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Starch

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• Starchness
• Starching
• Starched
•   (only first 3 shown)
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1911 Encyclopedia Britannica
• Starch

(1):

(n.) Fig.: A stiff, formal manner; formality.

(2):

(v. t.) To stiffen with starch.

(3):

(n.) A widely diffused vegetable substance found especially in seeds, bulbs, and tubers, and extracted (as from potatoes, corn, rice, etc.) as a white, glistening, granular or powdery substance, without taste or smell, and giving a very peculiar creaking sound when rubbed between the fingers. It is used as a food, in the production of commercial grape sugar, for stiffening linen in laundries, in making paste, etc.

(4):

(a.) Stiff; precise; rigid.