‘beanfeast’, ‘beano’: meaning and origin
‘beano’, abbreviation of ‘beanfeast’: an enjoyable time; originally an annual dinner, given by employers to employees, or held by organisations or clubs
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meaning and origin of the phrase ‘to set the Thames on fire’
from the image of an impossible task, ‘to set the Thames on fire’: to work wonders — typically used negatively in the ironic sense never to distinguish oneself
Read More‘Box and Cox’: meaning and origin
from the name of an 1847 farce in which a landlady lets out, unbeknown to them, the same room to two tenants, Box and Cox, the one by day, the other by night
Read Moremeaning and origin of ‘the dog’s letter’
Named after Latin ‘canina litera’ (‘the canine letter’), ‘the dog’s letter’ is a name for the letter R, from its resemblance in sound to the snarl of a dog.
Read Moreorigin of the noun ‘madeleine’ (small rich sponge cake)
‘madeleine’: originally ‘gâteau à la Madeleine’ (late 18th cent.), perhaps named after French cook Madeleine Paumier – refers also to Swann’s Way, by Proust
Read Morethe authentic origin of ‘red herring’
Red herring, used in laying trails for hounds to follow, was misunderstood as a deliberate attempt to distract them, hence the figurative use of ‘red herring’.
Read Morethe appearance of the phrase ‘cross my heart (and hope to die)’
origin: USA – 2nd half of the 19th century – from the action of making a small sign of the cross over one’s heart, which sometimes accompanies the words
Read Moremeaning and origin of the phrase ‘to go haywire’
From the practice of using hay-baling wire for makeshift repairs, ‘haywire’ came to mean crudely made, improvised, hence disorganised, erratic, crazy.
Read Morethe probable origin of the phrase ‘to sweat like a pig’
The pig probably symbolises the unpleasant fact of sweating profusely in the same way as it often represents greed, dirt, etc. in many other derogatory idioms.
Read Morethe authentic origin of ‘first catch your hare’
‘First catch your hare’ (early 19th cent.): originated in popular humour ascribing this phrase to ‘The Art of Cookery’ (1st published 1747), by Hannah Glasse
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