From: tgpedersen
Message: 56285
Date: 2008-03-30
>Well, thank you.
> On Sun, 30 Mar 2008 12:00:40 -0000, "tgpedersen"
> <tgpedersen@...> wrote:
>
> >Tada!
> >Aikio: 'An essay on substrate studies and the origins of Saami' has
> >'loahkka' "torsk", ie "codfish" as a non-etymologizable substrate
> >word (among many other anamal, including fish, names) of North
> >Saami. My knowledge of Finnish-Saami historical linguistics is
> >non-existent, but he does supply a similar substrate word in Saami
> >'gouvssat' "Lapland jay", in Finn. dial. 'kuusanka', whether hat is
> >loaned directly from that substrate or from North Saami.
> >
> >Dansk Etymologisk Ordbog:
> >lange "the codfish species Molva Vulgaris" [ ie. "ling"
> >http://ca.encarta.msn.com/encyclopedia_762509212/ling.html ]
> >ODa., No. id. Sw. långa, ON langa, side form Germ. Länge, Du. leng,
> >ling (whence Fr. lingue), Engl. ling, der. from 'lang' ["long"]
> >
> >Somehow I doubt that last piece of information.
> >
> >So: bakal-lank- "stick codfish" adopted into Proto-Basque at some
> >time (or directly into West European languages?) from some Western
> >substrate? Does Miguel have any Proto-Basque > Basque objections?
>
> There are good arguments for deriving bacalao/cabillaud from
> either Basque makila "stick"
> or from Romance cap "head", or from cappellanus "chaplain" (cf. Sp.Wouldn't you have to include something similar in the first proposal
> abadejo "cod") [the latter two through Basque c.q. Gascon to explain
> -ano > -ao].
> The correct etymology is almost certainly one of these three,Because?
> the problem is that all three are more or less equally plausible.With the last solution no, with the first one there remains something
>
> I can see no use for *-lank in this word.