garnishment

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garnishment,

in law, means of requiring a third party who holds a debtdebt,
obligation in services, money, or goods owed by one party, the debtor, to another, the creditor. When contested, debts are collected by a civil suit upon which the judge renders a judgment, and an execution is levied on the debtor's property.
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 (including wages) due a defendant to retain the property temporarily. The garnishment consists of a warning, in the form of a judgmentjudgment,
decision of a court of law respecting the issues before it. The term ordinarily is not applied to the decree (order) of courts of equity. The outstanding characteristic of a legal judgment, in contrast to an equitable decree, is its finality and fixity; thus, except
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, to the third party, called the garnishee, not to deliver the goods or money due to the defendant, but to hold them in trusttrust,
in law, arrangement whereby property legally owned by one person is administered for the benefit of another. Three parties are ordinarily needed for the relation to arise: the settlor, who bequeaths or deeds the property for another's benefit; the trustee, in whose hands
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 pending the outcome of the plaintiff's suit. This provisional remedy guarantees the plaintiff at least some recovery if he wins the case.
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References in periodicals archive ?
Set a scoop of ice cream to one side, drizzle some chocolate sauce around the dish, and garnish with mint.
Cruzan Single Barrel Rum Madagascar Infused Vanilla Sugar Lime wheel for garnish Muddle raspberries and demerara syrup in a pint glass.
Garnish with chocolate sticks and a few raspberries.
Reserve half the zest for garnish, chop the remaining zest and set aside.
Mix and serve in a Martini glass with a pear slice for garnish.
Add one squeeze of fresh lime for extra flavor and garnish with a lime wedge.
Drizzle some parsley sauce over the dish and garnish with mache flowers and arugula blossoms.
Dressing up a drink has come a long way from the standard array of garnish options that used to exist in a bartender's mise en place.
Top each half with 1/4 of Hollandaise Sauce and garnish with golden or other caviar and/or chopped chives.
The branches can be used as a garnish whole, pickled, or the small buds can be removed and used as a condiment.
1 pippin OR Granny Smith apple, quartered, cored and thinly sliced for garnish