gallise
English
[edit]Etymology
[edit]From German Gall + English -ise (variant of -ize); see gallize.
Verb
[edit]gallise (third-person singular simple present gallises, present participle gallising, simple past and past participle gallised)
- (British spelling) Alternative spelling of gallize
- 1875, Henry Funk, “[Statements of Exhibiters.] Statement of Henry Funk—Wine.”, in A. M. Garland, editor, Transactions of the Department of Agriculture of the State of Illinois. […] for the Year 1874, volume IV (New Series; volume XII overall), Springfield, Ill.: State Journal Steam Plant, →OCLC, page 68:
- I weigh the must by Oechsle's must scale, and add white sugar to it until it weighs 100 degrees, then I gallise it by one-fourth of water in which sugar is dissolved to the same standard of the must.
- 1881 October 14, “Chemical Notices from Foreign Sources. [Biedermann’s Central-Blatt für Agrikultur-Chemie, Vol. X, No. I. The Injurious Action of Potato-Sugar.]”, in William Crookes, editor, The Chemical News and Journal of Physical Science. […], volume XLIV, number 1142, London: […] Edwin John Davey, […], →OCLC, page 192, column 2:
- Potato-sugar contains impurities of sulphuric acid, iron sulphate, and lime. [...] Wines "gallised" with potato-sugar are consequently pro tanto poisonous, and the use of such sugars in brewing becomes a matter of questionable permissibility.