Scottish National Dictionary (1700–)
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First published 1960 (SND Vol. V).
This entry has not been updated since then but may contain minor corrections and revisions.
JERUSALEM, prop.n. In Sc. combs.:
1. Jerusalem barm, a kind of yeast used by bakers; 2. Jerusalem haddie, — haddock, the opah or king fish, Lampris luna (Sc. 1880 F. Day Fishes I. 119; Rs., Abd., Fif. 1959) or bergylt, Sebastes marinus (e.Sc. 1903 G. Sim Fauna of “Dee” 211); 3. Jerusalem traveller, a louse, ? so-called from the grey habit of the pilgrim (Abd. c.1900; Ork., Abd., Kcd., Ags., Per. 1959).1. Sc. 1948 Sc. Bakers' Year-Bk. 73:
Practically all the bread in the West of Scotland was made with barm of some sort. The most common was known as Parisian barm. . . . I had one time heard a baker refer to it as Jerusalem barm; it was a malt and flour barm.2. Ags. 1952 Scots Mag. (Feb.) 358:
But “sea cats,” “Jerusalem haddocks,” “dogs” and “crooners” begin to take a casual landlubber into deeper waters.
