1. (n.) The white of egg. It is used as a size or a glaze in bookbinding, for pastry, etc.
2. (a.) Any viscous, transparent substance, resembling the white of an egg.
3. (n.) A broadsword fixed on a pike; a kind of halberd.
4. (v. t.) To smear with the white of an egg.
Thesaurus Entries
albumen, batter, bonnyclabber, butter, caviar, clabber, cornstarch, cream, curd, dough, egg, egg white, eggshell, fish eggs, gaum, gel, gelatin, glop, glue, gluten, goo, gook, goop, gruel, gumbo, gunk, jam, jell, jelly, loblolly, molasses, mucilage, mucus, ovule, pap, paste, porridge, pudding, pulp, puree, putty, rob, roe, semifluid, semiliquid, size, soup, spawn, starch, sticky mess, syrup, treacle, vitellus, white, yellow, yolk
