Scottish National Dictionary (1700–)

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AIGARS, n., pl. Grain well dried in a pot, to be ground in a quern or hand-mill. (See Jam.) The singular form aigar survives only in the following compounds: (1) aigar-brose (see quots.); (2) ‡aigar-meal, aiger-, egger-(see quots.). (1) Sc. 1929  F. M. McNeill Sc. Kitchen 198:
Aigar (Oatmeal) Brose. — Put into a bowl two handfuls of oatmeal. Add salt and a piece of butter. Pour in boiling water to cover the oatmeal and stir it up roughly with the shank of a horn spoon, allowing it to form knots.
n.Sc. 1808  Jam.:
Aigar-brose, a sort of pottage made of this meal [sc. aigar-meal, v. infra].
(2) Sc. 1888  Ramsay of Ochtertyre Scot. in 18th cent. II. 202:
Others made use of egger meal, consisting of equal portions of oat, pease and bear meal. The latter took its rise from the beggars mixing different kinds in the same bag.
n.Sc. 1808  Jam.:
Aigar-meal is meal made of grain treated in the manner described in the above definition.
Per. 1898  G.W. in E.D.D.:
It is known to many old people in Thornhill, but the word [aigar-meal] is not now used because the mixture — oatmeal and pease meal, the larger proportion being pease meal — is no longer made.

[See Aicher and Icker.]

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"Aigars n., pl.". Dictionary of the Scots Language. 2004. Scottish Language Dictionaries Ltd. Accessed 11 Dec 2018 <>



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