Webster
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Webster’s Revised Unabridged Dictionary · 1913

Stuffing

Stuff′ing, n. 1. That which is used for filling anything; as, the stuffing of a saddle or cushion.

2. (Cookery) Any seasoning preparation used to stuff meat; especially, a composition of bread, condiments, spices, etc.; forcemeat; dressing.

3. A mixture of oil and tallow used in softening and dressing leather.

Stuffing box, a device for rendering a joint impervious where there is a hole through which a movable cylindrical body, as the paston rod of a steam engine, or the plunger of a pump, slides back and forth, or in which a shaft turns. It usually consists of a box or chamber, made by an enlargement of part of the hole, forming a space around the rod or shaft for containing packing which is compressed and made to fill the space closely by means of a sleeve, called the gland, which fits loosely around the rod, and is pressed upon the packing by bolts or other means.

Webster’s Revised Unabridged Dictionary, Noah Porter, editor (Springfield, Mass.: G. & C. Merriam, 1913). Public domain. Text as transcribed by MICRA, Inc., from Project Gutenberg. Changed for Deep Dive Bible: Greek, which our source spelled in Latin letters, set in Greek letters; entries of one spelling merged into one article; Greek words our source left out (shown as “?”), read from the 1898 printing, from the same plates (the Library of Congress’s copy), where the place could be found with certainty.