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The chloride of sodium, a substance used for seasoning food, for the preservation of meat, etc. It is found native in the earth, and is also produced, by evaporation and crystallization, from sea water and other water impregnated with saline particles.

An article of food consisting of maize broken or bruised, which is cooked by by boiling, and usually eaten with milk; coarse hominy.

Producing blood; as, sanguigenous food.

Any one of several small species of herring which are commonly preserved in olive oil for food, especially the pilchard, or European sardine (Clupea pichardus). The California sardine (Clupea sagax) is similar. The American sardines of the Atlantic coast are mostly the young of the common herring and of the menhaden.…

A composition of condiments and appetizing ingredients eaten with food as a relish; especially, a dressing for meat or fish or for puddings; as, mint sauce; sweet sauce, etc. "Poignant sauce." Chaucer. High sauces and rich spices fetched from the Indies. Sir S. Baker.

An American fresh-water food fish (Stizostedion Canadense); -- called also gray pike, blue pike, hornfish, land pike, sand pike, pickering, and pickerel.

An article of food consisting of meat (esp. pork) minced and highly seasoned, and inclosed in a cylindrical case or skin usually made of the prepared intestine of some animal.

re abundantly about New Zealand, where it is called frostfish and considered an excellent food fish.

in a characteristic manner. The large adductor muscle of some the species is much used as food. One species (Vola Jacobæus) occurs on the coast of Palestine, and its shell was formerly worn by pilgrims as a mark that they had been to the Holy Land. Called also fan shell. See Pecten, 2.

A marine food fish, the scarus, or parrot fish.

A Mediterranean food fish (Sparisoma scarus) od excellent quality and highly valued by the Romans; -- called also parrot fish.

The avocet; -- so called because it scoops up the mud to obtain food.

idæ, which includes the scorpene, the rosefish, the California rockfishes, and many other food fishes. [Written also scorpænid.] See Illust. under Rockfish.

A marine food fish of the genus Scorpæna, as the European hogfish (S. scrofa), and the California species (S. guttata).

An article of food made by boiling together bits or scraps of meat, usually pork, and flour or Indian meal.

A marine sparoid food fish (Stenotomus chrysops, or S. argyrops), common on the Atlantic coast of the United States. It appears bright silvery when swimming in the daytime, but shows broad blackish transverse bands at night and when dead. Called also porgee, paugy, porgy, scuppaug.

languor, depression, and general debility. It is occasioned by confinement, innutritious food, and hard labor, but especially by lack of fresh vegetable food, or confinement for a long time to a limited range of food, which is incapable of repairing the waste of the system. It was formerly prevalent among sailors and…

((Zoöl.) (a) A large marine food fish (Serranus, or Centropristis, atrarius) which abounds on the Atlantic coast of the United States. It is dark bluish, with black bands, and more or less varied with small white spots and blotches. Called also, locally, blue bass, black sea bass, blackfish, bluefish, and black perch.…

genera, as the European spiny lobster (P. vulgaris), which is much used as an article of food. See Lobster.

The green papery fronds of several seaweeds of the genus Ulva, sometimes used as food.