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FLOUR |
Ground grain |
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MEAL |
Ground grain |
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MILLED |
Ground (grain) |
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GRITS |
Coarsely ground grain |
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MULTURE |
A grist or grinding; the grain ground. |
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SHACK |
The grain left after harvest or gleaning; also, nuts which
have fallen to the ground. |
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PROVENDER |
Dry food for domestic animals, as hay, straw, corn,
oats, or a mixture of ground grain; feed. |
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GRIT |
Grain, esp. oats or wheat, hulled and coarsely ground; in
high milling, fragments of cracked wheat smaller than groats. |
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ASTRICTION |
An obligation to have the grain growing on certain
lands ground at a certain mill, the owner paying a toll. |
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FEED |
That which is eaten; esp., food for beasts; fodder; pasture;
hay; grain, ground or whole; as, the best feed for sheep. |
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GRIST |
Ground corn; that which is ground at one time; as much grain
as is carried to the mill at one time, or the meal it produces. |
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SUCKEN |
The jurisdiction of a mill, or that extent of ground
astricted to it, the tenants of which are bound to bring their grain
thither to be ground. |
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BRAN |
The broken coat of the seed of wheat, rye, or other cereal
grain, separated from the flour or meal by sifting or bolting; the
coarse, chaffy part of ground grain. |
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THIRDINGS |
The third part of the corn or grain growing on the
ground at the tenant's death, due to the lord for a heriot, as within
the manor of Turfat in Herefordshire. |
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ESPLEES |
The full profits or products which ground or land
yields, as the hay of the meadows, the feed of the pasture, the grain
of arable fields, the rents, services, and the like. |
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MASH |
...py state by
beating or pressure; a mass of anything in a soft pulpy state.
Specifically (Brewing), ground or bruised malt, or meal of rye, wheat... |