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After being ground at the local mill, the ground oats were sifted to produce a fine flour which was used for flummery (Llumry in north Wales, Sucan in south Wales). This was a mixture of oat flour and butter milk that was allowed to go sour. The liquid and heavier matter were allowed to separate; the liquid was poured off and the remainder carefully boiled. It was eaten in bowls with wooden spoons with milk or skimmed milk.

Tibbott, S.M., (2002), Domestic Life in Wales, p. 46-58