"Close-grained" Quotes from Famous Books
 ... not without some degree of taste. The white was also laid on in small patches upon the face, and drawn in a circle round each eye. The red seemed to be ochre, but what the white was we could not discover; it was close-grained, saponaceous to the touch, and almost as heavy as white lead; possibly it might be a kind of Steatites, but to our great regret we could not procure a bit of it to examine. They have holes in their ears, but we never saw any thing worn in them. Upon such ...
— A General History and Collection of Voyages and Travels, Vol. 13 • Robert Kerr
... starve in the midst of plenty, if we lock our lips. We can be like some obstinate black rock, washed over for ever by the Atlantic surges, and yet so close-grained that only the surface is moistened, and, an inch within, it is dry. 'Neither life, nor death, nor angels, nor principalities, nor powers, nor things present, nor things to come, nor height, nor depth, nor ...
— Expositions of Holy Scripture - St. Mark • Alexander Maclaren
... or warp-beam was ever a very important part of the loom. It should be made of close-grained, well-seasoned wood. The iron axle should be driven in before the beam is turned. If the beam is ill-turned and irregular in shape, no even, perfect woof can come from it. The slightest variation in its dimensions makes the warp run off unevenly, and the web never "sets" ...
— Home Life in Colonial Days • Alice Morse Earle
... flat at its base, for export to Tibet, all thatched with the bark of Abies Brunoniana. Of these the larch (Larix Griffithii, "Sah"), splits well, and is the most durable of any; but the planks are small, soft, and white.* [I never saw this wood to be red, close-grained, and hard, like that of the old Swiss larch; nor does it ever reach so great a size.] The silver fir (Abies Webbiana, "Dunshing") also splits well; it is white, soft, and highly prized for durability. The wood of Abies Brunoniana ("Semadoong") ...
— Himalayan Journals (Complete) • J. D. Hooker
... serving bread and butter is in the form of checkerboard sandwiches. These are no more difficult to make than the ribbon sandwiches, but the slices of the bread must be cut evenly and all must be of the same thickness. In addition, the bread should be firm and close-grained and the butter should be put on thickly enough to make the slices of bread stick together. Cut three slices each of graham bread and white bread 1/2 inch in thickness. Spread one side of each slice thickly ...
— Woman's Institute Library of Cookery, Vol. 4 • Woman's Institute of Domestic Arts and Sciences
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