Rot

Rot, v. t. 1. To make putrid; to cause to be wholly or partially decomposed by natural processes; as, to rot vegetable fiber.

2. To expose, as flax, to a process of maceration, etc., for the purpose of separating the fiber; to ret.

Rot (?), v. i. [imp. & p. p. Rotted; p. pr. & vb. n. Rotting.] [OE. rotien, AS. rotian; akin to D. rotten, Prov. G. rotten, OHG. rozz?n, G. rösten to steep flax, Icel. rotna to rot, Sw. ruttna, Dan. raadne, Icel. rottin rotten. √117. Cf. Ret, Rotten.] 1. To undergo a process common to organic substances by which they lose the cohesion of their parts and pass through certain chemical changes, giving off usually in some stages of the process more or less offensive odors; to become decomposed by a natural process; to putrefy; to decay.

Fixed like a plant on his peculiar spot,
To draw nutrition, propagate, and rot.

2. Figuratively: To perish slowly; to decay; to die; to become corrupt.

Four of the sufferers were left to rot in irons.

Rot, poor bachelor, in your club.

Syn. -- To putrefy; corrupt; decay; spoil.

Rot, n. 1. Process of rotting; decay; putrefaction.

2. (Bot.) A disease or decay in fruits, leaves, or wood, supposed to be caused by minute fungi. See Bitter rot, Black rot, etc., below.

3. [Cf. G. rotz glanders.] A fatal distemper which attacks sheep and sometimes other animals. It is due to the presence of a parasitic worm in the liver or gall bladder. See 1st Fluke, 2.

His cattle must of rot and murrain die.

Bitter rot (Bot.), a disease of apples, caused by the fungus Glæosporium fructigenum. F. L. Scribner. -- Black rot (Bot.), a disease of grapevines, attacking the leaves and fruit, caused by the fungus Læstadia Bidwellii. F. L. Scribner. -- Dry rot (Bot.) See under Dry. -- Grinder's rot (Med.) See under Grinder. -- Potato rot. (Bot.) See under Potato. -- White rot (Bot.), a disease of grapes, first appearing in whitish pustules on the fruit, caused by the fungus Coniothyrium diplodiella. F. L. Scribner.