from six to eight per cent over the percentage if milked three times. In 

 Denmark, where three milkings are the rule, from 10 to 15 per cent more 

 fat is obtained than can be had in two milkings. 



Another fact was established in discovering that the last milk from 

 one milking is from ten to twelve times as rich in fat as the milk obtained 

 during the beginning of the act. This should be borne in mind by all doing 

 this work, as a clean milking out is absolutely essential to get all the fat. 

 Dr. Loer also discovered, that slow milking was preferable to fast milking, 

 as it will, if persisted in for months, increase the quantity of the milk. 



If the milk of a goat received from one milking, was divided into three 

 equal parts while the act was going on, it was found that the fat varied 

 greatly at various stages of milking, but that the last one-third of the milk 

 was always the richest in fat. Here is one of his results in tabular form: 



Beginning of Milking 



P.C. . P.C. 



Fat 0.5 Fat 1.4 



Fat 1.1 Fat 1.3 



Fat . .. 2.8 Fat 0.7 



Middle Third of Milking 



P.C. P.C. 



Fat 3.1 Fat 2.6 



Fat 5.2 Fat 3.0 



Fat 3.0 Fat 2.6 



End of Milking 



P.C. P.C. 



Fat 9.6 Fat 3.5 



Fat 7.2 Fat 4.7 



Fat 5.2 Fat 9.0 



An analysis of goats' milk from the British Goat Society with an 

 analysis of cows' milk for comparison is shown in the table below. It 

 should be stated that the cows' milk was from an animal which was a 

 winner at a dairy show. 



Elements Goats' Milk Cows' Milk 



Water 83.21% 87.56% 



Butter Fat 7.30% 3.63% 



Casein 4.18% 



Milk Sugar 4.10% 8.81% 



Ash 1.21% 



Total 100. % 100. % 



Another comparison in which women's, goats' and cows' milk are com- 

 pared: 



Elements , Women's Goats' Cows' 



Fat 4. % 4.6% 3.5 % 



Sugar 7. % 4.3% 4.3 % 



Proteids 1.25% 7. % 3.75% 



Salts .- 0.20% 1.3% 0.7 % 



Water 87.55% 85.6% 87.75% 



Goats' milk not only contains a large amount of butter fat, . but the 

 composition of the butter fat is such as to furnish a highly nutritious food 

 for all ages and classes of mankind. It is said to contain in one quart of 



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