«AFTERINGS» 관련 영어 책
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1
The English dialect dictionary
Dmf. [Jane] furnishes butter and afterings [jibbings) for tea, FRCILTDE Thomas
Carlyle (133:1) ll. :1. “[115. 11. were only yesterday as she aimed her leg right at t'
pail wi' t'afterings in; she knowed it were alterings as well as any Christian, ...
2
American Farmers' Magazine
that last drawn ; the latter is technically, in Lancashire, called the afterings, and in
many towns is generally sold as cream. It seemed also an object of interest to
ascertain the comparative quantity of butyraceous matter yielded by the first and ...
Afterings": "Beestlings" (6"1 S. v. 439). — Mr. Froude should have asked a dairy-
maid. Townspeople do not always know that in daily milkiDg the first milk drawn
from the cow is the poorest, that it improves as the process goes on, and that the
...
4
Agricultural Surveys: Lancaster (1795)
This week he took only one pint of drippings, or afterings, from each cow, each
meal ; which, together with the cream of tiie former or fore-milk, produced 25J lb.
of butter. The amount of this week's sales of sweet and churned milk and butter, ...
Great Britain. Board of Agriculture, 1795
5
The Plough, the Loom, and the Anvil
No: 3 was the last pint of the milking, or afterings. As in previous experiments,
scalding the milk was found to favour the more perfect separation of the butter,
after the three portions were allowed to remain twenty four hours in the milk-
house.
6
American Quarterly Journal of Agriculture & Science
The difference between the richness of the first milk and the afterings, in a cow
yielding about fifteen pints of milk at each milking, is thus as 1 : 110. When a cow
has calved less recently, the difference between the first milk and afterings, ...
7
Transactions: Of the Highland and Agricultural Society of ...
3 was the last pint of the milking, or afterings. As in previous experiments,
scalding the milk was found to favour the more perfect separation of the butter,
after the three portions were allowed to remain twenty-four hours in the milk-
house.
Highland and Agricultural Society of Scotland, 1845
3 was the last pint of the milking, or afterings. As in previous experiments,
scalding the milk was found to favour the more perfect separation of the butter,
after the three portions were allowed to remain twenty-four hours in the milk-
house.
Royal Highland and Agricultural Society of Scotland, Edinburgh, 1845
9
A Companion to the Victorian Novel
Most of these afterings do not qualify as postmodern interventions; the impulse
behind all of them is a nostalgic one. The desire to after these texts is a desire to
prolong the stories either by providing sequels or by projecting them into different
...
Patrick Brantlinger, William Thesing, 2008
10
General view of the agriculture of the county of Lancaster ...
This week he took only one pint of drippings, or afterings, from each cow, each
meal; which, together with the cream of the former or fore milk, produced 25J Ib.
of butter. The amount of this week's sales of sweet and churned milk and butter, ...
Great Britain. Board of Agriculture, John Holt, 1794
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Camelot's other side
... Carpio- Morales restore faith in degraded institutions. But from the other side of “Camelot,” alas, there are no complete “happily ever-afterings ... «Sun.Star, 5월 14»
