A Dictionary of the Older Scottish Tongue (up to 1700)
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First published 2001 (DOST Vol. IX).
This entry has not been updated since then but may contain minor corrections and revisions.
Sok(e, v. Also: soake, sooke. [ME and e.m.E. sok(e (Rolle), sokyn (Prompt. Parv.), soak (1553), OE socian.] a. intr. Of herbs, spices, etc.: To be immersed in a liquid for a period of time, to steep, infuse. Also fig. to rest, wait, be delayed.15… Nat. Lib. MS 22.2.11..
Take these herbes and putt thaim amongst tuo gallans of water and let them sok amongst the water upon the fyre fyve or sixe houres but let it not boylle 16… Nat. Lib. MS 22.2.11 last p.
A receat for the trembling fivers … Take the suggar and the cannall together, and brath it and put it in intill a pint stoupe, a mong the wine, and let it stand a litle fra the fyre, and let it sok all the dayfig. a1500 K. Hart 155.
Ryse, fresche Delyte, lat nocht this mater soke We will go se [etc.]
b. Of a liquid: To penetrate by saturation throcht (a filter).16… Soc. Ant. XI 197.
Lett the watter sooke throch a felt with wool … into the long pott
c. Of a fire: To become slow, die down.1600-1610 Melvill 134.
His kitching was sa sumptuus that lumpes of butter was cast in the fyre when it soked
d. tr. fig. To wet, saturate (something).1643 Fugitive Poetry II xx 19/3.
Why do I in sorrow soake my pen?
