Note 194 — Chapter XII

In corroboration of the former use of gee, I may cite the following words. Blathach is “butter-milk,” from blath, “warm,” “curds and cream,” are Gruth 'us ce, as if Devonshire cream was meant, which is the first stage to gee, or to caïmac, the difference being, that greater heat is used in the first case, and a slow one in the second: they have a mixture of curds and butter, but for that there is another name, crowdy in Scotch, fuarag in Erse.