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And this is probable, for the epiglottis lies over the windpipe, as a fence and strainer, that the drink may get in by little and little, lest descending in a large full stream, it stop the breath and endanger the life. And therefore birds have no epiglottis, because they do not sup or lap when they drink, but take up a little in their beak, and let it run gently down their windpipe.
Mix one egg, one dessertspoonful of flour, one tablespoonful of milk, a pinch between forefinger and thumb of salt, and a dust of pepper, into a batter, rub a nutmeg once back and forth over the grater, and stir. When the soup boils, pass this batter through a fine strainer into it. It should look like threads.
This had been greatly to the surprise of many eminent Pocomokians, who boasted of the purity and antiquity of the Talbot blood, and who could not look on in silence, and see it degraded and diluted by an alliance with a "harf strainer or worse." As one possible Talbot heir put it, "a picayune, low-down corncracker, suh, without blood or breedin'." The objections were well taken.
You shall have more juyce by pressing the Quinces in a torcular, but it will be clearer, doing it with your hands; both ways, you lap them in a strainer. Boil these with a pretty quick fire, till they be enough, and that you find it gellieth. Then proceed as in my way. Take six pounds of flesh of Quince, and two pound of Sugar moistened well with juyce of Quinces.
To make a SLIPCOAT CHEESE. Take five quarts of new-milk, a quart of cream, and a quart of water, boil your water, then put your cream to it; when your milk is new-milk warm put in your erning, take your curd into the strainer, break it as little as you can, and let it drain, then put it into your vat, press it by degrees, and lay it in grass. To make CREAM CHEESE.
The mechanical construction of this table will be readily understood by the following explanation: The top, indicated by letter, A, is made of thick, heavy, cast glass, concaved in the direction of the strainer, as shown.
When the syrup is sufficiently thick, pour it through a strainer over the peaches in the jars until they are full, then seal down quickly and stand them upside down for several hours before putting them in the store-room. To two pounds of berries take two pounds of sugar and three-quarters cup of water.
If you strain it while it is hot, let the tammis or napkin be previously soaked in cold water; the coldness of the strainer will tend to coagulate the fat, and only suffer the pure broth to pass through. The full flavour of the ingredients can only be extracted by long and slow simmering, during which the boiler must be kept close covered, to prevent evaporation.
In using any flavoring, great care must be taken not to put too much, as anything in the least over-flavored is offensive. Mould of Apple Jelly. When cooked to a pulp, pass through a strainer, and stir in one ounce of gelatine that has been dissolved in a gill of water.
Mix three spoonfuls of good new yeast with six pints of hot water, and pour it upon the currants. Stop the bottle close till the liquor ferments, then give it as much vent as is necessary, keep it warm, and let it ferment for about three days. Taste it in the mean time to try whether it is become pleasant; and as soon as it is so, run it through a strainer, and bottle it off.
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