34 



PROFIT AND PLEASURE 



rich in butter-fat, and this quality is shared by the Anglo-Nubian, 

 as a rule. ' ' 



BUTTER AND CHEESE PROM GOAT'S MILK. 



It is possible to make butter from goat's milk by allowing 

 it to stand until sour and removing the cream for churning, but 

 most writers seem to think it inferior to that made trom 

 cow's milk: with this I cannot entirely agree and know from ex- 

 perience that with proper care a very fair product can be ob- 

 tained. The milk, however, cannot be separated m a separator. 



On the other hand, cheese made from goats' milk is consid- 

 ered superior. Owing, however, to insufficient supply of milk, 

 it is not made to any extent 

 in this country, as in Eu- 

 rope, where large herds are 

 kept for the purpose and 

 where the makers have been 

 trained for generations. 

 Anyone having a surplus of 

 goat's milk would do well to 

 try any good recipe for 

 cheese from cow's milk. 



(See Page 39) 

 GOAT DAIRIES. 



HALF TOGGENBUBG HALF 

 MILLENATBS. 

 Color bluish gray, an excellent 

 milker: note size of teats. 



The fact that goat's milk 

 would be very beneficial to 

 many who cannot keep their own goat, naturally raises the question 

 of the desirability of establishing dairies for the purpose of supply- 

 ing the demand. There are many indications that such a demand 

 exists in many of our principal cities, and by proper effort could 

 be greatly extended, and the milk sold at a satisfactory profit. 

 The milk when sold usually brings from twenty-five to forty cents 

 per quart, and so far as I have been able to ascertain those who 

 are located close to cities have little difficulty in disposing of their 

 supply, the greater difficulty being the obtaining of a regular and 

 sufficient supply. In England, several attempts to establish dair- 

 ies failed for that reason, and while I understand there are a 

 few in this country, still they are so small or have been in opera- 

 tion so short a time, that the question of ultimate success is still 

 undetermined. 



It ought not be difficult to get together a sufficient number of 

 good does to supply the milk in paying quantities during the 

 Spring and early Summer, but the trouble is to maintain the 

 supply throughout the year. Cows can be and are bred every 

 month of the year and the regulation of the supply is compara- 

 tively easy, but for reasons heretofore given, this cannot be done 



