Socnoun
Sociology or social science.
Socnoun
Upper class youth.
Socnoun
The lord's power or privilege of holding a court in a district, as in manor or lordship; jurisdiction of causes, and the limits of that jurisdiction.
Socnoun
Liberty or privilege of tenants excused from customary burdens.
Socnoun
An exclusive privilege formerly claimed by millers of grinding all the corn used within the manor or township in which the mill stands.
Socnoun
The lord's power or privilege of holding a court in a district, as in manor or lordship; jurisdiction of causes, and the limits of that jurisdiction.
Socnoun
An exclusive privilege formerly claimed by millers of grinding all the corn used within the manor or township which the mill stands.
Sopnoun
Something entirely soaked.
Sopnoun
A piece of solid food to be soaked in liquid food.
Sopnoun
Something given or done to pacify or bribe.
Sopnoun
A weak, easily frightened or ineffectual person; a milksop
Sopnoun
(Appalachian) Gravy.
Sopnoun
(obsolete) A thing of little or no value.
Sopnoun
A piece of turf placed in the road as a target for a throw in road bowling.
Sopverb
(transitive) To steep or dip in any liquid.
Sopverb
(intransitive) To soak in, or be soaked; to percolate.
Sopnoun
Anything steeped, or dipped and softened, in any liquid; especially, something dipped in broth or liquid food, and intended to be eaten.
Sopnoun
Anything given to pacify; - so called from the sop given to Cerberus, as related in mythology.
Sopnoun
A thing of little or no value.
Sopverb
To steep or dip in any liquid.
Sopnoun
piece of solid food for dipping in a liquid
Sopnoun
a concession given to mollify or placate;
Sopnoun
a prescribed procedure to be followed routinely;
Sopverb
give a conciliatory gift or bribe to
Sopverb
be or become thoroughly soaked or saturated with a liquid
Sopverb
dip into liquid;
Sopverb
mop so as to leave a semi-dry surface;
Sopverb
become thoroughly soaked or saturated with liquid
Sopverb
cover with liquid; pour liquid onto;
Sop
A sop is a piece of bread or toast that is drenched in liquid and then eaten. In medieval cuisine, sops were very common; they were served with broth, soup, or wine and then picked apart into smaller pieces to soak in the liquid.