stile
IPA: stˈaɪɫ
noun
- A set of one or more steps surmounting a fence or wall, or a narrow gate or contrived passage through a fence or wall, which in either case allows people but not livestock to pass.
- A vertical component of a frame or panel, such as that of a door, window, or ladder.
- Obsolete form of style. [Senses relating to a thin, pointed object.]
verb
- Obsolete form of style. [(transitive) To design, fashion, make, or arrange in a certain way or form (style)]
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Examples of "stile" in Sentences
- Seated on the inner side of the stile is the young maiden.
- And on the worn oak of the stile was a round label, and on the label these words, "Swindells 'G 90 Pills."
- Gwen essayed to follow with equal skill, but the stile was a very steep and awkward one, and she needed both hands to hold the drake.
- The exercise and the occupation of finding the stile were a stimulus to her, however, and lightened the horror of the darkness and solitude.
- Twain delighted to have "Squire Hawkins" sit upon "the pyramid of large blocks called the stile, in front of his home, contemplating the morning."
- Cornelia the mother of the Gracchi, contributed much to the eloquence of her sons; and her learned stile is handed down to posterity in her letters.
- 'The King has been pleased to grant the dignity of a Baron of the kingdom of Great Britain to Sir Barnard Bray, Baronet; by the name stile and title of Baron Bray, of Bray hall in the county of Somerset; and to the heirs male of his body, lawfully begotten.'
- I find them best when cooked in Indian stile, which is by roasting a number of them together on a wooden spit without any previous preperation whatever. they are so fat they require no additional sauce, and I think them superior to any fish I ever tasted, even more delicate and lussious than the white fish of the lakes which have heretofore formed my standart of excellence among the fishes.
- I found them best when cooked in Indian stile, which is by rosting a number of them together on a wooden spit without any previous preparation whatever. they are so fat that they require no aditional sauce, and I think them superior to any fish I ever tasted, even more delicate and lussious than the white fish of the Lakes which have heretofore formed my standard of excellence among the fishes.
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