Origin of names for grandmothers
6 years ago
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- 6 years ago
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Peggy Martin's original name?
Comments (1)As you learned in the other forum, Peggy Martin is a "found" rose. No one knows its original name, if there is one. It can only be shown in a special class for "found" roses unless and until someone can identify it or prove it is a sport that has never had a recognized name....See MoreOur Grandmothers' and Great-grandmothers' kitchens
Comments (30)When I was a small child...until I was about 5 years old...my grandmother lived in the house my great-great grandfather built between the beach and the marsh of the Southern Maine coast. He'd bought a house, reversed the plans, and added a whole extra house worth of a wing. One side faced the ocean, and one, the marsh. They made it into what would now be called a bed and breakfast, I guess, and their guests were hunters in the Fall and bathers in the Summer. Oh, and they served 3 meals and tea every day. They being my great-great grandma and her maid/girl Friday (and my grandma, once she got old enough to help). I don't know what their average guest load was, but I do remember seeing a picture that had been used as an advertising picture post card with the crowd of guests out in front of the Woodbine Cottage...there had to be at least 30 people there. I remember my grandmother telling us how she used to have the chore of picking the meat out of the lobsters. The skin on her hands would turn red, start cracking and sometimes bleed (I don't know why lobster shells do this, but having picked the meat out of 3 at one point, I can believe her). This, so they could put big bowls of lobster meat down the middle of the table for the guests to help themselves. See, lobster at that time was dirt cheap, and for my great-great grandfather, who had his own boat and traps, an economical way to stretch the food costs associated with feeding the guests. My poor grandma still got a flash of anger in her eyes some 50 years later, when she related how the guests would put their cigars out in the bowls containing the remaining lobster when they were done with dinner. They baked all their own bread, made all their own pies and sweets, in fact, cooked everything from scratch...and a far more difficult scratch than people of our generation cook from, if they do! On a WOOD stove/oven. Without a REFRIGERATOR, let alone a dishwasher. In the Winter, they shut down the entire ocean-side wing, and lived in the original house to save heat. I have only the hazy memories of a young child, but I remember that kitchen as small. And as y'all know, generally the things of childhood are usually smaller when visited as an adult. Naturally, by the time my grandma was mistress of that kitchen, with grandchildren underfoot, more modern appliances had been installed. But there was still a narrow, dark stairway going down into a cellar in one corner (I assume that was the root cellar) and a small closet with a toilet in it in the other corner. I don't know what the use of it was before they put a toilet in, maybe a pantry? There was a kitchen table, where we ate, and a window seat (probably a storage chest) where my brother was bedded down after he had his tonsils out, so that he could eat with the family (he got ICE CREAM while I had to eat boring old chicken, potatoes and peas :( Funny the things you remember). With about 6 people around the table, I do remember my grandma having to sidle around the table to serve things, which paints a picture of how small the kitchen was. I have lived with and cooked in a number of small kitchens in my life. The smallest was in a condo I rented, which was called a "junior one bedroom", meaning that it was a studio apartment with a small bedroom tacked on. I could literally stand at the stove stirring a soup, reach over to the sink on my left for some water to add if I'd let it boil down too far, and pivot on one foot to open the fridge behind me to pour myself a glass of wine to sip while I cooked. And yet, you do learn to make do with what you have, if you like to eat well. I cooked a 5 course Japanese dinner for 6 people once in that tiny kitchen. You just learn to prep all your ingredients before you start actually cooking, and you sit down and plan your timing carefully before you begin, picking dishes that can be made ahead or partially ahead, using the minimum of last minute pots, pans and dishes. Yes, our grandmas and great grandmas generally made simpler dishes than we might now, but those simpler dishes were more difficult then. No (or very few) convenience foods, prepackaged mixes or instant ingredients. Recipes weren't as precise either, they couldn't be, because ingredients, measurements and temperatures weren't all that precise either! I shudder to think of trying to bake a loaf of bread or a pie in an oven heated with wood or coal!...See MoreOrigin of the name "Stock" for Matthiola?
Comments (4)Thanks very much for this interesting answer. I'm not sure I knew 'stock' to ever mean 'stem' as I guess I'd use 'stalk' (which doesn't seem to be etymologically related) for this. But looking up 'stock' in Merriam-Webster Unabridged I see that one of the definitions (5a) is: the main stem of a plant : trunk, with an etymology of: "Middle Dutch & Old High German stoc stick, stump, trunk of a tree." And then I'd also never heard the term Gillyflower before. I looked that up in Wikipedia and yes, Stock was considered to be one of the Gilliflowers. The name apparently derives from the French giroflée from Greek karyophyllon = "nut-leaf" = the spice called clove. But I haven't yet figured out what Stock, Carnation and Wallflower have in common and how they're related to Clove and therefore all called Gilliflowers. But the article in Wikipedia has all sorts of information about the use of the term in 12th century England. And now here's this from the 1920 Encyclopedia Americana: "GILLYFLOWER, a popular English name for some of the cruciferous plants most prized for the beauty and fragrance of their flowers, as the wallflowers and stocks; also for Hesperis matronalis, dame's rocket or dame's violet (q.v.). The name gillyflower has been regarded as a corruption of July-flower; but in Chaucer it appears in the form gilofre; and the French giroflée indicates the true derivation from girofle, a clove, the smell of the clove-gillyflower, or clove-pink, having suggested the name of that flower." When I transplant my Stock seedlings out into the garden and they start blooming, now I will at least feel that I know something of their history....See MoreAn inane question - origin or meaning of your user name?
Comments (107)I used to be just "gazania" because I love the plant and it is a 'fun' word to say. Then when Houszz got involved, for some reason I had to reup to the forum. I chose lgmd for the disease that was responsible for the disability I have and added gaz so maybe I would still be recognized by some. However soon after doing that, my disease was reidentified by new available DNA testing. I haven't changed the lgmd part because it seems it would be too much hassle. To be correct I should now be sma3_gaz....See More- 6 years ago
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