Gust, guste
- taste, relish. The Scots always knew a good thing when they tasted it: Claret wyne that is . . . delytable of hewe and gust (Sir Gilbert Hay Buke of the Governaunce of Princis 1456). Not only colour and taste, but also texture, are food for the senses: This froit [fruit] . . . in guste, in twiching [touching], it has all maner of plesaunce (John of Ireland The Meroure of Wyssdome 1490). To enjoy Scottish salmon at their most gustie, please note: Thir [these] salmond, . . . eftir thair spawning, . . . hes sa warsche [see Wersh] gust, that thay ar unproffitable to eit (The Chronicles of Scotland, compiled by Hector Boece, translated by John Bellenden 1531).