Scottish National Dictionary (1700–)
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First published 1941 (SND Vol. II).
This entry has not been updated since then but may contain minor corrections and revisions.
BLEARIE, Bleirie, Bleery, n. [′bli:ri]
1. “Liquid food of various kinds” (Cai.7, Bnff.2 1934; Lth. 1934 per Lnk.3).Lnk. 1825 Jam.2:
Bleirie, Blearie. Oatmeal and buttermilk boiled to a consistence somewhat thicker than gruel, and a piece of butter put into the mess.Kcb.1 1934; w.Dmf. 1899 J. Shaw Country Schoolmaster 344:
Tak buttermilk blearie for a cauld.Rxb. 1825 Jam.2:
Bleirie, Blearie. The name given to water-gruel.
2. “Bleery, a poultice of buttermilk and oatmeal” (Kcb.9 1934).
[Cf. bleary (N.E.D.) in quot. from J. Henry Camp. agst. Quebec, 1812, where it seems to mean a sort of pudding of flour and water.]You may wish to vary the format shown below depending on the citation style used.
"Blearie n.". Dictionary of the Scots Language. 2004. Scottish Language Dictionaries Ltd. Accessed 17 May 2024 <http://www.dsl.ac.uk/entry/snd/blearie_n>
