1. A mass of mixed ingredients reduced to a soft pulpy state by beating or pressure; a mass of anything in a soft pulpy state. Specifically (Brewing), ground or bruised malt, or meal of rye, wheat, corn, or other grain (or a mixture of malt and meal) steeped and stirred in hot water for making the wort.
2. A mixture of meal or bran and water fed to animals.
3. A mess; trouble. [Obs.] Beau. & Fl. Mash tun, a large tub used in making mash and wort.
MASH
Mash, v. t. [imp. & p. p. Mashed; p. pr. & vb. n. Mashing.] Etym:
[Akin to G. meischen, maischen, to mash, mix, and prob. to mischen,
E. mix. See 2d Mash.]
Defn: To convert into a mash; to reduce to a soft pulpy state by beating or pressure; to bruise; to crush; as, to mash apples in a mill, or potatoes with a pestle. Specifically (Brewing), to convert, as malt, or malt and meal, into the mash which makes wort. Mashing tub, a tub for making the mash in breweries and distilleries; — called also mash tun, and mash vat.
MASHER
Mash"er, n.
1. One who, or that which, mashes; also (Brewing), a machine for making mash.
2. A charmer of women. [Slang] London Punch.
MASHIE; MASHY
Mash"ie, Mash"y, n.; pl. Mashies (#). [Etym. uncert.]
Defn: A golf club like the iron, but with a shorter head, slightly more lofted, used chiefly for short approaches.