64 MODERN MILK GOATS 



with goat milk, and if one has not enough milk to justify 

 the use of a separator, there is another method of obtain- 

 ing the cream. Set the fresh milk in shallow pans on the 

 back of the stove, where with a steady, gentle heat it can 

 be brought to the scalding point, indicated by a slight 

 wrinkling of the surface. Set it at once in a cool place, 

 and in twelve hours the cream comes off as thick and 

 solid as from any Jersey milk. 



Once obtained, the cream can be made into butter 

 by the usual methods, resulting in a delicious product 

 that cannot be surpassed. As a concession to our habits, 

 however, butter color must be used, as the cream and the 

 butter, like the milk itself, is pure white. 



As a commercial product goat butter would not seem 

 to be such a promising undertaking as goat cheese. 

 However, certain foreigners in our cities, especially 

 Greeks, are eager to obtain it, and the Wells Fargo 

 paper recently carried for some time an advertisement 

 offering $1 a pound for goat butter, to supply a demand 

 from the more prosperous Greeks in New York City. 



Goat Meat. —Probably the only circumstances under 

 which it is ever profitable to raise the buck kids for meat 

 would be in the case of such wild or half wild herds as 

 we have described in Chapter VI under the " Range 

 Herd." In all circumstances where this milk can be 

 marketed whole or as cheese it is more profitable in this 



