They were a confusion of rhythmical noises, to which the streets added yet more confusion by encumbering them with echoes. — from The Mayor of Casterbridge by Thomas Hardy
all composed of running nooses
I swear more by imitation than by complexion: a murderous imitation, like that of the apes so terrible both in stature and strength, that Alexander met with in a certain country of the Indies, and which he would have had much ado any other way to have subdued; but they afforded him the means by that inclination of theirs to imitate whatever they saw done; for by that the hunters were taught to put on shoes in their sight, and to tie them fast with many knots, and to muffle up their heads in caps all composed of running nooses, and to seem to anoint their eyes with glue; so did those poor beasts employ their imitation to their own ruin they glued up their own eyes, haltered and bound themselves. — from Essays of Michel de Montaigne — Complete by Michel de Montaigne
I slept at the halfway house, sharing a dorm with a bunch of actual criminals, gang kids and druggie kids, a couple of real nuts. — from Little Brother by Cory Doctorow
A chain of river navigation and navigable inland seas, which, with the canals recently constructed, gives to the countries bordering on them all the advantages of an extended sea-coast, with a greatly diminished risk of loss from shipwreck! — from Roughing It in the Bush by Susanna Moodie
O Onion soup, Cream of, Opening clams, oysters, Organs, Veal, Ox-tail soup, Oyster, Adductor muscle of an, cocktails, crabs, fork, fritters, pie, stew, stuffing, Valves of an, Oysters, clams, and scallops, Composition of, Creamed, Digestibility of, Food value of, Fried, Healthfulness of, Important points in cooking, Opening, Preparation of, Purchasing, Raw, Scalloped, P Pan-broiled steak, -broiled veal steaks or cutlets, broiling, Cooking meat by, Paprika sauce, Fried chicken with, Partridge, Selection of, Pastry strips, Pâté de fois gras, Patties, Rice and meat, Salmon, Pea soup, Cream of, Peanut stuffing for roast duck, Perch, Fried, Pheasant, partridge, and quail, Selection of, Pickerel, Sautéd, Pickled pig's feet, tongue, Pie, Beef, Pie, Chicken, Cottage, Oyster, Rabbit, Pies, Individual lamb, Pig, Roast, Pigeons, Selection of, Pig's feet, Pickled, Pigs in blankets, Pin feathers, Planked fish, steak, Plucking a chicken, Dry, Poisoning, Ptomaine, Ponhasse, Pork, and cabbage, Scalloped, chops and tomato sauce, chops, Composition and food value of, Composition and food value of, Cooking of, Crown roast, of, Cuts of, Cuts, Table of, cuts, Uses of, General characteristics of, Left-over, Preparation of cured, Preparation of fresh, Roast, Salt, sausage, Sautéd or broiled, Sautéd tenderloin of, Tenderloin of, with fried apples, Cold, Porterhouse roast, steak, Pot-au-feu, -roasted beef, Stock, Potato border, Broiled scrod with, chowder, nest, Creamed fish in, soup, Cream-of-, Potpie, Veal, Potroka, Poulards, Poultry as a food, Broiled, Classification of, Cold-storage, Composition of, Definition of, Effect of sex on quality of, for cooking, Preparation of, for the market, Preparation of, Indication of cold-storage, Left-over, other than chicken, Selection of, Serving and carving, Stuffing for roast, Table for the selection of, with rice, Baked, Preparation of beef organs, of beefsteak, of chicken, of clams, of crabs, of cured pork, of duck, of fresh pork, of goose, of lobsters, of oysters, of poultry for cooking, of poultry for the market, of roasts, of scallops, of shrimp, of small birds, of stews and corned beef, of sweetbreads, of turkey, of veal cuts, Preparing chicken feet, rabbit for cooking, Principles of deep-fat frying, Processes involved in making stock, Protein in fish, in meat, Ptomaine poisoning, Purchase of fish, of meat, of poultry, Economy in the, Purchasing oysters, Purée, Chestnut, Split-pea, Purées, Purpose of soup in the meal, Purposes of cooking meat, Q Quail, Selection of, Quality in chicken, General marks of good, of poultry, Effect of sex on, of poultry, Influence of feeding and care on, R Rabbit for cooking, Preparing, pie, Roast, Sautéd, Rack of lamb, of mutton, Radishes and celery, Raw clams, oysters, Red snapper, Food value and composition of, Relative nutritive value of fish, — from Woman's Institute Library of Cookery
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish by Woman's Institute of Domestic Arts and Sciences
a class of Roman naval
This result arose partly out of the nature of the case, for the vessels were oared galleys and the service of the oar can scarcely be ennobled; but the Romans might at least have formed separate legions of marines and taken steps towards the rearing of a class of Roman naval officers. — from The History of Rome (Volumes 1-5) by Theodor Mommsen
Na 2 O 11 5 4 4 K 2 O 58 10 7 5 MgO 92 33 19 7 CaO 134 17 14 11 P 2 O 5 7 1 7 3 N 44 11 13 16 S 13 7 7 6 Fe 2 O 3 341 155 111 46 By chemical and mechanical analysis, the chief component parts per 100 parts of air-dried soil are Clay 46 29 12 10 Sand 40 67 86 84 Organic matter 3·7 1·7 0·6 4·1 Hygroscopic water 6·3 1·3 0·8 1·9 Weight of a litre in grams 1150 1270 1350 960 The black earth excels the other soils in many respects, but naturally its stores are also exhausted by cultivation if nothing be returned to it in the form of fertilisers; and the improvement of a soil (for instance, by the addition of marl or peat, and by drainage and watering), and its fertilisation, if carried on in conformity with its composition and with the properties of the plants to be cultivated, are capable of rendering not only every soil fit for cultivation, but also of improving its value, so that in the course of time whole countries (like Holland) may clearly improve their agricultural position, whilst under the ordinary régime of continued exhaustion of the soil, entire regions (as, for instance, many parts of Central Asia) may be rendered unfit for any agriculture. — from The Principles of Chemistry, Volume II by Dmitry Ivanovich Mendeleyev
This tab, called Hiding in Plain Sight,
shows you passages from notable books where your word is accidentally (or perhaps deliberately?)
spelled out by the first letters of consecutive words.
Why would you care to know such a thing? It's not entirely clear to us, either, but
it's fun to explore! What's the longest hidden word you can find? Where is your name hiding?