 | Eugene Aram - 1832 - عدد الصفحات: 140
...shorn, but the mel-supper after all was got in. And it was called the churn-supper, because, from time immemorial, it was customary to produce, in a churn, a great quantity of cream, and to circulate it by dislifuls, to each of the rustic company, to be eaten with bread. And here sometimes very extraordinary... | |
 | William Hone - 1832 - عدد الصفحات: 874
...mel-supper after all пах got in. It was called the churn supper because, from immemorial times, it «au by dishfuls to each of the rustic company, who ale it with bread. Though this custom has been disused... | |
 | Eneas Mackenzie, Marvin Ross - 1834 - عدد الصفحات: 668
...mortar. Aram also asserts that kern supper does not mean corn supper, but churn supper, because from time immemorial, it was customary to produce in a churn...shorn, and the churn supper after all was got in. — View of Northumberland, vol. i. page 219. § The origin of country feasts or wakes, which are usually... | |
 | John Brand - 1841 - عدد الصفحات: 356
...Supper, had not Aram asserted that it was called the Churn Supper, hecause, from immemorial times, it was customary to produce in a churn a great quantity of cream, and to circulate it in cups to each of the rustic company, to he eaten with hread. (n) Armstrong, in his History of the Island... | |
 | William Hone - 1841 - عدد الصفحات: 840
...the mel-supper after all was got in. It was called the churn supper because, from immemorhl times, it was customary to produce in a churn a great quantity of cream, and to circulate it by dishfuls to each of the rustic company, who ate it with bread. Though this custom has been disused... | |
 | Michael Fryer (of Reeth.) - 1842 - عدد الصفحات: 150
...shorn, hut the mel-supper after all was got in. And it was called the churn-supper, because, from time immemorial, it was customary to produce, in a churn, a great quantity of cream, and to circulate it by dishfuls, to each of the rustic company, to be eaten with bread. And here sometimes very extraordinary... | |
 | Brand - 1849 - عدد الصفحات: 544
...corn-supper, had not Aram asserted that it was called the churn-supper, because, from immemorial times, it was customary to produce in a churn a great quantity of cream, and to circulate it in cups to each of the rustic company, to be eaten with bread. This custom in Aram's time (he was executed... | |
 | Edward George E.L. Bulwer- Lytton (1st baron.) - 1849 - عدد الصفحات: 336
...Melsttpper after all was got in. And it was called the Churn-supper, because, from immemorial times, it was customary to produce in a churn a great quantity of cream, and to circulate it by dishfuls to each of the rustic company, to be eaten with bread. And here sometimes very extraordinary... | |
 | john swann withington and r. abercrombie - 1883 - عدد الصفحات: 814
...the same authority it is so called because from immemorial times it was customary to produce in the churn a great quantity of cream, and to circulate it in cups to each of the rustic company, to be eaten with bread. Herrick, in his own poetical way, has described... | |
 | John Cuthbertson - 1886 - عدد الصفحات: 486
...supper, had not (Eugene) Aram asserted that it was called the churn supper because from immemorial times it was customary to produce in a churn a great quantity of cream, and to circulate it in cups to each of the rustic company, to be eaten with bread. — Brand. The word and the thing, it appears,... | |
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because, from immemorial times, it was customary to produce in a churn a great quantity of cream, and to circulate it by dishfuls to each of the rustic company, to be eaten with bread. 
