sirups

Soon there were two malt syrup trade associations, a malt syrup trade magazine, and that surest sign of success, an agitated Wayne B. Wheeler, who in 1925 asked one of his friends in Congress if “the time is ripe to prohibit the sale and distribution of these malt sirups and malt supplies.”

LAST CALL DANIEL OKRENT 2010

Soon there were two malt syrup trade associations, a malt syrup trade magazine, and that surest sign of success, an agitated Wayne B. Wheeler, who in 1925 asked one of his friends in Congress if “the time is ripe to prohibit the sale and distribution of these malt sirups and malt supplies.”

LAST CALL DANIEL OKRENT 2010

Nutriment will then be accurately portioned out in the form of powders, sirups, pellets, and biscuits, everything reduced to the smallest possible bulk.

The End of Books 2006

His black frock-coat, streaked with stains of acids and sirups, was much too wide for his lean little person, and looked like a shabby old cassock; and the man spoke with a strong Polish accent which gave the childlike character to his thin voice, the lisping note and intonations of a young thing learning to speak.

Pierre And Jean 2003

And, indeed, his great end in life seemed to be the concoction of sirups and liqueurs.

Pierre And Jean 2003

In Colhassett they had only one ice-cream saloon, but in Paris they had a good many of them out-of-doors in the parks and even on the sidewalk, and there you could buy all kinds of sirups and 'what you call cordials' and

Turn About Eleanor F. Graham [Illustrator] Cootes

Commercially, charcoal is used on a large scale in the refining of sugars, sirups, and oils.

General Science Bertha M. Clark

Temperature, 13-14. as measurement of heat present, 27. in detecting adulterants, 17. in forging steel, 16. in making sirups, 16. measurement of, 14-15.

General Science Bertha M. Clark

Tinctures, elixirs, sirups, and even mucilages are filtered rapidly.

Scientific American Supplement, No. 484, April 11, 1885 Various

As water boils, some of it constantly passes off in the form of steam, and for this reason sirups or sauces become thicker the longer they are cooked.

Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads