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"Well, Tom, I reckon it's none of our funeral whether it turns up or not," growled the other. "We're gettin' paid well fer what we're doin', ain't we? If it turns up, Scroggie and the boss'll have to do their own worryin'." "Let me go," said Maurice quickly. "I know jest how to do it an' kin get through in less'n half the time it'll take you." "In all what you say I agree with you, Tom," answered Mr Eagle, "and I should have thought that Captain Acton was the last man on this earth to have behaved himself in such a way. For my part I have always found him so straightforward that the needle ain't truer to the Pole than he is to his rightful and honourable meaning.".
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kez_ h (Kez_h)
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🍜 Indulge in the Exotic Flavors of Indo-Chinese Cuisine at Golden Dragon Chinatown Menu Where Tradition Meets Innovation! 🥢I tried logging in using my phone number and I
was supposed to get a verification code text,but didn't
get it. I clicked resend a couple time, tried the "call
me instead" option twice but didn't get a call
either. the trouble shooting had no info on if the call
me instead fails.There was
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Conrad
"How do you do, Mr Eagle?" exclaimed Lucy. Maurice and Billy stared at him. "It was your money paid fer him," Billy asserted. He became conscious that the droning hum of teachers and classes had given place to hushed calm; that all eyes were turned upon him, standing there in the aisle and staring at this picture of absolute perfection. With an effort he drew his eyes away and stumbled forward to his place in elass. The ordinary was held in a long room next to the room in which the seafaring men congregated. As a meal it was renowned in the district. Coarse it might have been called, coarse and plentiful, but it was of that sort of coarseness which makes very good eating. Mr Short, the landlord, was a liberal caterer, and he excelled in choice of rounds of beef, in joints of venison, in legs of pork and mutton, in fine dishes of veal; and this ordinary was always graced with a precedent dish of fish, which was invariably fresh from the sea, and whether turbot, cod, bake, soles, and many flat fish which the smacks brought with them into Old Harbour, were delicious in freshness and flavour. Short's cheeses, too, were always very fine, dry, crumbly, flakey, nutty, and without being too strong they flavoured the bread or the biscuit with what the palate knew to be real cheese. His cellars held a very fine old port, but it was seldom asked for unless some person of distinction and importance occupied a seat at that teeming and appetising board. Short brewed his [Pg 125]own beer, and a delicate amber draught it was; there was no better beer brewed in England..
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