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Acts alcohol ancient Arab Archbishop authors becomes Bible Bishop boiled called celebrated cent century CHAPTER Christians Church close cluster common communion contains danger described distilled Ditto dried drink drunk drunkard drunkenness East Eastern edit England evidence excess expressed expressed juice fact fermented wine fresh fruit given Greeks Hist honey ibid interpretation intoxicating wine Italy John kind known latter liquid liquor Lond London meaning mented milk mustum nature never oinos opinion palm wine poison practice preparation present preserved pressed probably produce Professor quantity question raisins reason reference reformed Sacrament sacred says Scripture seems shekar solid sometimes speaking spirit strong sugar sweet wine taste thick tion tirosh Trav Travels tree truth unfermented grape juice unfermented wine unintoxicating varieties various vine vinegar yayin
Side 148 - Truth, crushed to earth, shall rise again; The eternal years of God are hers; But Error, wounded, writhes in pain, And dies among his worshippers.
Side 117 - Alas ! — how light a cause may move Dissension between hearts that love ! Hearts that the world in vain had tried, And sorrow but more closely tied ; That stood the storm, when waves were rough, Yet in a sunny hour fall off, Like ships that have gone down at sea, When heaven was all tranquillity...
Side 31 - ... and corked so as to be perfectly air-tight. It was then immersed in a tank of cold fresh water, or buried in wet sand, and allowed to remain for six weeks or two months. The contents after this process were found to remain unchanged for a year, and hence the name aigleukos, ie, semper mustum.
Side 20 - He multiplied the bread, He changed the water, He restored the withered limbs, He raised the dead, and still wrought upon that which was, and did not make that which was not. What doth He in the ordinary way of nature, but turn the watery juice that arises up from the root into wine ? He will only do this now suddenly and at once, which He doth usually by sensible degrees.
Side 46 - Ancient and Modern. Our limits will only permit us to touch upon this part of the subject. Among the Greeks and Romans, the sweet wines were those most commonly in use ; and, in preparing their wines, the ancients often inspissated them until they became of the consistence of honey, or even thicker. These were diluted with water previously to their being drank ; and, indeed, the habit of mixing wine with water seems to have prevailed much more in antiquity than in modern times. Among the principal...
Side 44 - At one of the inns on the road some new wine was produced on the table. It had been made only the day before, and its colour was exactly...
Side 77 - Here are more than twenty different species of grapes; which, as they do not all ripen at the same time, continue to afford a delicious refreshment for several months. The Arabs likewise preserve grapes, by hanging them up in their cellars, and eat them almost through the whole year.
Side 72 - Many of the trees are not permitted to bear fruit; but the embryo bud, from which the blossoms and nuts would spring, is tied up to prevent its expansion ; and a small incision being then made at the end, there oozes, in gentle -drops, a cool pleasant liquor, called Tarce, or Toddy ; the palm- wine of the poets. This, when first drawn, is cooling and salutary; but 'when fermented and distilled, produces an
Side 72 - Gomuti palm is fit to yield toddy when nine or ten years old, and continues to yield it for two years, at the average rate of three quarts a day. " When newly drawn the liquor is clear, and in taste resembles fresh must. In a very short time it becomes turbid, whitish, and somewhat acid, and quickly runs into the vinous fermentation, acquiring an intoxicating quality.