A more accurate method, and one which can be used with a large flock, is to place the bucks in a corral adjoining the one used by the does at night. The does should be brought into their corral early in the evening, and all of those in heat will work along the fence next to the bucks. The doe in heat can be caught and the number taken and recorded in a book. She is then placed in a small pen with a buck and his number is recorded with hers, together with the date. If the doe does not conceive, she can be put with the same buck again at a later date, and one has approximate knowledge of when she should drop her kid. In this manner a buck will serve about two or three does in the evening, and one or two in the morning. The kid is marked at birth and the number recorded after that of the mother. The breeding of recorded stock is of value only for special reasons, and is not advisable with large flocks, as it is expensive. [Illustration] ANGORA VENISON. Angora venison is the name which should be given to the flesh of the Angora goat. At the present time it is usually sold in the markets as mutton. The term goat meat should be applied to meat of the common goat, and the term mutton belongs to sheep. Because the Angora goat feeds largely upon that material which nourishes the deer, the meat of the Angora is flavored like venison. The fat is well distributed, and the healthfulness of the animal renders this an especially desirable meat. The Turk has long recognized Angora venison as an important element in his diet. Angora kid is above comparison, and it occupies the principle place on the menu at private as well as state affairs in the Orient. As one passes through the market places in Asia Minor he sees the carcasses of the Angora hanging in every shop. There is no mistaking the animal, as the skin still remains on the goat. One takes his choice, and as a rule more Angora venison than mutton is sold. Some of the Turks keep their wethers until they become coarse-haired and too old to pay to keep longer, eight or ten years old. This class of meat ranks with old mutton, and sells at a discount. Young wethers and does are in good demand. There has existed in America some prejudice against the flesh of the goat. To-day thousands of goats are being consumed annually, but most of them are sold as mutton. Packers and butchers still insist that Angora venison must be sold as mutton. They pay about one-half a cent to a cent a pound less for the goat than for sheep. The goat never fattens as well along the back as the sheep, and hence the carcass does not look so well. The fat is more evenly distributed throughout the animal in the goat. An expert once said that to know whether a goat was fat one should feel the brisket, and if there was a considerable layer of adipose tissue between the skin and the breast bone, the animal was fat.