type of edible European mollusk, early 14c., from Old French coquille (13c.) "scallop, scallop shell; mother of pearl; a kind of hat," altered (by influence of coque "shell") from Vulgar Latin *conchilia, from Latin conchylium "mussel, shellfish," from Greek konkhylion "little shellfish," from konkhē "mussel, conch." Phrase cockles of the heart "inmost recesses of one's spirit" (1660s) is perhaps from similar shape, or from Latin corculum, diminutive of cor "heart." Cockle-shell attested from early 15c.
name of flowering weeds that grow in wheat fields, Old English coccel "darnel," used in Middle English to translate the Bible word now usually given as tares (see tare (n.1)). It is in no other Germanic language and may be from a diminutive of Latin coccus "grain, berry." A Celtic origin also has been proposed.
"edible snail," 1892, from French escargot, from Old French escargol "snail" (14c.), from Provençal escaragol, ultimately from Vulgar Latin *coculium, from classical Latin conchylium "edible shellfish, oyster" (see cockle (n.1)). The form of the word in Provençal and French seems to have been influenced by words related to scarab.
1960, acronym for "light amplification by stimulated emission of radiation," on pattern of maser (1955). A corresponding verb, lase, was coined by 1962. Related: Lasered; lasering. Laser disc recorded from 1980. Earlier laser was the name of a type of gum-resin from North Africa used medicinally (1570s), from Latin; still earlier it was an Old English and Middle English name for some weed, probably cockle.
"kind of fodder plant, vetch," c. 1300, perhaps cognate with or from Middle Dutch tarwe "wheat," from a Germanic source perhaps related to Breton draok, Welsh drewg "darnel," Sanskrit durva "a kind of millet grass," Greek darata, daratos "bread," Lithuanian dirva "a wheat-field." Used in 2nd Wyclif version (1388) of Matthew xiii.25 to render Greek zizania as a weed among corn (earlier darnel and cockle had been used in this place); hence figurative use for "something noxious sown among something good" (1711).
"large sea-shell," originally of bivalves, early 15c., from Latin concha "shellfish, mollusk," from Greek konkhē "mussel, cockle," also metaphoric of shell-like objects ("hollow of the ear; knee-cap; brain-pan; case round a seal; knob of a shield," etc.), from PIE root *konkho- (source also of Sanskrit sankha- "mussel") or else from a Pre-Greek word.
Since 18c. used of large gastropods. As a name for natives of Florida Keys (originally especially poor whites) it is attested from at least 1833, from their use of the flesh of the conch as food; the preferred pronunciation there ("kongk") preserves the classical one. Related: Conchate; conchiform; conchoidal.
The white Americans form a comparatively small proportion of the population of Key West, the remainder being Bahama negroes, Cuban refugees, and white natives of the Bahamas and their descendants, classified here under the general title of Conchs. [Circular No. 8, U.S. War Dept., May 1, 1875]
deleterious weed growing in grain fields, c. 1300, from northern dialectal French darnelle; according to one theory the the second element is Old French neelle (Modern French nielle) "cockle," from Vulgar Latin *nigella "black-seeded," from fem. of Latin nigellus "blackish."
But perhaps rather the word is related to Middle Dutch verdaernt, verdarnt "stunned, dumbfounded, angry," Walloon darne, derne "stunned, dazed, drunk," the weed being so called from its well-known inebriating quality (actually caused by a fungus growing on the plant); the French word for it is ivraie, from Latin ebriacus "intoxicated," and the botanical name, Lolium temulentum, is from Latin temulent "drunken," though this sometimes is said to be "from the heavy seed heads lolling over under their own weight."
In some parts of continental Europe it appears the seeds of darnel have the reputation of causing intoxication in men, beasts, and birds, the effects being sometimes so violent as to produce convulsions. In Scotland the name of Sleepies, is applied to darnel, from the seeds causing narcotic effects. [Gouverneur Emerson, "The American Farmer's Encyclopedia," New York, 1860. It also mentions that "Haller speaks of them as communicating these properties to beer."]
In some of the earliest uses described as an East Indian sauce made with fruits and spices, with spelling catchup. If this stated origin is correct, it might be from Tulu kajipu, meaning "curry" and said to derive from kaje, "to chew." Yet the word, usually spelled ketchup, is also described in early use as something resembling anchovies or soy sauce. It is said in modern sources to be from Malay (Austronesian) kichap, a fish sauce, possibly from Chinese koechiap "brine of fish," which, if correct, perhaps is from the Chinese community in northern Vietnam [Terrien de Lacouperie, in "Babylonian and Oriental Record," 1889, 1890].
Lockyer's 1711 book "An Account of Trade in India" says: "Soy comes in Tubs from Jappan, and the best Ketchup from Tonqueen [Vietnam]; yet good of both sorts, are made and sold very cheap in China." This suggests that the English were buying in India sauces, which they called ketchup, that were imported from elsewhere and possibly were not all of a single national recipe.
The prepared ingredient appears in English cookbooks by the 1680s; by the 1720s a homemade sauce of mushrooms was made in imitation of it. "Apicius Redivivus; or, the Cook's Oracle," by William Kitchiner, London, 1817, devotes 7 pages to recipes for different types of catsup (his book has 1 spelling of ketchup, 72 of catsup), including walnut, mushroom, oyster, cockle and mussel, tomata, white (vinegar and anchovies figure in it), cucumber, and pudding catsup. Chambers's Encyclopaedia (1870) lists mushroom, walnut, and tomato ketchup as "the three most esteemed kinds." Tomato ketchup emerged c. 1800 in U.S. and predominated from early 20c. The word ketchup alone, meaning "tomato ketchup," was in use by 1921.