Those are my new words for the week. Most of them come from the book "A History of Food" by Maguelonne Toussaint-Samat.
to pound something up
charred stones
trichina worms
untrammelled growth
fishing weir, fish weir, fishgarth, or kiddle
mean blueberry scone
tailgate party
minute investigation
bee glue
grist to (or for) the mill
starchy foods
clamshell middens
prussic acid
serrated leaves
stilt-walking shepherds
bilge water