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Windows 10 1703 download iso itarian scriptsure. News Archives
You can now download Windows 10 Creators Update ISO files of RTM build after Microsoft today made the large-scale changes and improvements to Windows 10, available to PC and device owners around the world via a manual invocation a week earlier than the official April 11th release date.
Those fortunate individuals who find themselves in the position of owning a Windows powered PC, or alternative device running the latest version of Windows, have long been looking forward to the release of the so-called Creators Update ever since it was officially announced by the software giant company late last year. Much to the delight of users, Microsoft took the opportunity to announce that the Creators Update would be officially available as part of Patch Tuesday this coming April 11th, but that it would also be available as a manual download seven days early.
That manual installation is available now. From a features perspective, the Windows 10 Creators Update is an impressive one. That 3D experience is also accompanied by updates which instantly blurs the line between the physical and virtual worlds, with companies like Acer, ASUS, and Dell creating headset-enabled Mixed Reality experiences on the back of that Windows update.
Microsoft is also taking the opportunity to improve the Microsoft Edge experience with faster and safer browsing, making it the de-facto standard for Windows 10 Internet browsing. The Microsoft Windows 10 Creators Update is also going to appeal on a greater level to Enterprise customers, hopefully making it the most secure platform for those user types in that situation.
This new update will also introduce the Windows Defender Security Center as a single dashboard to control all security options from one single glance.
That includes accessing everything like anti-virus options, firewall protection and network settings without having to dart in and out of different areas of Windows Alternatively, if you wish to perform a clean fresh install of Windows 10 with the Creators Update included you can download the ISO file directly from Microsoft. New iOS Share Tweet. See all results.
Windows 10 1703 download iso itarian scriptsure.Download Windows 10 ISO Files (Direct Download Links)
Certain classes of substitutes, too, are somewhat cheaper than malt, and in view of the keenness of modern competition it is not to be wondered at that the brewer should resort to every legitimate means at his disposal to keep down costs. It has been contended, and apparently with much reason, that if the use of substitutes were prohibited this would not lead to an increased use of domestic barley, inasmuch as the supply of home barley suitable for malting purposes is of a limited nature.
At the same time, it is an undoubted fact that an excessive use of substitutes leads to the production of beer of poor quality. The maize and rice preparations mostly used in England are practically starch pure and simple, substantially the whole of the oil, water, and other subsidiary constituents of the grain being removed. The germ of maize contains a considerable proportion of an oil of somewhat unpleasant flavour, which has to be eliminated before the material is fit for use in the mash-tun.
After degerming, the maize is unhusked, wetted, submitted to a temperature sufficient to rupture the starch cells, dried, and finally rolled out in a flaky condition. Rice is similarly treated. The sugars used are chiefly cane sugar, glucose and invert sugar—the latter commonly known as "saccharum. Invert sugar is prepared by the action either of acid or of yeast on cane sugar. The chemical equation representing the conversion or inversion of cane sugar is:—.
Invert sugar is so called because the mixture of glucose and fructose which forms the "invert" is laevo-rotatory, whereas cane sugar is dextro-rotatory to the plane of polarized light.
The preparation of invert sugar by the acid process consists in treating the cane sugar in solution with a little mineral acid, removing the excess of the latter by means of chalk, and concentrating to a thick syrup. The yeast process Tompson's , which makes use of the inverting power of one of the enzymes invertase contained in ordinary yeast, is interesting. When this operation is completed, the whole liquid including the yeast is run into the boiling contents of the copper.
This method is more suited to the preparation of invert in the brewery itself than the acid process, which is almost exclusively used in special sugar works. Glucose, which is one of the constituents of invert sugar, is largely used by itself in brewing. It is, however, never prepared from invert sugar for this purpose, but directly from starch by means of acid.
By the action of dilute boiling acid on starch the latter is rapidly converted first into a mixture of dextrine and maltose and then into glucose. The proportions of glucose, dextrine and maltose present in a commercial glucose depend very much on the duration of the boiling, the strength of the acid, and the extent of the pressure at which the starch is converted. In England the materials from which glucose is manufactured are generally sago, rice and purified maize.
In Germany potatoes form the most common raw material, and in America purified Indian corn is ordinarily employed. Hop substitutes , as a rule, are very little used. They mostly consist of quassia, gentian and camomile, and these substitutes are quite harmless per se , but impart an unpleasantly rough and bitter taste to the beer.
The light beers in vogue to-day are less alcoholic, more lightly hopped, and more quickly brewed than the beers of the last generation, and in this respect are somewhat less stable and more likely to deteriorate than the latter were.
The preservative in part replaces the alcohol and the hop extract, and shortens the brewing time. The preservatives mostly used are the bisulphites of lime and potash, and these, when employed in small quantities, are generally held to be harmless.
Brewing Operations. The malt, which is hoisted to the top floor, after cleaning and grading is conveyed to the Malt Mill , where it is crushed. Thence the ground malt, or "grist" as it is now called, passes to the Grist Hopper , and from the latter to the Mashing Machine , in which it is intimately mixed with hot water from the Hot Liquor Vessel.
From the mashing machine the mixed grist and "liquor" pass to the Mash-Tun , where the starch of the malt is rendered soluble. From the mash-tun the clear wort passes to the Copper , where it is boiled with hops. From the copper the boiled wort passes to the Hop Back , where the insoluble hop constituents are separated from the wort.
From the hop back the wort passes to the Cooler , from the latter to the Refrigerator , thence for the purpose of enabling the revenue officers to assess the duty to the Collecting Vessel , [4] and finally to the Fermenting Vessels , in which the wort is transformed into "green" beer. The latter is then cleansed, and finally racked and stored. It will be seen from the above that brewing consists of seven distinct main processes, which may be classed as follows: 1 Grinding; 2 Mashing; 3 Boiling; 4 Cooling; 5 Fermenting; 6 Cleansing; 7 Racking and Storing.
The mills, which exist in a variety of designs, are of the smooth roller type, and are so arranged that the malt is crushed rather than ground. If the malt is ground too fine, difficulties arise in regard to efficient drainage in the mash-tun and subsequent clarification. On the other hand, if the crushing is too coarse the subsequent extraction of soluble matter in the mash-tun is incomplete, and an inadequate yield results. Mashing is a process which consists mainly in extracting, by means of water at an adequate temperature, the soluble matters pre-existent in the malt, and in converting the insoluble starch and a great part of the insoluble nitrogenous compounds into soluble and partly fermentable products.
Mashing is, without a doubt, the most important of the brewing processes, for it is largely in the mash-tun that the character of the beer to be brewed is determined. In modern practice the malt and the mashing "liquor" i. This is generally a cylindrical metal vessel, commanding the mash-tun and provided with a central shaft and screw.
The grist as the crushed malt is called enters the mashing machine from the grist case above, and the liquor is introduced at the back. The screw is rotated rapidly, and so a thorough mixture of the grist and liquor takes place as they travel along the mashing machine. The mash-tun fig. This arrangement is necessary in order to obtain a proper separation of the "wort" as the liquid portion of the finished mash is called from the spent grains.
The mash-tun is also provided with a stirring apparatus the rakes so that the grist and liquor may be intimately mixed D , and an automatic sprinkler, the sparger fig. The sparger consists of a number of hollow arms radiating from a common centre and pierced by a number of small perforations. The common central vessel from which the sparge-arms radiate is mounted in such a manner that it rotates automatically when a stream of water is admitted, so that a constant fine spray covers the whole tun when the sparger is in operation.
There are also pipes for admitting "liquor" to the bottom of the tun, and for carrying the wort from the latter to the "underback" or "copper.
The grist and liquor having been introduced into the tun either by means of the mashing machine or separately , the rakes are set going, so that the mash may become thoroughly homogeneous, and after a short time the rakes are stopped and the mash allowed to rest, usually for a period of about two hours.
After this, "taps are set"— i. In this manner the whole of the wort or extract is separated from the grains. The quantity of water employed is, in all, from two to three barrels to the quarter lb of malt.
In considering the process of mashing, one might almost say the process of brewing, it is essential to remember that the type and quality of the beer to be produced see Malt depends almost entirely a on the kind of malt employed, and b on the mashing temperature.
In other words, quality may be controlled on the kiln or in the mash-tun, or both. Viewed in this light, the following theoretical methods for preparing different types of beer are possible:— 1 high kiln heats and high mashing temperatures; 2 high kiln heats and low mashing temperatures; 3 low kiln heats and high mashing temperatures; and 4 low kiln heats and low mashing temperatures. In practice all these combinations, together with many intermediate ones, are met with, and it is not too much to say that the whole science of modern brewing is based upon them.
It is plain, then, that the mashing temperature will depend on the kind of beer that is to be produced, and on the kind of malt employed. The effect of higher temperatures is chiefly to cripple the enzyme or "ferment" diastase, which, as already said, is the agent which converts the insoluble starch into soluble dextrin, sugar and intermediate products.
The higher the mashing temperature, the more the diastase will be crippled in its action, and the more dextrinous non-fermentable matter as compared with maltose fermentable sugar will be formed. A pale or stock ale, which is a type of beer that must be "dry" and that will keep, requires to contain a relatively high proportion of dextrin and little maltose, and, in its preparation, therefore, a high mashing temperature will be employed.
On the other hand, a mild running ale, which is a full, sweet beer, intended for rapid consumption, will be obtained by means of low mashing temperatures, which produce relatively little dextrin, but a good deal of maltose, i. Diastase is not the only enzyme present in malt. There is also a ferment which renders a part of the nitrogenous matter soluble. This again is affected by temperature in much the same way as diastase. Low heats tend to produce much non-coagulable [v.
With regard to the kind of malt and other materials employed in producing various types of beer, pale ales are made either from pale malt generally a mixture of English and fine foreign, such as Smyrna, California only, or from pale malt and a little flaked maize, rice, invert sugar or glucose. Running beers mild ale are made from a mixture of pale and amber malts, sugar and flaked goods; stout, from a mixture of pale, amber and roasted black malts only, or with the addition of a little sugar or flaked maize.
When raw grain is employed, the process of mashing is slightly modified. The maize, rice or other grain is usually gelatinized in a vessel called a converter or cooker entirely separated from the mash-tun, by means of steam at a relatively high temperature, mostly with, but occasionally without, the addition of some malt meal.
After about half an hour the gelatinized mass is mixed with the main mash, and this takes place shortly before taps are set. This is possible inasmuch as the starch, being already in a highly disintegrated condition, is very rapidly converted.
By working on the limited-decoction system see below , it is possible to make use of a fair percentage of raw grain in the mash-tun proper, thus doing away with the "converter" entirely. The Filter Press Process. This entails loss of extract in several ways. To begin with, the sparging process is at best a somewhat inefficient method for washing out the last portions of the wort, and again, when the malt is at all hard or "steely," starch conversion is by no means complete.
These disadvantages are overcome by the filter press process, which was first introduced into Great Britain by the Belgian engineer P. The malt, in this method of brewing, is ground quite fine, and although an ordinary mash-tun may be used for mashing, the separation of the clear wort from the solid matter takes place in the filter press, which retains the very finest particles with ease.
It is also a simple matter to wash out the wort from the filter cake in the presses, and experience has shown that markedly increased yields are thus obtained. In the writer's opinion, there is little doubt that in the future this, or a similar process, will find a very wide application.
If it is not possible to arrange the plant so that the coppers are situated beneath the mash-tuns as is the case in breweries arranged on the gravitation system , an intermediate collecting vessel the underback is interposed, and from this the wort is pumped into the copper.
The latter is a large copper vessel heated by direct fire or steam. Modern coppers are generally closed in with a dome-shaped head, but many old-fashioned open coppers are still to be met with, in fact pale-ale brewers prefer open coppers.
In the closed type the wort is frequently boiled under slight pressure. When the wort has been raised to the boil, the hops or a part thereof are added, and the boiling is continued generally from an hour to three hours, according to the type of beer.
At least three distinct substances are extracted from the hops in boiling. First, the hop tannin , which, combining with a part of the proteids derived from the malt, precipitates them; second, the hop resin , which acts as a preservative and bitter; third, the hop oil , to which much of the fine aroma of beer is due. The latter is volatile, and it is customary, therefore, not to add the whole of the hops to the wort when it commences to boil, but to reserve about a third until near the end of the copper stage.
The quantity of hops employed varies according to the type of beer, from about 3 lb to 15 lb per quarter lb of malt.
For mild ales and porters about 3 to 4 lb, for light pale ales and light stouts 6 to 10 lb, and for strong ales and stouts 9 to 15 lb of hops are employed. A hop back is a wooden or metal vessel, fitted with a false bottom of perforated plates; the latter retain the spent hops, the wort being drawn off into the coolers. After resting for a brief period in the hop back, the bright wort is run into the coolers.
The cooler is a very shallow vessel of great area, and the result of the exposure of the hot wort to a comparatively large volume of air is that a part of the hop constituents and other substances contained in the wort are rendered insoluble and are precipitated. It was formerly considered absolutely essential that this hot aeration should take place, but in many breweries nowadays coolers are not used, the wort being run direct from the hop back to the refrigerator.
There is much to be said for this procedure, as the exposure of hot wort in the cooler is attended with much danger of bacterial and wild yeast infection, but it is still a moot point whether the cooler or its equivalent can be entirely dispensed with for all classes of beers. A rational alteration would appear to be to place the cooler in an air-tight chamber supplied with purified and sterilized air.
This principle has already been applied to the refrigerator, and apparently with success. In America the cooler is frequently replaced by a cooling tank, an enclosed vessel of some depth, capable of artificial aeration. It is not practicable, in any case, to cool the wort sufficiently on the cooler to bring it to the proper temperature for the fermentation stage, and for this purpose, therefore, the refrigerator is employed.
There are several kinds of refrigerators, the main distinction being that some are vertical, others horizontal; but the principle in each case is much the same, and consists in allowing a thin film or stream of wort to trickle over a series of pipes through which cold water circulates. By the action of living yeast cells see Fermentation the sugar contained in the wort is split up into alcohol and carbonic acid, and a number of subsidiary reactions occur.
There are two main systems of fermentation, the top fermentation system, which is that employed in the United Kingdom, and the bottom fermentation system, which is that used for the production of beers of the continental "lager" type. After a few hours a slight froth or scum makes its appearance on the surface of the liquid.
At the end of a further short period this develops into a light curly mass cauliflower or curly head , which gradually becomes lighter and more solid in appearance, and is then known as rocky head. This in its turn shrinks to a compact mass—the yeasty head —which emits great bubbles of gas with a hissing sound. At this point the cleansing of the beer— i. A In a the Skimming System the fermentation from start to finish takes place in wooden vessels termed "squares" or "rounds" , fitted with an attemperator and a parachute or other similar skimming device for removing or "skimming" the yeast at the end of the fermentation fig.
The principle of b the Dropping System is that the beer undergoes only the main fermentation in the "round" or "square," and is then dropped down into a second vessel or vessels, in which fermentation and cleansing are completed. The ponto system of dropping, which is now somewhat old-fashioned, consists in discharging the beer into a series of vat-like vessels, fitted with a peculiarly-shaped overflow lip.
The yeast works its way out of the vessel over the lip, and then flows into a gutter and is collected. The pontos are kept filled with beer by means of a vessel placed at a higher level.
In the ordinary dropping system the partly fermented beer is let down from the "squares" and "rounds" into large vessels, termed dropping or skimming "backs.
As a rule the parachute covers the whole width of the back. A series of casks, supplied with beer at the cleansing stage from a feed vessel, are mounted so that they may rotate axially.
Each cask is fitted with an attemperator, a pipe and cock at the base for the removal of the finished beer and "bottoms," and lastly with a swan neck fitting through a bung-hole and commanding a common gutter. This system yields excellent results for certain classes of beers, and many Burton brewers think it is essential for obtaining [v.
B The Stone Square System , which is only used to a certain extent exclusively in the north of England , practically consists in pumping the fermenting wort from one to the other of two superimposed square vessels, connected with one another by means of a man-hole and a valve. These squares are built of stone and kept very cool. At the end of the fermentation the yeast after closing the man-hole is removed from the top square.
It is usual to add some hops in cask this is called dry hopping in the case of many of the better beers. Running beers, which must be put into condition rapidly, or beers that have become flat, are generally primed. Priming consists in adding a small quantity of sugar solution to the beer in cask.
This rapidly ferments and so produces "condition. Finings generally consist of a solution or semi-solution of isinglass in sour beer, or in a solution of tartaric acid or of sulphurous acid. After the finings are added to the beer and the barrels have been well rolled, the finings slowly precipitate or work out through the bung-hole and carry with them the matter which would otherwise render the beer turbid. It is generally admitted that the special brew, matured by storage and an adequate secondary fermentation, produces the best beer for bottling, but the modern taste for a very light and bright bottled beer at a low cost has necessitated the introduction of new methods.
The most interesting among these is the "chilling" and "carbonating" system. In this the beer, when it is ripe for racking, is first "chilled," that is, cooled to a very low temperature.
As a result, there is an immediate deposition of much matter which otherwise would require prolonged time to settle. The beer is then filtered and so rendered quite bright, and finally, in order to produce immediate "condition," is "carbonated," i.
Foreign Brewing and Beers. The Dickmaische , as this portion is called, is then raised to the boil, and the ebullition sustained between a quarter and three-quarters of an hour.
The wort, after boiling with hops and cooling, much as in the English system, is subjected to the peculiar system of fermentation called bottom fermentation. In this system the "pitching" and fermentation take place at a very low temperature and, compared with the English system, in very small vessels.
The yeast, which is of a different type from that employed in the English system, remains at the bottom of the fermenting tun, and hence is derived the name of "bottom fermentation" see Fermentation. The primary fermentation lasts about eleven to twelve days as compared with three days on the English system , and the beer is then run into store lager casks where it remains at a temperature approaching the freezing-point of water for six weeks to six months, according to the time of the year and the class of the beer.
As to the relative character and stability of decoction and infusion beers, the latter are, as a rule, more alcoholic; but the former contain more unfermented malt extract, and are therefore, broadly speaking, more nutritive.
Beers of the German type are less heavily hopped and more peptonized than English beers, and more highly charged with carbonic acid, which, owing to the low fermentation and storing temperatures, is retained for a comparatively long time and keeps the beer in condition.
On the other hand, infusion beers are of a more stable and stimulating character. It is impossible to keep "lager" beer on draught in the ordinary sense of the term in England. It will not keep unless placed on ice, and, as a matter of fact, the "condition" of lager is dependent to a far greater extent on the methods of distribution and storage than is the case with infusion beers.
If a cask is opened it must be rapidly consumed; indeed it becomes undrinkable within a very few hours. The gas escapes rapidly when the pressure is released, the temperature rises, and the beer becomes flat and mawkish.
In Germany every publican is bound to have an efficient supply of ice, the latter frequently being delivered by the brewery together with the beer.
In America the common system of brewing is one of infusion mashing combined with bottom fermentation. The method of mashing, however, though on infusion lines, differs appreciably from the English process. The very low initial heat, and the employment of relatively large quantities of readily transformable malt adjuncts, enable the American brewer to make use of a class of malt which would be considered quite unfit for brewing in an English brewery.
The system of fermentation is very similar to the continental "lager" system, and the beer obtained bears some resemblance to the German product. To the English palate it is somewhat flavourless, but it is always retailed in exceedingly brilliant condition and at a proper temperature. There can be little doubt that every nation evolves a type of beer most suited to its climate and the temperament of the people, and in this respect the modern American beer is no exception. In regard to plant and mechanical arrangements generally, the modern American breweries may serve as an object-lesson to the European brewer, although there are certainly a number of breweries in the United Kingdom which need not fear comparison with the best American plants.
It is a sign of the times and further evidence as to the growing taste for a lighter type of beer, that lager brewing in its most modern form has now fairly taken root in Great Britain, and in this connexion the process introduced by Messrs Allsopp exhibits many features of interest. The following is a brief description of the plant and the methods employed:—The wort is prepared on infusion lines, and is then cooled by means of refrigerated brine before passing to a temporary store tank, which serves as a gauging vessel.
From the latter the wort passes directly to the fermenting tuns, huge closed cylindrical vessels made of sheet-steel and coated with glass enamel. There the wort ferments under reduced pressure, the carbonic acid generated being removed by means of a vacuum pump, and the gas thus withdrawn is replaced by the introduction of cool sterilized air. The yeast employed is a pure culture see Fermentation bottom yeast, but the withdrawal of the products of yeast metabolism and the constant supply of pure fresh air cause the fermentation to proceed far more rapidly than is the case with lager beer brewed on ordinary lines.
It is, in fact, finished in about six days. The gases evolved are allowed to collect under pressure, so that the beer is thoroughly charged with the carbonic acid necessary to give it condition. Finally the beer is again cooled, filtered, racked and bottled, the whole of these operations taking place under counter pressure, so that no gas can escape; indeed, from the time the wort leaves the copper to the moment when it is bottled in the shape of beer, it does not come into contact with the outer air.
The first stage consists in the preparation of Koji , which is obtained by treating steamed rice with a culture of Aspergillus oryzae. This micro-organism converts the starch into sugar. The Koji is converted into moto by adding it to a thin paste of fresh-boiled starch in a vat.
Fermentation is set up and lasts for 30 to 40 days. The third stage consists in adding more rice and Koji to the moto , together with some water. A secondary fermentation, lasting from 8 to 10 days, ensues. The interest of this process consists in the fact that a single micro-organism—a mould—is able to exercise the combined functions of saccharification and fermentation.
It replaces the diastase of malted grain and also the yeast of a European brewery. Another liquid of interest is Weissbier. This, which is largely produced in Berlin and in some respects resembles the wheat-beer produced in parts of England , is generally prepared from a mash of three parts of wheat malt and one part of barley malt.
The fermentation is of a symbiotic nature, two organisms, namely a yeast and a fission fungus the lactic acid bacillus taking part in it. The preparation of this peculiar double ferment is assisted by the addition of a certain quantity of white wine to the yeast prior to fermentation.
Brewing Chemistry. Alike in following the growth of barley in field, its harvesting, maturing and conversion into malt, as well as the operations of mashing malt, fermenting wort, and conditioning beer, physiological chemistry is needed. On the other hand, the consideration of the saline matter in waters, the composition of the extract of worts and beers, and the analysis of brewing materials and products generally, belong to the domain of pure chemistry.
Since the extractive matters contained in wort and beer consist for the most part of the transformation products of starch, it is only natural that these should have received special attention at the hands of scientific men associated with the brewing industry. It was formerly believed that by the action of diastase on starch the latter is first converted into a gummy substance termed dextrin, which is then subsequently transformed into a sugar—glucose.
Musculus, however, in , showed that sugar and dextrin are simultaneously produced, and between the years and Cornelius O'Sullivan definitely proved that the sugar produced was maltose. When starch-paste, the jelly formed by treating starch with boiling water, is mixed with iodine solution, a deep blue coloration results.
The first product of starch degradation by either acids or diastase, namely soluble starch, also exhibits the same coloration when treated with iodine. As degradation proceeds, and the products become more and more soluble and diffusible, the blue reaction with iodine gives place first to a purple, then to a reddish colour, and finally the coloration ceases altogether.
In the same way, the optical rotating power decreases, and the cupric reducing power towards Fehling's solution increases, as the process of hydrolysis proceeds. O'Sullivan was the first to point out definitely the influence of the temperature of the mash on the character of the products. The work of Horace T. Brown with J. Heron extended that of O'Sullivan, and with G.
To find out more about the NET Bible, visit the bible. Many bugs have also been fixed. Some of the more noticeable new features include:. Quoting from www. Based on this principle, more than sixty of the world's leading Bible scholars pored over every word and phrase to achieve the unique accuracy, excellence, and beauty of the ESV Bible. The ESV publishing team includes more than people. This member team, which is international and represents many denominations, shares a commitment to historic evangelical orthodoxy, and to the authority and sufficiency of the inerrant Scriptures.
To find out more about the ESV, visit www. You can add this module to your library using the book installer in your favorite SWORD software or by downloading it directly from here.
A Wiki is a community collaboration whiteboard and information repository. Come and learn about current projects with resource needs and volunteer your time: Current Events. New German module available for purchase Posted by, Joachim The German publisher Brunnen decided to release their excellent, modern translation "Hoffnung f The text contains headings, footnotes, This module is locked.
CrossWire is not involved in the financial transaction and receives no share of the money. We hope that in future, more publishers will make use of this possibility to distribute their copyrighted material for use with The SWORD Project. Stay tuned for more module updates soon! BibleTime's second release candidate for the upcoming version 1. For all who can work with Hebrew, there is an update of the Westminster Leningrad Codex module available.
Download here. This is the first version to offer the morphological separation that is present in the source text from WHI. Frontends do not yet support this feature, but may soon. Have a look at a preview of the upcoming BibleTime 1. As usual, thanks go to Kirk Lowery! From the Changelog: Bugfix for textual errors from the conversion. Re-added setumot and paraschot, even though their presence in L is not verified, according to Kirk Lowery. Fixed transcription note values.
Included morphological segmentation in preliminary markup. Update to newer version wlc Module information and download. This material was translated from Spanish into English by Russell M. It was also compared word for word with the Authorized Version by King James of Major changes are: Redesign of the main index; bookmarks are seperated into an own folder, modules are sorted by type and language; better menu structure Better bookmark file format, bookmarks are saved now in XML.
Old bookmarks can still be imported. Many, many bugs and memory leaks fixed Updates to all translations, including new languages We're sorry for the long time it took to prepare the 1.
We hope to improve release cycles with the next releases. Here is a brief list of the changes. The module was also renamed from Augustinus to GerAugustinus. Read more about the module here. The update includes fixes to display correctly with the Windows software, compression and smaller fixes to embedded crossreferences in the text. Get the module here.
Newly Compressed Modules! Posted by, Osk We have compressed a number of modules so that they take up less space on your hard drive. Update them to save space!
Now you can improve your Thai or study the works of Josephus during your morning train rides Module Add-ins. Developers' Wiki. Mailing Lists. Developers' Quickstart Code and Instructions. AbbottSmith : G. Elzevir : Elzevir Textus Receptus Rotherham : The Emphasised Bible by J. GerHfaLex : Hoffnung fuer alle - Worterklaerungen. VulgSistine : Vulgata Sistina.
Search crosswire. News Archives Ezra Bible App 1. This is the first major release of this app after it has been renamed from Ezra Project. This release features a new app icon, icons in the application menu, a possibility to adjust the font-size of the Bible text as well as various other enhancements.
Furthermore, two more UI translations Ukrainian and Russian have been added. For more details and download links, please see the release note on GitHub. Posted by, the Ezra Project team Ezra Project 0. This release is the first version that runs on Android tablets at least Android 5 with a 7" screen. Note that initially the UI for Android is only available in English. Aside from that, the new version comes with a few improvements and bugfixes. This release features a new option to augment the book chapter navigation with section headers.
Furthermore, starting from this release a Spanish translation and a Slovakian translation become available. This release features book-level notes, adding to the previously released verse-level note taking functionality.
Furthermore, this release contains various enhancements and bugfixes, most notably support for older macOS releases going back to macOS For more details, please see the full release announcement. I know this release has been a long time in coming, but the long time comes with lots of benefits for users, developers, and maintainers. The benefits to users and developers are mentioned elsewhere, throughout the code and other places.
The main benefit to maintainers is that, now, there are automated tests in place and the release process is now automated. This means that future releases on that 1. Have a Merry Christmas, everyone! And keep your eyes open for a 1. Otherwise, you can get the code you're looking for below: MD5: dbdc2acaa8 sword Posted by, Refdoc Our Clementine Vulgate module has been updated with significant gain in textual features. Posted by, Refdoc Thanks to Thomas Boehme and the Causa Mundi Publisher we have just now added two versions of the Leonberger Bibel, a new NT translation with Strong numbers and morphology tagging, one following the Byzanthine text version the other following the Nestle Aland 28 text.
For more details see the full release announcement. Posted by, refdoc Many bug fixes and feature enhancements went into release 4. Posted by, A new release which fixed various problems around new iOS frameworks, 64 bit processing and other bugs has been released on the 25th of June Posted by, refdoc AndBible has been many times updated since the last news release and is currently at version 2.
If you have not updated for a while, do so! Great numbers of new features, many bugs fixed, all round a lot of goodness. Posted by, refdoc 2 versions one based on the Textus Receptus, the other based on the critical text of a new Portuguese translation have been released. Also we have been pointed at a complete digitisation of the Almeida translation into Portuguese.
Many thanks! Shona, Lithuanian and Polish Bibles updated. Posted by, refdoc Several of our long standing Bible modules have been updated. Posted by, refdoc In the last couple of days we released an English translation of the Dutch Annotations, a early compilation of Calvin's notes and comments on large parts of the Holy Bible.
We also released the Baptist Confession of as a module. Posted by, 5 Japanese Bible modules which had been waiting for adequate support for Ruby markup have now been released into our main repository. Posted by, refdoc A number of puritan books have been added as modules.
Thanks to Martin Denham! More modules to follow next few days! Posted by, Refdoc This is mostly a bug-fix release. Both ordinary Windows installer and portable executable are ready for download. Posted by, Refdoc Thanks to Tom Lemmens we are today able to announce the Dutch Canisius Translation, a Roman Catholic translation with deuterocanonical material.
Posted by, Refdoc Thanks to the generosity of Yves Petrakian who offered us his text and to the hard work of DomCox we now have the French Westphal Bible Encyclopaedia as a module. Posted by, Refdoc Thanks to the hard work of Fr Cyrille and the kind permission of the publishers, we are now able to distribute the NT and Psalms in kiKongo, one of the main languages in the Congo. Posted by, Refdoc Thanks to Marjan Savli's work we are now able to publish the Slovenian translation of the Amplified Bible.
For the moment this module contains Psalms and Galatians. More will come in future. Please check from time to time for updates! Posted by, Refdoc Thanks to David's hard work we were able to publish today 4 new French public domain texts - Geneve , Synodale , Oltramare and Stapfer Happy Christmas to all!
Joyeux Noel. Finnish Raamattu Kansalle published. Posted by, Refdoc Thanks to the efforts of Tuomas Airaksinen who both negotiated the permissions and created the OSIS file for import we are now able to publish the Finnish Raamattu Kansalle Posted by, Refdoc Thanks to the hard work of Baiju and others we are proud to offer now as a new module the complete Sathyavedapusthakam Malayalam Bible published in This replaces a previous module which contained only the four gospels.
Accommodations are provided, and Persons admitted in their masquing Habits. Any Person may agree by the Great, and be kept in Repair by the Year. The Doctor draws Teeth without pulling off your Mask. James's Coffee-house, either by miscalling the Servants, or requiring such things from them as are not properly within their respective Provinces; this is to give Notice, that Kidney, Keeper of the Book-Debts of the outlying Customers, and Observer of those who go off without paying, having resigned that Employment, is succeeded by John Sowton; to whose Place of Enterer of Messages and first Coffee-Grinder, William Bird is promoted; and Samuel Burdock comes as Shooe-Cleaner in the Room of the said Bird.
They are not only instructed to pronounce Words distinctly, and in a proper Tone and Accent, but to speak the Language with great Purity and Volubility of Tongue, together with all the fashionable Phrases and Compliments now in use either at Tea-Tables or visiting Days.
Those that have good Voices may be taught to sing the newest Opera-Airs, and, if requir'd, to speak either Italian or French, paying something extraordinary above the common Rates. They whose Friends are not able to pay the full Prices may be taken as Half-boarders. She teaches such as are design'd for the Diversion of the Publick, and to act in enchanted Woods on the Theatres, by the Great.
As she has often observ'd with much Concern how indecent an Education is usually given these innocent Creatures, which in some Measure is owing to their being plac'd in Rooms next the Street, where, to the great Offence of chaste and tender Ears, they learn Ribaldry, obscene Songs, and immodest Expressions from Passengers and idle People, and also to cry Fish and Card-matches, with other useless Parts of Learning to Birds who have rich Friends, she has fitted up proper and neat Apartments for them in the back Part of her said House; where she suffers none to approach them but her self, and a Servant Maid who is deaf and dumb, and whom she provided on purpose to prepare their Food and cleanse their Cages; having found by long Experience how hard a thing it is for those to keep Silence who have the Use of Speech, and the Dangers her Scholars are expos'd to by the strong Impressions that are made by harsh Sounds and vulgar Dialects.
The Revocation was especially gratifying to the French Catholic Church. The Pope, of course, approved of it. Te Deums were sung at Rome in thanksgiving for the forced conversion of the Huguenots.
Pope Innocent XI. The Jesuits were especially elated by the Revocation. It enabled them to fill their schools and nunneries with the children of Protestants, who were compelled by law to pay for their education by Jesuit priests.
To furnish the required accommodation, nearly the whole of the Protestant temples that had not been pulled down were p. Even Bossuet, the "last father of the Church," shared in the spoils of the Huguenots. A few days after the Edict had been revoked, Bossuet applied for the materials of the temples of Nauteuil and Morcerf, situated in his diocese; and his Majesty ordered that they should be granted to him.
Now that Protestantism had been put down, and the officers of Louis announced from all parts of the kingdom that the Huguenots were becoming converted by thousands, there was nothing but a clear course before the Jesuits in France. For their religion was now the favoured religion of the State.
It is true there were the Jansenists—declared to be heretical by the Popes, and distinguished for their opposition to the doctrines and moral teaching of the Jesuits—who were suffering from a persecution which then drove some of the members of Port Royal into exile, and eventually destroyed them. But even the Jansenists approved the persecution of the Protestants.
The great Arnault, their most illustrious interpreter, though in exile in the Low Countries, declared that though the means which Louis XIV. But Protestantism being declared destroyed, and Jansenism being in disgrace, there was virtually no legal religion in France but one—that of the Roman Catholic Church. Atheism, it is true, was tolerated, but then Atheism was not a religion. The Atheists did not, like the Protestants, set up rival churches, or appoint rival ministers, and seek to draw people to their assemblies.
The Atheists, though they tacitly approved the religion of the King, had no opposition p. Hence it followed that the Court and the clergy had far more toleration for Atheism than for either Protestantism or Jansenism. It is authentically related that Louis XIV. At the time of the Revocation, when the King and the Catholic Church were resolved to tolerate no religion other than itself, the Church had never seemed so powerful in France.
It had a strong hold upon the minds of the people. Yet the uncontrolled and enormously increased power conferred upon the French Church at that time, most probably proved its greatest calamity. Less than a hundred years after the Revocation, the Church had lost its influence over the people, and was despised.
Not one of the clergy we have named, powerful orators though they were, ever ventured to call in question the cruelties with which the King sought to compel the Protestants to embrace the dogmas of their Church. There were no doubt many Catholics who deplored the force practised on the p. Some of them considered it an impious sacrilege to compel the Protestants to take the Catholic sacrament—to force them to accept the host, which Catholics believed to be the veritable body of Christ, but which the Huguenots could only accept as bread, over which some function had been performed by the priests, in whose miraculous power of conversion they did not believe.
The Duc de Saint-Simon, also a Jansenist, took the same view, which he embodied in his "Memoirs;" but these were kept secret by his family, and were not published for nearly a century after his death.
Thus the Catholic Church remained triumphant. The Revocation was apparently approved by all, excepting the Huguenots. The King was flattered by the perpetual conversions reported to be going on throughout the country—five thousand persons in one place, ten thousand in another, who had abjured and taken the communion—at once, and sometimes "instantly.
He believed himself to have renewed the days of the preaching of the Apostles, and attributed to himself all the honour. The Bishops wrote panegyrics of him; the Jesuits made the pulpits resound with his praises He swallowed their poison in deep draughts.
He had therefore the fullest opportunity of observing the results of the policy he had pursued. He died in the hands of the Jesuits, his body covered with relics of the true cross. Madame de Maintenon, the "famous and fatal witch," as Saint-Simon called her, abandoned him at last; and the King died, lamented by no one.
He had banished, or destroyed, during-his reign, about a million of his subjects, and those who remained did not respect him. Many regarded him as a self-conceited tyrant, who sought to save his own soul by inflicting penance on the backs of others. He loaded his kingdom with debt, and overwhelmed his people with taxes. He destroyed the industry of France, which had been mainly supported by the Huguenots. Towards the end of his life he became generally hated; and while his heart was conveyed to the Grand Jesuits, his body, which was buried at St.
Denis, was hurried to the grave accompanied by the execrations of the people. Yet the Church remained faithful to him to the last. The great Massillon preached his funeral sermon; though the message was draped in the livery of the Court.
Specious reasons of State! In vain did you oppose to Louis the timid views of human wisdom, the body of the monarchy enfeebled by the flight of so many citizens, the course of trade slackened, either by the deprivation of their industry, or by the furtive removal of their wealth! Dangers fortify his zeal. The work of God fears not man. He believes even p. The profane temples are destroyed, the pulpits of seduction are cast down.
The prophets of falsehood are torn from their flocks. At the first blow dealt to it by Louis, heresy falls, disappears, and is reduced either to hide itself in the obscurity whence it issued, or to cross the seas, and to bear with it into foreign lands its false gods, its bitterness, and its rage.
Whatever may have been the temper which the Huguenots displayed when they were driven from France by persecution, they certainly carried with them something far more valuable than rage. They carried with them their virtue, piety, industry, and valour, which proved the source of wealth, spirit, freedom, and character, in all those countries—Holland, Prussia, England, and America—in which these noble exiles took refuge.
We shall next see whether the Huguenots had any occasion for entertaining the "rage" which the great Massillon attributed to them. The Revocation struck with civil death the entire Protestant population of France.
All the liberty of conscience which they had enjoyed under the Edict of Nantes, was swept away by the act of the King. They were deprived of every right and privilege; their social life was destroyed; their callings were proscribed; their property was liable to be confiscated at any moment; and they were subjected to mean, detestable, and outrageous cruelties.
The only resource which remained to the latter was that of flying from their native country; and an immense number of persons took the opportunity of escaping from France. The Edict of Revocation proclaimed that the Huguenot subjects of France must thenceforward be of "the King's religion;" and the order was promulgated throughout the kingdom. The Prime Minister, Louvois, wrote to the provincial governors, "His Majesty desires that the severest rigour shall be shown to those who will not conform to His Religion, and those who seek the foolish glory of wishing to be the last, must be pushed to the utmost extremity.
They were also forbidden, under the penalty of being sent to the galleys for life, to worship privately in their own homes. If they were overheard singing their favourite psalms, they were liable to fine, imprisonment, or the galleys. They were compelled to hang out flags from their houses on the days of Catholic processions; but they were forbidden, under a heavy penalty, to look out of their windows when the Corpus Domini was borne along the streets.
The Huguenots were rigidly forbidden to instruct their children in their own faith. They were commanded to send them to the priest to be baptized and brought up in the Roman Catholic faith, under the penalty of five hundred livres fine in each case. The boys were educated in Jesuit schools, the girls in nunneries, the parents being compelled to pay the required expenses; and where the parents were too poor to pay, the children were at once transferred to the general hospitals.
A decree of the King, published in December, , ordered that every child of five years and upwards was to be taken possession of by the authorities, and removed from its Protestant parents. This decree often proved a sentence of death, not only to the child, but to its parents.
The whole of the Protestant temples throughout France were subject to demolition. The expelled pastors were compelled to evacuate the country within fifteen days. If, in the meantime, they were found performing their functions, they were liable to be sent to the galleys for life.
If they undertook to marry Protestants, the marriages were declared illegal, and the children bastards. If, after the expiry of the p.
Protestants could neither be born, nor live, nor die, without state and priestly interference. Protestant sages-femmes were not permitted to exercise their functions; Protestant doctors were prohibited from practising; Protestant surgeons and apothecaries were suppressed; Protestant advocates, notaries, and lawyers were interdicted; Protestants could not teach, and all their schools, public and private, were put down. Protestants were no longer employed by the Government in affairs of finance, as collectors of taxes, or even as labourers on the public roads, or in any other office.
Even Protestant grocers were forbidden to exercise their calling. There must be no Protestant librarians, booksellers, or printers. There was, indeed, a general raid upon Protestant literature all over France. All Bibles, Testaments, and books of religious instruction, were collected and publicly burnt. There were bonfires in almost every town. At Metz, it occupied a whole day to burn the Protestant books which had been seized, handed over to the clergy, and condemned to be destroyed.
Protestants were even forbidden to hire out horses, and Protestant grooms were forbidden to give riding lessons. Protestant domestics were forbidden to hire themselves as servants, and Protestant mistresses were forbidden to hire them under heavy penalties. If they engaged Protestant servants, they were liable to be sent to the galleys for life.
They were even prevented employing "new converts. Artisans were forbidden to work without certificates that their religion was Catholic. Protestant apprenticeships p. Protestant washerwomen were excluded from their washing-places on the river. In fact, there was scarcely a degradation that could be invented, or an insult that could be perpetrated, that was not practised upon those poor Huguenots who refused to be of "the King's religion. Even when Protestants were about to take refuge in death, their troubles were not over.
The priests had the power of forcing their way into the dying man's house, where they presented themselves at his bedside, and offered him conversion and the viaticum. If the dying man refused these, he was liable to be seized after death, dragged from the house, pulled along the streets naked, and buried in a ditch, or thrown upon a dunghill. For several years before the Revocation, while the persecutions of the Huguenots had been increasing, many had realised their means, and fled abroad into Switzerland, Germany, Holland, and England.
But after the Revocation, emigration from France was strictly forbidden, under penalty of confiscation of the whole goods and property of the emigrant. Any person found attempting to leave the country, was liable to the seizure of all that belonged to him, and to perpetual imprisonment at the galleys; one half the amount realised by the sale of the property being paid to the informers, who thus became the most active agents of the Government.
The Act also ordered that all landed proprietors who had left France before the p. Amongst those of the King's subjects who were the most ready to obey his orders were some of the old Huguenot noble families, such as the members of the houses of Bouillon, Coligny, Rohan, Tremouille, Sully, and La Force.
These great vassals, whom a turbulent feudalism had probably in the first instance induced to embrace Protestantism, were now found ready to change their profession of religion in servile obedience to the monarch. The lesser nobility were more faithful and consistent.
Many of them abandoned their estates and fled across the frontier, rather than live a daily lie to God by forswearing the religion of their conscience.
Others of this class, on whom religion sat more lightly, as the only means of saving their property from confiscation, pretended to be converted to Roman Catholicism; though, we shall find, that these "new converts," as they were called, were treated with as much suspicion on the one side as they were regarded with contempt on the other.
There were also the Huguenot manufacturers, merchants, and employers of labour, of whom a large number closed their workshops and factories, sold off their goods, converted everything into cash, at whatever sacrifice, and fled across the frontier into Switzerland—either settling there, or passing through it on their way to Germany, Holland, or England.
It was necessary to stop this emigration, which was rapidly diminishing the population, and steadily impoverishing the country. It was indeed a terrible thing for Frenchmen, to tear themselves away from their country—Frenchmen, who have always clung so p.
Yet, in a multitude of cases, they were compelled to tear themselves by the roots out of the France they so loved. Yet it was so very easy for them to remain. The King merely required them to be "converted. Many of them were terrified, and conformed accordingly. Next day, another notice was issued to the Huguenot bourgeois, requiring them to assemble on the following day for the purpose of publicly making a declaration of their conversion.
The result of those measures was to make hypocrites rather than believers, and they took effect upon the weakest and least-principled persons. The strongest, most independent, and high-minded of the Huguenots, who would not be hypocrites, resolved passively to resist them, and if they could not be allowed to exercise freedom of conscience in their own country, they determined to seek it elsewhere.
Hence the large increase in the emigration from all parts of France immediately after the Act of Revocation had been proclaimed. They went in various forms and guises—sometimes in bodies of armed men, at other times in solitary parties, travelling at night and sleeping in the woods by day. They went as beggars, travelling merchants, sellers of beads and chaplets, gipsies, soldiers, shepherds, women with their faces dyed and sometimes dressed in men's clothes, and in all manner of disguises.
To prevent this extensive emigration, more violent measures were adopted. Every road out of France was posted with guards. The towns, highways, bridges, and ferries, were all watched; and heavy rewards were promised to those who would stop and bring back the fugitives.
Many were taken, loaded with irons, and dispatched by the most public roads through France—as a sight to be seen by other Protestants—to the galleys at Marseilles, Brest, and other ports.
As they went along they were subject to every sort of indignity in the towns and villages through which they passed. They were hooted, stoned, spit upon, and loaded with insult. Many others went by sea, in French as well as in foreign ships. Though the sailors of France were prohibited the exercise of the reformed religion, under the penalty of fines, corporal punishment, and seizure of the vessels where the worship was allowed, yet many of the emigrants contrived to get away by the help of French ship captains, masters of sloops, fishing-boats, and coast pilots—who most probably sympathized with the views of those who wished to fly their country rather than become hypocrites and forswear their religion.
A large number of emigrants, who went p. There were also many English ships that appeared off the coast to take the flying Huguenots away by night. They also escaped in foreign ships taking in their cargoes in the western harbours.
They got cooped up in casks or wine barraques, with holes for breathing places; others contrived to get surreptitiously into the hold, and stowed themselves away among the goods. When it became known to the Government that many Protestants were escaping in this way, provision was made to meet the case; and a Royal Order was issued that, before any ship was allowed to set sail for a foreign port, the hold should be fumigated with deadly gas, so that any hidden Huguenot who could not otherwise be detected, might thus be suffocated!
In the meantime, however, numerous efforts were being made to convert the Huguenots. The King, his ministers, the dragoons, the bishops, and clergy used all due diligence. It is the grandest and finest thing that has ever been imagined and executed. The conversions effected by the dragoons were much more sudden than those effected by the priests. Sometimes a hundred or more persons were converted by a single troop within an hour. In this way Murillac converted thousands of persons in a week.
The regiment p. De Noailles was very successful in his conversions. He converted Nismes in twenty-four hours; the day after he converted Montpellier; and he promised in a few weeks to deliver all Lower Languedoc from the leprosy of heresy. In one of his dispatches soon after the Revocation, he boasted that he had converted nobility and gentry, 54 ministers, and 25, individuals of various classes.
The quickness of the conversions effected by the dragoons is easily to be accounted for. The principal cause was the free quartering of soldiers in the houses of the Protestants. The soldiers knew what was the object for which they were thus quartered. They lived freely in all ways. They drank, swore, shouted, beat the heretics, insulted their women, and subjected them to every imaginable outrage and insult.
One of their methods of making converts was borrowed from the persecutions of the Vaudois. It consisted in forcing the feet of the intended converts into boots full of boiling grease, or they would hang them up by the feet, sometimes forgetting to cut them down until they were dead. They would also force them to drink water perpetually, or make them sit under a slow dripping upon their heads until they died of madness.
Sometimes they placed burning coals in their hands, or used an instrument of torture resembling that known in Scotland as the thumbscrews.
They were kept there without the usual allowance of straw, and almost without food. In winter they had no fire, and at night no lamp. Though ill, they had no doctors. Besides the gaoler, their only visitors were priests and monks, entreating them to make abjuration. Of course many died in prison—feeble women, and aged and infirm men. In the society of obscene criminals, with whom many were imprisoned, they prayed for speedy deliverance by death, and death often came to their help.
More agreeable, but still more insulting, methods of conversion were also attempted. Louis tried to bribe the pastors by offering them an increase of annual pay beyond their former stipends. If there were a Protestant judge or advocate, Louvois at once endeavoured to bribe him over. For instance, there was a heretical syndic of Strasbourg, to whom Louvois wrote, "Will you be converted? I will give you 6, livres of pension. I will dismiss you. Of course many of the efforts made to convert the Huguenots proved successful.
The orders of the Prime Minister, the free quarters afforded to the dragoons, the preachings and threatenings of the clergy, all contributed to terrify the Protestants. The fear of being sent to the galleys for life—the threat of losing the whole of one's goods and property—the alarm of seeing one's household broken up, the children seized by the priests and sent to the nearest monkery or nunnery for maintenance and education—all these considerations doubtless had their effect in increasing the number of conversions.
Persecution is not easy to bear. To have all the powers and authorities employed against one's p. And torture, whether it be slow or sudden, is what many persons, by reason of their physical capacity, have not the power to resist. Even the slow torment of dragoons quartered in the houses of the heretics—their noise and shoutings, their drinking and roistering, the insults and outrages they were allowed to practise—was sufficient to compel many at once to declare themselves to be converted.
Indeed, pain is, of all things, one of the most terrible of converters. One of the prisoners condemned to the galleys, when he saw the tortures which the victims about him had to endure by night and by day, said that sufferings such as these were "enough to make one conform to Buddhism or Mahommedanism as well as to Popery"; and doubtless it was force and suffering which converted the Huguenots, far more than love of the King or love of the Pope.
By all these means—forcible, threatening, insulting, and bribing—employed for the conversion of the Huguenots, the Catholics boasted that in the space of three months they had received an accession of five hundred thousand new converts to the Church of Rome. But the "new converts" did not gain much by their change.
They were forced to attend mass, but remained suspected. Even the dragoons who converted them, called them dastards and deniers of their faith. They tried, if they could, to avoid confession, but confess they must. There was the fine, confiscation of goods, and imprisonment at the priest's back.
Places were set apart for them in the churches, where they were penned up like lepers. A person was stationed at the door with a roll of their names, to which they were obliged to answer.
During the service, p. They were also required to partake of the Host, which Protestants regarded as an awful mockery of the glorious Godhead. Such is the general abomination born of flattery and cruelty. From torture to abjuration, and from that to the communion, there were only twenty-four hours' distance; and the executioners were the conductors of the converts, and their witnesses.
Those who in the end appeared to have become reconciled, when more at leisure did not fail, by their flight or their behaviour, to contradict their pretended conversion. Indeed, many of the new converts, finding life in France to be all but intolerable, determined to follow the example of the Huguenots who had already fled, and took the first opportunity of disposing of their goods and leaving the country.
One of the first things they did on reaching a foreign soil, was to attend a congregation p. Not many pastors abjured. A few who yielded in the first instance through terror and stupor, almost invariably returned to their ancient faith. They were offered considerable pensions if they would conform and become Catholics. The King promised to augment their income by one-third, and if they became advocates or doctors in law, to dispense with their three years' study, and with the right of diploma.
At length, most of the pastors had left the country. About seven hundred had gone into Switzerland, Holland, Prussia, England, and elsewhere. A few remained going about to meetings of the peasantry, at the daily risk of death; for every pastor taken was hung. A reward of 5, livres was promised to whoever should take a pastor, or cause him to be taken. The punishment of death was also pronounced against all persons who should be discovered attending such meetings.
Nevertheless, meetings of the Protestants continued to be held, with pastors or without. They were, for the most part, held at night, amidst the ruins of their pulled-down temples.
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