ratio of word probabilities predicted from brain for chair and spoon

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chair

spoon

top 10 words in brain distribution (in article):
material form design type century wood time common size foot top 10 words in brain distribution (in article):
steel head cut handle metal type shape form hammer edge

top 10 words in brain distribution (not in article):
tea tooth build pearl kite shoe city culture glass wear top 10 words in brain distribution (not in article):
iron blade tool cell hair design size hand nail whip

times more probable under chair 30 20 10 6 4 2.5 1.25 1 1.25 2.5 4 6 10 20 30 times more probable under spoon
(words not in the model)

A chair'" is used to sit on, commonly for use by one person. Chairs often have the seat raised above floor level, supported by four legs. A back or arm rests in a "'stool'", or when raised up, a bar stool (adults) or high chair (young children). A chair with arms is an "'armchair'" and with folding action and inclining footrest, a recliner. A permanently fixed chair in a train or theater is a "'seat'" or airline seat; when riding, it is a saddle and bicycle saddle, and for an automobile, a car seat or infant car seat. With wheels it is a wheelchair and when hung from above, a swing. The design may be made of porous materials, or be drilled with holes for decoration; a low back or gaps can provide ventilation. The back may extend above the height of the occupant's head, which can optionally contain a "headrest". A chair for more than one person is a couch, sofa, settee, or "loveseat"; or a bench. A separate footrest for a chair is known as an "ottoman", "hassock" or "pouffe". History of the Chair. The chair is of extreme antiquity. Although for many centuries and indeed for 1000s of years it was an article of state and dignity rather than an article of ordinary use. "The chair" is still extensively used as the emblem of authority in the House of Commons in the United Kingdom and Canada, and in many other settings. Committees, boards of directors, and academic departments all have a 'chairperson'. Endowed professorships are referred to as chairs. It was not, in fact, until the 16th century that it became common anywhere. The chest, the bench and the stool were until then the ordinary seats of everyday life, and the number of chairs which have survived from an earlier date is exceedingly limited; most of such examples are of ecclesiastical or seigneurial origin. Our knowledge of the chairs of remote antiquity is derived almost entirely from monuments, sculpture and paintings. A few actual examples exist in the British Museum, in the Egyptian Museum at Cairo, and elsewhere. In ancient Egypt chairs appear to have been of great richness and splendor. Fashioned of ebony and ivory, or of carved and gilded wood, they were covered with costly materials, magnificent patterns and supported upon representations of the legs of beasts or the figures of captives. The earliest known form of Greek chair, going back to five or six centuries BCE, had a back but stood straight up, front and back. During Tang dynasty (618- 907 AD), a higher seat first started to appear amongst the Chinese elite and their usage soon spread to all levels of society. By the 12th century seating on the floor was rare in China, unlike in other Asian countries where the custom continued, and the chair, or more commonly the stool, was used in the vast majority of houses throughout the country. In Europe, it was owing in great measure to the Renaissance that the chair ceased to be a privilege of state, and became a standard item of furniture whoever could afford to buy it. Once the idea of privilege faded the chair speedily came into general use. We find almost at once that the chair began to change every few years to reflect the fashions of the hour. The 20th century saw an increasing use of technology in chair construction with such things as all-metal folding chairs, metal-legged chairs, the Slumber Chair, moulded plastic chairs and ergonomic chairs. The recliner became a popular form, at least in part due to radio and television, and later a two-part. The modern movement of the 1960s produced new forms of chairs: the butterfly chair, bean bags, and the egg-shaped pod chair. Technological advances led to molded plywood and wood laminate chairs, as well as chairs made of leather or polymers. Mechanical technology incorporated into the chair enabled adjustable chairs, especially for office use. Motors embedded in the chair resulted in massage chairs. Design and ergonomics. Chair design considers intended usage, ergonomics (how comfortable it is for the occupant), as well as non-ergonomic functional requirements such as size, stack ability, fold ability, weight, durability, stain resistance and artistic design. Intended usage determines the desired seating position. "Task chairs", or any chair intended for people to work at a desk or table, including dining chairs, can only recline very slightly; otherwise the occupant is too far away from the desk or table. Dental chairs are necessarily reclined. Easy chairs for watching television or movies are somewhere in between depending on the height of the screen. Ergonomic design distributes the weight of the occupant to various parts of the body. A seat that is higher results in dangling feet and increased pressure on the underside of the knees ("popliteal fold"). It may also result in no weight on the feet which means more weight elsewhere. A lower seat may shift too much weight to the "seat bones" ("ischial tuberosities"). A reclining seat and back will shift weight to the occupant's back. This may be more comfortable for some in reducing weight on the seat area, but may be problematic for others who have bad backs. In general, if the occupant is supposed to sit for a long time, weight needs to be taken off the seat area and thus "easy" chairs intended for long periods of sitting are generally at least slightly reclined. However, reclining may not be suitable for chairs intended for work or eating at table. The back of the chair will support some of the weight of the occupant, reducing the weight on other parts of the body. In general, backrests come in three heights: Lower back backrests support only the lumbar region. Shoulder height backrests support the entire back and shoulders. Headrests support the head as well and are important in vehicles for preventing "whiplash" neck injuries in rear-end collisions where the head is jerked back suddenly. Reclining chairs typically have at least shoulder height backrests to shift weight to the shoulders instead of just the lower back. Some chairs have foot rests. A stool or other simple chair may have a simple straight or curved bar near the bottom for the sitter to place his or her feet on. A kneeling chair adds an additional body part, the knees, to support the weight of the body. A sit-stand chair distributes most of the weight of the occupant to the feet. Many chairs are padded or have cushions. Padding can be on the seat of the chair only, on the seat and back, or also on any arm rests and or foot rest the chair may have. Padding will not shift the weight to different parts of the body (unless the chair is so soft that the shape is altered). However, padding does distribute the weight by increasing the area of contact between the chair and the body. A hard wood chair feels hard because the contact point between the occupant and the chair is small. The same body weight over a smaller area means greater pressure on that area. Spreading the area reduces the pressure at any given point. In lieu of padding, flexible materials, such as wicker, may be used instead with similar effects of distributing the weight. Since most of the body weight is supported in the back of the seat, padding there should be firmer than the front of the seat which only has the weight of the legs to support. Chairs that have padding that is the same density front and back will feel soft in the back area and hard to the underside of the knees. There may be cases where padding is not desirable. For example, in chairs that are intended primarily for outdoor use. Where padding is not desirable, contouring may be used instead. A contoured seat pan attempts to distribute weight without padding. By matching the shape of the occupant's buttocks, weight is distributed and maximum pressure is reduced. Actual chair dimensions are determined by measurements of the human body or anthropometric measurements. The two most relevant anthropometric measurement for chair design is the popliteal height and buttock popliteal length. For someone seated, the popliteal height is the distance from the underside of the foot to the underside of the thigh at the knees. It is sometimes called the "stool height." The term "sitting height" is reserved for the height to the top of the head when seated. For American men, the median popliteal height is 16.3 inches and for American women it is 15.0 inches. The popliteal height, after adjusting for heels, clothing and other issues is used to determine the height of the chair seat. Mass produced chairs are typically 17 inches high. For someone seated, the buttock popliteal length is the horizontal distance from the back most part of the buttocks to the back of the lower leg. This anthropometric measurement is used to determine the seat depth. Mass produced chairs are typically 15-17 inches deep. Additional anthropometric measurements may be relevant to designing a chair. Hip breadth is used for chair width and armrest A spoon'" is a utensil consisting of a small shallow bowl, oval or round, at the end of a handle. A type of cutlery (usually called flatware in the United States), especially as part of a place setting, it is used primarily for serving and eating liquid or semisolid food (sometimes called "spoon-meat"), and solid foods such as rice and cereal which cannot easily be lifted with a fork. Spoons are also used in food preparation to measure, mix, stir and toss ingredients. They can be made from metal (notably flat silver or silverware, plated or solid), wood or plastic. Abbreviation: sp. History. The earliest northern European spoon would seem to have been a chip or splinter of wood; Greek references point to the early and natural use of shells, such as those that are still used by primitive peoples. Ancient Indian texts also refer to the use of spoons. For example, the Rigveda refers to spoons during a passage describing the reflection of light as it "touches the spoon's mouth" (RV 8.43.10). Preserved examples of various forms of spoons used by the ancient Egyptians include those composed of ivory, flint, slate and wood; many of them carved with religious symbols. The spoons of the Greeks and Romans were chiefly made of bronze and silver and the handle usually takes the form of a spike or pointed stem. There are many examples in the British Museum from which the forms of the various types can be ascertained, the chief points of difference being found in the junction of the bowl with the handle. Middle Ages spoons at Chillon Castel Medieval spoons for domestic use were commonly made of cow horn or wood, but brass, pewter, and latten spoons appear to have been common in about the 15th century. The full descriptions and entries relating to silver spoons in the inventories of the royal and other households point to their special value and rarity. The earliest English reference appears to be in a will of 1259. In the wardrobe accounts of Edward I for the year 1300 some gold and silver spoons marked with the "fleur-de-lis", the Paris mark, are mentioned. One of the most interesting medieval spoons is the coronation spoon used in the anointing of the English sovereign. The sets of Apostle Spoons, popular as christening presents in Tudor times, the handles of which terminate in heads or busts of the apostles, are a special form to which antiquarian interest attaches. The earlier English spoon-handles terminate in an acorn, plain knob or a diamond; at the end of the 16th century, the baluster and seal ending becomes common, the bowl being fig-shaped. During The Restoration, the handle becomes broad and flat, the bowl is broad and oval and the termination is cut into the shape known as the hind's foot. In the first quarter of the 18th century, the bowl becomes narrow and elliptical, with a tongue or rat's tail down the back, and the handle is turned up at the end. The modern form, with the tip of the bowl narrower than the base and the rounded end of the handle turned down, came into use about 1760. Types and uses. Spoons are used primarily for eating liquid or semi-liquid foods, such as soup, stew or ice cream, and very small or powdery solid items which cannot be easily lifted with a fork, such as rice, sugar, cereals and green peas. In Southeast Asia, spoons are the primary utensil used for eating; forks are used only to push food onto the spoon. Spoons are also widely used in cooking and serving. In baking, batter is usually thin enough to pour or drop from a spoon; a mixture of such consistency is sometimes called "drop batter”. Rolled dough dropped from a spoon to a cookie sheet can be made into rock cakes and other cookies, while johnnycake may be prepared by dropping spoonfuls of cornmeal onto a hot greased griddle. A spoon is similarly useful in processing jelly, sugar and syrup. A test sample of jelly taken from a boiling mass may be allowed to slip from a spoon in a sheet, in a step called "sheeting". At the "crack" stage, syrup from boiling sugar may be dripped from a spoon, causing it to break with a snap when chilled. When boiled to 240°F. and poured from a spoon, sugar forms a filament, or "thread". Hot syrup is said to "pearl" when it forms such a long thread without breaking when dropped from a spoon. Used for stirring, a spoon is passed through a substance with a continued circular movement for the purpose of mixing, blending, dissolving, cooling, or preventing sticking of the ingredients. Mixed drinks may be "muddled" by working a spoon to crush and mix ingredients such as mint and sugar on the bottom of a glass or mixer. Spoons are employed for mixing certain kinds of powder into water to make a sweet or nutritious drink. A spoon may also be employed to toss ingredients by mixing them lightly until they are well coated with a dressing. A spoonful'"—the amount of material a spoon contains or can contain—is used as a standard unit of measure for volume in cooking, where it normally signifies a "'teaspoonful'". It is abbreviated "coch" or "cochl", from Latin "cochleare". "Teaspoonful" is often used in a similar way to describe the dosage for over the counter medicines. Dessert spoonful and tablespoonful may also be found in drink and food recipes. A teaspoon holds about 5ml and a tablespoon about 15ml. For storage, spoons and knives were sometimes placed in paired "knife boxes", which were often ornate wooden containers with sloping top, used especially during the 18th century. On the table, an ornamental utensil called a "nef", shaped like a ship, might hold a napkin, knife and spoon. The souvenir spoon generally exists solely as a decorative object commemorating an event, place, or special date. Spoons can also be used as a musical instrument. To "spoon-feed" oneself or another can simply mean to feed by means of a spoon. Metaphorically, however, it often means to present something to a person or group so thoroughly or wholeheartedly as to preclude the need of independent thought, initiative or self-reliance on the part of the recipient; or to present information in a slanted version, with the intent to preclude questioning or revision. Someone who accepts passively what has been offered in this way is said to have been spoon-fed. Manufacture. For machine-made spoons, the basic shape is cut out from a sheet of sterling silver, nickel silver alloy or stainless steel. The bowl is cross rolled between two pressurized rollers to produce a thinner section. The handle section is also rolled to produce the width needed for the top end. The blank is then cropped to the required shape, and two dies are used to apply the pattern to the blank. The fash is then removed using a lynisher, and the bowl is formed between two dies and bent. To make a spoon the traditional by way of handforging, a bar of silver is marked up to the correct proportions for the bowl and handle. It is then heated until red hot and held in tongs and using the hammer and anvil, beaten into shape. The tip of the bar is pointed to form the tip of the bowl, then hammered to form the bowl. If a heel is to be added, a section down the centre is left thicker. The edges of the bowl and the tip of the spoon are left thicker as this is where most of the thickness is needed. The handle is then started and hammered out to length going from thick at the neck and gradually tapering down in thickness giving a balanced feel. During this process the piece becomes very hard and has to be annealed several times, then worked again until the final shape is achieved. The bowl is filed to shape, often using a metal template. The bowl is then formed using a tin cake and spoon stake. The molten tin is poured around the spoon stake and left to harden. The handle is then bent down to 45 degrees, and the spoon is hammered into the tin using the spoon stake and a heavy hammer, to form the bowl. The bend in the handle is then adjusted to match the other spoons in the set and so it sits correctly on the table. The bowl is then filed level, a process called striking off. The surfaces are filed, first with a rough file to remove the fire stain from the surface, then with a smooth file. It is then buffed to remove any file marks and fire stain from inside the bowl and is polished to the desired finish. During the hand-forging process the spoon will have been hit with a hammer over 300 hundred times. A machine made spoon receives one or two blows from a press. Bibliography. Features broad array of collectible spoons from around the world, with values. Contains historical information and photos of antique collectible spoons.

chair	spoon
top 10 words in brain distribution (in article): material form design type century wood time common size foot	top 10 words in brain distribution (in article): steel head cut handle metal type shape form hammer edge
top 10 words in brain distribution (not in article): tea tooth build pearl kite shoe city culture glass wear	top 10 words in brain distribution (not in article): iron blade tool cell hair design size hand nail whip
times more probable under chair 30 20 10 6 4 2.5 1.25 1 1.25 2.5 4 6 10 20 30 times more probable under spoon (words not in the model)
A chair'" is used to sit on, commonly for use by one person. Chairs often have the seat raised above floor level, supported by four legs. A back or arm rests in a "'stool'", or when raised up, a bar stool (adults) or high chair (young children). A chair with arms is an "'armchair'" and with folding action and inclining footrest, a recliner. A permanently fixed chair in a train or theater is a "'seat'" or airline seat; when riding, it is a saddle and bicycle saddle, and for an automobile, a car seat or infant car seat. With wheels it is a wheelchair and when hung from above, a swing. The design may be made of porous materials, or be drilled with holes for decoration; a low back or gaps can provide ventilation. The back may extend above the height of the occupant's head, which can optionally contain a "headrest". A chair for more than one person is a couch, sofa, settee, or "loveseat"; or a bench. A separate footrest for a chair is known as an "ottoman", "hassock" or "pouffe". History of the Chair. The chair is of extreme antiquity. Although for many centuries and indeed for 1000s of years it was an article of state and dignity rather than an article of ordinary use. "The chair" is still extensively used as the emblem of authority in the House of Commons in the United Kingdom and Canada, and in many other settings. Committees, boards of directors, and academic departments all have a 'chairperson'. Endowed professorships are referred to as chairs. It was not, in fact, until the 16th century that it became common anywhere. The chest, the bench and the stool were until then the ordinary seats of everyday life, and the number of chairs which have survived from an earlier date is exceedingly limited; most of such examples are of ecclesiastical or seigneurial origin. Our knowledge of the chairs of remote antiquity is derived almost entirely from monuments, sculpture and paintings. A few actual examples exist in the British Museum, in the Egyptian Museum at Cairo, and elsewhere. In ancient Egypt chairs appear to have been of great richness and splendor. Fashioned of ebony and ivory, or of carved and gilded wood, they were covered with costly materials, magnificent patterns and supported upon representations of the legs of beasts or the figures of captives. The earliest known form of Greek chair, going back to five or six centuries BCE, had a back but stood straight up, front and back. During Tang dynasty (618- 907 AD), a higher seat first started to appear amongst the Chinese elite and their usage soon spread to all levels of society. By the 12th century seating on the floor was rare in China, unlike in other Asian countries where the custom continued, and the chair, or more commonly the stool, was used in the vast majority of houses throughout the country. In Europe, it was owing in great measure to the Renaissance that the chair ceased to be a privilege of state, and became a standard item of furniture whoever could afford to buy it. Once the idea of privilege faded the chair speedily came into general use. We find almost at once that the chair began to change every few years to reflect the fashions of the hour. The 20th century saw an increasing use of technology in chair construction with such things as all-metal folding chairs, metal-legged chairs, the Slumber Chair, moulded plastic chairs and ergonomic chairs. The recliner became a popular form, at least in part due to radio and television, and later a two-part. The modern movement of the 1960s produced new forms of chairs: the butterfly chair, bean bags, and the egg-shaped pod chair. Technological advances led to molded plywood and wood laminate chairs, as well as chairs made of leather or polymers. Mechanical technology incorporated into the chair enabled adjustable chairs, especially for office use. Motors embedded in the chair resulted in massage chairs. Design and ergonomics. Chair design considers intended usage, ergonomics (how comfortable it is for the occupant), as well as non-ergonomic functional requirements such as size, stack ability, fold ability, weight, durability, stain resistance and artistic design. Intended usage determines the desired seating position. "Task chairs", or any chair intended for people to work at a desk or table, including dining chairs, can only recline very slightly; otherwise the occupant is too far away from the desk or table. Dental chairs are necessarily reclined. Easy chairs for watching television or movies are somewhere in between depending on the height of the screen. Ergonomic design distributes the weight of the occupant to various parts of the body. A seat that is higher results in dangling feet and increased pressure on the underside of the knees ("popliteal fold"). It may also result in no weight on the feet which means more weight elsewhere. A lower seat may shift too much weight to the "seat bones" ("ischial tuberosities"). A reclining seat and back will shift weight to the occupant's back. This may be more comfortable for some in reducing weight on the seat area, but may be problematic for others who have bad backs. In general, if the occupant is supposed to sit for a long time, weight needs to be taken off the seat area and thus "easy" chairs intended for long periods of sitting are generally at least slightly reclined. However, reclining may not be suitable for chairs intended for work or eating at table. The back of the chair will support some of the weight of the occupant, reducing the weight on other parts of the body. In general, backrests come in three heights: Lower back backrests support only the lumbar region. Shoulder height backrests support the entire back and shoulders. Headrests support the head as well and are important in vehicles for preventing "whiplash" neck injuries in rear-end collisions where the head is jerked back suddenly. Reclining chairs typically have at least shoulder height backrests to shift weight to the shoulders instead of just the lower back. Some chairs have foot rests. A stool or other simple chair may have a simple straight or curved bar near the bottom for the sitter to place his or her feet on. A kneeling chair adds an additional body part, the knees, to support the weight of the body. A sit-stand chair distributes most of the weight of the occupant to the feet. Many chairs are padded or have cushions. Padding can be on the seat of the chair only, on the seat and back, or also on any arm rests and or foot rest the chair may have. Padding will not shift the weight to different parts of the body (unless the chair is so soft that the shape is altered). However, padding does distribute the weight by increasing the area of contact between the chair and the body. A hard wood chair feels hard because the contact point between the occupant and the chair is small. The same body weight over a smaller area means greater pressure on that area. Spreading the area reduces the pressure at any given point. In lieu of padding, flexible materials, such as wicker, may be used instead with similar effects of distributing the weight. Since most of the body weight is supported in the back of the seat, padding there should be firmer than the front of the seat which only has the weight of the legs to support. Chairs that have padding that is the same density front and back will feel soft in the back area and hard to the underside of the knees. There may be cases where padding is not desirable. For example, in chairs that are intended primarily for outdoor use. Where padding is not desirable, contouring may be used instead. A contoured seat pan attempts to distribute weight without padding. By matching the shape of the occupant's buttocks, weight is distributed and maximum pressure is reduced. Actual chair dimensions are determined by measurements of the human body or anthropometric measurements. The two most relevant anthropometric measurement for chair design is the popliteal height and buttock popliteal length. For someone seated, the popliteal height is the distance from the underside of the foot to the underside of the thigh at the knees. It is sometimes called the "stool height." The term "sitting height" is reserved for the height to the top of the head when seated. For American men, the median popliteal height is 16.3 inches and for American women it is 15.0 inches. The popliteal height, after adjusting for heels, clothing and other issues is used to determine the height of the chair seat. Mass produced chairs are typically 17 inches high. For someone seated, the buttock popliteal length is the horizontal distance from the back most part of the buttocks to the back of the lower leg. This anthropometric measurement is used to determine the seat depth. Mass produced chairs are typically 15-17 inches deep. Additional anthropometric measurements may be relevant to designing a chair. Hip breadth is used for chair width and armrest	A spoon'" is a utensil consisting of a small shallow bowl, oval or round, at the end of a handle. A type of cutlery (usually called flatware in the United States), especially as part of a place setting, it is used primarily for serving and eating liquid or semisolid food (sometimes called "spoon-meat"), and solid foods such as rice and cereal which cannot easily be lifted with a fork. Spoons are also used in food preparation to measure, mix, stir and toss ingredients. They can be made from metal (notably flat silver or silverware, plated or solid), wood or plastic. Abbreviation: sp. History. The earliest northern European spoon would seem to have been a chip or splinter of wood; Greek references point to the early and natural use of shells, such as those that are still used by primitive peoples. Ancient Indian texts also refer to the use of spoons. For example, the Rigveda refers to spoons during a passage describing the reflection of light as it "touches the spoon's mouth" (RV 8.43.10). Preserved examples of various forms of spoons used by the ancient Egyptians include those composed of ivory, flint, slate and wood; many of them carved with religious symbols. The spoons of the Greeks and Romans were chiefly made of bronze and silver and the handle usually takes the form of a spike or pointed stem. There are many examples in the British Museum from which the forms of the various types can be ascertained, the chief points of difference being found in the junction of the bowl with the handle. Middle Ages spoons at Chillon Castel Medieval spoons for domestic use were commonly made of cow horn or wood, but brass, pewter, and latten spoons appear to have been common in about the 15th century. The full descriptions and entries relating to silver spoons in the inventories of the royal and other households point to their special value and rarity. The earliest English reference appears to be in a will of 1259. In the wardrobe accounts of Edward I for the year 1300 some gold and silver spoons marked with the "fleur-de-lis", the Paris mark, are mentioned. One of the most interesting medieval spoons is the coronation spoon used in the anointing of the English sovereign. The sets of Apostle Spoons, popular as christening presents in Tudor times, the handles of which terminate in heads or busts of the apostles, are a special form to which antiquarian interest attaches. The earlier English spoon-handles terminate in an acorn, plain knob or a diamond; at the end of the 16th century, the baluster and seal ending becomes common, the bowl being fig-shaped. During The Restoration, the handle becomes broad and flat, the bowl is broad and oval and the termination is cut into the shape known as the hind's foot. In the first quarter of the 18th century, the bowl becomes narrow and elliptical, with a tongue or rat's tail down the back, and the handle is turned up at the end. The modern form, with the tip of the bowl narrower than the base and the rounded end of the handle turned down, came into use about 1760. Types and uses. Spoons are used primarily for eating liquid or semi-liquid foods, such as soup, stew or ice cream, and very small or powdery solid items which cannot be easily lifted with a fork, such as rice, sugar, cereals and green peas. In Southeast Asia, spoons are the primary utensil used for eating; forks are used only to push food onto the spoon. Spoons are also widely used in cooking and serving. In baking, batter is usually thin enough to pour or drop from a spoon; a mixture of such consistency is sometimes called "drop batter”. Rolled dough dropped from a spoon to a cookie sheet can be made into rock cakes and other cookies, while johnnycake may be prepared by dropping spoonfuls of cornmeal onto a hot greased griddle. A spoon is similarly useful in processing jelly, sugar and syrup. A test sample of jelly taken from a boiling mass may be allowed to slip from a spoon in a sheet, in a step called "sheeting". At the "crack" stage, syrup from boiling sugar may be dripped from a spoon, causing it to break with a snap when chilled. When boiled to 240°F. and poured from a spoon, sugar forms a filament, or "thread". Hot syrup is said to "pearl" when it forms such a long thread without breaking when dropped from a spoon. Used for stirring, a spoon is passed through a substance with a continued circular movement for the purpose of mixing, blending, dissolving, cooling, or preventing sticking of the ingredients. Mixed drinks may be "muddled" by working a spoon to crush and mix ingredients such as mint and sugar on the bottom of a glass or mixer. Spoons are employed for mixing certain kinds of powder into water to make a sweet or nutritious drink. A spoon may also be employed to toss ingredients by mixing them lightly until they are well coated with a dressing. A spoonful'"—the amount of material a spoon contains or can contain—is used as a standard unit of measure for volume in cooking, where it normally signifies a "'teaspoonful'". It is abbreviated "coch" or "cochl", from Latin "cochleare". "Teaspoonful" is often used in a similar way to describe the dosage for over the counter medicines. Dessert spoonful and tablespoonful may also be found in drink and food recipes. A teaspoon holds about 5ml and a tablespoon about 15ml. For storage, spoons and knives were sometimes placed in paired "knife boxes", which were often ornate wooden containers with sloping top, used especially during the 18th century. On the table, an ornamental utensil called a "nef", shaped like a ship, might hold a napkin, knife and spoon. The souvenir spoon generally exists solely as a decorative object commemorating an event, place, or special date. Spoons can also be used as a musical instrument. To "spoon-feed" oneself or another can simply mean to feed by means of a spoon. Metaphorically, however, it often means to present something to a person or group so thoroughly or wholeheartedly as to preclude the need of independent thought, initiative or self-reliance on the part of the recipient; or to present information in a slanted version, with the intent to preclude questioning or revision. Someone who accepts passively what has been offered in this way is said to have been spoon-fed. Manufacture. For machine-made spoons, the basic shape is cut out from a sheet of sterling silver, nickel silver alloy or stainless steel. The bowl is cross rolled between two pressurized rollers to produce a thinner section. The handle section is also rolled to produce the width needed for the top end. The blank is then cropped to the required shape, and two dies are used to apply the pattern to the blank. The fash is then removed using a lynisher, and the bowl is formed between two dies and bent. To make a spoon the traditional by way of handforging, a bar of silver is marked up to the correct proportions for the bowl and handle. It is then heated until red hot and held in tongs and using the hammer and anvil, beaten into shape. The tip of the bar is pointed to form the tip of the bowl, then hammered to form the bowl. If a heel is to be added, a section down the centre is left thicker. The edges of the bowl and the tip of the spoon are left thicker as this is where most of the thickness is needed. The handle is then started and hammered out to length going from thick at the neck and gradually tapering down in thickness giving a balanced feel. During this process the piece becomes very hard and has to be annealed several times, then worked again until the final shape is achieved. The bowl is filed to shape, often using a metal template. The bowl is then formed using a tin cake and spoon stake. The molten tin is poured around the spoon stake and left to harden. The handle is then bent down to 45 degrees, and the spoon is hammered into the tin using the spoon stake and a heavy hammer, to form the bowl. The bend in the handle is then adjusted to match the other spoons in the set and so it sits correctly on the table. The bowl is then filed level, a process called striking off. The surfaces are filed, first with a rough file to remove the fire stain from the surface, then with a smooth file. It is then buffed to remove any file marks and fire stain from inside the bowl and is polished to the desired finish. During the hand-forging process the spoon will have been hit with a hammer over 300 hundred times. A machine made spoon receives one or two blows from a press. Bibliography. Features broad array of collectible spoons from around the world, with values. Contains historical information and photos of antique collectible spoons.