Here is one from the weird and wonderful world of the world’s worst spellers. It was sent to me by Martha Hulshof.
“How about this one, huxion, found in an old 1956 cookbook from Downeast Yarmouth, Maine? My mother-in-law is from Holland and her mother used to cook like this, but she’s not sure what the word means. I looked on line and, remarkably enough, found refrence to the VERY SAME recipie but that author did not know the meaning of the word either! I wonder could you ascertain its origin and meaning.”
I can’t prove this but I am so sure this is what happened. The stew is made from a hock (hough in Scotland, pronounced [hox]). The hock is that part of an animal’s hind leg just below the knee, thus located near the shin, so some people have used the word hockshin for a long time. It is still alive in parts of Northern England and Scotland, I believe; we have written documentation from as late as 1886. In some areas it has been reduced to ‘huxon’, only a letter away from huxion.
Now, what if we spelled hockshin by the Latin rules of spelling? Hoxion would certainly be a candidate and from hoxion to huxion is but a tiny skid. These types of spelling errors are common for words that are mostly heard and seldom seen in writing.
Further evidence is provided by preserved written examples of hox and huxen in the sense of “hamstring”. The examples are old and these words are clearly archaic but may well have been involved in the shift of CKS to X and the shift from O to U.
Bottom line, the spelling of the word hockshin has rambled all over the place in the past three centuries. That the spelling huxion was one of those places, doesn’t surprise me at all.