"So far" Quotes from Famous Books
 ... purchases as finally disposed. After much creaking, and the settling of straps and lashings into their places, it was found that everything stood, and the work went on. In ten minutes Spike found he had the weight of the schooner, so far as he should be obliged to sustain it at all, until the stern rose above the surface; and he felt reasonably secure of the doubloons. Further than this he did not intend to make any experiment on her, ...
— Jack Tier or The Florida Reef • James Fenimore Cooper
... my lad," Peters observed seriously. "Never you leave the bush. A township is not bad once in a way, but a place like Melbourne—for a young chap like you, it's perdition, so far as your ...
— Colonial Born - A tale of the Queensland bush • G. Firth Scott
... the tomb of the Capulets; and both epitaph and monument are thus spoken of by Charles Lamb in the Essays of Elia. Alluding principally to the eccentric attitude of the actor's effigy, he observes, "Though I would not go so far, with some good Catholics abroad, as to shut players altogether out of consecrated ground, yet I own I was not a little scandalized at the introduction of theatrical airs and gestures into a place ...
— The International Monthly Magazine - Volume V - No II • Various
... He knew from the words of Nance that they were somewhere in the vicinity of the great gash in the earth that they had come so far to see. But he was content to wait until the morrow for the great sight that was ...
— The Pony Rider Boys in the Grand Canyon - The Mystery of Bright Angel Gulch • Frank Gee Patchin
... much meat is required when it is chopped and mixed with a dressing. Either Salad Dressing or White Sauce may be combined with meat. A French Dressing made of vegetable oil, lemon juice, and seasonings is better, so far as ease of digestion is concerned, than Cream or "Boiled" Salad Dressing. If oil is not palatable, learn to like it. Any of the seasoned fillings may be mixed with Salad Dressing. Sliced tomatoes ...
— School and Home Cooking • Carlotta C. Greer
|
