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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..

Gruel :: Gruel (n.) A light, liquid food, made by boiling meal of maize, oatmeal, or fiour in water or milk; thin porridge..

Biggin :: Biggin (n.) A coffeepot with a strainer or perforated metallic vessel for holding the ground coffee, through which boiling water is poured; -- so called from Mr. Biggin, the inventor..

Boil :: Boil (v. t.) To form, or separate, by boiling or evaporation; as, to boil sugar or salt..

Fluoranthene :: Fluoranthene (n.) A white crystalline hydrocarbon C/H/, of a complex structure, found as one ingrdient of the higher boiling portion of coal tar..

Puree :: Puree (n.) A dish made by boiling any article of food to a pulp and rubbing it through a sieve; as, a puree of fish, or of potatoes; especially, a soup the thickening of which is so treated..

Kettle :: Kettle (n.) A metallic vessel, with a wide mouth, often without a cover, used for heating and boiling water or other liguids..

Pan :: Pan (n.) A closed vessel for boiling or evaporating. See Vacuum pan, under Vacuum..

Pot :: Pot (n.) A metallic or earthen vessel, appropriated to any of a great variety of uses, as for boiling meat or vegetables, for holding liquids, for plants, etc.; as, a quart pot; a flower pot; a bean pot..

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..

Jug :: "Jug (v. t.) To seethe or stew, as in a jug or jar placed in boiling water; as, to jug a hare..

Boiling :: Boiling (n.) Exposure to the action of a hot liquid.

Boiled :: Boiled (a.) Dressed or cooked by boiling; subjected to the action of a boiling liquid; as, boiled meat; a boiled dinner; boiled clothes..

Digester :: Digester (n.) A strong closed vessel, in which bones or other substances may be subjected, usually in water or other liquid, to a temperature above that of boiling, in order to soften them..

Decoct :: Decoct (v. t.) To prepare by boiling; to digest in hot or boiling water; to extract the strength or flavor of by boiling; to make an infusion of.

Chondrigen :: Chondrigen (n.) The chemical basis of cartilage, converted by long boiling in water into a gelatinous body called chondrin..

Fervent :: Fervent (a.) Hot; glowing; boiling; burning; as, a fervent summer..

Samp :: Samp (n.) An article of food consisting of maize broken or bruised, which is cooked by boiling, and usually eaten with milk; coarse hominy..

Gelatine :: Gelatine (n.) Animal jelly; glutinous material obtained from animal tissues by prolonged boiling. Specifically (Physiol. Chem.), a nitrogeneous colloid, not existing as such in the animal body, but formed by the hydrating action of boiling water on the collagen of various kinds of connective tissue (as tendons, bones, ligaments, etc.). Its distinguishing character is that of dissolving in hot water, and forming a jelly on cooling. It is an important ingredient of calf's-foot jelly, isinglass, gl

Saltern :: Saltern (n.) A building or place where salt is made by boiling or by evaporation; salt works.

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