FOOTNOTES
[1544] The works with which I am acquainted that treat on this subject, are the following:—M. Schoockii Tractatus de Butyro: accessit ejusdem Diatriba de aversatione Casei. Groningæ, 1664, 12mo.—H. Conring De habitus corporum Germanicorum antiqui et novi caussis. Helmst. 1666, 4to, or Frankf. 1727, 8vo.—Vossii Etymologicon, art. Butyrum.—Traité de la Police, par De la Mare, lib. v. 7. ii. p. 799.—Tob. Waltheri Dissert. de Butyro. Altorfii, 1743.—Conr. Gesneri Libellus de lacte et operibus lactariis, 1543, 8vo. This small treatise I have hitherto sought for in vain.
[1545] Bochart, Hierozoicon, ii. 45, p. 473.
[1546] Genesis, chap. xviii. ver. 8: “And he took butter and milk, and the calf which he had dressed, and set before them.” Deuteron. chap. xxxii. ver. 14: “Butter of kine and milk of sheep.” Judges, chap. v. ver. 25: “He asked water, and she gave him milk; she brought forth butter in a lordly dish.” 2 Samuel, chap. xvii. ver. 29: “And honey, and butter, and sheep.” Job, chap. xx. ver. 17: “He shall not see the rivers, the floods, the brooks of honey and butter.” Ibid. chap. xxix. ver. 6: “When I washed my steps with butter and the rock poured me out rivers of oil.” Proverbs, chap. xxx. ver. 33: “Surely the churning of milk bringeth forth butter.” Isaiah, chap. vii. ver. 15: “Butter and honey shall he eat, that he may know to refuse the evil and choose the good.” Ibid. ver. 22: “And it shall come to pass, for the abundance of milk that they shall give, that he shall eat butter; for butter and honey shall every one eat that is left in the land.”
[1547] Michaelis Suppl. ad Lex. Hebr. v. i. p. 807; and his Mosaisches Recht (on the Laws of Moses), § 291 and 295.
[1548] iv. 2. p. 281: “Postquam emulxere lac, in cava vasa lignea diffundunt; et compungentes ad illa vasa cæcos lac agitant (δονέουσι τὸ γάλα) cujus quod summum est, delibatur, pretiosiusque habetur; vilius autem quod subsidit.”—That δονέειν signifies to shake or beat, there can be no doubt. Theocritus uses the same word in speaking of a tree strongly agitated by the wind. It is used also to express the agitation of the sea during a storm; and in Geopon. xx. 46, p. 1270, where the preparation of that sauce called garum is mentioned, it is said that it must be placed in the sun, and frequently shaken.
[1549] De Morbis, lib. iv. edit. 1595, fol. v. p. 67. Also in his treatise De Aëre, Locis, et Aquis, sect. iii. p. 74, he says the Scythians drink mares’-milk, and eat cheese made of it.
[1550] De Natura Mulierum, sect. v. p. 137.—De Morbis Mulier. 2. sect. v. p. 191, 235, and in several other places. Vossius therefore, in his Etymolog. p. 84, says erroneously, that this word was first used by Dioscorides.
[1551] Edition of Basle, 1538, fol. v. p. 715.
[1552] It occurs however in Phavorinus.
[1553] Athenæus, iv. p. 131. Respecting Anaxandrides see Fabricii Bibl. Gr.
[1554] Historia Animal. iii. 20, p. 384: πᾶν δὲ γάλα ἔχει ἰχῶρα ὑδατώτη, ὃ καλεῖται ὀῤῥὸς, καὶ σωματῶδες, ὃ καλεῖται τυρός. Omne lac habet succum aquosum, qui dicitur serum, et alterum corpulentum, qui vocatur caseus.—P. 388: ὑπάρχει δ’ ἐν τῷ γάλακτι λιπαρότης, ἣ καὶ ἐν τοῖς πεπήγοσι γίνεται ἐλαιώδης. Inest in lacte pinguedo, quæ in concreto oleosa fit. This is the translation of Scaliger; but by Gaza the latter part of the passage is translated as follows: “quæ etiam concreto oleum prope trahit.” It appears to me doubtful what ἐν τοῖς πεπήγοσι properly means. The comparison of oil occurs also in Dioscorides and Pliny. Aristotle, in all probability, intended to say that the fat part of milk was observed under an oily appearance in cheese made of sweet milk from which the cream had not been separated; and that indeed is perfectly agreeable to truth.
[1555] Lib. iii. p. 233; xvii. p. 1176; xv. p. 1031.
[1556] Histor. Æthiop. lib. iv. 4, 13.
[1557] Histor. Animal. viii. 31, p. 977.
[1558] Hist. Nat. viii. 10, p. 440.
[1559] Hist. Animal. ii. 18.
[1560] Indica. Amst. 1668, 8vo, p. 537.
[1561] Lib. xiii. cap. 7.
[1562] De Simplic. Med. Facultat. lib. x. p. 151. Edit. Basil. ii. p. 134.
[1563] De Aliment. Facultat. iii. cap. 15, p. 54. Edit. Basil. iv. p. 340.
[1564] Cæsar de Bello Gall. iv. 1. vi. 22. Strabo, lib. iv. speaking of the Britons, says, “In their manners they are somewhat similar to Celts, but more simple and barbarous; so that many, although they abound in milk, are unable to make cheese, through want of skill.”
[1565] Lib. xi. c. 41, p. 637.
[1566] Ib. lib. xxviii. cap. 9, p. 465.
[1567] In my opinion the passage ought to be arranged as follows:—prælirato. Quod est maximum coactum, in summo fluitat. Id exemptum, addito sale, butyrum est, oleosum natura. Quod reliquum est decoquunt in ollis. Additur paululum aquæ (aceti?), ut acescat. Id quod supernatat, oxygala appellant. Quo magis virus resipit, hoc præstantius indicatur. Pluribus compositionibus miscetur inveteratum. Natura ejus adstringere, mollire, replere, purgare.—Dithmar’s emendation may be found in Taciti Libel. de Moribus German. Francof. 1766, 8vo, p. 140.
[1568] Lib. xii. 8, p. 786.
[1569] De Aliment. Facultat. iii. cap. 16, p. 55.
[1570] Ibid. cap. 17, p. 57.
[1571] Lib. xviii. 12, p. 1188.
[1572] See Mercurialis, p. 38.
[1573] De Moribus Germ. cap. 23.
[1574] On this account some conjecture, and not without probability, that the name also βούτυρος or βούτυρον is not originally Greek, but that it may have been introduced into Greece from some foreign country, along with the thing which it expresses. Conring, for example, is of opinion that it is of Scythian extraction. The Grecian and Roman authors, however, make it to be a Greek word, compounded of βοῦς, an ox or cow, and τυρὸς, cheese, as we learn from the passages of Galen and Pliny already quoted. Cheese was known to them much earlier than butter; and it is therefore possible, that at first they may have considered the latter as a kind of cheese, as it appears that τυρὸς once signified any coagulated substance. The first syllable of the word, indeed, one should hardly expect, as the Greeks used the milk of sheep and goats much earlier than cow’s-milk; and for this reason Schook conjectures that the first syllable was added, as usual among the Greeks, to magnify the object, or to express a superior kind of cheese. Varro De Re Rustica, ii. 5, p. 274, says, “Novi majestatem boum, et ab his dici pleraque magna, ut βούσυκον, βούπαιδα, βούλιμον, βοῶπιν; uvam quoque bumammam;” and we find in Hesychius, “βούπαις νέος μέγας· βούπεινα, μέγας λιμὸς· βουφάγος, πολυφάγος.” But this supposes that the Greeks preferred butter to cheese; whereas they always considered the former as of less importance, and less proper for use. The same word being still retained in most languages determines nothing; especially as the Swedes use the word smor, which is totally different, and which was the oldest German name, and that most used in the ninth century; and Lipsius, in an old dictionary of that period, found the word kuosmer butyrum, the first syllable of which is certainly the word kuh, a cow. See Lipsii Epist. ad Belgas, cent. iii. 44, and Wormii Litteratura Runica, cap. 27. These etymological researches, which must always be uncertain, I shall not carry further; but only remark that, according to Hesychius, butter, in Cyprus, where I did not expect it, was called ἔλφος, which word may also be foreign. See Martini Lexic. Philol. art Butyrum, who derives ἔλφος from albus.
[1575] Lib. vi. 12, p. 582.
[1576] Lib. xxviii. cap. 19, p. 486.
[1577] A passage of Tertullian adversus Jud. alludes to this practice. The same words are repeated Adversus Marcion. iii. 13.
[1578] Sidonius Apollinaris, carm. 12.
[1579] Clemens Alexand. Pædag. i. p. 107.
[1580] When Leodius accompanied the elector palatine Frederic II. in his travels through Spain, he was desirous of purchasing in that country several articles necessary for their journey. After much inquiry concerning butter, he was directed to an apothecary’s shop, where the people were much astonished at the largeness of the quantity he asked for, and showed him a little entirely rancid, which was kept in a bladder for external use. H. Th. Leodii Vita et Res Gestæ Frederici Palatini. Francof. 1665, 4to, lib. vi.
[1581] Lib. x. p. 447.
[1582] What Hippocrates calls ἔλαιον ὑὸς Erotian explains by τὸ ὕειον στέαρ.
[1583] Suhm, in the eighth vol. of the Transactions of the Copenhagen Society, where a reference is made, p. 53, respecting the above-mentioned circumstance, to Torfæi Histor. Norveg. pars. i. vi. sect. iii. cap. 2, p. 319.