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<p><strong><font color="#000066">Merriam-Webster's Word of the Day for March 20, 2012 is:</font></strong></p>
<strong>unbolted</strong> &#149; \un-BOHL-tud\&nbsp; &#149; <em>adjective</em><br />
: not sifted <br />
<strong>Examples:</strong><br />
The restaurant is famous for its cornbread, which is the product of a generations-old recipe that calls for <em>unbolted</em> cornmeal and buttermilk.<br /><br />&quot;[Sylvester] Graham advised everyone to eat bread made of coarse, stone-ground, <em>unbolted</em> flour, and he believed that bread should be baked at home.&quot; &#151; From Andew F. Smith's 2009 book <em>Eating History: Thirty Turning Points in the Making of American Cuisine</em><br />
<strong>Did you know?</strong><br />
Flours and meals of the unbolted variety are no longer a staple of most pantries, but the occasional recipe does call for them. The adjective &quot;unbolted&quot; comes from a somewhat obscure verb &quot;bolt,&quot; meaning &quot;to sift (as flour) usually through fine-meshed cloth.&quot; This &quot;bolt&quot; &#151; which dates to the 13th century &#151; comes from Anglo-French &quot;buleter,&quot; itself of Germanic origin. &quot;Unbolted&quot; was once common enough to have been employed in figurative use as well as literal. In Shakespeare's <em>King Lear</em> a character is described as an &quot;unbolted villain.&quot;<br /><br />
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