SHEEP'S MILK. 55 



The specific gravity varies between 1*0267 and 1*0380, and may be taken 

 on an average as 1*033, at 15 C. In 9 it has already been noted that 

 goats' milk, like cows' milk, always contains citric acid. 



23. Sheep's Milk. On many of the larger estates of North Ger- 

 many, every year in July, after the lambs have been weaned, the 

 ewes (fig. 20) are milked for a short time, but, as a rule, for not more 

 than fourteen days. The milk obtained is made into cream. It 



Fig. 20. Friesian Milking Sheep. 



possesses a white yellowish colour, and a characteristic weak, and 

 not very pleasant, smell and taste. It is richer in solids than cows' 

 milk, sours more slowly, and requires for coagulation more rennet 

 than either cows' or goats' milk. It creams with difficulty, and 

 yields a soft oily butter, not suitable for keeping, and possessing 

 an unpleasant flavour. The fatty globules are, as a rule, larger than 

 those either of cows' or goats' milk. 



In the year 1883 there were over 19,000,000 sheep in Germany, which 

 gave, on an average, 42 to every 100 inhabitants. From 1873 to 1883 

 the number decreased, owing to causes which are well known, and need not 

 be referred to here, by 23*3 per cent. Although it has been affirmed that 

 milk sheep can give a large supply of milk, up to 700 kilos. (1540 Ibs.) 



