Scottish National Dictionary (1700–)

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FEY, n.2 Also fy(e), fie, fwye, †fay. nn. and mn.Sc. forms of Eng. whey (Bch. 1891 Trans. Bch. Field Club II. 13, fie; Bnff. 1937 E. S. Rae Light in the Window 34, fwye; n.Sc. 1951). [fɑe] Abd. c.1794  Sc. N. & Q. (Sept. 1923) 140:
Yer so'or sung sowens, yer ill-brewn ale, Yer stinkin' fy, and yer breid fired raw.
Abd. 1822  Byron in
Moore's Life (1833) V. 302:
Aberdeen and other parts . . . about Invercauld and Braemar, where I was sent to drink goat's fey.
Mry. 1889  T. L. Mason Rafford 12:
Sowans, milk-porridge, and “grins o' fy,” instead of milk, formed the principal food.
Cai. 1891  D. Stephen Gleanings 25:
The weaver answered, “Maggie no weel, she canna come the day, she burnt her feet wi' a pot o' fy.”
Abd. 1942  Scots Mag. (July) 276:
Washin' sarks an' bakin' breid, An' yirnin' croods an' fye.

Combs.: 1.fy-blots, “the white foam which forms on whey when boiled” (Cai. 1907 D. B. Nicolson in County of Cai. 72); 2. fy-brose, “brose made with whey instead of water” (Ib.; ne.Sc. 1945); 3. fy-gruns, “the sediment of finely divided curd formed after the whey has cooled” (Cai. 1907 .Ib.): cf. 1889 quot. above; 4. fy-pottage, porridge boiled in whey. 2. Bch. 1832  W. Scott Poems 48:
Fay brose, or pottage fae the wall did fine.
4. Bnff. 1890 12 :
“And what would you do, Willie, if anyone left you a fortune?” my father once asked a farm-servant. “Man,” he replied enthusiastically, “we'll hae fy pottage an' fy till't, an' lie tae the een amang strae.”

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"Fey n.2". Dictionary of the Scots Language. 2004. Scottish Language Dictionaries Ltd. Accessed 18 Jan 2018 <http://www.dsl.ac.uk/entry/snd/fey_n2>

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