FERLY
Fer"ly, a. Etym: [AS. f sudden, unexpected. See Fear, n.]
Defn: Singular; wonderful; extraordinary. [Obs.] — n.
Defn: A wonder; a marvel. [Obs.]
Who hearkened ever such a ferly thing. Chaucer.
FERM; FERME
Ferm, Ferme, n.Etym: [See Farm.]
Defn: Rent for a farm; a farm; also, an abode; a place of residence; as, he let his land to ferm. [Obs.] Out of her fleshy ferme fled to the place of pain. Spenser.
FERMACY
Fer"ma*cy, n. Etym: [OE. See Pharmacy.]
Defn: Medicine; pharmacy. [Obs.] Chaucer.
FERMENT Fer"ment, n. Etym: [L. fermentum ferment (in senses 1 & 2), perh. for fervimentum, fr. fervere to be boiling hot, boil, ferment: cf. F. ferment. Cf. 1st Barm, Fervent.]
1. That which causes fermentation, as yeast, barm, or fermenting beer.
Note: Ferments are of two kinds: (a) Formed or organized ferments. (b) Unorganized or structureless ferments. The latter are also called soluble or chemical ferments, and enzymes. Ferments of the first class are as a rule simple microscopic vegetable organisms, and the fermentations which they engender are due to their growth and development; as, the acetic ferment, the butyric ferment, etc. See Fermentation. Ferments of the second class, on the other hand, are chemical substances, as a rule soluble in glycerin and precipitated by alcohol. In action they are catalytic and, mainly, hydrolytic. Good examples are pepsin of the dastric juice, ptyalin of the salvia, and disease of malt. globular proteins, capable of catalyzing a wide variety of chemical reactions, not merely hydrolytic. The full set of enzymes causing production of ethyl alcohol from sugar has been identified and individually purified and studied. See enzyme