There are ladder games, games challenging your responses (racer car driving, flight control, war games, subsea games), electronic versions of traditional games like Backgammon, Yatzy, chess and bridge, educational games (geography, mathematics and history), puzzles, fractal programs (drawing beautiful pictures on your screen), psychological tests, text-based adventure games, and other strange and funny creations.
— from The Online World by Odd De Presno

Yet it may be worth while to point out how the different views as to the legitimacy of Malevolent impulses, out of which we found it hard to frame a consistent doctrine for Common Sense, exactly correspond to different forecasts of the consequences of gratifying such impulses.
— from The Methods of Ethics by Henry Sidgwick

I say then that Melampus being a man of ability contrived for himself an art of divination, and having learnt from Egypt he taught the Hellenes many things, and among them those that concern Dionysos, making changes in some few points of them: for I shall not say that that which is done in worship of the god in Egypt came accidentally to be the same with that which is done among the Hellenes, for then these rites would have been in character with the Hellenic worship and not lately brought in; nor certainly shall I say that the Egyptians took from the Hellenes either this or any other customary observance: matters concerning Dionysos from Cadmos the Tyrian and from those who came with him from Phenicia to the land which we now call Boeotia.
— from An Account of Egypt by Herodotus

Such was his joy, and that of his wife, that nothing they could do for Caroline during her confinement was too good, or too hard, to be done.
— from Narrative of the Life of Frederick Douglass, an American Slave by Frederick Douglass

Ten thousand men were distributed along the break to replace the ties, and to prepare the road-bed, while the regular repair-party, under Colonel W. W. Wright, came down from Chattanooga with iron, spikes, etc., and in about seven days the road was all right again.
— from Memoirs of General William T. Sherman — Complete by William T. (William Tecumseh) Sherman

dahilì n k.o. dwarf coconut, not more than 10′ tall, with thin-husked nuts the size of a grapefruit. — humay n k.o. small-grained rice with white husk and grains, considered desirable for consumption as staple.
— from A Dictionary of Cebuano Visayan by John U. Wolff

Phrases must be carefully distinguished from clauses .
— from An Advanced English Grammar with Exercises by George Lyman Kittredge

the Marechale Hulot, the Comtesse de Frozheim?" cried Hector, startled.
— from Poor Relations by Honoré de Balzac

I understand how scarlet can differ from crimson because I know that the smell of an orange is not the smell of a grape-fruit.
— from The World I Live In by Helen Keller

The prevailing note was neatness; the biologist's microscope stood on a neat bench surrounded by enamel dishes, vessels, and books neatly arranged; behind him, when seated, rose two neat bunks with neat, closely curtained drawers for clothing and neat reflecting sconces for candles; overhead was a neat arrangement for drying socks with several nets, neatly bestowed.
— from Scott's Last Expedition Volume I Being the journals of Captain R. F. Scott by Robert Falcon Scott

Second Letter—International Copyright—Third Letter—The Dinner at Boston—Worcester, Springfield, and Hartford—Queer Traveling—Levees at Hartford and New Haven—At Wallingford—Serenades—Cornelius C. Felton—Payment of Personal Expenses declined—At New York—Irving and Golden—Description of the Ball—Newspaper Accounts—A Phase of Character—Opinion in America—International Copyright—American Authors in regard to it—Outcry against the Nation's Guest—Declines to be silent on Copyright—Speech at Dinner—Irving in the Chair—Chairman's Breakdown—An Incident afterwards in London—Results of Copyright Speeches—A Bookseller's Demand for Help—Suggestion for Copyright Memorial—Henry Clay's Opinion—Life in New York—Distresses of Popularity—Intentions for Future—Refusal of Invitations—Going South and West—As to Return—Dangers incident to Steamers—Slavery—Ladies of America—Party Conflicts—Non-arrival of Cunard Steamer—Copyright Petition for Congress—No Hope of the Caledonia—Substitute for her—Anxiety as to Letters—Of Distinguished Americans—Hotel Bills—Thoughts of the Children—Acadia takes Caledonia's Place—Letter to C. D. from Carlyle—Carlyle on Copyright—Argument against Stealing—Rob Roy's Plan worth bettering—C. D. as to Carlyle.
— from The Life of Charles Dickens, Vol. I-III, Complete by John Forster

The leading idea of the Indian that has come down from Cooper's time, and which depicts him as a "cowardly redskin," unable to stand for a moment against a white man in fair fight, is a complete delusion designed to flatter the superior race.
— from George Washington, Volume II by Henry Cabot Lodge

They are coming down for 'Commem' to-morrow.
— from The Missionary by George Chetwynd Griffith

It might be read in his countenance,—all the world could not content him, all the showers of creatures' dropping fatness could not keep sap in him.
— from The Works of the Rev. Hugh Binning by Hugh Binning

INDEX A Adductor muscle of an oyster, American forcemeat balls, Apples, Bacon with sliced, Cold pork with fried, Asparagus soup, Cream of, B Bacon, and eggs, Calves' liver and, combined with cereals, combined with other foods, with sliced apples, with tomatoes, Baked clams, fillet of whitefish, finnan haddie, fish, haddock, halibut, ham, poultry with rice, scallops, Balls, American forcemeat, Codfish, Egg, Forcemeat, Bass, Food value and composition of black, Basting of meat, Batter, Timbale-case, Béchamel, Chicken, Beef, Boiled corned, Braized, Composition and food value of, Cooking of, Corned, Cuts of, Fillet of, for stewing and coming, Cuts of, Frizzled, General characteristics of, hash, loaf, Recipe for, loin, Steaks obtained from, Mexican, organs and their preparation, pie, Pot-roasted, Preparation of stews and corned, Roast, stew, Tenderloin of, Beefsteak, Broiled, Beefsteaks and their preparation, Birds, Preparation of small, Roast small, Biscuits, Creamed veal on, Bisques, Bivalves, Blue points, Bluefish, Composition and food value of, Bob veal, Boiled cod, corned beef, dinner, fish, ham, salmon, tongue, Boiler, Fish, Boiling, Cooking meat by, Bologna, Bone stock, Boned chicken, Boning a chicken, a fish, Borsch, Bouillon, Tomato, Braized beef, beef, Recipe for, tongue, Braizing, Bread sticks, stuffing, Broiled beefsteak, fillet, fish, fresh mackerel, ham, pork, Sautéd or, poultry, scrod with potato border, shad roe, squirrel, sweetbreads, venison, venison, Sauce for, Broiler, Broilers, Composition and food value of, Broiling, cooking meat by, Broth, Brown sauce, Veal cutlets in, Buying meats, Points to consider in, C Cabbage, Scalloped pork and, Calves' liver and bacon, Canned fish in the diet, Cape Cods, Capons, Carbohydrate in fish, in meat, Care, nature, and use of stock pot, of fish in the home, of meat, of meat in the home, of meat in the market, Carp, Composition and food value of, Carving meat, Serving and, poultry, Serving and, Casserole, Chicken en, Catfish, Composition and food value of, Caul, Celery and radishes, Cereals, Bacon combined with, Chestnut purée, stuffing, Chicken à la king, Béchamel, Boned, broilers, Composition and food value of, Crop of a, croquettes, curry, Cutting up a, Definition of, Determining the age of, Determining the freshness of, Drawing a, Dressing a, en casserole, feet, Preparing, Fricassee of, Fried, Frying, General marks of good quality in, giblets, Gravy for fried, Jellied, Maryland fried, pie, Plucking a, Poultry other than, Preparation of, Roast, Roasting, salad, salad, Mock, Selection of, Singeing a, stew with dumplings or noodles, with paprika sauce, Fried, with rice, Chickens, Live, Chops in tomato sauce, pork, Lamb and mutton, Veal, Chowder, Clam, Corn, Fish, Potato, Chowders, Chuck roasts, Clam chowder, Clams, and scallops, Oysters, Baked, Composition and food value of, Fried, Nature and digestibility of, Opening of, Preparation of, Raw, Steamed, Classes of soup, General, of soups denoting consistency, Classification of poultry, of soups, Cleaning fish, Clear soup or bouillon, Stock for, soups, soups and stocks, Clearing soup, Cocktail, Crab-flake, Lobster, Oyster, Cod, Boiled, Codfish balls, Creamed, Cold pork with fried apples, -storage poultry, Comparison of fish and meat, Table showing the, of fish with meat, of mutton and lamb, Composition and food value of beef, and food value of black bass, and food value of bluefish, and food value of canned salmon, and food value of carp, and food value of catfish, and food value of chicken broilers, and food value of clams, and food value of crabs, and food value of fowl, and food value of halibut steak, and food value of lake trout, and food value of lamb, and food value of leg of lamb, and food value of lobsters, and food value of mutton, and food value of oysters, and food value of pork, and food value of pork chops, and food value of red snapper, and food value of scallops, and food value of shell fish, and food value of shell fish, Tables showing, and food value of veal, and food value of whitefish, and structure of meat, of fish, of oysters, of poultry, Connective tissue, Consommé, Cooking meat for soup, meat, Methods of, meat, Purposes of, meat, Time required for, meats, Time table for, of beef, of fish, of giblets, of mutton and lamb, of pork, of poultry, Cooking of veal, oysters, Important points in, Preparing rabbit for, Corn chowder, soup, Cream of, Corned beef, beef, Boiled, beef, Preparation of stews and, Cottage pie, Cotuits, Crab, Deviled, flake cocktail, meat, Creamed, Crabs, and shrimp, General characteristics of lobsters, Composition and food value of, Fried soft-shelled, Hard-shelled, Nature of, Oyster, Preliminary preparation of, Preparation of, Soft-shelled, Cracker stuffing, Crackers, Cream-of-asparagus soup, of-corn soup, of-onion soup, of-pea soup, of-potato soup, of-spinach soup, of-tomato soup, sauce, Lemon, soups, Creamed codfish, crab meat, finnan haddie, fish in potato nest, oysters, salmon with rice, shrimp, sweetbreads, tuna fish, veal on biscuits, Crop of a chicken, Croquettes, Chicken, Fish, Frying of, Lobster, Sweetbread, Veal, Croutons, Crown roast of lamb, roast of pork, Crustaceans, Cured pork, Preparation of, Curry, Chicken, Cutlets in brown sauce, Veal, Pan-broiled veal steak or, Cutlets, Veal steaks or, Cuts, Names and uses of beef, Names of pork, obtained from a side of beef and their uses, Table of, of beef, of beef for stewing and corning, of beef, Method of obtaining, of beef, Table of, of beef, Uses of, of mutton and lamb, Distinguishing features of, of mutton and lamb, Method of obtaining, of mutton and lamb, Names and uses of, of mutton and lamb, Table of, of pork, of pork, Uses of, of veal and their uses, Preparation of veal, Table of pork, Table of veal, Cutting up a chicken, D Daikan, Deep-fat frying, Principles of, Delmonico steak, Deviled crab, lobster, Diet, Canned fish in the, Fish in the, Meat in the, Salt and smoked fish in the, Digestibility of clams, Nature and, of fish, of oysters, Drawing a chicken, Drawn-butter sauce, Dressing a chicken, for salmon mold, Dry plucking, Duck, Liver stuffing for, Peanut stuffing for roast, Preparation of, Roast, Spring, Young, Ducks, Selection of, Dumplings, or noodles, Chicken stew with, E Economic value of soup, Economy in the purchase of poultry, Eel, Fried, Stewed, Egg balls, Egg sauce, Eggs and bacon, Extractives, in meat, Extracts, Meat, Soup, Vegetable, F Fat in fish, in meat, Trying out suet and other, Feathers, Pin, Feeding and care on quality of poultry, Influence of, Fillet, Broiled, mignon, of beef, of flounder, of venison, Roast, of whitefish, Baked, Filleting fish, Finnan haddie, Baked, haddie, Creamed, First soup stock, Fish, and meat, Relative nutritive value of, and meat, Table showing the comparison of, Baked, Boiled, boiler, Boning a, Broiled, Carbohydrate in, ch
— 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