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Examples

  • He put five sun-cured salmon into the oven to thaw out for the dogs, and from the water-hole filled his coffee-pot and cooking-pail.

    A DAY'S LODGING 2010

  • Then he saw Bill, standing amid the dogs, half triumphant, half crestfallen, in one hand a stout club, in the other the tail and part of the body of a sun-cured salmon.

    The She-Wolf 2010

  •   His wife had sun-cured skin, breasts that were just another roll of fat on her chest, and buttocks white and lumpy as goat cheese.

    Eclipse Jane Delury 2008

  •  His wife had sun-cured skin, breasts that were just another roll of fat on her chest, and buttocks white and lumpy as goat cheese.

    Eclipse 2008

  • He did not know that the short yellow-gray, sun-cured grass of the Panhandle was as good forage for beef cattle as the green grass of his Illinois farmland.

    THE AMERICAN WEST DEE BROWN 2007

  • Sometimes herds of cattle were browsing on the sun-cured grass, then herds of horses.

    A Lady's Life in the Rocky Mountains 2007

  • The scanty grasses were long ago turned into sun-cured hay by the fierce summer heats.

    A Lady's Life in the Rocky Mountains 2007

  • An immense quantity of snow falls, but partly owing to the tremendous winds which drift it into the deep valleys, and partly to the bright warm sun of the winter months, the park is never snowed up, and a number of cattle and horses are wintered out of doors on its sun-cured saccharine grasses, of which the gramma grass is the most valuable.

    A Lady's Life in the Rocky Mountains 2007

  • The leaves of the notorious North American native Nicotiana tabacum, a relative of the potato and tomato, are harvested when they begin to turn yellow and develop resinous secretions, then either sun-cured or fermented in heaps for several weeks, and dried by contact with hot metal.

    On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

  • The leaves of the notorious North American native Nicotiana tabacum, a relative of the potato and tomato, are harvested when they begin to turn yellow and develop resinous secretions, then either sun-cured or fermented in heaps for several weeks, and dried by contact with hot metal.

    On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

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