δεῦμα: Difference between revisions
διὸ δὴ πᾶς ἀνὴρ σπουδαῖος τῶν ὄντων σπουδαίων πέρι πολλοῦ δεῖ μὴ γράψας ποτὲ ἐν ἀνθρώποις εἰς φθόνον καὶ ἀπορίαν καταβαλεῖ → And this is the reason why every serious man in dealing with really serious subjects carefully avoids writing, lest thereby he may possibly cast them as a prey to the envy and stupidity of the public | Therefore every man of worth, when dealing with matters of worth, will be far from exposing them to ill feeling and misunderstanding among men by committing them to writing
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|Transliteration C=deyma | |Transliteration C=deyma | ||
|Beta Code=deu=ma | |Beta Code=deu=ma | ||
|Definition=ατος, τό, ( | |Definition=-ατος, τό, ([[δεύω]] A) [[that which is steeped]], [[seethed]], <b class="b3">δεύματα κρεῶν</b> [[boiled]] flesh, dub. in Pi.''O.''1.50; cf. [[δεύτατος]]. | ||
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|lstext='''δεῦμα''': -ατος, τό, ([[δεύω]]) τὸ ὑγρόν, δεύματα [[κρεῶν]], βραστὸν [[κρέας]], ἐκ διορθώσεως τοῦ B öckh, Πίνδ. Ο. 1. 80, ἐκ χειρογρ. ἀντὶ τῆς παλαιᾶς γραφῆς, δεύτατα. | |lstext='''δεῦμα''': -ατος, τό, ([[δεύω]]) τὸ ὑγρόν, δεύματα [[κρεῶν]], βραστὸν [[κρέας]], ἐκ διορθώσεως τοῦ B öckh, Πίνδ. Ο. 1. 80, ἐκ χειρογρ. ἀντὶ τῆς παλαιᾶς γραφῆς, δεύτατα. | ||
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{{lsm | |||
|lsmtext='''δεῦμα:''' -ατος, τό ([[δεύω]]), αυτό που είναι βρεγμένο, [[μούσκεμα]], [[δεύματα]] [[κρεῶν]], βραστό [[κρέας]], σε Πίνδ. | |||
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{{mdlsj | |||
|mdlsjtxt=[[δεύω]]<br />that [[which]] is wet, [[δεύματα]] [[κρεῶν]] [[boiled]] [[flesh]], Pind. | |||
}} | }} | ||
Latest revision as of 11:07, 25 August 2023
English (LSJ)
-ατος, τό, (δεύω A) that which is steeped, seethed, δεύματα κρεῶν boiled flesh, dub. in Pi.O.1.50; cf. δεύτατος.
German (Pape)
[Seite 552] τό, das Benetzte, κρεῶν, eine künstlich zubereitete Fleischspeise, Pind. Ol. 1, 50.
Greek (Liddell-Scott)
δεῦμα: -ατος, τό, (δεύω) τὸ ὑγρόν, δεύματα κρεῶν, βραστὸν κρέας, ἐκ διορθώσεως τοῦ B öckh, Πίνδ. Ο. 1. 80, ἐκ χειρογρ. ἀντὶ τῆς παλαιᾶς γραφῆς, δεύτατα.
Greek Monotonic
δεῦμα: -ατος, τό (δεύω), αυτό που είναι βρεγμένο, μούσκεμα, δεύματα κρεῶν, βραστό κρέας, σε Πίνδ.
