Every one shall know a country better that makes often sallies into
it, and traverses it up and down, than he that . . . goes still
round in the same track.
Locke.
4. A flight of fancy, liveliness, wit, or the like; a flashing forth of
a quick and active mind.
The unaffected mirth with which she enjoyed his sallies.
Sir W. Scott.
5. Transgression of the limits of soberness or steadiness; act of
levity; wild gayety; frolic; escapade.
The excursion was esteemed but a sally of youth.
Sir H. Wotton.
Sally port. (a) (Fort.) A postern gate, or a passage underground, from
the inner to the outer works, to afford free egress for troops in a
sortie. (b) (Naval) A large port on each quarter of a fireship, for the
escape of the men into boats when the train is fired; a large port in
an old-fashioned three-decker or a large modern ironclad.
Sal"ly Lunn" (?). [From a woman, Sally Lunn, who is said to have first
made the cakes, and sold them in the streets of Bath, Eng.] A tea cake
slighty sweetened, and raised with yeast, baked in the form of biscuits
or in a thin loaf, and eaten hot with butter.
Sal"ly*man (?), n. (Zoöl.) The velella; -- called also saleeman.
Salm (?), n. Psalm. [Obs2E] Piers Plowman.
Sal`ma*gun"di (?), n. [F. salmigondis, of uncertain origin; perhaps
from L. salgama condita, pl.; salgama pickles + condita preserved (see
Condite); or from the Countess Salmagondi, lady of honor to Maria de
Medici, who is said to have invented it; or cf. It. salame salt meat,
and F. salmis a ragout.] 1. A mixture of chopped meat and pickled
herring, with oil, vinegar, pepper, and onions. Johnson.
2. Hence, a mixture of various ingredients; an olio or medley; a
potpourri; a miscellany. W. Irving.
Sal"mi (?), n. (Cookery) Same as Salmis.
Sal"mi*ac (?), n. [Cf. F. salmiac, G. salmiak.] (Old Chem.) Sal
ammoniac. See under Sal.
||Sal`mis" (?), n. [F.] (Cookery) A ragout of partly roasted game
||stewed with sauce, wine, bread, and condiments suited to provoke
||appetite.
Salm"on (sm"n), n.; pl. Salmons (-nz) or (collectively) Salmon. [OE.
saumoun, salmon, F. saumon, fr. L. salmo, salmonis, perhaps from salire
to leap. Cf. Sally, v.] 1. (Zoöl.) Any one of several species of fishes
of the genus Salmo and allied genera. The common salmon (Salmo salar)
of Northern Europe and Eastern North America, and the California
salmon, or quinnat, are the most important species. They are
extensively preserved for food. See Quinnat.
The salmons ascend rivers and penetrate to their head streams to spawn.
They are remarkably strong fishes, and will even leap over considerable
falls which lie in the way of their progress. The common salmon has
been known to grow to the weight of seventy-five pounds; more generally
it is from fifteen to twenty-five pounds. Young salmon are called parr,
peal, smolt, and grilse. Among the true salmons are: Black salmon, or
Lake salmon, the namaycush. -- Dog salmon, a salmon of Western North
America (Oncorhynchus keta). -- Humpbacked salmon, a Pacific-coast
salmon (Oncorhynchus gorbuscha). -- King salmon, the quinnat. --
Landlocked salmon, a variety of the common salmon (var. Sebago), long
confined in certain lakes in consequence of obstructions that prevented
it from returning to the sea. This last is called also dwarf salmon.
Among fishes of other families which are locally and erroneously called
salmon are: the pike perch, called jack salmon; the spotted, or
southern, squeteague; the cabrilla, called kelp salmon; young pollock,
called sea salmon; and the California yellowtail.