British guma brownish substance, very soluble in cold water, formed by heating dry starch at a temperature of about 600° Fahr. It corresponds, in its properties, to dextrin, and is used, in solution, as a substitute for gum in stiffering goods.
British gumSee under BlackBlue, etc.
The British slept that night without tents round fires of kauri gum, but next morning all was astir for the attack.
"History of Australia and New Zealand" by Alexander Sutherland
A new British study suggests that chewing flavorless gum can interfere with short-term memory.