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Molass
"Molass" in a Sentence (13 examples)
The limestone is accompanied by a molass or a sort of breccia, consisting of gravel of quartz and schistose rocks cemented with asphalt.
The geological subsoil is either moraine and sandy molass or, rarely, clay-rich molass marl.
In molass basins, the molass formations indicate the variations of strain strength similar to those in foreland fold-thrust belt.
After a little time the molass is run out through an outlet made in the lower part of the apparatus.
Northbound molass quantities that were conveyed through the Suez Canal amounted this year to 2 075 000 tons, against 1 950 000 tons in 1993, registering an increase of 125 000 tons, equal to 6.4%.
Molass quality depends on the maturity of the sugarcane or sugar beet, the amount of sugar extracted, and the method of extraction.
"Perhaps you're right,” said Sudhama, “but give me please a handful of puffed rice and a piece of molass.”
Yet that was not the first molass stick I had tasted, for my mother had bought me molass sticks before.
From peuking with porter no thirst can ensue, Not so, my dear knights, fares the ignorant ass Who drinks all the evening at burning molass.
The only guid molass has dune, Some drouthie wives it's sent hame soon; Which gars their dearies canty croon, The praise o' sugar whisky, O!
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Gust then the bell rang an Betty brought papa a bill from the grosry for half a barel of molass witch Master George Hackett had turned the spigot, also a sute of cloes, a pound of dates, a ounce of cheeze.
Whiskey extracted from malt does not answer the purpose of making up compounds, cordials, and imitating foreign liquors so well as that extracted from sugar, molasses, raisins and cyder, as it has a particular flavour of its own, which nothing will overcome but a superabundance of the tincture of seeds, herbs, roots, spices, &c., that may be infused into it, which superabundance would make the flavour of the ingredients too strong, and, of course, disagreeable and harsh; wheras, if sugar, molass, raisin or cyder spirit, termed silent whiskey or whiskey without any particular of its own, were used, the flavour of the ingredients could be regulated according to taste without any difficulty.
In the eighteenth and nineteenth centuries the Scots had a drink which they called molass, a fierce rumlike spirit distilled from molasses.
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