Date: Wed, 13 Mar 1996 14:16:26 -0600
From: Elizabeth Gregory WPODOM1.AGCOM.egregory[AT SYMBOL GOES HERE]WPO-SMTP-GATE.TAMU.EDU
Subject: Clabber milk -Reply
Here's a little Texas information on soured milk--
In _The Regional Vocabulary of Texas_ (1962), Bagby Atwood says:
To designate milk that has turned sour and thick, the almost
universal Texas word is 'clabber', while only a few informants give
'clabber(ed) milk'. (p.62)
In _From Blinky to Bluejohn: A Word Atlas of Northeast Texas_ (1970),
Fred Tarpley reports that 82 percent of his respondents described
"milk that has soured and thickened" as 'clabber(ed) milk'--he does
not report any instances of 'clabber' alone.
Blinky and bluejohn, two other Texas terms used to refer to
less-than-fresh milk, are another story.
Texas A&M University
P.S. I do remember the terms 'clabber' and 'clabbered milk' from my
own childhood, mostly used by older people (Caucasian and
African-American). I was born in 1962 in Montgomery, Alabama.