5.86 Milk
- ᴱQ. ilimba adj. “milky”
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A word appearing as ᴱQ. ilimba “milky” in the Qenya Lexicon of the 1910s, an adjectival form of ᴱQ. ilin (ilim-) “milk” (QL/42).
Neo-Quenya: I retain ᴺQ. ilimba “milky” for purposes of Neo-Quenya as the adjectival form of ᴺQ. ilin “milk”.
- ᴱQ. ilin (ilim-) n. “milk”
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A word appearing as ᴱQ. ilin (ilim-) “milk” in the Qenya Lexicon and Poetic and Mythological Words of Eldarissa of the 1910s derived from the early root ᴱ√ILI¹ “shine oily” (QL/42; PME/42).
Neo-Quenya: Qenya “oil” words were derived from other primitive forms in the 1920s (ᴱ✶mḷgo: PE13/139), but I prefer to retain ᴺQ. ilin “milk” for purposes of Neo-Quenya, derived from an Neo-Root ᴺ√ILIM.
- G. thim n. “milk”
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A word appearing as G. thim “milk, after separation” in the Gnomish Lexicon of the 1910s, clearly related to the verb G. thin- “skim” (GL/71-72).
Neo-Sindarin: Although there are no other related words in Tolkien’s later writings, there are also no other alternatives for “milk” in the Sindarin language branch, so I would retain ᴺS. thim “milk” for purposes of Neo-Sindarin. I would use it especially for milk separated from cream. It might be derived from an ancient form such as *thimbē from a Neo-Root *ᴺ√THIM.
5.87 to Milk
- G. thin- v. “to skim”
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A word appearing as G. thin- “skim” in the Gnomish Lexicon of the 1910s along with a variant thinta-, both clearly related to the noun G. thim “milk, after separation” (GL/71-72).
Neo-Sindarin: These 1910s verbs conflict with the later root √THIN “grey” and the verb [N.] thinna- “fade” from ON. thintha-. As such, I adapt this verb as ᴺS. thiv- “to skim” based on a Neo-Root ᴺ√THIM which I used to justify the retention of ᴺS. thim for “milk”.
5.88 Cheese
- ᴱQ. tyur- v. “to curdle (blood, milk, etc.), turn sour (of milk), *congeal”
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A verb appearing as ᴱQ. tyuru- in the Qenya Lexicon of the 1910s with the gloss “to ‘turn’ milk, curdle (blood etc.)” derived from the early root ᴱ√TYURU “curdle” (QL/50). The form Q. tyuru- is also mentioned in the contemporaneous Gnomish Lexicon of the 1910s as related to G. cûr “cheese”, but it isn’t clear whether this is a reference to the verb or the root (GL/28).
Neo-Quenya: I’d retain ᴺQ. tyur- “curdle” for purposes of Neo-Quenya, derived from a Neo-Root ᴺ√KYUR.
- ᴱQ. tyurda adj. “curdled”
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An adjective appearing as ᴱQ. tyurda “curdled” in the Qenya Lexicon of the 1910s derived from the early root ᴱ√TYURU “curdle” (QL/50).
Neo-Quenya: I’d retain ᴺQ. tyurda “curdled” for purposes of Neo-Quenya, derived from a Neo-Root ᴺ√KYUR.
- ᴱQ. tyurme n. “cheese”
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The word for “cheese” in the Qenya Lexicon of the 1910s was ᴱQ. tyur (tyurd-) derived from the early root ᴱ√TYURU “curdle” (QL/50). This became ᴱQ. tyurme “cheese” in Early Qenya Word-lists of the 1920s (PE16/141).
Neo-Quenya: I’d use ᴺQ. tyurmë “cheese” for purposes of Neo-Quenya, derived from a Neo-Root ᴺ√KYUR.
- ᴱN. corn n. “cheese”
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The word for “cheese” in the Gnomish Lexicon of the 1910s was G. cûr, related to G. caura “sour (of milk)” and derived from the early root ᴱ√TYURU “curdle” (GL/26, 28; QL/50). In Gnomish Lexicon Slips added to that document, “cheese” was instead cír from primitive ᴱ√tyus, with an alternate form cur written in pencil above it (PE13/113). In Early Noldorin Word-lists of the 1920s, “cheese” became ᴱN. corn from primitive ᴱ✶kyurna (PE13/140).
Neo-Sindarin: Of these, I prefer ᴺS. cûr for “cheese”, since ᴱN. corn “cheese” collides with later N. corn “round”. I assume ᴺS. cûr is derived from a Neo-Root ᴺ√KYUR “curdle”, perhaps from primitive *kyūrŭ.
- ᴱN. cirtha- n. “to turn sour (tr.)”
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In the Gnomish Lexicon of the 1910s there was an intransitive verb G. cur- “turn, curdle, congeal (intr.) ”, as opposed to transitive G. curtha- “to curdle, make to cheese (tr.)” (GL/28), both clearly derived from the early root ᴱ√TYURU “curdle” (QL/50), where the primitive voiceless palatal stop [c] became [k] in Gnomish but became [ty] in Quenya (PE12/16). The verb cor- was initially not marked as intransitive and had a (deleted) past form caur (GL/28) which became the past form cauri elsewhere in the Gnomish Lexicon (GL/25).
In Gnomish Lexicon Slips modifying that document, cur- was glossed “to turn sour (tr. and intr.)” with past forms curthi or cŷr (PE13/112). In Early Noldorin Word-lists of the 1920s it was again split into a pair of verbs ᴱN. cirtha- [or possibly certha-] “to turn sour (tr.)” (PE13/140) and ᴱN. curann- “to curdle (intr.)” (PE13/141), the latter with past forms cyrenaint or agyraint and infinitive curreni.
Neo-Sindarin: For purposes of Neo-Sindarin, I would adapt Gnomish cur- as ᴺS. cor- “to turn sour, curdle, congeal; to make cheese” from the Neo-Root ᴺ√KYUR, where short u became o as was generally the case in Sindarin. I would further assume it was both intransitive and transitive as the verb was in the Gnomish Lexicon Slips.
5.89 Butter
- ᴱQ. mingwe n. “butter”
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The word for “butter” in the Qenya Lexicon of the 1910s was ᴱQ. manya derived from the early root ᴱ√MṆGṆ (QL/62) with the cognate G. mang “butter” from the contemporaneous Gnomish Lexicon (GL/56). A similar form ᴱQ. mingwe “butter” appeared in Early Qenya Word-lists of the 1920s (PE16/141, 145), along with an unrelated form ᴱQ. úle “butter” that also appeared as an adjective in the phrase masta {mingwea >>} úlea “bread and butter” (PE16/141). In contemporaneous Early Noldorin Word-lists of the 1920s, the Qenya word for “butter” was ᴱQ. telpe rather than having its usual meaning “silver” as in earlier and later writings (PE13/154).
Neo-Quenya: Of these forms, I prefer ᴺQ. manya for “butter” for purposes of Neo-Quenya since it has the clearest (Neo-Sindarin) cognate ᴺS. mang. I assume these words are derived from a Neo-Root ᴺ√MANGYA where ngy became ng in (Old) Sindarin but became ndy in Quenya and then developed into ny.
- ᴱQ. qirme n. “cream”
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A noun appearing as ᴱQ. qirme “cream” in the Qenya Lexicon of the 1910s under the early root ᴱ√QIŘI [QIÐI] (QL/77).
Neo-Quenya: I would retain this word as ᴺQ. quirmë “cream” for purposes of Neo-Quenya based on a Neo-Root ᴺ√KWIR “stir”.
- G. cwîr n. “cream”
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A noun appearing as G. cwîr “cream” in the Gnomish Lexicon of the 1910s (GL/28), clearly related to ᴱQ. qirme “cream” and thus derived from the early root ᴱ√QIŘI (QL/77).
Neo-Sindarin: I would adapt this word as ᴺS. pîr “cream” for purposes of Neo-Sindarin from a Neo-Root ᴺ√KWIR “stir”, with ancient kw becoming p as was usual in Sindarin.
- G. mang n. “butter”
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A word appearing as G. mang “butter” in the Gnomish Lexicon of the 1910s (GL/28), clearly related to ᴱQ. manya “butter” and thus derived from the early root ᴱ√MṆGṆ (QL/62).
Neo-Sindarin: I’d retain ᴺS. mang “butter” for purposes of Neo-Sindarin from a Neo-Root ᴺ√MANGYA, where ngy became ng in (Old) Sindarin (PE19/23).