Exemple: <div4> (level-4 text division)
These search results reproduce every example of the use of <div4> in the Guidelines, including all localised and translated versions. In some cases, the examples have been drawn from discussion of other elements in the Guidelines and illustrating the use of <div4> is not the main focus of the passage in question. In other cases, examples may be direct translations of each other, and hence identical from the perspective of their encoding.
4 Default Text Structure
<div1 n="2" type="part">
<head>The Second Partition:
The Cure of Melancholy</head>
<div2 n="2.1" type="section">
<div3 n="2.1.1" type="member">
<div4 n="2.1.1.1" type="subsection">
<head>Unlawful Cures rejected.</head>
<p>Inveterate melancholy, howsoever it may seem to
be a continuate, inexorable disease, hard to be
cured, accompanying them to their graves most part
(as <ref target="#a">Montanus</ref> observes), yet many
times it may be helped...
</p>
</div4>
</div3>
</div2>
<div2 n="2.2" type="section">
<div3 n="2.2.1" type="member">
<head>Sect. II. Memb. I</head>
<p/>
</div3>
</div2>
<div2 n="2.3" type="section">
<div3 n="2.3.1" type="member">
<head>Sect. III. Memb. I</head>
<p/>
</div3>
</div2>
</div1>
<head>The Second Partition:
The Cure of Melancholy</head>
<div2 n="2.1" type="section">
<div3 n="2.1.1" type="member">
<div4 n="2.1.1.1" type="subsection">
<head>Unlawful Cures rejected.</head>
<p>Inveterate melancholy, howsoever it may seem to
be a continuate, inexorable disease, hard to be
cured, accompanying them to their graves most part
(as <ref target="#a">Montanus</ref> observes), yet many
times it may be helped...
</p>
</div4>
</div3>
</div2>
<div2 n="2.2" type="section">
<div3 n="2.2.1" type="member">
<head>Sect. II. Memb. I</head>
<p/>
</div3>
</div2>
<div2 n="2.3" type="section">
<div3 n="2.3.1" type="member">
<head>Sect. III. Memb. I</head>
<p/>
</div3>
</div2>
</div1>
<div1 n="II" type="chapitre">
<head>Chapitre II. Traitement électronique des données en histoire de la littérature
française : bilan provisoire</head>
<div2 n="2.1" type="section">
<div3 n="2.1.1" type="subsection">
<div4 n="2.1.1.1" type="article">
<head>Les objectifs</head>
<p>Chaque étudiant est convié à parcourir la banque à partir des différentes entrées
liées au cours magistral qu'il suit en amphithéâtre...</p>
</div4>
</div3>
</div2>
<div2 n="2.2" type="section">
<div3 n="2.2.1" type="subsection">
<head>Sect. II. Subsection I. Exploitation pédagogique de la BDHL</head>
<p>Pour la plupart des étudiants en Lettres des générations précédentes, un
enseignement de l'histoire de la littérature allait de soi... </p>
</div3>
</div2>
<div2 n="2.3" type="section">
<div3 n="2.3.1" type="subsection">
<head>Sect. III. Subsection I. Etudes permises par la BDHL</head>
<p>L'existence d'une banque de données, quelle qu'elle soit, permet d'envisager des
traitements statistiques. </p>
</div3>
</div2>
</div1>
<head>Chapitre II. Traitement électronique des données en histoire de la littérature
française : bilan provisoire</head>
<div2 n="2.1" type="section">
<div3 n="2.1.1" type="subsection">
<div4 n="2.1.1.1" type="article">
<head>Les objectifs</head>
<p>Chaque étudiant est convié à parcourir la banque à partir des différentes entrées
liées au cours magistral qu'il suit en amphithéâtre...</p>
</div4>
</div3>
</div2>
<div2 n="2.2" type="section">
<div3 n="2.2.1" type="subsection">
<head>Sect. II. Subsection I. Exploitation pédagogique de la BDHL</head>
<p>Pour la plupart des étudiants en Lettres des générations précédentes, un
enseignement de l'histoire de la littérature allait de soi... </p>
</div3>
</div2>
<div2 n="2.3" type="section">
<div3 n="2.3.1" type="subsection">
<head>Sect. III. Subsection I. Etudes permises par la BDHL</head>
<p>L'existence d'une banque de données, quelle qu'elle soit, permet d'envisager des
traitements statistiques. </p>
</div3>
</div2>
</div1>
<div1 n="3" type="part">
<head>第三章：對話性—文化理論的基石</head>
<div2 n="3.1" type="section">
<div3 n="3.1.1" type="member">
<div4 n="3.1.1.1" type="subsection">
<head>歷史、社會與佛洛伊德主義</head>
<p>《述評》開宗明義，運用歷史唯物主義的觀點，批判佛洛伊德主義的反歷史和反社會傾向。巴赫汀指出... </p>
</div4>
</div3>
</div2>
<div2 n="3.2" type="section">
<div3 n="3.2.1" type="member">
<head>打破內在/外在、主觀/客觀的二元對立</head>
<p>在二○年代的蘇聯文藝界，...</p>
</div3>
</div2>
<div2 n="3.3" type="section">
<div3 n="3.3.1" type="member">
<head>建立馬克思主義和社會學詩學</head>
<p>《社會學詩學》是巴赫汀對話美學的一個目標，...</p>
</div3>
</div2>
</div1>
<head>第三章：對話性—文化理論的基石</head>
<div2 n="3.1" type="section">
<div3 n="3.1.1" type="member">
<div4 n="3.1.1.1" type="subsection">
<head>歷史、社會與佛洛伊德主義</head>
<p>《述評》開宗明義，運用歷史唯物主義的觀點，批判佛洛伊德主義的反歷史和反社會傾向。巴赫汀指出... </p>
</div4>
</div3>
</div2>
<div2 n="3.2" type="section">
<div3 n="3.2.1" type="member">
<head>打破內在/外在、主觀/客觀的二元對立</head>
<p>在二○年代的蘇聯文藝界，...</p>
</div3>
</div2>
<div2 n="3.3" type="section">
<div3 n="3.3.1" type="member">
<head>建立馬克思主義和社會學詩學</head>
<p>《社會學詩學》是巴赫汀對話美學的一個目標，...</p>
</div3>
</div2>
</div1>
<div3 n="2.2.1" type="member">
<head>Sect. II. Memb. I</head>
<div4 n="2.2.1.1" type="subsection">
<head>Subsect I. — Dyet rectified in substance.</head>
<p>Diet, <term xml:lang="grc">diaitotiku</term>, <term xml:lang="la">victus</term> or
living </p>
</div4>
<div4 n="2.2.2.1" type="subsection">
<head>Subsect II. — Dyet rectified in quantity.</head>
<p>Man alone, saith Cardan, eates and drinks without appetite, and useth all his pleasures
without necessity </p>
</div4>
</div3>
<head>Sect. II. Memb. I</head>
<div4 n="2.2.1.1" type="subsection">
<head>Subsect I. — Dyet rectified in substance.</head>
<p>Diet, <term xml:lang="grc">diaitotiku</term>, <term xml:lang="la">victus</term> or
living </p>
</div4>
<div4 n="2.2.2.1" type="subsection">
<head>Subsect II. — Dyet rectified in quantity.</head>
<p>Man alone, saith Cardan, eates and drinks without appetite, and useth all his pleasures
without necessity </p>
</div4>
</div3>
<div3 n="2.2.1" type="subsection">
<head>Sect. II. Subsect. I</head>
<div4 n="2.2.1.1" type="alinéa">
<head>Alinéa I. <term>Horlogerie</term>Lame de ressort.</head>
<p> Bande d'acier enroulée formant le ressort d'une montre, d'une pendule. (Dict. XIXe
et XXe s.).</p>
</div4>
<div4 n="2.2.1.2" type="alinéa">
<head>Alinéa II. — <term>Menuiserie</term>Lame de parquet</head>
<p>Lame de parquet. Chacune des bandes de bois qui, emboîtées, constituent le
parquet</p>
</div4>
</div3>
<head>Sect. II. Subsect. I</head>
<div4 n="2.2.1.1" type="alinéa">
<head>Alinéa I. <term>Horlogerie</term>Lame de ressort.</head>
<p> Bande d'acier enroulée formant le ressort d'une montre, d'une pendule. (Dict. XIXe
et XXe s.).</p>
</div4>
<div4 n="2.2.1.2" type="alinéa">
<head>Alinéa II. — <term>Menuiserie</term>Lame de parquet</head>
<p>Lame de parquet. Chacune des bandes de bois qui, emboîtées, constituent le
parquet</p>
</div4>
</div3>
<div3 n="3.2.1" type="member">
<head>打破內在/外在、主觀/客觀的二元對立</head>
<div4 n="3.2.1.1" type="subsection">
<head>薩庫林的《文學研究的社會學方法》</head>
<p>薩庫林把藝術史和文學史的發展分成兩個部份：內在與因果部份。...</p>
</div4>
<div4 n="3.2.2.1" type="subsection">
<head>美的本質</head>
<p>五○至六○年代在中國大陸進行的美學大辯論，一個核心的問題就是美的本質問題。...</p>
</div4>
</div3>
<head>打破內在/外在、主觀/客觀的二元對立</head>
<div4 n="3.2.1.1" type="subsection">
<head>薩庫林的《文學研究的社會學方法》</head>
<p>薩庫林把藝術史和文學史的發展分成兩個部份：內在與因果部份。...</p>
</div4>
<div4 n="3.2.2.1" type="subsection">
<head>美的本質</head>
<p>五○至六○年代在中國大陸進行的美學大辯論，一個核心的問題就是美的本質問題。...</p>
</div4>
</div3>
<div2 type="chapter">
<head>Recipes</head>
<head>Chapter VI.</head>
<div3>
<head>Fruit and vegetable soups</head>
<p>...</p>
<div4>
<head>Stocks for all kinds of soups</head>
<div5 type="recipe">
<head>Rich strong stock</head>
<!-- ... -->
</div5>
<div5 type="recipe">
<head>Medium Stock</head>
<!-- ... -->
</div5>
</div4>
<div4 type="recipe">
<head>Apple soup</head>
<div5>
<head>Ingredients</head>
<list>
<item>2 lbs. of good boiling apples,</item>
<item>3/4 teaspoonful of white pepper,</item>
<item>6 cloves,</item>
<item>cayenne or ginger to taste,</item>
<item>3 quarts of medium stock</item>
</list>
</div5>
<div5>
<head>Mode</head>
<p>Peel and quarter the apples taking out their cores; put them into
the stock, stew them gently till tender, Rub the whole through a
strainer, add the seasoning. give it one boil up, and serve.</p>
</div5>
<div5>
<head>Time</head>
<p>1 hour.</p>
</div5>
<div5>
<head>Average cost</head>
<p>per quart, 1s.</p>
</div5>
<div5>
<head>Seasonable</head>
<p>from September to December.</p>
</div5>
<div5>
<head>Sufficient</head>
<p> for 10 persons</p>
</div5>
<div5>
<head>The apple</head>
<p>This useful fruit is mentioned in Holy Writ; and Homer describes it
as valuable in his time... As a food, the apple cannot be considered
to rank high, as more than the half of it consists of water, and
the rest of its properties are not the most nourishing. It is
however a useful adjunct to other kinds of food, and, when cooked, is
esteemed as slightly laxative.</p>
</div5>
</div4>
<div4 type="recipe">
<head>Artichoke (Jerusalem) soup</head>
<p>...</p>
</div4>
<!-- other recipes here -->
</div3>
</div2>
<head>Recipes</head>
<head>Chapter VI.</head>
<div3>
<head>Fruit and vegetable soups</head>
<p>...</p>
<div4>
<head>Stocks for all kinds of soups</head>
<div5 type="recipe">
<head>Rich strong stock</head>
<!-- ... -->
</div5>
<div5 type="recipe">
<head>Medium Stock</head>
<!-- ... -->
</div5>
</div4>
<div4 type="recipe">
<head>Apple soup</head>
<div5>
<head>Ingredients</head>
<list>
<item>2 lbs. of good boiling apples,</item>
<item>3/4 teaspoonful of white pepper,</item>
<item>6 cloves,</item>
<item>cayenne or ginger to taste,</item>
<item>3 quarts of medium stock</item>
</list>
</div5>
<div5>
<head>Mode</head>
<p>Peel and quarter the apples taking out their cores; put them into
the stock, stew them gently till tender, Rub the whole through a
strainer, add the seasoning. give it one boil up, and serve.</p>
</div5>
<div5>
<head>Time</head>
<p>1 hour.</p>
</div5>
<div5>
<head>Average cost</head>
<p>per quart, 1s.</p>
</div5>
<div5>
<head>Seasonable</head>
<p>from September to December.</p>
</div5>
<div5>
<head>Sufficient</head>
<p> for 10 persons</p>
</div5>
<div5>
<head>The apple</head>
<p>This useful fruit is mentioned in Holy Writ; and Homer describes it
as valuable in his time... As a food, the apple cannot be considered
to rank high, as more than the half of it consists of water, and
the rest of its properties are not the most nourishing. It is
however a useful adjunct to other kinds of food, and, when cooked, is
esteemed as slightly laxative.</p>
</div5>
</div4>
<div4 type="recipe">
<head>Artichoke (Jerusalem) soup</head>
<p>...</p>
</div4>
<!-- other recipes here -->
</div3>
</div2>
<div2 type="chapter">
<head>Recipes</head>
<head>Chapter VI.</head>
<div3>
<head>Fruit and vegetable soups</head>
<p>...</p>
<div4>
<head>Stocks for all kinds of soups</head>
<div5 type="recipe">
<head>Rich strong stock</head>
<div6>
<head>Ingredients</head>
<list>
<item>4 lbs of shin of beef,</item>
<item>4 lbs of knuckle of veal,</item>
<!-- ... -->
<item>4 quarts of water</item>
</list>
</div6>
<div6>
<head>Mode</head>
<p>Line a delicately clean stewpan... Strain through a very
fine hair sieve, or tammy, and it will be fit for use</p>
</div6>
<div6>
<head>Time</head>
<p>5 hours.</p>
</div6>
<div6>
<head>Average cost</head>
<p>1s 3d. per quart</p>
</div6>
</div5>
<div5 type="recipe">
<head>Medium Stock</head>
<!-- ... -->
</div5>
</div4>
<!-- ... -->
</div3>
</div2>
<head>Recipes</head>
<head>Chapter VI.</head>
<div3>
<head>Fruit and vegetable soups</head>
<p>...</p>
<div4>
<head>Stocks for all kinds of soups</head>
<div5 type="recipe">
<head>Rich strong stock</head>
<div6>
<head>Ingredients</head>
<list>
<item>4 lbs of shin of beef,</item>
<item>4 lbs of knuckle of veal,</item>
<!-- ... -->
<item>4 quarts of water</item>
</list>
</div6>
<div6>
<head>Mode</head>
<p>Line a delicately clean stewpan... Strain through a very
fine hair sieve, or tammy, and it will be fit for use</p>
</div6>
<div6>
<head>Time</head>
<p>5 hours.</p>
</div6>
<div6>
<head>Average cost</head>
<p>1s 3d. per quart</p>
</div6>
</div5>
<div5 type="recipe">
<head>Medium Stock</head>
<!-- ... -->
</div5>
</div4>
<!-- ... -->
</div3>
</div2>
<div2 type="chapter">
<head>Recipes</head>
<head>Chapter VI.</head>
<div3>
<head>Fruit and vegetable soups</head>
<p>...</p>
<div4>
<head>Stocks for all kinds of soups</head>
<div5 type="recipe">
<head>Asparagus soup</head>
<div6 type="altRecipe">
<head>I.</head>
<div7>
<head>Ingredients</head>
<list>
<item> ...</item>
</list>
</div7>
<div7>
<head>Mode</head>
<p>Put the beef, cut into pieces and rolled in flour, into a
stewpan...</p>
</div7>
<!-- ... -->
</div6>
<div6 type="altRecipe">
<head>II.</head>
<div7>
<head>Ingredients</head>
<list>
<item> ...</item>
</list>
</div7>
<div7>
<head>Mode</head>
<p>Boil the peas, and rub them through a sieve; add the gravy...</p>
</div7>
</div6>
</div5>
</div4>
</div3>
</div2>
<head>Recipes</head>
<head>Chapter VI.</head>
<div3>
<head>Fruit and vegetable soups</head>
<p>...</p>
<div4>
<head>Stocks for all kinds of soups</head>
<div5 type="recipe">
<head>Asparagus soup</head>
<div6 type="altRecipe">
<head>I.</head>
<div7>
<head>Ingredients</head>
<list>
<item> ...</item>
</list>
</div7>
<div7>
<head>Mode</head>
<p>Put the beef, cut into pieces and rolled in flour, into a
stewpan...</p>
</div7>
<!-- ... -->
</div6>
<div6 type="altRecipe">
<head>II.</head>
<div7>
<head>Ingredients</head>
<list>
<item> ...</item>
</list>
</div7>
<div7>
<head>Mode</head>
<p>Boil the peas, and rub them through a sieve; add the gravy...</p>
</div7>
</div6>
</div5>
</div4>
</div3>
</div2>