in distilling, a name given to such things as are added to the wash, or liquor, while in a state of fermentation, in order to improve the vinosity of the spirit, procure a larger quantity of it, or give it a particular flavour. All things, of whatever kind, thus added in the time of fermentation, are called by those of the butchers who speak most intelligently additions; but many confound them with things of a very different nature, under the name of ferments. See Distilling.

in Heraldry, some things added to a coat-of-arms, as marks of honour; and therefore directly opposite to abatements. Among additions we reckon Bordure, Quarter, Canton, Gyron, Pile, &c. See these articles.