Maybe it's a thirst for knowledge, but I had a wonderful time tracking down two words this week.
It all began at breakfast, when someone asked if I'd pass the saltcellar.
Why is it called a "saltcellar," we wondered. It was suggested that they kept a barrel of salt in the cellar and named its table container the same thing.
And what was the name of the tall, silver piece that had a round piece midway up the column that held the saltcellar, pepper shaker, oil and vinegar cruets and possibly one more item? Reaching as deep as we could into the recesses of our minds, no one could remember.
So the search was on.
I went to the big dictionary in the library, to no avail. I went to the dictionaries by my desk. Nothing, and my arms ached from the lifting.
I threw caution to the wind and phoned my sister in California. She is the possessor of a Webster's II. Surely, she could find one word or the other.
She went to the dictionary with the yellowed pages, and a minute or two later came back with "saltcellar," one word.
Saltcellar: from Middle English "salt" plus French "saltière" equals "saltcellar," meaning a small dish or a container with a perforated top for holding salt.
As for my cruet holder, my sister said it was right on the tip of her tongue as it was on mine, and several others I had approached. However, none of us could move it beyond that point.
Well then, let's go the Internet, but where?
"Silver" had about 300 entries to choose from, and I'm not that patient or committed. "Tableware" wasn't much better.
In desperation, I looked up "cruet" but failed again. And then inspiration: I'll try the library.
Back to the network and a search for Seattle Public Library: www.spl.org. Then to the information desk and a librarian who told me she was sending the request to another desk where they can look in-depth and have an answer by e-mail within 48 hours.
The word I was wracking my brain for is "castor," a bottle or cruet for holding condiments, a stand containing an assortment of such bottles.
In the 17th century, it held just salt and pepper castors. In the 18th century, a sugar castor, mustard pot, spice-dredger and bottles for oil and vinegar were added.
And now you and I both know what that thing is.
Knowing what the thing is isn't as worthwhile as knowing what endless knowledge on just about any topic is available to us at the library, and we don't even need to leave home.
Roberta Cole can be reached at editor@sdistrictjournal.com.[[In-content Ad]]
