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Updated: June 9, 2025
Removing his finger, the current ceased to flow, and the wire grew rapidly cool. "I passed the whole strength of sixty cups through it to show you its action. Ordinarily, with one or two carbon cells, and refining the current by triple induction, the temperature is barely blood-warm." "Pardon an interruption," said Ronald. "You spoke of liquid carbon; does it exist?"
If milk, ice cream, or custard has been used, rinse off with cold, then blood-warm water before washing. Cut glass must never be subjected to marked differences in temperature, and for this reason should not be held under the faucets, as the heat cannot be regulated.
So shall that name be syllabled anew In all the tongues of all the tribes of men: I that have been through immemorial years Dust in the dust of my forgotten time Shall live in accents shaped of blood-warm breath, Yea, rise in mortal semblance, newly born In shining stone, in undecaying bronze, And stand on high, and look serenely down On the new race that calls the earth its own.
On the first Liquor they throw some hully Malt to shew the break of it, and when it is very sharp, they let in some cold Liquor, and run it into the Tun milk warm; this is mash'd with thirty or forty pulls of the Oar, and let stand till the second Liquor is ready, which must be almost scalding hot to the back of the Hand, then run it by the Cock into the Tun, mash it up and let it stand an Hour before it is spended off into the Under-back: These two pieces of Liquor will make one Copper of the first wort, without putting any fresh Malt on the Goods; the next Liquor to be Blood-warm, the next sharp, and the next cool or cold; for the general way in great Brewhouses is to let a cool Liquor precede a sharp one, because it gradually opens the Pores of the Malt and Goods, and prepares the way for the hotter Liquor that is to follow.
The surface was black, it was dry and minutely wrinkled like an elephant's skin, it was blood-warm, it was soft and yielded to the tread precisely as one would suppose that an acre of solid flesh would yield. The general impression was heightened by certain surface creases, where the hide seemed to be turned in as in the folds behind an elephant's ears.
"Well," replied François, "I know you have got a vessel that holds water, but cold water ain't soup; and if you can boil water in that vessel, I'll believe you to be a conjuror. I know you can do some curious things with your chemical mixtures; but that you can't do, I'm sure. Why, man, the bottom would be burned out of your bucket before the water got blood-warm. Soup, indeed!"
The greatest Wheaten Plum is the best, which will be ripe in the midst of July, gather them about that time, or later, as they grow in bigness, but you must not suffer them to turn yellow, for then they never be of good colour; being gathered, lay them in water for the space of twelve hours, and when you gather them, wipe them with a clean linnen cloth, and cut off a little of the stalks of every one, then set two skillets of water on the fire, and when one is scalding hot put in your Plums, and take them from the fire, and cover them, and let them rest for the space of a quarter of an hour; then take them up, and when your other skillet of water doth boil, put them into it; let them but stay in it a very little while, and so let the other skillet of water, wherein they were first boiled, be set to the fire again, and make it to boil, and put in your Plums as before, and then you shall see them rivet over, and yet your Plums very whole; then while they be hot, you must with your knife scrape away the riveting; then take to every pound of Plums a pound and two ounces of Sugar finely beaten, then set a pan with a little fair water on the fire, and when it boils, put in your Plums, and let them settle half a quarter of an hour till you see the colour wax green, then set them off the fire a quarter of an hour, and take a handful of Sugar that is weighed, and strow it in the bottom of the pan wherein you will preserve, and so put in your Plums one by one, drawing the liquor from them, and cast the rest of your Sugar on them; then set the pan on a moderate fire, letting them boil continually but very softly, and in three quarters of an hour they will be ready, as you may perceive by the greenness of your Plums, and thickness of your syrup, which if they be boiled enough, will gelly when it is cold; then take up your Plums, and put them into a Gallipot, but boil your Syrup a little longer, then strain it into some vessel, and being blood-warm, pour it upon your plums, but stop not the pot before they be cold.
"Well," replied Francois, "I know you have got a vessel that holds water, but cold water ain't soup; and if you can boil water in that vessel, I'll believe you to be a conjuror. I know you can do some curious things with your chemical mixtures; but that you can't do, I'm sure. Why, man, the bottom would be burned out of your bucket before the water got blood-warm. Soup, indeed!"
Take to three Gallons of Spring-water, one of Honey; first let it gently melt, then boil for an hour, continually skiming it; then put it into an earthen or woodden vessel, and when it is little more then Blood-warm, set it with Ale-yest, and so let it stand twelve hours; then take off the Yest, and Bottle it. Put in it Limon-peel and Cloves, or what best pleaseth your taste of Herbs or Spices.
Set half a pint of sweet milk at the fire, pour in one glass of wine, and let it remain perfectly still, till it curdles; when the curds settle, strain it, and let it cool. It should not get more than blood-warm. A spoonful of rennet-water hastens the operation. Made palatable with loaf sugar and nutmeg, if the patient can bear it.
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