Scottish National Dictionary (1700–)
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First published 1952 (SND Vol. III). Includes material from the 1976 supplement.
This entry has not been updated since then but may contain minor corrections and revisions.
CLOD, n.2 “A flat kind of loaf, made of coarse wheaten flour, and sometimes of the flour of pease” (Sc. 1808 Jam.); “three were sold for five farthings” (Jam.5). See, however, the Lnl. quot. below. Also souter's clod. Dim. form cloddie, a floury roll or bun, a Bap (Kcd. 1920). [klɔd]Sc. 1824 Scott Redgauntlet xx.:
Ye will maybe have nae whey then, nor butter-milk, nor ye couldna exhibit a souter's clod?Abd. 1790 A. Shirrefs Poems 245:
Nor wad he wish o'er gentle fare Or dainties that are scarce and rare; Could he get clods and souter's brandy.Clc. 1870 in Alloa Advertiser (24 Dec. 1921) 3/2:
I mind he baked a kind of a loaf that was called “clods” — which some old worthies cannot but remember till this day.Lnl.1 1936:
The clod was shaped like a cottage loaf and was baked with fine white flour. . . . These loaves served the same purpose as rolls in Linlithgow, though they were dearer, and were excellent eating — especially when just out of the oven! They are not made now, unfortunately.Edb. [1825] R. Chambers Trad. of Edb. (1869) 172:
The Wigs usually drank twopenny ale . . . and with this they ate souters' clods, a coarse lumpish kind of loaf.
