|The first excerpt represents the past or something you must release, and is drawn from Main Street by Sinclair Lewis:
might not have been recognized as a stage. There were two
dressing-rooms, one for men, one for women, on either side.
The dressing-room doors were also the stage-entrances, opening
from the house, and many a citizen of Gopher Prairie had for
his first glimpse of romance the bare shoulders of the leading
There were three sets of scenery: a woodland, a Poor
Interior, and a Rich Interior, the last also useful for railway
stations, offices, and as a background for the Swedish Quartette
from Chicago. There were three gradations of lighting: full
on, half on, and entirely off.
|The second excerpt represents the present or the deciding factor of the moment, and is drawn from A Simple Soul by Gustave Flaubert:
Rochefeuille, Messieurs de Houppeville and Bourais, called on her and
tendered their sympathy.
At first the separation proved very painful to her. But her daughter
wrote her three times a week and the other days she, herself, wrote to
Virginia. Then she walked in the garden, read a little, and in this
way managed to fill out the emptiness of the hours.
Each morning, out of habit, Felicite entered Virginia's room and gazed
at the walls. She missed combing her hair, lacing her shoes, tucking
her in her bed, and the bright face and little hand when they used to
go out for a walk. In order to occupy herself she tried to make lace.
But her clumsy fingers broke the threads; she had no heart for
A Simple Soul
|The third excerpt represents the future or something you must embrace, and is drawn from Letters from England by Elizabeth Davis Bancroft:
from the centre. This makes many more slices, and quite large
enough where there are so many other dishes. The four ENTREE dishes
are always placed on the table when we sit down, according to our
old fashion, and not one by one. They have [them] warmed with hot
water, so that they keep hot while the soup and fish are eaten.
Turkey, even BOILED turkey, is brought on AFTER the ENTREES, mutton
(a saddle always) or venison, with a pheasant or partridges. With
the roast is always put on the SWEETS, as they are called, as the
term dessert seems restricted to the last course of fruits. During
the dinner there are always long strips of damask all round the
table which are removed before the dessert is put on, and there is