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Collection last updated: Apr 6 2024
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Finnegans Wake lines: 36
Elucidations found: 155

406.01came along merendally his stockpot dinner of a half a pound of
–406.01+Latin merenda: Italian merenda: luncheon, snack
–406.01+Variants: {FnF, Png: ...pound of...} | {Vkg: ...pound or...}
406.02round steak, very rare, Blong's best from Portarlington's Butchery,
–406.02+round steak (Cluster: Steaks)
–406.02+Variants: {FnF, Vkg, JCM: ...steak, very...} | {Png: ...steak very...}
–406.02+Peter Blong, butcher in Portarlington (town, County Leix), 1743 (family name derived from Huguenot Blanc)
–406.02+Variants: {FnF, Vkg, JCM: ...Butchery, with...} | {Png: ...Butchery with...}
406.03with a side of riceypeasy and Corkshire alla mellonge and bacon
–406.03+rice and peas
–406.03+Triestine Italian Dialect riso e bisi: rice and peas
–406.03+French récépissé: acknowledgement, receipt
–406.03+Yorkshire pudding
–406.03+French à la mélange: in a mixture
406.04with (a little mar pliche!) a pair of chops and thrown in from the
–406.04+Breton mar plich: if you please
–406.04+more please
–406.04+chop: slice of rib-associated meat
406.05silver grid by the proprietoress of the roastery who lives on the
–406.05+song The Owl and the Pussy Cat: 'The turkey who lives on the hill'
–406.05+rooster
406.06hill and gaulusch gravy and pumpernickel to wolp up and a
–406.06+goulash
–406.06+pumpernickel: German bread from coarsely ground rye
–406.06+sop up
406.07gorger's bulby onion (Margareter, Margaretar Margarastican-
–406.07+gorgeous
–406.07+Latin unio: pearl (large)
–406.07+margaret: magpie [404.35]
–406.07+Latin margarita: pearl
–406.07+margarine
–406.07+prayer Confiteor: 'mea culpa, mea culpa, mea maxima culpa' (Latin 'through my fault, through my fault, through my most grievous fault')
–406.07+eater
–406.07+Italian masticando: chewing, masticating
406.08deatar) and as well with second course and then finally, after
–406.08+after avalunch [240.32]
406.09his avalunch oclock snack at Appelredt's or Kitzy Braten's of
–406.09+avalanche
–406.09+Breton avalou: apples
–406.09+have a lunch
–406.09+eleven o'clock
–406.09+German Kitz: fawn, young deer; kid, young goat
–406.09+Swiss German Gitzibraten: roasted goat's meat
406.10saddlebag steak and a Botherhim with her old phoenix portar,
–406.10+Tartars prepared meat by putting under saddle
–406.10+steak (Cluster: Steaks)
–406.10+Dutch boterham: sandwich, slice of bread and butter
–406.10+Motif: O felix culpa!
–406.10+Phoenix Ale
–406.10+porter
406.11jistr to gwen his gwistel and praties sweet and Irish too and mock
–406.11+just to
–406.11+Breton sistr: cider
–406.11+Colloquial phrase wet one's whistle: to have a drink
–406.11+Welsh gwên: smile
–406.11+Breton gwin: wine
–406.11+Breton gwastell: cake
–406.11+Welsh gwystl: hostage, pledge
–406.11+Anglo-Irish praties: potatoes
–406.11+sweet potatoes
–406.11+Irish stew
–406.11+mock turtle soup: a soup made with calf's head to resemble green turtle soup
406.12gurgle to whistle his way through for the swallying, swp by swp,
–406.12+gargle
–406.12+Anglo-Irish Pronunciation swallying: swallowing
–406.12+Welsh swp: mass, heap
–406.12+soup
–406.12+sip by sip
406.13and he getting his tongue arount it and Boland's broth broken
–406.13+around
–406.13+Boland's Bread Company, Dublin
–406.13+German Brot: bread
–406.13+broth: soup
406.14into the bargain, to his regret his soupay avic nightcap, vitellusit,
–406.14+soup
–406.14+French souper: supper
–406.14+Anglo-Irish avick: my boy, my son
–406.14+French avec: with
–406.14+Latin vitellus: egg yolk; small calf
–406.14+videlicet
–406.14+Variants: {FnF, Vkg, JCM: ...vitellusit, a...} | {Png: ...vitellusit a...}
406.15a carusal consistent with second course eyer and becon (the rich
–406.15+carousal: a drinking feast, a fit of heavy drinking
–406.15+Enrico Caruso: tenor (1873-1921)
–406.15+German Eier: eggs
–406.15+bacon
406.16of) with broad beans, hig, steak, hag, pepper the diamond bone
–406.16+Breton kig: meat
–406.16+steak (Cluster: Steaks)
–406.16+Breton hag: and
–406.16+haggis: traditional Scottish dish
–406.16+diamonds (Cluster: Cards)
406.17hotted up timmtomm and while'twas after that he scoffed a drake-
–406.17+Motif: Tom/Tim
–406.17+Breton tomm: warm
–406.17+VI.B.5.106b (r): '& 'twas after that he scoffed a fine duckling snuggly (stuffed) following cold breast of veal with cabbage & peas' ('& 'twas' replaces a cancelled '& tw'; 'a fine duckling snuggly' replaces a cancelled 'some loins of mutton'; 'following' replaces cancelled 'along' and 'on top of'; 'cold' follows a cancelled 'some') [.17-.19]
406.18ling snuggily stuffed following cold loin of veal more cabbage and
–406.18+VI.B.14.147d (r): 'cum cabbage & peas' [.19]
406.19in their green free state a clister of peas, soppositorily petty, last.
–406.19+Irish Free State: Ireland's official name from 1922 to 1937
–406.19+clyster: enema; suppository
–406.19+cluster
–406.19+suppository
–406.19+supposedly
–406.19+French petit pois: pea
406.20P.S. but a fingerhot of rheingenever to give the Pax cum Spiri-
–406.20+German einen Fingerhut voll trinken: to drink a small quantity (literally 'to drink a thimbleful')
–406.20+German Rhein: the Rhine river (wine)
–406.20+German rein: pure; of wine, unadulterated
–406.20+German Genever: jenever (a juniper-flavoured Dutch liquor, similar to gin)
–406.20+Latin pax cum spiritu tuo: peace with thy spirit
406.21tututu. Drily thankful. Burud and dulse and typureely jam, all
–406.21+(thirst)
–406.21+(thrice)
–406.21+truly thankful
–406.21+Breton bara: bread
–406.21+Anglo-Irish dulse: edible seaweed
–406.21+Tipperary
406.22free of charge, aman, and. And the best of wine avec. For his
–406.22+Breton aman: butter
–406.22+Cornish aman: up, upwards
–406.22+VI.B.14.139g (r): 'the best of wine'
–406.22+Perry: The Origin of Magic and Religion 81: (quoting The Voyage of Bran, a Celtic poem) 'Wealth, treasure of every hue, Are in Cuin, a beauty of freshness, Listening to sweet music, Drinking the best of wine'
–406.22+French avec: with
–406.22+Slang avec: spirits
406.23heart was as big as himself, so it was, ay, and bigger! While the
–406.23+Levey & O'Rorke: Annals of the Theatre Royal, Dublin 199: 'Titiens was indeed great in every particular... possessing a heart (well described by a Dublin "Boy") as big as herself'
–406.23+Variants: {FnF, Vkg, JCM: ...bigger! While...} | {Png: ...bigger. While...}
406.24loaves are aflowering and the nachtingale jugs. All St Jilian's of
–406.24+leaves
–406.24+floury
–406.24+German Nachtigall: nightingale (says 'jug')
–406.24+Saint Julian of Berry: patron of hospitality
–406.24+Jilian of Bury: barmaid in song in The Knight of the Burning Pestle
406.25Berry, hurrah there for tobies! Mabhrodaphne, brown pride of our
–406.25+(toby jug)
–406.25+Mavrodaphne: a Greek wine
406.26custard house quay, amiable with repastful, cheerus graciously,
–406.26+Custom House Quay, Dublin
–406.26+prayer Litany of the Saints: 'Christ, hear us. Christ, graciously hear us'
–406.26+Colloquial cheers! (a toast)
406.27cheer us! Ever of thee, Anne Lynch, he's deeply draiming!
–406.27+Dutch thee: tea
–406.27+Anne Lynch's Dublin tea
–406.27+Variants: {FnF, Vkg, JCM: ...Lynch, he's...} | {Png: ...Lynch. He's...}
–406.27+song The Holy City: 'Ever of Thee I'm fondly dreaming'
–406.27+draining (a glass)
406.28Houseanna! Tea is the Highest! For auld lang Ayternitay! Thus
–406.28+Hosanna in the highest!
–406.28+Variants: {FnF, Vkg, JCM: ...Houseanna! Tea...} | {Png: ...Houseanna. Tea...}
–406.28+French thé: tea
–406.28+song For All Eternity (Cluster: John McCormack's Repertoire)
–406.28+song Auld Lang Syne
–406.28+Anglo-Irish tay: tea (reflecting pronunciation)
406.29thicker will he grow now, grew new. And better and better on
–406.29+
406.30butterand butter. At the sign of Mesthress Vanhungrig. However!
–406.30+Mistress
–406.30+Esther Vanhomrigh: Swift's Vanessa's real name
–406.30+German hungrig: hungry
406.31Mind you, nuckling down to nourritures, were they menuly some
–406.31+knuckle down: to apply oneself earnestly (to something)
–406.31+French nourriture: food
–406.31+menu
–406.31+mainly
–406.31+merely
–406.31+Motif: Shem, Ham and Japhet
406.32ham and jaffas, and I don't mean to make the ingestion for the
–406.32+ham (meat)
–406.32+Jaffa oranges
–406.32+ingestion: eating
–406.32+suggestion
–406.32+Motif: alliteration (g)
406.33moment that he was guilbey of gulpable gluttony as regards chew-
–406.33+guilty
–406.33+Gilbey's: an English firm of wine and spirit merchants with a wide network of local distributors in the 19th and 20th centuries, including in Dublin
–406.33+German gelb: yellow
–406.33+culpable
–406.33+palpable
406.34able boltaballs, but, biestings be biestings, and upon the whole,
–406.34+German Biest: beast
–406.34+Anglo-Irish beestings: milk from a cow that has just calved
–406.34+phrase business is business: business considerations take precedence over emotional or personal issues
–406.34+phrase boys will be boys (excusing the rowdy behaviour of boys or young men)
406.35when not off his oats, given prelove appetite and postlove pricing
–406.35+off his oats: no appetite
406.36good coup, goodcheap, were it thermidor oogst or floreal may
–406.36+Dutch goedkoop: cheap
–406.36+French thermidor: eleventh (mid-summer, July 19 to August 17) month of French Revolutionary calendar (Cluster: Months)
–406.36+Dutch oogst: harvest (from August (Dutch augustus) being the month in which the harvest takes place; Cluster: Months)
–406.36+French floréal: eighth (mid-spring, April 20 to May 19) month of French Revolutionary calendar (Cluster: Months)
–406.36+May (Cluster: Months)


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