Scottish National Dictionary (1700–)
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First published 1976 (SND Vol. X).
This entry has not been updated since then but may contain minor corrections and revisions.
WUSS, n. Also wis(s), woss; †vouss. [wʌs, Sh. wɪs]
1. Juice, the liquor obtained from boiling or squeezing vegetable substances (Sh. 1908 Jak. (1928), 1914 Angus Gl., wiss, Sh. 1974); “the liquor of hay and chaff boiled” (Ags. 1825 Jam., vouss).Bwk., Rxb. 1825 Jam.:
It is said of tobacco, when it is very dry, ‘The wuss is a' out o' that tobacco'.
2. The liquid drawn from the boiling of cutch or bark, used in tanning and in the preservation of herring-nets (Fif. 1951).Sc. 1833 Chambers's Jnl. (Dec.) 364:
When in use, it is necessary to boil them regularly every few weeks in a ley of oak bark (called wis or wash), by which process they are found to dry more readily after being immersed in the salt water.
