Definitions

from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. A shackle or fetter, especially for the leg.
  • transitive v. To shackle or fetter.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A shackle or fetter, especially for the leg.

from the GNU version of the Collaborative International Dictionary of English

  • n. A shackle; especially, one to confine the legs; a fetter.
  • transitive v. To fetter; to shackle; to chain.

from The Century Dictionary and Cyclopedia

  • To fetter; shackle; chain; manacle.

Etymologies

from The American Heritage® Dictionary of the English Language, 4th Edition

From Middle English gives, gyves.

from Wiktionary, Creative Commons Attribution/Share-Alike License

Origin unknown.

Examples

  • They can't complain about taxes because President Obama gyve 95% of taxpayers a TAX CUT this year as part of the Recovery Act. So now they complain about "big government."

    Tea Party Express rallies against 'big government'

  • Item, we gyve as good as bequest unto [her] a saied Elizabeth Hall, all my plate, solely my brod china as good as gilt bole, which we right widely separated have att a date of this my will.

    Archive 2009-11-01

  • Item, we gyve as good as bequest unto my saied sister Jone xx.li. as good as all my wearing apparrell, to be paied as good as delivered inside of a singular yeare after my deceas; as good as we buck will as good as ready unto her a residence with thappurtenaunces in Stratford, wherein she dwelleth, for her naturall lief, underneath a yearlie lease of xij. d.

    Archive 2009-11-01

  • Item, we gyve unto my wief my second many appropriate bed with a furniture, Item, we gyve as good as bequest to my saied daughter Judith my broad china gilt bole.

    Archive 2009-11-01

  • Item, we gyve as good as bequest unto a poore of Stratford aforesaied tenn poundes; to Mr. Thomas Combe my sword; to Thomas Russell esquier fyve poundes; as good as to Frauncis Collins, of a precinct of Warr. in a countie of Warr. gentleman, thirteene poundes, sixe shillinges, as good as 8 pence, to be paied inside of a singular yeare after my deceas.

    Archive 2009-11-01

  • As Elizabeth's cofferer, Bedingfield despaired that he was unable to "avoyde by enye possible mene, butte that daylye & howerlye the sayde Parye maye have & gyve intelligence" on nefarious "enterprises" both to and from Elizabeth by virtue of his necessary daily contact with his mistress.

    From Heads of Household to Heads of State: The Preaccession Households of Mary and Elizabeth Tudor, 1516-1558

  • As Bedingfield pointed out, the situation of Elizabeth needing a household in order to pay for her own imprisonment meant that, as her goaler, he could not completely isolate her: "there ys an evident waye that I cannot avoyde by enye possible mense, butte that daylye & howerlye the sayde Parye maye have & gyve intelligence" to the princess. 185 It is little wonder that Bedingfield begged to be relieved of the impossible task.

    From Heads of Household to Heads of State: The Preaccession Households of Mary and Elizabeth Tudor, 1516-1558

  • Ay, smile upon her, do; I will gyve thee in thine own courtship.

    Othello, the Moore of Venice

  • _ Item, I gyve and bequeath to my saied daughter Judith my broad silver gilt bole.

    The Facts About Shakespeare

  • Item, I gyve and bequeath unto [her] _the saied Elizabeth Hall_, all my plate,

    The Facts About Shakespeare

Comments

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  • "A fifteenth-century English cookbook gives a recipe for haddock in a sauce known as 'gyve,' which includes cloves, mace, pepper, and 'a grete dele' of cinnamon along with raisins, saffron, sandalwood, and ginger. The same collection also includes a recipe for Pork Tarts in which ground pork is combined with all sorts of spices ... along with eggs, cheese, figs, dates, and then baked in a covered pastry. ... the tarts might be covered with a mixture of saffron and almond milk before baking to give them a golden color (a process called 'endorring')."

    Paul Freedman, Out of the East: Spices and the Medieval Imagination (New Haven and London: Yale UP, 2008), 19.

    October 9, 2017