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Page 295 - The chapters are so lively in themselves, so mingled with shrewd views of human nature, so full of illustrative anecdotes, that the reader cannot fail to be amused.
Page 291 - RA, C. STONEHOUSE, F. TAYLER, G. THOMAS, HJ TOWNSHEND, EH WEHNERT, HARRISON WEIR, &c. Bloomfield's Farmer's Boy. Campbell's Pleasures of Hope. Coleridge's Ancient Mariner. Goldsmith's Deserted Village. Goldsmith's Vicar of Wakefield. Gray's Elegy in a Churchyard. Keat's Eve of St. Agnes. Milton's L' Allegro. Poetry of Nature. Harrison Weir. Rogers' (Sam.) Pleasures of Memory Shakespeare's Songs and Sonnets.
Page 289 - Hazlitt's Round Table. With Biographical Introduction. The Religio Medici, Hydriotaphia, and the Letter to a Friend. By Sir Thomas Browne, Knt. Ballad Poetry of the Affections. By Robert Buchanan. Coleridge's Christabel, and other Imaginative Poems. With Preface by Algernon C. Swinburne. Lord Chesterfield's Letters, Sentences, and Maxims.
Page 295 - The Silent Hour: Essays, Original and Selected. By the Author of "The Gentle Life.
Page 295 - To all (both men and women) who have neglected to read and study their native literature we would certainly suggest the volume before us as a fitting introduction.
Page 305 - The book is admirable in every way We wish it every success." — Globe. "A very complete treatise Likely to take high rank as an authority on shooting.
Page 294 - Familiar Words. An Index Verborum, or Quotation Handbook. Affording an immediate Reference to Phrases and Sentences that have become embedded in the English language.
Page 288 - The best Latin Dictionary, whether for the scholar or advanced student. " — Spectator. " Every page bears the impress of industry and care.
Page 295 - Gouffe. The Royal Cookery Book. By JULES GOUFFE ; translated and adapted for English use by ALPHONSE GOUFFE, Head Pastrycook to her Majesty the Queen. Illustrated with large plates printed in colours. 161 Woodcuts, 8vo, cloth extra, gilt edges, 2/. 2s. Domestic Edition, half-bound, los. 6d. " By far the ablest and most complete work on cookery that has ever been submitted to the gastronomical world.