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prunella

American  
[proo-nel-uh] / pruˈnɛl ə /
Also prunello

noun

  1. a strong, lightweight worsted constructed in a twill weave, used in the manufacture of women's and children's apparel.

  2. a smooth-faced fabric made of mixed fibers or wool, formerly used in the manufacture of women's dresses and of robes for clerics, scholars, and lawyers.


prunella 1 British  
/ pruːˈnɛlə, pruːˈnɛləʊ, pruːˈnɛl /

noun

  1. a strong fabric, esp a twill-weave worsted, used for gowns and the uppers of some shoes

"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

prunella 2 British  
/ pruːˈnɛlə /

noun

  1. See selfheal

"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 prunella

1650–60; perhaps special use of prunelle, from the dark color of the cloth

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.

Saltpetre – sometimes called sal prunella – has been used in some recipes for salted meats since ancient times.

From The Guardian • Mar. 1, 2018

He said he would not, at present, allow for expenditure on any dresses of fine stuffs, but rather recommended she brood on worsted and prunella twill.

From "The Astonishing Life of Octavian Nothing, Traitor to the Nation, Volume I: The Pox Party" by M.T. Anderson

When Edna knocked at Mademoiselle Reisz’s front room door and entered, she discovered that person standing beside the window, engaged in mending or patching an old prunella gaiter.

From "The Awakening" by Kate Chopin

The simplest twills are the so-called "doeskin" and "prunella."

From Textiles and Clothing by Watson, Kate Heintz

Then mix together an ounce of sal prunella with two large handfuls of common salt, one handful of bay salt, and a pound of coarse sugar, and make them hot in a stewpan.

From The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. by Bury, Charlotte Campbell, Lady