Webster
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Webster’s Revised Unabridged Dictionary · 1913

Tansy

Tan′sy (tăn′zy̆), n. [OE. tansaye, F. tanaise; cf. It. & Sp. tanaceto, NL. tanacetum, Pg. atanasia, athanasia, Gr. ἀθανασία immortality, fr. ἀθάνατος immortal; ἀ priv. + θάνατος death.] 1. (Bot.) Any plant of the composite genus Tanacetum. The common tansy (T. vulgare) has finely divided leaves, a strong aromatic odor, and a very bitter taste. It is used for medicinal and culinary purposes.

2. A dish common in the seventeenth century, made of eggs, sugar, rose water, cream, and the juice of herbs, baked with butter in a shallow dish. [Obs.] Pepys.

Double tansy (Bot.), a variety of the common tansy with the leaves more dissected than usual. — Tansy mustard (Bot.), a plant (Sisymbrium canescens) of the Mustard family, with tansylike leaves.

Webster’s Revised Unabridged Dictionary, Noah Porter, editor (Springfield, Mass.: G. & C. Merriam, 1913). Public domain. Text as transcribed by MICRA, Inc., from Project Gutenberg. Changed for Deep Dive Bible: Greek, which our source spelled in Latin letters, set in Greek letters; entries of one spelling merged into one article; Greek words our source left out (shown as “?”), read from the 1898 printing, from the same plates (the Library of Congress’s copy), where the place could be found with certainty. Of the others, 1,362 (a word or a single letter each) were inferred by AI from the context by the dictionary’s own rules and are marked with a wavy underline (tap or point at one to see the note); the rest, which could not be inferred with confidence, are left as “?”.