Acknowledgments
Preface to the Second Edition
Introduction

Part I: Planning, Purchasing, and Protecting
1. Choosing Your Goats
Breeds
Does
Bucks
Registration
Pedigree
Purchasing

2. Housing Your Goats
Shelter
Bedding

3. Protecting Your Goats
Fencing
Livestock Guardians

Part II: Raising, Remedies, and Reproduction
4. Day-to- Day Life With Goats
Behavior
Anatomy
Health
Grooming
First Aid Supplies
Medicating the Sick Goat

5. Feeding Your Goats
Rotational Grazing
Hay
Grain
Minerals
Baking Soda

6. Parasites
Internal Parasites
Controlling Internal Parasites
Preventing Infection
External Parasites
Controlling External Parasites

7. Injury, Illnesses, and Diseases
Abortion and Stillbirth
Abscesses
Acidosis
Bloat
Brucellosis
Caprine Arthritis Encephalitis
Constipation
Cryptosporidiosis
Enterotoxemia
Floppy Kid Syndrome
Foot Rot
Hardware Disease
Hypocalcemia
Infertility in Bucks
Infertility in Does
Johne's Disease
Ketosis
Listeriosis
Mastitis
Nutritional Deficiencies
Neonatal Mortality
Pinkeye
Polio (Polioencephalomalacia)
Respiratory Conditions
Ringworm
Scours
Scrapie
Skin Cancer
Sore Mouth
Tetanus
Tuberculosis
Urinary Stones (Urinary Calculi)
White Muscle Disease
Vaccines

8. Breeding
Breeding Season
Breeding Age
Signs of Estrus
Breeding Methods
Buck Behavior
Successful Breeding
Artificial Insemination
Feeding for Fertility

9. Pregnancy
Gestation
Signs of Pregnancy
False Pregnancy
Feeding During Pregnancy

10. Birthing
Getting Ready
Signs of Labor
Birth
Feeding Post Birth
Newborn Check
Kid Complications

11. Raising Kids
Getting Started With Dam Raising
Getting Started With Bottle-feeding
Poop
Feeding Grain and Forage
Horns
Castrating Males
Tattooing and Ear Tags
Weaning
Barn Hygiene

12. Milking
Managing Milkers Naturally
Teaching a Doe to Milk
Milking Equipment
Milking by Hand
Milking With a Machine
Handling Milk
Storing Milk

Part III: Milk, Meat, and More
13. The Dairy Kitchen
Equipment
Ingredients

14. Dairy Products
Buttermilk and Sour Cream
Yogurt
Sweets

15. Acid-ripened Cheeses
Vinegar
Citric Acid

16. Culture-ripened Cheeses
Choosing Cultures
Flocculation
Cutting Curds
Semi-hard and Hard Cheeses

17. Meat
Meat Quality
Butchering
Cooking

18. Soap
Processes
Safety
Equipment
Ingredients
Step-by- Step Soap Making

Final Thoughts

Notes
Glossary
Suggested Reading
Recipe Index
Index
About the Author
About New Society Publishers