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Saprophytic :: Saprophytic (a.) Feeding or growing upon decaying animal or vegetable matter; pertaining to a saprophyte or the saprophytes.

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..

Oleic :: Oleic (a.) Pertaining to, derived from, or contained in, oil; as, oleic acid, an acid of the acrylic acid series found combined with glyceryl in the form of olein in certain animal and vegetable fats and oils, such as sperm oil, olive oil, etc. At low temperatures the acid is crystalline, but melts to an oily liquid above 14/ C..

Wax :: Wax (n.) A waxlike product secreted by certain plants. See Vegetable wax, under Vegetable..

Vegetable :: Vegetable (v.) Of or pertaining to plants; having the nature of, or produced by, plants; as, a vegetable nature; vegetable growths, juices, etc..

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

Farina :: Farina (n.) A fine flour or meal made from cereal grains or from the starch or fecula of vegetables, extracted by various processes, and used in cookery..

Hash :: Hash (n.) That which is hashed or chopped up; meat and vegetables, especially such as have been already cooked, chopped into small pieces and mixed..

Pickle :: Pickle (v. t.) Vinegar, plain or spiced, used for preserving vegetables, fish, eggs, oysters, etc..

Charcoal :: Charcoal (v. t.) Impure carbon prepared from vegetable or animal substances; esp., coal made by charring wood in a kiln, retort, etc., from which air is excluded. It is used for fuel and in various mechanical, artistic, and chemical processes..

Savanna :: Savanna (n.) A tract of level land covered with the vegetable growth usually found in a damp soil and warm climate, -- as grass or reeds, -- but destitute of trees..

Coccobacterium :: Coccobacterium (n.) One of the round variety of bacteria, a vegetable organism, generally less than a thousandth of a millimeter in diameter..

Structure :: Structure (n.) Manner of organization; the arrangement of the different tissues or parts of animal and vegetable organisms; as, organic structure, or the structure of animals and plants; cellular structure..

Sebiferous :: Sebiferous (a.) Producing vegetable tallow.

Cytogenesis :: Cytogenesis (n.) Development of cells in animal and vegetable organisms. See Gemmation, Budding, Karyokinesis; also Cell development, under Cell..

Soupe-maigre :: Soupe-maigre (n.) Soup made chiefly from vegetables or fish with a little butter and a few condiments.

Spice :: Spice (n.) A vegetable production of many kinds, fragrant or aromatic and pungent to the taste, as pepper, cinnamon, nutmeg, mace, allspice, ginger, cloves, etc., which are used in cookery and to flavor sauces, pickles, etc..

Bud :: Bud (n.) A small protuberance on certain low forms of animals and vegetables which develops into a new organism, either free or attached. See Hydra..

Colloid :: Colloid (n.) A substance (as albumin, gum, gelatin, etc.) which is of a gelatinous rather than a crystalline nature, and which diffuses itself through animal membranes or vegetable parchment more slowly than crystalloids do; -- opposed to crystalloid..

Starch :: Starch (n.) A widely diffused vegetable substance found especially in seeds, bulbs, and tubers, and extracted (as from potatoes, corn, rice, etc.) as a white, glistening, granular or powdery substance, without taste or smell, and giving a very peculiar creaking sound when rubbed between the fingers. It is used as a food, in the production of commercial grape sugar, for stiffening linen in laundries, in making paste, etc..

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