float-wheyn.
/ˈfləʊtweɪ/, U.S. /ˈfloʊtˌweɪ/, Scottish English /ˈflothwaɪ/, /ˈflothwe/ Scottish and northern dialect.
‘Those parts of the curd left in whey, which, when it is boiled, float on the top’ (Jamieson).
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c1550 Complaynt Scotl. (1979) vi. 34 Thai maid grit cheir of..reym, flot quhaye, grene cheis.
1823 J. Galt Entail I. vii. 48 The float whey, which, in a large china punch-bowl, graced the centre of the table.
1847 in Halliwell Northumb.
This entry has not yet been fully updated (first published 1897; most recently modified version published online March 2022).
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