They arrived safe, but only by the skin of their teeth, for both had been chased from their first entrance into American waters, and only their big topsails and a favouring wind brought them off.

A tiger's or leopard's skin without the hair might be a dog's or sheep's when so made bare.

"My sister Molly may be rough, an' hev a rough smile, but I'll be dinged ef I don't skin the man thet prints it in a paper!"

Once this figure sank to its knees, but stumbled up again 'neath the vicious prick of a pike-head that left blood upon the bronzed skin, whereat Beltane uttered a hoarse cry.

I, that was wont to be a fair figure of a man do fall away to skin and bone, daily, hourly, minute by minutebehold this leg, tall brother!"

Thus, from his "mockery" perched high above the battlement, spake Giles, with many and divers knowing gestures of arm, waggings of the head, rollings of the eyes and the like, what time Roger and Walkyn and Ulf, their heads bent close together, busied themselves above a great and bulging wine-skin.

Ho, Rogerkinloose off!" Came the thudding crash of a powerful mangonel, whose mighty beam, swinging high, hurled aloft the bulging wine-skin, the which, bursting in mid-air, deluged with water all belowprior and monk, acolyte and chorister; whereat from all Belsaye a shout went up, that swelled to peal on peal of mighty laughter, the while, in stumbling haste, the dripping Prior was borne by dripping monks back to Duke Ivo's mighty camp.

"And therefore, in the third place, brother, Giles this day would not change skins with any lord, duke, archduke, pope or potentate that e'er went in skin" "Who gave it thee?speak, man!" "Faith, lord, I had it from one as pure, as fair, as" "Aye, but what like is she?"

Take a loyn of mutton, cut off the thin part and both ends, take off the skin, and score it in the roasting as you would do pork; then take a little sellery, boil it, and cut it in pieces about an inch long, put to it a little good gravy, while pepper and salt, two or three spoonfuls of cream and a lump of butter, so thicken it up, and pour it upon your dish with your mutton.

To make Brain-cakes; take a handful of bread-crumbs, a little shred lemon-peel, pepper, salt, nutmeg, sweet-marjorum, parsley shred fine, and the yolks of three eggs; take the brains and skin them, boil and chop them small, so mix them all together; take a little butter in your pan when you fry them, and drop them in as you do fritters, and if they run in your pan put in a handful more of bread-crumbs.

Take a pig about a month old and dress it, lay it down to the fire, when the skin begins to harden you must take it off by pieces, and when you have taken all the skin off, draw it and when it is cold cut it in quarters and lard it with parsley; then roast it for use.

Take a pig about a month old and dress it, lay it down to the fire, when the skin begins to harden you must take it off by pieces, and when you have taken all the skin off, draw it and when it is cold cut it in quarters and lard it with parsley; then roast it for use.

Take two young rabbets, boil them very tender, and take off all the white meat, and pull off the skin, then pull it all in shives, and put it into your stew-pan with a little white gravy, a spoonful of white wine, a little nutmeg and salt to your taste; thicken it up as you would a white fricassy, but put in no parsley; when you serve it up lay the heads in the middle.

Take a young rabbet, when it is cased cut off the wings and the head; leave the neck of your rabbet as long as you can; when you case it you must leave on the feet, pull off the skin, leave on the claws, so double your rabbet and skewer it like a fowl; put a skewer at the bottom through the legs and neck, and tie it with a string, it will prevent its flying open; when you dish it up make the same sauce as you would do for partridges.

When your turkey is dress'd and drawn, truss her, cut off her feet, take down the breast-bone with a knife, and sew up the skin again; stuff the breast with a white stuffing.

Cut the ham round, and lay it in water all night, boil it tender as you would do for eating, take off the skin, strew over it a little pepper, and bake it in a deep dish, put to it a pint of water, and half a pound of butter; you must bake it in puff-paste; but lay no paste in the bottom of the dish; when you send it to the table send it without a lid.

Take your pigeons and bone them; you must begin to bone them at the neck and turn the skin downwards, when they are boned season them with pepper, salt and nutmeg, sew up both ends, and boil them in water and white wine vinegar, a few bay leaves, a little whole pepper and salt; when they are enough take them out of the pickle, and boil it down with a little more salt, when it is cold put in the pigeons and keep them for use.

Take part of a leg of pork or veal, pick it clean from the skin or fat, put to every pound of lean meat a pound of beef-suet, pick'd from the skins, shred the meat and suet separate and very fine, mix them well together, add a large handful of green sage shred very small; season it with pepper and salt, mix it well, press it down hard in an earthen pot, and keep it for use.

Take a cod's head, wash and clean it, take out the gills, cut it open, and make it to lie flat; (if you have no conveniency of boiling it you may do it in an oven, and it will be as well or better) put it into a copper-dish or earthen one, lie upon it a littler butter, salt, and flour, and when it is enough take off the skin.

Take a pint of good thick cream, grate into it the outermost skin of two lemons, and squeeze the juice into a jack of white wine, and sweeten it to your taste; take the whites of two eggs without the strains, beat them to a froth, so whisk them altogether in a stone bowl for half an hour, then put them into glasses for use.

Take two porringers of cream and one of white wine, grate in the skin of a lemon, take the whites of three eggs, sweeten it to your taste, then whip it with a whisk, take off the froth as it rises, and put it into your sillabub-glasses or pots, whether you have, then they are fit for use.

Take the largest and freshest flaps you can get, skin them and take out the gills, boil them in a little salt and water, then wipe them dry with a cloth; take two eggs and beat them very well, half a spoonful of wheat-flour, and a little pepper and salt, then dip in your mushrooms and fry them in butter.

Scald the feet till the skin will come off, then cut off the nails; stew them in a pot close cover'd set in water, and some pieces of fat meat till they are very tender; when you set them on the fire, put to them some whole pepper, onion, salt, and some sweet herbs; when they are taken out, wet them over with the yolk of an egg, and dridge them well with bread-crumbs; so fry them crisp.

After all, if he used Clara's money and saved his skin at her cost, the pup would have some grounds to sneer.

He's so hungry, he's so thin, If he'd come we'd let him in, For a rag of fox's skin Is the only thing he'll wear.