ratio of word probabilities predicted from brain for bee and spoon

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bee

spoon

top 10 words in brain distribution (in article):
species plant fruit food seed produce flower male human eat top 10 words in brain distribution (in article):
produce sugar time form common food type head century state

top 10 words in brain distribution (not in article):
animal grow tree leaf breed sugar hunt cat water oil top 10 words in brain distribution (not in article):
plant fruit fuel grow seed oil engine leaf tree species

times more probable under bee 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)

Bees'" are flying insects closely related to wasps and ants. Bees are a monophyletic lineage within the superfamily "'Apoidea'", presently classified by the unranked taxon name "'Anthophila'". There are nearly 20,000 known species of bee, in nine recognized families, though many are undescribed and the actual number is probably higher. They are found on every continent except Antarctica, in every habitat on the planet that contains insect-pollinated flowering plants. Introduction. Bees are adapted for feeding on nectar and pollen, the former primarily as an energy source, and the latter primarily for protein and other nutrients. Most pollen is used as food for larvae. Bees have a long proboscis (a complex "tongue") that enables them to obtain the nectar from flowers. They have antennae almost universally made up of 13 segments in males and 12 in females, as is typical for the superfamily. Bees all have two pairs of wings, the hind pair being the smaller of the two; in a very few species, one sex or caste has relatively short wings that make flight difficult or impossible, but none is wingless. The smallest bee is "Trigona minima", a stingless bee whose workers are about 2.1 mm (5 64") long. The largest bee in the world is "Megachile pluto", a leafcutter bee whose females can attain a length of 39 mm (1.5"). Members of the family Halictidae, or sweat bees, are the most common type of bee in the Northern Hemisphere, though they are small and often mistaken for wasps or flies. The best-known bee species is the European honey bee, which, as its name suggests, produces honey, as do a few other types of bee. Human management of this species is known as beekeeping or apiculture. Bees are the favorite meal of "Merops apiaster", the bee-eater bird. Other common predators are kingbirds, mockingbirds, bee wolves, and dragonflies. Pollination. Bees play an important role in pollinating flowering plants, and are the major type of pollinator in ecosystems that contain flowering plants. Bees either focus on gathering nectar or on gathering pollen depending on demand, especially in social species. Bees gathering nectar may accomplish pollination, but bees that are deliberately gathering pollen are more efficient pollinators. It is estimated that one third of the human food supply depends on insect pollination, most of which is accomplished by bees, especially the domesticated European honey bee. Contract pollination has overtaken the role of honey production for beekeepers in many countries. Monoculture and the massive decline of many bee species (both wild and domesticated) have increasingly caused honey bee keepers to become migratory so that bees can be concentrated in seasonally-varying high-demand areas of pollination. Most bees are fuzzy and carry an electrostatic charge, which aids in the adherence of pollen. Female bees periodically stop foraging and groom themselves to pack the pollen into the scopa, which is on the legs in most bees, and on the ventral abdomen on others, and modified into specialized pollen baskets on the legs of honey bees and their relatives. Many bees are opportunistic foragers, and will gather pollen from a variety of plants, while others are oligolectic, gathering pollen from only one or a few types of plant. A small number of plants produce nutritious floral oils rather than pollen, which are gathered and used by oligolectic bees. One small subgroup of stingless bees, called "vulture bees," is specialized to feed on carrion, and these are the only bees that do not use plant products as food. Pollen and nectar are usually combined together to form a "provision mass", which is often soupy, but can be firm. It is formed into various shapes (typically spheroid), and stored in a small chamber (a "cell"), with the egg deposited on the mass. The cell is typically sealed after the egg is laid, and the adult and larva never interact directly (a system called "mass provisioning"). Visiting flowers can be a dangerous occupation. Many assassin bugs and crab spiders hide in flowers to capture unwary bees. Other bees are lost to birds in flight. Insecticides used on blooming plants kill many bees, both by direct poisoning and by contamination of their food supply. A honey bee queen may lay 2000 eggs per day during spring buildup, but she also must lay 1000 to 1500 eggs per day during the foraging season, mostly to replace daily casualties, most of which are workers dying of old age. Among solitary and primitively social bees, however, lifetime reproduction is among the lowest of all insects, as it is common for females of such species to produce fewer than 25 offspring. The population value of bees depends partly on the individual efficiency of the bees, but also on the population itself. Thus, while bumblebees have been found to be about ten times more efficient pollinators on cucurbits, the total efficiency of a colony of honey bees is much greater, due to greater numbers. Likewise, during early spring orchard blossoms, bumblebee populations are limited to only a few queens, and thus are not significant pollinators of early fruit. Depopulation. Recently, managed populations of European honey bees have experienced substantial declines. This has prompted investigations into the phenomenon amidst great concern over the nature and extent of the losses. One aspect of the problem is believed to be "Colony Collapse Disorder" but many of the losses outside the US are attributed to other causes. Pesticides used to treat seeds, such as Clothianidin and Imidacloprid, may also negatively impact honey bee populations. Other species of bees such as mason bees are increasingly cultured and used to meet the agricultural pollination need. Most native pollinators are solitary bees, which often survive in refuge in wild areas away from agricultural spraying, but may still be poisoned in massive spray programs for mosquitoes, gypsy moths, or other insect pests. Evolution. Bees, like ants, are a specialized form of wasp. The ancestors of bees were wasps in the family Crabronidae, and therefore predators of other insects. The switch from insect prey to pollen may have resulted from the consumption of prey insects that were flower visitors and were partially covered with pollen when they were fed to the wasp larvae. This same evolutionary scenario has also occurred within the vespoid wasps, where the group known as "pollen wasps" also evolved from predatory ancestors. Up until recently the oldest non-compression bee fossil had been "Cretotrigona prisca" in New Jersey amber and of Cretaceous age, a meliponine. A recently reported bee fossil, of the genus "Melittosphex", is considered "an extinct lineage of pollen-collecting Apoidea sister to the modern bees", and dates from the early Cretaceous (~100 mya). Derived features of its morphology ("apomorphies") place it clearly within the bees, but it retains two unmodified ancestral traits ("plesiomorphies") of the legs (two mid-tibial spurs, and a slender hind basitarsus), indicative of its transitional status. The earliest animal-pollinated flowers were pollinated by insects such as beetles, so the syndrome of insect pollination was well established before bees first appeared. The novelty is that bees are "specialized" as pollination agents, with behavioral and physical modifications that specifically enhance pollination, and are generally more efficient at the task than beetles, flies, butterflies, pollen wasps, or any other pollinating insect. The appearance of such floral specialists is believed to have driven the adaptive radiation of the angiosperms, and, in turn, the bees themselves. Among living bee groups, the Dasypodaidae are now considered to be the most "primitive", and sister taxon to the remainder of the bees, contrary to earlier hypotheses that the "short-tongued" bee family Colletidae was the basal group of bees; the short, wasp-like mouthparts of colletids are the result of convergent evolution, rather than indicative of a plesiomorphic condition. Eusocial and semisocial bees. Bees may be solitary or may live in various types of communities. The most advanced of these are eusocial colonies found among the honey bees, bumblebees, and stingless bees. Sociality, of several different types, is believed to have evolved separately many times within the bees. In some species, groups of cohabiting females may be sisters, and if there is a division of labor within the group, then they are considered semisocial. If, in addition to a division of labor, the group consists of a mother and her daughters, then the group is called eusocial. The mother is considered the "queen" and the daughters are "workers". These castes may be purely behavioral alternatives, in which case the system is considered "primitively eusocial" (similar to many paper wasps), and if the castes are morphologically discrete, then the system is "highly eusocial". There are many more species of primitively eusocial bees than highly eusocial bees, but they have rarely been studied. The biology of most such species is almost completely unknown. The vast majority are in the family Halictidae, or "sweat bees". Colonies are typically small, with a dozen or fewer workers, on average. The only physical difference between queens and workers is average size, if they differ at all. Most species have a single season colony cycle, even in the tropics, and only mated females (future queens, or "gynes") hibernate (called diapause). A few species have long active seasons and attain colony sizes 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.

bee	spoon
top 10 words in brain distribution (in article): species plant fruit food seed produce flower male human eat	top 10 words in brain distribution (in article): produce sugar time form common food type head century state
top 10 words in brain distribution (not in article): animal grow tree leaf breed sugar hunt cat water oil	top 10 words in brain distribution (not in article): plant fruit fuel grow seed oil engine leaf tree species
times more probable under bee 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)
Bees'" are flying insects closely related to wasps and ants. Bees are a monophyletic lineage within the superfamily "'Apoidea'", presently classified by the unranked taxon name "'Anthophila'". There are nearly 20,000 known species of bee, in nine recognized families, though many are undescribed and the actual number is probably higher. They are found on every continent except Antarctica, in every habitat on the planet that contains insect-pollinated flowering plants. Introduction. Bees are adapted for feeding on nectar and pollen, the former primarily as an energy source, and the latter primarily for protein and other nutrients. Most pollen is used as food for larvae. Bees have a long proboscis (a complex "tongue") that enables them to obtain the nectar from flowers. They have antennae almost universally made up of 13 segments in males and 12 in females, as is typical for the superfamily. Bees all have two pairs of wings, the hind pair being the smaller of the two; in a very few species, one sex or caste has relatively short wings that make flight difficult or impossible, but none is wingless. The smallest bee is "Trigona minima", a stingless bee whose workers are about 2.1 mm (5 64") long. The largest bee in the world is "Megachile pluto", a leafcutter bee whose females can attain a length of 39 mm (1.5"). Members of the family Halictidae, or sweat bees, are the most common type of bee in the Northern Hemisphere, though they are small and often mistaken for wasps or flies. The best-known bee species is the European honey bee, which, as its name suggests, produces honey, as do a few other types of bee. Human management of this species is known as beekeeping or apiculture. Bees are the favorite meal of "Merops apiaster", the bee-eater bird. Other common predators are kingbirds, mockingbirds, bee wolves, and dragonflies. Pollination. Bees play an important role in pollinating flowering plants, and are the major type of pollinator in ecosystems that contain flowering plants. Bees either focus on gathering nectar or on gathering pollen depending on demand, especially in social species. Bees gathering nectar may accomplish pollination, but bees that are deliberately gathering pollen are more efficient pollinators. It is estimated that one third of the human food supply depends on insect pollination, most of which is accomplished by bees, especially the domesticated European honey bee. Contract pollination has overtaken the role of honey production for beekeepers in many countries. Monoculture and the massive decline of many bee species (both wild and domesticated) have increasingly caused honey bee keepers to become migratory so that bees can be concentrated in seasonally-varying high-demand areas of pollination. Most bees are fuzzy and carry an electrostatic charge, which aids in the adherence of pollen. Female bees periodically stop foraging and groom themselves to pack the pollen into the scopa, which is on the legs in most bees, and on the ventral abdomen on others, and modified into specialized pollen baskets on the legs of honey bees and their relatives. Many bees are opportunistic foragers, and will gather pollen from a variety of plants, while others are oligolectic, gathering pollen from only one or a few types of plant. A small number of plants produce nutritious floral oils rather than pollen, which are gathered and used by oligolectic bees. One small subgroup of stingless bees, called "vulture bees," is specialized to feed on carrion, and these are the only bees that do not use plant products as food. Pollen and nectar are usually combined together to form a "provision mass", which is often soupy, but can be firm. It is formed into various shapes (typically spheroid), and stored in a small chamber (a "cell"), with the egg deposited on the mass. The cell is typically sealed after the egg is laid, and the adult and larva never interact directly (a system called "mass provisioning"). Visiting flowers can be a dangerous occupation. Many assassin bugs and crab spiders hide in flowers to capture unwary bees. Other bees are lost to birds in flight. Insecticides used on blooming plants kill many bees, both by direct poisoning and by contamination of their food supply. A honey bee queen may lay 2000 eggs per day during spring buildup, but she also must lay 1000 to 1500 eggs per day during the foraging season, mostly to replace daily casualties, most of which are workers dying of old age. Among solitary and primitively social bees, however, lifetime reproduction is among the lowest of all insects, as it is common for females of such species to produce fewer than 25 offspring. The population value of bees depends partly on the individual efficiency of the bees, but also on the population itself. Thus, while bumblebees have been found to be about ten times more efficient pollinators on cucurbits, the total efficiency of a colony of honey bees is much greater, due to greater numbers. Likewise, during early spring orchard blossoms, bumblebee populations are limited to only a few queens, and thus are not significant pollinators of early fruit. Depopulation. Recently, managed populations of European honey bees have experienced substantial declines. This has prompted investigations into the phenomenon amidst great concern over the nature and extent of the losses. One aspect of the problem is believed to be "Colony Collapse Disorder" but many of the losses outside the US are attributed to other causes. Pesticides used to treat seeds, such as Clothianidin and Imidacloprid, may also negatively impact honey bee populations. Other species of bees such as mason bees are increasingly cultured and used to meet the agricultural pollination need. Most native pollinators are solitary bees, which often survive in refuge in wild areas away from agricultural spraying, but may still be poisoned in massive spray programs for mosquitoes, gypsy moths, or other insect pests. Evolution. Bees, like ants, are a specialized form of wasp. The ancestors of bees were wasps in the family Crabronidae, and therefore predators of other insects. The switch from insect prey to pollen may have resulted from the consumption of prey insects that were flower visitors and were partially covered with pollen when they were fed to the wasp larvae. This same evolutionary scenario has also occurred within the vespoid wasps, where the group known as "pollen wasps" also evolved from predatory ancestors. Up until recently the oldest non-compression bee fossil had been "Cretotrigona prisca" in New Jersey amber and of Cretaceous age, a meliponine. A recently reported bee fossil, of the genus "Melittosphex", is considered "an extinct lineage of pollen-collecting Apoidea sister to the modern bees", and dates from the early Cretaceous (~100 mya). Derived features of its morphology ("apomorphies") place it clearly within the bees, but it retains two unmodified ancestral traits ("plesiomorphies") of the legs (two mid-tibial spurs, and a slender hind basitarsus), indicative of its transitional status. The earliest animal-pollinated flowers were pollinated by insects such as beetles, so the syndrome of insect pollination was well established before bees first appeared. The novelty is that bees are "specialized" as pollination agents, with behavioral and physical modifications that specifically enhance pollination, and are generally more efficient at the task than beetles, flies, butterflies, pollen wasps, or any other pollinating insect. The appearance of such floral specialists is believed to have driven the adaptive radiation of the angiosperms, and, in turn, the bees themselves. Among living bee groups, the Dasypodaidae are now considered to be the most "primitive", and sister taxon to the remainder of the bees, contrary to earlier hypotheses that the "short-tongued" bee family Colletidae was the basal group of bees; the short, wasp-like mouthparts of colletids are the result of convergent evolution, rather than indicative of a plesiomorphic condition. Eusocial and semisocial bees. Bees may be solitary or may live in various types of communities. The most advanced of these are eusocial colonies found among the honey bees, bumblebees, and stingless bees. Sociality, of several different types, is believed to have evolved separately many times within the bees. In some species, groups of cohabiting females may be sisters, and if there is a division of labor within the group, then they are considered semisocial. If, in addition to a division of labor, the group consists of a mother and her daughters, then the group is called eusocial. The mother is considered the "queen" and the daughters are "workers". These castes may be purely behavioral alternatives, in which case the system is considered "primitively eusocial" (similar to many paper wasps), and if the castes are morphologically discrete, then the system is "highly eusocial". There are many more species of primitively eusocial bees than highly eusocial bees, but they have rarely been studied. The biology of most such species is almost completely unknown. The vast majority are in the family Halictidae, or "sweat bees". Colonies are typically small, with a dozen or fewer workers, on average. The only physical difference between queens and workers is average size, if they differ at all. Most species have a single season colony cycle, even in the tropics, and only mated females (future queens, or "gynes") hibernate (called diapause). A few species have long active seasons and attain colony sizes	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.