"panary" meaning in All languages combined

{
  "etymology_number": 1,
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "la",
        "3": "pānārium",
        "4": "",
        "5": "pantry"
      },
      "expansion": "Latin pānārium (“pantry”)",
      "name": "bor"
    },
    {
      "args": {
        "1": "-ary"
      },
      "expansion": "-ary",
      "name": "smallcaps"
    },
    {
      "args": {
        "1": "en",
        "2": "pannier"
      },
      "expansion": "Doublet of pannier",
      "name": "doublet"
    }
  ],
  "etymology_text": "From Latin pānārium (“pantry”). Doublet of pannier.",
  "forms": [
    {
      "form": "panaries",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "panary (plural panaries)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        {
          "_dis": "54 46",
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w+disamb"
        }
      ],
      "glosses": [
        "A pantry or storehouse for bread."
      ],
      "id": "en-panary-en-noun-5qlgF-6V",
      "links": [
        [
          "pantry",
          "pantry"
        ],
        [
          "storehouse",
          "storehouse"
        ],
        [
          "bread",
          "bread#Noun"
        ]
      ],
      "raw_glosses": [
        "(obsolete, rare) A pantry or storehouse for bread."
      ],
      "tags": [
        "obsolete",
        "rare"
      ]
    }
  ],
  "word": "panary"
}

{
  "etymology_number": 2,
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "la",
        "3": "pānārius"
      },
      "expansion": "Latin pānārius",
      "name": "bor"
    },
    {
      "args": {
        "1": "-ary"
      },
      "expansion": "-ary",
      "name": "smallcaps"
    }
  ],
  "etymology_text": "From Latin pānārius.",
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "panary (not comparable)",
      "name": "en-adj"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "adj",
  "senses": [
    {
      "categories": [
        {
          "_dis": "54 46",
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w+disamb"
        }
      ],
      "examples": [
        {
          "text": "1830, Donovan, Michael. Domestic Economy Vol I. Cabinet Cyclopaedia\nWhen flour is made into a paste or dough by means of water, and yest added, as in the process of bread-making, the dough acquires sponginess, in consequence of being inflated in all parts by fixed air, or carbonic acid. It had been asserted, that, dough in this state, if distilled, does not afford alcohol, although it might have heen expected to do so, if the fermentation which it obviously has undergone were the vinous. It was, therefore, concluded to be a fermentation essentially different ; and from panis, bread, it was called the panary fermentation. […] [T]here are no grounds for doubting the identity of the panary with the vinous fermentation; the former is the incipient stage of the latter […]"
        },
        {
          "ref": "1842 August, “An Agricultural School”, in Willis Gaylord, Luther Tucker, editors, The Cultivator, a Consolidation of Buel’s Cultivator and the Genesee Farmer, […], volumes IX (Cult.) / III (Cult. and Far.), number 8, Albany, N.Y.: […] Luther Tucker. […], page 125, column 2",
          "text": "The bakery, which supplies the household bread, would be a proper place for trying the relative panary properties of different kinds of flour and meal.",
          "type": "quotation"
        },
        {
          "ref": "2011, Rajarathnam Ezekiel, Narpinder Singh, “Use of Potato Flour in Bread and Flat Bread”, in Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel, editors, Flour and Breads and Their Fortification in Health and Disease Prevention, Academic Press, section 1 (Flour and Breads), page 254",
          "text": "For bread preparation, 7 or 8% of damaged starch is desirable in the panary fermentation.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "Relating to the making of bread."
      ],
      "id": "en-panary-en-adj-C3QWjWJV",
      "links": [
        [
          "bread",
          "bread"
        ]
      ],
      "tags": [
        "not-comparable"
      ]
    }
  ],
  "word": "panary"
}

{
  "categories": [
    "English adjectives",
    "English countable nouns",
    "English doublets",
    "English entries with incorrect language header",
    "English lemmas",
    "English nouns",
    "English terms borrowed from Latin",
    "English terms derived from Latin",
    "English uncomparable adjectives"
  ],
  "etymology_number": 1,
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "la",
        "3": "pānārium",
        "4": "",
        "5": "pantry"
      },
      "expansion": "Latin pānārium (“pantry”)",
      "name": "bor"
    },
    {
      "args": {
        "1": "-ary"
      },
      "expansion": "-ary",
      "name": "smallcaps"
    },
    {
      "args": {
        "1": "en",
        "2": "pannier"
      },
      "expansion": "Doublet of pannier",
      "name": "doublet"
    }
  ],
  "etymology_text": "From Latin pānārium (“pantry”). Doublet of pannier.",
  "forms": [
    {
      "form": "panaries",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "panary (plural panaries)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        "English terms with obsolete senses",
        "English terms with rare senses"
      ],
      "glosses": [
        "A pantry or storehouse for bread."
      ],
      "links": [
        [
          "pantry",
          "pantry"
        ],
        [
          "storehouse",
          "storehouse"
        ],
        [
          "bread",
          "bread#Noun"
        ]
      ],
      "raw_glosses": [
        "(obsolete, rare) A pantry or storehouse for bread."
      ],
      "tags": [
        "obsolete",
        "rare"
      ]
    }
  ],
  "word": "panary"
}

{
  "categories": [
    "English adjectives",
    "English entries with incorrect language header",
    "English lemmas",
    "English terms borrowed from Latin",
    "English terms derived from Latin",
    "English uncomparable adjectives"
  ],
  "etymology_number": 2,
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "la",
        "3": "pānārius"
      },
      "expansion": "Latin pānārius",
      "name": "bor"
    },
    {
      "args": {
        "1": "-ary"
      },
      "expansion": "-ary",
      "name": "smallcaps"
    }
  ],
  "etymology_text": "From Latin pānārius.",
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "panary (not comparable)",
      "name": "en-adj"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "adj",
  "senses": [
    {
      "categories": [
        "English terms with quotations"
      ],
      "examples": [
        {
          "text": "1830, Donovan, Michael. Domestic Economy Vol I. Cabinet Cyclopaedia\nWhen flour is made into a paste or dough by means of water, and yest added, as in the process of bread-making, the dough acquires sponginess, in consequence of being inflated in all parts by fixed air, or carbonic acid. It had been asserted, that, dough in this state, if distilled, does not afford alcohol, although it might have heen expected to do so, if the fermentation which it obviously has undergone were the vinous. It was, therefore, concluded to be a fermentation essentially different ; and from panis, bread, it was called the panary fermentation. […] [T]here are no grounds for doubting the identity of the panary with the vinous fermentation; the former is the incipient stage of the latter […]"
        },
        {
          "ref": "1842 August, “An Agricultural School”, in Willis Gaylord, Luther Tucker, editors, The Cultivator, a Consolidation of Buel’s Cultivator and the Genesee Farmer, […], volumes IX (Cult.) / III (Cult. and Far.), number 8, Albany, N.Y.: […] Luther Tucker. […], page 125, column 2",
          "text": "The bakery, which supplies the household bread, would be a proper place for trying the relative panary properties of different kinds of flour and meal.",
          "type": "quotation"
        },
        {
          "ref": "2011, Rajarathnam Ezekiel, Narpinder Singh, “Use of Potato Flour in Bread and Flat Bread”, in Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel, editors, Flour and Breads and Their Fortification in Health and Disease Prevention, Academic Press, section 1 (Flour and Breads), page 254",
          "text": "For bread preparation, 7 or 8% of damaged starch is desirable in the panary fermentation.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "Relating to the making of bread."
      ],
      "links": [
        [
          "bread",
          "bread"
        ]
      ],
      "tags": [
        "not-comparable"
      ]
    }
  ],
  "word": "panary"
}