Part 1680

<blockquote>His <b>casque</b> overshadowed with brilliant plumes. <i>Prescott.</i></blockquote>

<h1>Cass</h1> <Xpage=223>

<hw>Cass</hw> <tt>(?)</tt>, <tt>v. t.</tt> <ety>[F. <ets>casser</ets>, LL. <ets>cassare</ets>, fr. L. <ets>cassus</ets> empty, hollow, and perhaps influenced by L. <ets>quassare</ets> to shake, shatter, v. intens. of <ets>quatere</ets> to shake. Cf. <er>Cashier</er>, <tt>v. t.</tt>, <er>Quash</er>, <er>Cask</er>.]</ety> <def>To render useless or void; to annul; to reject; to send away.</def> <mark>[Obs.]</mark>

<i>Sir W. Raleing.</i>

<h1>Cassada</h1> <Xpage=223>

<hw>Cas"sa*da</hw> <tt>(?)</tt>, <tt>n.</tt> <def>See <er>Cassava</er>.</def>

<h1>Cassareep</h1> <Xpage=223>

<hw>Cas"sa*reep</hw> <tt>(?)</tt>, <tt>n.</tt> <def>A condiment made from the sap of the bitter cassava (<spn>Manihot utilissima</spn>) deprived of its poisonous qualities, concentrated by boiling, and flavored with aromatics. See <er>Pepper pot</er>.</def>

<h1>Cassate</h1> <Xpage=223>

<hw>Cas"sate</hw> <tt>(?)</tt>, <tt>v. t.</tt> <ety>[LL. <ets>cassare</ets>. See <er>Cass</er>.]</ety> <def>To render void or useless; to vacate or annul.</def> <mark>[Obs.]</mark>

<h1>Cassation</h1> <Xpage=223>

<hw>Cas*sa"tion</hw> <tt>(?)</tt>, <tt>n.</tt> <ety>[F. <ets>cassation</ets>. See <er>Cass</er>.]</ety> <def>The act of annulling.</def>

<blockquote>A general <b>cassation</b> of their constitutions. <i>Motley.</i></blockquote>

<cs><col>Court of cassation</col>, <cd>the highest court of appeal in France, which has power to quash (<i>Casser<i>) or reverse the decisions of the inferior courts.</cd></cs>

<h1>Cassava</h1> <Xpage=223>

<hw>Cas"sa*va</hw> <tt>(?)</tt>, <tt>n.</tt> <ety>[F. <ets>cassave</ets>, Sp. <ets>cazabe</ets>, fr. <ets>kasabi</ets>, in the language of Hayti.]</ety> <p><b>1.</b> <fld>(Bot.)</fld> <def>A shrubby euphorbiaceous plant of the genus <spn>Manihot</spn>, with fleshy rootstocks yielding an edible starch; -- called also <altname>manioc</altname>.</def>

<note>&hand; There are two species, <i>bitter</i> and <i>sweet</i>, from which the cassava of commerce is prepared in the West Indies, tropical America, and Africa. The bitter (<spn>Manihot utilissima</spn>) is the more important; this has a poisonous sap, but by grating, pressing, and baking the root the poisonous qualities are removed. The sweet (<spn>M. Aipi</spn>) is used as a table vegetable.</note>

<p><b>2.</b> <def>A nutritious starch obtained from the rootstocks of the cassava plant, used as food and in making tapioca.</def>

<h1>Casse Paper</h1> <Xpage=223>

<hw>Cas"se Pa"per</hw> <tt>(?)</tt>. <ety>[F. <ets>papier cass\'82</ets>. See <er>Cass</er>.]</ety> <def>Broken paper; the outside quires of a ream.</def>

<h1>Casserole</h1> <Xpage=223>

<hw>Cas"se*role</hw> <tt>(#)</tt> <tt>n.</tt> <ety>[F. a saucepan, dim. from <ets>casse</ets> a basin.]</ety> <p><b>1.</b> <fld>(Chem.)</fld> <def>A small round dish with a handle, usually of porcelain.</def>

<p><b>2.</b> <fld>(Cookery)</fld> <def>A mold (in the shape of a hollow vessel or incasement) of boiled rice, mashed potato or paste, baked, and afterwards filled with vegetables or meat.</def>

<h1>Cassia</h1> <Xpage=223>

<hw>Cas"sia</hw> <tt>(?)</tt>, <tt>n.</tt> <ety>[L. <ets>cassia</ets> and <ets>casia</ets>, Gr. <?/ and <?/; of Semitic origin; cf. Heb. <ets>qets\'c6\'beh</ets>, fr. <ets>q\'betsa'</ets> to cut off, to peel off.]</ety> <p><b>1.</b> <fld>(Bot.)</fld> <def>A genus of leguminous plants (herbs, shrubs, or trees) of many species, most of which have purgative qualities. The leaves of several species furnish the senna used in medicine.</def>

<p><b>2.</b> <def>The bark of several species of <spn>Cinnamommum</spn> grown in China, etc.; Chinese cinnamon. It is imported as <i>cassia</i>, but commonly sold as cinnamon, from which it differs more or less in strength and flavor, and the amount of outer bark attached.</def>

<note>&hand; The medicinal "cassia" (<i>Cassia pulp</i>) is the laxative pulp of the pods of a leguminous tree (<spn>Cassia fistula</spn> or <i>Pudding-pipe tree</i>), native in the East Indies but naturalized in various tropical countries.</note>

<cs><col>Cassia bark</col>, <cd>the bark of <spn>Cinnamomum Cassia</spn>, etc. The coarser kinds are called <spn>Cassia lignea</spn>, and are often used to adulterate true cinnamon.</cd> -- <col>Cassia buds</col>, <cd>the dried flower buds of several species of cinnamon (<spn>Cinnamomum cassia</spn>, atc..).</cd> -- <col>Cassia oil</col>, <cd>oil extracted from cassia bark and cassia buds; -- called also <altname>oil of cinnamon</altname>.</cd></cs>