chopine

1

In France, an old and widespread unit of liquid capacity, first recorded in the 13th century, 23.475 cubic pouces (of Paris), about 0.465 liters.

In the Système Usuel, 1812-1840, the chopine was set = 0.5 liters (about 1.06 U.S. liquid pints), and the term is still used in this sense. Two chopines make a pinte. The chopine was sometimes called a setier, but see setier for that term's other meanings (e.g., 100 liters of dry capacity in the Système Usuel).

From medieval times the chopine has been especially associated with wine, and in France the word now usually means a drink of wine.

2

In Canada, 20th century, a unit taken as the equivalent in French to the U.S. dry pint for such purposes as bilingually marking the capacity of berry baskets.

3

In Mauritius and the Seychelles, 20th century, a unit of capacity, = 0.40 liters. 

United Nations, 1966.

4

In Scotland, 13th – 19th centuries, a unit of liquid capacity (occasionally dry also), = ½ Scottish pint = 2 mutchkins, about 850 milliliters. Typical spelling chopin, later chapin or choppin. In the 16th century the spellings chapine and chapon appear.

Huntar, 1624.

James Britten.
Old Country and Farming Words.
English Dialect Society, number 30.
London: Trübner and Co., 1880.

Page 170.

5

In England, perhaps a unit of liquid capacity in the 14th century. Almost all of the citations we have seen actually describe use in France or Scotland, yet the city of London forbade its use in 1310 (see here), which indicates some use.

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