Fettling



[fet-ling] /ˈfɛt lɪŋ/

noun, Metallurgy.
1.
the material with which the hearth of a puddling furnace is lined, usually a dolomite or refractory mixture.
[fet-l] /ˈfɛt l/
noun
1.
state; condition:
in fine fettle.
verb (used with object), fettled, fettling.
2.
Ceramics. to remove mold marks from (a cast piece).
3.
Metallurgy.

/ˈfɛtlɪŋ/
noun
1.
a refractory material used to line the hearth of puddling furnaces Also called fettle
/ˈfɛtəl/
verb (transitive)
1.
to remove (excess moulding material and casting irregularities) from a cast component
2.
to line or repair (the walls of a furnace)
3.
(Brit, dialect)

noun
4.
state of health, spirits, etc (esp in the phrase in fine fettle)
5.
another name for fettling
n.

“condition, state, trim,” c.1750, Lancashire dialect, from fettle (v.) “to make ready, arrange” (14c.), perhaps from Old English fetel “a girdle, belt,” from Proto-Germanic *fatiloz (cf. German fessel “fetter, chain,” Old Norse fetill “strap, brace”), from *fat- “to hold.”

fettle fet·tle (fět’l)
n.

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  • Fettuccine

    [fet-uh-chee-nee; Italian fet-toot-chee-ne] /ˌfɛt əˈtʃi ni; Italian ˌfɛt tutˈtʃi nɛ/ noun, (used with a singular or plural verb) 1. pasta cut in flat narrow strips. n. 1922, from Italian fettuccine, plural of fettuccina, literally “little ribbon,” diminutive of fetta “slice, ribbon” (see fetta).

  • Fettuccine-alfredo

    [fet-uh-chee-nee al-frey-doh; Italian fet-toot-chee-ne ahl-fre-daw] /ˌfɛt əˈtʃi ni ælˈfreɪ doʊ; Italian ˌfɛt tutˈtʃi nɛ ɑlˈfrɛ dɔ/ noun, Italian Cookery. 1. fettuccine in cream sauce with grated Parmesan cheese.



  • Fettuccini

    [fet-uh-chee-nee; Italian fet-toot-chee-ne] /ˌfɛt əˈtʃi ni; Italian ˌfɛt tutˈtʃi nɛ/ noun, (used with a singular or plural verb) 1. pasta cut in flat narrow strips. n. see fettuccine. n. 1922, from Italian fettuccine, plural of fettuccina, literally “little ribbon,” diminutive of fetta “slice, ribbon” (see fetta).

  • Fettucine

    /ˌfɛtuːˈtʃiːnɪ/ noun 1. a type of pasta in the form of narrow ribbons



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