pomace

From Late Middle English pomis, pomys (“cider; pulp of plants pressed to extract their juice or oil”),^[1] 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)).^[2][3] 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).^[2]

• (Received Pronunciation) IPA^(key): /ˈpʌmɪs/, /ˈpɒ-/

• Audio (Southern England):

  (file)

• (General American) IPA^(key): /ˈpʌməs/
• Rhymes: -ʌmɪs, -ɒmɪs
• Hyphenation: pom‧ace

pomace (countable and uncountable, plural pomaces)

1. The pulp or pulplike matter remaining from a substance pressed to extract its juice or oil.

   Synonyms: (fruit, especially grapes) marc, stosh

   2. Such residue from apples used in the process of cidermaking; also, a mass of crushed apples before the juice is pressed out.

      (residue after pressing): Synonym: (Southwest England, archaic) pug

      • 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 Cave, , →OCLC, page 48:

        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: […]

      • 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:

        [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.

   4. Such residue from grapes used in winemaking.
   5. (historical) Such residue (especially castor bean cake or fish scrap) used as fertilizer.
      • 1664, J[ohn] E[velyn], “Kalendarium Hortense: Or, The Gard’ners Almanac; ”, in Sylva, or A Discourse of Forest-trees and the Propagation of Timber in His Majesties Dominions. , London: Jo Martyn, and Ja Allestry, printers to the Royal Society, , →OCLC, page 80:

        Sovv, as yet, Pomace of Cider-preſſings to raiſe Nurſeries; and ſet all ſorts of Kernels, Stones, &c.

      • 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 H for H Mortlock , and J Robinson , →OCLC, book I, page 3:

        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.

2. (UK, regional, archaic) Synonym of pulp (“a soft, moist mass formed by mashing something”)
3. (by extension, obsolete) Sheep offal.
   • 1753, E[liza] Smith, “Cookery, &c. ”, in The Compleat Housewife: Or, Accomplish’d Gentlewoman’s Companion. , 15th edition, London: R. Ware, S. Birt, T Longman, C. Hitch, J. Hodges, J and J Rivington, J. Ward, W. Johnston, and M. Cooper, →OCLC, pages 66–67:

     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, […]

• pumace, pummace, pummice (obsolete)

• pomace on Wikipedia.Wikipedia
• Category:pomace on Wikimedia Commons.Wikimedia Commons

• PEComa, ecomap