Original: In Scotland, a dish called sowans was made by soaking the husks from oats for a week so that the fine, floury part of the meal remained as sediment to be strained off, boiled and eaten.
Simplified: In Scotland a dish called Sowans was made by putting the husks from oats in water for a week so that the fine, dusty part of the meal remained at the bottom to be strained off, boiled and taken as food (Gauldie 1981).