Soon there were two malt syrup trade associations, a malt syrup trade magazine, and that surest sign of success, an agitated Wayne B. Wheeler, who in 1925 asked one of his friends in Congress if “the time is ripe to prohibit the sale and distribution of these malt sirups and malt supplies.” ❋ DANIEL OKRENT (2010)
Nutriment will then be accurately portioned out in the form of powders, sirups, pellets, and biscuits, everything reduced to the smallest possible bulk. ❋ Unknown (2006)
And, indeed, his great end in life seemed to be the concoction of sirups and liqueurs. ❋ Unknown (2003)
His black frock-coat, streaked with stains of acids and sirups, was much too wide for his lean little person, and looked like a shabby old cassock; and the man spoke with a strong Polish accent which gave the childlike character to his thin voice, the lisping note and intonations of a young thing learning to speak. ❋ Unknown (2003)
The number of degrees that the hydrometer should register for sirups of different densities -- that is, for sirups consisting of different proportions of sugar and water -- are given in Table I. ❋ Unknown (N/A)
Commercially, charcoal is used on a large scale in the refining of sugars, sirups, and oils. ❋ Bertha M. Clark (N/A)
Here, as in the preparation of other sirups, a tablespoonful or two of corn sirup or glucose will help to keep the sirup from crystallizing. ❋ Unknown (N/A)
Temperature, 13-14. as measurement of heat present, 27. in detecting adulterants, 17. in forging steel, 16. in making sirups, 16. measurement of, 14-15. ❋ Bertha M. Clark (N/A)
For these very sour fruits, sirups Nos. 4, 5, and 6 are required, and the processing time is 15 minutes in the water bath and 10 minutes at a ❋ Unknown (N/A)
In sugar refineries the temperature of the heated liquids is observed most carefully, since a difference in temperature, however slight, affects not only the general appearance of sugars and sirups, but the quality as well. ❋ Bertha M. Clark (N/A)
In the Prior's cell of the Convent of Vera Cruz, we listened to a melodious voice accompanied with an harmonious instrument, we saw treasures and riches, we ate exquisite confectioneries, we breathed amber and musk, with which he had perfumed his sirups and conserves. ❋ Robert A. Wilson (N/A)
In Colhassett they had only one ice-cream saloon, but in Paris they had a good many of them out-of-doors in the parks and even on the sidewalk, and there you could buy all kinds of sirups and 'what you call cordials' and ❋ F. Graham [Illustrator] Cootes (N/A)
In preparing such sirups, it will be well to note that the greater the proportion of sugar to water or the longer the sugar and water are allowed to boil, the denser, or heavier, will the sirup become. ❋ Unknown (N/A)
Most of our carbohydrates are of plant origin, being found in vegetables, fruits, cereals, and sirups. ❋ Bertha M. Clark (N/A)
Tinctures, elixirs, sirups, and even mucilages are filtered rapidly. ❋ Various (N/A)
In the sirups there is a considerable quantity of sugar, while in some fruits it is present in more or less dilute form. ❋ Bertha M. Clark (N/A)
The manufacture of jellies, preserves, sirups, and various kinds of pickles and condiments has perhaps afforded the largest field for adulterations, although it is possible to adulterate nearly all of the leading articles of food. ❋ Francis M. Walters (N/A)
As water boils, some of it constantly passes off in the form of steam, and for this reason sirups or sauces become thicker the longer they are cooked. ❋ Unknown (N/A)
They are in that drawer, -- laudanum, morphine, hyoscyamus, and all the drowsy sirups, -- little drops, but soaring like a fog, and wrapping the whole world in a dull ache, with no salient sting to catch a groan on. ❋ Various (N/A)
Hey [Santos], show your [gurl] those [sirup] move you showed me. ❋ Kraze (2004)