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Webster’s Dictionary (1828)



145 words match “BOILING”

BUBBLE v.
To rise in bubbles, as liquids when boiling or agitated; to contain bubbles. The milk that bubbled in the pail. Tennyson.
BUCKING n.
The act or process of soaking or boiling cloth in an alkaline liquid in the operation of bleaching; also, the liquid used. Tomlinson.
BULLARY n.
A place for boiling or preparating salt; a boilery. Crabb. And certain salt fats or bullaries. Bills in Chancery.
BULLITION n.
The action of boiling; boiling. [Obs.] See Ebullition. Bacon.
CALDRON n.
A large kettle or boiler of copper, brass, or iron. [Written also cauldron.] "Caldrons of boiling oil." Prescott.
CALF n.
ly, jelly made from the feet of calves. The gelatinous matter of the feet is extracted by boiling, and is flavored with sugar, essences, etc.
CANDY n.
A more or less solid article of confectionery made by boiling sugar or molasses to the desired consistency, and than crystallizing, molding, or working in the required shape. It is often flavored or colored, and sometimes contains fruit, nuts, etc.
CASSAREEP n.
bitter cassava (Manihot utilissima) deprived of its poisonous qualities, concentrated by boiling, and flavored with aromatics. See Pepper pot.
CENTIGRADE a.
g the freezing state of water, and the distance between that and the point indicating the boiling state of water divided into one hundred degrees. It is called also the Celsius thermometer, from Anders Celsius, the originator of this scale.
CEREBRIN n.
sphorized, nitrogenous substance, obtained from brain and nerve tissue by extraction with boiling alcohol. It is uncertain whether it exists as such in nerve tissue, or is a product of the decomposition of some more complex substance.
CHOCOLATE n.
The beverage made by dissolving a portion of the paste or cake in boiling water or milk. Chocolate house, a house in which customers may be served with chocolate. -- Chocolate nut. See Cacao.
CHONDRIGEN n.
The chemical basis of cartilage, converted by long boiling in water into a gelatinous body called chondrin.
CHONDRIN n.
nce, tasteless and odorless, formed from cartilaginous tissue by long-continued action of boiling water. It is similar to gelatin, and is a large ingredient of commercial gelatin.
CHOWDER n.
A seller of fish. [Prov. Eng.] Halliwell. Chowder beer, a liquor made by boiling black spruce in water and mixing molasses with the decoction.
COCTION n.
Act of boiling.
CODDLE v.
To parboil, or soften by boiling. It [the guava fruit] may be coddled. Dampier.
CONGEE n.
[Tamil kashi boilings.]
CONJUNCTIVE a.
issue (Anat.), the tissue found in nearly all parts of most animals. It yields gelatin on boiling, and consists of vriously arranged fibers which are imbedded protoplasmic cells, or corpuscles; -- called also cellular tissue and connective tissue. Adipose or fatty tissue is one of its many forms, and cartilage and bone…
COOK v.
To prepare, as food, by boiling, roasting, baking, broiling, etc.; to make suitable for eating, by the agency of fire or heat.
CROTONINE n.
A supposed alkaloid obtained from croton oil by boiling it with water and magnesia, since found to be merely a magnesia soap of the oil. Watts.
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