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native of the Samoan Islands, and noted for its resemblance, in several characteristics, to the extinct dodo. Its beak is stout and strongly hooked, and the mandible has two or three strong teeth toward the end. or ts color is chocolate red. Called also toothbilled pigeon, and manu-mea.

A brush for cleaning the teeth.

One whose business it is to extract teeth with instruments; a dentist. Shak.

Having teeth; furnished with teeth. "Ruby-lipped and toothed with pearl." Herrick.

Toothsome. [Obs.]

Bricks alternately projecting at the end of a wall, in order that they may be bonded into a continuation of it when the remainder is carried up. Toothing plane, a plane of which the iron is formed into a series of small teeth, for the purpose of roughening surfaces, as of veneers.

Having no teeth. Cowper.

A little tooth, or like projection.

Having a toothlet or toothlets; as, a toothleted leaf. [Written also toothletted.]

A pointed instument for clearing the teeth of substances lodged between them.

A toothpick. [Obs.] Shak.

Any species of Dentalium and allied genera having a tooth- shaped shell. See Dentalium.

Grateful to the taste; palable. -- Tooth"some*ly, adv. -- Tooth"some*ness, n. Though less toothsome to me, they were more wholesome for me. Fuller.

A plant whose roots are fancied to resemble teeth, as certain plants of the genus Lathræa, and various species of Dentaria. See Coralwort.

Toothed; with teeth. [R] Croxall.

To toot gently, repeatedly, or continuously, on a wind instrument, as a flute; also, to make a similar noise by any means. "The tootling robin." John Clare.

The ringdove. [Prov. Eng.]

A child's toy, commonly in the form of a conoid or pear, made to spin on its point, usually by drawing off a string wound round its surface or stem, the motion being sometimes continued by means of a whip.

An alcoholic fermentation during which the yeast cells are carried to the top of the fermening liquid. It proceeds with some violence and requires a temperature of 14-30º C. (58-86º F.). It is used in the production of ale, porter, etc., and of wines high in alcohol, and in distilling.

To top off; to finish by putting on a cap of top (uppermost) course (called a top`ping-out" course).