Chapter Tamperer to Tant of T by Webster's Dictionary (1913 Edition)

Tankard
(Tank"ard) n. [OF. tanquart; cf. OD. tanckaert; of uncertain origin.] A large drinking vessel, especially one with a cover.

Marius was the first who drank out of a silver tankard, after the manner of Bacchus.

Arbuthnot.

Tankia
(Tan"ki*a) n. (Naut.) See Tanka.

Tankling
(Tank"ling) n. A tinkling. [Obs.]

Tanling
(Tan"ling) n. One tanned by the sun. [R.]

Hot summer's tanlings and
The shrinking slaves of winter.

Shak.

Tannable
(Tan"na*ble) a. That may be tanned.

Tannage
(Tan"nage) n. A tanning; the act, operation, or result of tanning. [R.]

They should have got his cheek fresh tannage.

R. Browning.

Tannate
(Tan"nate) n. [Cf. F. tannate.] (Chem.) A salt of tannic acid.

Tanner
(Tan"ner) n. One whose occupation is to tan hides, or convert them into leather by the use of tan.

Tannery
(Tan"ner*y) n.; pl. Tanneries [Cf. F. tannerie.]

1. A place where the work of tanning is carried on.

2. The art or process of tanning. [R.] Carlyle.

Tannic
(Tan"nic) a. Of or pertaining to tan; derived from, or resembling, tan; as, tannic acid.

Tannic acid. (Chem.) (a) An acid obtained from nutgalls as a yellow amorphous substance, C₁₄H₁₀O₉, having an astringent taste, and forming with ferric salts a bluish-black compound, which is the basis of common ink. Called also tannin, and gallotannic acid. (b) By extension, any one of a series of astringent substances resembling tannin proper, widely diffused through the vegetable kingdom, as in oak bark, willow, catechu, tea, coffee, etc.

Tannier
(Tan"ni*er) n. (Bot.) See Tanier.

Tannin
(Tan"nin) n. [Cf. F. tannin.] (Chem.) Same as Tannic acid, under Tannic.

Tanning
(Tan"ning), n. The art or process of converting skins into leather. See Tan, v. t., 1.

Tanrec
(Tan"rec) n. (Zoöl.) Same as Tenrec.

Tansy
(Tan"sy) n. [OE. tansaye, F. tanaise; cf. It. & Sp. tanaceto, NL. tanacetum, Pg. atanasia, athanasia, Gr. 'aqanasi`a immortality, fr. 'aqa`natos immortal; 'a priv. + qa`natos death.]

1. (Bot.) Any plant of the composite genus Tanacetum. The common tansy (T. vulgare) has finely divided leaves, a strong aromatic odor, and a very bitter taste. It is used for medicinal and culinary purposes.

2. A dish common in the seventeenth century, made of eggs, sugar, rose water, cream, and the juice of herbs, baked with butter in a shallow dish. [Obs.] Pepys.

Double tansy (Bot.), a variety of the common tansy with the leaves more dissected than usual. — Tansy mustard (Bot.), a plant (Sisymbrium canescens) of the Mustard family, with tansylike leaves.