Scottish National Dictionary (1700–)
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First published 1941 (SND Vol. II).
This entry has not been updated since then but may contain minor corrections and revisions.
BLEARIE, Bleirie, Bleery, n. [′bli:ri]
1. “Liquid food of various kinds” (Cai.7, Bnff.2 1934; Lth. 1934 per Lnk.3).Lnk. 1825 Jam.2:
Bleirie, Blearie. Oatmeal and buttermilk boiled to a consistence somewhat thicker than gruel, and a piece of butter put into the mess.Kcb.1 1934; w.Dmf. 1899 J. Shaw Country Schoolmaster 344:
Tak buttermilk blearie for a cauld.Rxb. 1825 Jam.2:
Bleirie, Blearie. The name given to water-gruel.
2. “Bleery, a poultice of buttermilk and oatmeal” (Kcb.9 1934).
[Cf. bleary (N.E.D.) in quot. from J. Henry Camp. agst. Quebec, 1812, where it seems to mean a sort of pudding of flour and water.]
