"Flinty" Quotes from Famous Books
 ... told him. Sir, says I, his lordship is one of the flinty-hearted ones, and devil a thirteener will he forgive you—but, my lord, it will utterly ruin ...
— The Mirror of Taste, and Dramatic Censor - Vol I, No. 2, February 1810 • Samuel James Arnold
... told us that they abound all over the hills. All that we saw were constructed each of four huge slabs of brown flinty-looking stone, forming a chamber—two for sides, one at the back, and a cover over all, which measured eleven feet by six. Their date must be long anterior to the Roman period. They are manifestly not Jewish, and consequently are of pagan origin. Are they ...
— Byeways in Palestine • James Finn
... backward and forward with marvelous agility in the beating of eggs. Let us step into the gewoelbe, Kathi's domain proper. It is a marvelous place. Look at the gayly-painted chests of the lowest decorative style of art, choking with flour and buckwheat-meal; look at the racks full of heavy, flinty household bread; at the pyramid of oblong bladder-like pastry, called krapfen, which covers the table; at the smoked tongues, pig-cheeks, feet and bologna sausage hanging from the ceiling. Light and air ...
— Lippincott's Magazine of Popular Literature and Science, Vol. XII. No. 31. October, 1873. • Various
... ridge, trending East-South-East 1/2 a mile east, from where the boats were lying: in this singular ridge I again noticed the dip to the south-east: it was composed of a variety of rocks, jasper, a greyish kind of flinty indifferent ...
— Discoveries in Australia, Volume 2 • John Lort Stokes
... the bravest of the brave and an ex-Zouave officer,—ten Russians, and a few Servians. We were in for a night, and had brought no provender, while all the food in camp was the half of an old goat and some flinty ship's biscuit. The goat was roasted before the camp-fire, laid on a timber platform, which served for bed by night and table by day, and hacked to pieces by the yataghans which had come from the battle two days before. The meat was tough ...
— The Autobiography of a Journalist, Volume II • William James Stillman
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