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Show transcriptIn the second page of the preface Blount continues to explore the subject of unfamiliar words in the English language. He discusses the fact that cities are resounding with new words: the cook talks of omelets, and ragouts, the vintner serves coffa and chocolate, and the tailor fashions Gippons from drap-de-berry. And the English, explains Blount, adore novelty: 'they forge new phrases, and that which is newest is best liked'. As a result of this jumble, according to Blount, 'few, without the help of a Dictionary, would be able to understand our ordinary English books.'
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