220 The 'Book of the Goat. 



at the Dairy Shows at the Agricultural Hall with the milk 

 from the goats exhibited there, and a very fair article 

 produced, though not in my opinion equal to that made 

 from the milk of the cows. Butter obtained from whole 

 milk is more difficult to make, and not so good as when 

 made from scalded cream. In churning the whole milk 

 slightly more butter results, in consequence of a certain 

 proportion of cream being retained in the skim milk after 

 the bulk of the cream has risen ; at the same time there 

 is a proportion of casein or cheesy matter, which, being 

 a nitrogenous substance, is subject to rapid decomposition, 

 thus injuring the keeping qualities of the butter. 



As a rule, i2qts. of good goats' milk will make 2 Jib. 

 of butter, so that a goat yielding 2qts. daily will supply 

 a pint of milk a day, besides abGut 2lb. of butter a 

 week. 



Mrs. Handley Spicer is one of those who are en- 

 thusiastic on the subject .of butter made from goats' 

 milk. Writing to The Bazaar a letter which appeared 

 on 2nd Dec., 1908, this lady described the result of 

 some experiments made in the manufacture of this pro- 

 duct from goats' milk with a newly invented butter 

 separator, made by the Swiftsure Syndicate, Ltd. : " Six 

 quarts of milk from goats entirely grass fed were passed 

 through this separator, and yielded ijqts. of cream." 

 [This must have been extremely rich milk, containing as 

 it did 25 per cent, of cream!] " One and a half quarts 

 of cream in the butter separator made i8oz. of butter 

 in four minutes, while an additional four minutes was 

 occupied in washing the butter. This butter was of 

 very good grain, and though it would be, at the present 

 value of goats' milk, somewhat of a luxury, it was 

 in my opinion the most delicious butter I ever tasted. 

 The usual idea about goats' butter is that it fails in 

 keeping qualities ; but this butter, although free from salt, 



