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Large rock tomb-chapels, painted. Hard drab pottery. Alabaster kohl-pots, good forms. Globular beads, large; cornelian, amethyst, and green glaze. Scroll pattern scarabs. XIV-XVII Dynasties. 2900-1600 B.C. Small flasks with handles, black with pricked patterns. Coarsely cut scarabs. Shell beads. New Kingdom XVIII-XXI Dynasties, 1587-952 B.C. Small painted tombs.

The old frontiersman mowed the sweat from his brows and gazed from under shade of his level hand. "Sun's like a shower o' red hot arrows," he said. The sand lay fine as sifted ashes dotted with clumps of bluish-green sage brush and greasewood. A bleached ox-skull focussed the light with a glaze that stabbed vision.

In several cases the remains of gold ornaments, of sculptured ivories and engraved shells, were discovered. Finally the fashion seems to have changed, and a more elegant form of coffin to have come into use. It was still of terra-cotta, but its surface was covered with a rich glaze originally blue but now mostly of a dark green.

This glaze is dried in a hot room, then looked over by "trimmers," who scrape it off from such parts as the feet of cups and plates, so that they will not stick to the saggers in firing. Besides this, little props of burned clay are used to hold the dishes up and keep them from touching one another. These props have fanciful names, such as "spurs," "stilts," "cockspurs," etc.

In the meantime, the abysmal brute in Beauty Smith had been rising into his brain and mastering the small bit of sanity that he possessed at best. When he saw White Fang's eyes beginning to glaze, he knew beyond doubt that the fight was lost. Then he broke loose. He sprang upon White Fang and began savagely to kick him. There were hisses from the crowd and cries of protest, but that was all.

The house, beyond this courtyard, was suffering from the cutaneous disease that affects plaster, eaten with leprosy and spotted with blisters, with zig-zag rifts from top to bottom, and a crackled surface like the glaze of an old jar. The dead stock of a vine stretched its gnarled black arms along the wall.

Put to them a few onions, a handful of herbs, three blades of mace, a pint of stock, and a glass or two of sherry. Cover the chickens with slices of bacon, and then white paper; cover the whole close, and put them on a slow stove for two hours. Then take them up, strain the braise, and skim off the fat carefully: set it on to boil very quick to a glaze, and lay it over the chicken with a brush.

To ice pastry, which is the usual method adopted for fruit tarts and sweet dishes of pastry, put the white of an egg on a plate and with the blade of a knife beat it to a stiff froth. When the pastry is nearly baked, brush it over with this and sift over some pounded sugar; put it back into the oven to set the glaze and in a few minutes it will be done.

If the beef is to be eaten cold, you may ornament it as follows: Glaze it all over with beaten white of egg. Then cover it with a coat of boiled potato grated finely. Have ready some slices of cold boiled carrot, and also of beet-root. Cut them into the form of stars or flowers, and arrange them handsomely over the top of the meat by sticking them on the grated potato.

Roll out the dough until it is 1/2 inch thick, and then cut out the rolls with a small round cutter. Place these in a shallow pan and let them rise until they are light. Then glaze each one with the white of egg to which is added a little water and bake them in a hot oven for about 15 minutes.