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Have better ESL/EFL classes with preschool and kindergarten kids. It's time to find some fresh, new ideas for English lessons for very young children! Whether you're a first-time ESL/EFL/TEFL teacher, an experienced but overwhelmed instructor, or an instructor without a textbook, you need more activities for your English classes for kindy and preschool kids.50 ESL Activities for Preschool and Kindergarten, you'll get a ton of creative and interesting ideas for speaking, listening, reading, writing, grammar, vocabulary, and more to use in your own classroom. The highly detailed descriptions will show you exactly how to use the activities during your lessons. The clearly and concisely explained activities will help you add instructional variety and put the focus back on your students.Pick up a copy of the book if you want to...Have better English lessons with very young learnersSave a ton of time when planning lessonsHelp students improve their English skills in a big waySee lots of happy, smiling faces in your classesAdd some variety into English classesIf you're extremely busy or you're simply out of new ideas, this book makes it easy to try out new and exciting activities your students will love! This book is part of the series, "Teaching English to Young Learners."Fun Ideas for Teaching English to Very Young Learners to get new lesson plans ready to go in minutes!

This book was begun as a result of the author's experience in teaching some classes in English in the night preparatory department of the Carnegie Technical Schools of Pittsburg. The pupils in those classes were all adults, and needed only such a course as would enable them to express themselves in clear and correct English. English Grammar, with them, was not to be preliminary to the grammar of another language, and composition was not to be studied beyond the everyday needs of the practical man. Great difficulty was experienced because of inability to secure a text that was suited to the needs of the class. A book was needed that would be simple, direct and dignified; that would cover grammar, and the essential principles of sentence structure, choice of words, and general composition; that would deal particularly with the sources of frequent error, and would omit the non-essential points; and, finally that would contain an abundance of exercises and practical work. It is with these ends in view that this book has been prepared. The parts devoted to grammar have followed a plan varying widely from that of most grammars, and an effort has been made to secure a more sensible and effective treatment. The parts devoted to composition contain brief expositions of only the essential principles of ordinary composition. Especial stress has been laid upon letter-writing, since this is believed to be one of the most practical fields for actual composition work. Because such a style seemed best suited to the general scheme and purpose of the book, the method of treatment has at times been intentionally rather formal. Abundant and varied exercises have been incorporated at frequent intervals throughout the text. So far as was practicable the exercises have been kept constructive in their nature, and upon critical points have been made very extensive.

This volume is a history, or a story, of an evolution in the professional care of the sick. It begins in inexperience and in a haze of medical superstition, and ends with a faith that Nature is the all in all in the cure of disease. The hygiene unfolded is both original and revolutionary: its practicality is of the largest, and its physiology beyond any possible question. The reader is assured in advance that every line of this volume has been written with conviction at white heat, that enforced food in sickness and the drug that corrodes are professional barbarisms unworthy of the times in which we live.

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 Cookbook 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.

Learn the ins and outs of successful small-scale cooking from the experts. This groundbreaking resource was the first to re-engineer recipes to serve just two. We put our expertise to work to scale down our best recipes including the trickiest dishes, from soups and stews to stir-fries and meatloaf, even cakes and pies. We did the math to take the guesswork out of cooking for two so you can be sure that anything you want to make--whether it's lasagna or a batch of fudgy brownies or a fluffly yellow cake--will come out perfectly every time. The extensive introduction includes key ingredients, and our picks for the most useful kitchen equipment for any two-person household.

Sylvie and Bruno, first published in 1889, and its second volume Sylvie and Bruno Concluded published in 1893, form the last novel by Lewis Carroll published during his lifetime. Both volumes were illustrated by Harry Furniss. The novel has two main plots: one set in the real world at the time the book was published (the Victorian era), the other in the fantasy world of Fairyland. While the latter plot is a fairy tale with many nonsense elements and poems, similar to Carroll's Alice books, the story set in Victorian Britain is a social novel, with its characters discussing various concepts and aspects of religion, society, philosophy and morality.

Perhaps one of the great social faults of the American is, that he does not amuse himself enough, at least in a cheerful, innocent manner. We are never jolly. We are terribly troubled about our dignity. All other nations, the French, the German, the Italian, and even the dull English, have their relaxation, their merry-making; but we-why, a political or prayer-meeting is about the most hilarious affair in which we ever indulge. The French peasant has his ducas almost every week, when in some rustic orchard, lighted with variegated lamps, ornamented with showy booths, he dances the merry hours away with Pauline and Josephine, or sips his glass of wine with the chosen of his heart in a canvas cabaret, whilst the music of a band and the voices of a hundred merry laughers regale his ears. He has, too, numberless fêtes, which he celebrates with masquerades and other undignified kinds of jollification. At these entertainments all are welcome, high and low, and all conduct themselves with a politeness worthy of our best society, only more. We, the writer of this, have often and often danced at these bals champêtres with a hired girl, a cook, or a nurse for our partner. Does it not sound plebeian? The Germans enjoy endless festivals and gift periods, when they have the meanness to offer each other little presents "that an't worth more than two or three cents;" but they are tokens of love and kindness, which make them all feel better and happier. Then our grumpy friend, John Bull, has his free-and-easies, and his cosy tavern parlor-meetings, and song-singings, and his dinner-parties, and his tea-fights, at which latter, be the host rich or poor, you will get a good cup of tea, and tender muffins, and buttered toast, and cake, and shrimps, and fresh radishes, and Scotch marmalade, or similar delicacies.

Aunt Sammy came to life with the first radio broadcast of "Housekeeper's Chat" on October 4, 1926. The character of Aunt Sammy-wife of Uncle Sam-was created by the USDA Bureau of Home Economics and the Radio Service. Many women across the country played the part as they spoke into the microphones of local radio stations.The highlights of Aunt Sammy's show were the menus and recipes, but Aunt Sammy also talked about clothing, furniture, appliances, and other family and household matters. Aunt Sammy wasn't just a homebody, however. She commented on world affairs, reported the latest fads, and told jokes. The talk moved easily from one subject to another, always natural and entertaining as well as informative.This 50th anniversary recipe collection includes recipes from current publications and a selection of recipes from the first edition of "Aunt Sammy's Radio Recipes." All of these recipes have been retested in the laboratory and found acceptable by taste panels.

The aim of this course is for students to practise and improve their speaking, listening, and pronunciation skills. Along the way the student will learn plenty of new vocabulary - including non-literal English expressions, such as idioms, phrasal verbs, and slang - and also practise reading, writing, and grammar skills, e.g. verb forms, word order, parts of a sentence, and so on. This book provides an organised sequence of learning activities for students at intermediate level (CEF B2). We believe that there is easily enough material here for a 90-minute lesson. Of course, how long the material lasts will depend on a variety of factors, such as the level of your students, and how familiar they are with these techniques. If you used any or all of the extension activities, you could make the material last much longer. Although many of the activities in this book can be used without having previously studied.

This cookbook is sent to you in the hope that among its recipes you will find many new and tasty dishes. My own favorite recipes are contained herein, one hundred of them, and I can promise that you will find them all thoroughly practical. No matter how old a story cooking is to us, no matter how little zest we think we have for it, we need only to have a new recipe, a new ingredient or a new method in cookery held tantalizingly before us to discover that our interest hasn't waned after all. For the quest of the new and better in cookery never loses its allure.

This book is written with the object of laying before the public a cookery book which will be useful not only to vegetarians, but also to flesh eaters, who are often at a loss for recipes for non-flesh dishes. Nowadays most people admit that "too much meat is eaten"; but when the housewife tries to put before her family or friends a meal in which meat is to be conspicuous by its absence, she is often at a loss how to set about it. Vegetarians also frequently stay with non-vegetarian friends, or lodge with others who do not understand how to provide for them. For such this book will especially prove useful, for in it will be found a set of thirty menus, one for each day in a month, giving suitable recipes with quantities for one person only. Throughout this book it will be found that the use of wholemeal has been introduced in the place of white flour. Those persons who do not care to follow the hygienic principle in its entirety can easily substitute white flour if preferred. The recipes have been written bearing in mind the necessity for a wholesome diet; and they will be found to be less rich than those in most of the cookery books published. Should any one wish to make the dishes richer, it can easily be done by an addition of butter, eggs, or cream. Let me draw the attention of vegetarians to the use of soaked sago in many dishes. This is a farinaceous food which should be used much more largely in vegetarian cookery than it is. Thoroughly soaked sago should be used in all dishes, savouries or sweets, in which a substitute for suet is required to lighten the mixture; that is, in boiled savouries or sweets which are largely made of wholemeal, as, for instance, in vegetable haggis, roly-poly pudding, and all fruit or vegetable puddings which are boiled in a paste. When soaked sago is used (taking a teacupful of dry sago to two breakfastcupfuls of meal) a light paste will be obtained which would mislead any meat eater into the belief that suet or, at any rate, baking powder had been used. Baking powder, tartaric acid, soda and bicarbonate of soda, are all most injurious to the system, and these chemicals have been left out of this book entirely. In breads and cakes I have used a small quantity of yeast for the rising of the dough; those who once have got accustomed to the use of yeast will not find it any more trouble than using baking powder. It may here be beneficial to give a few hints as to the harm done by the use of the most commonly introduced chemicals, namely, soda, bicarbonate of soda, baking powder, tartaric acid, and citric acid. Not only do they delay the digestion of the foods in which they are used, and give rise to various stomach troubles, but also cause rheumatism and gout, and often are the primary cause of stone in the kidney and bladder. Another danger lies in the fact that these chemicals are too dear to be supplied pure to the public, which always demands cheap goods, and the result is that many of the chemicals in the market are mixed with other still worse poisons, like arsenic, for instance. Self-raising flour, which is liked by so many on account of its convenience, is nothing but ordinary flour mixed with some sort of baking powder; in the same way egg powders are simply starch powders, coloured and flavoured, mixed with baking powder.

Now and then it has been deemed best to omit explanations, and to withhold personal preferences, in order that the student may, by actual contact with the sources of grammatical laws, discover for himself the better way in regarding given data. It is not the grammarian's business to "correct:" it is simply to record and to arrange the usages of language, and to point the way to the arbiters of usage in all disputed cases. Free expression within the lines of good usage should have widest range. It has been our aim to make a grammar of as wide a scope as is consistent with the proper definition of the word. Therefore, in addition to recording and classifying the facts of language, we have endeavored to attain two other objects, to cultivate mental skill and power, and to induce the student to prosecute further studies in this field. It is not supposable that in so delicate and difficult an undertaking there should be an entire freedom from errors and oversights. We shall gratefully accept any assistance in helping to correct mistakes.

The easy way to brush up on your English skills Is it good or well? There, their, or they're? Some people don't have to think twice about using proper English, but for the rest of us it can get tricky and confusing. Whether you're writing or speaking, it's all too easy to fall prey to simple mistakes that will represent you in a less-than-desirable light which can potentially cost you a job or put you in an embarrassing social situation. Avoiding complicated grammar rules, Basic English Grammar sticks to the basics and makes it easy to get up and running on what you need to know to partake in successful everyday communication, no matter your audience or medium. Inside, you'll find plenty of examples and exercises, guidance on how to structure sentences to make yourself easily understood, and so much more. In no time, you'll leave the 'me or I?' debate at the door and speak and write confidently and correctly. Plus, you'll expand your vocabulary, find the right tone and style you want to convey in your communication, and avoid common English language pitfalls.* Includes quizzes and self-tests* Provides guidance on composing letters, emails, texts, and phone calls* Explains in plain English how to improve your English skills* Gives you instruction and exercises on putting your skills to practice right away If English is your first language, but you missed or have forgotten the nuances that were taught in school, Basic English For Grammar is your go-to guide. It is also ideal for those learning English as a second language.

Digby makes use of ingredients including flowers, vegetables, meats, herbs, spices, alcohol, fruits and berries, eggs, milk, grains, and honey.Foreign influence can be seen in recipes such as "Pan Cotto, as the Cardinals use in Rome", and "A savoury and nourishing boiled, Del Conte di Trino, a Milano," which calls for costly ambergris, dates, raisins, currants and sugar; the bird is boiled inside an ox bladder.Advice is given that diverges from the recipe headings onto related topics. In "Tea with Eggs", it is advised not to let tea soak too long in hot water "which makes it extract into itself the earthy parts of the herb", but "The water is to remain upon it no longer then whiles you can say the Miserere Psalm very leisurely.Thus you have only the spiritual parts of the Tea". Similarly under "Pan Cotto", the author gives general advice upon breakfasting, recommending "juyce of Orange", cream of oatmeal or barley, and ending "Two poched eggs with a few fine dry-fryed Collops of pure Bacon, are not bad for breakfast, or to begin a meal".Instructions are given "to feed Chickens" and other poultry.The Closet Opened begins with a section on brewing soft and alcoholic drinks. There are many recipes for mead and metheglin, and some for ale, cider, and wines from fruits including cherry and strawberry.It then provides recipes for "sallats", eggs, potage, meat pie and meat and vegetable pasties, cooked and prepared meats, syllabub, cakes, pies, puddings and other desserts.

These studies have been published in various journals at different times. They are reprinted together because there is some demand for them, and they are not easily accessible. In preparing them for publication in the present form, some of them have been expanded and all of them have been revised. While each study is complete in itself, the general thesis running through all of them is the same, that the differences in bodily habit between men and women, particularly the greater strength, restlessness, and motor aptitude of man, and the more stationary condition of woman, have had an important influence on social forms and activities, and on the character and mind of the two sexes.

The Queen-like Closet or Rich Cabinet - Stored with all manner of rare receipts for preserving, candying and cookery. Very pleasant and beneficial to all ingenious persons of the female sex is presented here in a high quality paperback edition. This popular classic work by Hannah Wolley is in the English language, and may not include graphics or images from the original edition. If you enjoy the works of Hannah Wolley then we highly recommend this publication for your book collection.

PEOPLE form habits which cause nervous strain. When these habits have fixed themselves for long enough upon their victims, the nerves give way and severe depression or some other form of nervous prostration is the result. If such an illness turns the attention to its cause, and so starts the sufferer toward a radical change from habits which cause nervous strain to habits which bring nervous strength, then the illness can be the beginning of better and permanent health.

First published in 1903, 'The Hindu-Yogi Science of Breath' by William Walker Atkinson, an attorney, merchant, publisher, and author, as well as an occultist and an American pioneer of the New Thought movement. Yogi's system of Complete Breathing is of vital importance to every man, woman, and child who wishes to acquire health and keep it. This book explains in layman's terms what happens inside our bodies when we inhale and then exhale. And the effects improper breathing has on both our internal and external extremities. It describes nature's proximity to the respiratory and circulatory systems. The final sections include invaluable Yogi breathing exercises for increased breathing awareness and better health. "All is in vibration. From the tiniest atom to the greatest sun, everything is in a state of vibration. There is nothing in absolute rest in nature. A single atom deprived of vibration would wreck the universe. In incessant vibration, the universal work is performed."

The Code of Hammurabi is a well-preserved ancient law code, created circa 1760 BC in ancient Babylon. It was enacted by the sixth Babylonian king, Hammurabi. The stele containing the Code of Hammurabi was discovered in 1901 by the Egyptologist Gustav Jequier, a member of the expedition headed by Jacques de Morgan. The stele was discovered in what is now Khuzestan, Iran (ancient Susa, Elam), where it had been taken as plunder by the Elamite king Shutruk-Nahhunte in the 12th century BC. It is currently on display at the Louvre Museum in Paris.

Truth, providing they are gravely asserted by someone claiming authority. The most illogical ideas are accepted without dispute or examination, providing they are stated solemnly and authoritatively. Particularly in the respective fields of religion and politics do we find this blind acceptance of illogical ideas by the multitude. Mere assertion by the leaders seems sufficient for the multitude of followers to acquiesce. William Walker Atkinson was an attorney, merchant, publisher, and author, as well as an occultist and an American pioneer of the New Thought movement. He is also known to have been the author of the pseudonymous works attributed to Theron Q. Dumont, Swami Panchadasi and Yogi Ramacharaka and others. Due in part to Atkinson's intense personal secrecy and extensive use of pseudonyms, he is now largely forgotten, despite having obtained mention in past editions of Who's Who in America, Religious Leaders of America, and several similar publications-and having written more than 100 books in the last 30 years of his life. His works have remained in print more or less continuously since 1900.

Dr. Rufus M. Jones was professor of philosophy at Haverford College and author of such acclaimed works as "Studies in Mystical Religions" "The Inner Life" and "The World Within". He wrote this book in 1922 and revised it in 1949. His chapter herein called "The Near and the Far" is one of the best discussions of God's imminence and transcendence to be found anywhere. Dr. Jones also likens the growth in faith as the growth of a shell, and says, "Nothing is more common than to see a person holding on to a shell in which truth has dwelt, without realizing that the precious thing he wants has gone on and reembodied itself in new and living ways which he fails to follow and comprehend." (page 129). We recommend this book for all thoughtful persons who are or seek to embark upon a journey of faith.

Caldo sencillo - espäol - de ave - improvisado - de legumbres y verduras - de cereales. Puré de garbanzos - de guisantes frescos - de lentejas - de judías secas - de patatas - de espinacas - de habas - de patatas al gratín. Plato de espinaca Patatas cocidas - en salsa - en puré - al gratín Pastel para mezclar con carne o salchichas Patatas a la maître d'Hotel Timbal de patata Patatas a la vinagreta - a la soufflés Acelgas en paquetitos Patatas fritas - Georgette - a la Dietrich Espárragos a la andaluza. Tocino magro con tomate y pimiento Lomo a la juncadella Lonjas con cebollas Lomo relleno - con bechamelle - con arroz Solomillo de cerdo - al horno - relleno Manos en salsa - rebozadas - con bechamelle Orejas rebozadas Manos trufadas Pastel de hígado Foiegras de hígado Chuletas Jamón frito Pollo con tomate - en salsa - a la marinera - frito - con ostras - asado - al horno - con arroz - con zanahorias - salteados a la Mascota - con guisantes - a la manchega - a la catalana - tiernos Pechugas de pollo Gallina guisada - en pepitoria Segunda fórmula Gallina rellena Capón Pato Gallina al horno Pechugas de gallina Bizcochos para brazo de gitano Bizcocho sencillo Otra fórmula Bizcocho con almíbar - de manteca - de canela - de ángel Brazo de gitano Bizcocho de almendra Tortilla soufflé - de manzana - rellena - con dulce Merengues a la Chantilly Merengues Crema de almendra Crema de naranja Gelatina de crema Tarta de manzanas Pan dulce Sequillos Tocinillo de cielo Flan casero - de naranja

The success of her little book entitled "Seventy-five Receipts in Cakes, Pastry, and Sweetmeats." has encouraged the author to attempt a larger and more miscellaneous work on the subject of cookery, comprising as far as practicable whatever is most useful in its various departments; and particularly adapted to the domestic economy of her own country. Designing it as a manual of American housewifery, she has avoided the insertion of any dishes whose ingredients cannot be procured on our side of the Atlantic, and which require for their preparation utensils that are rarely found except in Europe. Also, she has omitted every thing which may not, by the generality of tastes, be considered good of its kind, and well worth the trouble and cost of preparing. The author has spared no pains in collecting and arranging, perhaps the greatest number of practical and original receipts that have ever appeared in a similar work; flattering herself that she has rendered them so explicit as to be easily understood, and followed, even by inexperienced cooks. The directions are given as minutely as if each receipt was "to stand alone by itself," all references to others being avoided; except in some few instances to the one immediately preceding; it being a just cause of complaint that in some of the late cookery books, the reader, before finishing the article, is desired to search out pages and numbers in remote parts of the volume. In the hope that her system of cookery may be consulted with equal advantage by families in town and in country, by those whose condition makes it expedient to practise economy, and by others whose circumstances authorize a liberal expenditure, the author sends it to take its chance among the multitude of similar publications, satisfied that it will meet with as much success as it may be found to deserve, more she has no right to expect.

We've built machines to become more efficient in business, but humans remain human and inefficient. But must that always be the case? According to renowned business psychologist Walter Dill Scott, managers can help workers find their "second wind," the point at which they move past their previous limits and achieve top performance. Applying psychology to business, Scott wrote, "when a man is doing what he believes to be his best, he is still able to do better; when he is completely exhausted, he is, under proper stimulus, able to continue." In Increasing Human Efficiency in Business, Scott explores how to create motivation for success. He looks at factors such as imitation, competition, loyalty, concentration, wages, pleasure, "the love of the game," relaxation, and habit formation.He hopes to find each worker's latent powers and hidden stores of energy to discover "wider horizons of honorable and profitable activity." WALTER DILL SCOTT applied psychology to the fields of advertising, vocational aptitude, and business. He created a rating scale that would predict a job applicant's success in a given position; this scale was modified for the military during World War I with great success.

This volume is a history, or a story, of an evolution in the professional care of the sick. It begins in inexperience and in a haze of medical superstition, and ends with a faith that Nature is the all in all in the cure of disease. The hygiene unfolded is both original and revolutionary: its practicality is of the largest, and its physiology beyond any possible question. The reader is assured in advance that every line of this volume has been written with conviction at white heat, that enforced food in sickness and the drug that corrodes are professional barbarisms unworthy of the times in which we live.

For over one hundred years western students have been aided in their study of New Thought philosophy and eastern teachings by the writing of William Walker Atkinson, also by his pseudonym, "Yogi Ramacharaka." This collector-quality edition includes the complete text of this enduring classic in a freshly edited and newly typeset edition. Whether as an introduction for beginners or a self-study guide for more advanced students, the simple, straightforward style of Atkinson's work belies the depth of the wisdom contained in the text. "Reincarnation and the Law of Karma" is a comprehensive study of reincarnation, the doctrine of rebirth, and the concept of karma as spiritual cause and effect. Presented in a straightforward manner in plain language, the text guides the reader through a study of the philosophy of reincarnation and karma and the application of these doctrines in the life of the individual. Generations of students have found the study of this text and the practice of its teachings to be a valuable step in the attainment of wisdom, and awareness. William Walker Atkinson was an incredibly prolific American writer who published extensively in areas of yoga, the occult, eastern mysticism, personal development, and related subjects. A successful businessman and attorney, Atkinson suffered what may have been a nervous breakdown in the late 1880's and, in the course of his recovery, became immersed in the "new thought" movement, eastern mysticism, and yoga. Atkinson was a serious and devoted student of Hindu philosophy and yoga, and was a major force in introducing these concepts to the United States.

The purpose of this translation of Collado's Ars Grammaticae Iaponicae Linguae of 1632 is to make more readily available to the scholarly community an annotated version of this significant document in the history of both Japanese language study and grammatical description in general. Collado's work, derived in all its significant features from the Arte da lingoa de Iapam completed in 1608 by João Rodriguez, is in a strict, scholarly sense less valuable than its precursor. However, if used with the Arte as a simplified restatement of the basic structure of the language, Collado's Grammar offers to the student of the Japanese language an invaluable ancillary tool for the study of the colloquial language of the early 17th Century. While less extensive and less carefully edited than the Arte, Collado's Grammar has much to recommend it as a document in the history of grammatical description. It is an orthodox description attempting to fit simple Japanese sentences into the framework established for Latin by the great Spanish humanist Antonio Lebrija. Thus, as an application of pre-Cartecian grammatical theory to the structure of a non-Indo-European language, the Ars Grammaticae is an important document worthy of careful examination by those wishing insight into the origins of what three centuries later was to become the purview of descriptive linguistics. The present translation was begun with the able assistance of Ms. Roberta Galli whose contribution to my understanding of the Latin text is most gratefully acknowledged. For his continued encouragement in this undertaking I am grateful to Professor Roy Andrew Miller. Thanks are also due to the Graduate School of the University of Kansas for its support in the preparation of the manuscript and to Ms. Sue Schumock whose capable typing turned a scribbled, multi-lingual draft into a legible manuscript. The imperfections are my own.

Expertly prescribing the most ready wayes, whether, Italian, Spanish, or French, for dressing of flesh, and fish, ordering of sauces or making of pastry is presented here in a high quality paperback edition. This popular classic work is in the English language, and may not include graphics or images from the original edition. If you enjoy the works then we highly recommend this publication for your book collection.