THE POPULARITY OF MILK GOATS 21 



tunate prejudice can usually be dispelled by one glassful 

 of sweet, clean, rich milk from a goat that is properly 

 handled. Td one who has had the opportunity of using 

 goat milk, cow milk becomes more or less distasteful, 

 seeming thin and flat to the jjalate accustomed to the 

 more delicious milk of the goat. 



TJie Richness. — The milk of common goats, goats 

 with some Angora blood, and Nubian goats usually 

 tests very high for butter fat, running often from 6 per 

 cent, to 8 per cent. The heavier milking Swiss breeds 

 run fr6m 3.5 per cent, to .5 per cent. Detailed analyses 

 of goat and cow milk will be found in Appendix A. 



An Ally Against Tuberculosis. — The palatability 

 and richness of the milk thus recommend it for general 

 family use. It has other qualities, however, of even 

 greater importance. It does not carry the germ of tuber- 

 culosis, as does so much cow milk, because the goat is 

 practically imnuine to that disease. It is thus of the 

 greatest value in preventing the spread of tuberculosis. 

 More than that, goat milk has proved its usefulness in 

 rebuilding the destroyed tissues and even in establish- 

 ing some measiu'e of immunity against the tuberculosis 

 germ. The City of San Francisco has a contract for a 

 daily supply of goat milk for the tubercular patients of 

 its great City Hospital, and its usefulness in fighting the 

 disease has been well tested and proved. 



