70 THE HISTOEY OF ANIMALS. [B. III. 



cutting teeth in both jaws, coagulates, wherefore cheese is 

 made from the milk of domestic animals. The milk of those 

 with cutting teeth in both jaws does not coagulate, but re- 

 sembles their adeps, and is thin and sweet ; the milk of the 

 camel is the thinnest of all, next is that of the horse ; in 

 the third place that of the ass. Cow's milk is thicker. 



3. Under the influence of cold, milk does not coagu- 

 late, but becomes fluid ; by heat it is coagulated, and be- 

 comes thick. There is no milk in any animal before it 

 has conceived, or but rarely ; but, as soon as it has con- 

 ceived the milk is produced ; the first and last milk are 

 useless. Sometimes milk has come in animals not with 

 young, from partaking of particular kinds of food ; and even 

 in aged females it has been produced so freely when sucked, 

 as to afford nourishment for an infant. And the shepherds 

 round _<Eta, when the shegoats will not endure the approach 

 of the males, cut their udders violently against a thorn, so 

 as to cause pain ; at first, when milked, they produce 

 bloody, and afterwards putrid milk, but at last their milk 

 is as good as that of those which have young ones. 



4. The males, both of man and other animals, rarely pro- 

 duce milk ; nevertheless, it is found in some cases : for in 

 Lemnos, a he-goat has given from the two nipples, which 

 are always found on the penis, so much milk, that cakes of 

 cheese were made from it. The same thing happened to 

 another he-goat, which was produced from this one ; but 

 such things as these are considered ominous : for, on inquiry 

 being made of the god of Lemnos, he replied that there 

 should be an additional supply of cattle. A small quantity of 

 milk has been forced from some men after puberty; from 

 others a great quantity has been produced by suction. 



5. There is a fatness in milk which becomes oily when 

 it is cooked. In Sicily, and other countries, when there is 

 an abundant supply of goat's milk, they mix ewe's milk 

 with it, and it coagulates readily, not only because it con- 

 tains abundance of curd, but also because it is of a drier 

 nature. Some animals have more milk than enough for the 

 support of their offspring, and this is useful for making 

 cheese, and for putting aside. The best is that of the sheep 

 and goats, and next, that of the cow. Mare's milk and ass's 

 milk are combined with the Phrygian cheese. There is 



