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1 OSTR
(-s, -ar), m. cheese.* * *m. [prob. identical with jastr, the Engl. yeast, dropping the initial j; ostr is a word common to all the Scandin. languages (Dan.-Swed. ost), instead of the Saxon and Germ. cheese, cese ( käse), which were no doubt borrowed from the Lat. caseus]:—cheese; slátr, skreið ok ostar, Háv. 53; smjör ok ost, Nj. 74; þeir höfðu skyr ok ost (of a supper) … hann bargsk lítt við ostinn, he went slowly on with the cheese, Eb. 244; þar vóru tveir diskar fram settir, þar var eitt skamrifs-stykki á diski hverjum ok forn ostr til gnægta, Fbr. 37; Geysu dætr skáru akkeri af osti, ok sögðu at þau mundi fullvel halda herskipum Haralds konungs …, Fms. vi. 253; konan hafði einn ostinn í brott, one cheese, Bs. i. 247; ef þeir selja ær til osts, Grág. ii. 309.COMPDS: ostfjórðungr, ostgjald, osthleifr, osthlutr, ostkista, osttíund, osttollr. -
2 óstr
(-s, -ar), m. cheese.* * *m., see hóstr; lostinn öru í óstinn, Fms. vi. 419; kom örin upp í óstinn (hóstinn, Fb. l. c.), viii. 433; hann var lostinn öru í óstinn (hóstinn v. l.) ok fékk þegar bana, ix. 311, Bs. i. 414; var hann lagðr í óstinn, Sturl. iii. 251: spelt with h, Bs. i. 382, Finnb. 214. -
3 ostr
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4 HÓSTR
* * *m., usually spelt óstr, without aspiration, Fms. vi. 419, viii. 433, ix. 311, Sturl. iii. 251: in mod. usage óst, f.; but the aspirated initial is borne out by the kindred words hósta, hósti:—the throat, the upper part of the chest and the lower part of the throat, Bs. i. 382, Fms. ix. 311, v. l.; var Haraldr konungr lostinn öru í óstinn svá at þegar stóð blóðbogi út um munninn, vi. 419; í hálsstemnit frammi fyrir hóstinn, Finnb. 214; hafðu ekki bera óstina! (fem.) -
5 JASTR
or jast, n. [Engl. yeast; mid. H. G. jest and gest; Germ. gischt; Ivar Aasen jest and jestr; akin to ostr (q. v.) = a cheese]:—yeast, leaven; jastri, dat., Nikd.: jast-ostr, m. a kind of cheese, Fms. vi. (in a verse): jast-rín, f., poët. the ‘yeasting-stream’ = poetry, song, Kormak: in mod. usage jastr means the skin on curdled milk, whence jastr-súr, adj. curdled, acid, of milk, Lex. Poët.; hence the mod. hjastr, n. a frothy, light work; það er mesta hjastr. -
6 mygla
* * *I)(að), v. to grow mouldy or musty (þat brauð er nú myglat).f. mouldiness, mustiness.* * *1.að, [mugga], to grow muggy or musty; en er minnþakit tók at mygla, Landn. 34; myglat brauð, Stj. 367; myglaðr ostr, myglað hey, and the like.2.u, f. [Swed. mögel], mustiness, Stj. 567 (of blight in a crop), freq. in mod. usage. -
7 MYSA
* * *f. whey.* * *u, f. [Dan. myse], whey, milk when the cheese has been taken from it, Krók., passim in mod. usage. mysu-ostr, m. cheese made of whey or goat’s milk. -
8 SKYR
* * ** * *a. [ skjör-ost in Fünen in Denmark], curdled milk, curds, stored up for food; þeir vóru þyrstir mjök ok supu skyrit, Eg. 204; askar fullir af skyri … tókn þeir askana ok drukku ákaft skyrit, 548, 549; graut, ost, ok skyr. Korm. 150; Rindill hafði (see hefja A. 2) skyr ok mataðisk skjótt þvíat skyrit var þunnt, … skyrit sprændi ór honum, Lv. 64; í skyrbúri skyr níu tigir skjólna, Dipl. v. 18, cp. Grett. 107; þeir höfðu skyr ok ost, curds and cheese (for supper), Eb. 244; ostr ok skyr var at náttverði, Bjarn. 53; skyr ok rjómi, curds and cream; berja-skyr, blackberries and curds: the saying, þeir verða að sletta skyrinu sem þat eiga. Skyr is quite a national dish of the Northmen and the Icelanders of the present day, as it was of the Teutons in more ancient times; for it doubtless was the ‘lac concretum’ of Tacit. Germ. ch. 23, cp. Virg. G. 3. 463.COMPDS: skyraskr, skyrbúr, skyrhnakkr, skyrker, skyrkyllir, skyrkýll. -
9 YSTA
t, [ostr], to curdle; ysta mjólk, to curdle milk, in making cheese or ‘skyr.’2. impers., mjólkina ystir, the milk curdles, or,3. reflex., þat ystisk sem mjólk, Pr. 472. -
10 myglaðr
pa. от myglaзаплесневелый, покрытый плесенью
См. также в других словарях:
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