Cony-catcher to Coördinate

(Co"ny-catch`er) n. A cheat; a sharper; a deceiver. [Obs.] Minsheu.

(Con"y*lene) n. [Conine + acetylene.] An oily substance, C8H14, obtained from several derivatives of conine.

(Con"y*rine) n. [From Conine.] (Chem.) A blue, fluorescent, oily base obtained from conine.

(Coo) v. i. [imp. & p. p. Cooed ; p. pr. & vb. n. Cooing.]

1. To make a low repeated cry or sound, like the characteristic note of pigeons or doves.

The stockdove only through the forest cooes,
Mournfully hoarse.

2. To show affection; to act in a loving way. See under Bill, v. i. "Billing or cooing." Byron.

(Coo"ey, Coo"ee) n. [Of imitative origin.] A peculiar whistling sound made by the Australian aborigenes as a call or signal. [Written also cooie.]

(Cook) v. i. [Of imitative origin.] To make the noise of the cuckoo. [Obs. or R.]

Constant cuckoos cook on every side.
The Silkworms

(Cook) v. t. [Etymol. unknown.] To throw. [Prov.Eng.] "Cook me that ball." Grose.

(Cook) n. [AS. coc, fr. l. cocus, coquus, coquus, fr. coquere to cook; akin to Gr. Skr. pac, and to E. apricot, biscuit, concoct, dyspepsia, precocious. Cf. Pumpkin.]

1. One whose occupation is to prepare food for the table; one who dresses or cooks meat or vegetables for eating.

2. (Zoöl.) A fish, the European striped wrasse.

(Cook), v. t. [imp. & p. p. Cooked ; p. pr & vb. n. Cooking.]

1. To prepare, as food, by boiling, roasting, baking, broiling, etc.; to make suitable for eating, by the agency of fire or heat.

2. To concoct or prepare; hence, to tamper with or alter; to garble; — often with up; as, to cook up a story; to cook an account. [Colloq.]

They all of them receive the same advices from abroad, and very often in the same words; but their way of cooking it is so different.

(Cook) v. i. To prepare food for the table.

(Cook"book`) n. A book of directions and receipts for cooking; a cookery book. [U.S.]

"Just How": a key to the cookbooks.
Mrs. A. D. T. Whitney.

(Cook*ee") n.A female cook. [R.]

(Cook"er*y) n.

1. The art or process of preparing food for the table, by dressing, compounding, and the application of heat.

2. A delicacy; a dainty. [Obs.] R. North.

  By PanEris using Melati.

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