[Ger-Poland-Volhynia] We~gierka

[Rose Ingram]

Otto,

You mention "a special pale yellow, sweet, juicy plum"

This sounds like the plums we grew in our orchard.  It was known as 'green gage' plum.

Rose Ingram
  ----- Original Message ----- 
  From: Otto 
  To: GPV List 
  Sent: Saturday, January 17, 2009 11:24 AM
  Subject: [Ger-Poland-Volhynia] We~gierka


  Afternoon all,
  It will be interesting to see where this discovery process leads  
  regarding the word usage.

  Anna Zgliñska's  comment and contribution was refreshing because it is  
  a rare opportunity to hear opinions of one that is adept in their  
  mother language. I look forward to hearing her on more subjects.

  I immediately tuned in to Jutta's comment, "The truth is not the  
  result of 'what most people think' or 'what has been published most  
  times''.  How true. We have only facts to sort, facts built on  
  opinions. Especially 'dictionaries', volumes of opinions. A reality  
  check is necessary most of the time.

  Jan with his linguistic preciseness is always appreciated.

  I also approve of Jerry's intuitive approach because I viewed the map  
  he referenced and saw the same patterns he described employed by the  
  cartographer of that particular map. . . I still have a hold on the  
  gut feeling. . .

  I only offer a brief tale.
  For me there is a connection between Hungarians and plums.
  Draw your own opinions.
  One mile east of me where I lived on a farm as a boy lived a Hungarian  
  family with the surname Baran'yai. They wouldn't roast bacon (szalona)  
  over a fire-pit like like the other Hungarian family around the corner  
  from them, (cultural difference between the 'landed' and serfs)  
  instead they'd fry pork loin on a tin plate and drink hazi polinka,  
  Hungarian plum brandy.

  The father, Julius, had an orchard of always heavily fruited plum  
  trees when in season different from the purple ones that we raised for  
  baking. They produced a special pale yellow, sweet, juicy plum which  
  he harvested and mashed, placed into large vats to ferment, then  
  pressed them and distilled the liquid, leaving him with an excellent  
  plum brandy—Hazi Polinka. Tasty firewater.  When old, Julius sold the  
  farm. . . I bought the copper still. I still hanker to eat their  
  yellow plums. The shores of cool waters on the Weichsel River would  
  have been a great site to set up a still. Plum brandy has no ethnicity  
  connected to it.

  . . .   Otto
            " The Zen moment..." wk. of January 04, 2009-
                 ________________________________
                   "The future. . . . always catches up."