Reniform

Having the shape of a section of a kidney; being broader than long, and more or less rounded.

Rugose

Pertaining to leaves that have the veins more contracted than the disk, so that the surface rises into little inequalities.

Saline

Consisting or partaking of the qualities of salt.

Scape - The flowering stem of a plant.

Scion

A young shoot, twig, or the sprout of a tree.

Seedling

A young plant or root just sprung from the seed.

Sessile

Applied to a leaf growing on a stem without having any foot-stalk.

Setiform

Having the shape of a bristle.

Sheath

A rudimentary leaf of a plant which wraps itself around the stem.

Sieve

A utensil for separating the fine part of any pulverized or fine substance from the coarse, consisting of a vessel, usually shallow, with the bottom perforated, or made of hair or wire woven in meshes. Brass sieves should never be used for culinary purposes. Hair sieves, or those made of copper, tinned inside and outside, are best. Use wooden spoons, or sieve brushes when rubbing anything through a sieve. Purees of vegetables should be rubbed through quickly.

Simmer

To boil gently, or until the liquid commences to boil, and the scum gathers on top,

Spermatic

Consisting of seed, or pertaining to the elements of production.

Spike

A species of inflorescence in which sessile flowers alternate on a common stalk.

Spiracle

A small aperture in vegetable bodies through which air passes.

Spoonful

When the term "spoonful" is used, it means the contents of a kitchen spoon, which holds about double the quantity of a tablespoon.

Spore

The part of flowerless plants which performs the functions of seeds.

Standard

A shrub or plant which stands singly, without any support.

Stellate

Arranged in the form of a star around a common centre.

Stirring

When any preparation containing solid matter is put in a saucepan, it should be stirred until it boils, or it will burn. All farinaceous preparations should be stirred well while cooking until they cook. When butter and flour is put in a saucepan to get browned, stir it constantly until done.

Stool

The root or stem of a tree or plant cut off near the ground, from which the shoots spring up.

Straining - Is to pass anything through a sieve, colander strainer, or towel, in order to have it clear of impurities.

Sub-sessile

Having very short foot-stalks.

Subsoil

The bed or layer of earth which lies beneath the surface soil.

Succulent

Juicy, or full of juice.

Sucker

The shoot of a plant from the roots or lower part of the stem.

Sward

The grassy surface of land; turf.

Tassels

The flower ribbons or heads of plants such as corn.

Tepid

Moderately warm.

Toss

(Saute') - Means to cook on a brisk fire, without any moisture other than butter, oil, or lard.

Trench

A plowed furrow, ditch, or channel.

Triennial

Plants that last for three years.

Trifoliate

Having three leaves or leaflets.

Tuberous

Consisting of or containing a fleshy, roundish stem or root (called a tuber).

Tunicated

Covered with a tunic or layers.

Valve

A division of the fruit of a plant.

Vexillum

The upper single petal of a flower, like that of a pea.

Violet

The flowers of this well-known plant have an agreeable flavor, and are used in diet drinks and apozems.

White Archangel Nettle

The flowers of this plant are dried in the sun after being picked on a dry day, and are used in diet drinks and apozems.

Wooden Spoon

Wooden spoons should always be used in preparing dishes, or in cooking purees of vegetables or cranberries, or when rubbing forced meats through a sieve. In reducing sauces a special kind of wooden spoon is used, which has a long handle, terminating like a paddle, with a flat surface. An iron spoon will scratch the tin in a saucepan, and generally imparts an unpleasant taste to the food.