ratio of word probabilities predicted from brain for chimney and spoon

close this window

chimney

spoon

top 10 words in brain distribution (in article):
build wood design structure wall city form type floor house top 10 words in brain distribution (in article):
produce sugar form time food common type state century head

top 10 words in brain distribution (not in article):
material paint size surface window tree frame cell store plastic top 10 words in brain distribution (not in article):
plant fruit fuel seed grow oil engine leaf tree flower

times more probable under chimney 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 chimney'" is a structure for venting hot flue gases or smoke from a boiler, stove, furnace or fireplace to the outside atmosphere. Chimneys are typically vertical, or as near as possible to vertical, to ensure that the gases flow smoothly, drawing air into the combustion in what is known as the stack, or chimney, effect. The space inside a chimney is called a "flue". Chimneys may be found in buildings, steam locomotives and ships. In the US, the term smokestack'" (colloquially, "'stack'") is also used when referring to locomotive chimneys. The term "'funnel'" is generally used for ships' chimneys and sometimes to refer to locomotive chimneys.. Chimneys are tall to increase their draw of air for combustion and to disperse pollutants in the flue gases over a greater area so as to reduce the pollutant concentrations in compliance with regulatory or other limits. History. Romans used tubes inside the walls to draw smoke out of bakeries but real chimneys appeared only in northern Europe in the 12th century. Industrial chimneys became common in the late 18th century. The earliest extant example of an English chimney is at Conisborough Keep in Yorkshire, which dates from 1185 AD. Chimneys have traditionally been built of brick, both in small and large buildings. Early chimneys were of a simple brick construction. Later chimneys were constructed by placing the bricks around tile liners. To control downdrafts venting caps (often called "chimney pots") with a variety of designs are sometimes placed on the top of chimneys. In the eighteenth and nineteenth centuries, the methods used to extract lead from its ore produced large amounts of toxic fumes. In the north of England, long near-horizontal chimneys were built, often more than 3 km (2 mi) long, which typically terminated in a short vertical chimney in a remote location where the fumes would cause less harm. Lead and silver deposits formed on the inside of these long chimneys, and periodically workers would be sent along the chimneys to scrape off these valuable deposits. Construction. Due to brick's limited ability to handle transverse loads, chimneys in houses were often built in a "stack", with a fireplace on each floor of the house sharing a single chimney, often with such a stack at the front and back of the house. Today's central heating systems have made chimney placement less critical, and the use of non-structural gas vent pipe allows a flue gas conduit to be installed around obstructions and through walls. In fact, many modern high-efficiency heating appliances do not require a chimney. Such appliances are typically installed near an outside wall, and a noncombustible wall thimble allows vent pipe to be run directly through the outside wall. Industrial chimneys are commonly referred to as flue gas stacks and are typically external structures, as opposed to being built into the wall of a building. They are generally located adjacent to a steam-generating boiler or industrial furnace and the gases are carried to it with ductwork. Today the use of reinforced concrete has almost entirely replaced brick as a structural component in the construction of industrial chimneys. Refractory bricks are often used as a lining, particularly if the type of fuel being burned generates flue gases containing acids. Modern industrial chimneys sometimes consist of a concrete windshield with a number of flues on the inside. The 300 metre chimney at Sasol Three consists of a 26 metre diameter windshield with four 4.6 metre diameter concrete flues which are lined with refractory bricks built on rings of corbels spaced at 10 metre intervals. The reinforced concrete can be cast by conventional formwork or sliding formwork. The height is to ensure the pollutants are dispersed over a wider area to meet legislative or safety requirements. Chimney tops. A chimney pot is placed on top of the chimney to inexpensively extend the length of the chimney, and to improve the chimney's draft. A chimney with more than one pot on it indicates that there is more than one fireplace on different floors sharing the chimney. A chimney cowl is placed on top of the chimney to prevent birds and squirrels from nesting in the chimney. They often feature a rain guard to keep rain from going down the chimney. A metal wire mesh is often used as a spark arrestor to minimize burning debris from rising out of the chimney and making it onto the roof. Although the masonry inside the chimney can absorb a large amount of moisture which later evaporates, rainwater can collect at the base of the chimney. Sometimes weep holes are placed at the bottom of the chimney to drain out collected water. A chimney cowl or wind directional cap is helmet shaped chimney cap that rotates to align with the wind and prevent a backdraft of smoke and wind back down the chimney. An H-style cap'" (cowl) is a chimney top constructed from chimney pipes shaped like the letter H. It is an age old method to regulate draft in situations where prevailing winds or turbulences cause down draft and backpuffing. Although the "'H cap'" has a distinctive advantage over most other downdraft caps, it fell out of favor because of it bulky looks. It is found mainly in marine use but has been gaining popularity again due to its energy saving functionality. The "'H-cap stabilizes the draft rather than increasing it. Other down draft caps are based on the Venturi effect, solving downdraft problems by increasing the up draft constantly resulting in much higher fuel consumption. A chimney damper is a metal spring door placed at the top of the chimney with a long metal chain that allows you to open and close the chimney from the fireplace. In the late Middle Ages in Western Europe the design of crow-stepped gables arose to allow maintenance access to the chimney top, especially for tall structures such as castles and great manor houses. Chimney draught or draft. When coal, oil, natural gas, wood or any other fuel is combusted in a stove, oven, fireplace, hot water boiler or industrial furnace, the hot combustion product gases that are formed are called flue gases. Those gases are generally exhausted to the ambient outside air through chimneys or industrial flue gas stacks (sometimes referred to as smokestacks). The combustion flue gases inside the chimneys or stacks are much hotter than the ambient outside air and therefore less dense than the ambient air. That causes the bottom of the vertical column of hot flue gas to have a lower pressure than the pressure at the bottom of a corresponding column of outside air. That higher pressure outside the chimney is the driving force that moves the required combustion air into the combustion zone and also moves the flue gas up and out of the chimney. That movement or flow of combustion air and flue gas is called "natural draught draft", "natural ventilation", "chimney effect", or "stack effect". The taller the stack, the more draught or draft is created. Designing chimneys and stacks to provide the correct amount of natural draught or draft involves a number design factors, many of which require trial-and-error reiterative methods. As a "first guess" approximation, the following equation can be used to estimate the natural draught draft flow rate by assuming that the molecular mass (i.e., molecular weight) of the flue gas and the external air are equal and that the frictional pressure and heat losses are negligible: Drawbacks. A characteristic problem of chimneys is they develop deposits of creosote on the walls of the structure when used with wood as a fuel. Some types of wood, such as pine, generate more creosote than others. Deposits of this substance can interfere with the airflow and more importantly, they are flammable and can cause dangerous chimney fires if the deposits ignite in the chimney. Thus, it is recommended — and in some countries even mandatory — that chimneys be inspected annually and cleaned on a regular basis to prevent these problems. The workers who perform this task professionally are called chimney sweeps. In the middle ages in some parts of Europe, a crow-stepped gable design was developed, partially to provide access to chimneys without use of ladders. Masonry (brick) chimneys have also proved particularly susceptible to crumbling during earthquakes. Government housing authorities in quake-prone cities like San Francisco and Los Angeles now recommend building new homes with stud-framed chimneys around a metal flue. Bracing or strapping old masonry chimneys has not proved to be very effective in preventing damage or injury from earthquakes. Perhaps predictably, a new industry provides "faux-brick" facades to cover these modern chimney structures. Other problems include "spalling" brick, in which moisture seeps into the brick and then freezes, cracking and flaking the brick and loosening mortar seals. Dual-use chimneys. Some very high chimneys are used for carrying antennas of mobile phone services and low power FM TV-transmitters. Special attention must be paid to possible corrosion problems if these antennas are near the exhaust of the chimney. In some cases the chimneys of power stations are used also as pylons. However this type of construction is not very common, because of 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.

chimney	spoon
top 10 words in brain distribution (in article): build wood design structure wall city form type floor house	top 10 words in brain distribution (in article): produce sugar form time food common type state century head
top 10 words in brain distribution (not in article): material paint size surface window tree frame cell store plastic	top 10 words in brain distribution (not in article): plant fruit fuel seed grow oil engine leaf tree flower
times more probable under chimney 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 chimney'" is a structure for venting hot flue gases or smoke from a boiler, stove, furnace or fireplace to the outside atmosphere. Chimneys are typically vertical, or as near as possible to vertical, to ensure that the gases flow smoothly, drawing air into the combustion in what is known as the stack, or chimney, effect. The space inside a chimney is called a "flue". Chimneys may be found in buildings, steam locomotives and ships. In the US, the term smokestack'" (colloquially, "'stack'") is also used when referring to locomotive chimneys. The term "'funnel'" is generally used for ships' chimneys and sometimes to refer to locomotive chimneys.. Chimneys are tall to increase their draw of air for combustion and to disperse pollutants in the flue gases over a greater area so as to reduce the pollutant concentrations in compliance with regulatory or other limits. History. Romans used tubes inside the walls to draw smoke out of bakeries but real chimneys appeared only in northern Europe in the 12th century. Industrial chimneys became common in the late 18th century. The earliest extant example of an English chimney is at Conisborough Keep in Yorkshire, which dates from 1185 AD. Chimneys have traditionally been built of brick, both in small and large buildings. Early chimneys were of a simple brick construction. Later chimneys were constructed by placing the bricks around tile liners. To control downdrafts venting caps (often called "chimney pots") with a variety of designs are sometimes placed on the top of chimneys. In the eighteenth and nineteenth centuries, the methods used to extract lead from its ore produced large amounts of toxic fumes. In the north of England, long near-horizontal chimneys were built, often more than 3 km (2 mi) long, which typically terminated in a short vertical chimney in a remote location where the fumes would cause less harm. Lead and silver deposits formed on the inside of these long chimneys, and periodically workers would be sent along the chimneys to scrape off these valuable deposits. Construction. Due to brick's limited ability to handle transverse loads, chimneys in houses were often built in a "stack", with a fireplace on each floor of the house sharing a single chimney, often with such a stack at the front and back of the house. Today's central heating systems have made chimney placement less critical, and the use of non-structural gas vent pipe allows a flue gas conduit to be installed around obstructions and through walls. In fact, many modern high-efficiency heating appliances do not require a chimney. Such appliances are typically installed near an outside wall, and a noncombustible wall thimble allows vent pipe to be run directly through the outside wall. Industrial chimneys are commonly referred to as flue gas stacks and are typically external structures, as opposed to being built into the wall of a building. They are generally located adjacent to a steam-generating boiler or industrial furnace and the gases are carried to it with ductwork. Today the use of reinforced concrete has almost entirely replaced brick as a structural component in the construction of industrial chimneys. Refractory bricks are often used as a lining, particularly if the type of fuel being burned generates flue gases containing acids. Modern industrial chimneys sometimes consist of a concrete windshield with a number of flues on the inside. The 300 metre chimney at Sasol Three consists of a 26 metre diameter windshield with four 4.6 metre diameter concrete flues which are lined with refractory bricks built on rings of corbels spaced at 10 metre intervals. The reinforced concrete can be cast by conventional formwork or sliding formwork. The height is to ensure the pollutants are dispersed over a wider area to meet legislative or safety requirements. Chimney tops. A chimney pot is placed on top of the chimney to inexpensively extend the length of the chimney, and to improve the chimney's draft. A chimney with more than one pot on it indicates that there is more than one fireplace on different floors sharing the chimney. A chimney cowl is placed on top of the chimney to prevent birds and squirrels from nesting in the chimney. They often feature a rain guard to keep rain from going down the chimney. A metal wire mesh is often used as a spark arrestor to minimize burning debris from rising out of the chimney and making it onto the roof. Although the masonry inside the chimney can absorb a large amount of moisture which later evaporates, rainwater can collect at the base of the chimney. Sometimes weep holes are placed at the bottom of the chimney to drain out collected water. A chimney cowl or wind directional cap is helmet shaped chimney cap that rotates to align with the wind and prevent a backdraft of smoke and wind back down the chimney. An H-style cap'" (cowl) is a chimney top constructed from chimney pipes shaped like the letter H. It is an age old method to regulate draft in situations where prevailing winds or turbulences cause down draft and backpuffing. Although the "'H cap'" has a distinctive advantage over most other downdraft caps, it fell out of favor because of it bulky looks. It is found mainly in marine use but has been gaining popularity again due to its energy saving functionality. The "'H-cap stabilizes the draft rather than increasing it. Other down draft caps are based on the Venturi effect, solving downdraft problems by increasing the up draft constantly resulting in much higher fuel consumption. A chimney damper is a metal spring door placed at the top of the chimney with a long metal chain that allows you to open and close the chimney from the fireplace. In the late Middle Ages in Western Europe the design of crow-stepped gables arose to allow maintenance access to the chimney top, especially for tall structures such as castles and great manor houses. Chimney draught or draft. When coal, oil, natural gas, wood or any other fuel is combusted in a stove, oven, fireplace, hot water boiler or industrial furnace, the hot combustion product gases that are formed are called flue gases. Those gases are generally exhausted to the ambient outside air through chimneys or industrial flue gas stacks (sometimes referred to as smokestacks). The combustion flue gases inside the chimneys or stacks are much hotter than the ambient outside air and therefore less dense than the ambient air. That causes the bottom of the vertical column of hot flue gas to have a lower pressure than the pressure at the bottom of a corresponding column of outside air. That higher pressure outside the chimney is the driving force that moves the required combustion air into the combustion zone and also moves the flue gas up and out of the chimney. That movement or flow of combustion air and flue gas is called "natural draught draft", "natural ventilation", "chimney effect", or "stack effect". The taller the stack, the more draught or draft is created. Designing chimneys and stacks to provide the correct amount of natural draught or draft involves a number design factors, many of which require trial-and-error reiterative methods. As a "first guess" approximation, the following equation can be used to estimate the natural draught draft flow rate by assuming that the molecular mass (i.e., molecular weight) of the flue gas and the external air are equal and that the frictional pressure and heat losses are negligible: Drawbacks. A characteristic problem of chimneys is they develop deposits of creosote on the walls of the structure when used with wood as a fuel. Some types of wood, such as pine, generate more creosote than others. Deposits of this substance can interfere with the airflow and more importantly, they are flammable and can cause dangerous chimney fires if the deposits ignite in the chimney. Thus, it is recommended — and in some countries even mandatory — that chimneys be inspected annually and cleaned on a regular basis to prevent these problems. The workers who perform this task professionally are called chimney sweeps. In the middle ages in some parts of Europe, a crow-stepped gable design was developed, partially to provide access to chimneys without use of ladders. Masonry (brick) chimneys have also proved particularly susceptible to crumbling during earthquakes. Government housing authorities in quake-prone cities like San Francisco and Los Angeles now recommend building new homes with stud-framed chimneys around a metal flue. Bracing or strapping old masonry chimneys has not proved to be very effective in preventing damage or injury from earthquakes. Perhaps predictably, a new industry provides "faux-brick" facades to cover these modern chimney structures. Other problems include "spalling" brick, in which moisture seeps into the brick and then freezes, cracking and flaking the brick and loosening mortar seals. Dual-use chimneys. Some very high chimneys are used for carrying antennas of mobile phone services and low power FM TV-transmitters. Special attention must be paid to possible corrosion problems if these antennas are near the exhaust of the chimney. In some cases the chimneys of power stations are used also as pylons. However this type of construction is not very common, because of	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.