MEAL  . (I) (A word See also:

• COMMON

common to See also:

• TEUTONIC
• TEUTONIC (GERMANIC) LANGUAGES

Teutonic See also:

• LANGUAGES

languages, cf . Ger . Mehl, Du. meel; the ultimate source is the See also:

• ROOT (late O.E. rot, adopted from Scand., cf. Norw. and Swed. rot, Dan. rod; the true O.E. word was wyrt, plant, represented in Ger. Wurz or Wurzel; the ultimate root is the same in both words, and is seen in Lat. radix)
• ROOT, ELIHU (1845– )

root seen in various Teutonic words meaning " to grind," and in Eng . " See also:

• MILL
• MILL (O. Eng. mylen, later myln, or miln, adapted from the late Lat. molina, cf. Fr. moulin, from Lat. mola, a mill, molere, to grind; from the same root, mol, is derived " meal;" the word appears in other Teutonic languages, cf. Du. molen, Ger. muhle)
• MILL, JAMES (1773-1836)
• MILL, JOHN (c. 1645–1707)
• MILL, JOHN STUART (1806-1873)

mill," See also:

• LAT

Lat. See also:

• MOLE
• MOLE, LOUIS MATHIEU, COMTE (1781—1855)
• MOLE, MATHIEU (1584—1656)

mole, molere, Gr . µal), a See also:

• POWDER (through O. Fr. puldre, modern poudre, from Lat. pulvis, pulveris, dust)

powder made from the edible See also:

• PART

part of any See also:

• GRAIN (derived through the French from Lat. granum, seed, from an Aryan root meaning " to wear down," which also appears in the common Teutonic word " corn ")

grain or See also:

• PULSE

pulse, with the exception of See also:

• WHEAT
• WHEAT (Triticum)

wheat, which is known as " See also:

• FLOUR

flour." In See also:

• AMERICA

America the word is specifically applied to the meal produced from See also:

• INDIAN

Indian See also:

• CORN (a common Teutonic word; cf. Lat. granum, seed, grain)
• CORN (fromm Lat. corms, horn)

corn or See also:

• MAIZE, or INDIAN CORN

maize, as in See also:

• SCOTLAND
• SCOTLAND, CHURCH OF
• SCOTLAND, EPISCOPAL CHURCH OF

Scotland and See also:

• IRELAND
• IRELAND, CHURCH
• IRELAND, CHURCH OF
• IRELAND, JOHN (1761-1842)
• IRELAND, JOHN (1838- )
• IRELAND, WILLIAM HENRY (1777-1835)

Ireland to that produced from oats, while in See also:

• SOUTH
• SOUTH, ROBERT (1634–1716)

South See also:

• AFRICA
• AFRICA, ROMAN

Africa the ears of the Indian corn itself are called " mealies." (2) Properly, eating and drinking at See also:

• REGULAR

regular stated times of the See also:

• DAY (O. Eng. dreg, Ger. Tag; according to the New English Dictionary, " in no way related to the Lat. dies")
• DAY, JOHN (1574-1640?)
• DAY, THOMAS (1748-1789)

day, as breakfast, See also:

• DINNER

dinner, &c., hence taking of See also:

• FOOD
• FOOD (like the verb " to feed," from a Teutonic root, whence O. Eng. foda; cf. " fodder "; connected with Gr. lrareicOae, to feed)

food at any See also:

• TIME (0. Eng. Lima, cf. Icel. timi, Swed. timme, hour, Dan. time; from the root also seen in " tide," properly the time of between the flow and ebb of the sea, cf. O. Eng. getidan, to happen, " even-tide," &c.; it is not directly related to Lat. tempus)
• TIME, MEASUREMENT OF
• TIME, STANDARD

time and also the food provided . The word was in O.E. mael, which also had the meanings (now lost) of time, See also:

• MARK
• MARK, CARL (1858– )
• MARK, GOSPEL OF ST
• MARK, ST

mark, measure, &c., which still appear in many forms of the word in Teutonic languages; thus Ger. mel, time, mark, cf . Denkmal, See also:

• MONUMENT (Lat. monumentum or monumentum; from monere, to advise, bring to mind, remind; the German equivalent is Denkmal)

monument, Muhl, meal, repast, or Du. meal, Swed. mel, also with both meanings . The ultimate source is the pre-Teutonic root me- ma-, to measure, and the word thus stood for a marked-out point of time .