"Codling" Quotes from Famous Books
 ... never get enough. Then I had a season or two at Melton, though I was never much of a horseman. But for real, unadulterated excitement, for sport that licks everything else into a cocked hat, give me a strong sea rod, a couple of traces, just enough sea to keep on the bottom all the time, and the codling biting. Look here, did you ever see a mackerel spinner like that?" he added, drawing one out of the parcel which he had untied. "Look ...
— The Zeppelin's Passenger • E. Phillips Oppenheim
... of Drysandford was shot at the siege of the Brill. The devil take the caliver that fired the ball, for a blither lad never filled a cup at midnight! But he is dead and gone, and I know not a soldier, or a traveller, who is a soldier's mate, that I would give a peeled codling for." ...
— Kenilworth • Sir Walter Scott
... convinced that each main breed was descended from a distinct species. Van Mons, in his treatise on pears and apples, shows how utterly he disbelieves that the several sorts, for instance a Ribston-pippin or Codlin-apple, could ever have proceeded from the seeds of the same tree. Innumerable other examples could be given. The explanation, I think, is simple: from long-continued study they arc strongly impressed with the differences between the several ...
— Darwiniana - Essays and Reviews Pertaining to Darwinism • Asa Gray
... tight.—Apricots may also be preserved in jelly. Pare the fruit very thin, and stone it; weigh an equal quantity of sugar in fine powder, and strew over it. Next day boil very gently till they are clear, remove them into a bowl, and pour in the liquor. The following day, mix it with a quart of codlin liquor, made by boiling and straining, and a pound of fine sugar. Let it boil quickly till it comes to a jelly; put the fruit into it, give it one boil, skim it well, and distribute into small pots.—A ...
— The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, • Mary Eaton
... Notre Dame de Bon Lecours, I shouldn't wonder," said Jack; "but what had that to do with hot codlins: a codlin is a fish, ...
— Willis the Pilot • Paul Adrien
... The Apple call'd the Codlin is in good perfection for scalding, the manner of doing which, that they may be brought to Table, of a fine green ...
— The Country Housewife and Lady's Director - In the Management of a House, and the Delights and Profits of a Farm • Richard Bradley |
