IN GOAT-KEEPING 9 



to my liking. For nearly two years it has furnished me my 

 breakfast and supper without a single intermission. I have dis- 

 carded all ' ' aids to digestion, " I eat a regular dinner at noon with 

 a variety of food that I have not known for years and have had 

 less stomach trouble in all that time than I had previously experi- 

 euQed in a single week. 



Naturally I became greatly interested in the little creatures 

 and have studied them closely. The statements which are made 

 herein are based upon my own experience as well as that of other 

 breeders of longer standing and the best known authorities on the 

 subject. 



EXPECTATION REALIZATION 



(Copied from a French Publication) 



THE ANGORA GOAT. 



This is not considered a milch goat for although its milk is of 

 good quality, the quantity is usually small. Its flesh is considered 

 very good eating and many thousands are slaughtered annually 

 in Kansas City and other western centers. They are excellent 

 destroyers of brush-wood but are raised principally for their 

 fleece, which is known as mohair and which when of fine quality 

 and good length, brings very high prices. 



They were first introduced into this country from Asia 

 Minor, about 1848, but were bred only in a very small way until 

 the past twenty-five years, during which time they have grown to 

 be a very important factor among our animal industries, especial- 

 ly in the Southwest and on the Pacific coast where the climate is 

 most suitable for them and where there are many large and pro- 

 fitable herds. It is said that there are at the present time over 

 2,000,000 Angoras in the United States and the number is con- 

 stantly increasing. They are not desirable for crossing with 

 milch goats, the short-haired common goat being preferable. 



Some authorities claim that the Angora is more like the sheep 

 than the goat and may be the result of a cross, while others of ex- 

 perience deny this and claim it is a perfect goat with all the essen- 

 tials of that species, but in most refined form. 



