The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1879-03-08

llallow, lard, butter 6e., woody iibre, straw,
sugar and starch, are mainly made up OF ear
bon, hydrogen and oxygen. These are otlen,
for short, called "carbo hydrates. The
principal ones we have to do with in farming,
gardening and feeding animals are:
-hydrdtes. oils, fats, tallow, butter,
woody hbre, sugar, stareh, gun
The above substances contain no nitrogen,
and IN agricultural chemistry are called carlo
hydrates or non-nitrogen0us substances.
There is another class in which nitrogen is
an essential part, such as lean flesh or muscle,
curd Of milk, white Of eggs, &c. As albumen
is well known and is found in many things as
well as in the whites of eggs, those substances
which contain nitrogen largely are called
''albuminoids, or heterogeneous substances.
Here is list of few of the
Albumiaoids. White Of eggs, or albumen;
curd of milk, or caseine; muscle, or lean
meat galatine, or gluei gluten, or graini veg
etable fibrine.
Science has established the fact that no
organ OF the body can be formed or renewed
without nitrogen, hence It would follow that
no animal could live long without food con.
tanning this essential ingredient. Starch, SUI
gar, butter, fats, &e., which contain no nitro
gen could not alone sustain life. These fur.
nish the fuel to warm the animal, but do not,
nor cannot, produce muscle, bone, &c. Vel
they are essential to the system as heat pro.
dueing substances and play their own part ia
the economy Of life. Then it is evident that
the system requires due proportion Of food
Of both classes above named, and here is
where science comes in to aid us in determin.
ing the proper proportions.
The delicate weighing balances ofihe chem.
ist and his accurate analyses tell US exactly
what elements every part Of the animal body
is made OF, and exactly what is found in the
material grown and used for animal food
By experimenting on different varieties Of
food in a great many WAYS, using great eau
ton, much definite knowledge has been oh
tanned, For example, they have learned tha
working OK or mich COW needs not onl,
more food, but also food containing large
proportion Of albuminoids or nitrogen thar
an OK at rest or dry COW. So a worhini
horse would require food richer in nitrogel
than fattening animals. They have learne,
also how much Of different kinds Of food al
on or a COW will digest, that is, how much i
really nutritious aud valuable as food, ant
how much is left to be useful only as manure
But the most important and practical dis
eoyery made is that when the albuminoids ans
I carbohydrates are not mixed IN proper pro
portions in the feed part of the really di
gestible material will not be digested. Tha
is to say that food of either class fed alon,
will not be digested as fully as when prope
proportion Of the two are combined If yov
have an article Of food poor in nitrogen yoi
must feed along with it another rich in tina
elementto obtain the most economical results
The practical lesson to be learned is, tia
we need not feed animals an extra quantity 0
costly hay, but that we may use straw or sub
stances having but little nitrogen and add
small quantity Of food containing much nitro
gen in concentrated form. For example,
good quality of straw with ESw pounds o
oiLcake furnish an animal with Just the sam,
food materials as a large supply Of more cost
ly hay. 1t is by carefully studying thes'
principles and applying them to practice tina
the experiment trials have pointed out til,
most economical ways of feeding.
! OF The foods for stock common amongs
the farmers here, straw Of all kinds, roots o
all kinds, are poor in nitrogen. Timothy hal
and swamp meadow hay rather poor. Glove
hay aHd grain of all kinds ars tolerably ricl
in nitrogen, and beans, bran and oil,eaks yer,
rich. d. WoLFE.