LL-L "Etymology" 2008.04.01 (08) [E]

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L O W L A N D S - L - 01 April 2008 - Volume 08
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From: Luc Hellinckx <luc.hellinckx at gmail.com>
Subject: LL-L "Etymology"

Beste Heather,

You wrote:

Bodding < Old French 'boudin', referring to the compact and dense structure,
just like a sausage.

Which way round is this word's origin?

Does English get 'pudding' from 'boudin' or do the French get 'boudin' from
English 'pudding' ?

French use 'boudin' for English Black Pudding ( Blutwurst)

But English use 'pudding' for

a) anything baked/boiled/cooked in a pastry case i.e. steak & kidney pudding

b) sausage encased in 'skins'  black pudding   white pudding

c) desserts made with a base of bread    Summer Pudding   Bread and Butter
Pudding

d) most desserts - what's for pudding?  Jam Roly Poly     Apple Crumble  etc


The "pudding-family" is indeed a fascinating one. Here in Belgium, you
basically get two meanings:

   1. bodding: cake, made of leftovers in a bakery (central and eastern
   dialects)
   2. beuling: entrails (western dialects), and by extension 'black
   pudding' (northern dialects)

I'm ignoring the milkpudding here, because it looks like a fairly modern
culinary invention.

If you look up "Beulinck" in Kiliaan's Dutch etymological dictionary (1599);
you can find:
Beulinck.

Intestinum, intestinum fartum. Farcimen, hila. *q.d.* *vullinck*.
*vulgò*bodellus.
*germ. fulle. gal. boudin. ital. bodello: ang. boding.
*

Which actually persuades me to think that "pudding" is a French loan, since
Kiliaan apparently had knowledge of English sources writing "boding". Change
from b > p doesn't happen too often, but "purse" displays the same change:
borse > purse, so it is possible.

Middle Dutch had "bodelinge", either for the entrails or the food you could
stuff inside: bodelinge < Lat. botulus/botellus.
"bodelinge" to "beuling" poses no phonetic problems for western Dutch
dialects (~ "zeumer", "zeun", "veugel" for "sommer", "son", "fowl" in many
dialects).

An entirely different word is our Brabantish word for salt cod: "bolink",
which may be cognate with English "bulk" and Low Saxon "bulk" (sort of
haddock).

Kind greetings,
 Luc Hellinckx

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From: jonny <jonny.meibohm at arcor.de>
Subject: LL-L "Etymology"

Dear Ron and all Lowlanners,

trying to get around with this unavoidable 'jet-lack', caused by the shift
from Middle European wintertime to M.E. summertime all of you are welcomed
to deal with my thoughts about some new words I learned these days.
Please have a glance on their background...

1. Low Saxon 'smirken', 'smerken', 'smoerken'; meaning 'to realise the smell
of fried bacon'. Could it be in relation to Eastern-Prussian bound Low Saxon
'Spirkel', standing for 'roasted bacon'?

2. Low Saxon 'inkoelen'. All of us German Lowlanners should think it is 'to
freeze down', G 'ein-kühlen', but according to my sources its meaning is 'to
overheat (a room, house etc.)'. What could be the background of this word?

3. Low Saxon 'quotern', in the meaning of 'to complain about something'. On
the very first glance it could be related to English 'to quote' in the
farest sense of ' to quarrel about so./sth'.

I should like to hear your wellfounded inputs!

Allerbest!

Jonny Meibohm

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From: R. F. Hahn <sassisch at yahoo.com>
Subject: Etymology

Hey, Jonny!

I'm bouncing it on to the rest of the "lot" for now, because I have very
little time and energy for detective work at the moment.

Just a quick explanation, though, about Mr. Final Devoicing having done
mischief: it's "jet-la*g*." You're in trouble if your aircraft suddenly
lacks jets.

Which reminds me that Low Saxon, too, has the word *lak* (*Lack*) with the
same meaning as English "lack." Do other Lowlands languages?

Cheerio!
Reinhard/Ron
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