mv: ‘./input-file.zip’ and ‘./input-file.zip’ are the same file Creating study carrel named subject-cookbooks-gutenberg Initializing database Unzipping Archive: input-file.zip creating: ./tmp/input/input-file/ inflating: ./tmp/input/input-file/25914.txt inflating: ./tmp/input/input-file/1979.txt inflating: ./tmp/input/input-file/10520.txt inflating: ./tmp/input/input-file/13545.txt inflating: ./tmp/input/input-file/33748.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-cookbooks-gutenberg FILE: cache/25914.txt OUTPUT: txt/25914.txt FILE: cache/1979.txt OUTPUT: txt/1979.txt FILE: cache/33748.txt OUTPUT: txt/33748.txt FILE: cache/10520.txt OUTPUT: txt/10520.txt FILE: cache/13545.txt OUTPUT: txt/13545.txt 33748 txt/../pos/33748.pos 33748 txt/../wrd/33748.wrd 33748 txt/../ent/33748.ent 25914 txt/../wrd/25914.wrd === file2bib.sh === id: 33748 author: Anonymous title: The Kitchen Encyclopedia Twelfth Edition (Swift & Company) date: pages: extension: .txt txt: ./txt/33748.txt cache: ./cache/33748.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 2 resourceName b'33748.txt' 25914 txt/../pos/25914.pos 10520 txt/../pos/10520.pos 10520 txt/../ent/10520.ent 25914 txt/../ent/25914.ent === file2bib.sh === id: 25914 author: Core, Mary Kennedy title: The Khaki Kook Book A Collection of a Hundred Cheap and Practical Recipes Mostly from Hindustan date: pages: extension: .txt txt: ./txt/25914.txt cache: ./cache/25914.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 3 resourceName b'25914.txt' 10520 txt/../wrd/10520.wrd === file2bib.sh === id: 10520 author: W. M. title: The Compleat Cook Expertly Prescribing the Most Ready Wayes, Whether Italian, Spanish or French, for Dressing of Flesh and Fish, Ordering Of Sauces or Making of Pastry date: pages: extension: .txt txt: ./txt/10520.txt cache: ./cache/10520.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'10520.txt' 1979 txt/../pos/1979.pos 1979 txt/../wrd/1979.wrd 1979 txt/../ent/1979.ent 13545 txt/../wrd/13545.wrd 13545 txt/../pos/13545.pos 13545 txt/../ent/13545.ent === file2bib.sh === id: 1979 author: Perdue, Mitzi title: The Perdue Chicken Cookbook date: pages: extension: .txt txt: ./txt/1979.txt cache: ./cache/1979.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 6 resourceName b'1979.txt' === file2bib.sh === id: 13545 author: Thomas, Edith May Bertels title: Mary at the Farm and Book of Recipes Compiled during Her Visit among the "Pennsylvania Germans" date: pages: extension: .txt txt: ./txt/13545.txt cache: ./cache/13545.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 7 resourceName b'13545.txt' Done mapping. Reducing subject-cookbooks-gutenberg === reduce.pl bib === id = 25914 author = Core, Mary Kennedy title = The Khaki Kook Book A Collection of a Hundred Cheap and Practical Recipes Mostly from Hindustan date = pages = extension = .txt mime = text/plain words = 15252 sentences = 1562 flesch = 92 summary = of curry powder, onions, and cold meat served in the center of a platter Fry the onion, curry powder, and meat together in the usual way. Cut a half pound of beef or mutton into small bits and fry as usual with Mix two teaspoonfuls of curry powder into a half cup of flour, and pound Fry one-half pound of meat, finely diced, with onion and curry powder. Add a little water from time to time, so that the meat will be tender Fry a sliced onion with a teaspoonful of curry powder; then add a little Fry them all together with plenty of onions in a little crisco; add as Add a little water, and cook very slowly and onion mixture is well cooked, add the cold meat and heat up all cooking take about a pound of rice and fry it with a few sliced onions cache = ./cache/25914.txt txt = ./txt/25914.txt === reduce.pl bib === id = 1979 author = Perdue, Mitzi title = The Perdue Chicken Cookbook date = pages = extension = .txt mime = text/plain words = 86425 sentences = 7579 flesch = 84 summary = The recipe calls for a chicken cut in serving pieces, but green pepper and cook, stirring until chicken loses its In 8-inch square microwave-safe baking dish, place chicken Halfway through cooking time, turn chicken pieces over; recover with wax paper and microwave remaining time. Halfway through cooking time, turn chicken breasts over and Add chicken, cook 10 to 15 minutes, turning Add chicken and garlic; cook 3 minutes or until chicken breasts and cook for 4 to 5 minutes per side until chicken during last 10 minutes of cooking time. 1 cup cooked chicken cut in small pieces chicken mixture and cook over medium heat, stirring often. over chicken; cover and bake for 45 minutes or until cooked 3 cups cooked, chopped chicken 3 cups cooked, chopped chicken 3 cups cooked chicken, cut in chunks 3 cups cooked chicken, cut in chunks 3 cups cooked chicken, cut in chunks cache = ./cache/1979.txt txt = ./txt/1979.txt === reduce.pl bib === id = 10520 author = W. M. title = The Compleat Cook Expertly Prescribing the Most Ready Wayes, Whether Italian, Spanish or French, for Dressing of Flesh and Fish, Ordering Of Sauces or Making of Pastry date = pages = extension = .txt mime = text/plain words = 28229 sentences = 1628 flesch = 89 summary = prepare a pound and a half of Butter, a quarter of a pint of white wine, clean; let your Gutt have lain in white-wine and Salt halfe a day before Sugar, two pound of Butter, halfe an ounce of Cloves and Mace, a pint and a halfe of Ale-yeast, and a little Rose-water; then boyle as much Butter, and let him boyle between two dishes in his owne blood, season butter three spoonfuls of water, a Nutmeg sliced thin, a little Sugar, Pudding with Nutmeg, Mace, Salt, and Sugar, but very little flower for quartered, a little large Mace and some Sugar, and let it boyl together of three or foure Eggs, well beaten with a little Rose-water, then dish Cream or cold water, then lay them abroad in a Dish, and beat three Eggs Eggs, a little Saffron beaten small, halfe a pound of sweet Butter, a cache = ./cache/10520.txt txt = ./txt/10520.txt === reduce.pl bib === id = 13545 author = Thomas, Edith May Bertels title = Mary at the Farm and Book of Recipes Compiled during Her Visit among the "Pennsylvania Germans" date = pages = extension = .txt mime = text/plain words = 140543 sentences = 9365 flesch = 85 summary = Her Aunt Sarah, when baking pies one day, said to her, "Look, Mary, sugar, 1 cake of yeast; when dissolved, add 1-1/2 cups of white bread the grated potato the quart of boiling water, add salt and sugar, cook placed a cupful of it in a bowl and added the egg, sugar, butter, soda flour, 2 tablespoonfuls of boiling water and butter size of an egg, Place the flour, salt, sugar, butter, lard and yeast cake, dissolved Sift together flour, salt and baking powder, sugar, and add 1/2 cup of Sift flour and baking powder in a bowl; add 1 tablespoonful of sugar sugar, 1 tablespoonful of butter, 1 egg, 2 cups of boiling water was small half cup of cold milk, 1 tablespoonful butter, yolk of 1 egg, brown, stir in a large tablespoonful of flour, add 1-1/2 cups of hot flour and baking powder; lastly add the cup of boiling hot milk; cache = ./cache/13545.txt txt = ./txt/13545.txt === reduce.pl bib === id = 33748 author = Anonymous title = The Kitchen Encyclopedia Twelfth Edition (Swift & Company) date = pages = extension = .txt mime = text/plain words = 9675 sentences = 684 flesch = 81 summary = To remove pecan meats whole, pour boiling water over nuts and let them Baking means cooking in a pan in the oven of a stove, and in these days a very low point, and the meat cooks slowly as the stock in the pan of the fireless cooker with a pint of water for each pound of meat. and richness of flavor lay with those meats cooked by the fireless By the fireless cooker the cheaper cuts of meat can be cooked so that meat for fireless cooking, whereas by the usual method you would burn meats cooked in water in the cooker, Miss Mitchell asserts that 1 cupful Swift's beef extract or stock boiling hot Lay the browned meat upon them; add the Swift's beef extract; Eggs, soft cooked (in water which does not boil), 4 to 6 min. Eggs, hard cooked (in water which does not boil), 35 to 45 min. cache = ./cache/33748.txt txt = ./txt/33748.txt Building ./etc/reader.txt /data-disk/reader-compute/reader-classic/bin/topic-model.py:68: UserWarning: The handle has a label of '_to make little' which cannot be automatically added to the legend. axis.legend( title = "Topics", labels = df[ 'words' ] ) 1979 13545 25914 13545 1979 25914 number of items: 5 sum of words: 280,124 average size in words: 56,024 average readability score: 86 nouns: cup; chicken; water; minutes; salt; flour; butter; sugar; place; pepper; milk; eggs; bread; cups; teaspoon; meat; cake; time; tablespoons; pound; sauce; pan; cream; mixture; recipe; heat; oil; oven; top; egg; pieces; bowl; fat; dish; ground; baking; breast; juice; powder; dough; tablespoonfuls; tablespoon; cakes; onion; potatoes; cooking; lemon; day; cheese; food verbs: is; be; add; are; was; have; make; serve; cut; put; take; do; made; used; stand; cooked; been; bake; let; were; use; has; had; beaten; cook; minced; chopped; cover; stir; pour; remove; ''s; beat; added; set; mix; serving; remaining; taste; grated; being; keep; dried; said; sliced; baked; place; allow; turn; using adjectives: small; hot; little; large; good; fresh; cold; sweet; old; white; teaspoonful; other; warm; fine; many; few; green; thick; several; thin; more; medium; brown; same; dry; whole; sour; soft; high; red; young; much; ready; tablespoonful; tender; low; sliced; great; enough; rich; light; cool; best; sized; excellent; smooth; german; delicious; deep; long adverbs: then; not; together; well; very; about; so; out; as; up; in; n''t; also; more; over; always; just; too; all; once; lightly; through; only; quite; off; quickly; frequently; finely; never; enough; carefully; instead; down; slowly; usually; thinly; much; almost; even; away; thoroughly; still; easily; longer; most; again; rather; first; often; aside pronouns: it; you; them; i; they; your; she; her; he; his; we; their; my; me; its; him; our; one; us; myself; himself; herself; mine; themselves; fry; yourself; itself; ''em; thee; dip; ''s; yours; thy; hers; ye; theirs; spot--; ours; microwave; ein proper nouns: _; mary; aunt; sarah; chicken; oven; schmidt; frank; sugar; cake; brown; high; cream; professor; frau; cup; nutmeg; salt; perdue; butter; pan; cakes; orange; old; ralph; bread; preheat; tomato; john; county; pie; medium; garlic; baking; fry; beef; parsley; lemon; white; swift; mutton; pepper; new; india; dish; curry; grill; cook; recipe; oleomargarine keywords: add; sugar; salt; recipe; place; pepper; meat; egg; cup; cream; cook; butter; water; uncle; teaspoon; tablespoon; swift; sibylla; schmidt; sarah; ralph; pye; pudding; professor; premium; preheat; perdue; parmesan; oven; oleomargarine; old; nutmeg; mutton; minute; milk; medium; mary; mace; little; landis; john; india; illustration; high; german; frau; frank; flour; figure; dish one topic; one dimension: cup file(s): ./cache/25914.txt titles(s): The Khaki Kook Book A Collection of a Hundred Cheap and Practical Recipes Mostly from Hindustan three topics; one dimension: cup; chicken; meat file(s): ./cache/13545.txt, ./cache/1979.txt, ./cache/33748.txt titles(s): Mary at the Farm and Book of Recipes Compiled during Her Visit among the "Pennsylvania Germans" | The Perdue Chicken Cookbook | The Kitchen Encyclopedia Twelfth Edition (Swift & Company) five topics; three dimensions: cup flour add; chicken cup minutes; _to make little; curry little meat; meat oleomargarine cupful file(s): ./cache/13545.txt, ./cache/1979.txt, ./cache/10520.txt, ./cache/25914.txt, ./cache/33748.txt titles(s): Mary at the Farm and Book of Recipes Compiled during Her Visit among the "Pennsylvania Germans" | The Perdue Chicken Cookbook | The Compleat Cook Expertly Prescribing the Most Ready Wayes, Whether Italian, Spanish or French, for Dressing of Flesh and Fish, Ordering Of Sauces or Making of Pastry | The Khaki Kook Book A Collection of a Hundred Cheap and Practical Recipes Mostly from Hindustan | The Kitchen Encyclopedia Twelfth Edition (Swift & Company) Type: gutenberg title: subject-cookbooks-gutenberg date: 2021-06-03 time: 19:06 username: emorgan patron: Eric Morgan email: emorgan@nd.edu input: facet_subject:"Cookbooks" ==== make-pages.sh htm files ==== make-pages.sh complex files ==== make-pages.sh named enities ==== making bibliographics id: 33748 author: Anonymous title: The Kitchen Encyclopedia Twelfth Edition (Swift & Company) date: words: 9675 sentences: 684 pages: flesch: 81 cache: ./cache/33748.txt txt: ./txt/33748.txt summary: To remove pecan meats whole, pour boiling water over nuts and let them Baking means cooking in a pan in the oven of a stove, and in these days a very low point, and the meat cooks slowly as the stock in the pan of the fireless cooker with a pint of water for each pound of meat. and richness of flavor lay with those meats cooked by the fireless By the fireless cooker the cheaper cuts of meat can be cooked so that meat for fireless cooking, whereas by the usual method you would burn meats cooked in water in the cooker, Miss Mitchell asserts that 1 cupful Swift''s beef extract or stock boiling hot Lay the browned meat upon them; add the Swift''s beef extract; Eggs, soft cooked (in water which does not boil), 4 to 6 min. Eggs, hard cooked (in water which does not boil), 35 to 45 min. id: 25914 author: Core, Mary Kennedy title: The Khaki Kook Book A Collection of a Hundred Cheap and Practical Recipes Mostly from Hindustan date: words: 15252 sentences: 1562 pages: flesch: 92 cache: ./cache/25914.txt txt: ./txt/25914.txt summary: of curry powder, onions, and cold meat served in the center of a platter Fry the onion, curry powder, and meat together in the usual way. Cut a half pound of beef or mutton into small bits and fry as usual with Mix two teaspoonfuls of curry powder into a half cup of flour, and pound Fry one-half pound of meat, finely diced, with onion and curry powder. Add a little water from time to time, so that the meat will be tender Fry a sliced onion with a teaspoonful of curry powder; then add a little Fry them all together with plenty of onions in a little crisco; add as Add a little water, and cook very slowly and onion mixture is well cooked, add the cold meat and heat up all cooking take about a pound of rice and fry it with a few sliced onions id: 1979 author: Perdue, Mitzi title: The Perdue Chicken Cookbook date: words: 86425 sentences: 7579 pages: flesch: 84 cache: ./cache/1979.txt txt: ./txt/1979.txt summary: The recipe calls for a chicken cut in serving pieces, but green pepper and cook, stirring until chicken loses its In 8-inch square microwave-safe baking dish, place chicken Halfway through cooking time, turn chicken pieces over; recover with wax paper and microwave remaining time. Halfway through cooking time, turn chicken breasts over and Add chicken, cook 10 to 15 minutes, turning Add chicken and garlic; cook 3 minutes or until chicken breasts and cook for 4 to 5 minutes per side until chicken during last 10 minutes of cooking time. 1 cup cooked chicken cut in small pieces chicken mixture and cook over medium heat, stirring often. over chicken; cover and bake for 45 minutes or until cooked 3 cups cooked, chopped chicken 3 cups cooked, chopped chicken 3 cups cooked chicken, cut in chunks 3 cups cooked chicken, cut in chunks 3 cups cooked chicken, cut in chunks id: 13545 author: Thomas, Edith May Bertels title: Mary at the Farm and Book of Recipes Compiled during Her Visit among the "Pennsylvania Germans" date: words: 140543 sentences: 9365 pages: flesch: 85 cache: ./cache/13545.txt txt: ./txt/13545.txt summary: Her Aunt Sarah, when baking pies one day, said to her, "Look, Mary, sugar, 1 cake of yeast; when dissolved, add 1-1/2 cups of white bread the grated potato the quart of boiling water, add salt and sugar, cook placed a cupful of it in a bowl and added the egg, sugar, butter, soda flour, 2 tablespoonfuls of boiling water and butter size of an egg, Place the flour, salt, sugar, butter, lard and yeast cake, dissolved Sift together flour, salt and baking powder, sugar, and add 1/2 cup of Sift flour and baking powder in a bowl; add 1 tablespoonful of sugar sugar, 1 tablespoonful of butter, 1 egg, 2 cups of boiling water was small half cup of cold milk, 1 tablespoonful butter, yolk of 1 egg, brown, stir in a large tablespoonful of flour, add 1-1/2 cups of hot flour and baking powder; lastly add the cup of boiling hot milk; id: 10520 author: W. M. title: The Compleat Cook Expertly Prescribing the Most Ready Wayes, Whether Italian, Spanish or French, for Dressing of Flesh and Fish, Ordering Of Sauces or Making of Pastry date: words: 28229 sentences: 1628 pages: flesch: 89 cache: ./cache/10520.txt txt: ./txt/10520.txt summary: prepare a pound and a half of Butter, a quarter of a pint of white wine, clean; let your Gutt have lain in white-wine and Salt halfe a day before Sugar, two pound of Butter, halfe an ounce of Cloves and Mace, a pint and a halfe of Ale-yeast, and a little Rose-water; then boyle as much Butter, and let him boyle between two dishes in his owne blood, season butter three spoonfuls of water, a Nutmeg sliced thin, a little Sugar, Pudding with Nutmeg, Mace, Salt, and Sugar, but very little flower for quartered, a little large Mace and some Sugar, and let it boyl together of three or foure Eggs, well beaten with a little Rose-water, then dish Cream or cold water, then lay them abroad in a Dish, and beat three Eggs Eggs, a little Saffron beaten small, halfe a pound of sweet Butter, a ==== make-pages.sh questions ==== make-pages.sh search ==== make-pages.sh topic modeling corpus Zipping study carrel