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Cook :: Cook (n.) One whose occupation is to prepare food for the table; one who dresses or cooks meat or vegetables for eating.

Epinastic :: Epinastic (a.) A term applied to that phase of vegetable growth in which an organ grows more rapidly on its upper than on its under surface. See Hyponastic.

Mule :: Mule (n.) A plant or vegetable produced by impregnating the pistil of one species with the pollen or fecundating dust of another; -- called also hybrid.

Budding :: Budding (n.) A process of asexual reproduction, in which a new organism or cell is formed by a protrusion of a portion of the animal or vegetable organism, the bud thus formed sometimes remaining attached to the parent stalk or cell, at other times becoming free; gemmation. See Hydroidea..

Apothem :: Apothem (n.) A deposit formed in a liquid extract of a vegetable substance by exposure to the air.

Olla-podrida :: Olla-podrida (n.) A favorite Spanish dish, consisting of a mixture of several kinds of meat chopped fine, and stewed with vegetables..

Monesia :: Monesia (n.) The bark, or a vegetable extract brought in solid cakes from South America and believed to be derived from the bark, of the tree Chrysophyllum glycyphloeum. It is used as an alterative and astringent..

Phytelephas :: Phytelephas (n.) A genus of South American palm trees, the seeds of which furnish the substance called vegetable ivory..

Vegetal :: Vegetal (n.) A vegetable.

Mesoderm :: Mesoderm (n.) The middle layer of tissue in some vegetable structures.

Pore :: Pore (v.) One of the minute orifices in an animal or vegetable membrane, for transpiration, absorption, etc..

Alkali :: Alkali (n.) One of a class of caustic bases, such as soda, potash, ammonia, and lithia, whose distinguishing peculiarities are solubility in alcohol and water, uniting with oils and fats to form soap, neutralizing and forming salts with acids, turning to brown several vegetable yellows, and changing reddened litmus to blue..

Bean :: Bean (n.) The popular name of other vegetable seeds or fruits, more or less resembling true beans..

Butter :: Butter (n.) Any substance resembling butter in degree of consistence, or other qualities, especially, in old chemistry, the chlorides, as butter of antimony, sesquichloride of antimony; also, certain concrete fat oils remaining nearly solid at ordinary temperatures, as butter of cacao, vegetable butter, shea butter..

Proteid :: Proteid (n.) One of a class of amorphous nitrogenous principles, containing, as a rule, a small amount of sulphur; an albuminoid, as blood fibrin, casein of milk, etc. Proteids are present in nearly all animal fluids and make up the greater part of animal tissues and organs. They are also important constituents of vegetable tissues. See 2d Note under Food..

Scurvy :: Scurvy (n.) A disease characterized by livid spots, especially about the thighs and legs, due to extravasation of blood, and by spongy gums, and bleeding from almost all the mucous membranes. It is accompanied by paleness, languor, depression, and general debility. It is occasioned by confinement, innutritious food, and hard labor, but especially by lack of fresh vegetable food, or confinement for a long time to a limited range of food, which is incapable of repairing the waste of the system. It

Kill :: Kill (v. t.) To deprive of life, animal or vegetable, in any manner or by any means; to render inanimate; to put to death; to slay..

Vegetability :: Vegetability (n.) The quality or state of being vegetable.

Coster :: Coster (n.) One who hawks about fruit, green vegetables, fish, etc..

Colchicine :: Colchicine (n.) A powerful vegetable alkaloid, C17H19NO5, extracted from the Colchicum autumnale, or meadow saffron, as a white or yellowish amorphous powder, with a harsh, bitter taste; -- called also colchicia..

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