"Buttock" Quotes from Famous Books
 ... Thieves,' as a contemporary styled him, left others to accomplish what his ingenuity had planned. His was the high policy of theft. If he lived on terms of familiar intimacy with the mill-kens, the bridle-culls, the buttock-and-files of London, he was none the less the friend and minister of justice. He enjoyed the freedom of Newgate and the Old Bailey. He came and went as he liked: he packed juries, he procured bail, he manufactured evidence; and there was scarce an assize or a sessions passed ...
— A Book of Scoundrels • Charles Whibley
... laterally crossed by three ridges of skin. The first, which is the only one indicated in the drawing, goes right across the buttock. In some animals there is an indication of a second below this, and about fourteen inches lower down a third, which only goes about a quarter of the way across. The tail is almost concealed in a deep groove, in which lie the perineum, &c. Both the front and hind limb from the point at which they ...
— Natural History of the Mammalia of India and Ceylon • Robert A. Sterndale
... My beard turns up to heaven; my nape falls in, Fixed on my spine: my breast-bone visibly Grows like a harp: a rich embroidery Bedews my face from brush-drops thick and thin. My loins into my paunch like levers grind: My buttock like a crupper bears my weight; My feet unguided wander to and fro; In front my skin grows loose and long; behind, By bending it becomes more taut and strait; Crosswise I strain me like a Syrian bow: Whence false and quaint, I know, Must be the fruit of squinting ...
— Sonnets • Michael Angelo Buonarroti & Tommaso Campanella
... slice or buttock, season it with about two ounces of saltpetre and a little common salt, let it lie two or three days, send it to the oven, and season it with a little pepper, salt and mace; lay over your beef half a pound of butter or beef suet, and let it stand all night in the oven to stew; ...
— English Housewifery Exemplified - In above Four Hundred and Fifty Receipts Giving Directions - for most Parts of Cookery • Elizabeth Moxon |
