"Chives" Quotes from Famous Books
 ... rack of mutton in two pieces, and take a knuckle of veal, and boil it in a gallon pot or pipkin, with good store of herbs, and a pint of oatmeal chopped amongst the herbs, as tyme, sweet marjoram, parsley, chives, salet, succory, marigold-leaves and flowers, strawberry-leaves, violet-leaves, beets, borage, sorrel, bloodwort, sage, pennyroyal; and being finely boil'd, serve them on fine carved sippets with the ...
— The accomplisht cook - or, The art & mystery of cookery • Robert May
... by some of the Welsh, and in some notes to a poem the author (Mr. P. Lewellyn) says he has been confidently assured, that the leek, as is generally supposed to be, is not the original emblem of Wales, but the sive, or chive, which is common to almost every peasant's garden. It partakes of the smell and taste of the onion and leek, but is not so noxious, and is much handsomer than the latter. It grows in a wild state on the ...
— The Mirror of Literature, Amusement, and Instruction - Volume 12, No. 336 Saturday, October 18, 1828 • Various
... its history followed that of our language. The perfumed Louis XIII style, composed of elements highly prized at that time, of iris powder, musk, chive and myrtle water already designated under the name of "water of the angels," was hardly sufficient to express the cavalier graces, the rather crude tones of the period which certain sonnets of Saint-Amand have preserved for us. Later, with myrrh and olibanum, the mystic odors, ...
— Against The Grain • Joris-Karl Huysmans |
