Milk

As an article of diet, milk holds a more important position in eastern countries than with us. It is not a mere adjunct in cookery, or restricted to the use of the young, although it is naturally the characteristic food of childhood, both from its simple and nutritive qualities. ( 1 Peter 2:2 ) and particularly as contrasted with meat, ( 1 Corinthians 3:2 ; Hebrews 5:12 ) but beyond this it is regarded as substantial food adapted alike to all ages and classes. Not only the milk of cows, but of sheep, ( 32:14 ) of camels, ( Genesis 32:15 ) and of goats, ( Proverbs 27:27 ) was used; that latter appears to have been most highly prized.