quadgram

This is a table of type quadgram and their frequencies. Use it to search & browse the list to learn more about your study carrel.

quadgram	frequency
and when it is	395
a quarter of a	306
and put it into	302
put it into a	291
half a pound of	285
and let it stand	258
of a pound of	226
a quarter of an	221
put them into a	217
and put them into	209
half a pint of	206
quarter of a pound	206
then put it into	193
when it is cold	192
put it into the	188
a pound of sugar	165
raisins of the sun	159
half an ounce of	155
take a quart of	152
quarter of an hour	149
put in a little	144
and put to it	143
then take it off	142
and a little salt	131
and let them stand	131
put them in a	131
then put in your	131
and put them in	126
it on the fire	125
then put in a	125
and so let it	123
set it on the	120
and put it in	120
then put in the	119
of each half a	118
put it in a	114
a good quantity of	112
take a pint of	109
and when they are	108
take a pound of	108
of each one handful	106
of each half an	103
then put them into	103
put to it a	103
it from the fire	102
as much sugar as	102
each half an ounce	101
take it from the	100
and let it boil	99
and put into it	95
quarter of an ounce	93
quarter of a pint	92
let it stand till	91
of each one ounce	88
then put to it	87
it over the fire	86
and serve it up	86
how to make a	85
lay it to the	85
and lay it to	84
in the morning fasting	84
the bottom of the	83
garnish your dish with	82
put them into the	82
put into it a	81
and set it in	81
of a pint of	81
and a half of	79
and so serve it	79
and season it with	79
take it off the	77
strain it through a	77
as will make it	77
it off the fire	77
put it into your	76
a pint of white	76
and serve it in	76
then take them out	75
and a quarter of	75
when it is almost	73
a quart of cream	72
of two or three	71
of the sun stoned	71
the quantity of a	70
it stand till it	69
and when it hath	68
the rest of the	68
of raisins of the	68
the yolks of eggs	67
so let it stand	66
it into a dish	65
then take them off	65
in a quart of	64
two or three spoonfuls	64
and set it on	64
to a candy height	64
till it be cold	63
and put in a	63
take half a pound	63
of each a like	63
pound of fine sugar	62
keep it in a	62
a leg of mutton	62
it with a little	61
a shoulder of mutton	61
then put into it	61
with pepper and salt	61
it till it be	61
then take it from	61
boil it to a	60
then season it with	60
of each two ounces	60
and keep it for	59
and lay it in	59
each a like quantity	59
a little of the	59
a piece of butter	59
then put it in	59
the white of an	59
of each two drams	58
white of an egg	58
to every pound of	58
and boil them in	57
of each a handful	57
take the yolks of	57
with the back of	56
and lay them in	56
in water and salt	55
stand till it be	55
it for your use	55
the yolks of two	55
a pint of cream	55
till it come to	54
then put in some	54
a pound of fine	53
and take out the	53
you may put in	53
of an ounce of	53
as much as will	53
set it over the	52
beat them very well	52
as much water as	52
a pound of butter	52
and let them boil	52
serve it in with	52
as fast as you	51
and let it cool	51
season it with nutmeg	51
in a pint of	51
keep it for your	51
and cut them in	51
and lay it on	50
and when you have	50
three quarters of a	50
with some of the	50
three or four times	49
much water as will	49
them on the fire	49
then take them up	49
pound and half of	49
set it in a	49
stir them well together	49
and the yolks of	49
a good handful of	49
and a pint of	49
put it to the	48
and sweeten it with	48
season it with pepper	48
take half a pint	48
or three spoonfuls of	48
as will cover them	47
when it is baked	47
a pint of water	47
sweeten it with sugar	47
to make a tart	47
fast as you can	47
it in a dish	47
put them into your	47
pound and a half	47
set them on the	47
when it is boyled	47
make a tart of	47
and keep it in	46
the top of the	46
early english books online	46
as will cover it	46
till it be thick	46
and then put in	46
in the bottom of	46
and two or three	46
take one pound of	45
quarters of a pound	45
and set them in	45
for the space of	45
till they be cold	45
each half a handful	45
a pound of the	45
the back of a	45
when it is enough	45
if you will have	45
pint of white wine	44
and put to them	44
them till they be	44
then put them in	44
good store of butter	44
it to the table	44
take a handful of	44
and it will be	43
beat them in a	43
and boil it to	43
then set it on	43
in an earthen pot	43
yolk of an egg	43
and let it boyl	43
the yolk of an	43
when it is boiled	43
three times a day	42
of the juice of	42
it into an earthen	42
it come to a	42
a pint of the	42
it up in a	42
it hath done working	42
it is good for	41
into an earthen pot	41
then strain it through	41
a quart of white	41
take a quarter of	41
pound of the best	41
put to it some	41
and put in the	41
to it a little	40
then take it out	40
and put it to	40
then take out the	40
of each an ounce	40
set it in the	40
make it up in	40
when you go to	40
as much of the	40
it in the morning	40
and half a pound	40
serve it to the	40
let it run through	39
a sufficient quantity of	39
so serve it in	39
them with a little	39
then take half a	39
and as much sugar	39
let them stand till	39
put in half a	39
stop it up close	39
and set it over	39
take them out of	39
with a little sugar	39
boil them in a	39
with good store of	39
them in an oven	38
as much as you	38
season it with sugar	38
if you would have	38
till it be tender	38
let it boil a	38
then take as much	38
two or three times	37
three or four spoonfuls	37
when it is well	37
set it over a	37
in the middle of	37
them into a dish	37
season it with salt	37
till they be tender	37
and cut it in	37
it stand all night	37
then make it up	37
water as will cover	37
then let it stand	37
when they are cold	37
with a little salt	37
when it is half	36
on the top of	36
it run through a	36
and so keep it	36
to make syrup of	36
a pound of almonds	36
take a pottle of	36
out of the oven	36
take two quarts of	36
it to a candy	36
in two or three	36
of each four ounces	36
take three pints of	35
lay them in a	35
them in a mortar	35
a pound and half	35
put it into an	35
all these together in	35
when you take it	35
in a stone mortar	35
three quarters of an	35
three or four days	35
into a pipkin with	35
it in a glass	35
to make a pudding	35
to make paste of	35
two or three days	35
and half a pint	35
serve it up hot	35
and a piece of	35
put in as much	35
and so let them	35
it into the oven	34
with a quick fire	34
put to them a	34
a bundle of sweet	34
and a little sugar	34
a neck of mutton	34
in three pints of	34
with a piece of	34
let it stand in	34
and beat them very	34
two or three eggs	34
take a gallon of	34
of each one dram	34
then take the yolks	34
them out of the	34
lay them in water	33
them in a dish	33
a pint of sack	33
and as much of	33
till it be very	33
to a pound of	33
with a soft fire	33
another for the same	33
apply it to the	33
you go to bed	33
and if you will	33
make it up into	33
in the same manner	33
let it stand all	33
it is good to	33
all these in a	33
with the yolks of	33
let it stand a	32
bundle of sweet herbs	32
and boyl them in	32
with two or three	32
ounce and a half	32
and set them on	32
before you put it	32
three or four eggs	32
you must put in	32
then take it up	31
and to every pound	31
pound of raisins of	31
when they are enough	31
the bottom of a	31
lay it in a	31
take the whites of	31
and stop it close	31
half a handful of	31
mingle them well together	31
mix them well together	31
and beat them with	31
or four spoonfuls of	31
take a good quantity	31
that it may be	31
them stand till they	31
a good piece of	31
as you think fit	31
and a pound of	31
and boil it with	31
it is good against	31
put them into an	31
clock in the afternoon	31
the whites of two	31
and put in some	30
half a peck of	30
to make paste for	30
a pound of sweet	30
mingle all these together	30
and then put it	30
take four ounces of	30
and dry them in	30
when it hath done	30
dry them in a	30
then put to them	30
sugar as they weigh	30
and let the patient	30
baste it with butter	30
it out of the	30
half a quarter of	30
it is ready to	30
in a piece of	30
of each of them	29
two or three hours	29
some of the broth	29
till the next day	29
the bigness of a	29
and then put them	29
and two ounces of	29
so let it boil	29
and put thereto a	29
much sugar as they	29
it with pepper and	29
with water and salt	29
take a quantity of	29
till half be consumed	29
and cover it with	29
in the yolks of	29
it is almost cold	29
take as much sugar	29
and a handful of	29
when it is ready	29
before you put in	29
it into a pipkin	29
to roast a shoulder	28
in a gallon of	28
yolks of hard eggs	28
take two ounces of	28
till they be very	28
of each three drams	28
these together in a	28
beat them well together	28
boil them till they	28
and half an ounce	28
the marrow of two	28
quarters of an hour	28
a little grated bread	28
and put in your	28
yolks of two or	28
let the patient drink	28
four in the afternoon	28
it in an oven	28
if you like it	28
some of the liquor	28
all these together with	28
of each a dram	28
beat it in a	28
then take off the	28
and mingle it with	28
when you use it	28
them over the fire	28
with the juice of	27
and beat them in	27
and let them be	27
of a leg of	27
strain them through a	27
each half a pound	27
a quart of the	27
a medicine for the	27
it and bake it	27
is good for the	27
it morning and evening	27
and cut it into	27
a breast of veal	27
set them on a	27
season them with pepper	27
the middle of the	27
to make an excellent	27
a pound and a	27
pint and a half	27
into a dish with	27
take some of the	27
the fire till it	27
if it be not	27
and mix it with	27
let them stand a	27
the yolks of three	27
and boil it in	27
take two or three	27
put it in the	26
stop it very close	26
boil all these together	26
beat all these together	26
a little of it	26
stand till they be	26
a pint of ale	26
then pour it into	26
each half a dram	26
as soon as it	26
with a little water	26
season it with a	26
and lay them on	26
a pint of good	26
let it stand two	26
take the juice of	26
with a quart of	26
to take away the	26
three or four hours	26
a grain of musk	26
put it up in	26
garnish the dish with	26
a pound of currans	26
and beat them well	26
a clock in the	26
then take a pound	26
or three times a	26
a pint and a	26
and in the morning	26
one ounce and a	26
and let it be	25
and serve them in	25
serve them in with	25
then take a pint	25
and some of the	25
and when they be	25
put to it one	25
you would have it	25
then take a little	25
the stone and gravel	25
pour it into a	25
stir it well together	25
make it into a	25
and pour it on	25
it three or four	25
and one pound of	25
it stand in the	25
spoonfuls at a time	25
them into a pipkin	25
and serve it to	25
one quarter of a	25
an ounce of cinnamon	25
a knuckle of veal	25
of the juyce of	25
one quarter of an	25
then set it over	25
a pound of raisins	25
then sweeten it with	24
much sugar as will	24
on a soft fire	24
on the fire again	24
the whites of eggs	24
with three or four	24
draw it into bottles	24
and fry them with	24
in an ordinary still	24
then set them on	24
in a quarter of	24
and boyl it in	24
of it in the	24
to every gallon of	24
and take as much	24
close it and bake	24
them in a stone	24
and apply it to	24
out of the water	24
sugar and serve it	24
and put them up	24
set them in a	24
and make it up	24
bake them in an	24
and put into the	24
faggot of sweet herbs	23
by little and little	23
and boil them till	23
take a spoonful of	23
and beat it with	23
it a quarter of	23
you put it in	23
and let them boyl	23
them in a quart	23
take the white of	23
one pound of fine	23
a faggot of sweet	23
a little white wine	23
a little whole mace	23
take out all the	23
then put it up	23
till it be almost	23
you put in the	23
of three or four	23
almonds blanched and beaten	23
in a mortar with	23
with the white of	23
it two or three	23
take a leg of	23
let them stand all	23
take out the bones	23
and put a little	23
over a gentle fire	23
a little piece of	23
and the white of	23
and let it work	23
take three or four	23
over a soft fire	23
quart of white wine	23
lay it in the	23
how to boyle a	23
in half a pint	23
and boyl it with	22
set them in the	22
then serve it in	22
at four in the	22
put into it the	22
make a very good	22
it up into a	22
and so bake it	22
lay it on the	22
set it on a	22
on the fire till	22
till they be dry	22
a pint of claret	22
one pound of sugar	22
a little before you	22
the yolks of hard	22
to make a very	22
their weight in sugar	22
and garnish your dish	22
keep them all the	22
scrape on sugar and	22
them in a stove	22
take one ounce of	22
is good against the	22
together till it be	22
then take their weight	22
an ounce of nutmegs	22
you will have it	22
drink a good draught	22
take them out and	22
it in a mortar	22
a blade of mace	22
with a quarter of	22
them into an earthen	22
put in a good	22
of each two handfuls	22
then distil it in	22
when it hath boiled	22
and set it a	22
it in the sun	22
them in the sun	22
in a dish with	21
that it may not	21
and put as much	21
boyl it in a	21
back of a knife	21
and clarifie it with	21
a leg of veal	21
and hang it in	21
on sugar and serve	21
beat it with a	21
four and twenty hours	21
a day or two	21
them into a pot	21
a little pepper and	21
them very well with	21
together with a little	21
fill it up with	21
you serve it in	21
so let them boil	21
weight in fine sugar	21
it through a fine	21
pound of fresh butter	21
and a little mace	21
lay them in the	21
so serve it up	21
it to the sore	21
and let it boyle	21
a spoonful or two	21
let it boil till	21
to the quantity of	21
it and serve it	21
the breadth of a	21
and stir them well	21
much sugar as you	21
then put in two	21
when you serve it	21
till it be as	21
boil it in a	21
and stir it well	21
and a very little	21
take their weight in	21
scum it very clean	21
it in the oven	21
and cover it close	21
them in fair water	20
characters represented either as	20
stir it till it	20
you must have a	20
take four gallons of	20
them all the year	20
them till they are	20
in three or four	20
with mustard and sugar	20
but not too much	20
will be fit to	20
it to the fire	20
in a sufficient quantity	20
boyl them in a	20
as you think will	20
represented either as utf	20
with a little white	20
when it is roasted	20
and stick it with	20
take the juyce of	20
take it out of	20
you think it is	20
be as thick as	20
it will be very	20
and take it off	20
piece of sweet butter	20
with a pint of	20
and good store of	20
put in the yolks	20
and if it be	20
when it hath stood	20
the best way to	20
take the quantity of	20
and when you use	20
of each of these	20
then cover it with	20
take them up and	20
keep it for use	20
it up with a	20
hot as you can	20
to every pint of	20
blades of large mace	20
and one ounce of	20
with the whites of	20
them very well together	20
as long as you	20
serve it up with	20
let it stand and	20
pellitory of the wall	20
and the marrow of	20
then lay them in	19
till they be enough	19
it in the dish	19
then cut them in	19
it will not be	19
then take a good	19
a pint of fair	19
and three or four	19
will bear an egg	19
how to stew a	19
an hour and half	19
about half an hour	19
and fry them in	19
in half a pound	19
in a pottle of	19
and stir it till	19
a bill of fare	19
they be very tender	19
small as you can	19
before you put them	19
their weight in fine	19
take the weight of	19
them in water and	19
a rump of beef	19
put into it two	19
cut them in pieces	19
a quart of honey	19
take it up and	19
a good draught of	19
then strain it and	19
water by it self	19
a hole in the	19
water as will make	19
for one that is	19
much as will cover	19
it be as thick	19
for a quarter of	19
how to make paste	19
and as much water	19
and beat them together	19
a dish with the	19
four yolks of eggs	19
let it stand three	19
a new laid egg	19
put to it two	19
shoulder of mutton with	19
cut it in thin	19
then lay them on	19
then strain it out	19
them stand all night	19
butter in the bottom	19
then let it run	19
boil it till it	19
put it over the	19
it in a pot	19
yolks of eggs and	19
two pound of sugar	19
as will sweeten it	19
in a kettle of	19
put to it the	19
how to roast a	19
and a quart of	19
take a good handful	19
is very good for	19
a little salt and	19
four times a day	19
take an ounce of	19
a good spoonful of	18
take two gallons of	18
and put them to	18
so let them stand	18
set them over the	18
then take up your	18
blanched and beaten with	18
to one pound of	18
will be ready to	18
roast a shoulder of	18
to make jelly of	18
and let it lie	18
stamp them in a	18
and a little of	18
to make cakes of	18
pound of sugar to	18
put to it half	18
it very well with	18
and steep them in	18
a handful of parsley	18
boil it with a	18
till they be soft	18
till it be well	18
so much as to	18
with as much water	18
then let them stand	18
then take a quart	18
put them in the	18
you take it out	18
season them with nutmeg	18
then scrape on sugar	18
and four ounces of	18
in a spoonful of	18
you put it into	18
them with the back	18
of double refined sugar	18
and then let it	18
or four times a	18
be ready to drink	18
one pound of the	18
then strain out the	18
and keep it stirring	18
for half an hour	18
lay it upon the	18
bake it in a	18
then put in half	18
as small as you	18
it half an hour	18
and strain it through	18
pound of sweet butter	18
it with sugar and	18
a peck of flower	18
and boil it a	18
put in a piece	18
you please you may	18
and dry it in	18
take a piece of	18
mingle it with the	18
of eggs well beaten	18
a gallon of water	18
and when you see	18
put them all into	18
a pound of dates	18
of each a good	18
and set them over	18
of each three ounces	18
lay it on a	18
strain it into a	18
them in a glass	18
till the sugar be	18
sugar to your taste	18
the top of it	18
it in a cloth	18
five or six hours	17
then tun it up	17
put them up in	17
four gallons of water	17
with a gentle fire	17
as hot as you	17
for one that hath	17
then stop it up	17
set it into the	17
and beaten with rosewater	17
and mix them with	17
it into the dish	17
boil all these in	17
then take some of	17
put all into a	17
and boil them together	17
and a spoonful of	17
with the rest of	17
put them to the	17
take of the best	17
with a little butter	17
and put to the	17
it in thin slices	17
then when it is	17
it boil a little	17
it out into a	17
put as much water	17
as much as a	17
in a pipkin with	17
till you see it	17
boil it a little	17
cough of the lungs	17
let it boyl a	17
then take so much	17
half an hour before	17
the rest of your	17
hour and a half	17
then let it cool	17
take a pound and	17
when you have done	17
take three gallons of	17
as long as any	17
three pound of sugar	17
boil them a little	17
take three pound of	17
make paste for a	17
it will be the	17
four or five hours	17
and eat it with	17
then pour it out	17
when it is a	17
them as you do	17
and stop it up	17
it in fair water	17
a good deal of	17
when you think it	17
as will melt it	17
cover it with a	17
a gammon of bacon	17
when they are well	17
to it as much	17
two or three dayes	17
it in a stone	17
if you please you	17
the stone in the	17
when it is dry	17
it half a pound	17
and set them into	17
from the bottom of	17
set it upon a	17
one ounce and half	17
all together in a	17
on the other side	17
water till they be	17
and lay it upon	17
the yolks of six	17
take a peck of	17
with a little of	17
let it stand to	17
the juice of two	16
one pound of butter	16
in the mean time	16
so put it into	16
piece of fresh butter	16
into a deep dish	16
a small quantity of	16
take them off and	16
it through a cloth	16
in good store of	16
in some of the	16
an ounce of cloves	16
the yolks of eight	16
approved remedy for the	16
and so boil it	16
water for the eyes	16
let it stand an	16
spoonful or two of	16
and so lay it	16
with a little rosewater	16
one gallon of honey	16
of sugar finely beaten	16
make a hole in	16
them together in a	16
a quart of claret	16
drops of oyl of	16
and they will be	16
the heat of the	16
and so put it	16
marrow of two bones	16
in two quarts of	16
a pint and half	16
them in a pipkin	16
and strain them with	16
beat it up thick	16
then lay it in	16
take half a peck	16
in a warm place	16
beat them very small	16
and powr upon them	16
hot to the table	16
and so keep them	16
to make conserve of	16
four a clock in	16
part of the body	16
and let it stew	16
an hour and a	16
one pound and half	16
so much as will	16
milk from the cow	16
it in an ordinary	16
to the height of	16
take it off and	16
give it to the	16
and a bundle of	16
and so make it	16
two quarts of water	16
of cloves and mace	16
the vertue of the	16
very well with a	16
then take a handful	16
scrape sugar on it	16
then strain them through	16
about a quarter of	16
it will be ready	16
pound of almonds blanched	16
so that you may	16
sugar to a candy	16
one pound and a	16
pour it on the	16
let them stand and	16
it with fine sugar	16
it is boiled enough	16
them in a skillet	16
them into the oven	16
put it into glasses	16
then put in as	16
back of a spoon	16
so much of the	16
it in water and	16
put in a quarter	16
take it out and	16
half a sliced lemon	16
every morning and evening	16
a candy height with	16
you may drink it	16
of the powder of	16
and one spoonful of	16
over the fire till	16
it upon the fire	16
running of the reins	16
lay them on a	16
as will lie upon	15
take three ounces of	15
as long as it	15
take one quart of	15
them all in a	15
it close with a	15
in a good quantity	15
in a short time	15
and put them all	15
a day and a	15
till it begin to	15
the whites of three	15
and make them into	15
water as will melt	15
much as you can	15
till it be dry	15
it is a very	15
as you would do	15
put to it as	15
a pint of red	15
it will bear an	15
and a grain of	15
and keep it close	15
to make oyl of	15
them together with a	15
a few drops of	15
them up in a	15
of all sorts of	15
quart of new milk	15
to make sauce for	15
spread it upon a	15
a few sweet herbs	15
the juice of a	15
an ounce of mace	15
the reins of the	15
strain it from the	15
and when you take	15
put a pound of	15
then boil them in	15
and steep it in	15
and serve them up	15
and when you think	15
keep it in the	15
and keep them in	15
and let them stew	15
may put in a	15
put two or three	15
when they are boyled	15
or three blades of	15
reins of the back	15
you put in your	15
stand in the oven	15
sweeten it with fine	15
put it in your	15
put all these into	15
fits of the mother	15
the bottome of the	15
put to it four	15
it in a vessel	15
it in an earthen	15
on the fire to	15
which will be in	15
to keep them from	15
the yolk of a	15
it stand an hour	15
it up to a	15
then put as much	15
and garnish it with	15
into it a little	15
stamp and strain them	15
and give it to	15
will melt the sugar	15
and a little pepper	15
the fire in a	15
it four ounces of	15
a pint of milk	15
it boil till it	15
till you think it	15
together till they be	15
it to your taste	15
two good handfuls of	15
half a spoonful of	15
a pound of fresh	15
and take off the	15
still it in a	15
sugar as you think	15
a quart of milk	15
with a spoonful of	15
distil it in a	15
let them boil a	15
when it hath boyled	15
a walm or two	15
whites of two eggs	15
dram and a half	15
boil them in water	15
let them stand in	15
put in good store	15
to a fine powder	15
boyl all these together	15
and a handfull of	15
them into an oven	15
in a stone morter	15
it up with the	15
it in a limbeck	15
as many as you	15
for two or three	15
and pour it into	15
pour it into the	15
and stir it about	15
and infuse them in	15
and wash them clean	15
pour it upon the	15
comes out of the	15
quantity of a nutmeg	15
then strain the liquor	15
then take a quarter	15
for all manner of	15
season it with cloves	15
and it will help	15
will lie upon a	14
with a handful of	14
as thin as you	14
to boil a capon	14
that they may be	14
the breast and lungs	14
biting of a mad	14
bill of fare for	14
it with a quick	14
and scum it well	14
then take the white	14
in yolks of eggs	14
it is a great	14
as often as you	14
a quart of new	14
these very well together	14
cut them in quarters	14
a quart of water	14
cream and boil it	14
an ounce of pepper	14
if you have it	14
space of an hour	14
the yolks of four	14
it as you do	14
make a pudding in	14
over a slow fire	14
let them boil till	14
and a little rosewater	14
put in a quart	14
in a glass still	14
thus you may do	14
it with water and	14
and a good quantity	14
then still it in	14
and scum it clean	14
two or three houres	14
in a warm oven	14
a stick of cinnamon	14
it with the rest	14
to every quart of	14
ounces of white sugar	14
and make it into	14
boyl it till it	14
set it upon the	14
it in little pieces	14
put in two or	14
butter and a little	14
to it half a	14
good piece of butter	14
work it up with	14
it all the while	14
in the juice of	14
take the leaves of	14
them in thin slices	14
pint of the best	14
yolks of eggs well	14
and let it lye	14
and the juice of	14
and boil it up	14
much as will lie	14
it into your pie	14
a chafingdish of coals	14
it is very good	14
in a little rosewater	14
take two pound of	14
with a clove of	14
them together till it	14
you may put a	14
five or six days	14
put in your eggs	14
till it be enough	14
take the roots of	14
and half of sugar	14
to make a white	14
the back of your	14
it is an excellent	14
you are ready to	14
with a little rose	14
and boil it till	14
rest of the sugar	14
an approved medicine for	14
it all the year	14
soon as it is	14
and put it up	14
then serve it up	14
it will be fit	14
to the table with	14
run through a strainer	14
will be the better	14
and then take it	14
the space of an	14
two or three blades	14
it to the place	14
and two spoonfuls of	14
then put it to	14
with a good quantity	14
a pottle of water	14
a piece of fresh	14
pint of fair water	14
as hot as may	14
the marrow of three	14
over the fire again	14
at four a clock	14
as hot as for	14
four or five days	14
day and a night	14
of a mad dog	14
hot as may be	14
a piece of sweet	14
a pretty quantity of	14
the skin of the	14
them as fast as	14
the distilled water of	14
it into thin slices	14
and be sure to	14
an hour before you	14
them all into a	14
spread it on a	14
you put them in	14
pour it on your	14
quart of cream and	14
and lay it into	13
as much water to	13
boil a quarter of	13
the consistence of a	13
to make white metheglin	13
take them from the	13
you may make a	13
you must be careful	13
with a little nutmeg	13
and season them with	13
well in a mortar	13
a kettle of water	13
slice it very thin	13
put it in when	13
together in a mortar	13
them from the fire	13
the dose is from	13
and drink of it	13
long as any scum	13
the brims of the	13
and two pound of	13
a pound of suet	13
for that will make	13
with a little sack	13
when it is come	13
them in several waters	13
till you think they	13
to the consistence of	13
put all these in	13
by till the next	13
pint of claret wine	13
as you shall think	13
it into a glass	13
over the fire to	13
and it will keep	13
then strain it from	13
as you do the	13
it a pint of	13
beat the yolks of	13
dry them in the	13
put in some butter	13
into a pint of	13
into an earthen pan	13
it stand and cool	13
as big as a	13
to your taste with	13
when it is so	13
a little more of	13
keep them in a	13
hot as can be	13
the like quantity of	13
with whites of eggs	13
take a pint and	13
and beat them to	13
and lay them upon	13
a true gentlewomans delight	13
them one by one	13
when you see it	13
it as small as	13
stand till the next	13
in a little white	13
with beaten spice and	13
the bleeding of a	13
it into a pot	13
then strain it into	13
it is well boiled	13
of each a quarter	13
each a quarter of	13
them in a little	13
let it stand one	13
yolks of two eggs	13
of the roots of	13
sweeten it to your	13
put into it half	13
and an half of	13
slice them very thin	13
it up very close	13
them in cold water	13
breadth of a groat	13
with a little cream	13
put in a few	13
beat them to powder	13
and let it run	13
any part of the	13
as will lye upon	13
when you have taken	13
in a quantity of	13
put thereto a little	13
you may keep them	13
a quart of good	13
halfe a pound of	13
then put into the	13
and mix them well	13
a haunch of venison	13
in their own liquor	13
and the whites of	13
the bottom of your	13
it be almost cold	13
the yolks of twelve	13
it as hot as	13
the whites of six	13
in a little rose	13
a pound of double	13
or four yolks of	13
them into a skillet	13
and boil in it	13
put all these together	13
and bake them in	13
over a chafingdish of	13
an ounce of cinamon	13
with the juyce of	13
and three ounces of	13
and bake it in	13
cut them in thin	13
it is to be	13
bake them in a	13
all these into a	13
sugar as will sweeten	13
then boyl it in	13
fire till it be	13
a chafing dish of	13
and mingle them well	13
part of the same	13
an hour or two	13
and set it upon	13
have a care of	13
clarifie it with the	13
put in the juice	13
many as you please	13
as hot as can	13
bottom of the dish	13
they come to a	13
oyl of sweet almonds	13
till they are very	13
to make a sack	13
in the dish with	13
and stir it together	13
little pepper and salt	13
if you put in	13
it is fit to	13
cut it into thin	13
and if you please	13
the yolks of ten	13
of an egg beaten	13
set them by till	12
of sweet almonds blanched	12
let them boil together	12
strain the liquor from	12
so do till you	12
another way for the	12
on the fire in	12
a few raisins of	12
come from the bottom	12
together half an hour	12
edition of the work	12
way for the same	12
one ounce of nutmegs	12
institutions providing financial support	12
against the stone and	12
and so do till	12
and a little sack	12
books online text creation	12
in the same liquor	12
half a dozen of	12
soles of the feet	12
but let it not	12
and a little more	12
and shake it well	12
it warm to the	12
a pint of vinegar	12
and when you serve	12
pour it out into	12
what shape you please	12
and cut them into	12
and boil the syrup	12
put a quart of	12
if you have no	12
a very soft fire	12
and a little beaten	12
in a little salt	12
to the terms of	12
take as much of	12
the work described above	12
and three pints of	12
them off the fire	12
with six spoonfuls of	12
sugar and a little	12
pour on your sauce	12
for a green wound	12
web in the eye	12
markup reviewed and edited	12
a little gum dragon	12
pound of double refined	12
mix it with the	12
with as much rose	12
to keep it from	12
set them upon a	12
the liquor from the	12
four or five times	12
it in a stove	12
this keyboarded and encoded	12
off the fire and	12
height with a little	12
it in a pint	12
a handful of sweet	12
it with the back	12
a little fair water	12
put a little of	12
and markup reviewed and	12
put it up into	12
with a pottle of	12
and strain them into	12
weigh as much sugar	12
candy height with a	12
all without asking permission	12
pound of blanched almonds	12
a few whole cloves	12
thin as you can	12
peck of fine flower	12
when it is melted	12
then pour it upon	12
a good half hour	12
take as much as	12
two quarts of cream	12
phase i text is	12
broth for a consumption	12
you think it be	12
according to the terms	12
cut it in little	12
and mince it small	12
is available for reuse	12
support to the early	12
yolks of six eggs	12
the liquor from them	12
till they are enough	12
from proquest page images	12
the end of the	12
till they be all	12
terms of creative commons	12
this phase i text	12
an hour before the	12
and dissolve in it	12
it into a little	12
three gallons of water	12
tcp assigned for keying	12
then put in one	12
pound of refined sugar	12
of them in the	12
images scanned from microfilm	12
by the institutions providing	12
take to every pound	12
at the same time	12
three ounces of sugar	12
till they come to	12
together over the fire	12
it into a bason	12
in a little runnet	12
you will have a	12
three pints of good	12
and after it hath	12
brims of the dish	12
it twice a day	12
in the sun for	12
two or three pippins	12
to make a pie	12
set them into a	12
in four or five	12
the same quantity of	12
or two of mace	12
and coded from proquest	12
take six ounces of	12
and give it the	12
season it well with	12
up hot to the	12
the running of the	12
to make flesh of	12
distill it in a	12
the juyce of a	12
a peck of fine	12
keyed and coded from	12
it into a paste	12
keep it all the	12
to the early english	12
it when it is	12
thereof in the morning	12
and put them together	12
i text is available	12
and boil it very	12
and the yolk of	12
an hour or more	12
and an ounce of	12
in the first place	12
and it is good	12
in the art of	12
of the oyl of	12
english books online text	12
put some of the	12
and when you go	12
it up with butter	12
and when it boils	12
encoded edition of the	12
a blade or two	12
put it on the	12
oven as hot as	12
yolks of ten eggs	12
three or four yolks	12
chop them very small	12
in the midst of	12
and mingle them with	12
and serve it with	12
it to a syrup	12
and dip them in	12
pound and an half	12
it into the cream	12
of the work described	12
in fair water till	12
keep all the year	12
work described above is	12
three yolks of eggs	12
the biting of a	12
and set it into	12
let them lie in	12
the patient to drink	12
it one ounce of	12
it up hot to	12
a fine linnen cloth	12
you think they are	12
let it stand so	12
good quantity of sugar	12
when you are ready	12
a spoonful of it	12
and so dry them	12
and half a sliced	12
till they be thick	12
coded from proquest page	12
it is almost enough	12
a piece of the	12
a pint of rose	12
of it in a	12
a pound of beef	12
when it is throughly	12
with half a pint	12
blade or two of	12
some yolks of eggs	12
text is available for	12
your dish with limon	12
stand two or three	12
text can be copied	12
then take to every	12
juice of two or	12
juice of an orange	12
to make it work	12
so that it may	12
put in a pint	12
pound of fine flower	12
quart of the best	12
with a blade of	12
the terms of creative	12
and drink it warm	12
beat them with a	12
take some of your	12
a very little salt	12
is the best way	12
in several waters till	12
for keying and markup	12
into the oven again	12
the institutions providing financial	12
it to the patient	12
it in a quart	12
them in white wine	12
even for commercial purposes	12
and cover them with	12
text and markup reviewed	12
quarts of white wine	12
it all over the	12
conserve of red roses	12
the soles of the	12
three blades of mace	12
them in a morter	12
keyboarded and encoded edition	12
few raisins of the	12
mix them with the	12
yolks of eggs beaten	12
and encoded edition of	12
online text creation partnership	12
it into a posnet	12
described above is co	12
boil them together till	12
and so drink it	12
boil it in water	12
in the time of	12
assigned for keying and	12
iv tiff page images	12
owned by the institutions	12
and so serve them	12
them by till the	12
providing financial support to	12
and three quarters of	12
two whites of eggs	12
to make a cake	12
take off the skin	12
when it is stewed	12
the early english books	12
a fillet of veal	12
encoded text transcribed from	12
four ounces of the	12
a pottle of white	12
the text can be	12
and a few sweet	12
the best time to	12
yolks of twelve eggs	12
them three or four	12
when they are very	12
financial support to the	12
draught of it in	11
put in some salt	11
into a pottle of	11
that will make it	11
take of the juice	11
boil it and scum	11
be fit to eat	11
till you see the	11
of the best honey	11
with all manner of	11
to the bigness of	11
to make a made	11
will not be amiss	11
and when you will	11
long as it will	11
boil them in several	11
half an hour or	11
cover it close with	11
put it to them	11
with a pudding in	11
the juice of an	11
that can be made	11
and so eat it	11
when it is warm	11
of the root of	11
into a pot or	11
pound of sweet almonds	11
a pint of new	11
when they are half	11
then take away the	11
a collar of brawn	11
and a little rose	11
it into a barrel	11
till it will come	11
beat it well with	11
every gallon of water	11
into a kettle of	11
them well in a	11
all manner of sweet	11
you will find it	11
a spoonful of the	11
and let them lie	11
gallons of new milk	11
take two handfuls of	11
fry them in butter	11
it two ounces of	11
a little vinegar and	11
a pipkin with some	11
to make ielly of	11
for one that cannot	11
it will keep a	11
and make a syrup	11
serve it in cold	11
and so set it	11
in the bottome of	11
dry it in an	11
make a made dish	11
an excellent way to	11
make them into a	11
will come from the	11
put it in an	11
then make it into	11
and beat it in	11
and then you may	11
dates stoned and sliced	11
make a caudle of	11
as you do your	11
it well with sugar	11
it with whole spice	11
and mingle them together	11
to the top of	11
it and scum it	11
of it morning and	11
lay them on the	11
and a little vinegar	11
each half a pint	11
into a quart of	11
it up close for	11
it hath boyled a	11
into what form you	11
let them stand close	11
hour in the oven	11
in a vessel of	11
which may be in	11
an oven after the	11
of a quarter of	11
a little fresh butter	11
as much white wine	11
it with salt and	11
and slice it very	11
and hang them in	11
set them over a	11
with a rouling pin	11
cut them in halves	11
take one gallon of	11
take them off the	11
as much salt as	11
and add to it	11
as little as you	11
after two or three	11
an ounce of ginger	11
when they be cold	11
is a most excellent	11
to them as will	11
white wine and water	11
and boyle them in	11
and then strain it	11
and put it over	11
all these well together	11
and stop it very	11
three pints of water	11
it in the same	11
an oven as hot	11
and it will make	11
three pints of cream	11
you would have them	11
for a shoulder of	11
and let them boyle	11
then beat the yolks	11
a little beaten ginger	11
let them stew a	11
is almost cold put	11
with a little gum	11
boyl it with a	11
to make clouted cream	11
when they are boiled	11
yolks of three or	11
and strain it into	11
it with whites of	11
then set them upon	11
eggs well beaten with	11
them together till they	11
it clean from the	11
lay it in water	11
take two spoonfuls of	11
the pith of an	11
then make a caudle	11
it will come from	11
when you draw it	11
of each one pound	11
but you must not	11
keep the first water	11
the liquor of the	11
boyl them till they	11
and beat it well	11
a clove of garlike	11
it if you please	11
it will make the	11
a medicine for a	11
oven after the bread	11
and put in two	11
and scum it very	11
and if you would	11
the eggs into the	11
a quart of sack	11
in a pound of	11
then take the weight	11
them all the while	11
when you will use	11
mix all these together	11
and serve it hot	11
put in two spoonfuls	11
one that hath a	11
yolks of four eggs	11
as can be endured	11
and boyle it with	11
stirring it till it	11
more water than will	11
quarters of a pint	11
take three quarters of	11
board on the top	11
you may keep it	11
you take it from	11
put to it three	11
hang it in the	11
with the yolk of	11
then season them with	11
a pint of strong	11
that they may not	11
to every ounce of	11
take a pinte of	11
and then it is	11
to make the best	11
with two ounces of	11
lay them one by	11
two ounces of sugar	11
the juice of the	11
it with a gentle	11
and cut off the	11
at night going to	11
and at four in	11
it be in the	11
into it half a	11
let it stew a	11
put the eggs into	11
to a candie height	11
three or four blades	11
take out the kernels	11
night going to bed	11
about the bigness of	11
as will lie on	11
good quantity of the	11
the quantity of the	11
it half an ounce	11
and mince them small	11
will lye upon a	11
of a neck of	11
or four blades of	11
you may use a	11
and fill it up	11
of sweet herbs and	11
very good for the	11
it a quart of	11
a little sweet butter	11
boil in it a	11
and let them lye	11
roast it with a	11
with half a pound	11
and pour upon them	11
when they are dry	11
what form you please	11
and thicken it with	11
and stir them together	11
up as fast as	11
to a perfect paste	11
if you make it	11
and let it remain	11
a year or two	11
the inside of your	11
kettle of boiling water	11
cambridge bibliography of english	10
into a pot of	10
for the running of	10
corrected where possible up	10
it five or six	10
by editorial teams in	10
then fry them in	10
a little fine sugar	10
will never have been	10
wide variety of subject	10
as will make a	10
the text creation partnership	10
illegibles were encoded as	10
the universities of michigan	10
accordance with level of	10
all these very well	10
and linked to page	10
with a stick of	10
print record of the	10
make paste of oranges	10
number of works in	10
a compelling reason to	10
so make it up	10
michigan and oxford and	10
instances will never have	10
make a pudding of	10
image sets were sent	10
to reflect the true	10
project restraints of time	10
put into it three	10
and pour upon it	10
never have been looked	10
to page images in	10
shake it well together	10
characters will be marked	10
then boil it in	10
reflect the true nature	10
sauce for a shoulder	10
creation partnership web site	10
data within the usual	10
create accurately transcribed and	10
the patient drink thereof	10
unicode or text strings	10
been transformed into placeholder	10
to strengthen the back	10
before you put the	10
the space of a	10
a great deal of	10
understanding these processes should	10
to produce large quantities	10
boil it very well	10
published by proquest via	10
and boil it well	10
and fill it with	10
these texts for their	10
range over a wide	10
by converting tcp files	10
dish with a clove	10
works are eligible for	10
and when it boileth	10
project have been released	10
usual project restraints of	10
dry them in an	10
image sets published by	10
and put all into	10
put it in again	10
proquest via their early	10
processes should make clear	10
ascii text with mnemonic	10
quality of tcp data	10
tcp files to tei	10
so keep it for	10
will lie on a	10
was a compelling reason	10
placeholder characters or elements	10
then take one pound	10
and boyl it to	10
the publisher proquest to	10
between and available in	10
when it is quite	10
make a pie of	10
and one pint of	10
and those which did	10
candy all kind of	10
assurance was then carried	10
pint and half of	10
till you see they	10
not so much as	10
and boil them well	10
chose to create diplomatic	10
at by a tcp	10
space of half an	10
a little rosemary and	10
intended to range over	10
texts for their own	10
yolks of eight eggs	10
be fit to drink	10
will be marked as	10
record of the period	10
the space of half	10
in two spoonfuls of	10
a limit of instances	10
the space of two	10
and boil them up	10
external keying companies for	10
boyl it to a	10
was based on the	10
were corrected where possible	10
textual data within the	10
aware of the process	10
them with as much	10
the print record of	10
them in a cloth	10
linked to page images	10
to range over a	10
all likelihood such instances	10
the process of creating	10
encoded and linked to	10
so close it and	10
and boyle it in	10
while the overall quality	10
now take and use	10
another part of the	10
take half an ounce	10
the inner bark of	10
is good for all	10
possible up to a	10
boyle all these together	10
compelling reason to do	10
keying and markup guidelines	10
tcp is a partnership	10
or for an anonymous	10
the general aim of	10
elements of known extent	10
at the text creation	10
and or corrected and	10
it is boyled enough	10
with mnemonic sdata character	10
released into the public	10
nature of the print	10
let it boyle a	10
and therefore chose to	10
qa standards were returned	10
water to a quart	10
respectfully request that due	10
in english were prioritized	10
and a little grated	10
sent to external keying	10
some readable characters will	10
of the best white	10
take four quarts of	10
a works in english	10
a little nutmeg and	10
in all likelihood such	10
were encoded as gap	10
will remain and some	10
those which did not	10
request that due credit	10
readable characters will be	10
teams in oxford and	10
take one handful of	10
returned to the keyers	10
bibliography of english literature	10
and so you may	10
out by editorial teams	10
to external keying companies	10
when your meat is	10
to create accurately transcribed	10
as illegible were corrected	10
put in some sugar	10
variety of subject areas	10
tcp aimed to produce	10
to a quart of	10
reason to do so	10
later edition of a	10
it well with a	10
and lay them to	10
anyone can now take	10
bleeding of a wound	10
and fry it in	10
till all be in	10
first editions of a	10
as opposed to critical	10
selection was based on	10
and bruise them with	10
sometimes a second or	10
well together with a	10
of the project have	10
were returned to the	10
via their early english	10
you will have them	10
for three or four	10
users should bear in	10
text creation partnership web	10
and attribution is given	10
texts were encoded and	10
having your pie ready	10
as you would have	10
was then carried out	10
a sprig of rosemary	10
of textual data within	10
mainly structural encoding based	10
chosen if there was	10
them in their own	10
notably latin and welsh	10
copies of the texts	10
in an oven as	10
stand till it is	10
the usual project restraints	10
attribution is given to	10
limit of instances per	10
by a tcp editor	10
use these texts for	10
in mind that in	10
should make clear that	10
out all the juice	10
given to their original	10
how to bake a	10
clarifie it with whites	10
general aim of eebo	10
ounce and half of	10
spoonful at a time	10
be aware of the	10
universities of michigan and	10
as may be suffered	10
within the usual project	10
it in a pipkin	10
or later edition of	10
tcp is to encode	10
and available in eebo	10
large quantities of textual	10
there was a compelling	10
was intended to range	10
remain and some readable	10
a coast of lamb	10
of the print record	10
and oxford and the	10
for transcription and basic	10
it is best to	10
oxford and the publisher	10
of water to one	10
and therefore of any	10
each text was proofread	10
the kidney of a	10
on the fire with	10
a number of works	10
water to one of	10
bottom of the skillet	10
and you may keep	10
carried out by editorial	10
dish with limon and	10
the art of preserving	10
it now and then	10
and characters marked as	10
public domain as of	10
pound and a quarter	10
during phase of the	10
up to the top	10
it is almost boiled	10
of every monographic english	10
to a limit of	10
of the process of	10
boil a little while	10
to create diplomatic transcriptions	10
and lay them into	10
take four or five	10
and put in half	10
looked at by a	10
companies for transcription and	10
between the universities of	10
two or three oranges	10
then set them by	10
of white wine vinegar	10
press out all the	10
of known extent have	10
and some readable characters	10
then beat them in	10
that in all likelihood	10
and as much salt	10
their early english books	10
a branch of rosemary	10
such instances will never	10
and yolks of eggs	10
by university of nebraska	10
it is cold put	10
mind that in all	10
with changes to facilitate	10
hole in the middle	10
new cambridge bibliography of	10
then their works are	10
and beat it to	10
have been transformed into	10
were sent to external	10
them stand close covered	10
there are a number	10
and markup guidelines are	10
standards were returned to	10
yolks of raw eggs	10
scum it very well	10
encoded texts based on	10
text strings within braces	10
and sometimes a second	10
is baked put in	10
in a stove or	10
lay it into a	10
of a works in	10
transcription and basic encoding	10
sets were sent to	10
based on the text	10
any assumptions that can	10
put them into glasses	10
and then take a	10
opposed to critical editions	10
we respectfully request that	10
is given to their	10
then distil them in	10
and take away the	10
stop it up very	10
one by one upon	10
on the new cambridge	10
to one of honey	10
the new cambridge bibliography	10
known extent have been	10
an ounce and a	10
selection was intended to	10
to encode one copy	10
should bear in mind	10
again till it be	10
that due credit and	10
if it be in	10
of creating the tcp	10
then roul it out	10
publisher proquest to create	10
level of the tei	10
guidelines are available at	10
assumptions that can be	10
included and sometimes a	10
and make them up	10
illegible were corrected where	10
data is very good	10
or tei g elements	10
to candy all kind	10
are eligible for inclusion	10
it in a little	10
to make a calves	10
based on the new	10
was proofread for accuracy	10
have been released into	10
encoded as gap s	10
with half an ounce	10
corrected and characters marked	10
and keep them for	10
proquest to create accurately	10
eight yolks of eggs	10
to the thickness of	10
to make a rare	10
texts created during phase	10
based on the image	10
and encoded texts based	10
four and twenty houres	10
and you will have	10
a spoonfull or two	10
it to make it	10
the filling in of	10
gaps by user contributors	10
the image sets published	10
stew all these together	10
while it is hot	10
domain as of january	10
of time and funding	10
of instances per text	10
a wide variety of	10
run it through a	10
till it be a	10
it stand till the	10
simplify the filling in	10
pudding in a dish	10
in oxford and michigan	10
on the one side	10
and so close it	10
and put to every	10
up to a limit	10
in six quarts of	10
or else it will	10
distil them in a	10
is a partnership between	10
was chosen if there	10
to make a fine	10
as long as the	10
of tcp data is	10
it with the white	10
and four spoonfuls of	10
to the keyers to	10
it is well boyled	10
or text strings within	10
then set it in	10
to simplify the filling	10
the texts were encoded	10
of mutton with oysters	10
the tei in libraries	10
should be aware of	10
tei in libraries guidelines	10
users should be aware	10
these together with a	10
an excellent water for	10
although there are a	10
ounce of syrup of	10
to the place grieved	10
extent have been transformed	10
overall quality of tcp	10
did not meet qa	10
whichever is the greater	10
through a fine linnen	10
keying companies for transcription	10
a good draught thereof	10
nape of the neck	10
quarts of new milk	10
marked as illegible were	10
elements to simplify the	10
and when they have	10
out all the bones	10
tcp project was divided	10
p using tcp tei	10
the text encoding initiative	10
after the bread is	10
some errors will remain	10
on the image sets	10
over with beaten butter	10
then distill it in	10
images in accordance with	10
creating the tcp texts	10
was divided into two	10
which did not meet	10
of the tei in	10
take and use these	10
of gaps by user	10
where possible up to	10
take the pith of	10
for an anonymous work	10
three or four dayes	10
before you take it	10
set them into an	10
markup guidelines are available	10
some of the same	10
about half a pint	10
tcp data is very	10
so let it boyle	10
encoding was enhanced and	10
so make it into	10
fire till they be	10
text with mnemonic sdata	10
then press out the	10
remaining illegibles were encoded	10
it through a strainer	10
a pound of white	10
created by converting tcp	10
have been looked at	10
therefore of any assumptions	10
if you have a	10
and use these texts	10
and raisins of the	10
in the hot sun	10
for all sorts of	10
in accordance with level	10
you may bottle it	10
filling in of gaps	10
it an ounce of	10
and boil them a	10
of each a pound	10
edition of a work	10
in a glass close	10
text was proofread for	10
partnership between the universities	10
characters or elements to	10
divided into two phases	10
if you have not	10
stir them very well	10
then take of the	10
of each one pint	10
let all these stew	10
each a good handful	10
put in a quantity	10
work was chosen if	10
and then lay them	10
to roast a pig	10
files to tei p	10
six yolks of eggs	10
them in an earthen	10
keyers to be redone	10
sippets round the dish	10
beat it with the	10
handful or two of	10
or corrected and characters	10
to make a chicken	10
tei p using tcp	10
can be made about	10
accurately transcribed and encoded	10
the project have been	10
been released into the	10
a pot of water	10
for twenty four hours	10
lay them upon the	10
take four pound of	10
issued variously as sgml	10
hang in it a	10
the public domain as	10
is to encode one	10
enhanced and or corrected	10
sets published by proquest	10
them very well in	10
on the text encoding	10
of the texts have	10
of a work was	10
then strain it again	10
gallons of strong ale	10
egg the breadth of	10
let it stew till	10
title published between and	10
project was divided into	10
can now take and	10
true nature of the	10
any remaining illegibles were	10
for accuracy and those	10
and drink it in	10
transformed into placeholder characters	10
produce large quantities of	10
them boil till they	10
over a wide variety	10
boil them with a	10
the fire till they	10
their works are eligible	10
make the scum rise	10
ounces of fine sugar	10
a gallon of new	10
marrow of three bones	10
converting tcp files to	10
was enhanced and or	10
credit and attribution is	10
usually the first edition	10
it suffereth not the	10
unicode or tei g	10
gap elements of known	10
the texts have been	10
page images in accordance	10
it up and put	10
be made about the	10
or elements to simplify	10
make a sack posset	10
the true nature of	10
therefore chose to create	10
them in a warm	10
editions of a works	10
have been issued variously	10
four blades of mace	10
from the fire and	10
made about the data	10
night when you go	10
of any assumptions that	10
a pasty of venison	10
the encoding was enhanced	10
errors will remain and	10
after the italian manner	10
accuracy and those which	10
you must be sure	10
it with grated bread	10
if there was a	10
were encoded and linked	10
then take two or	10
of michigan and oxford	10
editorial teams in oxford	10
put these into a	10
bottom of the posnet	10
beat it to powder	10
aimed to produce large	10
to make an almond	10
into the public domain	10
published between and available	10
to tei p using	10
to their original source	10
and so put the	10