Scottish National Dictionary (1700–)
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About this entry:
First published 1960 (SND Vol. V).
This entry has not been updated since then but may contain minor corrections and revisions.
Quotation dates: 1925
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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.]
