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Epinastic :: Epinastic (a.) A term applied to that phase of vegetable growth in which an organ grows more rapidly on its upper than on its under surface. See Hyponastic.

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

Exogen :: Exogen (n.) A plant belonging to one of the greater part of the vegetable kingdom, and which the plants are characterized by having c wood bark, and pith, the wood forming a layer between the other two, and increasing, if at all, by the animal addition of a new layer to the outside next to the bark. The leaves are commonly netted-veined, and the number of cotyledons is two, or, very rarely, several in a whorl. Cf. Endogen..

Sauce :: Sauce (n.) Any garden vegetables eaten with meat.

Economy :: Economy (n.) The system of rules and regulations by which anything is managed; orderly system of regulating the distribution and uses of parts, conceived as the result of wise and economical adaptation in the author, whether human or divine; as, the animal or vegetable economy; the economy of a poem; the Jewish economy..

Bacterium :: Bacterium (n.) A microscopic vegetable organism, belonging to the class Algae, usually in the form of a jointed rodlike filament, and found in putrefying organic infusions. Bacteria are destitute of chlorophyll, and are the smallest of microscopic organisms. They are very widely diffused in nature, and multiply with marvelous rapidity, both by fission and by spores. Certain species are active agents in fermentation, while others appear to be the cause of certain infectious diseases. See Bacillus

Green-stall :: Green-stall (n.) A stall at which greens and fresh vegetables are exposed for sale.

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..

Entophyte :: Entophyte (n.) A vegetable parasite subsisting in the interior of the body.

Cauliflower :: Cauliflower (n.) An annual variety of Brassica oleracea, or cabbage, of which the cluster of young flower stalks and buds is eaten as a vegetable..

Anatomize :: Anatomize (v. t.) To dissect; to cut in pieces, as an animal vegetable body, for the purpose of displaying or examining the structure and use of the several parts..

Bacillus :: Bacillus (n.) A variety of bacterium; a microscopic, rod-shaped vegetable organism..

Element :: Element (n.) One of the simplest essential parts, more commonly called cells, of which animal and vegetable organisms, or their tissues and organs, are composed..

Vegetable :: Vegetable (v.) Plants having distinct flowers and true seeds.

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..

Margarin :: Margarin (n.) A fatty substance, extracted from animal fats and certain vegetable oils, formerly supposed to be a definite compound of glycerin and margaric acid, but now known to be simply a mixture or combination of tristearin and teipalmitin..

Coccolith :: Coccolith (n.) One of a kind of minute, calcareous bodies, probably vegetable, often abundant in deep-sea mud..

Fresh :: Fresh (superl) Lately produced, gathered, or prepared for market; not stale; not dried or preserved; not wilted, faded, or tainted; in good condition; as, fresh vegetables, flowers, eggs, meat, fruit, etc.; recently made or obtained; occurring again; repeated; as, a fresh supply of goods; fresh tea, raisins, etc.; lately come or made public; as, fresh news; recently taken from a well or spring; as, fresh water..

Burn :: Burn (n.) A disease in vegetables. See Brand, n., 6..

Alkali :: Alkali (n.) One of a class of caustic bases, such as soda, potash, ammonia, and lithia, whose distinguishing peculiarities are solubility in alcohol and water, uniting with oils and fats to form soap, neutralizing and forming salts with acids, turning to brown several vegetable yellows, and changing reddened litmus to blue..

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