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File:Early-medieval strap end, Anglo-Scandinavian strap end (FindID 406580).jpgA late Saxon cast copper alloy openwork buckle dating from the 9th - 10th centuries. The buckle has a zoomorphic terminal in the form of an animals head with raised eyes and a long pronounced snout. Behind the animal's head is the centre of the buckle which is formed of an openwork circle, undecorated. Behind this is what may be interepreted as the animal's tail, with two raised ribbed features either side of the lower terminal piece - there is a buckle pin hole between the 'tail' while another two are located at the triangular end terminal. No traces of rivets or the pin survives, otherwise thebuckle is complete and in good condition. Compare SUSS-A7C147 and HAMP-C9AB76.
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File:Early Medieval possible weight (FindID 509026).jpgA lead alloy object, possibly a weight of Early Medieval date. The object is a rectangular cuboid of lead alloy with most of the faces faceted. Each long face has two facets, so it is peaked in the centre of each face. This leaves a lozenge shaped concave area in the middle of each edge between the peaks. The end faces of the solid of flat squares. The lead is patinated to a creamy yellow colour. The object cannot be dated alone, but it is from a known Early Medieval site, so an Early Medieval date is suggested.
File:Post Medieval unidentified object (FindID 426954).jpgA lead alloy unideintified object probably dating from the Post Medieval period. It is a small container or mould which is most clear on the inside. It is a rounded heart shape with the letter "T" inside. Looking at the inside of the vessel, the border and letter are recessed, pressed into the lead. It does not appear that the design is supposed to be seen from the outside, as it is rounded and indistinct. the walls of the lid or mould are uneven and the top edge is rounded where it is not broken. The lead has a thick creamy patina. Other similar objects have been found in the area, and a 16th or 17th century date is suggested based on the few dated examples, and one decorated with a commonwealth shield. Their function remains unknown.
File:Neolithic , Thumb scraper (FindID 285320).jpgA lithic thumb scraper of Neolithic date designed to be held between your thumb and forefinger. It has been broken across the middle. The break is worn. The surviving object is therefore D-shaped, with a D-shaped section. The edges show signs of being worked. The dorsal surface is flat and the worked edge is fairly shallow. The striking platform and bulb of percussion have been removed, but the ripples of percussion can still be seen. The flint is a light whitish-grey colour with some lighter flaws. There is an area of cortex remaining within the tool.
File:The everyday cook and recipe book - containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads - also for making all (14781532762).jpgIdentifier: everydaycookreci00neil (find matches) Title: The everyday cook and recipe book : containing more than two thousand practical recipes for cooking every kind of meat, fish, poultry, game, soups, broths, vegetables and salads : also for making all kinds of plain and fancy breads, pastries, puddings, cakes, creams, ices, jellies, preserves, marmalades, etc., together with various miscellaneous recipes for preparation of food and attention to invalids, all carefully prepared and practically tested Year: 1891 (1890s) Authors: Neil, E Subjects: Cookery Home economics Care of the sick cbk Publisher: New York : J.S. Ogilvie Contributing Library: Internet Archive Digitizing Sponsor: Internet Archive View Book Page: Book Viewer About This Book: Catalog Entry View All Images: All Images From Book Click here to view book online to see this illustration in context in a browseable online version of this book. Text Appearing Before Image: omato sauce, is very delicious. SALMON CUTLETS. Cut the slices one inch thick, and season them with pep-per and salt; butter a sheet of white paper, lay each slice ona separate piece, with their ends twisted; boil gently over aclear fire, and serve with anchovy or caper sauce. Whenhigher seasoning is required, add a few chopped herbs anda little spice. DRIED OR SMOKED SALMON. Cut the fish down the back, take out the entrails, and roe,scale it, and rub the outside and in with common salt, andhang it to drain for twenty-four hours. Pound three ounces of saltpetre, two ounces of coarse saltand two of coarse brown sugar; mix these well together, andrub the salmon over every part with it; then lay it on a largedish for two days; then rub it over with common salt, andin twenty-four hours it will be fit to dry. Wipe it well,stretch it open with two sticks, and hang it in a chimney,with a smothered wood fire, or in a smoke house, or in adry, cool place. Shad done in this manner are very fine. Text Appearing After Image: lo&s Eead and Shoulders FISH THE EVERYDAY COOK-BOOK. S7 BOILED COD. Lay the fish in cold water, a little salt, for half an hour.Wipe dry, and sew up in a linen cloth, coarse and cleanfitted to the shape of the piece of cod. Have but one foldover each part. Lay in the fish-kettle, cover with boilingwater, salted at discretion. Allow nearly an hour for apiece weighing four pounds. COD PIE. Any remains of cold cod, twelve ousters, sufficint meltedbutter to moisten it; mashed potatoes enough to fill up thedish. Mode: Flake the fish from the bone, and carefully takeaway all the skin. Lay it in a pie-dish, pour over the meltedbutter and oysters (or oyster sauce, if there is any left), andcover with mashed potatoes. Bake for half an hour, andsend to table of a nice brown color. DRIED CODFISH. - This should always be laid in soak at least one night be-fore it is wanted; then take off the skin and put it in plentyof cold water; boil it gently (skimming it meanwhile) forone hour, or tie it Note About Images Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original work.
File:Medieval buckle (FindID 518987).jpgA cast copper alloy single looped buckle dating from the Medieval period. The object is D-shaped in plan and cross-section. The strap bar is narrowed and offset. Attached to the strap bar is the remains of the buckle pin which is corroded and immobile. The buckle has a light green patina while the buckle pin ahs a reddish brown patina. Similar examples can be found on p18-19, Whitehead, (2003).
File:Medieval , Strap end (FindID 209800).jpgA cast copper alloy strap end of unusual form. The strap end is formed from a V-shaped piece of metal, which terminates at the point of the V with a double collared mouth. It is hollow. At the end of each arm of the V there are two rivet holes, each still containing the copper alloy rivets. The open ends of the strap end are split, the object is otherwise solid. The metal is a mid greyish-green colour and it is pitted. The strap end is probably medieval in date.
File:Post-Medieval buckle (FindID 427962).jpgA cast copper-alloy buckle of Post-Medieval date, c . 16th-17th century. The buckle is D-shaped in plan and rectangular in section, with seven ring-and-dots punched on the outer frame. The leading edge of the outer frame also has three small knobs projecting.
File:Post-Medieval buckle (FindID 427763).jpgA cast copper-alloy buckle of late 17th-late 18th century date. The buckle frame is oval with moulded decoration of a corder effect on the upper face. A separately added central cross bar holds a chape with cast barrel-hinges (2). The chape is sub-triangular in shape, made of a sheet of copper alloy with a mushroom-shaped stud rivets at the end. The pin is missing. There is considerable wear on the outer frame that would have come into contact with the belt/strap.
File:True manhood - a manual for young men (1888) (14761241024).jpgIdentifier: truemanhoodmanua00shep (find matches) Title: True manhood : a manual for young men Year: 1888 (1880s) Authors: Shepherd, E. R DeCosta, B. F. (Benjamin Franklin), 1831-1904. White cross: its origin and progress Subjects: Hakujujikai Sex Education Masturbation Sex instruction Sexual health Masturbation Publisher: Chicago : Sanitary Publishing Co. Contributing Library: Francis A. Countway Library of Medicine Digitizing Sponsor: Open Knowledge Commons and Harvard Medical School View Book Page: Book Viewer About This Book: Catalog Entry View All Images: All Images From Book Click here to view book online to see this illustration in context in a browseable online version of this book. Text Appearing Before Image: hard to make him learneven then what is w^anted. These talkative carpenters have secrets of theirown, some tricks of the trade, that they keep to them-selves, and after we have been all through their shopswe shall not be able to imitate their work, even tomaking one single fibril of a fiber of a muscle. Yetwe may learn many interesting points. As elsewhere,the muscle cells are in all stages of formation, and inturn are superseded by others. Their product is nota secretion, and like bone cells they need no duct.In color they are of a beautiful red. They possesscontractile power. By this curious property theycontract and expand in obedience to the will. Thisis as strange and wonderful as anything in nature—■and for practical use is unexcelled by any propertiesof organized matter. TRUE MANHOOD. 147 The vermiform motion of the stomach and intes-tines is caused by the contractile muscle fibers of themiddle layer of their walls and the action of theheart is sustained by the same force. Text Appearing After Image: Fig. XXXIX. Muscles of the front figure. Muscles are of various forms and sizes, in thinlayers, in rings, in strips, in thick piles, fan shaped. ,48 TRUE MANHOOD. feather shaped, etc. They are bound firmly to thebones by white, hard, tough bands and cords, calledtendons. Strength is essential to muscles, for by them are con-trolled the powerful movements of the framework.They must also be soft and yield readily to pressure.For these reasons the furnishing of the proper nutri-ment is essential. Iron, potassium, chlorine, magne-sium and sodium feed the muscles well. Phosphorusand sulphur give swiftness and life for the contractileproperty. Muscles use up the larger portion of the food weeat. From the celb of blood they extract oxygen,magnetized iron and phosphorus; the plasma yieldsthem albumen. The deltoid muscle of the shoulder has powerenough in it to raise i,ooo pounds. The reason thearm cannot lift so much is not for lack of inherentstrength. It is hindered by its position with reg Note About Images Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original work.