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Alexandrine is a name used for several distinct types of verse line with related metrical structures, most of which are ultimately derived from the classical French alexandrine. The line's name derives from its use in the Medieval French Roman d'Alexandre of 1170, although it had already been used several decades earlier in Le Pèlerinage de ...
Czech alexandrine (in Czech český alexandrín) is a verse form found in Czech poetry of the 20th century. [1] It is a metre based on French alexandrine . [ 2 ] [ 3 ] The most important features of the pattern are number of syllables (twelve or thirteen) and a caesura after the sixth syllable.
The last line is in fact an alexandrine—an iambic hexameter, which occurs occasionally in some iambic pentameter texts as a variant line, most commonly the final line of a passage or stanza, and has a tendency, as in this example, to break in the middle, producing a symmetry, with its even number of syllables split into two halves, that ...
All three involve verse forms beyond just the alexandrine, but just as the alexandrine was chief among lines, it is the chief target of these modifications. Vers libres. Vers libres (also vers libres classiques, vers mêlés, or vers irréguliers [21]) are found in a variety of minor and hybrid genres of the 17th and 18th century. [21]
A hexameter line can be divided into six feet (Greek ἕξ hex = "six"). In strict dactylic hexameter, each foot would be a dactyl (a long and two short syllables, i.e. – u u), but classical meter allows for the substitution of a spondee (two long syllables, i.e. – –) in place of a dactyl in most positions. Specifically, the first four ...
Turshen’s October 2024 cookbook, “What Goes With What,” includes 20 charts, 100 recipes and “endless possibilities,” with sections that focus on stews (Mushroom Cacciatore), quick pastas ...
Julia Turshen’s Beef, Spinach & Feta Meatballs. 1 (10-oz.) pkg. frozen chopped spinach, thawed. 4 oz. feta cheese, crumbled (about 1 cup) 1 Tbsp. garlic powder
The tables below provides information on the variation of solubility of different substances (mostly inorganic compounds) in water with temperature, at one atmosphere pressure. Units of solubility are given in grams of substance per 100 millilitres of water (g/100 ml), unless shown otherwise. The substances are listed in alphabetical order.