"We retired into a tent to breakfast, where we found an immense bowl of delicious fresh camels' milk, with thin hot cakes of unleavened bread, baked upon the ashes, ready prepared for us. The principal food of the Bedouins consists of flour and some camels' milk made into a paste, boiled, and eaten swimming in melted grease and butter; boiled wheat and beans dried in the sun and prepared with butter are a favourite dish. They are all remarkably fond of butter and grease; the butter is made in a goat-skin, suspended to the tent pole, and constantly shaken about by the women."[8] Burckhardt[9] says: "The provisions of my companion consisted only of flour; besides flour, I carried some butter and dried leben (sour milk), which would dissolve in water. It forms not only a refreshing beverage, but is much to be recommended as a preservative of health when travelling in summer. These are our only provisions." With regard to the inhabitants of the Houran, Burckhardt relates that the most common dishes of these people are _bourgoul_ and _keshk_. "In summer they supply the place of the latter by milk, leben, and fresh butter. Of the bourgoul I have spoken on other occasions; there are two kinds of keshk—_keshk-hammer_ and _keshk-leben_. The first is prepared by putting leaven into the bourgoul and pouring water over it. It is then left until almost putrid, and afterwards spread out in the sun and dried, after which it is pounded, and, when called for, served up mixed with oil or butter. The keshk-leben is prepared by putting leben into the bourgoul instead of leaven; in other respects the process is the same. Keshk and bread are the common breakfasts. Towards sunset a plate of bourgoul, or some Arab dish, forms the dinner." Again, Taylor[10] says: "I received a small jug of thick buttermilk, not remarkably clean, but very refreshing." These references particularly refer to the East, from which it would appear that soured milk was universally known in ancient times as it is at the present day, and this remark applies not only to Egypt, Palestine, and Arabia, but throughout Turkey and the Balkan States, where the consumption of soured milk is equally common. It seems curious that the use of this commodity should have been confined for centuries to the East, as we shall see later on that its dietetic value is so great that it is really a wonderful thing that no one has taken the trouble to introduce its use to the Western nations until quite recently. [Illustration: THE HANDLING OF MILK IN THE PYRENEES The handling of milk in the Pyrenees is, more especially in the villages, conducted in goat or sheep skins, in a similar way to the methods which prevail in Eastern Europe, and the picture shows a skin of milk on a small farm in the Pyrenees. The churning is very often performed by simply rocking the skin between the knees, acidity being induced by remnants of the previous day's milk; souring of milk is induced by the same method.]