Traditional Portuguese Cooking 2nd Edition Maria

De Lourdes Modesto install download

https://ebookname.com/product/traditional-portuguese-cooking-2nd-
edition-maria-de-lourdes-modesto/

Get the full ebook with Bonus Features for a Better Reading Experience on ebookname.com
Instant digital products (PDF, ePub, MOBI) available
Download now and explore formats that suit you...

This Thing of Darkness 1st Edition De Maria

https://ebookname.com/product/this-thing-of-darkness-1st-edition-
de-maria/

Portuguese For Dummies 2nd Edition Karen Keller

https://ebookname.com/product/portuguese-for-dummies-2nd-edition-
karen-keller/

Corruption from a Regulatory Perspective 1st Edition

Maria De Benedetto

https://ebookname.com/product/corruption-from-a-regulatory-
perspective-1st-edition-maria-de-benedetto/

The Medieval City State An Essay on Tyranny and

Federation in the Later Middle Ages Maude Violet Clarke

https://ebookname.com/product/the-medieval-city-state-an-essay-
on-tyranny-and-federation-in-the-later-middle-ages-maude-violet-
clarke/
IOS development with Xamarin cookbook over 100 exciting
recipes to help you develop iOS applications with
Xamarin 2nd Edition Tavlikos

https://ebookname.com/product/ios-development-with-xamarin-
cookbook-over-100-exciting-recipes-to-help-you-develop-ios-
applications-with-xamarin-2nd-edition-tavlikos/

Quantum Theory and Symmetries Proceedings of the Second

International Symposium Kraków Poland 18 21 July 2001
1st Edition Andrzej Horzela (Editor)

https://ebookname.com/product/quantum-theory-and-symmetries-
proceedings-of-the-second-international-symposium-krakow-
poland-18-21-july-2001-1st-edition-andrzej-horzela-editor/

Lectures on Exponential Decay of Solutions of Second

Order Elliptic Equations Bounds on Eigenfunctions of N
Body Schrodinger Operations MN 29 Shmuel Agmon

https://ebookname.com/product/lectures-on-exponential-decay-of-
solutions-of-second-order-elliptic-equations-bounds-on-
eigenfunctions-of-n-body-schrodinger-operations-mn-29-shmuel-
agmon/

International Economics 5E 5th Edition Cherunilam

https://ebookname.com/product/international-economics-5e-5th-
edition-cherunilam/

Zollikon Seminars Protocols Conversations Letters 1st

Edition Martin Heidegger

https://ebookname.com/product/zollikon-seminars-protocols-
conversations-letters-1st-edition-martin-heidegger/
Speech Image and Language Processing for Human Computer
Interaction Multi Modal Advancements 1st Edition Uma
Shanker Tiwary

https://ebookname.com/product/speech-image-and-language-
processing-for-human-computer-interaction-multi-modal-
advancements-1st-edition-uma-shanker-tiwary/
 yt.-- '^WJ^y^^^yv^/'y^•^^^^;3g;^^
J^^^

'^ilS-

w \*

^jnv
iM

:>;-••

S:

/ M'
n i%S

Mi'i -
HA
r^

SBi'. -J..
p'if
^t:

: Traditional
ortuguese Cooking
Maria de Lourdes Modesto
 4

4
. <

wif
\

'
\

f
 Digitized by the Internet Archive
in 2009

http://www.archive.org/details/traditionalportuOOmode
 Traditional Portuguese Cooking

S^x CaJe

^
—

/ %
54 Mn
 •\^
*-.>

^ff^l

K^*

--1

"''i'^i
Maria de Lourdes Modesto

Photographs by
Augusto Cabrita
and Homem Cardoso

Verbo
Introduction to each region
written by Antonio Manuel Couto Viana.

Photographs taken for this edition

by Augusto Cabrita and Homem Cardoso.

Layout by Sebastiao Rodrigues.

Translation by Fernanda Naylor

revised by George Dykes.

Phototypeset by Reproscan.
Typeset by Fotocompografica.
Printed and bound by Resopal.
Dep. Leg. 72 564/93

IN PORTUGUESE:
First edition — January 1982.
Second edition — January' 1982.
Third edition — September 1982.
Fourth edition — September 1983.
Fifth edition — April 1984.
Sixth edition — March 1986.
Seventh edition — March 1988.
Eighth edition — June 1989.
Nineth edition — April 1990.
Tenth edition — April 1991.
Eleventh edition — September 1992.
Twelveth edition — December 1993.

IN ENGLISH:
First edition — June 1989.
Second edition — December 1993.

All rights reserved.

® Editorial Verbo, Lisbon/Sao Paulo (1982, 1989)
ISBN 9722211730
c5.URING the past twenty years I have devoted myself to the
slow but exciting discovery of traditional Portuguese cooking. It has
been slow, because many secrets have had to be uncovered and a certain
amount of resistance overcome. Many variations have had to be tried out
and cooking times, combinations and amounts experimented with too.
The however, has been exciting because age-old lore, usage, cus-
project,
toms, and, above all, the imagination revealed have helped us experience
more closely the way of life of individual families, regions and the coun-
try as a whole.
In compiling the collection and organising this gastronomical journey
round the country, I have had the help of many people in each particular

region. I have names of some of these overleaf (not all, unfortu-

listed the
nately, since the number would run into several hundred) and I wish to
express my sincere thanks to each and every one of them.
I should also like to extend my thanks to all of those who took part in
the Portuguese Regional Cookery and Confectionery Contest televised
in 1961, for kindly supplying some of the information contained in the
book.
I collected thousands of recipes at the time, sent from all over the
country, most of them rooted in genuine local traditions. I have worked
on them during these twenty years, trying to discover their origins, some
of them very humble and lost in the mists of time. By a process of trial

and error, I have attempted to work out the best cooking times and
amounts from among the infinite variations that have been developed
round each particular recipe. I have been as rigorous as possible in des-
cribing the preparation and ingredients. However, mathematical preci-
sion has no place in traditional cooking and scope has been provided for
and intuition.
a Httle healthy creativity
From the fruit of two decades' work, I finally narrowed the choice
down to the eight hundred recipes that make up this volume. Cour-
nonsky, the prince of French gastronomy, described French regional
cookery in just 325 recipes. For my part, I must confess that the eight
hundred recipes chosen far from exhaust the tremendous wealth and
variety of the Portuguese culinary repertoire. I am sure, however, that
they suffice to make this the most complete collection so far made of
Portuguese cooking, of which many people have only a very partial idea.
The two criteria which have governed the choice of recipes included in
the book are representativity and authenticity. I have chosen the most
typical dishesfrom each region cooked and served according to the cus-
toms of the particular part of the country where they originated. More-
over, each recipe is accompanied by a brief 'biography', pointing out its

origin and tracing its evolution. However, this book is not only about
the past. The hundred recipes it contains are all alive and healthy,
eight
like the hands which prepare them every day in thousands of Portuguese
households, thereby preserving our gastronomical tradition and carrying
it into the future.
I therefore look upon this book as a sort of broadside fired in defence

of our culinary heritage and against the insidious invasion of that imper-
sonal, dull and monotonous 'international cuisine' which has already
spread to many of our restaurants and threatens to enter our homes too.
The best defence against this plague is undoubtedly homecooking,
which has preserved and renewed the valuable recipes of our forebears.
The constraints of modern life are not an obstacle: our grannies' recipes
provide for lack of time and means while preserving at all costs what is
most essential: the pleasure, joy and sense of anticipation that comes
from sitting down to a good meal.
At the same time, homecooking gives us a sense of identity, a sense of
being that expresses itself in all its diversity and exuberance in our tradi-
tional recipes.
Compiling the book, therefore, has been an enriching experience in
that it has helped me to discover and to understand our country better.
I am sure those who have worked directly with me will feel the same
and I should opportunity of expressing my sincere
like to take this
thanks for their kind co-operation to those who travelled the length
and breadth of the country with me taking photographs for the book;
to the publisher, who waited patiently for years to publish this book
(the writing ofwhich has obviously required time), thus enabUng me to
carry out a comprehensive and conscientious piece of work.
One can always do better, but I shall feel that my mission has been
achieved if those who read this book and, above all, those who entrusted
their recipes and the secrets of Portuguese traditional cooking to my
safekeeping, recognize it as a truly representative picture of the gastro-
nomy of this ancient nation of ours.
This has been my aim. My hope is that, by the end of the book, the

reader will feel that this is real Portuguese cooking.

UjU.Lr.^(^
^"^*^ / wish to express my gratitude to the following persons, for their inestimable
collaboration: Ms Celeste Pinheiro Mansinho da Graqa, Ms Isabel Menano Lobo Fer-
nandes, Ms MariaJulia de Magalhdes Guedes, Ms Maria Leonor da Cunha e Sd da
Costa Cabral de Soveral, Ms Maria Manuela Faria de Pimentel Oliveiros, Ms Maria dos
Milagres de Sd e Melo de Magalhdes Cardoso and Msjustina Bastos; Ms Laura Aroso,
Ms Maria Amelia Barroso Neiva and Ms Maria Elisa Faria de Araujo (Entre Douro e
Minho); Ms Maria Eugenia de Castro Cerqueira da Mota, Ms Maria da Graqa de
Castro Guimardes Teixeira and Maria Joaquina Canedo (Trds-os- Monies e Alto Dou-
ro);Ms Maria Fernanda Saraiva de Mendonqa Carvalho Santos (Beira Aha); Ms Isabel
Maria Amador Valente Sd de Oliveira Calejo and Ms Maria Augusta Torres Garcia
Portugal (Beira Litoral); Ms Maria Angelica Trigueiros de Aragdo, Ms Maria Duke
Pereira Nina Carreira and Ms Maria de la Salette Trigueiros de Aragdo (Beira Baixa);
Ms Maria de Lourdes Gonqalves (Estremadura); Mr Diamantino Veloso, Mr Joaquim
Gameiro, Mr Jose Cunha, Ms Maria Helena Coimbra Saragoqa and Ms Maria Luisa
Guedes Monteiro Coimbra (Ribatejo); Mr Custodio Joaquim Alves Alfacinha, Ms
Maria Palmira Rosa Garrido Palma Mira, Ms Mariana Torres Vaz Freire Alfacinha and
Ms Palmira Palma Mira Delgado (Alentejo); Ms Beatrix da Conceiqdo Alvo Peixinho,
Ms Fernanda Natercia Calado Correia, Ms M. Manuela Peixinho Cabrita and
Ms M. Valentina Rebelo Neves de Mendonqa (Algarve); Ms Cordelia Basilio Alves and
Mrjodo Carlos Abreu (Madeira); Ms Eduarda C. Sousa Mendes, Ms Eduarda Severim
de Melo, Ms Irene Ataide, Ms Lusa Gomes da Silva, Ms Margarida Gaggo da Cdmara
and Ms M. Carolina Cardoso da Silva (Aqores). And also Ms Helena dos Reis Guedes
Magalhdes, Ms M. Adelaide Soares da Costa Marques Ferreira, Ms M. Alcina Soares
Pinto, Ms M. Alexandrina Oliveira, Ms M. Berta Pimentel de Magalhdes e Vasconcelos,
Ms M. da Conceiqdo Teixeira Pinheiro Marques da Silva, Ms M. Fernanda Mouzinho
de Albuquerque Faria, Ms M. Lourdes Marques Gomes Bazenga, Ms M. Martins Fer-
reira and Rosa Norton Martins da Costa Alddo (Entre Douro e Minho); Ms Idialeda
Fontoura Pires, Ms Ceres Mina, Ms M. Alice Nunes de Oliveira, Ms M. de Lourdes
Pereira Bastos, Ms Maria de Lourdes Vanzeller de Macedo (Trds-os-Montes e Alto
Douro); Condes de Anadia, Ms Madalena Sacadura Bote, Ms M. Luisa Menano,
Ms Margarida Sena and Ms Rosa M. Costa Carvalho (Beira Alta); Mr Luis Ferreira
da Costa, Ms M. da Apresentaqdo Neto and Ms M. Carolina Castro (Beira Litoral);
Ms M. Aurora Viegas Corte Real d'Almeida, Ms M. Elvira de Morals, Ms M. Ermelinda
Teles Monteiro and Ms M. Laura Romdo de Azevedo (Beira Baixa); Mr America
Gonqalves, Ms Ema Milheiriqo, Ms M. Estefdnia Sales Henriques de Sousa Barreto,
Ms M. Helena Caldas Pereira, Ms M. Manuela Patrocinio Rebelo, Ms M. Suzette
Silva Simdo, Mr Pedro Antunes Ruivo and Mr Rui Lopes (Estremadura); Ms Ana
Pina da Cruz, Ms Emilia Gametro, Mrjodo Cerdeira and Ms M. Manuela Marques
da Cruz Rosa (Ribatejo); Ms Francelina Rodrigues Crespo, Ms Francisca Calha,
Ms M. Catarina Murcho, Ms M. Jose Abrantes, Ms M. Providencia Soeiro das Ne-
ves (Alentejo); Ms M. Custodia Rodrigues (Algarve); Ms Beatriz Franco de Almei-
da, Ms M. Guiomar Cunha, Ms M. de Jesus Perestrelo and Ms M. Luisa Figueira
(Madeira); Ms Alvarina S. Flores, Ms Ana M.J'Ornelas, Ms Ana Sueve Rocha
Alves, Ms Margarida Vasconcelos da Ponte, Ms M. de Castro Parreira de Abreu,
Ms M. Helena Miranda Santos, Ms M. Luisa A. Costa Gomes, Ms M. Luisa Peixoto,
Ms Ofelia da Cruz Cristiano and Ms Rosa Borges (Aqores). My thanks are also due to
the Regional Tourist Departments of Madeira, the Azores and Coimbra. ^j^-^
•tt

1
- T
Entre Douro e Minho

s>m

'2^. tL'^^ »

\Mn
 Entre Douro e Minho
The noble and most ancient county of Antre Douro e
Minho, the cradle of Portuguese nationhood, has
There is just one Portuguese feast nowadays somewhat capriciously been split
that surpasses all the dishes of administratively into two provinces: Minho and Douro
Paris but it surpasses them by far Literal.

and that is Christmas Eve supper To the north and south respectively, it is bordered by

the rivers that give the region its name. Although they
in the Minho.
each have their source in Spain, they are very different
types of river: whereas the Minho flows calmly along,
Ramalho Ortigao To
the Douro rushes headlong on its course. the east
loom the peaks of the Marao and the Geres while to
tall

the west lies It is a landscape whose beauty is

the sea.
almost always peaceful and feminine with brightly-
coloured valleys and fertile meadows, a ragged
patchwork of kitchen gardens and corn fields, with
crooked vines hanging from sturdy tree trunks or
spreading a canopy of leaves over their rough granite
supports.
The mountains, along whose ridges can be seen primitive
fortified hilltop settlements or sombre stretches of wall,
are manly in appearance. And everywhere the austere
ancestral country house, with its coat-of-arms, stands
paternally alongside the farm-labourer's tumbledown
cottage. Delighting in their peaceful gardens, the towns
and villages are steeped in history while the hamlets with
their little church, stone cross and houses huddled
together are like a water-colour painting whose green
background offsets the varied shades of white. The
peaceful murmur of the countryside is broken here and
there by the feverish rumble of traffic and the hum of a
factory (though the sails of windmills still turn in the
wind and the slow tread of oxen yoked to a cart carrying
fodder can still be heard.) When the sun becomes hotter,
the life of the people (here the dominant type is fair-

haired, and slender, reminiscent of the Celt or the

tall

Goth) is occupied by local 'romarias' or the hurly-burly

of village fairs. There is not a single church, however fine
its tracery, nor humble whitewashed chapel that does

not celebrate, noisily but devotedly, its patron-saint, the

performer of countless miracles. All over, coloured flags
made of cloth or paper flutter in the breeze; triumphal
arches are raised on high festooned with flowers and
mystic designs; the chalice of the Eucharist, the dove of
peace, the heart pierced with swords and other such
images abound... And everywhere can be heard the roll
of side-drums, the dull thud of the 'bombo' (big bass
drum) and the strident sound of the bagpipe, ail
competing with the soHd beat of the latest hits belted out end. Swift and sure, the butcher thrusts his knife into the
from loudspeakers on the cassette-sellers' stalls. animal's heart, from which blood begins to spurt. The
A good time is had by all and particularly by the girls farmer's wife is on hand to catch the thick, steaming,
who work on the farms around Viana do Castelo as they ruby-red liquid, as it flows non-stop, in a large metal
flaunt their richly decorated costumes (among the most bowl containing wine.
beautiful in the world) of red, green, purple, blue or a And what succulent meals follow the death of the pig!
more formal black, all of them embroidered with Dish with savoury food, is served
after dish, piled high
colourful glass beads. as family and friends gather round the table, which is
And what a struggle it is to get the giant floats, decked covered with a fine, linen cloth. There are tureens filled
with ribbons and gold and silver flowers, through the with stew made from water used to cook black
Romanesque or Baroque doorway of the local church puddings; earthenware bowls with puffed rice and
while at night the sky is suddenly ablaze with bouquets several kinds of meat and piping hot chunks of pork
of light. swimming in fat, garnished with chestnuts and soft new
The 'romarias', with their moments of fun and of prayer, potatoes, with fried liver and roast loin too. What fine
provide a break in the daily grind of these country folk fare the pig provides! With a large stock of meat all
with their fields to plough and crops to sow and harvest salted and smoked, no farmstead need fear hunger nor
while others labour to gather seaweed for fertiliser or the prospect of too many guests turning up for dinner
fish the rivers and the sea. From sunrise to sunset, the round the family table, which is even more replete than
women and men toil away (the former more than the usual on Christmas Eve, to celebrate the birth of Christ.
latter since emigration here is high), tilling their private Plate after plate of boiled cod is served with the
smallholdings, none much larger than a tiny plot of land. indispensable potatoes, onions (the best being those
In order to recharge their batteries and to warm or from Barcelos and Povoa), eggs and large helpings of
refresh themselves as the case may be, nothing goes 'couve galega' and each is emptied in a jiffy. Then it is
down better than the sparkHng 'vinho verde'. Such is its time to try some octopus as tender and soft as butter,
,

fame Chiado
that as long ago as the sixteenth century, and codfish cakes that melt in your mouth with chopped
refers to it in his Pradca de Compadres. What do the turnip greens. As for dessert, there is the 'terrina dos
people here eat? How do they cook the food that fills formigos' with its heady aroma of honey and port wine,
their stomachs, washed down with this light, bittersweet pumpkin pies, slices of 'rabanada' (which is the Queen
nectar bubbling in its glazed white bowl? From among of all the sweets and 'the essence of the Christmas Eve
the variety of livestock, fish and horticultural produce of supper', according to Julio Dinis), 'sonhos', pine
the region, how do they choose to embellish the table on kernels, walnuts, almonds, hazelnuts and raisins... All of
special occasions as a change from the usual cabbage it eaten with gusto amid cries for more.
soup, chunk of meat and bread, shce of 'broa' or 'pao Towards comes into its own,
the end of winter, lamprey
coado'. caught in the calm waters of the Minho, the Lima or the
During the winter months, from November to March, Cavado Soaked in a sauce made of its own blood, this
.

the larder is stocked full in the EntreDouro e Minho tasty cyclostome provides one dish that nobody from
region and the smell of cooking makes the mouth water. the Minho can do without from the beginning of Lent
This is when the fattened pig and the meat cut
is killed rightthrough into the spring.
and salted and rows of smoked ham and mouth-watering With enough pork to supply any number of meals, the
'chouri^os' hang decoratively from the ceiling. When the sumptuous Christmas Eve Supper and casseroles filled
weather is at its coldest, the fattest and heaviest piglet is to the brim with lamprey stew, all of it washed down

picked out, promising an abundant supply of bacon. with 'vinho verde', there is no need to fear the hardships
And on the day the pig is killed, what a hullabaloo there of winter for the stomach is always warm and well cared
is throughout the whole house! In the morning the for here.
butcher arrives with his terrible knife carefully
sharpened. The poor creature is then tied by its short,
slender legs to a wooden bench where it will meet its
^ vtiik
'Espigueiros' (grain stores on stilts) in Soajo. Entre Douro e Minho Traditional Portuguese Cooking D 13

tougher, it is advisable to scald it before chestnuts. When the water boils, add the

^ Soups adding to the broth.

'Caldo-verde'
Marco de Canaveses
beans and chestnuts. Meanwhile cut the
onion in very fine slices and cook in oli-
ve oil until they are brown before ad-
ding to the contents of the pan. D When
the beans are ready, add the rice, season
• Serves 4
with salt and cook well. • Kidney beans
500 g potatoes; 1 small 'chourigo'; 1 or 2 can be used instead of butter beans.
Lard Water Soup cloves garlic; 4 tablespoons olive oil; This soup is eaten on St Bartholomew's
salt; 200 g shredded cabbage or green Day, when, according to popular belief,
Agua de Unto kale the devil is on the rampage. Going to the
• Serves 4
Peel the potatoes and heat in 2 litres of vegetable garden is, therefore, out of
50 g fat from pig's belly; 1 onion; 2 water with the 'chourigo' and garlic. question because the devil huffs and
tablespoons olive oil; 200 g mixed maize When the potatoes are well-cooked, puffs and the whole countryside beco-
and rye bread; salt; 3 eggs make a puree and continue to heat. D mes infested with lice. This broth is eat-
Fill a pan with 1.5 litres of water. Add Meanwhile wash the cabbage repeatedly en by some people during Lent, espe-
the fat, and the onion, which
olive oil (until the water loses its green colour). cially on Maundy Thursday to 'give
should be cut in very fine slices and heat. Add to the puree and boil. Add half the Christ more time to look after the vege-
Season with salt. Beat the eggs and cook olive oil and cook the cabbage. D When table gardens'.
but do not add to the soup until it is rea- ready to serve, season to taste, add the
dy to be served. D Serve very hot in glaz- remaining olive oil and serve with slices 'Dry Soup' in the Minho Style
ed earthenware bowls. Remove the of 'chourigo'. • 'Salpicao' can be used • Serves 4 to 6
crust from the bread. Grate the rest and instead of 'chourigo'. 300 g wheat bread; Vi hen; 250 g beef;
sprinkle over the soup. • Corn bread
it
Vi salpicao; 125 g sm. ham; 2.5 litres
or 'broa' can be used instead of the mix- Broth of the Poor water; 2 Portuguese greens; 1 sprig mint
ed bread. The eggs can be dispensed Caldo de Pobres Pour the water into a pan and, when it
with. Smoked bacon gives a more savou-
• Serves 4 begins to boil, add hen, beef, sm.
ry taste to the broth. In time of war,
200 g bacon or salted fat pork; 8 large ham and 'salpicao'. Cook for 2 hours.
when there was a shortage of sugar, this
soup took the place of white coffee at cabbage or green kale leaves; Vz teacup D Immediately add the cabbages, which
noodles or short-cut pasta; 1 tablespoon should have been prepared beforehand
breakfast time.
olive oil; salt
and boil for a further hour. Remove
from the heat, take out all the meat and
Shredded cabbage soup in the Heat saucepan of cold water and ba-
a
add the bread, which should be cut into
Minho style con. When it has almost come to the
slices, together with the mint. D Chop
boil, add the cabbage, which should be
Caldo-verde a Minhota the meat into small pieces and mix in
cut in long strips, the rice and the pasta
• Serves 4 with the soup. Pour into an earthen
or noodles. Season with olive oil and
bowl and brown in the oven. Baste with
180-200 finely shredded green kale or salt, cook and allow the mixture to thick-
a little gravy for roasting veal or turkey,
cabbage; 1 onion; 2 cloves garlic; 600 en. D If time is short, thicken the broth
g
from which all the grease has been re-
potatoes; 4 slices 'salpicao' or 'chourigo'; with approximately two tablespoons of
moved.
2 slices corn bread; 1.5 dl olive oil; salt maize flour. D Haricot beans, which
Peel the potatoes, onion and garlic and should be cooked at the same time as the 'Rancho' in the Minho Style
cook water with salt and
in 1.5 litres of bacon, can also be added to the broth. •
• Serves 4
half of the olive oil added. Meanwhile common for country people to skim
It is

prepare the cabbage leaves. Wash and and remove the garnishes, which are 350 g chick peas; 4 large potatoes ; 120 g
shred them very finely as for 'sopa Ju- known as 'conduto'. These are then ea- macaroni; 250 g veal trotter; 250 g belly
liana' (a vegetable soup with garlic). ten on their own and the broth drunk ofpork; 250 g 'chourigo'; 250 g boiled
beef;1 dessertspoon paprika; 1
D When the potatoes are well- afterwards. It is a very important

-cooked, mash the mixture (potatoes, soup in rural areas where each morning dessertspoon lard; 2 dl olive oil; 2
onion and garlic) with a perforated enough is cooked for both the midday onions; salt; pepper
spoon or potato masher. Gradually and the evening meal. Soak the chick peas well and then cook
bring to the boil again and 10 minutes in water with all the meat, added toge-
before serving, add the cabbage which Crushed Chestnut Broth ther with salt and pepper. Meanwhile
should be well drained. D Simmer, un- Caldo de Castanhas Piladas fry the chopped onions gently in the
covered, until the cabbage no longer tas- lard and olive oil. D Remove the meat
• Serves 4
tes raw. D Season to taste and add the when cooked and dice. Add once more
rest of the olive oil. D Place a slice of 100 g butter beans; 80 g (dry) crushed to chick peas together with the onion
chestnuts; 1 small onion; 3 tablespoons
bowl or
'salpicao' or 'chouri9o' in each sauce, the potatoes (which should be cut
on each soup pour the 'caldo
plate and olive oil; 50 g rice; water; salt
into small pieces) and the macaroni. Sea-
verde' over it. Cut the slices of corn Soak the chestnuts overnight in cold wa- son to taste. D Serve piping hot. The
bread in half and hand them round. • In ter. D Heat a pan of water, adding to it mixture should be thick enough to stand
summer, when the cabbage is somewhat the water which was used to soak the a wooden spoon upright in it.
14 D Traditional Portuguese Cooking Entre Douro e Minho Cod 'i Mirgiridi da Prafi' (Vima do Castelo).

D Bake in a moderate oven and serve on dish used to bake the cod. This is the
a warm dish. authentic recipe for Bacalhau a Gomes
de Sa as created by its originator, a cod-
-^ Salt Cod fish dealer in Oporto.
Cod in Viana Style
Dishes Bacalhau a Moda de Viana Cod '^ Margarida da Pra^a'
Bacalhau a Margarida da Praga
• Serves 4
Viana do Castelo
4 steaks of dried salt cod; 1 white
SaltCod Grilled over the Coals cabbage; 6 medium-sized onions;
• Serves 6
Bacalhau Assado na Brasa 2.5 dl olive oil; salt and pepper;
boiled potatoes / thick steak of dried salt cod; 3 large
• Serves 4 onions; 1 clove garlic; 5 dl olive oil;

Soak the cod and wash the large leaves pepper; 1.2 kg potatoes
4 steaks dried salt cold; 4 onions; 5 dl
of the cabbage. Keep them in cold water.
olive oil; 2 sprigs parsley; 1 bayleaf; 3
cloves garlic; 5 dl milk; salt; pepper
Do not dry or wipe the cod. D Wrap up Soak the cod well and grill on charcoal
each cod steak in a cabbage leaf. D Tie or on a grill. Heat a pan of water and

with thin string and heat on a baking tin boil the cod for a few minutes. D Mean-
Remove the skin and soak the cod steaks
in a hot oven until the cabbage leaves are while make a 'cebolada' (onion sauce)
for 24 to 48 hours. Heat the cod milk in
completely dry so that they resemble to- from finely sliced onions, chopped gar-
and bring to the boil. D Wash the cod
bacco leaves. D Take out of the oven lic and olive oil. D Cook the potatoes in
thoroughly in cold water, dry and grill
and remove the string and dry cabbage. their skins, peel, slice and lay them on
over the coals, taking care not to let it
Place the cod on a serving dish, together the bottom of the serving dish. Place the
burn. Meanwhile heat a panful of water
with the boiled potatoes. Heat the oil in cod on top of the potatoes and cover
with salt and pepper, 1 onion (cut in
half), the bayleaf and 1 sprig of parsley a frying pan. D Slice the onions and with the 'cebolada'. D Serve hot.

added. Slice the remaining onions, chop cook gently until golden. Season with
salt and pepper. D Cover the cod and
the garlic and, together with the other
sprig of parsley, heat in olive oil in ano- potatoes with the onions and serve im- Cod Steaks
D When mediately with 'broa'. This is one of
ther pan. the cod steaks are Bacalhau as Postas
grilled, place first of all in the pan con- many recipes known as 'Bacalhau a
Viana do Castelo
taining water and boil for 5 minutes. Moda de Viana'.
Then, after draining, transfer to the pan
• Serves 4
containing olive and simmer for 15
oil
minutes. D Add salt to taste. Cover with Cod 'a Gomes de Sa' 4 steaks of dried salt cod; 4 dl olive oil; 2
olive oil and onions and serve. D The onions; 6 gloves garlic; 1 dl white wine;
Bacalhau a Comes de Sa
dish should be accompanied by pota- 1 tablespoon paprika; 800 g potatoes
toes, boiled in their skin in salted water. • Serves 4
Peel before serving. Soak the cod, drain, dry and fry in olive
500 g dried salt cod; 500 g cooked oil. D Meanwhile make'cebolada'
a
potatoes; 1.5 dl olive oil; 1 clove garlic; (onion sauce) by cutting the onions in
2 onions; black olives; parsley; 5 dl
Salted Cod Baked in the Oven very fine slices and cooking along with
milk; salt; pepper the crushed garlic in 2 dl of olive oil.
Bacalhau Assado no Fomo
When the onions are translucent, add
Soak the cod, place in a pan and add boil- the white wine and season with pepper
• Serves 4 ing water to cover the fish. Place the lid
and paprika. D Place the cod steaks on a
/ thick steak of dried salt cold; 1 lemon; on the pan and let it stand for 20 minu- serving dish and cover with the onion
5 dl milk; 4 cloves garlic; 4 onions; 1 tes. D Drain, remove the skin and bones
sauce. Slice the potatoes and fr)' in the
sprig parsley; 4 dl olive oil; salt; pepper; and flake into large strips. Place these in olive oil used to fry the cod. To serve,
potatoes a deep pan. Bring the milk to the boil
surround the cod with the sliced pota-
and pour over the cod. Let it stand for 1 toes.
Wash remove the
the cod thoroughly, Vi to 3 hours. D Meanwhile heat the oil,
skin and soak in water, which should slice the onions and garlic and saute un-
contain slices of lemon, changing the til browned. Add the potatoes,
lightly
Cod 'a Lagareiro'
water every hour until the cod has been which should be boiled in their skin,
completely soaked. D Heat the cod in
Bacalhau a Lagareiro
peeled and sliced. Drain the cod and add
milk and bring to the boil, then wash in to the potatoes. Stir gently but do not
cold running water. D Place in an ear- allow to stew. Season with salt and pep- • Serves 6
then baking dish and season with pepper per. Place at once on an earthen baking 4 thick slicesof dried salt cod (approx.
and salt if required Add garlic, sliced
. dish and bake in a hot oven for 10 minu- 600 g); 2 dl milk; 4 cloves garlic; salt;
onions and parsley and cover with olive tes. Sprinkle with chopped parsley and garlic; 1 lemon; 2 eggs; bread crumbs; 2
oil. D Surround the cod with sliced po- garnish with slices of boiled egg and tablespoons butter or margarine; 4 dl
tatoes and sprinkle them with olive oil. black olives. D Serve immediatelv on the olive oil
-':;.iMl
 Entre Douro e Minho Top: Cod 'i Ze do Pipo' (Oporto).
16 D Traditional Ponuguesc Cooking
Bottom: 'bolinbos de bicalhiu' (codfish cakes).

and soak for

in large pieces corn bread and add the crumbs to the cod and potatoes. Stir and warm up the
Cut the cod
onion sauce in the pan. Sprinkle the sau- mixture until it is quite hot. • This dish
24 hours, changing the water two or
ce over the cod, using up all the ingre- is made from the leftovers of the Christ-
three times. One or two hours later be-
fore cooking the cod, drain, cover with dients, n Beat the eggs and add to the mas Eve meal and is served before the
mixture of fish and onion sauce. Bake in turkey at lunch on Christmas Day.
milk and season with sliced garlic, salt,
the oven until the cod is lightly brow-
pepper and lemon juice. Drain immediat-
ned. D This dish can be eaten with Beans with Cod and Cabbage
ely. D Dip the cod in beaten eggs and
sprinkle with bread crumbs. Place in an mashed potatoes. Douro
earthen 'frigideira' or large frying pan. • SeiA'es 5
Add a knob of butter or margarine on Cod 'a Z6 do Pipo' 5 dl beans; 2 steaks of dried saltcod;
each cod fillet. D Pour the olive oil into Oporto 1 kg cabbage hearts; 1.5 dl olive oil; 1 dl
the frying pan (but do not cover the • Serves 4 vinegar; 3 cloves garlic; salt; pepper
cod). Add two tablespoonfuls of the
1 steak of dried salt cod; 1 litre milk; Soak the beans. Drain and cover in a pan
milk used to season the cod. Bake in the
2 medium-sized onions; 4 tablespoons with cold water. When the beans begin
oven, occasionally pouring over the sau-
olive oil; 1 bayleaf; salt; pepper; 1 bowl to split, add the cod and cabbage and
ce, until the cod is lightly browned. D
mayonnaise (made from 2 egg yolks and cook the mixture. Drain and place on a
Serve hot with boiled potatoes accompa-
4 dl olive oil); 750 g mashed potatoes; serving dish. Pour over the olive oil and
nied by a salad.
black olives vinegar. Sprinkle with crushed garlic
and season with salt and pepper. D Serve
Cod with Com Breadcrumbs Soak the cod well and flake into large
hot. • As a variant, the cod may be re-
pieces. Cook with the milk. D Mean-
Bacalhau com Migas de Pao de placed by lean belly of pork and turnip
while chop the onions and fry with the
Milho olive oil, bayleaf, salt, pepper and some greens may be used instead of cabbage
• Serves 4 of the milk used to cook the cod. D The or green kale.

1 steak of dried salt cod; 500 g 'broa'; 6 onions should be kept soft and white
Delicious Codfish Cakes
cloves garlic; 3 dl olive oil; salt; pepper and not be allowed to brown. When the
cod is ready drain and put in an earthen- 250 g of soaked salt cod; 200 g potatoes;
Soak the cod for at least 48 hours. Re- Vi onion; 1 tablespoon chopped parsley;
ware bowl or, preferably, use an ear-
move the skin and brush well with two small wineglass port; 3 to 4 eggs; salt;
thenware dish for each piece. Place the 1
crushed cloves of garlic. Place the cod
onions on the cod and cover with may- pepper; nutmeg; oil for frying
on an eanhen baking dish and spoon a
onnaise, n Garnish with mashed pota- Cook the potatoes in their skins, peel
little olive oil over it. Bake in a hot oven
toes and cook au gratin. Garnish with and mash. Cook the cod. Drain and re-
for 10 minutes. D Meanwhile break the
black olives. This recipe was introdu- move the skin and bones. Rub well with
bread into small pieces and crumbs and
ced by a once famous eating-house in a thick, clean cloth until the cod begins
mix in a bowl with the rest of the garlic
Oporto whose owner was nicknamed to shred. D Mix the cod, onion, mashed
and the olive oil. Add salt and pepper. D
Ze do Pipo. Although it contains may- potatoes and finely chopped parsley in a
After baking the cod for 10 minutes, re-
onnaise, the recipe belongs to the tradi- bowl. Pour over the pon. Season with
move from the oven and cover with the
breadcrumbs. Return to the oven and
tional cuisine of Oporto. pepper and nutmeg. Add the eggs,
salt,

leave until the breadcrumbs are golden

one by one, stirring the ingredients to-
brown. D Serve on the baking dish. •
Christmas Eve Cod gether until the mixture reaches the de-
Bacalhau da Consoada sired consistency. (The number of eggs
Alternatively prepare the recipe as des-
cribed above, placing the cod on a layer
will depend on their sizeand the quality
Cook thick, weU-soaked pieces of cod of the potatoes.) D Shape the mixture
of sliced onions and surround with new
with cabbage. D In separate pans, boil
intoround cakes using two tablespoons
potatoes.
some potatoes in their skins as well as
and deep fry in hot oil.
one egg per person. Before serving, peel
Lobster-cod
the potatoes and shell the eggs. Serve to- Mother's Bread and Garlic
Viana do Castelo gether or separately. D This dish should
'Agorda da Mae'
• Serves 6 be cooked immediately prior to eating
so as to be served piping hot.
Minho
/ steak of dried salt cod; 3 to 4 onions;
1 clove garlic; 6 dl olive oil; 150 g D To prepare the sauce, heat the requir- • Serves 4
ed amount of olive oil (about 0.5 dl per steak dried salt cod; 200 g tomatoes;
'chourigo'; 100 g corn bread; 2 eggs; /

pepper; salt
person) with cloves of garlic split in half. 1 onion; 2 cloves garlic; 1 dl olive oil;
Remove when the sauce begins to sim- 700 g hard wheat bread; salt; cumin;
Soak the cod well. D Cut the onions
mer and add a little vinegar. D Serve in a bayleaf; parsley
into very thin slices and place in a pan
sauce dish.
with the olive oil, garlic and pepper. Cook the cod. When it is ready, put
Add the cod whole to this onion sauce aside the water and shred the cod. Mix
•Roupa-Velha' (lit. Old Clothes)
and cook the mixture gently on a low the onion, tomatoes and chopped garlic
heat. Slice the 'chouriqo' and, when the Cut up the cabbage, cod and any pota- in a pan. Fry gently in olive oil. When D
onions are partly cooked, add the slices toes left over from the main meal. D the sauce is ready add some of the wa-
,

to the mixture. D When the cod is coo- Crush some garlic and heat in olive oil terused for cooking the cod (enough to
ked, place on a 'pingadeira'. D Grate the until lightly browned. Add the cabbage, soak the bread later). Season with salt.
 '•^'

->V 4.-
\l

rkar»

>^ ^^^M

Preparing lamprey (Viana do Castelo).

 Entre Douro e Minho Traditional Portuguese Cooking D 19

cumin and bayleaf. Add the shredded ken for a further 10 minutes. Pour the jars in the water overnight or until
cod. Boil for a few minutes. D Mean- through a strainer into another pan. Add the water is completely cold. Keep in a

while cut the bread into small cubes. Re- the lamprey again and heat the sauce. D dark, dr\', well-ventilated place.
move the pan and add the bread. Cover Place the slices of toast on a serving dish
and leave to soak for 5 to 10 minutes. D and put lamprey on each slice.
a piece of
Return to the boil. Stir and pour into a D Pour the sauce over the lamprey and Rice with Lamprey
serving dish, making sure the 'a^orda' is sprinkle with chopped parsley. D Serve Airoz de Lampreia
not too thick. D Garnish with chopped with long-grain rice surrounded by tri-
Viana do Castelo
parsley. angular pieces of toast.
• Serves 4
/ lamprey; 2 onions; 2 dl olive oil;
Lamprey 'a Bordalesa' 1 sprig parsley ; 1 dl white wine;
Lampreia a Bordalesa Vi 'chourigo'; salt; pepper; 400 g rice
"4^ Lamprey Viana do Castelo
Prepare the lamprey and cut into thick
Dishes • Serves 4 pieces. Seasonwith white wine, parsley,
/ lamprey; 2 onions; 1 clove garlic; 2 dl saltand pepper. D Make a thick sauce
olive oil; 1 sprig parsley; 10 pepper with the onions and olive oil. Add the
corns; 400 g toasted sliced bread; salt lamprey together with the blood, pars-
Lamprey in the Minho Style ley and wine used for seasonmg. Add a
Lampreia a Moda do Minho Prepare the lamprey in the usual way touch more pepper and slices of 'chouri-
• Serves 6
and then cut up into pieces. D Mean- qo'. Allow to stew. D Remove the pieces
while slice and chop the onions and gar- of lamprey and add water to the broth.
1.5 kg lamprey; 2 dl red wine; 2 dl red lic and cook in the olive oil to make a The amount should be five or six times
'vinho verde'; 50 g sm. ham; 1.5 dl
thickish sauce. Add the lamprey to the greater than the volume of rice. Season
olive oil; 1 large onion; 1 sprig of herbs
sauce, together with the parsley, pepper the stew to taste. Bring to the boil and
(parsley, bayleaf, clove garlic); then add the rice. Do not wash first. D
1 1
and salt and allow to stew. D Cover a
dessertspoon flour; pepper; salt;
After cooking the rice for about 20 mi-
serving dish with the slices of toasted
chopped parsley; toasted bread imme-
bread and, when cooked, place the lam- nutes, add the lamprey and ser\'e
prey on top. n Pour over the sauce and diately.
Scald the lamprey live by plunging it
serve with buttered rice.
quickly into boiling water (tie string
round its head to remove it from the wa-
Rice with Lamprey
ter). D
Scrape the lamprey with a knife
so that the skin is no longer viscous and Pickled Lamprey in Entre-os-Rios Style
rub well with a flannel towel. When it Escabeche de Lampreia de Arroz de Lampreia a Moda de
has been well scraped, wash in cold, Conserva Entre-os-Rios
running water and put in a large bowl,
Viana do Castelo
adding the wine. D Leave the lamprey in • Serves 6
the bowl and discard the head. Cut lamprey; 500 g rice; 5 dl red wine;
• Serves 4 /

along the last three lower orifices of the 4 cloves garlic; 1 lemon; 1 bayleat;
fish. Make another incision in the anal
1 lamprey; 5 dl very good vinegar; 2.5 dl
1 onion; 1.5 dl olive oil; 150 g bacon;
region, around the opening next to the
white wine; 1 onion; 1 clove garlic; 3
2 slices 'salpicao
cloves; 12 g pepper corns
tail. Be careful not to puncture the di-

gestive tract or the gut otherwise the Prepare the lamprey as described above,
contents might spoil the wine and the After preparing the lamprey, remove the retaining the blood. Discard the head,
blood of the lamprey, which will have roe (if female) and cut the fish into small cut the lamprey lengthwise and chop it
been collected in the bowl. Remove the pieces. Place these in a pan with the into slices. D
Pour the wine into a pan
whole gut quickly but carefully. Cut other ingredients and bring to the boil and add the slices of lamprey, crushed or
the lamprey into 4 to 6 cm slices. Place for 15 minutes. (The onion should be sliced garlic, slices of lemon, bayleaf,
in the mixture of blood and wine and cut into thick slices.) D At the end of the parsley, salt and pepper. D Chop the
season with salt, pepper and the sprig of 15 minutes, carefully remove the lam- onion in apan and heat in olive oil until
herbs. Leave to marinate for about 1 prey with a skimmer but leave the seaso- it is lightly browned. Add chopped sli-

hour, n Chop the onions and fry in ning, n Warm the preservmg )ars with ces of bacon and 'salpicao' together with
olive oil until lightly browned. Drain boiling water and place the pieces of some of the marinade from the lamprey.
the lamprey, dice the sm. ham and add lamprey in them with a spoon. Strain the Leave this to thicken a little and then
to the onions. Simmer for 10 minutes. D broth and pour over the lamprey. Make add the lamprey. D Keep adding the
Stir the flour into the marinade and pour sure the jars are airtight and sterilize by marinade as required. Whcn the sauce
over the mixture. Cook on low heat for placing them in a covered pan of boiling has thickened, add water to make the
about 20 minutes, stirring occasionally. water for 20 minutes. To prevent the jars broth for therice. When the broth is re-

n When the lamprey is cooked, remove from breaking, cover the bottom of the ady, add the rice and cook. Pour over
from the pan and leave the sauce to thic- pan first with a folded cloth. D Leave the blood and serve immediately.
20 D Traditional Ponuguese Cooking Entre Douro e Minho Top: selling fish in the Bolhio Market (Oporto).
Bottom: whiting in Povoa Style (Povoi de Virzim).

lard; teaspoon paprika; 2 bayleaves;

1 Sardines grilled on Pine Needles
salt; pepper; squeeze ot lemon juice Sardinhas Assadas no Enguigo
%*< Fish and Thoroughly wash the elvers,
the water several times until the skin
changing
is
• Serves 4

shelltish no longer viscous. Scald in hot water but

24 large-sized sardines; coarse salt; pine
needles (to make the 'enguiqo')
do not boil. D Cut the pork in strips and
dishes heat with the lard and olive oil. When Spread a 10 cm thick layer of pine nee-
most of the fat has melted, add the el- dles over a large flat stone. D Wash the
vers, paprika, bayleaves and pepper. Fry sardines in cold, running water and lay
gently for a while. Season to taste, mak- them out on the pine needles. Sprinkle
ing sure to include enough pepper. Be- liberallywith coarse salt and place ano-
fore serving, add a squeeze of lemon jui- ther layer of pine needles, also about
Cascarra Stew ce. • The local people say that the el- 10 cm thick, on top. Light the 'enguiqo'
Cascana Guisada vers, which they call 'meixoes' should be at each of its four corners and allow to
Douro 'drowned' three times: first, in water burn. D When the sardines begin to turn
(they should be thoroughly washed); then black, remove and clean slightly (taking
• Serves 4 in fat (i.e. cooked) and finally in wine care not to let them burn). D Serve im-
(washed down with a good wine when mediately with boiled potatoes and pour
1.2 kg to 1.5 kg 'cascarra' (v. below);
they are ready). Elvers are small eels that over olive oil or olive oil and vinegar. •
1 onion: 1.5 dl olive oil;
are caught young. In Ponugal they are The people of Vila do Conde claim that
I hayleat; 1.5 teaspoon paprika;
caught in the river Minho and the 'ria' of this is the most succulent sardine dish
200 g wheat bread; Aveiro. Those caught in the Minho are and that the taste is without equal.
3 egg yolks; salt; parsley
usually exported to Spain.

Remove the heads of the fish and dis-

Open up the fish, wash and cut in
card.
large slices about 8 cm long. Sprinkle Whiting in Povoa Style Fresh Sardine Stew
well with coarse salt and leave over- Pescada a Poveira Sardinhas Frescas de Caldeirada
night. D Next day, soak the fish in fresh
water for several hours. Then put in hot • Serves 10 • Serves 4 to 6
water for some minutes and remove the / whiting; I bayleat; 50 medium-sized sardines; 800 g to 1 kg
skin with a knife. D Chop the onions 2 kg potatoes; 2 bunches of turnip potatoes; I kg onions; 1 sprig parsley; I

into very small pieces m a pan. Add the greens; bayleaf; 1 teaspoon paprika; 6 teaspoons
olive oil, bayleaf, paprika and a sprig of 10 eggs; 7.5 dl olive oil; 2 onions; olive oil; 1 teaspoon vinegar; salt;

parsley and fry gently. When the onion 1 teaspoon sweet paprika; pepper
is translucent, add the fish and cover the 2 teaspoons vinegar; salt;
pan, making sure it is airtight. Allow to 1 'cacete' Discard the heads of the sardines, open
cook for about 15 minutes, shaking the them lengthwise and remove the entrails
pan occasionally. Do not stir the fish in Scale and wash the fish. Cut into pieces and fms. Remove any scales with a woo-
case it flakes. D When the fish is ready, 5 cm thick. Add salt and allow to stand den knife and then wash. D Peel and
remove carefully with a skimmer. Dis- for several hours. Then wash the fish slice the potatoes and onions. D Place

solve the egg yolks in a little warm sau- and leave in cold water. D Meanwhile alternate layers of onions, potatoes and
ce. Add to the rest of the sauce and heat boil a pan of water. When the water sardines in an earthenware casserole.
it until it thickens. D
Meanwhile lightly boils, add the whiting and a bayleaf. Re- Season each laver with salt and pepper.
toast the slices of breadand put them m turn to the boil and cook the fish for se- D Put the parsley, bayleaf and paprika
a bowl. Place the fish on top. Season the veral mmutcs (the exact time will de- on top and pour over olive oil and vine-
sauce to taste and pour over. • When pend on the thickness of the slices). Re- gar, n Cover and cook gently, shaking

the fish is placed in the bowl, red wine move the fillets carefully with a skimmer occasionally to prevent the bottom layer
(2.5 dl) may be added. • Cascarra is a so that the fish does not flake. D Mean- from sticking to the casserole.
sort of small dogfish, a fish with a thick, while cook the potatoes, turnip tops and
rough skin which in most fishmarkets is eggs. Slice the bread (bread rolls may be
skinned before being sold to the public. used instead of a 'cacete'). Prepare the
sauce as follows: chop the onions in a Sardine Cutlets
small pan with olive oil and paprika. Al-
Sardinhas de Costeletas
Elvers with Pork Fat low to simmer for a while and add the
vinegar. Season with salt and pepper. D • Serves 4
Angulas com Toucinho
Place the slices of bread in a bowl (or a
Valenqa do Minho 8 large-sized sardines; 3 cloves garlic; I
large, deep earthen plate). Spoon over lemon; salt; 2 eggs; bread crumbs; oil
some of the sauce and place the fillets of
• Serves 4 for frying
whiting, potatoes, turnip tops and sliced
800 g elvers; 125 g very fat bacon; eggs on top. n Pour over the rest of the Cut the sardines lengthwise along the
2 tablespoons olive oil; 2 tablespoons sauce. stomach and remove the backbone so
22 D Traditional Portuguese Cooking Entre Douro e Minho Shjd in the Bolhio Mirket (Oporto).

that the sardines look like dried salt cod. place and eat about a month and a half octopus are well-drained and add to the
Season the sardines with salt, a squeeze later,by which time the bones should stew together with the tomatoes and a
of lemon and sliced or chopped garlic. have disappeared. D Serve cold with pinch of salt. Cook for 10 minutes. Pour
Let them stand for at least half an hour. boiled potatoes and slices of lemon. over the wine and add the parsley and
Beat the eggs. D Coat the sardines with garlic. Cover the pan and cook over gen-

egg and breadcrumbs. Fry in hot oil and

Smoked Shad tle heat until the octopus is tender. D

serve with boiled potatoes and slices of 1 large shad; coarse salt; 1 keg; 1 piece of Season to taste and serve on a covered
lemon or with rice and tomatoes. wire netting; 1 piece of thick wire plate. • Octopus with Rice: Add
Dress the shad, wash and rub inside and enough wine or water to cook the rice
Shad on the Spit in the Arainho out with salt. Use the thick wire to keep (twice the amount of the rice itself) and

Style the belly of the fish open. Place the shad cook when the stew is ready.
on the piece of wire netting. D Make
• Serves 6
two small piles of bricks on the ground Crab in the Cart
1.5 kg shad; 0.5 dl olive oil; 0.5 dl and use them to support a keg or small
vinegar; 6 large-sized onions; 1 sprig Santola no Cairo ou
barrel which should be open top and
parsley; salt; pepper bottom. Place the wire netting and the Caranguejola
fish over the top of the barrel. Pile some
Cut the shad into pieces about lOcm • Seizes 4
sawdust under the barrel and light it so
wide. Sprinkle with coarse and grill
salt
that it gives off smoke for 6 to 7 hours. 1 medium-sized crab; 300 g corn
on a spit over the embers of burnt vines Should it start to flame, damp it down breadcrumbs; 1 large onion; 1 dl olive
until the shad is a golden brown. D Slice
with more sawdust to prevent the flames oil; 1 wine glass port; Vi glass white
the onions and place half of them in a
from scorching the fish. D When fat be- wine; 1 tablespoon chopped parsley;
glazed earthenware casserole. Lay out
gins to drip from the fish, this indicates pepper; piri-piri; 1 medium-sized
salt;
the pieces of shad on top and cover with
that it has been smoked. This recipe is potato
the rest of the onions. D Pour the wine
commonly found among the Douro
and vinegar over. Add the sprig of pars-
fishermen around the mouth of the River Place the potato in a large saucepan full
ley and season with salt and pepper. D
Sousa. of salted water and heat. Add the crab.
Cover the casserole and cook until the
D When the potato is cooked, drain the
onions are golden brown but have not
Grilled Octopus crab. Open up and remove the sand
it
yet begun to break up.
Polvo Assado na Biasa sac from the upper part of the body (the
head). Chop the onion into very fine
Fish Vinaigrette in the Minho • Serves 4
pieces and cook in olive oil until golden
Style 1.2 kg octopus; 12 potatoes; 2 dl olive brown. Remove from the heat and mix
3 cloves garlic; onion; sprig
Savel de Escabeche a Moda do oil; 1 1
the flesh, liquid and greyish matter of
parsley the crab together with the breadcrumbs,
Minho
Wrap the octopus in sackcloth or thick parsley and wine. Season with salt, pep-
• SetA'es 4 to 6 cloth and beat it with a stick until ten- per and piri-piri. D The dressing should

1.5 kg shad; 750 g onions; 5 tablespoons

der. D Wash and grill over charcoal. be well-spiced but not overdone. Return
Cook the potatoes in their skin in the to the heat and simmer for about 2 mi-
olive oil; 1.5 dl white wine vinegar; 1

large sprig parsley; 2 bay leaves; 6

ashes. D When they are cooked, clean nutes. Should the dressing become too
well and open the skin but do not allow dry, add some of the water used to boil
peppercorns; 3 cloves; coarse salt
to break up into D Meanwhile
pieces. the crab. Add the port. D Wash the shell
Prepare the shad in the usual way and chop the and onion and
garlic, parsley of the crab, dry and pour over the dres-
wash in running water. Drain and cut add the olive oil. D Place the octopus sing.D Put in a slow oven until thorou-
into pieces about L5 cm thick. Skin and and the jacket potatoes on a serving dish ghly heated. Serve the crab on a table-
slice the onions. Wash and split the pars- and pour over the sauce. • The potatoes napkin and arrange the claws around it.
ley into small bunches. D Spread the can be roasted in the oven.
onions and parsley along the bottom of
a glazed earthenware dish. Place a layer Octopus Stew
of shad fillets on top and season with Polvo Cuisado
coarse salt, a bayleaf, ground black pep-
per and a clove. Cover with onions and
• Serves 4 ^i^Meat
parsley. Place a further layer of shad fil- 1.5 kg octopus; 1.5 dl olive oil; 1 large

lets on top. Season as described above onion; 4 tomatoes; 3.5 dl white wine; 1
and so on until all the ingredients have sprig parsley; 1 clove garlic
been used up. Pour over the vinegar, to Prepare the octopus, wash thoroughly Meat Stew from the Minho
which an equal amount of water should and beat with a rolling pin on a stone
be added, as well as the olive oil. Cook
Cozido Minhoto
table. Cut the tentacles and body into
over gentle heat and allow to simmer for smallish regular pieces. Boil for several • Serves 4
15 minutes. Cook in the same way the minutes and drain. D Chop the onion '/( plump hen 350 g sm. ham 350 g
; ;

following day. On the third day allow to and add the olive oil to make a mildly leg of beef; '/2 salpicao; 250 g smoked

cook for I hour. D Store in a cool, dry seasoned stew. Make sure the pieces of pig's ear or snout; 1 thick-stalked
'<»

/^
Top: Rojoes in the Minho Style. Entre Douro e Minho Traditional Portuguese Cooking D 25
Boitom: 'Tripas ent'srinhadas' (tripe sprinkled with (lour).

cabbage; 3 carrots; 5 potatoes; salt; into slices 0.5 cm thick. Slice the black when they rise to the surface. D Re-
pepper pudding and gradually fry the tripe, move and place on a tray wrapped in a
For the 350 g rice; 1 onion; Idl
rice: 'belouras' and black pudding, together napkin. D Before serving, cut the
olive oil; wingsand neck of 1 chicken or with the liver. D While these ingredients 'belouras' into thin slices and fry in
hen ; 50 g smoked bam ; salt; pepper are frying, add the pieces of pork so that dripping (i.e. the fat left over from coo-
they are kept hot. Shell the roast chest- king the pork).
Prepare the hen and put in a large sauce- nuts and add to the frying pan. D Serve
pan of cold water. Add the beef and on a platter with new potatoes, roasted
pig's ear (or snout) and cook. When the and garnished with slices of lemon and 'Rojoes'
hen is half-cooked, add the sm. ham bunches of parsley. (Pork Cubes)
and 'salpicao'. Half an hour later, add Fafe
carrots, cabbage and potatoes and boil
for a further 30 minutes. D To serve, cut • Serves 4
the beef into pieces and place in the cen-
'Chouri^as de Verdes' or / kg pork loin or loin and pork chops;
tre of the serving dish together with the
3 cloves garlic; 3 dl white 'vinho verde';
hen. Surround with pieces of sm. ham, 'Crujidades'
3 tablespoons lard or 250 g cooking fat;
slices of 'salpicao', pig's ear, carrots, po-
salt; pepper; 1 kg new potatoes;
tatoes and cabbage. D The rice can be These are sausages made from uncured
1 lemon
served straight from the oven in an ear- meat boiled in water and then fried.
then bowl or on the serving dish sur- They are also known as 'chouri^as de
rounded by the other ingredients. D To curiosidade', or 'crujidades' (curiosity Cut the pork into 4 cm cubes and the
cook the rice: Chop the onion and ligh- sausages).
chops into small pieces. Place in an ear-
tly brown in olive oil in an earthen cas- then casserole. Make a marinade with
salt, pepper, finely chopped garlic and
serole. Cut the ham into smallish pieces Tripe sprinkled with Flour
and add them to the onions together white 'vinho verde'. Pour it over the
Tripa Enfarinhada
with the wings and neck of the chicken. pork and leave for several hours or over-
Thoroughly wash the tripe and soak night. D Melt the lard or fat in an ear-
Let the mixture stew. D Pour the same
amount of water as there is rice into the overnight in water containing slices of thenware or metal pan and cook the
stew and season with salt and pepper. lemon. Change the water regularly. pork over gentle heat. When the pork is
Dry, turn over and coat with cornflour beginning to brown, add the new pota-
Bring to the boil and add the rice, ma-
king sure it has been thoroughly washed seasoned with pepper and cumin. D Tie toes and cook until lightly brown. D
the ends or fold over and cook briefly in Serve the pork and potatoes with slices
and then drained. As soon as it begins to
boil, place the casserole in the oven and
boiling water. When ready, fry in lard of lemon.

cook the rice until it is dry and loose. and cut to the required size.

'Rojoes'
(Pork Cubes)
Pork Cubes in the Minho Style
Garlic Flavoured Rissoles Viana do Castelo
Rojoes a Moda do Minho
Belouras, Piloucos, Bicas or • Serves 6
• Serves 4 Bolachos 1.5 kg lean pork fillet;

800 g leg of pork, without the skin; 2 dl white wine;

3.5 dl white 'vinho verde'; 3 tablespoons 250 g cornflour; 125 g wheat flour; 6 cloves garlic; 2 tablespoons sweet
lard; 4 cloves garlic (crushed); 2 bay- 125 g rye flour; 10 g baker's paprika; 700 g bacon; 250 g lard;
leaves; 1 dessertspoon paprika; salt; yeast; 70 g pig's blood; salt; pepper; 2 tablespoons olive oil; ground
pepper; 20 roast chestnuts; 350 g ground cumin; 1 orange leaf; 1 bay cumin; salt; pepper; 800 g potatoes;
'belouras' (v. recipe given below); 350 g leaf; 1 sprig parsley; 1 clove garlic; 3 'belouras' (approx. 400 g);
tripe sprinkled with flour; 100 g pig's dripping; water used for stewing the 100 g black pudding; 1 'chouriga
liver; 100 g black pudding pork de verdes' (sausage made from
uncured meat)
Make a marinade with the wine, garlic, Mix together and sieve all the flour. Add
salt, pepper and bay leaves. Cut the pork the yeast, pig's blood and water used to Cut the meat into 5 cm cubes Make a
into 10 cm cubes. Cover with the mari- stew the pork and knead to form a thick marinade of white wine, chopped garlic,
nade and leave for 2 hours. D Cook over dough. Season with pepper and cumin. salt, pepper and paprika. Pour over the

strong heat in a steel pan until the wine D Leave to ferment at an even tempera- meat and leave overnight. D Next day
evaporates. Add the lard and cook the ture until the dough begins to crack. melt the lard, adding the bacon, olive oil
pork over gentle heat until well brown- Wet the hands and shape the dough into and a pinch of cumin. Cook the pork in
ed. Add the paprika, dissolved in a lit- round or cylindrical-shaped balls the fat until brown. D Meanwhile cook
tle 'vinho verde', to the sauce. D Pour (known as 'belouras'). Boil a saucepan the potatoes in their skin, peel and chop
some of the fat from the pork into a of salted water with parsley, garlic, a into cubes. Add to the pork when brown-
frying pan. Cut the tripe (see below) bay leaf and an orange leaf and add the ed. D Serve the pork and potatoes toge-
into 3 to 5 cm cubes and the 'belouras' 'belouras'. The 'belouras' are ready ther. • Note: instead of being boiled.
26 D Traditional Ponuguese Cooking Entre Douro e Minho Limb with rice f'mho com irroz') being placed in the oven.

the potatoes can be baked in the fat used rolls of bread (50 g each); salt; pepper; Kid or Lamb with Rice
to cook the pork. ground cumin in Mongao Style
Stew the lights in the olive oil together • Serves 12
'Rojoes' with the onions, garlic, salt, pepper and
/ kid (4 kg); 2 dl white wine; 200 g
(Pork Cubes) a pinch of cumin, gradually adding wa-
fat bacon; 50 g lard; 1 clove garlic
ter. D When the stew has thickened, re-
Vila Verde (crushed); 1 teaspoon saffron; salt;
move the lights, cut in very small pieces pepper
and return to the pan. D Cut the bread
• Serves 8
in very fine slices and add to the broth to
1.5 kg lean pork; 2 dl vinbo verde
Stuffing: Offal of the kid;250 g veal;
thicken. Keep the slices separate. D Sea- 250 gsm. ham; 1 tablespoon
(white or red); 2 cloves garlic; ! bay leaf; son to taste and serve hot. • A pig's breadcrumbs; 1 onion; 1 tablespoon
1 teaspoon cumin seeds;
lights include lungs, spleen, trachea, gul-
lard; 1 egg yolk; 2 tablespoons stoned
0.5 dl olive oil; salt let and the flesh around these organs. olives; 1 lemon; salt; pepper
To accompany: Boiled potatoes; black;
pudding; 'belouras (garlic flavoured
'
Rice: 3 cups long grain rice; 1 dl olive
rissoles); boiled turnip tops;
Roast Kid or Lamb oil; tablespoon lard; 500 g beef; 250
1
g
olives; lemon sm. ham; 300 gfat bacon; 1
Cabrito ou Anho Assado
'salpicao'; 2 large onions; 3 cloves; 10
Cut the pork into 4 cm
cubes and place peppercorns; 2 g saffron; 1 sprig parsley
in a pan or earthenware casserole with • Serves 10
the wine, olive oil, garlic, bayleaf, cumin 1 small kid; 4 cloves garlic ; 1 onion; The day before cooking, soak the kid in
and salt. Allow to boil until all the wine parsley; 2 dl red wine vinegar; 3 salted water for two hours. Drain, place
has been absorbed. Add salt to taste. D tablespoons coarse salt; 4 tablespoons in an earthenware bowl and brush with a
After boiling, brown the potatoes in the lard; tablespoon paprika; 1 teaspoon
1 marinade of white wine, salt, pepper and
fat used to cook the pork. D In addition pepper; 200 gfat bacon crushed garlic. Add the offal to the
to the ingredients listed above, the pork For the rice: / kg rice; 300 g sm. ham marinade and leave. D Next day, brush
can also be accompanied by roast chest- (fat); offal of a kid goat; 1 'chouri^o'; the kid once more with the marinade
nuts that have been shelled. D Prepare 1 teaspoon saffron; 2 onions; parsley; and prepare the stuffing. D Make a sauce
the liver and 'belouras' as described bay leaf; 2 tablespoons lard by frying the onion in lard. Chop the
above. D Serve garnished with slices of meat into very small pieces, add to the
lemon. The day before cooking, skin the kid, sauce and cook. D Pour over the mari-
remove the offal, wash thoroughly and nade. Remove from the heat and add the
hang to drain. D Meanwhile crush the breadcrumbs, egg yolk and lemon juice.
Roast Pork Fillet garlic, chop the parsley and onions and Return to the heat and turn just once
Lombo de Porco Assado mix together with the vinegar, salt, pa- more. Add the olives and season with
prika and pepper. D Brush the mixture nutmeg, salt and pepper. Stuff the kid
Viana do Castelo over the meat and leave overnight. D and sew up it up with needle and thread.
Next day make several cuts in the meat D Cut the fat bacon into strips and pla-
• SeiA^es 6 and place strips of bacon over them. ce between the skin and the flesh of the
1.5 kg pork loin roast; 2.5 dl dry white Fasten the front and back legs together kid, using a sharp, pointed knife. D
wine; 150 g lard; 2 tablespoons sweet and spread the lard over. D Place the kid Spread the lard over the kid and place in
paprika; 6 cloves garlic (crushed); salt; on a grill over the pan used to cook the an earthenware roasting dish. Pour over
pepper rice and roast in the oven (preferably a a ladle of the broth used to cook the rice
wood-burning oven) for 1 hour each (see the section on cooking the rice).
Cover the pork with a marinade made of side, n To cook the rice: Make a thin- Cover and cook in a warm oven (pre-
the wine, paprika, garlic, salt and pep- nish sauce by gently frying the onion in ferably a bread oven). Turn the kid after
per. Leave for one to three days. Coat D lard. Add water, sm. ham, the offal of half an hour and pour over the gravy
the pork with lard and roast in a hot the kid and the 'chouriqo' and cook. D that has formed. Repeat until the kid is
oven for about 1 Vz hours. Pour over the Wrap the saffron in silver paper and almost ready. D Then pour over the saf-
gravy from the pork and the marinade. toast lightly in the oven. Measure out fron, which should be dissolved in warm
the rice, wash and drain. D Remove the water with a little gravy added. Uncover
meat. Pour the broth into an earthen- and brown well on both sides. D Rice:
Stewed Giblets ware bowl (the volume should be twice Fill a pan with cold water. Add the

Cabidela de Miiidos that of the rice). Add a sliced onion, the onions, the cloves, the feet and head of
saffron, a sprig of parsley, a bayleaf and the kid (if these have been cut off), the
Viana do Castelo
the rice. Cook in the oven while the kid beef, sm. ham, bacon, 'salpicao', pars-
is roasting. D
Serve the rice garnished ley, pepper and coarse salt. Heat the
• Serves 10
with slicesof 'chouriijo', strips of sm. mixture. D When the meat is cooked,
1.5 kg pig's lights (i.e., lungs and ham and pieces of offal. D
Serve the remove and reserve for a 'cozido' (meat
viscera); 2 onions (sliced or chopped); kid whole on a separate dish garnished stew) or for a mince. Strain the broth
2 dl olive oil; 4 cloves garlic (crushed); 4 with water-cress. and cook until it thickens. D Meanwhile
Exploring the Variety of Random
Documents with Different Content
douht2tu§'äH)tcfeit, (id.) v. tr. 1) to take or get out by nipping; 2)
Mas. to fill out (the interstices). 2(u§'5mtngert, (str.) v. tr. to foree
out: to get out by foree: ((£incm etttm§) to force (a thing) out of
(one), to extort (a thing from one). 2llt§'ä>tiitfcl)crn, (w.) v. intr. to
cease twittering, chirping. 21u'ti)ff(f (str., pi. Sllt'tftalcr) n. a fertile
valley near a river (cf. Slue). * 2ltttljeitticit5f, (w.) f. (Gr.) authenticity.
— 2lUt!lCtt'ttfdj, adj. authentic, genuine : authenticated. —
9tltt()Ctttifi'rcttf (to.) v. tr. to authenticate, to make authentic. *
2Ut'to . . ., (Gr.) in comp. — üiograüfiie', /. autobiography; — claö,
(str.) in. Chem. digester (of Papin's system), cakination-pot, athanor;
— cmt , do.) m. autocrat; — crat'ifdl, adj. autocratic: — biboct', (to.)
m. one who is self-taught or self-educated (n). Ü.: automath); —
gräöfi', (w.) 1) n. (Lot. Sluto'graiiljirat, pi. Sfuto'grapfia) autograph,
autographical writing; 2) m. copying-machine: — frat JC,, see —erat
; —mot', (to.) n. & m. automaton, selfactor: — mafifd"), adj.
automatous, automatical; — matifefje g-igutcn, /. pi. automaton
figures ; — uotttte', /. autonomy. * %utobaU,(str.,pl. SlutoSbafe) n.
(Port.) auto-da-fe. * 2Xitri>J)fk', (tv.)f. (Gr.) autopsy. * ^ht'tov,
(str.,pl. [to.] Sluto'ren) m.(Lat) author; — efCllt^lar, n. presentation-
copy. — 2(u'torfcf)aft, (w.)f. authorship. — 2uttrm= fi'reit, (to.) v. tr.
to authorize, empower. — 2(utorität', (to.) f. authority; non guter — ,
well authenticated or vouched. * 2tUji(t5r', adj. (Lot.) auxiliary ;—
oitdjer, pi. Comm. see ^mlfSbücbcr. * 2Ütronte'ter, (str.) n. (m.)
auxometer. 2tuiDef)', interj. vidg. oh! alas! o sad! * 2Iüni", (str.) m.
(Fr.) Comm. surety for payment, bail. — 2(liati'vctt, (to.) v. tr. to bail,
to stand security for. *2It)01t'ce/'pr.ätiäug'fe], (to.) f. (Fr.)Comm. 1)
advance ; 2) money advanced, or disbursed, advance: (©ineit) in —
bcjafjlcn, to pay beforehand, to make advances (to ...); mit —
nerfaufeit, to sell with a profit or to advantage; in — fein, to be in
(upon) advance, see 5Worfc6utj.
*2tönnccment7i;V.,pr.ttö5ug3m2ng'J,rsfr\, pi. 3I-§) n. preferment,
promotion; advancement: er ift bernädjftesum — , he stands next. *
2Uirtltrür' . , ,, in cennp. Comm. —brief, m. bill of adventure; —
fdjtff, n. freebooter, smuggler. * 2to(trte', do.) f. (Fr.) see ^aöerei.
2lDcm'rett, (to.) ». tr. see bttrd) §onerei 6e= fd)äbigen; otiorirte
SBaareu, damaged goods. * St'üe SÖJari'rt, n. (Lot.) Rom. Cath.
AveMary: — tauten, n. angelus. * 2trJcntür'Brief, see Slnanrurbricf.
*2tuenturTn'ftettt, (str.) m, (Fr.) Miner. Venturine-stone, aventurine.
* 2(öer§', (str.)m. (Ital. awerso,/ro?ji Lot. adversus) Num. obverse,
head, front, face (of a coin), 23i(bfeite, opp. 9iericrS. * 2tuevficnSt',
adj.(lat.)incomp.—qmn* turn, n„ — fumme,/. see
Slbfmbuuggfummc.
The text on this page is estimated to be only 21.75%
accurate

3Ue 33a 33ac * 9Uicrti'reu, (w.) v. tr. (Fr.-Lat.) Comm. to

advertise, inform of. * 9lucrtiffcincnt' [Fr., pr. — miing'], (sir., pi.
31-$) a. Comm. advertisement, intelligence : 3l-Ött)urte, pi. Mil.
cautionary words. * 9lu'tfjlti)H0CCrc [pr. ävinyöng— ], (w.) f. Comm.
Avignon berry (©c(bbeere). * 9lut3, (str.) to. (Fr.) Comm. aviso,
information (cf. 3TbDi§)j in comp. — brief, m. letter of advice; —
ierht, /., — fttjiff, n. oorvet(te), advice-boat; dispatch-boat. *
3Mft'vett, (to.) v. tr. (Fr.) Comm. to advise, inform; notify: ©incut
einen SBcdifet— ,to advise, inform one (or givo one notice) of a bill.
* Uluift'rt, ado. (ltal.) Comm. at sight. * 9t$init', (sir.) to. (Or.) Miner,
axinite, 9tj'e, (iv.)f. see 2ld)fe. [thumerstone. * 9lr.t3m', (str.) n. (Or.)
axiom. * Sljtome'tcr, (str.) n. & m. (Lat.-Or.) Mar. tell-tale of the tiller.
9lrt, (w.,pl. Oir'te)/. axe: hatchet: ffcine — (9'(rtdjen), Carp., &c.
addiee, adz, small hatchet: — ol)nc ©tic(, head of an axe; — «
Glatt, n. blade: — beim, — ftiel, m. helve of an axe, ax head. %&,
9t(Vcu jc, see 9% 91§cn jc. * 2(pro'(e, Stserole, ( w.) f. (Fr.-Span.)
Bot. azarole, lazerole, parsley leaved hawthorn (Crataegus aearolus
L.); birginifdje — , cock-spur hawthorn (Cratagus cms galli L.). *
%l$mütf)'t(sii:)n. (Arab.)Astr. azimuth. * 9(jimutl)ä('..., in comp. T.
— cirfet, m. azimuth-compass; — freiii, to. azimuth-circle: -Kf)V, f.
azimuth-dial. * 21,}u'rctt, pi. Geogr. the Azores, the Western islands.
— Sljo'rtfdj, adj. Azorian. * 2fftöt', (str.) n. (Or.) Clwm. azot, nitrogen
: — fiaftig, adj. azotised ; — ft off, in. see ©tiefgag. * 9tsiir', I. (str.)
m. (Fr.-Ardb.) lapis lazuli, azurestone; azure colour; IL orStjÜrit', adj.
azure, azured, (sky- or faint-)blue. 33. 58, 6, n. 1) Gramm. B, b, the
second letter and first consonant of the alphabet ; ein grofjcy —
(33), ein flcineg — (b), a capital, small b: 2) Mm. a) B flat, B b (the
seventh note of the gamut marked with aflat): b) a character
marked thus [ \? J depressing the note before which it is plaeed one
semitone lower ((gr= niebvigung^eictien); B-dur, (the key of) B flat
minor: B-quabrut, n. a natural (a character, marked thus k] , which
removes a sharp or flat and restores [SBieberfjcrftettungSjeidjen]
the note to which it is prefixed to its original value). $5,, in abbr. 6.
for bei, beim, bei bent, at, with, by ; Comm. 93. or B. for 93rtefe,
paper, bills (on exchanges); 6., at the end of a syllable: a) for bau, /.
i. 93erqb. for 23erq6att, mining: b) for ber, berei,/. i.
©crb./oj'CSJeU' ber, tanner, or ©erberet, tanning-house ; 93an. for
23aufuttft, architecture; 23. 31. for 23nnf= actie, 23antafftgnate,
share (in bank-stock): 23. 33., 33be. for 33iinbe, volumes: 23buu.
for 23rübern, brothers; 23cB./or23udj,boolc; 33co., 33o., Bco. for
23aufgelb, 93anfroertf), banco, banc money: 93b. /or 33anb,
volume; 93bd)n. for 93änbd)en, small volume; 53be. for 23äubc,
volumes; 23big. for 23itrf)hanb(ung, bookseller's shop; 6. b. see b.;
23bw. for 23riiberu, to the brothers; 23brr./or S3ritbev; 23earb./o;'
bearbeitet, S3earbciiung, elaborated, made, adapted, elaboration,
completion, adaptation: beb., bebeut. for bcbeittet, signifies, means;
6ef., bcftnb(./o)-bcfinbltcfj,(tobe)found; beil., beilieg. /or betliegcnb,
enclosed, annexed; bef., befonb./orbefonberS, especially;
bcD.,beooHnt. for bcüoüinädjtigt, plenipotentiary; 93. ©. for
23rcitengrab, degree of latitude: bibl. for biblifd), scriptural; 23itbh.
for 93tiöhaucret, sculpture; 23iogr. for 93iographic, biography ;
23ifdj. for btfcböfüd), 23ifdjof, episcopal, bishop; 93mf. for
33nnfomarf, markbanko; 93n., 33. VI. for 23anfiiorcn, bank notes;
bot., 33ot. for botanifd), 23otauif, botanical, botany; 93o. for
33ogen, sheet (of paper): br. 1) for breit, large: 2) for brodjtrt,
stitched; 3) at the end of a syllable for brenner, Brennerei, brauer,
Brauerei, burner (distiller), burnery; brewer, brewery; 23r. /or
93reite, latitude: 93t., 93tto., Bt., Btto. for 93rutto, gross (-weight);
33fc., 23£u. for 23a£en, batz: 23udjbr. for 23ud> bntcferei, printing-
establishment; 23.=2Bertfy, see 23co.; 23. SB., 23. 3. /or
23udjfiänbIer=SBäfi= rung, — 3al)lung, bookseller's value or
currency. 93S or 93rtfj ! cont. po ! pogh ! pugh ! pish ! pooh pooh!
fiddle-stick! [a sheep) 23§, inter j. baa! (imitating the bleating of
93»)lo'uifr5, adj. Babylonian, Babylonish ; fig. confused, tumultuous;
b-e SeKe, see §er= inelinfeße; b-e ©efangenfrijaft, /. Babylonian or
Babylonish captivity; b-e§®umnti, W.Arabian gum, Indian rubber; b-
cr 2f)uvnt, m. 1) tower of Babel ; 2) Zool. species of hedgehog or
porcupine: b-e SBeibe, /. Bot. see 5Erauer= roeibe. [lorship:
baccalaureate. * 93rtccrt(rt«rent', (str.) n. (Lai.) bache*
93accrtinn'rcu§, (str., pi. [Lot.] 93-ret, or [w.J 93-rcen) m. bachelor
(of arts, &c). * 93rtcd)niw'('t'cn, pi. (Lai.) bacchanals. * 93ncrfiattt',
(w.)m. l)93acrrjan'tttt, (io.)f. (a male or female) bacchanal,
bacchanalian ; gener. pi. Bacchantes ; 2) (genet: 23ad)ant) t,
vagrant (particut. galjvenbe ©d)itter); (ben Saiinub nicfit
suroiberiegen, fonbenisunerbren= nen, nannte Olcitdjtin ein) 23-
en=9lvgument, (burning is but) a ruffianly argument.— 93nc=
rflim'tifcfj, 93nccfj'ifcf),a4?'. bacchical: 6acd)ifd)e 33er§,))J. bacchius
(a metrical foot).S3acrh'n§/'^e;(er. pr. 33ad)'n§], m. (Lot., Or.
Bakchos) Bacchus : — feft, n. bacchanals : — tieb, 11. bacchanalian
song, dithyrambic: — !priefter, — ^jrtcftertn, see93ad)ant :c.;—
ftnb,«;. thyrsus. 93nr^, s. I. (sir., pi. SSScf/e) m. brook, rivulet: ber
fleine— , rill, brooklet: II. in comp. — ntttfcf, /. see— ftefje; Bot-s. —
btnfe,/. water bulrush (Juncus L.); — filxtnte, — BofillC, — s Dunge,
/. brooklime, beccabunga ( Veronica beccabunga L.); — COnfet'be, f.
conferva, hairweed (Conferva rivularis L.): — foljrt, /. gutter or gnlly
made by a waterflood, cart-way 3 60 washed out by torrents, rain-
or snow- water ravine; — fiffl), m., — forefle, /. Ichth. brooktrout
(Salmo fario L.): —grafting, m. Ichth. gudgeon; — finlunbet', m. Bot.
water-elder, guelder-rose, snow-ball, whitten-tree, wayfairing tree (
Viburnum opulus L.): — Ijuitb, m. Zool. terrier, dog-badger (Canis
familiaris vertagusli.): — frefiS, m. En/om. crawfish (Cancer astäcus
L.): —treffe, /. Bot. water-cresses, balsamite (Sisymbrium nasturtium
L.); — = mcifter, m. overseer of a convoy of rafts: — mittle,/. Fniom.
crane-fly; — mitnäe,/. Bot. brook-mint, water-mint, calamint
(Mentha aquatica L.): spear-mint (Mentha viridis L.); meadow-
cresses (Cardamine pratensis L.); — reidj, adj. abounding with
brooks ; — failb, m. brook-sand; — fdjaitllt, m. Bot. water-figwort (
Scrophularia aquatica L.): — flf)mer(e, /. Ichth. loach; — fteije, /.
Ornith. wagtail (Motacilla L.); bie gelbe — ftcfje, yellow wagtail (
Motacillaflavah.); bie n)ei§e— ftelje, waterwagtail (Motacilla alba L.);
— mafferfabett, m. Bot. see — confevne; — roeibe, /. Bot. osier,
water- willow ( Salix pentandra L.): — ü)etben= feft, n. see
Saubei'ljiitteitfeft; — tnetfe, adv. in brooks, like a brook: — rBUrj,/.
Bot. small burnet-saxifrage ( Pimpinella saxifräga L.). Siacij'e, (io.)f.
1) Spoil wild sow: 2) flitch of bacon. [years and upwards. 93rt(Jj'er,
(str.) to. Sport, wild boar of two 93ftd)'crn, provinc. t o warm , &e.
see SBavmen. 93ädj'(ein, (str.)n.(dimin.of^8ait)) brooklet.
93itcfi'matt, fsfr J m. species of Polish horse. 93arI)'H§ JC., see
33acd)U§. 93arf, I. adv. back, aback: — fiegenb, adj. aback; —
legen, n. boxing (off) of a ship; II. s. (str.) n. (sometimes f. & m.) 1)
Mar-s. a) castle; forecastle; b) birth; c) mess; 2) T. a wooden vessel,
dish, or platter; 3) punt; 4) trough, hole, mortar (of the
papermaker): 5) Dy. tub or boarded pit; III. in comp. — 6orb, n. &
m. larboard; ftrcidjt ant — borb ! hold water with your larboard oars
! — uorb= feitc, /. larboard side; — botbStoaä)e, f. larboard watch:
93-3gaften,pZ. (fore) castle-crew; 93 Sgcfette, 93-§maat, m. mess-
mate; 93-3= junge, m. boy attending on a mess; SB-Öttteiftet', m.
master of a mess; — fpter, /. outrigger of the (boat's) guess-rope: —
frag, n. bcS 93ug= fprtetg, shrouds of the bowsprit; bie — ftoge
eine8 23ocfö, stays of the sheers : — be§ klü= ucrbauntS, guy-
pendents or shrouds of the jib-boom; — ftagStrjetfe, adv. on the
quarter; — fiagStoinb, m. quarter or quartering wind; 33-§ÜOlf, n.
mess-mates. 93nrf ' . . . (from JBacfcn), in comp. — apfef, m. dried
apple: — 6eretf)ttgt, adj. privileged to bake; — Dim, /. dried pear:
—Died), —Bret, n. plate, board used for baking: — bbfe,/. see —
trog. 23acfc, (w.) f., 93mfcrt, (str.)m. 1) cheek; mit eingefallenen 33-
n, hollow-cheeked, vulg. lantern-jawed; mit rotten 23-lt, rosy-(ehen-
y-, ruddy-)cheeked: er l)at einebicfc— befomnten, his cheek is
swelled : fig. bkS3-n uott neunten, to speak hyberbolically: coll. to
talk big; bie — eines 5ßferbe3, see SMcfbein; 2) coll. see
§interbacfe; 3) a) the butt end (of a gun); b) Mech., &c. cheek, jaw;
c) 33-n, pi. those pieces of a machine, &c. which form corresponding
sides ; Mar-s. 33-n bc§ ©djiffeg, bows of a ship; 23-n ant 9Jfafte,
hounds, cheeks of a mast; 23-n be§ 33itgfprtcr3, bees, saddle or
fiddle upon the bowsprit: bie 93-n ant $ol= fdjloijl, the clamps of the
keelson; false keelson ; bie 93-u an ber SDreljbanf, cheeks,
sidebeams of a lathe ; T-s. 23-u ber Äugelfornt, chaps ; 93-n ant
©djraubftocf e, vice-chaps ; bie 23-n eineS MjuftuTjlS, the side
cushions of an easy-chair. 9Jrtcfctt ..., in comp, belonging to the
cheeks, buccal: — BltfalJ, m. cheek-piece (of a
The text on this page is estimated to be only 23.87%
accurate

23acf 23ab ®H musket); — arterie, /. buccal artery; —Sort,

m. whiskers; — Bärtig, adj. whiskered, bewhiskered; — Betlt, n. see
— fuodjen; — filafe, /. Zool. cheek-pouch; — Bohrer, to. 21
mastertap ; plug-tap ; — britf C,/. Anat. buccal glands ; —
gruBc&en, n. dimple in the cheeks; — fjafcn, m. Join, chop-hook: —
bauBe,/. mob-cap; — * fltodjctt, m. cheek-bone, jaw-bone: —
Ictjlte, /. support, cushion for the cheek (appendage to an easy-
chair); — muSfel, to. buccinator, trumpeter's muscle; — riemcn, m.
Man. crupper; breeehing; — fchtag, m.see— ftreidj; — ftetn, to. T.
edge-stone, border-stone : twyer-stone ; — * ftreid), m. a slap on
the cheek, coli, box on the ear:— ftretf, to. lappet, pinner(of ahead-
dress); — ftiicfe, n. pi. T. 1) cheek-pieces ; 2) breeching (of the
bridle): side-walls (of a furnace, &c); — ftufjl, to. 1) easy-chair; 2) T.
sidewalls; — tafdjc, /. cheek-pouch (with which some animals are
provided, as the marmots); — tud), n. muffler ; comforter ; — jaf)tt,
m. cheektooth, grinder, mill or molar tooth. ©ncf'ett, ».I. (sir.) intr.
to bake; TL (irr.) tr. 1) to bake (also T. = to dry, to burn, /. i. bricks,
&c); 2) Metall, to cement; Sijcn — ,see Giäntcutircn; in einer Pfanne
— , to fry; Dbft — , to dry fruit; 3iefleTteine — , to burn tiles. A.
©ätf er, (srr J to. baker:— Brot, «.baker's bread, shop-bread; — Burf
dje,— gefelle, — f nedjt, to. baker's boy, journeyman baker; —
butjenb, n. a baker's dozen (13); — gcrrjcrE or — hanb» ttierf, n.
baker's trade; — frÖ^C, /. baker's iteh; — meffer, «. dough-knifo; —
fdjaBe, /. Eniom. black-beetle, cockroach (Blaita L.): — ftheiber, to.
Mill, sifter, cleaner (Tolh.); —-ftoct, to. tally used between bakers
and millers. 3. ©ntf'er, (sir.) to. see ©adjer. ©atfcrei', (w.) f. emit, a
(bungling, &c. manner of) baking. [trade of a baker. ©ätferei', (w.) f.
1) bake-house, bakery : 2) ©rtd;'.., (from ©acfen), in comp. — fifth,
to. 1) Ichth. see ©arfd); 2) fish for frying: 3) joe. green miss; bread-
and-butter miss; — fletfd), n. meat for baking in a pie; — = form, /.
baking-form; — gaft, to. one who has his bread (kneaded at home)
baked at a baker's; — gelb, n. bakage; — geretfjtig= feit, /. privilege
or license for carrying on the business of a baker; — gei'ätf), n. see
—= jcitg; -fiauö, ii. bake-house: — fixtje, /. heat of a baker's oven :
fig. any extraordinary or insupportable heat; — fiotj, n. wood for
baking, oven- wood; —!od), to. pastry-cook; confectioner: — fofjfe,/.
baking coal, caking coal; —fori), m. hatch, bin; — meifter, m. 1)
masterbaker; 2) first or upper cook in court: — -muiDe, /. kneading-
trough; — 06ft, n. dried fruit; fruit for drying: —of en, to. baker's
oven; baking oven; — ofenf/itse, /. see — hi^ej — of enfteitl, m.
Minerr. trachytic conglomerate ; — pfentne,/. frying pan, baking pan;
— räbdjcn, n. jagging iron; — fcharre,/. raker, scraper; — fdjaufel,/.,
— fchieBer, — fdjtejjer, m. baker's peel; — fdjttffel, /. hutch, bin,
baking dish. ©mf'fen, (w.)v.tr. Mar. tobowse (tho guns) ©
reftauratton,/. refreshment rooms of a station. Sahn'ig, adj. T. flat,
even(ly). ©afju' . . ., in comp. — f brper, to. the formation (road-bed
and superstructure) of a railway, permanent way; —länge,/,
extension (length) of the line. ©af)tt'f0§, adj. pathless, trackless.
©rtf)ll'..., in comp. Bailw-s. — profit, n. 11
The text on this page is estimated to be only 22.80%
accurate

23at> 23al 23al profile or section; — röumer, to. sweeper

(attached to locomotives); — feierten, /. pi. rails; — fdjlägcl, to. Min.
f ace-hammer ; — = ftottett, to. tunnel; — fll'Cde,/., — ftitcf,M.
section; — Wörter (provinc. —Wart), to. signalman, flag-man, line-
lceeper, watchman of the line; — jng, to. (railway) train. SJrtlj'rc, (w
.) f. barrow, litter ; T. strainer, colender; hier, hearse. [bier. SBnlj'rcn,
(to.) v. tr. to lift, place upon a iBaljr'tiid), (sir., pi. SBaljr'tudjcr) n.
hearsecloth, [mittel). !Bäf)'Uttg, (tv.)f. fomentation, &c. (23äl)s !8.)
/. Bavarian. SSrti'cr, (w., sing.gener. str.) to., SSrti'Cf tit, SBni'crtfc^,
SBai'rifdr), adj. Bavarian 3>at'crtt, n. Oeogr. Bavaria. iSrtifafttt)',
(str.) m. Miner, baikalite. SBdÜ'GreeJjen, (str. & separ.J v. intr. Sport.
to cease barking. SBrti'tCit, (to.) v. intr. Sport, to bark. * SBfliffe [pr.
bes'se], (io.)f. (Fr.) Comm. auf bte (ä la) — fpecutiren, to speculate
on a decline (fall) in the funds. — Sßttifftcr [pr. bessyä'], (str., pi. 23-
3) m. (Fr.) speculator on the fall or decline; joe. bear. * SBitjube're,
(wjf. (Port.) bayadere, Indian dancing girL * iBitjas'50, (sir., pi. S3-ö)
to. (IM.) bufl'o on, clown, merry-andrew (of rope-dancers). *
aSrtjonet(t)'r (str., pi. S3af onet'te) n. (Fr.) Mil. bayonet; ba§ lange—,
sword bayonet ; bag — gefällt ! bayonet in charge ! — ab ! unfix
bayonet! bag — auf bag ©ewebr auffegen, to fix the bayonet; bie
©cfe^gebcube SSerfatnm» lung würbe mit gefälltem — au§ ifirent
©aale »ertrtcben, the Legislative Body was driven from its hall at
the point of the bayonet; — s baft, /. bayonet-stud; — hülfe, /.
bayonet socket: —tröger, to. bayonet-belt. — äötljonet(t)i'ren, (to.)
v. I. intr. to fight, or (tr.f to stab with a bayonet; II tr. to furnish with
SSrtf, see SSadE. [bayonets. S3(l'fc, (w.) f. 1) Mar. beacon, seamark,
buoy: — am Ufer, landmark ; 2)Engin. slopestake; 23-rt crridjtcn, to
put up or erect beacons ; SB-ttgetb, n., 5B-ttred)t, n. beaconage ;
SB-ntontte, /. buoy. * SStt'fel, (str .) m.(Lat. baculus) joe. stick,
cudgel; ferule, birch-rod; — eifcit, n. Tann. scraping- or flesh-knife.
— SSrt'feftt, (to.) v. tr. to whip (with a stick or ferule). SSa'teljatt,
(sir., pi. 5B-S) m. dried salt cod-fish; — fifdjer, m. banker. SBa'teit,
SSit'rcnt, (w.) v. tr. to beat (flax). * SSafct', (sir.) n. (Fr.) magnetizing
tub. * SSnlcm'ce [pr. baiaitg'fjc], do.) f. (Fr.) equipoise; t>a8
®emeh,r in — tragen, Mil. to trail arms. * Srtlancter' [pr.
batängßie"], (str., pi. SB-§) to. (Fr.) Mech. beam, balancier; —
folben, w. Eorol. balanee- verge ; — (baittpflmaf üjinc, /. beam
(steam) engine; —ringe, /. rings ; — = Oorric()tung, /. balance
mechanism. * S3 at tut ct'r en [pr. bafiingp'ren], do.) v. tr. & intr. to
poise, balance ; Comm. to balance, to strike a balanee. * SSalanctr' .
. . [balangfjir'], in comp. — « ftap})^ /• Mech. clap-valve; —
EotöCTt, m., — = ftöngeftfjett, n. pi. Fntom. balancers; — mn=
fdjine, f. Watch-m. balance poiser ; —flange, /. rope-dancer's pole,
poy. [ruby. SBrtTafjrubttt, (str.) m. Miner, balas(s)SBnTctjc, ( id.) f.
provinc. (ba§ 93(attfeldjen) a species of salmon found in the lake of
Constance (Salmo cceruleus or Core'gonus Wartmanni). * aSalcoit'
[pr. bältong'], (str., pi. S8-§ [pr. bulfongtj'], or 35alco'ne) m. (Fr .)
balcony; terrace; Archit. eorbel-table. 33alb, adv. 1) a) soon, shortly,
speedily; ore-long, by-and-by; b) provinc. for fogtcid) ; fritrjCjeitig):
idj binljeute SKorgcu — aufgeftan= ben, I rose early this morning;
2) almost: c3 ift — Stad)t, it is almost night ; id) wäre — geftorben,
I was near dying, coll. I was (had) like to die ; easily : cr bergibt — ,
he easily forgives ; e§ ift — gefagt, it is easily said, it is easy talking;
id; ftcr&e! bag ift— gefagt I HTtb bätber nod) gettjan (Göthe,
Faust), I'm dying: that is quickly said, | and quicker yet 'tis done (B.
Taylor); wie — ? how soon? eg ntufj — feine ßtit fein, it must be
near his time ; fontm — junta, come back soon; e§ ift — neun ltl)r, it
is near nine o'clock; er ftarß — SU Slltfauge bc3 ©efcdjtS, he died
early in the fight; id) werbe 3f)nen bie Leitung— gefien, I'll give you
the paper presently; er ift — aufrieben geftcHt, he is easily
contented: — roirft bit beute £l)or!)ett bereuen, ere long you will
repent your folly ; er Wirb — l)ier fein, he will be here ere long;
feiu3?tan roirbnidjt fo — au3gcfüf)rt fein, his plan willnotbe executed
for some time; ber ©cgcitftaub War nod) nid)t fo — erfdjopft, the
subject was not nearly exhausted; — ..., — ..., now ..., now ...;
sometimes (the one, &c), sometimes (the other, &c), one while ...,
another while ..., alternately ; — h,icr, — ba, now here, now there;
— Reiter, —traurig, at one time merry, at another sad; e9 tnurbe mir
— Ijetfj, — Mt, I felt hot and cold by turns ; — f o, — fo, now so,
then otherwise. * SBctt'ÖcttfjtJt, (str.) m. (Mid. Lat.) canopy; dais;
cloth of state; Archit. baldachin; mit einem — bebeeft, canopied.
SBfiTbe, (w.) f. coil, (only used in): in — , in a short time, soon,
shortly, [sooner, &c. SBrtt'ber, coll. compar. of iBalb (which see):
S8nlb'grct§, (str.) m. Bot. groundsel. Sjal'btg, adj. speedy ; early ;
quick ; cine b-e Antwort, a speedy answer: id) Wiinfdje
3hneng(ücfiid)e Steife unb b-c ^itctfebr,! wish you a safe (happy)
journey and a speedy return. — iößl'bigft, I. adj. most speedy: 11.
adv. as soon as possible : ict) bitte — um Stntwort, Comm. I beg to
be favoured with an answer at your earliest convenience. SBttt'briölt,
(str.) m. (fr. Lat. Valeriana) Bot. valerian, capon's tail (Valeriana L.);
ber gried)ifd)e — , Jacob's ladder ( PolemoniumL.); Chem-s. — öl, n.
valerole : — f öltre,/. valerianic acid. SBalbtfjütt'lit^ft, adj. that may
be done, instituted, &c. as soon as possible. aSat'bttt«, m. Baldwin
(P. K). SSalca'ten, pi. Geogr. the Balearic Isles ( P. NJ. —
SSuIca'rtfcfl, adj. Balearic * SSofeft'er, (str.) m. (LLat.-Gr .) ballister,
cross-bow. Srttg, (sir., pi. SaT'gc) m. l) a) skin; SSogctbatge, bird's
skins ; b) (abgelegte §aut einer ©djlange) slough; frirbt ber vsu§8>
i" gilt ber — , proverb, (Game) anal. Jack's alight; 2) Anat. follicle; 3)
Bot. glume; husk, pod, shell; att§ SSaTgen beftcljcnb, glumaceous;
4.) body of a doll: 5) coll. (cont .) brat; 6) (SBfafc— ) bellows: —
arltfl, adj. glumaceous; — öütlltc, — Glitte, /. Bot. glumous flower;
— geotöfe, n. T. leathern bellows; — = geftfiWUtft, /. Med. encysted
tumour: — laufet, /. Bot. follicle, coneeptacle; — fcbwcngel, m. T.
swipe ; — jug, m. Org. stop of the bellows. 35afge, (w .) f. see Salje.
SSaf jjeit, do.) v. refi. to wrestle, fight, cope together, grapple,
scuffle; to romp, to play at romps. SBflTgcn, do.) v. refi. to cast the
skin. 53(tf gen . . ., in comp. T-s. —bettet, to. upper board of a pair
of bellows; —bitte,/, nosepipe: — geriift, n. bellows-support; —
UüptyC, f. valve (of a pair of bellows), clack; — fopf, 162 m. bellows-
head; —rob, n. bellows-wheel; — roljr, n. Org. nozle, nose; —
ftOOC, to. Med. a milky or fluid cataract; — ftange, /. rockstaff; —
treter, to. seeSBäfge(n)treter; — öenttt, m. valve of a pair of
bellows. SBnl'gcr, (str.)m. wrestler, boxer, romper. SBafgcrei', do.) f.
the act of wrestling, fighting, &c, cf. S3a(gen, fight, scuffle, romping,
[organ-blower. 23äl'ge(n)tretcr, (str.) to. bellow-treader, SSal'je, (w.)f.
l) Mar. half tub; bie - ber äßar^faffen, top-halyards-tub; 2) washing
tub. Jöat'jctt, (str.) n. Mar. grapple, grappling. 2ö(tt'fc»t, s. I. (str.)
to. 1) Carp, beam, squared timber, joist, balk, rafter; clamp; Shipb-
s.pl. bie — ber Sub,6riide, orlop-beams ; ein ti'ummer —
(£nieftittf),camock; 2) Herald. pale, chevron ;f esse; 3) Print, cross-
piece; 4) Husb. balk, ridge of land left unploughed between two
furrows; 5) loft of a barn, see 'pftugbatfen; 6) see SBageballcu ; 7)
Mus. bass-bar (of a violin, &c); 8) Anat. the corpus callosum; II. in
comp. — anfer, to. Build. brace, tie-rod, iron tie; — fiflttb, n. 1) Carp.
swallow's tail, cramp; 2) Mus. key; bar; — firücfe, /. timber-bridge:
— betfe, /. ceiling formed of rafters; — gei'itft, n. scaffolding;
framework ; — gefiinS, n. (arcldtrave-) cornice; — fiauer, m. a
journeyman ship's carpenter; — l)ot5, n. square-timber; — fmttig,
adj. T. square; —feller, m. raftered cellar: — fo^Jf, to. headpiece of a
beam, corbet: —tage, /. position of the Tafters; naked flooring.
33itf'rent3§, adj. untimbered. fSal'Htt..., in comp. — red)t, n. right or
privilege of laying the heads of rafters on a neighbour's wall : —
ralje, /. T. bay; — rif?, to. T. platform, plan; — fdjtöger, to. see — =
b,auer; — fpanmtng, /. width, space, span between two walls on
which the rafters lie or are to be placed ; — ftcmr, to. Med. cataraet;
— ftettt, to. Archit. corbel, console ; — ftreif, — ftrttft, m. see SMfen,
2 ; — ffreifeu, to. Agr. whip-stitching, halfploughing ; — ftiitse, /.
Archit. head-piece of a beam, corbet girder; — tradjt, f. Mar. clamps
of the deckbeams; —träger, to. trimmer, summer; — = treter, to. see
S3ä(ge(n)treter ; — »erbinbung, /. contignation ; —Wage,/, steel-
yard ;— Wette, /. see — fpannung ; —Werf, n. beams and rafters of
a building, frame-work ; — 3icr(r)at, m. chevron moulding. SBalf ...,
in comp. Sliip-b. & Carp.: — fill' lt!tg£, — tltntjeS, pi. short carlines
between the beams; —baten, to. Carp, dog, truss; — » tntee, n. pi.
hanging knees of the decks: — = ptnntett, /. pi. sides or sideplanks
of a ship; —Wöger, —weger, to. see SBalfentradjt. SBttK, (str., pi.
milt) to. l) ball, (
The text on this page is estimated to be only 24.75%
accurate

23al 33al San 6Io§ tttit — , the ship goes on ballast; II. in
comp. —Brittle, /. see — Pforte; (trierecfigeg) — Cifcit, n. square
kentledge. Sattaft'e», (to.) v. tr. Mar. to ballast. Sattaft'..., in comp.
— eoer, to. see — Itdj= ter; — fradjt, /. dead freight; — fteib, w.
port sail; — lifter, to. ballast-lighter; — Pforte, /.ballast port ; Howl,
locking- (ballast-)wheel; — fdjiff, n., -ftfyute,/. see — lidjter.
SattaffMtg, (id.) f. Mar. lastage. aSSK'cOett, (sir.) n. (dimin. of Satt) a
little ball, &c. [tonie order). Sattct', fwj /. commandery (of the
TeuSatt'eifen, fsft"J n. i) Iron-to. lump kentledge ; 2) see
Sattcueifcn, 1. Saften, (sir.) m. 1) a ball (of earth, &e.); 2) bale (of
goods, &c); pack, bag; cirt — papier, T. bundle (ten reams) of paper;
eilt — gIod)§, a kirtle of flax; 3)ball (of the hand, of the foot);. Fan:
sole; 4) Typ. ball ; 5) Herald, ballet ; 6) Join, handle (of a plane); 7)
Fenc. button covered with leather on the foil; Typ-s. bie — bcitetscn,
to bishop or wet the ball3; — mad) en, to knock up balls; — putjen,
to scrape the balls. SBrtC feu, Civ.) v. I. tr. to form into balls, globes ;
bie IJaitft — , to clench, double, bend the fist; II. refl. to gather into
(firm) balls; Anat. to conglobate ; gebaut, adj. conglobate (of glands
or flowers). Saften..., in comp. —Biene, /. Entom. species of short-
tongued bee (Halicttis); — « Biuber, hi. packer ; —Binbertofin, n.
package; — Binberfiou", to. packing-stick; — Brcttfien, n. Typ. ball-
board; — fiunb, to. Fire-to. choking; — eifen, n. 1) T. ripping-chisel;
2) see Satteifen, 1; — fieBer, »., — giajt,/. the ague, gout in the balls
of the hands or feet; — * griff, to., — fiolj, n. Typ. ball-stock ; —
Baten, m. packer's hook; — fnecftte, m. pi. Typ. racks; —freuj, n.
Herald, cross bottony, cf. Slpfclfreuj ; — feber, n. Typ. leather
covering the balls; — meifjef, m. T. see — eifen, 1; — = mcifier,™.
Typ. ball-maker; — nteffer, n. ballknife; —naget, pi. Typ. iron tacks,
that fasten the leather to the balls ; — pflanäUttg, /. Hortic, &c.
transplantation of plants and young trees with the earth adhering to
the roots ; — fdjeren, /. pi. bale-scissors, packing-scissors; — fcbmtr,
/. pack-thread, packing-cord; nad) ber — fdjnur üerfaufen, to sell
under the cords; — ftotf, to. packing-stick; — tpaare, /. bale-goods;
— toö^er, m. Entom. dor-beetle; — tocifc, adj. in bales, by the bale;
— Jtntt, w. tin in rolls. Salient, (to .) v. inir. con. to make a noise, to
shout. * Sattef, (str., pi. bie Sattcftc) m. (Ital. balletto) ballet; —
nteifter, to. ballet-master; — tünser, to. ballet-dancer; — tänjertB, /.
figure girl, ballet-dancer. Satt'..., incomp.— feft, n. ball; —förmig,
adj. round, spherical, globular ; — gaft, to. person invited to a ball;
— geöer, m. person that gives a ball; — geftect, »., — ftäBe, m. pi.
(im Qmtfeftpiet) wioket(s); — bau8, n., — fiof, to. tennis-court; —
Bolj,». bat, racket; — But, to. dress-hat. Sattfioroifi'ren, (to.) v. tr.
hurl, to make trivial or ridiculous emendations, or alterations which
make worse instead of improving. * Salitftif, (w.)f. (Gr.) ballistics.
Satt'..., in comp. — Heib, n. see — anjug; — forB, to. ball basket: —
meifter, m. master of a tennis-court; —numb, to. prooinc. backbiter,
slanderer; — naget, see Sattenuägel; — = Itetjj, n. racket. *
aSaaott'fbälöng'], (stf., pi. S-S) to. (Fr.) balloon: 1) football; 2) Cliem.
(glass) carboy; 3) copper- or tin- vessel (for inclosing volatile oils,
Sea.). * Sattof [6Stö], (str., pi. S-g) n. (Fr.) Comm. l) small bale of
goods, package, parcel, bundle ; 2) a measure of sheets of glass. *
SaUuta'gc [-ä'zhe], (to.) f. (Fr.) ballotation, balloting; -fuget,
SBottotfuget, /. ball. * Sattoti'ren, (w.) v. ink. (Fr.) to ballot, to vote
by .ballot. Satt'..., in comp. — pritftfie, /. see — = Ijolj; —rufe, /.
Bot. see ©cfmcebatt; — = f ajlägef, to. racket ; — f tblagen, n. see
— iptcf ; — = f a) tager, «».tennis- or racket-player ; — f OJltecf e,
/. partridge-shell; — febufje, m. pi. pumps; dress shoes ;— fpief, n.
tennis , game at tennis; hurl, hurling; (mit t&töcfeit) trap; — fptcter,
to. player at tennis, at rackets; — ftotf, to. see Sittarbftod; — flop,
m. driving, sending of a ball, stroke: hurler; — fiofjfpiet, n. see
Sittarb; -tafef, /. billiard-table; — tafcl= fuget, /. billiard-ball; —
tafefftocf, to. billiardcue. Sat'fant, s. I. (str.) m. balm, balsam, Med.
unguent; II. in comp. Bot-s. — apfel, to. balm -apple (Momordica
balsaniina L.): —Baum, to. l) see Sopainabaum ; 2) — tanne, /. see
£crpeittinbaum ; 3) ädjtcu — baum,balnitree (Amfjris gileadensis L.);
— BaumB,0l3, «• xylobalsamum; —Beeren, /. pi. see — förner; —
Birne,/, see SDiugcatetterbti'iie; — Butte, /. blossom of the balm-
tree ; fig. any odoriferous or balsamic flower; — Bittflfe, /. balmbox ;
— buft, to. balsamic odour ; — buftenb, adj. balmy. Snt'fanten, (to.)
v. tr. see Satfamircn. Saf f am . . ., in comp. — e&pe, f. see — pap=
pel ; — frucbt, /. see —förner ; — garBe, /. Bot. sweet-maudlin
(Achillea agerätttm L.): — ge= tuärfjS, n. any plant yielding balsam:
— IjOlj, n. see — baumljolä. Snl'fatnig, adj. see SBalfanrifcfj
Satfami'nc, (w.) f. Bot. balsamiue, balsam, immortal eagle flower
(lmpatiens halsamine L.); niilbe — , touch-me-not (lmpatiens noli me
tangere L.). [to perfume. ißttlfnmi'ren, (to.) v. tr. to bahn, embalm;
©rtlfa'mifcf), adj. balmy, balsamic. SBflffam..., in comp. — förner, pi.
Pharm. fruit-berries of the balsam-tree; Bot-s. — = fraut , w.
balsamic plant ; grojjc§ — fraut, see graucumiinje ; fieiueä —fraut,
se«©d)afgarbe; marvel of Peru (Mirabilis L.); — friiutrfjen, n.
inglorious (Adoxa moschatellina L.): — = leidje, s«eä)tumie; Bot-s. -
miiuse, /. balmmint (Mentha arvensis L.); — papfcf, /. the
taeamahae (Populus balsam if era L.):— pflanze, /. balm-tree, see —
baum, 3; — faft, m. fig. balsam-juice; — fpringgurfc, /. see — apfel;
— ftaube, /. balsam-shrub ; —tanne, /. see Serpeutinbaum. S8aVU,
(w.)f. l)Mar. balse; 2) Bot. odoriferous species of mint. * SSaltimo'rc,
(w.)f. Ormth. baltimore bird (Oriolus baltimore L.). iBat'tifcf), artf5C,
äöafä, (to.) f. 1) coupling time of large birds, &c; 2) (f. & m.) place
where the coupling is carried on ; jur — gef)cn, see 33at= 3Cit ; —
jeit, /. Sport, coupling-time. SBflf 5CU, (to.) v. intr. to pair or couple
(of birds, rabbits, &c). - [(P. N.). Salter, conlr.from Sattf)afar,
Balthasar 5B:) Mil. bandoleer, shoulder-belt. [restrained. San'bcnfrei,
adj. unfettered ; fig. unSän'bereiefj, adj. voluminous. Sän'ber . . ., in
comp. —Baut, /. Anat. peridesmium; — jagpiS, — tram, see
SaubfagpiS, Sanbfram; — fat},»«, lady's stomacher trimmed with
riband: — lefire, f. Anat. syndesmology; — reiü), adj. richly trimmed
or adorned with ribands : — ftbuB, m. shoe tied with a riband or
string ; — ftein, m. Miner. riband-stone. Sän'bem, (to.) v. tr. to form
into long and broad stripes; 2) to stripe, streak. * Sanbero'te, (to.) f.
(Fr.) bandroll. Sanb'..., in comp. — fafirif, /. ribbon11*
The text on this page is estimated to be only 23.48%
accurate

Sein %an San manufacture : — fafcr, pl. Bot. a genus of

hairweed (DiatSma); — faff, n. a measure of wine in Switzerland
(600 Maass): — feft, «d/. see SBaubfeft; — fifdj, see Sauscufifctj ; -
förmig, adj. having the form of a ribhon ; Bot. ligulate, ligulated; —
frteS, m. Join, hangiugstile (of a door); — gcfintS, 11. Archit. plain
moulding; — graS, u. Bot. riband-grass, ribbon grass, ladies' tresses,
painted ladies' grass (Phaläris arundinacea L.); — fjoEcil, m. Carp,
dog; can- or cant-hook; door-hook; — fjammer, m. T. large hammer;
— tjattbet, m. ribbon-trade, haberdashery; — f)anb(cr, m. lace-man,
haberdasher; — Ijobet, m. Coop. spoke-shave; — t)0l3, n. Coop,
hoop-wood; Carp, binding, purlin. SBiin'big, adj. tameable, tame; —
utadjcn, to tame. SJtitt'bigeil, (to.) v. tr. to tame (wild beasts), to
break (a horse); fig. to restrain, check, subdue, master. SBiitt'bigcr,
(str.) m. conqueror, one who tames, breaks in; subduer. Sftn'btgitltg,
(w .) f. the act of taming, &c. JBanbi'ren, (10.) v. tr. to form into
stripes ; to stripe, streak. * Srtnbtt', (w.) m. bandit (pl. banditti).
33(inb' . . ., in comp. — iaSpU, m. Miner, ribbon-jasper: — f iif er,
see Sauf täfer; —leget, m. see — f)afcn; —fette,/. T. band-chain,
pitch-chain; — framer, m. see — fjiinbler; —frozen,/, pl. T. fillet-cards
; — freuj, n. see gabeutreuj ; — freus» fdjuabel, m.Orniih. speeies
of cross-bill (Loxia leucoptera); — loben, m. ribbon-shop; — lauf , m.
GuH-snt. twisted barrel or stub ; — lauS, /. Entom. species of louse (
Pediciiltis fascidtus). SBttub'fhtg, (str.) m. see SSanbrnotte. iörtllb' ...,
in comp. — ntacher, m. ribandweaver, tape-maker; — ntatrelc,/.
streaked or striped mackerel (Scomber edentdtus); — mar* mor, m.
streaked or striped marble : — ntuft,?*. 1) tape measure,
measuring-tape; 2) a lineal measure (to ascertain the height of
horses); — mttytl,m. T. forked chisel ;— meff er, n. Coop. notcher,
hoop-knife ; — motte,/. Eniom. striped moth (Phalasna
geometrafascidta); — ntitljle,/. ribbon-loom; — ntufü)et,/.see —
tute; —naget, ■in. Carp, pin, plug, wooden nail; —natter,/. Zool.
ribband-snake (Coluber lemniscatiis); — = IlllbelU,/. pl. ruban
vermicelli ; — quotte, f. Zool. see 35enu3gurtel ; —reif, m. Coop,
hoop ; — rol)r, n. Gun-sm. twisted barrel ; — rofe, /. 1) rosette of
ribbons; 2) Bot. see ©f ftgrofe ; — füge, f. T. belt or strap-saw; —
fdjteife, /. knot or loop of riband, favour; — feit, n. fiat (ironwire)
rope; — fped)f, m. see SBuntfpedjt ; — « f p imte, /. striped spider
(Aranea fasciata); — = ftein, in. striped or streaked mineral ; —
ftrauü), m. Bot. see ©rtjiingftraucf) ; — ftreif, m. 1) Herald, bend ;
2) top-knot ; — ftreifig, adj. Bot. & Zool. banded; — ftücf, n. Carp,
prick-post, joining-timber; — trappe, /. Ornith. species of bustard
(Otis beiigalensis): —treffe, /. worsted or livery lace ; — tltte, /. Moll,
listed stamper (Conus); -oereinigintg'Smafetjtite, /. T. lapping-
machine; — uerltiltgeritng,/. Surg. elongation; —lnaorcu,/. pl. small
ware; — toe= ber, m. see— madjer; — tucibe, /. Bot. osier, wicker,
withy, water willow (Salix viminälis L.) : — tucfen, n. Anat. a
connexion of ligaments: — rotrt*er,m. see— mad)er; — Umritt, m.
Zool. solitary worm, tape-worm, broadworm, gourd-worm (Taenia
L.); — Jtefjer, in. see — Fjatctt ; — jtoitter, m. Min. tin-ore. SBrtiig,
SBattg'e, adj.(compar.&sup.withor without modification of vowel)
anxious, uneasy; fearful; timid; e3 ift (nrirb) mir — nor (with Dat.), I
am afraid or apprehensive of ..., I am dismayed at ...; e3 ift mir
bange um (with Ace), I am afraid of ..., I fear for ...; einem —
ntarijen, to make one afraid of. Sfing'el, see Senget. Srtlig'en,
(lo.)v.I.intr. (impers.) &refl. to bo afraid; mir bangt »or (with Bat.), I
am afraid of ...: II. or SSfittg'en, tr. to oppress or constrain with
anxiety, &c; III. refi. with Had) ..., to expect anxiously, to yearn for
2>ang'(enlfrnttr, (str.) n. see ©dnerling. Sßnitg'tgh'tt, (w.) f.
anxiousness, anxiety, tearfulness, dismay. SSultg'tirf), I. adj.
somewhat anxious, uneasy: II. !8-fett, (w.) f. apprehension, anxiety,
[timid, faint-hearted. i8aitg'mittf)tg,«cy. anxious, apprehensive;
SSitug'frtm, adj. anxious, full of anxieties. Sanier', 33nn'jer, (str.) n.
Mar. half-deck. SBnuf, s.I. (sir., pl. SBcinr'e)/. l)a) bench, bank; form
(©d)U(oanf); seat: unter ber — liegen, müg. to live in an obscure
condition ; to lie close; b) bie geifttidje — , the spiritual bench: bie
roefttidje — , the secular bench; c) Mar. aa) (sand-)bank, shelf;
(hidden) rocks ; bb) Saufe, pl. stern-sheets or seats of a boat ;
thwarts: d) Card, bank, parterre; terrace: e) Miner, layer, bed : in
SSiinten, laminated ; f) Herald, see UTurnierfxagcn ; g) Cam-s. bank,
hazard-table; — hatten, to keep a hazardtable, to keep bank; — im
SSaffetfpiet fjalten, to tally at basset; — an ber treffe, Typ. shelf; —
(an einer SSruftroehr), Mil. banquette: über bie — fdjiefjen, to fire
inbarbe: 2) (SSer= JaufSftaub) stall, stand; 3) lathe (of turners,
coopers, &c): — am.porisotite, a cloudy horizon; fig-s. einen in bie
— hauen, coU. to cut (one) up; auf bie lange — fdncben, to delay,
put off, to lay on the shelf ; burd) bie — , indiscriminately, at an
average, one with another, by (in) the lump, in the gross : II. (w., pl.
SSauf'en) /. Comm. bank, bankingcompany or establishment;
conceffionil'te — , chartered bank: ftaotifdje — , city bank; ©cl= ber
in ber — ftefien haben, to be a creditor on the bank-books: HI. in
comp. Coinm-s. — = a6fd)tuf , m. closing of account at the bank,
see —au$roti8; OCtie, /. bank-stock; share inbank-stock.bank-bill,
bank-share; —agent, )«. bank-or exchange-broker; —agio, 11.
bankagio, premium. Jömtffii', see 33ancal. ißanf . . ., in comp. —
antljettf tfieilt, m.see—= actie; — antuetfung,/. check, banker's
note; bankbill, bank-note ; — oroeit, /. any kind of work which the
artisan performs sitting : T-m. soldering; — arbetter, m. artisan who
sits at his work. SBanf'urt, (str.)m. ««^.bantling, bastard. SBrtltf ...
,in comp.— auf gelb, «.bank-agio; —cm3tDti$,m. balance of the
bank: — ueamte, — fiebtente, m. bank-official, clerk of a bank: —
berg, m. Min. layer of stone under coalstrata; — oerttht, ni. bank-
report, return (account) of the bank; — uttaitä, /. see— auSreeiS; —
bittet, n. see — anroeifung; — bofjrer, m. Carp, large auger: —
onto), m. bankruptcy; — ßrüctjtg, adj., — briidjige, m. bankrupt; —
= briidjig roerben, to break, to fail, to become bankrupt; —burger,
m. (in Hamburg) deputy of the bank; —capital, n. stock in (a) bank;
— caffe, /. (bank-)cashier's office; — C0mman= bite, /. branch-
bank; — contptoir, n. bankoffice; —conto, n. bank-account; ein —
conto f)aben, to be a creditor on the bank-books: —courtage,/,
bank-brokerage; — bepofttum, n. deposit in a bank: — biener, m.
see — = beamte ; — eifert, n. T. iron-band, cramp-iron. SBnnf cf,
(provinc. [S. G.J dimin. of SBaitf, High Germ. 33a,VL
The text on this page is estimated to be only 22.89%
accurate

San 33ar ar SBan'ltcn, (w.) v. fr. 1) to Danish, expel, s«e

SBerbatnicii ; 2) to enchant : feftgebannt, charmed, rooted to the
spot; ©eifter— , 1. to raise, conjure (up) spirits ; 2. to lay, conjure
down spirits, to exoreise. SBltn'ncr, (sir.) n. 1) tanner, standard, flag;
2) militia, see Sanbfturm & 8aitbrocl)r ; — tjerr, to. hanneret : —
leute, pi. retainers or vassals belonging to a banneret. 35nuu'..., in
comp. — ftuib, to. anathema; — forft, to. -wood fenced in as a
(royal) preserve;—git t, »».contraband goods; —fetter, /. common
wine-press (belonging to the manor, of which all the vassals are
obliged to make use); — feute, pi. the persons subject to a certain
jurisdiction or inhabiting a certain territory. SBitJtlt'tmg, (sir.) m.
(Voss, Seh. 1, 344, cf. Sanders) (I. u.) one under the ban, proscript.
Sßitlttt' . . ., in comp. — utette, /. precinct, boundary of a
jurisdiction; — miifite,/. common mill:— of en, to. common oven; —
ridjter, to. criminal judge; — f djetbung, /. landmark notingthe
boundaries of two jurisdictions : — s f d)t(fe, m. the bloody flag ; —
fojiilje, to. see gffur» fdjüfee; — fprud(, m. sentence of
excommunication or of proscription: exorcism: — fteitt, m.
landmark; -ffrafjf, to. thunder(-bolt) of excommunication,
anathomatisation : belt — ftratjt )'d)(eilbcrn, to fulminate
excommunication: — s oogt, to. field-watch (fjiurfdjufc); — roaare,
/. see —gut; — roatb, m. see —forft ; — uiart, m. see —Bogt; —
tuaffer, n. river or lake forbidden to the vassals: — toeitt, m. wine,
the property of the feudal lord, and which was, on certain occasions,
to be bought to the entire exclusion of all other wines : — tuerf, n.
statute labour. * gtanquct' [pr. bangfet'J, see Saitfett. * SSrtltOUter'
/"pr.bängkyä'], (str., pi. 58-g) to. (Fr.) banker ; exchanger; — fiait§,
n. banking-house: — :prootfion, /. banker's provision (or
commission). SStttt'fc, Srttt'äC, (ib.) f. bay (in a barn). SSmt'fCH,
(str.) in. first stomach in ruminating animals, paunch. [a bay. 2?
tw'fcn, (to.) v. fr. to pile up (sheaves) in 335r, arJj. 1) bare, naked: 2)
fig-s. destitute, void (of); 3) pure, unmixed; b-er 1111= filttt, sheer,
downright nonsense : 4) ready or present (money): — (c3) @e(b,
ready money or cash, specie: fjunbertSbatcr — , hundred dollars in
cash; 6-e 3ttfjfung, ready or prompt payment; 6-c Slttf djöbtgimg,
advanee (indemnification) in money : — bejahten, to pay ready
money, to pay cash in hand, to pay down or in hand : b-cr Srfrag,
proceeds in cash, neat (net)_proceeds. SSär, (w. & str.) m. 1) a)
bear: b) boar; eilt junger — , a cub, whelp: 2) fig. a) a rude, rough
fellow, abear: slang-s.:b) a debt : einen S3-en anbinbcit, to contract
a debt: einen 33-eit abbinben, to pay a debt; c) a fib, flam; Siiteut
einen 23-cn oufbiitben, to flam or gammon one; 3) Astr-s. a) ber
große — , the greater bear (Ursa major); b) ber {feine — , the lesser
bear ( Ursa minor); T-s. 4) (pi. gener. [str.] SBti're) a pile-driver, pile
(driving) engine; ram, beetle, punch, monkey: 5) a) Fort, bdtardeau
; b) Engin. (coffer-)dam (batterdeau). * Sar'acnn, S8ar'(a)Fitu, see
Scrlan. * ©araef'e, (w.) f. (Fr.) Mil. barrack, hut. * SBctrtlttTc, (io.)f.
(Slav.) Comm. Astraean laniVs skins. 35äv'..., in comp — äfintiö),
artig, adj. bear-like, bearish, ursine. [truck. * 33arati'rcn, (w.) v. intr.
Comm. to barter, SSSr'arttfct, (str.) m. cash-article. *
SBrtrat'gcfdja'ft, (str.)n. barter, truck. — SSaratrte', SSarratcrtc', (v>
.) f. barratry. 33rtrbrt'bo§, n. Geogr. Barbadoes (P. N.); — tranlfjeit, /.
Med. Barbadoes-leg; — ibcer, m. see ^Setroleunt. * SBarb&V, (w.)m.
(Gr.) 1) barbarian, savage; 2) see ^Berber; — falf, m. Ornith.
Barbary falcon (Falco barbarus). fSat'bava', f. Barbara (P. N.). *
Sctroitm', (w.)f. (cf. Sarbar) 1) Geogr. Barbary; 2) barbarity. *
SBarfitt'rett..., in comp, —beer, n. barbarian army; — jocf), n.
barbarian yoke; — ' ftfitöürme, m. pi. swarms of barbarians ; — =
fiailtni, m. tribe of barbarians. 23arbnrc§'feit, (— ^Staaten, m.) pi.
the Barbarian or Barbary States in North Africa. * SBnrbrt'rifd), adj.
1) barbarous, barbarian; 2) see SBcrbcrifdj. — S5(irunrt§'rttu§, (pi.
SS-men) m. Gramm, barbarism. A. SBnr'be, (to.) f. Ichth. barbel,
barb (Cyprinus barbus L.). B. SBnr'be, fw.J/.l)s«eiBeroer,2; 2) Bab,
dimin. of ^Barbara. C. Snr'fie, (w.) f. (Fr.) lace (of a cap), lappet
frizzle (inside of a lady's bonnet). 255r'bctmg, adj. bare-legged.
SBiir'bctfscr, (str.) m. bear-dog, bull-dog. SBär'&etftg, adj. gruif,
quarrelsome ; huffy : — werben, coll. to cut up rough. SBar'beffraut,
SSar'beitfraut, (str.) n. Bot. 1) rocket gentle, rocket gallant (Barbaren
v ulgaris ); 2) winter-cress : yellow-roeketfZtarbareu praecox).
©är'bcträg, (str., pi. 23-tragc) m. amount in ready money, ea-;h-
value. * SBarbct'te, (w.) f. (Fr) l) .se«23artmcifc; 2) Mil. barbette,
parapet without embrasures. SBorutcr', (str. ) m. (Fr.) barber, coll.
shaver. SBnrot'rctt, SBctrbic'rcit, (w.) v. tr. l) to shave; 2) fig. to dry-
shave, cheat, fleece. SBrtrlrier'..., in comp. — Bcifen, n. shaving-
basin; —beutet, m. barber's pouch or case; —feite, /. raspatory: —
ftofaje, /. barber's chafer: — gerertjtigfeit, /. barber's license: —
gefeit, m. barber's-man ; — meffer, n. razor, shaving-knife; —
rtemeit, m. razorstrap : — f 0)ere, /. barber's scissors : — ftctn, m.
barber's hone; — ftuöe, /. barber's shop: — tag, m. shaving-day: —
toilette, /. shaving-table; — tuet), n. shaving-towel; — jettben, n.
barber's sign: — jcug, n. shaving case. * Sttrcaf'fe, (w.) f. (Span,
barcaza) Mar. long boat, launch. 33nr'djCltt, (sfr.) m. Comm. fustian ;
mouseskin ; glatter — , smooth (shiny) fustian : rauher (geraupter)
—, napped fustian: feiner (gefö= perter) — , dimity, twill; — reißen,
coU. to snort aloud, imlg. to drive one's hogs; — « madier, — tacber,
m. fustian-weaver: — ftutjt, m. fustian-weaver's loom. SSarbauj'!
interj. smash! dash! bang! Snr'bc, (in.) m. bard, poet-musician. —
SBnr'benttjunt, SBar'ticuroefcn, «. bardism. S3arbiet' [pr. —dot],
(str.) m. & n. Germ. Lit. a species of poetry imitating the war songs
of the bards, introduced byKlopstoek. SSör'bitf, (str.) m. see
iBärroitr^, SBärcn= fencfiet. SBa've, (to.) f. 1) see Sarrc, 2 ; 2) Mar.
wave, billow; 3) a bushy place, copse. S3ar'Ct§, (sb\) n. smooth-ice
(ice not covered with snow). iBa'rcn, (str.) m. Org. a soft flute-stop.
A. SSS'reit, (w.) v. intr. provinc. to bear (fruit, of trees, &c). [bears).
B. SBii'rett, (w.) v. intr. Sport, to rut (of 33ü'rctt . . ., in comp. —
öbntiä), adj. bearish : —beere, /.fruit of the bearberry; — betfer, m.
bear-dog, bull-dog: fig. see S3är, L 2, a; — = betfjtg, see SSiirbeifjig
; — betfe,/. bear-skin (as a mat or foot-cloth); — bill, m. see
SBärrours ; — = brctf, m. 1) bear's dung : 2) liquorice-juice : —
fang, m. bear-catching;— fett,K. bear's skin; — = 165 fett, «.bear's
grease; — förmig, adj. ursiform: — fiitjrer, m. bear-leader : — fuf ,
m. Bot. bear's foot (species of hellebore); — gerftc, /. winterbarley.
SSti'rcnfjrtft, adj. bearish, bearlike. Sn'rcn..., in comp. — fia^, —
tjetje, /. bear-baiting, bear-hunting; — fmut, /. bear's skin : /jsr-s.
auf ba- — tjaut Hegen, to be idle: — fiauter, m. 1) idler, lubber,
pillowlier: 2) coward; — böuteret, /. idleness, cowardice; —bitter, m.
bear-herd: Astr. Bootes: — jagb, /. see -batj; —Hau, /. Bot. l)
(unäcfjte) Hercules's all-heal, bear's wort, cow's parsnep (Heracleum
spondyMum L.); 2) (dcrjte) bear's foot, bear's-breech, bear's paw,
set-wort, acanthus (Acanthus L.): — = ftee, m. Bot. melilot; — fotb,
m. 1) bear's dung; 2) 'Hin. scum, dross: — traut, n. Bot. see —
traube; — frcbS, m. Entom. a species of lobster (ScyUänis arctus L.);
— laud), in. Bot. wild garlie (Allium ursinum L.); — moo§, n. see
SBiberton, gittbner ; Bot-s. — obr, n. wind seed (Arctötis L.): —
öbrteht, n. bear's ear, auricula (Primula auricula L.): — raitÖC, /.
Entom. canlcer (fly), bear- worm: — fdjfamni, to. Min. seum, dross;
— ftblltatj, m. bear's grease : — flbote,/. Bot. wild liquorice
(Astragalusglycyphyllusli.y -fdjtoanj, to. bear's tail, Sport, wreath : —
ta£pw. /. 1) see — tatje ; 2) see — ftau; —ta%t,f. 1) bear's paw: 2)
Bot. clubtop (Clavariali.); —traube, /. Bot. strawberrytree, red-wort,
arbute berry, bearberry (Arbutus uva ursi L.); — Ooget, m. Entom.
1) (brauner) great tiger moth (Arctia caja L.): 2) (jottiger) cream-
spot tiger moth (Arctia villicalj.); —toiirter, to. bear-ward, bearherd;
— 3Ct)c, /. Bot. see Sömcnjaljn ; — jeit, /. Sport. rutting-season of
boars: — 51t(fer, m. Pharm.. liquorice-jnice (cf. — fd)ote); —
3roingcr, m. bear garden. * SSarctf , SBarcf, (str.) n. (Fr.) bonnet,
cap, chaperon; — tram, to. haberdashery; — = frhllter, m.
haberdasher. Söär'froft, (str.) m. black-frost. SBSr'füfj, adv. barefoot,
unshod. SBär'fÜftcte, (sir.) n. provinc. (S. G.; dimin. of S3arfit§) a
barefooted child. 335r'f itfier, (str.) to. Eccl. barefooted friar.
SBfir'fitfng, adj. barefooted. [hog. 93arg (Sorg), (st>:) m. provinc.
barrowt S5Sr'tjaft(ig), adj. (from SSciren, A.) l) bearing, fecund : 2)
Law, pregnant. SBär'fjaupr, SSär'fiüubtig, adv. & adj. bareheaded,
uncovered. * Sartftd, (w.)f. (Span.) Bot. & Comm. barilla (Salsola
saliva L.1, cf. ©oba. SSä'rtn, (w.)f. she-bear. * SBar'ttOtt, (str.) m.
Mus. barytone. — SBaritonift', (to.) m. baritonist. *Sa'riuirt, (str.) n.
Chem. barium (the metallic basis of baryta): — [filoriir, n. chloride of
barium, muriatic baryta. * SBnrfaf'f e, see SBarcaffe. [chase.
^8äv'tauü(st>'-pl. Sär'faitfe) to. cash purSar'fe, (w.)f. bark: bie
tteincrc— , barge, craft, lighter : bark-boat ; Sß-nbauer, m.
bargebuilder : S8-ntabn, m. canoe. SBttr'fcnuf, (str.) n. Mar. snow.
SBrtrffiofjer, n. pi. Mar. see SSergfiötjer. Särt'tctit, (str.) n. (dimin. of
Sartc) a little bark ( Voss). SBär'fopf, -fopftg, see — baitpt, —
fi,auptig. S3ari'f(tjiff, (str.) n. bark, barque. * JSarfu'ncit, pi. Mar.
yuffers, baulks. SBar'..., in comp. — tap}), — laüpeit, m. Bot. wolf's
claw, club-moss ( T/ycopodiumli.); — fapp(en)fatnen, m. Pharm,
witch-meal: — « (atfQ)en, to. pi. cow-hair slippers ; — taud), in.
bear's garlic. SBrtrtn, (str.) to. see Särntc. SBär'mauS (str.. pi.
Sar'ntäufe) /. see gjhtr= ntelthier.
The text on this page is estimated to be only 23.60%
accurate

33ar 33ar 33ar Sßar'ntcn, (to .) v. I. tr. & refl. t for (Srßar*
men; II. intr.fam. to lament, complain. Sßftf'me, (iv.)f. barm, yeäst:
SJürm'ürÖb, re. bread with yeast; SBnriU'feiß, »re. dough made up
with yeast. 23artul)cr'5tg, I. adj.. merciful, compassionate, pitiful,
charitable : — gegen ©inen fein, to show mercy or have compassion
on one, to deal mercifully with one: Eccl-s. 6-c SBritber, brothers of
charity, hospitalers; S-e ©d)tt)C= (tern, sisters of charity; II. 33-fctt,
(to.) f. mercy, compassion, pity, tenderness, charity ; Theol S3-teit
©otteg, grace. SSär'..., in comp.— motte, f.Entom. bearfly ; —muff,
m., — muffe, /. bear-skin muff. Sßär'muttcr, (sir.) f. see
©cbärmutter; — -trout, n. see SiebftöeM. SSär'mÜ^e, (to.) f.
bearskin cap. S3arit, (sir.) m. provinc. 1) crib, manger ; 2) barn
(SSanfe); — ficifi er, m. see SrippciiDcißcr. S5(int'ftein, (str.) m. see
SBarffrcin. * aSftrotf, (iBarocf'iftfi, Wiel., I. u.) adj. baroque, quaint;
— perlen, pi. ragged pearls. * SSnromc'tcr, (str.) n. & »re. (Or.) Phys.
barometer; — ftanb, »re. height or reading of the barometer ; —
Ithr, /. barometrograph. — SBitrotttC'triftf), adj. barometrical. *
33ar5lt', (str.) m. (Mid.Lat.) baron. — S8(i= ro'tttu, SJarsncf'f e, (to .)
f. baroness. — S3aro= nie', (I. u.:) SSnronei', (to.) f. barony. —
SSarontft'ren, (to.) v. tr. to create (one) a baron, to confer the title of
baron on (one). * S5nn>fcop', (str.) n. (Or.) baroscope, see
^Barometer. SBftYpf eif C, (to.) f. a very deep-toned pipe of an
organ. Sar'rc, (to .) f. or 23ar'rcn, (str.) m. l) a) bar, a wooden rail: b)
23-lt, pi. Gymn. parallel bars, parallels; c) T. pole (of a piano, &c); 2)
unprepared whale-bone; 3) a long piece of metal, bar, ingot (of gold
and silver); 4) bar (bank of sand, &c. at the mouth of a river, &c);
5B-neingufj, m., 58-nform, /. ingotmould: 33-ngolb, n. gold in bars,
solid gold, gold-ingots; Sö-nfiällbter, »re. bullion-dealer. *
23arricn'be, (to.)f. (Fr.) barricade, barrieado; SB-nfompf, 35-nfricg,
m. street-warfare. * 83ame'rc/>r. bärtä're], (to.) (Fr.)f.bnrrier; guard;
railway-gate; S3-ntrjää)ter, m. gate-keeper, barrier-waiter.
JBär'fauitel, (sir.) m. Bot. bear's ear sanicle (Cortusa L.). 83är§,
SBfirfdj, (str.) m. Ichth. perch (Perca [fluviattlis] L.). SSftrfdf), I. adj.
harsh, bluff, rough, gruff, snappish; II. SB-f)Ctt, do.) f. harshness,
&c. 33nr'fd)Hfr, (to.) f. cash (in hand), ready money; stock; property.
33ör'..., in comp. — fcfjenfelig, adj. barethighed; — fcf)enfter, m.
sansculotte ; Comm-s. — fen&Ung,/. consignment of or in specie; —
= feubuugeit macljcu, to put (one) in cash, to cover. äßär'fdjfng,
»re. T. see 23är, 4. SSarft'Uug, (str.) m.see SBarfd). Sfirt, (str., pi.
Sar'te) m. 1) beard; 2) a) whiskers (of a cat); b) wattle (of a cock);
c) beard, barb (of a fish); 3) Bot. barb ; — an bcr Slrtifdjocfe, choke
; beard (of corn); 4) chuck, beard of ahorse; 5) Loclt-sm. beard,
ward, (key-)bit; 6) — am ©d)iff, Mar. foul bottom; 7) Astr. beams,
beard, rays (of a comet): 8) Mint, burr, chipped edge, raggedness of
the edge; (am ©djrifttegel) Typ. burr, beard of a letter; 9) Found,
seam, fash; 10) Hydr. Arcliit. jutty, flap of a juffer; (fid}) urn beg
Saiferg — ftrciten, prov. to dispute about trifles; fid) (Dat.) im —
abnehmen laffert, to have (get) one's self shaved; in ben — 6rum=
melt, to mumble, speak in a low voice, to grumble between (he
toeth; (Silicm ctltmg in ben — fagen or »uerfen, to tell a thing to a
person's face, to throw into one's teeth; coll-s. fret Dom 5B-e, with
frankness, plainly, freely, without reserve; Einem einen — mad)cn, to
put a trick upon one, to fob one. SSärt',.., in comp. — abler, m. see
— geier; — nff e, m. see SBvitflaff c ; — ammer, /. see 8toljr=
(immer; — attfer, m. T. iron instrument used in loosening the beard
or whiskers of a whale. Sjär'tnu, (str.) n. T. pile-rope. SBärt'..., in
comp. — fieifett, n. shavingbasin; — oeifier, — ueifjfer, m. Ichth.
bearded loach (Cobitis barbatiilali.); —Surfte, /.brush for the beard
or whiskers ; — boljle,/. Ornith. see — frühe. SSnr'te, (to.) f. 1)
beard or barb of a whale ; 33-n, pi. unprepared whale-bone: 2)
broad axe, chip-axe. SBort'etfen, (str.) n. see — jangc. SBär'teltt,
(to.) v. tr. Cloth, to give the first cropping or shearing to (the cloth).
— S80r'= tettitdj, (str.) n. cloth of the first cropping. SBärt' . . ., in
comp. — eutc, see gritljtingg» fliege ; — f oben, m. Ichth. barb ; —
folfe, m. see —geier; — fiffl), m. 1) see SSaröe; 2) cockpaddle, sea-
owl (Cycloptems gelatinosiis); — = flaunt, m. down (downy beard):
— f(co)te, f. Bot. a genus of lichens ( üsnea barbata L.); —fliege,
f.Eidom. bearded fly (Musca mystacea);—QeitV, m. Ornith. bearded
vulture (Yidtur barbatus L.); Bot-s. — gerfie, /. rice-barley, sprat-
Welcome to our website – the ideal destination for book lovers and
knowledge seekers. With a mission to inspire endlessly, we offer a
vast collection of books, ranging from classic literary works to
specialized publications, self-development books, and children's
literature. Each book is a new journey of discovery, expanding
knowledge and enriching the soul of the reade

Our website is not just a platform for buying books, but a bridge
connecting readers to the timeless values of culture and wisdom. With
an elegant, user-friendly interface and an intelligent search system,
we are committed to providing a quick and convenient shopping
experience. Additionally, our special promotions and home delivery
services ensure that you save time and fully enjoy the joy of reading.

Let us accompany you on the journey of exploring knowledge and

personal growth!

ebookname.com