Scottish National Dictionary (1700–)
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First published 1960 (SND Vol. V).
This entry has not been updated since then but may contain minor corrections and revisions.
HOAM, v., n.2 Also hoom. [ho:m, h(j)um]
I. v. To spoil food by keeping it in a confined damp atmosphere (Sc. 1825 Jam.); to give food a disagreeable taste by confining the steam in the pot when boiling (Mearns 1825 Jam., hoam, hoom). Ppl.adj. hoam'd, hoomed, -t, musty, mouldy (Cld. 1808 Jam.; Mry.1 1925, hoomt; Kcd., Ags. 1957). Hence hairy hoomt, id., see Hairy.Nai.2 1925:
The jam's a' hoomed.
II. n. Hot air rising from corn which has been stored too damp (Abd.13 1910, hoom).
[Appar. a variant of Oam, Yoam, q.v.]You may wish to vary the format shown below depending on the citation style used.
"Hoam v., n.2". Dictionary of the Scots Language. 2004. Scottish Language Dictionaries Ltd. Accessed 15 Nov 2024 <http://www.dsl.ac.uk/entry/snd/hoam_v_n2>
