622 



FARMER'S CYCLOPEDIA OF LIVE STOCK 



It is thus seen that by far the most 

 important goats in the country are of 

 the Angora breed. These were intro- 

 duced into the United States about 1849 

 from Turkey. Other importations from 

 tbat country followed until 1876. Some 

 were also obtained from Cape Colony. 

 For the most part the Angoras found 

 their way into the southern and south- 

 western states, principally Texas, New 

 Mexico and California, where they con- 

 stitute an important feature of animal 

 industry. At the present time, consid- 

 erable increased interest is manifested 



The demand for mohair in the United 

 States for manufacturing purposes is 

 far in excess of the amount produced, 

 so that where favorable conditions exist 

 for goat raising, there is assurance of a 

 market for the product. The mohair 

 from high-grade Angoras brings from 

 30 to 50 cents a pound and the fleece 

 weighs from 2 to 4 pounds each. 



The meat of the common goat also is 

 eaten extensively while young, and is 

 considered equal to mutton. With the 

 older common goats the meat is less de- 

 sirable, as it acquires a strong flavor. 





mm i :-,: ? 



Fig. 386 — BRIDGE FOR SEPARATING DOES FROM KIDS 

 (From U. S. Dept. of Agric. Year Book) 



in them and they are now found in prac- 

 tically every state in the Union. 



Angora goats are useful from several 

 different standpoints. Their skins are 

 largely used in the manufacture of 

 leather or for rugs. The fine hair of the 

 Angora is known as mohair, and is ex- 

 tensively used in the manufacture of 

 various dress goods and plushes. Their 

 habit of browsing is utilized profitably 

 by farmers in clearing up brush land. 

 Their flesh is delicate, palatable and 

 nutritious, and their milk, though not as 

 abundant as in the milch breed of goat, 

 is superior to cow's milk in richness and 

 is especially valuable for invalids and 

 children. 



This is not true, however, with the An- 

 gora breed, whose meat is much less pro- 

 nounced in flavor, resembling more that 

 of mutton in all stages of growth. The 

 price paid a pound, however, is usually 

 1 to 2 cents less than that paid for mut- 

 ton. The meat is usually bought as 

 goat meat and sold as mutton. Some- 

 times, however, it is sold under its true 

 name, as Angora mutton or Angora 

 venison, the term venison being espe- 

 cially applicable when the goats are fat- 

 tened on a wide range of forage plants, 

 such as is obtainable in browsing. 



The use of one or two goats of either 

 Angora or common breed in a flock of 



