American Heritage® Dictionary of the English Language, Fourth Edition
- n. The pulpy residue left after the juice has been pressed from grapes, apples, or other fruits.
- n. Brandy distilled from grape or apple residue.
Century Dictionary and Cyclopedia
- n. See mark.
- n. The refuse matter which remains after the pressing of fruit, as grapes or olives; as applied to apples, pomace.
- n. obsolete A weight of various commodities, especially of gold and silver, used in different European countries. In France and Holland it was equal to eight ounces.
- n. obsolete A coin formerly current in England and Scotland, equal to thirteen shillings and four pence.
- n. obsolete A German coin and money of account; the mark.
- n. The refuse matter that remains after fruit, particularly grapes, has been pressed.
- n. An alcoholic spirit distilled from the marc of grapes.
GNU Webster's 1913
- n. The refuse matter which remains after the pressure of fruit, particularly of grapes.
- n. A weight of various commodities, esp. of gold and silver, used in different European countries. In France and Holland it was equal to eight ounces.
- n. A coin formerly current in England and Scotland, equal to thirteen shillings and four pence.
- n. A German coin and money of account. See Mark.
- n. made from residue of grapes or apples after pressing
- From Middle French marc. (Wiktionary)
- French, from Old French march, from marchier, to trample; see march1. (American Heritage® Dictionary of the English Language, Fourth Edition)
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“A spirit distilled from the skins, stems, and pips of grapes after they are crushed and the juice is drawn off is called marc in France and grappa in Italy.”
“The marc is then thrown away, and to every gallon of the liquor, or must, as it is called, three pounds of lump sugar are added, and the whole is well stirred together; the tub is afterwards covered with a blanket, and the wine is left to ferment in a temperature of from 55° to 60°.”
“Hot water is then poured over the marc, in the proportion of two quarts of water to every gallon of the fruit before it was crushed; and, after remaining in the tub twelve hours, the marc is again pressed, and the water added to the liquor from the fruit.”
“It is then left to stand about six hours, when the mass, or marc, as it is called, is put into a coarse bag and pressed; more water is then poured over the marc, which is again pressed, till as much water has been added as will make the proportion in all four gallons of water to ten pounds of fruit.”
“At the end of the feast, we downed Armenian coffee and copied our friend Misha, who studied the "marc" or thick deposit left at the bottom of the cup.”
“Some persons distil red wine with the "marc" into brandy immediately after fermentation, but if left to pass a secondary fermentation it would yield more alcohol.”
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“2. Open the program and type in your account name such as firstname.lastname@example.org or email@example.com and your password.”
“(Cahiers of the Third-Estate of Arnay-le-Duc)] [Footnote 5247: In these figures the rise of the money standard has been kept in mind, the silver "marc," worth 59 francs in 1965, being worth 49 francs during the last half of the eighteenth century.] [Footnote 5248: "Procès-verbaux de l'ass.prov. de Ile-de-France," 132,”
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These user-created lists contain the word ‘marc’.
includes words of the "Prodcom list"
Items of little or no value that are left behind by physical or biological processes other than passing through an alimentary canal. See also Valse's Leftovers and reesetee's Hogwash! for other tak...
Words for things both tangible and anthropic. I'm in the process of spinning off hardware into ute, and people into oofy.
Words I've come across while reading and looked up in the dictionary.
Another of my random palavery lists for words or phrases that haven't yet found a place in one or more of my other lists.
Looking for tweets for marc.