ratio of word probabilities predicted from brain for coat and spoon

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coat

spoon

top 10 words in brain distribution (in article):
wear design century woman clothe term world type dress fashion top 10 words in brain distribution (in article):
produce time sugar form common food head type century cut

top 10 words in brain distribution (not in article):
fuel engine horse gas energy power city oil hydrogen state top 10 words in brain distribution (not in article):
plant fruit grow seed fuel species oil tree leaf iron

times more probable under coat 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 coat'" is a long garment worn by both men and women, for warmth, protection or fashion. Coats typically have long sleeves and open down the front, closing by means of buttons, zippers, hook-and-loop fasteners, toggles, a belt, or a combination of these. Other possible ornaments include collars and shoulder straps. History of the word 'coat'. The Persians, based in what is now Iran, introduced two garments to the history of clothing: trousers and seamed fitted coats. "Coat" is one of the earliest clothing category words in English, attested as far back as the early Middle Ages. ("See also" Clothing terminology.) An early use of "coat" in English is coat of mail (chainmail), a tunic-like garment of metal rings, usually knee- or mid-calf length. The medieval and renaissance coat (generally spelled "cote" by costume historians) is a midlength, sleeved men's outer garment, fitted to the waist and buttoned up the front, with a full skirt: in its essentials, not unlike the modern coat. By the eighteenth century, overcoats had begun to supplant capes and cloaks as outer wear, and by the mid-twentieth century the terms "jacket" and "coat" became confused for recent styles; the difference in use is still maintained for older garments. Coats, Jackets and Overcoats. In the early nineteenth century, coats were divided into under-coats and overcoats. The term under-coat is now archaic but denoted the fact that the expression "coat" could be both the outermost layer for outdoor wear (overcoat) or the coat worn under that (under-coat). However, the term "coat" is increasingly beginning to denote just the overcoat rather than the under-coat. The older usage of the word "coat" can still be found in the expression "to wear a coat and tie", which does not mean that wearer has on an overcoat. Nor do the terms "tailcoat" or "morning coat" denote types of overcoat. Indeed, an overcoat may be worn over the top of a tailcoat. In tailoring circles, the tailor who makes all types of coats is called a "coat maker". Similarly, in both British and American English, the term "sports coat" is used to denote a type of jacket not worn as outerwear (overcoat). The term "jacket" is a traditional term usually used to refer to a specific type of short under-coat. Typical modern jackets extend only to the upper thigh in length, whereas older coats such as tailcoats are usually of knee length. The modern jacket worn with a suit is traditionally called a "lounge coat" (or a "lounge jacket") in British English and a "sack coat" in American English. The American English term is rarely used today. Traditionally, all men dressed in a "coat and tie", although this has become gradually less widespread since around the 1960s. Because the basic pattern for the stroller (black jacket worn with striped trousers in British English) and dinner jacket (tuxedo in American English) are the same as lounge coats, tailors traditionally call both of these special types of jackets a "coat". An overcoat is a long coat (at least mid-calf) designed to be worn as the outermost garment worn as outdoor wear; while this use is still maintained in some places, particularly in Britain, elsewhere the term "coat" is commonly used mainly denote only the overcoat, and not the under-coat. A "topcoat" is a slightly shorter overcoat, if any distinction is to be made. Overcoats worn over the top of knee length coats (under-coats) such as frock coats, dress coats, and morning coats are cut to be a little longer than the under-coat so as to completely cover it, as well as being large enough to accommodate the coat underneath. Coats of the 18th and 19th centuries. Some of these styles are still worn. Note that for this period, only coats of the under-coat variety are listed, and overcoats are excluded. Modern coats. The terms "coat" and "jacket" are used variously around the world, and we treat modern clothes as jackets. References. General: Picken, Mary Brooks: "The Fashion Dictionary", Funk and Wagnalls, 1957. (1973 edition ISBN 0-308-10052-2) 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.

coat	spoon
top 10 words in brain distribution (in article): wear design century woman clothe term world type dress fashion	top 10 words in brain distribution (in article): produce time sugar form common food head type century cut
top 10 words in brain distribution (not in article): fuel engine horse gas energy power city oil hydrogen state	top 10 words in brain distribution (not in article): plant fruit grow seed fuel species oil tree leaf iron
times more probable under coat 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 coat'" is a long garment worn by both men and women, for warmth, protection or fashion. Coats typically have long sleeves and open down the front, closing by means of buttons, zippers, hook-and-loop fasteners, toggles, a belt, or a combination of these. Other possible ornaments include collars and shoulder straps. History of the word 'coat'. The Persians, based in what is now Iran, introduced two garments to the history of clothing: trousers and seamed fitted coats. "Coat" is one of the earliest clothing category words in English, attested as far back as the early Middle Ages. ("See also" Clothing terminology.) An early use of "coat" in English is coat of mail (chainmail), a tunic-like garment of metal rings, usually knee- or mid-calf length. The medieval and renaissance coat (generally spelled "cote" by costume historians) is a midlength, sleeved men's outer garment, fitted to the waist and buttoned up the front, with a full skirt: in its essentials, not unlike the modern coat. By the eighteenth century, overcoats had begun to supplant capes and cloaks as outer wear, and by the mid-twentieth century the terms "jacket" and "coat" became confused for recent styles; the difference in use is still maintained for older garments. Coats, Jackets and Overcoats. In the early nineteenth century, coats were divided into under-coats and overcoats. The term under-coat is now archaic but denoted the fact that the expression "coat" could be both the outermost layer for outdoor wear (overcoat) or the coat worn under that (under-coat). However, the term "coat" is increasingly beginning to denote just the overcoat rather than the under-coat. The older usage of the word "coat" can still be found in the expression "to wear a coat and tie", which does not mean that wearer has on an overcoat. Nor do the terms "tailcoat" or "morning coat" denote types of overcoat. Indeed, an overcoat may be worn over the top of a tailcoat. In tailoring circles, the tailor who makes all types of coats is called a "coat maker". Similarly, in both British and American English, the term "sports coat" is used to denote a type of jacket not worn as outerwear (overcoat). The term "jacket" is a traditional term usually used to refer to a specific type of short under-coat. Typical modern jackets extend only to the upper thigh in length, whereas older coats such as tailcoats are usually of knee length. The modern jacket worn with a suit is traditionally called a "lounge coat" (or a "lounge jacket") in British English and a "sack coat" in American English. The American English term is rarely used today. Traditionally, all men dressed in a "coat and tie", although this has become gradually less widespread since around the 1960s. Because the basic pattern for the stroller (black jacket worn with striped trousers in British English) and dinner jacket (tuxedo in American English) are the same as lounge coats, tailors traditionally call both of these special types of jackets a "coat". An overcoat is a long coat (at least mid-calf) designed to be worn as the outermost garment worn as outdoor wear; while this use is still maintained in some places, particularly in Britain, elsewhere the term "coat" is commonly used mainly denote only the overcoat, and not the under-coat. A "topcoat" is a slightly shorter overcoat, if any distinction is to be made. Overcoats worn over the top of knee length coats (under-coats) such as frock coats, dress coats, and morning coats are cut to be a little longer than the under-coat so as to completely cover it, as well as being large enough to accommodate the coat underneath. Coats of the 18th and 19th centuries. Some of these styles are still worn. Note that for this period, only coats of the under-coat variety are listed, and overcoats are excluded. Modern coats. The terms "coat" and "jacket" are used variously around the world, and we treat modern clothes as jackets. References. General: Picken, Mary Brooks: "The Fashion Dictionary", Funk and Wagnalls, 1957. (1973 edition ISBN 0-308-10052-2)	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.