▪ I. cribble, n. ? Obs.
(ˈkrɪb(ə)l)
Also 6 cryble, cribel, 6–9 crible.
[a. F. crible (for *cribre) 13th c., ad. L. crībrum (dim. crībellum) sieve.]
1. A sieve.
| 1565–73 Cooper Thesaurus, Capisterium, a crible or sive to clense corne. 1706 Phillips, Cribble, a kind of Sieve to purge Corn. 1881 in Raymond Mining Gloss. |
† 2. That which remains in the sieve after the fine flour is sifted out; bran or coarse meal; spec. applied to a particular quality of coarse meal. Obs.
| 1552–71 [see b.]. 1599 Minsheu, Farro, bran, the cribble of meale that is boulted or sifted out. 1629 Chapman Juvenal v. 139 With your familiar crible to be fed. 1674–91 Ray S. & E.C. Words 94 Crible; course Meal, a degree better than Bran. |
b. attrib., as in † cribble bread, bread made of this coarse meal.
| 1552 Huloet, Bread called chete breade, raunged bread, or cribel bread. 1571 Golding Calvin on Ps. xxiii. 5 A shiver of cryble bred. 1577 tr. Bullinger's Decades (1592) 243 Because wee will not eate common cribble breade. 1701 S. Jeake Arithmetick 74 Bread made of whole Wheat is sometimes called Cribble or Fine Ravel Bread. |
▪ II. cribble, v. ? Obs.
[f. prec.: cf. F. cribler.]
trans. To pass through a sieve, to sift.
| 1558–68 Warde tr. Alexis' Secr. (1580) i. v. 87 b, Take plaster called Gypsum, cribled or sifted. 1601 Holland Pliny II. 520 The same must bee cribled or serced afterwards, and beaten to pouder. |