208- The 'Book of the Goat 



All milk when first drawn, and so long as it contains 

 its natural warmth, is said to possess a peculiar flavour, 

 varying according to the animal by which it is pro- 

 duced. If shut up in this state in a closed vessel, the 

 animal flavour is to a great extent permanently retained, 

 and the -keeping qualities of the milk are impaired. It 

 should therefore in all cases, but particularly when sent 

 by post or rail, be gradually cooled down before being 

 placed into the closed receptacle intended to convey it. 

 When a large quantity is being handled it is best to use a 

 refrigerator for this purpose; but if a small amount only 

 has to be treated, it may be aerated merely by being poured 

 from one vessel to another in the open air, and then 

 allowed to stand in a shallow pan surrounded by water 

 until quite cold. 



As regards its keeping properties, goats' milk is not 

 equal to cows' milk, as it more easily curdles on boiling if 

 not quite fresh. Although if new and good it is free from 

 any flavour or smell of a hircine character, if some drops 

 are spilt, especially on wood, and not wiped off, in a few 

 days, when decomposition has taken place, a strong goaty 

 scent will be found to emanate from the part where the 

 milk was spilt. In the same way a very distinct odour 

 of a similar kind may be noticed in some soft cheeses 

 made from the milk which, in the ripening of the cheese, 

 has undergone decomposition. 



If goats' milk is boiled whilst still quite fresh, it will 

 keep longer than when in a natural state ; but the flavour 

 and some other properties are detrimentally affected by the 

 action of heat. Its keeping qualities may be considerably 

 extended by stirring in about two grains to the pint of 

 salicylic acid, which has the advantage of being both taste- 

 less and inodorous, 



It is a singular fact that goats' milk is not usually- 

 influenced in its flavour by the food the animal has con- 



