This base type goes back to the Latin etymon bassus 'low' (cf. REW 978, under bassus). In Classical Latin it is really only documented as an addition to family names in the sense of 'the fat one' (cf. Georges 1, 793 under bassus). In most glosses, when used as an adjective, it bears the pejorative connotation 'fat, thick, stocky', which is also the original meaning of the word. It thus does not mean low in the sense of 'low-lying' in this case (cf. FEW 1, 275 under bassus). In French, it became the adjective bas, which can change its meaning depending on whether it precedes or follows the noun. If one wants to attribute an external or geographical quality to a noun, it follows the noun. If, however, the speaker wishes to express a subjective evaluation, it is placed before the noun, which is thereby devalued (cf. TLFi, under bas). The fra. babeurre 'buttermilk' is a composition of two base types: bassus and butyrum 'butter' (cf. TLFi, under babeurre; see also babeurre (m.) (roa.)). The conjunction with fra. bas expresses that buttermilk was considered only as a waste product. It is generated during the production of butter and contains mostly water. The farmers in the Alps consumed it only very rarely; it was mainly used for the production of whey cheese or fed to the pigs.