 | Walter Keating Kelly - Folklore, Aryan - 1863 - 334 pages
...of eggs and milk in the consistence of a custard. They knead a cake of oatmeal, which is toasted in the embers against a stone. After the custard is eaten up, they divide the cake in so many portions, as similar as possible to one another in size and shape, as there are persons... | |
 | Charles Dickens, William Harrison Ainsworth, Albert Smith - Literature - 1864 - 674 pages
...of eggs or milk in the consistence of a custard. They knead a cake of oatmeal, which is toasted in the embers against a stone. After the custard is eaten up they divide the cake in so many portions, as similar as possible in size and shape, as there are persons in the company.... | |
 | Jonathan Forbes Leslie - Scotland - 1866 - 356 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...until it be perfectly black. They put all the bits of cake into a bonnet. Every one, blindfold, draws out a portion. He who holds the bonnet is entitled... | |
 | Forbes Leslie - Scotland - 1866 - 352 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...portions, as similar as possible to one another in size iand shape, as there are persons in the company. They daub one of these portions all over with charcoal... | |
 | Forbes Leslie - Scotland - 1866 - 374 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...embers against a stone. After the custard is eaten 'np, they divide the cake into so many portions, as similar as possible to one another in size and... | |
 | Encyclopedias and dictionaries - 1868 - 856 pages
...company. They then kindle a fire, and dress a repast of eggs and milk in the consistence of a custard. & w Uf } 9 ZMT Q ; MP S3 Ս ӗ } q B uƉap 0~ z App} 4{ R b Z V[ v] * Y < c }m ӐLQj 5K} w in so many portions, as similar as possible to one another in size and shape, as there are persons... | |
 | Encyclopedias and dictionaries - 1868 - 862 pages
...in the consistence of a custard. They knead at^ke of oatmeal, which is toasted at the embers acainst a stone. After the custard is eaten up, they divide the cake in so many portions, as similar тл possible to one another in size and shape, as there are persons... | |
 | Sir Norman Lockyer - Electronic journals - 1906 - 692 pages
...Folklore," pp. 32 and 163. 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...all over with charcoal, until it be perfectly black. Tht-y put all the bits of the cake into a bonnet. Evenone, blindfold, draws out a portion. He who holds... | |
 | Ephraim Chambers - Encyclopedias and dictionaries - 1870 - 850 pages
...dress a repast of eggs and milk in the consistence of a custard. They knead a cake of oatmeal, whieh is toasted at the embers against a stone. After the custard is eaten up, they divide the cake in eo many portions, as similar a* possible to one another in size and shape, as there are persons... | |
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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... 
