oat's milk_
is something thicker and richer than cow's milk; _Ewe's milk_ has the
appearance of cow's milk, and affords a larger quantity of cream;
_Mare's milk_ contains more sugar than that of the ewe; _Camel's milk_
is used only in Africa; _Buffalo's milk_ is employed in India.

1614. From no other substance, solid or fluid, can so great a number of
distinct kinds of aliment be prepared as from milk; some forming food,
others drink; some of them delicious, and deserving the name of
luxuries; all of them wholesome, and some medicinal: indeed, the variety
of aliments that seems capable of being produced from milk, appears to
be quite endless. In every age this must have been a subject for
experiment, and every nation has added to the number by the invention of
some peculiarity of its own.

BUTTER.

1615. BECKMAN, in his "History of Inventions," states that butter was
not used either by the Greeks or Romans in cooking, nor was it brought
upon their tables at certain meals, as is the custom at present. In
England it has been made from time immemorial, though the art of making
cheese is said not to have been known to the ancient Britons, and to
have been learned from their conquerors.

1616. The taste of butter is peculiar, and very unlike any other fatty
substance. It is extremely agreeable when of the best quality; but its
flavour depends much upon the food given to the cows: to be good, it
should not adhere to the knife.

1617. Butter, with regard to its dietetic properties, may be regarded
nearly in the light of vegetable oils and animal fats; but it becomes
sooner rancid than most other fat oils. When fresh, it cannot but be
considered as very wholesome; but it should be quite free from
rancidity. If slightly salted when it is fresh, its wholesomeness is
probably not at all impaired; but should it begin to turn rancid,
salting will not correct its unwholesomeness. When salt butter is put
into casks, the upper part next the air is very apt to become rancid,
and this rancidity is also liable to affect the whole cask.

1618. _Epping butter_ is the kind most esteemed in London. _Fresh
butter_ comes to London from Buckinghamshire, Suffolk, Oxfordshire,
Yorkshire, Devonshire, &c. _Cambridge butter_ is esteemed next to fresh;
_Devonshire butter_ is nearly similar in quality to the latter; _Irish
butter_ sold in London is all salted, but is generally good. The number
of firkins exported annually from Ireland amounts