"Strainer" Quotes from Famous Books
 ... and clar. Thet's good No. 2, what brings now two dollars an' two bits in New-York, an' pays me 'bout a dollar a barr'l; it's got eout o' second yar dip, an' as it comes eout uv th' still, is run through thet ar strainer,' pointing to a coarse wire-sieve that lay near. 'Th' common rosum, thet th' still's runnin' on now, is made eout on th' yaller dip—thet's th' kine o' turpentine thet runs from th' tree arter two yar's tappin'—we call it yallar dip 'case it's allers dark. We doan't ...
— The Continental Monthly, Vol. 2, No. 2, August, 1862 - Devoted to Literature and National Policy • Various
... evaporated to one-fourth of their volume, and sufficient hydrochloric acid added to render them slightly acid. When quite cold, the crystals are to be separated from the fluid by means of a linen strainer, upon which they are to be washed with cold water, and pressed, and then dissolved in hot distilled water, from which the crystals separate on cooling. When hydrochloric acid is added to a cold concentrated solution of the salts of benzoic acid, it ...
— The Art of Perfumery - And Methods of Obtaining the Odors of Plants • G. W. Septimus Piesse
... meat comes from the bones. Chop the neat fine and moisten it with the liquor in which it was boiled. Boil six large chili peppers in a little water until cooked so they can be strained through a fine strainer, and add to this the chopped chicken, with salt to taste and a little chopped parsley. Take corn meal and work into it a lump of butter the size of an egg, adding boiling water and working constantly until it makes a paste ...
— Bohemian San Francisco - Its restaurants and their most famous recipes—The elegant art of dining. • Clarence E. Edwords
... other cases might be quoted. Hymns and songs to the Virgin exhibit the same characteristics of form. The few Provencal words which became English are interesting;[38] colander or cullender (now a vegetable strainer; Prov. colador), funnel, puncheon, rack, spigot, league, noose are directly derived from Provencal and not through Northern French and are words connected with shipping and the wine trade, the ...
— The Troubadours • H.J. Chaytor
... for going; he who practises (43) but does not go secures the reward for practising; he who goes and practises is a saint; he who neither goes nor practises is a wicked man. 18. There are four qualities among those that sit before the wise: they are like a sponge, a funnel, a strainer, or a sieve: a sponge, which sucks up everything (44); a funnel, which lets in at one end and out at the other; a strainer, which lets the wine pass out and retains the dregs; a sieve, which lets out the bran and ...
— Pirke Avot - Sayings of the Jewish Fathers • Traditional Text
... entirely exclude rats and mice, which always infest stone drains to cellars. Care must be taken, if the water is conducted on the surface of the cellar into the drain, that nothing but pure water be admitted. This may be effected by a fine strainer of wire or plate; or by a cess-pool, which is better, because it will also prevent any draft of air through ...
— Farm drainage • Henry Flagg French
... is a drink more or less intoxicating, made from the root of the Piper Methysticum, a Pepper plant. The root is grated: formerly it was chewed by fair damsels. The root thus broken up is rubbed about in a great pail, with water slowly added. A strainer of bark cloth is plunged into it at times, and wrung out so as to carry away the small fragments of root. The drink is made and used in ceremony. Every detail is regulated by rules, and the manner of the mixture of the water, ...
— The Works of Robert Louis Stevenson - Swanston Edition Vol. 25 (of 25) • Robert Louis Stevenson
... slowly; one quart milk scald in double boiler; season with one tablespoonful butter, salt and pepper; add mushrooms and let come to a boil. Just before serving, add finely chopped parsley. Thicken milk with one tablespoonful flour mixed with cold water and put through a strainer. ...
— Stevenson Memorial Cook Book • Various
... broom and comb combined, composed of fine grass, bound in the center; the butt end being used for combing, the top end as a brush or broom. It is also used as a strainer. -psh-na-k'ia p-pe. See ...
— Illustrated Catalogue of the Collections Obtained from the Pueblos of New Mexico and Arizona in 1881 • James Stevenson
... up. Only to think, Monsieur Homais, that since morning they have had about fifteen games and drunk eight jars of cider! Why, they'll tear my cloth for me," she went on, looking at them from a distance, her strainer in ...
— The Best of the World's Classics, Restricted to Prose, Vol. VIII (of X) - Continental Europe II. • Various
... corral or yard in which the cows are milked is a platform, roofed over, on which stands a large tin, with a double strainer, into which the milk is poured from the buckets. It runs through a pipe into the milk-house, where it is again strained, and then emptied from a bucket into the pans ranged on shelves around. The cream is taken off in from thirty-six to forty hours; and the milk keeps ...
— Northern California, Oregon, and the Sandwich Islands • Charles Nordhoff
... the weight, W, the angle through which the valve opens, and the magnitude of the vessel, C. It is an advantage to make the vessel, C, somewhat broader in proportion to its height than represented, and to provide it with a movable strainer placed about half way down. This tends to protect the cataract hole, and any accumulation of leaves and dirt can be removed once in six months or so. Clean soft water is valuable to the photographer in ...
— Scientific American Supplement No. 360, November 25, 1882 • Various
... removed from the surface of it. When you decant it, take care not to disturb the settlings at the bottom of the vessel, which are so fine that they will escape through a sieve, or even through a TAMIS, which is the best strainer, the soups appear smoother and finer, and it is much easier cleaned than any sieve. If you strain it while it is hot, pass it through a clean tamis or napkin, previously soaked in cold water; the coldness of this will coagulate the fat, ...
— The Cook's Oracle; and Housekeeper's Manual • William Kitchiner
... strained into the larger pot. Another pot, holding about three quarts, should be kept for the fat in which articles of food have been fried. When you have finished frying, set the kettle in a cool place for about half an hour; then pour the fat into the pot through a fine strainer, being careful to keep back the sediment, which scrape into the soap-grease. In this way you can fry in the same fat a dozen times, while if you are not careful to strain it each time, the crumbs left will burn and blacken all the fat. Occasionally, ...
— Miss Parloa's New Cook Book • Maria Parloa
... his toes ploughing layer after layer of the little horny scrolls that had once been leaves, he could not find him. He stood still listening and looking round. The breeze was oozing through the network of boughs as through a strainer; the trunks and larger branches stood against the light of the sky in the forms of writhing men, gigantic candelabra, pikes, halberds, lances, and whatever besides the fancy chose to make of them. Giving up the search, Melbury came back to the horses, and walked slowly homeward, ...
— The Woodlanders • Thomas Hardy
... 'em," the gunner replied: "there's two kinds of right whale, the bowhead and the black, and both have fine whalebone, an' that, as you know, is a sort of strainer in the mouth that takes the place of teeth. Humpbacks an' finbacks are taken for oil, an' they look quite different. A humpback is more in bulk an' has only a short fin on the back, it's a clumsy beast an' throws ...
— The Boy With the U. S. Fisheries • Francis Rolt-Wheeler
... treatment will, however, usually avoid gastrostomy. The diet in the gastrostomy-fed patients should be as varied as in oral alimentation; even solids of the consistency of mashed potatoes, if previously forced through a wire gauze strainer, may be forced through the tube with a glass injector. Liquids and readily liquefiable foods are to be given the non-gastrostomized patient, solids being added when demonstrated that no stagnation above the stricture occurs. ...
— Bronchoscopy and Esophagoscopy - A Manual of Peroral Endoscopy and Laryngeal Surgery • Chevalier Jackson
... all at the last gasp of distress; so perfect, too, was one Englishwoman that she set at defiance all the combined ingenuity of the Library in cross-questioning her, and after writing a long letter for her to a Rev. Mr. Strainer, of Athlone, I was quite at a loss to decide whether she was a cheat or not, when one of the Longford police officers chanced to dine with us, I mentioned her, and out came the truth; she had imposed on him and every one ...
— The Life and Letters of Maria Edgeworth, Vol. 2 • Maria Edgeworth
... vegetables, of any or all kinds in their season, especially carrots, lettuces, turnips, celery, spinach, with always a few onions, be cut into fine shreds, and put it into common boiling water for three or four minutes to blanch; let them then be taken out with a strainer, added to and mixed with the pure, and the whole set to boil gently at the fire for at least two hours. A few minutes before taking the soup from the fire, let it be seasoned to the ...
— The Lady's Own Cookery Book, and New Dinner-Table Directory; • Charlotte Campbell Bury
... disappoint your own appetites: which does not hurt the flesh, certainly; but does damage the conscience; and from the moment you have once succumbed, that function ceases to perform its office of moral strainer so well. ...
— The Shaving of Shagpat • George Meredith
... is half filled with syrup, and a gentle fire is started. As the temperature rises, a thick scum appears on the surface, consisting of such impurities as may have passed through the meshes of the strainer. If proper care has been taken to keep out all forms of dirt in gathering and boiling, and if, after being strained, the syrup was allowed to stand and settle for two or three days, until all the nitre,—or "sand," as it is called,—and ...
— The New England Magazine Volume 1, No. 3, March, 1886 - Bay State Monthly Volume 4, No. 3, March, 1886 • Various
... into water-troughs. They set them up upon little frames, one sheath a little higher than the other, with one of its narrow ends projecting like a spout over the lower sheath. A kind of net-like bark or skin, obtained from the cocoanut tree, serves as a strainer or sieve, and is stretched across the upper sheath or trough. They empty the broken pith into the trough above the strainer, and pour water upon it. The soft part of the pith is a kind of starch, which dissolves ...
— Chatterbox, 1905. • Various
... the yolks of four Eggs and beat them with a little Cream, and stir them into it, and so let it boyle a little after the Egs are in, then have ready blanched and beaten twenty Almonds kept from oyling, with a little Rose-water, then take a boulter, strainer, and rub your Almonds with a little of your Furmity through the strainer, but set on the fire no more, and stir in a little Salt and a little sliced Nutmeg, pickt out of the great peices of it, and put it in ...
— The Compleat Cook • Anonymous, given as "W. M."
... to her awkward dairymaid, and before she—but not before he—was aware of the sweet proximity, she was adjusting his happy awkward arms to the new office of holding a milk-strainer over the bowl, and pouring the white ...
— Sylvia's Lovers, Vol. II • Elizabeth Gaskell
... that before. You said, I said, and I said, so I did. It's perfectly clear, as the strainer said to ...
— The Rover Boys on the Plains - The Mystery of Red Rock Ranch • Arthur Winfield
... said nothing. Only to us, his intimates, did he confide that he had no expectation of finding the topaz on the surface; he expected to search through several strata of mud, and he was taking a magnifying-glass and a gravy-strainer ...
— Punch, or the London Charivari, Vol. 159, September 8th, 1920 • Various
... the steep need not exceed two or three inches, but should not be less. When the barley has remained in steep the necessary time, the water is let off by a plug hole at the bottom of the steep, with a strainer on the inside of the hole; when the barley is thus sufficiently strained, it should be let down by a plug hole in the bottom of the steep into the couch frame on the lower floor, (or adjoining to it, which ...
— The American Practical Brewer and Tanner • Joseph Coppinger
... dry, French beans, or garden beans green or dry, boil them tender, and stamp them; strain them through a strainer, and put to them some fried onions chopped small, sugar, cinamon, cloves, pepper, and nutmeg, some grated parmisan, or fat cheese, and ...
— The accomplisht cook - or, The art & mystery of cookery • Robert May
... and baking powder, or sift through coarse strainer; add shortening and rub in very lightly; add milk; mix to soft dough, add raisins. Drop with tablespoon quite far apart on greased baking tin or in greased muffin tins. Bake in moderate oven about ...
— The New Dr. Price Cookbook • Anonymous
... if such a "leach-hole" should be found, its connection with the meadow, if any existed, might be proved by conveying some, colored powder or sawdust to the mouth of the hole, and then putting a strainer over the spring in the meadow, which would catch some of the particles carried through ...
— Walden, and On The Duty Of Civil Disobedience • Henry David Thoreau
... breathing, we should always take care to draw the air in through the nose, and not through the mouth. The nose acts as a strainer, to remove particles of dust which might do harm if allowed to enter the lungs. It also warms and moistens the air in cold weather. The habit of breathing through the mouth often gives rise to serious disease of the ...
— First Book in Physiology and Hygiene • J.H. Kellogg
... yet; I can do up the chores for once, I suppose," answered aunt Hannah, placing a bright tin pan on the dresser, and tightening a snow-white strainer over the ...
— The Old Homestead • Ann S. Stephens
... were under advice which required obedience. Moore got the port-wine from his wine-merchant, Ewart; but in traveling from London it had been shaken about so much, and was so muddy, that it required a strainer. Mr. Corry bought a very handsome wine-strainer, prettily ornamented with Bacchanalian emblems, and presented it, with a friendly inscription, to Moore, who wrote in reply, the following lines, ...
— Harper's New Monthly Magazine, Volume 1, No. 2, July, 1850. • Various
... as an article of diet Superiority of soups made from grain and legumes Economical value of such soups Digestibility of soups Cooking of material for soups Use of a colander in preparing soups Quantity of salt required Flavoring soups Seasoning of soup Chinese soup strainer Whole grains, macaroni, shredded vegetables, etc., for soups Milk in the preparation of soups Consistency of soups Preparation of soups from left-over fragments Croutons Recipes: Asparagus soup Baked bean soup Bean and ...
— Science in the Kitchen. • Mrs. E. E. Kellogg
... the danger spots of infection are where people congregate together, in church, school, theater, street-cars, and railroad trains. She can teach them to breathe through their nostrils, especially when in these public places, because the nostrils are so constructed that they act as a sieve or strainer, they clean the air we breathe, and when we blow the nose after being in one of these places we blow out thousands of germs and other impurities which would have gone straight into the lungs if we had breathed through the mouth. ...
— The Eugenic Marriage, Vol. 3 (of 4) - A Personal Guide to the New Science of Better Living and Better Babies • W. Grant Hague
... readily taken out and put in again; the meshes of the wire should not be larger than one-eighth of an inch. This piece of woven wire should never be in its place except when water is running into the cistern, when it will serve as a strainer to keep leaves or trash of any kind from running into the cistern. A waste-water pipe should be attached to the down pipe (all of the down pipes should lead into one) which leads into the hopper, to waste all the water that comes from the roof until the water is perfectly ...
— Prairie Farmer, Vol. 56: No. 3, January 19, 1884. - A Weekly Journal for the Farm, Orchard and Fireside • Various
... tomatoes, one cupful of stock or water, a slice of onion, and salt and pepper to season. Cook together two tablespoonfuls of butter and one of flour, add the tomato, and cook until thick, stirring constantly. Rub the sauce through a strainer. Put the roe on a buttered baking-dish, season with salt and pepper, cover with the sauce and bake. Serve in the dish in ...
— How to Cook Fish • Olive Green
... the days when colonial belles were toasted about Shirley's table, are the old punch bowl and the punch strainer and the wine coasters; though a more noteworthy object, having the same associations, is an antique mahogany wine chest with many of the original cut glass ...
— Virginia: The Old Dominion • Frank W. Hutchins and Cortelle Hutchins
... four-pound fish; throw a little salt over it to harden it, and let it stand an hour. Score and brown it upon a buttered gridiron. Lay it upon a strainer with some fresh mushrooms, a white onion sliced, a sprig of parsley, a few pepper corns, four cloves, a little mace, a pinch of cayenne, the juice and grated rind of a lemon, a pint of claret, and one of water. Cover the kettle well, simmer slowly, and when done, lift the fish gently and strain ...
— 365 Luncheon Dishes - A Luncheon Dish for Every Day in the Year • Anonymous
... of six eggs, and half a cup of sugar. Heat in a double saucepan, being careful to stir only one way. Place in a strainer the shaved peel of three oranges. Through this pour slowly into the eggs a quart of champagne (white wine may be substituted), and allow the mixture to thicken. Serve hot ...
— Joe Tilden's Recipes for Epicures • Joe Tilden
... water until the juice is as thick as honey, so that it can be easily preserved from fermentation? whereas grape jellies are made by boiling the grapes until they are well cooked, then rubbing or squeezing all the pulp and skins practicable through a colander, sieve, or coarsely-woven strainer; and then sugar is added to sweeten and aid in forming a jelly. Condensed wines will dissolve in water as we are told the ancient thick wines did, but grape jellies will do so only very imperfectly, for they are composed largely of the ...
— Personal Experience of a Physician • John Ellis
... task and sat down again when he entered with a pail of milk. Taking a dipper with a strainer on one side of it, he poured out a tumblerful. "Now, take this," he said, "I've always heard that milk fresh from the cow was very strengthening. Then go and sleep till you are thoroughly rested, and don't think of coming down in the morning till you feel ...
— He Fell in Love with His Wife • Edward P. Roe
... Measuring cup Meat board Meat knife Mixing bowls Mixing spoons Molding board Muffin pan Paring knife Pepper shaker Pie pans Potato masher Rinsing, or draining, pan Roasting pan Rolling pin Salt box Saucepans Spatula Tablespoons Teakettle Teapot Teaspoons Toaster Wire strainer ...
— Woman's Institute Library of Cookery, Vol. 1 - Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads • Woman's Institute of Domestic Arts and Sciences
... and then simmer slowly for ten minutes. Pour through a strainer lined with cheesecloth and allow to harden, then cut into pieces. Reheat and pour into jars. Bacon, sausage and ham fats may be blended with beef ...
— Mrs. Wilson's Cook Book - Numerous New Recipes Based on Present Economic Conditions • Mary A. Wilson
... it into the water so prepared, and gently squeeze the roe from it whilst the vent is immersed in the water. [7] Do this as quickly as possible, and return the fish into fresh water, and then pour off the water containing the impregnated roe, through a strainer, carefully preserving it for the remaining fish, and immediately return the roe into fresh spring or brook water. Repeat the operation for every female Trout, and you will then have a quantity of impregnated roe, which if properly managed will hatch with great certainty. ...
— Essays in Natural History and Agriculture • Thomas Garnett
... finger, which float by millions in the Arctic Ocean. The whalebone whales, after letting their huge mouths fill with the sea-water in which these creatures are floating, squeeze it out through the strainer formed by the whalebone palisade on each side—by raising the tongue and floor of the mouth. The water passes out through the strainer, and the nourishing ...
— More Science From an Easy Chair • Sir E. Ray (Edwin Ray) Lankester
... possess but eight articles: three of these are matters of dress; the others, a girdle for the loins, an alms-bowl, a razor, a needle, and a water-strainer. The bowl receives the food presented in alms; the razor is for shaving the head; the needle keeps his yellow wardrobe in order; and the water-strainer is the most serviceable of all, for "if any priest shall knowingly drink water containing ...
— Diary of a Pedestrian in Cashmere and Thibet • by William Henry Knight |
