Chapter Saligenin to salsuginous of S by Webster's Dictionary (1913 Edition)

Sally port

. (a) (Fort.) A postern gate, or a passage underground, from the inner to the outer works, to afford free egress for troops in a sortie. (b) (Naval) A large port on each quarter of a fireship, for the escape of the men into boats when the train is fired; a large port in an old-fashioned three-decker or a large modern ironclad.

Sally Lunn
(Sal"ly Lunn") [From a woman, Sally Lunn, who is said to have first made the cakes, and sold them in the streets of Bath, Eng.] A tea cake slighty sweetened, and raised with yeast, baked in the form of biscuits or in a thin loaf, and eaten hot with butter.

Sallyman
(Sal"ly*man) n. (Zoöl.) The velella; — called also saleeman.

Salm
(Salm) n. Psalm. [Obs2E] Piers Plowman.

Salmagundi
(Sal`ma*gun"di) n. [F. salmigondis, of uncertain origin; perhaps from L. salgama condita, pl.; salgama pickles + condita preserved (see Condite); or from the Countess Salmagondi, lady of honor to Maria de Medici, who is said to have invented it; or cf. It. salame salt meat, and F. salmis a ragout.]

1. A mixture of chopped meat and pickled herring, with oil, vinegar, pepper, and onions. Johnson.

2. Hence, a mixture of various ingredients; an olio or medley; a potpourri; a miscellany. W. Irving.

Salmi
(Sal"mi) n. (Cookery) Same as Salmis.

Salmiac
(Sal"mi*ac) n. [Cf. F. salmiac, G. salmiak.] (Old Chem.) Sal ammoniac. See under Sal.

Salmis
(||Sal`mis") n. [F.] (Cookery) A ragout of partly roasted game stewed with sauce, wine, bread, and condiments suited to provoke appetite.

Salmon
(Salm"on) n.; pl. Salmons (-unz) or (collectively) Salmon. [OE. saumoun, salmon, F. saumon, fr. L. salmo, salmonis, perhaps from salire to leap. Cf. Sally, v.]

1. (Zoöl.) Any one of several species of fishes of the genus Salmo and allied genera. The common salmon (Salmo salar) of Northern Europe and Eastern North America, and the California salmon, or quinnat, are the most important species. They are extensively preserved for food. See Quinnat.

The salmons ascend rivers and penetrate to their head streams to spawn. They are remarkably strong fishes, and will even leap over considerable falls which lie in the way of their progress. The common salmon has been known to grow to the weight of seventy-five pounds; more generally it is from fifteen to twenty-five pounds. Young salmon are called parr, peal, smolt, and grilse. Among the true salmons are:

Black salmon, orLake salmon, the namaycush. — Dog salmon, a salmon of Western North America — Humpbacked salmon, a Pacific-coast salmon — King salmon, the quinnat. — Landlocked salmon, a variety of the common salmon (var. Sebago), long confined in certain lakes in consequence of obstructions that prevented it from returning to the sea. This last is called also dwarf salmon.

Among fishes of other families which are locally and erroneously called salmon are: the pike perch, called jack salmon; the spotted, or southern, squeteague; the cabrilla, called kelp salmon; young pollock, called sea salmon; and the California yellowtail.

2. A reddish yellow or orange color, like the flesh of the salmon.

Salmon berry (Bot.), a large red raspberry growing from Alaska to California, the fruit of the Rubus Nutkanus. — Salmon killer (Zoöl.), a stickleback (Gasterosteus cataphractus) of Western North America and Northern Asia. — Salmon ladder, Salmon stair. See Fish ladder, under Fish. — Salmon peel, a young salmon. — Salmon pipe, a certain device for catching salmon. Crabb. — Salmon trout. (Zoöl.) (a) The European sea trout It resembles the salmon, but is smaller, and has smaller and