"Collards" Quotes from Famous Books
 ... his Soul, Body, and Possessions, but has been probed, dissected, distilled, desiccated, and scientifically decomposed: our spiritual Faculties, of which it appears there are not a few, have their Stewarts, Cousins, Royer Collards: every cellular, vascular, muscular Tissue glories ...
— Sartor Resartus - The Life and Opinions of Herr Teufelsdrockh • Thomas Carlyle
... money, but never own any then. Had plenty to eat: Meat, bread, milk, lye hominy, horse apples, turnips, collards, pumpkins, and dat kind ...
— Slave Narratives Vol. XIV. South Carolina, Part 1 • Various
... side of de house was a large gyarden whar us raised evvything in de way of good veg'tables; dere was beans, corn, peas, turnips, collards, 'taters, and onions. Why dey had a big patch of nothin' but onions. Us did love onions. Dere was allus plenty of good meat in Marster's big old smokehouse dat stood close by de well. Marster, he believed in raisin' heaps of meat. He had cows, ...
— Slave Narratives: A Folk History of Slavery in the United States From Interviews with Former Slaves - Georgia Narratives, Part 3 • Works Projects Administration
... and pone. The gardens provided in season lettuce, cucumbers, radishes and beets, mustard greens and turnip greens, string beans, snap beans and butter beans, asparagus and artichokes, Irish potatoes, squashes, onions, carrots, turnips, okra, cabbages and collards. The fields added green corn for boiling, roasting, stewing and frying, cowpeas and black-eyed peas, pumpkins and sweet potatoes, which last were roasted, fried or candied for variation. The people of the rice coast, furthermore, had a special fondness for their own ...
— American Negro Slavery - A Survey of the Supply, Employment and Control of Negro Labor as Determined by the Plantation Regime • Ulrich Bonnell Phillips
... have been long used in cookery to add their characteristic flavors to soups, stews, dressings, sauces and salads, they are popularly called culinary. This last designation is less happy than the former, since many other herbs, such as cabbage, spinach, kale, dandelion and collards, are also culinary herbs. These vegetables are, however, probably more widely known as ...
— Culinary Herbs: Their Cultivation Harvesting Curing and Uses • M. G. Kains |
