Scottish National Dictionary (1700–)
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First published 1974 (SND Vol. IX).
This entry has not been updated since then but may contain minor corrections and revisions.
VIRPA, n. Flummery, Sowans; esp. when made thin (Sh. 1866 Edm. Gl., Sh. 1973).Sh. 1914 Old-Lore Misc. VII. ii. 71:
It may be of use to tell how the virpa is made. The husks are steeped in water till a fermented liquor comes atop. By that time the husk has parted from a good quantity of mealy substance. This is strained off. Then a portion of the clear “swatts” (the fermented water) is added till the mixture is as thick as cream. The stuff is well boiled.
