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Osteological folklore: “bonfire”

My today’s word is bonfire, which turned up in texts at the end of the fifteenth century. Seven years ago, I devoted a post to it but today I know more about this tricky compound and can write the story in a different way.

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The hedging henchman and his hidden horse

This is the second and last part of the henchman tale, of which the first part appeared a week ago (August 25, 2021). The difficulties confronting an etymologist are two: 1) We don’t know exactly what the word henchman meant when it first surfaced in Middle English, and 2) the obscure Medieval Latin gloss used […]

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The henchman’s dilemma

I am aware of only two English words whose origin has provoked enough passion and bad blood to inspire a thriller. The first such word is “cockney” and the second is “henchman”.

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How to chide according to rule, or the thin edge of the wedge

Chide remains a word “of unknown origin,” even though the Online Etymological Dictionary mentions the hypothesis suggested in my 2008 An Analytic Dictionary of English Etymology. Perhaps it might be interesting to some of our readers to know the history of research into the etymology of this verb.

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Still plowing with my heifer

Twenty-five years ago, quite by chance, I looked up the etymology of heifer in a dictionary and discovered the statement: “Origin unknown.” Other dictionaries were not much more informative, and I decided to pursue the subject. Thanks to this chance episode, etymology became my profession.

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Etymologies in bulk and in bunches

Two things sometimes come as a surprise even to an experienced etymologist. First, it may turn out that such words happen to be connected as no one would suspect of having anything in common. Second is the ability of words to produce one another in what seems to be an arbitrary, capricious, or chaotic way, so that the entire group begins to resemble an analog of a creeping plant.

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Putting my mouth where my money is: the origin of “haggis”

Haggis, to quote the OED, is “a dish consisting of the heart, lungs, and liver of a sheep, calf, etc. (or sometimes of the tripe and chitterlings), minced with suet and oatmeal, seasoned with salt, pepper, onions, etc., and boiled like a large sausage in the maw of the animal.”

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