| Leaven (leaven) |
|---|
| n. | (?) |
|---|
| Leav"en |
| [OE. levain,
levein, F. levain, L. levamen alleviation,
mitigation; but taken in the sense of, a raising, that which raises,
fr. levare to raise. See Lever, ] |
Any substance that produces, or is designed
to produce, fermentation, as in dough or liquids; esp., a portion of
fermenting dough, which, mixed with a larger quantity of dough,
produces a general change in the mass, and renders it light; yeast;
barm.
Anything which makes a general
assimilating (especially a corrupting) change in the mass.
|
| Leaven (leaven) |
|---|
| v. t. | |
|---|
| Leav"en |
|
To make light by the
action of leaven] to cause to ferment.
To imbue; to infect; to vitiate.
|
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In celebration of Noah Webster's Birthday (October 16, 2009), we have prepared an updated website. 