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A white, fatty, crystalline substance, tasteless and odorless, found in animal and plant products and tissue, and especially in nerve tissue, in the bile, and in gallstones.

A colorless, amorphous, nitrogenous substance, tasteless and odorless, formed from cartilaginous tissue by long-continued action of boiling water. It is similar to gelatin, and is a large ingredient of commercial gelatin.

ially in red cinchona bark. It is a white crystalline substance, C19H22N2O, with a bitter taste and qualities similar to, but weaker than, quinine; -- sometimes called also cinchonidia.

Cinnamomum Zeylanicum, a tree growing in Ceylon. It is aromatic, of a moderately pungent taste, and is one of the best cordial, carminative, and restorative spices.

ns, currants, gooseberies, etc., as a white crystalline substance, having a pleasant sour taste.

umnale, or meadow saffron, as a white or yellowish amorphous powder, with a harsh, bitter taste; -- called also colchicia.

lete a task, or a poem; to complete a course of education. Bred only and completed to the taste Of lustful appetence. Milton. And, to complete her bliss, a fool for mate. Pope.

Something used to give relish to food, and to gratify the taste; a pungment and appetizing substance, as pepper or mustard; seasoning. As for radish and the like, they are for condiments, and not for nourishment. Bacon.

ongenial; natural affinity; adaptation; suitableness. Sir J. Reynolds. If congeniality of tastes could have made a marriage happy, that union should have been thrice blessed. Motley.

m maculatum) and extracted as a colorless oil, C8H17N, of strong repulsive odor and acrid taste. It is regarded as a derivative of piperidine and likewise of one of the collidines. It occasions a gradual paralysis of the motor nerves. Called also coniine, coneine, conia, etc. See Conium, 2.

llows something on which it depends; that which is produced by a cause; a result. Shun to taste, And shun the bitter consequence. Milton.

regarded as a glucoside, extracted from the lily of the valley (Convallaria Majalis). Its taste is first bitter, then sweet.

A white, crystalline glucoside, of an irritating taste, extracted from the convallaria or lily of the valley.

e occurring in jalap (the root of a convolvulaceous plant), and extracted as a colorless, tasteless, gummy mass of powerful purgative properties.

Green vitriol, or sulphate of iron; a green crystalline substance, of an astringent taste, used in making ink, in dyeing black, as a tonic in medicine, etc. It is made on a large scale by the oxidation of iron pyrites. Called also ferrous sulphate.

Containing, or partaking of the nature of, copper; like copper; as, a copperish taste.

lant, the Coriandrum sativum, the fruit or seeds of which have a strong smell and a spicy taste, and in medicine are considered as stomachic and carminative.

having acquired an unpleasant taste from the cork; as, a bottle of wine is corked.

. -- Corn oyster, a fritter containing grated green Indian corn and butter, the combined taste resembling that of oysters. [U.S.] -- Corn parsley (Bot.), a plant of the parsley genus (Petroselinum ssegetum), a weed in parts of Europe and Asia. -- Corn popper, a utensil used in popping corn. -- Corn poppy (Bot.), the…

r quality of being correct; as, the correctness of opinions or of manners; correctness of taste; correctness in writing or speaking; the correctness of a text or copy.