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FLOUR |
Ground wheat |
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CRACKED |
Coarsely ground or broken; as, cracked wheat. |
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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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STUBBLE |
The stumps of wheat, rye, barley, oats, or buckwheat, left
in the ground; the part of the stalk left by the scythe or sickle. |
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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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MANNA CROUP |
The portions of hard wheat kernels not ground into flour
by the millstones: a kind of semolina prepared in Russia and used for
puddings, soups, etc. -- called also manna groats. |
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MIDDLINGS |
A combination of the coarser parts of ground wheat
the finest bran, separated from the fine flour and coarse bran in
bolting; -- formerly regar... |
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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... |
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CHESS |
... slight resemblance to
oats, and if reaped and ground up with wheat, so as to be used for
food, is said to produce narcotic effects; -- called a... |