currier1 (kurier)

[(1) = Sc. corier, curruca (ku-röʻkä), n.; pl. curruca (-sē). [NL.; of carruca, a vehicle, carriage.] An old name of some small European bird of the family Syl viida, or more probably of several species of warblers indiscriminately, like beccafico or fice dula. In ornithology the name has been used in many mally made a genus of warblers by Bri on, 1760; applied to the nightingales by Bechstein, 1802; applied by Koch, 1816, to a group of warblers of which the blackcap, Sylvia at rica pill a, is the type. [Now little used.] different connections, both generic and specific: first for curry1 (kur'i), v. t.; pret. and pp. curried, ppr. currying. [Early mod. E. also currie, curray, cory, etc.; ME. curreye, n.) (cf. ML. corredium, conredium, apparatus, etc.; also corrodium, > corody, q. v.), To curry a temporary favour he incurreth everlasting Rev. T. Adams, Sermons, L. 284. hatred. This humour succeeded so with the puppy, that an a would go the same way to work to curry favour for himself. Sir R. L'Estrange , Fables. are A well timed shrug, an admiring attitude, sufficient qualifications for men of low circumstances to curry favour . Goldsmith , Citizen of the World, xxxiv [ Curry has been used in this sense without favor . If I had a suit to master Shallow, I would humour his men; if to his men, I would curry with master ShalShak., 2 Hen. IV., v. 1.] low. curry2 (kur'i), n.; pl. curries (-iz). [Anglo Ind., also written currie, repr. Canarese kari or kadi (cerebral d ), Malayalam kari ( a pron. nearly as E. u ), boiled sour milk used with rice, a mixed dish; also bite, bit, morsel, chip, etc.] A kind of sauce or relish, made of meat, fish, fowl, fruit, eggs, or vegetables, cooked with bruised spices, such as cayenne-pepper, coriander-seed, ginger, garlic, etc., with turmeric, much used in India and elsewhere as a relish or flavoring for boiled rice. The article of food prepared with this sauce is said to be curried: as, curried rice, curried fowl, etc. The unrivalled excellence of the Singhalese in the preparation of their innumerable curries , each tempered by the delicate creamy juice expre ed from the flesh of the coco-nut. Sir J. E. Tennent , Ceylon, i. 2. curry2 (kur'i), v. t.; pret. and pp. curried, ppr. currying. [