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Caterpillar :: Caterpillar (n.) The larval state of a butterfly or any lepidopterous insect; sometimes, but less commonly, the larval state of other insects, as the sawflies, which are also called false caterpillars. The true caterpillars have three pairs of true legs, and several pairs of abdominal fleshy legs (prolegs) armed with hooks. Some are hairy, others naked. They usually feed on leaves, fruit, and succulent vegetables, being often very destructive, Many of them are popularly called worms, as the cutw

Resin :: Resin (n.) Any one of a class of yellowish brown solid inflammable substances, of vegetable origin, which are nonconductors of electricity, have a vitreous fracture, and are soluble in ether, alcohol, and essential oils, but not in water; specif., pine resin (see Rosin)..

Pulp :: Pulp (n.) A moist, slightly cohering mass, consisting of soft, undissolved animal or vegetable matter..

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

Holophytic :: Holophytic (a.) Wholly or distinctively vegetable.

Mellite :: Mellite (n.) A mineral of a honey color, found in brown coal, and partly the result of vegetable decomposition; honeystone. It is a mellitate of alumina..

Polychromate :: Polychromate (n.) A compound which exhibits, or from which may be prepared, a variety of colors, as certain solutions derived from vegetables, which display colors by fluorescence..

Vesicle :: Vesicle (n.) A small bladderlike body in the substance of vegetable, or upon the surface of a leaf..

Petrify :: Petrify (v. t.) To convert, as any animal or vegetable matter, into stone or stony substance..

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..

Volvox :: Volvox (n.) A genus of minute, pale-green, globular, organisms, about one fiftieth of an inch in diameter, found rolling through water, the motion being produced by minute colorless cilia. It has been considered as belonging to the flagellate Infusoria, but is now referred to the vegetable kingdom, and each globule is considered a colony of many individuals. The commonest species is Volvox globator, often called globe animalcule..

Myristin :: Myristin (n.) The myristate of glycerin, -- found as a vegetable fat in nutmeg butter, etc..

Conserve :: Conserve (n.) A medicinal confection made of freshly gathered vegetable substances mixed with finely powdered refined sugar. See Confection.

Shaw :: Shaw (n.) The leaves and tops of vegetables, as of potatoes, turnips, etc..

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..

Carbonize :: Carbonize (v. t.) To convert (an animal or vegetable substance) into a residue of carbon by the action of fire or some corrosive agent; to char.

Conine :: Conine (n.) A powerful and very poisonous vegetable alkaloid found in the hemlock (Conium 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..

Salad :: Salad (n.) A dish composed of chopped meat or fish, esp. chicken or lobster, mixed with lettuce or other vegetables, and seasoned with oil, vinegar, mustard, and other condiments; as, chicken salad; lobster salad..

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

Gravy :: Gravy (n.) Liquid dressing for meat, fish, vegetables, etc..

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