The outer coil had a mean diameter of 6.88 cm.
— from Langley Memoir on Mechanical Flight, Parts I and II Smithsonian Contributions to Knowledge, Volume 27 Number 3, Publication 1948, 1911 by Charles M. (Charles Matthews) Manly

“I canna be bothered with that Shakespeare,” Kate cried hopelessly, after many days of him; “the man’s a mournin’ thing!
— from The Daft Days by Neil Munro

A centrifugal governor is provided (in the smaller sizes) completely housed, and mounted directly on the main shaft end.
— from Hawkins Electrical Guide v. 08 (of 10) Questions, Answers, & Illustrations, A progressive course of study for engineers, electricians, students and those desiring to acquire a working knowledge of electricity and its applications by N. (Nehemiah) Hawkins

At about this time British liquid chlorine capacity had a maximum daily output of about one ton, while along the Rhine alone the production was more than forty times greater.
— from The Riddle of the Rhine: Chemical Strategy in Peace and War by Victor Lefebure

I CANNA be bothered with that Shakespeare,” Kate cried, hopelessly, after many days of him; “the man's a mournin' thing!
— from Bud: A Novel by Neil Munro

He wondered if he were riding into the dusk on a wild goose chase, or if he had cornered this fugitive master-crook, with a traveling bag containing half a million dollars of other peoples' money.
— from Uncle Sam, Detective by William Atherton DuPuy

After its closing, Hal and Maben drifted on to other fairs and found good money waiting for them almost everywhere they touched.
— from A Viking of the Sky: A Story of a Boy Who Gained Success in Aeronautics by Hugh McAlister

When you find the barrel of flour a good one, empty it into a chest or box, made for the purpose, with a lid that will shut close: it keeps much better in this manner than when packed in a barrel, and even improves by lying lightly; sift the quantity you intend to make up--put into a bowl two gills and a half of water for each quart, with a tea-spoon heaped up with salt, and a large spoonful of yeast for each quart; stir this mixture well, put into another bowl one handful of flour from every quart; pour a little of the mixture on to wet it, then more, until you get it all in, taking great care that it be smooth, and quite free from lumps; beat it some minutes, take one-third of the flour out of the kettle, pour on the batter, and sprinkle over it the dry flour; stop the kettle, and set it where it can have a moderate degree of warmth: when it has risen well, turn it into a bowl, mix in the dry flour, and knead it on a board till it looks quite light; return it to the kettle, and place it where it can have proper heat: in the morning, take the dry crust carefully from the top, put the dough on a board, knead it well, make it into rolls, set them on tin sheets, put a towel over, and let them stand near the fire till the oven is ready.
— from The Virginia Housewife Or Methodical Cook by Mary Randolph