Every term except one yokes a verbal husband with his wife, and the one exception (nevertheless) joins a uxorious man with two wives.

There was a procession of yokes of oxen, a brass band, the living skeleton, two fire engines, citizens generally, the Orator of the Day, more oxen, marshals in cowhide boots and badges, and a cavalcade.

Among farmers, they produce idleness with its usual consequence, such as houses without windows, barns without roofs, gardens without enclosures, fields without fences, hogs without yokes, sheep without wool, meagre cattle, feeble horses, and half clad, dirty children, without principles, morals, or manners.

And to make his protest more forcible, he procured a number of common ox-yokes, and having put one on his own neck while the embassy was in the city, he sent one to each of the envoys, with the following message to their masters: "Thus saith Jehovah, the God of Israel.

Wherever there were chains to rend and yokes to break, you were seen to hasten.

There go the women out with their milk-pails, carried on yokes from the shoulder: Leopoldine, Jensine, and little Rebecca.

Prepare exactly as for Plain White Soup, but just before serving beat up the yokes of 2 or 3 eggs.

Separate yokes and whites of 4 eggs and beat each mass separately.

Then mix well with the butter and sugar, adding the yokes first and the whites last.

By remembering that horizontal trimmings apparently decrease the height, and that vertical lines add to it, those who desire to appear at their best will use discernment in dividing their basques with yokes, or corsage mountings at the bust-line or frills at the hip-line.

THE VARIOUS ROMAN YOKES: THEIR GROWTH, DEGENERATION, AND FINAL ELIMINATION CHAPTER III.

THE VARIOUS ROMAN YOKES: THEIR GROWTH, DEGENERATION, AND FINAL ELIMINATION.

Brawny blacksmiths, with breasts bared and sleeves rolled high, hammered and twisted red hot metal into the divers forms necessary to repair yokes and wagons.

Oxen, footsore and weary, stumbled under their yokes.

Several oxen had died during the night, and it was with a caress of pity that the surviving were relieved of their yokes for the day.

The yokes of the oxen are carved with fanciful designs; everything is yellow or orange or red.

Others have on large iron collars or yokes upon their necks, or clogs riveted upon their wrists or ancles.

These had heavy chains to connect two or more together, and some had iron collars and yokes, &c.

Others have on large iron collars or yokes upon their necks, or clogs riveted upon their wrists or ancles.

These had heavy chains to connect two or more together, and some had iron collars and yokes, &c.

Oxen, wagons, ox yokes, ox bows, cattle, covers for wagons, arms, ammunition and provisions were purchased and brought to the plantation.

The roads were so blocked by it that they would have been rendered impassable but for the sturdy efforts of the farmers' boys, who drove teams of four and five yokes of oxen through the drifts with heavily laden sleds, breaking out the ways.

The rest of the work, so far as it is not taken from the tales of other travelers, is a diverting tissue of fables about gryfouns that fly away with yokes of oxen, tribes of one-legged Ethiopians who shelter themselves from the sun by using their monstrous feet as umbrellas, etc.

Counterpoise weights are also attached to such machines; the steam is allowed to follow full stroke, steam cylinders are placed at awkward angles to the air-compressing cylinders and the motion conveyed through yokes, toggles, levers; and many joints and other devices are used, many of which are entire failures, while some are used with questionable engineering skill and very poor results.

10. 'Thus Venus sports; the rich, the base, Unlike in fortune and in face, To disagreeing love provokes; When cruelly jocose, She ties the fatal noose, And binds unequals to the brazen yokes.

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 three or four large beast pallets and boil them very tender, blanch and cut them in long pieces the length of your finger, then in small bits the cross way; shake them up with a little good gravy and a lump of butter; season them with a little nutmeg and salt, put in a spoonful of white wine, and thicken it with the yolks of eggs as you do, a white fricassy.

a pound of veal cut in little bits, and a pound and a half of marrow, beat it together in a stone mortar, after it is beat very fine, season it with mace, pepper and salt, put in the yolks of four eggs, and two raw eggs, mix altogether with a few bread crumbs to a paste: make the sides and lid of your pie with it, then put your ragoo into your dish, and lay in your pigeons with butter; an hour and a half will bake it.

Take four whites and two yolks of eggs, a pint of cream, a little flour, a nutmeg grated, a little salt, and a jill of cockles, mix all together, and fry it brown.

Take half a pound of rice, wash and pick it clean, cree it in fair water till it be a jelly, when it is cold take a pint of cream and the yolks of four eggs, beat them very well together, and put them into the rice, with grated nutmeg and some salt, then put in half a pound of butter, and as much flour as will make it thick enough to fry, with as little butter as you can. 158.

To a quart of cream put the yolks of twelve eggs, half a pound of sugar, some beaten mace and cinnamon, a little salt and some sack, set it on the fire with half a pound of biskets, as much marrow, a little orange-peel and lemon-peel; stir it on the fire till it becomes thick, and when it is cold put it into a dish with puff-paste, then bake it gently in a slow oven.

A short PASTE for TARTS. Take a pound of wheat-flour, and rub it very small, three quarters of a pound of butter, rub it as small as the flour, put to it three spoonfuls of loaf sugar beat and sifted; take the yolks of four eggs, and beat them very well; put to them a spoonful or two of rose-water, and work them into a paste, then roll them thin, and ice them as you did the other if you please, and bake 'em in a slow oven. 186.

Take five quarts of new milk, run it to a tender curd, then hang it in a cloth to drain, rub into them a pound of butter that is well washed in rose-water, put to it the yolks of seven or eight eggs, and two of the whites; season it with cinnamon, nutmeg and sugar.

Take a pound of meal and dry it, a pound of sugar finely beat, and mix these together; then take the yolks of five or six eggs, half a jill of thick cream, as much as will make it up to a paste, and some coriander seeds, lay them on tins and prick them; bake them in a quick oven; before you set them in the oven wet them with a little rose-water and double refin'd sugar to ice them. 294.

Take a pound of meal dry, a pound of sugar finely beat, mix them together; then take the yolks of five or six eggs, as much thick cream as will make it up to a paste, and some corriander seeds; roll them and lay them on tins, prick and bake them in a quick oven; before you set them in the oven wet them with a little rose-water and double refin'd sugar, and it will ice them.

Take half a peck of fine flour, the yolks of six eggs and four whites, a little salt, a pint of ale yeast, and as much new milk made warm as will make it a thin light paste, stir it about with your hand, but be sure you don't knead them; have ready six wooden quarts or pint dishes, fill them with the paste, (not over full) let them stand a quarter of an hour to rise, then turn them out into the oven, and when they are baked rasp them.

Take one pound of almonds, blanch'd and beat fine, one pint of cream, the yolks of twelve eggs, two ounces of grated bread, half a pound of suet, marrow, or melted butter, three quarters of a pound of fine sugar, a little lemon-peel and cinnamon; bake it in a slow oven, in a dish, or little tins.

Chop separately the yolks and whites of hard-boiled eggs and cover the canapés, dividing them into quarters, with anchovies split in two lengthwise, and using yolks and whites in alternate quarters.

Chop separately the yolks and whites of hard-boiled eggs and cover the canapés, dividing them into quarters, with anchovies split in two lengthwise, and using yolks and whites in alternate quarters.

Now put it back in the saucepan and mix well with the yolks of sufficient eggs to make the whole fairly moist.

Turn out yolks into a bowl.

Carefully place whites together in pairs, mash yolks with back of a spoon.

For every six yolks put into bowl one tablespoon melted butter, one-half teaspoon mustard (the kind prepared for table), one teaspoon salt, dash of cayenne pepper.

Rub these together thoroughly with yolks.

Make little balls of this paste the size of the yolks.

Bouillon should always be thickened with yolks of eggs, beat up with a spoon of cold water.

Strain off the liquor, adding lemon juice, sugar, and salt to taste, and when it has cooled a little, stir in sufficient yolks of eggs to slightly thicken it.

When the soup is done thicken it with two egg yolks that have been beaten up with a little salt and some cold water.

Do not cook after adding yolks of eggs.

Strain and thicken with the yolks of two eggs slightly beaten with a tablespoon of cold water.