As ferforth as, as far as.So ferforth, to such a degree.

(Fer"forth`ly), adv. Ferforth. [Obs.] Chaucer.

(Fer"gu*son*ite) n. (Min.) A mineral of a brownish black color, essentially a tantalo- niobate of yttrium, erbium, and cerium; — so called after Robert Ferguson.

(||Fe"ri*a) n.; pl. Feriæ (Eccl.) A week day, esp. a day which is neither a festival nor a fast. Shipley.

(Fe"ri*al) n. Same as Feria.

(Fe"ri*al), a. [LL. ferialis, fr. L. ferie holidays: cf. F. férial. See 5th Fair.]

1. Of or pertaining to holidays. [Obs.] J. Gregory.

2. Belonging to any week day, esp. to a day that is neither a festival nor a fast.

(Fe`ri*a"tion) n. [L. feriari to keep holiday, fr. ferie holidays.] The act of keeping holiday; cessation from work. [Obs.] Sir T. Browne.

(Fe"rie) n. [OF. ferie, fr. L. ferie holidays. See 5th Fair.] A holiday. [Obs.] Bullokar.

(Fe"ri*er) a., compar. of Fere, fierce. [Obs.]

Rhenus ferier than the cataract.

(Fe"rine) a. [L. ferinus, fr. ferus wild. See Fierce.] Wild; untamed; savage; as, lions, tigers, wolves, and bears are ferine beasts. Sir M. Hale.n. A wild beast; a beast of prey.Fe"rine*ly, adv. - - Fe"rine*ness, n.

(||Fer*in"gee) n. [Per. Farangi, or Ar. Firanji, properly, a Frank.] The name given to Europeans by the Hindos. [Written also Feringhee.]

(Fer"i*ty) n. [L. feritas, from ferus wild.] Wildness; savageness; fierceness. [Obs.] Woodward.

(Fer"ly) a. [AS. frlic sudden, unexpected. See Fear, n.] Singular; wonderful; extraordinary. [Obs.] — n. A wonder; a marvel. [Obs.]

Who hearkened ever such a ferly thing.

(Ferm, Ferme) n.[See Farm.] Rent for a farm; a farm; also, an abode; a place of residence; as, he let his land to ferm. [Obs.]

Out of her fleshy ferme fled to the place of pain.

(Fer"ma*cy) n. [OE. See Pharmacy.] Medicine; pharmacy. [Obs.] Chaucer.

(Fer"ment) n. [L. fermentum ferment perh. for fervimentum, fr. fervere to be boiling hot, boil, ferment: cf. F. ferment. Cf. 1st Barm, Fervent.]

1. That which causes fermentation, as yeast, barm, or fermenting beer.

Ferments are of two kinds: (a) Formed or organized ferments. (b) Unorganized or structureless ferments. The latter are also called soluble or chemical ferments, and enzymes. Ferments of the first class are as a rule simple microscopic vegetable organisms, and the fermentations which they engender are due

(Fer"forth`) adv. Far forth. [Obs.]

  By PanEris using Melati.

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