† browzen.

Forms: 1700s browze, 1800s browse.

Origin: Apparently a variant or alteration of another lexical item; modelled on a French lexical item. Etymon: browse n.¹

Etymology: Apparently a specific sense development of browse n.¹, after French brou layer of the seed or fruit of the nutmeg tree (1694 in the passage translated in quot. 1712, or earlier), specific sense development of brou greenish covering of a nut (1549 in Middle French; 15th cent. as †broust denoting a greenish pigment extracted from the inner covering of various nuts), variant of brout young shoot of a plant (see browse n.¹).

Obsolete. rare.

A layer of the seed or the fruit of the nutmeg tree; esp. the pericarp of the fruit.

ΘΚΠ

the world > plants > particular plants > cultivated or valued plants > medicinal and culinary plants > medicinal and culinary plant or part of plant > [noun] > fruit or seed > nutmeg > part of nutmeg

browze1712

1712 J. Browne tr. P. Pomet et al. Compl. Hist. Druggs I. 127 The Nutmeg has three Wrappings, to wit, the Shell, the Mace and the Browze [Fr. la Coque, le Macis, et le Brou].

1793 G. Riley Beauties Creation (ed. 2) V. 27 The women employ themselves in separating the browze from the Nutmeg, drying the Mace, and breaking the shells wherein is the Nutmeg.

1868 H. Dussauce Pract. Guide Perfumer iv. 82 Nutmeg is composed of three parts, the outside, which is rough, called browse; the other, called mace, which is the shell of the almond; the third is the part called nut.

This entry has been updated (OED Third Edition, December 2016; most recently modified version published online September 2021).

单词	browze
释义	† browzen. Forms: 1700s browze, 1800s browse. Origin: Apparently a variant or alteration of another lexical item; modelled on a French lexical item. Etymon: browse n.¹ Etymology: Apparently a specific sense development of browse n.¹, after French brou layer of the seed or fruit of the nutmeg tree (1694 in the passage translated in quot. 1712, or earlier), specific sense development of brou greenish covering of a nut (1549 in Middle French; 15th cent. as †broust denoting a greenish pigment extracted from the inner covering of various nuts), variant of brout young shoot of a plant (see browse n.¹). Obsolete. rare. A layer of the seed or the fruit of the nutmeg tree; esp. the pericarp of the fruit. ΘΚΠ the world > plants > particular plants > cultivated or valued plants > medicinal and culinary plants > medicinal and culinary plant or part of plant > [noun] > fruit or seed > nutmeg > part of nutmeg browze1712 1712 J. Browne tr. P. Pomet et al. Compl. Hist. Druggs I. 127 The Nutmeg has three Wrappings, to wit, the Shell, the Mace and the Browze [Fr. la Coque, le Macis, et le Brou]. 1793 G. Riley Beauties Creation (ed. 2) V. 27 The women employ themselves in separating the browze from the Nutmeg, drying the Mace, and breaking the shells wherein is the Nutmeg. 1868 H. Dussauce Pract. Guide Perfumer iv. 82 Nutmeg is composed of three parts, the outside, which is rough, called browse; the other, called mace, which is the shell of the almond; the third is the part called nut. This entry has been updated (OED Third Edition, December 2016; most recently modified version published online September 2021). < n.1712
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