LL-L "Etymology" 2005.03.28 (04) [E]

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From: heather rendall <HeatherRendall at compuserve.com>
Subject: LL-L "Etymology" 2005.03.27 (04) [E

Message text written by INTERNET:lowlands-l at LOWLANDS-L.NET
>From: Ben Bloomgren <ben.bloomgren at asu.edu>
Subject: LL-L "Grammar" 2005.03.26 (03) [E]

I was skimming an old dictionary of mine when I found something called the
chine as a cut of meat. Could this come from kine?<

Acording to OET  (CT Onions)   from the OF     eschine   = spine , backbone

Apparently a blend of Germ *skin-  OHG scina   and Latin spina

Am I that old to remember a cut of beef called a Chine!

Heather

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From: Paul Finlow-Bates <wolf_thunder51 at yahoo.co.uk>
Subject: LL-L "Etymology" 2005.03.27 (04) [E

The Oxford English Dictionary (short version) gives the origin if "chine"
in this
sense as : Middle English from Old Fench eshine, from a blend of Latin
spina (spine)
and a Germanic word meaning "narrow piece", related to  Mod. Emg. shin.

There is also a S. English word "chine", specificaly Isle of Wight and
Dorset,
meaning a deep ravine.  This is from OE cinu, meaning cleft or chink,
related to
Dutch keen and of course Mod. Eng. chink.

And.... a chine is the angle where the bottom of a boat meets the sides.
It relates
to "Chime", the rim of a barrel, of Mid. Eng. origin, probably from OE and
related
to Dutch kim, German Kimme.

I suspect all of these words have tended to influence each other a bit.

Paul

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