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rnel), the grains of which have been reputed poisonous. Other species, as Lolium perenne (rye grass or ray grass), and its variety L. Italicum (Italian rye grass), are highly esteemed for pasture and for making hay.

To subject to distillation; as, to distill molasses in making rum; to distill barley, rye, corn, etc.

The spike or head of any cereal (as, wheat, rye, barley, Indian corn, etc.), containing the kernels. First the blade, then the ear, after that the full corn in the ear. Mark iv. 28.

The process of preserving fodder (such as cornstalks, rye, oats, millet, etc.) by compressing it while green and fresh in a pit or vat called a silo, where it is kept covered from the air; as the ensilage of fodder.

A diseased condition of rye and other cereals, in which the grains become black, and often spur-shaped. It is caused by a parasitic fungus, Claviceps purpurea.

A diseased condition produced by eating rye affected with the ergot fungus.

Affected with the ergot fungus; as, ergotized rye.

A strong alcoholic liquor, distilled from rye and barley, and flavored with juniper berries; -- also called Hollands and Holland gin, because originally, and still very extensively, manufactured in Holland. Common gin is usually flavored with turpentine.

The fruit of certain grasses which furnish the chief food of man, as corn, wheat, rye, oats, etc., or the plants themselves; -- used collectively. Storehouses crammed with grain. Shak.

othy, in Pennsylvania and South Redtop. Indian grass. Same as Wood grass (below). Italian rye grass, forage and hay. Lolium Italicum. Johnson grass, grazing aud hay. South and Southwest. Sorghum Halepense. Kentucky blue grass, pasture. Poa pratensis. Lyme grass, coarse hay. South. Elymus, several species. Manna grass,…

Forwards; with one's face to the ground. [Obs.] They fellen gruf, and cryed piteously. Chaucer.

A mixture of wheat and rye, or other species of grain. [Prov Eng.]

nything in a soft pulpy state. Specifically (Brewing), ground or bruised malt, or meal of rye, wheat, corn, or other grain (or a mixture of malt and meal) steeped and stirred in hot water for making the wort.

A mixture of different sorts of grain, as wheat and rye. [Written also meslin, mislin, maselyn, mastlin.]

Grain (esp. maize, rye, or oats) that is coarsely ground and unbolted; also, a kind of flour made from beans, pease, etc.; sometimes, any flour, esp. if coarse.

A yellowish white, amorphous, nitrogenous substance found in wheat, rye, etc., and resembling gluten; -- formerly called also mucin.

Precious stones; jewels. [Obs.] [Written also perre, perrye, etc.] Chaucer.

me purpose, usually a treacherous and mischievous one; a conspiracy; an intrigue; as, the Rye-house Plot. I have overheard a plot of death. Shak. O, think what anxious moments pass between The birth of plots and their last fatal periods! Addison.

A sort of bread, made of unbolted rye, which forms the chief food of the Westphalian peasants. It is acid but nourishing.

A thin, sour beer, made by pouring warm water on rye or barley meal and letting it ferment, -- much used by the Russians. [written also quas.]