from Wiktionary, Creative Commons Attribution/Share-Alike License
- adj. Characteristic of empyreuma
from the GNU version of the Collaborative International Dictionary of English
- adj. Of or pertaining to empyreuma.
from The Century Dictionary and Cyclopedia
- Pertaining to or having the taste or smell of slightly burned animal or vegetable substances.
Sorry, no etymologies found.
As soon as this began to thicken, Neb carefully removed it with a wooden spatula; this accelerated the evaporation, and at the same time prevented it from contracting an empyreumatic flavor.
Experience tells us that olive oil should only be used with things which are soon cooked, and which do not demand too high a temperature, because prolonged ebullition developes an empyreumatic and disagreable taste produced by a few particles of pulp, which can, being impossible to be gotten rid of, carbonize.
The physiology of taste; or Transcendental gastronomy. Illustrated by anecdotes of distinguished artists and statesmen of both continents by Jean Anthelme Brillat-Savarin. Translated from the last Paris edition by Fayette Robinson.
Science is a drink of the gods; but it has not yet fermented sufficiently, and, therefore is not fit for use, like vodka which has not yet been purified from empyreumatic oil.
Reichenbach observed that mere traces of empyreumatic oil prevented their formation.
It is properly an empyreumatic oil of turpentine, and has been much used in medicine both externally and internally.
An analysis of the Bladderwrack has shown it to contain an empyreumatic oil, sulphur, earthy salts, some iron, and iodine freely.
From the wood of the Juniperus oxycoedrus; an empyreumatic oil resembling liquid pitch, is obtained by dry distillation, this being named officinally, Huile de cade, or Oleum cadinum, otherwise "Juniper tar."
The herb is of the umbelliferous order, and its fruit chemically furnishes "anethol," a volatile empyreumatic oil similar to that contained in the Anise, and Caraway.
All the varieties lose air and hygroscopic water at 100° C., and a larger quantity of water and organic matter (indicated by faint smoke and an empyreumatic odor) at a red heat.
We have tasted this Javanese dainty, and we must very humbly confess that we have found nothing attractive in the earthy and slightly empyreumatic taste of this singular food.
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