"Graduate" Quotes from Famous Books
 ... the gymnasium [5] at Strassburg, under the direction (1536-82) of the famous Johann Sturm, or Sturmius, as he came to call himself. This was one of the early classical schools founded by the commercial cities, but it had not been successful. In 1536 the authorities invited Sturm, a graduate of the University of Louvain, and at that time a teacher of classics and dialectic at Paris, where he had come in contact with the humanism brought from Italy, to become head of the school and reorganize it. This he did, and during the forty-five years ...
— THE HISTORY OF EDUCATION • ELLWOOD P. CUBBERLEY
... you a graduate of any College. A. Yes, of one. I forget which one. I only remember that I was one of the most remarkable ...
— Punchinello, Vol. 1, No. 23, September 3, 1870 • Various
... the fourth of January and the last day of Felix Thenard's post-graduate course of ...
— The Pools of Silence • H. de Vere Stacpoole
... lives some dreamy boy, untaught In school, some graduate of the field or street, Who shall become a master of the art, An admiral sailing the high seas of thought, Fearless and first, and steering with his fleet For lands not yet laid down ...
— The Life of Robert Louis Stevenson for Boys and Girls • Jacqueline M. Overton
... Canning and Drying, will be found helpful. After the juice has been extracted, mix with a small amount of it the proportion of sugar that is to be used when the jelly is cooked. Allow the sugar to dissolve completely, pour a little of the mixture into a glass or a graduate, and insert the hydrometer, as shown in Fig. 6. Regardless of the kind of juice, the hydrometer should register 25 degrees for perfect jelly. If it registers less than 25 degrees, more sugar should be added. Then if it is necessary to add either sugar or juice, the additional ingredient ...
— Woman's Institute Library of Cookery, Vol. 5 • Woman's Institute of Domestic Arts and Sciences
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