"Cumin" Quotes from Famous Books
 ... freshman when you came up to keep your M.A. term; and as I knew some of the men you knew, you kindly, as I well remember, gave me the benefit of it. As John Coleridge's cousin and the acquaintance of John Keate, Cumin, Palmer, and dear James Eiddell, I came to know men whom otherwise I could not have known, and of these how many there still are that I have thought of ...
— Life of John Coleridge Patteson • Charlotte M. Yonge
... healt, plessed be Got for dat, houpin te here de lyk frae yu, as I am yer nane sin, I wad a bine ill leart gin I had na latten yu ken tis, be kaptin Rogirs skep dat geangs te Innernes, per cunnan I dinna ket sika anither apertunti dis towmen agen. De skep dat I kam in was a lang tym o de see cumin oure heir, but plissis pi Got for a'ting wi a kepit our heels unco weel, pat Shonie Magwillivray dat hat ay sair heet. Dere was saxty o's a'kame inte te quintry hel a lit an lim an nane o's a'dyit pat Shonie Magwillivray an an otter Ross lad dat kam oure wi's ...
— An Historical Account of the Settlements of Scotch Highlanders in America • J. P. MacLean
... paste in a mortar with a wooden pestle. To make the commonest cheese, put five pounds of potato paste into a cheese-tub with one pound of milk and rennet; add a sufficient quantity of salt, together with caraways and cumin seed sufficient to impart a good flavour. Knead all these ingredients well together, cover up and allow them to stand three or four days in winter, two to three in summer. At the end of that time knead them again, put the paste into wicker moulds, and leave the ...
— Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet • A. G. Payne |
