"Flavouring" Quotes from Famous Books
 ... Throughout, the warning in itself is a useful one; it is we who foolishly and persistently disregard it. Alcohol, for example, tells us at once that it is bad for us; yet we manage so to dress it up with flavouring matters and dilute it with water that we overlook the fiery character of the spirit itself. But that alcohol is in itself a bad thing (when freely indulged in) has been so abundantly demonstrated in the history of mankind that it hardly ...
— Falling in Love - With Other Essays on More Exact Branches of Science • Grant Allen
... half a pint of good solid yest into each, and when full, clap your tin workers into the bung holes, and so let it finish its fermentation for about a week longer, filling the casks occasionally as they work. When done working, bung down or vat them; if you wish to add any kind of flavouring substance to this beer, the best time to do it is at commencing the second fermentation, experience teaching that all fermented liquors should have such substances added to them during, or at the commencement of their fermentation, which is ...
— The American Practical Brewer and Tanner • Joseph Coppinger
... to your favourite speakers, and sharpening your wits against theirs, your empire is going to ruin. Plain fact is too simple a diet for your pampered appetites; you must have it hashed and served up with a fine flavouring of fancy and wit. In short, you have lost all hold upon reality, you live in an intellectual Utopia, and treat grave matters of public interest as though they were mere themes ...
— Stories From Thucydides • H. L. Havell
... light, for they could not consume it elegantly. As a matter of fact, they gnawed it in an ogreish fashion, and in such haste that they could scarcely stop to plunge their bones into the salt for a flavouring. ...
— Jack of Both Sides - The Story of a School War • Florence Coombe
... other. The roots may remain in the ground till required for use, or be lifted in October and stored in the same way as Beet or Carrots. They are prepared for table in the same manner as Parsnips, and are also used for flavouring soups. ...
— Gardening for the Million • Alfred Pink
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