the grossest and most ponderous parts of liquors, which, being separated by fermentation, fall to the bottom. The word comes from the French lièze, and that either from linus "mud," or from Lycus one of the names of Bacchus; or, according to Du Cange, from la, a corrupt Latin word signifying the same.—The vinegar-makers make a great trade of the lees of wine dried and made into cakes, after having squeezed out the remains of the liquor in presses.