ˈsiddow, ˈsidder, a. Now dial.
Forms: α. 7 sydowe, siddowe, 8– siddow (9 seedow), 8–9 sidda. β. 8 sidore, 9 sidder (cidder).
[Of obscure origin.]
Soft, tender, mellow.
Current in W. Midland counties, chiefly of peas, grain, or other vegetables. It is doubtful whether Grose is right in giving the word as a n. and vb.
| 1602 Marston Antonio's Rev. iv. iii, Finde they a chinke, they'l wriggle in and in, And eat like salt sea in his siddowe ribs. 1622 W. Burton Descr. Leicest. 174 Long agoe it [Lindley] hath had the praise for good sydowe pease (as they tearm them). 1721 Mortimer Husb. I. 66 Sandy Land marled will bear good Sidore, or white or blue Pease, and also Turneps. 1787 Grose Prov. Gloss., Sidda, pease or vegetables that boil soft. These pease will sidda. 1789 W. H. Marshall Glouc. I. 331 Peas, which become soft by boiling, are said to be ‘siddow’, a well sounding term, which is much wanting in other districts. 1854 A. E. Baker Northampt. Gloss., Sidder, a term applied to malting barley. A shower of rain on barley, after it is cut, is said..to make it sidder, i.e. promote its growth in the cistern and make it work better. 1881 Leicestersh. Gloss., Sidder, light; loose; friable; mealy: applied to soil that breaks up readily, peas that boil to a flour, yeast dumplings that are properly swelled, &c. |