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bell metal

American  

noun

  1. an alloy of about 80 percent copper and 20 percent tin, sometimes with small amounts of lead and zinc, having low damping qualities and used especially for bells.


bell metal British  

noun

  1. an alloy of copper and tin, with some zinc and lead, used in casting bells

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Etymology

Origin of bell metal

First recorded in 1535–45

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

Varying proportions of copper and tin give gun metal, bell metal, babbitt metal and many another alloy, the greater the percentage of tin the harder being the resulting composition.

From Time Magazine Archive

The preserving pan should be made of bell metal, flat at the bottom, very large in diameter, but not deep.

From The Virginia Housewife by Randolph, Mary

Copper is also used in alloys with other metals, forming an important part of brass, bronze, german silver, bell metal and gun metal.

From Oxy-Acetylene Welding and Cutting Electric, Forge and Thermit Welding together with related methods and materials used in metal working and the oxygen process for removal of carbon by Manly, Harold P. (Harold Phillips)

If you boil vinegar with pickles in bell metal do not let them stand in it one moment after taken from the fire, and be sure that your kettle is well scoured before using.

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc. by Greenbaum, Florence Kreisler

Salt a pint meal, wet with one quart milk, sweeten and put into a strong cloth, brass or bell metal vessel, stone or earthern pot, secure from wet and boil 12 hours.

From American Cookery The Art of Dressing Viands, Fish, Poultry, and Vegetables by Simmons, Amelia

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