pomace
nounUK /ˈpʌmɪs/ · US /ˈpʌməs/
Etymology
[Alt: Red grape flesh and seeds] From Late Middle English pomis, pomys (“cider; pulp of plants pressed to extract their juice or oil”), probably from Medieval Latin pōmācium, pōmātium (“cider”), possibly a variant of pomaceum (although first attested later), from Latin pōmum (“fruit; fruit tree”) (ultimately from Proto-Indo-European *h₂epó (“away; off”) + *h₁em- (“to take”), in the sense of something taken off a tree) + -āceum (neuter form of -āceus (suffix meaning ‘belonging to; having the nature of’, forming adjectives)). Doublet of pomade, pomate, and pomatum. Sense 1.1 (“crushed apples”) and sense 1.2 (“residue from grapes”) were possibly influenced by Middle French pommage (“(cidermaking) apple harvest; apple orchards”) and French poma, pomas, pomat (“residue from apples”) (Northern France).
› The pulp or pulplike matter remaining from a…
Such residue from apples used in the process of cidermaking; also, a mass of crushed apples before the juice is pressed out.
- In order to avoid a great deal of trouble, and to perform the vvork more effectually, by diveſting the nevv made Cyder of vvhat pummice and other impurities remain; after ſtraining it through a hair ſieve, on its coming from the VVring, or Preſs, it is neceſſary to be provided vvith a large open vat, keeve, or clive, vvhich vvill contain a vvhole pounding, or making of Cyder; or as much as can be preſſed in one day: […]1753, Hugh Stafford, “Sect. VI. Of Proper Vessels for Receiving the Cyder for Its Fermentation; the Vigilance, Exact Care, and Attention Required in the First Fermentation of Cyder for Making It Sweet, and as Long as It Continues in a Fermenting State.”, in A Treatise on Cyder-making, Founded on Long Practice and Experience; […], London: […] E[dward] Cave, […], →OCLC, page 48:
- [O]ne of the Hintocks (several of which lay thereabout)—where the people make the best cider and cider-wine in all Wessex, and where the dunghills smell of pomace instead of stable refuse as elsewhere.1884 May, Thomas Hardy, “Interlopers at the Knap”, in Wessex Tales: Strange, Lively, and Commonplace […], volume II, London; New York, N.Y.: Macmillan and Co., published 1888, →OCLC, pages 7–8:
Such residue from grapes used in winemaking.
Historical Such residue (especially castor bean cake or fish scrap) used as fertilizer.
- Sovv, as yet, Pomace of Cider-preſſings to raiſe Nurſeries; and ſet all ſorts of Kernels, Stones, &c.1664, J[ohn] E[velyn], “Kalendarium Hortense: Or, The Gard’ners Almanac; […] [December.]”, in Sylva, or A Discourse of Forest-trees and the Propagation of Timber in His Majesties Dominions. […], London: […] Jo[hn] Martyn, and Ja[mes] Allestry, printers to the Royal Society, […], →OCLC, page 80:
- Next to the VVhite is the Black Thorne and the Crab, vvhich make a very good Fence, and is raiſed as the VVhite Thorne, only if you ſovv the Pummace vvith them, they vvill come up the firſt Year.1708, J[ohn] Mortimer, “Of Inclosing of Land”, in The Whole Art of Husbandry; or, The Way of Managing and Improving of Land. […], 2nd edition, London: […] J[ohn] H[umphreys] for H[enry] Mortlock […], and J[onathan] Robinson […], →OCLC, book I, page 3:
Broadly, Obsolete Sheep offal.
- To haſh a Lamb's Pumice. Boil the head and neck at moſt a quarter of an hour, the heart five minutes, and the lights half an hour, the liver boil'd or fry'd in ſlices (but not haſh'd) ſlice all the reſt very thin, put in the gravy that runs from it, and a quarter of a pint of the liquor they are boiled in, […]1753, E[liza] Smith, “Cookery, &c. [To Hash a Lamb’s Pumice.]”, in The Compleat Housewife: Or, Accomplish’d Gentlewoman’s Companion. […], 15th edition, London: […] R[ichard] Ware, S[amuel] Birt, T[homas] Longman, C[harles] Hitch, J. Hodges, J[ohn] and J[ames] Rivington, J[ohn] Ward, W[illiam] Johnston, and M[ary] Cooper, →OCLC, pages 66–67:
- Derived terms
- olive pomace oil, pomace fly, pomaceous, pomace shovel, pomace tub, pommage, pummy