beneath.”[1177] Milk, in those warm latitudes, grows sour more rapidly than with us; but the ancients observed that it would keep three days when it had been scalded, and stirred until cold with a reed or ferula.[1178] ----- Footnote 1168: Scheffer, De Re Vehic. p. 80; et vid. Dickenson, Delph. Phænicizant. c. 10. p. 116, seq. Heresbach. De Re Rust. p. 236, sqq. Footnote 1169: Geop. xvii. 9, with the note of Niclas. Aristoph. Hist. Anim. viii. 7. 23. Cato. De Re Rust. 72. Plin. xxviii. 81. Footnote 1170: African. ap. Geop. xvii. 11. Footnote 1171: Geop. xvii. 2. 8. Footnote 1172: Buttm. Lexil. p. 86. Footnote 1173: Hesych. v. πύσσαχος. Footnote 1174: Eustath. ad Odyss. ε. p. 219. Their milk-cups were sometimes of ivy. Eurip. Fragm. Androm. 27. Athen. xi. 53. Macrob. Sat. v. 21. Cf. on the milk-pans and cheese-vats, Poll. x. 130; Theocrit. Eidyll. v. 87. Milk-pails were sometimes called πέλλαι, ἀμολγοὶ, γαλακτοδόκα, and out of these they sometimes drank. Schol. i. 25. Footnote 1175: Cf. Il. π. 642, et Schol. Venet. Etym. Mag. 659. 41. Athen. xi. 91. Footnote 1176: Even Philostratus, while mentioning these vessels, filled to the brim with milk, on which the cream lies rich and shining, omits to furnish any hint of their form:—ψυκτῆρες γάλακτος, οὐ λευκοῦ μόνον, ἀλλὰ καὶ στιλπνοῦ· καὶ γὰρ στίβειν ἔοικεν, ὑπὸ τῆς ἐπιπολαζούσης αὐτῷ πιμελῆς. Icon. i. 31. p. 809. Footnote 1177: Athen. xiii. 49. Footnote 1178: Geop. xviii. 19. 4. -----