Category Archives: word tasting notes

aucupate, aucupation

Business, we generally assume, is all about busyness. But sometimes the best occupation is aucupation. They also serve who stand and wait, and sometimes the best angle is to go angling. Bide your time. Watch while you wait willingly. Don’t just do something, sit there. Aucupate: go bird-catching.

The verb aucupate and its noun derivative aucupation trace back to Latin avis ‘bird’ and capere ‘take’. Remember that v in Latin was really u, classically said as a vowel /ʊ/ or consonant /w/ (u is a more recent way of writing it, and v has come to represent a version of the consonant that, in Latin, developed later). When avis joined capere to make aviceps ‘bird-catcher’ it was originally said like “owie keps,” which is how it came to be cooked down to auceps – which is a more immediate source of aucupate.

We know how you catch a squirrel: Climb up a tree and act like a nut. But how do you catch a bird? Not while it’s flying, that’s for sure. And not when it could fly away from you either, which it surely would if it saw you coming to catch it. No, unless you’re planning to blast it with birdshot or bullets (which the Romans didn’t have anyway), you’ll want to be crafty: set a trap for it and wait. A net, perhaps, or a snare.

Ah, that reminds me of a song I learned in Sunday school: “My soul has escaped as a bird, out of the snare of the fowler…” Oh, hey, that’s the occupational name for aucupation: if you aucupate, you are a fowler. You catch fowl. But I bet many of you reading this know Fowler as the name of the author of a much-revered guide: A Dictionary of Modern English Usage, by Henry Watson Fowler. Subsequent editions have involved other hands; I have a copy of The New Fowler’s by R.W. Burchfield. It is a thick, detailed manual of all the snares and other traps awaiting the casual peregrinator in English. The grammarian’s occupation may seem indeed to be aucupation.

Not the editor’s, though. We go through and release all those traps, render them inert, disable them. Our jobs do not focus on sitting and waiting, either: once we have the text, it won’t move until we touch it. No, it is writing that is more the aucupation: to snare the birds of the mind and the world, or to catch them in flight. It is best done as a solitary, quiet craft. Group brainstorming sessions often make such a show of busyness that their noise and distraction scare the more delicate birds away, bringing only the buzzards. Let the writer do the fowling carefully, craftily, quietly. And then pass the results to the editor, who will clean and dress them, perhaps with the aid of a Fowler.

loury, lowery

This is another word picture.

loury also spelled lowery. /laʊ(ə)ri/. adjective. Frowning, scowling, threatening, dull, gloomy; especially used of weather. From lour, lower, noun and verb, meaning ‘frown, scowl’.

 

It’s such a beautiful scene, such a fine picture: the sea-swell of the field, still early-summer green, smudged with sunlight, cut off at the top in an unsteady line to meet the blue and white and filthy grey of the sky. At the bottom it is fringed by ruffs of cattails and tickling prairie grass, and then a gravel road. Wind is coming, and everything tingles waiting to bend in it. Rain is coming, and all this will shine five shades darker.

Will this man walking along the edge of the road be in it when it comes? Continue reading

turmeric

There are some words that we pull out of our linguistic spice cupboard like an old yellowed tin we’ve seen in the bottom drawer so long we can’t remember the occasion of its acquisition but by golly we gotta use it sometime to add flavour to a text. OK, we’re not quite sure how it should be used, but give it here, let’s have a go. I like to think of them as turmeric words, though turmeric is not really such a word. I will explain.

When my age was in the lower double digits, I enjoyed familiarizing myself with the couple dozen herbs and spices jammed into a drawer in my mother’s kitchen in their squared Empress tins and round faceted McCormick’s jars. I enjoyed finding uses for them, sometimes in food and sometimes for other things (we shall not speak of my raids on them to make sneezing powder or itching powder). Turmeric in particular caught my attention.

Why did it catch my attention? Probably because it had an odd name I was not familiar with, and I really wasn’t sure what it was used for. I tasted it. I decided it could be good in a sandwich. I made ham and cheese sandwiches for my lunch and added some turmeric. I found they didn’t taste quite right. I adjusted the ingredients of the sandwich. Still not quite right. Finally my mother suggested to me that the reason the sandwich was tasting not quite right might be the turmeric. She was, of course, quite right.

And so it is with some words that writers see here and there and fancy might be apt, and when the prose doesn’t quite work they can’t quite see the reason it has turned not meritorious but meretricious. It’s like an article of clothing you buy that you really want to work somehow but never quite does with anything else you have, and when you insist on wearing it you always look a bit… off.

Turmeric actually does work well with other things, mind you, if you know how to use it. It’s an important ingredient in curry. But it’s less used, flavour-wise, as a stand-alone. When it is used as a stand-alone, it imparts excellent colour. Indeed, a simple solution of it, poured on a formica countertop, will leave a yellow stain that will still be there the day the house is demolished or burns flat. Take my word on this. Turmeric was used to colour clothing and other things even before it was used to flavour food. Like many other old herbs, turmeric has also been used for health effects, to treat an assortment of different conditions.

Turmeric, the spice, is made from a root, or more precisely a rhizome; the plant is related to ginger. Turmeric, the word, comes from some kind of root or roots too, but it has not been handled very gingerly. In fact, as with many uncommon words from unfamiliar sources, it has been modified to taste on the basis of conjecture and what we think it should be, as we see in citations in the Oxford English Dictionary since the 1500s: it appears as tarmaret, turmirick, tormarith, turn-merick, turmerocke, tamarnick, tamarluk, and at last – by the late 1700s – turmeric.

It probably came to have the –ic ending by analogy with arsenic and other such old linguistic lace. The evidence is that tarmaret and tormerith are likely closer to the source, which is believed to be Latin terra merita, which one might translate to ‘earth of merit’ or ‘earth of deserving’ (turmeric is not much used in desserts, so it seems to be just deserts). The Latin name for the actual plant is curcuma, which comes from Persian-Arabic kurkum, ‘saffron’ (because of the colour, not the flavour), but no one has come up with a plausible chain of transformation from curcuma to turmeric.

So be it. We’ve taken it, we have it, we use it – occasionally. We don’t always know how to use it. But we feel like we should, anyway, just because it’s there. It merits a turn.

rathe

Today, another word picture.

rathe. [reɪð]. adverb. Quickly, rapidly, soon, early (as in the morning). From a Germanic etymon.

 

It’s so dark in the park, and the fountain so bright, you can’t see more than silhouettes. Silhouettes of the metal dogs vomiting water up into the tiers of the fountain. Silhouettes of trees coming into leaf. Silhouettes of three people: two standing together, facing the fountain, a tallish man and a shorter woman, she leaning slightly into him; a third one in profile, holding up his phone to take a picture of the same thing the couple are looking at. You can’t see what they’re focusing on. You can’t see a body face down in the water. Continue reading

instar

If your life is a movie you star in…

…wait, why just one movie? Why not a serial, with installments? And restarts? Instants and incidents and incidences? Like a train with many cars… or a series of trains?

Our lives have some continuity, of course: we are wave forms flowing through time and space. But we pass through different phases: levels of education, of work, of relationships. And each time, we wear a new costume and play a new role, and then we shed the costume and move on to the next.

And, sure, we are not so significant in the grand view of things. Even the most famous person is, sub specie æternitatis, no more significant than an insect, and the great starring roles of life just so many instars: egg, larva, pupa, adult.

That is what an instar is: a phase in an insect’s life, each instar divided from the next by the clear junction of moulting – or, to use the specific technical term, ecdysis. (If that word looks familiar, you are probably thinking now of ecdysiast, a jocularly hifalutin way of referring to a stripper, i.e., someone who removes clothing in a performance for the entertainment of others.) Now, admittedly, ecdysis is a bit of a strain, and it’s not something one trains for, but it must happen and it will. And then it enters its next instar.

And is the next instar. The word also refers to the insect in that stage. It not only has four (or however many) instars, it is four (or however many) instars in sequence. The word comes from Latin instar, which means ‘form’ or ‘figure’ or ‘likeness’.

For an insect, the adult instar is normally considered the last instar, even if it moults again after reaching sexual maturity. The adult instar ends in death. For humans, for whom we may use the term figuratively, I don’t see why we can’t be a bit looser – people continue to move to new roles with new skins to wear long after they’ve reached adulthood. Perhaps they stay in one house or one job for many years, and then shed that and take on a new skin. It would be as painful and transforming. And then a new instar would star in a new instar.

lutescent

Today, another word picture: a short fictional word-image fantasia tangential to the word of the day.

lutescent. adjective. Tending towards yellow. From the suffix escent (as in adolescent) plus Latin luteus (with a long first u), ‘yellow’, not to be confused with Latin luteus (with a short first u), ‘muddy, made of clay, worthless’.

 

Picture the end of summer, when the aching greens of spring have relaxed, diluted their efforts, headed towards retirement. The cicada-timers have almost run out. Leaves are thinking of leaving. Barbecue smoke smells nostalgic. Things have been won, loved, and lost. She’s looking for one of them.

She is this young woman. And this one. Two pictures. Two waving sets of yellow strands.

In one, you see a field of prairie grass and shrub, shifting in shade from Chartreuse to Chartreuse, and behind it protestant evergreens and a catholic blue river. A young woman with her brown hair knotted back is walking through it with purpose. Something was lost in the mud of the bank and she wants it back. Continue reading

gudgeon

Today’s word is part of what I intend to be an occasional series of word pictures: short fictional word-image fantasias tangential to the word of the day.

gudgeon. noun. 1. A shiny silvery freshwater fish, easily caught, often used for bait. By extension, a gullible person. From Latin gobio by way of French goujon, and don’t ask me how gobio became goujon. 2. A socket-like (“female”) metal fitting made to connect to a pin-like (“male”) fitting (the pintle) to form a pivot, as for a gate, bell, spindle, axle, or what have you. From Old French gojon, perhaps connected to French gond ‘hinge’ or perhaps even related to that fish I just mentioned. verb. To be a gudgeon (extended sense) or to make a gudgeon of someone else.

 

She’s the only one looking at you, and even she isn’t looking at you. Her eyes, swung over her shoulder as though drawn by her backpack, have already skipped past you to someone more interesting behind. That man persecuting his smartphone with his fingertip as he walks a lemniscate path? The lady happily pursing a pair of fresh free promotional lipsticks? The young fellow with an indeterminate goatee walking mismatched dogs in three directions at once?

She’s looking at someone who may not be there. It’s not you. And it’s not the man standing at her other shoulder, who is not looking at her, not now.

She’s standing on a planter for a better view, but she’s not looking where everyone else is. The crowd in front of her are thirsting for a famous face, but that’s not who she’s here for. She’s waiting for someone who’s coming to see the glittering. Continue reading

droplet

What is a droplet? A little thing you’ve let drop.

Well, no, that’s not precisely it. Drops were first of all things that had been dropped, yes, or things that were about to drop, but dewdrops are more on the order of condensation and may evaporate – or be absorbed – before they drop. Droplets of sweat flow out and flow down, but they are not flowlets.

And what of this let? The French source is –et and –ette, but some French borrowings into English had an l at the end of the root or as part of an –el suffix from the Latin (trimmed from –ellus, –ellum, –ella), as in bracelet, chaplet, and gauntlet. The English saw the l and it clung to the et, and we got a fully English suffix on armlet, ringlet, kinglet… now lets are everywhere, first condensed from the precipitation of bits of language, now spread like droplets of mist.

What we know without question is that a droplet is a little drop. It can be technical or poetic. Scientists speaking of liquids found or made in tiny spheres, perfect or oblate, held together by surface tension, use the term as readily as lovers discerning the small fluids of flowers and passions. Even the sound of the word is appropriate, like a water drip hitting a small pool in a cave with a plop and a splash and maybe a splatter. And the shape: the droplet hanging at the bottom of the d, coming loose and falling as the o, clinging next to the top of the p, eventually starting to dry as the e.

Droplets can be invisibly small, measured in picolitres, in an aggregate making a cloud of colour or grey. They can also be large enough to roll down your skin and tickle you. How big can a droplet be? No one can say for sure. At some point a drop is obviously a droplet; at another point a droplet is obviously a drop, or more; but if someone tries to tickle out a precise delimitation from you, best let the matter drop.

cinereal

Thought is fire. Your brain is ignited by electric shocks of sensation and memory and burns in the heat of the moment to make the smoke traces of words and other actions. It leaves behind the ashes of the grey matter. A name for grey matter is cinerea. A name for grey is cinereal. It means cinereous. Which means grey, greying, inclining to grey, becoming ashen, becoming ashes. The warm brown wood of the world incinerates to grey smoke and grey ashes, cinders, cinereal, cinereous. Trees burn at a certain rate. Trees make paper and paper displays words and burns at a faster rate, and your brain burns fastest of all, gone before seen at every moment, sincere or insincere, cinema or real, the ever renewable eternal uncensored censer. And the smoke is the word and the smoke hides the world and all fades in slow shade layers to grey, cinereous, cinereal, cinerea. Do you see?

Dictionary page photographed from Webster’s Third New International Dictionary, Unabridged.

wymote, marshmallow

What’s a wymote? A marshmallow.

No, not the thing you roast on a stick or drop in your hot chocolate. The plant.

You didn’t know a marshmallow was a plant first? Yup, it was. Still is. Also written marsh-mallow or marsh mallow, because it’s the kind of mallow that grows in marshes.

But why mote it be that it be called wymote? Well, it’s like this. Wymote is a variant of wymalve. Why? “Unexplained,” says the Oxford English Dictionary, but anyway wymote is still in use and wymalve is not.

OK, but why wymalve? Because it came from popular Latin viscomalva, which was worn down from hibiscomalva, which was hibiscus plus malva. Viscomalva passed into Old French as vismauve, whence English wymalve and also modern French guimauve, which also translates ‘marshmallow’ the thing you eat (any Canadian should know that just from food-package French).

You know what hibiscus is and if you don’t I have no hope for you but look it up. What is malva? It’s the Latin word for ‘mallow’, the whole family of plants. The word mallow comes from it. Remember, although later Latin, especially as spoken by native speakers of later European languages, said consonantal v as /v/, classical Latin said it as /w/. So /malwa/ easily became mallow, while hibiscomalva ended up as wymalve and then wymote.

I did say, didn’t I, that there are many different mallows? There are. Two to three dozen. They include the musk-mallow, the French mallow (a.k.a. bull mallow), the Chinese mallow, the Brazilian mallow, the tree mallow, the low mallow, the small mallow, the dwarf mallow (also called buttonweed and cheeseplant), and the least mallow (also called cheeseweed – the indignity!). And, more remotely related, the marshmallow, which is part of a different genus – not Malva but Althæa.

You know those plants that grow in marshes that look like sticks with hot dogs or marshmallows on the ends? Yeah, those are bulrushes and have nothing to do with mallows. Sorry. Marshmallows, the plants, are pretty things with white flowers. They are edible. The flowers are edible. The stems are edible. The roots are edible. And if you cook the roots, you will find they contain starch, mucilage, pectin, flavonoids, and sucrose (among other things). Which means they’re great for using to make fluffy gooey confections with a bunch of fancy cooking and some more sugar and flavouring.

Which is how we came to call the confections marshmallows: because they’re made from them. Oops, sorry, they were made from them. Confectioners figured out how to make them more easily cheaply with sugar, water, starch, and gelatin (some versions also contain eggs). A key discovery in the history of marshmallows, made in the 1800s, is called the starch mogul system, not because someone who made them was a starch mogul (cf. movie moguls) but because the starch was formed into moguls sort of like how snow is formed into moguls by skiers. (See mogul for heaps more.) Another development – in 1954 – allowed marshmallow mixture to be extruded into long thick ropes and cut into segments. This led to the modern cylindrical pillows, so ready to be dissolved in chocolate or impaled and incinerated on an open flame, or some more options.

So a pretty white swamp flower has also become a pillowy edible, no longer using the original. And the malva – and althæa – has become both marshmallow and wymote. Nothing stays the same, but it’s all delicious in your mouth.