CINNAMON BARK • DICCIONARIO INGLES.COM • Definition of Cinnamon bark

"Cinnamon bark" Quotes from Famous Books

... and used by this people is the fermented juice of the sugar-cane, known as basi. The juice when extracted from the cane is boiled with water for four or five hours. It is placed in a large jar together with cinnamon bark, and is tightly covered over with leaves. Fermentation begins almost at once, but for a month the drink is raw and little prized. In three or four months, it becomes quite mellow and pleasant to the taste. Jars are sometimes stored away to be opened only for ...

— The Tinguian - Social, Religious, and Economic Life of a Philippine Tribe • Fay-Cooper Cole

... a pound of cocoa and three cupfuls of sugar; cook with two cupfuls of boiling water until smooth; add to three and a half quarts of scalding milk (scalded with cinnamon bark); cook for ten minutes. Beat in the beaten whites of two eggs mixed with a cupful of sugar and a pint of whipped cream. Cool, flavor with vanilla extract, and freeze. Serve in cups. Garnish ...

— Stevenson Memorial Cook Book • Various

... cinnamon in one dose of one-half dram is good where flea-bane oil cannot be used or obtained; usual dose, one to five drops. An infusion can be made of the cinnamon bark and drank freely. ...

— Mother's Remedies - Over One Thousand Tried and Tested Remedies from Mothers - of the United States and Canada • T. J. Ritter

... their appearance more terrible. They have high cheek bones, sharp and rather aquiline noses, and good teeth. Their skin is generally described as red or copper-colored, approaching to the tint of cinnamon bark, a complexion peculiar to the inhabitants of the New World. The hair of the Americans, like that of their Mongolian ancestors, is coarse, black, thin, but strong, and growing to a great length. Many tribes of both these races remove it from every part of the head except the crown, ...

— The Conquest of Canada (Vol. 1 of 2) • George Warburton

... of water and one pint of white sugar. Pare and core (without breaking) six tart apples; stew in syrup until tender. Remove the apples to a deep glass dish; then add to the syrup a box of gelatine and cinnamon stick. When thoroughly dissolved, pour over the apples, first removing the cinnamon bark. ...

— Favorite Dishes • Carrie V. Shuman