​BURGOO, a kind of porridge, is a nutritive dish, eaten by mariners, and much used in Scotland: it is made by gradually adding two quarts of water to one of oatmeal, so that the whole may mix smoothly; then boiling it for a quarter of an hour, stirring it constantly; after which, a little salt and butter should be added. This quantity, prepared as directed, will serve five or six persons for a meal; and Cockburn considers it very proper for correcting that unwholesome disposition to costiveness, so frequent to persons of a sea-faring life.