‖ cremor
In 7 cremour.
[a. L. cremor thick juice obtained by steeping, pressure, or decoction, broth, pap (? related to cremāre to burn), and obs. F. cremeur ‘a creamie or milkie disposition or humor’ (Cotgr.), where the sense is app. influenced by crème cream.]
a. A thick juice or decoction; a liquid of this consistency: a broth, pap. b. By erroneous association with F. crème, cream n.2, a scum gathering on the top of a liquid.
| 1657 Tomlinson Renou's Disp. 163* Of their cremour may be made a certain sorbicle. 1657 Phys. Dict., Cremor, the top or flower of any liquor or cream of milk, yeast, the juyce of steeped barley, &c. 1691 Ray Creation (1714) 27 The food is swallowed into the stomach, where, mingled with dissolvent juices, it is reduced into a Chyle or Cremor. 1757 Walker in Phil. Trans. L. 128 When the water was exposed for some days to the air, there was a cremor separated from it of a shining chalybeat colour. 1851–60 Mayne Expos. Lex., Cremor, cream; also, any substance floating on, and skimmed from the surface of a fluid; also, a thick decoction of barley. |
c. cremor of tartar (= cremor tartari): cream of tartar; see cream n.2 4.
| 1656 Ridgley Pract. Physick 201, Cremor Tartar dissolved in steeled Wine. 1756 Nugent Gr. Tour, France IV. 16 The chief commodities of this country..verdigrease, cremor tartari, &c. |