Sem′o‐li″na (?), n. [It. semolino, from semola bran, L. simila the finest wheat flour. Cf. Semoule, Simnel.] The fine, hard parts of wheat, rounded by the attrition of the millstones, — used in cookery.
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Webster's Dictionary 1913
Webster's Revised Unabridged Dictionary, C. & G. Merriam Co., 1913.