THE COMMON GOAT. 353 



from the end of February to the beginning of May. 

 In our climates the animals are seldom known to 

 exceed the age of eleven or twelve years. 



Their flesh is by no means considered in such 

 high estimation as that of the Sheep; since,, to per- 

 sons unaccustomed to eat it, neither the smell nor\ 

 the taste are agreeable. In several parts of Wales, 

 however, the haunches are occasionally salted and 

 dried; and in this state they supply the place of ba- 

 con. The meat of the spayed Goat, of six or seven 

 years old, is reckoned tolerably sweet and fat. That 

 of the Kid is by far the best of the whole: it is ex- 

 ceedingly rich, and is usually considered more ex- 

 cellent even than Lamb. 



The skins of these animals, when properly 

 tanned, are manufactured into gloves, and other 

 articles of dress. There is a way of preparing them 

 by maceration, so as to separate the fine upper 

 pellicle, or epidermis, from the coarse under parts; , 

 after which they are dyed of various colours, for 

 different uses. From the skins of Goats is manu- 

 factured what is generally called morocco leather. 

 The countries most celebrated for this are Turkey, 

 and the Crimea. In the latter, only the red and 

 yellow morocco are prepared; but these, in point 

 of quality, are fully equal to those of Turkey. 

 The best morocco is made of the he-goat's skins* 

 For leather of an inferior quality, and particu- 

 larly such as is to receive a yellow colour, Sheep's 



B b skins 



