310 UNGULATA. 



made from Goats' milk, two of tho chief kinds being 

 Gruyere and Camembert. Those manufactured in 

 Germany are highly odoriferous, and hardly as pala- 

 table to strangers as to the natives ; these are kept 

 in special attics and other airy places. 



The food of the Goat is vegetable. It grazes, and 

 also browses on shrubs, and it does great injury to 

 young plantations by peeling the bark from the saplings. 



It thrives on water-hemlock and meadow-sweet, both 

 of which are injurious to cattle. It is very particular 

 in what it eats, smelling the proffered food, and reject- 

 ing anything tainted. It eats bread, apples, and even 

 paper with avidity. 



The Goat chews the cud. 



The flesh of the kid and young Goat is very 

 palatable, either roast or stewed, and the old Goat may* 

 even ^ be eaten stewed, but is not to be so highly 

 recommended. 



The duty on live Goats imported into' the United 

 States used to be 6d. from the British Dominions, and 

 Is. from other countries, but this duty has since been 

 repealed. 



This animal is a splendid climber, and is very sure- 

 footed. It loves high and rocky districts, and on low 

 ground it is sometimes subject to foot-rot. 



The kid is extremely frisky and playful. 



The call or cry of the she-Goat is peculiar but distinct, 

 and that of the kid resembles it. The voice of the 

 he- Goat is like a low grumbling. It is sometimes 

 dangerous to approach the latter, as it will butt, or 

 raise itself on its hind legs, and charge. 



The skin of the Goat is largely used in commerce. 

 In order to be used for morocco and other leather, the 

 skins are soaked in lime-pits, and are then drawn out 



