Gassy said he'd put in the shot, and he selected one of giant size.
Jim and Gassy were at the windlass and yelled: "'All ready below?
Once down, Gassy and I, with sledge and drill, perpetrated a hole in the bottom of the shaft.
There had been no shot placed in the drill-hole; the heartless Gassy had palmed it and carried it with him to the surface.
I added my strength to the windlass, Gassy climbed into the bucket, lighted the fuse, and was then swiftly wound to the surface by Jim and myself.
At the end of five minutes from the time that Gassylighted the fuse, and perhaps three minutes after we had cleared away, the shot exploded with a deafening report.
At the barkeeper's hint, I proposed as much to Gassy Thompson.
A barkeeper, who seemed the best-informed and most gentlemanly soul in town, told me thatGassy Thompson was a miner full of practical skill, and that he was then engaged in sinking a shaft.
Nor will my next mining connection be formed with such abandoned barbarians as Gassy Thompson and Jim.
When I came to myself I was outside the shaft, safe and sound, while Gassy and his disreputable assistant were laughing at their joke.
I might arrange with Gassy and learn the business.
Where the baby does not vomit, the surplus food passes into the bowels and causes colic and green and yellow gassy stools.
We could put up a barricade, though, and cut off the gassypart of the mine.
I knew how the faults lay, and miners, who'd been in this mine a long time, had told me how gassy the old workings were.
Crickets on a Strike How a Little Girl Danced In Praise of Songs that Die Factory Windows are always Broken To Mary Pickford Blanche Sweet Sunshine An Apology for the Bottle Volcanic When Gassy Thompson Struck it Rich Rhymes for Gloriana I.
When Gassy Thompson Struck it Rich He paid a Swede twelve bits an hour Just to invent a fancy style To spread the celebration paint So it would show at least a mile.
Unless the cheese is made from the best quality of milk, it is very apt to undergo abnormal fermentations, more especially those of a gassy character.
When acidity is produced, these gassy fermentations are checked, and in good cheddar the body is so close and firm as not readily to permit of gaseous changes.
An interesting case of a fermentation of this class being utilized in dairying is seen in the use of "lange wei" (long or stringy whey) which is employed as a starter in Holland to control the gassy fermentations in Edam cheese.
Russell and Hastings[210] found a lactose-splitting yeast in a severe outbreak of gassy cheese in a Swiss factory.
The fermentation caused by them is often called a "gassy fermentation" and is dreaded by butter and cheese makers since the gas is indicative of bad flavors that will appear in the product.
The addition of salt or of saltpeter has also been made to the milk in order to overcome gassy conditions in the milk.
In the handling of gassy milk, the usual practice has been to develop a larger amount of acid before drawing the whey than in the case of good milk.
Gassy cheese is more prevalent in the Swiss than in the cheddar industry, since the maker cannot call to his aid the methods used by the cheddar maker, viz.
The most successful method of preventing trouble with gassy milk in cheese making is to eliminate undesirable milk by frequent testing of the supply of the different patrons by means of the Wisconsin curd test.
Pasteurized milk under the action of the butyric acid bacteria undergoes a gassy fermentation, developing a pronounced acidity and the disagreeable odor of butyric acid, which resembles that of rancid butter.
Not only gas-forming bacteria may be the cause of gassy cheese, but the lactose-fermenting yeasts may cause similar trouble.
The cheese thus rendered gassy will present the same appearance to the eye as where the gas is formed by bacteria, but will have a different flavor.
The writers have found several instances where considerable loss was occasioned in the Swiss cheese industry through the development of gassy cheese due to this type of fermentation.
Bacteria concerned in gassy fermentations and those capable of producing obnoxious taints are particularly common, so that this type of pollution is especially undesirable in milk.
The flask on the right shows the gassy curd formed by butyric acid bacteria in heated milk.
Gassy curds have also been treated by washing the curd with cold water.
The gassy man iz a kind ov itinerant soda fountain, a sort ov hi-preshure reservoi ov soap-suds, who spouts bubles and foam, whenever he opens hiz mouth.
At best, gassy curd will never produce the highest grade of cheese.
At best a cheese made from milk having gassy fermentation will have a bad flavor.
Because of the high acid development, it often happens that the cheese will not be gassy but will be sour.
In the smooth textured forms every effort is made to preventgassy fermentations, usually by controlling the fermentation of the curd in the making process.
Any milk which shows gassy fermentation should be rejected, for it is difficult to make cheese from this and at best there will be a large loss during the manufacturing process.
A gassy curd, which has been held until the holes have become flattened, should be stirred very frequently during this stage to allow the gas to escape, thereby improving the flavor.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "gassy" in a variety of sentences. We hope that you will now be able to make sentences using this word.
