Cuirass, kwi-ras′, or kū-, n. a defensive covering for the breast and back, of leather or iron fastened with straps and buckles, &c.—v.t. to furnish with such.—n. Cuirassier′, a horse-soldier armed with such. [Fr. cuirasse—cuir, leather—L. corium, skin leather.]
Cuir-bouilli, kwēr-bōō′lyi, n. leather softened by boiling, then dried, retaining the impressions made on it.—Also Cuir-bouilly.
Cuisine, kwe-zēn′, n. a kitchen or cooking department: cookery.—n. Cuisin′ier, a cook. [Fr. (It. cucina)—L. coquina—coquĕre, to cook.]
Cuisse, kwis, Cuish, kwish, n. armour for the thighs, consisting of iron plates laid horizontally over each other and riveted together. [Fr. cuisse (It. coscia, the thigh)—L. coxa, the hip.]
Cuiter, küt′ėr, v.t. (Scot.) to fondle, pamper.
Cuittle, küt′l, v.t. to curry: (Scot.) to cajole.
Culch, kulch, n. (prov.) rubbish.
Culdee, kul′dē, n. one of a fraternity of monks living in Scotland in the 8th century in groups of cells. [Acc. to Reeves and Skene, the old Ir. céle dé, 'servants of God,' or 'companions of God'—Latinised by Boece into Culdei, as if cultores Dei.]
Cul-de-four, kōō-de-foor, n. (archit.) a sort of low spherical vault, oven-like.—ns. Cul-de-lampe, an ornamental design used in filling up blank spaces in a book; Cul-de-sac, a street, &c., closed at one end: a blind alley. [Fr. cul, bottom—L. culus; Fr. four, furnace, lampe, lamp, sac, sack.]
Culet, kū′let, n. the small flat surface at the back or bottom of a brilliant: the part of armour protecting the body behind, from the waist downwards—also Culette. [O. Fr., cul—L. culus, the rump.]