was invented in Spain, and appears to have been first published in Bonet's work. [BONET, in BIOG. DIV.] front of the body. To represent thousands, the left hand is placed across the body towards the right shoulder, and the signs which were used in front for units, in this situation, represent thousands; keeping the hand in the same situation and pointing forwards or downwards, tens of thousands or hundreds of thousands are exhibited. By changing the situation of the hand to the left shoulder, and by exhibiting the various positions of the fingers before described, millions, tens of millions, and hundreds of millions are expressed. The same positions, upright, forwards, and downwards, exhibited in other situations, may be applied to the expression of notations to any extent. Though rather complex in description, the whole is most easy and compretion for teaching arithmetic to the deaf and dumb, or for making signals of numbers where silence is necessary, compared with the clumsy resources of figuring the digits in the air, of repetitions of tens by the ten fingers, or even of arbitrary signs, will be at once acknowledged. At a conference of principals of institutions for the deaf and dumb, held at the Yorkshire Institution at Doncaster, on July 28th, 1852, a paper was read by Mr. Hopper, headmaster of the institution for the deaf and dumb at Birmingham, On the One-Handed Alphabet,' in which he thus stated its claims for more general adoption :"It appears to possess every advantage that can be claimed for the two-handed alphabet. The various positions by which it represents the letters can be assumed as rapidly, and with as much facility, as those employed in the two-handed method. It has besides many advantages over its rival. It is more distinct. The upright, down-hensive in operation. The superiority of this system of manual notaward, and horizontal positions of the hand, enable one to distinguish easily several of the letters at a distance. The signs for the vowels being as distinct as those for the consonants, prevents the confusion occasioned by the difficulty of observing which finger has been touched in rapid spelling with both hands. By using the right hand, when conversing with a person placed on one's left, and vice versa, what is spelled can be easily read by those to whom it is addressed; while, in employing both hands, the positions of the fingers are less obvious to the person spelled to than to the person who spells. The employment of one hand only, is in itself a great advantage; for the other hand is left at liberty to hold an umbrella, the reins in driving, and to perform a number of offices that it would be tedious to enumerate. In walking, besides allowing those in conversation to be linked, it does not attract the attention of strangers so much as the two-handed system of spelling. In sickness, too, it requires comparatively very little effort to hold out one hand, and to spell with it. I have found that our deaf-mutes, though more practised in the two-handed method, invariably use the other alphabet when confined to bed." "Should it be considered by the teachers present desirable to substitute the one-handed alphabet for the alphabet now generally used, I would suggest that the greatest possible uniformity, both as to the positions of the hand and of the fingers should be observed." A short discussion followed the reading of the paper from which the above extracts are given, which concluded by the expression of a unanimous opinion, that it would be desirable to accustom the pupils in all the institutions to the use of both the manual alphabets. A dactylology of syllables has been sometimes employed in the instruction of the deaf and dumb. This was one of the means adopted by Pereire, who lived in the middle of the 18th century, and who was more successful in imparting a knowledge of language to his pupils than any teacher who has since cultivated this difficult art. But his modes of teaching were a mystery which he always refused to divulge, and they were lost at his death. In more recent days, M. Recoing has employed syllabic dactylology in conjunction with stenography, and by these means, combined with others more commonly pursued, he conducted the instruction of his own deaf and dumb son with that success which enabled him to convey to his son the words of a speaker as rapidly as they were uttered. M. Recoing published two works on this subject at Paris, in the years 1823 and 1829. A system of alphabetic and syllabic dactylology was also published by Dr. Deleau, the younger, in 1830. There remains to be noticed another application of finger-language which, in the instruction of the deaf and dumb, is next in importance to alphabetic signs; it is in the designation of numbers, and in the employment of the fingers in the first rules of arithmetic. The ten fingers are the most ready and natural abacus, as they are doubtless the most ancient. That they should early come into use for exhibiting numbers, especially where speech was wanting, may be readily supposed. The only system of manual notation which deserves that name is the one which we shall now describe. It is used in several of the American and English institutions for the deaf and dumb; we consider it perfect, and we believe it has never before appeared in any English publication. Mr. David Seixas, of Philadelphia, improved the Abbé Sicard's signs for numbers, and his plan was used in the institution for the deaf and dumb in that city. The following system was invented by Mr. O. Stansbury, a former superintendent of the New York Institution; it has received a few, perhaps unimportant, modifications, and by it any amount of numbers may be expressed. One hand only, the left is used, and the pupil's right hand is thus left at liberty to record his calculations upon his slate. The nine digits are represented one after another by elevating the fingers of the hand successively, as represented in the annexed illustration. The thumb represents one, the other fingers being closed, the index finger is added for two, the middle-finger is raised for three, the ringfinger is added for four, and the open hand represents five; the little finger alone is raised for six, the ring-finger is added for seven, the middle-finger for eight, and the fore-finger is raised to the others for nine. Thus far for units. To indicate tens, the position of the hand is changed from perpendicular to horizontal; the thumb is pointed forwards for ten, the thumb and fore-finger for twenty, and so on to ninety. Hundreds are pointed downwards; thus the thumb, forefinger, and middle-finger pointed downwards represent 300. If 572 be the number to be designated, three positions of the hand are required; the five fingers are pointed downwards for 500, the little-finger and ring-finger are pointed forwards for 70, and the thumb and fore-finger are held upright for two. During these changes the hand is kept in 1 3 The application of this arithmetical dactylology in teaching all the simple rules to the deaf and dumb is very easy; in addition, two hands are employed, one for representing the figures added, the other for keeping an account of the results; in subtraction, the larger and the lesser number may be shown on the two hands, and the difference afterwards, or the two numbers by one hand, successively, and the difference by the other; in multiplication, the factors are shown by different hands by the teacher, and the product required from the pupil; and so with division, the product and one factor is shown, and the other factor required. All this can be done without any permanent figuring on slates or tablets, and is better, because more rapid both in explaining principles and in acquiring practice, than the pencil or chalk. At the same time it is chiefly applied in explanations, in early practice, and in mental arithmetic, and can never supersede the usual methods in precision and permanence. DADO. DADO, a term of architecture to express the square die or plinth of the pedestal of a column. It is also used in joinery to express the portion of the wall-decoration of a room comprised between the basemoulding or plinth, and the impost or chair-rail. DADYL (CH), is obtained by heating oil of turpentine with lime. [TURPENTINE.] DAGUERREOTYPE. [DAGUERRE and NIEPCE, in BIOG. DIV.; and PHOTOGRAPHY.] DAHLIN. (INULIN.] DAIRY, the name usually given to the place where the milk of cows is kept and converted into butter or cheese. The occupation is called dairying; and land which is chiefly appropriated to feed cows for this purpose is called a dairy-farm. A dairy-house should be situated on a dry spot somewhat elevated, on the side of a gentle declivity, and on a porous soil. It should be on the west or north-west side of a hill if possible, or at least sheltered from the north, east, and south, by high trees. In some countries, where there are natural caverns with an opening to the west, and springs of water at hand, the best and coolest dairies are thus prepared by nature. Artificial excavations in the sides of freestone rocks are sometimes formed for the purpose of keeping milk, and more frequently wine. When no such natural advantages exist, the requisite coolness in summer, and equal temperature in winter, which are essential in a good dairy, may be obtained by sinking the floor of the dairy some feet under ground, and forming an arched roof of stone or brick. In cold climates flues around the dairy are a great advantage in winter; and an ice-house in warm summers is equally useful. But these are only adapted to those dairies which are kept more as a luxury than as an object of profit. In mountainous countries, such as Switzerland, where summers are hot in the valleys, and the tops of the mountains or high valleys between them are covered with fine pastures, the whole establishment of the dairy is removed to a higher and cooler atmosphere, where the best butter and cheese are made. Coolness is also produced by the evaporation of water, an abundant supply of which is essential to every dairy. It is also a great advantage if a pure stream can be made to pass through the dairy, with a current of air to carry off any effluvia, and keep the air continually renewed. As the milk suffers more or less from being agitated, or too much cooled, before it is set for the cream to rise, the milking-place should be as near as possible to the dairy. The milk may then be brought immediately from the cows. distinct apartments below, with lofts and cheese-chambers above. The The dairy-house should consist of three principal place is the dairy, properly so called, sunk two or three feet below the level of the ground, with a stone or brick bench or table round three sides of it to hold the milk pans. This table should be a little below the level of the outer soil. Air-holes covered with wire should be made in the walls a little above, and on opposite sides of the dairy; and they should have shutters sliding over them to open or shut according to the weather. The floor should be of stone or pavingtiles, sloping gently towards a drain to carry off the water. Great care should be taken that no water stagnates in this drain, which must be kept as clean as the floor of the dairy, and not communicate with any sink, but run out into the open air: a declivity from the dairy is essential for this purpose. If this cannot be obtained, it must run into an open tank, and the water be regularly pumped out. The windows of the dairy should be latticed. Glazed windows may be added for the winter, but they should always be open except in very hot or very cold weather. There may be shutters to close entirely, but this is not essential. If the windows are made like venetian blinds, the light will be excluded without excluding the air. The utmost purity must be maintained in the air of a dairy; nothing should enter it that can produce the slightest smell. No cheese or rennet should be kept in it; and particularly no meat, dressed or undressed. Even the dairy-maid should avoid remaining longer in it than is necessary, and should at all times be extremely clean in her person. Ground Plan. bricks set on edge or Dutch clinkers. in a small cart and distributed to the cows; B, part of the above passage The food is brought in this passage closed in with doors and forming a vestibule to the dairy; c, dairy-room, in which only milk, cream, and butter, are kept. It is sunk three feet under the level of the cow-house, and covered with a brick arch; it has one latticed window, and several ventilators, on a level with the place on which the milk vessels are set; D, the room where the utensils are scalded, and where cheese is made; in the corner is a fireplace, with a large kettle or a copper set; E, the stairs to go up to the cheese-room м and loft N; F, pens, in which the calves are tied up to fatten, so that they cannot turn to calflick themselves; a small trough with pounded chalk and salt in each pen; G, the place for the cows, without partitions; each cow is tied to two posts by two small chains and two iron rings, which run on the posts. The chains are fastened to a broad leather strap, which is buckled round the neck of each cow; H, H, two sinks, with iron gratings over them, to catch the urine from the gutters I, I, which run all the length of the cow-house on each side; x, the urine tank, vaulted over with a door, L, to clean it out, and a pump to pump up the liquid manure; o, o, in the section are places where the green food or roots are deposited for the day's consumption; r, a hay-loft. The next important place is a kind of wash-house, in which there is A, A, A, passage through the cow-house and dairy ten feet wide, paved with a chimney where a large copper kettle hangs on a crane to heat water in, or milk when cheese is made. In countries where wood is scarce, and pit-coal is the common fuel, a copper may be set in brick-work with a grate under it, as is usual in England. utensils of the dairy are kept, and scalded with boiling water every In this place all the day. It should have an outer door, which may be to the south, and benches outside on which the pails and other utensils may be set to dry and be exposed to the air. Between the two last apartments may be another communicating with both, and forming a kind of vestibule, where the churning may take place; and over them a cheese-room and lofts, or any other useful chambers. A verandah round the dairy is very convenient, or on three sides at least. It shades from the sun, and adds to the warmth in winter; and the utensils may be dried and aired under it even in rainy weather. Gentlemen's dairies are often built expensively, and highly ornamented; but they seldom unite all the conveniences essential to a good dairy, because the architects who plan them are seldom practical farmers. They are generally too far from the cow-houses. A dairy-house placed near a mansion, and at a distance from the farm-buildings, is quite out of its place. In Switzerland and in Holland the cow-house and dairy have a very neat appearance within a short distance from the principal residence. The ARTS AND SCI. DIV, VOL. III. a cow-house and dairy under one roof, as in Holland: It is a building three sides of it. The dwelling is not here attached, as it usually is in common dairies, and the building is not surrounded by a farm-yard: these are the only circumstances in which it differs from that of a common peasant. The dairy-room is sunk below the level of the soil, and is paved with brick. The sides are covered with Dutch tiles, and the arched roof with hard cement. The cow-house, like all in Holland, has a broad passage in the middle, and the cows stand with their heads towards this passage, which is paved with clinkers or bricks set on edge. Their tails are towards the walls, along which runs a broad gutter sunk six or eight inches below the level of the place on which the cows stand. This gutter slopes towards a sink covered with an iron grate, which communicates by a broad arched drain with a vaulted tank, into which all the liquid flows. The gutter is washed clean twice a day before the cows are milked. The cows stand or lie on a sloping brick floor, and have but a small quantity of litter allowed them, which is removed every day, and carried to the dung-heap or to the pig-styes to be more fully converted into dung. Whenever the litter is removed, the bricks are swept clean; and in summer they are washed with water. In Holland the cows' tails are kept up by a cord tied to the end of them, which passes over a pulley with a weight at the other end, as we see practised with horses that have been nicked: thus they cannot hit themselves, or the person who milks them. The manner in which the cows are fastened is worthy of notice: Two slight pillars of strong wood are placed perpendicularly about two feet distance from each other, so that the cow can readily pass her head between them. On each of these is an iron ring, which runs freely up and down, and has a hook in its circumference; two small chains pass from these hooks to a leather strap, which buckles round the neck of the cow. Thus the cow can rise and lie down, and move forward to take her food, which is placed in a low manger before the two pillars; but she cannot strike her neighbour with her horns. The mangers or troughs are of wood, or bricks cemented together, and are kept as clean as all the rest of the cow-house. In Switzerland the cow-houses are similar, but there is also a rack, the back of which towards the passage shuts up with a board on hinges. The Dutch mode supplies more light and air to the middle passage; and as the food is given frequently and in small quantities there is very little waste. The preceding cuts will give a tolerable idea of the whole arrangement. The food is brought in carts, which are driven at once between the cows. What is not wanted immediately is stored above, whence it is readily thrown down before the cows. Thus much trouble is saved, and one man can feed and attend to a great many cows. From November till May the cows never leave the cow-house. In summer, when they are out, if they are in adjacent pastures, they are driven home to be milked, but if the pastures are far off, which is sometimes the case, they are milked there, and the milk is brought home in boats; but this is not thought so good for the butter, which is then always churned from the whole milk, without letting the cream rise. The finest and best flavoured butter is always made from the cream as fresh as possible; and to make it rise well, the milk should be set as soon as it is milked, and agitated as little as possible. The greatest quantity is seldom obtained when the quality is the finest. When great attention is paid to the quality, the milk is skimmed about six hours after it is set; and the cream taken off is churned by itself. The next skimming makes inferior butter. These particulars are mentioned to show the necessity there is of having the dairy as near as possible to the cow-house. The utensils of the dairy, such as pails, churns, vats, &c., are usually made of white wood, and are easily kept clean by scalding and scouring. Leaden troughs are used in large dairies; and if they are kept very clean by careful scouring, they answer the purpose better than wood. They may be so constructed that the milk may be let off gently before the cream, which is collected by itself. This saves all the trouble of skimming. Brass pans have the advantage of being readily warmed on a chafing dish in winter. In Devonshire tin or brass pans are frequently used instead of earthenware. There is some danger in the use of brass utensils, though a very little attention will obviate it. It only requires that they should be kept bright, in which case the smallest speck of oxide or verdigris would be perceptible. Glass milk pans are coming into use, and are highly approved. In Holland the milk is invariably carried in brass vessels. Cast-iron pans have been invented, which are tinned inside. They are economical; but there is nothing better or neater than well-glazed white crockery ware, of the common ofal form. Some recommend unglazed pans for summer, but they are difficult to keep sweet, as the milk insinuates itself into the pores, and is apt to become sour there. The most common use of cows is to supply butter and cheese [BUTTER and CHEESE], and sometimes to fatten calves [CALF] for the butcher; but the most profitable dairy is that which supplies large towns with milk. In these dairies the system is different. The cows are mostly kept in stalls, and fed with food brought to them. Some dairymen near London possess several hundred cows, and the arrangement of their establishments is worthy of notice. The cows are bought chiefly in the north, before or after they have calved. They are seldom allowed to go to the bull, but are kept as long as they can be made to give milk by good feeding. When they are dry, they are often already sufficiently fat for sale, or at all events they soon fatten, and are sold to the butcher. A succession of cows is thus kept up, new ones arriving as others are sold off. The women who purchase the milk from the dairyman and carry it about for sale, come for it to the dairy and milk the cows twice a day; and as they well know that the last drop of milk is the richest, the cows are sure to be milked quite dry, an essential thing in a dairy. An accurate account is kept of the quantity which each woman takes, which is paid for weekly. When there is more milk than there is a demand for, it is set, and the cream is sold separately, or made into butter; but this is seldom done to any extent. The cows are fed on every kind of food that can increase the milk: brewers' grains and distillers' wash are preferred, when they can be obtained. The grains are kept in large pits, pressed close and covered with earth, under which circumstances they will remain fresh a long time. Turnips and beet-root are used in large quantities; but hay is given sparingly. The cows are generally placed in pairs, with a partition between every two pair. Each cow is fastened to the corner of the stall, where she has a small trough with water before her: thus they cannot gore each other with their horns. The cows chiefly employed in the London dairies are the short-horned breed. The following passage, taken from a work published by Messrs. Blackie of Glasgow (How to Choose a good Milk Cow), describes the experience of a London dairyman: "A Yorkshire cow in a London dairy establishment is seldom calculated to give less than twenty quarts of milk daily for the first four months after dropping her calf, and many of their breed have been known to give from thirty to forty quarts daily for a few weeks after calving. In Mr. Biggs' dairy (Edgeware Road), twenty quarts a day is the average quantity of a great proportion of his best cows, and inany of them would continue in milk all the year round; but as this would be injurious to the animal, and would diminish the yield in the succeeding year, they are intentionally run dry about six weeks before the time of calving. The whole quantity of milk produced in twelve months by one of these Yorkshire cows cannot be less than 4000 quarts, or 1000 gallons. The retail price is 1s. 4d. per gallon, and when sold wholesale to the milkman the price realised by the dairyman is not less than 1s. per gallon, so that from this datum it appears that a cow giving 1000 gallons per annum produces 50l. worth of milk during that period. Of course the feeding is very liberal, and from the high price of green food in the metropolis is necessarily very expensive. The milking and feeding in Mr. Biggs' dairy is as follows: In summer the green food consists of clover, rye-grass, or vetches. The cows are milked twice a day, which occupies about 24 hours each time. The cow-houses are cleaned out five times each day, and the gutters kept sweet by allowing water to flow through them. The cows are thoroughly combed and cleaned once a week. From the foregoing data the following calculations of the annual expense of house-feeding a London dairy cow may be deduced - Winter Food, October 1st to May 1st. 212 bushels of grains, at 6d. 13 tons of roots, at 20s. 1 ton of hay, at 90s. £ 8. d Summer Food, May 1st to October 1st. 11 tons of grass, &c., at 20s. 153 bushels of grains, at 6d. Total cost of food. Interest on capital, 167. at 5 per cent. 1000 gallons of milk, at 1s. Calf Manure Total cost Produce from Cow. Deduct expenses Profit £14 1 0 In the above calculations no charge is made for rent of premises; but though 11. per cow be struck off for this, the profit is still abundant." DAIS. The great dairies about London are kept very clean; but the liquid DAMMARA. 890 4to., Oxford, 1798, vol. ii., p. 403.) the compensation that is given by the jury (or assessed by the court) DALAI LAMA. [LAMA; LAMAISM.] DAMAGES (old French, damage; Latin, damna), in law, signifies The dairy farms of England are chiefly in Gloucestershire, Devon- of a bargain, in which, and similar cases, damages are said to arise to the plaintiff for the wrong the defendant has done to him. That shire, and Cheshire. They require a smaller capital than arable farms wrong may consist in the non-payment of a debt or the non-performance of the same extent; the chief outlay is the purchase of cows. rent of good grass land is generally higher than if it were converted to ex contractu, being given for the breach of the contract or promise arable land, and the risk from seasons, and the variations in the price slander or imputations on personal character, the damages are said to The to pay the debt or perform the bargain. If the wrong be the infliction of the produce, is much less in a dairy farm than in one where corn is arise ex delicto; that is, from the delict or wrong committed by the of personal injury, or the deprivation of personal liberty, or arise from chiefly cultivated. Hence the rents are better paid, and there are fewer failures among the tenants; but the profits of a dairy farm, withdefendant. out any arable land, are not considerable; a decent livelihood for the farmer and his family is all that can be expected. There is no chance of profit in a dairy of which the farmer or his wife are not the immediate managers. The attention required to minute particulars can only be expected in those whose profit depends upon it. The dairies of men of fortune may be arranged on the best and most convenient plan, and be indispensable articles of luxury; but the produce consumed has always cost much more than it could be purchased for. A proper attention to keeping correct accounts of every expense will convince any one of this truth. In a dairy farm the great difficulty is to feed the cows in winter. It is usually so arranged, that the cows shall be dry at the time when food is most scarce, and they are then kept on inferior hay, or straw, if it can be procured. It is a great improvement in a dairy if it has as much arable land attached to it as will employ one plough, especially if the soil be light; but the mode of cultivating this farm must vary from that of other farms, since the food raised for the cows must be a principal object. Corn is a secondary object; and the cultivation of roots and grasses must occupy a great portion of the farm. When the grasses degenerate, a crop or two of corn is taken, and the rotation is chiefly roots, corn, and grass cut for hay, until it If the roots are well manured, the land keeps in excellent heart. The old pastures are kept for summer feeding. Where there is no arable land near a dairy farm, it deserves mature consideration whether it will be advantageous or not to allow some of the pasture to be ploughed up. It is often a dangerous experiment where the soil is naturally heavy, which is the case with most dairy farms in England. Arable land laid down to grass for the purposes of the dairy seldom produces fine-flavoured butter, or good cheese; but clover-hay is excellent for young stock, or to fatten off the old cows. reckoned to make cows give very good milk; nothing however can Lucern is equal a rich old pasture, as all dairymen agree. wears out. In hiring a dairy farm, it is an object of great importance that the buildings be situated near the centre of the land, and that they be well constructed and convenient. The nature of the feed must be ascertained by experience. It is often impossible to say by mere inspection whether a pasture will make good butter or cheese, especially the latter. But those which have no great reputation may often be highly improved by draining, and also by weeding, a thing too much neglected in pastures. DAIS, or DEIS, a word which occurs very frequently in old English authors; as in Chaucer, Prologue to the Canterbury Tales,' v. 372. Wel semed cche of hem a fayre burgeis, To sitten in a gilde halle, on the deis. liquidated sum to be paid as damages, the jury are bound to give the full amount of that sum; but where they have stipulated merely for a In actions ex contractu, where the parties have stipulated for a penalty to be paid, the jury may give less, or if the parties do not proexcessive, the court will sometimes grant a new trial, but not so if they be too small; at least it is very unusual to do so, except in actions on ceed for the penalty, they may give more. If the damages given be Staedeler, along with damolic acid, in the urine of the cow. It is an mere money demands or on inquisitions. oily liquid, having the odour of valerian, and is heavier than water. DAMALURIC ACID (C,, H12 0,). A volatile acid found by DAMASCENE WORK. especially on the old Damascus sword-blades, is a method of producing a pattern or design by encrusting or inlaying one metal with another. work, so often met with in choice specimens of metal manufacture, The damask, damascene, or Damascus It was introduced into Europe from the Levant, where it was much practised in the middle ages, especially at Damascus. usually employed were silver or gold on copper or iron, gold on silver, within the principle of the art. The metals or silver on gold; but any other combination would equally come be damascened were hard, its surface was wrought into fine lines crossing each other, and the designs were afterwards traced upon it; the There were several different modes of damascening. If the metal to design marks were filled in with the metal inlay, which was fixed by a strong pressure or by hammering; and the entire work was then burnished, by which the lines uncovered by the incrustation were erased, and a fine polish given to the surface. Another method was that of hatching the incised lines only, and of fixing the incrustation as before. In a third method, when the incrusting metal was of a ductile nature, the pattern was first incised in outline, and the body of the design left on the same level as the rest of the surface; a thin strip of metal was the exterior incisions; the incrustation was thus in relief, and was afterwards occasionally engraved. A fourth kind of damascene work then laid down vertically, and fixed by the insertion of its edges into partook of the nature of picqué, or a design formed by small pins or studs, much in vogue in England in the 17th century. Venice and Milan were the chief, and the art attained its greatest of 1857, several beautiful specimens of damascene work were collected, Tyrwhitt apprehends "that it originally signified the wooden floor (Fr. d'ais, Lat. de assibus) which was laid at the upper end of the hall, as we still see it in college-halls ;" and in most, if not all, of those of the city companies in London, and those belonging to the inns of court. "That part of the room being floored with planks was called the dais, the rest being either the bare ground, or, at best, paved with stone; and being raised above the level of the other parts, it was called the high dais." He says that Menage, whose authority has led later antiquaries to interpret deis a canopy, has evidently confounded deis with ders. But dais not only signified a canopy in old French, but it is the term still employed in France for the canopy carried over the host in processions, and for that which was formerly, at least on state occa-requisition all the skill of the weaver for the production of the elabosions, held above princes, ambassadors, &c. In the Dictionary of the French Academy, haut dais is defined to be the raised place occupied by the sovereign in public ceremonials, whether there is a dais (canopy) above him or not. It is not improbable that as originally applied to the raised platform in a hall, the term was equivalent to-place of the dais-that is, state canopy; the chief seat, which was always placed induced into England by the Flemish weavers, who fled hither from the the centre of the high board, having a canopy over it. From its central place the principal table itself seems in course of time to have been called the dais, as well as the platform upon which it stood; and people were said to sit at the dais instead of at the table upon the dais: thus, in Matthew Paris, Vit. Ab.,' p. 1070, "Priore prandente ad magnam mensam, quain dais vulgariter appellamus." used in this sense by Skelton, Roy, and other writers as late as the The term is time of the Tudors. In royal halls there were more daises than one. Christine of Pisa (Hist. Cha. V.,' p. iii. c. 33) says, that at a dinner which Charles V. of France gave to the emperor Charles IV. in 1377, there were five daises. silk, which is believed to have been originally brought from Damascus. Damascene work is not now much practised in any part of Europe. Linen damask is used for table-cloths and napkins. Until within the DAMASK, a kind of woven cloth, composed both of flax and of last half century, the cloths of this kind used in England were imported from Germany; but the manufacture has since that time been successfully carried on both in Scotland and in Ireland. Damask cloths are of thick texture but fine in quality, and the weaving of them puts into rate patterns which they bear. Some of these patterns require upwards of twelve hundred changes of the draw-loom for their completion, the method of performing which could not be explained without going in a later article. [WEAVING.] The weaving of silk damask was introinto the detail of the art of weaving; it will however be briefly treated persecutions of the Duke of Alva in 1567. For a long time silk damask wealthy commoners; but they were never commonly worn. They were wrought with a great variety of colours, and if the patterns did not dresses were used on all occasions of ceremony by ladies of rank and by exhibit much taste they were sufficiently showy; from the quantity of employed at the present day for curtains and the like articles of housesilk which they contained, they were also very costly. The damask the warp, or long threads, being of the more costly material. hold furniture is made of a mixture of silk with flax, cotton, or wool; DAMMARA. A resin commonly known as cowdie-gum. [DAMMARIC ACID.] 59 DAMMARIC ACID (CH,,O,,,HO?). A resinous acid found, along with a neutral resin, dammarane, in cowdie-gum, the product of a large tree of the coniferous species growing in New Zealand. When the cowdie-gum is submitted to distillation it yields two oils lighter than water, to which the names dammarol and dammarone have been given; they are, however, probably not definite compounds, but mere mixtures of oily hydrocarbons. DAMMAROL. [DAMMARIC ACID.] regalia in the Laws of Henry I., chap. 10. Stephen, at his coronation, took an oath that he would remit this tax. (Compare Spelman's and Du Cange's 'Glossaries,' v. 'Danigeldum.') DANES is the general appellation given to the Scandinavian tribes which in the 9th and 10th centuries became so formidable by their predatory expeditions, and invaded and occupied a great part of Britain and France. The early history of the Scandinavian nations is involved in great obscurity, though Danish and Swedish chroniclers gravely deduce their genealogy from Japhet and his son Gog, and relate their early migration from Asia. But coming to more historical times, there is a poem on the exploits of the Danes in the 3rd and DAMPER. There are two or three different modes in which this 4th centuries, which refers to their wars among themselves, and in term is applied to small mechanical contrivances. The damper of a which the Danes, properly so called, or Western Danes, appear as the furnace or fire-place is a door or screen which, if drawn partially or inhabitants of Jutia, who are also called Scyldingi; while the Sveones wholly across a particular channel, lessens the passage for air, and (perhaps the same as the Suiones), mentioned by Tacitus (German') diminishes the intensity of the heat in the furnace; this damper is as living near the shores of the Baltic, are called also Eastern Danes, or therefore a check. As a check, also, does the damper of a pianoforte inhabitants of part of the country now called Sweden. Next to these act; it is a small lever, which presses against a string soon after it are mentioned the Geata, or Goths; and in the islands of the Baltic, begins to vibrate, in order that the vibrations should not continue too the Sæ Geata, or Sea Goths, called also Scylfingi. We find also menlong, thereby injuring the completeness and effect of other sounds tion of the Northern Danes, probably the Norwegians. (De Danorum which are to come after; the damper checks the vibration. There are Rebus gestis Seculis III. et IV. Poema Danicum dialecto Angloother pieces of mechanism known in the arts which check a particular Saxonica ex bibliotheca Cottoniana Musai Britannici,' edited by G. J. action at a particular time, and which are on that account called Thorkelin, 4to, 1815.) The common language of all these people was dampers A wholly different apparatus is called a damper because it the Norse or Dönsk Tunga, which is still spoken in Iceland. (P. communicates dampness or moisture. When adhesive postage stamps Vidalini, 'De Appellatione Linguæ Septentrionalis, 1775.) came extensively into use, it was felt by many persons that the method of moistening the liquid gum by licking it with the tongue is both an unsightly and an unpleasant one, and is even injurious to health if often repeated. Hence the invention of damping-machines, or dampers, for moistening the gum of adhesive stamps or labels. Such machines have not come extensively into use, possibly because the requisite simplicity and cheapness have not been attained; but it is an attempt in the right direction, which may meet with ultimate success. Phelp's damper contains a cup or vessel of water, with a pipe extending from thence to a small tray on which a flat piece of sponge is placed, open at the top. Rowland's damper comprises a small vulcanised India-rubber bag or vessel, and a piece of sponge fixed in a holder inserted in the mouth of the bag. Baddeley's damper is an attempt to meet the wants of those who consider that postage stamps ought to be moistened on both sides. Schäfer's and other patented dampers have, in like manner, ingenious appliances for moistening the adhesive composition without the aid of the tongue. DANCING. [BALLET.] Scandinavian migrations had taken place to North Britain in very remote times; and it appears probable that some of the tribes which inhabited Caledonia in the Roman period had come originally from that quarter. The Jutes and Angli, who, with the Saxons, conquered Britain, came from Jutia, the country of the Western Danes. But after the Saxon conquest, the connection between the migrated tribes and the Danes who had remained in Scandinavia became obliterated, until the end of the 8th century, when the Danes began to make war upon their old kinsmen with all the fierceness of inveterate enemies. Their predatory descents on the coast of Britain became formidable during the reign of Egbert; and under his successors the Danes obtained possession of great part of the island, until Alfred the Great defeated them, and obliged the Danish chieftains to submit. [ALFRED, in BIOG. DIV.] The eastern part of England retained long after the name of Danelagh, or Danish Law, and the population was in great measure of Danish stock, especially to the north of the Humber. After the death of Alfred fresh incursions took place, until, at the beginning of the 11th century, Canute, or Knut, having established by conquest to his sceptre. [CANUTE, in BIOG. Div.] After Canute's death his successors Harold and Hardicnut held the sway of Britain for a few years longer, after which the line of the Saxon kings was restored in the person of Edward the Confessor. The Norman conquest, which followed close upon the death of the latter, put an end to the Danish invasions on the coasts of Britain. But the Normans themselves were originally of Danish stock in the general sense of the name, having settled in North France under Rollo the Ganger in Alfred's time; and those Norman pilgrims and knights who conquered the kingdoms of Sicily and Apulia in the 11th century were likewise their progeny. DANEGELD, sometimes called simply the GELD, was a tax origi-himself as sovereign of all the Scandinavian nations, added Britain also nally imposed, in order, says Thierry (History of the Norman Conquest'), to maintain a coast-guard against the incursions of the Scandinavian pirates. He adds, that it was this identical fund that was offered to the invaders by way of tribute. The ordinary revenues of the crown were quite inadequate to the expense of either maintaining a force to fight, or to produce the means of bribing their ferocious enemies; and therefore it was found necessary, with the consent of the Wittenagemot, to impose a tax, first of one Saxon shilling, and afterwards of two or more shillings, on every hide of land in the kingdom. In the laws of Edward the Confessor, who abolished the tax, it is spoken of as follows:-De Danegeldo-Danegeldo redditio propter pyratas primitus statuta est. Patriam enim infestantes vastationi ejus pro posse quo insistebant. Ad eorum quidem insolentiam reprimendam statutum est, Danegeldum annuatim reddit; scilicet, 12 denarios ex unaquaque hida totius patriæ, ad conducendos eos qui piratarum irruptioni resistendo obviarent. (Wilkins's Leges Anglo-Saxonicæ.') It is known that "in 991 they were bribed and bought off with ten thousand pounds of silver; in 994 with sixteen thousand; in 1001 with twenty-four thousand; in 1007 with thirty-six thousand; and in 1012 with fortyeight thousand. A pound of silver was worth about three pounds of modern money, and would have purchased eight oxen, or fifty sheep." (Popular Hist. of Eng.,' by C. Knight.) According to the Saxon Chronicle' (edit. Gibs., p. 116), this tax was first imposed in 991; it was soon after raised to two and at last to seven shillings on every hide of land, and continued to be levied long after the original occasion of imposing it had ceased. Whilst the invasions of the Danes were almost annual, our kings derived little profit from this tax, which was all expended in bribing or fighting these invaders; but after the accession of the Danish princes to the throne of England, it became one of the chief branches of the royal revenue. This tax was raised so high, and collected with so much severity by King Canute in 1018, that it amounted to the prodigious sum of 71,000l., besides 11,000l. paid by the city of London. ('Chron. Sax.,' ut supr., p. 151.) Edward the Confessor, who succeeded Hardicnut in 1042, and put a stop to all future payments from the English to the Danes, as well tributary as stipendiary, continued nevertheless to collect danegeld from the subject until the year 1051, when, as Ingulphus and other authors say, he absolutely repealed it. It was revived at an early period of William the Conqueror's reign, and, according to Webb, in his 'Short Account of Danegeld' (4to, Lond. 1756, p. 2), continued to be collected as low as 21 Hen. II., if not later. In the Domesday Survey, danegeld occurs but once by its own name (tom. i., fol. 336 b.), under Stamford, in Lincolnshire. It is mentioned as one of the Jura DAPHNINE. Vauquelin first pointed out, in the Annales de Chimie,' t. lxxiv., the existence of a peculiar acrid principle in the mezereon (Daphne Mezereon). Its properties have been since more particularly examined by Gmelin and Bär. It is prepared by precipitating a decoction of mezereon bark by subacetate of lead, and decomposing the washed precipitate by sulphuretted hydrogen; the solution is then filtered, evaporated, and the residue digested in cold anhydrous alcohol, from which daphnine crystallises. When it has been purified by washing with cold alcohol, solution in water, and recrystallisation, it forms colourless bitter crystals, which possess neither alkaline nor acid reaction: in cold water they are sparingly soluble, but more so in hot, and also in alcohol and ether. Nitric acid converts it into oxalic acid. It does not appear to have been analysed. DARIC (Aapeirós, Daricus), a Persian coin of pure gold, stamped on one side with the figure of an archer crowned, and kneeling upon one knee, upon the other with a sort of quadrata incusa, or deep cleft. Harpocration (in voc. ▲apeikós) ascribes its origin and name to a Darius of a remote period; but Wesseling (Observat. Variæ,' 8vo, Traj. ad Rhen., p. 241) and other later writers, upon the authority of Herodotus, give it to Darius Hystaspis, the father of Xerxes, who began his reign B.C. 521. The daric was equivalent in value to the Attic Chrysus (xpuroûs), and was worth twenty drachmæ of silver: five darics were consequently equal to an Attic mna of silver (Harpocration). Xenophon, in his 'Cyropædia' (vii.), informs us that the daric was a month's pay for a common soldier. Prideaux (‘Connect. of Old and New Test.,' 8vo, Lond. 1725, i. 183) observes, that in those parts of Scripture which were written after the Babylonish captivity (he refers to Chron. xxix. 7, and Ezra viii. 27), these pieces are mentioned by the name of Adarkonim; and in the Talmudists (see Buxtorf's 'Lexicon Rabbinicum,' p. 577) by the name of Darkemon, both from the Greek Aapeikos. It has been suggested, however, that the name is derived from the Persian daar, a king, and in that case the daric may have had an origin |