Lewiston teller. [volume] (Lewiston, North Idaho) 1878-1900, 1896-10-22

mon trees. His hogs have been freo
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 experience comedies
with that of farmers in countries where
the goat is extensively raised and
priced England is not among them,
owing partly to there being compare
lively little waste land, but. also. ac-
cording to S. H. Pegler. an authority on
the subject. because there "the advan-
tages of goat-keeping are but imper-
fectly 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 cannot COM
pete with the COW as the single milk
animal for those able to keep the COW,
but it has advantages in places where
the cow cannot be kept, and as an ad-
dition to the profits of the farm. In
the first place, it is great instrument
for extending pasture lands. 1t will
eat by preference and thrive upon
forest leaves, shrubs and weeds that
no other domestic animal will touch,
and get a rough and overgrown field
into good condition for horses and
cattle. 1t is hardy, and will live on
rough or smooth ground. There Is a
prejudice against the milk, but one
entirely groundless. 1t Is richer than
cows milk, heavier in butter and much
heavier in cheese, but all experts de-
clare that it has absolutely no differ
ent favor or taste from that OF the
COW. The average daily yield Of we'll
kept goat is said to be three pints; not
a large quantity, but not an item to
be despised, in view of its richness, the
size Of the animal and the slight cost
of keeping it. Herds Of goats in this
country would not only utilize much OF
the heritage which now goes to waste.
but might also develop some profitable
industries which have not yet been ac-
climated here. The manufacturer OF
fancy cheese in imitation Of expensive
foreign 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 Rogue
fort, the results have not been salts
factory. Methods of curing account in
part for the failure, but different ma
terials may have something to do with
it. Many Of the finest European
cheeses are made from goats milk,
while the American attempts to rival
them have been made with cows milk.
There is nothing else available in the
market. II there were. doubtless
creameries making fancy cheese would
arrange to consume all that could be
had, and the goats would prove
source of wealth both to farmer and
manufacturer. Nor is the goat to be
despised for food by an over-fastidious
race. In the restaurants OF Rome the
kid holds an honored place. The ell
derby members of the tribe are inferior
to mutton, but the kid, properly pre-
pared, is a meal which will bear COM
parison with any other. 1t would be
an agreeable variation Of our regimen.
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 flocks of goats.-Ex.