bluuebunny/crossref_metadata_2025_split huggingface dataset:
Sir Simonds D'Ewes and the levying of ship money, 1635–1640
Authors: Salt S. P. 
Published: June 2009

ABSTRACTThis paper investigates the relationship between constitutional ideas and political action during the 1630s by comparing the privately expressed ideas of Sir Simonds D'Ewes regarding ship money with his conduct regarding the levy, especially while he was sheriff of Suffolk in 1639–40. The first section investigates the constitutionalist views expressed in D'Ewes's ‘autobiography’, unpublished during his lifetime, and their relationship to D'Ewes's attitude to the political role of the levy. The second section studies D'Ewes's conduct as sheriff, in which he gave almost no expression to constitutionalist ideas, and suggests that he struck a middle course between neglect and zeal, while finding means to oppose the levy through his connections at court. The third section seeks to establish the reasons for the inconsistencies between D'Ewes's privately expressed ideas and his public conduct, which may have lain in a belief that, in the prevailing political situation, criticism of the levy had, in order to be effective, to be expressed in terms acceptable to potentially sympathetic courtiers; D'Ewes adapted the tone of his comments on ship money to his audience in order to achieve political ends, but had also to act in ways which would make that tone convincing. Participation in the collection of ship money was therefore not inconsistent with opposition to it.
The Parliamentary Opposition to the Front Populaire and the Elections of 1936
Authors: Shennan A. W. H. 
Published: June 2009

At the beginning of his venomous critique of conservative parliamentarians, Abel Bonnard commented:Le parti modéré, négligeable en apparence et si l'on s'en tient au peu qu'il a fait, ressemble à une carafe d'eau claire où le vulgaire ne voit que le plus nul des objets, mais dans laquelle un devin penché aperçoit mille scènes du passé et de l'avenir.To judge by the continuing dearth of works on the French parliamentary right in the inter-war years, the properties of this subject have remained hidden. Scholarly attention has been directed almost exclusively towards the ideological extremes of both left and right. Those nearer the centre of French politics, possessing a less identifiable ideology but a far greater numerical strength inside the Palais Bourbon, have been largely ignored. There is still no detailed or comprehensive account of the parliamentary right's evolution in the final decades of the Third Republic.
Paris and the Rural Hordes: an Exploration of Myth and Reality in the French Civil War of 1871
Authors: Tombs Robert 
Published: June 2009

On 2 April 1871, soon after the echoes of cannon fire had died away over Neuilly and Courbevoie in the first engagement of the civil war, the executive commission of the revolutionary Paris commune drafted an angry proclamation:The royalist conspirators have attacked! Despite the moderation of our attitude they have attacked! No longer able to count on the French army, they have attacked with the pontifical zouaves and imperial police…This morning, Charette's Chouans, Cathelineau's Vendéens, Trochu's Bretons, flanked by Valentin's gendarmes…embarked on civil war against our National Guards.
The new opposition in the house of lords, 1720–3
Authors: Jones Clyve 
Published: June 2009

ABSTRACTThis article looks at the membership and organization of the opposition that emerged in the house of lords between 1720 and 1723 under the leadership of William, 1st Earl Cowper. The origin of this new opposition lay in the political reaction to the extensive corruption exposed by the bursting of the South Sea Bubble, which brought together a coalition of dissident whigs and tones (both Hanoverian tories and Jacobites) who proceeded to attack the ministries of the earl of Sunderland and of Viscount Townshend and Robert Walpole for their supposed corrupt administration. The hallmark of the new opposition was the extensive campaign of protests against the opposition's defeat in votes, protests which were entered (with reasons) into the Journals of the House, and which were then published in the form of broadsheets, pamphlets, and newsletters as propaganda in an appeal to public opinion. This was the first time an opposition had indulged in an extensive and sustained campaign of influencing the public outside Westminster. This campaign required a high level of organization. This Cowper provided in imitation of some of the new management techniques being developed by the ministry to control the house of lords, plus a new feature – the daily pre-sitting meetings of the leadership to concert tactics. The legacy of the new opposition was the preservation of the concept of a loyal opposition as an acceptable part of British political life.
For love, money, or politics? A clandestine marriage and the Elizabethan court of Arches
Authors: Wall Alison 
Published: June 2009

ABSTRACTThe strange circumstances of the hasty clandestine wedding of Thomas Thynne and Maria Audley in 1594 raise questions about possible motives for it. He was the teenage heir to a rich Wiltshire gentleman, and she was a young attendant of Queen Elizabeth, but their families were divided by political faction. Private correspondence afterwards and contentious court of Arches proceedings lasting to 1601 reveal the tactics adopted on the one hand by her family to try to prove consent of both bride and groom to marriage, on the other the countering tactics of the Thynnes to disprove it. The parents exploited ecclesiastical court procedure, and attempted to influence witnesses and judge. This case shows attitudes to marriage making, beliefs about rituals and tokens, and conceptions of the law of marriage in Elizabethan England.
Continuity and change in diocese and province: the role of a Tudor bishop
Authors: Ayris Paul 
Published: June 2009

ABSTRACTThomas Cranmer's register is important in shedding valuable shafts of light on the nature of the episcopal office in Tudor England. Despite the government's break with Rome in the 1530s, much of the archbishop's routine administration continued unaltered. Nonetheless, there were profound changes in Cranmer's role. Royal commissions, proclamations, injunctions, letters missive and acts of parliament all served to modify Cranmer's position as principal minister of the king's spiritual estate. When the crown issued a commission to the archbishop for the exercise of his jurisdiction, the prelate's position as a royal official was clear for all to see. It is sure, however, that the impact of Christian humanism and reformed theology also did much to shape Cranmer's work. The enforcement of the English Litany and, most notably, of the 42 Articles reveal the changing nature of the episcopal office at this time. In contrast to received orthodoxy, it is now clear that the bishops mounted a widespread campaign at the end of Edward VI's brief reign to secure use of this reformed formulary. There can be little doubt that Thomas Cranmer's years at Canterbury were of great significance in reshaping the role of the episcopate in early modern England.
Marriage and the law in the eighteenth century: Hardwicke's Marriage Act of 1753
Authors: Lemmings David 
Published: June 2009

ABSTRACTThis article is an analysis of the hysterical debates in the house of commons over the 1753 Marriage Act, placed in the context of the failure of existing marriage law to prevent clandestine marriage and bigamy, and the crucial importance of the marriage market for the male propertied elite. It shows that the proponents of the act appealed strongly to the patriarchal and material instincts of the majority in the Commons, while its principal opponents, who claimed to stand for affective marriage and championed the interests of women, actually represented the exploitative marital and sexual behaviour typical of many Georgian men. The article concludes that the passage of the Marriage Act in these circumstances absolutely contradicts some historians' theories about the progress of ‘affective individualism’ among the elite, and implies rather the continuance of patriarchy and the use of marriage for economic and political advantage.
The Dutch affair and the fall of theancien régime, 1784–1787
Authors: Price Munro 
Published: June 2009

ABSTRACTThis article explores the domestic political aspects of the last great disaster of French foreign policy before the revolution: the unsuccessful intervention in Holland between 1784 and 1787. These have been largely ignored by historians, although much attention has been given both to the internal politics of the Dutch republic as well as to British involvement in her affairs during this period. The article argues that the increasing incoherence of French policy towards the United Provinces was caused by profound splits within the king's council. These culminated in a series of attacks on the diplomacy of the powerful foreign minister, the comte de Vergennes, by his ministerial opponents. The Dutch affair reveals the fragmentation of foreign policy during the last years of theancien régime,and also paints a wider picture of a deeply divided royal government on the eve of the revolution.
‘The shadow that you know’: Sir Thomas Wyatt and Sir Francis Bryan at Court and in embassy
Authors: Brigden Susan 
Published: June 2009

ABSTRACTFrom prison Sir Thomas Wyatt wrote a poem to Sir Francis Bryan, warning him to keep the secrets they shared. This article seeks to discover what the secrets were, and from whom they must be kept. The secrets concerned their lives as courtiers and ambassadors at times of great suspicion and insecurity at home and abroad, c. 1536–41. As diplomats, Wyatt and Bryan were charged to mediate between Henry VIII, Francis I, and Emperor Charles V, but they also had more sinister undercover missions. They were sent to spy upon, and even to assassinate the papal legate, Cardinal Pole. Poetry reveals much about these men which other sources cannot.
The Duke of York affair (1809) and the complexities of wartime patriotism
Authors: Harling Philip 
Published: June 2009

ABSTRACTThe essay examines the forced resignation of the duke of York as commander-in-chief of the British army in 1809 as a case study in the complexities of patriotism during the Napoleonic war. The recent work of Linda Colley and others has emphasized the conservative use of wartime patriotism as a means of defending the established political order in general and royalty in particular. But the parliamentary and outdoor pressure that prompted the duke to step down in response to suspicions that he had permitted his mistress to trqffick in army commissions indicates that staunch supporters as well as critics of the status quo did not hesitate to invoke patriotism as a means of criticizing royalty when it was thought to have neglected its duty to set a good moral example to the nation. There is no question that a large majority of the duke's critics felt that royalty was integral to what they believed was Britain's uniquely privileged position in the world. But the York affair suggests that a great many ‘patriotic’ Britons felt that the royal family had to be protected from its own occasional indiscretions as well as from the Napoleonic peril.
23. Rusty Spot in Cheddar and other Cheese. III
Authors: Mattick A. T. R. , Davis J. G. , Dearden D. V. 
Published: June 2009

Summary1. The most important factor in the growth of the red spot organism in milk is the presence and growth of certain other bacteria. The reason for this is discussed.2. The bacteria most active in metabiotic stimulation of pigment production are those inducing low oxidation-reduction potentials in milk.3. The influence of factors such as variations in the method of manufacture and the composition of the milk and curd on the incidence of the fault have been investigated under practical cheese-making conditions.4. There is no correlation between the hydrogen-ion concentration and other properties of the ripe cheese and the extent of the red spot.5. Measures for the control of red spot have been suggested.
30. Observations on the Copper and Iron Content of Milk and other Dairy Products
Authors: Davies W. L. 
Published: June 2009

The range of the copper and iron content of 80 samples of fresh, pasteurised and sterilised milk are given. Examples of investigations on the point of entry of copper into milk during processing are given. As a minimum limit, 1·5 p.p.m. of copper in milk can be expected to produce “oiliness” in milk.The copper content of dried milk is usually normal but the iron content is increased above that expected from the iron content of fluid milk.Cheese made in copper vessels has a high copper content; and the iron content of cheese is variable.Butter contains on an average about 0·5 p.p.m. of copper and 1 p.p.m. of iron. Factory made butter invariably contains more iron and copper.The more a milk product is processed, the greater is the contamination with heavy metal.An example of determining the amount of blood in milk by a determination of the iron content is given.
33. A Contribution to the Bacteriology of Commercial Sterilised Milk: Part I. General
Authors: Hiscox E. R. , Christian M. I. 
Published: June 2009

The results of a routine examination of samples of commercial sterilised milk extending over a period of 15 months are given and reviewed.Three distinct types of spoilage have been found, and each of these has been shown to be induced by a definite group of bacteria.Representative members of each group have been isolated and examined. The majority were found to be of the type B. mesentericus, B. cereus and B. mycoides. Two types have not been identified. Of these, one has been found to be the cause of the “coconut” or “carbolic” taint, and is more fully described in Part II of this paper.
34. Standardisation of Media in the Acid Ranges with Special Reference to the Use of Citric Acid and Buffer Mixtures for Yeast and Mould Media
Authors: Davis J. G. 
Published: June 2009

Sources of error in the adjustment of media to pH 3·5 have been discussed.Titration curves for whey and beer wort with citric, lactic and tartaric acids have been constructed. It is shown that citric acid is the most convenient acid to use for adjusting media for yeast and mould counts. The data obtainable from these curves cannot be relied upon to give a medium of pH 3·5 ± 0·1, owing to the variations in the composition of whey and wort, but the required accuracy may be obtained by adding to the medium a bufEer mixture of citric acid monohydrate (64 parts) and potassium citrate monohydrate (36 parts) in a concentration of 2 per cent. In this way reliable results can be obtained without standardising acids or determining pH. values. This method may be used for any pH between 3 and 6.
69. The Burri Smear-Culture Method for the Determination of the Bacterial Content of Milk Samples
Authors: Cunningham A. , Andrews A. 
Published: June 2009

1. A comparison has been made of the accuracy of the ordinary plate and Burri smear-culture methods for the determination of the bacterial content of milk samples.2. In determinations made by the smear-culture technique the percentage error has been shown to be markedly higher than in those made by plating.3. Evidence is presented in support of the view that the inaccuracy of the Burri method (as ordinarily employed) when compared with the plate technique is partly due to the errors involved in loop measurements and partly to the inferiority of the conditions for growth on slopes to those in plate cultures.
78. A Study of the Quantitative Changes in the Microbiological Flora of Sweet-Cream Salted Butter of Good Keeping Quality when held at 15° F. for a Period of Two to Eight Months
Authors: Grimes M. , Hennerty A. J. 
Published: June 2009

1. Data, taken over a period of eight months, are presented, concerning the quantitative changes which take place in the microflora of sweet-cream salted cold-stored butter of good keeping quality.2. Tables showing the influence of varying periods of cold storage on the development of acidity, total bacterial count, yeasts, moulds, gelatin liquefying bacteria and types of micro-organisms in forty-nine churnings of butter cold stored at 15° F. are given.3. There was a slight increase in the titratable acidity.4. There was a noticeable increase of the yeast count, in many cases without apparently injuring the keeping quality.5. The numbers of Oidium lactis present tended to decrease.6. The following types of bacteria persisted in the sweet-cream salted butter in decreasing numbers: (a) various types of micrococci; (b) lactic acid bacteria of non-coagulating and acid coagulating types, including “slow” varieties of Str. lactis; (c) acid with coagulation and gas; (d) rennet digesting; (e) alkaline-forming; (f) alkaline digesting.
84. The Influence of Lactic Streptococci on the Ripening of Cheddar Cheese
Authors: Sherwood I. R. , Whitehead H. R. 
Published: June 2009

1. The process of ripening in experimental cheeses was followed by periodic estimations of the amounts of various types of protein degradation product formed.2. No connection between the type of nitrogen partition and the commercial quality of the ripened cheese could be traced.3. The proteolytic powers of the various pure cultures of streptococci used as starters in the cheese vats seemed to have little influence on the rate of proteolysis in the cheeses during the ripening period. The main trend of the protein breakdown was governed by the rate and total extent of acid formation in the milk and curd during the manufacturing process. This suggests that the rennet enzyme is the principal proteolytic agent, and that the most significant function of the streptococci is the formation of acid which in turn influences the rate of action of the rennet enzyme.4. No specific connection between the numbers of streptococci present in the cheese milk at the time of renneting and the rate of ripening of the cheese could be traced.5. Some evidence was found tending to suggest that minor differences in the type of protein degradation occurring during the ripening period influenced the changes of bacterial flora in the cheese. Lactobacilli appeared to develop earlier where the proportion of simpler protein derivatives was high.
100. The Plate Count of Milk. Experimental Errors in the Examination of I, (a) Different Portions of the Same Sample by the Same Person, (b) Different Portions of the Same Sample by two Different Persons in one Laboratory; and II, Different Portions of the Same Milk by Ten Persons in Ten Different Laboratories
Authors: Mattick A. T. R. , McClemont J. , Irwin J. O. 
Published: June 2009

(1) 419 samples were counted in each of ten stations (laboratories) in order to assess the accuracy of the plate-count method under the conditions existing in practice.(2) When, in each count, that plate which would ordinarily be used in practice is selected for the final count, it is found that the range which would include 95 per cent, of counts in the same sample is as wide as from one-ninth of the mean to nine times the mean when inter-station differences are taken into account. For 80 per cent, of counts in the same sample the corresponding range would be from 1/(4·1) of the mean to 4·1 times the mean.(3) Systematic differences between stations under these conditions account for between 3 and 4 per cent, of the total experimental variation.(4) When thirty-one complete samples in which all counts were made at a dilution of 1/10 were statistically analysed separately it was found that the range which would include 95 per cent, of counts in the same sample was from 1/(3·7) of the mean to 3·7 times the mean. For 80 per cent, of counts in the same sample the corresponding range would be from 1/(2·3) of the mean to 2·3 times the mean. There were no systematic station differences.(5) When all plates are counted at the same dilution the error is therefore much reduced and this result suggests that the systematic station differences exhibited by the 419 samples as well as some of the random errors occurring in them is due to the combining of plate counts made at different dilutions.In effect this means that owing to the different conditions encountered during transit comparable figures for any sample could not be expected.
102. Studies on the Mycological Problems of Dairying. I. The Surface Moulding of Butter
Authors: Vernon T. R. 
Published: June 2009

1. Six types of surface discolorations are described and a list is given of the fungi causing these discolorations. The fungi listed are shown to be capable of reproducing the discolorations under experimental conditions.2. The surface moulding of butter is shown to depend largely on the weather conditions at the time of removal from cold store (temperature and humidity), and the foodstuffs available from the wrapping materials.3. The butter, boxwood and parchment are capable, in the presence of free water, of supplying substances which stimulate the germination of fungal spores.4. The water-soluble extract of parchment stimulates fungal germination and growth. Its value as a nutrient is masked when parchment is in contact with butter. Even a well-washed parchment is capable of supporting fungal growth.5. The butter and the boxwood are even more important as sources of soluble food material than parchment of high “water-soluble” content.6. Glycerine is a source of food for fungi and a glycerine-softened parchment is more liable to mould attack than a glycerine-free paper.7. It has been shown that the softening of parchment with salt does not prevent mould attack. Two strains of Cladosporium herbarum and Penicillium sp. attacked salt-softened parchment more easily than untreated parchments.
116. Factors affecting Milk and Butterfat Secretion. II. The Colour of the Butterfat
Authors: Whetham Elizabeth O. , Hammond John 
Published: June 2009

1. The colours of the butter for individual cows at the London Dairy Show have been measured on a colour scale of yellow shades on cellulose strips, and the results analysed statistically.2. The mean values and variability curves of the ranges of butter colour in the different breeds of dairy cattle are given. Circumstances which may affect these values are indicated.3. The two most important factors affecting butter colour are the genetic character of the cow and the method of feeding.4. A slight increase in the shade of colour was found to occur under most of the various conditions which give rise to increased milk yield. It is suggested that this may be due to the greater intake of colouring matter (associated with the greater food intake) in proportion to butterfat produced, since increase in yield is usually associated with decrease in fat percentage.