10 
7. What is a satisfactory method of treating constipation? 
8. How are caked udder and sore teats handled? 
9. What are the causes and the method of treatment of foot rot? 
VII. Can I handle the milk properly and turn out a first-class product? 
1. What is considered a good lactation period for goats? 
2. What factors influence the length of the lactation period? 
3. What equipment should be provided for the milking of goats? 
4. What precautions should be taken to be sure of securing clean 
milk? 
5. Why should not goats be milked in the same room where they 
are kept? 
6. What are the advantages claimed for each system of milking? 
7. How soon may the milk be used after kidding? 
8. Why are regularity and kindness so essential to the handling 
and milking of goats? 
9. Why should the milk be weighed and accurate records kept? 
10. What is the best method of straining the milk? 
11. Why should the milk be cooled immediately? How is the cooling 
accomplished? 
12. How are the milk utensils handled to assure cleanliness? 
VIII. What other products may be obtained from a herd of goats? 
1. What is the nature and value of butter from goats' milk? 
2. How is cheese made from goats' milk? 
3. How does the goat compare with the sheep as a meat-producing 
animal? 
4. How does the goat meat compare with mutton in quality? 
5. Of what use are skins and what is their value? 
CLASSROOM INSTRUCTION. 
Based on project outline. — In connection with a study of sheep husbandry in 
some sections some time may be given with profit to a consideration of milk 
goats if one or more students have selected the keeping of goats as a home 
project. Perhaps the consideration given the subject will arouse interest and 
show the possibilities in such a project. Such a project furnishes a good basis 
for consideration in the classroom, as it supplies a guide as to the practice and 
that which will apply to local conditions. 
Use of reference material. — Students who have goat projects should be en- 
couraged to secure one of the special journals devoted to goats and other publi- 
cations. The lessons given to the class as a whole may be based upon Farmers' 
Bulletin 920, Milk Goats. In case there is little time for the whole class to 
consider the subject this bulletin may be assigned to a student who is interested 
to make a special report to the class. 
Suggestions regarding the treatment of topics with regard to both classroom 
instruction and home projects follow. 
A study of types and breeds. — Much can be done to arouse interest in goats 
by making the students acquainted with something better than the common 
goats they have known. If there are any herds of pure-bred goats in the com- 
munity, they should be utilized as far as possible in connection with a study of 
types and breeds. Good illustrations will be helpful in showing ideals and to 
serve in the absence of the living animals. In connection with a study of the 
milk type it will prove helpful to have the students make up a score card as a 
class problem. Cards for sheep and for the dairy cow will be suggestive of 
form and arrangement. Practice in the use of the score card and in compara- 
tive judging should be given wherever there is time and material is available. 
Management of breeding animals. — Goats kept as pets or in connection with 
a production project furnish an excellent basis for learning the general princi- 
ples of breeding. If a student has to pay twice as much for goat No. 1 as for 
goat No. 2 because the first goat represents better breeding, the law of heredity 
will appeal to him in a new light. Again, if he is to retain one of two kids for 
milk production or for breeding purposes, the principle of selection will mean 
more than a mere abstract statement. Emphasis should be placed upon such 
practical points as the proper age for breeding, the periods of heat, the gesta- 
tion period, and the care of the doe at time of kidding. 
Feeding and management. — In connection with this topic also there is an ap- 
plication of general principles to a particular practice. Inasmuch as the gen- 
