Читать книгу The Mirror of Literature, Amusement, and Instruction. Volume 13, No. 359, March 7, 1829 - Various - Страница 4

(To the Editor of the Mirror.)

A correspondent wishes to be informed of the definition of the word avver. In the 15th volume of the "Beauties of England and Wales," it is alluded to thus:—"This county (Westmoreland) being supposed unfavourable to the growth of wheat, black oats, called haver, and the species of barley called bere, or bigg, were the only grains it produced. Of the haver, bread was made, or the species of pottage called hasty pudding; this bread being made into thin unleavened cakes, and laid up in chests within the influence of the fire, has the quality of preserving its sweetness for several months; it is still in common use. The bigg was chiefly made into malt, and each family brewed its own ale; during the hay harvest the women drank a pleasant sharp beverage, made by infusing mint or sage buttermilk in whey, and hence called whey-whig. Wheaten bread was used on particular occasions; small loaves of it were given to persons invited to funerals, which they were expected "to take and eat" at home, in religious remembrance of their deceased neighbour; a custom, the prototype of which is evidently seen in the establishment of the eucharist, for in this county it still bears its Saxon name, Arvel bread, from appull, full of reverence, meaning the holy bread used at the communion."

P.T.W.