"Maceration" Quotes from Famous Books
 ... palates desire the cook to parboil the sage and onions (before they are cut), to soften and take off the rawness of their flavour; the older and drier the onion, the stronger will be its flavour; and the learned EVELYN orders these to be edulcorated by gentle maceration. ...
— The Cook's Oracle; and Housekeeper's Manual • William Kitchiner
... bramble bush into which the tactics of Smith hurled him. Gabrielle could not save him and she did not try. Where the cause of the trouble is idiocy of the Tescheron quality, it has to go through a long course of pulverization, maceration and cure; if you hurry the process, the goods will be sour and hurt the business, if the lot gets out under the trade-mark. The best thing to do with it is to send it to the coal heap, for if you ...
— Cupid's Middleman • Edward B. Lent
... must be carefully examined, and inquiry minutely made whether the applicant practises regularly the ordinary mortifications, and if he is as zealous in controlling his passions and acquiring the virtues requisite in his station, as for the maceration of his body; for it is often found that those who solicit extraordinary penances, neglect those which are ordinary and common, and who, in mortifying their bodies, do not take sufficient pains to purify their hearts, to become humble, ...
— The Life and Legends of Saint Francis of Assisi • Father Candide Chalippe
... removed. This may be done in two ways. By roasting in a fire, and afterwards dragging off the horny structures with a pair of pincers, a knife having first been passed round the superior edge of the horny box. Or by maceration in water for several days, when the hoof will become loosened by the process of decomposition, and may be easily removed by the hands. The latter method is less likely to injure the sensitive structures, and will expose them with a fresh appearance ...
— Diseases of the Horse's Foot • Harry Caulton Reeks
... easily from the seed, while the internal layer, which adheres firmly to the exterior of the seed, can be detached only by maceration in water. This fresh pulp has a sweet and agreeable although slightly insipid taste. Upon growing old and becoming dry, it takes on a still more agreeable taste, for it preserves its sweetness and gets a perfume like ...
— Scientific American Supplement, No. 613, October 1, 1887 • Various
... ferns for skeleton-leaf bouquets it is not necessary to place them in the macerating bowl before bleaching, as the texture of the fern is so delicate as to be ruined by maceration. Before bleaching, the fern should be pressed, and as it becomes dry and brittle, more care is required in the bleaching process than for skeleton leaves. Hang your sprays in the jar, and fill gently with warm water. Then pour in the bleaching solution in the proportion of half a tea-cupful ...
— Harper's Young People, July 13, 1880 - An Illustrated Weekly • Various |
