410 THE BREEDS OF LIVE-STOCK 
Nubian goat giving an average of 4.5 litres a day, with 
8.5 per cent butter-fat. This author estimates the capacity 
of a good milch goat at two litres a day for 270 days each 
year. Professor Anderegg says that there are four breeds 
of Swiss goats capable of a daily yield of four litres per 
head. Stebler states, on the authority of a Swiss farmer, 
that the total yearly expense for keeping a common 
goat, exclusive of summer pasturage, is a trifle over $2 in 
American money, against a yearly income of above $5, or 
a profit of over $3 a year on an investment of about $7. 
499. Other uses of milch goats. — Butter may be made 
from goat’s milk, but, owing to the irregular size of the fat 
globules, the cream is very slow to rise. The milk should 
be carefully and very slowly heated on the back of a stove 
until a wrinkled scum forms, and then be removed to the 
pantry for further rising. The longer time it takes to heat, 
the more cream is secured. In churning, coloring must be 
added, or else the product will be as white as lard, owing to 
the whiteness of the milk. Perfect cleanliness and special 
care are necessary or the butter will develop a bitter taste. 
Goat’s milk makes most excellent cheese, as all who have 
ever been treated to “tome de chévre ” or ‘“ Geisskaes ” 
in Europe will admit. The milk of goats is an ingredient 
that enters largely into the manufacture of very expensive 
kinds of cheese, as the famous Roquefort, Mont d’Or, Lev- 
roux, Sassenageand others. Goat cheese has the disadvant- 
age that it usually will not keep well unless extra care and 
pains are taken in its manufacture and cure. For ordinary 
use, however, the process is as simple as that employed in 
the making of any common home-made curd cheese. 
As their name indicates, milch goats are not intended 
as meat-producers. The flesh of older animals, therefore, 
is of minor quality, although capable of great improvement 
