THE COMMON GOAT. 357 



set, than on any other part of the body. Pre- 

 viously to its being used, it goes through the pro- 

 cesses of baking and bleaching. 



Goats' milk is considered both thicker, and to 

 have a much richer flavour than that either of the 

 Cow or the Sheep; and, in some situations, espe- 

 cially on ship-board, where the Goat thrives much 

 better than any other animal, it is highly valuable. 

 This creature eats readily almost any sort of refuse 

 vegetables; and is, therefore, in such situations par- 

 ticularly, kept at little expence. The milk is said 

 to give much less cream than that of the Cow, 

 and scarcely any butter; but a very large propor- 

 tion of cheese, and little whey. It is from this 

 circumstance, that in Switzerland, and other moun- 

 tainous countries, best adapted to the pasturage 

 of Goats, cheese is the principal produce of the 

 dairies. 



The horns of the Goat are frequently used, by 

 country people, for handles to tucks and knives 

 of different kinds. The suet may be made into 

 candles, which are greatly superior in colour and 

 excellence to those made from the suet of Sheep 

 or Oxen. 



In Wales the male is called toc/t, the female 

 gafr, and the young mynn: in France, ~bouc, chevre, 

 and chevreau: in Italy, buco, capra, and capretto: 

 Bb 3 in 



