mv: ‘./input-file.zip’ and ‘./input-file.zip’ are the same file Creating study carrel named subject-wineAndWineMaking-gutenberg Initializing database Unzipping Archive: input-file.zip creating: ./tmp/input/input-file/ inflating: ./tmp/input/input-file/15407.txt inflating: ./tmp/input/input-file/20917.txt inflating: ./tmp/input/input-file/16441.txt inflating: ./tmp/input/input-file/46953.txt inflating: ./tmp/input/input-file/metadata.csv caution: excluded filename not matched: *MACOSX* === DIRECTORIES: ./tmp/input === DIRECTORY: ./tmp/input/input-file === metadata file: ./tmp/input/input-file/metadata.csv === found metadata file === updating bibliographic database Building study carrel named subject-wineAndWineMaking-gutenberg FILE: cache/15407.txt OUTPUT: txt/15407.txt FILE: cache/20917.txt OUTPUT: txt/20917.txt FILE: cache/46953.txt OUTPUT: txt/46953.txt FILE: cache/16441.txt OUTPUT: txt/16441.txt 15407 txt/../pos/15407.pos 15407 txt/../wrd/15407.wrd 15407 txt/../ent/15407.ent === file2bib.sh === id: 15407 author: Chapman, Thomas title: The Cyder-Maker's Instructor, Sweet-Maker's Assistant, and Victualler's and Housekeeper's Director In Three Parts date: pages: extension: .txt txt: ./txt/15407.txt cache: ./cache/15407.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 4 resourceName b'15407.txt' 20917 txt/../pos/20917.pos 20917 txt/../wrd/20917.wrd 20917 txt/../ent/20917.ent 16441 txt/../pos/16441.pos 16441 txt/../wrd/16441.wrd === file2bib.sh === id: 20917 author: Husmann, George title: The Cultivation of The Native Grape, and Manufacture of American Wines date: pages: extension: .txt txt: ./txt/20917.txt cache: ./cache/20917.txt Content-Encoding ISO-8859-1 Content-Type text/plain; charset=ISO-8859-1 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 5 resourceName b'20917.txt' 16441 txt/../ent/16441.ent 46953 txt/../pos/46953.pos 46953 txt/../wrd/46953.wrd 46953 txt/../ent/46953.ent === file2bib.sh === id: 16441 author: Digby, Kenelm title: The Closet of Sir Kenelm Digby Knight Opened date: pages: extension: .txt txt: ./txt/16441.txt cache: ./cache/16441.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 16 resourceName b'16441.txt' === file2bib.sh === id: 46953 author: Vizetelly, Henry title: A History of Champagne, with Notes on the Other Sparkling Wines of France date: pages: extension: .txt txt: ./txt/46953.txt cache: ./cache/46953.txt Content-Encoding UTF-8 Content-Type text/plain; charset=UTF-8 X-Parsed-By ['org.apache.tika.parser.DefaultParser', 'org.apache.tika.parser.csv.TextAndCSVParser'] X-TIKA:content_handler ToTextContentHandler X-TIKA:embedded_depth 0 X-TIKA:parse_time_millis 25 resourceName b'46953.txt' Done mapping. Reducing subject-wineAndWineMaking-gutenberg === reduce.pl bib === id = 20917 author = Husmann, George title = The Cultivation of The Native Grape, and Manufacture of American Wines date = pages = extension = .txt mime = text/plain words = 44798 sentences = 2244 flesch = 78 summary = produced for me, in fruit, wine, layers, cuttings, and plants, the to see that we can grow some varieties of grape on almost any soil. season to fully ripen its fruit and bring out all its good qualities. process for young vines, the first year after planting; but if good of the frost grape; makes a dark red wine, of good body, and much really good grape, should be without a few vines of it at least. A fair grape for the table, and makes a good wine, resembling A good _wine_ grape should have a large amount of sugar, with the acid This will contain the grape-mill, wine-presses, apparatus for stemming, APPARATUS FOR WINE-MAKING.--THE GRAPE MILL AND PRESS. APPARATUS FOR WINE-MAKING.--THE GRAPE MILL AND PRESS. To make white, or light-colored wine, the grapes which were gathered grapes will generally ripen better, so that we can in most seasons cache = ./cache/20917.txt txt = ./txt/20917.txt === reduce.pl bib === id = 15407 author = Chapman, Thomas title = The Cyder-Maker's Instructor, Sweet-Maker's Assistant, and Victualler's and Housekeeper's Director In Three Parts date = pages = extension = .txt mime = text/plain words = 5993 sentences = 269 flesch = 82 summary = hour, then bung it close for five or six days; rack it from the bottom well together; apply it to the hogshead, bung it up, and let it stand a fine powder; work it for half an hour after, and bung it up close. forcing; stir them well in the hogshead and bung it close up. strong, with yest and jalap, and let it ferment three or four days; or four times a day, and let them continue in the steep till the fruit To every pipe of wine take two quarts of solid ale yest and one ounce For one pipe, take two quarts of good cyder; put half an ounce of with some of the wine, put it in the pipe, bung it close, and in a day quarter of an hour; strain the liquor, and let it stand 'till it A pint of this liquor will make a pipe the colour of port wine. cache = ./cache/15407.txt txt = ./txt/15407.txt === reduce.pl bib === id = 46953 author = Vizetelly, Henry title = A History of Champagne, with Notes on the Other Sparkling Wines of France date = pages = extension = .txt mime = text/plain words = 149972 sentences = 7469 flesch = 71 summary = of the Champagne vineyards--Abundance of wine--Visit to Reims of the Champagne vineyards--Abundance of wine--Visit to Reims century--Bottling of the wine in flasks--Icing Champagne with the century--Bottling of the wine in flasks--Icing Champagne with the London, who bottled Champagne wines regularly every year.[212] grillée au vin de Champagne_, was obtainable at Théron's in the Rue St. Martin.[240] The sparkling wine can scarcely have failed to figure on in cask and bottle to the King's wine-merchant--Champagne at in cask and bottle to the King's wine-merchant--Champagne at [Illustration: THE VINTAGE IN THE CHAMPAGNE: A WINE-PRESS AT WORK.] With the different Champagne houses the mode of bottling the wine, bottles of Champagne, in addition to a large quantity of wine in cask. Our tour through the Champagne vineyards and wine-cellars here comes vintages in the Champagne--The quality of the wine has little vintages in the Champagne--The quality of the wine has little cache = ./cache/46953.txt txt = ./txt/46953.txt === reduce.pl bib === id = 16441 author = Digby, Kenelm title = The Closet of Sir Kenelm Digby Knight Opened date = pages = extension = .txt mime = text/plain words = 95763 sentences = 4770 flesch = 86 summary = Boil this pound of Hops in a Pot and half of fair water, till it Let all these boil about half an hour, then scum them clean away; and put two Gallons of pure honey, and boil them till the Liquor bear an Egge, half an hours boiling, let the water run through a strainer (to sever the Let these boil with the honey and water till it will bear an water, with five Pints of good white honey, until one third part be boiled Gallon put a quart of honey, and let it boil till it bear an Egg. To every boil half an hour, then take it off the fire, and let it stand, till you let half a pint of Sack or White muscadin boil a very little in a bason, herbs; which let boil a good half hour or better, and take them out, and cache = ./cache/16441.txt txt = ./txt/16441.txt Building ./etc/reader.txt 46953 16441 20917 46953 16441 20917 number of items: 4 sum of words: 296,526 average size in words: 74,131 average readability score: 79 nouns: wine; water; wines; illustration; time; vineyards; bottles; grapes; day; years; vine; grape; days; fire; vines; hour; gallons; year; honey; cellars; quantity; pound; way; century; part; fruit; hours; herbs; vintage; sugar; quality; place; half; house; end; taste; leaves; dish; bottle; vineyard; side; soil; roots; quarter; varieties; vessel; bread; one; ground; liquor verbs: is; be; are; put; was; have; take; had; make; let; were; boil; been; has; made; being; do; sparkling; set; keep; pour; stand; boiled; drink; work; lay; done; making; said; taken; having; find; beat; found; cut; used; known; come; cover; stop; give; grow; did; become; serve; see; think; strain; makes; covered adjectives: little; good; other; great; white; first; more; best; same; much; old; large; strong; small; many; fine; such; cold; new; clear; few; red; high; last; sweet; full; long; young; clean; better; next; own; several; ready; latter; hot; dry; black; fair; excellent; warm; thick; whole; certain; thin; necessary; ancient; least; french; less adverbs: then; not; very; well; so; up; as; out; in; more; only; off; together; also; about; most; thus; still; much; too; here; again; now; enough; first; away; however; even; almost; down; all; close; soon; long; never; yet; over; generally; always; once; far; there; often; on; somewhat; already; therefore; rather; sometimes; back pronouns: it; you; them; his; their; he; they; its; i; your; we; him; our; my; her; us; me; himself; she; themselves; itself; ay; one; myself; ourselves; thy; thee; ours; herself; ''em; theirs; mine; ''s; à; yourself; yieldeth; ye; whey; tambour; reims/; oneself; luy; france,--left; claude/; ce; au; aquilat[26; 45_s proper nouns: _; champagne; reims; de; footnote; st.; sugar; liquor; epernay; m.; vin; la; le; france; louis; du; cream; burgundy; sir; charles; rue; england; co.; ay; ale; juyce; london; paris; honey; sweet; digby; make; et; messrs.; c.; king; butter; mr.; lady; .; ginger; white; dry; salt; marne; sillery; lord; eggs; cloves; catawba keywords: wine; illustration; white; werlé; virginia; vineyard; vine; vin; verzenay; thyme; sweet; sugar; st.; sir; sillery; saumur; salt; saint; sack; rue; rosemary; rocheret; remi; reims; plant; pierry; perignon; paris; norton; mémoire; mutton; mr.; moët; milk; messrs.; marne; mareuil; madame; mace; louis; london; liquor; limon; lady; king; ibid; honey; herbemont; henri; hautvillers one topic; one dimension: wine file(s): ./cache/15407.txt titles(s): The Cyder-Maker''s Instructor, Sweet-Maker''s Assistant, and Victualler''s and Housekeeper''s Director In Three Parts three topics; one dimension: wine; water; wine file(s): ./cache/46953.txt, ./cache/16441.txt, ./cache/20917.txt titles(s): A History of Champagne, with Notes on the Other Sparkling Wines of France | The Closet of Sir Kenelm Digby Knight Opened | The Cultivation of The Native Grape, and Manufacture of American Wines five topics; three dimensions: wine champagne footnote; water boil make; wine grape 00; cyder colour hogshead; sorts rhenish mash file(s): ./cache/46953.txt, ./cache/16441.txt, ./cache/20917.txt, ./cache/15407.txt, ./cache/15407.txt titles(s): A History of Champagne, with Notes on the Other Sparkling Wines of France | The Closet of Sir Kenelm Digby Knight Opened | The Cultivation of The Native Grape, and Manufacture of American Wines | The Cyder-Maker''s Instructor, Sweet-Maker''s Assistant, and Victualler''s and Housekeeper''s Director In Three Parts | The Cyder-Maker''s Instructor, Sweet-Maker''s Assistant, and Victualler''s and Housekeeper''s Director In Three Parts Type: gutenberg title: subject-wineAndWineMaking-gutenberg date: 2021-06-10 time: 17:06 username: emorgan patron: Eric Morgan email: emorgan@nd.edu input: facet_subject:"Wine and wine making" ==== make-pages.sh htm files ==== make-pages.sh complex files ==== make-pages.sh named enities ==== making bibliographics id: 15407 author: Chapman, Thomas title: The Cyder-Maker''s Instructor, Sweet-Maker''s Assistant, and Victualler''s and Housekeeper''s Director In Three Parts date: words: 5993 sentences: 269 pages: flesch: 82 cache: ./cache/15407.txt txt: ./txt/15407.txt summary: hour, then bung it close for five or six days; rack it from the bottom well together; apply it to the hogshead, bung it up, and let it stand a fine powder; work it for half an hour after, and bung it up close. forcing; stir them well in the hogshead and bung it close up. strong, with yest and jalap, and let it ferment three or four days; or four times a day, and let them continue in the steep till the fruit To every pipe of wine take two quarts of solid ale yest and one ounce For one pipe, take two quarts of good cyder; put half an ounce of with some of the wine, put it in the pipe, bung it close, and in a day quarter of an hour; strain the liquor, and let it stand ''till it A pint of this liquor will make a pipe the colour of port wine. id: 16441 author: Digby, Kenelm title: The Closet of Sir Kenelm Digby Knight Opened date: words: 95763 sentences: 4770 pages: flesch: 86 cache: ./cache/16441.txt txt: ./txt/16441.txt summary: Boil this pound of Hops in a Pot and half of fair water, till it Let all these boil about half an hour, then scum them clean away; and put two Gallons of pure honey, and boil them till the Liquor bear an Egge, half an hours boiling, let the water run through a strainer (to sever the Let these boil with the honey and water till it will bear an water, with five Pints of good white honey, until one third part be boiled Gallon put a quart of honey, and let it boil till it bear an Egg. To every boil half an hour, then take it off the fire, and let it stand, till you let half a pint of Sack or White muscadin boil a very little in a bason, herbs; which let boil a good half hour or better, and take them out, and id: 20917 author: Husmann, George title: The Cultivation of The Native Grape, and Manufacture of American Wines date: words: 44798 sentences: 2244 pages: flesch: 78 cache: ./cache/20917.txt txt: ./txt/20917.txt summary: produced for me, in fruit, wine, layers, cuttings, and plants, the to see that we can grow some varieties of grape on almost any soil. season to fully ripen its fruit and bring out all its good qualities. process for young vines, the first year after planting; but if good of the frost grape; makes a dark red wine, of good body, and much really good grape, should be without a few vines of it at least. A fair grape for the table, and makes a good wine, resembling A good _wine_ grape should have a large amount of sugar, with the acid This will contain the grape-mill, wine-presses, apparatus for stemming, APPARATUS FOR WINE-MAKING.--THE GRAPE MILL AND PRESS. APPARATUS FOR WINE-MAKING.--THE GRAPE MILL AND PRESS. To make white, or light-colored wine, the grapes which were gathered grapes will generally ripen better, so that we can in most seasons id: 46953 author: Vizetelly, Henry title: A History of Champagne, with Notes on the Other Sparkling Wines of France date: words: 149972 sentences: 7469 pages: flesch: 71 cache: ./cache/46953.txt txt: ./txt/46953.txt summary: of the Champagne vineyards--Abundance of wine--Visit to Reims of the Champagne vineyards--Abundance of wine--Visit to Reims century--Bottling of the wine in flasks--Icing Champagne with the century--Bottling of the wine in flasks--Icing Champagne with the London, who bottled Champagne wines regularly every year.[212] grillée au vin de Champagne_, was obtainable at Théron''s in the Rue St. Martin.[240] The sparkling wine can scarcely have failed to figure on in cask and bottle to the King''s wine-merchant--Champagne at in cask and bottle to the King''s wine-merchant--Champagne at [Illustration: THE VINTAGE IN THE CHAMPAGNE: A WINE-PRESS AT WORK.] With the different Champagne houses the mode of bottling the wine, bottles of Champagne, in addition to a large quantity of wine in cask. Our tour through the Champagne vineyards and wine-cellars here comes vintages in the Champagne--The quality of the wine has little vintages in the Champagne--The quality of the wine has little ==== make-pages.sh questions ==== make-pages.sh search ==== make-pages.sh topic modeling corpus Zipping study carrel