Scottish National Dictionary (1700–)

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CLOD, n.2 “A flat kind of loaf, made of coarse wheaten flour, and sometimes of the flour of pease” (Sc. 1808 Jam.); “three were sold for five farthings” (Jam.5). See, however, the Lnl. quot. below. Also souter's clod. [klɔd] Sc. 1824 Scott Redgauntlet xx.:
Ye will maybe have nae whey then, nor butter-milk, nor ye couldna exhibit a souter's clod?
Abd. 1790 A. Shirrefs Poems 245:
Nor wad he wish o'er gentle fare Or dainties that are scarce and rare; Could he get clods and souter's brandy.
Clc. 1870 in Alloa Advertiser (24 Dec. 1921) 3/2:
I mind he baked a kind of a loaf that was called “clods” — which some old worthies cannot but remember till this day.
Lnl.1 1936:
The clod was shaped like a cottage loaf and was baked with fine white flour. . . . These loaves served the same purpose as rolls in Linlithgow, though they were dearer, and were excellent eating — especially when just out of the oven! They are not made now, unfortunately.
Edb. [1825] R. Chambers Trad. of Edb. (1869) 172:
The Wigs usually drank twopenny ale . . . and with this they ate souters' clods, a coarse lumpish kind of loaf.

[A fig. extension from clod, a lump of earth or clay, from the similarity in appearance.]

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"Clod n.2". Dictionary of the Scots Language. 2004. Scottish Language Dictionaries Ltd. Accessed 16 Jul 2020 <>



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