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Posts Tagged ‘public domain’

The Literary Agent of Yore (Unspeakable Rascal!)

October 14, 2014 | by

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An illustration by Lauren Stout for Lawton Mackall's Bizarre, 1922.

My continuing odyssey across the World Wide Web—I’ll read it all, someday—has yielded these two gems from the public domain, both early constructions of the literary agent as a type; neither, I’m sorry to say, is very flattering.

Now as then, agents get a bad rap. In the popular imagination, they’re usually seen as unscrupulous middlemen, always on the phone, insistently plying their wares. The agent, we’re told, is a necessary evil at best, or, at worst, the first in a line of craven corporate interests designed to suck the marrow from a writer’s work, making it suitable for a wide and churlish readership. In movies, writers are always seeking agents, falling out with agents, or at the very least nervously talking to agents, twisting the phone line in their fingers. And then there’s the editor-agent relationship, in which the agent never wins: he’s either part of a profit-obsessed cabal keeping subversive “new voices” out of print, or he’s a tasteless entrepreneur disturbing the delicate rapport between editor and author.

I’d thought all this was a fairly recent phenomenon—I had always imagined it came from the eighties, when publishers couldn’t conglomerate fast enough and the soul was said to have fled the industry—but these two old books suggest it’s been going on much longer than that. Which makes sense: in publishing, the sky is always falling. Every year is an abysmal year for books and a terrific year for books. Editors no longer edit, except when they do; publishers care only for their bottom line, except when they don’t; the three-martini lunch is always dead, always quietly continuing. That’s what’s fascinating about these excerpts: they’re both about a century old, documenting that same thwarted intersection of art and capitalism.

First, from Arnold Bennett’s Books and Persons, an essay collection composed of work from 1908 to 1911, the parts cited below being from 1908: Read More »

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Typographic Sanity

October 1, 2014 | by

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“The Blue Streak Comet,” a Linotype machine.

There’s a post over at Print Magazine about Frank Romano’s new book, History of the Linotype Company, which chronicles the rise and decline of the Linotype, a “glorious contraption” that was not so very long ago the industry standard for printing newspapers, magazines, catalogs, you name it. I’d be lying if I said I knew how it worked—to look at it is to imagine it taking your hand off—but fortunately there’s Wikipedia, which explains:

The linotype machine operator enters text on a ninety-character keyboard. The machine assembles matrices, which are molds for the letter forms, in a line. The assembled line is then cast as a single piece, called a slug, of type metal in a process known as “hot metal” typesetting. The matrices are then returned to the type magazine from which they came, to be reused later. This allows much faster typesetting and composition than original hand composition in which operators place down one pre-cast metal letter, punctuation mark or space at a time.

The machine was invented by Ottmar Mergenthaler, a German immigrant who set up shop in Brooklyn. At the height of its powers, it was used in eighty-six countries and in 850 languages. And the public domain is teeming with miscellany from the Mergenthaler Company, which produced an endless succession of handbooks, manuals, brochures, and pamphlets, among them Linotype’s Shining Lines, a sort of trade magazine with impeccably designed cover art:

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Blinded by Coffee

September 29, 2014 | by

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Two ordinary humans soon to have their vision sucked out of them by coffee, villainous coffee.

Sadie Stein wrote earlier today about Balzac, who was famously enamored of coffee—especially coffee on an empty stomach—as a creative agent, so much so that it probably killed him. On the other end of the spectrum is J. M. Holaday, a—scholar? an armchair scientist? he’s a man about whom Google reveals little—whose sole publication, an essay called “Coffee-Drinking and Blindness,” survives him. The piece appeared in the North American Review in September 1888. Rhetorically marvelous if scientifically unsound, it argues emphatically that drinking too much coffee will make you go blind. And this was not, to Holaday’s mind, mere conjecture. He begins his essay with bold certitude:

I am satisfied that defective vision and blindness will pretty soon be a prominent characteristic among the American people … I make this assertion without having seen any statistics whatever on the subject of blindness. I found out long ago that a cup of coffee leaves a night-shade on the brain which continues longer than an eclipse of the sun. For some time past I have been consulting with different persons in Council Bluffs, who are suffering with failing sight, and in each instance I ascertained that the unfortunate person was and is a regular coffee-drinker.

Indubitable evidence! Correlation does imply causation! Lest you fear that Holaday is a plant—a tea lobbyist, maybe, or a cola manufacturer—he’s quick to note that he was once fond of coffee himself, though he “now feel[s] free of the coffee-drinking vice, and will have no more trouble with it unless I shall again fall a victim to some church supper or to the magnetic blandishments of some buoyant hostess.” Read More »

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The Production of Dairy Cows as Affected by Frequency and Regularity of Milking and Feeding

September 17, 2014 | by

It’s late, and you’re still awake. Allow us to help with Sleep Aid, a series devoted to curing insomnia with the dullest, most soporific prose available in the public domain. Tonight’s prescription: “The Production of Dairy Cows as Affected by Frequency and Regularity of Milking and Feeding,” circular 180 from the U.S. Department of Agriculture, published in September 1931.

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In the management of the dairy herd, milking requires more time and labor than any other phase of the work. The application of recent findings regarding the secretion of milk and the development of milking machines may be expected to produce important changes in the frequency and also in the manner of milking. At the United States Dairy Experiment Station at Beltsville, Md., the Bureau of Dairy Industry has carried on experiments x on the effects of the frequency of milking, change of milkers, and regularity and irregularity in the hours of milking and feeding on the cows’ production of milk and butterfat. The results of these experiments are reported and discussed in this publication.

FREQUENCY OF MILKING

MILKING THREE TIMES A DAY AS COMPARED WITH TWICE A DAY

It is generally known that cows produce more milk if milked three or four times a day than if milked twice a day. Just how much more milk will be produced, however, is a matter upon which investigators differ. Some of the results obtained in comparing three with two milkings a day are as follows: At the Agricultural Experiment Station of the University of Vermont, two cows milked three times a day, in trial periods of 3 to 14 days, gave less milk than when they were milked twice a day. Walker, after carrying on an experiment at Offerton Hall, England, in which he used two groups of five cows each, reported as follows:

So far as milking three times a day is concerned, the results obtained in these experiments show no advantage whatever. On the contrary, the extra driving and other undue interference with the treatment of the cows has produced results of a negative character.

At the Ontario Agricultural College, Canada, two cows milked three times a day for two weeks gave more milk, but only one of these cows gave more butterfat, than when milked twice a day. At the New York State Agricultural Experiment Station, cows producing about 400 pounds of butterfat a year when milked twice a day gave only about 22 pounds more when milked three times a day. Fleischmann estimated the increase in yield to be about 6 or 7 percent for milking three times a day as compared with twice. According to Huynen, the milk yield when cows were milked twice a day as compared with three times was about 1 per cent less for cows yielding 10 liters and 10 per cent less for cows yielding 30 liters or more, with an average for the herd of about 6 or 7 per cent less. The milkings were 12 hours apart when made twice a day; and 5K 3 6K, and 12 hours apart when made three times daily. Read More »

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Corpulent Coriolanus

August 13, 2014 | by

Yesterday, the Folger Shakespeare Library released some eighty thousand images into the Creative Commons, a deluge of bardic miscellany from which the Internet may well never recover. There are astrology charts, game boards, hornbooks, advertisements, illustrations, engravings, and more, all of it related, however tangentially, to Shakespeare. We’ve had TPR interns taking a fine-tooth comb to the collection for twenty-four hours now, with closely monitored breaks for water and gruel, and we present to you now the results of their exhaustive research. There’s a plump Coriolanus with a salty cheek, a lurid and seemingly shrunken Lady Macbeth, a King Lear who seems to have wandered off the Grateful Dead tour bus, and a plus-sized “Harlequin Quixote,” dressed in a modish, dance-floor-ready romper, attacking some puppets.

There is, perhaps best of all, this illustrated version of Shakespeare’s “Seven Ages of Man” monologue, from Jaques in As You Like It. Click to enlarge:

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Oh, to be a lean and slippered pantaloon...

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A Practical Handbook on the Distillation of Alcohol from Farm Products

August 1, 2014 | by

It’s late, and you’re still awake. Allow us to help with Sleep Aid, a series devoted to curing insomnia with the dullest, most soporific prose available in the public domain. Tonight’s prescription: “Alcoholometry,” a chapter from A Practical Handbook on the Distillation of Alcohol from Farm Products, published in 1907.

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David Rijckaert III, Man Sleeping, ca. 1649

Alcoholmetry is the name given to a variety of methods of determining the quantity of absolute alcohol contained in spirituous liquors. It will readily be seen that a quick and accurate method of making such determinations is of the very utmost importance to those who are engaged in the liquor traffic, since the value of spirit depends entirely upon the percentage of alcohol which it contains. When alcoholic liquors consist of simple mixtures of alcohol and water, the test is a simple one, the exact percentage being readily deducible from the specific gravity of the liquor, because to a definite specific gravity belongs a definite content of alcohol; this is obtained either by means of the specific gravity bottle, or of hydrometers of various kinds, specially constructed.

All hydrometers comprise essentially a graduated stem of uniform diameter, a bulb forming a float and a counterpoise or ballast. The hydrometers may either be provided with a scale indicated on the neck or else with weights added to sink the hydrometer to a certain mark. The first instruments are called hydrometers of “constant immersion,” the others, of “variable immersion.”

At the latter end of the last century, a series of arduous experiments were conducted by Sir C. Blagden, at the instance of the British government, with a view to establishing a fixed proportion between the specific gravity of spirituous liquors and the quantity of absolute alcohol contained in them. The result of these experiments, after being carefully verified, led to the construction of a series of tables, reference to which gives at once the percentage of alcohol for any given number of degrees registered by the hydrometer; these tables are invariably sold with the instrument. They are also constructed to show the number of degrees over-or under-proof, corresponding to the hydrometric degrees. Other tables are obtainable which give the specific gravity corresponding to these numbers.

The measurement of the percentage of absolute alcohol in spirituous liquors is almost invariably expressed in volume rather than weight, owing to the fact that such liquors are always sold by volume. Nevertheless, the tables referred to above show the percentage of spirit both by volume and weight. Read More »

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