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A spirituous liquor flavored with the kernels of cherries, apricots, peaches, or other fruit, spiced, and sweetened with sugar; -- a term applied to the liqueurs called noyau, curaçao, etc. [Written also ratifia and ratafee.]

are high-seasoned or abound in oleaginous ingredients, or are sweet, luscious, and high- flavored; as, a rich dish; rich cream or soup; rich pastry; rich wine or fruit. Sauces and rich spices are fetched from India. Baker.

A highly flavored blue-molded cheese, made at Roquefort, department of Aveyron, France. It is made from milk of ewes, sometimes with cow's milk added, and is cured in caves. Improperly, a cheese made in imitation of it.

ed species of salvia (S. pratensis) growing in meadows in Europe. -- Sage cheese, cheese flavored with sage, and colored green by the juice of leaves of spanish and other plants which are added to the milk. -- Sage cock (Zoöl.), the male of the sage grouse; in a more general sense, the specific name of the sage grous…

A kind of Swiss cheese, of a greenish color, flavored with melilot.

shing drink, common in the East, made of the juice of some fruit, diluted, sweetened, and flavored in various ways; as, orange sherbet; lemon sherbet; raspberry sherbet, etc.

e by mixing wine or cider with milk, and thus forming a soft curd; also, sweetened cream, flavored with wine and beaten to a stiff froth. [Written also syllabub.]

en in cookery, a saturated solution of sugar and water (simple sirup), or such a solution flavored or medicated. Lucent sirups tinct with cinnamon. Keats. Mixing sirup. See the Note under Dextrose.

A thin, crisp cake, usually small, and flavored with ginger; -- used chiefly in the plural.

made of eggs, milk, and flour or other farinaceous substance, beaten till very light, and flavored with fruits, liquors, or essence.

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.

Flavored with, or containing, spice or spices; fragrant; aromatic; as, spicy breezes. "The spicy nut-brown ale." Milton. Led by new stars, and borne by spicy gales. Pope.

he spruce. See Sprout, n., Beer, and cf. Spruce, n.] A kind of beer which is tinctured or flavored with spruce, either by means of the extract or by decoction. -- Spruce grouse. (Zoöl.) Same as Spruce partridge, below. -- Spruce leather. See Spruce, n., 3. -- Spruce partridge (Zoöl.), a handsome American grouse (Den…

A peculiarly flavored unpressed cheese made from milk with cream added; -- so called from the village or parish of Stilton, England, where it was originally made. It is very rich in fat.

A beverage consisting of warm beer flavored with spices, lemon, etc. [Prov. Eng.]

Flavored with, or containing, various fruits.

arrant there's vinegar and pepper in't. Shak. Aromatic vinegar, strong acetic acid highly flavored with aromatic substances. -- Mother of vinegar. See 4th Mother. -- Radical vinegar, acetic acid. -- Thieves' vinegar. See under Thief. -- Vinegar eel (Zoöl.), a minute nematode worm (Leptodera oxophila, or Anguillula…

age formerly much used in England at Christmas and other festivals, made of ale (or wine) flavored with spices, sugar, toast, roasted apples, etc.; -- called also lamb's wool. A jolly wassail bowl, A wassail of good ale. Old Song.

Water flavored, sweetened, and frozen, to be eaten as a confection.