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Scottish National Dictionary (1700–)

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First published 1956 (SND Vol. IV).
This entry has not been updated since then but may contain minor corrections and revisions.

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.12 1890:
“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 22 Apr 2024 <http://www.dsl.ac.uk/entry/snd/fey_n2>

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