I.to cause to rise or ferment; in pass., to rise, ferment.
I. Lit.: “panis hordeaceus ervi aut cicerculae farina fermentabatur,” Plin. 18, 11, 26, § 103; cf.: fermentato pane ali, with fermented, leavened, or light bread, id. ib.: “fermentatus panis,” Cels. 2, 25 and 29: “ficus sinitur fermentari,” Col. 12, 17, 1; Vulg. Matt. 13, 33.—
B. Transf., to cause to swell or rise up, to break up, loosen: “terram,” Varr. R. R. 1, 38, 1; Col. 2, 14, 1; 11, 3, 13.—*
II. Trop., to sour, spoil, Paul. Nol. Carm. 10, 263.—Hence, fermentātus , a, um, P. a.
A. Lit. (acc. to I. B.), loose, soft: “si deprimatur scobis in regesto, quod est fermentatum plus dipondio semisse,” Col. 4, 1, 3: “(optimi canes) debent esse pedibus magnis ... solo fermentato ac molli,” Varr. R. R. 2, 9, 4.—*
B. Trop. (acc. to II.), corrupted, spoiled: “mores,” Prud. Apoth. 354.
