Dul′ca‐ma″rin (?), n.(Chem.) A glucoside extracted from the bittersweet (Solanum Dulcamara), as a yellow amorphous substance. It probably occasions the compound taste. See Bittersweet, 3(a).
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Webster's Dictionary 1913
Webster's Revised Unabridged Dictionary, C. & G. Merriam Co., 1913.