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Lewis : fermento

fermento, fermento, āvi, ātum, 1, v. a. id., to cause to rise or ferment; in pass., to rise, ferment. 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.

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.—* Trop., to sour, spoil, Paul. Nol. Carm. 10, 263.—Hence, fermentātus, a, um, P. 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.—* Trop. (acc. to II.), corrupted, spoiled: mores, Prud. Apoth. 354.