Chapter XVIII. 



Goats' 'Butter and Cheese. 



'Butter. 



Butter may be made from goats' milk in precise!} 

 the same way as from cows' milk, but it has not that 

 superiority that the milk has to cows' milk; nor is it so 

 nice-looking, being perfectly colourless. As, moreover, 

 it does not keep quite so well, there is nothing gained in 

 my opinion by churning it. Where several goats are 

 kept, however, and all happen to be in profit at the 

 same time, more milk will probably be supplied than can 

 be utilised in its natural state, and it may then be advan- 

 tageous to make it into butter. 



M. Crepin speaks very highly of goats' butter, and 

 uses no other. He- tells us in his book that a pound of 

 goats' butter has one-fifth more bulk than the same 

 weight of cows' butter, and therefore goes much further. 

 The same author mentions that the Comtesse de la Boul- 

 laye makes large quantities of this article, which she sells 

 on the coast of Brittany at double the price realised for 

 ordinary butter. I have myself tasted various samples of 

 goats' butter, and frequently had it made in the working 

 dairies at agricultural shows ; but I can only remember 

 once finding it to my liking. The fact is it requires to 

 be made with the greatest care, more especially in the 

 elimination of all the butter-milk, for if even a small 

 quantity be left in the pats when finished they rapidly 



