|
|
Etymology
Dictionary
|
Origin and Etymology of the word
YEAST.
|
|
From An Etymology
Dictionary of the English Language, by Walter W. Skeat, 1893 |
|
YEAST,
the froth of malt liquors in fermentation, a preparation which raises
dough. (E.) M.E. ȝeest. 'Ȝeest, berme, Spuma;'
Prompt. Parv., p. 537.—A.S.
gist; spelt gyst, A.S. Leechdoms, ed. Cockayne, i.
118, l. 10. + Du. gest. + Icel. jast, jastr. + Swed. jäst. + Dan.
giær. + G.
gäscht, gischt, M.H.G. jest (cited by Fick). β. The Teut. type is
YESTA, formed (with suffix ta) from the base YAS, to ferment, appearing in O.H.G.
jesan, M.H.G. jesen, gesen, gern, mod. G. gähren, to
ferment.—✔YAS, to
foam, ferment; whence Skt. nir-yása, exudations of trees, Gk. ζέειν, to boil,
seethe,
ζεστός, fervent. Der.
yeast-y, spelt yesty in Shak. Macb.
iv. 1. 53, Haml. v. 2. 199, just as yeast is also written yest, Wint. Tale, iii.
3. 94; the sense is 'frothy.' [Not allied to A.S. ýst, a
storm.] And see zeal.
|
|
|
| Etymology
Dictionary Index |
| A, B,
C, D, E,
F, G, H,
I, J, K,
L, M, N,
O, P, Q,
R, S, T,
U, V, W,
X, Y, Z
|
|
| Key |
| Arab.=Arabic. |
| A.S.=Anglo
Saxon. |
| Bavar.=Bavarian |
| Bohem.=Bohemian. |
| C.=Celtic,
used as a general term for Irish, Gaelic, Welsh, Breton,
Cornish, &c. |
| Corn.=Cornish. |
| Dan.=Danish. |
| Du.=Dutch |
| E.=English. |
| E.E.=Early
English. |
| Europ.=European. |
| F.=French. |
| G.=German. |
| Gk.=Greek. |
| Goth.=Gothic. |
| Icel.=Icelandic. |
| Ital.=Italian. |
| L. or
Lat.=Latin. |
| Lith.
& Lithuan.=Lithuanian. |
| M.E.=Middle
English. |
| M.F.=Middle
French |
| M.H.G.=Middle
High German. |
| Norw.=Norwegian. |
| O.F.=Old
French. |
| O.H.G.=Old
High German. |
| Pers.=Persian. |
| Port.=Portuguese. |
| Scand.=Scandinavian,
used as a general term for Icelandic, Swedish, Danish,
&c. |
| Sc.=Scottish. |
| Skt.=Sanskrit. |
| Span.=Spanish. |
| Swed.=Sweish. |
| Teut.=Teutonic |
| Turk.=Turkish. |
| W.=Welsh. |
|
|
|
|
|
