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Concerning calving in the middle ages,

Cows were brought to bull in fall so that they would...would calve in the early spring. Calves would nurse for about a month and then be separated from their mothers and fed by hand until they learned to graze on their own. Ideally, the calves would be weaned just as the pastures began showing some good growth, but in a cold spring the farmer would just have to hope he had enough hay stored up.

E. Griffiths & M. Overton in Farming to Halves also state that calving was in spring. Peter R. Coss, in Thirteenth Century England IV, says that

the medieval cow was not generally added to breeding stock until she had reached her fourth year, probably because the animals were undernourished and slow-growing.

On the consumption of milk, Melitta Weiss Adamson in Food in Medieval Times says

In the Middle Ages, infants were fed the breast milk of mothers and wet nurses, and animal milk after they were weaned. Cow's milk was the most common milk.

The Wikipedia article on Medieval Cuisine adds,

Plain fresh milk was not consumed by adults except the poor or sick, and was usually reserved for the very young or elderly.

Peasants were more likely to drink milk than wealthy adults and it had other uses too:

milk was used for a lot of cooking, even on days when fasting prohibited to consumption of animal meats and fats. Milk was seen to have medicinal properties too, and many physicians recommended it for ailments. However, it was advised to not drink milk and alcohol together, as the combination may cause a belly ache and diarrhea.

Milk, of course, is perishable so

Before refrigeration and pasteurization, the most common methods of extending the shelf-life of this highly perishable foodstuff was to turn it into butter or cheese.

You may also be interested in this article Lactose Intolerance in the Middle Ages (it was at a similar level to today).

All highlighting is mine

Concerning calving in the middle ages,

Cows were brought to bull in fall so that they would calve in the early spring. Calves would nurse for about a month and then be separated from their mothers and fed by hand until they learned to graze on their own. Ideally, the calves would be weaned just as the pastures began showing some good growth, but in a cold spring the farmer would just have to hope he had enough hay stored up.

Peter R. Coss, in Thirteenth Century England IV, says that

the medieval cow was not generally added to breeding stock until she had reached her fourth year, probably because the animals were undernourished and slow-growing.

On the consumption of milk, Melitta Weiss Adamson in Food in Medieval Times says

In the Middle Ages, infants were fed the breast milk of mothers and wet nurses, and animal milk after they were weaned. Cow's milk was the most common milk.

The Wikipedia article on Medieval Cuisine adds,

Plain fresh milk was not consumed by adults except the poor or sick, and was usually reserved for the very young or elderly.

Peasants were more likely to drink milk than wealthy adults and it had other uses too:

milk was used for a lot of cooking, even on days when fasting prohibited to consumption of animal meats and fats. Milk was seen to have medicinal properties too, and many physicians recommended it for ailments. However, it was advised to not drink milk and alcohol together, as the combination may cause a belly ache and diarrhea.

Milk, of course, is perishable so

Before refrigeration and pasteurization, the most common methods of extending the shelf-life of this highly perishable foodstuff was to turn it into butter or cheese.

You may also be interested in this article Lactose Intolerance in the Middle Ages (it was at a similar level to today).

All highlighting is mine

Concerning calving in the middle ages,

Cows...would calve in the early spring. Calves would nurse for about a month and then be separated from their mothers and fed by hand until they learned to graze on their own. Ideally, the calves would be weaned just as the pastures began showing some good growth, but in a cold spring the farmer would just have to hope he had enough hay stored up.

E. Griffiths & M. Overton in Farming to Halves also state that calving was in spring. Peter R. Coss, in Thirteenth Century England IV, says that

the medieval cow was not generally added to breeding stock until she had reached her fourth year, probably because the animals were undernourished and slow-growing.

On the consumption of milk, Melitta Weiss Adamson in Food in Medieval Times says

In the Middle Ages, infants were fed the breast milk of mothers and wet nurses, and animal milk after they were weaned. Cow's milk was the most common milk.

The Wikipedia article on Medieval Cuisine adds,

Plain fresh milk was not consumed by adults except the poor or sick, and was usually reserved for the very young or elderly.

Peasants were more likely to drink milk than wealthy adults and it had other uses too:

milk was used for a lot of cooking, even on days when fasting prohibited to consumption of animal meats and fats. Milk was seen to have medicinal properties too, and many physicians recommended it for ailments. However, it was advised to not drink milk and alcohol together, as the combination may cause a belly ache and diarrhea.

Milk, of course, is perishable so

Before refrigeration and pasteurization, the most common methods of extending the shelf-life of this highly perishable foodstuff was to turn it into butter or cheese.

You may also be interested in this article Lactose Intolerance in the Middle Ages (it was at a similar level to today).

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All highlighting is mine

Concerning calving in the middle ages,

Cows were brought to bull in fall so that they would calve in the early spring.Cows were brought to bull in fall so that they would calve in the early spring. Calves would nurse for about a month and then be separated from their mothers and fed by hand until they learned to graze on their own. Ideally, the calves would be weaned just as the pastures began showing some good growth, but in a cold spring the farmer would just have to hope he had enough hay stored up.

Peter R. Coss, in Thirteenth Century England IV, says that

the medieval cow was not generally added to breeding stock until she had reached her fourth year, probably because the animals were undernourished and slow-growing.

On the consumption of milk and the making of butter and cheese, Melitta Weiss Adamson in Food in Medieval Times says

In the Middle Ages, infants were fedinfants were fed the breast milk of mothers and wet nurses, and animal milk after they were weaned. Cow's milk was the most common milk.animal milk after they were weaned. Cow's milk was the most common milk.

The Wikipedia article on Medieval Cuisine adds,

Plain fresh milk was not consumed by adults except the poor or sicknot consumed by adults except the poor or sick, and was usually reserved for the very young or elderlyusually reserved for the very young or elderly.

Peasants were more likely to drink milk than wealthy adults and it had other uses too:

milk was used for a lot of cooking, even on days when fasting prohibited to consumption of animal meats and fats. Milk was seen to have medicinal properties too, and many physicians recommended it for ailments. However, it was advised to not drink milk and alcohol together, as the combination may cause a belly ache and diarrhea.

Milk, of course, is perishable so

Before refrigeration and pasteurization, the most common methods of extending the shelf-life of this highly perishable foodstuff was to turn it into butter or cheeseturn it into butter or cheese.

You may also be interested in this article Lactose Intolerance in the Middle Ages (it was at a similar level to today).

Concerning calving in the middle ages,

Cows were brought to bull in fall so that they would calve in the early spring. Calves would nurse for about a month and then be separated from their mothers and fed by hand until they learned to graze on their own. Ideally, the calves would be weaned just as the pastures began showing some good growth, but in a cold spring the farmer would just have to hope he had enough hay stored up.

Peter R. Coss, in Thirteenth Century England IV, says that

the medieval cow was not generally added to breeding stock until she had reached her fourth year, probably because the animals were undernourished and slow-growing.

On the consumption of milk and the making of butter and cheese, Melitta Weiss Adamson in Food in Medieval Times says

In the Middle Ages, infants were fed the breast milk of mothers and wet nurses, and animal milk after they were weaned. Cow's milk was the most common milk.

The Wikipedia article on Medieval Cuisine adds,

Plain fresh milk was not consumed by adults except the poor or sick, and was usually reserved for the very young or elderly.

Peasants were more likely to drink milk than wealthy adults and it had other uses too:

milk was used for a lot of cooking, even on days when fasting prohibited to consumption of animal meats and fats. Milk was seen to have medicinal properties too, and many physicians recommended it for ailments. However, it was advised to not drink milk and alcohol together, as the combination may cause a belly ache and diarrhea.

Milk, of course, is perishable so

Before refrigeration and pasteurization, the most common methods of extending the shelf-life of this highly perishable foodstuff was to turn it into butter or cheese.

You may also be interested in this article Lactose Intolerance in the Middle Ages (it was at a similar to today).

All highlighting is mine

Concerning calving in the middle ages,

Cows were brought to bull in fall so that they would calve in the early spring. Calves would nurse for about a month and then be separated from their mothers and fed by hand until they learned to graze on their own. Ideally, the calves would be weaned just as the pastures began showing some good growth, but in a cold spring the farmer would just have to hope he had enough hay stored up.

Peter R. Coss, in Thirteenth Century England IV, says that

the medieval cow was not generally added to breeding stock until she had reached her fourth year, probably because the animals were undernourished and slow-growing.

On the consumption of milk, Melitta Weiss Adamson in Food in Medieval Times says

In the Middle Ages, infants were fed the breast milk of mothers and wet nurses, and animal milk after they were weaned. Cow's milk was the most common milk.

The Wikipedia article on Medieval Cuisine adds,

Plain fresh milk was not consumed by adults except the poor or sick, and was usually reserved for the very young or elderly.

Peasants were more likely to drink milk than wealthy adults and it had other uses too:

milk was used for a lot of cooking, even on days when fasting prohibited to consumption of animal meats and fats. Milk was seen to have medicinal properties too, and many physicians recommended it for ailments. However, it was advised to not drink milk and alcohol together, as the combination may cause a belly ache and diarrhea.

Milk, of course, is perishable so

Before refrigeration and pasteurization, the most common methods of extending the shelf-life of this highly perishable foodstuff was to turn it into butter or cheese.

You may also be interested in this article Lactose Intolerance in the Middle Ages (it was at a similar level to today).

2 added text, added sources
source | link

Concerning calving in the middle ages,

Cows were brought to bull in fall so that they would calve in the early spring. Calves would nurse for about a month and then be separated from their mothers and fed by hand until they learned to graze on their own. Ideally, the calves would be weaned just as the pastures began showing some good growth, but in a cold spring the farmer would just have to hope he had enough hay stored up.

Peter R. Coss, in Thirteenth Century England IV, says that

the medieval cow was not generally added to breeding stock until she had reached her fourth year, probably because the animals were undernourished and slow-growing.

On the consumption of milk and the making of butter and cheese, Melitta Weiss Adamson in Food in Medieval Times says

In the Middle Ages, infants were fed the breast milk of mothers and wet nurses, and animal milk after they were weaned. Cow's milk was the most common milk.

The Wikipedia article on Medieval Cuisine adds,

Plain fresh milk was not consumed by adults except the poor or sick, and was usually reserved for the very young or elderly.

Peasants were more likely to drink milk than wealthy adults and it had other uses too:

milk was used for a lot of cooking, even on days when fasting prohibited to consumption of animal meats and fats. Milk was seen to have medicinal properties too, and many physicians recommended it for ailments. However, it was advised to not drink milk and alcohol together, as the combination may cause a belly ache and diarrhea.

Milk, of course, is perishable so

Before refrigeration and pasteurization, the most common methods of extending the shelf-life of this highly perishable foodstuff was to turn it into butter or cheese.

You may also be interested in this article Lactose Intolerance in the Middle Ages (it was at a similar to today).

Concerning calving in the middle ages,

Cows were brought to bull in fall so that they would calve in the early spring. Calves would nurse for about a month and then be separated from their mothers and fed by hand until they learned to graze on their own. Ideally, the calves would be weaned just as the pastures began showing some good growth, but in a cold spring the farmer would just have to hope he had enough hay stored up.

Peter R. Coss, in Thirteenth Century England IV, says that

the medieval cow was not generally added to breeding stock until she had reached her fourth year, probably because the animals were undernourished and slow-growing.

On the consumption of milk and the making of butter and cheese, Melitta Weiss Adamson in Food in Medieval Times says

In the Middle Ages, infants were fed the breast milk of mothers and wet nurses, and animal milk after they were weaned. Cow's milk was the most common milk.

The Wikipedia article on Medieval Cuisine adds,

Plain fresh milk was not consumed by adults except the poor or sick, and was usually reserved for the very young or elderly.

Milk, of course, is perishable so

Before refrigeration and pasteurization, the most common methods of extending the shelf-life of this highly perishable foodstuff was to turn it into butter or cheese.

Concerning calving in the middle ages,

Cows were brought to bull in fall so that they would calve in the early spring. Calves would nurse for about a month and then be separated from their mothers and fed by hand until they learned to graze on their own. Ideally, the calves would be weaned just as the pastures began showing some good growth, but in a cold spring the farmer would just have to hope he had enough hay stored up.

Peter R. Coss, in Thirteenth Century England IV, says that

the medieval cow was not generally added to breeding stock until she had reached her fourth year, probably because the animals were undernourished and slow-growing.

On the consumption of milk and the making of butter and cheese, Melitta Weiss Adamson in Food in Medieval Times says

In the Middle Ages, infants were fed the breast milk of mothers and wet nurses, and animal milk after they were weaned. Cow's milk was the most common milk.

The Wikipedia article on Medieval Cuisine adds,

Plain fresh milk was not consumed by adults except the poor or sick, and was usually reserved for the very young or elderly.

Peasants were more likely to drink milk than wealthy adults and it had other uses too:

milk was used for a lot of cooking, even on days when fasting prohibited to consumption of animal meats and fats. Milk was seen to have medicinal properties too, and many physicians recommended it for ailments. However, it was advised to not drink milk and alcohol together, as the combination may cause a belly ache and diarrhea.

Milk, of course, is perishable so

Before refrigeration and pasteurization, the most common methods of extending the shelf-life of this highly perishable foodstuff was to turn it into butter or cheese.

You may also be interested in this article Lactose Intolerance in the Middle Ages (it was at a similar to today).

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