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Webster's Unabridged Dictionary: Library in Itself

The dictionary's 1913 edition of the 1900 International, renamed Webster's Revised Unabridged Dictionary, has in modern times been used in various free online resources, as its copyright lapsed and it became public domain.
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Cheese

Cheese (cheese)
n.(?)
Cheese
[OE. chese, AS. c***emacr]se, fr. L. caseus, LL. casius. Cf. Casein.]
  1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold.
  2. A mass of pomace, or ground apples, pressed together in the form of a cheese.
  3. The flat, circular, mucilaginous fruit of the dwarf mallow (Malva rotundifolia).
    [Colloq.]
  4. A low courtesy; -- so called on account of the cheese form assumed by a woman's dress when she stoops after extending the skirts by a rapid gyration.
    De Quincey. Thackeray.

    Cheese cake, a cake made of or filled with, a composition of soft curds, sugar, and butter. Prior. -- Cheese fly (Zoöl.), a black dipterous insect (Piophila casei) of which the larvæ or maggots, called skippers or hoppers, live in cheese. -- Cheese mite (Zoöl.), a minute mite (Tryoglyhus siro) in cheese and other articles of food. -- Cheese press, a press used in making cheese, to separate the whey from the curd, and to press the curd into a mold. -- Cheese rennet (Bot.), a plant of the Madder family (Golium verum, or yellow bedstraw), sometimes used to coagulate milk. The roots are used as a substitute for madder. -- Cheese vat, a vat or tub in which the curd is formed and cut or broken, in cheese making.













Webster's Unabridged Dictionary: Library in Itself

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May 28, 2012
[12:00:02 AM] (PDT)


  0.0095911026000977|May 28, 2012 => 9:09 am