Arizona silver belt., 1895-11-16
GOOD OF THE GOAT.
An Animal That Is Unappreoiated d
 in This Country.
Highly Valued by the Ancients as a Source of Food did sustefiance--Ameri- can Farmers Learning
 About It.

can Farmers Learning
 About It.
 The goat has not had a fair show in modern times. Among the ancients he was highly esteemed, and figured extensively in serious literature. Now he is only the butt of funny para graphers, whose acquaintance with him is confined to n tradition that he eats tomato cans on the Harlem rocks. The children of Israel and the heroes of Ho- mcr knew him better. The Old Testa ment shows the goat as an essential part of the Hebrews floclSs, 1t gave aim milk and meat for food, hair and akins for clothing, and was his most ommon sacrifice for sin. Encamped before the walls of Troy, Ulysses and his comrades regaled themselves with the fat goats roasted quarters, and thought themselves specially blessed of the gods, But we of the western world have come to despise the goat as "the poor mans cow" a useful enough animal for the mountaineers of the Alps or the squatter sovereigns of unsayory suburbs, but an inferior creature not worth the notice of the free-handed owner of broad American acres, possessed of Jerseys, Merinos and blooded trotters, and above the utilization of brush lot or a stony pas ture.
 Some American farmers, however, are coming to realize that the goat may be made one of their valuable domestic animals, not merely poyerty-stricken substitute for a COW, but an addition to the farm community, filling place of it's own and giving return peculiar to itself A Missouri farmer writes to an agricultural paper that he finds goats profitable for rough land filled with weeds and bushes. He has had them four years, and they have destroyed the bushes, sumach and small persim- mon trees.
 His hogs have been free from disease while his neighbOrs, who did not keep goats, lost most of their hogs by cholera He ate the meat of young goats, and liked it better than mutton, His ex- pcrience coincideS with that of farmers in countries where the goat is eXteu- sively raised and prized. England is not among them, owing partly to there being comparatively little waste land, but also, according to s. H. Pegler, an authority on the subject, because therc the advantages of goat keeping are but impcrfectly known" and the American lack of appreciation for goats may be inherited. In Ireland, on the contrary, the number of goats has increased in recent years. Of course, the goat can not compete with the COW as the single milch animal for those able to keep the COW, but it has advantages in places where the COW cannot be kept, and as an addition to the profits of farm. In the first place, iii greatinstrumen for extending pasture lands IL will eat by preference and thrive upon forest leaves. shrubs and weeds that no other domestic animal will touch, and get a rough and oyergrown field into good condition for horses and cattle. It is hardy, and will live on rough or smooth ground. There is a prejudice against the milk, but one entirely groundless. IL lH AANAANA AAAtAh AkN ~ 4iAAlnt AANsAfANA AAl butter and much heavier in cheese, but all experts declare that it has ab- solutely no different flavor or taste from that of the COW. The average daily yield of a well-kept goat is said to be three pints, not large quantity, but not an item to be despised, in view of its richness, the size of the animal and slight cost of keeping it,
 Herds of goats in this country would not only utilize much of the herbagc which now goes to waste, but might also develop some profitable industries which have not yet been acclimated here. Fhe manufacturer of fancy cheeses ih imitation of expensive for eign varieties in some cases has been so successful that the domestic product sells on it's own name and merits. In other cases, such as Roquefort, the re- suits have not been satisfactory Meth ods of curing account in part for the failure, but different materials may have muck to do with it. Many of the finest European cheeses are made from goats milk, while the American at tempts to rival them have been made with cows milk. There is nothing else available in the market. If there were, doubtless creameries making fancy cheese would arrange to consume alt that could be had, and the goats would prove a source of wealth, both 10 farm CT and manufacturer. Nor is the goat to be despised for food by an oyer-fas- tidious race. In the restaurants of Rome the kid holds an honored place. The elderly members of the tribe are inferior to mutton, but the kid, prop erly prepared, is a meat which will bear comparison with any other. It would be m agreeable variation of our reg linen. The man who makes goat grow where none grew before should have credit with him who makes two blades of grass stand where formerly one stood alone. By all means, let us learn of the ancients and grow rich from hocks of goats.--N Y. Tribune.
 Absent hIlndedness.
 The best instance I know is that of an amiable Irish judge, now no longer on the bench Among other amusingr