Chapter CVIII · Chapter 108

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

used before a singular noun to mean one of a group, when it is not a particular one

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

plural of “age” — how long something has existed

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

plural of “almond” — small bushy deciduous tree native to Asia and North Africa having pretty pink blossoms and highly prized edible nuts enclosed in a hard green hull; cultivated in southern Australia and California

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading NOTE 1.—The mode of making Chinese rice-wine is described in Amyot’s _Mémoires_, V.

used to join words or parts of a sentence that go together

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

one or some or every or all without specification

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

the -ing form of “be”

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

a hollow device made of metal that makes a ringing sound when struck

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

the supreme effort one can make

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

(comparative of “good”) superior to another (of the same class or set or kind) in excellence or quality or desirability or suitability; more highly skilled than another

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

prepare by brewing

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

used to introduce something that contrasts with what came before

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

showing who or what does the action

From this reading CONCERNING THE RICE-WINE DRUNK BY THE PEOPLE OF CATHAY.

someone acting as an informer or decoy for the police

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

a communist nation that covers a vast territory in eastern Asia; the most populous country in the world

From this reading CONCERNING THE RICE-WINE DRUNK BY THE PEOPLE OF CATHAY.

any of the Sino-Tibetan languages spoken in China; regarded as dialects of a single language (even though they are mutually unintelligible) because they share an ideographic writing system

From this reading NOTE 1.—The mode of making Chinese rice-wine is described in Amyot’s _Mémoires_, V.

rid of obstructions

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

having or capable of producing colors

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

plural of “compare” — qualities that are comparable

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

-ing form of “concern” — be relevant to

From this reading CONCERNING THE RICE-WINE DRUNK BY THE PEOPLE OF CATHAY.

English navigator who explored the Arctic while searching for the Northwest Passage (1550-1605)

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

give a description of

From this reading Most of the people of Cathay drink wine of the kind that I shall now describe.

represented in words especially with sharpness and detail

From this reading NOTE 1.—The mode of making Chinese rice-wine is described in Amyot’s _Mémoires_, V.

capable of being perceived as different or distinct

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

not still wet

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

take in liquids

From this reading Most of the people of Cathay drink wine of the kind that I shall now describe.

stupefied or excited by a chemical substance (especially alcohol)

From this reading CONCERNING THE RICE-WINE DRUNK BY THE PEOPLE OF CATHAY.

having your services engaged for; or having a job especially one that pays wages or a salary

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

very good; of the highest quality

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

apart from; not including

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

the organ of sight

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

widely known and esteemed

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

how something is done or how it happens

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

pleasant-smelling

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

a male member of a religious order that originally relied solely on alms

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

showing where something starts, or who sent it

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

plural of “fruit” — the ripened reproductive body of a seed plant

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

having desirable or positive qualities especially those suitable for a thing specified

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

plural of “herb” — a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

a person who is an authority on history and who studies it and writes about it

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

used of physical heat; having a high or higher than desirable temperature or giving off heat or feeling or causing a sensation of heat or burning

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

the person speaking or writing, as the subject of the verb

From this reading Most of the people of Cathay drink wine of the kind that I shall now describe.

in the Roman calendar: the 15th of March or May or July or October or the 13th of any other month

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

inside something, or within a place, period, or state

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

the form of “be” used with he, she, it, or a singular noun

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

a thing, animal, or idea already mentioned

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

a room or building equipped with one or more toilets

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

having or showing a tender and considerate and helpful nature; used especially of persons and their behavior

From this reading Most of the people of Cathay drink wine of the kind that I shall now describe.

an alcoholic beverage that is distilled rather than fermented

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

limited or below average in number or quantity or magnitude or extent

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

a city in east-central France on the Rhone River; a principal producer of silk and rayon

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

a Brazilian river; tributary of the Amazon River

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

plural of “make” — a recognizable kind

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

the act that results in something coming to be

From this reading NOTE 1.—The mode of making Chinese rice-wine is described in Amyot’s _Mémoires_, V.

an area that is approximately central within some larger region

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

consisting of a haphazard assortment of different kinds

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

how something is done or how it happens

From this reading NOTE 1.—The mode of making Chinese rice-wine is described in Amyot’s _Mémoires_, V.

belonging to the modern era; since the Middle Ages

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

used to form the superlative

From this reading Most of the people of Cathay drink wine of the kind that I shall now describe.

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading NOTE 1.—The mode of making Chinese rice-wine is described in Amyot’s _Mémoires_, V.

used to make a word, phrase, or sentence negative

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

a brief written record

From this reading NOTE 1.—The mode of making Chinese rice-wine is described in Amyot’s _Mémoires_, V.

in the historical present; at this point in the narration of a series of past events

From this reading Most of the people of Cathay drink wine of the kind that I shall now describe.

belonging to, or connected with, somebody or something

From this reading CONCERNING THE RICE-WINE DRUNK BY THE PEOPLE OF CATHAY.

many times at short intervals

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

touching and supported by a surface

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

used to mean any person in general, including the speaker

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

and nothing more

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

not the same one or ones already mentioned or implied

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

(plural) any group of human beings (men or women or children) collectively

From this reading CONCERNING THE RICE-WINE DRUNK BY THE PEOPLE OF CATHAY.

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

giving pleasure and satisfaction

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

made ready or fit or suitable beforehand

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

an anticipated outcome that is intended or that guides your planned actions

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

how much there is or how many there are of something that you can quantify

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

past form of “quote” — repeat a passage from

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

any of several white wines from the Rhine River valley in Germany (“hock” is British usage)

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

grains used as food either unpolished or more often polished

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading CONCERNING THE RICE-WINE DRUNK BY THE PEOPLE OF CATHAY.

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

plural of “say” — the chance to speak

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

used with I and we for the future, or to offer and suggest

From this reading Most of the people of Cathay drink wine of the kind that I shall now describe.

the sensation that results when olfactory receptors in the nose are stimulated by particular chemicals in gaseous form

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

for that reason; with the result that

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

comparatives of “soon” or “early”

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

aromatic substances of vegetable origin used as a preservative

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

the tangible substance that goes into the makeup of a physical object

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

of the kind already mentioned

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

To perceive flavor through the mouth.

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

used to introduce the second part of a comparison

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

used to introduce what somebody said, thought, or felt

From this reading Most of the people of Cathay drink wine of the kind that I shall now describe.

used before a noun that is already known, already mentioned, or the only one of its kind

From this reading CONCERNING THE RICE-WINE DRUNK BY THE PEOPLE OF CATHAY.

the people, animals, or things already mentioned, as the subject

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

used for a person or thing that is near, or that has just been mentioned

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

used before the base form of a verb to make the infinitive

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

a person who changes location

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

a unit of potential equal to the potential difference between two points on a conductor carrying a current of 1 ampere when the power dissipated between the two points is 1 watt

From this reading NOTE 1.—The mode of making Chinese rice-wine is described in Amyot’s _Mémoires_, V.

precisely as stated

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

the past form of “be” used with I, he, she, it, or a singular noun

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

inflected form of “go” — change location; move, travel, or proceed, also metaphorically

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

used to introduce a clause giving more about a thing just mentioned

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

fermented juice (of grapes especially)

From this reading Most of the people of Cathay drink wine of the kind that I shall now describe.

in the company of; together with

From this reading It is a liquor which they brew of rice with a quantity of excellent spice, in such fashion that it makes better drink than any other kind of wine; it is not only good, but clear and pleasing to the eye.{1} And being very hot stuff, it makes one drunk sooner than any other wine.

a commercial leavening agent containing yeast cells; used to raise the dough in making bread and for fermenting beer or whiskey

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”

Dictionary entry pending editorial verification. Tap Listen to hear the word.

From this reading 468 _seqq._ A kind of yeast is employed, with which is often mixed a flour prepared from fragrant herbs, almonds, pine-seeds, dried fruits, etc. Rubruquis says this liquor was not distinguishable, except by smell, from the best wine of Auxerre; a wine so famous in the Middle Ages, that the Historian Friar, Salimbene, went from Lyons to Auxerre on purpose to drink it.[1] Ysbrandt Ides compares the rice-wine to Rhenish; John Bell to Canary; a modern traveller quoted by Davis, “in colour, and a little in taste, to Madeira.”