Scottish National Dictionary (1700–)
About this entry:
First published 1960 (SND Vol. V).
This entry has not been updated since then but may contain minor corrections and revisions.
HAT, n., v.1 Also hatt, haut, ¶het (Ags. 1879 J. Y. Geddes New Jerusalem 129). Sc. usages:
I. n. 1. In phr. to gie (give) someone a hat, to salute in passing by lifting one's cap or hat (Sc. 1782 J. Sinclair Ob. Sc. Dial. 20; Ags., m.Lth., Bwk. 1956).Sc. 1722 D. Defoe Col. Jack (1840) 247:
I gave you my hat as I passed you.Sc. 1822 Scott F. Nigel ii.:
He contented his politeness with “giving him a hat,” and so left the shop.Per. 1836 G. Penny Traditions 15:
So atrocious an offence against all decorum was it held for a person to pass a bailie on the street without giving him a hat.
2. A layer of scum or the like forming on the top of a liquid, esp. of yeast in brewing (Sh. 1908 Jak. (1928), hatt; ‡Sh., Ork. 1956), of cream (Bnff. 1956). Also attrib.Sh. 1732–5 Old-Lore Misc. IV. iii. 120:
Oil, 1s. per can; hat oil, ⅞ can, 5d.Abd. 1839 J. Robertson Bon-Accord 366:
Hatt is a name still applied here to the yeast on the surface of fermenting liquor.Ork. 1929 Marw.:
That barm's workan bonnily; the're a fine hat on it noo.
II. v. 1. To salute by raising the hat (Ags. 1956).Fif. 1894 D. S. Meldrum Margrédel iii.:
Ye might walk through my people, from Ceres Market to St James's Fair, and none hat ye save as my squire.
2. To form a scum or hat. Found only as ppl.adj. hatted, hattit in comb. hatted kit(t), a preparation of milk with a creamy top, composed of buttermilk, milk and sugar and spices; a bowlful of sour cream (Lnl. 1808 Jam.).Sc. 1719 Lady G. Baillie's Household Bk. (S.H.S.) 290:
Lemon hatted kit.Sc. 1818 Scott Bride of Lamm. xi.:
He has spilt the hatted kitt that was for the Master's dinner.Sc. 1851 H. Stephens Bk. Farm II. 299:
Hatted kit is one of the pleasantest preparations of milk. Make 2 quarts of new milk scalding hot, and pour upon it quickly 4 quarts of fresh butter-milk; let it stand, without stirring, till it becomes cold and firm; then take off the hat or upper part, drain it in a hair-sieve, put it into a shape for half an hour, turn it into a dish, and serve with cream and sugar.
3. To remove or skim off the hat (from a churn).Sc. 1819 Jacobite Relics (Hogg) I. 96:
He steal'd the key, and hautit the kirn, And siccan a feast he never saw.
4. Phr.: hatting ower the bonnets, the name of a boys' game; cf. Hatty, id.Lnk. 1895 W. C. Fraser Whaups of Durley iii.:
When we were deeply engaged in a game of “hatting ower the bonnets.”
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"Hat n., v.1". Dictionary of the Scots Language. 2004. Scottish Language Dictionaries Ltd. Accessed 10 Dec 2023 <http://www.dsl.ac.uk/entry/snd/hat_n_v1>