Monthly Archives: February 2017

blatherskite

This word, originally bequeathed to us from Scotland, has become a great American tradition.

It’s not that the word itself is used so often, especially not lately, although it still shows up from time to time: a search of the New York Times archives finds the most recent instances of it in their newspaper date to November 2016, May 1994, October, 1983, September 1981, then 1971, 1967, 1965, 1967, 1956, and then a fair few back through the 1950s. But it was popular at the very birth of the United States as an independent country; the Scottish song “Maggie Lauder” was much sung in the American camps during the Revolutionary War, and the word blatherskite is used in the first verse. And since then, there has always been some blatherskite to be found if you are looking.

What is blatherskite? It’s what a blatherskite says. Who is a blatherskite? Someone who says blatherskite.

If this seems as circular as a little dust devil or trash tornado whirling in an empty lot, full of sound and fury, signifying nothing, you’ve got the general gist. Blather should be clear enough; it’s the verbal lather you needlessly froth the air with when you’re blathering on – or blithering, which is about the same thing (and comes from the same source). And skite? It may or may not be related to the skate in cheapskate (but less likely to the skates one uses on ice), but it is likely from the verb skite meaning ‘shoot, dart, slip quickly’. A skite is also a contemptible person, but it’s not impossible that this comes from blatherskite; in the antipodes, skite can mean ‘brag, boast’, and this is likely shortened from blatherskite (one of the few occasions when blatherskite can be shortened). And then there’s a word common in Scotland (and Ireland) that is almost the same as skite, just swapping an h for the k… very much in the same ballpark for this sense.

So a blatherskite is a word-salad-shooter, one might say, and blatherskite is the word salad so shot by the shooter. To the unfortunate ear they are one and the same, an obnoxious source and an obnoxious output. Not autonomy but metonymy. The excess of words and insufficiency of sense leads to a reduction, a telescoping of hose and water to a single point of reference. Well, what the heck. You want to avoid them both.

Would you like to see an example of blatherskite in the wild? I think a letter from one Warren E. Cox published in The New York Times on January 24, 1954, will serve well:

Of all the blatherskite I have ever read in the public press your article “Cultural Diplomacy: An Art We Neglect” (Jan. 3), by Aline B. Louchheim, takes the cake. The religious cult of the gruesome, the repulsive, the inane and the degenerate, called “Modern Art,” preached in such temples as the Modern Art Museum, and cried to the four winds by such frantic priestesses has, over the past thirty years, become boresome to all save those whirling dervishes who are obsessed with their own nastiness. The fanatics of this cult have made their own purgatory on this earth and one can wish them no worse hell than that of their own creation.

There you have it: that completes the circle: blatherskite by a blatherskite inveighing against blatherskite. Like a kite held aloft by the hot wind of blathers emitted by… none other than the person strapped to it… who is also holding the string. A hell of their own creation.

marjoram

                   Here’s flowers for you;
Hot lavender, mints, savory, marjoram;
The marigold, that goes to bed wi’ the sun,
And with him rises weeping: these are flowers
Of middle summer, and I think they are given
To men of middle age. You’re very welcome.

That’s from The Winter’s Tale, by Shakespeare. I must report that I have not lately been given any of the above. But I did buy some marjoram recently. Not the flowers, or even the whole herb; the dried and ground kind. I used a bit of it to season some pörkölt (along with a quarter cup of paprika).

Marjoram is a soft, mild, sweet herb, with a flavour that hints of camomile or perhaps… hmm… like another herb, but without an edge… what is it…

I’ve been aware of marjoram since I was a small child. It was one of the crowd of tins and jars of dried herbs that filled a large drawer in my mother’s kitchen, most of them made by Empress. Paprika, cayenne (the mildest cayenne I’ve ever met), oregano, rosemary, basil, thyme… these are all well-known, commonly used spices. Cumin, turmeric, cloves, cinnamon, coriander. So many more, a domestic armamentarium. And marjoram in there with them, like someone everybody recognizes, everybody thinks they know, but few can tell you much about, few have really spent much time with. Sweet and quiet.

Sweet marjoram. Sounds like it should be a girl’s name, no? Margaret, Margery, Marjoram. She could be friends with Rosemary and her brother Basil. If she were French she probably would be; French for marjoram is marjolaine, and Marjolaine is a common enough name for a woman in French. It takes just that little difference between ram and laine (ask my good friend Eram about that, I mean Elaine).

How did that little difference come about? The Latin name for the herb was maiorana, though it does not seem to come from maior (also spelled major), ‘greater’. The French took that at first as majorane, and then marjolaine, duplicating the r before the j and then dissimilating the second r to l. English grabbed it somewhere in that process before the dissimilation and then mirrored the final nasal to the first, giving us an almost symmetrical word, marjoram (if it were marjoran it would sound too much now like a spread for bread).

The name is not used quite consistently either. In English we have it pretty much nailed down, but for clarity we may call it sweet marjoram (a name Shakespeare used in other places). It can also be called pot marjoram (and I think if you light it on fire it may smell rather like pot – you know, maryjane). It has a sister – well, it has several sisters, but it has a well-known, widely used one, in some places called wild marjoram and in some just called marjoram. We, however, call it oregano.

Ah! Oregano! Such a popular herb, but it can be so bitter. It lends flavour readily and even dominantly, but if you have too much it gets too sharp. If you could take away that sharp bitterness, though, I suppose it would be a bit less popular – everyone would know it but they wouldn’t use it as often. It would be more… marginal.

It would be marjoram.