Emily Dickinson Lexicon

CAV'I-AR, n. [Sp. cabial; It. caviale; Ar. خبيار gabiar. The Arabic verb خَبَرَ gabara, from which this word is formed, signifies to try, to strain or press, and to season with fat. It may coincide with the Gr. πειραω, L. experior.]

The roes of certain large fish, prepared and salted. The best is made from the roes of the sterlet, sturgeon, sevruga, and beluga, caught in the lakes or rivers of Russia. The roes are put into a bag with a strong brine, and pressed by wringing, and then dried told put in casks, or into cisterns, perforated at bottom, where they are pressed by heavy weights. The poorest sort is trodden with the feet. – Tooke.