142 lines
15 KiB
XML
142 lines
15 KiB
XML
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<TEI xmlns="http://www.tei-c.org/ns/1.0" xmlns:abv="http://ossetic-studies.org/ns/abaevdict" xmlns:xi="http://www.w3.org/2001/XInclude">
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<teiHeader>
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<fileDesc>
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<titleStmt>
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<title>Abaev Dictionary: entry <hi rendition="#rend_italic">carv</hi></title>
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</titleStmt>
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<publicationStmt xml:base="../pubstmt.xml"><p>Translated from Russian in 2020 by Oleg Belyaev (ed.), Irina Khomchenkova, Julia
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Sinitsyna and Vadim Dyachkov.</p></publicationStmt>
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<sourceDesc>
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<bibl xml:lang="ru"><author>Абаев, Василий Иванович</author>.
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<title>Историко-этимологический словарь осетинского языка</title>. Т.
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<biblScope unit="volume">I</biblScope>. A–Kʼ. <pubPlace>М.–Л.</pubPlace>:
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<publisher>Наука</publisher>, <date>1958</date>. С. <biblScope unit="page">??–??</biblScope>.</bibl>
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</sourceDesc>
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</fileDesc>
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<encodingDesc xml:base="../encodingdesc.xml">
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<tagsDecl>
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<rendition xml:id="rend_italic" scheme="css">font-variant: italic;</rendition>
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<rendition xml:id="rend_smallcaps" scheme="css">font-variant: small-caps;</rendition>
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<rendition xml:id="rend_singlequotes" scheme="css" scope="q">quotes: "‘" "’";</rendition>
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<rendition xml:id="rend_doublequotes" scheme="css" scope="q">quotes: "«" "»";</rendition>
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</tagsDecl>
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</encodingDesc>
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</teiHeader>
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<text>
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<body>
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<entry xml:id="entry_carv" xml:lang="os">
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<form xml:id="form_d474e66" type="lemma"><orth>carv</orth></form>
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<sense xml:id="sense_d474e69"><abv:tr xml:lang="ru">
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<q>масло (топленое)</q>
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</abv:tr><abv:tr xml:lang="en">
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<q>butter (melted)</q>
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</abv:tr></sense>
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<re xml:id="re_d474e79">
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<form xml:id="form_d474e81" type="lemma"><orth>carv cæǧdyn</orth></form>
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<sense xml:id="sense_d474e84"><abv:tr xml:lang="ru">
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<q>сбивать масло</q>
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</abv:tr><abv:tr xml:lang="en">
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<q>make butter</q>
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</abv:tr></sense>
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</re>
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<etym xml:lang="ru">Общеиранское слово: <mentioned corresp="#mentioned_d474e261" xml:id="mentioned_d474e97" xml:lang="fa"><lang/>
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<w>čarb</w>
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<gloss><q>жирный</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e269" xml:id="mentioned_d474e105" xml:lang="fa"><w/>
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<gloss><q>сальный</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e275" xml:id="mentioned_d474e111" xml:lang="pal-x-pazend"><lang/>
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<w>čarw</w></mentioned>, <mentioned corresp="#mentioned_d474e280" xml:id="mentioned_d474e116" xml:lang="pal"><lang/>
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<w>čarp</w></mentioned>, <mentioned corresp="#mentioned_d474e285" xml:id="mentioned_d474e121" xml:lang="x-balochi"><lang/>
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<w>čarp</w></mentioned>, , <mentioned corresp="#mentioned_d474e291" xml:id="mentioned_d474e127" xml:lang="ps"><lang/>
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<w>cōrb</w></mentioned>, <mentioned corresp="#mentioned_d474e296" xml:id="mentioned_d474e132" xml:lang="sgh"><lang/>
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<w>čärve</w></mentioned>, <mentioned corresp="#mentioned_d474e301" xml:id="mentioned_d474e137" xml:lang="kho"><lang/>
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<w>tcārba</w>
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<gloss><q>жирный</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e309" xml:id="mentioned_d474e145" xml:lang="sog"><lang/>
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<w>*čarp-(črp)</w>
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<gloss><q>жир</q></gloss></mentioned>. Ср. также <mentioned corresp="#mentioned_d474e317" xml:id="mentioned_d474e153" xml:lang="sgh"><lang/>
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<w>čarf-dṓn</w><note type="comment" xml:lang="ru"> (<bibl><ref type="bibl" target="#ref_Зарубин._Барт."/><biblScope>44</biblScope></bibl>)</note>
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<gloss><q>охотничий рожок для масла</q></gloss></mentioned>. Иранские формы
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представляют перебой индоевропейского <mentioned corresp="#mentioned_d474e331" xml:id="mentioned_d474e167" xml:lang="ine"><lang/>
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<w>*selp-</w></mentioned>; ср. <mentioned corresp="#mentioned_d474e337" xml:id="mentioned_d474e173" xml:lang="inc-x-old"><lang/>
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<w>sarpi-</w>
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<gloss><q>топленое масло</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e345" xml:id="mentioned_d474e181" xml:lang="got"><lang/>
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<w>*salba</w></mentioned>, <mentioned corresp="#mentioned_d474e350" xml:id="mentioned_d474e186" xml:lang="en"><lang/>
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<w>salve</w></mentioned>, <mentioned corresp="#mentioned_d474e355" xml:id="mentioned_d474e191" xml:lang="de"><lang/>
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<w>Salbe</w>
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<gloss><q>масло</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e363" xml:id="mentioned_d474e199" xml:lang="de"><w/>
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<gloss><q>мазь</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e369" xml:id="mentioned_d474e205" xml:lang="grc"><lang/>
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<w>ελπος</w>
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<gloss><q>елей</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e378" xml:id="mentioned_d474e214" xml:lang="grc"><w>έλφος</w>
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<gloss><q>масло</q></gloss></mentioned>. — Приготовление масла (а также
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сыра) свидетельствуется у осетин от глубокой древности.
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<bibl><author>Геродот</author><biblScope>(IV 2)</biblScope></bibl>
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сообщает о скифах: „Выдоив молоко, они наливают его в полную деревянную кадку,
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приставляют к ней своих слепых (рабов) и заставляют болтать молоко; то, что при
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этом остается наверху, они вычерпывают и считают это более ценным, чем то, что
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остается внизу“. Аналогичное описание находим у
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<bibl><author>Гиппократа</author><biblScope>(De morbis, кн. IV
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20)</biblScope></bibl>: „Они (скифы) наливают молоко в полые деревянные
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сосуды и качают их. От взбалтывания молоко пенится и разделяется; жирные части,
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называемые «маслом» (βούτυρον), всплывают как более легкие наверх, а тяжелые и
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густые остаются внизу“. Описанная у Геродота и Гиппократа техника изготовления
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масла до сих пор бытует у осетин. Молоко наливается в сосуд из выдолбленного
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дерева (<ref type="xr" target="#entry_kʼ0ystil"/>), отверстие плотно закрывается
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куском кожи; затем сосуд кладется на специальные качающиеся салазки (<ref type="xr" target="#entry_kʼæræbi"/>) и качается до тех пор, пока масло не
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отделится и не всплывет наверх. Остающаяся жидкость (<ref type="xr" target="#entry_mīsyn"/> — пахтанье, сколотина) употребляется в пищу с хлебом
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или как напиток. Употреблялось масло исключительно в топленом виде. Нетопленое
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масло не имеет в осетинском оригинального названия (<ref type="xr" target="#entry_nælxæ"/> — чеченское слово, <ref type="xr" target="#entry_garaḱʼi"/> — грузинское). Ср. <ref type="xr" target="#entry_xsyr"/> ‘молоко’, <ref type="xr" target="#entry_mīsyn"/>
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‘пахтанье’, <ref type="xr" target="#entry_cyxt"/> ‘сыр’.%n<bibl><ref type="bibl" target="#ref_Миллер_Вс._ОЭ"/><biblScope>II 50, 78</biblScope></bibl>;
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<bibl><ref type="bibl" target="#ref_Miller._Gr."/><biblScope>28</biblScope></bibl>. — <bibl><ref type="bibl" target="#ref_ОЯФ_I"/><biblScope>I 58</biblScope></bibl>.</etym>
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<etym xml:lang="en">A common Iranian word: <mentioned corresp="#mentioned_d474e97" xml:id="mentioned_d474e261" xml:lang="fa"><lang/>
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<w>čarb</w>
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<gloss><q>fat</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e105" xml:id="mentioned_d474e269" xml:lang="fa"><w/>
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<gloss><q>greasy</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e111" xml:id="mentioned_d474e275" xml:lang="pal-x-pazend"><lang/>
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<w>čarw</w></mentioned>, <mentioned corresp="#mentioned_d474e116" xml:id="mentioned_d474e280" xml:lang="pal"><lang/>
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<w>čarp</w></mentioned>, <mentioned corresp="#mentioned_d474e121" xml:id="mentioned_d474e285" xml:lang="x-balochi"><lang/>
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<w>čarp</w></mentioned>, , <mentioned corresp="#mentioned_d474e127" xml:id="mentioned_d474e291" xml:lang="ps"><lang/>
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<w>cōrb</w></mentioned>, <mentioned corresp="#mentioned_d474e132" xml:id="mentioned_d474e296" xml:lang="sgh"><lang/>
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<w>čärve</w></mentioned>, <mentioned corresp="#mentioned_d474e137" xml:id="mentioned_d474e301" xml:lang="kho"><lang/>
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<w>tcārba</w>
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<gloss><q>fat</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e145" xml:id="mentioned_d474e309" xml:lang="sog"><lang/>
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<w>*čarp-(črp)</w>
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<gloss><q>fat</q></gloss></mentioned>. Cf. also <mentioned corresp="#mentioned_d474e153" xml:id="mentioned_d474e317" xml:lang="sgh"><lang/>
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<w>čarf-dṓn</w><note type="comment" xml:lang="en"> (<bibl><ref type="bibl" target="#ref_Зарубин._Барт."/><biblScope>44</biblScope></bibl>)</note>
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<gloss><q>hunting horn for butter</q></gloss></mentioned>. Iranian forms
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represent the change of Indo-European <mentioned corresp="#mentioned_d474e167" xml:id="mentioned_d474e331" xml:lang="ine"><lang/>
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<w>*selp-</w></mentioned>; cf. <mentioned corresp="#mentioned_d474e173" xml:id="mentioned_d474e337" xml:lang="inc-x-old"><lang/>
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<w>sarpi-</w>
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<gloss><q>melted butter</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e181" xml:id="mentioned_d474e345" xml:lang="got"><lang/>
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<w>*salba</w></mentioned>, <mentioned corresp="#mentioned_d474e186" xml:id="mentioned_d474e350" xml:lang="en"><lang/>
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<w>salve</w></mentioned>, <mentioned corresp="#mentioned_d474e191" xml:id="mentioned_d474e355" xml:lang="de"><lang/>
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<w>Salbe</w>
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<gloss><q>butter</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e199" xml:id="mentioned_d474e363" xml:lang="de"><w/>
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<gloss><q>salve</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e205" xml:id="mentioned_d474e369" xml:lang="grc"><lang/>
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<w>ελπος</w>
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<gloss><q>chrism</q></gloss></mentioned>, <mentioned corresp="#mentioned_d474e214" xml:id="mentioned_d474e378" xml:lang="grc"><w>έλφος</w>
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<gloss><q>oil</q></gloss></mentioned>. — Making butter (and also cheese) is
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attested in the Ossetic culture so far in the extreme antiquity.
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<bibl><author>Herodotus</author><biblScope xml:lang="en">(IV 2)</biblScope></bibl> tells
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about Scythians: “When done milking, they pour the milk into deep wooden
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buckets, and make their slaves stand around the buckets and shake the milk; they
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draw off what stands on the surface and value this most; what lies at the bottom
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is less valued”.<note type="footnote" n="1"> PUT NOTE HERE </note> An analogical
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description is found in <bibl><author>Hyppocrates</author><biblScope>(De morbis,
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book IV 20)</biblScope></bibl>: “The Scythians pour the milk of their
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mares into woden vessels, and shake it violently. This causes it to foam, and
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the fat part, which is light, rising to the surface, becomes what is called
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butter (βούτυρον). The heavy or thick part, which is below…”. The technique of
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butter making described by Herodotus and Hippocrates is still in use in Ossetia.
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The milk is poured into the vessel made of hollowed wood (<ref type="xr" target="#entry_kʼ0ystil"/>), the hole is tightly closed with a piece of
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leather; then the vessel is placed on special swinging skids (<ref type="xr" target="#entry_kʼæræbi"/>) and is being shaked until the oil separates and
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floats up. Remaining liquid (<ref type="xr" target="#entry_mīsyn"/> —
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buttermilk) is consumed with bread or as a drink. Butter was consumed only
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melted. Unmelted butter does not have on original Ossetic name (<ref type="xr" target="#entry_nælxæ"/> — a Chechen word, <ref type="xr" target="#entry_garaḱʼi"/> — Georgian). Cf. <ref type="xr" target="#entry_xsyr"/> ‘milk’, <ref type="xr" target="#entry_mīsyn"/>
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‘buttermilk’, <ref type="xr" target="#entry_cyxt"/> ‘cheese’.%n<bibl><ref type="bibl" target="#ref_Миллер_Вс._ОЭ"/><biblScope>II 50,
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78</biblScope></bibl>; <bibl><ref type="bibl" target="#ref_Miller._Gr."/><biblScope>28</biblScope></bibl>. —
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<bibl><ref type="bibl" target="#ref_ОЯФ_I"/><biblScope>I
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58</biblScope></bibl>.</etym>
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<note type="footnote" xml:lang="ru" n="1"/>
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<note type="footnote" xml:lang="en" n="1">Herodotus, with an English translation by
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A. D. Godley. Cambridge. Harvard University Press. 1920.</note>
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</entry>
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</body>
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</text>
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</TEI>
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