"Skin over" Quotes from Famous Books
 ... his belly and those scotches, sweet herbs, an anchovy, and a little nutmeg grated or cut very small, and your herbs and anchovies must also be cut very small; and mixt with good butter and salt: having done this, then pull his skin over him, all but his head, which you are to cut off, to the end you may tie his skin about that part where his head grew, and it must be so tied as to keep all his moisture within his skin: and having done this, tie him with tape or packthread to a spit, and roast him leisurely; and baste ...
— The Complete Angler • Izaak Walton
... Yet, if well-characterised Carriers and Barbs (see figures 19 and 20) had existed as wild species, no ornithologist would have placed them in the same genus with each other or with the rock-pigeon. This group may, as a general rule, be recognised by the beak being long, with the skin over the nostrils swollen and often carunculated or wattled, and with that round the eyes bare and likewise carunculated. The mouth is very wide, and the feet are large. Nevertheless the Barb, which must be classed in this same group, has a very short beak, and some runts have very little ...
— The Variation of Animals and Plants under Domestication - Volume I • Charles Darwin
... cut off the head and neck, and cut off the legs at the knee-joints. Then he skinned back only the fore quarters, leaving the hide still attached to the hind quarters and the saddle. Using his belt, he folded the skin over the saddle, and then, tying the sleeves of his coat so that it covered his shoulders, he hoisted the saddle ...
— The Young Alaskans in the Rockies • Emerson Hough
... yourself a fur for the journey, and fur boots which must come above your knees, and be lined with leather. If you can't find any large enough for your great legs, godfather Kuerschner must, during the night, sew a skin over your feet. Greet Mr. Wohlfart ...
— Debit and Credit - Translated from the German of Gustav Freytag • Gustav Freytag
... apart for hunting, fishing, horse-racing, card-playing, balls, dances, and all kinds of jollity and mirth. We killed our meat out in the woods, wild, and beat our meal and hominy with a pestle and mortar. We stretched a deer-skin over a hoop, burned holes in it with the prongs of a fork, sifted our meal, baked our bread, eat it, and it was first-rate eating, too. We raised, or gathered out of the woods, our own tea. We had sage, bohea, cross-vine, spice, and sassafras ...
— Great Fortunes, and How They Were Made • James D. McCabe, Jr.
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