"Subside" Quotes from Famous Books
 ... a storm that springs up very suddenly, this one began to subside as fast, and in the course of the morning I set out to have a closer look at the strange ship. Quarter of an hour's walk in that direction told me all I wanted to know about her. In fact I recognised her as no stranger at all but an old acquaintance, ...
— The Man From the Clouds • J. Storer Clouston
... night was passed by me in walking up and down the beach, anxiously looking out seaward; and it appeared to me about three o'clock that the wind had much abated; from this period until dawn it continued gradually to subside: and as daylight stole in I saw that the surf had somewhat fallen. I resolved at all events to lose no single chance that offered itself in our favour, so I turned all hands out, and in a few minutes the boats rode triumphantly ...
— Journals Of Two Expeditions Of Discovery In North-West And Western Australia, Vol. 1 (of 2) • George Grey
... of, with the king, in measures against Massachusetts, i. 449; confidence of, that the "rebellion" would soon subside, ii. 395. ...
— Washington and the American Republic, Vol. 3. • Benson J. Lossing
... views above given, we must conclude that this is far from being the case; on the contrary, we require (1st), a long-continued supply of sediment; (2nd), an extensive shallow area; and (3rd), that this area shall slowly subside to a great depth, so as to admit the accumulation of a widely extended thick mass of superincumbent strata. In how few parts of the world, probably, do these conditions at the present day concur! We can thus, also, understand the general want of that close ...
— South American Geology - also: - Title: Geological Observations On South America • Charles Darwin
... a short time the liquor becomes turbid; it bubbles, from the disengaging of the carbonic acid gaz, and the heat increases considerably. After some days, these impetuous motions subside; the fermentation ceases by degrees; the liquor clears up; then it emits a vinous smell and taste. As soon as it ferments no more, it must be distilled. However, some distillers have asserted that a greater quantity of spirit is obtained when the liquor has acquired a certain degree ...
— The Art of Making Whiskey • Anthony Boucherie
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