Am″el‐corn′ (�), n. [Ger. amelkorn: cf. MHG. amel, amer, spelt, and L. amylum starch, Gr. �.] A variety of wheat from which starch is produced; — called also French rice.
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Webster's Dictionary 1913
Webster's Revised Unabridged Dictionary, C. & G. Merriam Co., 1913.