HUNGARY (WINES.) HUNGER. 



831 



mar, Verscgi, and chiefly Beregszasgi). Differing 

 from all European languages except the Finnish, in 

 internal structure and external form, the Hungarian 

 nevertheless was obliged to express with the Roman 

 alphabet, adopted with Christianity, all the Asiatic 

 shades of sounds. The Hungarian distinguishes, 

 like the inhabitant of the East, the simple vowels 

 from the prolonged : the forms, a, e, i, o, o, u, it, are 

 pronounced sharp, whether they are long or short : the 

 latter have always a fuller, more protracted pronun- 

 ciation ; they are designated by an accent, d, e, i, 6, 

 &, ti t G, and are very different from the former ; for 

 instance, kar (the arm), kdr (the injury); kerek 

 (round), kerek (the wheel), kerek (I beg). The 

 Hungarian is destitute of diphthongs, like the Ori- 

 ental languages, and marks the finest distinctions of 

 sounds, particularly of consonants, with great accu- 

 racy. Sounds peculiar to it are those of gy, ny, ly, 

 ty, where the y is the consonant j\ but closely and 

 intimately connected with the preceding consonant. 

 At the beginning of a syllable, the Hungarian never 

 allows more than one consonant ; foreign words 

 which begin with two consonants, are, in the mouth 

 of a Hungarian, separated by a vowel put before 

 them (e. g., of schola they make iskola), or put a 

 vowel between (as from ferdl they make kirdly). 

 The Hungarian has a fixed law for the order of the 

 vowels, like the Finnish (according to Rask and 

 Sjcegren). It has, like that language, no distinction 

 of sex whatever, but a rich declension, with numer- 

 ous inflexions of cases, which seem to prove, very 

 evidently, what James Grimm, in his German Gram- 

 mar, ventured to hint, tliat the inflexions of cases 

 originated from additions of particles to the root. 

 The difference of absolute and relative forms in 

 languages, which is founded in the laws of our mind, 

 and traces of which are found in many languages (in 

 the Semitic languages, as status constrtictus andabso- 

 Ivtus; in the Gothic, Anglo-Saxon, and other Teuto- 

 nic languages, according to James Grimm, as strong 

 and weak forms ; in the French and English, iu the 

 absolute and conjunctive pronouns, &c.), manifests 

 itself in all the declensions and conjugations so dis- 

 tinctly and characteristically, as to present the 

 greatest difficulty to foreigners, who meet with this 

 istinction throughout in no other languages. The 

 conjunctive possessive pronouns, as well as preposi- 

 tions, are expressed as suffixes. Family names are 

 considered as adjectives, from which they mostly 

 originated, and hence are put before the baptismal 

 name ; for instance, Batori Gabor, as if it were the 

 Batorish Gabor, the Gabor of the Batori family. 

 The beautiful proportion between vowels and con- 

 sonants, the accurate shadowing and full articulation 

 which every syllable requires (the Hungarian suffers 

 no mute vowels, so called no e mute}, and the fixed 

 succession of vowels, give to the Hungarian lan- 

 guage a character of magnificent and masculine har- 

 mony, in which it will bear a comparison with every 

 other. The richness and expressiveness of its various 

 forms give it great energy ; the regularity of its 

 inflexions and compositions, in which it is to be 

 compared with the Sanscrit, makes it clear and dis- 

 tinct, and its infinite power of composition gives it 

 the means of increasing its stores beyond almost any 

 Western language. If it is actually not so much 

 developed, this is easily accounted for from two cir- 

 cumstances ; that Sclavonic, Servian, German, 

 r odern Greek, Walachian, Italian, &c., are spoken 

 in the country at the same time ; and that it was, for 

 a long time, excluded from public transactions, from 

 the church, and even from conversation, where Ger- 

 man and French took its place. Yet it found some 

 opportunities to develop itself, partly at the courts 

 of the Hungarian kings and magnates, particularly 



those of the princes of Transylvania; partly in the 

 county diets ; partly in the diets of the realm, where 

 the native language could not be entirely suppressed; 

 partly in the polemic writings at the time of the 

 reformation, and finally in the re-action produced by 

 the law of Joseph II., to use only the German lan- 

 guage in public business, which, aided by the then 

 existing liberty of the press, produced many excel- 

 lent Hungarian works. Among the great number 

 of Hungarian grammars, the first which appeared in 

 print was that by John Sylvester (or Erdcesi), in 

 1539. Another in the Hungarian language was pul>- 

 li-shed at Vienna, in 1795, by a society of learned 

 men. That of Gyarmathi (Klausenburg, 1795), is, 

 in many respects, excellent. Verseghi published 

 a Grammar in German, in 1805, at Pesth, and, 

 in 1816, in Latin. The most useful for a beginner 

 is that first written by John Farkas, and remodelled 

 by Francis Pethe, of which many editions have been 

 published. Jos. Marlon published a Grammar (the 

 latest edition, Vienna, 1820). The most complete 

 and most critical, probably, is that begun by Niclas 

 Revai (2 vols., Pesth, 1809); death prevented the 

 author from completing it. Among the later dic- 

 tionaries are those by Jos. Marlon and Benj. Mokry, 

 in Latin and Hungarian. 



Hungarian Wines. Hungary produces a greater 

 quantity of wine than any country except France. 

 The annual product of Hungary Proper and the ter- 

 ritories belonging to it may be calculated at from 

 20,000,000 to 30,000,000 eiraers (of about 15 gallons 

 each). In general, the Hungarian wine contains 

 much alcohol and little aqueous matter. The finest is 

 the Tokay, which is produced in the Hegyallya (the 

 country around the Tokay hills), in the county of 

 Femplin, lat. 48 N. The dried grapes are carefully 

 separated from the others, and three sorts of wine 

 are obtained. The best is the Essence this is the 

 oily juice, which runs of itself from the fruit, without 

 any pressure. When this ceases to run, the grapes 

 are moistened with common Tokay-must, and trod 

 out ; this gives the Ausbruch. A second infusion 

 of common Tokay-must, on the remaining grapes, 

 pressed by the hands, gives the Mdszlds (Masklass). 

 In the same way, the Ausbruch and Masklass are 

 prepared in the mountains of Menesch (county of 

 Arad), and Ausbruch in Rust (county of CEdenburg) 

 and St George (county of Presburg). Hungary also 

 produces excellent table wines, of which the best 

 are those of Buda, Erlau, Selksard, Wessmely. 



HUNGER ; the feeling of a want of food. When 

 the stomach has digested and disposed of the food 

 and drink which it contained, its peculiar nervous 

 power is destroyed, and some time is necessary before 

 it collects it again. This time is shorter in proportion 

 as the individual is healthy, young, strong, and active. 

 As soon as this nervous power is restored, the activity 

 of the organ is again awakened, and produces a 

 longing to eat, which we call, in its first degree, ap- 

 petite. If this is not gratified, it gains strength, and 

 becomes hunger, which, if not appeased, turns to 

 voracity. Appetite is not a disagreeable feeling, 

 but hunger is an ever-increasing pain, on account of 

 the ever-increasing sensibility of the nerves of tl.e 

 stomach. To some men, whose stomachs are mor- 

 bidly sensitive, the first desire for food is unpleasant, 

 and if this desire is not immediately gratified, they 

 are seized with griping pains in Ihe parts about the 

 stomach, which, if not appeased, are followed by 

 sudden weakness, and even fainting. If hunger i 

 not allayed, a dreadful state of the body ensues, and 

 finally death. After long-continued hunger, the 

 blood becomes weak, acrid, and thin, on account 

 of the want of materials to compensate for the 

 nutritious matter expended in the support of the 



