 | Francis Bacon (visct. St. Albans.) - 1884 - Broj stranica: 564
...stay, pass through to the palm, and yet taste mild to the mouth. We have also waters which we ripen in that fashion as they become nourishing, so that they...and some of flesh and fish dried, with divers kinds ot Icavenings and seasonings ; so that some do extremely move appetites; some do nourish so, as divers... | |
 | Francis Bacon - 1886 - Broj stranica: 220
[ Ispričavamo se, sadržaj ove stranice je ograničen ] | |
 | Henry Morley - 1886 - Broj stranica: 296
...stay pass through to the palm, and yet taste mild to the mouth. We have also waters, which we ripen in that fashion, as they become nourishing, so that they are indeed excellent drinks, and many will use no other. Bread we have of several grains, roots, and kernels; yea, and some... | |
 | Francis Bacon - 1887 - Broj stranica: 882
...stay, pass through to the palm, and yet taste mild to the mouth. We have also waters which we ripen in that fashion, as they become nourishing ; so that...some of flesh and fish dried ; with divers kinds of leavenings and seasonings : so that some do extremely move nppetites ; some do nourish so, as divers... | |
 | Charles F. Steel - 1888 - Broj stranica: 312
...to the palm, and yet taste mild to the mouth. We also ripen waters until they become nourishing. " Breads we have of several grains, roots and kernels...some of flesh and fish dried, with divers kinds of leavenings and seasonings. So for meats, we have some of them so beaten and made tender and mortified,... | |
 | Charlotte Carmichael Stopes - 1889 - Broj stranica: 296
...stay, pass through to the palm, and yet taste mild to the mouth. We have also waters which we ripen in that fashion as they become nourishing ; so that they...indeed excellent drink, and many will use no other." The health-question was ever present to his mind, and he is always considering the substances conducive... | |
 | 1901 - Broj stranica: 344
...stay pass through to the palm, and yet taste mild to the mouth. We have also waters, which we ripen in that fashion, as they become nourishing, so that they are indeed excellent drinks, and many will use no other. Bread we have of several grains, roots, and kernels; yea, and some... | |
 | CHARLES M. ANDREWS, PhD - 1901 - Broj stranica: 376
...stay pass through to the palm, and yet taste mild to the mouth. We have also waters, which we ripen in that fashion, as they become nourishing, so that they are indeed excellent drinks, and many will use no other. Bread we have of several grains, roots, and kernels; yea, and some... | |
 | Francis Bacon - 1905 - Broj stranica: 200
[ Ispričavamo se, sadržaj ove stranice je ograničen ] | |
 | Francis Bacon - 1909 - Broj stranica: 374
...stay,™ pass through to the palm, and yet taste mild to the mouth. We have also waters which we ripen in that fashion, as they become nourishing; so that they...kernels ; yea and some of flesh and fish dried ; with diverse kinds of leavenings and seasonings: so that some do extremely move appetites ; some do nourish... | |
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... thin parts to insinuate into the body, and yet without all biting, sharpness, or fretting; insomuch as some of them put upon the back of your hand will, with a little stay, pass through to the palm, and yet taste mild to the mouth. 
