A reference to this custom is found in Micah iii. 2, 3, "Who pluck off their skin from off them, and their flesh from off their bones; who also eat the flesh of my people ... and they break their bones, and chop them in pieces, as for the pot, and as flesh within the caldron." The reader will now understand more fully the force of the prophecy, "He keepeth all His bones: not one of them is broken" (Psa. xxxiv. 20). The mixed mass of bones and flesh was then put into the caldron, which was generally filled with water, but sometimes with milk, as is the custom with the Bedouins of the present day, whose manners are in many respects identical with those of the early Jews. It has been thought by some commentators that the injunction not to "seethe a kid in his mother's milk" (Deut. xiv. 21) referred to this custom. I believe, however, that the expression "in his mother's milk" does not signify that the flesh of the kid might not be boiled in its mother's milk, but that a kid might not be taken which was still in its mother's milk, _i.e._ unweaned. Salt and spices were generally added to it; see Ezek. xxiv. 10: "Heap on wood, kindle the fire, consume the flesh, and spice it well." The surface was carefully skimmed, and, when the meat was thoroughly cooked, it and the broth were served up separately. The latter was used as a sort of sauce, into which unleavened bread was dipped. So in Judges vi. 19 we read that when Gideon was visited by the angel, according to the hospitable custom of the land, he "made ready a kid, and unleavened cakes of an ephah of flour: the flesh he put in a basket, and he put the broth in a pot, and brought it out unto him under the oak, and presented it to him." Valuable, however, as was the Sheep for this purpose, there has always existed a great reluctance to kill the animal, the very sight of the flocks being an intense gratification to a pastoral Oriental. The principal part of the food supplied by the Sheep was, and is still, the milk; which afforded abundant food without thinning the number of the flock. As all know who have tasted it, the milk of the Sheep is peculiarly rich, and in the East is valued much more highly than that of cattle. The milk was seldom drunk in a fresh state, as is usually the case with ourselves, but was suffered to become sour, curdled, and semi-solid. This custom exists at the present day, the curdled milk being known by the name of "leben." It is worthy of notice that all the Kaffir tribes of Southern Africa, who live almost entirely on milk, also use it curdled, under the name of "amasi," and utterly refuse to drink it in its fresh state, looking upon new milk much as we should look upon unfermented ale. It is curdled by being placed in a vessel together with some of the already curdled milk, and the usual plan is to preserve for this special purpose a vessel which is never wholly emptied, and which is found to curdle the milk with great rapidity.