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. Eric Lease Morgan May 27, 2019 Number of items in the collection; 'How big is my corpus?' ---------------------------------------------------------- 4 Average length of all items measured in words; "More or less, how big is each item?" ------------------------------------------------------------------------------------ 45058 Average readability score of all items (0 = difficult; 100 = easy) ------------------------------------------------------------------ 104 Top 50 statistically significant keywords; "What is my collection about?" ------------------------------------------------------------------------- 4 Sugar 4 Mace 4 Cream 4 Butter 3 Water 3 Vinegar 3 Eggs 2 Wine 2 Sun 2 Salt 2 Pie 1 Veal 1 Thyme 1 TCP 1 Syrup 1 Rosewater 1 Rose 1 Pye 1 Paste 1 Ounce 1 Orange 1 Nutmeg 1 Medicine 1 Maid 1 Liquor 1 Hearbs 1 Gravy 1 Fowl 1 Fire 1 Dish 1 Cinnamon Top 50 lemmatized nouns; "What is discussed?" --------------------------------------------- 980 water 599 pound 399 pint 388 ounce 372 dish 365 fire 311 hour 263 quarter 262 handful 262 egg 249 piece 239 spoonful 227 quantity 221 butter 198 day 197 quart 192 wine 183 half 179 salt 172 time 170 root 155 milk 153 pot 144 juice 141 yolk 137 flower 130 seed 126 paste 125 side 123 morning 122 slice 122 bread 113 top 112 meat 110 white 109 sugar 108 skin 108 bone 107 cloth 102 broth 99 liquor 99 leave 95 pudding 95 pouder 94 penny 93 mace 91 while 89 sauce 88 part 86 place Top 50 proper nouns; "What are the names of persons or places?" -------------------------------------------------------------- 1040 Sugar 326 Butter 255 Salt 251 Nutmeg 244 Cream 236 Wine 204 Mace 203 Eggs 201 Rose 194 Water 171 Pepper 170 Vinegar 166 ● 163 Mutton 162 Ginger 144 Cloves 130 Cinnamon 123 Lemon 117 Currans 114 Pye 113 Sun 107 ibid 100 Rosewater 99 Paste 99 Ale 98 Syrup 98 Dish 97 Tart 96 Rosemary 94 Cinamon 92 Veal 92 Nutmegs 91 Beef 86 Almonds 85 Sack 84 Oven 83 Liquor 78 Pie 78 Honey 77 Gravy 76 Marrow 75 Thyme 72 Parsley 72 Jelly 71 Hearbs 67 Quinces 66 Oyl 65 Sage 65 Claret 64 White Top 50 personal pronouns nouns; "To whom are things referred?" ------------------------------------------------------------- 6828 it 3414 them 1529 you 536 they 150 him 129 i 118 he 29 her 18 themselves 15 she 5 we 4 me 3 one 2 us 2 thee 2 himself 1 thy 1 em Top 50 lemmatized verbs; "What do things do?" --------------------------------------------- 2762 be 2742 take 2205 put 1595 make 896 let 581 beat 522 boyle 455 boil 363 set 354 cut 349 have 342 boyl 330 serve 326 lie 322 keep 313 strain 291 season 284 stand 270 bake 229 stir 225 wash 200 dry 198 mince 197 do 185 cover 183 pour 182 preserve 181 stew 168 lay 163 slice 162 grate 149 use 144 roast 130 mingle 125 give 123 come 119 drink 117 draw 105 break 104 add 103 scrape 101 strew 98 fry 96 dish 94 bruise 88 mix 87 eat 85 turn 84 melt 83 garnish Top 50 lemmatized adjectives and adverbs; "How are things described?" --------------------------------------------------------------------- 3058 then 925 little 648 together 639 good 637 up 625 so 619 very 534 in 526 well 516 as 458 much 436 white 394 out 380 not 375 small 296 cold 294 off 283 sweet 243 fine 228 clean 197 hot 191 first 185 fair 174 thick 173 more 166 enough 165 again 156 close 154 whole 154 warm 148 away 144 thin 142 other 136 same 132 also 121 long 121 large 120 red 113 green 111 hard 110 strong 101 few 97 dry 94 almost 92 soft 91 fresh 90 tender 86 many 82 altogether 81 down Top 50 lemmatized superlative adjectives; "How are things described to the extreme?" ------------------------------------------------------------------------- 107 good 23 fair 21 least 16 most 12 fine 8 large 8 clear 8 br 7 white 7 great 6 strong 6 new 5 big 4 small 4 dr 3 pure 3 high 3 bad 2 soft 2 midd 2 hot 2 Most 1 thick 1 tender 1 sure 1 still 1 seek 1 ripe 1 rich 1 quick 1 near 1 lowermost 1 low 1 lively 1 less 1 hard 1 green 1 desir 1 deep 1 cleer 1 clean 1 choice 1 brown 1 broad 1 black Top 50 lemmatized superlative adverbs; "How do things do to the extreme?" ------------------------------------------------------------------------ 43 most 4 well 3 hard 1 long 1 lest Top 50 Internet domains; "What Webbed places are alluded to in this corpus?" ---------------------------------------------------------------------------- 3 www.tei-c.org 3 eebo.chadwyck.com Top 50 URLs; "What is hyperlinked from this corpus?" ---------------------------------------------------- 3 http://www.tei-c.org 3 http://eebo.chadwyck.com Top 50 email addresses; "Who are you gonna call?" ------------------------------------------------- Top 50 positive assertions; "What sentences are in the shape of noun-verb-noun?" ------------------------------------------------------------------------------- 3 butter is cold 3 eggs minced small 3 sugar beaten together 2 butter boyled together 2 dish being ready 2 eggs be in 2 eggs boyled hard 2 half is enough 2 ounces beaten very 2 salt boyled together 2 sugar beaten very 2 sugar boyle together 2 water be more 2 water be not 2 water boyling hot 2 ● boyl together 2 ● cut out 2 ● put in 1 cream is almost 1 day pour out 1 day take as 1 eggs beaten together 1 eggs beaten up 1 eggs beaten well 1 fire be very 1 fire being very 1 half be s 1 half minced carrots 1 salt beaten very 1 salt is best 1 sugar be ready 1 sugar beaten small 1 sugar boiled together 1 sugar boyled together 1 sugar boyling hot 1 sugar is almost 1 sugar is enough 1 sugar is hard 1 sugar put as 1 water be all 1 water be clean 1 water be too 1 water be warm 1 water is also 1 water is cold 1 water is good 1 water is not 1 water is very 1 water is warm 1 wine be quite Top 50 negative assertions; "What sentences are in the shape of noun-verb-no|not-noun?" --------------------------------------------------------------------------------------- 2 water be not bitter 1 sugar have no more 1 water is not clear A rudimentary bibliography -------------------------- id = A47264 author = Kent, Elizabeth Grey, Countess of, 1581-1651. title = A choice manual of rare and select secrets in physick and chyrurgery collected and practised by the Right Honorable, the Countesse of Kent, late deceased ; as also most exquisite ways of preserving, conserving, candying, &c. ; published by W.I., Gent. date = 1653 keywords = Butter; Cinnamon; Cream; Eggs; Hearbs; Mace; Medicine; Pie; Rosewater; Salt; Sugar; Sun; Thyme; Vinegar; Water summary = A choice manual of rare and select secrets in physick and chyrurgery collected and practised by the Right Honorable, the Countesse of Kent, late deceased ; as also most exquisite ways of preserving, conserving, candying, &c. A choice manual of rare and select secrets in physick and chyrurgery collected and practised by the Right Honorable, the Countesse of Kent, late deceased ; as also most exquisite ways of preserving, conserving, candying, &c. EEBO-TCP is a partnership between the Universities of Michigan and Oxford and the publisher ProQuest to create accurately transcribed and encoded texts based on the image sets published by ProQuest via their Early English Books Online (EEBO) database (http://eebo.chadwyck.com). EEBO-TCP aimed to produce large quantities of textual data within the usual project restraints of time and funding, and therefore chose to create diplomatic transcriptions (as opposed to critical editions) with light-touch, mainly structural encoding based on the Text Encoding Initiative (http://www.tei-c.org). id = A47270 author = Kent, Elizabeth Grey, Countess of, 1581-1651. title = A true gentlewomans delight Wherein is contained all manner of cookery: together with preserving, conserving, drying and candying. Very necessary for all ladies and gentlewomen. Published by W. I. gent. date = 1653 keywords = Butter; Cream; Eggs; Mace; Pie; Salt; Sugar summary = This text is an enriched version of the TCP digital transcription A47270 of text R220380 in the English Short Title Catalog (Wing K317A). Textual changes and metadata enrichments aim at making the text more computationally tractable, easier to read, and suitable for network-based collaborative curation by amateur and professional end users from many walks of life. This keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the Early English Books Online Text Creation Partnership. A true gentlewomans delight Wherein is contained all manner of cookery: together with preserving, conserving, drying and candying. A true gentlewomans delight Wherein is contained all manner of cookery: together with preserving, conserving, drying and candying. printed by G.D. and are to be sold by William Shears, at the sign of the Bible in St. Pauls Church-yard, Wherein is contained all manner of cookery: together with preserving, conserving, drying and candying. id = A66834 author = Woolley, Hannah, fl. 1670. title = The Accomplish''d lady''s delight in preserving, physick, beautifying, and cookery containing I. the art of preserving and candying fruits & flowers ..., II. the physical cabinet, or, excellent receipts in physick and chirurgery : together with some rare beautifying waters, to adorn and add loveliness to the face and body : and also some new and excellent secrets and experiments in the art of angling, 3. the compleat cooks guide, or, directions for dressing all sorts of flesh, fowl, and fish, both in the English and French mode ... date = 1675 keywords = Butter; Cream; Dish; Eggs; Fire; Liquor; Mace; Nutmeg; Ounce; Paste; Pye; Rose; Sugar; Sun; Syrup; Vinegar; Water; Wine summary = the physical cabinet, or, excellent receipts in physick and chirurgery : together with some rare beautifying waters, to adorn and add loveliness to the face and body : and also some new and excellent secrets and experiments in the art of angling, 3. the physical cabinet, or, excellent receipts in physick and chirurgery : together with some rare beautifying waters, to adorn and add loveliness to the face and body : and also some new and excellent secrets and experiments in the art of angling, 3. the compleat cooks guide, or, directions for dressing all sorts of flesh, fowl, and fish, both in the English and French mode ... the compleat cooks guide, or, directions for dressing all sorts of flesh, fowl, and fish, both in the English and French mode ... id = A66839 author = Woolley, Hannah, fl. 1670. title = The compleat servant-maid; or, The young maidens tutor Directing them how they may fit, and qualifie themselves for any of these employments. Viz. Waiting woman, house-keeper, chamber-maid, cook-maid, under cook-maid, nursery-maid, dairy-maid, laundry-maid, house-maid, scullery-maid. Composed for the great benefit and advantage of all young maidens. date = 1677 keywords = Butter; Cream; Fowl; Gravy; Mace; Maid; Orange; Sugar; TCP; Veal; Vinegar; Water; Wine summary = This keyboarded and encoded edition of the work described above is co-owned by the institutions providing financial support to the Early English Books Online Text Creation Partnership. The compleat servant-maid; or, The young maidens tutor Directing them how they may fit, and qualifie themselves for any of these employments. The compleat servant-maid; or, The young maidens tutor Directing them how they may fit, and qualifie themselves for any of these employments. EEBO-TCP is a partnership between the Universities of Michigan and Oxford and the publisher ProQuest to create accurately transcribed and encoded texts based on the image sets published by ProQuest via their Early English Books Online (EEBO) database (http://eebo.chadwyck.com). EEBO-TCP aimed to produce large quantities of textual data within the usual project restraints of time and funding, and therefore chose to create diplomatic transcriptions (as opposed to critical editions) with light-touch, mainly structural encoding based on the Text Encoding Initiative (http://www.tei-c.org).