I.
obsolete
variant of mark III
II. ˈmärk, ˈmȧk noun
( -s )
Etymology: French, from Middle French, from marchier to trample under foot — more at march
1.
a. : the residue remaining after a fruit (as grapes or olives) has been subjected to pressing — compare pomace 1
b. : an insoluble residue remaining after extraction of a substance (as a drug) with a solvent
2. : a brandy that is made by distilling the skins of grapes or the pulp of apples after the wine or cider is made — called also eau-de-vie de marc ; compare grappa
III. abbreviation
marcato