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Read my first Faulkner (Sartoris) and found the language rich, after initial problems with the parts of written negro-dialect. I've never picked up my dictionary as often as with this book, but I enjoyed the language and style greatly, specially the second half.
hominy
supine
usquebaugh
surcease
effigy
heterodox
Don't know if the words are food for conversation, but who knows?
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Read my first Faulkner (Sartoris) and found the language rich, after initial problems with the parts of written negro-dialect. I've never picked up my dictionary as often as with this book, but I enjoyed the language and style greatly, specially the second half.
usquebaugh
Don't know if the words are food for conversation, but who knows?
Or either drink, one. Did you find out what each of these words means?
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Read my first Faulkner (Sartoris) and found the language rich, after initial problems with the parts of written negro-dialect. I've never picked up my dictionary as often as with this book, but I enjoyed the language and style greatly, specially the second half.
hominy
supine
usquebaugh
surcease
effigy
heterodox
Don't know if the words are food for conversation, but who knows?
Hominy! Can't get near the stuff. When in boarding school it was served without surcease. Today I would need buckets of usquebaugh to even swallow it! Of course that would be a very heterodox method of having breakfast, leaving me supine for the rest of the day. I know there are those on this site ready to hang me in effigy for such an attempt at humor. (But truthfully I hate hominy for the reason given.)
----please, draw me a sheep----
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truthfully I hate hominy
Having grown up in California, I've only encountered hominy in pozole, a Mexican soup, (and the masa in tamales). I liked it. The only corn product served in our family was polenta.
Usquebaugh, whence whisk(e)y, is Gaelic for 'water of life', which exists in a Latin version as acua vitae.
Ceci n'est pas un seing.
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Hominy! Can't get near the stuff. When in boarding school it was served without surcease. Today I would need buckets of usquebaugh to even swallow it! Of course that would be a very heterodox method of having breakfast, leaving me supine for the rest of the day.  See? zmejhzd: Usquebaugh. As I looked this one up I found the Irish origin. Seems like it stuck in the South, at least in Faulkner's days. Any specific difference between hominy and polenta as far as you know?
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Seems like it stuck in the South, at least in Faulkner's days.I think that Faulkner just knew the etymology of the word. (I could be wrong, just saying.) Any specific difference between hominy and polenta as far as you know?Yes. Polenta, at least post-New-World-discovery, is made from untreated, ground, dried corn (maize). Hominy is corn (maize) that has first been treated by soaking in lye-water ( link).
Ceci n'est pas un seing.
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An American English dictionary indicates that polenta is of Italian origin and was a much made from cornmeal.
Generic hominy is a product of dry milling in which the husk, the outer hard layer is separated from the inner softer starchy layers which are then sometimes boiled. In the American South, however, the husk was removed by soaking kernels of corn in lye-water (sodium hydroxide). After the husk was removed, the kernels of corn, swollen in size, would be boiled.
Hominy grits are a product of dry milling that progresses beyond the removal of the husk. The grits are then boiled to be eaten as a soft cereal. Usually, in the American South, they were "back in the days" flavored with bacon or fatback drippings and pepper and salt. Today, they are sometimes still flavored with drippings; but usually with butter or oleomargarine.
May I throw in a little anecdote. Early in the existence of the Presbyterian Church in America, it was invited by several of its sister Reformed denominations to hold its annual national assembly concurrently at Calvin College in Grand Rapids, Michigan. To accomodate the Southerners (the PCA being primaily a denomination found then in the American South) the dining commons offered grits on the breakfast menu. I don't know how long it was prepared; but the product did not come out quite to the Southerners taste. A few years later, a second concurrent assembly was held. The editor and publisher of the Presbyterian Journal, the Reverend Dr. G. Aiken Taylor, offered to teach the cook staff at Calvin how to prepare grits Southern style and even brought sufficient grits from North Carolina with him to supply the commissioners for a week of meetings. These were much better received. In the American South, in restaurants serving family style meals, grits is (are) as ubiquitous as potatoes, although generally limited to breakfast meals.
Last edited by PastorVon; 04/06/09 12:12 AM. Reason: typos
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hereticodox: radical physicians.
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usquebaugh Or either drink, one.
Did you find out what each of these words means?
Yes I did look them all up, but f.i. the grit thing only became clear after I saw zmj's wiki page. It may be very true that this word is pedantically used and not really the then currently used word for whiskey. Much in the book is about rethorics and vainglory (good word) anyway, so it fits in. And Javanluke giving them a different setting, that also clarifies.
Last edited by BranShea; 04/06/09 10:31 AM.
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I know that the Carolinas got a lot of highland Scots settlers after the Jacobite rebellion, Bonny Prince Charlie and all that. There were even newspapers printed in Gaelic in the Carolinas for some time after the mid 18th century. I don't know if the Scots got as far as Mississippi though.
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