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White-pot :: White-pot (n.) A kind of food made of milk or cream, eggs, sugar, bread, etc., baked in a pot..

Levulose :: Levulose (n.) A sirupy variety of sugar, rarely obtained crystallized, occurring widely in honey, ripe fruits, etc., and hence called also fruit sugar. It is called levulose, because it rotates the plane of polarization to the left..

Sacchariferous :: Sacchariferous (a.) Producing sugar; as, sacchariferous canes..

Caramel :: Caramel (n.) Burnt sugar; a brown or black porous substance obtained by heating sugar. It is soluble in water, and is used for coloring spirits, gravies, etc..

Candy :: Candy (v. t.) A more or less solid article of confectionery made by boiling sugar or molasses to the desired consistency, and than crystallizing, molding, or working in the required shape. It is often flavored or colored, and sometimes contains fruit, nuts, etc..

Egghot :: Egghot (n.) A kind of posset made of eggs, brandy, sugar, and ale..

Saccharomyces :: Saccharomyces (n.) A genus of budding fungi, the various species of which have the power, to a greater or less extent, or splitting up sugar into alcohol and carbonic acid. They are the active agents in producing fermentation of wine, beer, etc. Saccharomyces cerevisiae is the yeast of sedimentary beer. Also called Torula..

Dambose :: Dambose (n.) A crystalline variety of fruit sugar obtained from dambonite.

Sugared :: Sugar (v. i.) In making maple sugar, to complete the process of boiling down the sirup till it is thick enough to crystallize; to approach or reach the state of granulation; -- with the preposition off..

Candy :: Candy (v. t.) To incrust with sugar or with candy, or with that which resembles sugar or candy..

Conserve :: Conserve (v. t.) To prepare with sugar, etc., for the purpose of preservation, as fruits, etc.; to make a conserve of..

Suction :: Sucrose (n.) A common variety of sugar found in the juices of many plants, as the sugar cane, sorghum, sugar maple, beet root, etc. It is extracted as a sweet, white crystalline substance which is valuable as a food product, and, being antiputrescent, is largely used in the preservation of fruit. Called also saccharose, cane sugar, etc. By extension, any one of the class of isomeric substances (as lactose, maltose, etc.) of which sucrose proper is the type..

Milk :: Milk (n.) An emulsion made by bruising seeds; as, the milk of almonds, produced by pounding almonds with sugar and water..

Acetone :: Acetone (n.) A volatile liquid consisting of three parts of carbon, six of hydrogen, and one of oxygen; pyroacetic spirit, -- obtained by the distillation of certain acetates, or by the destructive distillation of citric acid, starch, sugar, or gum, with quicklime..

Wax :: Wax (n.) Thick sirup made by boiling down the sap of the sugar maple, and then cooling..

Invert :: Invert (v. i.) To undergo inversion, as sugar..

Tablet :: Tablet (n.) A solid kind of electuary or confection, commonly made of dry ingredients with sugar, and usually formed into little flat squares; -- called also lozenge, and troche, especially when of a round or rounded form..

Purl :: Purl (n.) Malt liquor, medicated or spiced; formerly, ale or beer in which wormwood or other bitter herbs had been infused, and which was regarded as tonic; at present, hot beer mixed with gin, sugar, and spices..

Sugar :: Sugar (n.) By extension, anything resembling sugar in taste or appearance; as, sugar of lead (lead acetate), a poisonous white crystalline substance having a sweet taste..

Pot :: Pot (v. t.) To drain; as, to pot sugar, by taking it from the cooler, and placing it in hogsheads, etc., having perforated heads, through which the molasses drains off..

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