 | Francis Bacon - 1825 - 524 sider
...pass through to the palm, and yet taste mild " to the mouth. We have also waters which we " ripen in that fashion as they become nourishing ; " so that...of flesh, and " fish, dried ; with divers kinds of leavenings and " seasonings : so that some do extremely move ap" petites ; some do nourish so, as divers... | |
 | Francis Bacon, Basil Montagu - 1825 - 538 sider
...pass through to the palm, and yet taste mild " to the mouth. We have also waters which we " ripen in that fashion as they become nourishing ; " so that...of flesh, and " fish, dried ; with divers kinds of leavenings and " seasonings : so that some do extremely move ap" petites ; some do nourish so, as divers... | |
 | Francis Bacon - 1838 - 898 sider
...stay, pass through to the palm, and yet taste mild to the mouth. We have also waters which we ripen in that fashion as they become nourishing ; so that they...some of flesh, and fish, dried ; with divers kinds of leavenings and seasonings : so that some do extremely move appetites ; some do nourish so, as divers... | |
 | Francis Bacon - 1838 - 894 sider
...mouth. We have also waters which we ripen in that fashion as they become nourishing ; so that they arc indeed excellent drink ; and many will use no other....some of flesh, and fish, dried ; with divers kinds of leavenings and seasonings : so that some do extremely move appetites ; some do nourish so, as divers... | |
 | Thomas More (st.) - 1845 - 358 sider
...stay, pass through to the palm, and yet taste mild to the mouth. We have also waters which we ripen in that fashion as they become nourishing, so that they...some of flesh and fish dried, with divers kinds of leavenings and seasonings; so that some do extremely move appetites; some do nourish so as divers do... | |
 | Saint Thomas More - 1845 - 356 sider
...stay, pass through to the palm, and yet taste mild to the mouth. We have also waters which we ripen in that fashion as they become nourishing, so that they...some of flesh and fish dried, with divers kinds of leavenings and seasonings ; so that some do extremely move appetites; some do nourish so as divers... | |
 | George Lillie Craik - 1846 - 730 sider
...stay, pass through to the palm, and yet taste mild to the mouth. We have also waters which we ripen in that fashion as they become nourishing, so that they...leavings and seasonings, so that some do extremely more appetites ; some do nourish so as divers do live of them without any other meat who live very... | |
 | George Lillie Craik - 1846 - 778 sider
...stay, pass through to the palm, and yet taste mild to the mouth. We have also waters which we ripen in that fashion as they become nourishing, so that they...will use no other. Breads we have of several grains, rooti, and kernels, yea, and some of flesh and fish, dried, with divers kinds of leavings and seasonings,... | |
 | George Lillie Craik - 1846 - 732 sider
...and yet taste mild to the mouth. We have also waters which we ripen in that fashion as they hecome nourishing, so that they are indeed excellent drink,...will use no other. Breads we have of several grains, roo(s : and kernels, yea, and some of flesh and fish, dried, with divers kinds of leavings and seasonings,... | |
 | Francis Bacon, Basil Montagu - 1848 - 594 sider
...grains, roots, and kernels : yea, and some of flesh and fish, dried ; with divers kinds of leavenings and seasonings : so that some do extremely move appetites ; some do nourish so, as divers dolive on them, without any other meat ; who live very long. So for meats, we have some of them so... | |
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... thin parts to insinuate into the body, and yet without all biting, sharpness, or fretting; insomuch as some of them put upon the back of your hand will, with a little stay, pass through to the palm, and yet taste mild to the mouth. 
