BOUILLON

(Fr.), n. ‘ Bu-el-yo*n?. 1. A soup or broth, especially a clear soup made from lean beef. [K.] 2. A common name for various plants.— 18. aux herbes [Fr. Cod.]. See Tisane @OSEILLE composée.—B. blanc [Fr. Cod.]. The Verbascum thapsus. [B, 173.]—B. de Liebig. Beef-tea made from Liebig’s extract of beef, [A, 885.]—B.. A soup made from bones and a little meat. [A, 385.]—B. femelle. e Verbascum lychnitis. [B. 173.]—13. mâle. ‘The Verbascum thapsus. [B, 173.]—B. médicinal. A soup containing some medicinal substance or prepared from a icular kind of meat selected with a view to its digestipility. [A, 385.]—B. mitiers. The Verbascwm blattaria. [B, 173.)-B. noir. The Arctium majus. [B, 173.|—B. pectoral. A soup made from cbicken and some pocaral plants. [A, 385.)—B. sec, Tablet tes de b. Tablets made by evaporating clear beef soup on a water bath to the consistence of a soft extract, adding gelatin, and shaping the product in molds. [B. 92.]—Tisane de b. Dlane [Fr. Cod.}. ‘A strained and filtered infusion of 5 parts of the Ree Verbascum thapsus in 1,000 of boiling distilled water. ‘A, 258.