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Goat's Milk Scotland

Goats' milk was used principally for cheesemaking, but was also drunk as such or in the form of goat-whey; the Statistical Account reports that 'consumptives' were often sent to Dunkeld for the summer months to drink this beverage. Again Dr Johnson comments:

" The milk of goats is much thinner than that of cows, and that of sheep is much thicker. Sheep's milk is never eaten before it is boiled; as it is thick, it must be very liberal of curd, and the people of St Kilda form it into small cheeses. "'

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