Conveniunt eo xxv civitates, celeberrima urbe Laodicea.’
— from St. Paul's Epistles to the Colossians and Philemon A revised text with introductions, notes and dissertations by J. B. (Joseph Barber) Lightfoot

We can draw the same conclusion when we examine [xi] Christian controversy as carried on against the Jews of the same period.
— from The Expositor's Bible: The Acts of the Apostles, Vol. 1 by George Thomas Stokes

Working the sampler was once the regular introduction to mending, marking, and embroidery, and one was done by almost every XVIIIth century child as a part of education, indeed the practice of working samplers was continued some decades into the XIXth century.
— from Embroidery and Tapestry Weaving by Grace Christie

131 Jelly, Rhine wine, 40 Jelly roll, 151 Jelly à la Russe (wine), 40 Jelly, sherry, 40 Jelly, wine with apricots, 270 Jelly, wine, 40 ; with berries, 270 Jelly, wine, with peaches, 270 Jelly, wine, with whipped cream, 247 Jerusalem artichokes in cream, 249 Jets de Houblons (vegetable), 350 Julienne, 19 Kalte schale (beverage), 273 Kalter Aufschnitt, 204 Kentucky sauce, 253 Kid, Easter, roasted, 56 Kieler sprotten (hors d'oeuvre), 101 Kingfish, Argentine, 221 ; Meunière, 375 ; Ubsala, 182 Kippered herring, broiled, 81 Kirsch jelly, 40 Kisses (pastry), 161 Knickerbocker salad, 130 Koenigsberger Klobs, 137 Kohl rabi baked, 260 Lady cake, 259 Lady fingers, 344 Lallah Rookh (see Ices, etc. ), 103 Lamb (see Classified Index ) Lamb, baby, steak, horticulture, 88 Lamb broth à la Grecque, 127 Lamb broth à la Reine, 226 Lamb broth, Olympic Club, 164 Lamb chops with bacon, 325 Lamb chops, Beaugency, 292 Lamb chops, Beau-sejour, 291 Lamb chops, Bignon, 297 ; Bradford, 155 Lamb chops, breaded, 349 ; Reformé, 127 Lamb chops, Charcutière, 67 Lamb chops, English, tavern, 58 Lamb chops, English, XX Century Club, 362 Lamb chuck steak, English, maître d'hôtel, 114 Lamb chops, Maison d'Or, 206 Lamb chops, Maréchal, 6 ; Robinson, 192 Lamb chops, sauce Soubise, 102 Lamb chops, sauté aux cèpes, 357 Lamb chops, sauté aux fines herbes, 262 Lamb chops, Victor Hugo, 62 Lamb curried, with rice, 15 Lamb cutlets in papers, 91 Lamb hash, 322 ; J. A. Britton, 316 Lamb hash, with peppers, 139 Lamb hash, Sam Ward, 260 Lamb kidneys, en brochette, with bacon, 231 Lamb kidneys en Pilaff, 312 Lamb kidney stew, 356 Lamb, leg of, Boulangère, 24 Lamb loin chops, fried, 284 Lamb loin chops, Jardinière, 131 Lamb, leg of, Renaissance, 141 Lamb, navarin of, printanier (stew), 353 Lamb, noisettes, 54 ; Ducale, 265 ; Montpensier, 197 Lamb, rack of, 87 ; jardinière, 87 Lamb, rack of, Montjo, 130 Lamb saddle, Carnot, 136 Lamb saddle, International, 389 Lamb saddle, jardinière, 217 Lamb saddle, Souvaroff, 174 Lamb, shoulder of, in baker's oven, 146 Lamb steak, 38 Lamb steak, Bercy, 38 Lamb stew, Irish, 328 Lamb tenderloin, Thomas, 386 Lamb trotters, Poulette, 350 Langues de chat (pastry), 179 Layer cake, 59 , 367 Leberkloese (calf's liver dumplings), 116 Lemon butter filling, 234 Lemon cake, 234 Lemon custard pie, 111 Lemon Darioles (pastry), 240 Lemon meringue pie, 111 Lemon or orange brandy for flavoring, 224 Lemon or orange peel, candied,
— from The Hotel St. Francis Cook Book by Victor Hirtzler

No. 27, Plate IV, Mandarin Lime = C. webberii ; VIII, Lime (Mindanao type) = C. excelsa var. davaoensis ; VIII, Lime, “Limon Real” = C. excelsa ; X, Cabuyao = C. histrix ; XI, Cabuyao = C. histrix var. torosa ; XII, Biasong = C. micrantha ; XII, Type from Bohol = C. histrix var. torosa ; XII, Type from Bohol = C. histrix var. boholensis ; XIV, Colo = C. macrophylla ; XIV, Samuyao = C. micrantha var.
— from The Philippine Agricultural Review. Vol. VIII, First Quarter, 1915 No. 1 by Various

e x & c cum venerit.
— from The Ship of Fools, Volume 1 by Sebastian Brant

y should ,, be ,, pronounced ,, as in y ellow [ xi ] [ Contents ] CONTENTS.
— from The Kingdom of Georgia: Notes of travel in a land of women, wine, and song by John Oliver Wardrop

Huguenots held the city from 1557 to 1629 Present cathedral dates from 1735 NOTRE DAME DE LE PUY First bishop, St. Georges, IIId century Primitive cathedral, Vth century West façade of present edifice, XIIth century Choir, Xth century Virgin of Le Puy, 50 feet in height Aguille de St. Michel, 250 feet in height, 50 feet in circumference at top, 500 feet at base ST. ETIENNE DE LIMOGES Nave, XVth and XVIth centuries Romanesque portion of nave, XIth century Lower portion of tower, XIth century Clocher, XIIIth century Choir, XIIIth century Transepts, XIVth and XVth centuries Choir-screen, 1543 Coloured glass, XVth and XIXth centuries Tomb of Bishop Brun, 1349; de la Porte, 1325; Langeac, 1541 Crypt, XIth century Height of clocher, 240 feet Enamels of reredos, XVIIth century ST. FULCRAN DE LODEVE City converted to Christianity, 323 Earliest portion of cathedral, Xth century Main portion of fabric, XIIth century Cathedral completed, XVIth century Tomb of Bishop de la Panse, 1658 Height of nave, 80 feet CATHEDRALE DE LUCON
— from The Cathedrals of Southern France by M. F. (Milburg Francisco) Mansfield

Existing xvi c. chapels:— Christ’s 1505 (the original chapel, but defaced); Trinity, completed 1564-7.
— from Cambridge by M. A. R. (Mildred Anna Rosalie) Tuker

A FAILURE IN TACTICS XXV: STERN LOGIC XXVI: THE PARTING XXVII: THE GREATER TEMPTING XXVIII: "WHOSE BREAD I EAT" XXIX: CERTINA CHARLEY XXX: ILLUMINATION XXXI: THE VOICE OF THE PROPHET XXXII: THE WARNING XXXIII:
— from Index of the Project Gutenberg Works of Samuel Hopkins Adams by Samuel Hopkins Adams