Goats' Milk. 207 



showing respectively 5.8, 4.6, and 8.4. This last, how- 

 ever, is quoted from Huart du Plessis' book. 



The richest sample of goats' milk I have personal 

 knowledge of came from an Angora which was once in my 

 possession. This milk was analysed by Mr. F. J. 

 Lloyd, F.C.S., analyst to the British Dairy Farmers' 

 Association, and gave the following extraordinary figures : 

 Butter-fat, 8.69; casein and milk-sugar (being the " other 

 solids"), 9.85; mineral matter (ash), .93; and water, only 

 80.53. 

 General 'Remarfa. 



Milk, containing as it does fatty particles in a state of 

 suspension, readily absorbs all kinds of odours, and 

 should therefore be kept apart from everything that can 

 influence it in this way. For this reason it should be 

 removed from the goat-house as soon as possible after 

 being drawn, and put in a cool, airy place. 



The milk that is collected in the udder at the time of 

 parturition is of a different character and consistence from 

 that which flows a few days after and subsequently. It 

 is then highly coloured and thick, owing to its containing 

 nearly three times more casein than at a later period; it 

 has only a trace of sugar, no salts, but a considerable 

 proportion of mucus. In this condition it is known 

 as " beestings," and is not really fit for ordinary 

 domestic use, though some people make a kind of custard 

 with it by placing it directly after being drawn in a pie- 

 dish in the oven, when it readily coagulates, and on being 

 cooked has certainly a resemblance to a custard in 

 appearance, though not in taste. Although not a fanciful 

 dish to grown-up persons, children generally like it, 

 especially when eaten with some preserve. It is by no 

 means unwholesome, but to the newly-born kid it has a 

 slight purgative effect. 



