{ ‖ ‖ } n. [ Pers. bakhshīsh, fr. bakhshīdan to give. ] In Egypt and the Turkish empire, a relatively small amount of money given for services rendered (as by a waiter); a gratuity; a “tip”.
Syn. -- gratuity, tip, baksheesh, bakshish, bakshis. [ 1913 Webster + WordNet 1.5 ]

n. 1. A relatively small amount of money given for services rendered (as by a waiter). Same as Backsheesh.
Syn. -- gratuity, tip, bakshish, bakshis, backsheesh. [ WordNet 1.5 ]

{ ‖ } n. Same as Backsheesh. [ 1913 Webster ]

{ , n. [ Written also bhistee, bhisti, etc. ] [ Per. bihishtī lit., heavenly. ] A water carrier, as to a household or a regiment. [ India ] [ Webster 1913 Suppl. ]

‖n. pl. [ F., morsels, mouthfuls, fr. bouche mouth. ] (Cookery) Small patties. [ 1913 Webster ]

A kind of soft French cream cheese; -- so called from the district in France where it is made; it is milder than Camembert; -- called also fromage de Brie, Brie and brie (uncapitalized). [ Webster 1913 Suppl. + WordNet 1.5 ]

‖n., or . A kind of rich, soft, unpressed cream cheese made in the vicinity of Camembert, near Argentan, France; also, any cheese of the same type, wherever made. [ Webster 1913 Suppl. ]

n. [ OE. chese, AS. cēse, fr. L. caseus, LL. casius. Cf. Casein. ] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [ 1913 Webster ]

2. A mass of pomace, or ground apples, pressed together in the form of a cheese. [ 1913 Webster ]

3. The flat, circular, mucilaginous fruit of the dwarf mallow (Malva rotundifolia). [ Colloq. ] [ 1913 Webster ]

4. A low courtesy; -- so called on account of the cheese form assumed by a woman's dress when she stoops after extending the skirts by a rapid gyration. De Quincey. Thackeray. [ 1913 Webster ]

Cheese cake, a cake made of or filled with, a composition of soft curds, sugar, and butter. Prior. --
Cheese fly (Zool.), a black dipterous insect (Piophila casei) of which the larvæ or maggots, called skippers or hoppers, live in cheese. --
Cheese mite (Zool.), a minute mite (Tryoglyhus siro) in cheese and other articles of food. --
Cheese press, a press used in making cheese, to separate the whey from the curd, and to press the curd into a mold. --
Cheese rennet (Bot.), a plant of the Madder family (Golium verum, or yellow bedstraw), sometimes used to coagulate milk. The roots are used as a substitute for madder. --
Cheese vat, a vat or tub in which the curd is formed and cut or broken, in cheese making. [ 1913 Webster ]

n. a board on which cheeses are served.
Syn. -- cheese tray. [ WordNet 1.5 ]

n. a hamburger with melted cheese on it. [ WordNet 1.5 ]

A thin, loosely-woven cotton cloth of a gauze texture, such as is used in pressing cheese curds. [ Webster 1913 Suppl. ]

n. an erect or decumbent Old World perennial (Malva sylvestris) with axillary clusters of rosy-purple flowers; introduced into the U. S.
Syn. -- tall mallow, high mallow, cheese, Malva sylvestris. [ WordNet 1.5 ]

n. [ Cf. Keslop. ] A bag in which rennet is kept. [ 1913 Webster ]

n. One who deals in cheese. B. Jonson. [ 1913 Webster ]

n. A thin portion of the rind of a cheese. -- a. Scrimping; mean; as, cheeseparing economy. [ 1913 Webster ]

n. The quality of being cheesy. [ 1913 Webster ]

a. Having the nature, qualities, taste, form, consistency, or appearance of cheese. [ 1913 Webster ]

n., or . A mild Dutch pressed cheese of yellow color and fine flavor, made in balls weighing three or four pounds, and usually colored crimson outside; -- so called from the village of Edam, near Amsterdam. Also, cheese of the same type, wherever made. [ Webster 1913 Suppl. ]

. An inferior kind of cheese made from skim milk with a fatty “filling, ” such as oleomargarine or lard, to replace the fat removed in the cream. [ Webster 1913 Suppl. ]

‖ A kind of cheese made at Gruyère, Switzerland. It is a firm cheese containing numerous cells, and is known in the United States as Schweitzerkäse. [ 1913 Webster ]

{ } n. [ Ar. hashīsh. ] A slightly acrid gum resin produced by the common hemp (Cannabis sativa), of the variety Indica, when cultivated in a warm climate; also, the tops of the plant, from which the resinous product is obtained. It is narcotic, and has long been used in the East for its intoxicating effect. The active psychoactive principle has been identified as tetrahydrocannabinol. See Bhang, and Ganja.
Syn. -- hash. [ 1913 Webster +PJC ]

n. A dish made of portions of the head, or head and feet, of swine, cut up fine, seasoned, and pressed into a cheeselike mass. [ 1913 Webster ]

{ n., } pos>n. A soft cheese made in the Belgian province of Limburg (Limbourg), and usually not eaten until the curing has developed a peculiar and, to most people, unpleasant odor. [ Webster 1913 Suppl. ]

n. [ Cf. LL. uthesium, hutesium, huesium, OF. hueis, and E. hue, in hue and cry. ] Outcry; alarm. [ Obs. ] Chaucer. [ 1913 Webster ]

n. See Pachisi. [ Webster 1913 Suppl. ]

v. t. To comb; also, to beat; to worry. [ Obs. or Local ] See Feaze, v. [ 1913 Webster ]

n. Fretful excitement. [ Obs. or Local ] See Feaze, n. [ 1913 Webster ]

{ or } n. A highly flavored blue-molded cheese, made at Roquefort, department of Aveyron, France. It is made from milk of ewes, sometimes with cow's milk added, and is cured in caves. Improperly, a cheese made in imitation of it. [ Webster 1913 Suppl. ]

A rich variety of new cheese, resembling butter, but white. Halliwell. [ 1913 Webster ]

{ or }, n. A peculiarly flavored unpressed cheese made from milk with cream added; -- so called from the village or parish of Stilton, England, where it was originally made. It is very rich in fat.

Thus, in the outset he was gastronomic; discussed the dinner from the soup to the stilton. C. Lever. [ Webster 1913 Suppl. ]

n. pl. (Ethnol.) A tribe of North American Indians belonging to the Creek confederation. [ 1913 Webster ]