Holy

Holy (pronounced hoh-lee)

(1) Specially recognized as or declared sacred by religious use or authority; consecrated.

(2) Dedicated or devoted to the service of God, the church, or religion; godly, or virtuous; of, relating to, or associated with God or a deity; sacred.

(3) Saintly; godly; pious; devout; having a spiritually pure quality; endowed or invested with extreme purity or sublimity.

(4) Entitled to worship or veneration as or as if sacred.

(5) A place of worship; sacred place; sanctuary.

(6) Inspiring fear, awe, or grave distress (archaic).

Pre 900: From the Middle English holi & hali, from the Old English hālig, hāleġ & hǣlig, (holy, consecrated, sacred, venerated, godly, saintly, ecclesiastical, pacific, tame), a variant of the Old English hālig, hǣlig & hāleg, the construct being hāl (whole) + -eg (-y), from the Proto-West Germanic hailag, from Proto-Germanic hailaga & hailagaz (holy, bringing health).  It was cognate with the Old Saxon hēlag, the Gothic hailags the Dutch & German heilig, the Old Frisian helich and the Old Norse heilagr.  Ultimate root was the primitive Indo-European kóhzilus (healthy, whole).  It was adopted at conversion for the Latin sanctus although the Middle English form emerged as holi which remained a common spelling until the sixteenth century.

The primary (pre-Christian) meaning is not possible to determine; documentary evidence simply doesn’t exist but most think it probably meant something like “that must be preserved whole or intact, that cannot be transgressed or violated” and was connected with the Old English hal (health) and the Old High German heil (health, happiness, good luck (source of the German salutation Heil which became so well-known in the 1930s)).  Holy water was in Old English and holy has been used as an intensifying word from 1837 and used in expletives since the 1880s; a “holy terror” generally meaning “a difficult or frightening person” but which in Irish informal use means a man thought a habitual gambler, womanizer etc.

The adjectival forms are holier & holiest while the noun plural is holies but “the holy” functions as a plural when referring to persons or things (eh holy relics) invested with holiness.  When used in a religious context, it’s common to use an initial capital and probably obligatory when referencing the Christian God, or Christ.  The old alternative spellings holi, hali, holie & hooly are all obsolete.  Words that depending on context may be synonymous or merely related include divine, hallowed, humble, pure, revered, righteous, spiritual, sublime, believing, clean, devotional, faithful, good, innocent, moral, perfect, upright, angelic, blessed & chaste.

The Old Testament book of Leviticus is regarded by many as a long list of proscriptions, noted especially for the things thought to be an abomination to the Lord and within the text (Leviticus 17-26) that surprisingly succinct list is known as the “Holiness code” (often referred to in biblical scholarship as the “H texts”), "Holy" in this context understood as “set apart”.  The Holiness code exists explicitly as the set of fundamental rules which the ancient Israelites were required to follow believed they had to follow in order to be close to God and in that sense are the foundational basis for all the moral imperatives in scripture.  What makes them especially interesting historically is the suggestion by a number of scholars that additional laws, written in a style discordant with the rest of the Holiness Code yet in accord with the remainder of Leviticus, were interpolated into the code by a later priest or priests, notably some concerning matters of ritual and procedure hardly in keeping with high moral tone of the apparently original entries.  The contested passages include:

The prohibition against an anointed high priest uncovering his head or rending his clothes (21:10).

The prohibition against offerings by Aaronic priests who are blemished (21:21–22).

The order to keep the sabbath, passover, and feast of unleavened bread (23:1–10a).

The order to keep Yom Kippur, and Sukkot (23:23–44).

The order for continual bread and oil (24:1–9).

Case law concerning a blasphemer (24:10–15a and 24:23).

The order for a trumpet sounding on Yom Kippur (25:9b).

Rules concerning redeeming property (25:23 and 25:26–34).

Order to release Israelite slaves at the year of jubilee (25:40, 25:42, 25:44–46).

Rules concerning redeeming people (25:48–52, and 25:54).

The Holy Alliance

The Holy Alliance (styled in some contemporary documents as “The Grand Alliance”) was something not quite a treaty yet more than a modus vivendi (memorandum of agreement).  Executed soon after the conclusion of the Congress of Vienna (1814-1815), it linked three of the monarchist great states of Europe, Austria, Prussia, and Russia and existed very much at the behest of Tsar Alexander I (1777–1825; Emperor of Russia from 1801-1825) who had observed the French Revolution (1789) and the convulsions which spread across the continent in its wake and, especially having no taste for the idea of the mob leading kings to their execution by the guillotine, sought an alliance which would hold in check the forces of secular liberalism.

The origin of the Holy Alliance, 1815.

The Tsar envisaged Great Britain being part of the Holy Alliance but Lord Castlereagh (1769–1822; UK foreign secretary 1812-1822) called it “sublime mysticism and nonsense” although he did recommend that it anyway be signed, a course of action the Cabinet declined to pursue and the supportive gesture of George IV (1762–1830; prince regent of the UK 1911-1820, king 1820-1830) adding his signature as King of Hanover had a negligible political or military significance.  Despite London’s reserve; Austria, Prussia, Russia, & the UK did later in 1815 formalize the Quadruple Alliance which had for some time existed in effect to counter the military and revolutionary threat presented by the expansion of the First French Empire under Napoleon I (Napoleon Bonaparte, 1769–1821; First Consul of the French Republic 1799-1804 & Emperor of the French from 1804-1814 & 1815).  Although Napoleon’s defeat at Waterloo proved final, the four powers thought the Quadruple Alliance a means by which the framework created by the Congress of Vienna might best be maintained as a stabilizing device so the state of European affairs might indefinitely be maintained, it’s last resort being the military apparatus which could be deployed to ensure something like the French Revolution couldn’t again happen.  Events seemed to move in the direction of the Holy Alliance when, in 1818, the Bourbon monarchy was restored to France under Louis XVIII (1755–1824; king of France 1814-1824 (but for the unfortunate hundred days in 1815 when he fled the advance of Napoleon)) and the Quadruple Alliance became the Quintuple.  However, the British, even then among the most constitutional of monarchies, never had much enthusiasm for the alliance's more illiberal actions, but the four continental powers did impose their will, the Austrians in Italy in 1821 and the French two years later in Spain.  Despite those encouraging successes however, although not fully appreciated at the time, both the alliance and the Holy Alliance became effectively defunct with the death of Alexander I of Russia in 1825, the events in France in 1830 the final nail in the coffin.

Nevertheless, the Holy Alliance remains an interesting cul-de-sac in European history and one noted for (by diplomatic standards) the brevity of its three articles: (1) That all members are brethren, beholden when necessary to assist one another to protect religion, peace, and justice, (2) That the members are Christian nations who owe the treasure of their existence to God, and recommend to their subjects to enjoy God’s gifts, and exercise his principles and (3), That members agree this alliance shall utilize the principles of God and Christianity to shape the destinies of mankind over which they have influence.  One suspects Metternich (Prince Klemens von Metternich, 1773–1859, Austrian foreign minister 1809-1848, chancellor 1821-1848) and others might have shared Castlereagh’s opinion of the spiritual flavor of the Tsar’s wording but it was recognized by even the most cynical of pragmatists as at least potentially useful and was eventually signed by all European rulers except (1) the Prince Regent of the UK because of the cabinet’s opposition, (2) the Ottoman sultan who could hardly countenance such a Christian document and (3), the Pope in Rome, the papal councilors and bishops approving not at all of something which, for the sake of unanimity, embraced schism, heresy, and orthodoxy alike.  To the Holy See, it was the paperwork of politicians.

Whatever it wasn’t, the Holy Alliance was a symbol of the old social order and liberals viewed it with disdain, revolutionaries with hatred.  Although effectively it was in 1825 buried in the tomb of the dead Tsar, its spirit endured until the revolutions of 1848 and in a sense it continued to influence the actions of statesmen until the Crimean War (1853-1856).  That crafter of alliances, Prince Otto von Bismarck (1815–1898; Chancellor of the German Empire, 1871-1890), attracted to something so over-arching yet meaning so little, sort of resurrected it after the unification of Germany in 1871 but the withered idea of a unifying Christendom proved by the 1880s not strong enough to prevail over Austrian and Russian self-interest in the squabbles in the Balkans as the edges of the Ottoman Empire began to fray.

Croissant

Croissant (pronounced krwah-sahn (French) or kruh-sahnt (barbarians))

A rich, buttery, often crescent-shaped, roll of leavened dough or puff paste.

1899:  From the French croissant (crescent), present participle of the verb croître (to increase, to grow), from the Middle French croistre, from the Old French creistre derived from the Classical Latin crēscēns & crēscentem, present active infinitive of crēscō (I augment), drawn from the Proto-Italic krēskō. The ultimate root was the primitive Indo-European ḱreh (to grow, become bigger).  Correct pronunciation here.  

The Austrian Pastry

Like some other cultural artefacts thought quintessentially French (French fries invented in Belgium; Nicolas Sarkozy (b 1955; French president 2007-2012) from here and there; the Citroën DS (1955-1975) styled by an Italian) the croissant came from elsewhere, its origins Austrian, the Viennese kipferl a crescent-shaped sweet made plain, with nuts or other fillings.  It varies from the French classic in being denser and less flaky, made with softer dough.  First noted in the thirteenth century at which time, it was thought a “sweet” it was another three-hundred years before it came to be regarded as a morning pastry.  Tastes changed as new techniques of baking evolved and around the turn of the seventeenth century, recipes began to appear in Le Pâtissier François using Pâte feuilletée (puff pastry), these being the first recognisably modern croissants.

Culinary histories include a number of (likely apocryphal) tales of why the croissant adopted a crescent shape.  One suggests it was baked first in Buda to celebrate the defeat of the Ummayyad (the Umayyad Caliphate (661–750) was the second of the four major caliphates created after the death of the prophet Muhammad (circa 570-632)) forces by the Franks in the Battle of Tours (732), the shape representing the Islamic crescent moon although more famous is the notion it was designed after the battle of 1683 when the Ottomans were turned back from the gates of Vienna.  A baker, said to have heard the Turks tunneling under the walls of the city as he lit his ovens to bake the morning bread, sounded an alarm, and the defending forces collapsed the tunnel, saving the city.   To celebrate, bread was baked in the shape of the crescent moon of the Turkish flag.

Portrait of Marie Antoinette (1769) oil on canvas by Joseph Ducreux (1735-1802).

The official title of the portrait was Archduchess Maria Antonia of Austria and it was created as the era’s equivalent of a Tinder profile picture, the artist summoned in 1769 to Vienna to paint a pleasing rendering of the young lady the Hapsburg royal court planned to marry off to Louis, Dauphin of France (1754-1973) who would reign as Louis XVI (King of France 1774-1792)).  Tinder profile pictures can be misleading (some pounds and even more years sometimes vanishing) so the work must be considered in that context although she was barely fourteen when she sat so it may be true to the subject.  Ducreux’s portrait was the first glimpse the prince had of his intended bride and it must have been pleasing enough for him metaphorically to "swipe right" and the marriage lasted until the pair were executed with the blade of the guillotine.  As a reward, Ducreux was raised to the nobility as a seigneur de la baronnie (lord of the barony, the grade of of baron granted to roturiers (commoners)) and appointed premier peintre de la reine (First Painter to the Queen), outliving the royal couple.

A more romantic tale attributes the pastry to Marie Antoinette (1755–1793; Queen of France 1774-1792), who, as an Austrian, preferred the food of her homeland to that of the French court and, at state dinners, would sneak away to enjoy pastries and coffee.  There is no documentary evidence for her having re-christened the kipferl as the croissant but the story is she so missed what she knew as kipfel (German for crescent) that she commanded the royal baker to clone the treat.  More prosaic, but actually verified by historical evidence, is that August Zang (1807-1888), a retired Austrian artillery officer founded a Viennese Bakery in Paris in 1839 and most food historians agree he is the one most likely to have introduced the kipfel to France, a pastry that later inspired French bakers to create crescents of their own.  The first mention of the croissant in French is in French chemist Anselme Payen’s (1795-1871) Des Substances alimentaires (1853), published long after Marie-Antoinette’s time in court, the first known printed recipe, using the name, appearing in Swiss chef Joseph Favre’s (1849-1903) Dictionnaire universel de cuisine (1905) although even that was a more dense creation than the puffy thing known today.

Breakfast in Paris.

Although the famous shape is much admired, for purists, the choice is always the un-curved croissant au beurre, (butter croissant), the more eye-catching crescents being usually the ordinaires, made with margarine.  The taste in the English-speaking world for things like ham-and-cheese croissants is regarded by the French as proof of Anglo-Saxon barbarism although they will tolerate a sparse drizzle of chocolate if it’s for children and food critics reluctantly concede the almond croissant (with a frangipane filling, topped with slivered almonds and a dusting of powdered sugar) is “…enjoyed by younger women”.  Generally though, the French stick to the classics, eschewing even butter, a croissant being best enjoyed unadorned and taken with a strong black coffee and while some will insist this should be accompanied with a Gitanes, that is optional.

The cube croissant, an Instagram favorite.

Although much focused upon, the shape of a croissant of course becomes less relevant when eaten when the experience becomes one of taste and texture.  For that reason the pastry used has long attracted those chefs for whom food offers architectural possibilities and while for more than a century one-offs have been created for competition and special event, in recent years the phenomenon of social media has been a design stimulant, Instagram, TikTok et al fuelling a culinary arms race and patisseries have built (sometimes short-lived) product lines in response to viral videos.  Fillings have of course been a feature but it’s the shapes which have been most eye-catching (and by extension click-catching which is the point for the content providers). There have been “croissants” in the shape of spheres, discs, pyramids, spirals, wedges and cubes, the last among the more amusing with chefs referencing objects and concepts such as dice, cubist art and, of course, the Rubik’s Cube.  Many have been just a moment while some have for a while trended.

Dominique Ansel's Cronut, stacked and sliced.

Some have endured for longer such as the Cronut (the portmanteau’s construct being cro(issant) + (dough)nut) and so serious was New York based French pastry chef Dominique Ansel (b 1978) that in 2013 he trademarked his creation.  In the familiar shape of a doughnut, the composition was described as “a croissant-like pastry with a filling of flavored cream and fried in grapeseed oil.”  Interviewed by Murdoch tabloid the New York Post, the chef revealed it took “two months of R&D (research & development)” before the Cronut was perfected and the effort was clearly worthwhile because after being released in his eponymous bakery in Manhattan’s SoHo neighbourhood, the city’s food bloggers (a numerous and competitive population) responded and within days photographs circulated of dozens waiting for opening time, a reaction which prompted the application to the US Patent and Trademark Office.  In the way of such things, around the planet “clones”, “tributes”, “knock-offs”, “imitations”, “rip-offs” (the descriptions as varied as the slight changes in the recipes introduced presumably to fend off a C&D (cease and desist letter)) soon appeared.  Predictably, some were called “Doughssants” (the Germanic eszett a nice touch) although others were less derivative.

New York Post, August 16 2022.

Monsieur Ansel in 2015 released Dominique Ansel: The Secret Recipes, a cookbook which included the Cronut recipe and the thing in its authentic form was clearly for the obsessives, the instructions noting making one or a batch was a three-day process.  In its review of the year, Time magazine nominated the Cronut as one of the “best inventions of 2013”, prompting one cultural commentator (another species which proliferates in New York City) to observe the decadence of the West had reached the point the breakdown of society was close.  There may have been something in the idea the new “Visigoths at the Gates of Rome” were actually pastry chefs because in the wake of the Cronut the city was soon flooded with all sorts of novel sugary treats, mostly elaborations of croissants, doughnuts and, it being NYC, bagels.  By 2022 the New York Post was prepared to proclaim: “Move over cronuts! NYC's hot new baked good is the Suprême”, the defenestrator from Noho’s Lafayette Grand Café and revealed to be a “unique circular croissant filled with pastry crème and topped with ganache and crushed up cookies.”  Again of the Instagram & TikTok age, queues were reported even though at a unit cost of US$8.50 it was two dollars more expensive than a Cronut, the price of which had increased fairly modestly since 2013 when it debuted at US$5.00.

All the recent variations on the croissant are built on the theme chefs have for centuries understood is the easy path to popularity: FSS; add fat, salt & sugar, the substances mankind has for millennia sought.  Once it took much effort (and often some risk) to find these things but now they’re conveniently packaged and widely available at prices which, although subject to political and economic forces, remain by historic standards very cheap.  Often, we don’t even need to seek out the packages because so much of the preparation and distribution of food has been outsourced to specialists, mostly industrial concerns but the artisans persist in niches.  That’s certainly true of the croissant, few making their own whether basic or embellished and one of the latest of the croissant crazes is FSS writ large: the crookie.

Miss Sina's crookie (without added topping or powered sugar).

A crookie is a croissant stuffed with chocolate chip cookie dough and its very existence will be thought particularly shameful by some Parisian purists because it was first sold in December 2023 by the Boulangerie Louvard, located on Rue de Châteaudun in Paris’s 9^th arrondissement which, in an Instragram post announced the arrival: “Our pure butter croissant, awarded the seventh best croissant in the Île-de-France region in 2022, is made every morning with a 24-hour fermented milk sourdough and layered with Charente butter.  For our cookie dough, we use one of the best and purest chocolates in the world, from @xoco.gourmet.”  Offered originally in a test batch to test the market, the boulangerie soon announced “The concept was well received, so we're keeping it.  Available every day in-store!”

Unlike a Cronut which (at least in its pure form) demands three days to make, the charm of the crookie is its elegant simplicity and Instagrammers quickly deconstructed and posted the instructions:

(1) With a serrated knife, cut open a croissant lengthwise, leaving a “hinge” at the back.

(2) Add 2-3 tablespoons of your chocolate chip cookie dough (from a packet or home-made).

(3) Close the two sections of croissant wholly encasing the dough.

(4) When the dough is almost cooked (time will vary according to oven and the volume of dough but it takes only a few minutes), remove from oven.

(5) Add more cookie dough to the top of croissant and return to the oven for final bake.

(6) When the outside is crispy and the centre gooey, remove from oven and top with a dusting of powdered sugar.

Some crookie critics don't recommend either adding the second lashing of dough or the powered sugar because they tend to "overwhelm" the croissant and limit the surface area, thereby denying the dish some of the essential crispiness.  

The croissant in fashion

Louis Vuitton Loop (part number M81098).  Created by Nicolas Ghesquière (b 1971) for the Cruise 2022 Collection, the Loop is described as a "half-moon baguette" and was inspired by the earlier Croissant bag, the original a less fussy design.

Lindsay Lohan in T-shirt with croissant theme.

While a handbag lends itself well to the shape of a crescent, it does inherently limit the efficiency of space utilization but this aspect is often not a primary goal in the upper reaches of the market.  With garments however, although actually a common component because the shape makes all sorts of engineering possible such as the underwire of the bra or other constructions where any sort of cantilever effect is demanded, it’s usually just an element rather than a design motif.  As a playful touch, a distinctive crescent moon or croissant might appear on a T-shirt or scarf but it’s rare to see a whole garment pursue the theme although they have appeared on the catwalks where they attract the usual mix of admiration and derision.   

Sarah Jessica Parker in "croissant dress".

Sometimes though, such things escape the catwalk.  In 2022 the actor Sarah Jessica Parker (b 1965) appeared in HBO's And Just Like That, a spin-off (2021-2022) of the Sex and the City TV series (1998-2024), wearing an orange Valentino couture gown from the house’s spring/summer 2019 collection.  It recalled a large croissant, the piece chosen presumably because the scene was set in Paris although it must have been thought the viewers needed the verisimilitude laid on with a trowel because also prominent was a handbag in the shape of the Eifel Tower.  A gift to the meme-makers, admiration for the dress was restrained.

Mothball

Mothball (pronounced moth-ball or mawth-bawl (US))

(1) A small ball of naphthalene or sometimes of camphor for placing in closets or other storage areas to repel moths from clothing, blankets, etc.

(2) To put into storage or reserve; inactivate.

(3) Inactive; unused; stored away.

(4) A form of drug abuse where users inhale or ingest mothballs.  Users may hallucinate, feel a distorted sense of time and space, or experience rapidly changing emotions.  Side-effects include nausea, vomiting, slurred speech, headache, coordination loss, wheezing, and rashes.

1891: A compound word, (used also as also moth-ball & moth ball) used to describe the naphthalene ball stored among fabrics to keep off moths, the construct being moth + ball.  Moth (nocturnal lepidopterous insect) was from the Middle English motthe, from the Old English moþþe & moððe (mohðe in dialectical Northumbrian) and was a common Germanic word.  Related were the Old Norse motti, the Middle Dutch motte, the Dutch mot, & the German Motte (moth).  It may have been related to the Old English maða (maggot) or from the root of midge.  Until the sixteenth century, the word was used mostly to refer to the larva and usually in reference to devouring woollen fabrics, hence the translation (King James Version 1611) of Matthew 6:20 as “But lay up for yourselves treasures in heaven, where neither moth nor rust doth corrupt, and where thieves do not break through nor steal.”  Words for the adult moth in the Middle English included the mid-fourteenth century flindre which was cognate with the Dutch vlinder (butterfly).  As a literal description, the phrase "moth-eaten” was attested from the late fourteenth century, the figurative sense noted a few years later.  The related forms in the Romance languages are borrowings from the Germanic.  Ball was from the Middle English bal, ball & balle, from the Old English beall, beal & bealla (“round object, compact spherical body" and also "the spherical or similar object used in a game" dating from circa 1200) or the Old Norse bǫllr (a ball), evidenced by the diminutive bealluc (testicle), all from the Proto-Germanic balluz & ballô (ball), from the primitive Indo-European bholn- (bubble), from bhel (to blow, inflate, swell).  It was cognate with the Old Saxon ball, the Flemish bal, the Dutch bal, the Old High German bal & ballo, the German Ball (ball) & Ballen (bale). 

When used as a simple noun, mothballs are usually referred in the plural, that’s how they’re purchased and used.  A mothball is a small ball of chemical pesticide (typically naphthalene) and deodorant placed in or around clothing and other articles susceptible to damage from mold or moth larvae in order to protect them from this damage, the process being process is “mothballing” or to “mothball”.  In the pre-synthetic fibre era they were more widely used and the advent of modern chemical sprays has seen use diminish further.

Their cheapness and toxicity has seen them used also to repel snakes, squirrels, bats and other rodents, despite many jurisdictions making the use unlawful and a number of studies documenting the health risks to humans and other wildlife.  They’re also often suggests as a way for gardeners to eradicate snails but evidence of efficacy is only anecdotal although it does appear the use may cause at least illness in domestic pets.  As a verb, "mothball" is used metaphorically to mean "to stop work on an idea, plan, or job, but leaving things in such a state that work can later resume.

Mothballing

Mothballed WWII US Navy destroyers, 1947.

When the military, typically after longer conflicts, have too much capital equipment (tanks, ships, aircraft etc) but are, for a variety of reasons, unwilling to re-allocate, sell or consign the surplus to scrap, the storage process is called mothballing.  With airframes or land-vehicles, this involves hermetically sealing the structure and storing them in remote places with low humidity and rainfall (such as the Arizona desert).  For an admiralty, surface and underwater vessels are more of a challenge given they’re usually moored in salt-water.

The Imperial German Navy's High Seas Fleet, interned at Scapa Flow, 28 November 1918.

Mothballed ships made in the pre-atomic age (pre 1945) are also used to provide low-background steel for use in nuclear medicine experimental physics which demands shielding material which is extremely weakly radioactive (emitting less than present-day background radiation).  Steel manufactured after the first atmospheric nuclear explosions reflect the higher ambient level of radioactivity that fallout has caused.  Some of the capital ships of the Imperial German Navy’s High Seas fleet, scuttled in 1919, were an important source of such steel although, with atmospheric nuclear testing no longer undertaken, background radiation has decreased to near natural levels, so the need for low-background steel in medical machines now not usually needed.  However, for the equipment used in experimental physics where the most extreme sensitivity is required, the pre-1945 steel is still used.

AMARG, March 2015.

The 309th Aerospace Maintenance and Regeneration Group (309th AMARG or, in military slang, “the Boneyard”) is a United States Air Force (USAF) aircraft and missile storage and maintenance facility in Tucson, Arizona, part of the Davis–Monthan Air Force Base.  For decades, AMARG, the largest facility of its type on the planet, has stored thousand of airframes in various states of repair, it’ location advantageous because of a low-humidity climate which minimises rust and corrosion and ground that is geologically stable and sufficiently hard so even the heaviest aircraft don’t sink into the soil.

Mothballed Boeing B-52s at AMARG, 1991.

In the 1990s, under the terms of the START I treaty, (Strategic Arms Reduction Treaty; a 1991 bilateral treaty between the US & USSR and successor to SALT I & II (Strategic Arms Limitation Talks 1972 & 1979)), 365 of the USAF’s mothballed B-52 Stratofortress bombers stored at the Arizona boneyard were literally chopped into pieces, initially with a 13,000 (4850 kg) pound guillotine supported on a mobile crane.  The big blade was effective but brutish and the team soon switched to Husqvarna diamond-tipped fire-rescue  saws, the added precision less destructive on the surrounding equipment which afforded AMARC the opportunity to cannibalise the airframes for salvageable parts.

Wreckage of disabled B-52s of the US Air Force's (USAF) former Strategic Air Command (SAC) left in situ to permit satellite observation for purpose of verification by Russian Federation (successor-state to the USSR), 1994.

After the destruction was done, the wreckage was left in place for two months.  Under the START I terms which defined the verification process, both sides had sixty days to verify the other side’s conformity with the agreement using satellite over-flys.  Like most agreements between strategic adversaries, SALT & START operated under the principle of "trust but verify", the second element of that included because nobody believed in the first.  

Broadside (9 x 16” guns) from the USS Iowa.

The US Navy's four Iowa-class battleships were mothballed and re-commissioned several times between 1948 and 1991.  Launched between 1942-1944, their last period of active service was 1981-1991 as part of the Reagan Administration’s 600-ship navy policy.  Such was the cultural significance of the big battleships, although they were stricken from the Naval Vessel Register, instead of (as usual) being scrapped, all were donated for use as museum ships, the last in 2004.  They were big ships but not as wide as some of the Super Dreadnoughts (the beam of the Iowas about the same as the last battleship ever launched, the Royal Navy's HMS Vanguard (1946-1960)), the dimension dictated by the need to pass through the Panama Canal.

Thermidor

Thermidor (pronounced thur-mi-dawr or ter-mee-dawr (French))

(1) In the French Revolutionary calendar, the eleventh month of the year (19 (or 20) July to 17 (or 18) August); it was also called Fervidor (both terms now only of historic interest).

(2) As Thermidorian Reaction, a counterrevolution or coup d'état in some way recalling the events in Paris in July 1794.

(3) As lobster thermidor (both elements sometimes capitalized), a method of preparing the unfortunate crustacean for consumption.

Borrowed from French thermidor, from the Ancient Greek θέρμη (thérmē) (hot; heat) + δῶρον (dôron) (gift), the construct thus construct being thérm(ē) + (i) + dôr(on).  Thermidor is a noun & proper noun, thermion is a noun, thermidorien & thermidorian are nouns & adjective and thermionic is an adjective; the noun plural is thermidors.

In the history of revolutionary France, the noun thermidorian is used to refer to (1) a member of the politically moderate (a relative term) group who participated in the events of the 9th Thermidor (27 July 1794) and (2) a supporter of the reactionary movement following the coup d'état.  The use in political discourse was named after the play Thermidor (1891) by Victorien Sardou (1831–1908), itself named for the eleventh month of the French Republican Calendar.  The Coup d'état of 9 Thermidor (remembered in many reports as “the Fall of Maximilien Robespierre” (1758–1794)) was triggered by Robespierre's address to the National Convention on 26 July 1794), a speech which prompted his arrest the next day and his death on the guillotine the day after.  Due process is a quick business in revolutionary times.  Robespierre’s fateful words included a reference to “internal enemies, conspirators, and calumniators” within revolutionary movement but he declined to name names, giving rise among his colleagues to fears he was plotting another great purge of their numbers.

Comrade Stalin (left), an ice axe (centre) and comrade Trotsky (right).

Comrade Leon Trotsky (1879-1940; founder of the Fourth International) in The Revolution Betrayed: What Is the Soviet Union and Where Is It Going? (1936) had a feeling for the political phrase and labelled the state created by Comrade Joseph Stalin (1878-1953; Soviet leader 1924-1953) a “Soviet Thermidor” because although Tsarist era capitalism wasn’t re-created (a la the monarchy in France not being restored in the 1790s), the combination of a bureaucracy supporting a personality cult (even if the latter was in 1936 still somewhat disguised) was “a counterrevolutionary regression” which betrayed what was achieved by comrade Vladimir Lenin (1870–1924; head of government of Russia or Soviet Union 1917-1924) between 1917-1924.  The phrase caught the imagination of many, notably those in the Partido Obrero de Unificación Marxista (The POUM, the Workers' Party of Marxist Unification), a non-Communist Marxist party (a surprisingly populated fork of left-wing thought) which Stalin correctly associated with Trotskyism.  The POUM was highly productive in thought but drifted increasingly far from the moorings of political reality although rhetoric which included polemics like “Stalinist Thermidorians have established in Russia the bureaucratic regime of a poisoned dictator.”  Agents of the Narodný komissariat vnutrennih del (NKVD, The People's Commissariat for Internal Affairs and one of the many predecessors to the KGB), answerable only to comrade Stalin, killed dozens of POUM’s Central Committee which ended the organization’s effectiveness for a generation.  Comrade Stalin filed away in his memory annoying phrases and in 1940 he had comrade Trotsky murdered in Mexico.  The murder weapon was an ice-axe.

Lobster Thermidor

Lobster Thermidor is a creamy, cheesy mixture of cooked lobster meat, egg yolks, and cognac or sherry, stuffed into a lobster shell and served usually with a an oven-browned cheese crust.  In restaurants, it’s an expensive dish because lobsters are now high-priced (there was a time when they were eaten almost only by the working class) but especially because it’s something with a high labor component.  Cooked at home, without the need to charge out labor, it’s a form of extravagance on a budget and it’s a favorite among the dinner party set and the ideal thing to serve as a prelude to discussions about house prices.

Ingredients

2 lobsters
2 tablespoons unsalted butter
2 tablespoons minced shallots
½ teaspoon minced garlic
2 tablespoons all-purpose flour
2 tablespoons cognac or brandy
¾ cup milk
¼ cup heavy cream
¾ teaspoon sea salt
¼ teaspoon ground white pepper
½ cup finely grated Parmesan, plus 2 tablespoons
1 tablespoon dry mustard powder
1 tablespoon finely chopped fresh tarragon leaves
2 teaspoons finely chopped parsley, plus additional for garnish
¼ cup shredded gruyere cheese

Lobster Thermidor is a signature dish at Texas-based Prime Steak & Seafood and their web-site includes photographs to encourage bookings.

Instructions (cooking lobster)

(1) Fill a large, deep stock pot with about 3-4 inches (75-100 mm) of water and add enough sea-salt to make it as salty as sea-water.  Some add aromatics like herbs or lemon to enhance the flavor but thermidor purists insist thing shouldn’t be done and that all such work must be done by the sauce.  Only ever cook live lobsters.  If this is not practical, pre-cooked lobsters are available.

 (2) Once the water has been brought to the boil, add the lobsters (head first) to the pot.  Steaming is the best way to cook lobster because the meat becomes less waterlogged and less flavor in lost to the liquid.

(3) Cover tightly and steam lobsters for 8 minutes per pound (.454 kg), for the first pound and then an additional 3 minutes per pound.  Thus, if the total weight being cooked is 2 lb, cooking time will be about 10 minutes.

(4) Using tongs, remove lobsters from the pot and check to ensure they are cooked.  A fully cooked lobster will register 135-140˚F (57-60˚C) when a quick-read thermometer is inserted into the thickest part of the tail (always insert device into the tail’s underside).

Instructions (lobster thermidor)

(5) Preheat oven to 375˚F (190˚C).

(6) Line a baking sheet with aluminium foil and set aside.

(7) Cut lobsters in half (length-wise and a sharp blade will be needed) and remove the tail meat.

(8) Gently twist claws from the body and gently crack with the back of a heavy knife to remove the meat.  Gently pull the front legs from the shell and discard (some retain them for decorative purposes.

(9) Chop the tail meat and claw meat into bite sized pieces and set aside.

(10) Place the halved lobster shells on the baking sheet and set aside.

(11) Melt butter in a deep skillet over medium heat.  Add shallots and garlic, stirring, until fragrant (about 30 seconds).  Add the flour and whisk to combine.

(12) Cook the flour mixture, stirring constantly to make a light roux (approximately 2 minutes).

(13) Add cognac and cook for 10 seconds, stirring constantly.

(14) Slowly add milk, stirring constantly until combined.  Bring to a boil, reduce the heat, and simmer until thick enough to coat the back of a spoon (approximately 2-3 minutes).

(15) Slowly add cream, stirring constantly, until thoroughly combined.  Continue cooking while stirring over medium heat for 1 minute (done correctly, this will have produced a very thick mix.  Season with salt and pepper.

(16) Remove from heat and stir in the parmesan cheese, mustard, tarragon, and parsley.  Fold in the lobster meat.

(17) Divide the mixture among the lobster shells and place stuffed side up on a clean baking sheet.

(18) Sprinkle the top of each lobster with the gruyere and broil until the top is golden brown (should take 5-6 minutes).

(19) Place 1 lobster half on each plate, garnish with additional parsley, and serve immediately.

Lindsay Lohan rescues a lobster from the ice, saving it from becoming lobster thermidor (the crustacean’s ultimate fate is unknown).  Lohan Beach Club, 2019.

Phlogiston

Phlogiston (pronounced floh-jis-ton or floh-jis-tuhn)

In chemistry, a hypothetical colorless, odorless, weightless substance once believed to be the combustible part of all flammable substances and given off as flame during burning; sometimes styled poetically as the “fiery principle”.

1610-1620: From the New Latin phlogiston, from the Ancient Greek φλογιστόν (phlogistón), neuter of φλογιστός (phlogistós), (burnt up, inflammable), from φλογίζω (phlogízō), (to set fire to), from φλόξ (phlóx) (flame).  The most familiar Greek forms were phlogizein (to set alight) and phlegein (to burn).  Root was the primitive Indo-European bhel (to shine, flash, burn (also “shining white)).  Bhel proved most productive, used especially when forming words for bright colors and was part of beluga; Beltane; black; blancmange; blanch; blank; blanket; blaze (as in "bright flame, fire)" bleach; bleak; blemish; blench; blende; blend; blind; blindfold; blitzkrieg; blond; blue; blush; conflagration; deflagration; effulgence; effulgent; flagrant; flambe; flambeau; flamboyant; flame; flamingo; flammable; Flavian; Flavius; fulgent; fulminate; inflame; inflammable; phlegm; phlegmatic; phlogiston; phlox; purblind; refulgent & riboflavin.  As well as the Ancient Greek phlegein (to burn), the word was apparently related to the Sanskrit bhrajate (shines), the Latin flamma (flame), fulmen (lightning), fulgere (to shine, flash) & flagrare (to burn, blaze, glow), the Old Church Slavonic belu (white) and the Lithuanian balnas (pale).  The related forms were phlogistic, phlogisticating, phlogistication & phlogisticated and the scientific necessity of the age also demanded the creation of the verb dephlogisticate (deprive of phlogiston), thus also dephlogisticated, dephlogisticating & dephlogistication.

Alchemy & Chemistry

As the surgeons emerged from the barber’s shop the chemists were once alchemists.  Chemistry began as alchemy, once a respectable branch of learning concerned, inter alia, with the study and purification of materials, the dubious reputation it now suffers because of the fixation in popular culture on its work in developing the chemical process chrysopoeia, the transmutation of “base metals” such as lead into "noble metals", especially gold.  That particular notion of molecular re-arrangement proved a cul-de-sac but some of the laboratory techniques and experimental models developed in medieval alchemy remain in use today.

One pioneer of modern chemistry was German chemist & physician Georg Stahl (1660–1734) who devoted much attention to the fundamental nature of combustion: What happens when stuff burns?  Developing an idea first proposed in 1667 by German physician & alchemist Joachim Becher (1635–1682), in 1702, Stahl proposed that all inflammable objects contained a material substance he called “phlogiston”, from the Greek word meaning “to set on fire”.  When something burned, it liberated its content of phlogiston into the air and Stahl believed it to be chemically inert.  Stahl’s phlogiston theory would dominate scientific thinking for a century.

Phlogiston theory for a while survived even the odd inconvenient truth.  When experiments revealed that burning (oxidizing) a piece of metal resulted in it weighing more rather than less (contrary to phlogiston theory which suggested it would be lighter by the weight of the evacuated phlogiston), the inconsistency was resolved by postulating that phlogiston was either (1) an immaterial principle rather than a material substance (2), phlogiston had a negative weight or (3), phlogiston was lighter than air.  So much did the theory become scientific orthodoxy that when chemists isolated hydrogen, it was celebrated as pure phlogiston.

The execution of Lavoisier, woodcut by unknown artist.  Antoine-Laurent de Lavoisier (1743-1794) was a nobleman and a tax collector, neither quality likely much to appeal to the mob which prevailed after the French Revolution.  In 1794 he and twenty-seven other tax-farmers were executed by guillotine in Paris at the Place de la Révolution (now the Place de la Concorde).  A fellow scientist at the time lamented: "It took them only an instant to cut off that head, and one hundred years might not be sufficient to produce another like it.”

It would be decades before those with doubts, and there were a few, systemized their objections into an alternative theory.  In 1775, French chemist Antoine-Laurent de Lavoisier delivered a paper he called Memoir on the nature of the principle which combines with metals during their calcination [oxidation] and which increases their weight to a meeting of the French Royal Academy of Sciences.  Subsequently it was published in 1778.  Lavoisier named the combustible part of air principe oxigine (acidifying principle) from the Ancient Greek, the construct being ὀξύς (oxús) (sharp) + γένος (génos) (birth), referring to his erroneous belief that oxygen was a vital component of all acids, this his choice of “acid producing”.  The French adopted the variant principe oxygène and in English it became oxygen.  The fraction of air that does not support combustion he called azote, (no life) from the Ancient Greek, the construct being ἀ- (a-) (without) + ζωή (zōḗ) (life), the idea being the substance was incapable of sustaining life.  Azote is now called “nitrogen”, from the French nitrogène, the construct being the nitro- (from the Ancient Greek νίτρον (nítron) (sodium carbonate) +‎ the French gène (producing).  From this paper, which eventually laid to rest phlogiston theory, emerged the foundations for the understanding of chemical reactions as combinations of elements which form new materials; the birth of modern chemistry.  Lavoisier’s model was convincingly elegant but there were those in the scientific establishment with reputations vested in phlogiston theory and some would prove recalcitrant.  Even when the existence of oxygen and nitrogen had become widely accepted, some remained so inculcated they felt compelled to integrate the old with the new, oxygen and nitrogen a filter with which to view phlogiston; a construction of reality which in the post-Trumpian world would be called “alternative facts”. 

Most famous was the eminent English chemist Joseph Priestley (1733-1804) who, even after personally identifying oxygen and well after Lavoisier's paper had persuaded nearly all others, insisted oxygen was but “dephlogisticated air” and in his 1796 paper Considerations on the doctrine of phlogiston and the decomposition of water, he labeled Lavoisier's devotees as “Antiphlogistians”, objecting to the idea of some “theory so new” and based on “so very narrow and precarious a foundation” suddenly overturning “the best established chemistry”.  Two centuries later, a similarly doomed rearguard action would be fought by the “steady-staters” against the big-bang theory explaining the origins of the universe.  Until his dying day, Priestley never accepted the invalidation of phlogiston theory but the increasingly complicated modifications he, and a dwindling few others, bolted-on to make it conform with the undeniable implications of Lavoisier’s model were unconvincing and by the turn of the nineteenth century, phlogiston’s days were over.