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The leaves and tops of vegetables, as of potatoes, turnips, etc. [Scot.] Jamieson.

A liquor composed of vegetable acid, especially lemon juice, and sugar, with spirit to preserve it.

A medicinal plant; -- so called because each vegetable was supposed to possess its particular virtue, and therefore to constitute a simple remedy. What virtue is in this remedy lies in the naked simple itself as it comes over from the Indies. Sir W. Temple.

por, or substance that escapes, or expelled, from a burning body, especially from burning vegetable matter, as wood, coal, peat, or the like.

A liquid food of many kinds, usually made by boiling meat and vegetables, or either of them, in water, -- commonly seasoned or flavored; strong broth. Soup kitchen, an establishment for preparing and supplying soup to the poor. -- Soup ticket, a ticket conferring the privilege of receiving soup at a soup kitchen.…

Soup made chiefly from vegetables or fish with a little butter and a few condiments.

iscus, Porcellio, and allied genera of the family Oniscidæ. They feed chiefly on decaying vegetable substances. -- Sow thistle Etym: [AS. sugepistel] (Bot.), a composite plant (Sonchus oleraceus) said to be eaten by swine and some other animals.

which produce seed; phænogamia. These plants constitute the highest grand division of the vegetable kingdom.

Vegetable tissue composed of thin-walled rounded cells, -- a modification of parenchyma.

A vegetable production of many kinds, fragrant or aromatic and pungent to the taste, as pepper, cinnamon, nutmeg, mace, allspice, ginger, cloves, etc., which are used in cookery and to flavor sauces, pickles, etc. Hast thou aught in thy purse [bag] any hot spices Piers Plowman.

eat. [Cant or Slang] "He was too brave a man to throw up the sponge to fate." Lowell. -- Vegetable sponge. (Bot.) See Loof. -- Velvet sponge, a fine, soft commercial sponge (Spongia equina, variety meandriniformis) found in Florida and the West Indies. -- Vitreous sponge. See Glass-sponge. -- Yellow sponge, a commo…

The tendency to undergo change, characteristic of both animal and vegetable organisms, and not restrained or cheked by the environment.

A widely diffused vegetable substance found especially in seeds, bulbs, and tubers, and extracted (as from potatoes, corn, rice, etc.) as a white, glistening, granular or powdery substance, without taste or smell, and giving a very peculiar creaking sound when rubbed between the fingers. It is used as a food, in the pr…

One of the constituents of animal fats and also of some vegetable fats, as the butter of cacao. It is especially characterized by its solidity, so that when present in considerable quantity it materially increases the hardness, or raises the melting point, of the fat, as in mutton tallow. Chemically, it is a compound o…

A liquid or jelly containing the juices and soluble parts of meat, and certain vegetables, etc., extracted by cooking; -- used in making soup, gravy, etc. Bit stock. See Bitstock. -- Dead stock (Agric.), the implements of husbandry, and produce stored up for use; -- in distinction from live stock, or the domestic anim…

Manner of organization; the arrangement of the different tissues or parts of animal and vegetable organisms; as, organic structure, or the structure of animals and plants; cellular structure.

One of the several primary divisions of either the animal, or vegetable kingdom, as, in zoölogy, the Vertebrata, Tunicata, Mollusca, Articulata, Molluscoidea, Echinodermata, Coelentera, and the Protozoa; in botany, the Phanerogamia, and the Cryptogamia.

Sweetmeats, or preserves in sugar, whether fruit, vegetables, or confections. Blakely. Succade gourd. (Bot.) Same as Vegetable marrow, under Vegetable.

nhydride, and formerly sulphuric acid. -- Sulphur whale. (Zoöl.) See Sulphur-bottom. -- Vegetable sulphur (Bot.), lycopodium powder. See under Lycopodium.

A tough vegetable fiber used as a substitute for bristles in making brushes. The piassava and the ixtle are both used under this name.