a ans Ona we LE * Ne ‘cP NING A ned + 5 ' z - 4 A . to : $ = — ~ Laue 3 y : | y : ~ " : ¥ RCH RAM, PRR HOM 2 VN MES. : . Se. -driar: of Bureat o: Animal Tada stry<- Bie Daca ig 9c 27 ‘y, U. S. DEPARTMENT OF AGRICULTURE, BUREAU OF ANIMAL INDUSTRY—BULLETIN NO, 68. D. =. SALMON, D.V. M., Chief of Bureau. Ge wo e- 2 INFORMATION CONCERNING fUE MILCH GOATS. BY GEORGE FAYETTE THOMPSON, Me S2 - Editor of Bureau of Animal Lidustry. WASHINGTON: GOVERNMENT PRINTING OFFICE. NOS) ibe (ish 7 nde » 8 ° eeensr ase2on°° LETTER OF TRANSMITTAL. Unirep Starrs DEPARTMENT oF AGRICULTURE, Bureau oF ANIMAL INDUSTRY, Washington, D. C., January 4, 19085. Str: I have the honor to transmit herewith a manuscript entitled ‘* Information concerning the milch goats,” by George Fayette Thomp- son, M.&., editor of this Bureau. Since the publication by this Depart- ment of bulletins on the subject of Angora goats, there has developed an interest in milch goats which has increased to almost a public demand for a publication on that subject; and the manuscript trans- mitted herewith is designed to answer the questions that have been received by this Bureau touching the various phases of a milch goat industry. The author makes no pretense of embodying personal experiences in this paper, but has given the facts and opinions as they have been gleaned from European writers on the subject; but he believes that the statements contained in this paper are the more val- uable because of having been measured by the general rules that gov- ern the raising of Angora goats and sheep. Acknowledgments are cheerfully made of the assistance received from owners of milch goats who have furnished information and pho- tographs. I recommend that this manuscript be published as Bulletin No. 68 of the Bureau of Animal Industry series. Respectfully, D. E. Saumon, Chief of Bureau. Hon. JaMEs WILsoN, Secretary of Agriculture. CONT BEN TP Ss Pemearecmninaty TEMarks. 522 eo seese as ae clas wach cceace ccd ere RmaSTERUL RICO Om ois ac ede a AE Pe are Sige cees Ze Pena OL SOA KeODIN 2m. 5-52 5-526 Sse orcad cece sls ence RE LUN = te ea ey a ee ere te is oon clase sl eS Bameriosiiin On LOC MK 5-2 eee cs seco coke Somos eee soe Blavonanduodoror theumilket. 84 ese. cine seh sete. ok OP RTD TLD LS aL a ag SS a ee ee Pero peranoniommiUlkIings 225 ons boace soc ote ce cceee koe cee ce Transportability of the goat giving sill AG Be aes era tae Bat TEAS SIS oe a Se at Goat’s butter oS Ga SYS LESS GOSS SEE ee AEST ee ee en US DENS Lie) ee a a Peete BN Naps Na Ver in tere sc et Se Rapmeniny cram tuberculosis. ....-2-..-...-.--.-2s---2---+--20- Minnac meni Ome tORtsa she ease os Sos ce Soe owns ciaee kes Ree AUI AOL, YANO. coe ee aries etos see eacee tees sees neces BEeMemcthe FOAL PAIN. =. o5....\e< nc seccccsec- scene ds sees. -- ne VEL GES) --- - ho Se SRR aes ae oe et S¥ey Tavs’ 16) OES FO Nits) Ss ae nD rs ie a ee Lee ey amet cee SUMARIO COALS Oc ne es See ee ee Noe Lk eke ( COURS Costa TH Ae) YOY 03 ¥ pen eee ee ee 7 Ce ae eee ee mete UA CHK OO Atsn ee een eee ne She eee ck oe : Wencermin a diseases Oh COAtS—- 2 (6-1 n = = ee aa ee Soe eee oe MMU RIMAGLET Ol DTCCOMNO mee so aoe amen So Ce ake cl Os Goto koe a Pea kee din Cea Catem cee eee Wis ee he es ite ge ESSN Wer CS errs mane eet ee Ae aro wae Vike tLe ba HIRSPING Sn, [URS SOUT ee ee Sk ee eens ee a eel a Hardiness of goats......- GON AEs 1, NTE Pee eo aga ee Fe aeRO Points to be observed in purchasing goats ....-..--------------- mieced Ol miillehes@a tsi ae rs wee ee ee ly ES cure Mulvercetojourechase re Oa tse Se sme tne eek Sevh ae ee a SY Weneth of a goat's life 2252222. Pe ae ee a lirete Us aia Howato determmmne the ace eeenses aoa SVs ea au Codtcgeskinas TOOMs me sen eeey temas amen no uae Raney eat ‘Gre AOS pompano ar eee The matter of fertilizer. _2---.2-e<---- Fe ee ee ae oe Horns'or no horns! 222.2. 22-209 een eee cactic ae Wattles on the neck’): 02). .o5. ao eee ees 2 tk hoe Worrying by dogs: -2 5-222. 5-2 cig ae Se eae ae See aes Meenas Importations and importing. .......-..-.------ Pre eae Ree tee Registration: 22... <2l hon eo meets ee are 900 to 1, 000 IGANG s -225 2 Na ee ee ee eee ae eee 1, 100 to 1, 200 gavel OVer ics Ae ee Ae. Be Se eee ee 1, 200 It should be stated in connection with the above results that these goats were not purebred animals, but they had been bred from selected parents, which is true of most of the goats of Germany. This may indicate a policy for us to pursue in this country, where we are not so fortunate as to have many purebred animals; the two instances men- tioned below, while no doubt very rare cases, nevertheless show the possibilities in this line. Col. I. Washington Watts, of South Carolina, crossed an Angora buck upon a common doe, and thus produced a doe that gave ‘4 quarts of as good milk as any cow on my plantation.” Elsewhere is shown @ A liter equals, approximately, 1/5 quarts, the decimal equivalent being 1.05668. INFORMATION CONCERNING THE MILCH GOATS. cS a picture of Watita (pl. 1, figs. 1 and 2), an American milch goat. According to her owner, ‘‘ when fresh she was milked three times a day and gave almost a gallon of milk per day of very good quality.” The quotations given above are from authors who write of the best breeds of goats in countries where they have done well for scores of years; but while every condition in the United States seems to be fav- orable to the milch goat industry, it is possible that some difficulties may be encountered. In England, for instance, the climate is not so well adapted to goat keeping as that of other European countries, and some breeds, indeed, can not exist there. One of the results in Eng- land is the reduced yield of milk. Pegler’s statement below is doubtless based upon this fact: I have received positive assurance of full 4 quarts having been reached, but, as I neyer myself saw a goat that gave a gallon per day, I can not vouch for the accuracy of the statement. The largest quantity I ever obtained myself was 3% quarts, accu- rately measured, the milking being performed thrice daily, and with the utmost regu- larity. I should state, however, that special feeding had to be adopted to keep up this yield, the animal being naturally a voracious eater, and with an extraordinary fondness for water.— Pegler. Several of the quotations given under this head refer to the body weights of the goats, and the question will arise as to the weights of the different breeds. Wherever reliable information has been available on this matter it has been included in the description of the breeds; but it is a matter of regret that the average weights of a very few only of the breeds are to be found. COMPOSITION OF THE MILK. It is not probable that any two analyses of the milk of any breed would agree; indeed, analyses of the milk from one animal taken at different times of the day seldom agree exactly. The ingredients of milk are influenced by the breed, by the kind of feed consumed, by the time of day when the milk is drawn, by the particular part of the milk—whether the first or the last part—and by other minor causes. Therefore any analysis must serve only in a general way to show what the proportionate ingredients may be. Composition of goat’s and cow’s milk. {Gsterreichisches landwirtschaftliches Wochenblatt.] Element. Goats rows Per cent. | Per cent. WTAPES? 2 355 GEOR AES Seep TEI Se ese ess se el 2 a Seg 85.6 87.5 LAY SE DS IDO ade she soba Bene sane & BOS ee oleae Tes HEL ra earns ae ome Be Ban Aff oil CESEM «363005 SACS ER BEE Ae SET OEie eS SS 5 SET ee ese acre ae Ne aes ee ee te 3.5 3.5 JADU eee eee Speeayay A= Nias ie ip hey alae eis TS TNS esas Be ote ok 1.3 a) SUC erate aa Sea ania sis ate soe staratate oem bats s ices = SRS Sie us oe ea oe eet ysae 4.6 BF SC? ine mode oS SacI See See Sue aE Re Ea eae AL ESOOE eas Re ee aL RTE ee alae | we 4.3 4.3 20 BUREAU OF ANIMAL INDUSTRY. FLAVOR AND ODOR OF THE MILE. The flavor of the milk of the goat is affected, as is the milk of the cow, by the character of feed and surroundings. The milch goat is generally regarded as a scavenger; and because it is a scavenger and thus able to secure a living and produce milk without expense to its owner, it is kept in foreign countries by those who are unable to pro- vide feed. Most of the milch-goats of Italy, of Malta, and of the Ori- ent subsist in this way, and therefore one can easily understand how the notion has become so prevalent that all goat’s milk is of poor flavor and bad odor. The American people understand fully the causes that produce bad milk in cows, and will not expect anything radically different in the goat. If the goats are permitted to roam about the streets and alleys at will and pick up garbage, one may expect to find the milk off in flavor. In European countries the animals supplement their diet of garbage with such weeds and twigs as they can secure by the roadside and on the mountains, and this vegetation consists, to a considerable extent, of aromatic plants and shrubs. All these things have their influence upon the flavor of the milk. The principal source of the bad odor so frequently noticed in goat’s milk is the dirt which falls from the body of the animal into the milk at milking time. This may be very easily understood, and the matter of cleanliness in milking is at once suggested as the remedy. Another common source is the buck, whose skin emits the odor so charateristic of nearly all breeds of goats. Proper care is not exercised in keeping the buck separated from the does that are giving milk. It is specially objectionable to have the buck near during the operation of milking, as the milk readily absorbs the odor. That milk when produced and drawn under proper conditions is free from ill flavor and bad odor is attested by all those gentlemen who recently imported goats from Switzerland. It is true that there is a natural taste which enables one to distinguish it from cow’s milk, but it is not unpleasant. | The remedies for the objectionable features of ill flavor and bad odor lie in the proper feeds and feeding and in the management of the animals. These are subjects which will receive attention elsewhere. However, it seems desirable to quote here some opinions on these matters as expressed by foreign writers: Many persons are impressed with the idea that this milk has a peculiar flavor, but this impression is entirely erroneous, for when drawn clean from an animal in health it resembles cow’s milk, both in taste and appearance, the only difference being that it is richer, thicker, and slightly sweeter, containing as it does a larger proportion of sugar and cream and less water.— Pegler. The milk from goats fed upon what an English meadow or roadside yields has no flavor to distinguish it from cow’s milk, except, perhaps, its extra sweetness and creaminess; in short, it is only distinguishable by its superiority.—Hook. INFORMATION CONCERNING THE MILCH GOATS. 21 An aftertaste of goat’s milk, according to statements of veterinarians, should not exist, and if any such taste or smell should exist it must be traced to unclean stables or bad feed. Even cow’s milk very frequently smells badly under these conditions.— Milch-Zeitung. It [the milk] possesses a singular but not unpleasant sharp taste, the strength of which yaries with the feeding and keeping. The better the feed, the cleaner the bedding, the better ventilated the stall, and the more painstaking the care, just so much more pleasing will be the taste of the milk. The goatish taste is always to be attributed to the lack of attention to one or more of these points.— Dettweiler. A scrupulous care of the skin itself is absolutely necessary, even with the best con- ditions of bedding. If, on the one hand, the pores of the skin, which partly serve to bring air into the body and partly to emit excrementitous materials from it, become filled with dirt and stopped up, metabolism suffers; and, on the other, the materials remain in the body, the proper excretion of which is interfered with. Thus the rather unpleasant aftertaste of goat’s milk, for the most part, is to be traced to the fact that the gaseous and liquid excrementitous materials can not pass from the body because of the occlusion of the pores of the skin, and they therefore impart to the milk their unpleasant taste. The milk of healthy and cleanly goats has the same good, wholesome taste that cow’s milk has, and excels it in the amount of fat and albumen contained. For these reasons it is imperative carefully to observe the fol- lowing points: (1) To clean with a brush and comb—first upward, then lightly downward—each day; (2) to wash the goats with soda water or soapsuds on still, sunny days in the spring before turning them out to pasture, and again in the fall before housing them, repeating the operation a few days later in each season; by this means all vermin is destroyed and many skin diseases prevented; (3) to look carefully after the cleanliness of the udder by washing it frequently and with great care and pains.—Kloepfer. It is admitted that goat’s milk sometimes has the smell of the buck. Much can be done toward lessening this and toward its ultimate entire removal by furnishing a dry, sweet stall bedded with lots of clean straw, by good care of the skin, and by permitting the continuance as long a time as possible in the open air.—Ziirn. PERIOD OF LACTATION. There are many conditions which have an influence upon the period of lactation, such as breed, individuality, feed, and regularity of milking. Purebred goats yield milk a much longer time than other kinds. This is owing to the fact that they have been bred with a long period of lactation as one of the leading objects in view. It is also true that individuals among all breeds excel in this particular, a fact which is not uncommon among cows. Good feed regularly supplied is a necessity to a long period of lactation, and everyone who has handled cows knows how necessary it is that the milking be done regularly if a full and constant flow is to be maintained. The same principles hold good with goats. It may be said in a general way that the period of lactation is about seven months. The time may be lengthened in purebred animals by special effort, but with the common goats of this country the time is from three to five months. The reason for this short period is because the goats have not been bred with milk characteristics in view. All 22 BUREAU OF ANIMAL INDUSTRY. things considered, it is best that the doe be required to kid but once a year. She should not be milked up to the time of kidding anew. In this country, where the milch goat industry will be largely dependent for its growth for a long time yet upon selected common goats, there will probably be some difficulty in securing a period of lactation exceeding four or five months. Crossbred animals from selected common does and purebred bucks ought to lengthen the period of lactation, as well as to increase the amount of milk. There are now several purebred Toggenburg and Saanen bucks in this country, and, if they are judiciously employed to the fullest extent, their influence for a long flow and a large flow of milk ought soon to be decidedly in evidence. Where goats have been handled most intelligently in Europe for family use, the plan is to have not fewer than two does for each family. One of these should kid in the springtime and maintain a milk flow for not less than six months, while the other should be so managed as to kid six months later than the first one and also maintain a milk flow for six months. This plan provides for a constant supply of milk, and is specially desirable if there are small children in the household. THE OPERATION OF MILKING. The operation of milking goats is not in essential particulars differ- ent from the milking of cows, but there are some features about this operation that should be borne in mind, and these will be mentioned here. In some of the European countries the flock of does is driven . through the streets from door to door and the milk drawn by the goat- herd in quantity as ordered. This method is not recommended, as its tendency is to cause the goats to ‘‘go dry.” It is said that the cus- tom has come into vogue because the purchaser distrusts the seller, and that, even when the milking is done before the purchaser’s eyes, the goatherd is often requested to invert his milk cup in order to show that it contains no water. The accompanying illustrations show such herds in Malta (pls. 5 and 6). The one who milks draws the milk while squatting behind the goat. This peculiar attitude is taken in milking, it is said, because the animal can not be trained to set her right foot back as a cow is trained todo. The English, however, milk from the side and have no difficulty in doing so. The goat about to be milked should be placed on a box or table about 18 inches high. If she is given feed here while being milked there will be no difficulty in getting her to come to the box and remain there until the milking is done. Dr. William More Decker, of Buf- falo, writing recently of his experience with his imported does, said: The does will come to the milking place as soon as the door of their pen or barnis opened, in expectation of receiving their mess of oats. Last summer I milked three INFORMATION CONCERNING THE MILCH GOATS. 23 does and each would come in turn as soon as the door was opened. They were given oats in a large measure. The first was allowed to eat until she was milked, when she was returned and the next doe was at the door ready to come out. Sometimes it happens that a young doe will object vigorously to being milked, and in such cases it has been found necessary to secure the animal by the head. A frequent practice is to use a contrivance called a guillotine fastener, or guillotine board. This consists of two boards with half-round notches, which when placed together fit around the goat’s neck. The lower board is fastened securely in position, while the upper one may be moved up and down so as to admit or release the doe. Other methods will suggest themselves to people who are accustomed to milking cows. Under no circumstances should milking be done in the stalls or in the barn where the stalls are located. The buck should not be in the place where the milking is done, or so near that his odor may be detected, for, as stated in another place, the milk is very ready to absorb this odor. Regularity of milking should be maintained. When the doesare in full flow, they should be milked three times aday; for if not, the udder will become so distended as to be exceedingly painful and the flow will decrease rapidly. A disregard of this point is apt to render futile all other efforts in the way of breeding, feeding, and care. Kindness and gentleness are now recognized necessities in the best cattle dairies. These characteristics are even more necessary with goats. On this point Von L. Albrect is quoted: Milch goats will be particularly gentle and of kind disposition when handled and cared for, so far as possible, by the same person. To this end, the milking must be done with regard to gentleness and regularity, and with the closed hand so far as possible. The strokes and tugs must be performed with care. The milking is done best by a stroke directed from above downward. The following practical remarks by Renesse deal with the general subject of milking: Before beginning to milk, the two teats are to be washed off with lukewarm water and then dried off with a soft cloth, also the udder is to be stripped a few times from above downward. It is advisable that the animal be milked by one and the same individual, with clean hands, at regular and definite times. The milk pail is to be entirely sweet and clean. Milking must not be done in the stall. Tuberculous per- sons must not be allowed either to expectorate in the stable or, much less, to milk. That the milk may not depreciate in taste, it should be put away in a suitable place. A statement of the amount of milk given daily should be kept in a book by dates, in liters, in order to have an accurate account as to the profit. TRANSPORTABILITY OF THE GOAT GIVING MILK. Another feature about the milch goat that is advantageous is that, in the case of a sick person or an infant traveling, the goat may very easily be taken along on the journey for the purpose of furnishing 24 BUREAU OF ANIMAL INDUSTRY. milk. This is a frequent practice in England and is not entirely unknown in our own country. This custom will enable a person to enjoy a change of climate and still keep his regular supply of one kind of milk, both of which are conducive to health. It is well known that with infants a change of milk from one cow to another will often- times produce disorder in the system, and, of course, it is not prac- ticable to take a cow along, ‘‘as one of the family,” as the goat can be taken. If the experience to be gained in the United States shall confirm all the claims made for goat’s milk in Europe, there is a suggestion in the above that is worth considering. In the summer season there is an exodus from all of our larger cities of a considerable number of people who seek temporary locations in country places or in the moun- tains, and among them are hundreds of mothers with infants requiring pure milk and pure cool air. If such resorts should maintain a flock of goats for the benefit of such children—or for other people, if need be—the resulting benefits would be greatly enhanced. Inquiries as to the existence of just such places have been received by the Bureau of Animal Industry, and the idea of their establishment seems practicable. GOAT DAIRIES. The question is raised in the paragraph above as to the advisability of keeping goats at mountain health resorts, and here the question will be raised as to the probable value of a goat dairy. Since there seems to be an almost universal indorsement of goat’s milk for children and sick people, we may well consider the advisability of the establishment of dairies for supplying the city demand for the milk. Inquiries from physicians of various cities are already sufficient to justify the belief that there is such a demand. The cost of a small dairy need not be very great, and it might be worth the while of physicians to lend such an institution their moral support. The price to be obtained for the milk will depend largely upon cir- cumstances. In a few instances where some has been sold, the prices ranged from 12 to 25 cents per quart. At this writing the milk of goats in the vicinity of Palisades Park, N. J., is selling for 12 cents per quart. In this case the milk is not used for hygienic purposes, and most likely it is not produced and cared for according to recognized sanitary methods. Better prices will probably obtain where the milk is properly produced for consumption by puny children and sick people. If such dairies are established and prove successful, other matters of development will demand attention, such as the manufacture of cheese and condensed milk. A few remarks on cheese are given elsewhere, and only a sentence will be given here with reference to condensed milk. Goat’s milk in this form is already found in the markets of INFORMATION CONCERNING THE MILCH GOATS. 25 Europe, and there can be no question that it will fill a want where it is not possible to obtain the milk ina fresh state. It should supplant entirely the use of such milk from cows, which is now used by thou- sands of infants during the first few months of their lives. GOAT’S CHEESE. It does not seem practicable to include much in this paper regarding the manufacture of goat’s cheese. If it shall appear later on, after the establishment of goat dairies, that the manufacture of cheese should be undertaken, the matter will then no doubt be discussed by some one who is familiar with all the processes, which is not the case with the present author. Nothing further will be attempted here than a few general remarks, in order that those who are uninformed on the ques- tion may know that the manufacture of cheese from goat’s milk is a very important one in Europe. The cheese that is made from goat’s milk is considered very choice and always brings good prices. Some of the varieties quite well known in the United States are the Roquefort, Ricotto, Schweitzer, and Altenburger. It is stated that on an estate near Lyons, France, 4 12,000 goats are kept in flocks of 40 to 60 for the purpose of cheese manufacture. The goat’s cheese made in the vicinity of Mont d’Or, France, near the Swiss border, enjoys a world-wide demand, and there are employed ~ at this place about 15,000 goats. We are informed that the annual production of cheese there is valued at 1,500,000 frances ($289,500). The French goat’s cheeses worthy of special mention are Fromage de St. Marcellin, St. Claude, Cheveretin, Gratairon. The first one is a combination of the milk of the goat and the sheep, which also is the case of most Roquefort cheese. The strong taste and odor of goat’s cheese are qualities very pleasing tomany. In Norway a goat’s cheese called Hoitcost is quite a favorite. On this account the French, German, Dutch, and Swiss dairymen, especially the Jast two, have been in the habit of making cheese of an especially pronounced odor and flavor, and, in pursuit of this habit, some of them have used the milk of the goat in part with that of the sheep and the cow in the making of cheese; but while in some instances the milk of the sheep is used wholly for a special kind of cheese, that of the goat is only used when mixed with the ewe’s or cow’s milk, simply for the purpose of securing the special flavor of it; and, as the special kinds of cheese thus made find a market in our large cities to considerable extent and at high prices, it is quite prob- able that the making of this kind of cheese may become an established and quite profitable industry; and, in fact, in view of the great enter- prise and ingenuity of the American citizen in all the business of life, 26", BUREAU OF ANIMAL INDUSTRY. it may easily become so to an enlarged extent when goat’s cheese shall be offered in our markets. With reference to the manufacture of goat’s cheese, Renesse gives the following: The milk is treated in a kettle warmed to 25° to 26° R. [or 88° to 90° F.], and, while being stirred evenly, is brought to coagulation by the addition of rennet. By this means the so-called curd is separated out of the whey. The curd is then manip- ulated with a strainer and the whey allowed to run off. When the curd after several hours has become dry, salt and caraway seed are intimately mixed with it and it is made into small cheeses. These little cheeses are to be placed on racks in the cellar to dry and are turned daily. After about fourteen days they are ripe and ready for use. The cheese takes on an especially fine taste and sweet odor if, after a long period of ripening, it be laid in the dried leaves of the sweet-scented woodruff.. As a rule 1 kilogram of cheese can be obtained from 10 liters of milk. GOAT’S BUTTER. It is not deemed worth the while or the space to say very much here about goat’s butter, for at best it is said to be a very poor substitute for the article made from cow’s milk. In the Orient, especially in Syria, goat’s butter is frequently but not extensively used. It is served to American and European travelers in that land and they find it almost unbearable. The cream rises upon the milk very slowly because of the smallness of the globules of fat, as has been explained before, and therefore in order to secure practically all of the cream the milk is permitted to stand until it becomes thoroughly soured. Very little effort is made to keep the milk free from dirt, and conse- quently the long period of setting intensifies the injurious effects of the dirt. Some of the characteristics of the butter are its whiteness and soft- ness. Very rarely it has a yellowish tinge. The taste is said to be pleasant if made under modern sanitary conditions, yet it is inferior to cow’s butter. Composition of goat’s butter. [Milch-Zeitung, 1893, p. 756.] Element. Per cent. Water << .csieciee 20 seas secs ie ceiee swe elcaus saes 5 na ale w.a.d cee eh eee ton Coe le ee ee 8.2 Wath .on clea cas Seded be bee aps se bis ne piste me wisps tials Save mnie alee eee ecco ace ee rere eee er 86.5 Salts and ashy 222. o5.0c5ec oe poise Sactama set sat coos 2 tens om ener ae eee eae ae ee 3.7 Proteids . .. 252 2.5 ects. geese eb sce ss daeeh de> Jame Saane nce me ane Sela te cle eee eee -9 Carbohydrates: : 2.5.2.2 68 ccacccceiisoaecac = dues seach sce ote me eee a ee ee mf GOAT’S WHEY. Goat’s whey is highly recommended by foreign authorities for its medicinal and nourishing properties. Ziirn says it is recommended especially for diseases of the lungs and for anemic persons suffering INFORMATION CONCERNING THE MILCH GOATS. Ne from innutrition. As this feature of the milch goat industry is not likely to become a matter of importance in this country for some time yet, nothing further will be given here except an analysis, as below: Composition of goat’s whey. Element. Per cent. IPD, oc sccbh ar RESO RO CEE BURL SI SMI OR PI Te Os RIES ie Aa aa ret cee 0. 02 STE - - ses odcc dosnt sdcGbud ser Spode ends DOSE Hee e GU AASHE Ic Co EAR DOES ROSE aes So SSOeDSoNe nae 4, 969 SHLD a o.2 | See CSRS OOS ER ECO BORED SBEIOBt SOBRE SOC SE REU EE CBeCBO Se SOCRCSS COC ES SUR SORE aerne te rire 665 PEEL PTEYHL Emre essa Ane ici acis layin wie Sie eeoiosiinclon eles asec ae xiace Hee ees Shine Moecs sekteesce Gane S ee 581 WMS Tey ee 42s See ia = eis elate ea aie Rae See cise ae aes seca eee anaseeiesaaee nee 93. 765 IMMUNITY FROM TUBERCULOSIS. Some writers state with great positiveness that goats are absolutely free from tuberculosis and therefore the milk from goats can not be affected with tuberculosis germs; others state, however, that this claim is too strong to be borne out by the facts. If the claims of the first class were strictly true, it could well be said that the goat would not only be a real boon to humanity but would also be the most useful of all domestic animals. It will probably never be known just how many people contract tuberculosis by drinking the milk of tuberculous cows, but it is well known that the number is considerable. It is quite generally agreed at this time that this disastrous disease is acquired rather than hereditary, and that one source is milk from diseased cows. Renesse says, in discussing the advantages of goat’s milk, that ‘‘ In Germany 100,000 people die annually from consumption, and the number of those sick from the disease is estimated at ten times this number.” In all probability the death rate from this disease is just as large in most other countries. If all this be true, surely all efforts are dignified that have for their object the eradication of tuberculosis. If goat’s milk is really helpful to the attainment of such an object, it should be given the most extensive use. Milk is the first food of man, and he is dependent upon it, to a large degree, throughout life. It will not be out of place to suggest here that that freedom from tuberculosis, which is so often asserted, is due to the feed and climate where the animals are found and to the exercise obtained in roaming over the mountain sides. It may be that when confined in close quar- ters with cows that have tuberculosis the goat will also contract the disease; in other words, its freedom may be due to environment rather than to a physiological immunity. It is not the purpose of the present writer to enter into a discussion of tuberculosis. That matter will be left to the medical fraternity. The purposes of this paper will be subserved by giving some of the opinions of foreign authors, in order that we may know what thought is being given to the subject abroad. 28 _ BUREAU OF ANIMAL INDUSTRY. A German agricultural paper indorses goat’s milk because of its ‘* antituber pale properties, insuring a pure milk yield;” and the paper continues: Since Lobe, Rhode, and others ascribe to goats an almost total immunity from tuberculosis, Koch makes the statement, in his first study concerning tuberculosis due to infection of cow’s milk, that recently there are well-authenticated cases recognized in the literature due to inoculation by cow tubercles or in consequence of rearing goats on tuberculous cow’s milk. Hilpert says that since the goat is much more healthy than the cow and sheep, tuberculosis (which can be transmitted from them to man) attacks it very rarely, and so its milk is very much better and is especially adapted to children. Renesse says, with reference to the milk of the goat, that there need be no ‘‘ fear as to the transmission of tuberculosis.” Doctor Schwartz, medical counsellor from Cologne, in an address at Frankfurt (1896) before the Association of German Naturalists and Physicians, directed the attention of the convention toward goat’s milk as a food for children because goats rarely have a tendency to tuberculosis, and even when they have it they become infected by coming in contact with tuberculous cattle. “ While the statement is not entirely true that goats are absolutely immune from tuberculosis, yet of 1,500 goats publicly slaughtered in one year only 0.6 per cent were affected. This bears no comparison to the prevalence of tuberculosis among cattle. For example, in the slaughterhouse at Kiel, Germany, in 1896, 41.03 per cent of all slaughtered cattle and 45.82 per cent of all cows were found to be tuber- culous.— Hoffmann. Undoubtedly the most important of all the qualities of goat’s milk, especially in its relation to its adaptability to the feeding of infants, is its immunity from the dan- ger of carrying the germs of tuberculosis. —Hook. In the Kingdom of Saxony, according to a report concerning veterinary affairs for the year 1894, it is stated that out of 1,562 goats slaughtered only 10 (0.64 per cent) were found to be tuberculous, of which 2 were destroyed, 1 was kept under observa- tion, and 7 were found salable. In Prussia, in 1899, in 381 slaughterhouses 47,705 goats were killed. Of this number only 148 head (0.41 per cent) were infected, either generally or locally. This result must be the more astonishing because the goats, with only a few exceptions, were kept under conditions eminently favorable to the spread of tuberculosis. Petersen, quoting these same figures, says that the goats ran freely in the eattle sheds, ate out of the racks with tuberculous cows, and, owing to the well-known proclivities for mischief, took hay out of the mouths of the cattle, whereby they exposed themselves to the greatest possible infection.— Dettweiler. Assistant Eichhorn informs us as follows in Report of Veterinary Science in Impe- rial Saxony, concerning the appearance of tuberculosis in goats: ‘‘There was a goat (in a large herd of 28 head) which had been brought for treatment and which after its death, which soon followed, was found to be tuberculous to a high degree. This made it imperative to inoculate the remaining 27 head with tuberculin. In 18 of these, in consequence of the inoculation, a rise of temperature occurred of 1° to 2.5° C., and only in 9 did the increased temperature amount to less than 1° C. (0.6° to 0.9° C.). Because of this result 68 per cent of all the goats had to be retained INFORMATION CONCERNING THE MILCH GOATS. 29 on suspicion of being tuberculous, and only 32 per cent were to be looked upon as probably free of tuberculosis. The owner could only make up his mind to have 3 slaughtered, of which 2 were suspected of being tuberculous and 1 was probably free of the disease, the result justifying the conclusion that the diagnosis was correct. This shows that a greater degree of care is necessary in the use of goat’s milk as food in the milk cure.’’—Deutsch Landwirthschaftliche Presse. MANAGEMENT OF THE GOATS. The buck.—The management of the buck is of the utmost importance if it is desired to conduct the goat business along definite plans. If carelessly managed he will upset all plans. It must be remembered that the male of all breeds of goats, except the Angora breed, is in heat at all times, and that the doe comes in heat about every three weeks, except during the months of July and August. This means that if the buck is allowed to run with the does the kids will often- times be coming at the most inopportune seasons, which is not at all desirable. If milch goats are to be kept for family use or for dairy- ing, it is necessary that breeding be done according to a schedule, so that a constant milk supply may be had throughout the year. Besides the objection to breeding at the wrong season, there is the further objection of breeding the does too often. Usually, if not restrained, most milch goats will breed twice a year, and sometimes it occurs that kids will be dropped three times in one year. This is putting too much strain upon the does, and the best results can not be obtained by the practice. The buck should always be kept away from the does except when desired for service. By this practice he may be kept in better con- dition on a less amount of feed than if allowed to run with the does all the time. His presence in the goat barn, especially if milking is done there, is very objectionable. The streng odor which he emits will readily be absorbed by the milk and is the principal source of this odor. His place is in a separate barn and yard and pasture. , Best results are obtained where the buck is always in good condition. It may be necessary to feed him some grain in the winter, but it should not be enough to make him quite fat. He will thrive better and have a more kindly disposition if he is frequently brushed thoroughly. The doe.—The fact that a doe may be bred to drop her kids at almost any time desired is one of her advantages as a milk-producing animal. If two or more goats are to be kept for household use, it is desirable that there be a constant supply of milk; and, in order that this supply may be produced, the does should drop their kids from four to six months apart. If a houschold is to be furnished with goat’s milk, matters should be so arranged that this supply may be fairly constant. As one goat S01 BUREAU OF ANIMAL INDUSTRY. is not capable of furnishing this supply for the entire year, two or three goats should constitute the basis of the household supply. The matter of feeding is discussed elsewhere, but it should be stated here that goats in lactation should be fed in the same manner that dairy cows are fed. The feed that will produce milk in the one will do the same in the other. It is surprising how much butting and knocking about a doe can receive without injury even up to within a short time before kidding; but it will always be unsafe to leave the does among the other goats too long after they show evidences of preg- nancy. Twoor three weeks before the kids are due it is well to shut the does away from the other goats. If she is kept in the barn sheshould be loose in a pen or box, as shown in figure 1, and kept there until the kids come. Her future handling will de- pend upon the disposition to be made of the kids. (See ‘*Raising the kids,” p. 40.) LOOSE BOX Man = — = ss == = === = = —— == = = —. aa = ras eS maw =o se = — ss == = — ——— — THE GOAT BARN AND YARD. PAUSED PATH -VWAY TTD aN eiTTit The goat barn is a neces- sity, though very inexpen- sive expedients may often- times answer. No one need expect to obtain a heavy flow of milk from does that are compelled to endure all sorts of weather. Everybody knows this fact in connec- tion with the keeping of dairy cows; how much more should be demanded of a goat? The goat dislikes rain and mud, and will avoid contact with either if pos- sible. While warm rains do not prove injurious, cold rains, sleet, and mud are very detrimental to grown goats and are almost sure to cause death in the very young kids. The principles that should be observed in constructing a goat barn are the same as those governing a dairy barn. The matter of ventila- tion is of special importance; for there is no domestic animal that PLAN Fic. 1.—Plan of goat house. (Copied from Bryan Hook.) TaFU H -. INFORMATION CONCERNING THE MILCH GOATS. 31 suffers so much as the goat when it is deprived of an abundance of fresh air. There should be plenty of light, and the sun should be enabled to shine in. If there is an abundance of room for the ani- mals, all the better; crowding is always detrimental. The better barn is one that has a loft above, where the hay is stored, and this hay can be fed into a manger or rack from above. The rack is better in many respects. The hay in it is easy of access, and not so much of it will be spoiled by the goat as when it is in a manger where the entire lot may be mussed over. Below the rack a board is fitted across the end of the stall, and through this board a hole is made for holding a pail or other similar vessel containing feed. The advantage of this is apparent. This board should be strong, as the animal will use it as a footboard in order to reach the higher for hay in the rack ahove. a The stalls are usually |i||j\j| from 2 to 24 feet wide, and Ih (h | | the partitions between the ————— stalls extend back about ||] WA IH! two-thirds the length of the goat. This length is sufli- cient to keep the goats from interfering with each other when feed is given. Each stall should have a floor raised slightly above the earth. This floor should be made of narrow pieces of lumber, and a space left between the pieces so that the liquid manure may pass through and away. Se = It should extend beyond Fic. 2.—Suitable goat stalls. (Copied from Bryan Hook.) the partition so far that the goat when tied in its stall will not step off. The illustration given herewith (fig. 2) is reproduced from Bryan Hook, and seems to answer all the purposes of a satisfactory barn. The ‘‘loose boxes” shown in the two corners of figure 1 are for the kids or for does soon to kid. Attention is also called to the milking bench on the outside of the barn. If desired this bench may be under cover, but it is always well to do the milking away from the stalls and the other goats. Some goatmen build their platforms in the stalls about 18 inches high and then milk the goat there, but this is not the best plan if it is desirable to obtain milk that shall be free from bad odor and bad taste. I give herewith a plan of one of my own houses, the arrangem< t of which I have found to work well. It is designed to provide the greatest amount of accommoda- 32 BUREAU OF ANIMAL INDUSTRY. tion in a limited space, the inside measurement of the house being 12 feet square. The building is of wood, lined inside, and the intervening space packed with straw and shavings; thus it is seldom that frost can effect an entrance, a point of some importance if it is desired to obtain milk in winter. There are six 2-foot stalls on one side, and on the other three 18-inch stalls, and two loose boxes, the latter to be used for goats that are expected to kid or for shutting kids away from their dams. The upper part of the loose boxes is made—as are also the hayracks—of -inch iron bars. Down the center of the house is a raised path with gutter on each side, so arranged that the liquid manure is discharged into a pail, as shown by the direc- tion of the arrows. The milking bench isin the open air, but is protected from rain by the eaves of the thatched roof. This bench will be found a very necessary piece of furniture, for though the animals can be milked in their stalls, the operator will be apt to find the stooping posture extremely irksome. If this bench, about 18 inches high, is placed in some convenient situation and fitted with a manger in which the goat’s ration of corn or meal is placed, she will require very little training to mount it willingly the moment she is released, and in this position the milking can be done with comfort. Even a young goat that has never been milked before will learn ina few days to stand quietly, and my friends have often enjoyed a hearty laugh over the alacrity with which each in turn scampers round to the milk- ing bench as its chain is unfastened.— Hook. A good yard should be connected with the barn, where the animals may get air and exercise during the day if they do not have the run of a pasture. It is alsoa good plan to have an open shed in this yard, where the animals may go to get out of storms or out of the sun’s heat. If there are platforms about 18 inches or 2 feet high in the shed and the yard, they will prove a matter of great pleasure to the goats, which will nearly always seek such, places when they desire to lie down. Feeding should not be done in such yards, as the goats will be cer- tain to fight, and it will often happen that serious injury will be done to kids or to does about ready to kid. If all feeding is done in the stalls in the barn, the goats will always be ready to rush in as soon as the door is opened, and each one will go directly to its own stall, where it can eat in peace and at the same time get all that is due and no more. BEDDING IN THE GOAT BARN. The goat never seeks the soft places. If given its choice of a place. to sleep, it will choose a rock on the highest point in reach. a i 1% . i qh) | 4 | | i : | vt i i i) + : PLATE 2. Buc. No. 68, B. A. |. QUEENSLAND MILCH GOATs. Photographs furnished by J. R. Chisholm, Queensland. But. No. 68, B. A. I. PLATE 3. AMERICAN MILCH GOATS. Photograph furnished by Wyatt Carr, Iowa. AUSTRALIAN GOATS. Photograph furnished by H. Hocking, Australia. INSORMATION CONCERNING THE MILCH GOATS. 49 ciation, and also secretary of the American Milch Goat Record Associa- tion, imported 4 Toggenburgers which he purchased in England. Owing to many adversities, not of sufficient importance to recount here, these animals did not thrive, and at this time only a few head remain. The second importation was made by William J. Cohill, Hancock, Md.; Robert N. Riddle, Carteret, N. J.; William More Decker, But- falo, N. Y.; and S. King Bayley, Westwood, Mass. These animals were personally selected in Switzerland by F. S. Peer, all coming through the Canadian quarantine. They arrived in the United States May 25, 1904. This importation consisted of 16 Toggenburgers and 10Saanen. They hada hard voyage and consequently arrived in very poor conditicn. Five have since died, but the death of 3 of these resulted from accident. The remainder of the importation is now reported to be in excellent condition. It is necessary to record here another importation (date unknown) of two milch goats from the Black Forest of Germany (usually regarded as Swiss goats), now the property of William J. Cohill, of Hancock, Md. These animals he secured from Carl Hagenback, at the World’s Fair, in October, 1904. The breed to which they belong is not definitely determined, but, as elsewhere stated, the writer is of the opinion that they are of the Schwarzwald breed. As both of the goats mentioned are does, and there are no others of the kind in the country, so far as known, the breed can not be perpetuated pure under present conditions. A picture of one of Cohill’s goats of this breed is shown on plate 7, figure 3. REGISTRATION. The American Milch Goat Record Association was organized on November 12, 1903. It came into existence for the sole purpose of encouraging the establishment of a milch goat industry in the United States. Recognizing the difficulties to be encountered in importing purebred animals from Europe and Asia, the founders of this associ- ation decided to admit animals upon a very liberal basis. It was evi- dent that the foundation stock of this new industry, with very few exceptions, must be selected animals from the nondescript varieties already in the United States. ‘Therefore it was decided that the chief qualification for registration in this association should be that the doe shall yield at least 2 quarts of milk per day. The period of lacta- tion to be required has not yet been determined upon. This association registers all breeds which have the proper qualifi- cations, and under this registration the animals are known as Ameri- can milch goats, a proposed breed whieh is discussed on the next page following. 19573—No. 68—05—_—4 — ony 50 BUREAU OF ANIMAL INDUSTRY. As there are now in the United States a few head of purebred Tog- genburg and Saanen goats, every effort should be made to keep them pure; and, although they are registered as American goats, a separate register for each of these breeds has been started and all the importers have registered their stock in them. Further information regarding registration may be obtained from W. A. Shafor, secretary of the American Milch Goat Record Associ- ation, Hamilton, Ohio. BREEDS OF MILCH GOATS. The goat was probably one of the first animals to be made to sub- serve the interests of man, yet no other domestic animal has been bred so aimlessly and so carelessly as it has been. It is found in all parts of the world, and the varieties are so numerous that no effort has been made at any time to classify them into breeds. The purpose in this work is to mention but a few, and these of the milk-giving type. It must not be understood that this list mentions all of the kinds of milch goats, but those only which have been developed most highly for milk production. Only a few of the Swiss breeds are described, although Anderegg is authority for the statement that there are in Switzerland not less than sixteen pure breeds of goats. It appears that each val- ley there has its own distinct type of goat and the resident of no val- ley has any desire to import a variety from another valley, no matter how beneficial this might prove to be, and, indeed, his own valley peo- ple would resent such action. . The descriptions which follow are almost wholly from German writ- ers on goats. The breeds that are represented in the United States are the Toggenburg, the Saanen, and the Schwarzwald. The other breeds are mentioned in order to give such information as is at hand for the benefit of those who may desire to know something about them. The American goat.—This is a name which has been suggested for the breed which it is desirable to develop by selection from the so-called common goats now in this country. It is known that among these goats there are often found some excellent milkers, although | their origin is obscure. We are told that some of the Italian immi- grants have frequently brought with them from the old country very young kids in baskets. These were cared for as one of the children and among the children, and they have no doubt grown up and exerted a considerable influence upon the general average of the milk supply in the neighborhoods to which they were taken. Other good milkers are said to have been brought from Bermuda, and this blood has prob- ably had its effect also. We should not be surprised, then, when we occasionally hear of a goat that will give from 1 to 2 quarts of milk 4 INFORMATION CONCERNING THE MILCH GOATS. 51 daily. Very recently this Bureau has been informed by a business man of New Jersey that there is a large number of goats kept in the Italian quarter at Palisades Park, and upon special inquiry he learns that the average amount of milk produced, so far as an estimate can show, is 3 pints per day. This milk retails among the Italians at 12 cents per quart; and butter is also made there from goat’s milk to a limited extent which sells at retail in New York City at 30 cents per pound. These are the kind of goats that should be selected as a foundation for the American breed, and if their milk characteristics were further increased by crossing with either the purebred Toggenburg or Saanen bucks which are now in this country, we should soon see a breed that would produce a satisfactory amount of milk and at the same time have all of the hardiness possessed by our common goats. Some work along the lines suggested bas already been done in various places, and occasionally a very good milker is produced. One of these animals showing excellence is Watita (pl. 1, figs. 1 and 2). When this doe was fresh and on green food, she ‘* gave almost a gallon of milk per day,” to quote her owner’s words. The illustration, which is furnished by Mrs. Edward Roby, the owner, of Chicago, Lll., shows the doe at 3$ years old and 3 months after her second kidding. At the first kidding of the doe she dropped four kids and three the second time. Her conformation and record show her to be a very desirable animal as one of the mothers of the American milch goat. Two similar animals are Bluebell and Mrs. Cotton (pl. 1, figs. 3 and 4), photographs of which are furnished by Dr. William More Decker, the owner, of Buffalo, N. Y. A glance at the picture of the former shows her to be much above the ordinary goat, while the latter shows some of the markings of the Toggenburg breed. Bluebell is 5 months old, bluish gray trimmed with black, and the hair noticeably soft. Her mother produced a good quantity of milk that was of very high quality. The writer is indebted to J. R. Chisholm, of Queensland, Australia, for the photographs of the row of milch goats shown by plate 2. This gentleman states that there are in his country large numbers of such goats that will yield 3 quarts per day. They are not purebred animals, and, so far as is known, they have no blood of any of the pure breeds. The animals shown in the illustration indicate what is possible for American breeders. The Maltese goat.—This well-known breed of goats is, as the name signifies, from the island of Malta, in the Mediterranean Sea. The island comprises but 95 square miles, and its population at this time is about 200,000. There are kept on the island, however, about 30,000 goats (among which are enumerated a few sheep) for milking 59 BUREAU OF ANIMAL INDUSTRY. purposes, while the number of cows is only about 900. There are no pastures there. David G. Fairchild, agricultural explorer for this Department, notes that the goats are fed on scraps of all kinds, such as they may be permitted to pick up on the streets, where they usually wander about in small droves. This habit of subsistence is certain to give to the milk an unpleasant flavor, and it is not a matter of surprise that the English contingent of the population prefer condensed milk from England or the United States. ‘* Their milk has the usual strong taste,” says Fairchild, ‘‘ but is drunk either alone or with the morning cotfee by many Europeans regularly, and one soon becomes accustomed” to it.” The proper winter food for the Maltese goats is the chick pea, broad bean, and sulla, all of which are grown all over the rocky island. In , summer they obtain much feed from the leaves of maize and prickly pear. The hair of this breed is long, the color being white and reddish brown or black. Hook says, referring to those which have been imported into- England, that ‘‘the color is almost invariably white, with more or less red markings.” The Maltese goat is usually hornless, but the presence of horns is not an uncommon sight. The legs are short and the body compactly built. The ears are moderately long and are horizontal. The udders are large, oftentimes nearly touching the ground as the animal walks. Hook says that it is quite difficult to acclimatize them in England. The weather appears to be too cold and wet. The real injury is prob- ably due to the wet cold rather than to the cold alone, for they have hair enough to protect them against ordinary cold. We know that no dry cold is too severe for the Angora, but a little wet cold often causes death, and probably the Maltese is influenced in the same manner. The same difficulty of acclimatizing would no doubt be encountered in some parts of the United States, but Fairchild, who is familiar with the climate of Malta, says: It is my opinion that, with proper attention to the matter of feeding and a con- sideration for their social habits, this breed of goats might be introduced into southern California with great advantage. They could possibly be substituted for the wild breed which now overruns the rocky islands off the coast near Santa Barbara. There is a prevalent idea on the island of Malta that the Maltese goat does not do well when transplanted to the mainland, but the idea is a mistaken one. This breed of goats when raised in Tunis, for instance (pl. 6, fig. 2), is in every way equal to those raised in Malta. Fairchild’s observation was that the goats thrived as well and the udders were as fully developed in Tunis as in Malta. Whether or not the Maltese goat will thrive in any part of the United States is a matter for the future to settle, for no animals of this breed But. No. 68, B. A. |. Fias. 1, 2.—POONA (INDIA) GOATS. FIG. 3.—SPANISH-MALTESE GOAT. Photograph of first two furnished by David G. Fairchild and of the last one by B. H. Van Raub, Texas. ois i Eh oral Bur. No. 68, B. A. I. PLATE 5. MALTESE MILCH GOATS. Photographs by Sallie Russell Reeves. But. No. 68, B. A. I. MALTESE MILCH GOATS. Photographs by Sallie Russell Reeves and David G. Fairchild. om INFORMATION CONCERNING THE MILCH GOATS. 53 have ever been imported. If a warm climate is necessary, our entire South and Southwest would undoubtedly prove adaptable. All long- haired goats now in this country thrive well in the cold sections, if they are not exposed to wet cold, and it is confidently believed that the Maltese, having long hair, could soon be acclimatized. The long- haired Mexican goat finds no difficulty in surviving the cold of our Northern States, and the Maltese may prove itself as hardy. wh | o ry hh ’ ; + x \ é t i i / r ‘i : ‘wt 1 4 A : ; 1S fh " a | at 2 } diese AS , : | . + > ¥ ! Bi : ‘ a | i > ay f a | vay i 3 i . : : aL | \ "Gy, 7 : But. No. 68, B. A. |. PLATE 9. IMPORTED TOGGENBURG GOATS. @ Photographs furnished by S. King Bayley, Massachusetts. 4 } 4 ; ‘o { fi * ' : i} 4 | ’ ” on $e | } | | if iT J i| . ® 3 J { a a aa But. No. 68, B. A. |. PLATE 10. SAANEN GOATS IN SWITZERLAND. Photographs by F. S. Peer. INFORMATION CONCERNING THE MILCH GOATS. 5a Several head came to the United States in the Peer importation in May, 1904, and so far they seem-to be acclimatizing very well. With rational treatment they will probably do well in any part of the coun- try, but especially in the mountainous sections. The Appenzell goat.—This is another Swiss breed. It shares with the Toggenburger the right of possession of the Toggenburg Valley, where both breeds are raised side by side. As the Government grants a subsidy to these breeds when kept pure, but never does so when crossed, they are seldom allowed to interbreed. The Appenzeller is a good milker, and is considered inferior only to the Toggenburger and Saanen. It is often mistaken for the latter, especially in the case of those that are pure white. Some of them are, rarely, dark or spotted. The Appenzeller weighs about 110 pounds. Its head is flat and horn- less. One of the strong claims made for it is its great hardiness. It is easily acclimatized. In Switzerland many are kept in stables. Anderegg is authority for the statement that the Appenzeller pro- duces 3% liters of milk per day. It is said that the results of crossing this breed with either the Tog- genburg or Saanen breeds are always negative. The Schwarzthal goat. ’—This breed, sometimes called the Glacier goat, or the saddle goat, belongs to Canton Valais, of Switzerland, and is specially numerous inthe Rk » Valley. The frontispiece of Hook’s **Milch Goats and Their Management” is a picture of several of these goats in the Rhone Valley. Itisa large animal, having legs and horns resembling the chamois and a tuft of long hair on the forehead. It is a very striking animal because of its size and its coloring. The first third of its body, including the head, the neck, and the breast, is black, while the remainder of the body is pure white; these colors meet just back of the shoulders. The front hoofs are black and the hind ones white or yellow. This is one of the hardiest of the breeds, if not the hardiest, as it withstands exposure better than any other of the goats of Switzer- land or France. Because of this hardiness principally, but somewhat on account of its peculiarly striking colors, it is selected for export to Holland, Germany, Norway, and Sweden. Another peculiarity of this goat, according to Pegler, is that ‘‘it almost invariably has but one kid at a birth,” though it yields a large quantity of milk. The quantity of milk given by this breed is not equal to that yielded by the other principal breeds of Switzerland, and the quality 1 is also inferior. The following is from He >k: Very large herds are to be seen on the Es -ishorn and Reider Alps. At the latter place I once chanced upon a herd just as che herdsmen commenced the evening @ This description includes the sbseryations of Mr. Peer. 58 BUREAU OF ANIMAI, INDUSTRY. milking. There were two milkers, and as each goat was finished a young assistant caught and presented another, and the whole herd of fifty or sixty animals was milked in a remarkably short time, the produce being carried in one of the upright tubs upon the herdman’s back; but I must say that I considered the amount on this occasion very small for so large a number of animals. These goats, however, were not so care- fully treated, and not housed as are those of the Toggenburg Valley, and after having been milked were driven off to spend the night upon the mountain side. At the time of Hook’s writing (1896) the only specimens of this breed in England were in the possession of one man. There is very little in print about them, but that little seems to indicate that their hardiness is their only feature that would recommend them for the United States. \ Fic. 4.—Schwarzwald Goat. (Copied from Hoffmann. ) The Schwarzwald goat.—This breed (fig. 4) is generally fawn col- ored, with a black stripe down the middle of the back, some dappled, and occasionally some white animals. The skin is soft and smooth, with short shining hair. The head is graceful. About one-fourth of the goats are horned. The eyes are gray, the ears thin, long, and placed well up. The neck is thin and slender and well set, with abundant hair about the throat. The withers are low, the chest quite broad, the shoulders rather strong and rounded, the back even, and running on an even line to the hips. The belly is very thin, and does not hang down. The hips are long and somewhat sloping. The hind legs are often somewhat bandy; the position of the forelegs is normal. The udder is, in the greater number of cases, large, pliant, and thinly covered with hair, and is placed well back between the hind legs; the teats are somewhat large. ww ——— Se ————— —ts oe INFORMATION CONCERNING THE MILCH GOATS. Ne) The animals are bred in the region of Neckar and Donau, south- western Germany. The occupation of goat breeding is divided among the laborers, factory hands, poor people, and also the middle class; the people possess, on an average, two animals apiece, the highest number being seven. Stables, with pasture, are rented out from Sep- tember till November. The city of Tuttelingen, for two years past, has conceded a permanent pasture to the goat owners. On plate 7 (fig. 3) is shown a picture of one of two goats which William J. Cohill obtained from Carl Hagenback, at St. Louis, and this writer is of the opinion that these goats are of the Schwarzwald breed. The description, which is from a German author, and a com- parison of the illustrations, with the further aid of a personal inspec- tion of the specimens in Mr. Cohill’s possession, lead easily to this conclusion. The Langensalzaer goat.—The district in Germany where this goat is bred is the Northern Thuringia, the upper section of Unstrut, between Heinich and Hainleite, including the district of Langensalza, the west- ern part of the district of Weissensee, the southern part of Muhlhau- sen, and the northern part of the Duchy Gotha. The altitude of this section is from 450 to 1,000 feet. Lobe says this breed is especially suitable for level tracts of land. This breed (pl. 11, figs. 1 and 2) is of various colors—brown, black, and white, ora mixtureof these. In the Langensalzaer district the pre- | vailing color is white. This goat is hornless, according to Dettweiler. There appears to be no uniform type, but three classes may be distin- guished: (1) The common goat, almost identical with the common goat of Thuringia, and having no purity of blood; (2) a goat improved by breeding and selection, found in the neighborhood of Langensalza; (8) a goat improved by crossing with Saanen bucks. The third class is preferred, and it predominates; and it is the one | usually in mind when the Langensalzaer goat is referred to. In its improvement it has much of the appearance of the Saanen breed. Petersen’s description of the Langensalzaer goat is in the main as follows: It differs from the Saanen goat in its more refined frame, shorter limbs, and long barrel. The coat of hair is generally short and smooth, rarely long; the forehead almost square; eyes large and intelligent; ears erect and pointing forward; neck long and slender but somewhat heavier at base than elsewhere; withers well rounded; back straight; hips dropping; chest narrow, but deep and extending far back; belly round, but not hanging, and showing deep “‘hunger hollows;” loin not very deep; hind legs inclined to be cow-hocked (occasionally there are cases of stiff legs). The bones are fine, and the pastern short. The udder is broad and deep, similar to that of the cow, almost globular, and not in two lobes, as in other Swiss breeds; teats 60 BUREAU OF ANIMAL INDUSTRY. long and hanging forward of the legs, nearly reaching to the ground in old goats. Oftentimes two rudimentary teats are present and yield milk. This goat isa good milker. The annual milk yield is often large—in individual cases having been known to reach 1,800 liters. (Dettweiler.) The Starkenburg goat.—This breed is referred to in the German literature as a noble animal. It is the result of a large infusion of Saanen blood, and is oftentimes mistakenly called the Saanen. It is raised in Pfungstaat, Heppenheim, and vicinity. The Guggisberger goat.—This breed, sometimes called the Schwartzenburg-Guggisberger (pl. 12, fig. 2), was originally from the Simmen Valley of Switzerland. It is brown, spotted like the chamois, commonly has horns, and is considered very excellent for milk. Of recent years it has been extensively crossed with the Saanen goats. Hilpert describes it as being built like the Saanen goat, of fawn color, or brownish white, and of astonishing size. He says it is excelled by no other breed of goats in milk production when under good care and feed. The Guggisberger is well propor- tioned, and the accompanying illustration shows that this breed has the points of a good milker. It is also said to be a near relative of the Oberhaslian goat. The Gassenay goat.—The Gassenay goat is of Canton Berne, Switzerland. It is pure white, like the Saanen and Appenzeller. Anderegg, a Swiss authority on the goats of that country, speaks in very high terms of this breed. Hook says that a few specimens have been imported into England, but unfortunately have not been kept pure. Gassenay appears to be another name for the city of Saanen, and it is not unlikely that the goats bearing these names are the same breed. The Harz Mountain goat.—This breed is the product of the Harz Valley and others connecting with it, all of which are from 1,000 to 2.000 feet above sea level. Here the soil is calcareous and the water comes pure from springs. The climate is rather rigid. The animal is astonishingly large and has a strong bodily development. The color varies from whitish gray to reddish, with a dark streak along the back; sometimes it is black or brown, or a mixture of these colors. The hide is quite thick, a condition due to the severe climate. The hair’ is of medium length, seldom short and smooth; the head short and broad; eyes gray; ears long and narrow, yet many have lop ears or so-called mouse ears; horns absent in most cases; neck medium long, withers strong, back straight, loins and chest broad, belly deep, thighs rather full; the legs are generally straight, but in exceptional cases cow-hocked. - an a oe INFORMATION CONCERNING THE MILCH GOATS. 61 The udder is well developed, bilobed as a rule, with large teats hanging between or a little back of the hind legs. When fresh the milk production is from 2 to 4 liters a day, increasing in good animals to 5 liters, and the amount for the entire period of lactation, which is about three hundred and twenty days, is from 500 to 700 liters. The taste of the milk from this breed is especially good, and everywhere throughout the Harz Mountains the milk is used as an article of diet, especially for the poor and for the invalids who sojourn in that district in large numbers. The Wiesenthal goat.—The Wiesenthaler is a hornless mountain goat with a middling long head and sparkling eyes. The hair is short and light in color. The udder is globular in form, with a good devel- Fig. 5.—German Farm (or House) Goat. (Copied from Ziirn.) opment of teats. When the doe is fresh her yield of milk is from 2 _ to 53 liters per day, the average being about 3 liters. The quantity for the whole period of lactation varies from 600 to 900 liters. Peter- sen (from whom these notes are made) mentions one case where 982 liters were produced from a doe that had a lactation period of three hundred and fifty days. The quality of the milk is excellent, having especially a high percentage of fat. The Saxony goat.—This goat can hardly be regarded as a distinct breed. It has been developed by selection from the common, or farm, goats, and by the introduction of Swiss blood, principally of the Saanen breed. Doctor Kohlschmidt, an agricultural teacher at Freiburg, has 62 BUREAU OF ANIMAL INDUSTRY. said that the Saxony goat is equal in milk productiveness to the Saanen. His opinion was based upon personal experiment; but it is said by others that the Saanen goats employed in this experiment were imported and in all probability they were very poor specimens, for nearly all German writers refer to the practice of the Swiss in selling their poorest animals, if possible, rather than their good ones and lament the fact that the German importations are of the poor kind. However, experiments with Saxony goats which were conducted in 1895-96 in the locality of Lauenstein, Altenburg, and Geising, with 30 goats, gave the following results, which indicate that the Saxony goat is an excellent milk producer. The annual milk yield of 27 goats of various ages, based on five experiments, was found to average 725.7 liters per head. Of the 24 mature goats, 9 gave 600 to 700 liters per head, 7 gave from 700 to 800 liters, 4 gave from 800 to 900 liters, 1 gave over 900 liters, and 3 gave 1,000 liters. The highest milk yield was 1,077.5 liters and the smallest 612.3 liters per annum. The aver- age lactation period was three hundred and thirty-two days, and the percentage of butter fat in the milk for the entire period of lactation showed a minimum of 2.74 and a maximum of 4.41, with an average . of 3.48. These results show that the Saxony goat is a good milker and altogether a very desirable animal. The Westphalian goat.— Frequent references are made in foreign literature to this breed, but Dettweiler is the only writer who gives any real information about it, and he gives but little. The quantity of milk which it gives varies. At Warstein the production is said to be but 2 liters per day for ‘‘fresh” goats, with a total annual yield (or for the whole period of lactation) of 200 liters. Other schedules are in existence, however, which show the annual yield to be from 365 to 500 liters. Dettweiler quotes the following from Mr. Petrasch, a magistrate of Hallenburg: Average quantity of milk for fresh milkers, 3 liters daily. Maximum quantity of milk for fresh milkers, 5 liters daily. Minimum quantity of milk for fresh milkers, 2 liters daily. For the entire period, 500 liters. Duration of lactation, 330 days. The Hinterwald goat.—The district of the Hinterwilder (or Forest goat) embraces the whole upper plateau of the Black Forest. The de- scription of this breed is after Huber, a veterinarian of St. Blasieu. The color is white and brown, giving a gray mixture; the skin is thin, soft, elastic, and covered with short to medium-length hair; there is an absence of horns according to Huber, but Dettweiler, from whom the illustration (pl. 12, fig. 1) is copied, shows an animal with horns; fairly long face and broad forehead; jaw well developed; mouth large and broad; eyes large and clear; ears erect; neck strong with a cir- INFORMATION CONCERNING THE MILCH GOATS. 63 cumference equal to its length; chest well developed, being broad, deep, and long; back generally straight; loins generally well developed; hips, dropping; legs sometimes cow-hocked. The udder in full-grown animals is well developed, firm, elastic, both halves being of uniform size, and hangs low in old animals only. The milk yield is about 3 liters per day; it amounts to 4 liters in exceptional cases. The annual yield varies from 600 to 650 liters, testing 3.75 per cent fat. The Hungarian goat.—There is very little information at hand regarding the Hungarian goats. Neither Pegler nor Hook mentions them, yet the following description of a single specimen was pub- lished in the proceedings of the Royal Agricultural Society, England (vol. 15, p. 664, 1879), in the words of the judges of the show at Kilburn: The prize winner, of Hungarian breed, exhibited by Lady Burdett Coutts, was cer- tainly the largest he-goat that has ever appeared at any show. He was devoid of horns and had a fine head, with broad chest, level back, and well-sprung ribs, with- out being too long in the leg. He measured 34 inches in height at the shoulder and 46 in girth. The Alpine goat.—Descriptive writers who have visited Switzer- land have seldom failed to mention incidentally ‘*the Alpine goat,” yet very little is in print about it as an animal of economic value. Peer made no little effort to learn something about this goat, and the description here given is practically in his words. The Alpine goat may be termed the native goat of Switzerland, cor- responding in name to our *‘common” goats and the German ‘‘ farm” goats, but not corresponding in important characteristics. These goats are found throughout the whole Alpine chain. There is but little uniformity among them, and therefore they can hardly be classed as a distinctive breed. They resemble grade animals of nearly every description. In one section certain markings may prevail and in another they are quite different. They have horns generally and are a hardy, serviceable animal. The want of attention to certain uniform characteristics disqualifies them for breeding purposes among those who wish to follow a certain standard or type of breeding. In some districts in the Swiss Alps and also the French Alps some attempt has been made to breed to a certain form and color, but as a rule they are better classified as ‘‘all sorts.” In France and Switzerland there are a few distinct families like the Saanen and Toggenburg; all the rest, except foreign goats of a distinct breed, seem to be lumped off as ‘‘ Alpine goats.” In some parts, however, local names are given to these goats. Some of these animals are exceedingly beautiful. The Tarentaise goats from the French Alps, which are usually seen at the French agricultural exhibition at Paris in the beginning of 64 BUREAU OF ANIMAL INDUSTRY. March, are very striking. They will be found described below under the heading ‘‘ The Tarentaise goat.” There is another Alpine goat that is believed to have some local name. It is of a solid mulberry or mahogany red. These goats have a very short, shiny coat of hair, which sets off their graceful forms to perfection. They have very beautiful, clean heads, and altogether are, as described by Peer, the most breedy looking goats he has ever seen. If these animals could be relied upon to breed true they would cer- tainly be most valuable animals in the hands of any breeder who admires quality and beauty. There were quite a number of these so- called Swiss and French Alpine goats on exhibition at Paris last year, together with several other Swiss and foreign breeds, such as the Toggenburgers, Saanen, Nubians, Maltese, etc., which were said to be mostly from the zoological gardens of Paris. They created as much if not more interest than any of the other animals of the great exhibition. All of the Alpine goats, whether of the Swiss or French Alps, are good and useful animals. They are of early maturity, hardy, and give a good quantity of milk. Peer says they give from 4 to 5 quarts a day and that the best ones are said to give as much as 6 quarts a day. There are over half a million goats in little Switzerland, a territory less than one-third the size of the State of New York. There are among this great number only about 3,000 or 4,000 pure Toggen- burgers and 2,000 to 3,000 Saanen; probably 10,000 would cover all the distinct breeds; the balance (490,000) are natives, grades, and what are generally called Alpine goats. The Tarentaise goat.—The Tarentaise goat is not considered a dis- tinct breed, but is one of the several varieties of Alpine goats; and under the head ‘‘The Alpine goat,” Peer describes it as a very strik- ing animal. Its head and neck are saffron red and the body shiny black, with a black bar down each side of the face. It has sufficient merit to warrant its exhibition at the agricultural show at Paris, and is said to be a good milker. The home of this variety is the Department of Savoie, in the French Alps. The Pyrenean goat.—This goat, as its name signifies, is native of the Pyrenees Mountains. It has long hair, long, pendulous ears, and large horns. It is the tallest of all domestic breeds, except possibly the Nubian. Several head have been introduced at different times into England and the crosses obtained from them have proved to be good animals. Pegler mentions some that were at the dairy show of 1884 *‘ far exceeding in proportions anything yet produced in the way of goat breeding.” This goat is a very good milker. Reports are | | But. No. 68, B. A. |. PLATE 11. LANGENSALZAER GOATS. Photographs copied from Dettweiler. But. No. 68, B. A. |. , PLATE 12. Fic. 1.—HINTERWALDER DOE. Fic. 2.—SCHWARZENBURG-GUGGISBERGER DOE. Illustrations copied from Dettweiler and Hilpert. SPANISH MILCH GOATS. Photographs by David G. Fairchild. INFORMATION CONCERNING THE MILCH GOATS. 65 published of large herds of this breed in the Pyrenees Mountains, where they are kept for the twofold purpose of cheese making and the production of skins for fine gloves. So far as known there are none of them in the United States, but they would probably thrive well in any of our mountainous sections. The Spanish goats.—The term Spanish goat does not here mean a particular breed, for there are several varieties in Spain. Lobe refers to a ‘‘hornless Spanish goat,” which is especially distinguished by its long silky hair. The illustrations which are shown on plate 13 are evidently quite a different variety from the one described by Lobe. These pictures are of the goats of Malaga and Granada, and were taken by David G. Fairchild, agricultural explorer of this Department. No records are available of the quantity of milk that the goats of Spain will give, but the size of the udder of those shown here indi- cates that it is considerable. It is said that all varieties of the Span- ish goats are good milkers. The English goat.—The English -breeders began many years ago to produce from their nondescript stock a distinctive English goat. The lines of breeding which they pursued were the same as those proposed for the production of the American milch goat. The English have succeeded to a large degree, presaging the fact that the United States, with its more favorable climatic and soil conditions, ought to do much better in a shorter period of time. England’s climate is not suited to any of the imported breeds of goats, and her native goats were far from being satisfactory as milk producers. In order that there might be a goat that would withstand the damp climate and lowlands and at the same time produce a satis- factory quantity of milk, the English proceeded to import bucks of the Swiss and Nubian breeds for crossing upon the native does. By this method they have retained the hardiness of the native goat toa remarkable degree and at the same time acquired much of the milk- producing qualities of the Swiss and Nubians. The following description of the English goat is from Pegler: I have been at some pains to ascertain the points of the original breed; and from the descriptions in old works in which goats are mentioned, and a comparison with the features most prevalent at the present time, I believe the following description to be correct: Head neat and taperine, with moderate beard; frontal bone promi- nent, horns set far apart, rising slightly at first with an inclination to the rear, and then h=anching outward; ears rather large, but not actually erect nor yet pendulous, but. mGre approaching a horizontal position, pointing forward. Body long and square shaped, with the coat short, but not so close as in the Nubian and some Indian varieties. In the male it is much longer, particularly at the neck, chest, and thighs, where it is very thick and stiff. A fine, soft, wooly undergrowth is nearly always observable between the hair. The color ranges from black to white, but is more often light or dark fawn, with a darker line along the back and black on the legs. 19573—No. 68—05——4 66 BUREAU OF ANIMAL INDUSTRY. In a personal letter to this writer, Hook believes it would be wise for the people of the United States to secure some English goats to breed up the common stock here. It can hardly be doubted that the result of such a procedure would be very beneficial, for the English goat is really a good animal. The Irish goat.—This goat is mentioned and described in order to forestall any desire to import the blood for American use. The fol- lowing is from Pegler: The hair is long and shaggy, generally a reddish black and white, or yellowish gray and white. The head, instead of being short and tapering, is long and ugly, the muzzle being coarse and heavy, with a considerable amount of beard even in the females. The horns are large and pointed, situated close to each other, and rising almost perpendicularly while inclining to the rear. Those of the male are very large, and attain sometimes an immense length, a pair in my possession measuring each 30 inches. Besides the increase in size, they open out more than those of the female. The size and shape of the horns render both male and female formidable antagonists when pugnaciously inclined, which they not unfrequently are, both to each other and to persons who are strangers to them, so that they are not altogether safe with children. The Irish goat is a rather taller animal than the English, but its gaunt, flat-sided appearance renders it anything but prepossessing. It is never- theless a good milker, though the yield is comparatively poor in quality. The udder is generally long and narrow, with big teats. Pegler does not say much for the Irish goat, but Hook, in the fol- lowing, says less: Of small size, with long shaggy coat and large horns, it has little but its low price to recommend it. Rare examples may be found to yield a large quantity of milk, but only for a few months after kidding; and, as it is impossible to induce these animals to breed, except as their half-wild nature prompts, the production of milk in winter is entirely out of their power. The Welsh goat.—It is believed that in a former time there was a distinctive breed of goats in Wales and also in Ireland, but the Irish blood appears to have dominated and overrun both countries. It is believed that originally the Welsh goat was large, white in most cases, and of a kindly disposition; but this is not the case at this time. Pegler says of it: In many points it resembles the Irish goat, but is smaller and more symmetrically shaped, the head and horns being more graceful and the body lighter. This breed is not of much value for milk. The udder and teats are usually small, and it does not remain any length of time in profit. The Nubian, or Abyssinian, goat.—This breed (fig. 6) is the most peculiar of all goats, and in many respects differs so much from other goats that at a distance it may be mistaken for some other animal—at least not be taken for a goat. It is a native of Nubia, Upper Egypt, and Abyssinia. With slight modifications, it may be found in other parts of the African continent as far south as the Cape of Good Hope. Its size is extraordinary, being fully a half larger than ordinary goats, and it has very long legs. In a pronounced degree this goat INFORMATION CONCERNING THE MILCH GOATS. 67 has the rounded forehead and nose that are so characteristic of all African sheep, but why this similarity exists no one ventures to say. Below the top of its head the forehead rises so as to form a conical prominence, then sinks toward the nose until the nostrils are in an actual depression. The lower jaw protrudes beyond the upper, and the teeth often extend above the nostrils. The ears may be flat, long, large, and pendant, or very short, straight, and pointed. The Nubian is considered a hornless breed, and it is probably as nearly hornless as any breed, yet it frequently occurs that the bucks develop horns, which are flat and short, and which lie upon the back of the head. The horns at a distance midway of the length curve out- ward. There is an entire absence of beard, and the ‘‘ goat odor” so common in the males of other breeds is entirely wanting in this one, not even appearing at rutting time. The eyes are large and lie flat in the head. The color is glossy black or dark brown. Several authors Fic. 6.—Nubian Goat. (Copied from Hoffmann.) who are familiar with this breed assert that the hair is always short, while one, who is no doubt equally as well informed as the others, says the hair is long. The fact is that there are both kinds. Pegler describes it thus: ‘*The hair is comparatively short in the male, but very much so in the female,” yet he gives an illustration of a Nubian with long hair. It can hardly be doubted that the Nubian is closely related to some of the other breeds of northern Africa, all of which have long-haired strains among them. The skin is oftentimes much wrinkled. The udder is deeply indented, or divided, so as to form very dis- tinct lobes. The teats are situated, as in all species, on the lower part of the udder, but upon the outside. The Nubian is the most peaceful and gentle of the goat family. It is not vagrant, and does not require delicate nourishment. The only objection that can be ascribed to it is such extreme sensitiveness to 68 BUREAU OF ANIMAL INDUSTRY. / cold that it can with difficulty withstand the slightest degree. For this reason, in France and England, it is always provided with a warm house during winter, and never turned out in the morning when there is frost. It is said that the slightest cold produces abortion almost instantly. Crosses have been made of Nubian bucks upon selected common does with results very satisfactory. The crosses have better devel- oped forms than the common goats; they are more robust, and par- take largely of the physical characteristics of their dams. It isa pleasure to quote here froma letter by Wm. G. de Coligny, of Spring- field, Mass., who had experience with Nubian goats in Ecuador: Mr. Francisco Chiriboga, now deceased, a large cattle raiser in the province of Imba- bura, northern Ecuador, had a flock of about twenty Angoras and one of Nubian goats, ten in number, which he imported from France, from the Government sta- tion at Souliac, department of Cantal. He used to cross them for the wool, milk, and meat. The Angora became fairly good milch goats, but not so good as the crosses from the Nubian upon the common goat. * * * The hair of the Angora- Nubian goats was not white, but very silky, fine, steeple pointed, and about 8 inches long; in some individuals 10 inches long. The amount of milk produced from three or four Nubian goats and their crosses at that time (1877) was about 4 liters per head per day. Milk from the Angora- Nubians was about 23 liters per head per day, and from the Nubian and common goat cross, about 3% liters. Of all domestic animals, except the rabbit and the hog, in the lan- guage of Du Plessis, the Nubian goat is the one which increases most rapidly. A French writer (Sacc) says that he has known one of these animals to drop eleven kids in one year, four on two occasions and three at another. This, of course, is an unusual case, yet it can be safely affirmed that Nubian goats generally have kids twice a year, and fre- quently there are triplets. Sace avers that the daily yield of milk per animal is from 10 to 12 quarts, and that it seldom falls below + quarts; and that the milk is universally pronounced excellent and of a higher fatty content than milk from native goats. Du Plessis thinks Sace has exaggerated by regarding the exception rather than the rule. It is nevertheless true that the Nubian goat is the highest type of milch goats. Du Plessis regards a good yield for the Nubian is from 5 to 6 quarts per day. He conducted some milking experiments for five days with two goats— one a pure Nubian and the other a crossbred Nubian and native goat. The results obtained are given on the following page. ; Pa i INFORMATION CONCERNING THE MILCH GOATS. 69 Production of milk by a Nubian and Nubian cross. | Nubian. Nubian cross. Day. Quantity Quantity | Quantity | Quantity ofmilk. of cream.c| of milk. | of cream.d | Quarts. Quarts. Quarts. Quarts. | JLT 22 Sao aOR a ee 4, 6358 | 0, 4012 4.7699 0. 2223 SPOT Eia ie chee ten yet a a 4. 6569 . 4063 3.6115 2217 ORT 12 Le. aS BSE Se ee ee ene oe er 4. 7836 4065 | 3.5376 . 2212 MRRP EARS lees ore 2 ae les ee as me eRe tise ens 4.9315 . 4191 3. 8966 . 2428 SLO UE 22 ISK Se eae ee eke nei ee 5. 2166 . 4255 3. 8966 . 2534 [SWEET OE SED Ce ie ats TESTS apc SS re cS a a PU ee eR Oe 24, 2444 2. 0586 | 19. 6383 1.1614 TUR TEE, No Ele 4, 8448 .4117 | 3. 9276 . 2329 aButter, 8.41 per cent. > Butter, 5.91 per cent. Given a suitable climate, proper feed, and intelligent handling, this breed will excel all others in milk production. So far as the United States is concerned, however, its area of usefulness in its pure state will be limited, it seems, to the extreme Southern States and southern California. This is the opinion of De Coligny, who is familiar with this breed. However, among goats imported into Canada within the past two years there is said to be a Nubian buck that is withstand- ing the cold climate of that locality. The tenderest care must be_his lot if he isa pure specimen. The writer has been unable to obtain any information about this animal by correspondence, or indeed, about other breeds of the same importation. A few Nubians may be found in England, where their value has come to be recognized for crossing upon the common goats of that country. The Egyptian, or Nile, goat.—The description given of the Egyp- tian goat (Capra xgyptica) is after Hoffmann. This goat has a sinall head and either short horns or none at all. It has a facial expression that is remarkable and peculiar. The nose is short and stumpy, the nasal bone bulging upward. The lower jaw is longer than the upper one. The beard is often wanting. The eyes are small; ears about as long as the head, are narrow and rounded at the end, and are pendu- lous. The color of the hair varies from reddish brown to light yellow, and always lighter in color on the belly than elsewhere. The goat odor is never present. (Note the similarity of this goat with the Nubian, the Syrian, the Mamber, and the Zaraibi.) The Egyptian goats are numerous in the Nile Valley as far as Nubia and Upper Egypt. They are regarded as among the best milch goats, and are said to give daily from 5 to 6 quartsof milk. Hoffmann says it has been claimed for this breed that a specimen has been known to give from 10 to 12 quarts of milk daily. 70 BUREAU OF ANIMAL INDUSTRY. The African, or Widah, goat.—Lébe says the African goat in its conformation and peculiarities resembles the Angora, but is smaller. The short description given here of this goat is translated from the German of Hoffmann: This goat is the most handsome and graceful of all goat breeds. It is of medium size and has a shapely head; has a robust, well-rounded, fleshy body, and better developed legs than any other breed of goats. The horns are thin and curve gently backward and outward, the point bending back again so as to form the beginning of aspiral. The hair is short and coarse; on the neck, back, sides, and legs it is black, but underneath it is yellow. The color may be reddish or yellow. There is a subbreed of the African goat called the Dwarf goat (fig. 7). Itis only 13 inches high and 26 inches long, according to Lébe, who makes no comment as to its value. —— = —— TOMMjry Ss a y = Sil 06 SS SEE Sy = = ee Fic. 7.—Atrican Dwarf Goat. (Copied from Hoffmann.) The Zaraibi goat.—The illustration (pl. 14, fig. 3) shows a prize- winning Zaraibi buck at one of the shows of the Khedivial Agricul- tural Society of Egypt. Nearly all travelers through Egypt who observe the live stock there mention this goat as a most excellent milker, and it always appears at the shows, yet no description of it is at hand. It is a large animal with long hair and especially character- ized by its very long ears. The description of the Egyptian goat applies to the Zaraibi pretty well, but the writer has been told by visitors to Egypt that the former, although a good animal, is not the equal of the latter, and also that the former are much more numerous. There is good evidence that this breed was originally from Syria. The following report regarding this breed is from David G. Fair- child, agricultural explorer of the United States Department of Agriculture: The Zaraibi is the best milch goat known in Egypt and it is used largely by Euro- pean families desiring pure milk for their infants. It not only gives more milk than ~I INFORMATION CONCERNING THE MILCH GOATS. 1 the ordinary kind, but is said to be a better breeder. I learned that the wealthiest landowner in Egypt had only recently purchased several for his own use. The best herd in Egypt is owned by the Khedive. Mr. Fairchild was permitted to inspect the Khedive’s herd of goats, a privilege seldom accorded to anyone. He believes they could with advantage be introduced into southern California in the warmer parts, but does not think they would live through the cold winters of the North unless housed very carefully. The climate to which they are accustomed is very much like that of southern California. G. P. Foaden, secretary of the Khedivial Agricultural Society, for- wards the following statement: The Zaraibi goats are a race which was brought originally from Syria. They are superior to the native breed. They are now bred chiefly in the neighborhood of Cairo. ... --2sd25---o-nee = Dogs worrying goats). 2.2. -. 22. fis Soe de shoes ee ge Dry substance, percentage in goat’s and cow’s milk .........---....-------26 Dwarf goat, note 2222-250. 22. - 22s Seie = eee ee pee eee See ee Egyptian, or Nile, breed, description ........-.+..5---2.--.4-. +50 English goat, description --......--- pete bee cf ede ao See Fairchild, David G.,; remarks on Zaraibi breed’. 2 --2 22222 2 ose ee Fat percentage in goat’s. and cow’s mulk ..-....5..--.s-+-25.0- ee percentage in the whey.:..------.+-+-.--.--ses-s2:!0-2- = 65 percentage in the butter .2.-:.2.....2.22 2.2. 224.2. - aoe Feed, proper kinds.» .....2202-. 5-2-2230 -02-5+,. segs ances ee Fences, description... ... 22). 00. esto 3 aoe es ens to eo ulna) oe rr Fertilizer, value... 22... 222-5222 -22\ce gos sa-n5-35s hee Flavor and odor of the milk .....2..:...-+-2222.---1432-+-: oe Fleischmann, remarks on yield of the milk --_----:--.).. 2. | 33 eee Flesh as food, remarks. ...2..< 225. 22. ¢) 405.505 -44Sisese ee Foaden; G. P., remarks’on Zaraibi breed ....-.....-). 023). ee Gassenay breed, description........-..24..2.-.-0-. cee. 5- 5 er Germany— remarks on goat keeping by authorities. .........2:.....i2:5002=eeeeee value of goats and goat products, 1892 -..22-22-2222) 222) ee Goat— keeping, €conomy ..-.--2.229..-2-- 222 - sheds. ee see ee eee transportability .....-- 220. . 5.6 -cse¢ee- see oe te Goats— and cow’s milk; composition <2... .2...2.2-.---2243!5945 eee and goat products of Germany, value in 1892.......22... 5 223 as brushwood destroyer. ....2....2222--22---424at0 oe = See eee in Norway and Sweden, article by Caroline Harrison ....-.-.--.....---- in Switzerland, feed and caré....-:..2.2.,2. 8.26252 management .........: 022-544 eee lene ut beeen ee number in Switzerland, 1901 ...2 2. ..22...2-2225 525060 prices in Switzerland ........-22.:222-55.+20s-2+ eeee ee where to purchase... .---:22 J2c\ss2ee5505+-00 25 2 eee 42, 43 Guggisberger breed, description - . . 22... 2... --2-: -=2- o2 hee ee 60 Hardiness— CANSES oon cee Des oe Soe oe Ae Sa Bey Sree 41 remarks by’ Pegler... .. 324 s.ee+ son beeu ste eee 42 Harris, Ira, remarks on the Syrian goat....-...--22-12.5-.222--505=e 71 Harrison, Caroline, article on ‘‘Goats in Norway and Sweden’’...........--- 78-80 Harz Mountain breed, description .....-<:.-.-.-.-.. 252-255. 40 eeeee 60 Hilpert, Felix— remarks on utility of goats... ..:...... 52.22. + deste ee 13 Hinterwald breed, description.:.-<. 2.2... -22---4- 2 sesso) ee 62 Hoffmann, Fr.— description of Mamber breed :...:.-22.2s--12 22.255 5-28 24 eee 72 remarks on goat keeping in Germany.=22.-....52--4- 525-32 eee eee 12 remarks on immunity of goats from tuberculosis.-..........-..----.---- 28 1h ee are ae ee ee ae ee ee ~_ oP a ee ers a ne f: INFORMATION CONCERNING THE MILCH GOATS. 85 Page OD SUS: TREVEINTASSY OHV DIRE Se I ce 3 Hook, Bryan— NereniMmon Ol Imish coat. 22228-5528 S. 2222. 22 eee: 1 Beh es Ree RSE an ee 66 JES TOTP UCTS TeTS CLO SEW 8 ET I ete A ep 57-68 rere NLO TRCES UCU Geers rey taer ser eee a ee MR BG ee 31-32 EMR One aAvOn Once milk: oo = wate ce ss oe eo ee es ih ia Lt 20 remarks on immunity of goats from tuberculosis. ........----.-..------- 28 GTR. Om LEAN GS aS rae eee Re 16 SLOTS, GUSOUISSINO, Bae on Se I tee ao at ant ee ca ek eva a 47 Pena me ueCU GeSGhIptlOn! 2am ace ee ae bake NS RO oe ed Me hoses 63 Penman nats trom: tuberculosis... 24.22.2222 -4-2-.8-2seccece ss -- 2h e 5 27-28 PEPPRCANIeLASUACL LEMPOTEN GE. = S22 4 = Ace ie ho ea oS eeeile e'e bcd ow hue S oie 48 Peete UEC IN. TOMA KG cis ote ye ei ee = Se ee bse Se eme e baiiste ns i 41 faemensced, ‘Gexeription by Pegler and. Hook ....2/..-.-..2----2---6+.--e6-2- 66 Journal of Medicine (Paris), remarks on the milk ........-.---.------------ 16 Kids— Ant con MORE SECh MALS OC meee ares eee iat eee ee ee! See og cio 40) EMERREN IO: EeativcUa [0 UG Ghee nee eee emt SN Sh ea oh ef i ek 39 REC RP RC SSIN SWICACTIAN Ue Aewea me: wet lads Se iO Se ok ER ole ew 75 Kloepfer, G.— Reece NI CCOMM oar ay Ga eee ree case Satie ee SL yy Sc 36 iemrimcven favor on the niilk: <2. voce hoe ee eect ek enw ees 21 irene Ter E OR Sra ee ec Se ee ee eo Se LPR Te 8 a Se in 21, 22 Paaeenozacr breed, description -{..-22ls2c2-5-.-)--22einnce ences - 2. tees 59 ewe aECe Ue CeSCLUP WON - ae see ee Ne a eS oe 51-53 Marmiber breed, description by Hoffmann .-_:...:--.-: ...-.-----------+----- 72 eerie. remarks on them go. 2 3.2/2.2 oes soon see cinks de cdee te 16 Milch— Prucnomowiizeriand, article by, Wes: Peer... -25.23.)-4.- -4 0. se - 5-55-55 13-17 Zine: remarks on flavor of the milks... 2222 eek estes ln 21 Milk— iE ERTL NULCE tions. 227) See tt Me em Se Te 8a 17 LST STROUD TSA che irs a 2) dn oR a a 14-15 ADE IP SEIS GG KOT ISM a ee oo Sey rare Ate TE SOP EL a 20-21 Pee caisraAnOLecOws, COMMPOSIGON ss. 19 production and value in Switzerland, 1901 .-_-- oe pet et eS Po a ft 10 Reece UG NO TIUL OS ale eee en Pie rap een Ne Maer te Ro Mt a 16. TELL. QSOS OUT EEG eerie ce cnet ae SE og as ea Ree 17-19 Milking— GECUS MWe Sten O las wilhZels an Ge J 2) ;: Y~< } a NS LIBRARY OF CONGRESS | 848 958 4@ fl yeas ¢ iY Ni | 0 002