oswego tea : Dictionary / Wörterbuch (BEOLINGUS, TU Chemnitz)

oak chestnut
n 1: a tree of the genus Castanopsis

English Dictionary: oswego tea	by the DICT Development Group
From WordNet (r) 3.0 (2006) [wn]:
Oaxaca de Juarez n a city of southeastern Mexico [syn: Oaxaca, {Oaxaca de Juarez}]
From WordNet (r) 3.0 (2006) [wn]:
Ojos del Salado n a mountain in the Andes on the border between Argentina and Chile (22,572 feet high)
From WordNet (r) 3.0 (2006) [wn]:
osseous tissue n the porous calcified substance from which bones are made Synonym(s): bone, osseous tissue
From WordNet (r) 3.0 (2006) [wn]:
oswego tea n perennial aromatic herb of eastern North America having variously colored tubular flowers in dense showy heads Synonym(s): bee balm, beebalm, bergamot mint, oswego tea, Monarda didyma
From WordNet (r) 3.0 (2006) [wn]:
oxyacetylene n a mixture of oxygen and acetylene; used to create high temperatures for cutting or welding metals
From WordNet (r) 3.0 (2006) [wn]:
oxyacetylene torch n a blowtorch that burns oxyacetylene
From WordNet (r) 3.0 (2006) [wn]:
oxyacid n any acid that contains oxygen [syn: oxyacid, {oxygen acid}]
From Webster's Revised Unabridged Dictionary (1913) [web1913]:
Occecation \Occeca"tion\, n. [L. occaecatio, fr. occaecare to make blind; ob + caecare to blind, fr. caecus blind.] The act of making blind, or the state of being blind. [R.] [bd]This inward occecation.[b8] --Bp. Hall.
From Webster's Revised Unabridged Dictionary (1913) [web1913]:
Oswego tea \Os*we"go tea"\ (Bot.) An American aromatic herb ({Monarda didyma}), with showy, bright red, labiate flowers.
From Webster's Revised Unabridged Dictionary (1913) [web1913]:
Tea \Tea\, n. [Chin. tsh[be], Prov. Chin. te: cf. F. th[82].] 1. The prepared leaves of a shrub, or small tree ({Thea, [or] Camellia, Chinensis}). The shrub is a native of China, but has been introduced to some extent into some other countries. Note: Teas are classed as green or black, according to their color or appearance, the kinds being distinguished also by various other characteristic differences, as of taste, odor, and the like. The color, flavor, and quality are dependent upon the treatment which the leaves receive after being gathered. The leaves for green tea are heated, or roasted slightly, in shallow pans over a wood fire, almost immediately after being gathered, after which they are rolled with the hands upon a table, to free them from a portion of their moisture, and to twist them, and are then quickly dried. Those intended for black tea are spread out in the air for some time after being gathered, and then tossed about with the hands until they become soft and flaccid, when they are roasted for a few minutes, and rolled, and having then been exposed to the air for a few hours in a soft and moist state, are finally dried slowly over a charcoal fire. The operation of roasting and rolling is sometimes repeated several times, until the leaves have become of the proper color. The principal sorts of green tea are Twankay, the poorest kind; Hyson skin, the refuse of Hyson; Hyson, Imperial, and Gunpowder, fine varieties; and Young Hyson, a choice kind made from young leaves gathered early in the spring. Those of black tea are Bohea, the poorest kind; Congou; Oolong; Souchong, one of the finest varieties; and Pekoe, a fine-flavored kind, made chiefly from young spring buds. See {Bohea}, {Congou}, {Gunpowder tea}, under {Gunpowder}, {Hyson}, {Oolong}, and {Souchong}. --K. Johnson. Tomlinson. Note: [bd]No knowledge of . . . [tea] appears to have reached Europe till after the establishment of intercourse between Portugal and China in 1517. The Portuguese, however, did little towards the introduction of the herb into Europe, and it was not till the Dutch established themselves at Bantam early in 17th century, that these adventurers learned from the Chinese the habit of tea drinking, and brought it to Europe.[b8] --Encyc. Brit. 2. A decoction or infusion of tea leaves in boiling water; as, tea is a common beverage. 3. Any infusion or decoction, especially when made of the dried leaves of plants; as, sage tea; chamomile tea; catnip tea. 4. The evening meal, at which tea is usually served; supper. {Arabian tea}, the leaves of {Catha edulis}; also (Bot.), the plant itself. See {Kat}. {Assam tea}, tea grown in Assam, in India, originally brought there from China about the year 1850. {Australian}, [or] {Botany Bay}, {tea} (Bot.), a woody clambing plant ({Smilax glycyphylla}). {Brazilian tea}. (a) The dried leaves of {Lantana pseodothea}, used in Brazil as a substitute for tea. (b) The dried leaves of {Stachytarpheta mutabilis}, used for adulterating tea, and also, in Austria, for preparing a beverage. {Labrador tea}. (Bot.) See under {Labrador}. {New Jersey tea} (Bot.), an American shrub, the leaves of which were formerly used as a substitute for tea; redroot. See {Redroot}. {New Zealand tea}. (Bot.) See under {New Zealand}. {Oswego tea}. (Bot.) See {Oswego tea}. {Paraguay tea}, mate. See 1st {Mate}. {Tea board}, a board or tray for holding a tea set. {Tea bug} (Zo[94]l.), an hemipterous insect which injures the tea plant by sucking the juice of the tender leaves. {Tea caddy}, a small box for holding tea. {Tea chest}, a small, square wooden case, usually lined with sheet lead or tin, in which tea is imported from China. {Tea clam} (Zo[94]l.), a small quahaug. [Local, U. S.] {Tea garden}, a public garden where tea and other refreshments are served. {Tea plant} (Bot.), any plant, the leaves of which are used in making a beverage by infusion; specifically, {Thea Chinensis}, from which the tea of commerce is obtained. {Tea rose} (Bot.), a delicate and graceful variety of the rose ({Rosa Indica}, var. {odorata}), introduced from China, and so named from its scent. Many varieties are now cultivated. {Tea service}, the appurtenances or utensils required for a tea table, -- when of silver, usually comprising only the teapot, milk pitcher, and sugar dish. {Tea set}, a tea service. {Tea table}, a table on which tea furniture is set, or at which tea is drunk. {Tea taster}, one who tests or ascertains the quality of tea by tasting. {Tea tree} (Bot.), the tea plant of China. See {Tea plant}, above.
From Webster's Revised Unabridged Dictionary (1913) [web1913]:
Oxacid \Ox`ac"id\ ([ocr]ks`[acr]s"[icr]d), n. (Chem.) See {Oxyacid}.
From Webster's Revised Unabridged Dictionary (1913) [web1913]:
Acid \Ac"id\, n. 1. A sour substance. 2. (Chem.) One of a class of compounds, generally but not always distinguished by their sour taste, solubility in water, and reddening of vegetable blue or violet colors. They are also characterized by the power of destroying the distinctive properties of alkalies or bases, combining with them to form salts, at the same time losing their own peculiar properties. They all contain hydrogen, united with a more negative element or radical, either alone, or more generally with oxygen, and take their names from this negative element or radical. Those which contain no oxygen are sometimes called {hydracids} in distinction from the others which are called {oxygen acids} or {oxacids}. Note: In certain cases, sulphur, selenium, or tellurium may take the place of oxygen, and the corresponding compounds are called respectively {sulphur acids} or {sulphacids}, {selenium acids}, or {tellurium acids}. When the hydrogen of an acid is replaced by a positive element or radical, a salt is formed, and hence acids are sometimes named as salts of hydrogen; as hydrogen nitrate for nitric acid, hydrogen sulphate for sulphuric acid, etc. In the old chemistry the name acid was applied to the oxides of the negative or nonmetallic elements, now sometimes called anhydrides.
From Webster's Revised Unabridged Dictionary (1913) [web1913]:
Oxy- \Ox"y-\ (Chem.) A prefix, also used adjectively, designating: (a) A compound containing oxygen. (b) A compound containing the hydroxyl group, more properly designated by hydroxy-. See {Hydroxy-}. {Oxy acid}. See {Oxyacid} (below).
From Webster's Revised Unabridged Dictionary (1913) [web1913]:
Oxyacetic \Ox`yace"tic\, a. [Oxy- (b) + acetic.] Hydroxyacetic; designating an acid called also glycolic acid.
From Webster's Revised Unabridged Dictionary (1913) [web1913]:
Oxyacid \Ox`y*ac"id\, n. [Oxy (a) + acid.] (Chem.) An acid containing oxygen, as chloric acid or sulphuric acid; -- contrasted with the {hydracids}, which contain no oxygen, as hydrochloric acid. See {Acid}, and {Hydroxy-}.
From U.S. Gazetteer (1990) [gazetteer]:
Oakesdale, WA (town, FIPS 50325) Location: 47.13087 N, 117.24552 W Population (1990): 346 (195 housing units) Area: 2.7 sq km (land), 0.0 sq km (water) Zip code(s): 99158
From U.S. Gazetteer (1990) [gazetteer]:
Oswegatchie, NY Zip code(s): 13670
From The Free On-line Dictionary of Computing (15Feb98) [foldoc]:
OSA extension (OSAX) Any extension to {Macintosh} {OSA}. (1999-01-14)