“English compositors invariably seem to deal with French accents as confectioners do with caraway seeds—put them into a sieve and shake them out promiscuously.”
——Letter to A. E. Chalon, 1855.
“English compositors invariably seem to deal with French accents as confectioners do with caraway seeds—put them into a sieve and shake them out promiscuously.”
——Letter to A. E. Chalon, 1855.