GOAT-RAISING IN BRITISH COLUMBIA. 



twice daily at regular hours, and thrice if the goat is a heavy milker. To avoid 

 milking in an inconvenient position, goats are usually milked on a trestle or 'bench 

 about 24 or 30 inches high ; they will soon learn to mount this stand if fed at the 

 same time. 



Goat's milk has been known for centuries as an ideal food for infants and 

 invalids, because of its easy digestibility, and many hospitals and sanatoriums keep 

 herds to supply milk for their patients. Though rich in butter-fat, generally averag- 

 ing about 5 per cent., the milk does not form heavy curds in the stomach ; the curd 

 from the goat's milk is light and flaky and digests in about one-third the time of 

 cow's milk. 



BUTTER. 



Butter made from goat's milk is white and soft and does not usually keep so 

 well as that from cow's milk. Set the milk in a shallow pan in a cool place as soon 

 as milked; at least twelve hours later the pan should be placed on the top of the 

 stove and the milk warmed till the surface is wrinkled, when the pan should be put 

 in a cool place again for about a day and the cream then taken off. Some vary this 

 method by skimming the milk twice, once each day. The cream should not be kept 

 longer than four days before churning. The churning can be done in an ordinary 

 glass fruit-jar, or in one of the small glass churns. 



CHEESE. 



Many kinds of goats' cheese are made in Europe, but most of them are not very 

 easily made. 



SOFT CHEESE. 



The following is a simple recipe: To 1 quart of milk, fresh and warm, add half 

 a teaspoo'nful of rennet, and stir well. Let stand twelve hours. Then cut the curd 

 and hang up in cheese-cloth to drain for twenty-four hours. Add salt, and slightly 

 press in a mould for one or two days, turning it once. The cheese can then be used. 

 I Jennet can be bought in tablet form and dissolved as required. 



Kenesse's recipe is as follows: The milk is warmed in a kettle to 90 Fahr., 

 and while being stirred evenly the rennet is added as in the last recipe. The whey 

 is then strained off. When after several hours the curd has become dry, salt and 

 caraway-seed are intimately mixed with it, and it is made into small cheeses. These 

 are placed on racks in the cellar to dry. and are turned daily. In about fourteen 

 days they are ripe and ready for use. 



MEAT. 



Roast kid has always been considered a dish for epicures, and by many is con- 

 sidered superior to roast lamb. Bucks intended for killing should be castrated 

 before they are three weeks old, and the meat will be found equal to any mutton. 

 Older bucks which it is desired to kill for meat may be castrated about three months 

 previously, and will be found to be free from any objectionable odour or taste when 

 killed. 



Although there is a prejudice against goat-meat amongst those who have not 

 eaten it, much of it is sold without any one being any the wiser. It is being sold 

 more and more in the States, the large markets now paying good prices and taking 

 all they can get. 



PRICES OF GOATS. 



Common does, giving about 2 quarts when fresh, are worth from $30 up, but 

 animals with any breeding in them and heavier milkers are worth much more. Pure- 

 bred stock of good milking quality sells at $75 for five-month-old kids; such animals, 

 however, are very scarce at present in British Columbia. 



