coagulate
111Curdle — Cur dle (k[^u]r d l), v. i. [From {Curd}.] [Sometimes written {crudle} and {cruddle}.] 1. To change into curd; to coagulate; as, rennet causes milk to curdle. Thomson. [1913 Webster] 2. To thicken; to congeal. [1913 Webster] Then Mary could feel… …
112Curdle — Cur dle, v. t. [imp. & p. p. {Curdled} ( d ld); p. pr. & vb. n. {Curdling} ( dl[i^]ng).] 1. To change into curd; to cause to coagulate. To curdle whites of eggs Boyle. [1913 Webster] 2. To congeal or thicken. [1913 Webster] My chill blood is… …
113Curdled — Curdle Cur dle, v. t. [imp. & p. p. {Curdled} ( d ld); p. pr. & vb. n. {Curdling} ( dl[i^]ng).] 1. To change into curd; to cause to coagulate. To curdle whites of eggs Boyle. [1913 Webster] 2. To congeal or thicken. [1913 Webster] My chill blood… …
114Curdling — Curdle Cur dle, v. t. [imp. & p. p. {Curdled} ( d ld); p. pr. & vb. n. {Curdling} ( dl[i^]ng).] 1. To change into curd; to cause to coagulate. To curdle whites of eggs Boyle. [1913 Webster] 2. To congeal or thicken. [1913 Webster] My chill blood… …
115Golium verum — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass …
116Lopper — Lop per, v. i. [imp. & p. p. {Loppered}; p. pr. & vb. n. {Loppering}.] [Cf. Prov. G. l[ u]bbern, levern, OHG. giliber[=o]n, G. luppe, lab, rennet.] To turn sour and coagulate from too long standing, as milk. [1913 Webster] …
117Loppered — Lopper Lop per, v. i. [imp. & p. p. {Loppered}; p. pr. & vb. n. {Loppering}.] [Cf. Prov. G. l[ u]bbern, levern, OHG. giliber[=o]n, G. luppe, lab, rennet.] To turn sour and coagulate from too long standing, as milk. [1913 Webster] …
118Loppering — Lopper Lop per, v. i. [imp. & p. p. {Loppered}; p. pr. & vb. n. {Loppering}.] [Cf. Prov. G. l[ u]bbern, levern, OHG. giliber[=o]n, G. luppe, lab, rennet.] To turn sour and coagulate from too long standing, as milk. [1913 Webster] …
119Malva rotundifolia — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass …
120Oversize — O ver*size , v. t. To cover with viscid matter. [R.] [1913 Webster] O ersized with coagulate gore. Shak. [1913 Webster] …