mid-14c., "keep back or in store for future use;" late 14c., "keep as one's own," from Old French reserver "set aside, withhold" (12c.) and directly from Latin reservare "keep back, save up; retain, preserve," from re- "back" (see re-) + servare "to keep, save, preserve, protect" (from PIE root *ser- (1) "to protect"). Meaning "to book" is from 1935. Related: Reserved; reserving.
substance prepared from wood-tar, 1835, from German Kreosot, coined 1832 by its discoverer, German-born natural philosopher Carl Ludwig, Baron Reichenbach, from Greek kreo-, combining form of kreas "flesh" (from PIE root *kreue- "raw flesh") + soter "preserver," from soizein "save, preserve" (perhaps from PIE root *teue- "to swell"). So called because it was used as an antiseptic and to preserve meat. The creosote-bush (1851) is so called for its smell.
1701, especially with reference to the system of Hebrew vowel points first established by the Masora (also Massorah), "the tradition by which Jewish scholars endeavor to fix the correct text of the Old Testament and preserve it from corruption," also "a book or marginal notes which preserve the results of the effort," from Hebrew, literally "tradition." One who studies Masora is a Masorete (1580s) or Masorite.
1530s, "preserve or confection of pulpy consistence made from quince," from French marmelade, from Portuguese marmelada "quince jelly, marmalade," from marmelo "quince," by dissimilation from Latin melimelum "sweet apple," originally "fruit of an apple tree grafted onto quince," from Greek melimelon, from meli "honey" (from PIE root *melit- "honey") + mēlon "apple" (see malic). Extended 17c. to any preserve or confection of pulpy consistence made from a citrus fruit.
"to keep safe, preserve from loss or decay," late 14c., from Old French conserver (9c.), from Latin conservare "to keep, preserve, keep intact, guard," from assimilated form of com-, here perhaps an intensive prefix (see com-), + servare "keep watch, maintain" (from PIE root *ser- (1) "to protect"). Related: Conserved; conserving.
As a noun (often conserves) from late 14c. as "that which preserves;" early 15c. as "a confection, something preserved with sugar, etc."
mid-15c., "a pickling fluid, seasoning, sauce, something used to give relish to food," from Old French condiment (13c.), from Latin condimentum "spice, seasoning, sauce," from condire "to preserve, pickle, season, put fruit in vinegar, wine, spices, etc.," a variant of condere "put together, store," from assimilated form of com "together" (see con-) + -dere "put," from PIE root *dhe- "to put, place."
Related: Condimental. Middle English also had a verb condite (early 15c.) "to season, prepare or preserve with salt, spices, sugar, etc."
1680s, "a place where something tends to collect, place where anything is kept in store," originally figurative, from French réservoir "storehouse," from Old French reserver "set aside, withhold," from Latin reservare "keep back, save up; retain, preserve," from re- "back" (see re-) + servare "to keep, save, preserve, protect" (from PIE root *ser- (1) "to protect").
Specific meaning "capacious artificial basin to collect and store water" is from 1705. Earlier in this sense, and more common late 17c.-early 18c., was reservatory (1660s). Meaning "part of a machinery in which fluid is contained" is by 1784.