GOAT’S MILK

Very little goat’s milk is consumed in the United States, vet it would prove a valuable addition to the food supply in regions where cow’s milk is not commercially distributed or is not generally obtainable otherwise under satisfactory conditions. The po e ion of one or two does is po ible to a great many you sands of families who could not harbor a cow, and would many times repay the small expense of their up-keep by their valuable contribution of the milk so desirable in the diet of both children and adults. Goats are easily cared for and economical in feeding, and if of good breeds give a considerable quantity of excellent milk --from two to three quarts, or even more, a dav—for a period of from seven to ten months without freshening. The milk is almost pure white, and agreeable in flavor. It is entirely devoid of any undesirable taint if the doe has been milked in clean surroundings and the milk itself has been kept from contaminating odors. It should, of course, be cared for just as carefully as cow’s milk. Its composition is very similar to that of cow’s milk. The water, fat, and sugar percentages are about the same; the protein is higher (see Foop Vaiurs). Some authorities rate it as especially valuable for infants and invalids because of its greater protein content, the smaller fat globules, and the somewhat softer curd it forms in the stomach. It makes good cheese, especially of the Neufchatel type, producing a smoother, closer grain than cow’s milk. It also makes good, though very white, butter. It is not, however, suitable for the latter purpose under ordinary household conditions, a separator being nece ary for the full abstraction of the fat—the cream does not rise readily as on cow’s milk. a Neither the Angora goat of the preceding article nor the common American goat is a good milk produeer, but excellent results can be obtained by cro ing their does with pedigreed bucks. Among the best milk breeds are the Saanen and the Toggenburg, both of Switzerland. It is the goat of Switzerland that has been eulogized as the Swi peasant’s cow and the Swi baby’s foster-mother! In some parts of Europe, the does are driven through the streets twice daily to be milked at the eustomer’s door. Fresher milk than that no family could demand!