英语词源字典 - 在线词源网站

gravy [gravy 词源字典]: gravy: [14] To begin with, the word gravy signified a sort of spiced stock-based sauce served with white meat; it was not until the 16th century that its modern sense ‘meat juices’ or ‘sauce made from them’ emerged. Its origins are problematical. It is generally agreed that its v represents a misreading of an n in the Old French word, grané, from which it was borrowed (modern v was written u in medieval manuscripts, and was often very hard to distinguish from n); but what the source of grané was is not clear.

The favourite candidate is perhaps grain (source of English grain), as if ‘sauce flavoured with grains of spice’, but graine ‘meat’ has also been suggested.
=> grain[gravy etymology, gravy origin, 英语词源]
alchemy (n.): mid-14c., from Old French alchimie (14c.), alquemie (13c.), from Medieval Latin alkimia, from Arabic al-kimiya, from Greek khemeioa (found c.300 C.E. in a decree of Diocletian against "the old writings of the Egyptians"), all meaning "alchemy." Perhaps from an old name for Egypt (Khemia, literally "land of black earth," found in Plutarch), or from Greek khymatos "that which is poured out," from khein "to pour," related to khymos "juice, sap" [Klein, citing W. Muss-Arnolt, calls this folk etymology]. The word seems to have elements of both origins.
Mahn ... concludes, after an elaborate investigation, that Gr. khymeia was probably the original, being first applied to pharmaceutical chemistry, which was chiefly concerned with juices or infusions of plants; that the pursuits of the Alexandrian alchemists were a subsequent development of chemical study, and that the notoriety of these may have caused the name of the art to be popularly associated with the ancient name of Egypt. [OED]
The al- is the Arabic definite article, "the." The art and the name were adopted by the Arabs from Alexandrians and thence returned to Europe via Spain. Alchemy was the "chemistry" of the Middle Ages and early modern times; since c. 1600 the word has been applied distinctively to the pursuit of the transmutation of baser metals into gold, which, along with the search for the universal solvent and the panacea, were the chief occupations of early chemistry.
gadfly (n.): also gad-fly, 1620s, "fly which bites cattle," probably from gad (n.) "goad, metal rod," here in the sense of "stinger;" but the sense is entangled with gad (v.) "rove about" (on the notion, perhaps, of the insect's power of flight or of the restlessness of animals plagued by them), and another early meaning of gadfly was "someone who likes to go about, often stopping here and there" (1610s). Sense of "one who irritates another" is from 1640s (equivalent of Latin oestrus; see estrus). "In strictness, only the females are gadflies, the males being smaller and quite inoffensive, living on juices of plants" [Century Dictionary]. Earlier bot-fly, from bot "skin parasite" (late 15c.).
goose (v.): "jab in the rear," c. 1880, from goose (n.), possibly from resemblance of the upturned thumb to a goose's beak, or from the notion of creating nervous excitement. Related: Goosed; goosing. In 19c. theatrical slang, to be goosed meant "to be hissed" (by 1818). A broad range of sexual slang senses historically cluster around goose and gooseberry; goose and duck was rhyming slang for "fuck;" Farmer identifies Winchester goose as "a woman; whence, by implication, the sexual favor," and goose as a verb "to go wenching, to womanize, also to possess a woman." He also has goose-grease for a woman's sexual juices, while gooser and goose's neck meant "the penis." Gooseberries (they are hairy) was "testicles," and gooseberry pudding "a woman."
milk (n.): Old English meoluc (West Saxon), milc (Anglian), from Proto-Germanic *meluks "milk" (cognates: Old Norse mjolk, Old Frisian melok, Old Saxon miluk, Dutch melk, Old High German miluh, German Milch, Gothic miluks), from *melk- "to milk," from PIE root *melg- "to wipe, to rub off," also "to stroke; to milk," in reference to the hand motion involved in milking an animal (cognates: Greek amelgein, Latin mulgere, Old Church Slavonic mlesti, Lithuanian melžu "to milk," Old Irish melg "milk," Sanskrit marjati "wipes off"). Old Church Slavonic noun meleko (Russian moloko, Czech mleko) is considered to be adopted from Germanic.

Of milk-like plant juices from late 14c. Milk chocolate is first recorded 1723; milk shake is first recorded 1889, for a variety of creations, but the modern version is only from the 1930s. Milk tooth (1727) uses the word in its figurative sense "period of infancy," attested from 17c. To cry over spilt milk is first attested 1836 in writing of Canadian humorist Thomas C. Haliburton. Milk and honey is from the Old Testament phrase describing the richness of the Promised Land (Num. xvi:13, Old English meolc and hunie). Milk of human kindness is from "Macbeth" (1605).
rum (n.): "liquor from sugar cane or molasses," 1650s, shortening of rumbullion (1651), rombostion (1652), of uncertain origin, perhaps from rum (adj.).
The chiefe fudling they make in the Island [i.e. Barbados] is Rumbullion alias Kill-Devill, and this is made of suggar cane distilled, a hott, hellish and terrible liquor. ["A briefe Description of the Island of Barbados," 1651]
The English word was borrowed into Dutch, German, Swedish, Danish, Spanish, Portuguese, Italian, French, and Russian. Used since 1800 in North America as a general (hostile) name for intoxicating liquors.
Rum I take to be the name which unwashed moralists apply alike to the product distilled from molasses and the noblest juices of the vineyard. Burgundy in "all its sunset glow" is rum. Champagne, soul of "the foaming grape of Eastern France," is rum. ... Sir, I repudiate the loathsome vulgarism as an insult to the first miracle wrought by the Founder of our religion! [Oliver Wendell Holmes, "The Autocrat of the Breakfast-Table," 1891]
stew (v.): late 14c., transitive "to bathe (a person or a body part) in a steam bath," from Old French estuver "have a hot bath, plunge into a bath; stew" (Modern French étuver), of uncertain origin. Common Romanic (cognates: Spanish estufar, Italian stufare), possibly from Vulgar Latin *extufare "evaporate," from ex- "out" + *tufus "vapor, steam," from Greek typhos "smoke." Compare Old English stuf-bæþ "hot-air bath;" see stove.

Intransitive use from 1590s. Meaning "to boil slowly, to cook meat by simmering it in liquid" is attested from early 15c. The meaning "to be left to the consequences of one's actions" is from 1650s, especially in figurative expression to stew in one's own juices. Related: Stewed; stewing. Slang stewed "drunk" first attested 1737.
juice bar: "Originally North American , a stall, bar, café, etc., selling freshly squeezed fruit and vegetable juices or similar beverages", 1950s; earliest use found in The New York Times.