 | Robert Forsyth - 1805 - 668 sider
...company ; they kindle a fire, and dress a repast of eggs and milk in the consistence of a custard ; they knead a cake of oat-meal, which is toasted at...until it be perfectly black ; they put all the bits of the cake into a bonnet ; every one blindfold draws out a portion. He who holds the bonnet is entitled... | |
 | Robert Forsyth - 1806 - 652 sider
...and 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...until it be perfectly black ; they put all the bits of the cake into a bonnet ; every one blindfold draws out a portion. He who holds the bo»net is entitled... | |
 | Robert Forsyth - 1806 - 656 sider
...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... | |
 | 1809 - 688 sider
...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 - 672 sider
...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.... | |
 | 1811 - 750 sider
...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... | |
 | 1811 - 768 sider
...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 - 1812 - 954 sider
...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... | |
 | William Carr - 1828 - 364 sider
...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... | |
 | Thomas Curtis - 1829 - 832 sider
...such circumference as to hold the whole company.' After dressing the caudle as above-mentioned — ' They knead a cake of oatmeal, which is toasted at...it be perfectly black. . They put all the bits of the cake into a bonnet. Every one, blindfold, draws out a portion. He who holds the bonnet, is entitled... | |
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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... 
