"Cress" Quotes from Famous Books
 ... the black and the white, annuals, and natives of Great Britain. The white mustard is cultivated in this country principally for greens, and sometimes for a small salad like the cress. It may be sown at any time from opening of spring to the beginning of autumn. But sown in hot weather, the bed must be shaded. The Spaniards prefer the white mustard for grinding for table use, because of its mildness ...
— Soil Culture • J. H. Walden
... I close with a practical case. A trenchant and resolute advocate of the origin of living forms de novo has published what he considers a crucial illustration in support of his case. He took a strong infusion of common cress, placed it in a flask, boiled it, and, while boiling, hermetically sealed it. He then heated it up in a digester to 270 deg. F. It was kept for nine weeks and then opened, and, in his own language, on microscopical examination of the earliest drop "there appeared more ...
— Scientific American Supplement, Vol. XIX, No. 470, Jan. 3, 1885 • Various
... with salt, pepper and lemon juice, mix them with mayonnaise dressing, and serve on lettuce leaves, garnished with cress. ...
— Ice Creams, Water Ices, Frozen Puddings Together with - Refreshments for all Social Affairs • Mrs. S. T. Rorer
... lack of native dishes. Our mince and pumpkin pies were home products, as well as our apple-butter and a variety of other preserves. Also, I had discovered a bed of wild cress in the brook and our brown turkey was garnished with that piquant green. Certainly there was an old-fashioned feeling about our first New England holiday—something precious and genuine, that made all effort and ...
— Dwellers in Arcady - The Story of an Abandoned Farm • Albert Bigelow Paine
... but many of them differ in flavor and appearance. The cultivated ones include beet tops, endive, spinach, and kale, as well as lettuce, collards, Swiss chard, sorrel, mustard greens, turnip tops, parsley, and cultivated cress and dandelion. The four greens mentioned first are illustrated in Fig. 1, beet tops being shown in the lower right corner; endive, in the upper right corner; spinach, in the lower left corner; and kale, in the upper left corner. Commonest among the wild ...
— Woman's Institute Library of Cookery, Vol. 2 - Volume 2: Milk, Butter and Cheese; Eggs; Vegetables • Woman's Institute of Domestic Arts and Sciences
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