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What's In a Name? By J.C. Downing BAXTER The Old English wad Bae- cestre denoted a female baker. The ending -estre was not stressed and thus the spelling became Baxter and applied to both sexes. In Piers Ploughman we find. "Baksteres and brewes- teres. and Bochieres man- ye." In England. Liueger se (the) Bacester lived in Devonshire around 1093. Hame Bakestre lived in Cheshire in 1260. Geiiana le (the) Bacs- ter lived in Huntii in 1273. Agnes and Cecilia Bakester were on the 1379 Yorkshire Poll Tax Rolls. In Scotland, the earliest name documepts used the Latin form pistor, Reginald Baxtar was a charter witness around 1200-40. Gef- frei le Baxtere of Forfare- shire swore fealty to the English crown in 1296. Thomas dictus (called) Baxter was burgess of Irvin in 1323. William Baxtare was a cross-bowman in Edinburgh Castle in 1312. Robert Baxter was a town official in Aberdeen in 1398. Burke's General Armory describes the various arms. Gregory. Daniel, Nicholas and Richard Baxter were in Massachusetts in 1630-39. William. John. Robert and Francis Backster were in Virginia in 1636-53 and Henry. James, Roger and Thomas Baxter were there in 163644. Five were officers in the American Revolutionary Army. HARVEY, HERVEY This name has two possible origins and it is dot now easy to separate them. One possible origin is from the Old Breton name Haerv- ey which was the name of a popular Breton saint and poet. The meaning is said to be from a Celtic word meaning "battle worthy." Another Doeribte origin is from the Old German name Harvig compounded of Harja -"host, army" - and Viga "battle." Both of these names were Latinized to Harveus. There were about a dozen men listed in the 1086 Domesday Book with the single name Harveus and Herveus. A William Hervi and a William Herevi were living in Suffolk in 1190 and 1196 respectively. William Hervy lived in Essex in 1232 and Richarg Herfu lived in Sussex in 1327. Dyonis and Margery Harvie were members of the ill-fated Roanoke Island Colony in 1598. William Harvey, a physician born in Kent in 1578, first discovered and explained the functions of the heart and its circulatory system. In Scotland. John Hervey was an official wine taster of Aberdeen in 1398 and was bailie in 1400. John Hervi was a juror in Edinburgh in 1428 and could have been the John Herwy who held a tenement there in 1430. John Harvy of Aberdeen appears in the records of the Scots College of Paris in 1479. Andrew Hervy was dean of a guild in Edinburgh in 1476. Thomas Herwy was a witness in Aberdeen in 1489. Many of these Scots were members of the Clan Keith. Burke's General Armory descirbes the various arms. Captain John Harvy, Harvie or Harvey, was granted six acres of land in James City in 1624 and Sir John Harvey was twice governor of Virginia land in 1633-55. In New England, Thomas, William and Edward Harvey were noted in 1636-39. Beat Inflation with Â· Â· Â· Famous Fables By E.E.Edgar SOURCE: As an impoverished young writer. Jules Verne was not concerned with what he ate. but with how much there was of it. One night, he had a friend in to share his meal. His guest, also ill-fed, burst into raptures when he saw that there was meat on the table. "Where did you find this noble animal." he ex- EXPLORE 50 Scenic Miles of Cheat River from Parsons, W. Va. CANOE nm 1-2-3 DAY DURATIONS Information or tetrvaft'ons Wnftorco// Cfat River CaftMlhrery PÂ«$Â«s,W.r 472-JH2 claimed, "that only a few days ago was grazing in the lush fields of Normandy?" Verne rudely brought him back to reality. "Unless my taste buds deceive me." he corrected the other, "a few days ago this noble animal was pulling a cart down the Rue de la Paix." BILLING: An actor of little distinction, who had been engaged to play a minor role in a Barrie play, decided during rehearsal that he deserved better billing. "How would it be." he suggested to the playwright, "if at the bottom of the cast listing, we print the word 'and', and then add my name?" "That would be acceptable," agreed Barrie. "if instead of 'and' we printed Â·but'." by JtM SMttMNMlh Food prices in the United States and Canada are likely to remain uncomfortably high for some time to come. Uncomfortably high, that is, for most of us.. .but not for some exceedingly clever folks like Richard Beardsley. About three years ago, Dick Beardsley was a college student in Des Moines. Iowa. And. like most college students, he never seemed to have a great deal of money to squander on girls. Or cars. Or clothers. Or even food. Especially food. Once, when Dick added up his expenditures for edibles, he was appalled to discover that he was spending an average of $40 to $50 a month for a typically college student bill of fare: an occasional good meal supplemented by a lot of hamburgers. French fries, soft drinks and a hit-or-miss selection of empty calorie snack foods. Â· Being of sounder mind and stronger will than most of us. Beardsley immediately decided to rectify that sorry situation . . . and was soon enjoying a tastier and far more nutritious diet for as little as i you aren't going to believe it! $10 a month. His secret? Richard Beardsley completely and utterly switched his eating habits from midwest American... to Chinese. 1 . "There are four big reasons why I've become a Chinese food (CF) enthu- s.iast." says Dick. "One. it's inexpensive. Two. it's nutritious and an ideal diet for people who have trouble with their weight (I trimmed off 20 pounds in two months and have never felt better). Three, a great deal of the emphasis in Chinese cooking is upon flavor, texture and eye appeal which in my opinion - makes CF extremely satisfying. And. four, preparing Chinese food is both interesting and a lot of fun." . Â· Â» Beardsley claims he knew absolutely nothing about Chinese cooking before he made his big switch and that almost anyone should be able to duplicate the success he now enjoys. In Dick's words. "It's easy. 1 first went to the library, checked out every CF cookbook on the shelf and copied the recipes I thought sounded interesting. Next. I started a collection of soy sauce, rice, water chestnuts, bamboo shoots and all the either unusual ingredients I did not already have. I then purchased some chicken, pork and beef, began experimenting and soon had my CK system pretty well worked out." At the beginning of each month l)ick now buys two chickens, one large beef steak and one pork roast. He then divides the meat into individual portions (about four to five ounces each) that he freezes and uses as desired. This prepackaging gives Beardsley positive control over the (generally) most expensive ingredient of any dish and is one of the primary reasons that he's able to keep his food costs so low. "Vegetables provide the bulk of most Chinese dishes." Dick says, "and I keep plenty of them on hand. I buy what 1 can - celery, tomatoes, green peppers, spinach, broccoli, cauliflower, asparagus, green-beans fresh in season and purchase many of the same items canned during the rest of the year. Whenever possible. I try to visit the markets just .one a month because I've found that I tend to buy too much and too senselessly when 1 shop in spurts. According to Beardsley. you can dabble with CF preparation in ordinary North American pots and pans, but to really do the job right, you'll need one of the traditional round-bottomed Chinese cooking utensils called a wok. "You can pay as much as 130 for a wok." Dick says, "but 1 bought mine in a big city department store for just $2. The only other special equipment I needed that I didn't already have was a cleaver and a cutting board. I don't remember what the first cost, but I do know that 1 made the second from a 2x 12 x 15-inch piece of scrap pine that I got from a lumber yard for a quarter." All in all. Beardsley calculates that he launched himself into Chinese cooking on an initial food and equipment investment of about $25 (an amount which he more than saved the very first month he enjoved his new diet i. And -- less than two years ago -- Dick's initial year of solid Chinese recipes had cost him only a little over $10 a month. Kven if we double or triple that figure to allow for today's inflation. Beardslcv must still be eat- ing for loss than half the money must of us currently spend on food. Â· But. has he had to sacrifice health or taste or variety to save those dollars? Dick doesn't set-in to think so. He says: "I certainly feel that I've been eating very well since I switched to a Chinese menu. I've had no illness and I've felt better . . . in part because 1 no longer have the desire to constantly stuff myself with greasy, starchy trash foods. "And talk about taste! The Chinese are masters when it comes to accenting flavors of all kinds. There's no way to adequately describe the delicate and unique tooth- someness of Honey Chicken or the mixture of contrasting goodness in Sweet and Sour Pork ... but. as you know if you've savored them, both dishes are delightful and impossible to forget. "As for variety, well, my favorite Chinese cookbook contains I.(NK) recipes ... so many that I've had trouble working my way back to the ones I've already tried and liked!" Perhaps we could all learn something about tasty, varied. nutritious and low-cost meals from Kit-hard Beardsley and his Chinese mentors. v for *omr of Kirknrii H*nr- f/xfry'* fanrilf f Ainw rwi- prt nnrf iflÂ«frÂ«rfionx in the proper nut of a xok, Â«-nrf 25 Â«/rÂ«Â»Â»rrf /oaf mrrlopr in K.4RJII AWAKKMiSS, HOT 957. 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