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?' ---------------------------------------------------------- 13 Average length of all items measured in words; "More or less, how big is each item?" ------------------------------------------------------------------------------------ 139726 Average readability score of all items (0 = difficult; 100 = easy) ------------------------------------------------------------------ 88 Top 50 statistically significant keywords; "What is my collection about?" ------------------------------------------------------------------------- 7 water 6 little 6 boil 5 french 5 egg 5 dish 5 butter 5 Soup 5 Sauce 4 salt 4 good 4 add 4 Veal 4 Pudding 4 Cream 4 Beef 3 sugar 3 pudding 3 pound 3 hour 3 half 3 Wine 3 July 2 time 2 sauce 2 milk 2 illustration 2 fish 2 day 2 cut 2 Water 2 VEAL 2 Sugar 2 Salt 2 STEWED 2 Romans 2 Roast 2 Pie 2 Orange 2 Mutton 2 Mr. 2 Meat 2 MUTTON 2 London 2 Lemon 2 England 2 Eggs 2 Butter 2 BEEF 2 August Top 50 lemmatized nouns; "What is discussed?" --------------------------------------------- 8574 water 6131 butter 5800 salt 5186 egg 4810 sugar 4550 hour 4386 dish 3793 pound 3656 pint 3572 lemon 3417 fire 3241 flour 3190 pepper 2997 sauce 2987 time 2917 piece 2862 meat 2659 milk 2546 wine 2474 cream 2463 day 2416 bread 2234 onion 2186 minute 2144 slice 2080 gravy 2037 ounce 1971 juice 1966 part 1901 quarter 1815 quantity 1813 pan 1736 quart 1733 way 1716 liquor 1682 mace 1677 yolk 1668 vinegar 1653 fish 1639 paste 1527 beef 1503 table 1395 veal 1391 herb 1349 peel 1324 half 1319 pudding 1263 oven 1235 fruit 1221 head Top 50 proper nouns; "What are the names of persons or places?" -------------------------------------------------------------- 35925 _ 938 Seasonable 829 c. 796 Sugar 695 Sufficient 679 Boil 664 nutmeg 564 Butter 554 Water 537 hem 506 Sauce 504 Cream 481 Pudding 426 Wine 414 Salt 393 Mutton 386 Beef 375 sugar 375 Veal 353 ½ 348 Soup 346 la 329 MS 326 Pie 318 à 317 6d 314 Ed 309 Liquor 305 Jelly 303 Eggs 302 Lemon 292 Dish 291 Take 291 England 289 Orange 284 March 276 Paste 276 French 259 Meat 257 Roast 253 slic''t 252 jelly 249 juyce 246 September 244 parsley 239 oz 229 White 227 August 222 October 214 July Top 50 personal pronouns nouns; "To whom are things referred?" ------------------------------------------------------------- 44021 it 21505 them 6129 they 4710 you 1351 i 1216 we 1046 he 583 she 380 him 260 themselves 210 us 207 itself 191 her 156 me 111 himself 108 herself 102 yt 85 one 65 ''em 27 fry 21 myself 19 þe 17 ourselves 12 yourself 9 au 8 ours 6 yours 5 thee 4 tart 4 ingredients.--1/2 4 ib 4 hem 3 theirs 3 delf 2 whey 2 mine 1 ¼ 1 yourselves 1 yf 1 y 1 whosoever 1 vi}and 1 tomatas 1 thickness:--then 1 stunning.--this 1 sowing.--november 1 sage.--this 1 nym 1 mace.--this 1 je Top 50 lemmatized verbs; "What do things do?" --------------------------------------------- 51651 be 12541 put 8879 boil 8756 take 8173 make 7548 have 5042 add 4539 do 4486 let 3888 serve 3797 cut 3536 beat 3129 pour 3002 keep 2747 mix 2593 bake 2457 cover 2207 stir 2055 lie 2046 use 2004 strain 1913 stew 1817 set 1814 fry 1615 give 1437 dry 1407 grate 1380 rub 1368 lay 1310 wash 1295 stand 1267 turn 1168 fill 1103 place 1088 eat 1085 roast 1071 mince 1049 chop 1034 require 1020 find 1014 leave 977 season 972 preserve 901 pound 888 garnish 884 roll 883 remove 827 see 819 become 808 come Top 50 lemmatized adjectives and adverbs; "How are things described?" --------------------------------------------------------------------- 10318 then 7519 little 6363 not 6355 well 5712 very 5321 up 4756 good 3850 small 3420 cold 3084 out 3071 fine 2834 large 2808 as 2800 in 2775 more 2755 together 2725 white 2664 off 2490 other 2479 hot 2399 much 2292 same 2207 so 1839 few 1743 sweet 1577 also 1523 thin 1479 great 1472 over 1438 first 1437 fresh 1427 dry 1407 clean 1386 only 1385 thick 1370 long 1369 whole 1354 about 1303 quite 1233 too 1209 gently 1179 most 1141 warm 1110 enough 1109 close 1061 average 988 down 971 ready 958 strong 948 many Top 50 lemmatized superlative adjectives; "How are things described to the extreme?" ------------------------------------------------------------------------- 1261 good 273 most 225 least 120 great 120 fine 98 large 61 high 45 small 37 cheap 34 slight 28 strong 27 early 24 Most 23 rich 23 fair 21 bad 19 white 19 simple 19 clear 14 pure 13 thick 13 near 12 y 12 safe 11 hot 11 fat 11 big 10 young 10 nice 10 low 10 easy 10 dr 8 sure 8 prim 8 dear 7 warm 7 light 7 late 7 k 7 coarse 6 sweet 6 rare 6 plain 6 long 6 fresh 6 exact 5 weak 5 short 5 new 5 mild Top 50 lemmatized superlative adverbs; "How do things do to the extreme?" ------------------------------------------------------------------------ 906 most 105 well 42 least 1 thickest 1 soon 1 savory.--this 1 lest 1 infest 1 highest Top 50 Internet domains; "What Webbed places are alluded to in this corpus?" ---------------------------------------------------------------------------- 1 www.pgdpcanada.net Top 50 URLs; "What is hyperlinked from this corpus?" ---------------------------------------------------- 1 http://www.pgdpcanada.net Top 50 email addresses; "Who are you gonna call?" ------------------------------------------------- Top 50 positive assertions; "What sentences are in the shape of noun-verb-noun?" ------------------------------------------------------------------------------- 35 eggs boiled hard 22 dish is full 20 _ boiling _ 17 meat is tender 15 eggs beat up 14 _ take out 11 _ do not 10 _ dry _ 10 _ is _ 10 _ made dish 10 _ take good 9 _ is not 9 _ take fine 9 eggs beaten up 8 _ boil _ 8 _ take green 8 butter beat up 8 meat is not 8 sugar is quite 7 _ is best 7 _ take off 7 egg beaten up 7 flour rubbed smooth 7 water boiling hot 6 _ take fair 6 butter poured over 6 dish be full 6 dish is ready 6 egg boiled hard 6 gravy is not 6 juice is well 6 meat is quite 6 sauce is ready 6 sauce poured over 5 _ being tender 5 _ is very 5 _ take great 5 _ take sweet 5 eggs are well 5 eggs beaten together 5 lemon cut thin 5 milk is well 4 _ are generally 4 _ is generally 4 _ take about 4 _ take beef 4 _ take large 4 butter is well 4 gravy poured round 4 meat is perfectly Top 50 negative assertions; "What sentences are in the shape of noun-verb-no|not-noun?" --------------------------------------------------------------------------------------- 3 meat is not so 2 gravy is not sufficiently 2 sauce are not yet 1 _ are not only 1 _ is no other 1 _ is no proof 1 _ is no reason 1 _ is not misread 1 _ is not only 1 _ is not so 1 _ were no less 1 dishes are not usually 1 eggs are not equivalent 1 eggs be not fresh 1 fire are not so 1 fire be not too 1 fire do not all 1 fire is not sufficiently 1 gravy is not good 1 gravy is not so 1 lemons have no moisture 1 meat is not difficult 1 meat is not likely 1 meat is not readily 1 milk are not proper 1 milk be not well 1 milk is not pure 1 milk is not so 1 onions are not greasy 1 onions are not suited 1 parts are not good 1 salts are not sufficiently 1 sauce be no thicker 1 sauce is not ready 1 sauce is not thick 1 sugar is not brittle 1 sugar is not so 1 water does not so 1 water is no longer 1 water is not only 1 wines do not fully A rudimentary bibliography -------------------------- id = 10136 author = Beeton, Mrs. (Isabella Mary) title = The Book of Household Management date = keywords = April; August; Average; BAKED; BEEF; BOILED; Britain; Béchamel; Cold; Cookery; Cream; Cutlets; DESSERT; ENTREES; England; Europe; February; Fowls; France; Jelly; July; June; Lamb; Lobster; London; MUTTON; March; Meat; Mode_.--Boil; Mode_.--Make; Mode_.--Put; Mode_.--Wash; November; October; Roast; Romans; STEWED; Sauce; Seasonable; Seasonable_.--Make; September; Soup; Sufficient; Tart; Time_.--1; Time_.--1/2; Time_.--3/4; Time_.--About; Time_.--Altogether; Time_.--From; VEAL; boil; butter; course; dish; egg; english; fish; french; good; hour; illustration; ingredients.--2; mode_.--cut; person; pudding; salt; second; sugar; time; time_.--20; water summary = _Mode_.--Throw the rice into boiling water, and let it remain 5 minutes; _Mode_.--Cut up the meat small, add the water, and let it simmer for _Time_.--After the water boils, a small brill, 10 minutes; a large _Mode_.--Boil the fish in salt and water; pick out all the meat and _Mode_.--Wash the celery, boil it in salt and water till tender, and cut _Mode_.--Boil the eggs for 12 minutes, then dip them into cold water, Have ready 3/4 pint of melted butter, made by recipe No. 380; put in the lemon; let it just simmer, but not boil, and pour it putting in a small piece of butter, 1/4 pint of boiling water, pepper of butter, a little flour, 2 onions sliced, 1/4 pint of water, 2 small little flour, add the lemon-juice and water, give one boil, and pour it little butter and flour; let it boil up, add the remaining ingredients, id = 7262 author = Bradley, Richard title = The Country Housewife and Lady''s Director in the Management of a House, and the Delights and Profits of a Farm date = keywords = Butter; Gravey; Juice; Lemon; Liquor; Orange; Pan; Pepper; Pound; Salt; Sugar; Vessel; Water; Wine; day; fish; hour; milk; month; sauce summary = the Pigeon with Butter, a little Water, some Pepper and Salt, and cover it little Salt, Pepper, and Nutmeg in half a Pint of Water, till the Onion and Pan. The Sauce to this Fish is Butter melted, a little White-wine, and and dry it; and as soon as you want to use it, boil Water and Salt, as dried Herbs, the best way is to pour boiling Water upon them, and in half a over-ripe, let them be wiped clean, and cut in pieces; boil these till the All-spice, Pepper and Salt, till the Beef is boil''d half enough; then cut Gravey, half a pint of White-wine, Pepper, Nutmeg, Salt, a bunch of sweet Purpose; or for want of such Liquor, boil a little Salt and Water together, Liquor stew them in a Sauce-Pan till they are a little tender; then pour id = 29232 author = Bury, Charlotte Campbell, Lady title = The Lady''s Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. date = keywords = Beef; Cake; Cream; Fish; Ham; Orange; Pudding; Sauce; Soup; Veal; Wine; boil; french; little; pound summary = Boil a large chicken or fowl in a pint of water till half done; add a till you have employed it all; add half a bottle of good white wine; let and let it boil up; add a quarter of a pound of butter mixed with flour; half an hour; then add about two quarts of water, and let it simmer till Set it over a slow fire, closely covered; let it boil till half is rice, one quart of water; let it boil slowly two hours; add a little cream; let it boil, stirring all the while; add a small bit of butter. onion, and some salt and pepper, add a pint of boiling hot white wine, of gravy, as much white wine; boil these with a little thyme till half Take two pounds of fine sugar and a pint of water; let it boil up and id = 55314 author = Cobbett, Anne title = The English Housekeeper: Or, Manual of Domestic Management Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping date = keywords = 1½; Beef; COBBETT; French; July; Mutton; Pie; Port; Pudding; Sauce; Soup; Stew; Veal; add; boil; butter; cut; good; illustration; little; pour; salt; water summary = pepper, salt, a little minced eschalot or onion; let this boil, then pour water, the same of melted butter, and let it boil till thickish, then add of boiling water, a table-spoonful of grits, a little salt, and an onion; Cut the fish in pieces, not very small, and boil them in a little water and sauce, a tea-spoonful of lump sugar, and a little salt; when it boils, pour add half a tea-cupful of boiling water, some pepper and salt, and let the till half cold, pour in the stock, add a little sugar, and boil it all up, Boil them hard, then cut the eggs in slices, pour a good white sauce over, little salt, till tender, and the gravy of roast or boiled meat poured over peel, into a stew-pan; cover with about 3 pints of water, and let it boil; id = 29084 author = Eaton, Mary, active 1823-1849 title = The Cook and Housekeeper''s Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families date = keywords = August; BEEF; July; MUTTON; PIE; SAUCE; SOUP; STEWED; Seville; VEAL; WINE; add; boil; butter; cream; dutch; egg; fine; fire; flour; french; good; half; hour; little; meat; milk; mix; ounce; pound; pudding; roast; salt; small; sugar; water; white summary = gently in a little water, with fine sugar and lemon peel, till they possible, and add a quantity of water; then boil half an hour more, and boiling cream; when half cold, add four ounces of sugar, the yolks of suet, salt, pepper, mace, half a pint of cream, four yolks of eggs; mix add half a pint of water; let it boil and skim it well. water, and a tea-spoonful of flour rubbed down with a little cold milk. not too salt; use a good quantity of water, and let it boil all the time a pound of fine sugar in a pint of water, boil and skim it well; mix it of a pound of butter till it turns brown; add half a spoonful of flour, half full of water, put a little salt in it, boil and scum it clean. id = 29007 author = Harrison, Mary title = The Skilful Cook A Practical Manual of Modern Experience date = keywords = Ingredients_--1; Ingredients_--½; Method._--Boil; Method._--Cut; Method._--Put; Pudding; Sauce; Soup; boil; egg; ingredients_--some; water summary = Pour in half a pint of water; and cover the dish with a piece of pig''s Pour the boiling water over it, and place another pie-dish, inverted, at Stir and boil three minutes; add the sauce, pepper and salt, and Then stir in the cream; let it boil in the sauce; and add lemon juice, _Method._--Boil the jam, sugar, and water together for three minutes. Let the water be quite boiling; add to it a little salt. Make some water boiling hot in a stewpan; add to it a little lemon _Method._--Boil the rice in the milk, with the sugar, for half an hour, _Method._--Boil the sugar and water; add the lemon and skim well. When boiling, stir in the flour, mixed with a little cold milk. Put it in boiling water, milk, or stock, with a little salt and butter, _Method._--Boil the rice gently in the water for half an hour, then add id = 29519 author = Hooper, Mary title = Nelson''s Home Comforts Thirteenth Edition date = keywords = Essence; Extract; Gelatine; JELLY; Lemon; Meat; Nelson; half; little; water summary = Boil a pint of milk with two ounces of sugar, pour it on two eggs, Soak one ounce of Nelson''s Opaque Gelatine in half-a-pint of cold water ounce of Nelson''s Gelatine in half-a-pint of cold water for two or three of a pound of loaf sugar; pour on half-a-pint of boiling water and Soak one ounce of Nelson''s Patent Gelatine in half-a-pint of cold water Soak an ounce of Nelson''s Gelatine in half-a-pint of water for an hour To an ounce of Nelson''s Gelatine add one pint of cold water, let it To an ounce and a half of Nelson''s Patent Gelatine add a pint of cold Soak an ounce of Nelson''s Gelatine in half-a-pint of milk, dissolve it To an ounce of Nelson''s Gelatine add half-a-pint of new milk, let it half-an-ounce of Nelson''s Gelatine in a gill of cold water, dissolve it Boil a pound of fine loaf sugar in a pint-and-a-half of water. id = 22790 author = May, Robert title = The accomplisht cook or, The art & mystery of cookery date = keywords = Beef; Broth; Carp; Cream; Eggs; Fashion; Fowl; Ibid; Mutton; Neats; Otherways; Oysters; Pudding; Pye; Sturgeon; Veal; butter; dish; egg; french; salt; section summary = good sweet butter, a little white wine and strong broth. strong broth, white-wine, large Mace, Nutmeg, Pepper, Butter, Salt, sweet herbs, grated bread, eggs, nutmeg, pepper, ginger, salt, cloves, mace, sugar, salt, and sweet herbs chopped small, yolks of herbs minced small, cloves, mace, sugar, white-wine, butter, slic''t verjuyce, eggs, butter, bread, wine, and being finely stewed, serve onions, a little salt, vinegar, butter, some white-wine, pepper, and Boil them in good mutton broth, white mace, a faggot of sweet herbs, pepper, salt, and a little white-wine; being boil''d, serve them on nutmeg, pepper, claret, a little wine vinegar, butter, and salt; butter, pepper, sugar, and some sweet herbs finely minced, let them a little white-wine, and large mace, boil it up and garnish the dish beef-suet, sweet herbs, salt, sugar, the yolks of six eggs boil''d of eggs, salt, some boil''d currans, and butter; close it up and bake id = 41352 author = Mollard, John title = The Art of Cookery Made Easy and Refined date = keywords = Beef; Roast; Sauce; Soup; Veal; add; cut summary = water; stew them gently till tender, then add a little dried mint, and into a stewpan, add a little fresh butter, lemon juice, pepper, and CUT in pieces lean veal, ham, and fat bacon; add chopped parsley, thyme, CUT lean veal and beef suet into small pieces, and add chopped parsley, BOIL six eggs, take the yolks, pound them, and add a little flour and with lemon juice, cayenne pepper and salt, add a little colour, clear it stewpan, add a little stock, and stew it gently till tender, taking care drain them dry, add a little stock, boil them till nearly done, and the boil till the peas are tender, add a little dry mint, and rub it through pound of fresh butter, pepper, salt, a little beaten spice, half a pint small; add a bit of fresh butter, a little salt and flour, a sufficient id = 10072 author = Moxon, Elizabeth title = English Housewifry Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery date = keywords = Middle; Way; boil; butter; dish; little; pound; pudding; sugar; water summary = into a little deep dish and lay over them half a pound of butter; put cut in small pieces, half a pound of sugar, a little salt, a quarter of your dish, and have a little white wine, butter and sugar, for the hour will boil them: You must have a little white wine, butter and a little white wine, butter and sugar; lay a rim of paste round your spoonfuls of rose-water, half a pound of powder sugar, a little salt, a single in a fine cloth, boil them in a little salt and water, and let butter, with a little rose-water, and part of a half pound of sugar, of sugar, half a pound of currans well wash''d, and a little lemon-peel every gallon of water take two pounds and a half of fine sugar, boil it twenty one pounds of fine powder sugar, let it boil half an hour, and id = 8102 author = Pegge, Samuel title = The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390 date = keywords = A.S.; Anglo; Chaucer; Contents; Editor; Gloss; Junius; Lel; Mr.; Pork; Roll; Rys; Safroun; VIII; XX.III; XX.IX; footnote; hem; iii; item; saxon; xx.vi summary = flessh in þe mylke oþer in the broth and set hem to þe fyre, & alye mynce Oynouns and cast þerto Safroun and salt and messe it forth hewe hem to gobettes and cast hem in a pot, do þerto clene broth, mynce Oynouns and seeþ hem in grece and in gode broth do þerto. broth oþer with water and set on the fire and seeþ it, cast þerto and grynde hem smale, make a layour of gode brede an powdour and salt and seeþ hem in the same sewe and oile þerwith, cast þerto sugur, þerto safroun, salt, and powdour fort and dresse it forth hool. swyng hem togydre, and do þerto powdour gyngur safroun and salt, set whan þey buth boiled cast þerto peeres & parboile hem wel. Almaundes mylke & of brede & cast þerto spices, safroun and salt, Take crustes of Brede and grynde hem smale, do þerto powdour of id = 43278 author = Spencer, Edward title = Cakes & Ale A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious date = keywords = Ala; Charles; Christmas; Doctor; England; English; Great; John; London; Mr.; Romans; Scotch; Sir; York; add; breakfast; british; chapter; cold; curry; day; dish; french; good; half; indian; irish; little; old; sauce; time; water; wine summary = "A free breakfast-table of Elizabeth''s time," says an old authority, By far the pleasantest meal of the day at a large country-house is evils--eating too much good food, or drinking too much bad liquor; and the time at which (A.M.), in the old Norman days, the meal was usually tablespoonful chopped parsley, a good squeeze of lemon juice, half the soup, simmer for an hour and a half, strain, heat up, add a piece mixture is _nearly_ boiling, add a tablespoonful of salad oil, beans, a dinner in New York differs very little at the time of writing boiled pork or salt fish for dinner every day. orange-flower water, and half-a-pint of old brandy. water; add the juice of three lemons, one pint of old brandy, a half a wine-glassful of old brandy, the yolk of an egg, two One wine-glassful of old brandy, one ditto cold water, one id = 14377 author = Woolley, Hannah title = 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 date = keywords = Butter; Cream; Eggs; Limon; Pie; Rosewater; Salt; Sugar; Water; Wine; dish; egg summary = pounds of fine Sugar, and let it boil till it begins to be thick, then green, then take their weight in fine Sugar and a little water, boil it water, add a quarter of a Pound of fresh Sugar, boil it till it will Rosewater and fine Sugar, and a little whole Spice, and boil them fine Sugar boiled to a Candy height with a little water, then put in Eggs and a Pint of Cream, two Ounces of fine Sugar, and a little Salt, cold, put in Eggs, Sugar, a little Salt and some Marrow, so butter a Pan Eggs, Spice Sugar, Marrow, and a little Salt, and so boil it and bake beaten Spice, Salt, and a little Sugar, then wet a Cloth in hot water, little Salt, Rosewater, Sugar, beaten Spice and Currans, with six Eggs Salt, Sugar and Butter, with a little Cream, and the yolks of hard Eggs