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A liliaceous plant of the genus Allium (A.cepa), having a strong-flavored bulb and long hollow leaves; also, its bulbous root, much used as an article of food. The name is often extended to other species of the genus. Onion fish (Zoöl.), the grenadier. -- Onion fly (Zoöl.) a dipterous insect whose larva feeds upon the…

A fragrant variety of black tea having somewhat the flavor of green tea. [Written also oulong.]

- Orange pekoe, a kind of black tea. -- Orange pippin, an orange-colored apple with acid flavor. -- Quito orange, the orangelike fruit of a shrubby species of nightshade (Solanum Quitoense), native in Quito. -- Orange scale (Zoöl.) any species of scale insects which infests orange trees; especially, the purple scale…

tion of barley entered, but which is now prepared with an emulsion of almonds, -- used to flavor beverages or edibles.

dias dulcis), also called vi-apple. It is rather larger than an apple, and the rind has a flavor of turpentine, but the flesh is said to taste like pineapples.

rn Europe, America and Asia (Mertensia maritima), the fresh leaves of which have a strong flavor of oysters. -- Oyster plover. (Zoöl.) Same as Oyster catcher, above. -- Oyster shell (Zoöl.), the shell of an oyster. -- Oyster wench, Oyster wife, Oyster women, a women who deals in oysters. -- Pearl oyster. (Zoöl.) Se…

Bread boiled in water to the consistence of pulp, and sweetened or flavored. [Written also panado.]

Of or pertaining to Parma in Italy. Parmesan cheese, a kind of cheese of a rich flavor, though from skimmed milk, made in Parma, Italy.

A well-known high-flavored juicy fruit, containing one or two seeds in a hard almond-like endocarp or stone; also, the tree which bears it (Prunus, or Amygdalus Persica). In the wild stock the fruit is hard and inedible. Guinea, or Sierra Leone, peach, the large edible berry of the Sarcocephalus esculentus, a rubiaceou…

oggy or peaty places. -- Peat reek, the reek or smoke of peat; hence, also, the peculiar flavor given to whisky by being distilled with peat as fuel. [Scot.]

it, a smooth, oblong nut, an inch or an inch and a half long, with a thin shell and well- flavored meat. [Written also pacane.]

Pulegium) of Europe; also, a North American plant (Hedeoma pulegioides) resembling it in flavor. Bastard pennyroyal (Bot.) See Blue curls, under Blue.

garden cress, Lepidium sativum; -- called also pepperwort. All the species have a pungent flavor.

A lozenge of sugar flavored with peppermint. Peppermint camphor. (Chem.) Same as Menthol. -- Peppermint tree (Bot.), a name given to several Australian species of gum tree (Eucalyptus amygdalina, E. piperita, E. odorata, etc.) which have hard and durable wood, and yield an essential oil.

To spray (tobacco) with a liquid intended to produce flavor or aroma.

ll tropical American euphorbiaceous tree (Jatropha Curcas), and its seeds, which are well flavored, but contain a drastic oil which renders them dangerous if eaten in large quantities.

Wine flavored with species and honey. Sir W. Scott. Pigment cell (Physiol.), a small cell containing coloring matter, as the pigmented epithelial cells of the choroid and iris, or the pigmented connective tissue cells in the skin of fishes, reptiles, etc.

The bitter-flavored nut of a species of hickory (Carya glabra, or porcina); also, the tree itself.

Wine flavored with spice or honey. See Pigment, 3. [Obs.]

diaceous tree Pistacia vera, which yields the pistachio nut; also, the nut itself and the flavoring extract prepared from it.