmony of color and\\nform never forgotten by those who have seen it.\\nAfter the water has been entirely drawn off, the ground\\nis allowed to dry out. Then comes the time of the deep\\nhoeing.\\nThe last hoeing is given when the plant shows the\\njoint which indicates its membership with the great Grass\\nFamily.\\nThen for the last time the water is turned into the\\nfields again (the harvest flow), and there it remains for\\nabout two months, until the grain is fully ripe.\\nA few days before the harvesting the field is drawn dry\\nand the ditches cleaned.\\nThe fields are harvested by hand with sickles, dried,\\ntied into bundles which are piled upon platforms, and\\nfinally taken to the threshing mills. The barge that\\narrives at the mills first receives a prize. The careful\\nmaster of olden times used to give them all a cup of grog,\\nand require them to bathe and change their clothing.\\nOne of the greatest enemies of the rice field is the bird\\nknown to Northerners as the bobolink, in the Middle\\nStates as the reed-bird, and in the South as the rice-bird.\\nThey are extremely fat, and such very delicious eating\\nthat we can scarcely blame the rice planter for killing as\\nmany as he can, for they are also very destructive of this,\\nhis main crop.", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0081.jp2"}, "82": {"fulltext": "68 FOODS AND COOKING\\nSTORY OF THE POTATO\\nIt has been said that Christopher Columbus was the\\nfirst European who ever tasted a potato. This was in\\n1492, when he reached the West Indies. He brought\\nsamples home with him. It happens, however, that the\\nwhite potato is not a native of these parts, and could not\\nhave been there when he landed. What he tasted and\\nbrought home with him was batatas, or sweet potato,\\na very different article. But it gave its name, batatas,\\npotatoes, to our tuber.\\nThe real potato is a native of Chili, and did not exist\\nin North America before the arrival of the Europeans.\\nHow, then, could Sir Walter Raleigh bring it home with\\nhim from Virginia? Before Sir Walter went to Virginia,\\nthe Spaniards had brought the real potato from South\\nAmerica. They had sent it home to Spain and planted\\nit in North America.\\nBut did he bring it? There are some who say that it\\nwas Sir Francis Drake who brought the roots and pre-\\nsented them to Sir Walter. He planted them on his\\nestate near Cork but there are others who say that he\\nknew so little of the virtues of the plant he was naturaliz-\\ning that he had apples, not potatoes, cooked and served\\nupon his own table.\\nDuring the whole of the seventeenth century the potato\\nwas found only in the gardens of the gentry in England.\\nIt was by many said to be poisonous.\\nThis early dislike of the potato may have been due to the\\nfact that people did not know how to cook it, and possibly\\nate it raw for it is certainly not wholesome unless\\ncooked, and it may be poisonous.\\nThen again it belongs to a family of ill repute that of\\nthe deadly nightshade. To this same family belong also the\\nmandrake, tomato, jimson weed, cayenne pepper, and to-", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0082.jp2"}, "83": {"fulltext": "FOODS THE CARBOHYDRATES 69\\nbacco. Even the tempting appearance of the tomato did\\nnot win it favor when first introduced into Europe, and\\neven now it is not eaten as freely there as we eat it.\\nIt is not only as a food plant that the potato has se-\\ncured the respect of mankind. Starch is made from it\\nboth for the laundry and for the manufacture of farina,\\ndextrine, etc. The dried pulp from which starch has been\\nextracted is used for making boxes. Raw potato is a\\ncooling application for burns. And in Norway a liquor\\nis distilled from it called brandy. Carried around in\\nthe pocket it is said to be a charm against rheuma-\\ntism and toothache. Mr. Andrew Lang mentions an\\ninstance of faith in this cure which he came across in a\\nLondon drawing-room. He thinks that this belief is a\\nsurvival of the old superstitions about the mandrake, and\\nthat it is similar to the habit of African tribes who wear\\nroots around their necks as a protection against wild\\nanimals.\\nAdapted from All the Year Round.\\nLEGEND OF THE CORN\\nAnd he saw a youth approaching,\\nDressed in garments, green and yellow,\\nComing through the purple twilight,\\nThrough the splendor of the sunset,\\nPlumes of green bent o er his forehead,\\nAnd his hair was soft and golden.\\nStanding at the open doorway,\\nLong he looked at Hiawatha,\\nLooked with pity and compassion\\nOn his wasted form and features,\\nAnd, in accents like the sighing\\nOf the South Wind in the tree-tops,\\nSaid he, O my Hiawatha!", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0083.jp2"}, "84": {"fulltext": "70 FOODS AND COOKING\\nAll your prayers are heard in heaven,\\nFor yon pray not like the others;\\nNot for greater skill in hunting,\\nNot for greater craft in fishing,\\nNot for triumph in the battle,\\nNor renown among the warriors,\\nBut for profit of the people,\\nFor advantage of the nations.\\nFrom the Master of Life descending,\\nI, the friend of man, Mondamin,\\nCome to warn you and instruct you,\\nHow by struggle and by labor\\nYou shall gain what you have prayed for,\\nRise up from your bed of branches,\\nRise, O youth, and wrestle with me\\nFaint with famine, Hiawatha,\\nStarted from his bed of branches,\\nFrom the twilight of his wigwam\\nForth into the flush of sunset\\nCame, and wrestled with Mondamin.\\nAt his touch he felt new courage\\nThrobbing in his brain and bosom,\\nFelt new life and hope and vigor\\nRun through every nerve and fibre.\\nTis enough then said Mondamin,\\nSmiling upon Hiawatha,\\nBut to-morrow, when the sun sets,\\nI will come again to try you.\\nOn the morrow and the next day,\\nWhen the sun through heaven descending\\nLike a red and burning cinder\\nFrom the hearth of the Great Spirit,\\nFell into the western waters,\\nCame Mondamin for the trial,\\nFor the strife with Hiawatha", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0084.jp2"}, "85": {"fulltext": "FOODS THE CARBOHYDRATES 71\\nCame as silent as the dew comes,\\nFrom the empty air appearing,\\nInto empty air returning,\\nTaking shape when earth it touches,\\nBut invisible to all men\\nIn its coming and its going.\\nThrice they wrestled there together\\nIn the glory of the sunset,\\nTill the darkness fell around them,\\nTill the heron, the shuh-shuh-gah,\\nFrom her nest among the pine trees,\\nUttered her loud cry of famine,\\nAnd Mondamin paused to listen.\\nTall and beautiful he stood there,\\nIn his garments, green and yellow\\nTo and fro, his plumes above him,\\nWaved and nodded, with his breathing,\\nAnd the sweat of the encounter\\nStood like drops of dew upon him.\\nAnd he cried, O Hiawatha\\nBravely have you wrestled with me,\\nThrice have wrestled stoutly with me.\\nAnd the Master of Life, who sees us,\\nHe will give to you the triumph\\nThen he smiled, and said, To-morrow\\nIs the last day of your conflict,\\nIs the last day of your fasting.\\nYou will conquer and o ercome me\\nMake a bed for me to lie in,\\nWhere the rain will fall upon me,\\nWhere the sun may come and warni me\\nStrip these garments, green and yellow,\\nStrip this nodding plumage from me,\\nLay me in the earth, and make it\\nSoft and loose and light above me/", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0085.jp2"}, "86": {"fulltext": "72 FOODS AND COOKING\\nOn the morrow came Nokomis,\\nOn the seventh clay of his fasting,\\nCame with food for Hiawatha,\\nCame imploring and bewailing,\\nLest his hunger should o er come him,\\nLest his fasting should be fatal.\\nBut he tasted not, and touched not,\\nOnly said to her, Nokomis,\\nWait until the sun is setting,\\nTill the darkness falls around us,\\nTill the heron, the shuh-shuh-gah,\\nCrying from the desolate marshes,\\nTells us that the day is ended.\\nHe meanwhile sat weary waiting\\nFor the coming of Mondamin,\\nTill the shadows, pointing eastward,\\nLengthened over field and forest,\\nTill the sun dropped from the heaven,\\nFloating on the waters westward,\\nAs a red leaf in the autumn\\nFalls and floats upon the water,\\nFalls and sinks upon its bosom.\\nAnd behold the young Mondamin,\\nWith his soft and shining tresses,\\nWith his garments, green and yellow,\\nWith his long and glossy plumage,\\nStood and beckoned at the doorway.\\nAnd as one in slumber walking,\\nPale and haggard, but undaunted,\\nFrom the wigwam Hiawatha\\nCame and wrestled with Mondamin.\\nSuddenly upon the greensward\\nAll alone stood Hiawatha,\\nPanting with his wild exertion,\\nPalpitating with the struggle", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0086.jp2"}, "87": {"fulltext": "FOODS THE CARBOHYDRATES\\nAnd before him, breathless, lifeless,\\nLay the youth, with hair dishevelled,\\nPlumage torn, and garments tattered,\\nDead he lay there in the sunset.\\nAnd victorious Hiawatha\\nMade the grave as he commanded,\\nStripped the garments from Mondamin,\\nStripped his tattered plumage from him,\\nLaid him in the earth and made it\\nSoft and loose and light above him\\nAnd the heron, the shuh-shuh-gah,\\nFrom the melancholy moorlands,\\nGave a cry of lamentation,\\nGave a cry of pain and anguish\\nHomeward, then, went Hiawatha\\nTo the lodge of old Nokomis,\\nAnd the seven days- of his fasting\\nWere accomplished and completed.\\nBut the place was not forgotten,\\nWhere he wrestled with Mondamin\\nNor forgotten, nor neglected,\\nWas the grave where lay Mondamin,\\nSleeping in the rain and sunshine,\\nWhere his scattered plumes and garments\\nFaded in the rain and sunshine.\\nDay by day did Hiawatha\\nGo to wait and watch beside it\\nKept the dark mould soft above it,\\nKept it clean from weeds and insects,\\nDrove away with scoffs and shoutings,\\nKahgahgee, the king of ravens.\\nTill at length a small green feather\\nFrom the earth shot slowly upward,\\nThen another and another,\\nAnd before the summer ended", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0087.jp2"}, "88": {"fulltext": "74 FOODS AND COOKING\\nStood the maize in all its beauty,\\nWith its shining robes about it,\\nAnd its long soft yellow tresses\\nAnd in rapture, Hiawatha\\nCried aloud, It is Mondamin\\nYes, the friend of man, Mondamin\\nThen he called to old Nokomis\\nAnd Iagoo, the great boaster,\\nShowed them where the maize was growing,\\nTold them of his wondrous vision,\\nOf his wrestling and his triumph,\\nOf this new gift to the nations,\\nWhich should be their food forever.\\nAnd still later, when the Autumn\\nChanged the long green leaves to yellow,\\nAnd the soft and juicy kernels\\nGrew, like wampum, hard and yellow,\\nThen the ripened ears he gathered,\\nStripped the withered husks from off them,\\nAs he once had stripped the wrestler,\\nGave the first Feast of Mondamin,\\nAnd made known unto the people\\nThis new gift of the Great Spirit.\\nFrom Hiawatha, hy Henry W. Longfellow.\\nSUGAR\\nMany plants contain sugar, but commercially, its chief\\nsource is the sugar and the beet root. Under the fostering\\nintelligent care of our Agricultural Department, sorghum,\\na relative of the sugar-cane, is likely to be an important\\nsugar producer in the future. In Asia the date palm, and\\nin our own country the maple, add to the supply, and south-\\nern California has succeeded in making it from the water-\\nmelon. Grape sugar, or glucose, may be made from an", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0088.jp2"}, "89": {"fulltext": "FOODS THE CARBOHYDRATES 75\\nold handkerchief, and is made in great quantities from\\nstarch. Milk sugar, chiefly used in medicines (homoe-\\nopathic pills among other things), is made, as its name indi-\\ncates, from milk.\\nThe sugar-cane is one of the most beautiful members of\\nthe great grass family, resembling somewhat in appearance\\nits near relatives, the Indian corn, the sorghum, and the\\nbroom corn. These are all like each other in the fact that\\ntheir stems are not hollow, but pithy, and in this pith is\\nstored an abundant sweet juice.\\nSugar-cane needs plenty of moisture and a warm climate.\\nThe soil is a matter of less importance, for sugar-cane, like\\ncorn, seems to make small demands on the soil, and often\\ngrows for a dozen years without exhausting the soil.\\nIn Louisiana, the cane begins to grow in February, and is\\nready for harvesting between October and January. It is\\ncut down with a hatchet. The top is chopped off, the leaves\\nstripped from the stalk, and the bare canes carried on nar-\\nrow donkey rails to the plantation mill.\\nHere the cane is crushed, and its juice extracted. This\\nis then purified and cooked into molasses and sugar, which\\nare shipped to one of the large Eastern refineries for better\\nmanufacture.\\nThe cane, from which the juice has been extracted, is used\\neither for fuel, in the plantation mill, or else as a dressing\\nfor the cane fields.\\nA VISIT TO A SUGAR REFINERY\\nThe great refineries are usually located along a water\\nfront, so that they may receive the crude sugar from the\\nSouth with the greatest ease and the least expense. Now\\nthat the duty on sugar has been restored, the first handling\\nof the West India sugar is by the employees of the United\\nStates government, who weigh and sample it as it is", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0089.jp2"}, "90": {"fulltext": "76 FOODS AND COOKING\\nswung from the ships. It is at once weighed again by a\\ncity weigher, whose salary is paid by the refineries.\\nWhen at last the sugar reaches the factory, it is at once\\nemptied into the mixer, great pans containing the almost\\nboiling water in which the bags have been washed. After\\nan hour s heating the scum of impurities at the top is\\nskimmed off. Other impurities, settled if need be by\\nadding lime water, are left on the bottom, while the clear\\nliquid in between is raised to the top of these enormously\\nhigh buildings. Here are the purifying tanks, in which on\\nthe addition of bullock s blood, or some other form of liquid\\nprotein, the sugar is further cleansed from impurities.\\nThe principle is the same as that by which we add the\\nwhite of an egg to coffee. The albumen of the egg\\ndiffuses itself slowly and coagulating somewhat with the\\nheat forms a mesh in which the solid particles are caught\\nand carried to the bottom.\\nThe sugar is then filtered through bags of coarse cotton\\ncloth. It is now a clear brown liquid. It has been freed\\nfrom all insoluble impurities, but as its color shows it still\\ncontains some that are soluble. To get rid of these it is\\npassed down through bone black (animal charcoal), and is\\nnow a perfectly colorless liquid. To turn this into sugar\\nit is only necessary to cook it. This requires skill, judg-\\nment, and good apparatus, but all these are at the sugar\\nrefiner s command.\\nWhen cooked sufficiently, it falls again. This time\\neither into the centrifugal machine, which makes out of it\\ngranulated sugar, or else into cone-shaped moulds, from\\nwhich come the beautiful, brilliant, white cones of sugar\\nwhich were familiar to your mothers, wrapped in blue\\npaper and ornamenting a grocer s shelf.\\nFrom these cones, lump sugar is sawn, under cover, to\\nprevent the loss of sugar dust. From the dust, by further\\ngrinding, pulverized sugar is made.", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0090.jp2"}, "91": {"fulltext": "FOOD BREAD 77\\nFOOD BREAD\\nA LOAF OP BREAD\\nIf an ordinary grain of wheat be sliced through the\\nmiddle, you will find it to consist of several layers the\\nouter, a fruit coat, chiefly woody fibre and useless for food.\\nThen comes the hard seed coat of matter very rich in\\ngluten, the part of the wheat that really nourishes us.\\nIn the centre there is a white powdery mass which is pure\\nstarch. In making flour by the new process, the outer\\nlayer, which forms what we call bran, is usually removed,\\nleaving the gluten and the white starchy flour of the centre.\\nFormerly little but the starch was used for flour. Then\\nfollowed graham flour, in which every part was saved.\\nThe present method is to use all the seed, but not the\\nwoody fruit coats. To be fit for digestion starch must\\nbe softened by boiling or baking so we bake our bread\\nbecause cooked starch is more easily acted on by the\\ndigestive juice than raw starch.\\nLet us see what changes take place in making the flour\\ninto a loaf of baked bread. The necessary quantity of\\nflour is put into a pan with half its weight of water, some\\nsalt and yeast, and mixed up into what is known as the\\nsponge. This is mixed up and left for some time in a\\nwarm place, after which it is kneaded with the rest of the\\nflour and again left to rest. The dough is then divided\\ninto small parts and put in tins, and set aside until they\\nhave risen to twice their previous size.\\nIt is the yeast that causes the raising of bread. The\\nflour contains a small quantity of a ferment which\\nchanges some of the starch into sugar; the yeast then\\nattacks the sugar, changing it into alcohol and carbon\\ndioxide. The little bubbles of this latter try to escape from\\nthe mass of the dough, but get tangled up in the gluten", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0091.jp2"}, "92": {"fulltext": "5 FOODS AND COOKING\\nand gum which the flour contains and thus every part\\nof the dough becomes full of little cavities. If this went\\non without a stop being put to it, the bubbles of gas would\\nfind their way out in the end. The dough would fall,\\nand the bread would be heavy. But the baker guards\\nagainst this by putting it, at the proper time, into a hot\\noven, the heat of which first increases the fermentation.\\nIn a few minutes, however, the heat becomes great enough\\nto kill the yeast, the fermentation, therefore, stops the\\nstarch granules are burst by the heat, and the mass keeps\\nthe porous form. During the baking, the starch of the\\nouter parts of the bread has been browned by the heat and\\nchanged into a sugar known as dextrin. Maybe this is the\\nreason why some people are so fond of the crust.\\nThe heat of the oven has changed the outside of the\\nbread into sugar, and the starch in the inside has in fact\\nbeen boiled in the steam of the water which the dough\\ncontained, so that it has become ready to be converted\\ninto sugar by the action of the saliva and intestinal juices.\\nThe porous nature of the bread helps in this change, for\\nthe juices easily penetrate through the whole mass.\\nIt must be remembered that the starch of bread does not\\ngive us nourishment. It produces heat and, just like the\\ncoal of the engine, the starch or sugar is burned up inside\\nus to keep up the temperature of the body. It is the gluten,\\nthe sticky material of the grain, which is the flesh-forming\\nmaterial.\\nCRACKERS\\nCrackers are probably of very ancient date. Some\\nare inclined to think they find an allusion to them in the\\nfirst book of Kings, where Jeroboam sends his wife to\\nconsult the prophet Ahijah about his son who has fallen\\nsick, bidding her take with her ten loaves, and cracknels,\\nand a cruse of honey. All the countries of Europe have", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0092.jp2"}, "93": {"fulltext": "F0( D\\nBREAD 79\\nbeen cracker making from time immemorial, and most of\\nthem have a name for the things, indicating that they\\noriginally underwent a double process of cooking. The\\nEnglish call them bis-cnit, meaning twice cooked. Even\\nthe old Romans had their twice-baked bread, and there is\\nat least one kind of cracker still made by a double cook-\\ning. The cracknel is first plunged into boiling water\\nand then baked; though whether the cracknels of the\\nmodern factory at all resemble the cracknels of King\\nJeroboam s time, one cannot say.\\nThe original form of the thing was simplicity itself.\\nIt was just a mixture of flour and water spread out thin\\nand baked till all the moisture was driven out of it. It\\nwas their extreme dryness that permitted of their being\\nstored for eighteen months, or two years, if necessary,\\nwithout spoiling, and it was in order to get them as dry\\nas possible that they were made thin, and cooked twice,\\nand thrice, and sometimes four times over. Not only was\\nthe moisture of the dough thus driven out of them, but\\nthe water originally embodied in the flour Avas evaporated\\nalso, so that ten pounds of flour would make only about\\nnine pounds of crackers. They were, no doubt, in the\\nfirst instance, merely a form of unfermented bread, espe-\\ncially adapted for storage, and particularly on board ship\\nduring long voyages. Hence the Roman sea-cracker.\\nThat was pretty certainly the original form of the thing\\njust a thin, well-baked cake of flour and water, as dry as\\na chip, and so hard that a hatchet was often required to\\nchop it up. But the arts of modern confectionery have\\ndeveloped this rather unappetizing germ into a marvellous\\nvariety of knickknacks; and, by catering to every variety\\nof taste all over the world, a really great industry has\\nbeen developed, quite apart from the enormous trade in\\nship crackers.\\nThe baking of crackers has been reduced to an art of", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0093.jp2"}, "94": {"fulltext": "80 FOODS AND COOKING\\nthe greatest precision and nicety. No one ever sees an\\nunderdone or an overdone cracker, at least, not from any\\nfactory of repute; and if you open a box of them you\\nwill find that all the crackers of the same kind are of pre-\\ncisely the same shade of color. From the mode of manu-\\nfacture, up to the mouth of the oven, it will be seen that\\nin each batch the little cakes are bound to be all alike in\\ncomposition, in shape, and in thickness; and if they are\\nall exposed to exactly the same heat, for exactly the same\\nlength of time, they are found to come out exactly the\\nsame complexion. This equal baking is secured in an\\nextremely simple way. The ovens are not of the ordinary\\nbaker s type. They are really hot chambers, through\\nwhich battalions of crackers, spread out in orderly array\\non tins, continue all day long to pass in at one end and\\nout at the other, endless chains, especially constructed,\\nbearing them along at a speed carefully regulated accord-\\ning to the time any particular kind of cracker will take\\nto properly bake. The lighter kinds may run through\\nthe fiery chamber in about four minutes. The heavier\\nsorts, of course, receive longer baking, and they travel\\nmore slowly. An ingenious piece of mechanism permits\\nof the speed being regulated with the greatest possible\\nnicety to the requirements of each kind. Nothing re-\\nmains but to convey these entirely machine-made crackers\\nto the vast floors where they are sorted and packed. The\\nwhole factory from end to end, so far as the great bulk of\\nthe business is concerned, has scarcely anything in common\\nwith the cracker bakeries of fifty or sixty years ago.\\nAdapted from Modern Biscuit Making, Chambers 1 s Journal.\\nHOT CROSS-BUNS\\nA superstition regarding bread baked on Good Friday\\nappears to have existed from an early period. Bread so", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0094.jp2"}, "95": {"fulltext": "FOOD BREAD 81\\nbaked was kept by a family all through the ensuing year,\\nunder a belief that a few gratings of it in water would\\nprove a specific for any ailment. We see a memorial of\\nthis ancient superstition in the use of what are called hot\\ncross-buns, which may now be said to be the most promi-\\nnent popular observance connected with the day.\\nIn London, and all over England (not, however, in\\nScotland), the morning of Good Friday is ushered in\\nwith a universal cry of Hot Cross-Buns A parcel of\\nthem appears on every breakfast table. It is a rather\\nsmall bun, more than usually spiced, and having its brown\\nsugary surface marked with a cross. Thousands of poor\\nchildren and old frail people take up for this day the\\nbusiness of disseminating these quasi-religious cakes, only\\nintermitting the duty during church hours; and if the\\neagerness with which young and old eat them could be\\nheld as expressive of an appropriate sentiment within\\ntheir hearts, the English might be deemed a pious people.\\nThe ear of every person who has ever dwelt in England is\\nfamiliar with the cry of the street bun- venders\\nOne a penny, buns,\\nTwo a penny, buns,\\nOne a penny, two a penny,\\nHot cross-buns\\nWhether it be from failing appetite, the chilling effects\\nof age, or any other fault in ourselves, we cannot say, but\\nit strikes us that neither in the bakers shops nor from the\\nbaskets of the street venders can one now get hot cross-\\nbuns comparable to those of past times. They want the\\nspice, the crispness, the everything, they once had. Older\\npeople than we speak also with mournful affection of the\\ntwo noted bun houses of Chelsea. Nay, they were royal\\nbun houses, if their signs could be believed, the popular\\nlegend always insinuating that the king himself had", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0095.jp2"}, "96": {"fulltext": "82 FOODS AND COOKING\\nstopped there, bought, and eaten the buns. Early in the\\npresent century, families of the middle classes walked a\\nconsiderable way to taste the delicacies of the Chelsea\\nbun houses, on the seats beneath the shed which screened\\nthe pavement in front. An insane rivalry, of course,\\nexisted between the two houses, one pretending to be The\\nChelsea bun house, and the other the Ileal Old Original\\nChelsea bun house.\\nAdapted from Chambers s Book of Days.\\nMEXICAN BREAD THE TORTILLA\\nThe equipment of Mexican kitchens is very simple.\\nThere is simply a wall of adobe (sun-dried brick) about\\ntwo feet high and two feet wide. It usually extends the\\nwhole length of the room. There are numbers of depres-\\nsions in the bank, and in these burn the fires of charcoal\\nor wood, in which are placed the pot and pans for cooking.\\nSometimes the bank of adobe is only a high cone, shaped\\nlike a mound, and with only one depression.\\nIn some parts of Mexico the cooking is done out of doors.\\nThen when it rains there is no dinner. This matters less\\nthan it would with us, for the bulk of their food is fruit.\\nEverywhere in Mexico the corn-cakes are eaten. The\\ncorn meal from which they are made is first softened\\nby soaking it in lime Avater. When the hull can be\\nseparated from the grain, it is pounded and rolled upon\\na flat stone. For this a cylinder of stone, something like\\na rolling-pin, or a flat stone, or one slightly rounded, is\\nused. With this rude tool the woman pounds and twists\\nfor hours. When the corn has thus been turned into\\nsufficiently fine meal, water is added to it, and it is worked\\ninto dough. This is then rolled and patted with the hands\\nuntil it is almost as thin as the blade of a knife.\\nIn the meantime the iron griddle has to be made hot by", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0096.jp2"}, "97": {"fulltext": "DRINKS 83\\nputting it over a fire. On it is placed the circular cake,\\nwhich cooks in a very few minutes. These are white in\\ncolor, usually without salt, and therefore rather tasteless.\\nStill, they have the sweet of the grain, and are very much\\nliked by all who eat them for any length of time.\\nBREAD OF THE ZUNI INDIANS\\nThe Indians of New Mexico make their bread from corn\\nmeal. When the corn is shelled, grains of the same color\\nare put together. Strange as it may seem, there are thus\\nseparated various tints of pink, blue, green, and yellow.\\nMeals of different colors are made from these. Each is\\nmixed separately with water until it forms a fine paste.\\nThis is then smeared over a hot stone slab with a quick mo-\\ntion of the hand. The dough is so thin and the stone so hot\\nthat it takes but a moment to bake. Its surface is as highly\\npolished as writing paper. In flavor, it has a delicate fresh\\nbread flavor, and is said to be very delicious, particularly\\nwhen eaten with salt.\\nFOODS SALADS\\nFour persons are needed to make a good salad\\nA counsellor for salt,\\nA miser for vinegar,\\nA spendthrift for oil, and\\nA madman to stir it up\\nSpcuiisJi Proverb.\\nDRINKS\\nTEA CULTURE\\nNext to silk, however, the product which we most\\nnearly associate with China is tea, which proclaims its", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0097.jp2"}, "98": {"fulltext": "84 FOODS AND COOKING\\nnationality by the two names tea and clia, by which it is\\nknown all over the world. Te is the Amoy pronunciation\\nof the word which is called clia in the central, western,\\nand northern provinces of the empire. The Russians,\\ntherefore, who have always drawn their supplies through\\nSiberia, call the leaf ?/i while the French and the Eng-\\nlish know it by its southern name. There is reason to\\nbelieve that the plant has been known and valued in\\nChina for some thousands of years, and in one of the\\nConfucian classics mention is made of the habit of smok-\\ning a leaf, which is popularly believed to be that of the\\ntea plant. But, however this may be, it is certain that,\\nfor many centuries, the plant has been cultivated over a\\nlarge part of central and southern China.\\nGreat care is taken in selecting the seed, and when,\\nafter careful tending, the seedlings have reached a height\\nof four or five inches, they are planted out in the planta-\\ntions in rows, two or three feet apart. For two years the\\nplant is allowed to grow untouched, and it is only at the\\nend of the third year that it is called upon to yield its\\nfirst crop of leaves. After this the plant is subjected to\\nthree harvests; namely, in the third, fifth, and eighth\\nmonths. The leaves when plucked are first dried in the\\nsun, and the remaining moisture is then extracted from\\nthem by the action of nude-footed men and women, who\\ntrample on them, as Spanish peasants do on the juice of\\nthe vine. They are then allowed to heat for some hours,\\nand, after having been rolled in the hand, are spread out\\nin the sun, or, if the weather be cloudy, are slowly baked\\nover charcoal fires. Among the wealthier natives the\\ninfusion is not generally made, as with us, in teapots\\nbut each drinker puts a pinch of tea into his cup, and,\\nhaving added boiling water, drinks the mixture as soon\\nas the full flavor of the tea has been extracted, and before\\nthe tannin has been boiled out of the leaves. By high", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0098.jp2"}, "99": {"fulltext": "DRINKS 85\\nand low, rich and poor, the beverage is drunk. Not only\\nis it drunk in every household in the empire, but tea-\\nhouses abound in the cities, in the market-places, and by\\nthe highways. Like the London coffee shops, in the\\ntime of the Stuarts, the tea-houses in the cities form the\\nplaces of meeting between merchants for the transaction\\nof business, and between friends, who congregate to dis-\\ncuss local affairs.\\nAlthough, as has been said, tea was known and used\\nat a very early period in China, it failed to make its\\nappearance in Europe until the end of the sixteenth cen-\\ntury. Pepys, in his diary, speaks of a cup of tea much in\\nthe same way that we talk of a glass of rare wine, and\\nmentions the fact of his wife s taking it as a sort of medi-\\ncal prescription. The importation of 4713 pounds of the\\nleaf in 1678 was regarded as an event of unparalleled com-\\nmercial enterprise but, as time advanced, the habit of tea\\ndrinking spread rapidly.\\nThe form in which tea is exported for general European\\nuse is not that which is suited for land transport. In\\ncarrying goods by road, cubic space is a matter of vital\\nimportance. For centuries the Chinese have supplied\\nthe Tibetans with tea in so compressed a form as to be\\nreadily portable by carts, or beasts of burden, or on men s\\nshoulders. In these ways it has long been customary to\\ncarry bricks of tea across the mountain ranges which mark\\nthe western frontier of China and when a demand for\\ntea sprang up in Russia, like circumstances suggested a\\nlike method. The principal place for preparing the brick\\ntea is Hankow, where six or more factories are constantly\\nengaged in the manufacture of it. Something has to be\\nsacrificed to expediency, and it is incontestable that the\\nRussians and other consumers of brick tea lose in flavor\\nwhat they gain by the smaller compass. The dust of tea,\\nand therefore a poor kind of tea, is best suited for form-", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0099.jp2"}, "100": {"fulltext": "86 FOODS AND COOKING\\ning bricks, and even the inferiority thus entailed is in-\\ncreased by the process employed to weld the masses\\ntogether. This is done by a method of steaming, which\\nencourages an evaporation of both flavor and freshness,\\nand when it has effected its purpose by moistening the\\ndust, the mixture is put into wooden moulds and pressed\\ninto the shape of bricks. It is left to stand in the moulds\\nfor a week, and the bricks are then wrapped up separately\\nin paper and packed in bamboo baskets, sixty-four filling\\na basket.\\nThe growers of silk and of tea are to the ordinary agri-\\nculturists of China what large hop growers among our-\\nselves are to the holders of twenty-acre farms. As a rule,\\nthey are rich and well-to-do men, whereas the ordinary\\nagriculturist is raised little above the rank of a peasant,\\nand has little to congratulate himself upon beyond the\\nfact that his calling is held up to general approbation, and\\nthat it inherits a record which is as old as that of the race\\nitself.\\nAdapted from Society in China, by Robert K. Douglas.\\nTHE TEA CEREMONY IN JAPAN\\nTwo modes of conducting the ceremonies are observed,\\nthe winter and the summer modes. In the former,\\nthe garden is strewn with fir leaves, the guests retain their\\nshoes, and the furnace for the kettle is a pit in the floor\\nfilled with ashes. In the latter, the garden is decked with\\nflowers, the guests take off their shoes, and a portable\\nearthenware furnace is used.\\nThe inside of the room is as plain as possible.\\nThe guests assemble in a pavilion in the garden, an-\\nnouncing their arrival by striking on a wooden tablet, or\\nbell. Then the host himself, or a servant, comes to con-\\nduct each to the chamber.", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0100.jp2"}, "101": {"fulltext": "DRINKS 87\\nAs the entrance is only three feet square, the host kneels\\nand lets the guests creep in before him. They being\\nseated in a semicircle, the host goes to the door of the\\nside room in which the utensils are kept, saying I am\\nvery glad that you have come. Thank you very much.\\nI now go to make up the fire.\\nHe then brings in a basket containing charcoal of the\\nrequired length, a brush made of three feathers, a pair of\\ntongs, the stand of the kettle, iron handles for the kettle,\\na lacquer box containing incense, and some paper. He\\nagain leaves the chamber, to bring in a vessel with ashes\\nand its spoon.\\nHe makes up the fire and burns incense in order to\\noverpower the smell of the charcoal. While he is thus\\noccupied, his guests beg to be allowed to inspect the\\nincense box, generally an object of value.\\nThis closes the first part of the ceremony, and both\\nhost and guest withdraw.\\nThe second part commences with eating. It is a rule\\nthat nothing shall be left. So the guests carry off,\\nwrapped up in paper, any fragments that remain. The\\nutensils used in this part of the ceremony are as follows\\n1st. An iron kettle, with a copper or iron lid, resting\\non a stand.\\n2d. A table or stand of mulberry wood, two feet high.\\n3d. Two tea jars, containing finely powdered tea and\\nenclosed in bags of brocade.\\n4th. A vessel containing fresh water, which is placed\\nunder the table.\\n5th. A tea bowl of porcelain or earthenware, simple in\\nform, but remarkable for its antiquity or historical asso-\\nciations.\\nBeside these there is a bamboo whisk, a silk cloth,\\nusually purple, for wiping the utensils, a spoon to take\\nthe tea out of the tea jars, and a water ladle. All these", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0101.jp2"}, "102": {"fulltext": "88 FOODS AND COOKING\\nobjects are brought in singly by the host in their prescribed\\norder.\\nAfter solemn salutations and obeisances, the utensils are\\nwiped and some of the powdered tea is placed in the tea\\nbowl. Hot water is poured on it. The whole is then vigor-\\nously stirred with the whisk until it looks like thin spinach.\\nA boy carries the bowl to the chief guest, who returns it\\nempty to the boy. The empty bowl is then passed around\\nonce more that the guests may admire it. The utensils\\nare then washed by the host, and the ceremony is at an\\nend.\\nFrom the Catalogue of the Ceramic Collection of South Kensing-\\nton Museum, Dr. Frank.\\nCOFFEE\\nThey have in Turkey a drink called Coffee, made of a\\nBerry of the same Name, as black as Soot, of a Strong Scent\\nbut not Aromatical, which they take beaten into a Powder\\nin Water, as Hot as they can Drink it, and they take it, and\\nsit at it in their Coffee Houses, which are like our Taverns.\\nThe Drink comforteth the Brain, and Heart, and helpeth\\nDigestion.\\nLord Bacon in Sylva Syl varum.\\nCHOCOLATE\\nThe chocolate plant is a small tree, a native of the\\nwarmer belt in the Americas, and cultivated successfully in\\nAfrica and Asia.\\nIts flowers are produced on the older branches instead of\\non the younger twigs. They therefore are always quite\\nnear the trunk, and may therefore be visited with ease by\\nthe insects that fly below.\\nThe fruits when ripe are the size of large cucumbers, and,\\nalthough more pointed at the lower end, have very much", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0102.jp2"}, "103": {"fulltext": "CONDIMENTS 89\\nthe same shape. It is the seeds within that are used in\\nthe manufacture of cocoa and chocolate.\\nIt is rather difficult to get the seeds free from the pulp.\\nIn many places they are covered with a little earth and\\nallowed to decay. The seeds are then dried and sent to the\\nfactory.\\nHere they are roasted, ground, and often sweetened and\\nflavored. The product is called chocolate.\\nFor the digestion of many people, chocolate contains too\\ngreat a quantity of oil. This is expressed from the ground\\nseeds, and forms the cocoa butter of commerce. The\\nmaterial freed from most of its oil is called cocoa.\\nCONDIMENTS\\nA SALT MANUFACTORY\\nHere we are in the very midst of the salt district.\\nThe roads are levelled with pan scale, the atmosphere\\ntastes brackish the people earn their daily bread by salt\\nmaking, and anything and everything, either immediately\\nor indirectly, is connected with the salt industry, said\\nthe manager of the salt works, of Stoke Prior. And now\\ncame full into view the works of Stoke Prior, planned by\\nthe millionnaire Salt King. Before us lay stretched the\\ngoodly iron-crowned towers of the numerous huge chim-\\nneys of the different factories constituting the works. The\\nevaporating houses, the drying houses, the melting houses,\\nthe wagon -making shops, the carpenters shops, the fitting\\nshops, and the box-making shops, all invited our attention\\nand seemed to promise a reward to diligent observation.\\nBefore entering any of these workshops, said the\\nmanager, we will visit the pumps, and then climb the\\ngrassy bank to the reservoir.", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0103.jp2"}, "104": {"fulltext": "90 FOODS AND COOKING\\nAnd so learn something of the depths and the heights\\nof it we queried.\\nExactly, and we proceeded pumpwards. These em-\\nbrace a system of tubes below ground, and elevated, iron,\\nboat-shaped see-saws above ground. Peering down below\\nthe trap-door which protects the excavation near the sur-\\nface, we saw a deep boring, running down to a depth of\\nfully four hundred feet below the surface, and apparently\\nterminating in a twinkling star. This beautiful, glistening,\\ntwinkling diamond we soon make out to be neither more\\nnor less than brine that is, water impregnated with salt.\\nThe brine lies four hundred feet below the surface,\\nAve Avere informed, and it is pumped up by the machinery\\nyou are iioav looking at into an immense tank or reservoir\\nfor storage purposes. From the reservoir it rushes, by\\nthe force of gravitation, into an elaborate system of pipes,\\nand so into salt pans, which you Avill presently see.\\nIf anything goes Avrong with the pumping machinery,\\nsunk to such a depth, is it not difficult to right the Avrong\\nso far below the surface\\nIt is exceedingly difficult, and a work of Avorry and\\nexpense.\\nAt a given signal, the trap-doors Avere closed, and, turn-\\ning our backs on the pumps, we crossed the grounds,\\nAvhereon are situated the various factories and Avorkshops,\\nand walking the length of a pleasant field reached a small\\nwicket gate. Unlocking this, our guide, we folloAving,\\nmounted a flight of some thirty-five steps leading up a\\ngrass-covered embankment. Alongside the steps runs a\\nlarge pipe, from the nozzle of Avhich pours a perpetual\\nstream of brine, clear as crystal, into an enormous reser-\\nvoir, supplying the huge salt pans in the salt houses be-\\nyond and below. Into the floor of the reservoir open\\ninnumerable pipes, through which the fluid finds outlet.\\nThe Avails and floor of this great Avater tank are perfectly", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0104.jp2"}, "105": {"fulltext": "CONDIMENTS 91\\nclean, and fair to look upon. The waters of the briny\\nlake are perpetually moving, the movement being due to\\nthe continuous inflow and outflow of the contents. A\\nlittle boat would not have an altogether smooth time on\\nthis billowy sea.\\nFrom the green grass, the fresh air, and the crystal\\nbrine to the fiery furnaces, glowing with unquenchable\\nfires, offers a sharp contrast. The furnace doors are\\nswung open for our inspection the hot air and the incan-\\ndescence affect us powerfully.\\nThese fires never go out day or night, we are told\\nthere are men always working here.\\nIt does not do to spend longer than need be looking\\ninto consuming fires and we pass on to the evaporating\\nhouses. Here we observe steel tanks, technically termed\\npans, of fifty feet long and twenty-eight feet wide, from\\nwhich a continuous steam is rising. Approaching one\\nof these, we stoop now and watch what is going on.\\nDown at the bottom a continual movement is kept\\nup. It is a movement of small crystals toward each other.\\nIt suggests to a casual observer a snowstorm under water.\\nClose by is another tank which a man is emptying. The\\nworkman is stripped to the waist, for it is warm work he\\nis doing. Raking up the apparent snowflakes, but really\\nthe deposit of broad salt, he removes it by means of a\\nperforated circular ladle, almost flat in form, tossing it\\ninto a suitable receptacle, in this case a cart. Not far off\\nis a third tank, but it is empty. On its bottom stands a\\nman in two tubs, a leg in each. He is wielding a pick-\\naxe, and his object is to clear away that bane of the\\nsalt makers, pan scale, or, as it is sometimes termed,\\npan scratch. This objectionable earthy deposit consists\\nlargely of lime, which combines with the salt and forms a\\nhard calcareous substance, in appearance not unlike an\\ninferior enamel.", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0105.jp2"}, "106": {"fulltext": "92 FOODS AND COOKING\\nCrossing an intervening yard, we ascend a flight of\\nstairs, and enter another evaporating house. In this,\\nsalt is being produced for chemical and industrial purposes.\\nHere we note that the salt forms on the surface of the water\\ninstead of at the bottom of the pan. It is curious to see\\nthe scum form at the top of the water, raise itself slightly,\\nand then suddenly precipitate itself into the fluid, gradu-\\nally sinking to the bottom. It evidently finds the sinking\\na matter of difficulty, too, to judge by the time it takes to\\nbecome thoroughly submerged. This is accounted for by\\nthe buoyancy of the brine, as it is of great density. An\\negg^ or any other small article, would float on its surface,\\nsays our companion. The crystals in this tank are several\\ndegrees smaller than those formed in the broad salt tank.\\nWe remark upon this, and are informed the degree of\\nheat and the length of time of the evaporation determine\\nthe fineness of the salt produced. The quicker the evapo-\\nration, the finer the grain, while certain varieties take a\\nlong time to produce. Ordinary butter salt and ordinary\\ndomestic salt are produced in about a day, while common\\nor broad salt is drawn about every two days.\\nIt may interest some to learn that a thousand gallons of\\nbrine produce about a ton and a quarter of salt. Undoubt-\\nedly, the chief cost in the production of salt is that of\\nfuel.\\nHow long do the moulds last we asked an old work-\\nman employed in making one. They be very much like\\nhuman nature, they be if they re used well, they lasts the\\nlonger, was his characteristic reply.\\nLadling out the salt, the workman presses it down, all\\nmoist as it is, into the mould, and when a sufficient number\\nof frames have been filled, and the superfluous moisture\\nhas drained off through the perforations in the bottom of\\nthe mould, they are placed on trolleys, and run into drying\\nhouses. Here the moulds are inverted, releasing their pil-", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0106.jp2"}, "107": {"fulltext": "CONDIMENTS 93\\nlars of salt, which are even at the edges, with a tapper\\na small wooden instrument suggestive of a butter patter.\\nA curious effect is produced upon a visitor entering one\\nof these drying houses for, perhaps, the first time in his\\nlife white ceilings, walls, and floors serve to reflect and\\nrefract the glistening whiteness of the pyramidal pillars of\\nsalt. The temperature is a high one, over 100\u00c2\u00b0 F., and\\nto this the salt is exposed until perfectly dry. It is an\\neasy matter to decide, when the salt is really as dry as it\\nshould be, inasmuch as when the pillars are touched they\\nemit a metallic sound altogether wanting in moist or\\ninsufficiently dried salt.\\nFrom the drying house to a mill, by means of an eleva-\\ntor, the dried salt is transported. Once in the mill, its\\npillar form succumbs to the action of a double set of steel\\nteeth, which reduce it to powder. The mills discharge it\\ninto bags that are held in a circular iron band, actuated\\nby machinery in such a way that they are raised slowly,\\nbut dropped on the floor every second or so, with not a\\nlittle force, so as to shake down the salt in the bags. The\\ntable salt passes through a very fine sieve, any coarse\\nparticles being extracted and shot out at the side of the\\nmachine.\\nThe salt, when it is in the pillar form, is fit for the table\\nbut people nowadays like to have it ground up for them.\\nIt is thus ready to hand, and saves time and trouble\\nhence the stoneware and ribbed-glass jars, and the pack-\\nages of table salt.\\nAdapted from Gentleman s Magazine.\\nA SALT MINE\\nThere is a famous salt mine near Warsaw, which has\\nbeen worked for nearly six hundred and fifty years. Once\\nit was the main source of revenue for the kingdom, and", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0107.jp2"}, "108": {"fulltext": "94 FOODS AND COOKING\\neven now so many people live in it that it has laws and\\nrulers of its own. To each of the miners is given a small\\nroom in which he lives and brings up his family. Not\\nless than eighty horses are kept in its stables.\\nThe corridors are supported on all sides by pillars of\\nsalt. When the light falls down the long passages, the\\nwhole mine looks like a crystal palace with walls and\\npillars of palest green.\\nSALT SUPERSTITIONS\\nSalt seems to have been considered sacred from the\\nearliest times. The Romans kept their saltholders with\\ngreat care. It was put on the table along with the images\\nof the household gods. To spill salt at the table was\\nconsidered an evil omen, a belief that has survived to the\\npresent day.\\nDa Vinci pictures it in his famous Last Supper. You\\nremember Judas overturns it as he reaches over the table\\nto dip his hand in the dish with that of Christ.\\nIt was indeed bad luck to spill salt in those old days\\nwhen, according to the Roman historian Tacitus, the Ger-\\nmans waged war to obtain salt springs, and the possession\\nof one was considered to be by the gift of the gods.\\nThe Bible speaks repeatedly of the covenant of salt,\\nand the Mexicans worshipped a goddess of salt.\\nTo eat salt with a man was to bind yourself to be his\\nfriend. Do you not remember in the story of the Forty\\nThieves in the Arabian Nights that Cogia refuses to\\ngo to the table with his intended victim? He fears lest\\nhe should eat salt with him, in which case he would have\\nto give up his plans against him.\\nThere is another strange tale of a robber, who, in pur-\\nsuing his work in a strange house, on a dark night, stum-\\nbles upon a small object. He puts it to his lips. When", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0108.jp2"}, "109": {"fulltext": "CONDIMENTS 95\\nhe discovers that it is salt, he gives up his plan of robbing\\nthe house, for has he not tasted its owner s salt\\nThe Chinese put it in the final bonfire of the year. Its\\ncrackling foretells the good fortune to come.\\nAnd even in our own country there are still people who\\nput salt in their shoes to keep off the witches.\\nPEPPER\\nBlack pepper, white pepper, and pepper corns all come\\nfrom the same plant.\\nThis is a climbing shrub, requiring rich, moist soil.\\nWhere it grows wild the natives tie the ends of the vines\\nto rough-barked trees at least six feet from the roots.\\nThen they clear away the underbrush, leaving, however,\\ntrees enough for shade. The vines are trained twice a\\nyear, and the roots fertilized with dead leaves.\\nIt is harvested twice a year, just as the fruits are begin-\\nning to turn red and before they are ripe. They are dried\\nin the sun for a few days, and then sent to market in bags\\nholding either sixty-four pounds or else double. This is\\nthe black pepper of commerce.\\nWhite pepper is prepared either from black pepper, by\\nremoving the fruit coat, or, more commonly, from the ripe\\nfruits. After keeping the latter in the house three days,\\nthey are bruised and washed in a basket by hand until\\nthe pulp and stalks are removed. The berries are then\\ndried for market.\\nPepper was one of the earliest sjoices known to man. It\\nwas one of the chief articles of export from India, and\\ntherefore contributed materially to the wealth of Venice\\nand Genoa, the Middlemen between Europe and the\\nEast, in that and other commercial products.\\nDuring the Middle Ages the price of pepper was so\\nhigh and it was so much in demand, that to find a new", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0109.jp2"}, "110": {"fulltext": "96 FOODS AND COOKING\\nand cheaper route to bring it to Europe was one of the\\ngreat inducements that led the Portuguese to seek a sea\\nroute to India, thus indirectly leading to the discovery of\\nAmerica.\\nThe finding of the passage around the Cape of Good\\nHope, therefore, naturally caused a fall in its price. At\\nthe same time it began to be cultivated in the Malay\\nArchipelago. But for three centuries later all pepper\\ngrown belonged to the Portuguese crown.", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0110.jp2"}, "111": {"fulltext": "THE DINING ROOM", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0111.jp2"}, "112": {"fulltext": "", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0112.jp2"}, "113": {"fulltext": "THE DINING ROOM\\nDINNERS\\nO HOUR of all hours, the most blessed upon earth,\\nBlessed hour of our dinners\\nNever, never, oh never earth s luckiest sinner\\nHath unpunished forgotten the hour of his dinner\\nIndigestion, that conscience of every bad stomach,\\nShall relentlessly gnaw and pursue him with some ache\\nOr some pain and trouble remorseless, his best ease,\\nAs Furies once troubled the sleep of Orestes.\\nWe may live without poetry, music, and art\\nWe may live without conscience, and live without\\nheart\\nWe may live without friends we may live without books,\\nBut civilized man cannot live without cooks.\\nHe may live without books What is knowledge but\\ngrieving\\nHe may live without hope What is hope but deceiv-\\ning\\nHe may live without love What is passion but pining?\\nBut where is the man that can live without dining\\nFrom Lucile, by Owen Meredith.\\nAN EGYPTIAN DINNER\\nIn decided contrast to the Roman cheer were the plainer\\ndinners of the ancient Egyptians.\\n99\\nQ.", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0113.jp2"}, "114": {"fulltext": "100 THE DINING ROOM\\nThe beginning of every feast was the bringing in and\\npassing round of a coffin\\nAfter this appetizer followed the food, abundant but\\nnot very various.. Fish there was in plenty from the Nile.\\nThe favorite vegetable was the onion and the root of the\\nlotus, though the former was forbidden to the priest.\\nTheir animal food was usually beef or birds. Mutton\\nwas never eaten. Dates, figs, and grapes were well liked,\\nand abundant fruits, while pastry triangles, leaves, hearts,\\ncrocodiles heads, completed their list of desserts.\\nA ROMAN DINNER\\nLet us imagine the dining hall suitably decorated. The\\nnine guests, the number of the Muses, and a favorite\\nnumber with the Roman dinner giver, are seated on their\\ncushioned couches. An air of pleased expectancy is on\\ntheir dignified countenances. They have already washed\\nthemselves and removed their sandals.\\nA couple of slaves enter, and deposit on the table the\\ndishes of the first course. Observe in the centre an ass\\nof bronze, loaded with silver baskets which are filled with\\nolives. Astride the ass is a figure of Silenus, a god of wine.\\nClose beside Silenus, sausages smoke upon silver grid-\\nirons. Beneath these are mimic pies made up of black\\nplums and scarlet pomegranate seed. Silver dishes stand\\nall about, containing asparagus, lettuce, radishes, and other\\ngarden products, in addition to lizards flavored both with\\nmint and rue, and cooked snails and lobsters.\\nThe guests fall to for a while there is silence. Mean-\\nwhile the noiseless slaves glide round with a mixture of\\nhoney and wine, which they pour into golden goblets.\\nA second and smaller tray now makes its appearance.\\nHere, in an elegant basket, sits a carefully carved wooden\\nhen, with outspread wings, as if she were brooding.", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0114.jp2"}, "115": {"fulltext": "DINNERS 101\\nFrom underneath it the slaves take out a quantity of\\neggs which they distribute to the guests together with a\\nsilver spoon, which is used for breaking them. Each egg\\nis found to be made of dough and to enclose a plump little\\nbird seasoned with pepper.\\nAs soon as these are disposed of, enter a procession of\\nboys wearing green garlands carrying white bottles brim-\\nful of sparkling wine, nearly a century old.\\nAfter the guests have drunk, the first course of the\\nsupper proper is served, and each man may satisfy his\\nappetite as he will, tempted by ring-doves and fieldfares,\\ncapons and ducks, mullet and turbot, or by the fatted\\nhare in the middle, which the cook with the help of arti-\\nficial wings has converted into Pegasus, the flying horse.\\nThe second course is heralded with a flourish of horns.\\nIt consists of a huge boar, surrounded by eight sucking\\npigs, made of paste. From the tusks hang tiny baskets,\\nwoven of palm twigs and filled with dates.\\nBefore the guests have made much way into the boar,\\nthe slaves appear with a dish in which smokes a great fat\\nsow.\\nThe host pretends that the cook has forgotten to dress\\nit. He summons him and scolds him in the presence of\\nthe guests. Thereupon the cook flourishes his knife,\\nmakes two clever cuts, and lo a quantity of all kinds of\\nlittle sausages tumble out.\\nThis trick is received with much applause.\\nIn due time, the slaves remove both boar and sow.\\nDishes of peacocks, pheasants, goose livers, and rare fish\\nare presented.\\nThen the remains of the feast are cleared away. The\\nslaves strew the floor with fresh-scented sawdust. From\\nthis cleansing operation the attention of the guests is\\ndiverted by the sudden opening of the ceiling, and the\\ndescent of a large silver hoop. On it are hung beauti-", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0115.jp2"}, "116": {"fulltext": "102 THE DINING ROOM\\nful trifles of silver and alabaster to be shared among\\nthem.\\nAfter this everybody settles down to dessert, composed\\nof pastry, artificial mussels, fieldfares stuffed with almonds\\nand raisins, fancifully cut melons, and savory quinces.\\nAt last, having dined well if not wisely, the guests\\nadjourn to the baths or the colonnades, meeting together\\nlater.\\nAdapted from Gallus, or Roman Scenes in the Times of Augus-\\ntus, by Professor Bekker.\\nA DINNER AT THE HOUSE OF CEDRIC THE SAXON\\nIn a hall, the height of which was greatly dispropor-\\ntioned to its extreme length and width, a long oaken\\ntable, formed of planks rough hewn from the forest, and\\nwhich had scarcely received any polish, stood ready pre-\\npared for the evening meal of Cedric the Saxon. The\\nroof, composed of beams and rafters, had nothing to divide\\nthe apartment from the sky excepting the planking and\\nthatch. There was a huge fireplace at either end of the\\nhall, but as the chimneys were constructed in a very\\nclumsy manner, at least as much of the smoke found its\\nway into the apartment as escaped by the proper vent.\\nThe constant vapor which this occasioned had polished\\nthe rafters and beams of the low-browed hall by incrust-\\ning them with a black varnish of soot. On the sides of\\nthe apartment hung implements of war and of the chase,\\nand there were at each end folding doors, which gave\\naccess to other parts of the extensive building.\\nThe other appointments of the mansion partook of the\\nrude simplicity of the Saxon period, which Cedric piqued\\nhimself on maintaining. The floor was composed of earth\\nmixed with lime, trodden into a hard substance, such as is\\noften employed in flooring our modern barns. For about", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0116.jp2"}, "117": {"fulltext": "DINNERS 103\\none-quarter of the length of the apartment the floor was\\nraised by a step, and this space, which was called the dais,\\nwas occupied only by the principal members of the family\\nand visitors of distinction. For this purpose a table richly\\ncovered with scarlet cloth was placed transversely across\\nthe platform, from the middle of which ran the longer and\\nlower board, at which the domestics and inferior persons\\nfed, down toward the bottom of the hall. The whole resem-\\nbled the form of the letter T, or some of those ancient din-\\nner tables which, arranged on the same principles, may be\\nstill seen in the antique colleges of Oxford or Cambridge.\\nMassive chairs and settles of carved oak were placed upon\\nthe dais, and over these seats and the more elevated table\\nwas fastened a canopy of cloth, which served in some\\ndegree to protect the dignitaries who occupied that dis-\\ntinguished station from the weather, and especially from\\nthe rain, which in some places found its way through the\\nill-constructed roof.\\nThe walls of this upper end of the hall, as far as the\\ndais extended, were covered with hangings or curtains,\\nand upon the floor there was a carpet, both of which were\\nadorned with some attempts at tapestry or embroidery,\\nexecuted with brilliant or rather gaudy coloring. Over\\nthe lower range of table, the roof, as we have noticed, had\\nno covering the rough-plastered walls were left bare, and\\nthe rude earthen floor was uncarpeted the board was\\nuncovered by a cloth and rude, massive benches supplied\\nthe place of chairs.\\nIn the centre of the upper table were placed two chairs,\\nmore elevated than the rest, for the master and mistress\\nof the family, who presided over the scene of hospitality,\\nand from doing so derived the Saxon title of honor, which\\nsignifies The Dividers of Bread.\\nTo each of these chairs was added a footstool, curiously\\ncarved and inlaid with ivory, which, mark of distinction", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0117.jp2"}, "118": {"fulltext": "104 THE DINING ROOM\\nwas peculiar to them. One of these seats was at present\\noccupied by Cedric the Saxon.\\nHis dress was a tunic of forest green, furred at the\\nthroat and cuffs with what was called minever a kind\\nof fur inferior in quality to ermine, and formed, it is\\nbelieved, of the skin of the gray squirrel. This doublet\\nhung 1 unbuttoned over a close dress of scarlet which sat\\ntight to his body he had breeches of the same, but they\\ndid not reach below the lower part of the thigh, leaving\\nthe knee exposed. His feet had sandals of the same\\nfashion with the peasants, but of finer materials, and\\nsecured in the front with golden clasps. He had brace-\\nlets of gold upon his arms, and a broad collar of the same\\nprecious metal around his neck. About his waist he wore\\na richly studded belt, in which was stuck a short, straight,\\ntwo-edged sword, with a sharp point, so disposed as to\\nhang almost perpendicularly by his side. Behind his seat\\nwas hung a scarlet cloth cloak lined with fur, and a cap\\nof the same materials richly embroidered, which completed\\nthe dress of the opulent landholder when he chose to go\\nforth. A short boar spear, with a broad and bright steel\\nhead, also reclined against the back of his chair, which\\nserved him, when he walked abroad, for the purposes of a\\nstaff or of a weapon, as chance might require.\\nSeveral domestics, whose dress held various proportions\\nbetwixt the richness of their master s and the coarse and\\nsimple attire of Gurth, the swineherd, watched the looks\\nand waited the commands of the Saxon dignitary. Two\\nor three servants of a superior order stood behind their\\nmaster upon the dais the rest occupied the lower part\\nof the hall other attendants there were of a different\\ndescription two or three large greyhounds, such as were\\nthen employed in hunting the stag and wolf as many\\nslow-hounds of a large, bony breed, with thick necks,\\nlarge head, and long ears and one or two of the smaller", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0118.jp2"}, "119": {"fulltext": "DINNERS 105\\ndogs, now called terriers, which waited with impatience\\nthe arrival of the supper, but with the sagacious knowl-\\nedge of physiognomy peculiar to their race, forbore to\\nintrude upon the moody silence of their master, apprehen-\\nsive, probably, of a small, white truncheon which lay by\\nCedric s trencher, for the purpose of repelling the advances\\nof his four-legged dependants.\\nCedric knit his brows and fixed his eyes for an instant\\non the ground; as he raised them, the folding doors at\\nthe bottom of the hall were cast wide, and preceded by\\nthe major-domo with his wand, and four domestics bear-\\ning blazing torches, the guests of the evening entered the\\napartment.\\nThe Prior Aymer had taken the opportunity afforded\\nhim, of changing his riding robe for one of yet more costly\\nmaterials, over which he wore a cope curiously embroidered.\\nBesides the massive golden signet ring, which marked his\\necclesiastical dignity, his fingers, though contrary to the\\ncanon, were loaded with precious gems his sandals were\\nof the finest leather which was imported from Spain his\\nbeard trimmed to as small dimensions as his order would\\npossibly permit, and his shaven crown concealed by a scar-\\nlet cap richly embroidered.\\nThe appearance of the Knight Templar was also\\nchanged and, though less studiously bedecked with\\nornament, his dress was rich, and his appearance far\\nmore commanding than that of his companion. He had\\nexchanged his shirt of mail for an under tunic of dark\\npurple silk, garnished with furs, over which flowed his\\nlong robe of spotless white, in ample folds. The eight-\\npointed cross of his order was cut on the shoulder of his\\nmantle in black velvet. The high cap no longer invested\\nhis brows, which Avere only shaded by short and thick\\ncurled hair of a raven blackness, corresponding to his\\nunusually swart complexion. Nothing could be more", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0119.jp2"}, "120": {"fulltext": "106 THE DINING ROOM\\ngracefully majestic than his step and manner, had they\\nnot been marked by a predominant air of haughtiness,\\neasily acquired by the exercise of unrestricted authority.\\nThese two dignified persons were followed by their\\nrespective attendants, and at a more humble distance by\\ntheir guide, whose figure had nothing more remarkable\\nthan it derived from the usual weeds of a pilgrim. A\\ncloak, or mantle of coarse black serge, enveloped his whole\\nbody. It was in shape something like the cloak of a\\nmodern hussar, having similar flaps for covering the arms,\\nand was called a Sclaveyn, or Sclavonian. Coarse sandals,\\nbound with thongs, on his bare feet a broad and shad-\\nowy hat, with cockle-shells stitched on its brim, and a long\\nstaff shod with iron, to the upper end of which was attached\\na branch of palm, completed the palmer s attire. He fol-\\nlowed modestly the last of the train which entered the\\nhall, and observing that the lower table scarce afforded\\nroom for the domestics of Cedric and the retinue of his\\nguests, he withdrew to a settle placed beside and almost\\nunder one of the large chimneys, and seemed to employ\\nhimself in drying his garments, until the retreat of some\\none should make room at the board, or the hospitality of\\nthe steward should supply him with refreshments in the\\nplace he had chosen apart.\\nCedric rose to receive his guests with an air of dignified\\nhospitality, and descending from the dais, or elevated part\\nof his hall, made three steps toward them, and then awaited\\ntheir approach. After some conversation with them, he\\nmotioned with his hand to two seats a little lower than\\nhis own, but placed close beside him, and gave a signal\\nthat the evening meal should be placed upon the board.\\nThe feast, which was then spread, needed no apologies\\nfrom the lord of the mansion. Swine s flesh, dressed in\\nseveral modes, appeared on the lower part of the board,\\nas also that of fowls, deer, goats, and hares, and various", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0120.jp2"}, "121": {"fulltext": "DINNERS 107\\nkinds of fish, together with huge loaves and cakes of\\nbread, and sundry confections made of fruits and honey.\\nThe smaller sorts of wild-fowl, of which there Avas abun-\\ndance, were not served up in platters, but brought in\\nupon small wooden spits, or broaches, and offered by the\\npages and domestics who bore them, to each guest in\\nsuccession, who cut from them such a portion as he\\npleased. Beside each person of rank was placed a goblet\\nof silver the lower board was accommodated with large\\ndrinking horns.\\nWhen the repast was about to commence, the major-\\ndomo, or steAvard, suddenly raising his wand, said aloud\\nForbear! Place for the Lady Rowena. Aside-door\\nat the upper end of the hall now opened behind the ban-\\nquet table, and Rowena, followed by- four female attend-\\nants, entered the apartment. Cedric, though surprised,\\nand perhaps not altogether agreeably so, at his ward\\nappearing in public on this occasion, hastened to meet\\nher and to conduct her, with respectful ceremony, to\\nthe elevated seat at his own right hand, appropriated to\\nthe lady of the mansion. All stood up to receive her\\nand replying to their courtesy by a mute gesture of\\nsalutation, she moved gracefully forward to assume her\\nplace at the board.\\nFrom Ivanhoe, by Sir Walter Scott.\\nTHE ESKIMO DINNER\\nThe chief meal time at which the food is, when possible,\\nhot, is toward evening. In winter they go to bed, as a rule,\\nimmediately afterward, and get up very early, often at 2\\nA.M., to partake of a cold repast. When it can be man-\\naged, that is, when food is not, as it often is, scarce, the\\nfive meals fill up the greater part of the day. Nothing is\\neaten raw, unless necessity compels at most, an occasional", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0121.jp2"}, "122": {"fulltext": "108 THE DINING ROOM\\nbit of blubber. The meat is thrown into a wooden trough\\na yard long, and cut up small by the lady of the house.\\nThen all fall to with their fingers. The broth is served\\nout in little wooden bowls, or tin pannikins. The favorite\\nfoods are the flesh, dried blood, or contents of the stomach\\nof a reindeer, a mixture of fresh and half -hatched eggs,\\nangelica roots, and cranberries, the heads of freshly caught\\nfish, and the like. Before spirits found their way thither,\\nfresh water, often cooled with ice or snow, was the Eskimo s\\nsole drink. It is kept in wooden tubs, prettily inlaid with\\nplates and rings of bone, and a dipping cup is always at\\nhand.\\nFrom Ratzel s History of Mankind.\\nTHE DEATH OF THE FAMOUS COOK VATEL\\nIn April, 1671, Louis the Fourteenth, wishing to do\\nhonor to the Prince of Conde, paid him a visit. The\\ndetails of the fete, which was supreme in its magnificence,\\nwere superintended by Due d Enghien himself. The din-\\nner tables were in charge of Vatel.\\nThe king arrived on Thursday. The hunt, the lanterns,\\nthe moonlight, the promenading, the collation in a garden\\nof jonquils, were all that could be desired.\\nDinner time came. The roast proved insufficient at one\\nor two tables, owing to some unexpected guests.\\nThis upset Vatel. He repeated several times My\\nhonor is lost. This is a disgrace that I cannot endure.\\nHe said to Gourville: My head fails me. I have not\\nslept for twelve nights. Help me to give my orders.\\nGourville did his best to reassure him. The joints\\nwhich had failed not at the king s table, but at the\\ntwenty-fifth haunted him.\\nGourville told the prince, who went up to his room and", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0122.jp2"}, "123": {"fulltext": "THE DEATH OF THE FAMOUS COOK VATEL 109\\nsaid to him, Vatel, all is well; never was anything so\\nbeautiful as the king s dinner.\\nYour goodness overwhelms me. I know that the roasts\\nfailed at two tables.\\nNothing of the kind, said the prince; do not disturb\\nyourself. All is well.\\nMidnight comes. The fireworks do not succeed. A\\ncloud overspreads them. At four in the morning Vatel\\nwanders all over the place. Everything is wrapped in\\nslumber.\\nHe meets a man with two loads of fish.\\nIs that all he asks.\\nYes, sir.\\nThe man did not know that Vatel had sent to all the\\ngreat seaport towns in France. The two wait some time.\\nNo one else makes an appearance. Vatel grows excited.\\nHe thinks that no more fish will come.\\nHe seeks out Gourville and says to him Sir, I shall\\nnever be able to live through this disgrace. My honor\\nand my reputation are at stake.\\nGourville only laughs at him.\\nThen Vatel retires to his own room, puts his sword\\nagainst the door, and runs it through his heart.\\nMeanwhile, from all parts, fish come pouring in. Peo-\\nple are looking for Vatel to give his orders for disposing\\nof it. They call him. They burst open his door. They\\nfind him dying.\\nThe prince is hastily summoned.\\nHe is in despair.\\nHe tells the king sadly that it was a fault of his extreme\\ncode of honor.\\nThey praised him, and yet they blamed his courage.\\nGourville endeavored to make up for the loss of Vatel,\\nand succeeded. The dinner was excellent. So was the", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0123.jp2"}, "124": {"fulltext": "110 THE DIKING ROOM\\nluncheon. They supped. They walked. There were\\ngames, and there was hunting. The scent of jonquils\\nwas everywhere. It was a scene enchanted.\\nAdapted from the Letters of Madame de Se igne\\\\\\nDINING WITH A MANDARIN\\nOf all the repasts that can be imagined combining the\\ngreatest amount of ceremony with the least of anything\\neatable, commend us to a state banquet with a Chinese\\nmandarin.\\nWhen he is about to give an entertainment, he sends\\nthree invitations to all those whom he wishes to be his\\nguests. One is sent out on each of the two days pre-\\nceding, and the last just before the feast. These are\\nreceived by the invited with much humility and ceremony.\\nUnless it is owing to the most pressing and important\\nconsiderations, an invitation is never refused.\\nWhen the guests arrive, the master of the house points\\nto a chair, making at the same time a deep bow. He wipes\\nit with his gown. He opens the conversation by express-\\ning his delight at the great and unmerited honor that his\\nguest has conferred upon the unworthy house. He ex-\\npresses the hope that the never-to-be-sufficiently-honored\\nwife and beautiful children are well in health.\\nTo this his guest responds in the same strain. He\\nexpresses his gratitude that he has been able to bring his\\nvile body into this magnificent abode. He says that his\\nunworthy wife and miserable offspring are only living\\nthat they may be assured of his lord s health. And so\\non.\\nWhile each guest is thus exchanging the compliments\\nof the day, all of the others are walking about the room,", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0124.jp2"}, "125": {"fulltext": "DINING WITH A MANDARIN 111\\naudibly and extravagantly admiring the furniture and\\nornaments. Not to do so is considered very impolite.\\nWhen the compliments have been finished, the guests\\nseat themselves in a beautiful dining room. The walls\\nare covered with inscriptions, sometimes gilt, and adorned\\nwith banners and tapestry. A mandarin of royal blood\\nhangs his walls with yellow silk embroidered with fierce\\ndragons.\\nThe blue silk robes and white satin boots of the guests\\nform a strong contrast of color to the surroundings. The\\nnumerous Chinese lanterns suspended from the ceiling\\nthrow a sufficient but subdued light on a very picturesque\\nscene.\\nThe table is usually of a horse-shoe form. In the\\ncentre of it a play is sometimes acted during dinner. It\\nis covered with little saucers piled one upon the other.\\nSome are uncovered and contain sea slugs, ginger, a\\npeculiar small orange, and pickles and preserves of all\\nsorts.\\nThe first course is generally shark s fin and birds -nest\\nsoup, which to foreigners resembles glue and lime wash.\\nTo these succeed roasted crab, boiled and stewed man-\\ndarin fish served with an acrid sauce, resembling molasses\\nand alum in flavor.\\nPork, roasted, stewed, and boiled, forms the main part\\nof this dinner, with stuffed wild fowl, and very rarely\\nstewed mutton.\\nThe vegetable world is represented by yams and sweet\\npotatoes. Huge dishes of curry conclude the more solid\\nportion of the dinner.\\nIt must not be supposed that all these delicacies follow\\neach other in the order above stated. All the food is placed\\non the board at the same time. It is minced into small por-\\ntions so as to give the guests the least possible trouble.\\nThe number of separate saucers containing eatables", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0125.jp2"}, "126": {"fulltext": "112\\nTHE DINING ROOM\\nplaced before a stranger shows the honor in which he is\\nheld.\\nWhen all are seated, their entertainer gives the signal to\\nhegin. Each lifts his chopsticks, carries his food to his\\nmouth, and lays them clown, all exactly at the same moment.\\nThis same order is preserved to the end, an officer beating\\ntime to keep them uniform.\\nThe dinner lasts three or four hours, but it is not neces-\\nsary to eat all the time. It is sufficient to carry the chop-\\nsticks to the mouth. Moreover, there is usually a pause in\\nthe middle of the dinner.\\nIt is at this moment that the best view of the scene is\\nobtained. Leaning back in their chairs, the fat old man-\\ndarins await with satisfaction the arrival of sainshu, a\\ndrink distilled from rice. This and tea are the only liquids\\nconsumed.\\nBehind each of the mandarins sits a geisha, whose duty\\nit is to enliven the dessert with music. In between times\\nthey crack nuts and peel oranges for the guests.\\nAt last the feast is over, at a signal from the hostHhe\\nassembly breaks up. All the guests make two profound\\nbows toward their entertainer and each other.\\nThe master of the house now abuses the whole affair.\\nBut the guests assure him they have been sumptuously\\nentertained.\\nThe remains of the feast are divided into equal portions,\\nand sent to each of the guests. The next day he sends\\na formal note of thanks for the entertainment that has been\\ngiven him.\\nAnd this is the last ceremony connected with the man-\\ndarin s dinner.\\nAdapted from Belgravia.", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0126.jp2"}, "127": {"fulltext": "CHRISTMAS DINNER AT BOB CRATCHIT S 113\\nA JAPANESE MEAL\\nEach person is separately served on a small table or tray.\\nFor his solid food he uses chopsticks, bnt his soup he drinks\\nfrom a small lacquered bowl. Upon his table will be found\\na small porcelain bowl of rice, and dishes upon which are\\nrelishes of fish, etc. a teapot, for the contents of which a\\nsaucer instead of a cup is used.\\nThe stimulants will be either tea or r rice beer. The tea\\nis native green, and no milk or sugar is used. It is drunk\\non every possible occasion, and is even served when one\\nvisits a shop. The tea apparatus is always in readiness in\\nthe living room. A laborer going to work carries with\\nhim a box of lacquered wood for his rice, a kettle, a tea-\\ncaddy, a teapot, a cup, and chopsticks.\\nRice being the principal article of food, a servant kneels\\nnear by with a large panful. She replenishes the bowls\\nas they are held out to her. Bread is seldom used.\\nOther favorite foods are gigantic radishes, lotus roots,\\nyoung bamboo shoots, cucumbers, of which a single per-\\nson will often eat three and four in a day, and the egg-\\nplant.\\nWith fruits the Japanese is scantily supplied, but the\\npersimmon, a brilliant, orange-colored fruit, the size of an\\napple, is common enough.\\nJapan and its Art, by Marcus B. Huish.\\nCHRISTMAS DINNER AT BOB CRATCHIT S\\nSuch a bustle there was You might have thought a\\ngoose was the rarest of all birds; a feathered phenomenon,\\nto which a black swan was a matter of course. In truth,\\nit was something very like it in that house.\\nMrs. Cratchit made the gravy (ready beforehand in a", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0127.jp2"}, "128": {"fulltext": "114 THE DINING ROOM\\nlittle saucepan) hissing hot. Master Peter washed the\\npotatoes with incredible vigor. Miss Belinda sweetened\\nup the apple sauce. Martha dusted the hot plates. Bob\\ntook Tiny Tim beside him in a tiny corner at the table.\\nThe two Cratchits set chairs for everybody, not forget-\\nting themselves, and mounting guard upon their posts,\\ncrammed spoons in their mouths, lest they should shriek\\nfor goose before their turn came to be helped.\\nAt last the dishes were set on and grace was said. It\\nwas succeeded by a breathless pause Mrs. Cratchit, look-\\ning slowly all along the carving knife, prepared to plunge\\nit in the breast. But when she did, and when the long-\\nexpected gush of stuffing issued forth, one murmur of\\ndelight arose all around the board. Even Tiny Tim,\\nexcited by the two young Cratchits, beat on the table\\nwith the handle of his knife and feebly cried, Hurrah\\nThere never was such a goose. Bob said he didn t\\nbelieve there was ever such a goose cooked. Its tender-\\nness and flavor, size and cheapness, were the themes of\\nuniversal admiration. Eked out by apple sauce and mashed\\npotatoes, it was a sufficient dinner for the whole family.\\nIndeed, as Mrs. Cratchit said with great delight (survey-\\ning one small atom of a bone upon the dish), they hadn t\\nate it all at last Yet every one had had enough. And\\nthe youngest Cratchits in particular were steeped in sage\\nand onion to the eyebrows!\\nBut now, the plates being changed by Miss Belinda,\\nMrs. Cratchit left the room alone too nervous to bear\\nwitnesses to take the pudding up and bring it in.\\nSuppose it should not be done enough Suppose it\\nshould break in turning out Suppose somebody should\\nhave got over the wall of the back yard and stolen it,\\nwhile they were merry with the goose a supposition at\\nwhich the young Cratchits became livid All sorts of\\nhorrors were supposed.", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0128.jp2"}, "129": {"fulltext": "CHRISTMAS DINNER AT BOB CRATCHIT s 115\\nHullo a great deal of steam. The pudding was out\\nof the copper, a smell like washing day That was the\\ncloth. A smell like an eating house and a pastry cook s\\nnext door to each other, with a laundress next door to\\nthat That was the pudding In half a minute Mrs.\\nCratchit entered flushed, but smiling proudly with\\nthe pudding like a speckled cannon ball, so hard and firm,\\nblazing in half of half a quartern of ignited brandy, and\\nbedecked with Christmas holly stuck into the top.\\nOh, a wonderful pudding Bob Cratchit said, and\\ncalmly, too, that he regarded it as the greatest success\\nachieved by Mrs. Cratchit since their marriage. Mrs.\\nCratchit said that now the weight was off her mind, she\\nhad her doubts about the quantity of flour. Everybody\\nhad something to say about it, but nobody said or thought\\nit was at all a small pudding for a large family. It would\\nhave been flat heresy to do so. Any Cratchit would\\nhave blushed to hint at such a thing.\\nAt last dinner was all done, the cloth was cleared, the\\nhearth swept, and the fire made up. The compound\\nin the jug being tasted, and considered perfect, apples\\nand oranges were put upon the table, and a shovelful of\\nchestnuts on the fire. Then all the Cratchit family drew\\naround the hearth, in what Bob Cratchit called a circle,\\nmeaning: half a one. At Bob Cratchit s elbow stood the\\nfamily display of glass, two tumblers and a custard cup\\nwithout a handle.\\nThese held the hot stuff from the jug, however, as well\\nas golden goblets would have done and Bob served it out\\nwith beaming looks, while the chestnuts on the fire sput-\\ntered and cracked noisily.\\nTiny Tim sat close by his father s side, upon his little\\nstool. Bob held his withered little hand in his as if lie\\nloved the child, and wished to keep him by his side, and\\ndreaded that he might be taken from him. Then Bob", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0129.jp2"}, "130": {"fulltext": "116 THE DINING ROOM\\nproposed A Merry Christmas to us all, my dears.\\nGod bless us Which all the family reechoed. God\\nbless us every one said Tiny Tim, the last of all.\\nFrom Christmas Carol, by Charles Dickens.", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0130.jp2"}, "131": {"fulltext": "THE BEDROOM AND VENTILATION", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0131.jp2"}, "132": {"fulltext": "", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0132.jp2"}, "133": {"fulltext": "THE BEDROOM AND VENTILATION\\nAN OLD RIDDLE\\nFormed long ago, yet made to-day,\\nI m most in use whilst others sleep\\nWhat few would wish to give away,\\nBut fewer still would wish to keep.\\nGod bless the man that first invented sleep.\\nLaurence Sterne.\\nBEDS OF ANIMALS\\nThe beds of birds are often luxurious and always beauti-\\nful. Some are lined with hair, others with velvet moss,\\nor woven feathers, or softest thistledown.\\nThe cocoons of many insects are built of silk. Others\\nsleep on beds of leaves, or wood paper. The wild rabbit\\nmakes a soft couch of withered leaves and her own fur\\nfar down in her burrow. The deer loves to rake together\\ndead leaves and fern stalks.\\nMEXICAN BED\u00e2\u0080\u0094 THE HAMMOCK\\nHammocks were invented by the Indians of Spanish\\nAmerica. These were made of cotton or plaited grass.\\nThey were suspended from the boughs of a tall tree by\\nropes of the same material. The Indians used them for\\n119", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0133.jp2"}, "134": {"fulltext": "120 THE BEDROOM AND VENTILATION\\nchairs as well as beds. The height at which they were\\nswung insured not only the enjoyment of every puff of\\nair, but also safety from snakes and insects and the night\\ndews.\\nThey were soon adopted by the Spanish sailors, who\\nprevious to this had slept on dam}) planks wrapped in a\\nblanket. But the advantages of the hammock, yielding as\\nit did to every movement of the ship and at the same time\\ntaking up scarcely any space during the day, led to their\\ngeneral adoption in sea service.\\nBEDS AND BEDDING\\nIN BIBLE TIMES\\nThe first bed was in Eden, so says Milton, in his\\nParadise Lost, and beautifully has he pictured it as\\ndecked\\nIn close recess,\\nWith flowers, garlands, and sweet-smelling herbs.\\nBut this was a bed of Nature s making and so was\\nJacob s on the road to Padan-aram. The artificial bed is\\nwhat we have now to trace through its historical changes.\\nThe earliest beds were, no doubt, very simple, like those\\nstill used in the East mere mattresses which were spread\\nout when needed, and afterward folded up and laid by.\\nThey were sometimes laid down in the open air, particu-\\nlarly on the flat tops of houses, where, beneath a covering,\\nit was pleasant to spend the night with the cool breezes\\nplaying round, and bright stars shining overhead. Beds\\nsuch as these are meant when we read in the Bible of\\nChrist s calling upon the sick, at the moment of healing,\\nto take up their beds and walk.\\nAll will remember the bedstead of Og, King of Bashan,\\na bedstead of iron, nine cubits long and four cubits wide.", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0134.jp2"}, "135": {"fulltext": "BEDS AND BEDDING 121\\nIn Esther we read of beds of gold and silver. In\\nJudith, a bed with a tester is mentioned. The bedding\\nin those days consisted of padded quilts, one for a mattress,\\nand another for a covering. Pillows were sometimes\\nused. A veil was thrown over the face of the sleeper to\\nkeep off gnats and mosquitoes.\\nIN GREECE\\nIn the heroic age of Greece, beds were very simple.\\nThe poor slept on skins or heaps of leaves. A piece of\\ncoarse woollen sometimes economically served the double\\npurpose of a cloak by day and a blanket at night. Cloth\\nof a softer and more costly kind was used by persons of\\nhigher rank, both as a cushion for the chair and a covering\\nfor the bed.\\nSo full is the information given in the Greek classics\\nthat we can easily picture a bedroom in Athens.\\nBefore the door hangs a costly carpet. The bedstead\\nis of maplewood, veneered, or may be of bronze, or, at\\na later period, of tortoise shell.\\nAt the top there is fastened an ornamented board to\\nsupport the head. Girths are stretched across to sup-\\nport the mattress, which is covered with linen, and\\nsometimes with cloth or leather. The stuffing is of wool\\nor leaves. A striped cushion filled with feathers forms\\nthe pillow. Blankets are used surmounted by a splendid\\ncoverlet. In cold weather, furs are used stuffed cover-\\nlets, too, somewhat like the eiderdown beds of France and\\nGermany. The feet of the bedstead peep forth from\\nunder the rich coverlet, and are of carved ivory. The\\nfloor is covered with an Asiatic carpet, the East being\\nthen, as it is now, famous for such articles. A table\\nof veneered maple, with three goats feet of bronze, is", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0135.jp2"}, "136": {"fulltext": "122 THE BEDROOM AND VENTILATION\\nplaced just by the bedstead, and in one of the corners of\\nthe apartment is a tripod containing a copper coal pan,\\nto warm the room in chilly weather. Stools of ebony\\nwith colored cushions complete the furniture of the com-\\nfortable and elegant chamber.\\nIN ROME\\nIn the early days of the republic the beds and beddings\\nof the Romans were probably of the same kind as those\\nused by the Greeks. But later these, as other things, far\\nexceeded those of their ancestors in splendor. The Roman\\nbed of those later days was in form similar to our own\\nbrass or iron bedsteads. But it was made of more costly\\nmaterial. Tortoise shell and ivory were frequently used,\\nand the feet were sometimes even of silver and gold.\\nThe mattress was white, striped with violet and spotted\\nwith gilt stars. The cushion-like pillow was of violet.\\nFeather beds and counterpanes were in use among the\\nRomans, and were often of purple richly embroidered.\\nCanopies and curtains were sometimes used.\\nOn the toilet table might be seen combs, earrings, gold\\npins, mirrors, and lamps, in short, all the articles of use\\nand ornament which are now used by the modern fine\\nlady.\\nIN ENGLAND\\nIlluminated manuscripts give us pictures of old Anglo-\\nSaxon beds. Some had testers and footboards some had\\nposts with a canopy resembling the roof of a house others\\nhad large thick hanging curtains attached to ponderous\\nrings. Bedclothes and sheets were things especially\\nprized. An Anglo-Saxon lady gives to one of her chil-\\ndren two chests and their contents, he? best bed curtain,", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0136.jp2"}, "137": {"fulltext": "THE AERIAL OCEAN IN WHICH WE LIVE 123\\nlinen, and all the clothes belonging to it. To another she\\nleaves two chests and all the bedclothes that to one bed belong.\\nAdapted from Leisure Hour.\\nIN RUSSIA\\nIn Russia the servants are in the habit of lying anywhere,\\nin the passages, on the floors, on mats at the room doors,\\nor even on the carpets in the sitting room. The houses are\\nkept so warm that great quantities of bedclothing are not\\nneeded.\\nThe emperors themselves used to sleep on a leather sofa,\\nand without removing the underclothing.\\nTHE AERIAL OCEAN IN WHICH WE LIVE\\nDid you ever sit on the bank of a river in some quiet spot\\nwhere the water was deep and clear, and watch the fishes\\nswimming lazily along When I was a child, this was one\\nof my favorite occupations in the summer time. There\\nwas one question which often puzzled me greatly, as I\\nwatched the minnows and gudgeon gliding along through\\nthe water. Why should fishes live in something, and be\\noften buffeted about by waves and currents, while I and\\nothers lived on top of the earth and not in anything\\nI do not remember ever asking any one about this.- If I\\nhad, in those days people did not pay much attention to\\nchildren s questions, and probably nobody would have told\\nme, what I now tell you, that we do live in something quite\\nas real, and often quite as rough and stormy as the water\\nin which the fishes swim. The something in which we live\\nis air. The reason that we do not perceive it is that we\\nare in it and that it is a gas, and invisible to us while we", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0137.jp2"}, "138": {"fulltext": "124 THE BEDROOM AND VENTILATION\\nare above the water in which the fishes live, and it is a\\nliquid which our eyes can perceive.\\nBut let us suppose for a moment that a being, whose\\neyes were so made that he could see gases as we see liquids,\\nwas looking down from a distance upon our earth. He\\nwould see an ocean of air all around the globe, with birds\\nfloating about in it, and people walking along the bottom,\\njust as we see fish gliding along the bottom of a river. It\\nis true, he would never see even the birds come near to the\\nsurface, for our atmosphere is at least one hundred miles\\nhigh. So he would call us all deep-air creatures, just as\\nwe talk of deep-sea animals and if we can imagine 4hat\\nhe fished in this air ocean, and could pull one of us out\\nof it into space, he would find that we should gasp and\\ndie just as fishes do when pulled out of the water.\\nHe would also observe very curious things going on in\\nour air ocean. He would see large streams and currents\\nof air, which we call winds, and which would appear to him\\nas ocean currents do to us, while near down to the earth\\nhe would see thick mists forming, and then disappearing\\nagain, and these would be our clouds. From them he\\nwould see rain, hail, and snow falling to the earth. From\\ntime to time bright flashes would shoot across the air-ocean,\\nwhich would be our lightning. Nay, even the brilliant rain-\\nbow, the northern aurora borealis, and the falling stars,\\nwhich seem to us so high up in space, would be seen by\\nhim near to our earth, and all within the aerial ocean.\\nBut as we know of no such being living in space, who\\ncan tell us what takes place in our invisible air, and we\\ncannot see it ourselves, we must try by experiments to see\\nit with our imagination, though we cannot with our eyes.\\nFirst, then, can we discover what air is At one\\ntime it was thought that it was a simple gas and could not\\nbe separated into more than one kind. It has been proved\\nmany times, even in schoolrooms, that air is made of gases", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0138.jp2"}, "139": {"fulltext": "THE AERIAL OCEAN IX WHICH WE LIVE 125\\nmingled together. One of these gases is called oxygen and\\nis used up when anything barns, while the other, nitrogen,\\nis not used and only serves to dilute the oxygen. It is\\nnow known that there is still another element always\\npresent in air, namely, the lately discovered argon.\\nI have here a glass bell -jar, with cork tightly fixed in\\nthe neck. I place this jar over a pan of water, while on\\nthe water floats a plate with a small piece of phosphorus\\nupon it. You will see that by putting the bell-jar over\\nthe water, I have shut up a certain quantity of air, and\\nmy object now is to use up the oxygen out of this air and\\nleave only the nitrogen behind. To do this I must light\\nthe piece of phosphorus, for you remember that it is in\\nburning that oxygen is used up. I will take out the\\ncork, light the phosphorus, and cork up the jar again.\\nSee as the phosphorus burns white fumes fill the jar.\\nThese fumes are phosphoric acid, which is a substance\\nmade of phosphorus and oxygen.\\nNow phosphoric acid dissolves in water, just as sugar\\ndoes. In a few minutes these fumes will disappear.\\nThejr are beginning to dissolve already, and the water\\nfrom the pan is rising up in the bell- jar. Why is this\\nConsider for a moment what we have done. First the\\njar was full of air, that is, of mixed oxygen and nitrogen.\\nThen the phosphorus used up the nitrogen, making white\\nfumes. Afterward, the water sucked up these fumes.\\nAnd so, in the jar nitrogen is the only gas left and water\\nhas risen up to fill all the rest of the space that was once\\ntaken up with the oxygen. But notice that the water at\\nthe most only occupies about one-fifth of the space in the\\njar. From this we conclude that oxygen is only about\\none-fifth of the atmosphere.\\nWe can easily prove that there is no oxygen left in the\\njar. Take out the cork and let the lighted taper down\\ninto the gas. If there were any oxygen, the taper would", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0139.jp2"}, "140": {"fulltext": "126 THE BEDROOM AND VENTILATION\\nburn, but you see it goes out quickly. This proves that\\nall the oxygen has been used up by the phosphorus.\\nIt is the oxygen which we use up when we breathe. If I\\nhad put a mouse under the bell- jar, instead of phosphorus,\\nthe water would have risen just the same, because the\\nmouse would have breathed in the oxygen and used it up\\nin his body, joining it to carbon and making carbon diox-\\nide, which would also dissolve in water. Then when all\\nthe oxygen was used, the mouse would have died.\\nDo you see now how foolish it is to live in rooms that\\nare closely shut up, or to hide your head under the bed-\\nclothes when you sleep You use up all the oxygeff, and\\nthen there is none left for you to breathe. Besides this,\\nyou send out of your mouth a gas which you cannot see,\\nit is true, but which if you rebreathe it, instead of oxygen,\\nwill make you ill.\\nPerhaps you will sa} if oxygen is so useful, why is not\\nthe air made entirely of it But think for a moment. If\\nthere was such an immense quantity of oxygen, how fear-\\nfully fast everything would burn. Our bodies would soon\\nrise above fever heat from the quantity of oxygen we should\\ntake in, and all fires and lights would burn furiously. In\\nfact, a flame once lighted would spread so rapidly that no\\npower on earth could stop it, and everything would be\\ndestroyed. So the lazy nitrogen is very useful in keeping\\nthe oxygen atoms apart, and we have time, even when a\\nfire is very large and powerful, to put it out before it has\\ndrawn in more and more oxygen from the surrounding air.\\nOften, if you can shut a fire into a closed space, as in a\\nclosely shut room, or the hold of a ship, it will go out,\\nbecause it has used up all the oxygen in the air.\\nIf we examine ordinary air very carefully, we find small\\nquantities of other gases in it besides oxygen and nitrogen.\\nFirst, there is carbon dioxide. This is the gas that we\\ngive out of our mouths after we have burnt up the oxygen", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0140.jp2"}, "141": {"fulltext": "DUST 127\\nwith the carbon of our bodies inside our lungs. This car-\\nbon dioxide is also given out from everything that burns.\\nIf only animals lived in the world, this gas would soon\\npractically poison the air. But the plants get hold of it,\\nand in the sunshine they break it up again, using up the\\ncarbon. In consequence a great deal of oxygen is thrown\\nback into the air for us to use. Secondly, there are also\\nvery small quantities of ammonia in the air. This, too, is\\nuseful to plants when finally it is washed down into the\\nsoil.\\nBut in addition to these two impurities, the air of towns\\nparticularly contain other injurious products, thrown off\\nby sewers or a necessary consequence of certain manufac-\\ntures. This is especially true of the narrow streets of the\\ncrowded portions. In the open spaces and wide streets\\nthe impurities are not nearly so great.\\nAdapted from Fairy Land of Science, Arabella Buckley.\\nDUST\\nDust is ever with us. With every breath we inhale\\nmore or less of it, and are exposed to its many dangers.\\nIn houses and workshops, on the highways and in the\\nstreets, everywhere there is wear and tear of things, and\\nthe product is always dust.\\nThe wearing and cleansing of our clothing is continu-\\nally breaking up its fibres into minute particles. The\\nfriction of the clothing on the skin carries away the scales\\nthat are constantly being shed and renewed. Every touch\\nof human feet, horses hoofs, and the wheels of vehicles\\nwith paving and road materials wears away particles of\\niron and stone. The effects of the weather wear off all\\nexposed surfaces.\\nTo these particles which form the dust, invariably pres-", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0141.jp2"}, "142": {"fulltext": "128 THE BEDROOM AND VENTILATION\\nent in houses and in the streets, there must be added the\\ninnumerable germs floating in the air.\\nDust, therefore, consists of portions of all substances\\nwhich decay by natural processes and are reduced to\\npowder by any means whatever. These can scarcely be\\nrecognized by the naked eye. It must call the microscope\\nto its aid.\\nAn important problem of modern hygiene is the ques-\\ntion of protection against this ever present enemy, dust.\\nIf houses are to gain in healthfulness, they must be much\\nmore carefully cleansed than is usually done. Especially\\nis this true of the homes of the poorer classes.\\nThey are, it is true, daily, or almost daily, cleaned and\\nswept, besides being occasionally damp- wiped or sprinkled,\\nbut all this is done but superficially at the best. Dust is\\nremoved from the more prominent articles by dry dusting;\\nfloors are swept dry, moisture would injure the furni-\\nture. The coarsest elements of the dust are by this pro-\\ncess certainly removed from houses, but the finer and more\\ndangerous are merely whirled up into the air to settle\\nagain into places not reached every day. There they\\naccumulate until the big cleaning. And even then\\nthey are sometimes only whirled up again.\\nThe carpets, curtains, and various hangings of the\\nmodern house provide favorite resting places for dust.\\nFor its proper removal certain conditions are necessary.\\nThese are, first, a daily airing of the rooms, second, damp\\nwiping of all furniture and other articles, and third, the\\ncleansing of the floor with the help of water.\\nBut even should the cleansing of the dwellings be most\\ncarefully carried out, there still remains the question of\\ndisposing of the refuse. Instead of being burned on the\\nspot, as it should be, it is put into open vessels, and from\\nthese into dust-bins, and from the dust-bins to the open\\nwagons, which then wend their way through the public", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0142.jp2"}, "143": {"fulltext": "BACTERIA 129\\nstreets. Every gust of wind wafts away a portion of\\ntheir contents and carries it into the houses.\\nClosed portable vessels should be placed in each house,\\nand carried away at least twice a week in carts with mov-\\nable iron covers. Moisture should be liberally employed,\\nso that the refuse may be kept too damp to be scattered\\nby the wind.\\nThese precautions are still more necessary in cleaning\\nstreets. The cheapest means of doing this is water and\\nthe revolving brush of the street-sweeping machines.\\nWith both together, on a large enough scale, with abun-\\ndance of water and plenty of hands, the best possible\\nwould be done.\\nBut usually the watering is insufficient, there are too\\nfew sweepers. In hot weather, when the need is greatest,\\nwater is so sparingly sprinkled that it has dried up before\\nthe sweeper comes on the ground. This work is, there-\\nfore, almost worse than useless.\\nThe cost of town and city cleansing can hardly be too\\ngreat, for there is no better way to spend public money.\\nIt means the prevention of sickness, and sickness is very\\ncostly.\\nAdapted from All the Year Round.\\nBACTERIA\\nWhat are bacteria Perhaps some of you will answer\\nat once, disease germs. And yet the closing sentence of\\none of the best popular books on the subject, Conn s Story\\nof Germ Life, is Once in a while they may sweep off a\\nhundred or a thousand individuals but it is equally true\\nthat without them, plant and animal life would be impos-\\nsible on the face of the earth.\\nThese wonderful little plants are so tiny that their exist-", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0143.jp2"}, "144": {"fulltext": "130 THE BEDROOM AND VENTILATION\\nence even was not suspected until after the invention of\\nthe microscope, and it was not until our own time, indeed,\\nthat anything except their appearance and name were\\nknown. It was the great French scientist, Louis Pasteur,\\nwho first discovered many of the vital facts with reference to\\nthem, and first paved the way for the discoveries of others.\\nBacteria have been compared to billiard balls, lead pencils,\\nand corkscrews. For these three forms represent all the\\ndifferent shapes that they assume. Under the microscope\\nthey are always colorless. Nevertheless, many of them\\nwhen growing naturally, millions of them in a single spot,\\nare quite vivid in color. The most familiar example of\\nthis is the red that often appears upon starchy food,\\nsuch as the potato, and was supposed by ignorant peasants\\nto be a miraculous appearance of the blood of Christ.\\nBacteria are found everywhere in the earth, in water,\\nin the air. But in most places they are dormant. Give\\nthem food and they at once spring into life, multiplying\\nmarvellously. It has been estimated that one bacterium\\nin a single day will produce something like sixteen and a\\nhalf million descendants. It is this wonderful power of\\nmultiplication which makes bacteria so important. One\\nreason why they multiply so rapidly is that, unlike most\\nplants, they feed, not on mineral matter, water, and gases,\\nbut on food which has been made from these and is already\\nto be used. In eating even this, however, it takes from\\nit just what it wants, leaving the rest behind. This is\\nlike pulling one card from a card house, the whole falls\\nto pieces and is no longer a house, but merety a pack of\\ncards. For example, the bacterium that lives on the apple\\njuice gets what he wants from the juice. The other in-\\ngredients separate from each other and the result is cider.\\nOther bacteria feed on the cider, and it in turn is broken\\nup into vinegar.\\nWhenever in the manufacture of any article you read", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0144.jp2"}, "145": {"fulltext": "BACTERIA 131\\nthat in its natural state it was first exposed to the weather,\\nthen you may know that the manufacturer is merely call-\\ning to his aid bacteria. It is for this reason that the parts\\nof the plants from which flax, jute, hemp, and cocoanut\\nfibre are made are soaked in water, heated, and exposed to\\nthe air; that cider is exposed to the air in order to change\\nit to vinegar; that the leaves of indigo are placed in a\\nlarge vat of water that the cacao fruit is put in the\\nground that tobacco leaves are left in heaps to cure.\\nIt is indeed only by exposing these materials to the air,\\nalways rich in bacteria, under favorable conditions of\\nwarmth and moisture, that the bacteria get the opportu-\\nnity to do their work.\\nBut the changes brought about by the bacteria of the\\nair are not always so helpful to man. Who likes to have\\nmilk sour on her hands Yet bacteria serve excellent\\npurposes in dairying. To them we owe the fine flavors of\\nbutter and cheese.", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0145.jp2"}, "146": {"fulltext": "", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0146.jp2"}, "147": {"fulltext": "THE LAUNDRY", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0147.jp2"}, "148": {"fulltext": "", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0148.jp2"}, "149": {"fulltext": "THE LAUNDRY\\nWASHING\\nCleanliness is next to godliness some people even say\\nthat cleanliness is godliness. A clean mind and conscience\\nin a clean body is the nearest approach to purity we can\\nfancy here below. The two great human ills which mainly\\ncause men to fear misfortune and poverty are the conse-\\nquent hunger and dirtiness which they entail. When that\\nheroic impostor, Cagliostro, at last fell into the rat-trap of\\na Roman prison, he implored of his jailers two favors only\\nthe visits of his wife and a supply of clean linen.\\nDifferent nations differ greatly in their notions of per-\\nsonal cleanliness, as do also different classes in the same\\nnation. It lias been said that the people of modern Rome,\\nthe direct descendants of the conquerors of the world,\\nreceive two complete washings from head to foot, not dur-\\ning their lives, but one as soon as they are born and\\nanother as soon as they are dead. Some Orientals by\\ntheir singular habits quite neutralize the effect of their\\nfrequent ablutions by wearing a silken shirt which they\\nrarely change, or which they wear perhaps till it falls to\\npieces. They may be said to be clean only while they are\\nin their bath.\\nTo have clean linen, we must know how to clean it. A\\nfew hints on washing may be welcome. If the subject be\\nhumble, at least it is useful. And, after all, the state of a\\nman s shirt comes home to his feelings quite as much as\\n135", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0149.jp2"}, "150": {"fulltext": "136 THE LAUNDRY\\nthe state of the starry firmament the spots which we find\\nupon our linen are quite as interesting, though not so big,\\nas the spots discovered on the sun.\\nIn the first place, what is the best tiling to do with linen\\nwhen soiled A proper answer would be, Wash it.\\nBut, as there always must be an interval between the soil-\\ning and the washing, how is it best disposed of during\\nthat interval\\nExcept in cases of absolute necessity, as in besieged\\ntowns, or on board ship during long sea voyages, linen\\n(and other articles of clothing) should neither be kept long\\nunclean nor massed in large quantities, and that for im-\\nportant reasons. In many parts of France, it is customary\\nfor families to have an immense stock of linen, so as to\\nwash only once in six months, when they hold what they\\ncall a monster washing. All the hedges on the farm,\\nall the grass on the estate, are hung and spread with white\\nfor days together. The comfort in the house during this\\nwashing bout and the consequences to the linen itself\\nmay be imagined without any effort.\\nA good housekeeper will contrive to keep her soiled linen\\nas short a time as possible. The sooner she washes it, the\\nless trouble she will have. The stains will be easier to\\nremove the gums composing them will not have time to\\ndry, nor the oils to thicken. One cause of un healthiness\\nto her family will be avoided and her stock of linen\\na valuable portion of her household capital will be\\nexposed to much fewer chances of spoiling. The small\\nquantity which she is obliged to keep, instead of being\\nthrown in a heap, will be hung on a rope stretched in a\\ndry and airy place.\\nEven in an economical point of view, the washing ques-\\ntion is interesting. The humblest establishment is obliged\\nto make it enter, in some form or other, into its budget.\\nEven if the wife wash at home, there is at least the", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0150.jp2"}, "151": {"fulltext": "WASHING 187\\nexpense of soap, soda, and fire. Every French soldier used\\nto cost eight cents per week for washing improved meth-\\nods have now reduced it to two cents or a trifle less.\\nTo this very considerable payment for washing should\\nbe added another, which is still more important, namely, the\\ndeterioration of the tissues. We are only too well aware\\nhow quickly washerwomen wear our linen out. Every\\ntime it comes from the wash, the diminution of its value\\nis greater than the cost of the operation. This second\\noutlay, coming on top of the first, falls particularly heavy\\non the laboring classes. The workman, as long as he has\\nemployment, is generally able to meet his current expenses\\nwith tolerable ease. Among these is that of washing.\\nExtraordinary expenses press harder upon him. The re-\\nnewal of a worn-out stock of linen becomes a very serious\\nbusiness. To discover less expensive modes of washing,\\nand modes less injurious to the linen, is therefore a problem\\nof equal economical and hygienic importance. It is known\\nthat the operation of washing, when ill performed, is\\nunhealthy even for those who perform it. The solution of\\nthe problem will, as its immediate consequence, allow the\\nworking classes to possess more linen, and to wash it more\\nfrequently; and, setting aside foolish and ignorant preju-\\ndices, sanitary professors know how favorable a frequent\\nchange of linen is to the health, especially for those who\\ntoil and perspire.\\nFor greasy matters, substances must be employed which\\nenable water to carry them off. Tf any fatty body, as\\ntallow or oil, remain in contact with an alkali, as soda or\\npotash, for a certain time and at a certain temperature,\\nthere is formed by their union another body, soap, which\\npossesses the remarkable quality not only of being dis-\\nsolved itself in water, but also of dissolving greasy bodies\\nin its own solution. Take this familiar illustration You\\nsmear your hands with oil. You wash them in the softest", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0151.jp2"}, "152": {"fulltext": "138 THE LAUNDRY\\nrain-water in vain. The oil will not quit your skin by\\ncombination with the water, as syrup, salt, or treacle would.\\nYou therefore take soap. The outer surface of the soap\\nsoon becomes dissolved in the water, and into this solution\\nthe oil will enter, and your hands come out of their trouble\\nclean.\\nSimilarly, to remove from linen the greasy matter\\nwhich, in spite of the application of water, retains dirt in\\nit, we must either dissolve that grease in soapy water, or\\nwe must transform the grease itself into a soap by means\\nof an alkali, in order to be able subsequently to dissolve\\nthe new-made soap in water, and so get rid of all the\\nimpurities at once. Soap s property of forming a solution\\nwith which oil and grease will combine is shared by a few\\nother substances by yolk of egg^ for instance, and cer-\\ntain vegetables. The stems of common soapwort, if\\ncrushed and beaten up with water, cause it to froth\\nexactly like soap, and render like services for washing\\npurposes. There is a double-flowered variety which is\\npretty enough to be encouraged, if it were not so weedy\\nand troublesome. When once established on a bank or\\nother spot where there are many matted roots, it is next\\nto impossible to get rid of it. Besides this, there is a hot-\\nhouse plant, the soap tree, which bears fruit the size of a\\nwalnut. Crushed upon linen it has the same effect as\\nsoap, producing a white, thick froth, which takes out\\ngrease wonderfully well, the proof of which is its success\\nin purifying negro clothing. In default of genuine and\\nactual soap, these substances, which give water the power\\nof dissolving grease, are at least worth bearing in mind\\nfor the removal of grease-spots from tissues and stuffs.\\nSoap, therefore, is a peacemaker, a means of union\\nbetween two antagonistic substances, oil and water. It is\\na neutral ground, on which those very inimical substances\\nare able to come to an understanding and work together.", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0152.jp2"}, "153": {"fulltext": "LAUNDRY WORK IN ITALY 139\\nIts value consists in that we have in it a great cleansing\\npower compressed into a very small space. The applica-\\ntion of soap as a cleansing agent is not of high antiquity.\\nSoap, at first, was merely a cosmetic for smoothing the\\nhair and brightening the complexion. When once its\\nvaluable cleansing powers were discovered, doubtless by\\naccident, its employment spread rapidly; numerous soap\\nmanufactories sprang up in Italy, notably in the little sea-\\nport town of Cavona, near Genoa, whence the French\\nname of soap, sdvon. The manufacture spread in Spain\\nand France. Marseilles became famous for its marbled\\nsoaps.\\nAdapted from All the Year Round.\\nLAUNDRY WORK IN ITALY\\nThe Italians wash, not in their houses, but in convenient\\nlakes or streams. They carry the clothes there in a long\\nbasket fitted to their backs, broad at the top, but narrow\\nat the base. On each side are long handles through which\\nthey slip their hands. They present a most picturesque\\nappearance, walking along with erect heads and carrying\\nthe washboard easily in one hand. Their equipment con-\\nsists of a board with side pieces, wider at the upper than\\nat the lower end. Therefore, when they rest it on the\\nground, it slopes toward the water. At the top is a cross-\\npiece which helps to keep their dresses from being spat-\\ntered. They kneel on a cushion and rub the soiled places\\nwith a brush in shape resembling our scrubbing brush.\\nThen, leaning over the board, they sling the clothes back\\nand forth. Again they scrub and again they rinse them in\\nthe stream. When this process has been repeated several\\ntimes, they twist them dry and spread them over the\\nstones along the shore or, perhaps, on the bushes near by.", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0153.jp2"}, "154": {"fulltext": "140 THE LAUNDRY\\nABOUT COMMON WATER\\nI propose now to talk to you for half an hour about\\nwater in its more common and domestic forms. On the\\nimportance of water it is not necessary to dwell, for it\\nis obvious that upon its presence depends the life of the\\nworld. As an article of human diet, its importance is\\nenormous. Not to speak of fruits and vegetables and\\nconfining ourselves to flesh, every four pounds of boneless\\nmeat purchased at the butcher s shop contain about three\\npounds of water. I remember Mr. Carlyle once describ-\\ning an author, who was making a great stir at the time, as\\na weak, watery, insipid creature. But, in a literal and\\nphysical sense, we are all watery. The muscles of a man\\nweighing one hundred and fifty pounds weigh, when moist,\\nsixty-four pounds, but of these nearly fifty pounds are\\nmere water.\\nIt is not, however, of the water compacted in the\\nmuscles and tissues of a man that I am now going to\\nspeak, but of the ordinary water that we see everywhere\\naround us. Whence comes our drinking water? A little\\nreflection might enable you to reply, If you go back far\\nenough, you will find that it comes from the clouds which\\nsend their rain down upon the earth. But how, it may\\nbe asked, does the water get up into the cloud region\\nYour reply will probably be, It is carried up by evapora-\\ntion from the waters of the earth.\\nLet it then be admitted that water rises into the air by\\nevaporation and that in the air it forms the clouds which\\ndischarge themselves upon us as rain, hail, and snow. If\\nyou look for the source of any great American river, you\\nwill find it in some mountain land, where, in its infancy,\\nit is a mere stream. Added to, gradually, by other tribu-\\ntary streams, it becomes broader and deeper, until finally\\nit reaches the noble magnitude of the Mississippi or the", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0154.jp2"}, "155": {"fulltext": "ABOUT COMMON WATER 141\\nOhio. A considerable portion of the rain-water sinks into\\nthe earth, trickles through its pores and fissures, coming\\nhere and there to light as a clear spring. We have now\\nto consider how spring-water is affected by the rocks, or\\ngravel, or sand, or soil, through which it passes.\\nThe water drawn from my well comes from what geolo-\\ngists call the greensand. Within sight of my balcony rise\\nthe well-known South Downs, which are hills of chalk cov-\\nered with verdure. Now, if a bucket of water were taken\\nfrom my well, and a similar bucket from a well in the\\nSouth Downs, and if both buckets were handed over to a\\nlaundress, she would have no difficulty in telling you\\nwhich she would prefer. With my well-water, it would\\nbe easy to produce a beautiful lather. With the South\\nDowns well-water, it would be very difficult to do so. In\\ncommon language, the one kind of water is soft, like rain-\\nwater, while the other is hard.\\nWe have now to analyze and understand the meaning of\\nhard water, and to examine some of its effects. Sup-\\npose, then, three porcelain basins to be filled, the first with\\npure rain-water, the second with greensand-water, and the\\nthird with chalk-water, all three waters at first being\\nequally bright and transparent. Suppose the three basins\\nplaced on a warm hob, or even exposed to the open air,\\nuntil the water of each basin has wholly evaporated. In\\nevaporation, the water only disappears the mineral mat-\\nter remains. What, then, is the result In the rain-water\\nbasin, you have nothing left behind in the greensand-\\nwater basin, you have a small residue of solid mineral mat-\\nter in the chalk- water basin, you have a comparatively\\nlarsfe residue. The reason of this is that chalk is soluble\\nin rain-water, and dissolves in it, like sugar or salt, though\\nto a far less extent while the water of my well, coming\\nfrom the greensand, which is hardly soluble at all, is\\nalmost as soft as rain-water.", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0155.jp2"}, "156": {"fulltext": "142 THE LAUNDRY\\nThe simple boiling of water is sufficient to precipitate a\\nconsiderable quantity of the mineral matter dissolved in\\nit. One familiar consequence of this is that kettles and\\nboilers in which hard water is used become rapidly in-\\ncr listed within, while no such incrustation is formed by\\nsoft water. Hot-water pipes are sometimes choked by\\nsuch incrustation and the boilers of steamers have been\\nknown to be so thickly coated as to prevent the access of\\nheat to the water within them. Not only was their coal\\nthus wasted, but it has been found necessary, in some\\ncases, to burn the very spars in order to bring the steam-\\ners into port.\\nAdapted from New Fragments, by Tyndall.\\nINDIGO\\nIn all the Eastern states, in sandy soil, may be seen a\\nmuch branched herb with abundant yellow flowers and\\nsmall bluish green leaves which blacken when dried. It\\nis so abundant and so bushy that in New England it is\\noften picked to put over the heads of horses to protect\\nthem from flies. It belongs to the Pea family and is\\ncalled wild indigo.\\nIt was from a shrub very similar to this that the best\\nquality of indigo was formerly obtained. The plant itself\\nis a native of Hindostan, but it was introduced into the\\nUnited States from the West Indies.\\nThis is the interesting and curious story of its intro-\\nduction.\\nGeorge Lucas was a governor in the West Indies and at\\nthe same time the owner of a South Carolina plantation.\\nHis daughter Eliza, coming from the West Indies to South\\nCarolina, noticed the luxuriance with which the wild indigo\\nflourished in her new home. Knowing the commercial", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0156.jp2"}, "157": {"fulltext": "INDIGO 143\\nvalue of the plant from her life in the West Indies, it\\noccurred to her that it might be quite worth while to try\\nto cultivate the indigo in this country.\\nShe sent to her father for seed. The first crop planted\\nin March was destroyed by frost the second, in April,\\nwas cut down by a worm, but the third attempt proved\\nsuccessful.\\nGovernor Lucas then sent to her aid from the West\\nIndies an expert indigo-maker. He built several large\\nvats and made some indigo from Eliza s plant, but it was\\nof poor quality. The truth of the matter was that he\\nfeared to injure this industry in his own country. So he\\nthrew in too much lime. But Miss Lucas detected the\\nfraud and at once engaged some one else to help.\\nShe was so successful in these experiments that the\\ncultivation of indigo rapidly spread. The American\\nindigo, too, was found to yield an excellent product,\\nthough less abundantly than the imported species. In-\\ndigo either tame or wild enables them to give a beautiful\\nblue to their homespuns, was said of the American women\\nin the time of the Revolution.\\nFine qualities sold for large prices, and fortunes were\\nmade in its cultivation. It was a veritable gold mine to\\nSouth Carolina. Ramsay, in his History of South\\nCarolina, says, A larger number of children were sent to\\nEngland for education from South Carolina than from any\\nof the colonies, and this on account of the greater wealth\\nof the colony, owing to the superiority of her products\\nrice and indigo which gave her abundant means.\\nIn the meantime Eliza Lucas married Charles Pinckney,\\nwho was afterward chief justice of Carolina, and their\\nson was the illustrious Charles Cotesworth Pinckney,\\nwho said, Millions for defence, but not one cent for\\ntribute\\nAfter the Revolution, however, the indigo trade declined,", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0157.jp2"}, "158": {"fulltext": "144 THE LAUNDRY\\nand other crops took its place, first rice, and then, after\\nthe invention of the cotton-gin, cotton.\\nNevertheless it was still made in small quantities for\\ndomestic use. It is to this period that the story of the\\nfollowing famous recipe belongs\\nTake a clean new cedar or cypress piggin fill it three-\\nthirds full of clean spring water put into it a lump of\\nindigo as big as a hen s egg^ and, if good, it will sink or\\nswim, I have forgotten which\\nNowadays the indigo bag of our grandmothers has given\\nway to the bluings, almost all of which are made from\\nPrussian blue. These are much cheaper, but it is abso-\\nlutely necessary that the clothes should be rinsed free\\nfrom soap before using them. Otherwise the bluing will\\nbe decomposed and its iron give rise to the mysterious\\nspots, iron rust.", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0158.jp2"}, "159": {"fulltext": "HOUSEHOLD PESTS AND HOUSE\\nCLEANING", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0159.jp2"}, "160": {"fulltext": "", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0160.jp2"}, "161": {"fulltext": "HOUSEHOLD PESTS AND HOUSE\\nCLEANING\\nHOUSE CLEANING\\nThe practice of annual house cleaning, so often care-\\nlessly and hurriedly performed, is peculiarly favorable to\\nthe development of the carpet beetles. Two house clean-\\nings would be better than one, and if but one, it would be\\nbetter to undertake it in midsummer than at any other time\\nof the year. Where convenience or conservatism demands\\nan adherence to the old custom, however, we have simply\\nto insist upon extreme thoroughness and a slight variation\\nin the customary methods. The rooms should be attended\\nto, one or two at a time. The carpets should be taken up,\\nthoroughly beaten, and sprayed out of doors with benzine,\\nand allowed to air for several hours. The rooms them-\\nselves should be thoroughly swept and dusted, the floors\\nwashed down with hot water, the cracks carefully cleaned\\nout, and kerosene or benzine poured in the cracks and\\nsprayed under the baseboards. The extreme inflammabil-\\nity of benzine, and especially of its vapor when confined,\\nshould be remembered, and fire carefully guarded against.\\nWhere the floors are poorly constructed, and the cracks are\\nwide, it will be a good idea to fill the cracks with plaster of\\nParis in a liquid state this will afterward set and lessen\\nthe number of harboring places for the insect. Before\\nrelaying the carpet, tarred roofing paper should be laid\\n147", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0161.jp2"}, "162": {"fulltext": "148 HOUSEHOLD PESTS AND HOUSE CLEANING\\nupon the floor, at least around the edges, but preferably\\nover the entire surface, and when the carpet is relaid, it\\nwill be well to tack it down rather lightly so that it can be\\noccasionally lifted at the edges and examined for the pres-\\nence of the insect. Later in the season, if such an exami-\\nnation shows the insect to have made its appearance, a good\\nthough somewhat laborious remedy consists in laying a\\ndamp cloth smoothly over the suspected spot of the carpet\\nand ironing it with a hot iron. The steam thus generated\\nwill pass through the carpet and kill the insects immedi-\\nately beneath it.\\nThese strenuous measures, if persisted in, are the only\\nhope of the good housekeeper, so long as the system of hav-\\ning carpets covering the entire floor surface is adhered to.\\nGood housekeepers are conservative people but we expect\\neventually to see a more general adoption of the rug, or of\\nthe square of carpet, which may at all times be readily\\nexamined and treated, if found necessary. Where the\\nfloors are bad, the practice of laying straw mattings under\\nthe rugs produces a sightly appearance, and, while not as\\ncleanly as a bare floor, affords still fewer harboring places\\nfor this insect.\\nAdapted from The Principal Household Insects of the United\\nStates, by L. O. Howard and C. L. Marlatt.\\nCARPET-BEETLE\\nAll the year round, in well-heated houses, but more fre-\\nquently in summer and fall, an active brown larva, a\\nquarter of an inch or less in length, and clothed with stiff\\nbrown hairs, which are longer around the sides and still\\nlonger at the ends than on the back, feeds upon carpets and\\nwoollen goods, working in a hidden manner from the under\\nsurface, sometimes making irregular holes, but more fre-", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0162.jp2"}, "163": {"fulltext": "STORY OF THE CLOTHES-MOTH 149\\nquently following the line of a floor crack and cutting long\\nslits in a carpet.\\nThe adult insect is a small, broad, oval beetle, about\\nthree-sixteenths of an inch long, black in color, but is\\ncovered with exceedingly minute scales which give it a\\nmarbled black and white appearance. It also has a red\\nstripe down the middle of the back, widening into projec-\\ntions at three intervals. When disturbed, it plays pos-\\nsum, folding up its legs and antenna} and feigning death.\\nAs a general thing, the beetles begin to appear in the fall,\\nand continue to issue in heated houses throughout the\\nwinter and following spring.\\nIn Europe, the insect is not especially noted as a house-\\nhold pest, and we are inclined to think that this is owing\\nto the fact that carpets are little used. In fact, we believe\\nthat only where carpets are extensively used are the condi-\\ntions favorable for the great increase of the insect.\\nCarpets once put down are seldom taken up for a year, and\\nin the meantime the insect develops uninterruptedly.\\nWhere polished floors and rugs are used, the rugs are\\noften taken up and beaten, and in the same way, woollens\\nand furs are never allowed to remain undisturbed for an\\nentire year. It is a well-known fact that the carpet habit is\\na bad one from other points of view, and there is little\\ndoubt that if carpets were more generally discarded in our\\nmore northern states, the buffalo bug would gradually\\ncease to be the household pest that it is to-day.\\nAdapted from The Principal Household Insects of the United\\nStates, by L. 0. Howard and C. L. Marlatt.\\nSTORY OF THE CLOTHES-MOTH\\nPermit me to add my contribution to the museum,\\nsaid the mistress, entering the room. She bore in her", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0163.jp2"}, "164": {"fulltext": "150 HOUSEHOLD PESTS AND HOUSE CLEANING\\nhands a rug, which she hung over the back of a chair close\\nto the light. The little napless patches showing here and\\nthere, like islands in an ocean, revealed the presence of\\nthat enemy of the housewife, the clothes-moth.\\nAh here we have something interesting, I ex-\\nclaimed. There is no one of all the Lepidoptera whose\\nhabits better repay study than this little fellow.\\nWhat a pity, interrupted the mistress, that so many\\nvery interesting people and things in this world have the\\nmisfortune to be such miserable transgressors Now,\\nhere are these little wretches who play such havoc with\\nour carpets, furs, and clothes, so attractive in their char-\\nacters that you natural philosophers all go off into enthu-\\nsiasm over them. How do you account for such a seeming\\ncontradiction\\nI allow that the little fellows are great rogues, and\\nsuppose it must be Nature s way to reconcile us to their\\nmischief by bestowing upon them such cunning habits.\\nBesides, what right have we to complain We slaughter\\nbirds and beasts for feathers and furs we kill the silk-\\nmoth to get us a gown, and then think it hard if this poor\\nworm makes a few raids for food and clothing upon our\\nstolen fineiy No, no We must be just, at least.\\nHowever, let us look at this rug closely, and I think we\\nshall conclude that we have been well repaid for all our\\nloss here.\\nThese moths belong to a family named Tinea by\\nentomologists, such as the tapestry-moth {Tinea tapet-\\nzella), the fur-moth {Tinea pellionelUi), cabinet-moth\\n{Tinea destructor), and clothes-moth {Tinea vestianella).\\nThe species which has been at work upon this rug is\\nprobably Pellionella, the only clothes-moth known in\\nthe United States the larva of which constructs a case for\\nits occupancy.\\nThe moths themselves are very small, expanding their", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0164.jp2"}, "165": {"fulltext": "STORY OF THE CLOTHES-MOTH 151\\nwings not more than eight-tenths of an inch. They are\\nthus well fitted for making their way through minute holes\\nand chinks. If they cannot find such a tiny avenue into\\nwardrobe or bureau, or fail of the opportunity of an open\\ndrawer or door, they will contrive to glide through the key-\\nhole. Once in, it is no easy matter to dislodge them, for\\nthey are exceedingly agile vermin, and escape out of\\nsight in a moment. The mother insect deposits her eggs\\non or near such material as will be best adapted for the\\nfood of the young, taking care to distribute them so that\\nthere may be a plentiful supply and enough of room for\\neach.\\nIsn t that a bit of pure maliciousness queried the\\nmistress. The mother, I suppose, scatters her eggs so\\nthat her ravenous caterpillars may do all the damage pos-\\nsible by attacking many parts of a garment at the same\\ntime.\\nThat is a bit of pure maternal instinct, I answered.\\nThe mother moth wisely arranges that all her offspring\\nshall have a fair outset in life enough to eat and wear.\\nWhen one of this scattered family issues from the egg, its\\nfirst care is to provide itself with a domicile, or, if you\\nplease, a dress. It belongs to that class of caterpillars\\nthat feed under cover. I once placed one upon a desk\\ncovered with green cloth, and set myself to watch it. It\\nwandered about for half a day before it began operations.\\nAt last, having pitched upon a proper site, it cut out a\\nfilament very near the cloth, in order, I suppose, to have it\\nas long as possible, and placed it on a line with its body.\\nIt then immediately cut another, and placing it parallel\\nwith the first, bound both together with a few threads of\\nits own silk. The same process was repeated with other\\nhairs till the little creature had made a fabric of some\\nthickness, and this it went on to extend till it was large\\nenough to cover its body. Its body, by the way, as is", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0165.jp2"}, "166": {"fulltext": "152 HOUSEHOLD PESTS AND HOUSE CLEANING\\nusual with caterpillars, is employed as a model and meas-\\nure for regulating its operations.\\nThat s a very human trait, said the mistress. My\\nmother invariably used part of her body as a yardstick,\\nmeasuring light material with outstretched arms, or with\\none full-length arm, counting from chin to fingers.\\nMother Bond does that still, ventured Harry.\\nAh, well, I said, perhaps by and by we may find\\nsome starting-points for a bond of sympathy between the\\nladies and even a clothes-moth But to proceed. My\\ncaterpillar made choice of longer hairs for the outside\\nthan for the inside, and the covering was at last finished\\nwithin by a fine and closely woven tapestry of silk. I\\ncould only see the process of its work by looking into the\\nopening at either of the ends, for the covering was quite\\nopaque and concealed the larva. In weaving this lining,\\nthe creature turns around by doubling itself and bringing\\nits head where the tail had been, the interior being left\\njust wide enough for this purpose.\\nIts dress being in this way complete, the body quite\\ncovered, the larva begins to feed on the material of the\\ncloth, which, you see, is its bed and board, and ward-\\nrobe besides. Soon, like a growing boy, our young Pel-\\nlionella outgrows its clothes. As it has no father s or big\\nbrother s worn suits to furnish material, and no mother\\nwho has learned the art of Burns s Scotch cotter who l gars\\nauld claes look amaist as weeFs the new, it proceeds to\\nenlarge its own garments. It sets to work as dexterously\\nas any tailor, slitting the coat or case on the two opposite\\nsides, and then adroitly inserting between them two pieces\\nof the requisite size. It manages all this so as not to\\nexpose its body, never slitting the whole length of the\\ncoat at once.\\nWhy, exclaimed Abby, the worm has learned the\\nmystery of a gore Here is certainly a fair beginning for", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0166.jp2"}, "167": {"fulltext": "STORY OF THE CLOTHES-MOTH 153\\nthat bond of sympathy of which you spoke between the\\nclothes-moth and the dressmaking part of womanhood\\nShall we congratulate the moth or the mantua-maker\\non the connection I asked.\\nReally, I am not quite so sure with an answer as I\\nwould have been a few moments ago. .My respect for\\nthe little wretches has vastly increased. I don t know\\nhow I shall muster courage to kill them hereafter\\nBy taking advantage of this peculiar genius for patch-\\ning, I continued, or for gores, as Abby puts it, clothes-\\nmoths have been forced to make their tubular coats of\\ndivers colors and patterns. By shifting the caterpillars\\nfrom one colored cloth to another, the required tints are\\nproduced, and the pattern is gained by watching the\\ncreature at work and transferring it at the proper time.\\nFor example, a half-grown caterpillar may be placed upon\\na piece of bright green cloth. After it lias made its tube,\\nit may be shifted to a black cloth, and when it has cut the\\nlongitudinal slit and has filled it up, it can be transferred\\nto a piece of scarlet cloth, so that the complementary\\ncolors of green and scarlet are brought into juxtaposition\\nand thrown out by the contrast with the black. In\\nthis way the little worm, by friendly human manipulation,\\nmay by and by find itself arrayed, like the favorite son of\\nJacob, in a coat of many colors.\\nThe moth-worms pass the summer within these silk-\\nlined rolls, some carrying them about as the} T move along,\\nand others fastening them to the substance they are eat-\\ning. Concealed within these movable cases, or lint-cov-\\nered burrows, they ply their sharp reaping-hooks amid\\nthe harvest of napery throughout the summer. In the\\nfall they cease eating, make fast their habitations, and lie\\ntorpid during winter. Early in spring they change to\\nchrysalids within their cases, and in about twenty days\\nthereafter are transformed to winged moths, which fly", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0167.jp2"}, "168": {"fulltext": "154 HOUSEHOLD PESTS AND HOUSE CLEANING\\nabout in the evening until they have paired and are ready\\nto lay eggs.\\nAdapted from Tenants of an Old Farm, by Dr. Henry McCook.\\nTHE HOUSE-FLY\\nI believe we can nowhere find a better type of a per-\\nfectly free creature, than in the common house-fly. Nor\\nfree only, but brave and irreverent to a degree which, I\\nthink, no human republican could by any philosophy exalt\\nhimself to. There is no courtesy in him he does not care\\nwhether it is a king or clown whom he teases and in\\nevery step of his swift, mechanical march, and in every\\npause of his resolute observation, there is one and the same\\nexpression of perfect egotism, perfect independence and\\nself-confidence, and conviction of the world s having been\\nmade for flies. Strike at him with your hand and to him,\\nthe mechanical fact and external aspect of the matter is,\\nwhat to you it would be, if an acre of red clay, ten feet\\nthick, tore itself up from the ground in one massive field,\\nhovered over you in the air for a second, and came crash-\\ning down with an aim. That is the external aspect of it\\nthe inner aspect, to this fly s mind, is of a quite natural\\nand unimportant occurrence one of the momentary con-\\nditions of his active life. He steps out of the way of your\\nhand, and alights on the back of it. You cannot terrify\\nhim, nor persuade him, nor govern him, nor convince him.\\nHe has his own positive opinion on all matters not an\\nunwise one, usually, for his own ends and will ask no\\nadvice of yours. He has no work to do no tyrannical\\ninstinct to obey. The earth-worm has his digging, the bee\\nher gathering and building, the spider her cunning net-\\nwork, the ant her treasury and accounts. All these are\\ncomparatively slaves or people of vulgar business. But", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0168.jp2"}, "169": {"fulltext": "THE HOUSE-FLY 155\\nyour fly, free in the air, free in the chamber, a black\\nincarnation of caprice, wandering, investigating, flitting,\\nflirting, feasting at his will, with rich variety of choice in\\nfeast, from the heaped sweets in the grocer s window to\\nthose of the butcher s back yard, and from the galled place\\non your cab-horse s back to the brown spot in the road,\\nfrom which, as the hoof disturbs him, he rises with angry\\nrepublican buzz.\\nWhat freedom is like his\\nJohn Ruskin.\\nTHE HOUSE-FLY\\nThere are at least five species of flies that are found in\\nthe house. One of these, a fly closely resembling the\\ntrue house-fly in appearance, but differing from it in that it\\nbites, should be called the stable fly. Another is the\\ncluster-fly found most frequently in the spring and fall.\\nThis is darker and rather larger than the true house-fly\\nand much less active. Then there is the bluebottle, which\\nis also called the blow-fly or meat-fly, because it often\\nbreeds in meat. And last of all there is the small fly with\\nan almost translucent body, which most people believe is a\\nbaby fly.\\nThe true house-fly lays its eggs in manure. In a day\\nthese hatch out into headless maggots that are active for\\nabout a week. These are then transformed into pupae, in\\nwhich state they rest for another week. The adult, unlike\\nmost insects, has only a single pair of wings. Its mouth\\nis adapted to sucking, and it is said to hear with its feelers.\\nIt has been found that flies cannot walk on a smooth\\nwet surface or one that has been powdered with flour.\\nFrom this we conclude that the almost constant rubbing\\ntogether of the under side of their feet is mainly for the", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0169.jp2"}, "170": {"fulltext": "156 HOUSEHOLD PESTS AND HOUSE CLEANING\\npurpose of keeping them clean, in order that they may be\\nin a fit condition for walking.\\nThe fly lays about one hundred and twenty eggs, which\\nexplains why they are so abundant.\\nThe only remedies against them which can be employed\\nby private individuals are screens, fly-papers, cleanliness,\\nand living a long distance from any stable.\\nTHE MOSQUITO\\nFair insect that, with threadlike legs spread out,\\nAnd blood-extracting bill and fillip wing,\\nDoes murmur, as thou slowly sail st about,\\nIn pitiless ears full many a plaintive thing,\\nAnd tell how little our large veins would bleed,\\nWould we but yield them to thy bitter need.\\nCalm rose afar the city spires, and thence\\nCame the deep murmur of its throng of men,\\nAnd as its grateful odors met thy sense,\\nThey seemed the perfumes of thy native fen\\nFair lay its crowded streets, and at the sight\\nThy tiny song grew shriller with delight.\\nThou rt welcome to the town but why come here\\nTo bleed a brother poet, gaunt like thee\\nAlas the little blood I have is dear,\\nAnd then will be the banquet drawn from me.\\nLook round the pale-eyed sisters in my cell,\\nThy old acquaintance, Song and Famine, dwell.\\nTry some plump alderman, and suck the blood\\nEnriched by generous wine and costly meat\\nOn well-filled skins, sleek as thy native mud,", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0170.jp2"}, "171": {"fulltext": "THE MOSQUITO 157\\nFix thy light pump and press thy freckled feet\\nGo to the men for whom, in ocean s halls,\\nThe oyster breeds, and the green turtle sprawls.\\nWilliam Cullen Bryant.\\nTHE MOSQUITO\\nAlthough mosquitoes are out-of-door insects, they may\\nbe considered appropriately under the head of household\\npests, for the reason that they enter houses to torment\\nthe inhabitants all through the summer months, and many\\nof them pass the winter in cellars. In fact, it is probably\\nsafe to say that no distinctive household pest causes as\\nmuch annoyance as the mosquito.\\nWe are accustomed to think and speak of the mosquito\\nas if there were but one species yet, to our knowledge,\\nthere are no less than eight species, for example, which are\\ncommon in the District of Columbia and the writer has\\nnoticed at New Orleans, Louisiana, certainly four differ-\\nent species at the same season of the year, while at Christ-\\nmas time a fifth species, smaller than the others, causes\\nconsiderable trouble in the houses of that city.\\nThe writer, in the course of certain observations, has\\ncarried a common American species of the mosquito\\nthrough two generations in the early part of the season.\\nThe operation of egg-laying was not observed, but it prob-\\nably takes place in the very early morning hours. The\\neggs are laid in the usual boat-shaped mass. We say\\nboat-shaped mass because that is the ordinary expression.\\nAs a matter of fact, however, the egg masses are of all\\nsorts of shapes. The most common one is the pointed\\nellipse, convex below and concave above, all the eggs per-\\npendicular in six to thirteen longitudinal rows, with from\\nthree or four to forty eggs in a row. The number of eggs", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0171.jp2"}, "172": {"fulltext": "158 HOUSEHOLD PESTS AND HOUSE CLEANING\\nin each batch varies from two hundred to four hundred.\\nAs seen from above, the egg mass is gray brown from\\nbelow, silvery white, the latter appearance being due to\\nthe air-film. It seems impossible to wet these egg masses.\\nThey may be pushed under water, but bob up apparently\\nas dry as ever. The egg mass separates rather regularly,\\nand the eggs are not stuck together very firmly. After\\nthey have hatched, the mass will disintegrate in a few\\ndays, even in perfectly still water.\\nThe individual eggs are slender, broader, and blunt at\\nbottom, slenderer and somewhat pointed at top. The tip\\nis always dark grayish brown in color, while the rest of\\nthe egg is dirty white. Repeated observations show that\\nthe eggs hatch, under advantageous conditions, certainly\\nas soon as sixteen hours. Water buckets containing no\\negg masses, placed out at night, were found to contain\\negg masses at eight o clock in the morning, which, as\\nabove stated, were probably laid in the early morning,\\nbefore daylight. These eggs, the third week in May,\\nbegan to hatch quite regularly at two o clock in the after-\\nnoon of the same day, on warm days. In cooler weather\\nthey sometimes remained unhatched until the second day.\\nThe larvae issue from the under side of the egg masses\\nand are extremely active at birth. When first observed,\\nit is easy to fall into an error regarding the length of\\ntime which they can remain under water, or rather with-\\nout coming to the surface to breathe, since, in striving to\\ncome to the surface for air, many of them will strike the\\nunder side of the egg mass and remain there for some\\nminutes. It is altogether likely, however, that they get\\nair at this point through the eggs or through the air-film\\nby which the egg mass is surrounded, and that they are\\nas readily drowned by continuous immersions as are the\\nolder ones, as will be shown later.\\nOne of the first peculiarities which strikes one in observ-", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0172.jp2"}, "173": {"fulltext": "THE MOSQUITO 159\\ning these newly hatched larvre under the lens, is that the\\ntufts of filaments, which are conspicuous at the mouth, are\\nin absolutely constant vibration. This peculiarity, and the\\nwriggling of the larvae through the water and their great\\nactivity, render them interesting objects of study. When\\nnearly full grown their movements were studied with\\nmore care, as they were easier to observe than when\\nnewly hatched. At this time the larva remains near the\\nsurface of the water, with its respiratory siphon at the\\nexact surface, and its mouth filaments in constant vibra-\\ntion, directing food into the mouth cavity. Occasionally\\nthe larva descends to the bottom but, though repeatedly\\ntimed, a healthy individual was never seen to remain\\nvoluntarily below the surface more than a minute. In\\nascending, it comes up with an effort, with a series of\\njerks and wrigglings with its tail. It descends without\\neffort, but ascends with difficulty.\\nAfter seven or eight days the larva transforms to pupa.\\nIn this stage the insect is lighter than water. It remains\\nmotionless at the surface, and when disturbed does not\\nsink without effort, as does the larva, but is only able to\\ndescend by a violent muscular action. It wriggles and\\nswims as actively as does the larva, and soon reaches the\\nbottom of the jar or breeding place. As soon as it ceases\\nto exert itself, however, it floats gradually up to the sur-\\nface of the water again. The fact, however, that the\\nlarva, after it is once below the surface of the water,\\nsinks rather than rises, accounts for the death of many\\nindividuals. If they become sick or weak, or for any\\nreason are unable to exert sufficient muscular force to\\nAvriggle to the surface at frequent intervals, they will\\nactually drown, and the writer has seen many of them die\\nin this way. It seems almost like a contradiction in\\nterms to speak of an aquatic insect drowning, but this\\nis a frequent cause of mortality among wrigglers. This", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0173.jp2"}, "174": {"fulltext": "160 HOUSEHOLD PESTS AND HOUSE CLEANING\\nfact also explains the efficacy of the remedial treatment\\nwhich causes the surface of the water to become covered\\nwith a film of oil of any kind. Aside from the actual\\ninsecticide effect of the oil, the larvse drown from not\\nbeing able to reach the air.\\nIn general, the adult insects issue from the pupse that\\nare two days old. The individuals emerging on the first\\nday were invariably males. On the second day the great\\nmajority were males, but there were also a few females.\\nThe preponderance of males continued to hold for three\\ndays later the females were in the majority. In con-\\nfinement, the males died quickly several lived for four\\ndays, but none for more than that period. The females,\\nhowever, lived for a much longer time. Some were kept\\nalive without food, in a confined space of not more than\\nfour inches deep by six across, for three weeks.\\nThe extreme shortness of this June generation is signifi-\\ncant. It accounts for the fact that swarms of mosquitoes\\nmay develop, upon occasion, in surface pools of rain-water,\\nwhich may dry up entirely in the course of two weeks, or\\nin a chance bucket of water left undisturbed for that length\\nof time.\\nIt is a well-known fact that the adult male mosquito\\ndoes not necessarily take nourishment, and that the adult\\nfemale does not necessarily rely upon the blood of warm\\nblooded animals. They are plant-feeders, and have also\\nbeen recorded as feeding upon insects. Dr. Hagen men-\\ntions taking a species in the Northwest feeding upon the\\nchrysalis of a butterfly; while scattered through the seven\\nvolumes of Insect Life are a number of records of ob-\\nservations of a vegetarian habit, one writer stating that he\\nhas seen them with their beaks inserted in boiled potatoes\\non the table, and another that he has seen watermelon rinds\\nwith many mosquitoes settled upon them, and busily en-\\ngaged in sucking the juices. Mosquitoes undoubtedly feed", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0174.jp2"}, "175": {"fulltext": "THE MOSQUITO 161\\nnormally on the juices of plants, and not one in a million\\never gets an opportunity to taste the blood of a warm-\\nblooded animal. When we think of the enormous tracts\\nof marsh land into which warm-blooded animals never pen-\\netrate, and in which mosquitoes are breeding in countless\\nnumbers, the truth of this statement becomes apparent.\\nThe males have been observed sipping at drops of water,\\nand one instance of a fondness for molasses has been re-\\ncorded. Mr. E. A. Schwartz has observed one drinking\\nbeer.\\nThe literature of popular entomology is full of instances\\nof the enormous numbers in which mosquitoes occasionally\\noccur, but a new instance may not be out of place here.\\nMr. Schwartz tells the writer that he has never seen, even\\nin New Jersey, mosquitoes to compare with those at Cor-\\npus Christi, Texas. When the wind blows from any other\\ndirection than south, he says hundreds of thousands of\\nmillions of mosquitoes blow in upon the town. Great\\nherds of hundreds of horses run before the mosquitoes in\\norder to get to the water. With a change of wind, how-\\never, the mosquitoes blow away.\\nRemedies in use in houses are the burning of pyre-\\nthrum powder and the catching of the mosquitoes on the\\nwalls with kerosene in cups. Altogether, the most satis-\\nfactory ways of fighting mosquitoes are those which result\\nin the destruction of the larva? or the abolition of their\\nbreeding places. In not every locality are these measures\\nfeasible, but in many places there is absolutely no neces-\\nsity for the mosquito annoyance. The three main pre-\\nventive measures are the draining of breeding places, the\\nintroduction of small fish into fishless breeding places, and\\nthe treatment of such pools with kerosene. These are\\nthree alternatives, any one of which will be efficacious,\\nand any one of which may be used where there are rea-\\nsons against the trial of the others. The quantity of", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0175.jp2"}, "176": {"fulltext": "162 HOUSEHOLD PESTS AND HOUSE CLEANING\\nkerosene to be practically used, as shown by the writer s\\nexperiments, is approximately one ounce to fifteen square\\nfeet of Avater surface, and ordinarily the application need\\nnot be renewed for one month. Since 1892 several dem-\\nonstrations on both a large and small scale have been\\nmade. Tavo localities Avere rid of the mosquito plague\\nunder the supervision of the writer by the use of kerosene\\nalone.\\nAdapted from The Principal Household Insects of the United\\nStates, by L. O. Howard and C. L. Marlatt.\\nCOCKROACHES\\nRoaches are among the commonest and most offensive\\nof the insects Avhich frequent human habitations. They\\nwere well known to the ancients, avIio called them lucifuga,\\nfrom their habit of ahvays shunning the light. The com-\\nmon English name for them, or, more properly, for the\\ncommon domestic English species, is black beetle. In\\nAmerica this name has not been adopted to any extent for\\nthis insect, Avhich Avas early introduced here, and the term\\nroach or cockroach is the common name for all the\\ndomestic species. The little German roach, however, is\\nvery generally known as the Croton bug, from its early\\nassociation Avith the Croton Avater-Avorks system in New\\nYork City. The popular designations of this insect in\\nGermany illustrate in an amusing Avay both sectional and\\nracial prejudices. In north Germany, these roaches are\\nknown as Schwaben, a name which applies to the in-\\nhabitants of south Germany, and the latter section evens\\nup by calling them Preussen, after the north Ger-\\nmans. In east Germany, they are called Russen, and in\\nAvest Germany Franzosen.\\nThe roach is one of the most primitive and ancient", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0176.jp2"}, "177": {"fulltext": "COCKROACHES 163\\ninsects, in the sense of its early appearance on the globe,\\nfossil remains of roaches occurring in abundance in the\\nearly coal formations, ages before the more common forms\\nof insect life of the present clay had begun to appear.\\nThe house roaches of to-clay were undoubtedly very\\nearly associated with man in his primitive dwellings,\\nand through the agency of commerce have followed him\\nwherever navigation has extended. In fact, on shipboard\\nthey are always especially numerous and troublesome,\\nthe moisture and heat of the vessels being particularly\\nfavorable to their development.\\nIn houses, roaches are particularly abundant in pantries\\nand kitchens, especially in the neighborhood of fireplaces,\\non account of the heat. For the same reason they are\\noften abundant in the oven-rooms of bakeries or wherever\\nthe temperature is maintained above the normal. They\\nconceal themselves during the day behind baseboards,\\nfurniture, or wherever security and partial protection from\\nthe light are afforded. Their very flat, thin bodies enable\\nthem to squeeze themselves into small cracks or spaces\\nwhere their presence would not be suspected, and where\\nthey are out of reach of enemies. Unless routed out by\\nthe moving of furniture, or disturbed in their hiding-\\nplaces, they are rarely seen, and if so uncovered, make off\\nwith wonderful celerity, with a scurrying, nervous gait,\\nand usually are able to elude all efforts at their capture\\nor destruction. It may often happen that their presence,\\nat least in the abundance in which they occur, is hardly\\nrealized by the housekeeper, unless they are surprised in\\ntheir midnight feasts. Coming into a kitchen or pantry\\nsuddenly, a sound of the rustling of numerous objects will\\ncome to the ear, and if a light be introduced, often the\\nfloor or shelves will be seen covered with scurrying roaches,\\nhastening to places of concealment.\\nThe domestic roaches are practically omnivorous, feed-", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0177.jp2"}, "178": {"fulltext": "164 HOUSEHOLD PESTS AND HOUSE CLEANING\\ning on almost any dead animal matter, cereal products,\\nand food materials of all sorts. They are also said to eat\\ntheir own cast skins and egg cases, and it is supposed\\nthat they will attack other species of roaches, or are, per-\\nhaps, occasionally cannibalistic. They will also eat or\\ngnaw woollens, leather (as of shoes or furniture), and fre-\\nquently are the cause of extensive damage to the cloth\\nand leather bindings of books in libraries and publishing\\nhouses.\\nLike the crows among birds, the roaches among insects\\nare apparently unusually well endowed with the ability to\\nguard themselves against enemies, displaying great intel-\\nligence in keeping out of the way of the irate housekeeper\\nand in avoiding food or other substances which have been\\ndoctored with poisons for their benefit. Their keenness\\nin this direction is unquestionably the inheritance of\\nmany centuries, during which the hand of man has ever\\nbeen raised against them.\\nThe means against these insects, including always vigi-\\nlance and cleanliness as important preventives, are three\\nnamely, destruction by poisons, by fumigation with poison-\\nous gases, and by trapping.\\nA common remedy suggested for roaches consists in the\\nliberal use of pyrethrum powder, and when this is persisted\\nin, considerable relief will be gained. It is not a perfect\\nremedy, however, and is at best but a temporary expedient;\\nwhile it has the additional disadvantage of soiling the\\nshelves or other objects over which it is dusted. When\\nused it should be fresh and liberally applied. Roaches are\\noften paralyzed with it, when not killed outright, and the\\nmorning after an application, the infested premises should\\nbe gone over, and all the dead or partially paralyzed roaches\\nswept up and burned.\\nThere are many proprietary substances which claim to be\\nfairly effective roach poisons. The usefulness of most of", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0178.jp2"}, "179": {"fulltext": "THE SILVER FISH 165\\nthese is, however, very problematical, and disappointment\\nwill ordinarily follow their application. The only one of\\nthese that has given very satisfactory results is a phospho-\\nrous paste, also sold in the form of pills. It probably con-\\nsists of sweetened flour paste, containing phosphorus, and\\nis spread on bits of paper or cardboard and placed in the run-\\nways of the roaches. It has been used very successfully\\nto free desks of Croton bugs, numbers of the dead insects\\nbeing found in the drawers every day during the time the\\npoison was kept about.\\nVarious forms of traps have been very successfully\\nemployed as a means of collecting and destroying roaches.\\nThese devices are all so constructed that the roaches may\\neasily get into them, and cannot afterward escape. The\\ndestruction of the roaches is effected either by the liquid\\ninto which they fall, or by dousing them with hot water.\\nTraps placed in pantries or bakeries will unquestionably\\ndestroy great quantities of roaches, and keep them perhaps\\nmore effectively in check than the use of the troublesome\\ninsect powders or the distribution of poisoned bait, espe-\\ncially as the latter are so often ineffective.\\nAdapted from The Principal Household Insects of the United\\nStates, by L. 0. Howard and C. L. Marlatt.\\nTHE SILVER FISH\\nThis insect is often one of the most troublesome enemies\\nof books, papers, card labels in museums, and starched\\nclothing, and occasionally stored food substances. Its\\npeculiar fishlike form and scaly, glistening body, together\\nwith its very rapid movements and active efforts at conceal-\\nment whenever it is uncovered, have attached considerable\\npopular interest to it, and have resulted in its receiving a\\nnumber of more or less descriptive popular names, such as", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0179.jp2"}, "180": {"fulltext": "166 HOUSEHOLD PESTS AND HOUSE CLEANING\\nsilver fish, silver louse, silver witch, sugar fish, etc. This\\ninsect is a common one in England, but also occurs in this\\ncountry, and, like most other domestic insects, is now prac-\\ntically cosmopolitan. It has a number of near allies, both\\nin appearance and habits. One of these has certain pecu-\\nliarities of habit which will be referred to later. The\\npeculiar appearance of the common silver fish early drew\\nattention to it, and a fairly accurate description of it, given\\nin a little work published in London, in 1665, by the Royal\\nSociety, is interesting enough to reproduce\\nIt is a small, silvery, shining worm, or moth, which I\\nfound much conversant among books and papers, and is\\nsupposed to be that which corrodes and eats holes through\\nthe leaves and covers. It appears to the naked eye a small,\\nglittering, pearl-colored moth, which, upon removing of\\nbooks and papers in the summer, is often observed very\\nnimbly to scud and pack away to some lurking cranny,\\nwhere it may better protect itself from any appearing dan-\\ngers. Its head appears big and blunt, and its body tapers\\nfrom it toward the tail, smaller and smaller, being shaped\\nalmost like a carrot.\\nOn account of its always shunning the light, and its\\nability to run very rapidly to places of concealment, it is\\nnot often seen, and is most difficult to capture, and being\\nclothed with smooth, glistening scales, it will slip from\\nbetween the fingers, and is almost impossible to secure with-\\nout crushing or damaging. It is one of the most serious\\npests in libraries, particularly to the binding of books, and\\nwill frequently eat off the gold lettering to get at the paste\\nbeneath, or, as reported by Mr. P. R. Uhler, of Baltimore,\\noften gnaws off white slips glued on the backs of books.\\nHeavily glazed paper seems very attractive to this insect,\\nand it has frequently happened that the labels in museum\\ncollections have been disfigured or destroyed by it, the\\nglazed surface having been entirely eaten off. In some", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0180.jp2"}, "181": {"fulltext": "THE CRICKET ON THE HEARTH 167\\ncases, books printed on heavily sized paper will have the\\nsurface of the leaves a good deal scraped, leaving only the\\nportions covered by the ink. It will also eat any starched\\nclothing, linen, or curtains, and has been known to do very\\nserious damage to silks, which had probably been stiffened\\nwith sizing. Its damage in houses, in addition to its in-\\njury to books, consists in causing the wall-paper to scale\\noff by its feeding on the starch paste. It occasionally\\ngets into vegetable drugs, or similar material left undis-\\nturbed for long periods. It is reported also to eat, occa-\\nsionally, into carpets and plush-covered furniture, but this\\nis open to question.\\nThe silver fish belongs to the lowest order of insects, is\\nwingless, and of very simple structure. It is a wormlikc\\ninsect about one-third of an inch in length, tapering from\\nnear the head to the extremity of the body. The head\\ncarries two prominent antenna?, and at the tip of the body\\nare three long, bristle-shaped appendages, one pointing\\ndirectly backward, and the other two extending out at a\\nconsiderable angle. The entire surface of the body is cov-\\nered with very minute scales, like those of a moth. Six\\nlegs spring from the thorax, and while not very long,\\nthey are powerful and enable the insect to run with great\\nrapidity.\\nFrom The Principal Household Insects of the United States, by\\nL. 0. Howard and C. L. Marlatt.\\nTHE CRICKET ON THE HEARTH\\nThe kettle began it! Don t tell me what Mrs. Peery-\\nbingle said. I know better. Mrs. Peerybingle may leave\\nit on record to the end of time that she couldn t say which\\nof them began it, but I say the kettle did I ought to know,\\nI hope The kettle began it, full five minutes by the", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0181.jp2"}, "182": {"fulltext": "1G8 HOUSEHOLD PESTS AND HOUSE CLEANING\\nlittle waxy-faced Dutch clock in the corner, before the\\ncricket uttered a chirp.\\nAnd here, if you like, the cricket did chime in with a\\nchirrup, chirrup, chirrup of such magnitude, by way of\\nchorus with a voice so astoundingly disproportionate to\\nits size, as compared with the kettle (size you couldn t see\\nit that if it had then and there burst itself like an over-\\ncharged gun if it had fallen a victim on the spot, and\\nchirruped its little body into fifty pieces, it would have\\nseemed a natural and inevitable consequence, for which it\\nhad expressly labored.\\nThe kettle had had the last of its solo performances. It\\npersevered with undiminished ardor but the cricket took\\nfirst fiddle and kept it. Good Heaven, how it chirped\\nIts shrill, sharp, piercing voice resounded through the\\nhouse, and seemed to twinkle in the outer darkness like a\\nstar. There was an indescribable little trill and tremble\\nin it, at its loudest, which suggested its being carried off\\nits legs, and made to leap again, by its own intense enthu-\\nsiasm. Yet they went very well together, the cricket and\\nthe kettle. The burden of the song was still the same\\nand louder, louder, louder still, they sang it in their emu-\\nlation.\\nThere was all the excitement of a race about it.\\nChirp, chirp, chirp Cricket, a mile ahead. Hum, hum,\\nhum-m-m Kettle making play in the distance like a\\ngreat top. Chirp, chirp, chirp Cricket round the\\ncorner. Hum, hum, hum-m-m. Kettle sticking to him in\\nhis own way no idea of giving in. Chirp, chirp, chirp!\\nCricket fresher than ever. Hum, hum, hum-m-m. Kettle\\nslow and steady. Chirp, chirp, chirp Cricket going in to\\nfinish him. Hum, hum, hum-m-m Kettle not to be fin-\\nished. Until at last, they got so jumbled together in the\\nhurry-skurry, helter-skelter, of the match, that whether\\nthe kettle chirped and the cricket hummed, or the cricket", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0182.jp2"}, "183": {"fulltext": "THE CRICKET ON THE HEARTH 169\\nchirped and the kettle hummed, or they both chirped and\\nboth hummed, it would have taken a clearer head than\\nyours or mine to have decided with anything like certainty.\\nBut of this there is no doubt that the kettle and the\\ncricket, at one and the same moment, and by some power\\nof amalgamation best known to themselves, sent each his\\nfireside song of comfort streaming into a ray of the candle\\nthat shone out through the window, and a long way\\ndown the lane. And this light, bursting on a certain per-\\nson who on the instant approached toward it through the\\ngloom, expressed the whole thing to him, literally in a twin-\\nkling, and cried: Welcome home, old fellow Welcome\\nhome, my boy.\\nFrom The Cricket cm the Hearth, by Charles Dickens.", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0183.jp2"}, "184": {"fulltext": "", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0184.jp2"}, "185": {"fulltext": "SEWING", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0185.jp2"}, "186": {"fulltext": "", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0186.jp2"}, "187": {"fulltext": "SEWING\\nNEEDLES\\nIn the Lebanon, high up among the defiles and rocky\\nplatforms, which succeed each other till the celebrated\\ncedars are reached, there is a village nestling among mul-\\nberry groves and orchards, called Eden, and believed by\\nmany people in the East to be the real first home of Adam\\nand Eve. We did not, when we were there, see anybody\\nsewing fig leaves together but we mention that place,\\nnot only because it is a widespread belief that the first\\nsewing ever done was done there, but because we had, a\\nlittle while before going there, seen a piece of sewing of\\nextremely old date. The work that we saw was a piece\\nof darning, with the threaded needle still sticking in it,\\nafter the lapse of several thousand years. The old Egyp-\\ntians had a custom of burying, in their handsome, roomy\\nrock tombs, specimens of the works and possessions of the\\ndeceased; and the cotton fabric that we saw, with the\\npretty unfinished darn (more like herring-bone stitch\\nthan our ordinary darning) and the needle sticking in it,\\nwas, no doubt, the property and handiwork of the lady in\\nwhose tomb it was found. It may be seen in Dr. Abbott s\\ncollection of curiosities at Cairo. Those old Egyptians\\nseemed to have known the use of steel. They used it for\\narmor, but not, we suppose, for needles for this needle\\nthe one remaining needle from the world of over five\\nthousand years ago is of wood. The wood is hard, and\\n173", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0187.jp2"}, "188": {"fulltext": "174 SEWING\\nthe needle is made as small, probably, as it can be, but it is\\nsadly clumsy. It is a curious thing, to glance back\\nthrough all those thousands of years, to the Egyptian\\nlady, sitting in her elegant chair, mending her muslin\\ngarment (whatever it might be), while surrounded by her\\nchildren, one of whom was playing with her doll (still in\\nmummified existence), with a face and hair uncommonly\\nlike the Sphinx, and another, a baby, handling not a\\nwoolly bow-wow dog, like those that yelp in our nurseries\\nbut a little snapping crocodile, of wood, with a loose\\nunder jaw. And then what a long step it is over space\\nand time to the place where we have seen another\\nsort of needle, with its thread, the green shores of Mack-\\ninaw, in Lake Michigan, where, in some of the long row\\nof wigwams, there are, at this day, Indian women sewing\\nwith a needle of stout porcupine quill and thread of the\\nsinews of the deer.\\nAgain, among those that we have not seen, there are the\\nfish bones that the Greenlanders and the South Sea\\nIslanders use the women of the one race sitting in their\\nsnow burrow, stitching by the light of their oil lamps\\nand the women of the other race wearing while at work a\\ngreat palm-leaf on their heads for shade, and cooling\\nthemselves occasionally by a swim in the calm water within\\nthe coral reefs.\\nAdapted from Littell s Living Age.\\nPINS\\nWhen pins were first invented and brought into use,\\nabout the beginning of the sixteenth century, they were\\na New Year s gift very acceptable to ladies, and money\\ngiven for the purchase of them was called pin money.\\nPins made of metal in their present form must have been", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0188.jp2"}, "189": {"fulltext": "THE COTTON-PLANT 175\\nmade some time previous to 1543, in which year a statute\\nwas passed, entitled, An Acte for the true making of\\nPy nnes, in which it was enacted that the price charged\\nshould not exceed $1.75 a thousand. Pins were pre-\\nviously made of boxwood, bone, and silver for the richer\\nclasses those used by the poor were of common wood\\nin fact, skewers.\\nAdapted from New Year s Gifts, in Chambers s Book of Days.\\nTHE COTTON-PLANT\\nThe cotton-plant is an annual, which shoots above\\nground in about a fortnight after sowing, and Avhich, as\\nit grows, throws out flower-stalks, at the end of each of\\nwhich develops a pod with fringed calyces. From this\\npod emerges a flower, which, in some varieties, will\\nchange its color from day to day. The complete bloom\\nflourishes for about twenty-four hours, at the end of\\nwhich time the flower twists itself off, leaving a pod or\\nboll, which grows to the size of a large filbert, browns\\nand hardens like a nut, and then bursts, revealing the\\nfibre or wool encased in three or four cells within. This\\nfibre or wool is the covering of the seeds, and in each cell\\nwill be as many separate fleeces as seeds, yet apparently\\nforming one fleece.\\nUpon the characteristics of this fleece depends the com-\\nmercial value of the fibre. The essential qualities of good\\nand mature cotton are thus enumerated by an expert\\nLength of fibre, smallness or fineness in diameter;\\nevenness or smoothness elasticity tensile strength and\\ncolor hollowness or tubelike construction natural\\ntwist; corrugated edges, and moisture. The fibre of\\nIndian cotton is only about five-eighths of an inch long\\nthat of Sea Island about two inches. Then the latter", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0189.jp2"}, "190": {"fulltext": "176 SEWING\\nis of a sort of creamy white color and some kinds of\\nEgyptian cotton are not white at all, but golden in hue,\\nwhile others are snow-white.\\nCotton is largely produced in the cotton belt of the\\nUnited States, an area stretching for about two thousand\\nmiles between its extreme points in the Southern states.\\nOver this area soil and climate vary considerably. The\\ncotton belt lies, roughly speaking, between the thirtieth\\nand fortieth parallels of north latitude. As an expert\\nsays Cotton can be produced with various degrees of\\nprofit throughout the region bounded on the north by a\\nline passing through Philadelphia on the south by a line\\npassing a little south of New Orleans and on the west\\nby a line passing through San Antonio. This is the\\nlimit of the possibilities.\\nThe cotton-plant likes a light, sandy soil, or a black,\\nalluvial soil, like that of the Mississippi margins. It\\nrequires both heat and moisture in due proportions, and\\nis sensitive to cold, to drought, and to excessive moisture.\\nThe southern cotton -fields are still worked by negroes,\\nbut no longer slaves, as before the war and in fact the\\nnegroes are now not only free, but some of them are con-\\nsiderable cotton-growers on their own account. On the\\nother hand, one finds but little nowadays of the old\\nsystem of spacious plantations under one ownership.\\nInstead, the cultivation is carried on mainly on small\\nfarms or allotments, not owned but rented by the\\ncultivators.\\nThe cotton agent is the go-between of the grower\\nand the exporting agent in Galveston or New Orleans,\\nor other centre of business. After the crop is picked by\\nthe negroes, men, women, and children, and the har-\\nvest is a long process, the seeds are separated from the\\nfibre by means of a cotton-gin, and then the cotton\\nis packed into .loose bales for the agent, while the", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0190.jp2"}, "191": {"fulltext": "THE ROMANCE OF COTTON 177\\nseeds are sent to a mill to be crushed for cotton-seed oil\\nand oil-cake, for cattle feeding. The loose cotton-bales\\nare collected by the agent into some such central town as\\nMemphis, where they are sorted, sampled, graded, and then\\ncompressed by machinery into bales of about four hundred\\npounds each. The cotton then passes into the hands of\\nthe shipping agent, who brands it and forwards it by river\\nsteamer to one of the southern ports, or by rail to New\\nYork or Boston.\\nAdapted from Chambers s Journal.\\nTHE ROMANCE OF COTTON\\nThe Father of History, in writing about India, made\\nthe following remarkable statement:\\nThey possess, he said, a kind of plant, which, in-\\nstead of fruit, produces wool of a finer and better quality\\nthan that of the sheep, and of this the natives make their\\nclothes. This was the vegetable wool of the ancients,\\nwhich many learned authorities have identified with bys-\\nsus, in bandages of cloth made from which the old Egyp-\\ntians wrapped their mummies. But did Egypt receive\\nthe cotton plant from India, or India from Egypt, and\\nwhen However that may be, there is good reason to\\nbelieve that cotton is the basis of one of the oldest indus-\\ntries in the world, although we are accustomed to think\\nof it as quite modern, and at any rate is practically un-\\nknown in Europe before the last century. As a matter of\\nfact, nevertheless, cotton was being cultivated in the south\\nof Europe in the thirteenth century, although whether the\\nfibre was then used for the making of cloth is not so cer-\\ntain. Its chief use then seems to have been in the manu-\\nfacture of paper.\\nThe beginning of the Oriental fable of the vegetable", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0191.jp2"}, "192": {"fulltext": "178 SEWING\\nlamb is lost in the dateless night of the centuries. When\\nand how it originated we know not but the story of a\\nplant-animal in western Asia descended through the ages,\\nand passed from traveller to traveller, from historian to\\nhistorian, until in our time the fable has received a prac-\\ntical verification. Many strange things were gravely\\nrecorded of this plant-animal: as, that it was a tree bear-\\ning seed-pods, which, bursting when ripe, disclosed within\\nlittle lambs with soft white fleeces, which the Scythians\\nused for weaving into clothing. Or, that it was a real\\nflesh-and-blood lamb, growing upon a short stem, flexible\\nenough to allow the lamb to feed upon the surrounding\\ngrass.\\nThere were many versions of the marvellous tale as it\\nreached Europe. One traveller vouched for the flesh-and-\\nblood lamb growing out of a plant, and declared that he\\nhad both seen and eaten it whereby he proved himself a\\nsomewhat greater romancer than usual. Nevertheless, he\\nhas a germ of truth amid his lies, for he relates of Bucha-\\nria that in the land are trees that bear wool, as though\\nit were of sheep, whereof men make clothes and all things\\nthat are made of wool. And again, of the mysterious\\nkingdom of Abyssinia, he related: In that country and\\nin many others beyond, and also in many on this side, men\\nsow the seeds of cotton, and they sow it every year and\\nthen it grows into small trees which bear cotton. And so\\ndo men every year, so that there is plenty of cotton at all\\ntimes. Here, then, we have evidence that, eighteen cen-\\nturies after Herodotus, cotton was still being cultivated,\\nas the basis of a textile industry, both in western Asia\\nand in Africa. It is said that in the sacred books of\\nIndia there is clear evidence that cotton was in use for\\nclothing purposes eight centuries before Christ.\\nThe expedition of Alexander the Great from Persia into\\nthe Punjab was a .good deal later, about three hundred", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0192.jp2"}, "193": {"fulltext": "THE ROMANCE OF COTTON 179\\nand thirty years before Christ. On the retreat down the\\nIndus, Admiral Neorchus remarks trees bearing, as it\\nwere, flocks or bunches of wool, of which the natives\\nmade garments of surpassing whiteness, or else their\\nblack complexions made the material seem whiter than\\nany other.\\nAt the beginning of the Christian era, we find cotton\\nin cultivation and in use in Persia, Arabia, and Egypt,\\nbut whether native to these countries, or carried west-\\nward during the centuries from India, we know not.\\nThereafter, the westward spread was slow but the plant\\ncan be traced along the north coast of Africa to Morocco.\\nThe Moors took the plant or seeds to Spain, and it was\\nbeing grown on the plains of Valencia in the tenth cen-\\ntury; and by the thirteenth century it was, as we have\\nsaid, growing in various parts of southern Europe.\\nYet although the Indian cloths were known to the\\nGreeks and Romans a century or two before the Chris-\\ntian era, and although in the early centuries Arab traders\\nbrought to the Red Sea ports Indian calicoes, which were\\ndistributed in Europe, we find cotton known in England\\nonly as material for candle-wicks down to the seventeenth\\ncentury. The first mention of cotton being manufactured\\nin England is in 1641; and the English cottons, of\\nwhich earlier mention may be found, were really woollens.\\nAnd now we come to a very curious thing in the\\nromance of cotton. Columbus discovered America in\\n1492 and when he reached the islands of the Caribbean\\nSea, the natives who came off to barter with him brought,\\namong other things, cotton yarn and thread. Vasco da\\nGama, in 1497, rounded the Cape of Good Hope and\\nreached the Zanzibar coast. There the natives were found\\nto be clothed in cotton, just as Columbus found the natives\\nof Cuba to be, as Pizarro found the Peruvians, and as\\nCortes found the Mexicans. These Europeans, proceed-", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0193.jp2"}, "194": {"fulltext": "180 SEWING\\ning from the Iberian peninsula east and west, found the\\npeoples of the new worlds clothed in a material of which\\nthey knew nothing. Cotton was king in America, as\\nin Asia, before it began even to be known in western\\nEurope. It is curious that when Africa was discovered\\nby Europeans, the Dark Continent was actually produc-\\ning both the fibre, and the cloth for which African labor\\nand English skill were afterward to be needed. The cot-\\nton plantations of southern America were worked by the\\nnegroes of Africa, in order that the cotton mills of Lanca-\\nshire might be kept running. And yet both Africa and\\nAmerica made cotton cloth from the vegetable wool long\\nbefore England knew of it otherwise than as a traveller s\\nwonder.\\nEven in Asia, the natural habitat of the cotton-plant,\\nthe story has been curious. Thus, cotton has been in use\\nfor clothing for three thousand years in India, and India\\nborders upon the ancient and extensive Empire of China.\\nYet cotton was not used in China for cloth making until\\nthe coming of the Tartars, and has been cultivated and\\nmanufactured there for only about five hundred years.\\nThis was because of the vested interests in wool and\\nsilk, which combined to keep out the vegetable wool from\\ngeneral use. _ Adapted j rom Chambers s Journal.\\nTHE SILKWORM\\nSilkworms proceed from eggs which are deposited\\nduring the summer by a white moth. These eggs are\\nabout equal in size to a grain of mustard seed their color\\nwhen first laid is yellow but in three or four days after,\\nthey acquire a bluish cast. In temperate climates, and\\nby using proper precautions, these eggs may be preserved\\nduring the winter and spring. The period of their hatch-", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0194.jp2"}, "195": {"fulltext": "THE SILKWORM 181\\ning may be hastened or retarded by artificial means, so as to\\nao-ree with the time when the natural food of the insect\\no\\nshall appear in ample abundance for its support.\\nAll the curious changes and labors which accompany\\nand characterize the life of the silkworm are performed\\nwithin the space of a very few wrecks. The three suc-\\ncessive states of being put on by this insect are, that of\\nthe worm or caterpillar, of the cocoon, and moth. In\\naddition to these more decided transformations, the prog-\\nress of the silkworm in its caterpillar state is marked by\\nfive distinct stages of being.\\nWhen first hatched, it appears as a small, black worm,\\nabout a quarter of an inch in length. Its first indication\\nof life is the desire which it shows for obtaining food, in\\nsearch of which, if not immediately supplied, it will show\\nmore power of motion than at any other period. So small\\nis the desire of change on the part of these insects, that\\nof the most of them it may be said, their own free will\\nseldom leads them to travel over a greater space than\\nthree feet throughout the whole length of their lives.\\nEven when hungry, the worm still clings to the skeleton\\nof the leaf from which its food was last taken. It will\\nsometimes wander as far as the edge of the tray wherein\\nit is confined, and some few have been found sufficiently\\nventuresome to cling to its rim but the smell of fresh\\nleaves will instantly bring them back. It would add\\ngreatly to the labors and cares of their attendants if silk-\\nAvorms had a more rambling disposition.\\nThe silkworm increases its size so greatly, and in so\\nshort a space of time, its weight being multiplied many\\nthousand-fold in the course of one month, that if only\\none skin had been given to it, which should serve for its\\nwhole caterpillar state, it would with difficulty have dis-\\ntended itself sufficiently to keep pace with the insect s\\ngrowth.", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0195.jp2"}, "196": {"fulltext": "182 SEWING\\nAt the end of the first week it refuses food, and three\\ndays after begins to cast off its skin. To facilitate this\\nmoulting, a fluid is thrown off by the worm, which,\\nspreading between its body and the skin about to be\\nabandoned, moistens their surfaces, and causes them to\\nseparate the more readily. The insect also sends out silk\\nfrom its body, which, sticking to the spot where it rests,\\nserves to keep the skin to its position. These steps seem to\\ncall for some considerable work, as after them the worm\\nremains quiet for a short space of time, to recover from its\\nfatigue. It then proceeds, by rubbing its head among the\\nleafy fibres surrounding it, to remove itself from the scaly\\ncovering. Its next effort is to break through the skin\\nnearest to the head, which, as it is there the smallest, calls\\nfor the greatest effort, and no sooner is this accomplished\\nand the two front legs disengaged, than the remainder of\\nthe body is quickly drawn forth, the skin being still\\nfastened to the spot in the manner already described.\\nThis moulting is so complete that not only is the whole\\ncovering of the body cast off, but that of the feet, the\\nentire skull, and even the jaws, including the teeth.\\nIn two or three minutes from the beginning of its\\nefforts, the worm is wholly freed, and again puts on the\\nappearance of health and vigor feeding with renewed\\nappetite upon its leafy banquet.\\nAfter four such moultings, the silkworm attains its\\nfull growth, and is a slender caterpillar, from two and a\\nhalf to three inches in length. At the period above men-\\ntioned, the desire of the worm for food begins to decrease\\nthe first symptom of this is the appearance of the leaves\\nnibbled into small portions and wasted. Soon it does not\\neven touch the leaves it appears restless and uneasy,\\nerects its head, and moves about from side to side with a\\ncircular motion, looking for a place wherein it can com-\\nmence its labor of spinning. Its color is now light green", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0196.jp2"}, "197": {"fulltext": "THE SILKWORM 183\\nwith some mixture of a darker hue. In twenty-four\\nhours from the time it stops eating, the material for form-\\ning silk will be digested in its glands its green color\\nwill disappear its body will have become glossy and\\npartially transparent toward its neck. Before the worm\\nis quite prepared to spin, its body will have greater firm-\\nness and be a little lessened in size.\\nWhen the worm has fixed upon some angle or hollow\\nplace whose size agrees with the size of its intended silken\\nball or cocoon, it begins its labor by throwing forth thin\\nand irregular threads. During the first day, the insect\\nforms upon these a loose structure of an oval shape, which\\nis called floss silk, and within which covering, in the three\\nfollowing days, it forms the firm yellow ball the laborer,\\nof course, always remaining on the inside of the sphere\\nwhich it is forming.\\nAt the end of the third or fourth day, the worm will\\nhave completed its task and we have then a silk cocoon,\\nwith the worm imprisoned in its centre the cocoon being\\nfrom an inch to an inch and a half long, and of a yellow\\nor orange color.\\nWhen the insect has finished its labor of unwinding, it\\nsmears the entire internal surface of the cocoon with a\\npeculiar kind of gum, very similar in its nature to the\\nmatter which forms the silk itself and this, no doubt,\\nacts as a shield against rain or the humidity of the atmos-\\nphere for the chrysalis in its natural state, when, of\\ncourse, it would be subject to all varieties of weather.\\nThe silken filament, of which the ball is made up, is like-\\nwise accompanied throughout its entire length by a por-\\ntion of gum, which serves to give firmness and consistency\\nto its texture, and assists in rendering the dwelling of the\\nchrysalis impervious to moisture. This office it performs\\nso well that when, for the purpose of reeling the silk\\nwith greater ease, the balls are thrown into basins of", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0197.jp2"}, "198": {"fulltext": "184 SEWING\\nhot water, they swim on the top with all the buoyancy of\\nbladders.\\nWhen the ball is finished, the insect rests awhile from\\nits toil, and then throws off its caterpillar skin. If the\\ncocoon be now opened, its inhabitant will appear in the\\nform of a pupa, in shape somewhat resembling a kidney-\\nbean, but pointed at one end, having a smooth brown\\nskin. Its former covering will be found lying beside it,\\nAdapted from u The History of Silk, Cotton, Linen, etc.\\nTHE FLAX\\nThe flax had just opened its pretty little blue flowers,\\nas delicate as the wings of a moth. The sun shone, and\\nthe rain watered it. This was just as good for the flax\\nas it is for little children to be washed and then kissed by\\ntheir mother. They look much prettier for it, and so did\\nthe flax.\\nOne day some people came who took hold of the plant\\nand pulled it up by the roots. This was painful. Then\\nthey laid it in water, as if they intended to drown it and,\\nafter that, placed it near a fire, as if it were to be roasted.\\nWe cannot expect to be happy always, said the Flax.\\nBy experiencing evil, as well as good, we become wise.\\nAnd certainly there was plenty of evil in store for the\\nflax. It was steeped, and roasted, and broken, and\\ncombed. At last it was put on a spinning-wheel.\\nWhirr, whirr, went the wheel, so quickly that the\\nflax could not collect its thoughts. Well, I have been\\nvery happy, he thought in his pain, and must be con-\\ntented with the past. And contented he remained until\\nhe was put on a loom, and became a beautiful piece of\\nwhite linen.\\nHow wonderful it is that, after all I have suffered, I", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0198.jp2"}, "199": {"fulltext": "THE FLAX 185\\nam made something of at last. I am the luckiest person\\nin the world so strong and fine and how white, and\\nwhat a length This is better than being a mere plant\\nand bearing flowers. Then I had no attention, nor any\\nwater unless it rained. -Now I am watched and taken\\ncare of. Every morning I am turned over, and I have\\na shower-bath from the watering-pot every evening.\\nYes, and the clergyman s wife, noticed me, and said I was\\nthe best piece of linen in the whole parish. I cannot be\\nhappier than I am now.\\nAfter some time the linen was taken into the house,\\nplaced under the scissors, and cut and torn into pieces,\\nand then pricked with needles. At last it was made into\\ngarments which everybody wears.\\nSee, now, then, said the Flax, I have become some-\\nthing of importance. This was my destiny it is quite\\na blessing. Now I shall be of some use in the world. I\\nam now divided into twelve pieces, and yet we are all one\\nand the same in the whole dozen. It is most extraordi-\\nnary good fortune.\\nYears passed away and at last the linen was so worn\\nit could scarcely hold together.\\nIt must end very soon, said the pieces to each other\\nwe would gladly have held together a little longer, but\\nit is useless to expect impossibilities. And at length they\\nfell into rags and tatters. They were then torn to shreds,\\nand steeped in water, and made into a pulp and dried, and\\nthey knew not what besides, till all at once they found\\nthemselves beautiful white paper.\\nWell, now, this is a surprise, a glorious surprise, too,\\nsaid the Paper. I am now finer than ever, and I shall be\\nwritten upon, and who can tell what fine things I may\\nhave written upon me. This is wonderful luck. And\\nsure enough the most beautiful stories and poetry were\\nwritten upon it, and only once was there a blot, which was", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0199.jp2"}, "200": {"fulltext": "186 SEWING\\nvery fortunate. Then people heard the stories and poetry\\nread, and it made them wiser and better for all that was\\nwritten had a good and sensible meaning, and a great\\nblessing was contained in the words on the paper.\\nI never imagined anything like this, said the Paper,\\nwhen I was only a little blue flower growing in the fields.\\nHow could I fancy that I should ever be the means of\\nbringing knowledge and joy to men I cannot under-\\nstand it myself, and yet it is really so. Heaven knows\\nthat I have done nothing myself but what I was obliged\\nto do with my weak powers, for my own preservation and\\nyet I have been promoted from one joy and honor to another.\\nEach time I think that the song is ended, and then some-\\nthing higher and better begins for me. I suppose now I\\nshall be sent on my travels about the world, so that people\\nmay read me. It cannot be otherwise indeed, it is more\\nthan probable for I have more splendid thoughts written\\nupon me than I had pretty flowers in olden times. I am\\nhappier than ever.\\nBut the paper did not go on its travels it was sent\\nto the printer, and all the words written upon it were\\nset up in type, to make a book, or rather many hundreds\\nof books for so many more persons could get pleasure\\nand profit from a printed book than from written paper\\nand if the paper had been sent out into the world, it\\nwould have been worn out before it had got half through\\nits journey.\\nThis is certainly the wisest plan, said the written\\nPaper I really did not think of that. I shall remain\\nat home and be held in honor, like some old grandfather,\\nas I really am to all these new books. They will do some\\ngood. I could not have wandered about as they do. Yet\\nhe who wrote all this has looked at me, as every word\\nflowed from his pen upon my surface. I am the most\\nhonored of all.", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0200.jp2"}, "201": {"fulltext": "THE FLAX 187\\nThen the paper was tied in a bundle with other papers,\\nand thrown into a tub that stood in the wash-house.\\nAfter work, it is well to rest, said the Paper and\\na very good opportunity to collect one s thoughts. Now\\nI am able, for the first time, to think of my real condition,\\nand to know one s self is true progress. What will be\\ndone with me now, I wonder No doubt I shall still go\\nforward. I have always progressed hitherto, as I know\\nquite well.\\nNow it happened one day that all the paper in the tub\\nwas taken out and laid on the hearth to be burnt. People\\nsaid it could not be sold at the shop to wrap up butter and\\nsugar because it had been written upon. The children\\nin the house stood round the stove, for they wanted to see\\nthe paper burn, because it flamed up so prettily, and after-\\nward, among the ashes, so many red sparks could be seen\\nrunning one after the other, here and there, as quick as\\nthe wind. They called it seeing the children come out of\\nschool, and the last spark was the schoolmaster. They\\noften thought the last spark had come, and one would cry,\\nThere goes the schoolmaster but the next moment\\nanother spark would appear, shining so beautifully. How\\nthey would like to know where the sparks all went to\\nPerhaps we shall find out some day, but we don t know\\nnow.\\nThe whole bundle of paper had been placed on the fire,\\nand was soon alight. Ugh cried the Paper, as it\\nburst into a bright flame ugh It was certainly\\nnot very pleasant to be burning; but when the whole\\nwas wrapped in flames, the flames mounted up into the\\nair, higher than the flax had ever been able to raise its\\nlittle blue flower, and they glistened as the white linen\\nnever could have glistened. All the written letters became\\nquite red in a moment, and all the words and thoughts\\nturned to fire.", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0201.jp2"}, "202": {"fulltext": "188 SEWING\\nNow I am mounting straight up to the sun, said a\\nvoice in the flames and it was as if a thousand voices\\nechoed the words, and the flames darted up through the\\nchimney, and went out at the top. Then a number of\\ntiny beings, as many in number as the flowers on the flax\\nhad been, and invisible to mortal eyes, floated aboi^e them.\\nThey were even lighter and more delicate than the flowers\\nfrom which they were born and as the flames were extin-\\nguished, and nothing remained of the paper but black\\nashes, these little beings danced upon it and whenever\\nthey touched it, bright red sparks appeared.\\nThe children are all out of school, and the school-\\nmaster was the last of all, said the children. It was good\\nfun, and they sang over the dead ashes\\nSnip, snap, snurre,\\nBasse lurre\\nThe song is ended.\\nBut the little invisible beings said The song is never\\nended the most beautiful is yet to come.\\nBut the children could neither hear nor understand\\nthis, nor should they for children must not know every-\\nthing.\\nAdapted from Hans C. Andersen.\\nTRUE STORY OF THE SEWING-MACHINE\\nIn the first half of the nineteenth century there were\\nthree minds trying to work out the idea of sewing by\\nmachine. One of these inventors lived in England,\\nanother in France, and the third in America. The\\nFrenchman perfected his idea, brought it into practice,\\nshowed how the work might be done, and then, having\\ntaught the lesson, died, and left others to profit by his\\ntoil. The Englishman grasped the idea and was slowly", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0202.jp2"}, "203": {"fulltext": "TRUE STORY OF THE SEWING-MACHINE 189\\nworking it out. But lie stopped when the end was almost\\ngained, and rested content with an imperfect machine.\\nThe American perceived the want, set about to supply it,\\nrapidly and accurately perfected his idea, and with in-\\ndomitable perseverance carried it through, and gave the\\nworld a new invention. The ingenuity of the Frenchman,\\nthe painstaking labor of the Englishman, each by itself had\\nnot been enough. A share of both in the American mind,\\naided by the vigor and energy proper to a new country,\\nsucceeded. Let us try to obtain some notion of these\\nthree men and their labors.\\nIn 1793 was born one Barthelemy Thimonier. He\\nwas the son of a working tailor, and later followed his\\nfather s trade, but not successfully. His work was not\\nvery well done, and so employment fell off. The reason\\nfor this idleness was that all his mind was given to one\\nidea.\\nIn his trade it was the custom to give out work to the\\ncountry girls round about, who took it home, and brought\\nit back when it was finished. Perhaps with the queer\\ncracked tailor these sempstresses were rather unruly. At\\nany rate, the trouble that they gave him made him wish\\nthat sewing could be done by means more tractable. From\\nthe wish he got to thinking of the means by which it\\nmight be done, and at last he convinced himself that it\\nwas quite possible. So he went about thinking always\\nhow to make iron and steel perform the work done before\\nby human fingers. When he ought to have been cutting\\nout a blouse, or putting a patch on a pair of trousers, he\\nwas shaping odd-looking bits of wood with his knife, or\\ntrying some experiment with an old crochet-needle and a\\nreel of thread. Masters sent him away, and told him to\\ncome back with his machine when it Avas finished. Wise\\nfriends shook their heads, and thought that no good would\\ncome of such idle goings on. For all this the poor tailor", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0203.jp2"}, "204": {"fulltext": "190 SEWING\\ncould do nothing. Whatever money he could get he\\nlavished on the object of his affections, the strange engine\\nwith clumsy wooden works. This he kept in a corner of\\nhis garret, working on it every moment that he could.\\nAt last, after four years, the machine was really finished,\\nand Thimonier managed by its aid to sew two pieces of\\ncloth together. The gossips were astonished. So really,\\nthere had been something in the mad tailor and his sew-\\ning-engine, after all They crowded the before lonely\\ngarret, watched the machine slowly and laboriously so\\nwe would say doing the work that had before taken so\\nmany nimble fingers to accomplish.\\nOne day, there came to his shop an engineer, who at\\nonce perceived what Thimonier had scarcely thought of\\nits vast capabilities. A patent Avas soon obtained, and,\\nnot long after, the engineer and the inventor started as a\\nfirm which was to work the machines and carry on by\\nmeans of them a large tailoring business. The work flour-\\nished, and the poor tailor saw his machine returning to\\nhim tenfold the money and toil that he had spent upon it.\\nAt last, in 1841, eighty machines were at work on army\\nclothing. But those were troublous times. A band of\\nworkmen smashed the machines, which they felt were tak-\\ning bread from their mouths, and Thimonier had to fly for\\nhis very life.\\nOnce more he set up a factory, but his machines were\\nagain destroyed by workmen.\\nAt last he died a pauper.\\nThe machine on which he had spent so much labor\\nworked a chain stitch with a single thread. The needle\\nwas hooked. It made about two hundred stitches a\\nminute.\\nSo much for the earliest inventor who really made a\\nsewing-machine that would work. We may now go back\\nto that great country which has done as much for machin-", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0204.jp2"}, "205": {"fulltext": "TRUE STORY OF THE SEWING-MACHINE 191\\nery in her century of life as the Old World in all her\\nages. With most people Elias Howe has the credit of\\nbeing the very first maker of any sewing-machine. At\\nany rate, he it was who made the first lock-stitch ma-\\nchine. It was in 1839 that the idea of a sewing-machine\\nwas first suggested to Howe. Two men were showing\\nthe model of a knitting-machine to an instrument-maker\\nin his shop in Boston. Why do you not make your\\nmachine sew? asked he. Sew! answered they. Any\\none who could do that would make a fortune This set\\nthe young man behind the counter thinking. His name\\nwas Elias Howe. He was the son of a poor miller.\\nBrought up among machinery, he had from the beginning\\na mechanical genius. And because of this he had sought\\nemployment with the instrument-maker, after making a\\nfailure of farming. But he was not successful in this em-\\nployment either. He was apparently lazy, but he had the\\nfaculty of seizing hold of an idea, turning it over and\\nover in his mind, putting all of his thought on it, until\\nat last something came of it. This is what he did with\\nthe idea of the sewing-machine.\\nHe thought about it for four years before he finally\\nbegan to work it out practically. In a little more than\\na year after this he had made a rude machine that\\nwould sew.\\nThe idea was finished, but to perfect it required money.\\nIt was all Howe could do to support his family. But he\\nwas fortunate enough to find a man who had lately come\\ninto some money and was willing to risk it on the\\nmachine.\\nHe supported Howe and his family till a perfect model\\ncould be finished. In 1845 this was done. Two suits of\\nclothes were made, one of which was worn by Howe and\\nthe other by his good friend.\\nStill fortune seemed as far off as ever. The tailors", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0205.jp2"}, "206": {"fulltext": "192 SEWING\\nwould not have it. It would throw them out of work,\\nthey said, and at any rate, they did not believe that it\\ncould sew.\\nHowe hired a big room, and sewed whatever was\\nbrought. He made a match against five of the best\\nworkers in Boston. Each was given a seam, and the\\nmachine five seams. The girls sewed faster than ever\\nbefore, but the machine sewed faster still. But it was\\nall of no use.\\nHowe almost gave up. He turned engineer on a\\nrailway, but the work was too hard for him. So he\\nturned again to his machine.\\nHe succeeded in getting it introduced into England.\\nBut when he returned home, he found that several invent-\\nors had heard of his machine, and were making others\\nthat were infringements of his patents. Among these\\nwas the well-known Isaac Singer. During the year\\n1850 he saw one of Howe s machines, and after examin-\\ning it, went home and made a drawing containing several\\nimprovements. With great difficulty he obtained fifty\\ndollars and set to work to make a model. Day and night\\nhe worked at it, hardly stopping to get a few hours\\nsleep, for eleven days. The first attempt to sew was\\nunsuccessful, he wrote, and the workmen, who were\\ntired out with almost unremitting work, left me one by\\none, saying that it was a failure. I continued trying the\\nmachine, with Zieber to hold the lamp for me. But, in\\nthe nervous condition to which I was reduced by incessant\\nwork and anxiety, I was unsuccessful in getting the\\nmachine to sew tight stitches. About midnight I started\\nwith Zieber to the hotel where I boarded. Upon the\\nway we sat down upon a pile of boards, and Zieber asked\\nme if I had noticed that the loose loops of thread were\\non the upper side of the cloth as it came from the needle.\\nIt flashed across me that I had forgotten to adjust the", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0206.jp2"}, "207": {"fulltext": "TRUE STORY OF THE SEWING-MACHINE 193\\ntension upon the needle thread. Zieber and I went back\\nto the shop, I adjusted the tension, tried the machine and\\nsewed five stitches perfectly, when the thread broke.\\nThe perfection of these stitches satisfied me that the\\nmachine was a success. I stopped work, went to the\\nhotel, and had a sound sleep.\\nFew more curious pictures than this can be found in\\nall the varied histories of invention the man trying his\\nmachine at dead of night, with his comrade holding the\\nlight; refusing to give up till at last the case seemed\\nhopeless even to him then going away, but after a few\\nsteps seizing the true idea, and rushing back to his work-\\nshop to sew those magic five stitches that told him the\\nwork was done.\\nIn New York, Singer did what Howe had never done.\\nHe forced his machine on the public. He advertised it,\\nexhibited it, worked night and day, till at last it began to\\nget widely known. Singer was told that he was infring-\\ning Howe s patent. The case seemed plain, but he deter-\\nmined to fight it. To do this he had to find some earlier\\ninventor than Howe. Strangely enough, he succeeded in\\ndoing this. A letter came into his possession which spoke\\nof a machine made by one Walter Hunt in 1832.\\nHunt had anticipated Howe s idea, but had he antici-\\npated the working of it? An old machine that he had\\nsold in 1834 was brought out, and Hunt was set to work\\nupon it. But he had half forgotten his original idea, and\\nwas unable at once to reproduce it. The old machine\\nwould not sew, and the courts, after a long-suit, decided\\nin favor of Howe, and the matter was at an end.", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0207.jp2"}, "208": {"fulltext": "", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0208.jp2"}, "209": {"fulltext": "Nature Study in Elementary Schools\\nA MANUAL FOR TEACHERS\\nBy LUCY LANGDON WILLIAMS WILSON, Ph.D.\\nPhiladelphia Normal School\\n!2mo. Cloth. Price 90 cents.\\nThis course of Nature Study may be pursued with profit to teacher\\nand pupil in any one of the first four years of school life, and in any\\nschool however poorly equipped.\\nIt is planned chiefly to meet the needs of the ordinary grade teacher\\nin the public schools and does not presuppose special training on her\\npart nor special facilities for the collection of material. It does, how-\\never, take for granted a strong desire on the teacher s part to do this\\nwork, a lively belief in its efficacy, and an earnest effort to become\\nbetter acquainted with the familiar, yet to most of us unknown face of\\nnature,\\nProf. W. L. Poteat, Wake Forest College, North Carolina.\\nMrs. Wilson s Nature Study impresses me as a very timely and a\\nvery sensible book. Any live teacher must be grateful for its suggestive\\nhelpfulness. I shall take pleasure in recommending it for the course of\\nreading prepared for the public school teachers of this State.\\nDr. R. K. Buehrle, Superintendent, Lancaster, Pa.\\nMrs. Wilson s little manual affords excellent assistance to those who\\nmean to equip themselves for the best kind of work. It is a good book\\nfor every teacher to have and to study when preparing to give lessons\\nin Nature Study.\\nCharlotte E. Reeve, State Normal School, New Paltz, N. Y.\\nI am exceedingly well pleased with the book. The subject of\\nNature Study is so comprehensive that I think most teachers feel dis-\\ncouraged at the thought of it. The Wilson manual presents such\\ncarefully selected subject-matter that the teaching of it becomes a\\ndelight rather than an added burden. I shall endeavor to make our\\npupil teachers feel that it is one of die books they must own.\\nTHE MACMILLAN COMPANY\\n66 FIFTH AVENUE, NEW YORK", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0209.jp2"}, "210": {"fulltext": "FIRST NATURE READER\\ni6mo. Cloth. 35 cents\\nThe original matter in this series of Readers has been\\nwritten, and the selections chosen, with the desire of putting\\ninto the hands of little children, literature which shall have\\nfor their minds the same interest and value that really good\\nbooks and magazines have for grown-up people. It is the\\nauthor s aim to prepare the ground and even thus early to\\nplant the seeds of that which may develop into a love for\\nart, for literature, and for nature.\\nCOMMENTS ON FIRST READER\\nGeorge HowellS, Superintendent of Schools, Scranton, Pa.\\nSince receiving First Nature Reader by Mrs. Wilson I have read\\nevery line in the book, and I wish to say that I have seen nothing in\\nthe line of Nature Study as good as this little volume.\\nAddison Jones, Principal of Public School, Westchester, Pa.\\nWe are using in our primary schools Nature Study in Elementary\\nSchools and the reader by the same author. These books aid us in\\ndoing excellent work in the line of elementary science.\\nTHE MACMILLAN COMPANY\\n66 FIFTH AVENUE, NEW YORK", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0210.jp2"}, "211": {"fulltext": "SECOND NATURE READER\\ni6mo. Cloth. 35 cents\\nNATURE MYTHS, STORIES AND POEMS\\nFor elementary teachers who wish to give a course of nature study\\nbased on the phenomena of the changing seasons. It is* suitable for\\nuse with children in their second and third year of school work. The\\nsentences are short, the language simple; yet the aim in choosing the\\nselections and writing the part which is original has been to give\\nthe children reading which shall have for them the same value and\\ninterest as good literature has for older minds. The author seeks to\\nprepare the ground and even thus early to plant the seeds which may\\ndevelop into a taste for good art or literature. The book is excellently\\nillustrated from nature and the masterpieces of art, and the selections\\nare by the best writers, whose books are within the children s com-\\nprehension, Shakespeare, Keats, Emerson, Longfellow, Whittier, Jean\\nIngelow, Robert Louis Stevenson, and many others.\\nCOMMENTS ON NATURE SERIES\\nJulia Richman, Principal Public School, 77 New York City.\\nWe have used Mrs. Wilson s Nature Study in Elementary Schools\\nsince June, and my teachers are unanimous in their verdict that it is\\nthe best guide to their Nature work that has come to our notice. It is\\nhard to select a special merit in a work so full of good things, but its\\nsuggestion and its correlated language work have been of the greatest\\nvalue. No teacher should be without a copy.\\nCharlotte E. Reeve, State Normal School, New Paltz, N. Y.\\nI am exceedingly well pleased with the book. The subject of\\nNature Study is so comprehensive that I think most teachers feel dis-\\ncouraged bv the thought of it. The Wilson manual presents such\\ncarefully selected subject-matter that the teaching of it becomes a\\ndelight rather than an added burden. I shall endeavor to make our\\npupil teachers feel that it is one of the books that they must own.\\nA. J. Davis, Principal State Normal School, Clarion, Pa.\\nI am verv much pleased with the plan of Nature Study, and shall\\ngladly bring it to the attention of our science teacher and of the\\nsuperintendent of the Model School.\\nTHE MACMILLAN COMPANY\\n66 FIFTH AVENUE, NEW YORK", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0211.jp2"}, "212": {"fulltext": "Handbook of Nature Study\\nFOR TEACHERS AND PUPILS IN ELEMENTARY SCHOOLS\\nBy D. LANGE,\\nInstructor in Nature Study in the Public Schools of St. Paul, Minn.\\ni2mo. Cloth. $1.00\\nThe purpose of the book is to furnish to teachers material sugges-\\ntions with which to make their pupils acquainted with the plant and\\nanimal life around them. The subject-matter is arranged according to\\nseasons and life communities, and the author, a teacher of wide ex-\\nperience, has taken special pains to show some of the relations existing\\nbetween the vegetable and animal kingdoms, animate and inanimate\\nnature, and between man and nature. Brief directions are given con-\\ncerning field lessons. Sixty illustrations are included in the text.\\nCOMMENTS\\nEducation\\nHe has made a delightful book which one takes up with pleasure\\nand lays down with regret.\\nNorthwest Journal of Education\\nThe intelligent teacher with this manual at hand cannot fail to do\\nNature Study work that will rouse keenest interest in pupils. The\\narrangement, the illustrations, and the language are all worthy of much\\ncommendation.\\nWisconsin Journal of Education\\nThe style of the book is fresh and inspiring its descriptions clear\\nand full and its illustrations numerous.\\nOur Native Birds\\nHOW TO PROTECT THEM AND ATTRACT THEM TO OUR HOMES\\nBy D. LANGE\\ni2mo. Cloth. Illustrated. Price $1.00\\nTHE MACMILLAN COMPANY\\n66 FIFTH AVENUE, NEW YORK", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0212.jp2"}, "213": {"fulltext": "", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0213.jp2"}, "214": {"fulltext": "JUN 7 1900", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0214.jp2"}, "215": {"fulltext": "", "height": "3439", "width": "2169", "jp2-path": "domesticsciencei00wils_0215.jp2"}, "216": {"fulltext": "LIBRARY OF CONGRESS", "height": "3439", "width": "2227", "jp2-path": "domesticsciencei00wils_0216.jp2"}}