Page:The New International Encyclopædia 1st ed. v. 04.djvu/792

* CHOUSINGHA. 694 CHRIST. and conceal themselves in bushy places. See Plate ol Gazelles. CHOUTEAU, shoo'tfi, Acguste (17391829). An .Viiierican jjiDiieer of French descent, born in Kew Orleans. Under the direction of Pierre LijTuest Lael&de he made the first settlement on the site of Saint Louis, Mo., on February 15, 1764. (See Saixt Lons.) He and his brother, Pierre, were well knowTi as traders for many years in the West. CHOUVACHES, chuu-vasli'ez. See Tcnu- v.vsuKs. CHOW-CHOW (strictly an adjective, mean- ing 'mixed,' ■miscellaneous,' 'broken' : of un- kuowu origin, usually considered pidgin-Enj;- lish ). A name most commonly used to denote a kind of mixed pickles, made originally in the East Indies, but now imitated elsewhere. Among its principal ingredients may be mentioned cucumbers, onions, cauliliower. and beans, all of which are steeped in mustard. A kind of Chi- nese sweetmeats, consisting of odds and ends of orange-peel, ginger, bamboo-sirup, pumelo-rind, etc., is also called chow-chow. CHOW CHOW. - Chinese domestic dog about the size of a modern Pommcranian, with so thick, plain, and even a coat that when it is pressed down by the hand it rises again, just as a close-wooled sheep's coat will do. It has one characteristic which diirerentiates it from all other dogs, a black tongue. !Many dogs have black roofs to their mouths, but no chow chow is of the true breed that has not a black tongue. Two varieties liave been exhibited at bench-shows, one all red, and the other all black. The chow diow made its first appearance in America at the Westminster Kennel Club's show in New York in 1901. CHOWDER (Fr. chaiidii-re, pot, caldron, Lat. C)ihl(iriri, boiling pot, from caldus, calidiis, warm, hot). In the fishing villages of Brittany, faire 1(1 rhaudUre is to provide a caldron in which is cooked a mess of fish and biscuit with some savory condiments — a hodge-podge contributed by the fishermen themselves, each of whom in return receives his share of the prepared dish. The French would seem to have carried this practice to America, first to Newfoundland, whence it spread to Nova Scotia, Xew Bruns- wick, and New England. Chowder is described nowadays as "a many-sided dish, of pork and fish, potatoes and bread, onions and turnips, well peppered and salted, piled up in layers and stewed together." The best-known form of chowder is clam choirder, so called because clams are the principal ingredient. CHOY'A. See Ciiay Root. CHRESTIEN DE TROYES, kra'tyax' de trwii (c.l 145-1 191 ). A French poet, the founder of the mediLPval courtly romance. He was bom in Troyes. and was attaelied to the Court not only of the Count of Champagne, his native district, but also to those of the neighboring principalities of Flanders and Hninaut. He is the most famous of the authors wlio developed the Arthurian ro- mances in France, and expressed the spirit of the later chivalry, much more refined and ap- proaching much more nearly modern ideas than the fierce and warlike epics of the Charlemagne cycle. Arthur's Court, in his hands, becomes a civilized and l)rilliant gathering, modeled after those with which the poet was familiar. In fact, though finding his subjects in the fantastic and ideal legends of an earlier age, lie treats them most successfully wlieii he deals with details of every-day life, which he renders with the fidelity of a modern novelist, delighting in the reproduction of scenes of pomp and ceremony to please the aristocratic society for whom he wrote. It is probable, though the whole subject is full of controversy, that to the novelist's in- stinct of Chrestien is due the rounding out and completion of wliat we imiy call the plot of the Arthurian story, in which case a very high place must be assigned to him among the romancers of the world. From his working in of the Grail legend (see Grail, The Holy) in his huge ro- mance of Percccule Ic Giillois (ed. Potvin, li vols., Mons, 1860-71), which with its continuations by other hands extends to 63,000 lines, sprang the great epic of Wolfram von Eschenbach (q.v.) which furnished Wagner with the material for the libretto of Parsiful. His other main works, in the best editions, are Erec et Enidc (FOrster, Halle, 1806), Yiaiii or Le Cheiiilicr au Lyon (id., Halle, 1887) ; Le Chevalier d la Vharrette (.lonckbloet, The Hague, 1850: Filrster, Halle, 1899) ; and ClUjis (id., Halle, 1884). They are written in octosyllabic couplets, light, flowing, and full of charm. Consult Potvin, BihUuqra- jihie de Chrestien de Troyes (Brussels, 1863) ; and see French Literature: Artihk: Perceval. CHRESTOM'ATHY (from Gk. xP'?ff"o/'«^"a, chrrfitrimiithciit. chrpstomathy, from xpic'iSs, ehre- stiis, good + lioivOdvetv. mnnthanein. to learn). -A. collection of extracts, or text -books, useful in learn- ing a language or gaining sjiecial information. CHRIEMHILD, or Kriemiiild, krem'hilt. Sec XlliELUXCiEKLlED. CHRISM, kriz'm (from AS. chrisma, OHG. ehrismo. Ger. Chrisam, from OF. chresme, Fr. creme, It. crisma, Lat. chrisma. oil. from Gk. j(p(a/in, ointment, from xP'^''", rhririn, to anoint). 'I'he name given tc the oil consecrated on Maundy Thursday, in the Koman Catholic and Greek churches, by the bishop, and used in ba|)tism, confirmation, orders, and extreme unction. There are two kinds of chrism used in the Roman Catholic Church — the one, a mixture of oil and balsam, is used in baptism, contlrmation. and orders; the other, which is merely plain oil, is used in extreme unction. That in the Greek Church contains many ingredients. CHRISOfiE, kriz'om (variant spelling of chrism). The name of the white vesture laid b}"^ the priest on the child in former times at baptism, to signify its innocence. It was gen- erally presented by the mother as an olTering to the Church when she came to be 'churched'; but if the child died before the mother was 'churched,' it was used as a shroud. By a com- mon abuse of words, ehrisom came to be applied to the child itself if it died before it was baji- tizcd. A ehrisom child is a child in a ehrisom cloth. CHRIST (Lat. Christus, Gk. X/«(TTor, Christos, anointed, from xp'"", chriein, to anoint). The (ireck term is found in the Septuagiiit, where it translates varied forms of the Hebrew verb iiiushalh (to anoint), most frequently the nominal form mii.ihiakh (an anointed one), whence the English term .Messiah is derived ; and also in the Xew Testament. The Hebrew idea I