Part 1142

<h1>Bis</h1> <Xpage=148>

<hw>Bis</hw> <tt>(?)</tt>, <tt>adv.</tt> <ety>[L. <ets>bis</ets> twice, for <ets>duis</ets>, fr. root of <ets>duo</ets> two. See <er>Two</er>, and cf. <er>Bi-</er>.]</ety> <def>Twice; -- a word showing that something is, or is to be, repeated; as a passage of music, or an item in accounts.</def>

<h1>Bis</h1> <Xpage=148>

<hw>Bis*</hw>, <tt>pref.</tt> <def>A form of <er>Bi-</er>, sometimes used before <i>s</i>, <i>c</i>, or a vowel.</def>

<h1>Bisa antelope</h1> <Xpage=148>

<hw>Bi"sa an"te*lope</hw> <tt>(?)</tt>. <fld>(Zo\'94l.)</fld> <def>See <er>Oryx</er>.</def>

<h1>Bisaccate</h1> <Xpage=148>

<hw>Bi*sac"cate</hw> <tt>(?)</tt>, <tt>a.</tt> <ety>[Pref. <ets>bi-</ets> + <ets>saccate</ets>.]</ety> <fld>(Bot.)</fld> <def>Having two little bags, sacs, or pouches.</def>

<h1>Biscayan</h1> <Xpage=148>

<hw>Bis*cay"an</hw> <tt>(?)</tt>, <tt>a.</tt> <def>Of or pertaining to Biscay in Spain.</def> -- <def2><tt>n.</tt> <def>A native or inhabitant of Biscay.</def></def2>

<h1>Biscotin</h1> <Xpage=148>

<hw>Bis"co*tin</hw> <tt>(?)</tt>, <tt>n.</tt> <ety>[F. <ets>biscotin</ets>. See <er>Biscuit</er>.]</ety> <def>A confection made of flour, sugar, marmalade, and eggs; a sweet biscuit.</def>

<h1>Biscuit</h1> <Xpage=148>

<hw>Bis"cuit</hw> <tt>(?)</tt>, <tt>n.</tt> <ety>[F. <ets>biscuit</ets> (cf. It. <ets>biscotto</ets>, Sp. <ets>bizcocho</ets>, Pg. <ets>biscouto</ets>), fr. L. <ets>bis</ets> twice + <ets>coctus</ets>, p. p. of <ets>coquere</ets> to cook, bake. See <er>Cook</er>, and cf. <er>Bisque</er> a kind of porcelain.]</ety> <p><b>1.</b> <def>A kind of unraised bread, of many varieties, plain, sweet, or fancy, formed into flat cakes, and bakes hard; <as>as, ship <ex>biscuit</ex></as>.</def>

<blockquote>According to military practice, the bread or <b>biscuit</b> of the Romans was twice prepared in the oven. <i>Gibbon.</i></blockquote>

<p><b>2.</b> <def>A small loaf or cake of bread, raised and shortened, or made light with soda or baking powder. Usually a number are baked in the same pan, forming a sheet or card.</def>

<p><b>3.</b> <def>Earthen ware or porcelain which has undergone the first baking, before it is subjected to the glazing.</def>

<p><b>4.</b> <fld>(Sculp.)</fld> <def>A species of white, unglazed porcelain, in which vases, figures, and groups are formed in miniature.</def>

<cs><col>Meat biscuit</col>, <cd>an alimentary preparation consisting of matters extracted from meat by boiling, or of meat ground fine and combined with flour, so as to form biscuits.</cd></cs>

<h1>Biscutate</h1> <Xpage=148>

<hw>Bi*scu"tate</hw> <tt>(?)</tt>, <tt>a.</tt> <ety>[Pref. <ets>bi-</ets> + <ets>scutate</ets>.]</ety> <fld>(Bot.)</fld> <def>Resembling two bucklers placed side by side.</def>

<h1>Bise</h1> <Xpage=148>

<hw>Bise</hw> <tt>(?)</tt>, <tt>n.</tt> <ety>[F.]</ety> <def>A cold north wind which prevails on the northern coasts of the Mediterranean and in Switzerland, etc.; -- nearly the same as the <i>mistral</i>.</def>

<h1>Bise</h1> <Xpage=148>

<hw>Bise</hw> <tt>(?)</tt>, <tt>n.</tt> <fld>(Paint.)</fld> <def>See <er>Bice</er>.</def>

<h1>Bisect</h1> <Xpage=148>

<hw>Bi*sect"</hw> <tt>(?)</tt>, <tt>v. t.</tt> <wordforms>[<tt>imp. & p. p.</tt> <er>Bisected</er>; <tt>p. pr. & vb. n.</tt> <er>Bisecting</er>.]</wordforms> <ety>[L. <ets>bis</ets> twice + <ets>secare</ets>, <ets>sectum</ets>, to cut.]</ety> <p><b>1.</b> <def>To cut or divide into two parts.</def>

<p><b>2.</b> <fld>(Geom.)</fld> <def>To divide into two equal parts.</def>