Among my many hobbyhorses is an abiding distrust of the way accents distort names. Kayhill and MahONy (that’s Cah-hill and MAhony to us in Ireland) are only two examples of how the broad Atlantic has preserved pronunciations among emigrants that died out back home. Both of the American pronunciations are closer to the original Gaelic Irish (Ó Cathmhaoil and Ó Mathúna) than our present Anglophone versions.
There are lots of other examples. In standard Received Pronuciation “ea” now normally represents an “ee” sound. In Ireland, it has retained its old “ay”. So Tottenham Hotspur and England goal-ace Harry Kane is actually one of the Keanes of Letterfrack. (And so should be playing for Ireland). I’m sure he’s had many a nice cup of tay at the relatives. Other examples of the ea/ay shift are Keating (Kaiting), Deane (Dane), Kearney (Carney) and many many more.
In my own family, for years I couldn’t find my grandfather’s birth record. It turns out he was registered as “Grinham”, a pretty accurate phonetic version of the accent of South Roscommon, where eggs are laid by hins and babies use their fingers and toes to count from Wan to Tin.
Peculiarities like this and the slow changes that bring them about are usually so slow as to be invisible. But something is audibly happening at the moment to one of the most characteristic features of Irish pronunciation, the soft hissing “t” or “sibilant fricative” in phonetic terms: The cattt sattt on the matt.
At first I thought the changes I was hearing – Britain becoming “Briddin” and British “Briddish” – were individual newsreaders’ affectations but now I hear them everywhere on Irish radio and TV. And once changes like this start, they’re more contagious than Covid-19.
Alas. A very famous ad for Kerrygold involved an Irish guest-house owner inviting her French guest to “put a bit of butter on the spuds, André”, a seduction that depended entirely on her double-entendre sibilant fricatives. “Pud a bid of budder on the spuds” just won’t do it.