- A brownish substance, very soluble in cold water, formed by heating dry starch. It corresponds in its properties to dextrin and is used in solution as a substitute for gum in stiffening goods.
Part or all of this entry has been imported from the 1913 edition of Webster’s Dictionary, which is now free of copyright and hence in the public domain. The imported definitions may be significantly out of date, and any more recent senses may be completely missing.
(See the entry for British gum in Webster’s Revised Unabridged Dictionary, G. & C. Merriam, 1913.)