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This book by Elizabeth Cady Stanton's daughter emphasizes the importance of women's contributions to World War I. It helps demostrate the link British and American suffragists were making between wartime sacrifice and women's disenfranchisement. There is an interesting foreword by Theodore Roosevelt, which reveals his position on woman suffrage.

The aim of philosophy is to seek the explanation of all things: the quest is for the first causes of everything, and also how all things are, and finally why, with what design, with a view to what, things are. That is why, taking "principle" in all the senses of the word, it has been called the science of first principles. Philosophy has always existed. Religions-all religions-are philosophies. They are indeed the most complete. But, apart from religions, men have sought the causes and principles of everything and endeavoured to acquire general ideas. These researches apart from religious dogmas in pagan antiquity are the only ones with which we are here to be concerned. Faguet was born at La Roche-sur-Yon, Vendée, and educated at the École normale supérieure in Paris. After teaching for some time in La Rochelle and Bordeaux, he returned to Paris to act as assistant professor of poetry in the university. Faguet became professor in 1897. He was elected to the Académie française in 1900, and received the ribbon of the Légion d'honneur in the next year. Faguet acted as dramatic critic to the Soleil; from 1892 he was literary critic to the Revue Bleue; and in 1896 took the place of Jules Lemaître on the Journal des débats. Faguet died in Paris, aged 68.

It was not their home. That was easy to be seen by the eager looks of curiosity and surprise on the two little faces inside the heavy travelling carriage. Yet the faces were grave, and there was a weary look in the eyes, for the journey had been long, and it was not for pleasure that it had been undertaken. The evening was drawing in, and the day had been a somewhat gloomy one, but as the light slowly faded, a soft pink radiance spread itself over the sky. They had been driving for some distance through a flat monotonous country; then, as the ground began to rise, the coachman relaxed his speed, and the children, without knowing it, fell into a half slumber.

"How They Succeeded" is a book by Orison Swett Marden that explores the lives of successful individuals and how they achieved their goals. The book includes biographies of famous people from a wide range of fields, including business, politics, sports, and the arts. Marden believed that success was not simply a matter of luck or innate talent, but rather a result of hard work, perseverance, and the development of positive habits and attitudes. He sought to inspire readers with the stories of people who had overcome obstacles and achieved great things through their determination and dedication. Some of the individuals profiled in the book include Abraham Lincoln, Thomas Edison, Helen Keller, and Theodore Roosevelt. Marden explores their backgrounds, struggles, and triumphs, highlighting the key traits and behaviors that contributed to their success. Throughout the book, Marden emphasizes the importance of self-discipline, positive thinking, and a willingness to take risks and persevere through setbacks. He encourages readers to cultivate these qualities in their own lives, and to believe that they too can achieve great things if they are willing to work hard and stay committed to their goals. Overall, "How They Succeeded" is a timeless and inspiring book that offers valuable insights into the lives and achievements of some of history's most successful individuals. It is a must-read for anyone seeking inspiration and guidance on their own journey towards success.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

This book has been compiled by special and repeated request. Otherwise, I should have hesitated to add to the already existing number of vegetarian cookery books. It is not addressed to the professional cook, but to those who find themselves, as I did, confronted with the necessity of manufacturing economical vegetarian dishes without any previous experience of cooking. An experienced cook will doubtless find many of the detailed instructions superfluous. The original idea was to compile a cookery book for those vegetarians who are non-users of milk and eggs. But as this would have curtailed the book's usefulness, especially to vegetarian beginners, the project was abandoned. At the same time, non-users of milk and eggs will find that their interests have been especially considered in very many of the recipes. All the recipes have been well tested. Many of them I evolved myself after repeated experiments. Others I obtained from friends. But all of them are used in my own little household. Owing to repeated requests from ordinary vegetarians, who find the book useful, I am now including recipes for yeast bread, cheese dishes, nutmeat dishes, etc. I have put all these in the chapter entitled "Extra Recipes." To go to the opposite extreme there is a short chapter for "unfired feeders." Other new recipes have also been added. The note re Salads has been borrowed from E.J. Saxon, and the Vegetable Stew in Casserole Cookery from R. & M. Goring, in The Healthy Life.

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

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

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