OpenLLM-France/wikimedia huggingface dataset:
# American Cookery/Beans

BEANS
The Clabboard Bean, is easiest cultivated and collected, are good for string beans, will shell--must be poled.
The Windsor Bean, is an earlier, good string, or shell Bean.
Crambury Bean, is rich, but not universally approved equal to the other two.
Frost Bean, is good only to shell.
Six Weeks Bean, is a yellowish Bean, and early bro't forward, and tolerable.
Lazy Bean, is tough, and needs no pole.
English Bean, what they denominate the Horse Bean, is mealy when young, is profitable, easily cultivated, and may be grown on worn out grounds; as they may be raised by boys, I cannot but recommend the more extensive cultivation of them.
The small White Bean, is best for winter use, and excellent.
Calivanse, are run out, a yellow small bush, a black speck or eye, are tough and tasteless, and little worth in cookery, and scarcely bear exportation.
Peas--Green Peas.
The Crown Imperial, takes rank in point of flavor, they blossom, purple and white on the top of the vines, will run, from three to five feet high, should be set in light sandy soil only, or they run too much to vines.
The Crown Pea, is second in richness of flavor.
The Rondeheval, is large and bitterish.
Early Carlton, is produced first in the season--good.
Marrow Fats, green, yellow, and is large, easily cultivated, not equal to others.
Sugar Pea, needs no bush, the pods are tender and good to eat, easily cultivated.
Spanish Manratto, is a rich Pea, requires a strong high bush.
All Peas should be picked carefully from the vines as soon as dew is off, shelled and cleaned without water, and boiled immediately; they are thus the richest flavored.
Herbs, useful in Cookery
Thyme, is good in soups and stuffings.
Sweet Marjoram, is used in Turkeys.
Summer Savory, ditto, and in Sausages and salted Beef, and legs of Pork.
Sage, is used in Cheese and Pork, but not generally approved.
Parsley, good in soups, and to garnish roast Beef, excellent with bread and butter in the spring.
Penny Royal, is a high aromatic, altho' a spontaneous herb in old ploughed fields, yet might be more generally cultivated in gardens, and used in cookery and medicines.
Sweet Thyme, is most useful and best approved in cookery.
# American Cookery/Advertisement and Errata

ADVERTISEMENT.
The author of the American Cookery, not having an education sufficient to prepare the work for the press, the person that was employed by her, and entrusted with the receipts, to prepare them for publication, (with a design to impose on her, and injure the sale of the book) did omit several articles very essential in some of the receipts, and placed others in their stead, which were highly injurious to them, without her consent---which was unknown to her, till after publication; but she has removed them as far as possible, by the following
ERRATA.
Page 25. Rice pudding, No. 2; for one pound butter, read half pound--for 14 eggs read 8. No. 5; after half pint rice, add 6 ounces sugar.
Page 26. A nice Indian pudding, No. 3; boil only 6 hours.--A flour pudding; read 9 spoons of flour, put in scalding milk; bake an hour and half.--A boiled flour pudding; 9 spoons of flour, boil an hour and half.
Page 27. A cream almond pudding; for 8 yolks and 3 whites, read 8 eggs; for 1 spoon flour, read 8--boil an hour and half.
Potato pudding, No. 1, No. 2. add a pint flour to each.
Page 29. Puff pastes for tarts, No, 3; for 12 eggs read 6.
Page 33. Plain cake; for 1 quart of emptins, read 1 pint.
Page 35. Another plain cake, No. 5; for 9 pounds of flour, read 18 pounds.
In all Puddings, where cream is mentioned, milk may be used.
In pastes, the white of eggs only are to be used.
# American Cookery/Custards

CUSTARDS
1. One pint cream sweetened to your taste, warmed hot; stir in sweet wine, till curdled, grate in cinnamon and nutmeg.
2. Sweeten a quart of milk, add nutmeg, wine, brandy, rose-water and six eggs; bake in tea cups or dishes, or boil in water, taking care that it don't boil into the cups.
3. Put a stick of cinnamon to one quart of milk, boil well, add six eggs, two spoons of rose-water--bake.
4. Boiled Custard--one pint of cream, two ounces of almonds, two spoons of rose-water, or orange flower water, some mace; boil thick, then stir in sweetening, and lade off into china cups, and serve up.
Rice Custard.
Boil a little mace, a quartered nutmeg in a quart of cream, add rice (well boiled) while boiling sweeten and flavor with orange or rose water, putting into cups or dishes, when cooled, set to serve up.
A Rich Custard.
Four eggs beat and put to one quart cream, sweetened to your taste, half a nutmeg, and a little cinnamon--baked.
A Sick Bed Custard.
Scald a quart milk, sweeten and salt a little, whip 3 eggs and stir in, bake on coals in a pewter vessel.
# American Cookery/Preface

PREFACE
As this treatise is calculated for the improvement of the rising generation of Females in America, the Lady of fashion and fortune will not be displeased, if many hints are suggested for the more general and universal knowledge of those females in this country, who by the loss of their parents, or other unfortunate circumstances, are reduced to the necessity of going into families in the line of domestics, or taking refuge with their friends or relations, and doing those things which are really essential to the perfecting them as good wives, and useful members of society. The orphan, tho' left to the care of virtuous guardians, will find it essentially necessary to have an opinion and determination of her own. The world, and the fashion thereof, is so variable, that old people cannot accommodate themselves to the various changes and fashions which daily occur; they will adhere to the fashion of their day, and will not surrender their attachments to the good old way--while the young and the gay, bend and conform readily to the taste of the times, and fancy of the hour. By having an opinion and determination, I would not be understood to mean an obstinate perseverance in trifles, which borders on obstinacy--by no means, but only an adherence to those rules and maxims which have flood the test of ages, and will forever establish the female character, a virtuous character--altho' they conform to the ruling taste of the age in cookery, dress, language, manners, &c.
It must ever remain a check upon the poor solitary orphan, that while those females who have parents, or brothers, or riches, to defend their indiscretions, that the orphan must depend solely upon character. How immensely important, therefore, that every action, every word, every thought, be regulated by the strictest purity, and that every movement meet the approbation of the good and wise.
The candor of the American Ladies is solicitously intreated by the Authoress, as she is circumscribed in her knowledge, this being an original work in this country. Should any future editions appear, she hopes to render it more valuable.
# American Cookery/Fruits

FRUITS
Pears, There are many different kinds; but the large Bell Pear, sometimes called the Pound Pear, the yellowest is the best, and in the same town they differ essentially.
Hard Winter Pear, are innumerable in their qualities, are good in sauces, and baked.
Harvest and Summer Pear are a tolerable desert, are much improved in this country, as all other fruits are by grafting and innoculation.
Apples, are still more various, yet rigidly retain their own species, and are highly useful in families, and ought to be more universally cultivated, excepting in the compactest cities. There is not a single family but might set a tree in some otherwise useless spot, which might serve the two fold use of shade and fruit; on which 12 or 14 kinds of fruit trees might easily be engrafted, and essentially preserve the orchard from the intrusions of boys, &c. which is too common in America. If the boy who thus planted a tree, and guarded and protected it in a useless corner, and carefully engrafted different fruits, was to be indulged free access into orchards, whilst the neglectful boy was prohibited--how many millions of fruit trees would spring into growth--and what a saving to the union. The net saving would in time extinguish the public debt, and enrich our cookery.
Currants, are easily grown from shoots trimmed off from old bunches, and set carelessly in the ground; they flourish on all soils, and make good jellies--their cultivation ought to be encouraged.
Black Currants, may be cultivated--but until they can be dryed, and until sugars are propagated, they are in a degree unprofitable.
Grapes, are natural to the climate; grow spontaneously in every state in the union, and ten degrees north of the line of the union. The Madeira, Lisbon and Malaga Grapes, are cultivated in gardens in this country, and are a rich treat or desert. Trifling attention only is necessary for their ample growth.
Having pointed out the best methods of judging of the qualities of Viands, Poultry, Fish, Vegetables, &c We now present the best approved methods of DRESSING and COOKING them; and to suit all tastes, present the following
# An Etymological Dictionary of the German Language/Annotated/Lied

| This annotated version expands the abbreviations in the original entry Lied. | Random word Special:RandomInCategory/Annotated entries in Kluge's Etymological Dictionary of the German Language |
​ Lied, neuter, from the equivalent Middle High German liet(d), Old High German liod, neuter, ‘song’ (Gothic *liuþ, neuter, may be inferred from liuþareis, masculine, ‘singer,’ and liuþân, ‘to sing praises’); compare Dutch lied, Anglo-Saxon leóþ, neuter, ‘song.’ The Teutonic term for poetical productions, such as existed far earlier than the time of Tacitus (compare “carmina antiqua,” Germania, 2). Poetry flourished long before the adoption of the letters of the runic alphabet, which was derived from the Latin.
# An Etymological Dictionary of the German Language/Annotated/Linse

| This annotated version expands the abbreviations in the original entry Linse. | Random word Special:RandomInCategory/Annotated entries in Kluge's Etymological Dictionary of the German Language |
​ Linse, feminine, ‘lentil, lens,’ from the equivalent Middle High German linse, Old High German linsi, feminine, with the Middle High German and Old High German variant linsîn. It is not certain whether the word comes from Latin lens, feminine, because other borrowed terms are based not on the nominative of the Latin word (compare Kreuz, Kelch, yet also Pabst), but on the stem appearing in the oblique cases; hence Latin lent- (as is shown by Anglo-Saxon lens) ought to have appeared as *linz- in High German. An analogous case of an apparent permutation of nt to ns is furnished by English flint, equivalent to Old High German flins, Middle High German vlins (see Flinte); these difficulties are not yet solved. Erbse, however, testifies that we are not compelled to assume that Linse was borrowed from Latin. Compare also Old Slovenian lęšta (from *lentja), Lithuanian lènszis, ‘lentil.’
# An Etymological Dictionary of the German Language/Annotated/Licht

| This annotated version expands the abbreviations in the original entry Licht. | Random word Special:RandomInCategory/Annotated entries in Kluge's Etymological Dictionary of the German Language |
​ Licht, neuter, ‘light, luminary, candle,’ from Middle High German licht, Old High German lioht, neuter, ‘light, lustre, brightness’; corresponding to Old Saxon lioht, Dutch licht, Anglo-Saxon leóht, neuter, English light. The dental of the word is a suffix, as is shown by Gothic liuh-aþ (genitive -adis), neuter, ‘light, sheen.’ Old Icelandic ljós, neuter, ‘light,’ formed with a different suffix would be in Gothic *liuhs (genitive -sis); they are based on Aryan leukot-, leukt-, and ​leukos-, leuks-, as a double stem; compare Sanscrit rocis, neuter, Zend raocaṇh (for *rocâs, ‘lustre, light.’ The Aryan root luk, by gradation leuk, has numerous derivatives, Sanscrit ruc (rôcâmi), ‘to give light,’ rukmá-s, adjective, ‘glittering,’ substantive ‘jewels,’ rôká-s, masculine, rôcaná, neuter, ‘light’; Greek λευκός, adjective ‘white,’ ἀμφιλύκη, ‘morning twilight’; Latin lucerna, lûceo, lux, lucidus, lûna, lûmen, diluculum; Old Irish lóche (t), ‘lightning,’ lón, ‘lustre’; Old Slovenian luča, ‘ray,’ luna, feminine, ‘moon.’ In Teutonic there are also other derivatives of the Aryan root luk; compare Leuchte, licht, adjective, Lohe and Luchs, as well as Gothic lauhmuni, feminine, ‘lightning,’ lauhatjan, ‘to give light’; Old Icelandic ljóme, Anglo-Saxon leóma, Old Saxon liomo, masculine ‘lustre’; Anglo-Saxon lêgetu, Middle English leit, ‘lightning,’ and Old High German lôhazzen, ‘to lighten’; compare also Luchs. With Sanscrit rukšá, Zend raokšna, adjective, ‘bright,’ Prussian lauksnos, feminine, plural, ‘stars,’ and Old Icelandic ljós, ‘light,’ are also connected Old High German liehsen, adjective, ‘bright,’ and Anglo-Saxon lîxan, ‘to give light.’
# An Etymological Dictionary of the German Language/Annotated/Linie

| This annotated version expands the abbreviations in the original entry Linie. | Random word Special:RandomInCategory/Annotated entries in Kluge's Etymological Dictionary of the German Language |
​ Linie, feminine, ‘line, lineage,’ from the equivalent Middle High German linie, feminine, from Latin lînea, feminine, with a change of quantity. It occurs even in Old High German.
# An Etymological Dictionary of the German Language/Annotated/Lilie

| This annotated version expands the abbreviations in the original entry Lilie. | Random word Special:RandomInCategory/Annotated entries in Kluge's Etymological Dictionary of the German Language |
​ Lilie, feminine, ‘lily,’ from the equivalent Middle High German lilje, Old High German lilja, feminine; borrowed in Old High German from Latin lîlia, plural; the brevity of the i of the accented syllable in the German word and also in English (Anglo-Saxon lilie, English lily) is the same as in Linie and Litze, from Latin lînea and lîcium. Compare Rose.
# An Etymological Dictionary of the German Language/Annotated/Lid

| This annotated version expands the abbreviations in the original entry Lid. | Random word Special:RandomInCategory/Annotated entries in Kluge's Etymological Dictionary of the German Language |
​ Lid, in Augenlid, neuter, from Middle High German, lit(t), neuter, ‘lid’ (especially of a vessel), Old High German lit, earlier hlit, neuter; corresponding to Anglo-Saxon hlid, neuter, ‘lid, door,’ English lid; Old Icelandic hliþ, neuter, ‘gate.’ ‘Eyelid’ in Icelandic is augnalok, neuter, literally ‘eye-lock’; in Middle English also eielid, English eyelid (Middle High German ougelit), and hence the term, like Augapfel, is common both to German and English hlid, ‘lock-up, lid,’ is connected with an old verbal stem, Old Saxon and Anglo-Saxon hlîdan, ‘to cover, lock up.’
# An Etymological Dictionary of the German Language/Annotated/Liebstöckel

| This annotated version expands the abbreviations in the original entry Liebstöckel. | Random word Special:RandomInCategory/Annotated entries in Kluge's Etymological Dictionary of the German Language |
​ Liebstöckel, neuter and masculine, ‘lovage,’ even in Middle High German liebstuckel, usually, however, lübestecke, masculine, which is based on Latin ligusticum (whence the equivalent Italian levistico, French livèche). The unintelligible Latin form was corrupted in the Middle Ages in the most varied ways; Anglo-Saxon lufestice is also based on Anglo-Saxon lufu, love’ Old High German lubistëchal, Middle High German lübestecke seem to be formed in allusion to Old High German luppi, Middle High German lüppe, ‘juice of a plant producing strong effects’ (see Lab).
# An Etymological Dictionary of the German Language/Annotated/Linnen

| This annotated version expands the abbreviations in the original entry Linnen. | Random word Special:RandomInCategory/Annotated entries in Kluge's Etymological Dictionary of the German Language |
​ Linnen, neuter, a Low German form for Leinen, ‘linen,’ which was introduced in the last century into Upper Germany through the Westphalian linen trade. Old Saxon lînîn is still used as an adjective, ‘flaxen, linen.’
# An Etymological Dictionary of the German Language/Annotated/Linde

| This annotated version expands the abbreviations in the original entry Linde. | Random word Special:RandomInCategory/Annotated entries in Kluge's Etymological Dictionary of the German Language |
​ Linde, feminine, ‘linden, lime-tree,’ from the equivalent Middle High German linde, Old High German linta, feminine; corresponding to Dutch linde, Anglo-Saxon lind, feminine English lind, linden, linden-tree (English lime-tree = ‘linden’ is obscure); Old Icelandic lind, feminine, ‘lime-tree’; a common Teutonic term for ‘linden,’ also, as an Old Teutonic warlike term, ‘shield,’ literally ‘linden shield,’ Its earlier history is obscure; Modern High German dialectic Lind, ‘bast,’ and Scandinavian linde, ‘girdle,’ derivatives of Linde, give no clue to the primary meaning of the word. If we consider the change in meaning to which names of trees have been subject (see under Buche, Eiche, and Tanne), we might assume that Linde is related to Greek ἐλάτη (from lentâ), ‘pine tree, white pine’; it can scarcely be connected with Latin lentus, ‘flexible’ (compare lind), as if the inner bark of the linden were used at an early period for cords.
# An Etymological Dictionary of the German Language/Annotated/Lindwurm

| This annotated version expands the abbreviations in the original entry Lindwurm. | Random word Special:RandomInCategory/Annotated entries in Kluge's Etymological Dictionary of the German Language |
​ Lindwurm, masculine, ‘winged serpent or dragon,’ borrowed, with the revival of Middle High German literature in the last century, from Middle High German lintwurm, Old High German lindwurm, masculine, ‘dragon’ (compare also Wurm). The first component is identical in meaning with the second, which is only an explanation of the obscure term Lind, which was no longer understood; compare Old High German lind, lint, ‘serpent’; Old Icelandic linnr, ‘serpent’ (for *linþr). Windhund is a similar compound.
# Alumni Oxonienses: the Members of the University of Oxford, 1715-1886/Windham, William George Smijth

From volume 4 of the work.
​Windham, William George Smijth, 1s. Joseph Smijth, of London, arm. University Coll., matric. 29 March, 1848, aged 19, of Waghen, Yorks; B.A. from Downing Coll., Cambridge, 1853, M.A. 1856. See Foster's Baronetage, Smijth.
# Alumni Oxonienses: the Members of the University of Oxford, 1715-1886/Windle, William

From volume 4 of the work.
​Windle, William, 1s. William, of Wolverhampton (town), gent. Magdalen Hall, matric. 26 May, 1843, aged 24; B.A. 1849, M.A. 1851, vicar of Kirtling, co. Cambridge, 1855-61, rector of St. Stephen, Walbrook, 1861.
# Alumni Oxonienses: the Members of the University of Oxford, 1715-1886/Windham, William

From volume 4 of the work.
​Windham, William, s. William, of Felbrigg, Norfolk, arm. University Coll., matric. 10 Sep., 1767, aged 17; created M.A. 7 Oct., 1782, and also D.C.L. 3 July, 1793, of Felbrigg Hall, Norfolk, P.C. Ireland, secretary for War 1794, 1801, and 1806-7, M.P. Norwich 1784-1802, St. Mawes 1802-6, Romney 1806-7, Higham Ferrers 1807, until his death 4 June, 1810.
# Alumni Oxonienses: the Members of the University of Oxford, 1715-1886/Windley, Francis

From volume 4 of the work.
​Windley, Francis, 5s. William, of Nottingham, gent. Trinity Coll., matric. 11 Oct., 1884, aged 19.
# Alumni Oxonienses: the Members of the University of Oxford, 1715-1886/Windo, John Carrington

From volume 4 of the work.
​Windo, John Carrington, 3s. Daniel, of Gloucester, gent. Magdalen Hall, matric. 8 June, 1872, aged 25.
# Alumni Oxonienses: the Members of the University of Oxford, 1715-1886/Windle, John

From volume 4 of the work.
​Windle, John, s. John, of Doverdale, co. Worcester, pleb. Merton Coll., matric. 23 March, 1723-4, aged 18; B.A. 1727, M.A. 1730.
# Alumni Oxonienses: the Members of the University of Oxford, 1715-1886/Windsor, Andrews

From volume 4 of the work.
​Windsor, Andrews, s. Other, Earl of Plymouth. Christ Church, matric. 21 Oct., 1782, aged 18; M.A. from Trinity Hall, Cambridge, 1786, 6th Earl of Windsor, vicar of Rhaiadar. co. Glamorgan, 1789, rector of Rochford, Essex, 1814, died 19 Jan., 1837.
# Alumni Oxonienses: the Members of the University of Oxford, 1715-1886/Windle, Percival Webbe

From volume 4 of the work.
​Windle, Percival Webbe, 3s. William, of Kirtling, co. Cambridge, cler. Queen's Coll., matric. 22 Oct., 1883, aged 23.
# Alumni Oxonienses: the Members of the University of Oxford, 1715-1886/Windle, Rev. William Edward

From volume 4 of the work.
​Windle, Rev. William Edward, 1s. William, of Putney, Middlesex, cler. Worcester Coll., matric. 19 Oct., 1875, aged 19; B.A. 1878, M.A. 1882. See St. Paul's School Reg., 353.
# Alumni Oxonienses: the Members of the University of Oxford, 1715-1886/Windsor, Edward Charles

From volume 4 of the work.
​Windsor, Edward Charles, s. John, of Shrewsbury (town), gent. Pembroke Coll., matric. 19 April, 1765, aged 17; a student of Lincoln's Inn 1767.
# An Etymological Dictionary of the German Language/Annotated/extern

| This annotated version expands the abbreviations in the original entry extern. | Random word Special:RandomInCategory/Annotated entries in Kluge's Etymological Dictionary of the German Language |
​ extern, verb, ‘to vex, tease,’ a Middle German and Low German word, probably connected with Ekel; allied also to Hessian ickern with the same sense.
# An Etymological Dictionary of the German Language/Annotated/fahl

| This annotated version expands the abbreviations in the original entry fahl. | Random word Special:RandomInCategory/Annotated entries in Kluge's Etymological Dictionary of the German Language |
​ fahl, adjective, ‘dun, fawn-coloured, pale,’ from Middle High German val (genitive wes), adjective, ‘pallid, discoloured, faded, yellow, fair,’ Old High German falo (nominative falawêr); compare Old Saxon falu, Anglo-Saxon fealo (genitive fealwes), English fallow, Old Icelandic fǫlr, ‘pallid, pale’; compare falb. Allied primitively to Latin palleo, ‘to be pallid,’ pallidus, ‘pallid,’ Greek πολιός (suffix ιο as in δεξιός, Gothic taihs-wa) ‘grey,’ Old Slovenian plavŭ, ‘whitish,’ Lithuanian pàlvas, ‘tawny,’ Sanscrit palita-s, ‘grey.’ By this interpretation of the cognates the ch of Upper German falch, ‘cow or horse of fawn colour,’ gefalchet, ‘fallow,’ remains unexplained; these suggest a connection with Falke. The cognates, Italian falbo, French fauve (compare also braun, blond, blau), are derived from Teutonic.
# An Etymological Dictionary of the German Language/Annotated/falb

| This annotated version expands the abbreviations in the original entry falb. | Random word Special:RandomInCategory/Annotated entries in Kluge's Etymological Dictionary of the German Language |
​ falb, adjective, identical with fahl.
# An Etymological Dictionary of the German Language/Annotated/fallen

| This annotated version expands the abbreviations in the original entry fallen. | Random word Special:RandomInCategory/Annotated entries in Kluge's Etymological Dictionary of the German Language |
​ fallen, verb, ‘to fall, abate, diminish,’ from the equivalent Middle High German valn, Old High German fallan; the common Teutonic word for ‘to fall’ (singularly, however, it is unknown to Gothic); compare Old Icelandic falla, Anglo-Saxon feallan, English to fall, Old Saxon fallan. The Teutonic root fal-l, pre-Teutonic phal-n., appears in Greek and Sanscrit as sphal with an s prefixed; compare Greek σφάλλω, ‘to fell, overthrow,’ σφάλλομαι, ‘to fall, be deceived.’ Latin fallo is based directly upon the root phal, ‘to deceive’; Sanscrit root sphal, ‘to stagger’; also Lithuanian pǔlu, púlti, ‘to fall,’; and akin to Sanscrit phala, ‘ripe, falling fruit’?. —