972.  Christian Names of Women


name origin meaning
Ada German same as Edith
Adela German same as Adeline
Adelaide German same as Adeline
Adeline German a princess
Agatha Greek good
Agnes German chaste
Alethea Greek the truth
Althea Greek hunting
Alice / Alicia German noble
Alma Latin benignant
Amabel Latin loveable
Amy / Amelia French a beloved
Angelina Greek lovely, angelic
Anna / Anne Hebrew gracious
Arabella Latin a fair altar
Aureola Latin like gold
Aurora Latin morning brightness
Barbara Latin foreign or strange
Beatrice Latin making happy
Bella Latin beautiful
Benedicta Latin blessed
Bernice Greek bringing victory
Bertha Greek bright or famous
Bessie short form of Elizabeth
Blanche French fair
Bona Latin good
Bridget Irish shining bright
Camilla Latin attendant at a sacrifice
Carlotta Italian same as Charlotte
Caroline Latin feminine of Carolus (Charles): noble-spirited
Cassandra Greek a reformer of men
Catherine Greek pure or clean.
Cecilia Latin from Cecil
Charity Greek love, bounty
Charlotte French all noble
Chloe Greek a green herb
Christiana Greek belonging to Christ
Cicely a corruption of Cecilia
Clara Latin clear or bright
Clarissa Latin clear or bright
Constance Latin constant
Dagmar German joy of the Danes
Deborah Hebrew a bee
Diana Greek Jupiter's daughter
Dorcas Greek a wild roe
Dorothy / Dorothea Greek the gift of God
Edith Saxon happiness
Eleanor Saxon all fruitful
Eliza / Elizabeth Hebrew the oath of God
Ellen another form of Helen
Emily corrupted from Amelia
Emma German a nurse
Esther / Hesther Hebrew secret
Eudoia Greek prospering in the way
Eudora Greek good gift
Eudosia Greek good gift or well-given
Eugenia French well-born
Eunice Greek fair victory
Eva / Eve Hebrew causing life
Fanny diminutive of Frances
Fenella Greek bright to look on
Flora Latin flowers
Florence Latin blooming, flourishing
Frances German free
Gertrude German all truth
Grace Latin favour
Hagar Hebrew a stranger
Hadassah Hebrew form of Esther
Hannah Hebrew gracious
Harriet German head of the house
Helen / Helena Greek alluring
Henrietta fem. and dim. of Henry
Hepzibah Hebrew my delight is in her
Hilda German warrior maiden
Honora Latin honourable
Huldah Hebrew a weazel
Isabella Spanish fair Eliza
Jane / Jeanne feminine of John
Janet / Jeannette little Jane
Jemima Hebrew a dove
Joan Hebrew fem. of John
Joanna / Johanna form of Joan
Joyce French pleasant
Judith Hebrew praising
Julia / Juliana feminine of Julian
Katherine form of Catherine
Keturah Hebrew incense
Keziah Hebrew cassia
Laura Latin a laurel
Lavinia Latin of Latium
Letitia Latin joy of gladness
Lilian / Lily Latin a lily
Lois Greek better
Louisa German fem. of Louis
Lucretia Latin a chaste Roman lady
Lucy Latin feminine of Lucius
Lydia Greek descended from Lud
Mabel Latin lovely or loveable
Madeline form of Magdalen
Magdalen Syriac magnificent
Margaret Greek a pearl
Maria / Marie forms of Mary
Martha Hebrew bitterness
Mary Hebrew bitter
Matilda German a lady of honour
Maud German form of Matilda
May Latin month of May, or dim. of Mary
Mercy English compassion
Mildred Saxon speaking mild
Minnie dim. of Margaret
Naomi Hebrew alluring
Nest British the same as Agnes
Nicola Greek feminine of Nicholas
Olive / Olivia Latin an olive
Olympic Greek heavenly
Ophelia Greek a serpent
Parnell / Petronilla little Peter
Patience Latin bearing patiently
Paulina Latin feminine of Paulinus
Penelope Greek a weaver
Persis Greek destroying
Philadelphia Greek brotherly love
Philippa Greek feminine of Philip
Phœbe Greek the light of life.
Phyllis Greek a green bough
Polly variation of Molly, dim. of Mary
Priscilla Latin somewhat old
Prudence Latin discretion
Psyche Greek the soul
Rachel Hebrew a lamb
Rebecca Hebrew fat or plump
Rhoda Greek a rose
Rosa / Rose Latin a rose
Rosalie / Rosaline Latin little rose
Rosalind Latin beautiful as a rose
Rosabella Italian a fair rose
Rosamund Saxon rose of peace
Roxana Persian dawn of day
Ruth Hebrew trembling, or beauty
Sabina Latin sprung from the Sabines
Salome Hebrew perfect
Sapphira Greek like a sapphire stone
Sarah Hebrew a princess
Selina Greek the moon
Sybilla Greek the counsel of God
Sophia Greek wisdom
Sophronia Greek of a sound mind
Susan / Susanna Hebrew a lily
Tabitha Syriac a roe
Temperance Latin moderation
Theodosia Greek given by God
Tryphena Greek delicate
Tryphosa Greek delicious
Victoria Latin victory
Vida Erse feminine of David
Ursula Latin a she bear
Walburga Saxon gracious
Winifred Saxon winning peace
Zenobia Greek the life of Jupiter

Nor break the ties of friendship needlessly.


973.  Hints on the Barometer




974.  Why does a Barometer indicate the Pressure of the Atmosphere?


Because it consists of a tube containing quicksilver, closed at one end and open at the other, so that the pressure of air upon the open end balances the weight of the column of mercury (quicksilver); and when the pressure of the air upon the open surface of the mercury increases or decreases, the mercury rises or falls in response thereto.

975.  Why is a Barometer called also a "Weather Glass"?


Because changes in the weather are generally preceded by alterations in the atmospheric pressure. But we cannot perceive those changes as they gradually occur; the alteration in the height of the column of mercury, therefore, enables us to know that atmospheric changes are taking place, and by observation we are enabled to determine certain rules by which the state of the weather may be foretold with considerable probability.

976.  Why docs the Hand of the Weather Dial change its Position when the Column of Mercury rises or falls?


Because a weight which floats upon the open surface of the mercury is attached to a string, having a nearly equal weight at the other extremity; the string is laid over a revolving pivot, to which the hand is fixed, and the friction of the string turns the hand as the mercury rises or falls.

977.  Why does Tapping the Face of the Barometer sometimes cause the Hand to Move?


Because the weight on the surface of the mercury frequently leans against the side of the tube, and does not move freely. And, also, the mercury clings to the sides of the tube by capillary attraction; therefore, tapping on the face of the barometer sets the weight free, and overcomes the attraction which impedes the rise or fall of the mercury.

978.  Why does the Fall of the Barometer denote the Approach of Rain?


Because it shows that as the air cannot support the full weight of the column of mercury, the atmosphere must be thin with watery vapours.

979.  Why does the Rise of the Barometer denote the Approach of Fine Weather?


Because the external air, becoming dense, and free from highly elastic vapours, presses with increased force upon the mercury upon which the weight floats; that weight, therefore, sinks in the short tube as the mercury rises in the long one, and in sinking, turns the hand to Change, Fair, &c.

980.  When does the Barometer stand highest?


When there is a duration of frost, or when north-easterly winds prevail.

981.  Why does the Barometer stand highest at these Times?


Because the atmosphere is exceedingly dry and dense, and fully balances the weight of the column of mercury.

982.  When does the Barometer stand lowest?


When a thaw follows a long frost, or when south-west winds prevail.

983.  Why does the Barometer stand lowest at these Times?


Because much moisture exists in the air, by which it is rendered less dense and heavy
1
.




Footnote 1:
  From "The Reason Why—General Science, containing 1,400 Reasons for things generally believed but imperfectly understood." London: Houlston and Sons.

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984.  Cheap Fuel


One bushel of small coal or sawdust, or both mixed together, two bushels of sand, one bushel and a half of clay. Let these be mixed together with common water, like ordinary mortar; the more they are stirred and mixed together the better; then make them into balls, or, with a small mould, in the shape of bricks, pile them in a dry place, and use when hard and sufficiently dry. A fire cannot be lighted with them, but when the fire is lighted, put two or three on behind with some coals in front, and the fire will be found to last longer than if made up in the ordinary way.

985.  Economy of Fuel


There is no part of domestic economy which everybody professes to understand better than the management of a fire, and yet there is no branch in the household arrangement where there is a greater proportional and unnecessary waste than arises from ignorance and mismanagement in this article.

986.  The Use of the Poker


The use of the poker should be confined to two particular points—the opening of a dying fire, so as to admit the free passage of the air into it, and sometimes, but not always, through it; or else, drawing together the remains of a half-burned fire, so as to concentrate the heat, whilst the parts still ignited are opened to the atmosphere.

987.  The Use of Bellows (1)


When using a pair of bellows to a fire only partially ignited, or partially extinguished, blow, at first, not into the part that is still alight, but into the dead coals close to it, so that the air may partly extend to the burning coal.

988.  The Use of Bellows (2)


After a few blasts blow into the burning fuel, directing the stream partly towards the dead coal, when it will be found that the ignition will extend much more rapidly than under the common method of blowing furiously into the flame at random.

989.  Ordering Coals


If the consumer, instead of ordering a large supply of coals at once, will at first content himself with a sample, he may with very little trouble ascertain who will deal fairly with him; and, if he wisely pays ready money, he will be independent of his coal merchant; a situation which few families, even in genteel life, can boast of.

990.  The Truest Economy (1)


To deal for ready money only in all the departments of domestic arrangement, is the truest economy. This truth cannot be repeated too often.

991.  The Truest Economy (2)


Ready money will always command the best and cheapest of every article of consumption, if expended with judgment; and the dealer, who intends to act fairly, will always prefer it.

992.   Cash vs. Credit (1)


Trust not him who seems more anxious to give credit than to receive cash.

993.   Cash vs. Credit (2)


The former hopes to secure custom by having a hold upon you in his books, and continues always to make up for his advance, either by an advanced price, or an inferior article, whilst the latter knows that your custom can only be secured by fair dealing.

994.  Buy at Proper Seasons


There is, likewise, another consideration, as far as economy is concerned, which is not only to buy with ready money, but to buy at proper seasons; for there is with every article a cheap season and a dear one; and with none more than coals, insomuch that the master of a family who fills his coal cellar in the middle of the summer, rather than the beginning of the winter, will find it filled at far less expense than it would otherwise cost him.

995.  Waste


It is now necessary to remind our readers that chimneys often smoke, and that coals are often wasted by throwing too much fuel at once upon a fire.

996.  Preventing Waste


To prove this it is only necessary to remove the superfluous coal from the top of the grate, when the smoking instantly ceases; as to the waste, that evidently proceeds from the injudicious use of the poker, which not only throws a great portion of the small coals among the cinders, but often extinguishes the fire it was intended to foster.

997.  The "Parson's" or Front Fire Grate


The construction of most of the grates of the present day tends very much to a great consumption of fuel without a proportionate increase in the heat of the room. The "Parson's" grate was suggested by the late Mr. Mechi, of Tiptree Hall, Kelvedon, Essex, in order to obtain increased heat from less fuel. Speaking of this grate, Mr. Mechi says:
"The tested gain by the use of this grate is an increase of 15 degrees of temperature, with a saving of one-third in fuel. I believe that there are several millions of grates on the wrong principle, hurrying the heat up the chimney instead of into the room, and thus causing an in-draught of cold air. This is especially the case with strong drawing registers. No part of a grate should be of iron, except the thin front bars; for iron is a conductor away of heat, but fire-bricks are not so."
The principle of the grate is thus explained by a writer in
The Field
, who says:
"If any of your readers are troubled with smoky fires and cold rooms, allow me to recommend them to follow Mr. Mechi's plan, as I have done. Remove the front and bottom bars from any ordinary grate; then lay on the hearth, under where the bars were, a large fire tile, three inches thick, cut to fit properly, and projecting about an inch further out than the old upright bars. Then get made by the blacksmith a straight hurdle, twelve inches deep, having ten bars, to fit into the slots which held the old bars, and allow it to take its bearing upon the projecting fire-brick. The bars should be round, of five-eighth inch rod, excepting the top and bottom, which are better flat, about 1-1/4 in. broad. My dining-room grate was thus altered at a total cost of eighteen shillings two years ago, the result being that a smoky chimney is cured, and that the room is always at a really comfortable temperature, with a smaller consumption of coal than before. The whole of the radiation is into the room, with perfect slow combustion."

998.  Oil Lighting


Whenever oil, whether animal, vegetable, or mineral, is used for the purpose of artificial light, it should be kept free from all exposure to atmospheric air; as it is apt to absorb considerable quantities of oxygen. If animal oil is very coarse or tenacious, a very small quantity of oil of turpentine may be added.

999.  Improving Candles


Candles improve by keeping a few months. If wax candles become discoloured or soiled, they may be restored by rubbing them over with a clean flannel slightly dipped in spirits of wine.

1000.  Lighting Candles


In lighting candles always hold the match to the side of the wick, and not over the top of it, as is generally done.

1001.  Night Lights


Field's and Child's night lights are generally known and are easily obtainable. But under circumstances where they cannot be procured, the waste of candles may be thus applied. Make a
fine
cotton, and wax it with white wax. Then cut into the requisite lengths. Melt the grease and pour into pill boxes, previously either fixing the cotton in the centre, or dropping it in just before the grease sets. If a little white wax be melted with the grease, all the better. In this manner, the ends and drippings of candles may be used up. When set to burn, place in a saucer, with sufficient water to rise to the extent of the 16th of an inch around the base of the night light.

1002.  Revolving Ovens


These ovens may be easily made by any tin-man. They are not now manufactured for sale, which is to be regretted, on account of their obvious utility. When suspended in front of any ordinary fire by means of a bottle-jack or a common worsted string, the Revolving Oven will bake bread, cakes, pies, &c., in a much more equal and perfect manner than either a side oven or an American oven, without depriving the room of the heat and comfort of the fire. Before an ordinary fire, in any room in the house, it will bake a four-pound loaf in an hour and twenty minutes. It also bakes pastry remarkably well, and all the care it requires is merely to give it a look now and then to see that it keeps turning.


The
bottom of the oven
1
, is made in the form of two saucers, the lower one of which is inverted, while the other stands on it in the ordinary position. A rim, from 1 in. to 2 in. in height, is fixed round the edge of the upper saucer, but a little within it, and over this rim fits a cylinder with a top, slightly domed, which also resembles a saucer turned upside-down. In the centre of the top is a circular ventilator, through which steam, generated in baking, can escape, and the ventilator is covered by a domed plate, as large as the top of the oven. This acts as a radiator to reflect heat on the top of the oven, and is furnished with a knob, by which the cylinder that covers the article to be baked may be removed, in order to view the progress of the baking. Two strong wires project from the bottom on either side, terminating in loops or eyes for the reception of the hooks of a handle, by which the entire apparatus may be suspended in front of the fire.




Footnote 1:
  An illustration of this oven is given in the "Dictionary of Daily Wants," under the word "Oven." This work is published by Messrs. Houlston and Sons, Paternoster-square, E.C.

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1003.  Yeast (1)