"Leben" is exceedingly nutritious, and especially adapted for children, who, when accustomed to it, will very much prefer it to the milk in a fresh state. Two separate words are used in the Old Testament to distinguish fresh from curdled milk, the former being called Châlâb, and the latter Chemhah. For butter (if we may accept the rendering of the word) the milk of the cow or the goat seems to have been preferred, although that of the Sheep also furnishes it. This distinction is drawn even in the earliest days of Jewish history, and in the Song of Moses (Deut. xxxii. 13, 14) we find this passage, "He made him to suck honey out of the rock, and oil out of the flinty rock; butter of kine and milk of sheep, with fat of lambs." There is, however, a little uncertainty about the word which is translated as butter, and as this word is only used in a very few passages, we will refer briefly to them. The first mention of butter occurs in Gen. xviii. 8, where we are told that Abraham "took butter, and milk, and the calf which he had dressed, and set it before them." In this passage we find the words "chemhah" and "châlâh" are used, the former being translated in the Jewish Bible as "clotted cream." Abraham therefore gave his angelic guests their choice of milk, both fresh and curdled. In the passage from Deut. xxxii. 14, which has already been mentioned, the same words are used, as they are in the well-known passage in the history of Jael and Sisera (Judges v. 25): "He asked water, and she gave him milk (châlâb); she brought forth butter (chemhah) in a lordly dish." Again, the butter which Shobi, Machir, and Barzillai brought to David, together with honey, was the chemhah (2 Sam. xvii. 29). In the familiar passage, "Butter and honey shall He eat" (Isa. vii. 15), the same word is used; and so it is in Job xx. 17, "He shall not see the rivers, the floods, the brooks of honey and butter." But in Prov. xxx. 33, "Surely the churning (mitz) of milk (châlâb) bringeth forth butter" (chemhah), we have a proof that the chemhah, whatever it may be, is produced by the churning or pressure of the fresh milk. As to the exact force of the word "mitz" there is a little doubt, some persons translating it as pressure, and others as agitating or shaking, a movement which, when applied to milk, would be rightly translated as churning. This latter interpretation is strengthened by the context, "Surely the churning (mitz) of milk bringeth forth butter, and the wringing (mitz) of the nose bringeth forth blood."