Bøger udgivet af Sascha Association

Embark on a culinary adventure to Japan Japanese cooking has evolved not from one culture, but from many cultures, histories, and influences. This introductory Japanese cookbook will lead the beginner from learning Japanese cuisine basics to creating traditional and modern dishes. What sets this cookbook apart: * 70+ mouthwatering recipes-With so many delicious choices, like the classic Miso Soup and Super Simple Ramen, or the more contemporary Bacon Fried Rice and Football Sushi, it's impossible to pick a favorite. * Japanese kitchen prep-This cookbook shows you how to stock up on essential, authentic ingredients common to Japanese cooking, as well as must-have tools and utensils. * Beginner basics-Recipes feature Japanese cooking techniques, minimal steps, and suggestions for easy-to-find ingredient substitutions. Plus, many meals can be made in 30 minutes or less, which translates to weeknight family dinners. Discover the art of Japanese cooking with the user-friendly Made in Japan book!

Contemporary psychology has studied the purely reproductive imagination with great eagerness and success. The works on the different image-groups, visual, auditory, tactile, motor, are known to everyone, and form a collection of inquiries solidly based on subjective and objective observation, on pathological facts and laboratory experiments. The study of the creative or constructive imagination, on the other hand, has been almost entirely neglected. It would be easy to show that the best, most complete, and most recent treatises on psychology devote to it scarcely a page or two; often, indeed, do not even mention it. A few articles, a few brief, scarce monographs, make up the sum of the past twenty-five years' work on the subject. The subject does not, however, at all deserve this indifferent or contemptuous attitude. Its importance is unquestionable, and even though the study of the creative imagination has hitherto remained almost inaccessible to experimentation strictly so-called, there are yet other objective processes that permit of our approaching it with some likelihood of success, and of continuing the work of former psychologists, but with methods better adapted to the requirements of contemporary thought. The present work is offered to the reader as an essay or first attempt only. It is not our intention here to undertake a complete monograph that would require a thick volume, but only to seek the underlying conditions of the creative imagination, showing that it has its beginning and principal source in the natural tendency of images to become objectified (or, more simply, in the motor elements inherent in the image), and then following it in its development under its manifold forms, whatever they may be. For I cannot but maintain that, at present, the psychology of the imagination is concerned almost wholly with its part in esthetic creation and in the sciences. We scarcely get beyond that; its other manifestations have been occasionally mentioned, never investigated. Yet invention in the fine arts and in the sciences is only a special case, and possibly not the principal one. We hope to show that in practical life, in mechanical, military, industrial, and commercial inventions, in religious, social, and political institutions, the human mind has expended and made permanent as much imagination as in all other fields. The constructive imagination is a faculty that in the course of ages has undergone a reduction-or at least, some profound changes. So, for reasons indicated later on, the mythic activity has been taken in this work as the central point of our topic, as the primitive and typical form out of which the greater number of the others have arisen. The creative power is there shown entirely unconfined, freed from all hindrance, careless of the possible and the impossible; in a pure state, unadulterated by the opposing influence of imitation, of ratiocination, of the knowledge of natural laws and their uniformity. In the first or analytical part, we shall try to resolve the constructive imagination into its constitutive factors, and study each of them singly. The second or genetic part will follow the imagination in its development as a whole from the dimmest to the most complex forms. Finally, the third or concrete part, will be no longer devoted to the imagination, but to imaginative beings, to the principal types of imagination that observation shows us.

The aim of this book is to indicate how to serve dishes, and to entertain company at breakfast, lunch, and dinner, as well as to give cooking receipts. Too many receipts are avoided, although quite enough are furnished for any practical cook-book. There are generally only two or three really good modes of cooking a material, and one becomes bewildered and discouraged in trying to select and practice from books which contain often from a thousand to three thousand receipts. No claim is laid to originality. "Receipts which have not stood the test of time and experience are of but little worth." The author has willingly availed herself of the labors of others, and, having carefully compared existing works, adding here and subtracting there, as experience dictated, and having also pursued courses of study with cooking teachers in America and in Europe, she hopes that she has produced a simple and practical book, which will enable a family to live well and in good style, and, at the same time, with reasonable economy. The absence from previous publications of reliable information as to the manner of serving meals has been noticed. Fortunately, the fashionable mode is one calculated to give the least anxiety and trouble to a hostess. Care has been taken to show how it is possible with moderate means to keep a hospitable table, leaving each reader for herself to consider the manifold advantages of making home, so far as good living is concerned, comfortable and happy.

William Walker Atkinson (December 5, 1862 - November 22, 1932) was an attorney, merchant, publisher, and author, as well as an occultist and an American pioneer of the New Thought movement. He is the author of the pseudonymous works attributed to Theron Q. Dumont and Yogi Ramacharaka.He wrote an estimated 100 books, all in the last 30 years of his life. He was mentioned in past editions of Who's Who in America, in Religious Leaders of America, and in similar publications. His works have remained in print more or less continuously since 1900. Excerpt "Reasoning" is defined "The act, process or art of exercising the faculty of reason; the act or faculty of employing reason in argument; argumentation, ratiocination; reasoning power; disputation, discussion, argumentation." Stewart "The word reason itself is far from being precise in its meaning. In common and popular discourse it denotes that power by which we distinguish truth from falsehood, and right from wrong, and by which we are enabled to combine means for the attainment of particular ends."

he Book of Business Etiquette was written by author Nella Henney's, who's goal in writing this book was to introduce the basics of appropriate business etiquette to the American masses at a time when more and more people were joining the white-collar workforce. The book begins with a general introduction to the new American businessman. The author's light-hearted approach to the subject is apparent early, describing the businessman as, "not so dashing perhaps as a knight in armor or a soldier in uniform, but he is not without the noble (and ignoble) qualities which have characterized the tribe of man since the world began. Following this brief introduction, the book tackles a series of specific aspects of etiquette, from table manners and telephone etiquette, to proper manners while travelling and large-group dining behaviors. While the book seems primarily directed at men, Henney concludes her work with a chapter specifically for the working woman. Business etiquette is constantly evolving, and what may have been considered good etiquette in the 1920's is no longer the norm. Thus, the real value of this work is the portrait it paints of a specific time in history. Reading Henney's work will transport you back to the roaring 20's, that brief postwar time where business was booming and thousands of Americans entered the white-collar workforce for the very first time.

There is no attempt in this book to present a complete system of theology, though much of such a system is passed in review, but only to study a special phase of theological thinking. The precise theme of the book is the relations of the social consciousness to theology. This is the subject upon which the writer was asked to lecture at the Harvard Summer School of Theology of 1901; and the book has grown out of the lectures there given. In preparing the book for the press, however, the lecture form has been entirely abandoned, and considerable material added. The importance of the theme seems to justify a somewhat thorough going treatment. If one believes at all in the presence of God in history, and the Christian can have no doubt here, he must be profoundly interested in such a phenomenon as the steady growth of the social consciousness. Hardly any inner characteristic of our time has a stronger historical justification than that consciousness; and it has carried the reason and conscience of the men of this generation in rare degree. Having its own comparatively independent development, and yet making an ethical demand that is thoroughly Christian, it furnishes an almost ideal standpoint from which to review our theological statements, and, at the same time, a valuable test of their really Christian quality. In attempting, then, a careful study of the relations of the social consciousness to theology, this book aims, first, definitely to get at the real meaning of the social consciousness as the theologian must view it, and so to bring clearly into mind the unconscious assumptions of the social consciousness itself; and then to trace out the influence of the social consciousness upon the conception of religion, and upon theological doctrine. The larger portion of the book is naturally given to the influence upon theological doctrine; and to make the discussion here as pointed as possible, the different elements of the social consciousness are considered separately. It should be noted, however, that the question raised is not the historical one, How, as a matter of fact, has the social consciousness modified the conception of religion or the statement of theological doctrine, but the theoretical one, How should the social consciousness naturally affect religion and doctrine? In this sense, the result might be called, in President Hyde's phrase, a "social theology"; but, as I believe that the social consciousness is at bottom only a true sense of the fully personal, I prefer myself to think of the present book as only carrying out in more detail the contention of my Reconstruction in Theology, that theology should aim at a restatement of doctrine in strictly personal terms. So conceived, in spite of its casual origin, this book follows very naturally upon the previous book. Some of the same topics necessarily recur here; and references to the Reconstruction have been freely made, in order to avoid all unnecessary repetition. That this social sense of the fully personal has finally a real and definite contribution to make to theology, I cannot doubt. I can only hope that the present discussion may be found at least suggestive, particularly in the analysis of the social consciousness, and in the treatment of mysticism and of the ethical in religion, as well as in the consideration of the special influence of the elements of the social consciousness upon the restatement of doctrine. Of the doctrinal applications, the application to the problem of redemption may be considered, perhaps, of most significance.

This Treatise, as its title expresses, is intended to exhibit easy methods of detecting the fraudulent adulterations of food, and of other articles, classed either among the necessaries or luxuries of the table; and to put the unwary on their guard against the use of such commodities as are contaminated with substances deleterious to health. Every person is aware that bread, beer, wine, and other substances employed in domestic economy, are frequently met with in an adulterated state: and the late convictions of numerous individuals for counterfeiting and adulterating tea, coffee, bread, beer, pepper, and other articles of diet, are still fresh in the memory of the public. To such perfection of ingenuity has the system of counterfeiting and adulterating various commodities of life arrived in this country, that spurious articles are every where to be found in the market, made up so skilfully, as to elude the discrimination of the most experienced judges. But of all possible nefarious traffic and deception, practised by mercenary dealers, that of adulterating the articles intended for human food with ingredients deleterious to health, is the most criminal, and, in the mind of every honest man, must excite feelings of regret and disgust. Numerous facts are on record, of human food, contaminated with poisonous ingredients, having been vended to the public; and the annals of medicine record tragical events ensuing from the use of such food. The eager and insatiable thirst for gain, is proof against prohibitions and penalties; and the possible sacrifice of a fellow-creature's life, is a secondary consideration among unprincipled dealers.

"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.

Since 1897 instruction has been given at the University of Minnesota, College of Agriculture, on human foods and their nutritive value. With the development of the work, need has been felt for a text-book presenting in concise form the composition and physical properties of foods, and discussing some of the main factors which affect their nutritive value. To meet the need, this book has been prepared, primarily for the author's classroom. It aims to present some of the principles of human nutrition along with a study of the more common articles of food. It is believed that a better understanding of the subject of nutrition will suggest ways in which foods may be selected and utilized more intelligently, resulting not only in pecuniary saving, but also in greater efficiency of physical and mental effort. Prominence is given in this work to those foods, as flour, bread, cereals, vegetables, meats, milk, dairy products, and fruits, that are most extensively used in the dietary, and to some of the physical, chemical, and bacteriological changes affecting digestibility and nutritive value which take place during their preparation for the table. Dietary studies, comparative cost and value of foods, rational feeding of men, and experiments and laboratory practice form features of the work.Some closely related topics, largely of a sanitary nature, as the effect upon food of household sanitation and storage, are also briefly discussed. References are given in case more extended information is desired on some of the subjects treated. While this book was prepared mainly for students who have taken a course in general chemistry, it has been the intention to present the topics in such a way as to be understood by the layman also. This work completes a series of text-books undertaken by the author over ten years ago, dealing with agricultural and industrial subjects: "Chemistry of Plant and Animal Life," "Dairy Chemistry," "Soils and Fertilizers," and "Human Foods and their Nutritive Value." It has been the aim in preparing these books to avoid as far as possible repetition, but at the same time to make each work sufficiently complete to permit its use as a text independent of the series. One of the greatest uses that science can serve is in its application to the household and the everyday affairs of life. Too little attention is generally bestowed upon the study of foods in schools and colleges, and the author sincerely hopes the time will soon come when more prominence will be given to this subject, which is the oldest, most important, most neglected, and least understood of any that have a direct bearing upon the welfare of man.

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.

The narrative drive of Stowe's classic novel is often overlooked in the heat of the controversies surrounding its anti-slavery sentiments. In fact, it is a compelling adventure story with richly drawn characters and has earned a place in both literary and American history. Stowe's religious beliefs show up in the novel's final, overarching theme-the exploration of the nature of Christianity and how Christian theology is fundamentally incompatible with slavery. Harriet Elizabeth Beecher Stowe was an American author and abolitionist, whose novel Uncle Tom's Cabin (1852) attacked the cruelty of slavery; it reached millions as a novel and play, and became influential, even in Britain. It made the political issues of the 1850s regarding slavery tangible to millions, energizing anti-slavery forces in the American North. It angered and embittered the South. The impact is summed up in a commonly quoted statement apocryphally attributed to Abraham Lincoln. When he met Stowe, it is claimed that he said, "So you're the little woman that started this great war!"

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.

THE writer does not deem any apology necessary for adding another to the long list of gastronomic works, provided she has accomplished the desirable object of producing a Cook Book which shall commend itself to all persons of true taste-that is to say, those whose taste has not been vitiated by a mode of cooking contrary to her own. Although not a Ude or a Kitchener, she does profess to have sufficient knowledge of the culinary art, as practised by good American cooks, to instruct those not versed in this truly interesting science. The inefficiency of most works of this kind are well known to all experienced housekeepers, they being generally a mere compilation of receipts, by those who have no practical knowledge of the subject, and are consequently unable to judge of their correctness, or to give the necessary directions for putting the ingredients together in the right manner. A conviction that a good practical Cook Book was much needed, induced the writer to exert herself to supply the deficiency. She does not pretend to infallibility, but having taken a great deal of pains to have each receipt as correct and nice as possible, she trusts that they will generally give satisfaction. The mode of cooking is such as is generally practised by good American housekeepers, and the receipts embrace all the various branches of the culinary science, from preparing the most simple vegetables or broths, to making the most delicate cake, creams, sweetmeats, &c. The writer has endeavored to combine both economy and that which will be agreeable to the palate, but she has never suffered the former to supersede the latter. This book is intended for all classes of society, embracing receipts both for rich and plain cooking, and written in such a plain manner, that the most unskilled need not err. Placed in the hands of any servant of common capacity, who can read, it will set aside the necessity of those frequent applications for directions, with which the patience of housekeepers is often tried. The experienced cook may smile at the minuteness of the directions; but, if she has witnessed as much good food spoiled by improper cooking as the writer of these receipts, she will not think she has been too explicit. In regard to the seasoning of food, it has been found impossible to give any exact rules, as so much depends upon the quality of the seasoning and food. The cook should be careful not to have the natural flavor of the food overpowered by the seasoning; and where a variety of spices are used, no one of them should predominate. Independent of the receipts for cookery, we have annexed a collection of miscellaneous receipts relative to housekeeping, which, together with the copious illustrations and directions for carving, we trust will render it of superior usefulness. In conclusion, the writer would give her sincere thanks to those of her friends who have kindly furnished her with their choice and valuable receipts: and to those into whose hands the book may fall she would ask a fair trial of them before passing judgment

Mary Louise is a young girl, very honest and wise beyond her years. This at times put her at odds with her classmates at school, but she is mature enough to not be bothered by their attitudes for the most part. Mary Louise lived with her mother and grandfather, with whom she was very close. She is shocked one day when, after her grandfather had an awkward encounter with a man on their walk, her grandfather sits her down and tells her that he and her mother must leave her for awhile. He makes arrangements for her to board at school and sneaks off with his daughter in the middle of the night. Mary Louise is upset and then astounded to find out that her grandfather is running from the law. As the other children at school find out the circumstances surrounding Mary Louise's situation, they begin to relentlessly tease and trouble her. Mary Louise eventually runs away and finds a friend of her grandfather's, but also discovers that the law is trailing her as well. A host of mysterious characters begin filtering into Mary Louise's new life with the Conants and her friend Irene, and it is only a matter of time before Mary Louise finds out all these new people coming together is no coincidence. With Irene's help, Mary Louise finally unravels the mystery surrounding her family.

Descriere:Take any recipe vegan or vegetarian to suit your preference! Plant-based cooking means different things to different people. We all come to plant-based eating with different goals in mind. From building a plant-centric plate to cooking with plant-based meat and dairy, you'll find everything you need here to create varied, satisfying meals. Drawing inspiration from them, these recipes showcase produce, beans and grains, and vegan (and vegetarian) protein sources. The Plant-Based Cookbook is packed with ingenious tips for cooking with plant-forward ingredients and also practical techniques. Rethink how you use vegetables, discover how to boost umami flavor using tomato paste, dried mushrooms, and miso; and more. A thorough opening section delves into the details of modern plant-based eating, addressing shopping and storage strategies, the plethora of plant-based meat and dairy options, and how to meet nutritional needs. It's time to say goodbye to bland, complicated Vegan recipes and start your effortless journey to the Whole Food Plant-Based lifestyle!

Was Ambrose Meyrick insane or born in the wrong millennium?A Welsh orphan, he went to live with his uncle at a public school in the industrialized midlands, where he was seen as a lazy, idle, unrealistic and impractical dreamer. So he was caned by the teachers, bullied by his classmates, and bored by his classes.His father, before his death, had developed an enthusiasm in him for antiquities, especially the ancient Celtic branch of Christianity, taking him to desolate places in Wales, to the remnants of saint's wells and ruins of ancient buildings and holy sites, telling him stories of them and the saints and heroes of an almost forgotten era. But his father told him to conceal his interests from the world, which would not understand.Ambrose found out the hard way that his father had been right, and that he had to hide this fascination in order to conform to the expectations of his classmates and teachers. After all, they would never believe that he had seen the Holy Grail. And the school and its teachers had no interest in developing a mystic.He became a model student and athlete, and got admitted to Oxford. Meanwhile, at night he meditated and had dreams and visions. His uncle's young Irish maid, also an orphan, developed an interest in him, although she had doubts about his sanity. A couple of chance encounters with strangers suggested that he has a destiny of being an unappreciated outsider and a martyr.He eventually rebelled against the hypocrisy around him, but then discovered that he, too, had been a hypocrite, and must change himself.

The principles given in books one and two, leading to the development of the child's faculties find their greatest usefulness in school work. They will apply to every part of the child's work and aid in solving any of his problems. This is the demonstration ground and the time and efforts spent in the preceding games and exercises will manifest themselves in progress in school. It is best for the child to make his own applications. You can, of course, suggest and aid, but he should make his own picture wherever possible. The one making the effort receives the reward-which is development. The child will recall the idea which he works out for himself more easily than those worked out for him, even though the latter may seem better. The following pages will be given over to suggestive ideas as to how the principles may be applied to different lessons. Only a certain few concrete illustrations will be given, as the working out of the details would rob the child of the opportunity and development to be gained by doing the work himself. Children always learn the alphabet by pictures. Alphabetical books and blocks are made this way. This is because the child learns easily and quickly by this method. What is true in the early years is true in the later ones as well. Do not allow him to get away from this principle of learning by pictures. Follow the plan of teaching every thing possible by sight. Go out of your way if necessary to show him the thing he is reading about. The suggestions under "The Mind's Eye and The Story" in Book Two should be continued. When the child has learned to read have him pause and visually review what he has read, that is, to stop and see a mind's eye picture while the book is closed.

It is the author's aim in this collection to furnish stories for the child that shall be short, simple in form and familiar in subject, that shall contain much repetition, rhythm, dramatic possibility, alliteration, and also onomatopoetical and imaginative qualities, all of which the young child craves in the literature which is presented to him. The writer has striven to avoid elaborate introductions, long and intricate descriptions, and all those characteristics from which the child instinctively turns. The matter here presented naturally falls under three heads: first, original stories; secondly, favorite childhood stories rewritten; thirdly, adaptations of popular tales. Nearly all of the purely original stories are based upon some of the more vital motifs to be found in the best of our fairy lore. Of the favorite childhood stories, "Billy Bobtail" is evidently founded upon "The Bremen Town-Musicians"; and, as it is given here, it is an adaptation of a story heard frequently during the writer's childhood. It will readily be seen that "Kid Would Not Go" is only another form of "The Old Woman and Her Pig," and that "Fox Lox" is identical with the tale of "Chicken Little." "The Wee, Wee Woman" is supposedly an adaptation of the old English story of "Teeny Weeny." It is given here in the form in which it was told to the author by a friend. "The Little Long Tail" will be recognized by many as a prime favorite of their early childhood. In the three stories from Grimm it has been the aim to simplify, to shorten, and to eliminate all objectionable qualities; as, for instance, the cruel step-mother element to be found in the original Cinderella. The two stories from Mrs. Ewing and the adaptation of Saintine's "Picciola" have proved fascinating to the childish audiences to which they have been presented. Simplicity of form and language makes it possible for the teacher not only to tell the stories contained in this collection, but also to read them to the children, with good effect. Some of the tales, notably the favorite childhood stories rewritten, may be placed in the hands of the children themselves, to be used in the primary grades as supplementary reading material. This little volume is the result of several years of practical experience, and it is hoped that it will prove a valuable addition to the story repertoire of kindergartners and primary teachers.

Learn how to cut off someone's nose without hurting him and how to double your pocket money. Make an egg dance and a penny walk, produce feathers and candy from a silk handkerchief, and change a bowl of ink into clear water with swimming goldfish. With a little time, practice, and the help of this guide, aspiring magicians can astonish their friends and family with these and other classic parlor tricks. Designed especially for beginners by an expert in the art of legerdemain, the book presents simplified versions of popular illusions. Easy to obtain, inexpensive props include coins, handkerchiefs, eggs, and other common household items. In addition, the final third of this volume offers an introduction to the history and practice of ventriloquism.