fermento: Difference between revisions
βωμὸν Ἀριστοτέλης ἱδρύσατο τόνδε Πλάτωνος, ἀνδρὸς ὃν οὐδ' αἰνεῖν τοῖσι κακοῖσι θέμις → Aristotle had this altar of Plato set up — Plato, a man whom the wicked dare not even mention in praise
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|lnetxt=fermento fermentare, fermentavi, fermentatus V TRANS :: leven; cause fermentation in; aerate (soil) | |||
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{{Lewis | {{Lewis | ||
|lshtext=<b>fermento</b>: āvi, ātum, 1, v. a. id.,<br /><b>I</b> to [[cause]] to [[rise]] or [[ferment]]; in [[pass]]., to [[rise]], [[ferment]].<br /><b>I</b> Lit.: [[panis]] [[hordeaceus]] ervi aut cicerculae [[farina]] fermentabatur, Plin. 18, 11, 26, § 103; cf.: fermentato [[pane]] ali, [[with]] fermented, leavened, or [[light]] [[bread]], id. ib.: [[fermentatus]] [[panis]], Cels. 2, 25 and 29: [[ficus]] sinitur fermentari, Col. 12, 17, 1; Vulg. Matt. 13, 33.—<br /> <b>B</b> Transf., to [[cause]] to [[swell]] or [[rise]] up, to [[break]] up, [[loosen]]: terram, Varr. R. R. 1, 38, 1; Col. 2, 14, 1; 11, 3, 13.—*<br /><b>II</b> Trop., to [[sour]], [[spoil]], Paul. Nol. Carm. 10, 263.—Hence, fermentātus, a, um, P. a.<br /> <b>A</b> Lit. (acc. to I. B.), [[loose]], [[soft]]: si deprimatur [[scobis]] in regesto, [[quod]] est fermentatum [[plus]] dipondio semisse, Col. 4, 1, 3: (optimi [[canes]]) debent esse pedibus magnis ... [[solo]] fermentato ac molli, Varr. R. R. 2, 9, 4.—*<br /> <b>B</b> Trop. (acc. to II.), [[corrupted]], spoiled: [[mores]], Prud. Apoth. 354. | |lshtext=<b>fermento</b>: āvi, ātum, 1, v. a. id.,<br /><b>I</b> to [[cause]] to [[rise]] or [[ferment]]; in [[pass]]., to [[rise]], [[ferment]].<br /><b>I</b> Lit.: [[panis]] [[hordeaceus]] ervi aut cicerculae [[farina]] fermentabatur, Plin. 18, 11, 26, § 103; cf.: fermentato [[pane]] ali, [[with]] fermented, leavened, or [[light]] [[bread]], id. ib.: [[fermentatus]] [[panis]], Cels. 2, 25 and 29: [[ficus]] sinitur fermentari, Col. 12, 17, 1; Vulg. Matt. 13, 33.—<br /> <b>B</b> Transf., to [[cause]] to [[swell]] or [[rise]] up, to [[break]] up, [[loosen]]: terram, Varr. R. R. 1, 38, 1; Col. 2, 14, 1; 11, 3, 13.—*<br /><b>II</b> Trop., to [[sour]], [[spoil]], Paul. Nol. Carm. 10, 263.—Hence, fermentātus, a, um, P. a.<br /> <b>A</b> Lit. (acc. to I. B.), [[loose]], [[soft]]: si deprimatur [[scobis]] in regesto, [[quod]] est fermentatum [[plus]] dipondio semisse, Col. 4, 1, 3: (optimi [[canes]]) debent esse pedibus magnis ... [[solo]] fermentato ac molli, Varr. R. R. 2, 9, 4.—*<br /> <b>B</b> Trop. (acc. to II.), [[corrupted]], spoiled: [[mores]], Prud. Apoth. 354. | ||
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{{Georges | {{Georges | ||
|georg=fermento, āvī, ātum, āre ([[fermentum]]), [[gären]]-, aufgären [[machen]], im [[Passiv]] in [[Gärung]] [[geraten]], aufgären, I) eig.: A) im allg.: [[panis]] ervi farinā fermentabatur, Plin.: [[ficus]] fermentatur, Col.: [[farina]] fermentata, Serv. Verg. Aen. 1, 179 Thilo: [[panis]] [[fermentatus]], gesäuertes [[Brot]], Cels. u. Plin. – B) prägn., [[locker]] [[machen]], terram, [[Varro]] u. Col. – [[solum]] (die [[Fußsohle]] [[des]] Hundes) ut fermentatum et molle (Ggstz. durum), schwellend = [[sich]] [[sanft]] erhebend, [[Varro]]. – II) übtr., [[säuern]] = [[verderben]], f. iocos dulces satirae mordentis [[aceto]], Paul. Nol. carm. 10, 263: totum orbem terrarum peccatis Afrorum fermentatum [[esse]] criminantur, Augustin. c. epp. Parmen. 2. § 42: [[mores]] fermentati, Prud. apoth. 354. | |georg=fermento, āvī, ātum, āre ([[fermentum]]), [[gären]]-, aufgären [[machen]], im [[Passiv]] in [[Gärung]] [[geraten]], aufgären, I) eig.: A) im allg.: [[panis]] ervi farinā fermentabatur, Plin.: [[ficus]] fermentatur, Col.: [[farina]] fermentata, Serv. Verg. Aen. 1, 179 Thilo: [[panis]] [[fermentatus]], gesäuertes [[Brot]], Cels. u. Plin. – B) prägn., [[locker]] [[machen]], terram, [[Varro]] u. Col. – [[solum]] (die [[Fußsohle]] [[des]] Hundes) ut fermentatum et molle (Ggstz. durum), schwellend = [[sich]] [[sanft]] erhebend, [[Varro]]. – II) übtr., [[säuern]] = [[verderben]], f. iocos dulces satirae mordentis [[aceto]], Paul. Nol. carm. 10, 263: totum orbem terrarum peccatis Afrorum fermentatum [[esse]] criminantur, Augustin. c. epp. Parmen. 2. § 42: [[mores]] fermentati, Prud. apoth. 354. | ||
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Revision as of 12:35, 19 October 2022
Latin > English
fermento fermentare, fermentavi, fermentatus V TRANS :: leven; cause fermentation in; aerate (soil)
Latin > English (Lewis & Short)
fermento: āvi, ātum, 1, v. a. id.,
I to cause to rise or ferment; in pass., to rise, ferment.
I Lit.: panis hordeaceus ervi aut cicerculae farina fermentabatur, Plin. 18, 11, 26, § 103; cf.: fermentato pane ali, with fermented, leavened, or light bread, id. ib.: fermentatus panis, Cels. 2, 25 and 29: ficus sinitur fermentari, Col. 12, 17, 1; Vulg. Matt. 13, 33.—
B Transf., to cause to swell or rise up, to break up, loosen: terram, Varr. R. R. 1, 38, 1; Col. 2, 14, 1; 11, 3, 13.—*
II Trop., to sour, spoil, Paul. Nol. Carm. 10, 263.—Hence, fermentātus, a, um, P. a.
A Lit. (acc. to I. B.), loose, soft: si deprimatur scobis in regesto, quod est fermentatum plus dipondio semisse, Col. 4, 1, 3: (optimi canes) debent esse pedibus magnis ... solo fermentato ac molli, Varr. R. R. 2, 9, 4.—*
B Trop. (acc. to II.), corrupted, spoiled: mores, Prud. Apoth. 354.
Latin > French (Gaffiot 2016)
fermentō, āvī, ātum, āre (fermentum), tr.,
1 faire fermenter, faire entrer en fermentation : Col. Rust. 2, 14, 1 || au passif : lever, fermenter : Plin. 18, 103
2 amollir [la terre] : Varro R. 1, 38, 1
3 [fig.] aigrir : P. Nol. 10, 263.
Latin > German (Georges)
fermento, āvī, ātum, āre (fermentum), gären-, aufgären machen, im Passiv in Gärung geraten, aufgären, I) eig.: A) im allg.: panis ervi farinā fermentabatur, Plin.: ficus fermentatur, Col.: farina fermentata, Serv. Verg. Aen. 1, 179 Thilo: panis fermentatus, gesäuertes Brot, Cels. u. Plin. – B) prägn., locker machen, terram, Varro u. Col. – solum (die Fußsohle des Hundes) ut fermentatum et molle (Ggstz. durum), schwellend = sich sanft erhebend, Varro. – II) übtr., säuern = verderben, f. iocos dulces satirae mordentis aceto, Paul. Nol. carm. 10, 263: totum orbem terrarum peccatis Afrorum fermentatum esse criminantur, Augustin. c. epp. Parmen. 2. § 42: mores fermentati, Prud. apoth. 354.
