Kips, Kippers and Kippering (NU258198)

Craster (and Seahouses, for that matter) is famous for its kippers – herring (or salmon) fish cured by splitting open, salting, and drying in the open air or smoke. This process of preservation means that the fishy results can be transported long distances before consumption, this usually being via a short grilling for breakfast. The etymology of the word is a curious one, with a connection, it seems, to the modern-day slang for a short sleep – as in ‘having a kip’.

Chronologically, it is difficult to say which came first: the kipper or the kip. The explanation which follows is therefore somewhat circuitous, seeming in places to fall back and in on itself. But I shall have a go.

We’ll start with ‘kipper’, whose meaning is as per above (noun, as in ‘a kipper’, or verb, as in ‘to kipper’). There is an argument which states that the word is derived from the Old English kippian, to spawn; which may be connected to the ‘kip’, or small beak, that male salmon develop during the breeding season. The word kip, kippen or kippa seems to have also generally meant ‘to catch’ across several ancient European languages; similarly, the English kipe denotes a basket used to catch fish – and this ‘catching’ variant of the word seems to go back many centuries, so it could be the original source of the term.

Quite how the terms for the fish ‘beak’, the catching process and then the fish itself came to be related to the curing process of ‘kippering’, though, is not clear. There is a clue, perhaps, in the Danish word kippe, meaning a doss house or hut, which just happens to be the word used to describe the ramshackle sleeping accommodation of the women who used to work on the fish in Craster (viz. ‘kip houses’). And, so the argument goes, because these horrible places were only fit to sleep in, this is where we get the phrase ‘having a kip’ from, when we mean to have a sleep.

So does the word ‘kipper’ (noun and verb) come from the women who slept in the ‘kips’, which was a Danish word, originally? Or does it all start from the old European kip/kippen/kippa, meaning ‘to catch’? I have successfully managed to completely confuse myself … and very probably you too.

Talking of kips, I think it’s time to have a lie down.

Lime Kilns? (various locations – Beadnell’s at NU237285)

Many of you will have noticed large man-made, cave-like structures dotted around the British countryside, and perhaps even be aware that they are lime kilns. Maybe a teacher or a relative pointed this out to you years ago – information which you have sagaciously passed on to the next generation, of course. But did your teacher/parent/mentor – and, in turn, your good self – really know what was meant when some adult show-off uttered unconvincingly “Well, they’re, er … lime kilns, aren’t they. For making, erm, lime.”?

Well, lime – or, rather, quicklime – is indeed produced inside a lime kiln. And it is achieved, basically, by the heating of limestone to 900-1,000°C, at which temperature the stone ‘calcinates’, or breaks down. Carbon dioxide is given off, leaving calcium oxide – or quicklime. In other words:
CaCO3 + heat = CaO + CO2
or,
Limestone + heat = quicklime + carbon dioxide

Quicklime is really useful stuff, and can be used in mortar/plaster, paper/glass/steel production, sewerage treatment, etc., but is especially handy in agriculture (to counter acidic soils) and to hide the smell of decomposition in open graves (plague outbreaks, and the like). Curiously, before electric lighting came along it was used in theatres as an illuminant – as it glows brightly when heated to high temperatures (hence ‘limelight’). Anyway, historically, at least, there was quite a demand for the stuff.

The thing is, quicklime is rather unstable. Left to its own devices it will react naturally with carbon dioxide in the atmosphere and revert to its ‘natural’ limestone state. Transportation, therefore, is/was a problem – as was easily lumping about the limestone, and, indeed, the coal needed to heat the kilns themselves. So, this is why you find so many lime kilns near the coast: easy to get the limestone/coal in, and easy to get the quicklime out. So quayside spots like those at Seahouses and Beadnell were perfect. Improvements in the transportation network during the nineteenth century led to many more inland (and often much larger) sites being developed.

So the next time your little sidekick asks the question, you know exactly what to say. And, moreover, you’ll know precisely what you’re talking about.

Beadnell Lime Kilns
(by Tom Curtis)