THE ANGORA GOAT. 



47 



One of the questions to which the Bureau sought replies is as fol- 

 lows: "In your opinion, what are the relative values of Angora flesh 

 and mutton?" Several answers to this question, with other quota- 

 tions upon the same subject, are given herewith ; 



As a food there is no meat that is purer or more tender. It is better than mutton, 

 as there is not that excessive fat to contend witli that is found on sheep. This is a 

 good feature in the Angora venison. In their feeding habits they are very similar to 

 a deer, which alone is sufficient proof of the merits of their food qualities. A young 

 kid is as dainty a morsel as can be found in the meat line. The wealthy people of 

 St. Louis recently took up the fad of eating young Angora venison, and, as a result, 

 it is now a regular portion of their fare; -and that fad had done a great deal toward 

 obviating the prejudice which has so long existed against the Angora venison as a 

 food. Angora mutton is now being sold on the market at a fraction of a cent less 

 than sheep mutton. — E. H. Jobson, Lake Valley, N. Mex. 



If Angoras are castrated or spayed when early kids, and properly fed before mar- 

 keting, and if this is not done too far away from the slaughterhouses, certainly not 

 more than a two-days' ride (road travel), their meat is fully as juicy as Southdown 

 mutton, while, on the other hand, it is never greasy. This is not only my experi- 

 ence in Texas, but was also that of Mrs. Sarah K. Barmore, of Rockland County, 

 N. Y., who kept a flock of grade Angoras and sold the progeny to her neighbors, 

 principally summer residents from New York City. She emphasized the point that 

 her customers preferred it to ordinary mutton, because it was not greasy. Feed 

 Angoras as much as you choose, they will never lay on fat in thick layers all through 

 the meat, as in the case of other domestic animals. They gain, rather, like deer, 

 in meat principally, which has a slight venison flavor. — Gustav A. Hoerle, Ridge- 

 ivood, N. J. 



It is a curious fact, but true, that black-haired animals have darker skins and 

 darker meat than white-haired animals. This accounts for that whiter appearance 

 of the Angora goat flesh, which enables the dealer to market it as mutton. The 

 black hair, from a poetic standpoint, casts its perpetual shadow on the viand and 

 leaves it shaded. The goat flesh is a pleasant and healthy meat. It should be so, 

 since the goat is an eater of clean food, and is possibly the freest from disease of any 

 quadruped. — Queensland Agricultural Journal, May, 1900. 



The flesh of the Angora goat is said to be superior in flavor to that of any mutton. 

 We have eaten several half-bloods and found them delicious. Some of the meat was 

 put on sale in a local meat market, and the purchasers came back a few days later 

 and wanted more good mutton like that they got the last time. This, we think, 

 is a strong recommendation. The meat is juicy and sweet and has a game flavor. — 

 Miller & Sibley, Venango County, Pa. 



The Angora is much more nutritious than sheep mutton, especially where the meat 

 is grown on underbrush (leaves), as the following compilation of relative values of 

 feed will show: 



Character of feed. 



Starch, 

 etc. 



Fats. 



Good pasture grass 



Rich pasture 



Leaves of trees 



Red clover 



Per cent. 

 3.5 

 4.5 

 5.2 

 3.3 



Per cent. 



9.7 

 10.1 

 15. 2 



7.0 



Pei- cent. 

 0.8 

 1.0 

 1.5 

 0.7 



