 | Robert Forsyth - Agriculture - 1806 - 656 pages
...dress a repast of eggs and milk in the consistence of a custard -, they knead a cake of oat- meal, which is toasted at the embers against a stone. After...cake into so many portions, as similar as possible to ore another, in size and shape as there are persons in the company. They daub one of these portions... | |
 | English literature - 1809 - 690 pages
...a cake of oatmeal, which is toasted ol the emb-.T* against a stone. Alter the custard is euun tip, they divide the cake into so many portions, as similar as possible to one ano'her in •.<.: :,nd shape, as there are persons in tin company. They daub one of these portions... | |
 | 1809 - 670 pages
...stone. After the custard is e.iten up, they divide the cake into so many porlions, as similar as posible to one another in size and shape, as there are persons in lh>: company. They daub one of these portions »!t over with charcoal, until it be |>erlecily black.... | |
 | Great Britain - 1811 - 750 pages
...whole company. They kindle a fire, and dress a repast of eggs and milk in the consistence of a custard. They knead a cake of oatmeal, which is toasted at...divide the cake into so many portions, as similar to one another as possible in size nnd shape, as there are persons in the Company. The'y daub one of... | |
 | Early English newspapers - 1811 - 776 pages
...the consistence of a custard. They knead a cake bt oatmeal, which is toasted at the embers agiiinst a stone. After the custard is eaten up, they divide the cake into so many portions, as similar to one another as possible in size and shape, as there are persons in the Company. They daub one of... | |
 | Wakefield, Edward - Ireland - 1812 - 952 pages
...eggs and milk in the consistence of a custard. They knead a cake of oatmeal, which is toasted at tic embers, against a stone. After the custard is eaten...up, they divide the cake into so many portions, as s'umlar as possible to one another in size and shape, as there are persons in the company. They daub... | |
 | Rev. William Carr - Craven (England) - 1824 - 138 pages
...They kindle a fire, aud dress a repast of eggs and milk, in the consistence of a custard. They kneada cake of oatmeal, which is toasted at the embers against...until it be perfectly black. They put all the bits of cake into a bonnet. Every one, blind-fold, draws out a portion. He who holds the bonnet is entitled... | |
 | William Carr - English language - 1828 - 359 pages
...company. They kindle a fire, and dress a repast of eggs and milk, in the consistence of a custard. They knead a cake of oatmeal, which is toasted at...until it be perfectly black. They put all the bits of cake into a bonnet. Every one, blind-fold, draws out a portion. He who holds the bonnet is entitled... | |
 | William Carr - English language - 1828 - 364 pages
...company. They kindle a fire, and dress a repast of eggs and milk, in the consistence of a custard. They knead a cake of oatmeal, which is toasted at the embers against a stone. Alter the custard is eaten up, they divide the cake into so many portions, as similar as possible to... | |
 | English periodicals - 1829 - 442 pages
...whole company. They kindle a fire, and dress a repast of eggs and milk in the consistence of a custard. They knead a cake of oatmeal, which is toasted at...eaten up, they divide the cake into so many portions, all over with charcoal, until it be perfectly black. They put all the bits of cake into a bonnet. Every... | |
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They kindle a fire, and dress a repast of eggs and milk in the consistence of a custard. They knead a cake of oatmeal, which is toasted at the embers against a stone. After the custard is eaten up, they divide the cake... 
