MILK. 
223 
the animal which produces it It is one of the most valuable 
articles of diet in some countries, and has been so from the most 
remote times. The wandering Arabs drink the milk of the camel , 
prepare butter from it, and the flesh of this useful animal is used 
by them as an article of food. The wild Tartar tribes make use 
of mare's milk in various ways, and are in the habit of preparing 
an intoxicating drink from it, which is relished by them in the 
same way as the inhabitants of civilized countries relish the finest 
flavoured wines which crown the boards of the wealthy*. 
* * Milk constitutes the food of the young, and it is well calcu- 
lated, from its known composition, to yield to the growing animal 
all the materials which are required to sustain its life and build up 
its body in all its various parts. 
* * It is remarked that the milk almost invariably derives its qua- 
lities and flavour from the food which is given to the cow ; and 
were it praticable to deprive certain kinds of food (which are com- 
monly given to cattle for the purpose of increasing the quantity of 
milk) of that disagreable flavour which they give to it, a very im- 
portant end would be obtained in dairy husbandry. 
* * Another circumstance which affects the quantity and quality 
of the milk, to a very considerable extent, is that of the particu- 
lar breed to which the milk-giving animal belongs. 
* * In many parts of the North Highlands the hardy black cow 
is exposed out all the winter, even when with calf, with little 
shelter from the inclemency of the season, and with little pasture 
besides stunted heath, with the exception of being treated to a 
very sparing quantity of hay and straw during the frost and snow ; 
yet the hardy animal is frequently maintained in this way in a 
healthy and active condition till the time of calving, which is ge- 
nerally the spring. We remember hearing it said of a parish 
minister, some years ago, in Ardnamurchan, who was in the habit 
of allowing his cows to feed in the church-yard occasionally, that 
the milk given by them was the richest in the district. Climate 
has also a certain effect in the quality of the milk. It is remarked 
by Professor Johnston, in his Lectures, that a moist and temperate 
climate is the best adapted for producing a large quantity ; whilst 
that of hot countries is calculated to produce the smallest quantity, 
but richer. 
* Clarke’s Travels. 
