Ferforthly
(Fer"forth`ly), adv. Ferforth. [Obs.] Chaucer.
Fergusonite
(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.
Feria
(||Fe"ri*a) n.; pl. Feriæ (Eccl.) A week day, esp. a day which is neither a festival nor a fast. Shipley.
Ferial
(Fe"ri*al) n. Same as Feria.
Ferial
(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.
Feriation
(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.
Ferie
(Fe"rie) n. [OF. ferie, fr. L. ferie holidays. See 5th Fair.] A holiday. [Obs.] Bullokar.
Ferier
(Fe"ri*er) a., compar. of Fere, fierce. [Obs.]
Rhenus ferier than the cataract.
Marston. Ferine
(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.
Feringee
(||Fer*in"gee) n. [Per. Farangi, or Ar. Firanji, properly, a Frank.] The name given to Europeans
by the Hindos. [Written also Feringhee.]
Ferity
(Fer"i*ty) n. [L. feritas, from ferus wild.] Wildness; savageness; fierceness. [Obs.] Woodward.
Ferly
(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.
Chaucer. Ferm
(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.
Spenser. Fermacy
(Fer"ma*cy) n. [OE. See Pharmacy.] Medicine; pharmacy. [Obs.] Chaucer.
Ferment
(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
