Thank you for this interesting overview! As you know, I've been exploring such topics myself recently, and here are some things I might add.
About liver:
When goat liver occurs in the context of medieval recipes, it is usually just as a food. You need to put something on the table; if you have a goat liver, this is how you can prepare it. Medicinally, Marco encountered goat liver in the Dioscorides Longobardus. The liver of a female goat is used against night blindness, but that of a male goat is used to cure poison bites. (A "pock" is a male animal, mostly but not always of the goat).
In short, finding "pox leber" as a piece of meat for cooking is pretty easy, but it is very rare in medicinal contexts and charms.
About goat milk:
Goat milk is easier to digest than cow's milk, and was believed to be similar to breast milk. Therefore, it was often recommended in medical contexts, for patients who were weak, recovering... The message tends to be: the milk of a goat is better than that of a cow for weakened patients. The recommendation of goat milk usually feels relatively reasonable, as compared to for example the whole liver smoke thing. Even when goat milk occurs in regular cookbooks, the goal is similar, e.g. "if you want to make a fortifying drink".
About the label:
I wouldn't get hung up on the "lab" reading. The central vowel is very unclear. We can see its top, which could be that of a, e or even o. I lean towards "e", since you can see the top right stroke kind of turn inwards again, which it wouldn't do for "a". "Leb" (with some abbreviation mark) is attested in various manuscripts for "leber", while I don't think the same can be said for "lab". But it could even say "lob" for all I know.
About liver:
When goat liver occurs in the context of medieval recipes, it is usually just as a food. You need to put something on the table; if you have a goat liver, this is how you can prepare it. Medicinally, Marco encountered goat liver in the Dioscorides Longobardus. The liver of a female goat is used against night blindness, but that of a male goat is used to cure poison bites. (A "pock" is a male animal, mostly but not always of the goat).
Quote:On hyrcine (he-goat) liver. It counters venomous bites when dried, ground, and drunk with wine.
In short, finding "pox leber" as a piece of meat for cooking is pretty easy, but it is very rare in medicinal contexts and charms.
About goat milk:
Goat milk is easier to digest than cow's milk, and was believed to be similar to breast milk. Therefore, it was often recommended in medical contexts, for patients who were weak, recovering... The message tends to be: the milk of a goat is better than that of a cow for weakened patients. The recommendation of goat milk usually feels relatively reasonable, as compared to for example the whole liver smoke thing. Even when goat milk occurs in regular cookbooks, the goal is similar, e.g. "if you want to make a fortifying drink".
About the label:
I wouldn't get hung up on the "lab" reading. The central vowel is very unclear. We can see its top, which could be that of a, e or even o. I lean towards "e", since you can see the top right stroke kind of turn inwards again, which it wouldn't do for "a". "Leb" (with some abbreviation mark) is attested in various manuscripts for "leber", while I don't think the same can be said for "lab". But it could even say "lob" for all I know.
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