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 Dylan D. Schmorrow
Cali M. Fidopiastis (Eds.)

Augmented Cognition
LNAI 10285

Enhancing Cognition and

Behavior in Complex Human
Environments
11th International Conference, AC 2017
Held as Part of HCI International 2017
Vancouver, BC, Canada, July 9–14, 2017, Proceedings, Part II

123
Lecture Notes in Artificial Intelligence 10285

Subseries of Lecture Notes in Computer Science

LNAI Series Editors

Randy Goebel
University of Alberta, Edmonton, Canada
Yuzuru Tanaka
Hokkaido University, Sapporo, Japan
Wolfgang Wahlster
DFKI and Saarland University, Saarbrücken, Germany

LNAI Founding Series Editor

Joerg Siekmann
DFKI and Saarland University, Saarbrücken, Germany
More information about this series at http://www.springer.com/series/1244
Dylan D. Schmorrow Cali M. Fidopiastis (Eds.)
•

Augmented Cognition
Enhancing Cognition and
Behavior in Complex Human
Environments
11th International Conference, AC 2017
Held as Part of HCI International 2017
Vancouver, BC, Canada, July 9–14, 2017
Proceedings, Part II

123
Editors
Dylan D. Schmorrow Cali M. Fidopiastis
SoarTech Design Interactive, Inc.
Orlando, FL Orlando, FL
USA USA

ISSN 0302-9743 ISSN 1611-3349 (electronic)

Lecture Notes in Artificial Intelligence
ISBN 978-3-319-58624-3 ISBN 978-3-319-58625-0 (eBook)
DOI 10.1007/978-3-319-58625-0

Library of Congress Control Number: 2017940250

LNCS Sublibrary: SL7 – Artificial Intelligence

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 Foreword

The 19th International Conference on Human–Computer Interaction, HCI International

2017, was held in Vancouver, Canada, during July 9–14, 2017. The event incorporated
the 15 conferences/thematic areas listed on the following page.
A total of 4,340 individuals from academia, research institutes, industry, and gov-
ernmental agencies from 70 countries submitted contributions, and 1,228 papers have
been included in the proceedings. These papers address the latest research and
development efforts and highlight the human aspects of design and use of computing
systems. The papers thoroughly cover the entire field of human–computer interaction,
addressing major advances in knowledge and effective use of computers in a variety of
application areas. The volumes constituting the full set of the conference proceedings
are listed on the following pages.
I would like to thank the program board chairs and the members of the program
boards of all thematic areas and affiliated conferences for their contribution to the
highest scientific quality and the overall success of the HCI International 2017
conference.
This conference would not have been possible without the continuous and unwa-
vering support and advice of the founder, Conference General Chair Emeritus and
Conference Scientific Advisor Prof. Gavriel Salvendy. For his outstanding efforts,
I would like to express my appreciation to the communications chair and editor of HCI
International News, Dr. Abbas Moallem.

April 2017 Constantine Stephanidis

 HCI International 2017 Thematic Areas
and Affiliated Conferences

Thematic areas:
• Human–Computer Interaction (HCI 2017)
• Human Interface and the Management of Information (HIMI 2017)
Affiliated conferences:
• 17th International Conference on Engineering Psychology and Cognitive Ergo-
nomics (EPCE 2017)
• 11th International Conference on Universal Access in Human–Computer Interac-
tion (UAHCI 2017)
• 9th International Conference on Virtual, Augmented and Mixed Reality (VAMR
2017)
• 9th International Conference on Cross-Cultural Design (CCD 2017)
• 9th International Conference on Social Computing and Social Media (SCSM 2017)
• 11th International Conference on Augmented Cognition (AC 2017)
• 8th International Conference on Digital Human Modeling and Applications in
Health, Safety, Ergonomics and Risk Management (DHM 2017)
• 6th International Conference on Design, User Experience and Usability (DUXU
2017)
• 5th International Conference on Distributed, Ambient and Pervasive Interactions
(DAPI 2017)
• 5th International Conference on Human Aspects of Information Security, Privacy
and Trust (HAS 2017)
• 4th International Conference on HCI in Business, Government and Organizations
(HCIBGO 2017)
• 4th International Conference on Learning and Collaboration Technologies (LCT
2017)
• Third International Conference on Human Aspects of IT for the Aged Population
(ITAP 2017)
 Conference Proceedings Volumes Full List

1. LNCS 10271, Human–Computer Interaction: User Interface Design, Development

and Multimodality (Part I), edited by Masaaki Kurosu
2. LNCS 10272 Human–Computer Interaction: Interaction Contexts (Part II), edited
by Masaaki Kurosu
3. LNCS 10273, Human Interface and the Management of Information: Information,
Knowledge and Interaction Design (Part I), edited by Sakae Yamamoto
4. LNCS 10274, Human Interface and the Management of Information: Supporting
Learning, Decision-Making and Collaboration (Part II), edited by Sakae
Yamamoto
5. LNAI 10275, Engineering Psychology and Cognitive Ergonomics: Performance,
Emotion and Situation Awareness (Part I), edited by Don Harris
6. LNAI 10276, Engineering Psychology and Cognitive Ergonomics: Cognition and
Design (Part II), edited by Don Harris
7. LNCS 10277, Universal Access in Human–Computer Interaction: Design and
Development Approaches and Methods (Part I), edited by Margherita Antona and
Constantine Stephanidis
8. LNCS 10278, Universal Access in Human–Computer Interaction: Designing
Novel Interactions (Part II), edited by Margherita Antona and Constantine
Stephanidis
9. LNCS 10279, Universal Access in Human–Computer Interaction: Human and
Technological Environments (Part III), edited by Margherita Antona and
Constantine Stephanidis
10. LNCS 10280, Virtual, Augmented and Mixed Reality, edited by Stephanie Lackey
and Jessie Y.C. Chen
11. LNCS 10281, Cross-Cultural Design, edited by Pei-Luen Patrick Rau
12. LNCS 10282, Social Computing and Social Media: Human Behavior (Part I),
edited by Gabriele Meiselwitz
13. LNCS 10283, Social Computing and Social Media: Applications and Analytics
(Part II), edited by Gabriele Meiselwitz
14. LNAI 10284, Augmented Cognition: Neurocognition and Machine Learning
(Part I), edited by Dylan D. Schmorrow and Cali M. Fidopiastis
15. LNAI 10285, Augmented Cognition: Enhancing Cognition and Behavior in
Complex Human Environments (Part II), edited by Dylan D. Schmorrow and
Cali M. Fidopiastis
16. LNCS 10286, Digital Human Modeling and Applications in Health, Safety,
Ergonomics and Risk Management: Ergonomics and Design (Part I), edited by
Vincent G. Duffy
17. LNCS 10287, Digital Human Modeling and Applications in Health, Safety,
Ergonomics and Risk Management: Health and Safety (Part II), edited by
Vincent G. Duffy
18. LNCS 10288, Design, User Experience, and Usability: Theory, Methodology and
Management (Part I), edited by Aaron Marcus and Wentao Wang
X Conference Proceedings Volumes Full List

19. LNCS 10289, Design, User Experience, and Usability: Designing Pleasurable
Experiences (Part II), edited by Aaron Marcus and Wentao Wang
20. LNCS 10290, Design, User Experience, and Usability: Understanding Users and
Contexts (Part III), edited by Aaron Marcus and Wentao Wang
21. LNCS 10291, Distributed, Ambient and Pervasive Interactions, edited by Norbert
Streitz and Panos Markopoulos
22. LNCS 10292, Human Aspects of Information Security, Privacy and Trust, edited
by Theo Tryfonas
23. LNCS 10293, HCI in Business, Government and Organizations: Interacting with
Information Systems (Part I), edited by Fiona Fui-Hoon Nah and Chuan-Hoo Tan
24. LNCS 10294, HCI in Business, Government and Organizations: Supporting
Business (Part II), edited by Fiona Fui-Hoon Nah and Chuan-Hoo Tan
25. LNCS 10295, Learning and Collaboration Technologies: Novel Learning
Ecosystems (Part I), edited by Panayiotis Zaphiris and Andri Ioannou
26. LNCS 10296, Learning and Collaboration Technologies: Technology in Education
(Part II), edited by Panayiotis Zaphiris and Andri Ioannou
27. LNCS 10297, Human Aspects of IT for the Aged Population: Aging, Design and
User Experience (Part I), edited by Jia Zhou and Gavriel Salvendy
28. LNCS 10298, Human Aspects of IT for the Aged Population: Applications, Ser-
vices and Contexts (Part II), edited by Jia Zhou and Gavriel Salvendy
29. CCIS 713, HCI International 2017 Posters Proceedings (Part I), edited by
Constantine Stephanidis
30. CCIS 714, HCI International 2017 Posters Proceedings (Part II), edited by
Constantine Stephanidis
 Augmented Cognition

Program Board Chair(s): Dylan D. Schmorrow and Cali M. Fidopiastis, USA

• Débora N.F. Barbosa, Brazil • Banu Onaral, USA

• Murat Perit Çakir, Turkey • Robinson Pino, USA
• Martha E. Crosby, USA • Mannes Poel, The Netherlands
• Rodolphe Gentili, USA • Stefan Sütterlin, Norway
• Michael W. Hail, USA • Anna Skinner, USA
• Monte Hancock, USA • Robert A. Sottilare, USA
• Øyvind Jøsok, Norway • Midori Sugaya, Japan
• Ion Juvina, USA • Ayoung Suh, Hong Kong, SAR China
• Benjamin J. Knox, Norway • Christian Wagner, Hong Kong,
• Chloe Chun-Wing Lo, Hong Kong, SAR China
SAR China • Peter Walker, USA
• David Martinez, USA • Martin Westhoven, Germany
• Santosh Mathan, USA • John K. Zao, Taiwan
• Chang S. Nam, USA
The full list with the Program Board Chairs and the members of the Program Boards of
all thematic areas and affiliated conferences is available online at:
http://www.hci.international/board-members-2017.php
 HCI International 2018

The 20th International Conference on Human–Computer Interaction, HCI International

2018, will be held jointly with the affiliated conferences in Las Vegas, NV, USA, at
Caesars Palace, July 15–20, 2018. It will cover a broad spectrum of themes related to
human–computer interaction, including theoretical issues, methods, tools, processes,
and case studies in HCI design, as well as novel interaction techniques, interfaces, and
applications. The proceedings will be published by Springer. More information is
available on the conference website: http://2018.hci.international/.

General Chair
Prof. Constantine Stephanidis
University of Crete and ICS-FORTH
Heraklion, Crete, Greece
E-mail: general_chair@hcii2018.org

http://2018.hci.international/
 Contents – Part II

Cognitive Load and Performance

Comparing Capacity Coefficient and Dual Task Assessment

of Visual Multitasking Workload . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Leslie M. Blaha

Moving Vigilance Out of the Laboratory: Dynamic Scenarios

for UAS Operator Vigilance Training . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Tarah Daly, Jennifer Murphy, Katlin Anglin, James Szalma,
Max Acree, Carla Landsberg, and Laticia Bowens

Cognitive Augmentation Metrics Using Representational

Information Theory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Ron Fulbright

Neurophysiological Impact of Software Design Processes

on Software Developers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
Randall K. Minas, Rick Kazman, and Ewan Tempero

Text Simplification and Pupillometry: An Exploratory Study . . . . . . . . . . . . 65

Mina Shojaeizadeh, Soussan Djamasbi, Ping Chen, and John Rochford

Attentional Trade-Offs Under Resource Scarcity . . . . . . . . . . . . . . . . . . . . . 78

Jiaying Zhao and Brandon M. Tomm

Adaptive Learning Systems

Towards a Dynamic Selection and Configuration of Adaptation Strategies

in Augmented Cognition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101
Sven Fuchs and Jessica Schwarz

Adaptive Training Across Simulations in Support of a Crawl-Walk-Run

Model of Interaction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116
Benjamin Goldberg, Fleet Davis, Jennifer M. Riley,
and Michael W. Boyce

Modeling Training Efficiency in GIFT. . . . . . . . . . . . . . . . . . . . . . . . . . . . 131

Gregory A. Goodwin, James Niehaus, and Jong W. Kim
XVI Contents – Part II

Personalizing Training to Acquire and Sustain Competence Through

Use of a Cognitive Model . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148
Tiffany S. Jastrzembski, Matthew Walsh, Michael Krusmark,
Suzan Kardong-Edgren, Marilyn Oermann, Karey Dufour,
Teresa Millwater, Kevin A. Gluck, Glenn Gunzelmann, Jack Harris,
and Dimitrios Stefanidis

A Cognitive Modeling Approach - Does Tactical Breathing

in a Psychomotor Task Influence Skill Development during
Adaptive Instruction?. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 162
Jong W. Kim, Christopher Dancy, Benjamin Goldberg,
and Robert Sottilare

Assessing Motivation to Individualize Reinforcement and Reinforcers

for an Intelligent Tutor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 175
Elizabeth Lameier, Lauren Reinerman-Jones, Michael W. Boyce,
and Elizabeth Biddle

Flow Experience in AR Application: Perceived Reality

and Perceived Naturalness . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 185
Hansol Lee and Sangmi Chai

Using Mobile Technology to Generate Learning Content for an Intelligent

Tutoring System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 199
Rodney A. Long, Jennifer M. Riley, and Christina K. Padron

A Conceptual Assessment Model (CAM) for Operationalizing Constructs

in Technology-Augmented Assessments . . . . . . . . . . . . . . . . . . . . . . . . . . . 210
Mark E. Riecken, Clayton W. Burford, Grace Teo, Joseph McDonnell,
Lauren Reinerman-Jones, and Kara Orvis

Recommendations for Use of Adaptive Tutoring Systems in the Classroom

and in Educational Research. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 223
Anne M. Sinatra, Scott Ososky, Robert Sottilare, and Jason Moss

Defining Complexity in the Authoring Process for Adaptive Instruction . . . . . 237

Robert Sottilare and Scott Ososky

Brain-Computer Interfaces

Validation of a Brain-Computer Interface (BCI) System Designed

for Patients with Disorders of Consciousness (DOC): Regular
and Sham Testing with Healthy Participants . . . . . . . . . . . . . . . . . . . . . . . . 253
Brendan Z. Allison, Woosang Cho, Rupert Ortner, Alexander Heilinger,
Guenter Edlinger, and Christoph Guger
 Contents – Part II XVII

Wheels Within Wheels: Brain-Computer Interfaces as Tools for Artistic

Practice as Research . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 266
Andrés Aparicio and Rodrigo F. Cádiz

Using Brain Painting at Home for 5 Years: Stability of the P300 During
Prolonged BCI Usage by Two End-Users with ALS . . . . . . . . . . . . . . . . . . 282
Loïc Botrel, Elisa Mira Holz, and Andrea Kübler

Music Imagery for Brain-Computer Interface Control . . . . . . . . . . . . . . . . . 293

Mei Lin Chen, Lin Yao, and Ning Jiang

An Experimental Study on Usability of Brain-Computer Interaction

Technology in Human Spaceflight. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 301
Shanguang Chen, Jin Jiang, Jiabei Tang, Xuejun Jiao, Hongzhi Qi,
Yong Cao, Chunhui Wang, and Dong Ming

A Brain-Computer Interface Based on Abstract Visual and Auditory

Imagery: Evidence for an Effect of Artistic Training . . . . . . . . . . . . . . . . . . 313
Kiret Dhindsa, Dean Carcone, and Suzanna Becker

Brain-Computer Interfaces (BCI) Based 3D Computer-Aided Design

(CAD): To Improve the Efficiency of 3D Modeling for New Users. . . . . . . . 333
Yu-Chun Huang and Kuan-Lin Chen

NeuroSnap: Expressing the User’s Affective State with Facial Filters . . . . . . 345
Ryan Lieblein, Camille Hunter, Sarah Garcia, Marvin Andujar,
Chris S. Crawford, and Juan E. Gilbert

Tactile Stimulation Training to Enhance MRCP Detection in Chronic

Stroke Patients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 354
Natalie Mrachacz-Kersting, Susan Aliakbaryhosseinabadi,
Martin Pedersen, Ning Jiang, and Dario Farina

Digital Interface Brain Computer Interaction Method Based

on Icon Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 364
Yafeng Niu, Chengqi Xue, Haiyan Wang, Wenzhe Tang, Xinyu Zhang,
Tao Jin, and Yingjie Victor Chen

Differences in Motor Imagery Activity Between the Paretic and Non-paretic

Hands in Stroke Patients Using an EEG BCI . . . . . . . . . . . . . . . . . . . . . . . 378
Zhaoyang Qiu, Shugeng Chen, Brendan Z. Allison, Jie Jia,
Xingyu Wang, and Jing Jin

Multimodal Neural Interfaces for Augmenting Human Cognition . . . . . . . . . 389

William J. Tyler
XVIII Contents – Part II

Human Cognition and Behavior in Complex Tasks and Environments

Using Assessment to Provide Application in Human Factors Engineering

to USMA Cadets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 411
Michael W. Boyce, Charles P. Rowan, Devonte L. Baity,
and Michael K. Yoshino

Towards Technologically Assisted Mindfulness Meditation Practice

in Older Adults: An Analysis of Difficulties Faced and Design Suggestions
for Neurofeedback. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 423
Simon Cook, Ronald M. Baecker, Cosmin Munteanu,
and Andrew Walker

Dynamic Task Sharing Within Human-UxS Teams: Computational

Situation Awareness . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 443
Scott Grigsby, Jacob Crossman, Ben Purman, Rich Frederiksen,
and Dylan Schmorrow

Developing a High-Speed Craft Route Monitor Window . . . . . . . . . . . . . . . 461

Odd Sveinung Hareide, Frode Voll Mjelde, Oeystein Glomsvoll,
and Runar Ostnes

A Review of Personnel Selection Approaches for the Skill

of Decision Making. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 474
Irwin Hudson, Lauren Reinerman-Jones, and Grace Teo

Macrocognition Applied to the Hybrid Space: Team Environment,

Functions and Processes in Cyber Operations . . . . . . . . . . . . . . . . . . . . . . . 486
Øyvind Jøsok, Benjamin J. Knox, Kirsi Helkala, Kyle Wilson,
Stefan Sütterlin, Ricardo G. Lugo, and Terje Ødegaard

Nuclear Reactor Crew Evaluation of a Computerized Operator Support

System HMI for Chemical and Volume Control System. . . . . . . . . . . . . . . . 501
Roger Lew, Thomas A. Ulrich, and Ronald L. Boring

Understanding the Success of Pokémon Go: Impact of Immersion

on Players’ Continuance Intention . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 514
Lili Liu, Christian Wagner, and Ayoung Suh

Extempore Emergency Response Technique with Virtual Reality Gaming. . . . . 524

Trinh Nguyen and Godwin Nyong

Author Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 537

 Contents – Part I

Electroencephalography and Brain Activity Measurement

My Brain Is Out of the Loop: A Neuroergonomic Approach

of OOTL Phenomenon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Bruno Berberian, Jonas Gouraud, Bertille Somon, Aisha Sahai,
and Kevin Le Goff

Testing the Specificity of EEG Neurofeedback Training

on First- and Second-Order Measures of Attention . . . . . . . . . . . . . . . . . . . 19
Eddy J. Davelaar

Neural Dynamics of Spontaneous Thought:

An Electroencephalographic Study . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Manesh Girn, Caitlin Mills, Eric Laycock, Melissa Ellamil,
Lawrence Ward, and Kalina Christoff

Deep Transfer Learning for Cross-subject and Cross-experiment Prediction

of Image Rapid Serial Visual Presentation Events from EEG Data . . . . . . . . 45
Mehdi Hajinoroozi, Zijing Mao, Yuan-Pin Lin, and Yufei Huang

Using Portable EEG to Assess Human Visual Attention. . . . . . . . . . . . . . . . 56

Olave E. Krigolson, Chad C. Williams, and Francisco L. Colino

Investigating Brain Dynamics in Industrial Environment – Integrating

Mobile EEG and Kinect for Cognitive State Detection of a Worker. . . . . . . . 66
Pavle Mijović, Miloš Milovanović, Ivan Gligorijević, Vanja Ković,
Ivana Živanović-Mačužić, and Bogdan Mijović

Characteristic Alpha Reflects Predictive Anticipatory Activity (PAA)

in an Auditory-Visual Task . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
Julia A. Mossbridge

Influence of Spontaneous Rhythm on Movement-Related Cortical

Potential - A Preliminary Neurofeedback Study . . . . . . . . . . . . . . . . . . . . . 90
Lin Yao, Mei Lin Chen, Xinjun Sheng, Natalie Mrachacz-Kersting,
Xiangyang Zhu, Dario Farina, and Ning Jiang

Multiple Human EEG Synchronous Analysis in Group Interaction-

Prediction Model for Group Involvement and Individual Leadership . . . . . . . 99
Jiacai Zhang and Zixiong Zhou
XX Contents – Part I

Interactive Image Segmentation Method of Eye Movement Data

and EEG Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109
Jiacai Zhang, Song Liu, and Jialiang Li

Eye Tracking in Augmented Cognition

Geometry and Gesture-Based Features from Saccadic Eye-Movement

as a Biometric in Radiology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123
Folami T. Alamudun, Tracy Hammond, Hong-Jun Yoon,
and Georgia D. Tourassi

Assessing Workload with Low Cost Eye Tracking During a Supervisory

Control Task . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139
Joseph T. Coyne, Ciara Sibley, Sarah Sherwood, Cyrus K. Foroughi,
Tatana Olson, and Eric Vorm

The Analysis and Prediction of Eye Gaze When Viewing

Statistical Graphs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148
Andre Harrison, Mark A. Livingston, Derek Brock, Jonathan Decker,
Dennis Perzanowski, Christopher Van Dolson, Joseph Mathews,
Alexander Lulushi, and Adrienne Raglin

Performance Evaluation of the Gazepoint GP3 Eye Tracking Device

Based on Pupil Dilation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 166
Pujitha Mannaru, Balakumar Balasingam, Krishna Pattipati,
Ciara Sibley, and Joseph T. Coyne

Patterns of Attention: How Data Visualizations Are Read . . . . . . . . . . . . . . 176

Laura E. Matzen, Michael J. Haass, Kristin M. Divis,
and Mallory C. Stites

Eye Tracking for Dynamic, User-Driven Workflows . . . . . . . . . . . . . . . . . . 192

Laura A. McNamara, Kristin M. Divis, J. Daniel Morrow,
and David Perkins

Investigating Eye Movements in Natural Language

and C++ Source Code - A Replication Experiment . . . . . . . . . . . . . . . . . . . 206
Patrick Peachock, Nicholas Iovino, and Bonita Sharif

Adapting Human-Computer-Interaction of Attentive Smart Glasses

to the Trade-Off Conflict in Purchase Decisions: An Experiment
in a Virtual Supermarket . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 219
Jella Pfeiffer, Thies Pfeiffer, Anke Greif-Winzrieth, Martin Meißner,
Patrick Renner, and Christof Weinhardt
 Contents – Part I XXI

Practical Considerations for Low-Cost Eye Tracking: An Analysis of Data

Loss and Presentation of a Solution. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 236
Ciara Sibley, Cyrus K. Foroughi, Tatana Olson, Cory Moclaire,
and Joseph T. Coyne

A Comparison of an Attention Acknowledgement Measure and Eye

Tracking: Application of the as Low as Reasonable Assessment (ALARA)
Discount Usability Principle for Control System Studies . . . . . . . . . . . . . . . 251
Thomas A. Ulrich, Ronald L. Boring, Steffen Werner, and Roger Lew

Physiological Measuring and Bio-sensing

Rim-to-Rim Wearables at the Canyon for Health (R2R WATCH):

Experimental Design and Methodology . . . . . . . . . . . . . . . . . . . . . . . . . . . 263
Glory Emmanuel Aviña, Robert Abbott, Cliff Anderson-Bergman,
Catherine Branda, Kristin M. Divis, Lucie Jelinkova, Victoria Newton,
Emily Pearce, and Jon Femling

Investigation of Breath Counting, Abdominal Breathing and Physiological

Responses in Relation to Cognitive Load . . . . . . . . . . . . . . . . . . . . . . . . . . 275
Hubert K. Brumback

Investigating the Role of Biofeedback and Haptic Stimulation

in Mobile Paced Breathing Tools . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 287
Antoinette Bumatay and Jinsil Hwaryoung Seo

Pupil Dilation and Task Adaptation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 304

Cyrus K. Foroughi, Joseph T. Coyne, Ciara Sibley, Tatana Olson,
Cory Moclaire, and Noelle Brown

Rim-to-Rim Wearables at the Canyon for Health (R2R WATCH):

Correlation of Clinical Markers of Stress with Physiological COTS Data . . . . 312
Lucie Jelinkova, Emily Pearce, Christopher Bossart, Risa Garcia,
and Jon Femling

Grounded Approach for Understanding Changes in Human Emotional

States in Real Time Using Psychophysiological Sensory Apparatuses . . . . . . 323
Ryan A. Kirk

Augmented Cognition for Continuous Authentication . . . . . . . . . . . . . . . . . 342

Nancy Mogire, Michael-Brian Ogawa, Brent Auernheimer,
and Martha E. Crosby

Analysis of Social Interaction Narratives in Unaffected Siblings of Children

with ASD Through Latent Dirichlet Allocation . . . . . . . . . . . . . . . . . . . . . . 357
Victoria Newton, Isabel Solis, Glory Emmanuel Aviña,
Jonathan T. McClain, Cynthia King, and Kristina T. Rewin Ciesielski
XXII Contents – Part I

Smart Watch Potential to Support Augmented Cognition for Health-Related

Decision Making. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 372
Blaine Reeder, Paul F. Cook, Paula M. Meek, and Mustafa Ozkaynak

Multidimensional Real-Time Assessment of User State and Performance

to Trigger Dynamic System Adaptation . . . . . . . . . . . . . . . . . . . . . . . . . . . 383
Jessica Schwarz and Sven Fuchs

An Affordable Bio-Sensing and Activity Tagging Platform

for HCI Research . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 399
Siddharth, Aashish Patel, Tzyy-Ping Jung, and Terrence J. Sejnowski

Machine Learning in Augmented Cognition

Facial Expression Recognition from Still Images. . . . . . . . . . . . . . . . . . . . . 413

Bilge Süheyla Akkoca Gazioğlu and Muhittin Gökmen

CHISSL: A Human-Machine Collaboration Space

for Unsupervised Learning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 429
Dustin Arendt, Caner Komurlu, and Leslie M. Blaha

Toward an Open Data Repository and Meta-Analysis of Cognitive

Data Using fNIRS Studies of Emotion. . . . . . . . . . . . . . . . . . . . . . . . . . . . 449
Sarah Bratt

Establishing Ground Truth on Pyschophysiological Models for Training

Machine Learning Algorithms: Options for Ground Truth Proxies . . . . . . . . . 468
Keith Brawner and Michael W. Boyce

The Impact of Streaming Data on Sensemaking with Mixed-Initiative

Visual Analytics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 478
Nick Cramer, Grant Nakamura, and Alex Endert

Some Syntax-Only Text Feature Extraction and Analysis Methods

for Social Media Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 499
Monte Hancock, Charles Li, Shakeel Rajwani, Payton Brown,
Olivia Hancock, Corinne Lee, Yaniv Savir, Nicolas Nuon,
and Francesca Michaels

Using the Hash Tag Histogram and Social Kinematics for Semantic
Clustering in Social Media . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 510
Monte Hancock, Chloe Lo, Shakeel Rajwani, Shai Neumann,
Dale Franklin, Esnet Gros Negre, Tracy Hollis, Steven Knight,
Vikram Tutupalli, Vineet Chintamaneni, Sheila Daniels, Brian Gabak,
Venkata Undavalli, Payton Brown, and Olivia Hancock

Interface Metaphors for Interactive Machine Learning . . . . . . . . . . . . . . . . . 521

Robert J. Jasper and Leslie M. Blaha
 Contents – Part I XXIII

Classifying Tweets Using User Account Information . . . . . . . . . . . . . . . . . . 535

John Khoury, Charles Li, Chloe Lo, Corinne Lee, Shakeel Rajwani,
David Woolfolk, Alexis-Walid Ahmed, Loredana Crusov,
Arnold Pérez-Goicochea, Christopher Romero, Rob French,
and Vasco Ribeiro

Machine Learning-Based Prediction of Changes in Behavioral Outcomes

Using Functional Connectivity and Clinical Measures in Brain-Computer
Interface Stroke Rehabilitation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 543
Rosaleena Mohanty, Anita Sinha, Alexander Remsik, Janerra Allen,
Veena Nair, Kristin Caldera, Justin Sattin, Dorothy Edwards,
Justin C. Williams, and Vivek Prabhakaran

Content Feature Extraction in the Context of Social Media Behavior . . . . . . . 558

Shai Neumann, Charles Li, Chloe Lo, Corinne Lee, Shakeel Rajwani,
Suraj Sood, Buttons A. Foster, Toni Hadgis, Yaniv Savir,
Frankie Michaels, Alexis-Walid Ahmed, Nikki Bernobic,
and Markus Hollander

Detecting Mislabeled Data Using Supervised Machine

Learning Techniques . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 571
Mannes Poel

Author Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 583

Cognitive Load and Performance
 Comparing Capacity Coefficient and Dual Task
Assessment of Visual Multitasking Workload

Leslie M. Blaha(B)

Pacific Northwest National Laboratory, Richland, WA, USA

leslie.blaha@pnnl.gov

Abstract. Capacity coefficient analysis offers a theoretically grounded

alternative approach to subjective measures and dual task interference
assessment of mental workload. Workload efficiency is a human informa-
tion processing modeling construct defined as the efficacy with which the
system responds to increases in the number of cognitive processes. In this
paper, I explore the relationship between capacity coefficient analysis of
workload efficiency and dual task interference response time measures.
I examine how the relatively simple assumptions underlying capacity
coefficient analysis parallel those made in dual task interference work-
load assessment. For the study of visual multitasking, capacity coeffi-
cient analysis enables a comparison of visual information throughput
as the number of tasks increases from one to two to any number of
simultaneous tasks. By using baseline models derived from transforma-
tions of response time distribution, capacity coefficient analysis enables
theoretically grounded interpretations of workload. I illustrate the use
of capacity coefficients for visual multitasking, compared to dual task
interference analysis, on sample data from dynamic multitasking in the
modified Multi-attribute Task Battery.

Keywords: Capacity coefficient · Workload · Dual-task · MAT-B ·

Multitasking

1 Introduction
Visual multitasking is the simultaneous execution of at least two distinct visual
tasks. In visual multitasking, each task is comprised of separate, potentially
unique, visual stimuli, independent events and timing characteristics, and sepa-
rate decisions and responses. For example, texting while driving requires visual
attention to the environmental cues external the car to maintain lane position,
as well as attention to the screen and buttons of the mobile phone to input
responses to the incoming messages. When multiple simultaneous tasks require
the same perceptual processing resources, degradations in performance are often
observed as the number of tasks increases.
The goal of the present work is to explore the applicability of workload effi-
ciency analysis to the study of performance in multitasking situations. Work-
load efficiency, or processing capacity, is the information processing modeling

c Springer International Publishing AG 2017
D.D. Schmorrow and C.M. Fidopiastis (Eds.): AC 2017, Part II, LNAI 10285, pp. 3–19, 2017.
DOI: 10.1007/978-3-319-58625-0 1
4 L.M. Blaha

construct that characterizes the response of cognitive information processing

mechanism to changing tasks demands [28,29]. That is, as the number of deci-
sions (processing stages or subtasks) increase, how do information processing
rates respond? There exists a set of theoretically grounded, model-based mea-
sures for workload capacity, derived from the distributions of task response times,
that may offer useful insights about multitasking, both about the mechanisms
involved and about the mental workload demands for a given situation. In the
following, I will explore the use of the capacity coefficient, in particular, as a
potential metric for multitasking workload efficiency. I compare it to the very
similar notion of dual task interference effects, which are often utilized as an
objective metric for mental workload when clear, repeated behavioral measures
can be collected empirically.

1.1 Characteristics of Multitasking

Salvucci and colleagues have defined several dimensions along which multitask-
ing scenarios can be characterized. First, the multitasking continuum defines
the timescales at which activity occurs before a person switches between
tasks [24,27]. At one end of the continuum are tasks that require seconds to
complete, like driving and talking. The other end of the multitasking continuum
is tasks requiring hours to complete before switching, such as cooking and reading
a book. Another facet of multitasking is the degree to which tasks are concur-
rent or sequential in execution [25,26]. True sequential tasks are performed with
discrete yet well-defined boundaries between tasks, such as switching between
writing an email and making a phone call. One task is completed before the next
is initiated. Concurrent tasks are executed simultaneously with overlapping tem-
poral events, such as simultaneously baking a cake and holding a conversation
with someone else in the kitchen. The concurrent-sequential nature of the tasks
has implications for the organization of the mental resources, including percep-
tual, memory, decision making, and motor resources, needed to support effective
performance. Note that these dimensions (concurrency and time scale) of multi-
tasking can be defined separately for any given combination of tasks. However,
concurrent tasks typically require frequent attention switching on the order of
seconds, and so they often align with the shorter time scale end of the multi-
tasking continuum. Likewise, sequential tasks often occur on longer time scales
at the upper end of the multitasking continuum [26].
Multitasking tasks can further be placed on an application continuum based
on the real-world nature of the tasks under observation. The application con-
tinuum ranges from abstract laboratory tasks (e.g., visual or memory search for
simple targets) to real-world multitasking (e.g., management of attention while
driving busy city streets involving other cars, signals, and pedestrians). Finally,
the abstraction continuum is used to characterize the nature of theories devel-
oped to characterize multitasking as well as the related methodologies developed
to study multitasking through those theoretical lenses. The abstraction contin-
uum is akin to Newell’s bands of cognition, defining the timescales at which
behavior can be decomposed and appropriately measured and modeled [2,20].
 Comparing Capacity Coefficient and Dual Task Assessment 5

The information processing mechanisms of interest in the present work fall into
the cognitive band, on the order of seconds for the completion of individual
mental operations or single task units.

1.2 Dual Task Assessment of Workload

In many ways, the assessment of performance during multitasking falls into the
general problem of measuring operator mental workload, from both the objec-
tive behavioral impacts and the subjective experience of changing processing
demands. Generally, mental workload is conceptualized as the demands placed
on information processing resources, which are recognized to be limited [36].
The assessment of mental workload, however, is difficult as the workload experi-
ence is a latent factor and can only be assessed indirectly. The goal of workload
assessment measurements is to translate the subjective experience of workload
together with the impacts of varying workload into something quantifiable, like
a numerical scale [18]. Approaches include subjective assessments of workload,
such as the popular subjective workload assessment technique (SWAT [22]), or
the NASA task-load index (NASA-TLX [11]). While popular and easy to admin-
ister, subjective techniques have faced extensive criticism for being only indirect
measures of resource allocation and information processing capacity. Objectively,
the impacts of multitasking on behavioral performance are often addressed with
a measure of dual task interference, derived from total task accuracy or mean
response times. To perform a dual task interference assessment, the difference
between a task performed in isolation and the task performed in multitasking
conditions is computed to assess the degree of impact of the multiple competing
task demands. Drops in performance or increases in subjective workload can
successfully describe some aspects of the impact of multitasking.
The popular terminology for the components of dual task assessment is
primary and secondary task measures. Primary task measures are defined as
some aspect of performance on a task of interest, which has generally been pre-
determined by the experimenter. Secondary tasks are then used to load more
cognitive demands onto available processing resources, to impact the primary
task measures in some way. There are two ways in which a secondary task can
be used empirically. First, in a task loading paradigm, participants are asked to
maintain high performance on the secondary task, at the expense of the primary
task. The second approach uses the secondary task in a subsidiary role, in which
the participant is asked to maintain high performance on the primary task. In
this latter case, the secondary task serves to degrade the primary task by dis-
traction or utilizing needed resources. A balance of both approaches could be
engaged in laboratory settings to assess bi-directionality of interference effects,
though there are often practical limitations to this being accomplished.
There is a set of critical assumptions that must be met for effective assessment
of workload using dual task interference approaches [5]. The first is that baseline
measures can be taken from both the primary and secondary task, separately
and independently of the dual task scenario. This would mean being able collect
data from at least three total experimental conditions: (1) primary task alone,
6 L.M. Blaha

(2) secondary task alone, and (3) dual task combination. The second assumption
is that both the primary and secondary task tap into common resource require-
ments, which is considered critical for the tasks to interfere or compete for the
limited resources. This reflects the notion that performance in multi-task situa-
tions can be limited in different ways, and that it is possible for two concurrently
performed tasks to draw from different pools of cognitive resources [21].
The next assumptions are that the secondary task places continuous demands
on the user and that the participant has had sufficient practice on the secondary
task to achieve stable performance. Both are necessary for the secondary task
to offer competing resource demands on the user but not to distract the partici-
pant from the primary task onto training of the secondary task. Because practice
and task learning can improve performance, it is possible that a secondary task
performed without initial practice can result in enough learning that the sec-
ondary task becomes trivial and no longer places enough demands on the user
to compete with the primary task for resources. Additionally, multiple levels of
difficulty can be used in the secondary task to vary the level of effort needed
(e.g., [35]). This, in turn, influences the degree of interference the secondary
task places on the primary task, which can affect both the dual task interference
effects and perhaps the subjective experience of workload.

2 Workload versus Workload Efficiency

In their efforts to assess mental workload, researchers have consistently found

that mental workload may be a multi-faceted or multidimensional construct.
This is because the subjective experience of higher workload may result from
cognitive moderators, like stress, that influence physiological responses, in addi-
tion to the information processing and motor response demands of the tasks
themselves [9,19,37]. Certainly one of the key dimensions that should be con-
sidered in the assessment of workload is the degree to which cognitive informa-
tion processing mechanisms are able to effectively perform the work demanded
of them.
Workload efficiency is a human information processing modeling construct
defined as the amount of information that can be processed by the cognitive
system given a specified of amount of time. The range of time is defined by
the range of response times required for the task under consideration. Here, I
emphasize visual tasks, so the information processing mechanisms entail visual
perception and decision making. In the visual domain, workload efficiency mea-
sures are typically applied to redundant targets task designs, such as the iden-
tification or discrimination of multiple features within a single visual object
(e.g., eyes, nose, and mouth within a face [34]) or the visual search in a redun-
dant targets array (e.g., [17]). The workload capacity of a system describes the
way in which changes in information processing demands influence the rate of
processing. If increases in demands slow processing, then the system’s efficiency
is termed limited capacity. If increases in demands do not change the process-
ing rates, then the system’s efficiency is termed unlimited capacity. If increases
 Comparing Capacity Coefficient and Dual Task Assessment 7

in demands increase the speed of processing, which seems counterintuitive but

has been observed (e.g., Gestalt processing [14]), then the system’s efficiency is
termed super capacity. In this framework, three broad classes of workload effi-
ciency are defined in terms of task completion rates, which can be measured
with completion or response times.
Workload capacity analysis makes a set of basic assumptions similar to those
required by effective dual task interference analysis. First, the multiple tasks
used should require comparable demands on the participant as each other. That
is, they should both be similarly discrete or continuous over the course of task
performance, and be at a similar level of complexity (i.e., both are single per-
ceptual or choice decisions, or both are at the same level of realism on the
application continuum). It is also assumed that all tasks have been practiced to
a similar degree of stable performance such that learning and practice effects are
accounted for in all tasks. Workload capacity analysis assumes that performance
can be assessed for the component tasks alone as well as for the tasks combined,
identical to the assumption in the dual task approach. However, the component
tasks need not necessarily tap into the same cognitive or perceptual resources for
capacity analysis to work. With this approach, available information processing
models offer some degree of characterization of the system regardless if the com-
ponent tasks utilize all, none, or partially overlapping resources. As discussed
in the next section, capacity characteristics reflect situations in which tasks can
interfere with each other, not interfere at all, and even cases when they facilitate
each other. In terms of processing resources, these cases, respectively, may reflect
situations wherein the two tasks compete for resources, may not need common
resources, or mutually augment the resources available to a single task alone.
Identical to dual task interference analysis, workload efficiency requires that
separate measurements be taken from the component tasks as well as perfor-
mance on the combination of tasks together. For two-task cases, this means
collecting data from the same three experimental conditions: (1) primary task
alone, (2) secondary task alone, and (3) dual task combination. This requirement
is necessary to formulate model-based predictions for multitasking performance.
And similar to the recommendation for dual task interference analysis, the diffi-
culty level of the tasks can be varied. However, because of the use of model-based
predictions as workload efficiency baseline estimates, it is important that if the
difficulty levels are varied, then data must be collected in both the single-task
and multi-task conditions at the same difficulty levels. This ensures that the
capacity interpretation reflects the workload manipulations without potential
confounds of task difficulty.

3 The Capacity Coefficient

Capacity coefficient analysis enables inferences about information processing
efficiency by comparing the amount of cognitive work completed while multi-
ple tasks are performed together to a prediction about cognitive work made
by a baseline model. Cognitive work is measured with the integrated haz-
ard and reverse hazard functions of response times. The hazard function is
8 L.M. Blaha

f (t)
defined as h(t) = S(t) , where f (t) is the probability density function and

S(t) = 1 − f (t) is the survivor function. Hazard functions can be interpreted
as the amount of instantaneous effort or energy in a system  t at any point in time,
t [29]. Consequently, the integrated hazard, H(t) = 0 h(τ )dτ = −log(S(t)),
can be interpreted as the total amount of work completed from the start of
a task to time t. Similarly, the reverse integrated hazard function, defined as
t
K(t) = 0 Ff (τ )
(τ ) dτ = log(F (t)) is interpreted as the amount of work left to be
completed by the system after t time has passed. Note that when applied to
a cognitive task, t is measured as the response time on each trial, or the time
between some stimulus or alert and the observer’s response.
The baseline performance model engaged in capacity coefficient analysis is
an independent, parallel, unlimited capacity (UCIP) model system. In a UCIP
system, the number of tasks can be increased without changing the speed at
which any individual task is completed. For multitasking, this means that a
person can complete a combination of multiple simultaneous tasks at the same
speed as when completing the tasks individually. The system exhibits unlimited
processing capacity. An implication of this is that the amount of mental effort
should remain consistent under increasing demands. Against the UCIP baseline,
if additional tasks slow processing, the capacity coefficient analysis will show
limited capacity. If additional tasks should benefit the person and speed up
performance, the capacity coefficient analysis will indicate super capacity.
The choice of hazard or reverse hazard function and the specific definition of
the UCIP model depend on the nature of the task under study, particularly the
nature of the stopping rule governing the termination of processing to make a
response. For dynamic visual multitasking, I consider the case in which each task
engages a single cognitive decision in response to a single alert event, separate
and independent of the decisions made in the other tasks. Using information
processing modeling terminology, this is a single-target self-terminating (ST-
ST) stopping rule. This means that for each task at a given time there is a single
target event that triggers a response, and that the response can be made after
that target event has been observed by the participant. Cognitive work for ST-
ST processing is typically measured with the integrated reverse hazard function.
For ST-ST processing, the amount of work predicted by a UCIP baseline system
for each individual task during multitasking is identical to the amount of work
completed on each task performed individually. That is, for given task A among
a set of tasks M , the UCIP baseline prediction is defined as KA (t), estimated
from the participant performing task A alone. Then the observed performance of
A during multitasking is defined as KA,M (t). The capacity coefficient for ST-ST
processing is defined as

CST (t) = KA (t) − KA,M (t). (1)

If the processing efficiency for task A during multitasking is unlimited, then

CST (t) = 0. Limited capacity is inferred if CST (t) < 0, and super capacity is
inferred if CST (t) > 0.
 Comparing Capacity Coefficient and Dual Task Assessment 9

Note that these inference reference values are similar to those used in dual
task interference effects at the mean level, when applied to response times. If
there is no decrement in performance under dual task conditions, then the dif-
ference in mean response time for the primary task between the single and dual
task conditions will be zero. Interference caused by an increase in workload
under dual task conditions will produce a negative impact on response time in
that RT Single − RT Dual < 0. Though not common in the workload literature,
should moving from a single task to dual task condition improve performance,
then a dual task facilitation could be inferred, when RT Single − RT Dual > 0.
The key difference in these approaches is that CST (t) provides a functional
measure of the influence of multitasking on workload efficiency. That is, we get
a value over the entire range of response times. This allows for a more nuanced
interpretation of the impact of moving from a single task to dual task situation.
With the capacity coefficient, it is possible to observe CST (t) values that vary
between levels of efficiency over time. For example, fast detection responses may
be super capacity in nature, CST (t) > 0. But if the observer did not immediately
detect a stimulus and performed a more effortful target search, then the responses
may reflect limited capacity processing, CST (t) < 0. In this way, we can get a
more detailed but still objective description of the impact of increasing cognitive
load on task performance.

4 Application to Dynamic Visual Multitasking

I demonstrate the dual task response time analysis and capacity coefficient analy-
sis on sample data from two-task combinations from multitasking software that
supports up to four simultaneous tasks. Consistent with the traditional appli-
cations of the capacity coefficient, tasks were selected because they all entail
reactionary responses to alerting events. The alerting events can be considered
the stimulus onset event, and the reactionary response times can be recorded.
In this way, a distribution of response times can be collected that is similar to
the response time distributions collected in single visual decision tasks in which
capacity analysis has been previously utilized.
A key difference between discrete trial experiments and dynamic visual mul-
titasking is that dynamic visual multitasking does not include well-defined inter-
trial intervals. But such intervals are not a critical assumption of capacity coef-
ficient analysis. A potentially larger challenge in dynamic multitasking is that
the time of an alerting event may not be the identical to the time at which the
participant observes the alerting event. This is because the alerts may not occur
while the participant is foveating on the alert, as is expected in discrete trial
experiments with centrally presented stimuli. However, I leave treatment of this
detail to future efforts. For the present, I make the reasonable assumption that
response time can measured from the timestamp of an alert to the timestamp
of keyboard or mouse response.
The tasks herein can be characterized using the various continua discussed
above. On the multitasking continuum, these tasks are continuous and concur-
rent in nature. Participants must monitor all activity in the tasks for alerting
10 L.M. Blaha

events. The alerting events occur on the order of seconds, with response times
also on the order of seconds or even milliseconds. Along the application contin-
uum, these tasks represent a laboratory abstraction of pilot-like multitasking.
The nature of the task is a realistic reflection of some demands occurring in real-
world pilot multitasking. However, the display and details are greatly simplified.
Thus, these tasks reside more toward the first third-to-half of the application
continuum.

4.1 Task Environment

Sample data from one well-practiced team member were captured in both single
and dual visual decision making tasks within a JavaScript implementation of a
modified multi-attribute task battery (mMATB-JS; [8,10]).1 This lightweight,
web-based version of the MAT-B contains up to four simultaneous visual tasks:
continuous object tracking, alert monitoring, communication (channel cuing),
and resource management. Any individual task within the mMATB-JS can be
used as a single visual decision making task; any combination can be leveraged
for visual multitasking. The specific combinations of tasks used herein are shown
in Fig. 1. Note that the resource management task is a strategic task requiring
participants to manage simulated fuel levels. It is not used in the current demon-
stration, so is not depicted in Fig. 1.
The monitoring task (upper left quadrant, Fig. 1), consists of a set of sliders
and two color indicator blocks. The participant’s task is to provide the appro-
priate button press (F1–F6, labeled on each indicator/slider) if a parameter is
out of its normal state. For the sliders, this means moving above or below ±1
notch from the center. Participants must respond with the appropriate button
press before the slider moves back into the central range; if the slider returns
to the central range before a response, then an event miss is recorded. For the
indicators, the normally green block might turn black, or the normally black
block might turn red. The participant must respond before the event timeout,
when the color reverts to the normal value.
The continuous tracking task (upper right quadrant, Fig. 1 top and middle)
requires the participate to continuously track a moving circular target with the
mouse. At any time, one of the circles can turn red, indicating it is the target to
be acquired and tracked. When this occurs, the participant clicks to acquire the
target (which turns green) and then tries to keep the mouse cursor centered on
the target as it moves along an ellipsoid track. A target will remain in an alert
(red) state until either acquired by the user or the next alerting event occurs,
which is recorded as an event miss.
The communications task (lower left quadrant, Fig. 1 middle and bottom)
requires the participant to adjust channel frequencies when cued. The display
includes four channels, labeled INT1, INT2, OPS1, OPS2, together with the
current channel values; the topmost line gives a target channel and value. If
a red cued target appears in the top box, the participant uses the up/down
1
Available online at http://sai.mindmodeling.org/mmatb/index.html.
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so for twenty-four hours. Boil them up gently, and when they have
been cold repeat the boiling four or five times, at intervals of three
hours, by which means they will have become clear and bright. Now
take them up and lay them on a sieve, and when you have prepared
a good clear thick syrup, boil the fruit up in it for five minutes, and
skimming it well. Then put the apricots into clear glass jars, and pour
the syrup over them. When cold make all safe with writing paper
steeped in brandy, and tie wetted bladder over. They must be stored
in a dry, airy room.

damsons.
Choose the finest, large prune damsons for this purpose, pick
them over carefully, throwing out the stalks, and all that are the least
crushed, cut them open lengthwise, and take out the stones, put
them into a pan with water sufficient to cover them, and boil them ten
minutes; turn them out upon a sieve, and when cold, or nearly so,
wipe each separately with some old soft linen or flannel. To each
pound of the fruit allow one pound of the best refined sugar, the half
of which, after being sifted finely, you must scatter equally over the
damsons, on large dishes; put the other half of the sugar to the water
in which the fruit was scalded, set it in a pan on a clear fire, and let it
boil up; skim it thoroughly, and then simmer only, for ten or twelve
minutes; put in the fruit and bring it to a boil; then take it off the fire,
and let it stand, closely covered, half an hour; then put it again to
simmer for half an hour longer, and then put it aside until the next
day. Now boil up the fruit until it is tender, put the damsons into a
sieve while warm, and boil the jelly alone full half an hour, and taking
off any scum that may yet have arisen. Put the fruit into your pots,
jars, &c., and pour your jelly over them, well heated. When cold, put
brandy-paper upon the fruit, and melted mutton suet above that.
Make all safe with bladder and leather, and store them in a dry, airy,
cool room.

morello cherries.
 Pick thoroughly ripe and sound fruit from the stalks and wipe them
separately; prick them with a needle in three or four places. To each
pound of fruit allow one pound and a half of the best sugar, and
strew one half of it when finely sifted over the cherries upon clean
large dishes, and let them remain so for twenty-four hours. Take now
as much strained red-currant juice as will effectually dissolve the
other half of the sugar, and put it into a pan over a moderate fire, and
let it boil twelve or fifteen minutes, skim it well, add to it the fruit with
their sugar, and let all simmer five minutes, being careful to not allow
them to boil. Then remove the cherries into glasses, boil the syrup
until it is thick and pour it cool over them. When cold guard them with
brandy paper, and paste writing paper neatly cut over the glasses.

barberries in sprigs and bunches.

Pick out the finest bunches and sprigs of fine ripe clear berries—
reject all faulty ones—lay them in as much water as will be requisite
for making their syrup, and boil them until they are tender. Now strain
them upon a sieve, and to every pint of their juice add a pound and
half of best refined sugar, boil and skim this thoroughly, and to each
pint of the syrup put half a pound of the fruit in bunches and boil
them very gently until they become quite bright and clear. When cold
put them into clear glasses and pour the syrup to them. Use brandy
paper, and paste writing paper over the glasses.

hamburgh grapes preserved whole.

Pick out some handsome little bunches, wipe them very carefully
with soft old linen moistened with spirits and water, place them in a
wide jar, and allow one ounce of white sugar-candy beaten small to
each pound of the grapes, which, as the fruit is placed, must be
scattered equally amongst it. Fill the jar up with French brandy, the
best, and seeing in two days afterwards that the fruit is properly
covered, make up safely with bladder and leather, and store away in
a cool airy room.
 golden pippins
Pare two dozen fine pippins nicely, cut them into quarters and
take out the cores. Boil the rinds of two fine large oranges in a pan of
cold water until perfectly tender and lay them in pure spring water for
three days. Put these into a pan, just cover them with water and let
them boil twenty minutes, and strain the juice through a jelly-bag;
then pare two dozen more pippins, take out the cores at the stalk
ends neatly. Make now a fine clear syrup of two pounds of the best
refined sugar and one pint of water, to which add the apple juice, and
when it is cold put in the pippins, adding the orange peel cut into thin
chips. Boil it very gently ten minutes, then take out the pippins, and
when cool put them into jars and pour the syrup over them. Apply
brandy paper, and tie bladder over the jars, and leather over that.
Some adopt the mutton suet melted, with one-eighth of its weight of
sweet lard added, which corrects the brittleness of the suet and
causes it to adhere better to the sides of the jars.

raspberry marmalade.
Pick fresh ripe raspberries from the stalks and simmer them
gently about ten minutes, keeping them stirred all the time. Pour
them and their juice into a clean hair sieve and rub them through it
with a wooden spoon, leaving only the seeds behind. Weigh the fruit
and boil it quickly for eight or ten minutes, then take the pan from the
fire and stir gradually into it three quarters of a pound of sugar to the
pound of pulp. When this is quite dissolved continue the boiling for
another ten minutes—less time will occasionally be sufficient, but the
thickness of the preserve and the manner in which it jellies on the
skimmer will show when it is boiled enough. The raspberries may be
rubbed through a sieve without the previous simmering, then mixed
with their weight of sugar and boiled quickly for twenty minutes. Rich
strawberry jam or marmalade is made in precisely the same manner.

jam of morello cherries.

 This is a delicious preserve when made with fine ripe morellos.
Stone the fruit, weigh it, heat it rather slowly to draw out the juice,
then boil it quickly for twenty minutes over a very clear fire, add
thirteen ounces of sugar for each pound of the cherries, and boil the
jam from fifteen to twenty minutes longer, being careful to clear off all
the scum. The sugar should be of good quality; it must be beaten to
powder and added gradually to the fruit, and stirred with it off the fire
until it is dissolved. A larger portion may be used when the morellos
are very acid. An equal weight with the cherries will not be too much
for some tastes, but their flavour will be better preserved with less. A
few of the kernels blanched and wiped quite dry may be added a
couple of minutes before the jam is poured out.
 red cabbage.
a receipt from halton castle.
Take two middle-sized close-knit red cabbages, just when the
frost has seasoned them, strip them of all superfluous leaves, cut
them across in slices nearly a quarter of an inch thick, and scatter
finely beaten bay or rock salt over them when laid on large dishes
and covered with cloths; so let them lie twenty-four hours. Next drain
the cabbage on a sieve and let it remain until the next day, still
covered over. Put it into one jar that will contain it without pressure,
and strew as you proceed pretty plentifully the following mixture
amongst and finally upon the cabbage:
Allspice, coarsely
beaten 1 oz.
Ginger, sliced 1½ oz.
Black peppercorns 1 oz.
Bay leaves, shred ½ oz.
Laurel leaves, shred ½ oz.
Now pour pure cold best London pickling vinegar into the jar, and
take care that the cabbage is perfectly covered, and to the depth of
an inch or more. Make up the jar with a bung, and secure it with
resin or pitch. In a month you will have perhaps the best article of its
kind to be found anywhere, its excellency consisting in its flavour, its
colour, and crispness.

green samphire.
Carefully pick out the refuse from a peck of fresh samphire as
soon as you get it, or it will be tough by delay. Immerse the accepted
branches in salt and water strong brine for two days, then take it up
and dry with cloths, place it lightly in a pan, and cover it with spring
water in which a handful of salt and half an ounce of saltpetre have
been dissolved, and put it on the fire to simmer, taking it off the
moment that a thick steam comes upon the surface, and add for
every quart of water used in the mouth of each jar a small
teaspoonful of gum kino. Then make the jars secure with bladder
and keep for use.

cauliflowers.
Purchase for pickling the closest, soundest, and whitest, entirely
free from grub and insect, and pull them into nice branches and
sprigs. Lay them loosely on large dishes, and scatter table salt
generally through and over them, let them remain thus for three
days. Next place them neatly in jars, and pour boiling water upon
them, tie leather over, and let them stand by twelve or fourteen
hours, then dry them on a sieve and remove them to glass jars, filling
them up with the following pickle when cold:
Bay leaves, shred 1 oz.
Laurel leaves, shred 1 oz.
Chillies, whole 1 oz.
Capsicums, red and
green 1 oz.
White-wine vinegar 3 quarts
This must be boiled twenty minutes, and skimmed quite clear. Let
olive oil float at the top of the pickle, in the jars, to the depth of half
an inch. Then cover with bladder.

white mushrooms.
Choose the smallest, round, perfect buttons, rub each separately
with a piece of soft old flannel, wetted with a solution of bay salt, and
let them be thoroughly cleansed after they are all rubbed. (See note,
No. 11). When all ready put them into a pan with a little finely
powdered bay salt scattered over them, and covered so closely that
not the least steam can escape, for ten or twelve minutes, or until the
water is extracted from them. Then get them removed, without any
delay, on to a sieve, then dry them well with cloths, and let them get
cold, effectually covered up from the action of the air. Make the
following light pickle, by boiling it and skimming it well, and, laying
your mushrooms in clean glass jars, pour it amongst and upon them:
Mace, whole ½ oz.
Eschalots, sliced ½ oz.
Cloves, whole 1 oz.
Chillies, whole 1 oz.
Capsicums, whole ½ oz.
White-wine vinegar 3½ quarts
When the bottles are nearly filled with the pickle, let olive oil float on
the top for an inch in depth, then make safe with bladder, and keep
dry and cool. In a month they will be fit for use.

silver onions.
Select your onions well, for many attempts at pickling them have
been rendered abortive by the bad quality of the raw material. They
should be globular and sound, and have the appearance of being got
up in dry weather, and been well dried by the air and sun previous to
being stored. The peeling will, however, prove much, and if you are
suspicious of having been not well served, do not proceed with them.
Peel a peck of nice onions, and, as you proceed, throw them into
plenty of strong salt and water, and let them remain so for ten or
twelve days, changing the pickle every second day. Set them now on
a sieve to drain, then put them into jars and pour on them a brine
freshly made of bay salt and water, boiling hot, and, covering up
close, let them remain till cold. Repeat the scalding and with fresh
pickle, and when drained thoroughly, put them into jars with
Bay leaves, shred ½ oz.
Laurel leaves, shred ½ oz.
Chillies, whole 1 oz.
Best ginger, sliced 1 oz.
Mace, whole ½ oz.
 Best vinegar 3 quarts
scattered amongst them, and fill up with the vinegar cold. Let olive oil
float on the top, for nearly an inch deep, and secure the jars with
wetted bladder, and, that dried, soft leather above all. For the
preservation of the colour, this attention to the exclusion of the air is
chiefly owing. These are of first-rate quality, and are much resorted
to in the kitchens of the wealthy.

preserved walnuts.
Take half a hundred of walnuts just when they are ready for
pickling, that is, when punctured with a pin no shell can be
perceived. Take a jar that will a little above hold them, deposit in it a
layer of coarse-sugar half an inch thick, on this make a layer of
walnuts well wiped, and every one sound, then a layer of sugar, and
so on alternately to near the top of the jar. The allowance of sugar
must be half a pound to every score of nuts. Tie coarse paper over
the mouth of the jar and place it in a saucepan of boiling water, in
which it must remain three hours. This will dissolve the sugar; the
syrup should now cover the fruit; if it does not, add some more sugar
and continue the simmering. When cold, cover the mouth of the jar
with bladder, and do not disturb them for six months, for the longer
kept the better they will be. These will be found of excellent and
extensive use in families of many children as a gentle aperient
medicine. One is a dose for a child of five to seven years old, and so
in advancing ratio, and instead of proving nauseous to young
palates, will be regarded as a treat, and, if I am not mistaken, adults
will occasionally be troubled with constipation.

apple marmalade.
Pare and core two pounds of rather acid apples, put them into an
enamelled pan with a pint of sweet cider, or with half a pint of cape
wine, and a pound of crushed good loaf sugar, and cook them slowly
by a gentle heat three hours. Squeeze the fruit first through a
colander and then through a sieve. If not sweet enough add
powdered sugar to your taste. Put it in small white jars, cover with
bladder and writing paper. It will be very nice, and extremely
wholesome as supper for the juveniles, and for the aged, eaten with
cream or milk.

red currants.
Take currants for this purpose just before they have attained a
perfect red colour. Select the nicest bunches, which keep separate,
and accept no single ones but what are clear and sound. Boil these
with the fruit until the colour of the vinegar is changed by it,
Loaf sugar, sifted 2 lb.
Bay salt, beaten fine ½ lb.
Bay leaves, shred 1 oz.
Sal prunelle ¼ oz.
White wine, or palest
vinegar 2 quarts
skim it well, and let it get cold. Strain it now nicely, and press the fruit
in a sieve, to obtain as much of the colour as possible. Boil it up
again, and skim till quite clear. Now place the bunches and detached
fruit into glass jars or tumblers, and pour the liquor hot upon them, so
as to cover totally; then tie paper and bladder closely over.

celery.
The white part only is used for this purpose. Wash very clean half
a dozen fine heads, and wipe them dry. Cut them into pieces to your
taste, and make the following pickle:
Bay salt 1 lb.
Best ginger, sliced 2 oz.
Mace ½ oz.
Capsicums, red and
green 1 oz.
Best vinegar 2 quarts
Put all these into a deep saucepan, and soon as they come to the
boiling point, strew in the celery; let it boil again, not more than two
minutes, then take it up, pour it through a sieve. When cold, place
the celery in jars, and pour the liquor upon it, and make all safe with
bladder, &c. &c. This will be found extremely useful in all families that
live well. It will keep good a great length of time, and when the celery
is all used, the pickle will be highly acceptable in dressing salads,
&c. A few small onions may be added where they are not disliked,
and omitted at pleasure.

grapes.
The foreign grapes, if got in the beginning of the importations to
this country, for then they are less likely to be decayed or specked,
answer extremely well for pickling, and are, of course, much cheaper
than those grown at home. The white ones are generally chosen; but
it appears to me that a mixture of the purple ones with them makes
an agreeable change, as far as the appearance is concerned. Take
ten pounds of the largest and soundest you can, and divide into little
branches, which place in a deep straight-sided stone jar, embedded
in vine leaves, and completely cover them with this mixture:
Bay salt 1 lb.
Sal prunelle 2 oz.
Common salt 1 lb.
Coarse sugar 6 oz.
Water 6 quarts
Tie leather over the jar, and set it in a saucepanful of water on the
fire, and when it has boiled three quarters of an hour, pour off the
liquor, which set aside to be well skimmed, and poured clean off the
dregs. Return the liquor on to the fruit, cover up close, and let remain
so for twenty-four hours; then take them up, and dry them well
between cloths, not allowing the air to act upon them by keeping
them covered up. Next make this pickle:
Soft or river water 2 quarts
 White-wine vinegar 4 quarts
Coarse sugar 2½ lb.
Bay leaves, shred 3 oz.
Laurel leaves, shred 2 oz.
Boil these ten minutes, skim until quite clear, and let it get cold.
Replace the fruit in the jar, and fill up with the pickle; you having laid
plenty of vine leaves under, and also on the top of the fruit. After two
days more see if the jar will hold any more of the pickle, which, if
needful, must be added. Make all secure with bung and resin, and
keep them in a cool airy apartment. You will please not to open them
for six months, and will then be much delighted with so elegant and
rich a product.

codlins.
These must be taken when about the size of hen-eggs, and none
but perfectly sound ones accepted. Wrap them up singly in vine
leaves recently plucked, and place them lightly in a saucepan, with
plenty of leaves under, amongst, and above them, and thoroughly
cover them with water. Boil them slowly until the peels begin to start,
and separate, then carefully take them up, and drain them on a
sieve. When cold, pare them carefully, and, replacing them in the
pan, cover so well that none of the steam can escape, and continue
the simmering until they are of a nice green colour. Now take them
up, and let them drain, and get cold. Put them into little jars, and
cover the fruit with white-wine vinegar, put a round of pasteboard on
the top, and pour in melted mutton suet. Tie bladder over and leather
above that, and keep them cool and dry for three or four months.
They will be a good pickle at a little expense.

barberries.
These are more useful as garnishes than otherwise, and a great
many are annually pickled for that purpose. Take half a sieve of fine,
high-coloured fruit, pick out all the nice bunches that are sound, and
keep them apart by themselves; the best of the single ones must
also be had, but put in separate jars. Wash both in salt and water,
and set them to drain. Now take two and a half pounds of bay salt to
each gallon of water, and fill up the jars with the mixture, to running
over; skim them daily for four or five days, and then pour the liquor
away, and fill the jars again with a similar mixture of salt and water,
adding half a pint of the strongest pickling vinegar. Let it merely
steam over the fire, until it has become crisp and finely green, then
take it off quickly, and let it cool, drain off the liquor, and put the fruit
along with a light scattering of the following mixture into a jar, and
cover it well with the liquor:
Mace, beaten roughly ½ oz.
Nutmeg, sliced 1 oz.
Bay leaves, shred 1 oz.
Saltpetre ½ oz.
Close the jar with a bung and secure that with resin. In a month it will
be ready for table.

asparagus.
Take two hundred of fresh cut asparagus, fully grown, take off the
root ends so high up as to leave the remaining parts tender, and
wash the green tops in cold water, slightly tasted with salt, then
remove them into fresh water, and let them remain in it for about two
hours. Put them next into a shallow pan with as much cold spring
water as will just cover them, and putting it on the fire, watch them
closely, so that the moment the water comes to the boiling point you
will remove it from the fire, and taking out the asparagus heads very
carefully, lest they break, lay them on a sieve to get cold, being
covered over with cloths. Place them now in jars and pour upon
them a pickle made of
White pepper ½ oz.
Nutmeg 1½ oz.
Mace ½ oz.
Bay salt 1½ oz.
 White-wine vinegar 4 quarts
boiled ten minutes or more, and well skimmed, to be used hot. Tie
leather over the jars, and let them remain for five or six days, when
you will boil the pickle again, and pour over hot. When cold make up
the jars securely with bungs and leather.

gherkins.
From out of three hundred gherkins of the markets you may
probably pick two hundred that will suit your purpose, and they
should be all nearly of the same size; put them into a pickle made of
two pounds and a half of common table salt to one gallon of soft or
river water, and let them remain in it for three hours if they run small,
or four hours if large. Let them lie on a sieve to drain, and wipe them
carefully quite dry, and place them in stone jars—glazed ware is
objectionable on many accounts for pickles. Next make a pickle of
Cloves 1 oz.
Mace ½ oz.
Allspice 1 oz.
Two nutmegs, sliced
White mustard seed 1 oz.
A stick of horseradish
Bay salt 8 oz.
White-wine vinegar 4 quarts
by boiling them fifteen minutes and skimming clear; when cold pour it
over the gherkins, cover up closely, and let them remain so for
twenty-four hours. Then put the whole contents into a saucepan, and
let them simmer until they have acquired a bright green colour, then
place them not too closely in jars, and pour the liquor with the spices
over them. They must be totally covered with pickle, or more must be
made for that purpose if you intend them to keep well and a long
time. Cover your jars with wetted bladder, and soft leather over that.
 piccalilli.
Take two perfectly fresh closely grown white cabbages, in
preference to one large one, they must be quite sound at the hearts;
cut them crosswise in slices, and then take a thorough grown white
beetroot cut also the same way; divide a nice cauliflower into many
small sprigs; some clear green radish pods, and twenty of the
smallest gherkins. Place these apart from each other and strew three
or four handfuls of common table salt over them. Expose these to
the action of the sun if possible, or of a slow fire four days, or until
you see that all the moisture has been drawn from them. Then put all
into a large stoneware jar, and scatter over and amongst them two
handfuls of sound bright mustard seed as you are packing them
down. Now boil together
Garlic, minced 3 oz.
Eschalots, minced 1 oz.
Bay salt 1 oz.
Turmeric 2 oz.
Best pickling vinegar 1 gallon
Skim it well, and while boiling hot pour it upon the vegetables, and let
them stand closely covered with leather, near the fire, until they have
become of a nice yellow colour and saturated with the acid. Then
make the following pickle:
Mace, bruised 1 oz.
Cloves, bruised 1 oz.
Jamaica pepper,
bruised ½ oz.
Nutmeg, sliced ½ oz.
White pepper 2 oz.
Best vinegar 1 quart
Let these boil fifteen to twenty minutes, skimming well, and when
cold add it to the pickles. Make the jar safe with bladder and tie
leather over that. This pickle requires three months at least to
become superior, and that the different flavours may be assimilated.
 lemon mangoes.
Take a couple of dozen of large thick-skinned lemons, cut off a
piece from the blossom end of each, leaving a bare surface the size
of a shilling, scoop out the whole of the insides, wash them in cold
water, entirely freeing them of loose pulp, and immerse them in a
brine of a pound of bay salt to the gallon of water. Rouse them about
occasionally, change the brine on the third day, and let them remain
so pickled three days longer. Now drain and wipe them dry, and fill
them with this mixture:
Horseradish, scraped
fine 1 oz.
Mustard seed, bruised 2 oz.
Ginger, sliced thin 1 oz.
Eschalots, minced 1 oz.
Chillies, minced 1 oz.
Stitch the pieces which you cut off on to their respective
correspondents, neatly place the fruit closely together in a stone jar,
and pour upon them, boiling hot, the following pickle:
Best pickling vinegar 2 quarts
The juice from the lemons
Table salt 2 tablespoonfuls
White peppercorns,
bruised 1 oz.
Ginger, bruised 1 oz.
Mace, bruised 1 oz.
The lemon juice must have been strained, and the vinegar put upon
the pulp for half an hour, and then also passed through a fine sieve.
The mangoes must be well covered by the pickle, and as some will
be absorbed, it is desirable to let them remain just temporarily
covered with paper for three days and then fill up with the pickle.
These will be very fine in four or five months, but for present
consumption they could not be recommended. Put bladder safely
over the jars and cover with leather.
 lemon pickle.
Rub off with a fine tin grater the yellow rind of twenty fine large
fresh lemons, recently unpacked from the chest, without disturbing
the white part that lies underneath; next take the white part off with a
sharp knife, and divide the fruit into two parts in the middle, and then
again divide these pieces into slices, which will be each about an
inch and three quarters thick. Rub these thoroughly with bay salt in
fine powder, and set them on a dish to dry in a cool oven until the
juice is completely taken up; put them then in a jar and pour upon
them a pickle of the following ingredients, viz.
Mace, in fine powder 1¾ oz.
Cloves, in fine powder 1 oz.
Nutmeg, in fine
powder 2 oz.
Garlic, minced 1 oz.
Mustard seed,
crushed 1 pint
enclosed in a piece of muslin rag and boiled ten minutes with four
quarts of white-wine vinegar. Make up the jar close with a bung, if it
will admit of it, and put it on a hob by a fireside for ten days, agitating
the contents three or four times daily. Now see that the fruit is
perfectly covered with pickle, and secure the vessel with bladder and
leather, and set it by for six months, by which time the bitter taste will
be dissipated. It must next be bottled for store, effected thus: Turn
the pickle and fruit into a hair sieve and press the liquor out into a
large jug or jar, and on the next day pour the clear off from the lees
through a muslin strainer into bottles, which should be corked well
and the air excluded by sealing wax. You will still have remaining
some sediment, upon which you may put half a pint of boiling rough
cider or light vinegar, for an inferior lemon pickle, to be kept apart
from your best. Better than the first product is rarely made, and it is
an estimable pickle, generally admitted.

mangoes.
 An excellent imitation may be made by any dextrous person who
wishes to excel in this branch. The cucumbers for this pickling must
be gathered as soon as they have attained full growth, and the larger
the better, but they must not be ripe or of a light yellow colour. Cut
out a piece from the side of each and put them aside, take out nicely
the seeds, and put both the cucumbers and the pieces which were
taken from them into a pickle of two pounds of salt to a gallon of
water, with half an ounce of saltpetre and one ounce of sal prunelle,
so let them lie ten or twelve days, and until they come to a yellow
colour; then put them in a pan with alternate layers of vine leaves,
and dissolve half an ounce of alum in the brine they were pickled in,
pour it upon them in the pan, which set upon a fire not too brisk, and
let the cucumbers be subjected to a scalding process for about four
hours, being attentive all the time that the pickle does not reach the
boiling point. They should now be of a nice green colour. Set them
on a sieve to drain, and then insert into each cucumber
One stick of fresh horseradish
Mustard seed ½ oz.
Four cloves of garlic
Peppercorns ½ oz.
Replace the pieces of the fruit you cut out, and attach them by a
needle and green silk. Make then the following pickle, by boiling for
ten minutes:
White-wine vinegar 6½ qts.
Black peppercorns 3 oz.
Mustard seed 6 oz.
Garlic 2 oz.
Shalots 1 oz.
Mace 1½ oz.
Cloves 2 oz.
Long pepper 3 oz.
Lay the mangoes in a deep straight-sided jar, and pour the pickle
when cold upon them, covering completely, and an inch above at
least, then make secure with bladder and leather. These will require
three or four months at least before fit for use.

green walnuts.
Get a hundred of fine large walnuts while the shells are yet
tender, wrap them up in vine leaves separately, put them into jars
along with plenty more vine leaves, and so that they cannot suffer by
contact with each other, and cover plentifully with the best light-
coloured vinegar; make secure from the air, and let them remain so
for three weeks. Now pour off the vinegar, wrap up again the fruit in
fresh vine leaves, and fill the jars with vinegar as before, this must be
continued two weeks longer, when you may take off the leaves, put
the fruit into jars, and make the following pickle for them:
Pale vinegar, with
enough salt in it to
float an egg 3 quarts
Garlic, minced 1½ oz.
Cloves, bruised 2 oz.
Mace, bruised 1 oz.
Allspice, bruised 1½ oz.
Nutmeg, bruised 2 oz.
Let these simmer fifteen minutes, and pour the whole, boiling hot,
over the walnuts; tie bladder and leather over the jars, and keep four
months before breaking in upon them.

walnuts pickled white.

Bespeak a hundred of the largest walnuts just when they will suit
your purpose, that is, to admit of their being peeled down to the very
white interior, the kernels; have ready a brine of one pound of salt to
the gallon, and pop your walnuts into it, overhead, as you get them
peeled, and when all done, keep them well covered in the brine four
hours. Next put a pan of pure water over the fire, and just as it is
coming to boil, lay in the fruit, which must not be boiled at all, only
simmered, for about ten or twelve minutes. Then transfer them to a
pan of cold water, with a trifling amount of salt in it; after being in this
ten minutes, take them out, and remove them into a pickle of two
and a half pounds of salt to the gallon, in this let them be kept half an
hour, totally immersed in the pickle to protect the colour. Next take
them out, and lay them between cloths to dry; each nut then must be
wiped separately, and put into clean white earthenware jars, with this
mixture—
Mace, bruised 1½ oz.
Cloves, bruised 2 oz.
White pepper, bruised 2 oz.
Bay leaves, shred 1½ oz.
Laurel leaves, shred 1 oz.
—scattered pretty plentifully throughout them. Fill up your jars with
best white-wine vinegar, and secure them from the air with bladder
and leather.

peaches and nectarines.

The fruit should be gathered just as it is beginning to ripen, and
needs to be perfectly sound, as any bruised or decaying ones would
most likely spoil the whole, and, what is worse, the loss is not
discoverable till a long time after. Let them lie covered over with a
pickle of bay salt and water, one and a half pounds to the gallon, for
three or four days, according to size; take them out and, wiping them
separately, lay them in jars, and pour over them, when cold, this
pickle:
Mace, beaten fine ½ oz.
Cloves, beaten fine ½ oz.
Nutmeg, beaten fine ½ oz.
Ginger, sliced 1 oz.
Garlic, minced ½ oz.
White-wine vinegar 1 gallon
It must be boiled fifteen minutes and skimmed well. Fill the jars so as
to cover the fruit completely with the pickle. Tie bladder and leather
over, and keep them eight or nine months. They will be very rich and
choice pickles.

golden pippins.
From a basketful of this ripe fruit pick out twenty of the largest and
clearest, lay them in a stewpan, and, covering them with soft water,
set them on a fire and let them simmer until the peels begin to be
separated from them—they must on no account come to the boil. If
tender, set them to go cold, and peel them carefully, then lay them
again in the water, adding nearly a pint of good sharp vinegar, and
continue the simmering until they become a nice green colour. Now,
with a wooden spoon take them out singly, and let them go cold, and
make the following pickle, boiling it and skimming as long as any
scum arises, for fifteen or twenty minutes:
Best ginger, bruised 1½ oz.
Mustard seed, bruised 2 oz.
Garlic, sliced ¾ oz.
Mace, bruised ¾ oz.
Cloves, bruised 1½ oz.
White-wine vinegar 2 quarts
Put the fruit carefully into jars, not crushing them, and pour the
pickle, cold, upon them, and effectually exclude the air with bladder
and leather.

nasturtiums.
About ten days after the blossoms have left the plants is the
proper time to take these for pickling, and they should be
immediately put into process, before they become shrivelled.
Immerse half a peck of the clearest and soundest in a pan of cold
salt and water, and let them remain thus, changing the pickle every
morning, for three days. Lay them to drain on a sieve, and then dry