204- The 'Book of the Goat. 



imparting a rich flavour to these articles when cooked, 

 which can always be recognised by those who have once 

 tasted it. The only disadvantage of goats' milk for 

 cooking purposes is its liability to curdle, which it is very 

 apt to do if used rather old. I have seen this statement 

 disputed somewhere, but such at least is the experience of 

 those in my household. 



The useful qualities of goats' milk only require to be 

 better known to be properly appreciated. As it is, for 

 want of being known and understood there exists 

 a general I might almost say universal prejudice 

 against this valuable article of diet, people supposing that 

 the milk has a peculiar flavour, which is quite a mistake, 

 for when drawn dean from an animal in health it re- 

 sembles cows' milk, both in taste and appearance, the only 

 difference being that it is richer, thicker, and slightly 

 sweeter, containing as it does a larger proportion of cream 

 (butter-fat), and sometimes more sugar, as will be seen 

 from the analyses given on page 205. 



The quality of the milk varies with the season and 

 according to the length of time from kidding, being less 

 concentrated when the goat has kidded a month or so than 

 when she is going dry. At each milking, even, it is not 

 of the same consistence throughout, those portions which 

 are first drawn from the udder containing less butter-fat 

 than the last drops, commonly called the " stoppings," 

 which are nearly all cream. If these be put to stand in 

 separate vessels the difference in qualitv will be readily 

 noticed. 



Chemical Composition oj- Goals' MttKg 



This varies very considerably in different individuals 

 as also in different breeds. The following table shows a 

 fair average sample of the milk from a cross-bred goat, 

 winner of a second milking prize at the Dairy Show some 



