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Title: Etiolated (plant), to become
Original Title: Estioler
Volume and Page: Vol. 5 (1755), p. 1005
Author: Antoine-Joseph Dezallier d'Argenville (biography)
Translator: Ann-Marie Thornton [Bilkent University, Ankara, Turkey]
Subject terms:
Gardening
Original Version (ARTFL): Link
Source: Russell, Terence M. and Anne Marie Thornton. Gardens and landscapes in the Encyclopédie of Diderot and D'Alembert : the letterpress articles and selected engravings. Aldershot: Ashgate, 1999. Used with permission.
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URL: http://hdl.handle.net/2027/spo.did2222.0002.002
Citation (MLA): Dezallier d'Argenville, Antoine-Joseph. "Etiolated (plant), to become." The Encyclopedia of Diderot & d'Alembert Collaborative Translation Project. Translated by Ann-Marie Thornton. Ann Arbor: Michigan Publishing, University of Michigan Library, 2013. Web. [fill in today's date in the form 18 Apr. 2009 and remove square brackets]. <http://hdl.handle.net/2027/spo.did2222.0002.002>. Trans. of "Estioler," Encyclopédie ou Dictionnaire raisonné des sciences, des arts et des métiers, vol. 5. Paris, 1755.
Citation (Chicago): Dezallier d'Argenville, Antoine-Joseph. "Etiolated (plant), to become." The Encyclopedia of Diderot & d'Alembert Collaborative Translation Project. Translated by Ann-Marie Thornton. Ann Arbor: Michigan Publishing, University of Michigan Library, 2013. http://hdl.handle.net/2027/spo.did2222.0002.002 (accessed [fill in today's date in the form April 18, 2009 and remove square brackets]). Originally published as "Estioler," Encyclopédie ou Dictionnaire raisonné des sciences, des arts et des métiers, 5:1005 (Paris, 1755).

To become etiolated (plant). [1] One says that a plant is etiolated when it becomes thin and spindly during growth, which is a defect. It occurs when vegetables are sown too closely. [2]

Notes

1. Now ‘s’étioler’.

2. They are thus deprived of light.