48 BUREAU OF ANIMAL INDUSTRY. 



It is often preseri])e(l l)y phj'sicians for invalids and children for this reason. The 

 meat is excellent, and not distinguishable from nuitton of the same age and condition. 

 It is largely sold as such in many of the larger markets, being regarded as a staple in 

 the districts where it is raised. — W. G. Hughes & Co., Hastings, Tex. 



It is the universal testimony of those who are familliar with Angora goats that the 

 flesh of this animal is far superior to that of the common goat. The Angora is quite 

 as valuable for its flesh as for its fleece. — Oregon Agriculturist, Portland, Oreg. 



The meat from Angora goats is fully as good as the most juicy mutton. This n)eat 

 is sought now more than at any previous time. — Kansas City Drovers' Telegram. 



Anybody who has ever tasted a roasted or barbecued piece of Angora mutton will 

 find it is better than any meat they ever tasted. Angora mutton is worth in the mar- 

 kets about the same as sheep mutton. I sell it to my neighbors at 4J cents per pound, 

 and in town I sell it at 5 and 6 cents per pound. — H. T. Fuchs, Tiger Mills, Tex. 



It is better than mutton, being free from the oily taste of sheep meat and partaking 

 somewhat of the flavor of wild meat. — George A. Houck, Eugene, Oreg. 



Angora mutton is far superior to that of sheep and brings just as much on the mar- 

 ket. Being free from disease, why not? — Josephus R. Barnetle, Globe, Ariz. 



Superior, as they live jarincipally upon leaves and weeds, which gives to the meat 

 a game flavor. — W. T. Mclntire, Kansas City, Mo. 



It takes an expert to tell the difference; and, if there is a difference, it is in favor 

 of the Angora. — Harris cfc Baylor, Montell, Tex. 



I believe it is superior in that it is absolutely pure, with no superfluous fat, and is 

 as tender as the finest of venison. — E. H. Jobson, Lake Valley, N. Mex. 



I prefer the Angora or common goat flesh to that of sheep, though I have seen 

 many people who could not tell the difference. — H. I. Kimball, Maxwell City, N. Mex. 



I consider one as good as the other. — Abe Blackburn, North Yamhill, Oreg. 



Young goats are fine meat, but old wethers are tough and strong, although good 

 when boiled tender and served cold. — Oscar Tom, Angora, Oreg. 



The young wethers make the best of mutton. The meat is rich and juicy and free 

 from the strong taste so common to the meat of the common goat. I consider it 

 equal to mutton. We have sold hundreds of head for mutton, always reserving the 

 skins, which are worth green from 75 cents to |2 each. — C. P. Bailey, San Jose, Cal. 



I think one is equally as good as the other. — .4. T. Wain, Salem, Oreg. 



Angora is very much the best. — U. S. Grant, Dallas, Oreg. 



It takes an expert to tell the difference, or to tell Angora mutton from venison 

 where the goat had access to brush. — Cook & Buck, Oskaloosa, Kans. 



I value Angora mutton 50 per cent above sheep mutton. — V. Cladek, Larwood, Oreg. 



Angora flesh is worth 12 per cent more than ra\iiton.~Richardwn Bros., Dubxique, 

 Iowa. 



It is preferable to mutton, as it does not have the woolly flavor so objectionable 

 to many people. During the browsing season the meat has a venison flavor, but this 

 is lost when corn is fed in the feed lot. — R. C. Johnston, Laivrence, Kans. 



I am sorry we have no regular market for goat meat. It is as fine as venison when 

 killed in condition and properly cooked. — W. Brown, Salem, Oreg. 



Local butchers will pay 10 cents per pound for the carcass dressed, the seller retain- 

 ing the pelt, which brings |2. — I. McGovern, Libby, Mont. 



