Summary of your 'study carrel' ============================== This is a summary of your Distant Reader 'study carrel'. The Distant Reader harvested & cached your content into a collection/corpus. It then applied sets of natural language processing and text mining against the collection. The results of this process was reduced to a database file -- a 'study carrel'. The study carrel can then be queried, thus bringing light specific characteristics for your collection. These characteristics can help you summarize the collection as well as enumerate things you might want to investigate more closely. This report is a terse narrative report, and when processing is complete you will be linked to a more complete narrative report. Eric Lease Morgan Number of items in the collection; 'How big is my corpus?' ---------------------------------------------------------- 11 Average length of all items measured in words; "More or less, how big is each item?" ------------------------------------------------------------------------------------ 25402 Average readability score of all items (0 = difficult; 100 = easy) ------------------------------------------------------------------ 84 Top 50 statistically significant keywords; "What is my collection about?" ------------------------------------------------------------------------- 5 Sugar 4 sugar 4 Chocolate 3 illustration 2 water 2 pound 2 half 2 candy 2 Water 2 Jelly 2 Fudge 2 Cream 1 vegetable 1 syrup 1 stir 1 potato 1 lbs 1 fondant 1 day 1 cupful 1 cook 1 come 1 chocolate 1 butter 1 boil 1 Walter 1 Vanilla 1 Stuyvesant 1 South 1 Riveredge 1 Reade 1 Raulsbury 1 Premium 1 Pound 1 Porter 1 Pike 1 Old 1 Mrs. 1 Mr. 1 Miss 1 Mammy 1 King 1 Jean 1 James 1 Jabe 1 Hadyn 1 Fruit 1 Frank 1 Flavoring 1 Eleanor Top 50 lemmatized nouns; "What is discussed?" --------------------------------------------- 1710 sugar 1250 water 774 candy 763 pound 717 pan 714 cream 670 cupful 644 cup 625 half 602 syrup 587 fire 583 chocolate 490 butter 486 egg 442 milk 419 day 417 ball 407 piece 401 fondant 396 time 364 vanilla 328 paste 327 pint 315 teaspoonful 314 color 308 ounce 305 flour 298 paper 291 square 282 degree 282 cake 279 place 278 mixture 276 minute 260 inch 259 drop 258 almond 255 hour 244 hand 237 side 237 nut 234 tablespoonful 234 flavor 234 corn 225 way 225 lemon 213 mother 213 lbs 211 fruit 210 quarter Top 50 proper nouns; "What are the names of persons or places?" -------------------------------------------------------------- 2022 _ 810 Sugar 403 Chocolate 361 Betsey 353 Mammy 295 Water 279 Cream 235 Jean 216 Jelly 211 Pound 187 Constance 186 Boil 174 Carruth 152 yo 142 CHOCOLATE 141 Fudge 140 Mrs. 126 Baker 122 Eleanor 116 Mr. 110 Butter 103 Syrup 99 Miss 97 Candy 96 White 96 Orange 95 Fondant 92 Creams 90 Stove 88 Paste 88 Cocoanut 87 dat 87 Vanilla 86 Pan 86 Fruit 85 Baltie 84 nut 79 Lemon 76 Cakes 76 Almond 75 Cocoa 68 Riveredge 68 Juice 67 Stuyvesant 67 Maple 66 de 66 Glucose 64 Sieve 63 Almonds 59 Nut Top 50 personal pronouns nouns; "To whom are things referred?" ------------------------------------------------------------- 5123 it 2784 them 1308 you 1238 i 992 she 920 they 351 he 265 her 228 we 221 me 214 him 52 herself 46 us 36 itself 34 one 25 ''em 19 themselves 14 myself 13 himself 11 yourself 10 em 4 yours 4 yo 4 ''s 3 ourselves 3 mine 3 hers 2 ours 2 his 1 wo''k 1 shou''d 1 its 1 ice.--this 1 i''m Top 50 lemmatized verbs; "What do things do?" --------------------------------------------- 7617 be 1902 have 1568 make 1313 put 1121 boil 1104 add 1005 do 948 take 734 stir 731 pour 656 let 646 use 611 cut 562 beat 423 set 391 give 338 mix 335 remove 335 cover 311 place 303 keep 303 form 298 come 297 turn 297 dry 283 get 269 know 264 drop 263 say 247 stand 244 cook 241 dip 240 roll 238 melt 236 go 223 bake 221 sift 212 butter 211 become 203 dissolve 191 drain 186 work 186 see 181 preserve 179 granulate 167 grate 165 run 165 fill 164 find 163 break Top 50 lemmatized adjectives and adverbs; "How are things described?" --------------------------------------------------------------------- 1744 then 1389 not 917 little 899 very 776 well 744 out 721 cold 578 small 567 up 463 so 450 good 449 as 428 more 384 off 378 in 356 fine 352 large 351 much 339 together 330 other 330 now 324 white 322 hot 307 just 299 same 292 thick 279 long 273 about 264 too 259 enough 253 hard 245 cool 241 few 234 old 230 soft 225 first 222 thin 220 only 201 next 199 again 178 dry 166 powdered 158 warm 158 quite 157 many 155 ready 148 also 147 down 145 all 139 over Top 50 lemmatized superlative adjectives; "How are things described to the extreme?" ------------------------------------------------------------------------- 143 good 35 least 29 most 15 fine 14 large 13 great 8 high 7 Most 3 soft 3 low 3 late 3 eld 3 clear 3 FRUIT 2 young 2 slight 2 pure 2 near 2 fair 2 easy 2 dear 2 close 2 bangin 1 wise 1 wild 1 wide 1 vague 1 sure 1 strong 1 simple 1 safe 1 ripe 1 quick 1 new 1 minute 1 manif 1 long 1 lively 1 light 1 less 1 keen 1 j 1 hot 1 happy 1 handy 1 handsome 1 full 1 fresh 1 firm 1 faint Top 50 lemmatized superlative adverbs; "How do things do to the extreme?" ------------------------------------------------------------------------ 110 most 22 well 10 least 1 worst 1 thinnest 1 highest Top 50 Internet domains; "What Webbed places are alluded to in this corpus?" ---------------------------------------------------------------------------- 2 www.gutenberg.org 1 www.archive.org 1 digital.library.villanova.edu Top 50 URLs; "What is hyperlinked from this corpus?" ---------------------------------------------------- 1 http://www.gutenberg.org/files/38029/38029-h/38029-h.htm 1 http://www.gutenberg.org/files/38029/38029-h.zip 1 http://www.archive.org/details/artofconfectiona00lamb 1 http://digital.library.villanova.edu/) Top 50 email addresses; "Who are you gonna call?" ------------------------------------------------- Top 50 positive assertions; "What sentences are in the shape of noun-verb-noun?" ------------------------------------------------------------------------------- 23 _ is _ 11 _ do _ 10 _ do n''t 8 _ did _ 8 sugar is well 7 _ have _ 4 _ got _ 4 _ had _ 4 candy was cool 4 sugar is not 4 sugar is very 3 _ am _ 3 _ are _ 3 _ has _ 3 _ know _ 3 _ let _ 3 betsey was very 3 candy is not 3 candy was sufficiently 3 cream is not 3 nuts are as 3 sugar beaten very 3 sugar is all 3 time turn out 2 _ ai nt 2 _ boiling _ 2 _ do something 2 _ keep _ 2 _ make _ 2 _ stand _ 2 _ take half 2 _ was _ 2 _ was n''t 2 betsey did not 2 betsey was delighted 2 butter is very 2 candy does not 2 candy is cold 2 candy was white 2 chocolate was not 2 cream is so 2 cream is sufficiently 2 eggs beaten stiff 2 milk is hot 2 sugar added gradually 2 sugar comes all 2 sugar is cold 2 sugar is damp 2 sugar is nearly 2 sugar is so Top 50 negative assertions; "What sentences are in the shape of noun-verb-no|not-noun?" --------------------------------------------------------------------------------------- 2 candy is not only 1 _ had no dealin 1 betsey was no exception 1 butter has no equal 1 candy are not so 1 candy did not once 1 candy is no harder 1 candy is not clear 1 cream is not abundant 1 cream is not only 1 fire be not very 1 fondant has not already 1 mammy had no objections 1 pieces are not firm 1 sugar is not enough 1 sugar is not usually A rudimentary bibliography -------------------------- id = 54173 author = Anonymous title = How to Make Candy A Complete Hand Book for Making All Kinds of Candy, Ice Cream, Syrups, Essences, Etc., Etc. date = keywords = Boys; Brady; Frank; James; King; Old; Reade; pound; sugar; water summary = forty-eight grains; sugar, three ounces; warm your paste by pounding vanilla in small bits; pound it fine with part of the sugar, and mix it dissolved gum arabic, a little water, and a pinch of powdered sugar CLOVE COMFITS.--Flavor sugar gum paste with the oil of cloves, and mold ACID DROPS AND STICKS.--Boil clarified sugar to the crack, and pour it pound of loaf sugar; clarify and boil to the blow; mix it with the ounces of sugar; cut the vanilla into small pieces, and pound it with eight ounces, fine sugar nine pounds, dissolved gum sufficient quantity in powder, four ounces, fine sugar seven pounds, dissolved gum, a a pound of loaf sugar; add sufficient water to make it into a syrup, of sugar to each pound of fruit; mix together and boil until it will stirring continually; then add the sugar, pounded fine, and boil the id = 20735 author = Eales, Mary title = Mrs. Mary Eales''s receipts. (1733) date = keywords = Jelly; Pound; Sugar; Water summary = Pint of Jelly put a Pound and half of Sugar, sifted thro'' an Hair Pound of Sugar, and boil it ''till it jellies: Put it into Pots or with a Pound of Sugar and almost half a Pint of Water; boil the to it a Pound and half of fine Sugar, and boil it very fast ''till it Sugar, and half a Pint of Water; boil the Syrup, put in the Apples, Apple-Jelly, and a Pound of fine Sugar, and boil it ''till it Jelly boil before you shake the Sugar, and let it scald ''till the of Sugar fine beaten, and half a Pint of Water, and let it boil Candy, put in half a Pint of Jelly, and let it boil very fast ''till put to it a Pound of fine Sugar and half a Pint of Water, and let it Pound of Sugar and half a Pint of Water; boil it fast ''till the id = 30293 author = Fletcher Manufacturing Company title = The Candy Maker''s Guide A Collection of Choice Recipes for Sugar Boiling date = keywords = Candy; Color; Cream; Flavoring; Sugar; Water; boil; illustration; lbs summary = "boiled goods" that it embraces drops, rocks, candies, taffies, creams, PROCESS.--Melt the sugar in the water, add the cream of tartar and boil PROCESS.--Bring the sugar and water to a boil, add the cream of tartar, PROCESS.--Melt the sugar in water, and boil to ball 250; add the PROCESS.--Melt the sugar in the water and boil to ball, 250, add the jam PROCESS.--Melt the sugar in the water, and boil to degree of ball, then PROCESS.--Boil the sugar, water and glucose to the degree of crack; pour PROCESS.--Boil the sugar, glucose and water to 300; pour on the oiled PROCESS.--Boil the sugar, glucose and water to crack 300; pour the batch PROCESS.--Put the sugar, water and cream of tartar in the boiling pan PROCESS.--Boil the sugar, glucose and water to a soft ball degree, pour PROCESS.--Boil the sugar, glucose and water to the ball degree, 250; id = 37073 author = Frye, George V. title = Frye''s Practical Candy Maker Comprising Practical Receipts for the Manufacture of Fine "Hand-Made" Candies date = keywords = Chocolate; Crack; Cream; Sugar; Vanilla summary = Ten pounds of Sugar, large spoon of cream of tartar; cook to a Hard Ten pounds of Sugar, two quarts of water; when it boils add one-half on ten pounds of Sugar and a small spoon of cream tartar; cook until Five pounds of Sugar, nearly a quart of water, small spoon of cream Ten pounds of Sugar, two quarts of water, small spoon of cream tartar; Ten pounds of Sugar, two quarts of water, small spoon of cream tartar; Ten pounds of Sugar, two quarts of water, small spoon of cream tartar; Ten pounds of Sugar, water to dissolve, and a small spoon of cream Cook six pounds of Sugar, one quart of water, and a small spoon of cream Twelve pounds of Sugar, two quarts of water, and a small spoon of cream fire ten pounds Sugar and cook to a good Soft Ball, and pour it into id = 33974 author = Hall, Mary Elizabeth title = Candy-Making Revolutionized: Confectionery from Vegetables date = keywords = candy; chocolate; cook; fondant; illustration; potato; sugar; syrup; vegetable; water summary = In pulling taffies or other candies, corn starch may be put to good use. old way, the candy-maker will find a dropping funnel useful. For use in "cutting in" fondant and other small masses it is well to buy drying candies that have been sugared or for draining confections that The amateur candy-maker will be glad to know that sugar and water will Crystallization enables the candy-cook to put ordinary cream and sugar A knife which is of almost constant use in making decorative candies and crystal syrup--one cupful of sugar and one-third cupful of water cooked be useful in placing these colored sugars. The usefulness of the potato does not end with decorative candy. When fashioned, dip the candies into a crystal syrup cooked When the mixture has cooked, add one-half cupful of bon-bon cream, cut decorative candy, potato fondant and paste are the basis of very id = 38029 author = Jackson, Gabrielle E. (Gabrielle Emilie) title = Three Little Women: A Story for Girls date = keywords = Baltie; Carruth; Constance; Eleanor; Hadyn; Jabe; Jean; Mammy; Miss; Mr.; Mrs.; Pike; Porter; Raulsbury; Riveredge; South; Stuyvesant; come summary = cried little Jean Carruth, pressing her face against the window-pane that little rip comes ''long and tells me I must go get an old horse "Now, little lassie, tell me your name and where you live," said Mr. Stuyvesant lifting Jean bodily into his arms despite her mortification to fall as the short autumn day drew to its end, and Mrs. Carruth,--mother above all other things--stood at the window watching "Jean is about right, _I_ think, Mr. Stuyvesant," said Constance, as Like a weary child Mrs. Carruth let her head fall upon Mammy''s bosom--a dat Miss Jinny''s insured fer $15,000," said Mammy, causing the youth in _this_ day and age," said Eleanor, as she made her way past Mammy. draw a long breath, Mrs. Carruth drew Mammy to one side to ask: like to know Miss Jean a little better. "Jean, dear, run out and tell Mammy that Constance is home, and we id = 30121 author = Lambert, Edward title = The Art of Confectionary Shewing the Various Methods of Preserving All Sorts of Fruits, Dry and Liquid; viz. Oranges, Lemons, Citrons, Golden Pippins, Wardens, Apricots Green, Almonds, Goosberries, Cherries, Currants, Plumbs, Rasberries, Peaches, Walnuts, Nectarines, Figs, Grapes, &c., Flowers and Herbs; as Violets, Angelica, Orange-Flowers, &c.; Also How to Make All Sorts of Biscakes, Maspins, Sugar-Works, and Candies. With the Best Methods of Clarifying, and the Different Ways of Boiling Sugar. date = keywords = Jelly; Sugar; day summary = Water; boil them till tender; then put them into clarified Sugar, as Day; then drain the Syrup, and boil it a little smooth; when cool, put them a Boil, scum them and set them by till the next Day, then drain Day following boil some more Sugar till it blows a little, give them a Plumbs in the Syrup, boil a little, and scum them; the next Day drain scum them and set them by; the next Day boil the Syrup till it becomes Day after drain them and boil the Syrup till it becomes very smooth, Day after drain them and boil the Syrup till it becomes very smooth, next Day boil a little more Sugar till it blows very strong, and put and set them by; the next Day boil some other Sugar till it blows, and set them by; the next Day boil some more Sugar till it blows, and pour id = 6677 author = Leslie, Eliza title = Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie date = keywords = butter; half; pound; stir; sugar summary = Wash, in cold water, half a pound of the best fresh butter. Stir the butter and sugar to a cream, and add the liquor and Shell half a pound of sweet almonds, and pour scalding water over Stir the butter and sugar to a cream, and add to it, gradually, Beat the eggs very light, and stir them into the butter and sugar, eggs, a large tea-spoonful of powdered loaf sugar, and six drops Stir into the butter and sugar a little of the beaten egg, and sugar into a large deep pan, and cut the butter into it, in small Stir the egg and flour alternately into the butter and sugar, a Half a glass of wine, and a table-spoon of rose-water mixed. Cut the butter into the flour, add the sugar and spice, and mix half a pint of water to a pound of sugar) and set it on the fire id = 13177 author = Parloa, Maria title = Chocolate and Cocoa Recipes and Home Made Candy Recipes date = keywords = Baker; Chocolate; Co.; Cocoa; Premium; Walter; illustration; sugar summary = chocolate, sugar and water in a small iron or granite-ware pan, and stir Chocolate, and put the cup into a pan of boiling water. No. 1 Chocolate, three tablespoonfuls of sugar and one of boiling water, milk boils, add the cornstarch, salt, and chocolate, and cook for ten Put the cocoa in a small saucepan; add the cold water and stir until Put chocolate in small saucepan over boiling water and when melted stir Melt chocolate in bowl over tea-kettle, add water, salt and vanilla, and Cream the butter, add sugar and chocolate, then the unbeaten eggs and chocolate cut fine, half a cup of milk, and one heaping tablespoonful of Cream the butter, add gradually one and one-half cups of sugar, and egg add one or two squares of Baker''s Chocolate, melted over hot water, and of the fondant in a dish over hot water; add Baker''s Chocolate and id = 44847 author = Waterman, Amy Harlow (Lane), Mrs. title = A Little Candy Book for a Little Girl date = keywords = Betsey; Butter; Chocolate; Fudge; Sugar summary = Betsey put the sugar, corn syrup, vinegar and butter in the saucepan, water, the vanilla was added and the candy was poured in a buttered pan Betsey let the sugar, water and vinegar boil until a little of the Betsey put the sugar, corn syrup and butter in the saucepan and let The sugar, milk, chocolate and butter Betsey boiled until a little of the syrup dropped in cold water formed a soft ball, Betsey removed soft ball when a little of it was dropped in cold water, Betsey picked Betsey let the sugar, milk, chocolate and butter cook until a little of little of it when dropped in cold water formed a soft ball, Betsey Betsey placed the saucepan in a pan of cold water, added the figs and While the sugar, milk, chocolate and butter were boiling Betsey poured boiling point Betsey added the other cup of cream a little at a time so id = 43370 author = Wright, Mary M.‏ (Mary Mason) title = Candy-Making at Home Two hundred ways to make candy with home flavors and professional finish date = keywords = Chocolate; Fruit; Fudge; candy; cupful; half summary = one-half cupful of water and a fourth teaspoonful of cream of tartar. one-half cupful of water and a fourth teaspoonful of cream of tartar. Add one-half cupful of finely chopped candied the soft ball stage, then add a cupful of chopped nut meats, and stir one-half cupful of cream and boil to the hard ball stage; then add one Melt one-half cupful of butter in a saucepan, add one cupful brown sugar stage, then add one-fourth cupful of melted chocolate, one teaspoonful sugar a half cupful of water and cook until thick, add the nuts and white fondant and mix with it a half cupful of chopped candied cherries, Melt one-half cupful of chocolate fondant and stir into it syrup, then boil to the hard ball stage, add one-fourth cupful of butter To a half cupful of maple syrup add one teaspoonful of melted butter,