56 MODERN MILK GOATS 



pared to offer orderly and well authenticated records for 

 the milk yield of his does. A breeder who follows these 

 methods — persistent and somid advertising, exhibiting, 

 and record keeping, and who establishes a reputation for 

 square dealing — need have no difficulty in disposing of 

 his surplus, both the pure bred bucks and the pure bred 

 and grade does, at very profitable prices. 



Milk. — The difficulties and the advantages presented 

 in marketing raw goat milk have already been discussed 

 under the head " The Dairy Herd." 



Cheese. — Next to the young stock and the raw milk, 

 the most valuable product of the milk goat is cheese. Of 

 the very expensive brands of imported cheese consumed 

 in large quantities in the United States prior to the war, 

 the best are made of goat milk, entirely or in part, and it 

 has always been an accepted belief in Europe that goat 

 milk is superior to cow milk in manufacturing the finest 

 types of fancy cheese. The development of this indus- 

 try in America is as yet scarcely begun. So great has 

 been the demand for the milk, as such, that there has been 

 none to spare for the manufacture of cheese except as a 

 temporary expedient at times of occasional surplus. 



As herds increase in size, especially in the more re- 

 mote districts too far removed from centers of popula- 

 tion to market the fresh milk, this side of the industry 

 will certainly begin to receive the attention it well de- 



