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Re: Flummery?


Poster: Sallie Montuori <foxdale@wolfstar.com>

> Poster: marybeth lavrakas <Marybeth_Lavrakas@med.unc.edu>
> 
> (snip)  Well, my modern dictionary says:
> 
> "...Originally, a soft jelly made by straining boiled, slightly
> fermented
> oatmeal or flour."
> 
> ----
> Fin's post remind me that a good place to check might be the OED (Oxford
> English Dictionary--great on defining many out-of-use words, with
> sources/quotations sited.
> 
>  Kathryn Rous

Well, since I just happen to have my compact edition right by the
'puter...

<squint>
"1623 Markham Eng. Housew. vi. 222 From this small Oat-meal, by oft
steeping it in water and clensing it, and then boyling it to a thicke
and stiffe Jelly, is made that excellent dish of meat which is so
esteemed in the West parts of this Kingdome, which they call
Wash-brew, and in Cheshiere and Lankasheire they call it Flamerie or
Flumerie."
</squint>

Anybody got a Markham?  Has he anything further to say on flumerie?

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