An Etymological Dictionary of the Scottish Language / in which the words are explained in their different senses, authorized by the names of the writers by whom they are used, or the titles of the works in which they occur, and deduced from their originals

by John Jamieson

BANNOCK-FLUKE, s. The name given to the genuine turbot, from its flat form as resembling a cake, S.
Stat. Acc.

BANNOCK-HIVE, s. Corpulence, induced by eating plentifully, S.
V. [Hive].
Morison.

BANRENTE, s. A banneret.
Acts Ja. I.

BANSTICKLE, s. The three-spined stickle-back, gasterosteus aculeatus, Linn, S.
Barry.

BANWIN, s. As many reapers as may be served by one bandster, S. Fife, S. A.

A. S. band, vinculum, and win, labor.

BAP, s.
1. A thick cake baked in the oven, generally with yeast, whether made of oat-meal, barley-meal, flour of wheat, or a mixture, S.
Ritson.
2. A roll, a small loaf of wheaten bread, of an oblong form, S.

BAR, s. The grain in E. called barley; bar-meal, barley-meal; bar-bread, bar-bannock, &c. S. B.

Moes. G. bar, hordeum.

BAR, s. A boar.
V. [Bair].