"Tannin" Quotes from Famous Books
 ... the bones." Here also we saw for the first time the quaint distaff-shape of the purple red Masrr (Cynomorium coccineum, Linn.), from which the Bedawi "cook bread." It is eaten simply peeled and sun-dried, when it has a vegetable taste slightly astringent as if by tannin, something between a potato and a turnip; or its rudely pounded flour is made into balls with soured milk. This styptic, I am told by Mr. R. B. Sharpe, of the British Museum, was long supposed to be peculiar to Malta; hence its pre-Linnaean name (Fungus Melitensis).[EN2] Now it is ...
— The Land of Midian, Vol. 2 • Richard Burton |
