THE ANGORA GOAT 171 
cross of the Angora, producing a variety of intermediate 
forms and making the breed more plastic, and lessening 
the force of heredity, giving more scope for selection. 
Of cross breeding, however, I am not an admirer, and 
think the desired end is to be attained in a more satis- 
factory way, by a long course of selection, carried out 
in an intelligent manner, and with a fixed purpose 
kept constantly in view. Have we no skilful breeder 
in Australia who will undertake this task, and bequeath 
it to his children, if incomplete in his lifetime ? But let 
us return to our main subject, the Angora goat, many 
of the good qualities of which have yet to be told. 
We have it on the authority of M. Polonneau, that the 
of the .A.n^ora is superior in quality to that of any 
other breed of goats, besides being produced in greater 
quantity. It makes an excellent cheese, and the butter 
from it is free from the rank flavour of that made from 
the milk of the common goat. 
A comparative analysis made by M. Earruel, prin- 
cipal chemist to the Faculty of Medicine, Paris, of the 
milk of the half-bred Angora and that of the common 
French breed, shows conclusively the ameliorating 
influence of the cross. This may be partly due to the 
increased vigour which the first cross usually gives. 
The butryaceous, caseous, and saccharine properties of 
the milk from each breed are given below. 
Half-Beed Angoea. 
Butter - 7 gfj 
Cheese - . . 37m 
Saccharine matter - . 33.25 
Extractive matter - . 8.50 
Water - 913i40 
1000.00 
