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Horse-radish   Listen
noun
Horse-radish  n.  (Bot.) A plant of the genus Nasturtium (Nasturtium Armoracia), allied to scurvy grass, having a root of a pungent taste, much used, when grated, as a condiment and in medicine.
Horse-radish tree. (Bot.) See Moringa.






Collaborative International Dictionary of English 0.48








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"Horse-radish" Quotes from Famous Books



... onions and peppers through the meat-grinder, or chop fine, and sprinkle over them one cupful of salt. Let stand over night. In the morning drain off the water, put in the other ingredients and let come to the boiling point, then add one ten-cent bottle of horse-radish. Seal in jars having a ...
— Things Mother Used To Make • Lydia Maria Gurney

... little knobs quickly after your blossoms are off; put them in cold water and salt for three days, shifting them once a day; then make a pickle (but do not boil it at all) of some white-wine, some white-wine vinegar, eschalot, horse-radish, pepper, salt, cloves, and mace whole, and nutmeg quartered; then put in your seeds and stop them close; they are to be eaten ...
— Old Cookery Books and Ancient Cuisine • William Carew Hazlitt

... HORSE-RADISH (Cochlearia Armoracia). The leaves are the parts used. Let them wilt and bind them on the part affected. They act nearly ...
— The People's Common Sense Medical Adviser in Plain English • R. V. Pierce

... are contained in minute quantity in a very large number of animal and vegetable foods. They contribute in part to the flavour of fruits. They are the cause of the pungency and aroma of mustard, horse-radish, cloves, nutmegs, cinnamon, caraway seeds, mint, sage and other spices. Onions contain a notable quantity. When extracted the essential oils become powerful drugs. In moderate quantities they are stomachic and carminative, in larger ...
— The Chemistry of Food and Nutrition • A. W. Duncan

... fevers. Both water and rectified spirit extract the virtues of this root by infusion, and elevate them in distillation: along with the aqueous fluid an essential oil arises, possessing the whole taste and pungency of the horse-radish. The College have given us a very elegant compound water, which takes its name ...
— The Botanist's Companion, Vol. II • William Salisbury



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