MSGID: 1:153/716.0 eb377045   
   REPLY: 2:221/6.0 5eb15e46   
   CHRS: IBMPC 2   
   Hi, Anton!  Recently you wrote in a message to Dallas Hinton:   
      
   AS>  Things have changed since 1913 -- the year of the classic   
   AS>  edition of M.-W, which I had the honor of consulting.   
      
      
            Uh-huh.  If you're referring to the work of Konstantin Paustovsky,   
   who was born in 1892 & wrote a lot of historical fiction, this spelling may   
   reflect the language his characters would have used.  Since his name is not a   
   household word in North America, you may need to explain to your readers in   
   E_T that what you are asking about is a bit different from what they would   
   generally do.  :-Q   
      
      
      
   DH>  And for interest, WidiDiff says:   
      
   DH>  Syrup is an alternative form of sirup.   
   DH>  As nouns the difference between syrup and sirup is that   
   DH>  syrup is any thick liquid that is added to or poured over   
   DH>  food as a flavouring and has a high sugar content also   
   DH>  any viscous liquid while sirup is (obsolete) a thick and   
   DH>  viscid liquid made from the juice of fruits, herbs, etc,   
   DH>  boiled with sugar.   
      
   AS>  Although based on an accidental spelling variation, the   
   AS>  distinction is quite useful   
      
      
            ... if your readers are aware of it, which the majority may not be.    
   I didn't know about it until Dallas pointed it out.  But when the author uses   
   the word "treacly", I think of the former because "treacle" [UK] = "molasses"   
   [US]. While it was originally derived from sugar cane, some folks equate it   
   with corn syrup.  Most types are already quite sweet & thus no added sugar is   
   needed.  In the US & Canada we also have maple syrup derived from the sap of   
   trees....  :-)   
      
      
      
      
   --- timEd/386 1.10.y2k+   
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