كَثْءٌ

A kind of أَقِط; what rises (from the milk) above the water, the latter becoming clear beneath it; or what becomes thick, or coagulated, its oily matter floating upon the surface, (يَكْثَأُ,) in the pot, and is poured out; the upper part whereof is gross, or thick. So says AHát; and he adds, What is termed مصرع [evidently, I think, a mistranscription for مُضَرِّعٌ,] is what becomes thick, or coagulated, and almost thoroughly cooked: عاقد is that of which the water has gone, and which is thoroughly cooked: كَرِيص is that which is cooked with نَهْق or حَمَصِيص: مَصْل is a kind of اقط cooked again: and ثَوْر is a great piece of it. (TA.)