Jump to navigation Jump to search
From classical Latin (oxygala), from ancient Greek.
- (obsolete) Sour milk.
- 1707, Glossographia Anglicana Nova, or, A dictionary, interpreting such hard words of whatever language, as are at present used in the English tongue, with their etymologies, definitions, &c: also, the terms of divinity, law, physick, mathematicks, grammar, poetry, musick, heraldry, architecture, painting, war, and all other arts and sciences are herein explain'd, from the best modern authors, as, Sir Isaac Newton, Dr. Harris, Dr. Gregory, Mr. Lock, Mr. Evelyn, Mr. Dryden, Mr. Blunt, &c. Very useful to all those that desire to understand what they read, London: Dan. Brown, Tim. Goodwin, John Walthoe, M. Newborough, John Nicholson, Benj. Took, D. Midwinter, and Fran. Goggan, page 403:
- Oxygal, (Gr.) is sowre Milk.
- 1745, Anonymous, “How Oxygal, or sour Milk, may be made.”, in L. Junius Moderatus Columella Of Husbandry: In Twelve Books: and His Book Concerning Trees, London: A. Millar, translation of De Re Rustica: De Arboribus by Lucius Junius Moderatus Columella, page 513:
- Make oxygal, or sour Milk, after this manner: Take a new pot, and bore a hole in it, hard by the bottom; then with a sprig stop up the hole you have made, and fill the vessel with the freshest ewe-milk, and to it add small bundles of green seasoning herbs, origany, mint, onion, coriander: put these herbs so far down into the milk, that the strings, wherewith they are tied, may appear on the outside.