[55] What Americans Talk in the Philippines, American Review of Reviews, Aug., 1913.
[56] Cf. The English of the Lower Classes in New York City and Vicinity, Dialect Notes, vol. i, pt. ix, 1896. It is curious to note that the same corruption occurs in the Spanish spoken in Santo Domingo. The Dominicans thus change porque into poique. Cf. Santo Domingo, by Otto Schoenrich; New York, 1918, p. 172. See also High School Circular No. 17, Dept. of Education, City of New York, June 19, 1912, p. 6.
[57] The American People, 2 vols.; New York, 1909-11, vol. ii, pp. 449-50. For a discussion of this effect of contact with foreigners upon a language see also Beach-la-Mar, by William Churchill; Washington, 1911, p. 11 et seq.
[58] Vide Lounsbury: The Standard of Usage in English, pp. 65-7.
[59] For an exhaustive discussion of these formations cf. Clipped Words, by Elizabeth Wittman, Dialect Notes, vol. iv, pt. ii, 1914.
[60] Americanisms Old and New, p. 1.
[61] Cf. Semi-Secret Abbreviations, by Percy W. Long, Dialect Notes, vol. iv, pt. iii, 1915.
[62] The classical example is in a parliamentary announcement by Sir Robert Peel: "When that question is made to me in a proper time, in a proper place, under proper qualifications, and with proper motives, I will hesitate long before I will refuse to take it into consideration."
[63] Cf. On the Art of Writing, by Sir Arthur Quiller-Couch; p. 100 et seq.
[64] This use of tenderloin is ascribed to Alexander (alias "Clubber") Williams, a New York police captain. Vide the New York Sun, July 11, 1913. Williams, in 1876, was transferred from an obscure precinct to West Thirtieth Street. "I've been having chuck steak ever since I've been on the force," he said, "and now I'm going to have a bit of tenderloin." "The name," says the Sun, "has endured more than a generation, moving with the changed amusement geography of the city, and has been adopted in all parts of the country."