 | Sir John Sinclair - 1791 - 644 pagina’s
...wutit. to one another in fize and fhape, as there are perfons in the company. They daub one of thefe portions all over with? charcoal, 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 - 1805 - 668 pagina’s
...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 the custard is eaten...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 - 656 pagina’s
...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 the custard is eaten...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 pagina’s
...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 pagina’s
...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 pagina’s
...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...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 pagina’s
...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 pagina’s
...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... | |
 | Thomas Curtis - 1829 - 832 pagina’s
...dressing the caudle as above-mentioned — ' They knead a cake of oatmeal, which is toasted at the V } ~ = L{ ٞ g nj ;7 5 rЩj )K K t 1 I ˘E1 T 3 v !... Q <(w y i :J v > _ ] 7p $ ^7 } q E } the cake into a bonnet. Every one, blindfold, draws out a portion. He who holds the bonnet, is entitled... | |
 | 1829 - 442 pagina’s
...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 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... 
