cheeselipn.

Brit.

/ˈtʃiːzlᵻp/, U.S.

/ˈtʃizˌlɪp/,

/ˈtʃizləp/

Forms:

α. early Old English ceselyb, Old English ceslyb, Old English cysbybbe (dative, transmission error), Old English cyslyb, Old English cyslybb, Middle English chesleb, Middle English cheslepe, Middle English cheslypp, Middle English chesslepe, Middle English chiselib, Middle English–1600s cheslep, 1500s cheselope, 1500s chesleppe, 1500s cheslope, 1600s cheeselep, 1600s cheeselip, 1600s cheeslep, 1600s cheselip, 1600s cheslip, 1600s cheslop, 1600s–1700s cheeslip, 1700s cheeselp, 1700s– cheeselop; English regional 1800s caislip (northern), 1800s cheeslib (north-east midlands), 1800s cheslop (north-east midlands and northern), 1800s chislock (north-east midlands), 1800s choslip (northern), 1800s– cheslip (northern).

β. northern. Middle English–1500s keslep, 1500s kesseloppes (plural); English regional (chiefly northern) 1600s keslup, 1600s– keslop, 1800s keslip, 1800s keslup, 1800s kezzlup; Scottish 1700s kislip, 1800s kislop, 1800s– keeslip, 1900s– keeselip, 1900s– keeselup.

Origin: A word inherited from Germanic.

Etymology: Cognate with or formed similarly to Dutch kaesleb , Old High German kāsilubbi (Middle High German kæseluppe , German regional (Switzerland) chäslub ), probably < the Germanic base of cheese n.¹ + the Germanic base of lib n.¹Further Germanic parallel. Compare the similarly-formed Middle High German kæselap (German Käselab ) < kæse cheese n.¹ + lap rennet (Old High German lab ; German Lab ; < an ablaut variant of the Germanic base of lib n.¹). Semantic motivation. The technique of using rennet as a coagulant to produce solid cheese (as opposed to the softer preparations formerly made from sour milk) is thought to have been introduced to Germanic societies from the Mediterranean (see discussion at cheese n.¹). The motivation for use of lib n.¹ and related words (originally with the senses ‘drug, potion, magic, sorcery’, etc.) to denote this substance in the Germanic languages is uncertain; it has variously been explained as arising from the magical properties with which such coagulants may initially have been thought to have been invested, and as a reflection of the fact that herbal preparations may have been used for this purpose (compare cheese rennet n.). Notes on forms. The β. forms, which do not show the expected palatalization and assibilation of the initial consonant, are unexplained; perhaps compare kirk n., although in this instance there is no possibility of influence from a Scandinavian cognate. With forms in -lop , -lope , etc., (attested from the 16th cent. onwards) perhaps compare lop v.⁴

1. Curdled milk from the abomasum (fourth stomach) of an unweaned calf or other ruminant, containing rennin and used to curdle milk in cheese-making; (also) a preparation of the inner membrane of the abomasum used similarly; = rennet n.¹ 1b. Now rare (English regional (Yorkshire and Lincolnshire) in later use).In quot. OE² with reference to the stomach of an unweaned hare, used as an ingredient in a remedy.

ΘΚΠ

the world > food and drink > food > substances for food preparation > [noun] > rennet

cheeselipeOE

runningOE

yearning1371

congealinga1398

renninga1398

rueninga1398

rundlesa1400

curd?1440

rendles1440

pressure1486

rennet?a1500

ruen1510

runnet1577

rennet bag1611

earning1615

coagulum1658

cheese rennet1671

steep1688

stomach-bag1704

vell1724

eOE Corpus Gloss. (1890) 36/2 Coagolum, ceselyb.

OE Lacnunga (2001) I. xlii. 24 Seoð ealle ða [ingredients] in meolce, & hwilum þa meolc geren mid cysbybbe [read cyslybbe].

OE tr. Medicina de Quadrupedibus (Vitell.) v. 250 Wif to geeacnigenne haran cyslybb [L. leporis coagulum] feower penega gewæge syle on wine drincan.

lOE Laws: Gerefa (Corpus Cambr.) iv. 453 Ne corn ne sceaf, ne flæsc ne flotsmeru, ne cyse ne cyslyb.

1395 in J. C. Atkinson Cartularium Abbathiæ de Whiteby (1881) II. 615 (MED) Pro keslep empt. pro muliere.

a1425 in T. Wright & R. P. Wülcker Anglo-Saxon & Old Eng. Vocab. (1884) I. 666/17 Hec lactis.., cheslypp.

c1450 in T. Wright & R. P. Wülcker Anglo-Saxon & Old Eng. Vocab. (1884) I. 591/15 Lactis, a chesleb.

a1500 in T. Wright & R. P. Wülcker Anglo-Saxon & Old Eng. Vocab. (1884) I. 703/44 Hec lactis, a cheslepe.

1534–5 in J. T. Fowler Extracts Acct. Rolls Abbey of Durham (1898) I. 112 Et sol. pro le kesseloppes..4s.

1562 W. Turner 2nd Pt. Herball f. 2 As runnynge or chese lope maketh mylke runne together into cruddes.

1685 G. Meriton York-shire Dialogue in Praise of York-shire Ale 69 I stale a Keslup Nan, fra thy Fatther, Which made me a deel of dainty preaser.

1689 R. Hogarth Gazophylacium Anglicanum Cheslop,..diffuses it self in the milk; separating the Heterogenial, and gathering the Homogeneal part, whereof cheese is made.

1801 Orders & Rules Butchers in R. S. Ferguson & W. Nanson Some Munic. Rec. Carlisle (1887) xii. 259 No brother..shall buy any calf, to return the caislip in any State whatever.

1877 E. Peacock Gloss. Words Manley & Corringham, Lincs. Keslop, cheese-rennet.

1912 G. C. Nuttall Wild Flowers as they Grow 36 The ‘Cooslop’ of Yorkshire is derived from ‘keslop’, a local term for the prepared stomach of a calf used in cheese-making.

1963 H. Orton & W. J. Halliday Surv. Eng. Dial. I. ii. 505 Q[uestion]. And when you made cheese, what did you put into the milk?..[Cumberland, Yorkshire] keslop.

†2. The stomach of a calf in which rennet for cheese-making is prepared or stored; = cheeselip-bag n. at Compounds. Obsolete.

ΚΠ

1669 J. Worlidge Systema Agriculturæ 268 Cheese-lip, the Bag wherein Housewifes prepare and keep their Runnet, or Rennet for their Cheese.

1706 Phillips's New World of Words (new ed.) Cheeslip or Cheeselp-bag, (Country-word) the Bag in which Housewives prepare and keep their Rennet for Cheese.

Compounds

† cheeselip-bag n. Obsolete The stomach of a calf in which rennet for cheese-making is prepared or stored.Chiefly recorded in dictionaries.

ΘΚΠ

the world > animals > mammals > group Ungulata (hoofed) > group Ruminantia (sheep, goats, cows, etc.) > [noun] > ruminant > parts of > stomach > fourth

reedeOE

maweOE

roddikin1512

earning bag1611

cheeselip-bag1615

abomasus1668

abomasum1678

cheeselip skin1788

rennet stomach1840

rud1841

1615 G. Markham Eng. Hus-wife in Countrey Contentments ii. iv. 115 The Cheeselep-bagge or runnet which is the stomacke bagge of a young sucking calfe.

1706 Phillips's New World of Words (new ed.) Cheeslip or Cheeselp-bag, (Country-word) the Bag in which Housewives prepare and keep their Rennet for Cheese.

1725 R. Bradley Chomel's Dictionaire Œconomique Cheeselp-bag,..let them take their Bag, wash it also in diverse cold Waters till it be very clean, and put the Curd and salt up into the Bag.

† cheeselip skin n. Obsolete = cheeselip-bag n.

ΚΠ

1788 W. Marshall Provincialisms E. Yorks. in Rural Econ. Yorks. II. 321 Cheslip-skin, the calf's bag, used in making ‘yerning’.

This entry has been updated (OED Third Edition, September 2016; most recently modified version published online March 2022).

单词	cheeselip
释义	cheeselipn. Brit. /ˈtʃiːzlᵻp/, U.S. /ˈtʃizˌlɪp/, /ˈtʃizləp/ Forms: α. early Old English ceselyb, Old English ceslyb, Old English cysbybbe (dative, transmission error), Old English cyslyb, Old English cyslybb, Middle English chesleb, Middle English cheslepe, Middle English cheslypp, Middle English chesslepe, Middle English chiselib, Middle English–1600s cheslep, 1500s cheselope, 1500s chesleppe, 1500s cheslope, 1600s cheeselep, 1600s cheeselip, 1600s cheeslep, 1600s cheselip, 1600s cheslip, 1600s cheslop, 1600s–1700s cheeslip, 1700s cheeselp, 1700s– cheeselop; English regional 1800s caislip (northern), 1800s cheeslib (north-east midlands), 1800s cheslop (north-east midlands and northern), 1800s chislock (north-east midlands), 1800s choslip (northern), 1800s– cheslip (northern). β. northern. Middle English–1500s keslep, 1500s kesseloppes (plural); English regional (chiefly northern) 1600s keslup, 1600s– keslop, 1800s keslip, 1800s keslup, 1800s kezzlup; Scottish 1700s kislip, 1800s kislop, 1800s– keeslip, 1900s– keeselip, 1900s– keeselup. Origin: A word inherited from Germanic. Etymology: Cognate with or formed similarly to Dutch kaesleb , Old High German kāsilubbi (Middle High German kæseluppe , German regional (Switzerland) chäslub ), probably < the Germanic base of cheese n.¹ + the Germanic base of lib n.¹Further Germanic parallel. Compare the similarly-formed Middle High German kæselap (German Käselab ) < kæse cheese n.¹ + lap rennet (Old High German lab ; German Lab ; < an ablaut variant of the Germanic base of lib n.¹). Semantic motivation. The technique of using rennet as a coagulant to produce solid cheese (as opposed to the softer preparations formerly made from sour milk) is thought to have been introduced to Germanic societies from the Mediterranean (see discussion at cheese n.¹). The motivation for use of lib n.¹ and related words (originally with the senses ‘drug, potion, magic, sorcery’, etc.) to denote this substance in the Germanic languages is uncertain; it has variously been explained as arising from the magical properties with which such coagulants may initially have been thought to have been invested, and as a reflection of the fact that herbal preparations may have been used for this purpose (compare cheese rennet n.). Notes on forms. The β. forms, which do not show the expected palatalization and assibilation of the initial consonant, are unexplained; perhaps compare kirk n., although in this instance there is no possibility of influence from a Scandinavian cognate. With forms in -lop , -lope , etc., (attested from the 16th cent. onwards) perhaps compare lop v.⁴ 1. Curdled milk from the abomasum (fourth stomach) of an unweaned calf or other ruminant, containing rennin and used to curdle milk in cheese-making; (also) a preparation of the inner membrane of the abomasum used similarly; = rennet n.¹ 1b. Now rare (English regional (Yorkshire and Lincolnshire) in later use).In quot. OE² with reference to the stomach of an unweaned hare, used as an ingredient in a remedy. ΘΚΠ the world > food and drink > food > substances for food preparation > [noun] > rennet cheeselipeOE runningOE yearning1371 congealinga1398 renninga1398 rueninga1398 rundlesa1400 curd?1440 rendles1440 pressure1486 rennet?a1500 ruen1510 runnet1577 rennet bag1611 earning1615 coagulum1658 cheese rennet1671 steep1688 stomach-bag1704 vell1724 eOE Corpus Gloss. (1890) 36/2 Coagolum, ceselyb. OE Lacnunga (2001) I. xlii. 24 Seoð ealle ða [ingredients] in meolce, & hwilum þa meolc geren mid cysbybbe [read cyslybbe]. OE tr. Medicina de Quadrupedibus (Vitell.) v. 250 Wif to geeacnigenne haran cyslybb [L. leporis coagulum] feower penega gewæge syle on wine drincan. lOE Laws: Gerefa (Corpus Cambr.) iv. 453 Ne corn ne sceaf, ne flæsc ne flotsmeru, ne cyse ne cyslyb. 1395 in J. C. Atkinson Cartularium Abbathiæ de Whiteby (1881) II. 615 (MED) Pro keslep empt. pro muliere. a1425 in T. Wright & R. P. Wülcker Anglo-Saxon & Old Eng. Vocab. (1884) I. 666/17 Hec lactis.., cheslypp. c1450 in T. Wright & R. P. Wülcker Anglo-Saxon & Old Eng. Vocab. (1884) I. 591/15 Lactis, a chesleb. a1500 in T. Wright & R. P. Wülcker Anglo-Saxon & Old Eng. Vocab. (1884) I. 703/44 Hec lactis, a cheslepe. 1534–5 in J. T. Fowler Extracts Acct. Rolls Abbey of Durham (1898) I. 112 Et sol. pro le kesseloppes..4s. 1562 W. Turner 2nd Pt. Herball f. 2 As runnynge or chese lope maketh mylke runne together into cruddes. 1685 G. Meriton York-shire Dialogue in Praise of York-shire Ale 69 I stale a Keslup Nan, fra thy Fatther, Which made me a deel of dainty preaser. 1689 R. Hogarth Gazophylacium Anglicanum Cheslop,..diffuses it self in the milk; separating the Heterogenial, and gathering the Homogeneal part, whereof cheese is made. 1801 Orders & Rules Butchers in R. S. Ferguson & W. Nanson Some Munic. Rec. Carlisle (1887) xii. 259 No brother..shall buy any calf, to return the caislip in any State whatever. 1877 E. Peacock Gloss. Words Manley & Corringham, Lincs. Keslop, cheese-rennet. 1912 G. C. Nuttall Wild Flowers as they Grow 36 The ‘Cooslop’ of Yorkshire is derived from ‘keslop’, a local term for the prepared stomach of a calf used in cheese-making. 1963 H. Orton & W. J. Halliday Surv. Eng. Dial. I. ii. 505 Q[uestion]. And when you made cheese, what did you put into the milk?..[Cumberland, Yorkshire] keslop. †2. The stomach of a calf in which rennet for cheese-making is prepared or stored; = cheeselip-bag n. at Compounds. Obsolete. ΚΠ 1669 J. Worlidge Systema Agriculturæ 268 Cheese-lip, the Bag wherein Housewifes prepare and keep their Runnet, or Rennet for their Cheese. 1706 Phillips's New World of Words (new ed.) Cheeslip or Cheeselp-bag, (Country-word) the Bag in which Housewives prepare and keep their Rennet for Cheese. Compounds † cheeselip-bag n. Obsolete The stomach of a calf in which rennet for cheese-making is prepared or stored.Chiefly recorded in dictionaries. ΘΚΠ the world > animals > mammals > group Ungulata (hoofed) > group Ruminantia (sheep, goats, cows, etc.) > [noun] > ruminant > parts of > stomach > fourth reedeOE maweOE roddikin1512 earning bag1611 cheeselip-bag1615 abomasus1668 abomasum1678 cheeselip skin1788 rennet stomach1840 rud1841 1615 G. Markham Eng. Hus-wife in Countrey Contentments ii. iv. 115 The Cheeselep-bagge or runnet which is the stomacke bagge of a young sucking calfe. 1706 Phillips's New World of Words (new ed.) Cheeslip or Cheeselp-bag, (Country-word) the Bag in which Housewives prepare and keep their Rennet for Cheese. 1725 R. Bradley Chomel's Dictionaire Œconomique Cheeselp-bag,..let them take their Bag, wash it also in diverse cold Waters till it be very clean, and put the Curd and salt up into the Bag. † cheeselip skin n. Obsolete = cheeselip-bag n. ΚΠ 1788 W. Marshall Provincialisms E. Yorks. in Rural Econ. Yorks. II. 321 Cheslip-skin, the calf's bag, used in making ‘yerning’. This entry has been updated (OED Third Edition, September 2016; most recently modified version published online March 2022). < n.eOE
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