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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1870 edition. Excerpt: ... therefore stone-cutters bury the stones they would work, as if they designed to have them prepared and softened by the heat; but those that lie above ground are by the cold made hard, rigid, and very hurtful to the tools. And if corn lies long upon the floor, the grains become much harder than that which is presently carried away. And sometimes too a cold wind blowing whilst they winnow spoils the corn, as it hath happened at Philippi in Macedonia; and the chaff secures the grains whilst on the floor. For is it any wonder that husbandmen affirm, one ridge will bear soft and fruitful, and the very next to it hard and unfruitful corn 1 Or -- which is stranger -- that in the same bean-cod some beans are of this sort, some of the other, as more or less wind and moisture falls upon this or that 1 QUESTION m. Why The Middle Of Wine, The Top Of Oil, And The Bottom Of Honey Is Best, Alexion, Plutabch, Others. 1. My father-in-law Alexion laughed at Hesiod, for advising us to drink freely when the barrel is newly broached or almost out, but moderately when it is about the middle, since there is the best wine. For who, said he, doth not know, that the middle of wine, the top of oil, and the bottom of honey is the best? Yet he bids us spare the middle, and stay till worse wine runs, when the barrel is almost out. This said, the company minded Hesiod no more, but began to enquire into the cause of this difference. 2. We were not at all puzzled about the honey, everybody almost knowing that that which is lightest is so because it is rare, and that the heaviest parts are dense and compact, and by reason of their weight settle below the others. So, if you turn over the vessel, each in a little time will recover its proper place, the heavier subsiding, ..
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
In this classic work of ancient philosophy, Plutarch explores the nature of virtue, morality, and ethics. With penetrating insight and a clear, accessible style, he offers readers timeless wisdom on how to live a good and fulfilling life. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.