58 MODERN MILX GOATS 



cow milk, and all experience tends to prove that they do 

 not hold good, without considerable modification, for 

 goat milk. 



Without expert instruction and experience it is im- 

 possible to put a uniform and high class cheese on the 

 market, and failing this assistance, the ordinary goat 

 breeder is handicapped in his attempt to dispose thus of 

 his milk. However, it is only a question of time, and of 

 the availability of milk goats in large numbers, until 

 American enterprise will have dealt with this phase of 

 the industry successfulh', and we shall expect to see the 

 waste spaces of our mountains becoming productive and 

 offering to our American market types of goat cheese 

 that will supplant the imported article. One might well 

 look to our state agricultural departments for leader- 

 ship along these lines of investigation and experiment, 

 but so far no progress seems to have been made in this 

 direction. But as the industry develops and this need 

 becomes more clearly apparent, no doubt it will be met 

 by the colleges, especially if funds for the purpose can 

 be provided, either by state appropriation or by the goat 

 people themselves. 



Formulae for Goat Cheese. — In the meantime, some 

 suggestions can be made which, though limited, are at 

 least tested and trustworthy. It has been found that 

 of all the cheese formulas in present use for cow milk the 



