Document <?xml version="1.0" encoding="UTF-8"?><?xml-model href="http://www.tei-c.org/release/xml/tei/custom/schema/relaxng/tei_all.rng" type="application/xml" schematypens="http://relaxng.org/ns/structure/1.0"?><?xml-stylesheet type="text/css" href="https://raw.githubusercontent.com/BucknellDSC/suzette/master/CSS/suzette_reading.css"?><TEI xmlns="http://www.tei-c.org/ns/1.0" xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#"> <teiHeader> <fileDesc> <titleStmt> <title type="main">Suzette: a Digital Edition</title> <respStmt> <persName>John Westbrook</persName> <orgName>Bucknell University</orgName> <resp>Editor</resp> </respStmt> <respStmt> <persName>Diane Jakacki</persName> <orgName>Bucknell University</orgName> <resp>Project Manager</resp> </respStmt> <respStmt> <persName>Annie Girton</persName> <orgName>Bucknell University</orgName> <resp>Research Assistant and Encoder, 2018-2020</resp> </respStmt> <respStmt> <persName>Sarah Haber</persName> <orgName>Bucknell University</orgName> <resp>Research Assistant and Encoder, 2020-2022</resp> </respStmt> <respStmt> <persName>Rebecca Heintzelman</persName> <orgName>Bucknell University</orgName> <resp>Research Assistant and Encoder, 2020-Present</resp> </respStmt> <respStmt> <persName>Juliya Harnood</persName> <orgName>Bucknell University</orgName> <resp>Research Assistant and Encoder, 2021-Present</resp> </respStmt> <respStmt> <persName>Jaehoon Pyon</persName> <orgName>Bucknell University</orgName> <resp>Research Assistant and Encoder, 2023-Present</resp> </respStmt> </titleStmt> <publicationStmt> <distributor>Bucknell University</distributor> <pubPlace> <address> <addrLine>One Dent Drive</addrLine> <addrLine>Lewisburg, PA 17837</addrLine> </address> </pubPlace> <availability> <licence>Attribution-NonCommercial-ShareAlike 4.0 International</licence> </availability> </publicationStmt> <sourceDesc> <biblStruct> <monogr> <title>Suzette: Livre de Lecture Courante à l’Usage des Jeunes Filles. Morale—Leçon de choses, Economie Domestique – Ménage – Cuisine – Couture</title> <author>Robert Halt</author> <textLang>French</textLang> <imprint> <date>1889</date> <distributor>Libraire Classique Paul Delaplane</distributor> <pubPlace>Paris, France</pubPlace> </imprint> </monogr> </biblStruct> </sourceDesc> </fileDesc> <xenoData><rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:rdfs="http://www.w3.org/2000/01/rdf-schema#" xmlns:as="http://www.w3.org/ns/activitystreams#" xmlns:cwrc="http://sparql.cwrc.ca/ontologies/cwrc#" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:dcterms="http://purl.org/dc/terms/" xmlns:foaf="http://xmlns.com/foaf/0.1/" xmlns:geo="http://www.geonames.org/ontology#" xmlns:oa="http://www.w3.org/ns/oa#" xmlns:schema="http://schema.org/" xmlns:xsd="http://www.w3.org/2001/XMLSchema#" xmlns:fabio="https://purl.org/spar/fabio#" xmlns:bf="http://www.openlinksw.com/schemas/bif#" xmlns:cito="https://sparontologies.github.io/cito/current/cito.html#" xmlns:org="http://www.w3.org/ns/org#"> <rdf:Description rdf:datatype="http://www.w3.org/TR/json-ld/"> <![CDATA[{ "@context": { "dcterms:created": { "@type": "xsd:dateTime", "@id": "dcterms:created" }, "dcterms:issued": { "@type": "xsd:dateTime", "@id": "dcterms:issued" }, "oa:motivatedBy": { "@type": "oa:Motivation" }, "@language": "en", "rdf": "http://www.w3.org/1999/02/22-rdf-syntax-ns#", "rdfs": "http://www.w3.org/2000/01/rdf-schema#", "as": "http://www.w3.org/ns/activitystreams#", "cwrc": "http://sparql.cwrc.ca/ontologies/cwrc#", "dc": "http://purl.org/dc/elements/1.1/", "dcterms": "http://purl.org/dc/terms/", "foaf": "http://xmlns.com/foaf/0.1/", "geo": "http://www.geonames.org/ontology#", "oa": "http://www.w3.org/ns/oa#", "schema": "http://schema.org/", "xsd": "http://www.w3.org/2001/XMLSchema#", "fabio": "https://purl.org/spar/fabio#", "bf": "http://www.openlinksw.com/schemas/bif#", "cito": "https://sparontologies.github.io/cito/current/cito.html#", "org": "http://www.w3.org/ns/org#" }, "id": "https://leaf-staging.bucknell.edu/sites/default/files/2023-07/suzette_ch089.xml?note_annotation_20230712181509911", "type": "oa:Annotation", "dcterms:created": "2023-07-12T22:15:09.911Z", "dcterms:creator": { "@id": "2", "@type": [ "cwrc:NaturalPerson", "schema:Person" ], "cwrc:hasName": "dkj004" }, "oa:motivatedBy": "oa:describing", "oa:hasTarget": { "@id": "https://leaf-staging.bucknell.edu/sites/default/files/2023-07/suzette_ch089.xml?note_annotation_20230712181509911#Target", "@type": "oa:SpecificResource", "oa:hasSource": { "@id": "https://leaf-staging.bucknell.edu/sites/default/files/2023-07/suzette_ch089.xml", "@type": "dctypes:Text", "dc:format": "text/xml" }, "oa:renderedVia": { "@id": "https://leaf-staging.bucknell.edu", "@type": "as:Application", "rdfs:label": "LEAF-Writer", "schema:softwareVersion": "3.0.1" }, "oa:hasSelector": { "@id": "https://leaf-staging.bucknell.edu/sites/default/files/2023-07/suzette_ch089.xml?note_annotation_20230712181509911#Selector", "@type": "oa:XPathSelector", "rdf:value": "TEI/text/body/div/head/note" } }, "oa:hasBody": { "@type": "oa:TextualBody", "dc:format": "text/plain", "rdf:value": "Gargantua. 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xml:lang="fr" n="ch089"> <head>89. — Le pays de <persName type="fictif">Gargantua</persName>*<note type="annotation">Gargantua. Personnage gigantesque et fabuleux d'un appétit extraordinaire.</note>. </head> <div type="récit"> <p>A cent pas de là, on tomba en plein pays de <persName type="fictif">Gargantua</persName>*<note type="annotation"><persName type="fictif">Gargantua</persName>. Personnage gigantesque et fabuleux d'un appétit extraordinaire.</note>, à la veille de quelque gigantesque banquet.</p> <p>Ce pays se partageait en diverses provinces : province des viandes, province des volailles, province des légumes, des fruits, des fleurs. Et chacune formait un spacieux et élégant pavillon de fer largement vitré, plein d'air et de lumière.</p> <p>Des monceaux de poulets, de poulardes, d'innombrables quartiers de bœuf, de mouton, de porc, des poissons à croire qu'on avait mis à sec une bonne partie de la mer, des parcs*<note type="annotation">Parcs. Le lieu où l'on élève les huitres.</note> entiers d'huitres, des bancs de harengs, des tas blancs et roses de raies, de maquereaux, de turbots*<note type="annotation">Turbot. Poisson de mer large et plat dont la chair est fort délicate.</note>, de soles, de saumons*<note type="annotation">Saumon. Poisson de mer qui remonte les rivières et dont la chair est rosée</note>. aux écailles d'argent, de congres*<note type="annotation"><note>no entry in text</note></note> enroulés comme des serpents énormes avec leurs gros yeux noirs si brillants qu'ils ont l'air d'être en vie ! Et des fouillis de crevettes* <note type="annotation">Crevette. Petite écrevisse de mer qu'on recueille sur les plages.</note> roses. grises, de homards agitant leurs pinces, de toutes sortes de coquillages aux mille couleurs ! </p> <pb type="page" n="308" facs="https://raw.githubusercontent.com/BucknellDSC/suzette/master/images/page_images/Suzette_308.jpg"/> <fw> 308 SUZETTE.</fw> <p>Dans de gros paniers couverts de linge, le beurre de <placeName><placeName key="Normandy" ref="http://www.wikidata.org/entity/Q18677875">Normandie</placeName></placeName> et de <placeName><placeName key="Brittany" ref="http://www.wikidata.org/entity/Q12130">Bretagne</placeName></placeName> ; et les fromages de toute provenance en caisses innombrables.</p> <p>Dans des caissés aussi, des œufs par millions.</p> <p>Autour de tout cela, des gens se pressent, se poussent, dans un incroyable brouhaha.</p> <p>—Ils se disputent ! ils vont se battre, ma tante ! s'écria <persName type="fictif" key="suzette">Suzette</persName>, mi-riante, mi-inquiète.</p> <p>— Ah ! que nenni ! ma nièce, ils ne se battront <figure> <caption>Les <placeName>Halles centrales</placeName>, à <placeName><placeName key="Paris" ref="http://www.wikidata.org/entity/Q90">Paris</placeName></placeName>.</caption> </figure> <figure> <caption>Harengs, raie et soles.</caption> </figure> pas ! C'est la vente à la criée qui commence. Et ces braillards sont les meilleurs amis du monde : des marchands venus de tous les quartiers de <placeName>Paris</placeName>, acheter à bon marché pour nous revendre cher, à nous !</p> <p>En fait de marché, le ton de la ménagère, qui sait ce qu'il en coûte de manger, devient agressif ; elle ne se <pb type="page" n="309" facs="https://raw.githubusercontent.com/BucknellDSC/suzette/master/images/page_images/Suzette_309.jpg"/> <fw>LE PAYS DE GARGANTUA. 309</fw> gène pas pour traiter en ennemis ses fournisseurs.</p> <p><persName type="fictif" key="mme_richard">Mme Richard</persName>, continuant de parler sur ce ton, marchait fièrement, son panier devant elle comme un bouclier. On voyait bien que, l'heure venue d'emplir ce panier, elle ne se montrerait pas d'humeur badine et que les marchands n'auraient <figure> <caption>Homard. Le homard est une énorme écrevisse de mer qui atteint jusqu'à 50 centimêtres de long ; on le confond souvent, avec la langouste, dont il diffère par ses deux premières pattes qui sont énormes et en forme de pinces. La chair du homard est extrémement nourrissante, bien qu'un peu lourde, et très recherchée. </caption> </figure> qu'à se bien tenir. Mais soudain des odeurs délicieuses vinrent la distraire.</p> </div> <div type="questionnaire"> <head>Questionnaire.</head> <list> <item>— Où tomba-t-on à cent pas de là ? </item> <item>— Quelles sont les divisions des provisions aux <placeName>Halles</placeName> ?</item> <item>— Que voyait-on : 1° en fait de viande ; — 2° en fait de poissons ; — 3° en fait de crustacés (homards, crevettes) ? </item> <item>— Que contenaient de gros paniers ; — voyant commencer la vente à la criée ? </item> <item>— Que sont ces acheteurs ? </item> <item>— Pourquoi la ménagère devient-elle peu commode au marché ? </item> <item>— Comment <persName type="fictif" key="mme_richard">Mme Richard</persName> se préparait-elle à faire ses achats ?</item> </list> </div> <div type="exercices"> <head>DÉVELOPPEMENT DES SUJETS PROPOSÉS POUR EXERCICES.</head> <div type="géographie"> <head>Géographie.</head> <div type="questions"> <list> <item>— LA MER.</item> <item>— Son étendue, nature de ses eaux, leurs mouvements.</item> <item>— Rivages de la mer : plages, falaises, dunes, rochers, galets.</item> <item>— Profondeurs de la mer.</item> <item>— Ses productions végétales.</item> </list> </div> <div type="réponses"> <p>La <term>mer</term> est cette immense étendue d’eau salée qui recouvre les trois quarts du globe ; elle contient en moyenne 35 millièmes de sel, ce qui lui donne une saveur amère et la rend impropre à étancher la soif ; cette circonstance augmente aussi la densité de ses eaux, dont le poids surpasse de 28 kilogrammes celui d'un mêtre cube d’eau douce, à volume égal. On a calculé que le sel dissous dans la mer formerait, en se déposant au fond, une couche de 70 mêtres d'épaisseur moyenne.</p> <p>Les eaux de la mer sont d'une merveilleuse couleur bleue dans la et les régions tropicales de l' ainsi que de la . Ailleurs, et surtout dans les mers peu profondes, leur teinte est vert clair.</p> <p>Ces eaux ont des mouvements particuliers connus sous le nom de <term>marées</term>. Deux fois par vingt-quatre heures, et attirées tour à tour par le soleil et la lune, elles s'élèvent pendant six heures et descendent pendant le même espace de temps. Deux fois par jour alors, elles envahissent les plages et l'on voit des navires et des bateaux voguer à pleines voiles au-dessus du sentier où circulait le piéton peu auparavant. Dans la baie du <placeName><placeName key="Mont Saint-Michel" ref="http://www.wikidata.org/entity/Q20883">mont Saint-Michel</placeName></placeName>, en <placeName>Bretagne</placeName>, la diffé- <pb type="page" n="310" facs="https://raw.githubusercontent.com/BucknellDSC/suzette/master/images/page_images/Suzette_310.jpg"/> <fw>310 SUZETTE.</fw> rence de hauteur entre la marée basse et la marée haute est de 14 à 15 mètres ; dans la baie de <placeName><placeName key="Bay of Fundy" ref="http://www.wikidata.org/entity/Q181857">Fundy</placeName></placeName>, en <placeName>Amérique</placeName>, elle mesure jusqu'à 21 mètres ; par contre, elle atteint à moins d'un mètre dans les mers fermées, telles que la .</p> <p>Une <term>plage</term> est un rivage plat et découvert ; — une <term>falaise</term> se présente, sur le bord de la mer, comme un mur coupé à pic dans le sol de la terre ferme ; les falaises de <placeName>Normandie</placeName> se dressent jusqu'à cent mètres de hauteur ; — les <term>dunes</term> sont des collines formées par l'accumulation du sable sous l'influence des vents du large ; — les <term>rochers</term> sont d'énormes masses de pierre qu'on remarque le plus souvent près des rivages ; — enfin, on entend par <term>galets</term> des cailloux roulés sur les plages ou au pied des falaises.</p> <p>Le fond de la mer présente les mêmes irrégularités que la surface du continent ; il a des vallées plus ou moins profondes, des collines et de hautes montagnes. La profondeur du <placeName>Pas-de-Calais</placeName> varie de 3 à 60 mètres ; celle de la Manche ne dépasse pas 220 mètres ; mais au sortir de cette mer, à 50 ou 90 kilomètres des côtes, commencent de veritables abmes ; la profondeur moyenne de l' entre l'<placeName>Europe</placeName> et les <placeName>Etats-Unis </placeName>est de 3,500 mètres ; elle atteint à 5,000 mètres à l'est du banc de <placeName>Terre-Neuve</placeName>, où elle diminue jusqu'à se réduire à 1 mètres en un certain point. Celle de la va jusqu'à 3,000 mètres.</p> <p>La mer renferme une multitude de plantes ; dans les eaux du <placeName>Nord</placeName>, les fucus forment de gigantesques forêts, et les varechs s'accumulent en prairies immenses à la surface des mers équatoriales. Le fond de l' présente des massifs d'arbustes dont le brillant coloris défie toute description ; le vert le plus frais alterne avec le brun ou le jaune, des nuances de pourpre se fondent avec le rouge, le brun pâle et le bleu foncé, et des milliers de poissons et de coquillages aux couleurs éclatantes jettent leurs reflets parmi ces merveilles végétales.</p> </div> </div> <div type="sciences_naturelles"> <head>Sciences naturelles.</head> <div type="questions"> <list> <item>— LES POISSONS.</item> <item>— Qu'est-ce qui est particulier à ces animaux ? </item> <item>— La vessie natatoire. </item> <item>— Les principales variétés de poissons.</item> </list> </div> <div type="réponses"> <p>Les <term>poissons</term> sont des animaux destinés à vivre sous l'eau ; leur sang est froid comme celui des reptiles ; leur peau, nue et couverte d'écailles ; ils se reproduisent au moyen d'œufs ; enfin, leurs membres ont la forme de nageoires.</p> <p>La vie de ces animaux se passe presque entièrement à pourvoir à leur subsistance et à fuir leurs ennemis ; leurs facultés sont des plus bornées ; on ne leur connait aucune industrie, aucun instinct remarquable.</p> <p>Le corps des poissons contient une vessie, dite <term>natatoire</term>, qu'ils gonfient ou dépriment à volonté, ce qui leur permet de monter ou de descendre dans l'eau lorsqu'ils en sentent le besoin.</p> <p>Il y a deux grandes variétés de poissons : les poissons d'<term>eau douce</term> et les poissons d'<term>eau de mer</term>. Quelques espèces, comme les saumons, vivent dans l'un et l'autre de ces éléments.</p> </div> <div type="questions"> <list> <item>HARENGS.</item> <item>— Ce qu'ils sont ; leur multiplication ; mers où ils se multiplient.</item> <item>— Quelques mots sur la pêche des harengs.</item> <item>— Manières de conserver ces poissons.</item> <item>— Décrire la raie, la sole, les homards.</item> </list> </div> <div type="réponses"> <p>Le <term>hareng</term> est un poisson de mer de 0m,20 à 0m,30 de longueur dont la chair est comestible. Il se multiplie avec une extrême facilité et forme dans la mer des légions innombrables qui, des régions septentrionales, descendent dans les pays tempérés ; mais après être arrivés sur les côtes de la <placeName>Baltique</placeName>, de la <placeName>mer du Nord</placeName> et de la <placeName>Manche</placeName>, on les voit reprendre la route du <placeName>Nord</placeName> pour passer l'hiver sous les glaces <pb type="page" n="311" facs="https://raw.githubusercontent.com/BucknellDSC/suzette/master/images/page_images/Suzette_311.jpg"/> <fw>LE PAYS DE GARGANTUA. 311</fw> du pôle. Ils forment de vastes bancs serrés qui couvrent la surface de l'eau dans une étendue de 15 à 20 kilomètres, et qui ont plus de cent mêtres d'épaisseur.</p> <p>Les sardines, les maquereaux, les thons et les anchois sont aussi des poissons de passage qui visitent chaque année nos côtes et y donnent lieu à des pêches importantes.</p> <p>Les harengs se pêchent avec d'immenses filets que relèvent les équipages des navires affectés à cette opération ; alors on vide les poissons et, séance tenante, on les dépose dans des barils en alternant une couche de sel et une couche de harengs. On les fume encore, et ils prennent sous cet état le nom de harengs saurs. </p> <p>La <term>raie</term> est un poisson plat de forme ovale, ayant de 0m,25 à Om,30 de diamètre qui fournit une chair blanche et délicate. La sole est également un poisson plat, mais de forme plus allongée que la raie ; on le recherche encore davantage ; quant aux <term>homards</term>, ce sont d'énormes crustacés qui ressemblent aux écrevisses et dont la chair fort estimée, quoique indigeste, paraît sur les meilleures tables.</p> </div> </div> <div type="économie_domestique"> <head>Économie domestique.</head> <div type="questions"> <list> <item>— Manières de préparer en général les poissons.</item> <item>— Comment prépare-t-on les poissons de rivière pour les manger ?</item> <item>— Comment prépare-t-on et sert-on une raie au beurre noir, une sole au gratin, un homard ?</item> <item>— Indiquer le prix de chacun de ces poissons au dernier marché.</item> </list> </div> <div type="réponses"> <p>On prépare en général le poisson frit, rôti, bouilli, fumé, en salade, à la sauce, confit à l'huile ou au sel, au court-bouillon, etc.</p> <p>On sert les poissons de rivière de préférence à la <term>matelote</term>, en <term>friture</term>, à l'<term>étuvée</term>, au <term>court-bouillon</term>, aux <term>fines herbes</term>, en <term>salade</term>.</p> <p>RAIE AU BEURRE NOIR. — Videz-la, ôtez la tête et la queue ainsi que l'amer du foie ; ébarbez-la et lavez à plusieurs eaux ; mettez-la dans un chaudron ou une casserole avec de l'eau froide suffisamment pour qu'elle baigne, du thym, du laurier, des oignons, des carottes, du persil en branches, du poivre, du girofle, du sel et un demi-verre de vinaigre : couvrez d'un couvercle. Retirez-la du feu après quelques bouillons et la gardez au bord du fourneau. Au moment de la servir, tirez-la de l'eau ; appropriez-la en supprimant la peau noire qui est dessus, à l'aide du dos d'un couteau. Egouttez-la, dressez-la sur le plat et versez-y la sauce.</p> <p>Pour préparer le beurre noir, assaisonnez de sel et de poivre ; faites fondre dans la pole un morceau de beurre jusqu'à ce qu'il soit brun ; faites-y frire du persil, et versez le tout sur la raie : faites ensuite chauffer dans votre pole une cuillerée de vinaigre que vous versez aussi sur le plat : servez très chaud.</p> <p>SOLE AU GRATIN. — Videz, enlevez la peau du dos, écaillez la peau blanche et essuyez. Répandez alors sur une tourtière ou sur un plat qui aille au feu, du beurre, du persil, de la ciboule ou échalote, des champignons, le tout haché et saupoudré de sel et de poivre blanc. Couvrez le poisson du même assaisonnement et de beurre, plus de chapelure blonde ; ajoutez de bon vin blanc ou un peu d'eau-de-vie et de bon bouillon non coloré. Mettez cuire, avec du feu dessus et des sous, pour mieux faire réduire au point de gratiner.</p> <p>HOMARD. — Reployez la queue et attachez-la contre le corps. Faites le cuire sur un bon feu pendant 15 à 30 minutes et dans un court-bouillon. tant refroidi dans sa cuisson, égouttez-le, frottez-le d'un peu de beurre ou d'huile pour lui donner belle couleur ; cassez-lui les pattes, fendez et ouvrez le corps dans toute sa longueur, sur le milieu du dos, et servez froid sur une serviette, les grosses pattes autour, et une rémoulade dans une saucière.</p> </div> </div> </div> </div> </body> </text> </TEI> Document Download Object Type XML document
