[mahr-jer-in, -juh-reen, mahrj-rin] /ˈmɑr dʒər ɪn, -dʒəˌrin, ˈmɑrdʒ rɪn/
a butterlike product made of refined vegetable oils, sometimes blended with animal fats, and emulsified, usually with water or milk.
a substitute for butter, prepared from vegetable and animal fats by emulsifying them with water and adding small amounts of milk, salt, vitamins, colouring matter, etc
butter substitute, 1873, from French margarine (see margarine). Invented 1869 by French scientist Hippolyte Mège-Mouries and made in part from edible fats and oils.
The “enterprising merchant” of Paris, who sells Margarine as a substitute for Butter, and does not sell his customers by selling it as Butter, and at Butter’s value, has very likely found honesty to be the best policy. That policy might perhaps be adopted with advantage by an enterprising British Cheesemonger. [“Punch,” Feb. 21, 1874]
[mahr-guh-ree-tuh] /ˌmɑr gəˈri tə/ noun, (often lowercase) 1. a cocktail made of tequila, lime or lemon juice, and an orange-flavored liqueur, usually served in a salt-rimmed glass. /ˌmɑːɡəˈriːtə/ noun 1. a mixed drink consisting of tequila and lemon juice /ˌmɑːɡəˈriːtə/ noun 1. an island in the Caribbean, off the NE coast of Venezuela: pearl fishing. […]
[mahr-ger-i-tey-shuh s] /ˌmɑr gər ɪˈteɪ ʃəs/ adjective 1. resembling mother-of-pearl; pearly.
[mahr-sel] /mɑrˈsɛl/ verb (used with object), marcelled, marcelling. 1. to wave (the hair) by means of special irons, producing the effect of regular, continuous waves (marcel waves) noun 2. a marcelling. 3. a marcelled condition. [mahr-sel; French mar-sel] /mɑrˈsɛl; French marˈsɛl/ noun 1. Gabriel [ga-bree-el] /ga briˈɛl/ (Show IPA), 1887–1973, French philosopher, dramatist, and critic. […]
[mahr-git, -geyt] /ˈmɑr gɪt, -geɪt/ noun 1. a red-mouthed grunt, Haemulon album, inhabiting Atlantic waters from Florida to Brazil, valued as a food fish. [mahr-git, -geyt for 1; mahr-geyt for 2] /ˈmɑr gɪt, -geɪt for 1; ˈmɑr geɪt for 2/ noun 1. a city in NE Kent, in SE England: seaside resort. 2. a city […]