1640s, "developed or ripe before the usual time," originally of plants, with -ous + Latin praecox (genitive praecocis) "maturing early," from prae "before" (see pre-) + coquere "to ripen," literally "to cook" (from PIE root *pekw- "to cook, ripen").
Originally of flowers or fruits. Figurative use, of persons, dates, etc., "characteristic of early maturity," by 1670s. Related: Precociously; precociousness. Obsolete princock "pert, forward, saucy boy or youth" (16c.-18c.) might be a rude, low slang folk-etymology alteration of Latin praecox.
"premature growth, ripeness, or development," 1630s, from French précocité (17c.), from précoce "precocious," from Latin praecocem (nom. praecox) "maturing early;" see precocious.
"extremely low condition of mental function, mental incapacity," 1806, from Latin dementia "madness, insanity," literally "a being out of one's mind," from dement-, stem of demens "mad, raving" (see dement) + abstract noun suffix -ia.
It existed earlier in an Englished form, demency (1520s), from French démence. Especially in reference to senile dementia "the failure of mind which occurs in old age" (1822). Dementia praecox for what now would be called schizophrenia is a Modern Latin form recorded from 1899 in English, 1891 in German, from French démence précoce (1857). See precocious.
roundish, orange-colored, plum-like fruit, 1550s, abrecock, from Catalan abercoc, related to Portuguese albricoque, from Arabic al-birquq, through Byzantine Greek berikokkia which is probably from Latin (mālum) praecoquum "early-ripening (fruit)" (see precocious). Form assimilated to French abricot.
Latin praecoquis early-ripe, can probably be attributed to the fact that the fruit was considered a variety of peach that ripened sooner than other peaches .... [Barnhart]
Native to the Himalayas, it was introduced in England in 1524. The older Latin name for it was prunum Armeniacum or mālum Armeniacum, in reference to supposed origin in Armenia. As a color name, by 1906.
Proto-Indo-European root meaning "to cook, ripen."
It forms all or part of: apricot; biscuit; charcuterie; concoct; concoction; cook; cuisine; culinary; decoct; decoction; drupe; dyspepsia; dyspeptic; eupeptic; kiln; kitchen; peptic; peptide; peptone; precocious; pumpkin; ricotta; terra-cotta.
It is the hypothetical source of/evidence for its existence is provided by: Sanskrit pakvah "cooked, ripe;" Avestan -paka- "cooked;" Greek peptein "to cook, ripen, digest," pepon "ripe;" Latin coquere "to cook, prepare food, ripen, digest, turn over in the mind," Oscan popina "kitchen;" Lithuanian kepti "to bake, roast;" Old Church Slavonic pecenu "roasted;" Welsh poeth "cooked, baked, hot."
"to look on at a card game and offer unwelcome advice," 1915, from Yiddish kibitsen "to offer gratuitous advice as an outsider," from German kiebitzen "to look on at cards, to kibitz," originally in Rotwelsch (thieves' cant) "to visit," from Kiebitz, name of a shore bird (European peewit, lapwing) with a folk reputation as a meddler, from Middle High German gibitz "pewit," imitative of its cry (see peewit). Young lapwings are proverbially precocious and active, and were said to run around with half-shells still on their heads soon after hatching. Related: Kibitzing. Also see kibitzer.