题目内容
The nobler and more perfect a thing is, the later and slower it is in arriving at maturity. A man reaches the maturity of his reasoning powers and mental faculties hardly before the age of twenty-eight; a woman at eighteen. And then, too, in the case of woman, it is only reason of a sort--very niggard in its dimensions. That is why women remain children their whole life long; never seeing anything but what is quite close to them, cleaving to the present moment, taking appearance for reality, and preferring trifles to matters of the first importance. For it is by virtue of his reasoning faculty that man does not live in the present only, like the brute, but looks about him and considers the past and the future; and this is the origin of prudence, as well as of that care and anxiety which so many people exhibit. Both the advantages and the disadvantages which this involves, are shared in by the woman to a small extent because of her weaker power of reasoning. She may, in fact, be described as intellectually shortsighted, because, while she has an intuitive understanding of what lies quite close to her, her field of vision is narrow and does not reach to what is remote; so that things which are absent, or past, or to come, have much less effect upon woman than upon men. This is the reason why women are more inclined to be extravagant, and sometimes carry their inclination to a length that borders upon madness. In their hearts, women think it is men’s business to earn money and theirs to spend it--if possible during their husband’s life, but, at any rate, after his death. The very fact that their husband hands them over his earning for purposes of housekeeping, strengthens them in this belief. However many disadvantages all this may involve, there is at least this to be said in its favor; that the woman lives more in the present than the man, and that, if the present is at all tolerable, she enjoys it more eagerly. This is the source of that cheerfulness which is peculiar to women, fitting her to amuse man in his hours of recreation, and, in case of need, to console him when he is borne down by the weight of his cares. According to the author, the major difference between a man’s and a woman’s intellect is that ______.
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Questions 29 to 30 are based on the following news. At the end of the news item, you will be given 10 seconds to answer the questions. Now listen to the news. According to the internationally agreed measures, poor countries can ______ cheap copies of anti-AIDS drugs.
The nobler and more perfect a thing is, the later and slower it is in arriving at maturity. A man reaches the maturity of his reasoning powers and mental faculties hardly before the age of twenty-eight; a woman at eighteen. And then, too, in the case of woman, it is only reason of a sort--very niggard in its dimensions. That is why women remain children their whole life long; never seeing anything but what is quite close to them, cleaving to the present moment, taking appearance for reality, and preferring trifles to matters of the first importance. For it is by virtue of his reasoning faculty that man does not live in the present only, like the brute, but looks about him and considers the past and the future; and this is the origin of prudence, as well as of that care and anxiety which so many people exhibit. Both the advantages and the disadvantages which this involves, are shared in by the woman to a small extent because of her weaker power of reasoning. She may, in fact, be described as intellectually shortsighted, because, while she has an intuitive understanding of what lies quite close to her, her field of vision is narrow and does not reach to what is remote; so that things which are absent, or past, or to come, have much less effect upon woman than upon men. This is the reason why women are more inclined to be extravagant, and sometimes carry their inclination to a length that borders upon madness. In their hearts, women think it is men’s business to earn money and theirs to spend it--if possible during their husband’s life, but, at any rate, after his death. The very fact that their husband hands them over his earning for purposes of housekeeping, strengthens them in this belief. However many disadvantages all this may involve, there is at least this to be said in its favor; that the woman lives more in the present than the man, and that, if the present is at all tolerable, she enjoys it more eagerly. This is the source of that cheerfulness which is peculiar to women, fitting her to amuse man in his hours of recreation, and, in case of need, to console him when he is borne down by the weight of his cares. The author’s attitude toward women can best be described as
Fried foods have long been frowned upon. Nevertheless, the skillet(平底煎锅) is about our handiest and most useful piece of kitchen equipment. Sturdy lumberjacks(伐木工) and others engaged in active labor requiring 4,000 calories per day or more will take approximately one-third of their rations prepared in this fashion. Meat, eggs, and French toast cooked in this way are served in millions of homes daily. Apparently the consumers are not beset with more signs of indigestion than afflict those who insist upon broiling, roasting, or boiling. Some years ago one of our most eminent physiologists investigated the digestibility of fried potatoes. He found that the pan variety was more easily broken down for assimilation than when deep fat was employed. The latter, however, dissolved within the alimentary tract more readily than the boiled type. Furthermore, he learned, by watching the progress of the contents of the rate of digestion. Now all this is quite in contrast with "authority." Volumes have been written on nutrition, and everywhere the dictum has been accepted--no fried edibles of any sort for children. A few will go so far as to forbid this style of cooking wholly. Now and then an expert will be bold enough to admit that he uses them himself, the absence of discomfort being explained on the ground that he posses a powerful gastric apparatus. We can of course sizzle perfectly good articles to death so that they will be leathery and tough. But thorough heating, in the presence of shortening, is not the awful crime that it has been labeled. Such dishes stimulate rather than retard contractions of the gall bladder. Thus it is that bile mixes with the nutriment shortly after it leaves the stomach. We don’t need to allow our foodstuffs to become oil soaked, but other than that, there seems to be no basis for the widely heralded prohibition against this method. But notions become fixed. The first condemnation probably arose because an "oracle" suffered from dyspepsia(消化不良) which he ascribed to some fried item on the menu. The theory spread. Others agreed with him, and after a time the doctrine became incorporated in our textbooks. The belief is now tradition rather than proved fact. It should have been refuted long since, as experience has demonstrated its falsity. The author strongly implies that the public should ______.
Fried foods have long been frowned upon. Nevertheless, the skillet(平底煎锅) is about our handiest and most useful piece of kitchen equipment. Sturdy lumberjacks(伐木工) and others engaged in active labor requiring 4,000 calories per day or more will take approximately one-third of their rations prepared in this fashion. Meat, eggs, and French toast cooked in this way are served in millions of homes daily. Apparently the consumers are not beset with more signs of indigestion than afflict those who insist upon broiling, roasting, or boiling. Some years ago one of our most eminent physiologists investigated the digestibility of fried potatoes. He found that the pan variety was more easily broken down for assimilation than when deep fat was employed. The latter, however, dissolved within the alimentary tract more readily than the boiled type. Furthermore, he learned, by watching the progress of the contents of the rate of digestion. Now all this is quite in contrast with "authority." Volumes have been written on nutrition, and everywhere the dictum has been accepted--no fried edibles of any sort for children. A few will go so far as to forbid this style of cooking wholly. Now and then an expert will be bold enough to admit that he uses them himself, the absence of discomfort being explained on the ground that he posses a powerful gastric apparatus. We can of course sizzle perfectly good articles to death so that they will be leathery and tough. But thorough heating, in the presence of shortening, is not the awful crime that it has been labeled. Such dishes stimulate rather than retard contractions of the gall bladder. Thus it is that bile mixes with the nutriment shortly after it leaves the stomach. We don’t need to allow our foodstuffs to become oil soaked, but other than that, there seems to be no basis for the widely heralded prohibition against this method. But notions become fixed. The first condemnation probably arose because an "oracle" suffered from dyspepsia(消化不良) which he ascribed to some fried item on the menu. The theory spread. Others agreed with him, and after a time the doctrine became incorporated in our textbooks. The belief is now tradition rather than proved fact. It should have been refuted long since, as experience has demonstrated its falsity. This passage focuses on ______.
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