[ Physiology
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[ Bestiary
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[ Review
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[ Report
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[ Nota
Bene ] |
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A Bestiary, Chapter
13Fair Cats and Cows
I have always admired
the odd tidbit, all that is ticklish on the tongue.
Jebediah
McVee
Crayfish is the customary word in Britain for a small lobster-like
freshwater crustacean. Americans call them crawfish as well
as crayfish, and have also come to use crawfish as a verb =
"to retreat from a position, to back out" (he crawfished out
of the issue by claiming that he didn't drink). Australians
and New Zealanders tend to abbreviate the word to cray (so cray-fishing,
cray-pot, etc.). Crayfish is a 16c. alteration of earlier crevis(se)
(cf. ModF écrevisse).
Duck. When used collectively it is often unchanged in form (a
flock, etc., of duck), but in ordinary plural contexts normally
ducks (several ducks came for the bread that we threw into the
lake). It is used without the indefinite article as an item
of food (we had duck for dinner).
Welsh rabbit. This dish of cheese on toast emerged, with rabbit
so spelt, in 1725. (In Mrs. Hannah Glasse's The Art of Cookery
[1747], on the same page, she apparently also called it a Scotch
rabbit, but no one seems to have followed suit.) In the same
century the lexicographer Francis Grose defined Welsh rabbit
in his Classical Dict. of the Vulgar Tongue (1785) as "bread
and cheese toasted" and added, "i.e. a Welch rare bit". To this
day one encounters people who call the dish Welsh rarebit though
there is not evidence of the independent use of rarebit. The
origin of the name must remain a mystery: it is not thought
to be Welsh in origin, there is not rabbit in it, and neither
cheese nor toast is rare. A half-parallel to name is Bombay
duck, which was first exported from Bombay, but is dried fish,
not a duck.
Fowler's
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Issue No. 14 Copyright © 2001 The Transcendental Friend. All
rights revert to the authors upon publication.
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