And Capra, (from carpo, to crop; because they are apt to crop the fruit and twigs from even-plant and tree which they can come at). The he and she goat; or capra domestica.

Dr. Cullen, in his class of nutrentia, reckons the milk of animals, amongst which he enumerates that of goats, and sets them down in proportion to their solid contents: thus, women's, ass's, mare's, cow's, sheep's, and goat's; and says, that the first three agree very-much in their qualities, having little solid contents; and, when evaporated to dryness, having those very so-: luble, containing much saccharine matter; of very ready acescency; and, when coagulated, their coagulum tender, and easily broken down. The last three are different, but the gradation is more obvious. Cow's milk comes nearest to the former milks: goat's milk is less fluid, less sweet, less flatulent; has the largest proportion of insoluble parts after coagulation, and indeed the largest proportion of the coagulable part. Its oily and coagulable parts do not spontaneously separate: they never rise in cream, or allow butter to be readily extracted. Hence the virtues of these milks are obvious, being more nourishing, though at the same time less easily soluble in weak stomachs than the first three, less acescent than these, and so more rarely laxative, and peculiarly Jilted for the diet of convalescents without fever. The first three are less nourishing, more soluble, more laxative, more acescent, and adapted to convalescents with fever. Mat. Med. p. 112. Lond. See also Lac.

Goat's whey is aperient, attenuating, and laxative; it is generally preferred.