"Juiceless" Quotes from Famous Books
 ... skin white, somewhat washed with green at the insertion of the leaves, which are of medium size. Before the bulb has attained its full dimensions, the flesh is fine-grained, tender, and sweet; but when ripe, especially in dry seasons, it often becomes spongy and juiceless: in which condition, it is of no value for the table; and, even for stock, is comparatively worthless. Average specimens measure about four inches in diameter, and two inches ...
— The Field and Garden Vegetables of America • Fearing Burr
... from herbs, lemon, sweet fruit, or other ingredients utterly indescribable. Meat, to be fit for a German table, must be carefully pared of every vestige of fat; if boiled it is underdone, unless expressly devoted to the soup, when the juiceless shreds that remain are served up with plums or prepared vegetables; if it be baked (roasting is almost unknown) it is dry and tasteless. Bacon and sausages, with their inevitable accompaniment, sourkraut, is a favourite dish; but not so unvaryingly so as some choose to imagine. Acids generally ...
— A Tramp's Wallet - stored by an English goldsmith during his wanderings in Germany and France • William Duthie |
