panary

English

Etymology 1

From Latin pānārium (“pantry”).^[1] Doublet of pannier.

Noun

panary (plural panaries)

(obsolete, rare) A pantry or storehouse for bread.
- 1611, [Miles Smith], “The Translators to the Reader”, in The Holy Bible, […] (King James Version), London: […] Robert Barker, […], →OCLC:
  In a word, it [Scripture] is a Panary of holeſome foode, againſt fenowed traditions; a Phyſions-ſhop (Saint Baſill calleth it) of preſeruatiues against poiſoned hereſies; a Pandect of profitable lawes, againſt rebellious ſpirits; a treaſurie of moſt coſtly iewels, againſt beggarly rudiments; Finally, a fountaine of moſt pure water ſpringing vp vnto euerlaſting life.

Etymology 2

From Latin pānārius.^[2]

Adjective

panary (not comparable)

Relating to the making of bread.
- 1830, Donovan, Michael. Domestic Economy Vol I. Cabinet Cyclopaedia
  When flour is made into a paste or dough by means of water, and yest added, as in the process of bread-making, the dough acquires sponginess, in consequence of being inflated in all parts by fixed air, or carbonic acid. It had been asserted, that, dough in this state, if distilled, does not afford alcohol, although it might have heen expected to do so, if the fermentation which it obviously has undergone were the vinous. It was, therefore, concluded to be a fermentation essentially different ; and from panis, bread, it was called the panary fermentation. […] [T]here are no grounds for doubting the identity of the panary with the vinous fermentation; the former is the incipient stage of the latter […]
- 1842 August, “An Agricultural School”, in Willis Gaylord, Luther Tucker, editors, The Cultivator, a Consolidation of Buel’s Cultivator and the Genesee Farmer, […], volumes IX (Cult.) / III (Cult. and Far.), number 8, Albany, N.Y.: […] Luther Tucker. […], page 125, column 2:
  The bakery, which supplies the household bread, would be a proper place for trying the relative panary properties of different kinds of flour and meal.
- 2011, Rajarathnam Ezekiel, Narpinder Singh, “Use of Potato Flour in Bread and Flat Bread”, in Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel, editors, Flour and Breads and Their Fortification in Health and Disease Prevention, Academic Press, →ISBN, section 1 (Flour and Breads), page 254:
  For bread preparation, 7 or 8% of damaged starch is desirable in the panary fermentation.

References

^ James A. H. Murray et al., editors (1884–1928), “† Pa·nary, sb.”, in A New English Dictionary on Historical Principles (Oxford English Dictionary), volume VII (O–P), London: Clarendon Press, →OCLC, page 414, column 3: “ad. L. pānārium bread-basket, neuter of pānārius: see next and -ary.”
^ James A. H. Murray et al., editors (1884–1928), “Panary (pæ·nări), a.”, in A New English Dictionary on Historical Principles (Oxford English Dictionary), volume VII (O–P), London: Clarendon Press, →OCLC, page 414, column 3: “a. L. pānāri-us, f. pān-is bread: see -ary.”

“panary”, in Webster’s Revised Unabridged Dictionary, Springfield, Mass.: G. & C. Merriam, 1913, →OCLC.

[1] James A. H. Murray et al., editors (1884–1928), “† Pa·nary, sb.”, in A New English Dictionary on Historical Principles (Oxford English Dictionary), volume VII (O–P), London: Clarendon Press, →OCLC, page 414, column 3: “ad. L. pānārium bread-basket, neuter of pānārius: see next and -ary.”

[2] James A. H. Murray et al., editors (1884–1928), “Panary (pæ·nări), a.”, in A New English Dictionary on Historical Principles (Oxford English Dictionary), volume VII (O–P), London: Clarendon Press, →OCLC, page 414, column 3: “a. L. pānāri-us, f. pān-is bread: see -ary.”

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