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MIlke is comparte of three substaunces, creame, whey, and cruddes. The moste excellent mylke is of a womā The milke of a cowe is thyekest, the mylke of a cantlle is moste subtyll, the mylke of a goote is betwene cowe mylke, and camelle mylke. Ewes mylke is betwene cowe mylke and asses mylke. Alsoo the mylke of beastes, fedyng in large pastures, and oute of fennes and marsshes, is better than of
them, whiche be fedde in lyttell closes, or in wa∣try groundes. In springe tyme mylke is mooste subtyll, and milke of yong beastes, is holsomer, than of olde. To chylderne, olde menne, and to them, whiche be oppressed with melancolye, or haue the fleshe consumed with a feuer ethike, mylke is conuenient. And generally to all them, which do not fele the mylke ryse in theyr stomo∣kes, after that they haue eaten it: and in those persones, it dothe easyly pourge that, whiche is in the bealy superfluous. And afterwarde it en∣treth into the vaynes, and bryngeth good nou∣ryshement. Who so euer hath an appetit to eate or drynke mylke, to the entente that it shall not aryse or abrayde in the stomake, lette hym put in to a vessel, out of the whiche he wyll receyue it, a fewe leaues of myntes, sugar, or pure honye. And in to that vessel cause the best to be milked, and so drynke it warme from the vdder: or els lette hym do as Paulus Aegineta teacheth, that is to say, boyle fyrst the mylke with an easy fier, and sethe it after with a hotter fire, and skimme it cleane, and with a spunge deaped in cold wa∣ter, take that cleane away, whiche wold be bur∣ned to the vessell, than put to the mylke salt and * 1.1 sugar, and stere it often. More ouer mylke taken to pōurge melancolye, wolde be drunke in the mornyng abundantly newe mylked, as is before wrytten. And he that drynketh, shulde absteyne from meate, and exercise, vntyll the mylke be di∣gested, and haue somwhat pourged the bealy. For with labour it becommeth sowre: and ther∣fore it requyreth reste and watche, or to walke very softely. Finally, where men and women
be vsed from their chyldhode, for the more part, to mylke, and do eate none or lyttell other meat, but mylke and butter, they appere to be of good complexion and facion of body, and not so mo∣che vexed with sickenesse, as they whiche drinke wyne or ale: not withstandynge moche vse of mylke in men sanguyne or choleryke, dothe in∣gender the stone.
Oribasius de confec¦tione cibo¦rum. li. 3.