Beyond having a tail and four legs, they were among the first animals to be tamed and bred. In fact, archaeological digs in western Asia have discovered goat remains dating back to between 7000 and 6000 BC.

To know a goat is to love it. They are friendly creatures with curious personalities, and given their intelligence as well as their agility, farmers routinely take extra care when building pens and gates to ensure their animals stay where they are intended.

Ontario has the lion's share of the Canadian goat industry, with goat milk production estimated at about 12 million litres in 2004.

To maintain a healthy herd of milking goats, farmers feed their animals hay such as alfalfa, and grain and corn silage. However, goats are also browsers, and when out in the pasture, they will seek other tasty treats like leaves, cedar branches and weeds.

Diet isn't the only factor in producing good milking goats. Goat milk production is also influenced by the quality of the animal's lineage. Common breeds used for milk production include Alpines, Saanens, Nubians, Toggenburgs and La Mancha's.

A goat's 'official' lactation period is 305 days or about ten months, during which time the animal will produce an average of 750 litres, which equates to two and a half litres of milk per day. As Canada's ethnic diversity grows, so too does the demand for goat meat and milk products such as fluid milk, cheese, yogurt, ice cream and soap.

About 4,200 Ontario farmers raise sheep for meat, wool and dairy. One of the valuable by-products of sheep farming is wool. When harvesting or 'shearing' wool, people often wonder if it is painful for the animals. Wool is similar in chemical composition to human hair and fingernails; shearing sheep is much like trimming human hair or having a manicure.

However, if sheep wool is left to grow unattended, too much can be a serious problem, especially during the summer months. That is why most sheep producers do their annual shearing in the spring, which is also a good time to relieve the animals of their full winter coat.

By nature, goats are fall breeders and produce young in the spring. Using different techniques, farmers are now able to have their goats kidding throughout the year.

People with intolerances and allergies to cow's milk may find goat's milk easier on the digestion because it contains a different kind of protein.

Sheep have poor eyesight but an excellent sense of hearing.

A perfectly preserved woollen sock, estimated to be about 1,000 years old, was found buried in silt on the banks of a river in England.

Wool can absorb up to 50 per cent of its weight in moisture, and low-grade wool that is unsuitable for clothing is being used to clean up hazardous spills, absorbing 10 to 30 times its weight in oil.

Lamb is an excellent source of protein, iron and B vitamins, thiamine, riboflavin and niacin. When purchasing Ontario lamb, known for its versatility and delicate flavour, look for a product that is light to dark pink in colour and has a firm and fine-grained texture.

To learn more about Ontario goat and sheep, visit www.ontariogoatmilk.org and www.ontariosheep.org.

- Submitted by the Ontario Federation of Agriculture (OFA)