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Webster’s Dictionary (1828)



372 words match “BOIL”

POTTAGE n.
A kind of food made by boiling vegetables or meat, or both together, in water, until soft; a thick soup or porridge. [Written also potage.] Chaucer. Then Jacob gave Esau bread and pottage of lentils. Gen. xxv. 34.
PRALINE n.
A confection made of nut kernels, usually of almonds, roasted in boiling sugar until brown and crisp.
PRIME v.
ecome mixed with, and be carried along with, the steam that is formed; -- said of a steam boiler.
PRIMING n.
The carrying over of water, with the steam, from the boiler, as into the cylinder. Priming of the tide. See Lag of the tide, under 2d Lag. -- Priming tube, a small pipe, filled with a combustible composition for firing cannon. -- Priming valve (Steam Eng.), a spring safety valve applied to the cylinder of a steam eng…
PRINTING n.
It is composed of lampblack or ivory black mingled with linseed or nut oil, made thick by boiling and burning. Other ingredients are employed for the finer qualities. Ure. -- Printing office, a place where books, pamphlets, or newspapers, etc., are printed. -- Printing paper, paper used in the printing of books, pamp…
PROTEOSE n.
stion of proteids with gastric and pancreatic juice, and also by the hydrolytic action of boiling dilute acids on proteids. Proteoses are divided into the two groups, the primary and secondary proteoses.
PULSE n.
ith terminal bulbs, and containing ether or alcohol, which the heat of the hand causes to boil; -- so called from the pulsating motion of the liquid when thus warmed. Pulse wave (Physiol.), the wave of increased pressure started by the ventricular systole, radiating from the semilunar valves over the arterial system, a…
PUREE n.
A dish made by boiling any article of food to a pulp and rubbing it through a sieve; as, a purée of fish, or of potatoes; especially, a soup the thickening of which is so treated.
PURGE v.
To clear of sediment, as a boiler, or of air, as a steam pipe, by driving off or permitting escape.
REBULLITION n.
The act of boiling up or effervescing. [R.] Sir H. Wotton.
RECEIVER n.
A capacious vessel for receiving steam from a distant boiler, and supplying it dry to an engine.
RECOCT v.
To boil or cook again; hence, to make over; to vamp up; to reconstruct. [Obs.] Jer. Taylor.
REDUCING n.
shed pressure of steam, air, gas, etc., in a pipe, or other receiver, which is fed from a boiler or pipe in which the pressure is higher than is desired in the receiver.
RETURN n.
t, and the sheriff is to return the writ and his proceedings. -- Return flue, in a steam boiler, a flue which conducts flame or gases of combustion in a direction contrary to their previous movement in another flue. -- Return pipe (Steam Heating), a pipe by which water of condensation from a heater or radiator is con…
RICE n.
er. -- Rice troupial (Zoöl.), the bobolink. -- Rice water, a drink for invalids made by boiling a small quantity of rice in water. -- Rice-water discharge (Med.), a liquid, resembling rice water in appearance, which is vomited, and discharged from the bowels, in cholera. -- Rice weevil (Zoöl.), a small beetle (Cala…
RISE v.
To become larger; to swell; -- said of a boil, tumor, and the like.
RISING n.
That which rises; a tumor; a boil. Lev. xiii. 10. Rising main (Waterworks), the pipe through which water from an engine is delivered to an elevated reservoir.
ROAST v.
y surrounding with hot embers, ashes, sand, etc.; as, to roast a potato in ashes. In eggs boiled and roasted there is scarce difference to be discerned. BAcon.
ROLLY-POLY n.
A kind of pudding made of paste spread with fruit, rolled into a cylindrical form, and boiled or steamed. -- a.
ROUSER n.
A stirrer in a copper for boiling wort.
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