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Brew :: Brew (v. t.) To prepare, as beer or other liquor, from malt and hops, or from other materials, by steeping, boiling, and fermentation..

Bosh :: Bosh (n.) One of the sloping sides of the lower part of a blast furnace; also, one of the hollow iron or brick sides of the bed of a puddling or boiling furnace..

Bubble :: Bubble (n.) To rise in bubbles, as liquids when boiling or agitated; to contain bubbles..

Boil :: Boil (v.) To be agitated like boiling water, by any other cause than heat; to bubble; to effervesce; as, the boiling waves..

Emit :: Emit (v. t.) To send forth; to throw or give out; to cause to issue; to give vent to; to eject; to discharge; as, fire emits heat and smoke; boiling water emits steam; the sun emits light..

Soup :: Soup (n.) A liquid food of many kinds, usually made by boiling meat and vegetables, or either of them, in water, -- commonly seasoned or flavored; strong broth..

Pottage :: Pottage (n.) A kind of food made by boiling vegetables or meat, or both together, in water, until soft; a thick soup or porridge..

Boiling :: Boiling (n.) The act of ebullition or of tumultuous agitation.

Excoction :: Excoction () The act of excocting or boiling out.

Birdlime :: Birdlime (n.) An extremely adhesive viscid substance, usually made of the middle bark of the holly, by boiling, fermenting, and cleansing it. When a twig is smeared with this substance it will hold small birds which may light upon it. Hence: Anything which insnares..

Decoct :: Decoct (v. t.) To warm, strengthen, or invigorate, as if by boiling..

Chocolate :: Chocolate (n.) The beverage made by dissolving a portion of the paste or cake in boiling water or milk.

Gelatiniferous :: Gelatiniferous (a.) Yielding gelatin on boiling with water; capable of gelatination.

Abietine :: Abietine (n.) A resinous obtained from Strasburg turpentine or Canada balsam. It is without taste or smell, is insoluble in water, but soluble in alcohol (especially at the boiling point), in strong acetic acid, and in ether..

Blanch :: Blanch (a.) To whiten, as the surface of meat, by plunging into boiling water and afterwards into cold, so as to harden the surface and retain the juices..

Gutta-percha :: Gutta-percha (n.) A concrete juice produced by various trees found in the Malayan archipelago, especially by the Isonandra, / Dichopsis, Gutta. It becomes soft, and unpressible at the tamperature of boiling water, and, on cooling, retains its new shape. It dissolves in oils and ethers, but not in water. In many of its properties it resembles caoutchouc, and it is extensively used for many economical purposes. The Mimusops globosa of Guiana also yields this material..

Porridge :: Porridge (n.) A food made by boiling some leguminous or farinaceous substance, or the meal of it, in water or in milk, making of broth or thin pudding; as, barley porridge, milk porridge, bean porridge, etc..

Rouser :: Rouser (n.) A stirrer in a copper for boiling wort.

Bullition :: Bullition (v. i.) The action of boiling; boiling. [Obs.] See Ebullition.

Doughnut :: Doughnut (n.) A small cake (usually sweetened) fried in a kettle of boiling lard.

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