Friday, April 15, 2022

Indolent

Indolent (pronounced in-dl-uhnt)

(1) Having or showing a disposition to avoid exertion; slothful; disliking work or effort; lazy; idle.

(2) In pathology, causing little or no pain; inactive or relatively benign.

(3) In medicine (applied especially to painless ulcers), slow to heal.

1663: From either the French indolent or directly from the Medieval Latin indolentem, from the Latin indolent- (stem of indolēns), the construct being in- (not) + dolent- (stem of dolēns (pain)), present participle of dolēre (to be painful, be in pain) from dolēre (to grieve, to cause distress).  The sense of "living easily, slothful”, dates from 1710, a sense said (certainly by English etymologists) perhaps developed in French.  The synonyms for both meanings are many, typically words like slow, inactive, sluggish & torpid.  The meanings related to medical matters are now entirely technical and restricted to the profession, both generalized as “a slowly progressive medical condition associated with little or no pain” and specifically in conditions such as lowest of three grades of non-Hodgkin's lymphoma (NHL), refractory corneal ulcers and a slow-growing carditis, a form of infective endocarditis that may also indicate rheumatic fever.  In general use, the word is now used exclusively to indicate degrees of idleness.  Indolent is an adjective (the occasional use as a noun remains non-standard), indolency & indolence are nouns and indolently is an adverb; the noun plural is indolences.

Living to almost 100, the mathematician & philosopher Bertrand Russell (1872–1970) lived a productive life and his output was prodigious.  However, although he admitted taking seriously being told in his youth “the devil makes work for idle hands” and spending his industriously, in 1932 he felt moved to publish an essay he called In Praise of Idleness, written at a time when many anxious to work were suffering from an imposed indolence: “I think that there is far too much work done in the world, that immense harm is caused by the belief that work is virtuous, and that what needs to be preached in modern industrial countries is quite different from what always has been preached.  Some five years earlier he’d delivered one of his more famous addresses, Why I Am Not a Christian (1927), so it’s unlikely his thought owed much to scripture such as Matthew 6:28 (“And why take ye thought for raiment? Consider the lilies of the field, how they grow; they toil not, neither do they spin” (King James Version (KJV, 1611)) which was about Christ telling His disciples to abandon anxiety and trust in God to provide.  Instead, he suggested, in what seems a very modern view, that “…a great deal of harm is being done in the modern world by the belief in the virtuousness of work, and that the road to happiness and prosperity lies in an organized diminution of work..”  He went on to review the evolution of the post-feudal economic models (in a kind of neo-Marxist analysis) and offered an alternative vision and, were he alive today to survey the scene, he would have been disappointed to realize had never been achieved:

Above all, there will be happiness and joy of life, instead of frayed nerves, weariness, and dyspepsia. The work exacted will be enough to make leisure delightful, but not enough to produce exhaustion. Since men will not be tired in their spare time, they will not demand only such amusements as are passive and vapid. At least one per cent will probably devote the time not spent in professional work to pursuits of some public importance, and, since they will not depend upon these pursuits for their livelihood, their originality will be unhampered, and there will be no need to conform to the standards set by elderly pundits. But it is not only in these exceptional cases that the advantages of leisure will appear. Ordinary men and women, having the opportunity of a happy life, will become more kindly and less persecuting and less inclined to view others with suspicion. The taste for war will die out, partly for this reason, and partly because it will involve long and severe work for all. Good nature is, of all moral qualities, the one that the world needs most, and good nature is the result of ease and security, not of a life of arduous struggle. Modern methods of production have given us the possibility of ease and security for all; we have chosen instead to have overwork for some and starvation for others. Hitherto we have continued to be as energetic as we were before there were machines. In this we have been foolish, but there is no reason to go on being foolish for ever.

An indolent Lindsay Lohan, Los Angeles, 2012.

Nor is it likely the Romantic poet John Keats (1795-1821) gave much thought to Matthew 6:28 while writing Ode on Indolence (1819).  There is some scriptural imagery in the poetry of Keats but the debt is more to the Bible as a literary work than anything overtly religious, Keats more influenced by classical mythology, nature, and the Romantic ideals of beauty and truth.

Ode on Indolence by John Keats

They toil not, neither do they spin.’
One morn before me were three figures seen,
    With bowèd necks, and joinèd hands, side-faced;
And one behind the other stepp’d serene,
    In placid sandals, and in white robes graced;
        They pass’d, like figures on a marble urn,
    When shifted round to see the other side;
They came again; as when the urn once more
        Is shifted round, the first seen shades return;
    And they were strange to me, as may betide
With vases, to one deep in Phidian lore.
 
How is it, Shadows! that I knew ye not?
    How came ye muffled in so hush a mask?
Was it a silent deep-disguisèd plot
    To steal away, and leave without a task
        My idle days? Ripe was the drowsy hour;
    The blissful cloud of summer-indolence
Benumb’d my eyes; my pulse grew less and less;
        Pain had no sting, and pleasure’s wreath no flower:
    O, why did ye not melt, and leave my sense
Unhaunted quite of all but—nothingness?
 
A third time pass’d they by, and, passing, turn’d
    Each one the face a moment whiles to me;
Then faded, and to follow them I burn’d
    And ached for wings, because I knew the three;
        The first was a fair Maid, and Love her name;
    The second was Ambition, pale of cheek,
And ever watchful with fatiguèd eye;
        The last, whom I love more, the more of blame
    Is heap’d upon her, maiden most unmeek,—
I knew to be my demon Poesy.
 
They faded, and, forsooth! I wanted wings:
    O folly! What is Love? and where is it?
And for that poor Ambition! it springs
    From a man’s little heart’s short fever-fit;
        For Poesy!—no,—she has not a joy,—
    At least for me,—so sweet as drowsy noons,
And evenings steep’d in honey’d indolence;
        O, for an age so shelter’d from annoy,
    That I may never know how change the moons,
Or hear the voice of busy common-sense!
 
And once more came they by:—alas! wherefore?
    My sleep had been embroider’d with dim dreams;
My soul had been a lawn besprinkled o’er
    With flowers, and stirring shades, and baffled beams:
        The morn was clouded, but no shower fell,
    Tho’ in her lids hung the sweet tears of May;
The open casement press’d a new-leaved vine,
    Let in the budding warmth and throstle’s lay;
        O Shadows! ’twas a time to bid farewell!
Upon your skirts had fallen no tears of mine.
 
So, ye three Ghosts, adieu! Ye cannot raise
    My head cool-bedded in the flowery grass;
For I would not be dieted with praise,
    A pet-lamb in a sentimental farce!
        Fade softly from my eyes, and be once more
    In masque-like figures on the dreamy urn;
Farewell! I yet have visions for the night,
    And for the day faint visions there is store;
Vanish, ye Phantoms! from my idle spright,
    Into the clouds, and never more return!

Thursday, April 14, 2022

Hypergolic

Hypergolic (pronounced hahy-per-gaw-lik or hahy-per-gol-ik)

(1) In chemistry, a process in which one substance ignites spontaneously upon contact with a complementary substance (oxidizer).  Word applies especially to bipropellant (made of two components) rocket-fuel.

(2) Of or relating to hypergols.

1945: A backronym derived from the German hypergol, a construct of scientific use: hyp(er) + erg + ol + -ic.  Hyper is from the Ancient Greek πέρ (hupér) (over; extreme); erg from the Ancient Greek ργον (érgon) (work), ol both from from the chemical suffix ol from alcohol & the Latin oleum (oil) and ic, the adjectival suffix, variations of which are widely used in European languages (the Middle English ik, the Old French ique, the Latin icus, all thought derived from the primitive Indo-European ikos; oldest known forms are the Ancient Greek ικός (ikós), the Sanskrit (śa) &  (ka) and the Old Church Slavonic -ъкъ (-ŭkŭ)).  The hypergole terminology was coined by Dr Wolfgang Nöggerath (1908-1973) of the Technical University of Brunswick, Germany.  Few are as linguistically imaginative as scientists who plunder languages at will to produce the best or most memorable words to describe their creations.  Hypergolic is a noun & adjective; the noun plural is hypergolics.

The Messerschmitt Me-163 Komet

During the 1930s, almost all research into rocket propellants was undertaken in Germany, the military being interested in missiles with which to deliver warheads against long-range targets and, even then, some scientists were imagining space flight, usually with a manned visit to the moon in mind.  The experimental fuels were classed as:

Monergols: Single ingredient fuels.
Hypergols: Fuel which ignites upon constituents being combined.
Non-hypergols: Multi-constituent fuel requiring external ignition.
Lithergols: Solid / liquid hybrids.

Operational Me-163.

It was only military necessity that forced the Luftwaffe (the German air force) to commit to combat the only rocket-powered fighter ever deployed.  The Messerschmitt Me-163 Komet was powered by a rocket which burned a methanol hydrazine mix with hydrogen- peroxide as an oxidizer.  It offered a uniquely fast rate of climb and a speed in combat more than 100 mph (160 km/h) faster than allied fighters but was hard to handle and the fuel was both highly volatile and prone to spontaneous combustion in flight or on the ground.  In air engagements, the speed which was so advantageous in reaching a target made it difficult for a pilot to maintain contact, the long bursts of fire need usually to bring down the big bombers rarely sustained.  Most authorities estimate some 370 Me-163s were built but only 60-80 achieved operational status and they shot down only nine allied aircraft.  The Komet effectiveness was limited by its high fuel consumption which limited flight duration (the time available in the combat zone less than eight minutes) but the Luftwaffe's records confirm that on some days, such was the accident rate, not even half the little craft even reached operational height.  Not only was it a difficult machine to handle but, late in the war, resources were so strained that training was limited and few of the Komet's pilots had more than a few hours experience in the craft before deployment.  To make matters worse, although in powered flight its speed make it close to invulnerable to attack, once the fuel was burned, to return to base it had to glide down to the runway and of those lost to allied fighters, most were shot-down during landing or on the ground.

Early drawing of Me-163 prototype.

It was another example of the impressive wartime technology developed by German scientists and engineers which failed to realise the possibilities offered.  Had the resources expended on the Komet instead been devoted to improving the Wasserfall (waterfall) rocket, Allied air losses might have been significantly greater.  The Wasserfall was a surface-to-air missile explicitly designed to counter high altitude bombers and used a two-stage system: (1) a solid-fueled booster rocket for launch after which (2) a liquid-fueled rocket would propel the missile to its target.  A glimpse of the future, it was guided by a radar system that tracked the target & transmitted guidance commands and was designed to be integrated with other ground-based anti-aircraft defenses such as flak batteries.  Ultimately unsuccessful because the time and resources needed for development were never available, like the V1 (an early cruise missile) and V2 (the first operational ballistic missile), the hardware, personnel and data which fell into Allied hands at the end of the war essentially saved decades of peace-time work in projects including surface to air & air to air missiles, the space programme (notably the moon landing) and the the development of the big ICBMs (intercontinental ballistic missiles).  Historically, the Komet remains a one-off, no rocket-powered fighters since manufactured.  In action only between 1944-1945, tactically, it was a failure, losses far exceeding kills, but it influenced the next generation of military airframes being developed for supersonic flight.

Zucchetto

Zucchetto (pronounced zoo-ket-oh or tsook-ket-taw (Italian)

A small, round skullcap worn by Roman Catholic ecclesiastics, a priest's being black, a bishop's violet, a cardinal's red, and the pope's white; a calotte; the style is worn also by Syriac (or Malankara Orthodox) and some Anglican clergy.

1850–1855: From the Italian zucchetto, a variant of zucchetta, diminutive of zucca (gourd, squash, pumpkin) from the Late Latin cucutia (gourd), probably from the Classical Latin cucurbita.  Depending on the country or order, a zucchetto may also be referred to as a pilus, pilos, pileus, pileolo, subbiretum, submitrale, soli deo, berrettino, calotte or calotta.  Although unattested, it may be related to the primitive Indo-European tjukka (gourd) and the alternative spelling was zuchetto which most dictionaries seem now to list as non-standard.  The Italian noun zucchetta was (1) a tromboncini (a kind of squash), (2) an ecclesiastic skullcap or (2) a military helmet worn in the 16th century.  The relationship between the small vegetable and the head-covering is the shape, the construct being zucca (gourd, squash, pumpkin) + -etto.  The etto- suffix was used to forms nouns from nouns, denoting a diminutive.  It was from the Late Latin -ittum, accusative singular of –ittus, and was the alterative suffix used to form melioratives, diminutives, and hypocoristics and existed variously in English & French as -et, in Italian as Italian -etto and in Portuguese & Spanish as -ito.  With an animate noun, -etto references as male, the coordinate female suffix being -etta, which is also used with inanimate nouns ending in -a.  It should not be confused with the homophonous suffix -eto.  Zucchetto is a noun; the noun plural is zucchettos.

The first head covering recognizably zucchettoesque was the Greek pilos which evolved also into the modern beret which was in its early forms a larger, irregularly-shaped zucchetto.  A classic medieval adaptation to the climate, it covered a monk’s tonsure (that part of the head from which the hair was shaved, a practice not formally abandoned in the Roman Catholic Church until 1972) thus providing, depending on the season, either insulation or protection from the sun.  It is similar in appearance to the Jewish kippah and this presumably was intentional although the theological basis of two differs.

Ecclesiastical fashion statement: Cardinal George Pell (1941-2023) wearing zucchetto with matching choir cape.

In the Roman church, the color of the zucchetto can be used to determine the office held but the distinctions are not absolute.  A pope for example obviously wears a white but bit that right extends also to those in orders where white vestments are worn.  Cardinals wear scarlet, archbishops, bishops and other notables amaranth and the more junior ranks black.  Apparently informally, some monks wear the brown of their traditional habits.  By convention, a prelate (a bishop or cardinal) removes his zucchetti when in the presence of a more senior appointee and all doff the things when the pope is in the room.  Observers of such things have noted that except during the most formal occasions, this etiquette seems wither to be waived or ignored.

The zucchetto is worn throughout most of the Mass, is removed at the commencement of the Preface, and replaced at the conclusion of Communion, when the Blessed Sacrament is put away, the zucchetto never worn at any occasion where the Blessed Sacrament is exposed and it’s always removed at the end of the last secret prayer, replaced after the ablutions.  Thoughtfully, there’s usually provided also a funghellino (literally “little mushroom”), a kind of hat-stand fashioned usually from brass or wood on which a zucchetto sits when not worn.

Pope Benedict XVI (1927–2022; pope 2005-2013, pope emeritus 2013-2022) & Cardinal Pell in the Vatican.

The zucchetto has also entered the long list of the Catholic Church’s list of cargo cult items.  In a tradition which is said to have be started by Pius XII (1876-1958; pope 1939-1958), cardinals & bishops, if presented with a new zucchetto, may kiss theirs and give it to the generous faithful soul.  Some prefer to take the gift, place it briefly on their heads and hand it back with a blessing.  Recent popes have also adopted the practice, presumably thinking it a good photo opportunity.  Obviously the system could be open to abuse.  Should a zucchetto which has adorned the head of a pope or cardinal fall into the hands of a voodoo priest, they could use it to make a voodoo doll.

Wednesday, April 13, 2022

Camembert & Brie

Camembert (pronounced kam-uhm-bair or ka-mahn-ber (French))

(1) A village in the Normandy region of France.

(2) A mellow, soft cheese, the center of which is creamy and of a golden cream color, made from cow's milk.

1867: The cheese is named after Camembert, the village near Argentan, Normandy where it originated.  The village name was from the Medieval Latin Maimberti (field of Maimbert), a West Germanic personal name derived from the Proto-Germanic maginą (strength, power, might) and the Proto-Germanic berhtaz (bright).  A rich, sweet, yellowish cream-cheese with the name Camembert was first sold in 1867, but the familiar, modern form of the cheese dates from 1792).  Camembert is a masculine form; the strong, genitive Camembertes or Camemberts and there is no plural.  The hobby of collecting camembert cheese labels is known as tyrosemiophily which is obviously a specialist niche in the collector world but among those who cast a wider net, the world's largest collection of cheese labels said to number over a quarter-million.  

Brie (pronounced bree)

(1) A mainly agricultural region in north-east France, between the Seine and the Marne, noted especially for its cheese.

(2) A salted, creamy, white, soft cheese, ripened with bacterial action, originating in Brie and made from cow's milk.

(3) A female given name (with the spelling variant Bree), from the French geographical region but also as a truncation of Brianna.

1848 (the cheese): The name of the cheese is derived from the name of the district in department Seine-et-Marne, southeast of Paris, the source being the Gaulish briga (hill, height).  The English brier (a type of tobacco pipe introduced circa 1859) is unrelated to the cheese or the region in France which shares the name.  The pipes were made from the root of the Erica arborea shrub from the south of France and Corsica, from the French bruyère (heath plant) from the twelfth century Old French bruiere (heather, briar, heathland, moor), from the Gallo-Roman brucaria, from the Late Latin brucus (heather), from the Gaulish bruko- (thought linked with the Breton brug (heath), the Welsh brwg and the Old Irish froech).  The noun plural is bries.

Before the French crown assumed full-control in the thirteenth century, the region of Brie was from the ninth century divided into three sections ruled by different feudal lords, (1) the western Brie française (controlled by the King of France), corresponding approximately to the modern department of Seine-et-Marne in the Île-de-France region, (2) the eastern Brie champenoise (controlled by the duke of Champagne), forming a portion of the modern department of Marne in the historic region of Champagne (part of modern-day Grand Est) and (3) the northern Brie pouilleuse, forming part of the modern department of Aisne in Picardy.  As well as the cheese, Brie is noted for the culturing of roses, introduced circa 1795 by the French explorer Admiral Louis-Antoine, Comte de Bougainville (1729–1811).  Papua New Guinea’s (PNG) Bougainville Island and the Bougainvillea flower were both named after him.

Whipped brie dip.

A trick of commercial caterers, wedding planners and others who have to gain the maximum visual value from the food budget is whipped brie dip.  Often a feature of charcuterie boards or a flourish at wine & cheese events, apart from the taste, the main attraction is that aerating brie almost doubles its volume, making it a cost-effective component.  Technically, the reason the technique works so well as a base is the aeration increases the surface area of the material which comes into contact with the taste receptors.  There are few rules about what goes into a whipped brie dip although honey, salty bacon & lemon-infused thyme tend often to be used, some including crushed walnuts.  Timing has to be managed because it’s at its best just after being prepared and served at room temperature; if it’s chilled it sets hard and becomes difficult to spread and will break any cracker being dipped.  So, it can be a last-minute task but preparation time is brief and it’s worth it.

Brie & Camembert

Wheel of camembert.

Both thought delicious by cheese fiends, brie & camembert are often confused because the appearance is so similar, both soft, creamy cheeses with an edible white rind and tending to be sold in wheels (squat little cylinders) though it’s easier to tell the difference with cheeses made in France because there they usually maintain the convention that a camembert will be smaller (unless it’s a baby brie or petit brie which will be indicated on the label).  Because most brie is matured in larger wheels, it’s often sold in wedges, rare among camembert because the wheels are so small.  However, in the barbaric English-speaking world where anything goes, brie is sometimes sold in smaller sizes.  Traditionally, like most, they were farmhouse cheeses, but have long been produced mostly in larger artisanal cheeseries or on an industrial scale.

Wheel of Brie.

Both originally created using unpasteurized cow's milk, thanks to the dictatorial ways of humorless EU eurocrats and their vendetta against raw milk, they’re now almost always made with pasteurized milk although there remain two AOP (Appellation d'origine protégée (Protected designation of origin)) unpasteurised bries, brie de Meaux & brie de Melun and one AOP camembert, camembert de Normandie, said best to be enjoyed with French cider.  As a cheese, brie is characterized as being refined, polite and smooth whereas a camembert is more rustic, the taste and texture earthier (food critics like to say it has more of a “mushroomy taste”), cream being added to the curd of brie which lends it a milder, more buttery finish and double and triple brie are even more so.  To ensure the integrity of the brand, French agricultural law demands that a double-cream cheese must contain 60-70% butterfat (which results a fat content around 30%+ in the finished product.  Although variations exist, according to calorieking.com.au, brie contains 30.5g fat and 18.5g protein per 100g and the same amount of camembert, 25g fat and 19.5g protein.

Visually, if left for a while at room temperature, it’s easier to tell the difference because a camembert will melt whereas brie will retain its structure.  Because of the marked propensity to melt into something truly gooey, camembert is often used in cooking, sometimes baked and paired with cranberry sauce or walnuts but. Like brie, is also a staple of cheese plates, served with things like grapes or figs and eaten with crackers, crusty bread and just about any variety of wine.  One local tradition in the Brie region was the Brie Noir (a type of longer-ripened brie) which villagers dipped into their café au lait over breakfast.

Salvador Dalí’s (1904-1989) most reproduced and best-known painting, La persistència de la memòria (The persistence of memory (1931), left) is best known by the more evocative title “Melting clocks”.  Amused at the suggestion the flaccidity of the watches was a surreal pondering of the implications of Albert Einstein's (1879-1955) theory of special relativity (1905), Dalí provided an earthier explanation, saying his inspiration came from imagining a wheel of camembert melting in a Catalan summer sun.  Dali's distortions were of course a deliberate device.  Celebrities who manage inadvertently to produce their own (right) by not quite mastering Photoshop or other image-editing software quickly find the internet an unforgiving critic.  For better or worse, generative artificial intelligence (AI) has now reached the point where such manipulation is often close to undetectable.

Turkey, camembert and cranberry pizza (serves 4)

Ingredients

4 medium pita breads
Olive oil spray
120ml cranberry sauce
1 small garlic clove, minced
80g camembert, sliced and torn
200g lean shaved turkey breast
8 table spoons parmesan cheese
1 cup rocket leaves

Instructions

(1) Heat oven to 390°F (200°C) conventional or 360°F (180°C) fan-forced and line 2 oven trays with baking paper.

(2) Place pita bread on trays and spray lightly with olive oil.

(3) Mix cranberry sauce with garlic and smear onto the pita bread.

(4) Top with camembert, shaved turkey and finish with a sprinkling of parmesan.

(5) Bake in the oven for 10-15 minutes until golden and the cheese has melted.

(6) Remove from the oven, sprinkle over rocket leaves and serve.

Phyllo-Wrapped Brie With Hot Honey and Anchovies (serves 10-12)

Ingredients

¼ cup chopped roasted red bell pepper (pre-packaged is fine as well as fresh)
3 oil-packed anchovy fillets, minced
1 garlic clove, finely grated or minced
¾ teaspoon finely grated lemon zest
1 pound phyllo (or filo) dough (must be thawed if bought frozen)
10 tablespoons (1¼ sticks) unsalted butter, melted
1 large (about 26 ounces (750 grams)) wheel of Brie
Hot honey (or regular honey (see below)) for serving
Crackers and/or sliced bread, for serving

Instructions

(1) Heat the oven to 425°F (220°F). In a small bowl, stir together the roasted bell pepper, anchovies, garlic, and lemon zest. Set aside.

(2) On a clean work surface, lay out the phyllo dough and cover it with a barely damp kitchen towel to keep it from drying out. Take 2 phyllo sheets and lay them in an 11 × 17-inch rimmed baking sheet. Brush the top sheet generously with melted butter, then lay another 2 phyllo sheets on top the opposite way, so they cross in the center and are perpendicular to the first two (like making a plus sign). Brush the top sheet with butter. Repeat the layers, reserving 4 sheets of phyllo.

(3) Using a long sharp kitchen knife, halve the Brie horizontally and lay one half, cut-side up, in the center of the phyllo (you will probably need another set of hands to help lift off the top layer of cheese). Then spread the red pepper mixture all over the top. Cover with the other half of Brie, cut-side down, and then fold the phyllo pieces up around the Brie. There will be a space in the center on top where the Brie is uncovered, and that’s okay.

(4) Lightly crumple one of the remaining sheets of phyllo and place it on top of the phyllo/Brie package to cover up that space. Drizzle a little butter on top, then repeat with the remaining phyllo sheets, scattering them over the top of the pastry and drizzling a little butter each time. It may look messy but will bake up into gorgeous golden waves of pastry, so fear not.

(5) Bake until the phyllo is golden, 20 to 25 minutes. Remove it from the oven and let it rest for about 15 minutes before drizzling it with the hot honey. Slice (it will be runny) and serve with crackers or bread, and with more hot honey as needed.

Most baked Bries tend to the sweet with layers of jam or chutney beneath the crust but this is a savoury variation using anchovies, garlic, and roasted bell peppers.  A drizzle of honey and the pinch of lemon zest lends the dish a complexity and for the best effect it should be served straight from the oven because that’s when the brie is at its most seductively gooey.  It’s ideal with crisp crackers or crusty bread for crunch.  The hot honey is a bit of a novelty and those who want to enhance or tone-down the effect can create their own by stirring a pinch or more of cayenne into any mild honey.

Diatessaron

Diatessaron (pronounced dahy-uh-tes-er-uhn)

(1) In theology, a conflation of the four Gospels of the Bible (Matthew, Mark, Luke, and John) into a single narrative.

(2) In the musical notation of Ancient Greek music, the interval of a fourth (obsolete).

(3) An electuary compounded of four medicines (obsolete).

1375-1400: From the Late Latin, from the Ancient Greek dia tessarōn khordōn sumphōnia (concord through four notes), the construct being διά (diá) (composed of (literally through)) + τεσσάρων (tessárōn) (every fourth).  Tessárōn was the genitive plural of τέσσαρες (téssares) (four).  Diatessaron is a noun; the noun plural is diatessara or diatessarons.

In Europe, the word was for centuries used as a technical term in music meaning "interval of a fourth" and in 1803 it was adopted in theological publishing to describe the harmonizing of the four biblical gospels, something done informally for centuries.  The use in the early medicinal preparations began with apothecaries defining certain electuaries as diatessarons if they were made from four base ingredients but the use soon faded.  An electuary is any medicine mixed with honey or other sweetener in order to make it more palatable to swallow and is from the Late Latin electuarium (of unknown origin but likely a corruption of the Ancient Greek κλεικτόν (ekleiktón) (medicine that melts in the mouth; medicine which can be licked-up; lozenge, jujube) from κλείχω (ekleíkhō) (to lick up; I lick up), the construct being κ (ek) (out, from) + λείχω (leíkhō) (I lick)).

Folio 4v of the Rabula Gospels (Florence, Biblioteca Mediceo Laurenziana) Canon Tables.

The Christian New Testament begins with the story of Jesus rendered as  four versions of the story of Jesus, each more or less complete. These accounts of Jesus’ life, the gospels (meaning “good story”), are each named after its purported author, Matthew, Mark, Luke and John and each relates a narrative of the life of  Jesus and his ministry, all in in theological terms. Three of these gospels (Matthew, Mark and Luke) are very similar, and are referred to as the Synoptic Gospels; John is quite different.  In academic theology, The Diatessaron is described as “a harmonized gospel”, a text created by taking the four “standard gospels” and weaving them into one story.  Medieval scholars believed there was one original Diatessaron written during the second century by an individual named Tatian but it’s long been thought most probable that several gospel harmonies (or Diatessarons were) created between the second and fourth centuries and in one form or another, the Diatessaron was one of the pre-eminent Gospel texts in the Syriac-speaking churches of the east until the fifth century when, under the influence of the western church which maintained the tradition of four separate gospels, the harmonized versions began to be supplanted by the four.

Despite that change (which spread with typical efficiency in the institutional Church), the Diatessaron remained for centuries a document of importance to individual Christians and even some clerics, despite the loss of canonical status.  Speculation has long surrounded to origin of the Diatessarons for there exists no documentary evidence.  Most scholars seem to believe the motives of the early authors were pragmatic, a single text more suitable to use a teaching device to a population which was substantially unschooled and often illiterate.  There was also some sensitivity to the criticism from Christianity’s early enemies which focused often on the inconsistencies between the gospels, each difference in detail seized upon as might a barrister in cross-examination highlight contradictions in the evidence offered by a witness.  As a literary device, the concept of harmonization was anyway accepted and known since Antiquity and scholars had even then known the four individual gospels had themselves been harmonized from earlier texts.  Moreover, the Gospels are interpretive texts, drawing and editing passages from the Hebrew Bible to support the veracity of their narrative, citing those texts as required so structurally, harmonization is a form of interpretation.  To understand the extent to which the Diatessarons might be thought of as cross-cutting interpolations (and certainly not deconstructions) of the four gospels, they're best viewed in tabular form, the columns arranged spreadsheet-like.  Dr Naomi Koltun-Fromm (b 1964) of Haverford College, Pennsylvania has written a fine piece using this format. 

Tuesday, April 12, 2022

Flagstaff

Flagstaff (pronounced flag-staf or flag-stahf)

The forms flag-staff & flag staff both exist, the original mistake often replicated and often seen in commercial use.  Flagstaff is a noun; the noun plural is flagstaves or flagstaffs, the latter now more common.

(1) A pole on which a flag is flown (by convention, a flagstaff is shorter, often portable and used with miniature flags while a “flagpole” is used taller, used for full-sized flags and usually a permanent structure.

(2) A locality name in a number of countries.

Circa 1610: The construct was flag + staff.  Dating from the late fifteenth century, Flag was from the Middle English flag & flagge (flag), the origins of which are uncertain.  Possible sources include (1) the early Middle English flage (name for a baby's garment), (2) the Old English flagg & flacg (cataplasm, poultice, plaster), (3) a blend of the nouns flap & fag (in obsolete sense “flap”) or (4) an imitative form of something unknown.  Although it’s speculative, there is support for a link with the Proto-Germanic flaką (something flat), from the primitive Indo-European pleh- (flat, broad, plain), the reference obviously to the shape of a flag.  The Germanic cognates included the Saterland Frisian Flaage (flag), the West Frisian flagge (flag), the Dutch vlag (flag), the German Flagge (flag), the Swedish flagga (flag) and the Danish flag (flag, ship's flag).  The words may be compared with the Middle English flacken (to flutter, palpitate), the Swedish dialectal flage (to flutter in the wind) and the Old Norse flögra (to flap about), all akin to the Old High German flogarōn (to flutter), the Old High German flogezen (to flutter, flicker), the Middle English flakeren (to move quickly to and fro) and the Old English flacor (“fluttering, flying).  Staff (in the sense of a “stick or pole”) was from the Middle English staf (stick or pole, especially one up to 6 feet (1.8 metres) in length and carried in the hand (typically “a military standard”)), from the Old English stæf (plural stafas) (walking stick, strong pole used for carrying, rod used as a weapon, pastoral staff), probably originally stæb, from the Proto-Germanic stab- (the source also of the Old Saxon staf, the Old Norse stafr, the Danish stav, the Old Frisian stef, the Middle Low German & Middle Dutch staf, the Old High German stab, the German Stab, the Gothic stafs and the Middle Dutch stapel (pillar, foundation).

The locality names are probably usually in some way related to the presence of a flagstaff (or flagpole) and there are some romantic tales about how the city of Flagstaff, Arizona (county seat of Coconino County) gained the name, most in some way related to the US centennial celebrations of 4 July 1876 when a large flag was flown from a tall tree (in some tellings it was raised on an actual flagpole made from an impressively straight and tall pine tree felled for the occasion).  The actual details remain murky but all seem convinced the flag flown on the day was the central feature.  Flagstaff is the location of the Museum of Northern Arizona which holds a collection of ten sandpainting reproductions (by an unknown Navajo artist) of photographic images taken by Barry Goldwater (1909–1998), the Republican Party nominee at the 1964 US presidential election.  An avid photographer, Goldwater captured many images of Western landscapes and Native Americans subjects, publishing three books of his photographs between the 1940s & 1970s.  The terms flagstaff and a flagpole often are used interchangeably but among specialists there is a convention distinguishing use:

Flagstaff: (1) A shorter pole or staff, often portable or decorative and seen on tables at international conferences, inform of each representative or delegation. (2) With the exception of those used on vessels or vehicles, the flagstaff is most associated with ceremonial, indoor use. (3) Flagstaffs are often fitted with an ornamental finial (a decorative topper) which is often styled to match the base (which, if fitted, is typically wide and relatively heavy to provide stability.

Flagpole: (1) A typically taller and more robust structure, used outdoors (although there are “full-sized” flagpoles in enclosed buildings. (2) Flagpoles usually are fixed installations and designed to withstand severe weather, holding a flag (or flags) in a permanent or semi-permanent position. Flagpoles can be installed in the ground or attached to a building (or some custom structure), usually with a mechanism for raising or lowering the flag, the most common of which is the halyard system.

Lindsay Lohan with flagstaff equipped Mercedes-Benz 600 (W100, 1963-1981) Pullman during filing for Liz & Dick (2012).  The Even more then forty years after the last was built, the 600 remains a popular choice for film directors wishing to summon the verisimilitude of wealth, power and evil, the latter because of the roll-call of kleptomaniac, megalomaniac and occasionally genocidal heads of state who formed a great fondness for the things.

Breakdown of Mercedes-Benz flagstaff part numbers for W116 (1972-1980, left) and W123 (1976-1986, right).  Despite the appearance, as the numbers indicate, the shafts were different although some of the fittings were interchangeable.  Although the W123 (equating with the modern E-Class) was in the “mid-range” market, it was popular in governmental and diplomatic use, being much cheaper than the bigger S-Class (and certainly the gargantuan Großer (Grosser (the W100)) and there was a long-wheelbase (LWB) version with seating for seven to eight.

The term flagstaff is now associated mostly with the devices attached to limousines (and increasingly, armored, truck-like SUVs) used by the military, the corps diplomatique or other government dignitaries.  These are used to fly national flags, personal standards or whatever is appropriate to the occupant’s station.  Because they are used on vehicles which, being used for ceremonial purposes, often travel at low speed in parades, the flags used are sometimes rigid to emulate the appearance of one in a stiff breeze, a similar trick to that NASA (National Aeronautics and Space Administration) used for the flag “flown” on the moon to mark the Apollo 11 landing in 1969.

Flagstaff-equipped Mercedes-Benz 600s (W100, 1963-1981): comrade Josip Broz Tito (1892–1980; prime-minister or president of Yugoslavia 1944-1980) (left), comrade Nicolae Ceaușescu (1918–1989; general secretary of the Romanian Communist Party 1965-1989) and Pope Paul VI (1897-1978; pope 1963-1978).

Although not a technically difficult device to create, some manufacturers who serviced the market (Rolls-Royce, Mercedes-Benz, Cadillac, Lincoln & Imperial) offered the flagstaffs as a factory part-number (technically, some coming from third-party coach-builders).  On the Mercedes-Benz 600 they were available either as a pair or single fitting (installed either left or right although they were interchangeable and a single part-number) but there doesn’t seem to have been any asymmetrical installs.  There are photographs of 600s with bumper-bar mounted flagstaff but these were an after-market, third-party fitting and not a factory variation.  Because many Lincolns, Cadillacs, Imperials et al were built by independent coach-builders on either a “commercial chassis” or as a “stretch”, there’s much variation in both the design and placement of flagstaffs.

1960 Rolls-Royce Phantom V Canberra state limousine by Park Ward, Buckingham Palace, 1990.  On limousines, although the most common location of flagstaffs is the front fender (almost always paired), the cars of the Royal Mews (what the British royal family call their garage) fly a standard from a single, central mount at the front of the roof.