"aad" meaning in Dutch

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      "expansion": "West Frisian aed",
      "name": "bor"
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  "etymology_text": "Borrowed from West Frisian aed.",
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      "form": "aden",
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  "hyphenations": [
    {
      "parts": [
        "aad"
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  "lang": "Dutch",
  "lang_code": "nl",
  "pos": "noun",
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          "english": "Those who wish to churn only the cream must allow the milk to cool for a shorter time, as otherwise it will become too rich in cream; and milk that is too rich in cream, when poured into the churns, yields less cream than when it is less rich. After the milk has stood in the churns for 1 to 2 days, the cream is skimmed off the milk using a very thin wooden board that has been soaked in cold water beforehand, and transferred to a churning vat, which is placed in the cellar until churning; however, if the cream is not cold enough, it is cooled further before being poured into the vat.",
          "text": "1855, \"Boterbereiding\", Tijdschrift voor nijverheid en landbouw in Nederlandsch-Indië, Vol. 2, Part 2 (extracts from Dutch and foreign magazines), page 21, quoting De Nijverheid of March 1854.\nZij nu, die uitsluitend den room willen karnen, moeten de melk korter laten bekoelen, daar zij anders te veel beroomd, en de te veel beroomde melk, in de aden overgegoten, minder room afscheidt, dan wanneer zij minder beroomd is. De melk 1 à 2 etmalen in de aden gestaan hebbende, neemt men den room met een zeer dun houten bord, dat vooraf in koud water gelegen heeft, van de melk af, en brengt hem in een molkenvat over, dat men tot aan het karnen in den kelder plaatst; is echter de room niet koud genoeg, dan koelt men hem eerst nog af, voor dat hij in het vat gegoten wordt.",
          "translation": "Those who wish to churn only the cream must allow the milk to cool for a shorter time, as otherwise it will become too rich in cream; and milk that is too rich in cream, when poured into the churns, yields less cream than when it is less rich. After the milk has stood in the churns for 1 to 2 days, the cream is skimmed off the milk using a very thin wooden board that has been soaked in cold water beforehand, and transferred to a churning vat, which is placed in the cellar until churning; however, if the cream is not cold enough, it is cooled further before being poured into the vat.",
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          "english": "In the Frisian barns, where the milk churns are placed on a milk stand around the barn, each churn has an average capacity of 20 to 25 litres, with a surface area of ½ square metre, so that one churn can be allocated per cow.",
          "ref": "1871, Overzicht der boerenplaatsenbouw in Nederland, page 66:",
          "text": "In de friesche kelders, waar men de aden op eene melkstelling rond den kelder plaatst, heeft elke aad een gemiddelde inhoud van 20 ad 25 liters, bij een oppervlak ½ □ M. zoodat men per koe ééne aad kan rekenen.",
          "translation": "In the Frisian barns, where the milk churns are placed on a milk stand around the barn, each churn has an average capacity of 20 to 25 litres, with a surface area of ½ square metre, so that one churn can be allocated per cow.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "shallow oval tub or tray used for acquiring cream from milk; a type of churn"
      ],
      "id": "en-aad-nl-noun-Q1lUxtYt",
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        [
          "tub",
          "tub"
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        [
          "tray",
          "tray"
        ],
        [
          "cream",
          "cream"
        ],
        [
          "churn",
          "churn"
        ]
      ],
      "raw_glosses": [
        "(rare) shallow oval tub or tray used for acquiring cream from milk; a type of churn"
      ],
      "synonyms": [
        {
          "word": "mout"
        }
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      "tags": [
        "feminine",
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      "ipa": "/aːt/"
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    {
      "rhymes": "-aːt"
    },
    {
      "homophone": "Aad"
    }
  ],
  "word": "aad"
}

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      "expansion": "West Frisian aed",
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  ],
  "etymology_text": "Borrowed from West Frisian aed.",
  "forms": [
    {
      "form": "aden",
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  ],
  "hyphenations": [
    {
      "parts": [
        "aad"
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  "lang": "Dutch",
  "lang_code": "nl",
  "pos": "noun",
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        "Rhymes:Dutch/aːt"
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        {
          "english": "Those who wish to churn only the cream must allow the milk to cool for a shorter time, as otherwise it will become too rich in cream; and milk that is too rich in cream, when poured into the churns, yields less cream than when it is less rich. After the milk has stood in the churns for 1 to 2 days, the cream is skimmed off the milk using a very thin wooden board that has been soaked in cold water beforehand, and transferred to a churning vat, which is placed in the cellar until churning; however, if the cream is not cold enough, it is cooled further before being poured into the vat.",
          "text": "1855, \"Boterbereiding\", Tijdschrift voor nijverheid en landbouw in Nederlandsch-Indië, Vol. 2, Part 2 (extracts from Dutch and foreign magazines), page 21, quoting De Nijverheid of March 1854.\nZij nu, die uitsluitend den room willen karnen, moeten de melk korter laten bekoelen, daar zij anders te veel beroomd, en de te veel beroomde melk, in de aden overgegoten, minder room afscheidt, dan wanneer zij minder beroomd is. De melk 1 à 2 etmalen in de aden gestaan hebbende, neemt men den room met een zeer dun houten bord, dat vooraf in koud water gelegen heeft, van de melk af, en brengt hem in een molkenvat over, dat men tot aan het karnen in den kelder plaatst; is echter de room niet koud genoeg, dan koelt men hem eerst nog af, voor dat hij in het vat gegoten wordt.",
          "translation": "Those who wish to churn only the cream must allow the milk to cool for a shorter time, as otherwise it will become too rich in cream; and milk that is too rich in cream, when poured into the churns, yields less cream than when it is less rich. After the milk has stood in the churns for 1 to 2 days, the cream is skimmed off the milk using a very thin wooden board that has been soaked in cold water beforehand, and transferred to a churning vat, which is placed in the cellar until churning; however, if the cream is not cold enough, it is cooled further before being poured into the vat.",
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          "english": "In the Frisian barns, where the milk churns are placed on a milk stand around the barn, each churn has an average capacity of 20 to 25 litres, with a surface area of ½ square metre, so that one churn can be allocated per cow.",
          "ref": "1871, Overzicht der boerenplaatsenbouw in Nederland, page 66:",
          "text": "In de friesche kelders, waar men de aden op eene melkstelling rond den kelder plaatst, heeft elke aad een gemiddelde inhoud van 20 ad 25 liters, bij een oppervlak ½ □ M. zoodat men per koe ééne aad kan rekenen.",
          "translation": "In the Frisian barns, where the milk churns are placed on a milk stand around the barn, each churn has an average capacity of 20 to 25 litres, with a surface area of ½ square metre, so that one churn can be allocated per cow.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "shallow oval tub or tray used for acquiring cream from milk; a type of churn"
      ],
      "links": [
        [
          "tub",
          "tub"
        ],
        [
          "tray",
          "tray"
        ],
        [
          "cream",
          "cream"
        ],
        [
          "churn",
          "churn"
        ]
      ],
      "raw_glosses": [
        "(rare) shallow oval tub or tray used for acquiring cream from milk; a type of churn"
      ],
      "synonyms": [
        {
          "word": "mout"
        }
      ],
      "tags": [
        "feminine",
        "no-diminutive",
        "rare"
      ]
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      "rhymes": "-aːt"
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    {
      "homophone": "Aad"
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  "word": "aad"
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