(Zool.) A South American ant (Oecodoma cephalotes) remarkable for having two large kinds of workers besides the ordinary ones, and for the immense size of its formicaries. The sauba ant cuts off leaves of plants and carries them into its subterranean nests, and thus often does great damage by defoliating trees and cultivated plants. [ 1913 Webster ]

‖n. [ F. ] (Fine Art) A soft crayon for use in stump drawing or in shading with the stump. [ 1913 Webster ]

v. t. [ Cf. F. saucer. ] [ imp. & p. p. Sauced p. pr. & vb. n. Saucing ] 1. To accompany with something intended to give a higher relish; to supply with appetizing condiments; to season; to flavor. [ 1913 Webster ]

2. To cause to relish anything, as if with a sauce; to tickle or gratify, as the palate; to please; to stimulate; hence, to cover, mingle, or dress, as if with sauce; to make an application to. [ R. ] [ 1913 Webster ]

Earth, yield me roots;
Who seeks for better of thee, sauce his palate
With thy most operant poison! Shak. [ 1913 Webster ]

3. To make poignant; to give zest, flavor or interest to; to set off; to vary and render attractive. [ 1913 Webster ]

Then fell she to sauce her desires with threatenings. Sir P. Sidney. [ 1913 Webster ]

Thou sayest his meat was sauced with thy upbraidings. Shak. [ 1913 Webster ]

4. To treat with bitter, pert, or tart language; to be impudent or saucy to. [ Colloq. or Low ] [ 1913 Webster ]

I'll sauce her with bitter words. Shak. [ 1913 Webster ]

n. [ F., fr. OF. sausse, LL. salsa, properly, salt pickle, fr. L. salsus salted, salt, p. p. of salire to salt, fr. sal salt. See Salt, and cf. Saucer, Souse pickle, Souse to plunge. ] 1. A composition of condiments and appetizing ingredients eaten with food as a relish; especially, a dressing for meat or fish or for puddings; as, mint sauce; sweet sauce, etc. “Poignant sauce.” Chaucer. [ 1913 Webster ]

High sauces and rich spices fetched from the Indies. Sir S. Baker. [ 1913 Webster ]

2. Any garden vegetables eaten with meat. [ Prov. Eng. & Colloq. U.S. ] Forby. Bartlett. [ 1913 Webster ]

Roots, herbs, vine fruits, and salad flowers . . . they dish up various ways, and find them very delicious sauce to their meats, both roasted and boiled, fresh and salt. Beverly. [ 1913 Webster ]

3. Stewed or preserved fruit eaten with other food as a relish; as, apple sauce, cranberry sauce, etc. [ U.S. ] “Stewed apple sauce.” Mrs. Lincoln (Cook Book). [ 1913 Webster ]

4. Sauciness; impertinence. [ Low. ] Haliwell. [ 1913 Webster ]

To serve one the same sauce, to retaliate in the same kind. [ Vulgar ] [ 1913 Webster ]

n. [ Etymol. uncertain. ] (Bot.) Jack-by-the-hedge. See under Jack. [ 1913 Webster ]

{ it>or ‖. [ F. hâtelet skewer. ] A sauce (such as egg and bread crumbs) used for covering bits of meat, small birds, or fish, strung on skewers for frying. [ Webster 1913 Suppl. ]

n. [ See Sauce, and Saucy. ] A saucy, impudent person; especially, a pert child. [ 1913 Webster ]

Saucebox, go, meddle with your lady's fan,
And prate not here! A. Brewer. [ 1913 Webster ]

n. A small pan with a handle, in which sauce is prepared over a fire; a stewpan. [ 1913 Webster ]

n. [ F. saucière, from sauce. See Sauce. ] 1. A small pan or vessel in which sauce was set on a table. [ Obs. ] Bacon. [ 1913 Webster ]

2. A small dish, commonly deeper than a plate, in which a cup is set at table. [ 1913 Webster ]

3. Something resembling a saucer in shape. Specifically: (a) A flat, shallow caisson for raising sunken ships. (b) A shallow socket for the pivot of a capstan. [ 1913 Webster ]

[ 1913 Webster ]

{ ‖n., or . [ F. velouté, lit., velvety. ] (Cookery) A white sauce or stock made by boiling down ham, veal, beef, fowl, bouillon, etc., then adding soup stock, seasoning, vegetables, and thickening, and again boiling and straining. [ Webster 1913 Suppl. ]