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Examples

  • Agenda: "Closing of Public Streets, Dedication of Land for Street Purposes, and Elimination of Highway Plan Encumbrances, in Abutting Squares 3655, 3656, and 3657, S.O. 09-10589, Act of 2010," Bill 18-0990.

    d.c. council agenda Post 2010

  • Abutting the craggy coast is an iconic lighthouse that first directed ships in 1837.

    History, weather part of scene at British Open host Turnberry 2009

  • Abutting against the laws in place at the time, The Great Dane fought for a change in the brewing laws here in Wisconsin; that October those changes were made.

    Archive 2009-01-01 2009

  • Abutting against the laws in place at the time, The Great Dane fought for a change in the brewing laws here in Wisconsin; that October those changes were made.

    Great Dane To Open In Wausau 2009

  • Abutting the Tent of Tomorrow are three towers, which once held cafeterias and an observatory.

    Nick Carr: 45 Years Late to the Fair 2009

  • Abutting it, with two stone arches fronting on H Street, is the Adams house.

    The Five of Hearts Patricia O'Toole 2008

  • Abutting it, with two stone arches fronting on H Street, is the Adams house.

    The Five of Hearts Patricia O'Toole 2008

  • Abutting the shore was the ordered chaos of large-scale commerce, the first - and second-line godowns and stacking yards, the cranes like giant mantises feasting on the holds of tethered container ships.

    Spin 2005

  • Abutting onto the endosperm from one side is the scutellum, a single modified leaf that absorbs, digests, and conducts food from the endosperm to the embryo, or “germ,” which is at the base of the fruit, and which is also well endowed with oil, enzymes, and flavor.

    On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

  • Abutting onto the endosperm from one side is the scutellum, a single modified leaf that absorbs, digests, and conducts food from the endosperm to the embryo, or “germ,” which is at the base of the fruit, and which is also well endowed with oil, enzymes, and flavor.

    On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

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