In 6 carline, 7 carlin.
[Possibly f. care in CARE-SUNDAY + -LING. Peas, parched, or otherwise prepared, appear to have been long associated with Lent: see Brand ‘Mid-Lent Sunday,’ and Palsgrave, 652, ‘I parche pesyn, as folkes use in Lent, je grasle des poys.’ This being so, CARL v.2 would be from carling.]
1. (See quots.)
1562. Turner, Herbal, II. 93 a. The perched or burstled peasen which ar called in Northumberland Carlines.
a. 1734. in Ramsay, Tea-t. Misc. (1733), I. 90. There lads and lasses … Will feast … On sybows, and rifarts and carlings.
c. 1746. J. Collier (Tim Bobbin), Lanc. Dial., Gloss., Carlings, peas boiled on Care-Sunday.
1875. [see CARL sb.2 1].
2. Carling Sunday, the fifth Sunday in Lent, on which it was customary to eat parched peas.
c. 1680. in Law, Mem., 191, note. [Protest of the Gibbites] They solemnly renounce … ‘old wives fables and bye words, as Palm-Sunday, Carlin-Sunday … etc.’
1777. Brand, Pop. Antiq. (1849), I. 112.
1786. Gentl. Mag., LVI. I. 410/1. In Northumberland the day is called Carling Sunday. The yeomanry in general steep peas, and afterwards parch them, and eat them on the afternoon of that day, calling them Carlings.
1825. Hone, Every-day Bk., I. 378. Care Sunday is the fifth Sunday from Shrove Tuesday…. It is also called Carle Sunday, and in some parts Carling Sunday.
Carling3, var. of CARLINE.
