curd


From The Collaborative International Dictionary of English v.0.48:

Curd \Curd\ (k[^u]rd), v. t. [imp. & p. p. Curded; p. pr. &
   vb. n. Curding.]
   To cause to coagulate or thicken; to cause to congeal; to
   curdle.
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         Does it curd thy blood
         To say I am thy mother?                  --Shak.
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From The Collaborative International Dictionary of English v.0.48:

Curd \Curd\ (k[^u]rd), n. [Of Celtic origin; cf. Gael. gruth,
   Ir, gruth, cruth, curd, cruthaim I milk.] [Sometimes written
   crud.]
   1. The coagulated or thickened part of milk, as distinguished
      from the whey, or watery part. It is eaten as food,
      especially when made into cheese.
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            Curds and cream, the flower of country fare.
                                                  --Dryden.
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   2. The coagulated part of any liquid.
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   3. The edible flower head of certain brassicaceous plants, as
      the broccoli and cauliflower.
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            Broccoli should be cut while the curd, as the
            flowering mass is termed, is entire.  --R. Thompson.
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            Cauliflowers should be cut for use while the head,
            or curd, is still close and compact.  --F. Burr.
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.

From The Collaborative International Dictionary of English v.0.48:

Curd \Curd\, v. i.
   To become coagulated or thickened; to separate into curds and
   whey --Shak.
   [1913 Webster]
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