Definition of Sowens

1. n. pl. A nutritious article of food, much used in Scotland, made from the husk of the oat by a process not unlike that by which common starch is made; -- called flummery in England.



Definition of Sowens

1. porridge made from oat husks [n SOWENS]

Sowens Pictures

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Lexicographical Neighbors of Sowens

sowbreads
sowbug
sowbugs
sowcar
sowcars
sowce
sowced
sowces
sowcing
sowdan
sowdanesse
sowdans
sowe
sowed
sowen
sowens (current term)
sower
sowers
sowest
soweth
sowf
sowfed
sowff
sowffed
sowffing
sowffs
sowfing
sowfs
sowing
sowings

Literary usage of Sowens

Below you will find example usage of this term as found in modern and/or classical literature:

1. Scottish Reminiscences by Sir Archibald Geikie (1904)
"Farm-servants. Ayrshire milk-maids. The consequences of salting. Poachers. ' Cauld sowens out o' a pewter plate.' Farm life in the Highlands. ..."

2. Scottish Reminiscences by Archibald Geikie (1904)
"Farm-servants. Ayrshire milk-maids. The consequences of salting. Poachers. 'Cauld sowens out o' a pewter plate.' Farm life in the Highlands. ..."

3. Blackwood's Edinburgh Magazine (1892)
"The staple breakfast dish was porridge and milk, and for supper sowens, ... To make sowens, the rough husk of the grain is taken, with some meal attached, ..."

4. Noctes Ambrosianæ by John Wilson, Robert Shelton Mackenzie, James Hogg, William Maginn, John Gibson Lockhart (1856)
"... as is the soop than sowens. An invaluable apophthegm! North. Not that I belong, James, to the Silver-fork School.* Shepherd. ..."

5. Folklore by Folklore Society (Great Britain) (1893)
"If they were refused admittance, the door was liberally bespattered with sowens in revenge." And this is still practised in the district. ..."

6. The Parish of Fordoun: Chapters in Its History, Or Reminiscences of Place by Charles A. Mollyson (1893)
"But, with all respect for the doctor's definition, genuine Scotch sowens can only be ... The sowens can be taken in two forms— "drinking sowens" or "supping ..."

7. The Collected Writings of Dougal Graham, "Skellat" Bellman of Glasgow by Dougal Graham (1883)
"... sowens is but saft meat at the best; but if ye make them thick enough, and put a good lump of butter in them, they'll do very well for a supper: I true ..."

8. Publications by Folklore Society (Great Britain) (1893)
"All whom I have consulted do not agree that the sowens were sprinkled in revenge for non-admittance. For example, another correspondent, the Rev. ..."

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