• The flesh of the lower cheeks or lower jaw, especially when plump or flaccid.
  • A fleshy part similar to a jowl, such as the dewlap of a cow or the wattle of a fowl.
  • The jaw, especially the lower jaw.
  • The cheek.
  • To strike or dash, as the jowl or head; butt; clash with violence, as horns.
  • To scold; “jaw.”
  • In <em>coal-mining</em>, to hammer on the coal for the purpose of ascertaining what thickness intervenes between two contiguous workings.
  • The cheek.
  • The cheek or head of a pig, salmon, etc., prepared for the table: as, <em>jowl</em> and greens is a Virginia dish.
  • The cheek; the jaw.
  • with the cheeks close together; side by side; in close proximity.
  • To throw, dash, or knock.
  • a fold of fatty flesh under the chin, around the cheeks, or lower jaw (as a dewlap, wattle, crop, or double chin).
  • cut of fish including the head and adjacent parts
  • the <xref>jaw</xref>, jawbone; especially one of the lateral parts of the <xref>mandible</xref>.
  • the <xref>cheek</xref>; especially the cheek meat of a <xref>hog</xref>.
  • To <xref>throw</xref>, <xref>dash</xref>, or <xref>knock</xref>.
  • a fullness and looseness of the flesh of the lower cheek and jaw (characteristic of aging)
  • the jaw in vertebrates that is hinged to open the mouth
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