A Herr Beil in Coelbe, Germany, who experimented for many years in 

 goat butter production for his own household, relates in "Der Ziegenzuchter" 

 as follows: 



"We keep three goats which give us annually 2,400 quarts of milk. We 

 milk them three times daily and use a small cream separator twice a day. 

 The noon milk is kept till after the night milking in a cold cellar and re- 

 heated a bloodheat, when it is together with the evening milk run through 

 the separator. The cream thus gained we keep for one week in the cellar 

 where it sours nicely. As soon as we have sufficient cream on hand and of 

 the right quality we begin butter making. Of course pure goat butter is 

 white, and in order to give it color, we use for two quarts of cream our 

 coloring matter made as follows: One tablespoonful of a yellow carrot, 

 finely shaved, placed in a small pot, over which we pour boiling milk, left 

 to stand fifteen minutes, then poured through a cheesecloth. This will give 

 an excellent and rich color to the milk and it has the advantage of being 

 wholesome and very tasty in the butter. The butter is made just as with 

 cows' milk. 



"The remaining buttermilk, unless used up as a drink, can be made into 

 a very appetizing cottage cheese or it may be thickened and formed into 

 the so-called handcheese. Caraway seeds added to the handcheese give it 

 an excellent flavor. The skimmed milk, especially if not too strongly 

 skimmed, can still be used as an addition to coffee or be used in the 

 kitchen generally." 



There are now several condensed milk factories using goats' milk, which 

 is condensed and sold for infant feeding. Many thousands of infants are 

 compelled to live during their first few months on condensed cows' milk, and 

 it is not the best food for their stomachs. 



The whey of goats' milk is highly recommended by foreign authorities 

 for its nourishing and medicinal properties. Zurn says it is recommended 

 especially for diseases of the lungs and for anemic persons suffering from 

 innutrition. Thus it is seen that not only goats' milk but its products are 

 very valuable as food and medicine to mankind. 



HARDINESS OF THE MILK GOAT 



THE hardiness and healthfulness of the goat might be ascribed largely 

 to the great amount of exercise and fresh air that it gets in gathering 

 its food, and the large variety of food it secures in this wandering 

 about. The goat chooses the high land when it has its preference, where the 

 air is generally pure and good, and the freedom of the goat from disease 

 is consequent from the above conditions. But it cannot maintain this de- 

 gree of hardiness without a sufficient amount of exercise, fresh air and its 

 choice of a varied diet. While the milch goat is a hardy animal, it must be 

 understood that the best results cannot be obtained without a certain degree 

 of care and protection. It should be provided with good shelter, easy of ac- 

 cess at all times from storms and extreme heat or cold. These requirements 

 are necessary in the rearing of the young kids and in obtaining from the 

 does a large and constant flow of milk. In fact, the same amount of protec- 



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