jectionable to their presence in the cities as would be in the keeping of 

 cows. They are a very clean animal and their quarters should be absolutely 

 clean. The milch goat dairyman can carry on the business to good advant- 

 age when there is plenty of good range available, especially for the kids 

 and bucks, but exceptionally profitable dairies may be conducted on small 

 tracts of land consisting of a few acres of tillable land and some rough land, 

 located near the larger cities or near sanitariums and hospitals, for 

 wherever there are sick people that require the most nutritious of all food, 

 groats' milk will sell at a fancy price, but milch goat dairies will be found 

 profitable anywhere that there are people that wish good milk for culinary 

 and domestic purposes as well as for medical uses. 



PRODUCTS OF THE GOAT DAIRY 



THAT the products of goats' milk will be a valuable asset to our 

 country in the course of time, there seems to be no doubt of, but for a 

 few years at least they cannot be expected to attract much attention 

 here owing to the fact that the milk in itself is so highly prized and sought 

 after. In the old countries goats' milk is used very extensively in the pro- 

 duction of the very finest cheese. The famous Roquefort, Ricotto, Alten- 

 burger, Schweitzer and many other choice brands are all imported from 

 France and Switzerland, and goats' milk enters almost exclusively into the 

 composition of these choice brands. 



On an estate near Lyons, France, 12,000 milch goats are kept in flocks 

 of from 40 to 60 for the purpose of fine cheese manufacture. In the valleys 

 of Switzerland and Norway, large goat dairies are in operation for the sole 

 purpose of manufacturing cheese. To some extent the different flavors of 

 the various brands of cheese are due to the different kinds of food con- 

 sumed by the goats, which create a marked difference in the taste of the 

 milk. In some localities the milk of ewes and cows enter into the composi- 

 tion of the various brands of cheese to create the different flavors, but it 

 is conceded by the best authority that pure goats' milk produces a superior 

 quality of cheese. 



The manufacture of cheese from goats' milk in our country would be 

 quite a profitable industry in itself seems an assured fact, in view of the 

 great enterprise and ingenuity of the American citizen in all lines of busi- 

 ness. It may easily become so to an enlarged extent when goats' cheese 

 made in America shall be offered in our markets. 



It is claimed that the secret that the French have in the making of their 

 famous French confectionery that seems impossible to duplicate in this 

 country, is the fact that goats' milk enters into the manufacture of the candy. 

 The making of butter from goats' milk has as yet not proven a 

 thorough success, owing to the fact that the cream rises upon the milk very 

 slowly because of the minuteness of the fat globules, and therefore in 

 order to secure practically all the cream the milk is permitted to 'stand until 

 it becomes thoroughly soured, consequently the long period of setting in- 

 juries the quality and flavor of the butter. It is possible that American 

 ingenuity will overcome this difficulty through the agency of a modern 

 cream separator. 



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