410 THE BREEDS OF LIVE-STOCK 



Nubian goat giving an average of 4.5 litres a day, with 

 8.5 per cent butter-fat. This author estimates the capacity 

 of a good milch goat at two litres a day for 270 days each 

 year. Professor Anderegg says that there are four breeds 

 of Swiss goats capable of a daily yield of four litres per 

 head. Stebler states, on the authority of a Swiss farmer, 

 that the total yearly expense for keeping a common 

 goat, exclusive of summer pasturage, is a trifle over $2 in 

 American money, against a yearly income of above $5, or 

 a profit of over S3 a year on an investment of about $7. 



499. Other uses of milch goats. Butter may be made 

 from goat's milk, but, owing to the irregular size of the fat 

 globules, the cream is very slow to rise. The milk should 

 be carefully and very slowly heated on the back of a stove 

 until a wrinkled scum forms, and then be removed to the 

 pantry for further rising. The longer time it takes to heat, 

 the more cream is secured. In churning, coloring must be 

 added, or else the product will be as white as lard, owing to 

 the whiteness of the milk. Perfect cleanliness and special 

 care are necessary or the butter will develop a bitter taste. 



Goat's milk makes most excellent cheese, as all who have 

 ever been treated to " tome de chevre " or " Geisskaes " 

 in Europe will admit. The milk of goats is an ingredient 

 that enters largely into the manufacture of very expensive 

 kinds of cheese, as the famous Roquefort, Mont d'Or, Lev- 

 roux, Sassenage and others. Goat cheese has the disadvant- 

 age that it usually will not keep well unless extra care and 

 pains are taken in its manufacture and cure. For ordinary 

 use, however, the process is as simple as that employed in 

 the making of any common home-made curd cheese. 



As their name indicates, milch goats are not intended 

 as meat-producers. The flesh of older animals, therefore, 

 is of minor quality, although capable of great improvement 



