IN GOAT-KEEPING 39 



milking, and wash in warm water just before milking again. 



Poisoning — Goats seldom eat anything that disagrees with 

 them, but should they become thus affected give promptly liberal 

 dose of linseed or castor oil. 



Abortion — This is of rare occurrence with goats. It may, 

 however, be caused by injury or sudden fright, by exposure to 

 cold or moving from a warm to colder climate. It is very seldom 

 followed by serious results to the goat, which should have same 

 treatment as when kidding. Both stall and goat should be thor- 

 oughly disinfected, and if there are other goats near that are 

 with kid' they should be separated, if possible, for three weeks, 

 as the complaint sometimes proves contagious. 



HOW TO ADMINISTER MEDICINES. 



The best way to adminster oil or any liquid is to place same 

 in a heavy, thick bottle (four or eight ounce size) and grasping 

 the upper jaw of the goat in your left hand with thumb between 

 the jaws at the place where there are no teeth, elevate the head 

 and insert the bottle near your thumb, letting contents gently 

 trickle down the throat. If poured in too suddenly it may cause 

 the goat to choke. 



Veterinarians as a rule, have had but little experience with 

 goats, which approach sheep more closely than any other domestic 

 animal, and in administering remedies it will be safe to use same 

 quantities as for them. 



CHEESE FROM GOAT'S MILK 



To make cheese from goat's milk, heat the fresh milk to 

 about 90 degrees, and add 1 teaspoonful Extract of Rennet to 

 each quart of milk, stirring it well for 3 to 5 minutes (the Rennet 

 should first be diluted by 20 times its equal of cold water). Set 

 the milk aside and leave until thoroughly coagulated. I let it 

 stand for 12 hours, as a rule, when it should be cut into small 

 cubes with curd knives, or sliced at right angles with ordinary 

 knife, and stirred with the hand for 10 or 15 minutes, when it 

 should be strained through cheese-cloth, and the curd packed in 

 perforated tin molds, placed on straw matting. The perfor- 

 ated cups used in small fruit presses, or potato ricers are very 

 good for the purpose, if lined with cheese-cloth. The molds 

 should be turned every half hour, for several hours, until all free- 

 whey has drained off and the cheese is firm ; slight pressure will 

 be helpful. When the cheese is firm, remove the cloth and sprin- 

 kle salt freely over the upper surface. In 12 hours turn the cheese 

 and salt the other surface and edges. They should then be ripened 



