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A boiling up; effervescence. [Obs.] Boyle.

Hot; glowing; boiling; burning; as, a fervent summer. The elements shall melt with fervent heat. 2 Pet. iii. 10.

Very hot; burning; boiling. The mounted sun Shot down direct his fervid rays. Milton.

A mixture of buttermilk and boiling whey; curds. [prov. Eng.] Wright.

, C13H10 having a beautiful violet fluorescence; whence its name. It occurs in the higher boiling products of coal tar, and is obtained artificially.

A kind of soft sweetmeat made by boiling solutions to the point of crystallization, usually molded; as, cherry fondant.

n so conducted that a mixture of liquids, differing considerably from each other in their boiling points, can be separated into its constituents.

A small quantity of batter, fried in boiling lard or in a frying pan. Fritters are of various kinds, named from the substance inclosed in the batter; as, apple fritters, clam fritters, oyster fritters.

iddle (esp. with the use of fat, butter, or olive oil) by heating over a fire; to cook in boiling lard or fat; as, to fry fish; to fry doughnuts.

rts of bismuth, three of lead, and two of tin, which melts at a temperature below that of boiling water. Ure. -- Fusible plug (Steam Boiler), a piece of easily fusible alloy, placed in one of the sheets and intended to melt and blow off the steam in case of low water.

Geal.] (Chem.) Animal jelly; glutinous material obtained from animal tissues by prolonged boiling. Specifically (Physiol. Chem.), a nitrogeneous colloid, not existing as such in the animal body, but formed by the hydrating action of boiling water on the collagen of various kinds of connective tissue (as tendons, bones,…

Yielding gelatin on boiling with water; capable of gelatination.

A boiling spring which throws forth at frequent intervals jets of water, mud, etc., driven up by the expansive power of steam.

Butter clarified by boiling, and thus converted into a kind of oil. [India] Malcom.

Broth reduced by boiling to a gelatinous paste, and spread thinly over braised dishes.

A hard brittle brownish gelatin, obtained by boiling to a jelly the skins, hoofs, etc., of animals. When gently heated with water, it becomes viscid and tenaceous, and is used as a cement for uniting substances. The name is also given to other adhesive or viscous substances. Bee glue. See under Bee. -- Fish glue, a st…

A crystalline, nitrogenous substance, with a sweet taste, formed from hippuric acid by boiling with hydrochloric acid, and present in bile united with cholic acid. It is also formed from gelatin by decomposition with acids. Chemically, it is amido-acetic acid. Called also glycin, and glycocin.

nlike cellulose, it is colored blue by iodine, and is converted into dextrin and sugar by boiling acids and amylolytic ferments.

To broil on a grill or gridiron. Boiling of men in caldrons, grilling them on gridirons. Marvell.

A light, liquid food, made by boiling meal of maize, oatmeal, or fiour in water or milk; thin porridge.