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Dictionars o the Scots Leid

Scottish National Dictionary (1700–)

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First published 1965 (SND Vol. VI).
This entry has not been updated since then but may contain minor corrections and revisions.

LITHOCKS, n.pl. Also lithic(k)s, lythicks, -ocks, -ecks; leydocks, and corrupt forms ladyuch, lyelicks, liricks. [′ləiθəks, ′lɑeð-]

1. A kind of gruel or thin porridge made from the finer particles of oatmeal, freq. boiled in buttermilk and flavoured with butter, and given to children (Ayr. 1912 D. McNaught Kilmaurs 298: m.Sc. 1930 Scotsman (26 April) 7, liricks: wm.Sc., Dmf. 1946 Gsw. Herald (23 Aug.): Slg., w.Lth., wm.Sc. 1961) or used as a poultice (Rnf. 1788 E. Picken Poems Gl.).Sc. c.1708 Prince of Tartaria his Voyage to Cowper 7:
We returned to the Bride, whose entertainment was stately, of Dudds, Leydocks, Carlins, Orgements and Crowdy-moudy.Lnk. a.1779 D. Graham Writings (1883) II. 142:
[She] had wasted her body with water lythocks into a scrufe o skin and bane.Dmf. 1946 Gsw. Herald (23 Aug.):
Lyelicks is usually the nightcap in a farmhouse where the inmates are not so young. We soak some oatmeal with water, and, when the buttermilk is at boiling-point, add the top of it, or strain it, keeping back the coarse grains. Boil for a little, add sugar to taste and take very hot.

2. Broth made of greens, butter and lythin (Bwk. a.1838 Jam. mss. XII. 136); “a name applied to soup when it was too thick, or to any thick, sticky liquid” (Ayr. 1919 T.S.D.C. III. 37, ladyuch).