An alcoholic beverage produced by distillation as opposed to by fermentation.
an abundant broth caused by the extended cooking of animal meat or vegetables, specially greens. Also called pot-liquor.
An aqueous solution of a nonvolatile substance.
an answer, emulsion, or suspension system for professional use.
A drinkable fluid.
A liquid obtained by preparing animal meat or veggies (or both).
Strong alcoholic beverage based on fermentation and distillation.
Any liquid compound, as liquid, milk, blood, sap, juice, and/or want.
especially, alcoholic or spirituous substance, either distilled or fermented, as brandy, wine, whisky, alcohol, etc.
an answer of a medicinal material in water; -- distinguished from tincture and aqua.
A liquid or liquid compound, as water, milk, bloodstream, sap, etc.
a stronger or energetic liquid of any kind.
a solid solution of a particular compound, utilized in the commercial arts. The alcohol of any material is the fact that material held in solution, and also the term utilized positively has definitions varying according to the indnstry where it's used.
Hence— Any prepared answer, as a sugar solution for claying the loaves, or an answer of a dye or mordant.
A dilution, as with liquor ammoniæ. [In technical Latin expressions pronounced li′ kwôr, such as liquor amnii, liquor potosseæ, etc.]
Measured (in attempting to sell) due to their all-natural liquid, as oysters: against solid.
an alcoholic drink that is distilled as opposed to fermented
the liquid by which veggies or meat have be cooked
a liquid substance that is a solution (or emulsion or suspension) made use of or gotten in a commercial process