A smooth viscous combination, since flour and water or of starch and liquid, that is used as an adhesive for joining light products, including report and cloth.
The moist clay or clay mixture used in making porcelain or pottery. Also called pâte.
A smooth bread of water, flour, and butter or other shortening, utilized in making pastry.
A food which has been pounded until it is decreased to a smooth creamy mass: anchovy paste.
A sweet doughy candy or confection: rolled apricot paste.
a difficult, brilliant, lead-containing glass utilized in making synthetic gems.
A gem manufactured from this cup. Also called strass.
a difficult blow.
A soft combination, particularly:
especially, certainly one of flour, fat, or comparable components found in making pastry.
especially, one of pounded meals, such seafood paste, liver paste, or tomato paste.
Specifically, one used as an adhesive, especially for starting wallpapers, etc.
A substance that behaves as an excellent until a sufficiently big load or stress is applied, of which point it flows like a fluid
a difficult lead-containing glass, or an artificial gemstone made from this glass.
A soft structure, by flour moistened with liquid or milk, or of planet moistened toward consistence of dough, as with making potter's ware.
Specifically, in cookery, a dough ready when it comes to crust of pies and so on; pastry bread.
A kind of cement made of flour and water, starch and water, or even the love, -- useful for uniting paper or any other substances, as with bookbinding, etc., -- in addition found in calico publishing as a car for mordant or shade.
A highly refractive vitreous composition, variously coloured, used in making imitations of precious rocks or treasures. See Strass.
A soft confection manufactured from the inspissated liquid of good fresh fruit, licorice, or perhaps the love, with sugar, etc.
The mineral substance which other minerals are imbedded.
A composition in which there is simply sufficient moisture to soften the mass without liquefying it: as, flour paste, polishing-paste, etc.
A mixture of flour and liquid boiled and quite often enhanced by the addition of starch, and sometimes maintained from molding by some extra material, made use of as a cement in a variety of positions, as in bookbinding, leather-manufacture, shoemaking, etc.
In calico-printing, a composition of flour, liquid, starch, also ingredients, made use of as an automobile for mordant, shade, etc.
In ceramics, clay kneaded with water, and with the addition, in some cases, of other ingredients, which combination your body of a vessel or any other item of earthenware is manufactured. The paste of typical pottery is either difficult or smooth. The hard is which, after firing, can not be scraped by blade or file. In porcelain the difference is more radical, the paste of soft-paste porcelain not-being purely a ceramic production. (See soft-paste porcelain, under porcelain.) The epithets hard and soft have reference to the power of resisting temperature, hard-paste porcelain supporting and needing a much higher heat compared to other. The paste of stoneware is mingled with a vitrifiable material, so that after being fired its not porous, whereas the paste of common pottery absorbs water freely.
In plastering, a mixture of gypsum and water.
In detergent manufacturing, an initial or crude mixture of fat and lye.
hefty cup produced by fusing silica (quartz, flint, or pure sand), potash, borax, and white oxid of lead, etc., to imitate gems; for this reason, a factitious gem of this product.
In mineral, the mineral compound which various other nutrients tend to be embedded.
The inspissated juice of fresh fruit that gum and powdered sugar have-been added.
A circlet or wreath of jewels or blossoms formerly used as a bridal wreath.
Items for making and mending these pastes and diadems are found in old churchwardens’ accompts: thus—
Passement or gimp.
an adhesive made of liquid and flour or starch; applied to report and paperboard
a difficult, brilliant lead glass which is used in making synthetic jewelry
a tasty blend to-be spread on breads or crackers or found in preparing other dishes