| 释义 |
Leicester|ˈlɛstə(r)|
[The name of an English county town.]
a. Used attrib. or adj., and hence ellipt. as n., to designate a valuable long-woolled variety of sheep and a long-horned variety of cattle originally bred in Leicestershire. In Austral. and N.Z. freq. as English Leicester. Cf. Border Leicester. Also Leicestershire.
1798J. Middleton View Agric. Middlesex xiii. 348 The Lincoln and Leicester sheep come to Smithfield in perfection. 1798Jane Austen Let. 17 Nov. (1952) 29 One of his Leicestershire sheep, sold to the butcher last week, weighed 27 lb. and 1/4 per quarter. 1804A. Young Gen. View Agric. Hertfordshire 189 The cross is with the new Leicester: he sells no lambs. 1809[see Kent n.3]. 1834Youatt Cattle vi. 208 Where a few of the long-horns do linger, the improved Leicesters are gone. 1839Penny Cycl. XIII. 291/2 The improved Leicester has gained a footing, and will not soon lose it. 1874A. Bathgate Colonial Experiences xv. 210 In cultivated lands the Leicester is the favorite. 1923W. Perry et al. Sheep Farming in N.Z. iv. 32 Thus Romney Marsh, English Leicesters, and Lincolns, have been improved or adapted to suit New Zealand conditions. 1950H. G. Belschner Sheep Managem. & Dis. ii. 21 The Leicester crosses well with the big-framed Merino, but it is not so much in favour for this purpose in Australia... The following description of the English Leicester is taken from the flock book of the Australian Society of Breeders of British Sheep. 1956G. Bowen Wool Away! (ed. 2) xii. 142 The English Leicester is another of the British breeds which has played a notable part in developing New Zealand's sheep farming, but is now more or less on the way out.
b. Leicester (occas. Leicestershire) cheese, a firm-textured full milk cheese originally made in Leicestershire.
1880J. P. Sheldon Dairy Farming 241/1 The finest qualities of..Leicester cheese are generally admitted to be, with the single exception of genuine Stilton, the best cheese produced in these islands. 1902Encycl. Brit. XXVII. 355/2 Derby cheese in its best forms is much like Leicester, being ‘clean’ in flavour and mellow. 1950J. G. Davis Dict. Dairying 124 Leicester cheese is made from evening's and morning's milk. 1965T. Fitzgibbon Art Brit. Cooking 133 Leicestershire cheese is a hard⁓pressed, flaky textured cheese..usually coloured a pale orange with annatto. 1970Guardian 6 June 13/2 Leicester, an excellent dessert cheese with a mild flavour. |