- becoming putrid; putrefying
1791, George Fordyce, A treatise on the digestion of food, page 68:
- When it is combined with that quantity of water with which it is found united in the gall-bladder, it is not more putrescent than the serum of the blood
1885, Henry Stopes, Malt and malting, an historical, scientific, and practical treatise, page 48:
- This same reason accounts to a considerable extent for the fact, that soft steeping liquor, if seldom changed, becomes much more putrescent than hard water retained with the same barleys for a similar period in cistern.
2009, Mordecai Cubitt Cooke, Introduction to the Study of Fungi, Their Organography,, page 132:
- although in some instances these spores are elliptical and smooth, they are often coarsely warted and angular. The group in itself seems to be a very natural one, for the species are all soft and fleshy, and even more putrescent than