Best 7 quotes in «old english quotes» category

I've always used Old English in certain songs.

What good is ye world when ye canst not livest hither.

Ah, fairest maiden, thine beauty doth maketh mine loins stir, and mine cup runneth over.

Cwædon þæt he wære wyruld-cyninga, manna mildust ond mon-ðwærust, leodum liðost ond lof-geornost.

In Old English, thou (thee, thine, etc.) was singular and you was plural. But during the thirteenth century, you started to be used as a polite form of the singular - probably because people copied the French way of talking, where vous was used in that way. English then became like French, which has tu and vous both possible for singulars; and that allowed a choice. The norm was for you to be used by inferiors to superiors - such as children to parents, or servants to masters, and thou would be used in return. But thou was also used to express special intimacy, such as when addressing God. It was also used when the lower classes talked to each other. The upper classes used you to each other, as a rule, even when they were closely related. So, when someone changes from thou to you in a conversation, or the other way round, it conveys a different pragmatic force. It will express a change of attitude, or a new emotion or mood.

Shelby looked over to see Andrew silently mouthing syllables to himself, as if he were part of an ecstatic rite. He grinned as he bit fricatives and tongued plosives. He was tasting English origins, mulling over words ripped from bronze-smelling hoards. Words that had slept beneath centuries of dust and small rain, sharp and bright as scale mail. Poetry had never moved her quite so much as drama. She loved the shock of colloquy, the beat and treble of words doing what they had to on stage. Andrew preferred the echo of poems buried alive.

To make a tarte of strawberyes," wrote Margaret Parker in 1551, "take and strayne theym with the yolkes of four eggs, and a little whyte breade grated, then season it up with suger and swete butter and so bake it." And Jess, who had spent the past year struggling with Kant's Critiques, now luxuriated in language so concrete. Tudor cookbooks did not theorize, nor did they provide separate ingredient lists, or scientific cooking times or temperatures. Recipes were called receipts, and tallied materials and techniques together. Art and alchemy were their themes, instinct and invention. The grandest performed occult transformations: flora into fauna, where, for example, cooks crushed blanched almonds and beat them with sugar, milk, and rose water into a paste to "cast Rabbets, Pigeons, or any other little bird or beast." Or flour into gold, gilding marchpane and festive tarts. Or mutton into venison, or fish to meat, or pig to fawn, one species prepared to stand in for another.