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.
CAIRN, n.2 “An agreeable fermented liquor made from the tubercles of the roots of the heath pea, Lathyrus tuberosus. They were bruised and steeped in water” (Rs., Per. 1938 (per Adb.22)).
[Cf. Gael. coirm, a kind of beer or ale used of old in Irelan, cuirm, a feast, banquet (MacLeod and Dewar); Welsh cwrw, beer; Lat. cremor, thick juice obtained from vegetable substances, all ultimately from same root as Cair, to mix (see MacBain and H. Pedersen Vergleichende Grammatik der keltischen Sprachen I. 168). For interchange of m and n, cf. Clime and Cline, etc.]
