1755 English Dictionary definition of "oats"

[ForresterModern]

the 1755 Dictionary of the English Language defines 'oats" as:

-"a grain, which in England is generally given to horses, but in Scotland supports the people".


The good folks of Scotland's response:

-"That is why England has such good horses, ....and why Scotland has such good men."

[Grizzly]

Well in that case I am a horse. Had a lovely oatey flapjack today. Did take me ages to eat it though, it took some chewing!

[sydnie7]

Well in that case I am a horse. Had a lovely oatey flapjack today. Did take me ages to eat it though, it took some chewing!

Our local Encinitas Cafe offers very nice oatcakes with sliced almonds cooked in, and applesauce to top them off. I've learned to bring along a baggie and plastic container to take half of each home for a snack later on!

[McElmurry]

Just finished my porridge with pine nuts and dried cherries.

[Hawk]

Alright, that's quite enough gentlemen......now you've gone and made me hungry....

Hawk

[O'Callaghan]

Of course, as every schoolboy knows, it was Dr Samuel Johnson who wrote the first dictionary, and those are his words you are quoting. Another of his famous definitions was of a lexicographer (i.e., a dictionary writer) as "a harmless drudge".

He is also creditted with saying "No madam, I smell, you stink"! That actually has a surprising double meaning, as the meaning of those words was in the process of changing when he made the remark, as formerly to smell meant only to detect an odour and to stink meant to produce one, even if it were pleasant. IMHO, it makes it all the more amusing that the meanings were in the process of changing to what you would understand today as the words left his lips.

Johnson is known today mainly for quotable witticisms, but many of them were actually printed as dictionary definitions.

[Pleater]

In the North of England, particularly in the old Danelaw, oats are still used quite a lot in cooking - I have many recipes for 'parkin' which is a sticky cake made with ginger, treacle and oats. Herrings were fried in a casing of oats and they were also used to make oatcakes from a batter raised with yeast and cooked on a bakestone - I have a modern equivalent, a half inch thick iron disk with two handles. Made plain they are excellent with bacon, the batter is laid onto the stone in the same shape and size as the bacon rasher and when cooked the two are rolled up together. The cakes can be made sweet and flavoured with whatever is to hand plus some dried fruit or grated apple. They are usually made round and called figges or figgies. They are split and buttered as they come off the heat.

My family refer to the traditional ways of cooking as 'oat cuisine'


Anne the Pleater :ootd:

[O'Callaghan]

In the North of England, particularly in the old Danelaw, oats are still used quite a lot in cooking - I have many recipes for 'parkin' which is a sticky cake made with ginger, treacle and oats. Herrings were fried in a casing of oats and they were also used to make oatcakes from a batter raised with yeast and cooked on a bakestone - I have a modern equivalent, a half inch thick iron disk with two handles. Made plain they are excellent with bacon, the batter is laid onto the stone in the same shape and size as the bacon rasher and when cooked the two are rolled up together. The cakes can be made sweet and flavoured with whatever is to hand plus some dried fruit or grated apple. They are usually made round and called figges or figgies. They are split and buttered as they come off the heat.

My family refer to the traditional ways of cooking as 'oat cuisine'


Anne the Pleater :ootd:

Bien bon! J'ai faim.

[MacMillans son]

Well in that case I am a horse. Had a lovely oatey flapjack today. Did take me ages to eat it though, it took some chewing!

Simon, I've found it easier to chew if I take the feed bag off after I take a mouthful, then put it back on for the second bite...so on and so on until the bag is empty. Hope that helps.

[sailortats]

Reading this thread now as I am eating my hot oatmeal the way my grandmother taught me. With butter and sugar.