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Updated: May 23, 2025
It was making, so to say, the intellectual consistence the connected and coherent habits, the preference of equable to violent enjoyment, the abiding capacity to prefer, if required, the future to the present, the mental pre-requisites without which civilisation could not begin to exist, and without which it would soon cease to exist even had it begun.
A ledge of rock had, by the assistance of the chisel and pickaxe, been formed into a sort of quay. The rock was of extremely hard consistence, and the task so difficult that, according to the fisherman, a labourer who wrought at the work might in the evening have carried home in his bonnet all the shivers which he had struck from the mass in the course of the day.
The food ought to be of the consistence of good cream, and should be made fresh and fresh. It ought to be given milk warm. A writer in the Medical Times and Gazette speaking on this subject, makes the following sensible remarks "I do not know if a practice common among French ladies when they do not nurse, has obtained the attention among ourselves which it seems to me to deserve.
Sand is also employed in Holland, in large quantities, for improving the consistence of the tough clay bordering upon or underlying diluvial deposits, and for forming an artificial soil for the growth of certain garden and ornamental vegetables.
In order to get the ideal solution into practice, there is required a struggle against matter, and the bringing to an issue is the most thankless part of the inventor's work. "In order to give consistence and body to the idea caught sight of enthusiastically in an aureole, one must have patience, a perseverance through all trials.
Our success may be attributed, as Flinders says, to the clayey consistence of the stratum immediately under the sand, and to the gravelly rock upon which that stratum rests; the one preventing the evaporation of the rains, and the other obstructing their further infiltration.
This is a compound of apples and cider boiled together till of the consistence of soft butter. It is a very good article on the tea-table, or at luncheon. It can only be made of sweet new cider fresh from the press, and not yet fermented. Fill a very large kettle with cider, and boil it till reduced to one half the original quantity.
Boil a quart of pared potatoes pour off the water, mash them, add half a pint of sweet milk, warmed, and a small table-spoonful of salt; stir well, and pour it scalding hot into a quart of flour; add cold milk enough to make it the right consistence for rising; stir in half a tea cup of yeast, and set it by to rise, it will soon be light, and is then to be made into dough, with shortened flour, as other rolls, and made out into cakes; and after standing in a warm place to become light again, which should not take long, bake with rather a quick heat.
Now, as the flours make more bread in proportion to the quantity of gluten they contain, and the gluten gives more bread in proportion to its being more developed, or having more consistence, it follows that the flour belonging to the parts of the berry nearest the envelopes or coverings should produce the greatest portion of bread, and this is what takes place in effect.
It is most proper for food in its natural state, or when only scalded. One of the first and simplest preparations for infants is Bread Pap, made by pouring scalding water on thin slices of good white bread, and letting it stand uncovered till it cools. The water is then drained off, the bread bruised fine, and mixed with as much new milk as will make it of a tolerable consistence.
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