"Chartreuse" Quotes from Famous Books
 ... a long journey on the continent, accompanied with a friend of my own age, and with Mr. Nash, the architect, who gave me the drawings of Waterloo. We went by way of Paris to Besancon, into Switzerland: visited the Grand Chartreuse, crossed Mont Cenis; proceeded to Turin, and Milan, and then turned back by the lakes Como, Lugano, and Maggiore, and over the Simplon. Our next business was to see the mountainous parts of Switzerland. From Bern ...
— Reminiscences of Samuel Taylor Coleridge and Robert Southey • Joseph Cottle
... chartreuse very slowly, and seemed to be reflecting, and a change came over her face. It softened as much as a painted face can soften under ...
— Flames • Robert Smythe Hichens
... abbeys the purchase of books, and the copying of them for sale, became just as much a business as the manufacture of Chartreuse. In 1446 Exeter College, Oxford, paid ten shillings and a penny for twelve quires and two skins of parchment bought at Abingdon to send to the monastery of Plympton in Devonshire, where a book was being written for the College.[1] A part—and by no means a negligible part—of ...
— Old English Libraries, The Making, Collection, and Use of Books • Ernest A. Savage
... enlarged view of the world with a plain style and an accurate, unimpassioned, detailed examination of actual life. In his remarkable novel, Le Rouge et Le Noir, and in some parts of his later work, La Chartreuse de Parme, Stendhal laid down the lines on which French fiction has been developing ever since. The qualities which distinguish him are those which have distinguished all the greatest of his successors—a subtle psychological insight, an elaborate ...
— Landmarks in French Literature • G. Lytton Strachey
... crushed ice or with cream. In serving Creme de Menthe the straw is unusual in private home service, though customary in some hotels. Creme de Menthe glasses should be filled two-thirds full with fine crushed ice, then a little of the cordial poured over it. Chartreuse (green or yellow), Benedictine, Grenadine, Apricot Brandy, Curacoa, and Dantzig Eau de Vie arc usually served without additions or ice. Benedictine or Creme de Cacoa, however, may be served with a dash of plain or whipped cream. The exceedingly sweet Creme Yvette should he served with cracked ...
— Prepare and Serve a Meal and Interior Decoration • Lillian B. Lansdown
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