Profit and pleasure in goat-keeping; a practical conservative treatise presenting in concrete form the advantages of the modern milch goat, the various breeds, their care and management . water and laidover the neck of the pail; this strainer is kept over the pail untilthe milking is finished, whenit is replaced with the coverand the pail immersed in alarger pail and set under thewater tap, the cold waterflowing in and out and cool-ing the milk. After heingcooled it is put into the ordi-nary milk hottles, pints andhalf-pints, with card tops,and set in cool closet or re-frigerator. I like the i
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Profit and pleasure in goat-keeping; a practical conservative treatise presenting in concrete form the advantages of the modern milch goat, the various breeds, their care and management . water and laidover the neck of the pail; this strainer is kept over the pail untilthe milking is finished, whenit is replaced with the coverand the pail immersed in alarger pail and set under thewater tap, the cold waterflowing in and out and cool-ing the milk. After heingcooled it is put into the ordi-nary milk hottles, pints andhalf-pints, with card tops, and set in cool closet or re-frigerator. I like the ideaof bottling it, as you can seeat a glance just what youhave on hand and it is al-ways in most convenientshape for either sale or use. It should never be bottled or tightlycovered until it is quite cold. * It is generally said that the cream does not rise on goatsmilk, and this is in a great measure true, the particles of butterfat being so small that they do not readily separate and rise tothe top, as with cows milk. This makes the milk comparativelythick and very rich all the way through However, whenallowed to stand for a full day or more, some cream will be foundon the top.. HALF TOGGENBURG DOE.A prize winner in England; an ex-cellent illustration of great improve-ment in first cross. CHEMICAL COMPOSITION OF GOATS MILK. This varies considerable in different animals and breeds.The following table, taken from Peglers Book of the Goatshows, according to the author, a fair average sample of the milkfrom a cross-bred goat, compared with other milk of averagequality: Goat Ewe Cow Ass Human Casein 4.06 5.37 4.48 1.82 1.52 Butter-fat 5.14 3.65 3.13 0.11 3.55 Sugar 5.28 5.46 4.77 6.08 6.50 Salts 0.58 0.79 0.60 0.34 0.45 Total solids .... 15.06 15.27 12.98 8.35 12.02 Water 84.94 84.73 87.02 91.65 87, 98 100.00 100.00 100.00 100.00 100.00The Nubian goat has the characteristic of giving milk very 34 PROFIT AND PLEASURE rich in butter-fat, and this quality is shared by the Anglo-Nubian