DIGESTIBILITY OF MISCELLANEOUS ANIMAL FATS. & 
SUBJECTS. 
The subjects were all men who had previously served in the same 
capacity. They were between 20 and 40 years of age, in good health, 
and took a moderate amount of exercise. They observed regular 
hours for meals and followed their normal daily occupations. Since 
the subjects were students, they would be classed properly as persons 
engaged in light muscular activities. All were in good physical con- 
dition, possessing healthy appetites and normal digestive functions. 
GOAT'S BUTTER. 
Goat's milk, butter, and cheese have long been common foods in 
many localities in Europe, yet, aside from chemical analyses, seem to 
have been little studied. It has long been believed that goat's milk is 
in some way superior to cow's milk for infant feeding. This belief is 
probably based on the result of empirical observations for the data 
found in the literature does not uniformly substantiate such a belief. 
To obtain more complete data on the relative nutritive values of 
goat's and cow's milk, Sherman and Lohnes 1 made a comparative 
study of the two with infants and found that the curds of goat's 
milk were smaller and more flocculent than those of cow's milk, that 
goat's milk has finer fat globules and exhibits more thorough emulsifi- 
cation of the fat ; that cow's milk has greater stimulating effect on the 
stomach; that in 16 cases, 12 babies gained more rapidly on cow's 
milk and 4 more rapidly on goat's milk; that 5 vomited on goat's 
milk and none on cow's milk; and that children taking goat's milk 
cried more at night. Bosworth and Van Slyke, 2 who have studied 
the nature of the casein 3 and soluble and insoluble compounds of 
goat's milk 4 and compared the composition of cow's, goat's, and 
human milk, 5 report that goat's milk 6 is less acid, contains a larger 
amount of chlorids, and that the phosphates are combined with more 
bases than in cow's milk. Jordan and Smith 6 have made extensive 
analyses of goat'3 milk. They concluded that there was no essential 
difference between the casein, but that there were marked differences 
in the nature of the ash obtained from cow's and goat's milk. Hall 7 
states that goat's milk is palatable, nutritious, easily digested, helpful 
in certain cases of poor nutrition, and practically free from liability 
to transmit diseases like tuberculosis. 
Very recently Hill 8 has reported a series of chemical analyses of 
milk produced by a four-months-old virgin doe kid, and states : " The 
1 Jour. r Amer. Med. Assoc, 62 (1914), No. 23, pp. 1806, 1807. 
2 N. Y. State Agr. Expt. Sta. Tech. Bui., 46 (1915), p. 3. 
8 Jour.,Biol. Chem., 24 (1916), No. 3, pp. 173-175. 
* Jour. Biol. Chem., 24 (1916), No. 3, pp. 177-185. 
5 Jour. Biol. Chem., 24 (1916), No. 3, pp. 187-189. 
«N. Y. State Agr. Expt. Sta. Bui., 429 (1917), p. 4. 
7 N. Y. State Agr. Expt. Sta. Bui., 429 (1917), pop. ed\, p. 7. 
8 Jour. Biol. Chem., 33 (1918), No. 3, p. 392. 
