The Newberry herald. [volume] (Newberry, S.C.) 1865-1884, 1883-06-14
MAY.
THE FEEDING OF STOCK.

Prof. D. D. slade, Harvard Uni
yersity, writes as follows in the
Ame,lean Agfeultarist for April:
The prozimate principles thatare
organic exist as ingredients OF or
ganized bodies. They are starch
sugar, fat, albumen, fbrine and cas-,
cine. The last three are known as
nitrogenous substances, as they
contain nitrogen, while the first
three do not contain this element.
Starch enters largely into the COM
position of the various grains, corn,
wheat, rye, oats. It exists also IN
potatoes, peas, beans, and in most
vegetable substances. Starch is
easily converted into sugar, and
this always takes place in the pro,
cess of digestion. Sugar is also
derived from both animal and veg
etable sources. Thus we have milk,
sugar and liver sugar, which are
produced in the mammary gland
and in the liver, as also sugar OF
honey, prepared by the bee. Under
vegetable sugars, we have the cane,
grape, and sugar of starch. The
fails are also derived from both AMI.
nal and vegetable substances. Ger
tain kinds Of food favor the pro-
duction of fat more than others.
This is particularly the case with
those containing large quantities
of sugar. 1t is a well established
fact that the negroes as well as the
animals, employed in sugar-groW
ing countries, grow remarkably fat
during the season Of sugar making,
and lose this condition when the
season is finished. But saccharlne
materials are not sufficient for this
purpose, as is shown when swine
are fed on substances containing
abundance of starch, which, as we
have seen, is easily converted into
sugar by the process OF digestion
Fatty or oily matters must also be
supplied. Pigs fed on boiled pota.
toes alone, which contain much
starch, fatten much more slowly
than when greasy substances are
also given them in some form with
the food. The nitrogenous SUBJ
stances, albunen, fbrine, and case,
inc, differ from the other proximate
principles, in that they coagulate,
undergo putrefaction, and excite
fermentation in other substances.
These enter largely into the AMI
nal tissues and fluids, and yet ex-
periments show that although high
" nutritious aud necessary as food,
if given alone, animals become after
time enteebled and actually may
die of starvation. No one class OF
proximate principles can be suti-
cient for the nutrition of the body,
but the food to be nonrishing mast
contain ell of them, and must be
mixed together in the proportions
best suited for the different kinds
of animals, and for the purposes in
view, whether the growth Of mus,
Gle and strength, the increase of
fat, or a great amount Of the milk
secretion, without regard to its
quality. In q word, that our AMI
mails may thrive well, there must
be a variety in the food given.
Steaming or cooking the food un,
der certain circumstances may rem
der some article more palatable,
and possibly more nutritious and
more easily digested, but there is
no economy in giving to animals,
from whom we expect anything IN
return, poor focd of any descrip.
tion, especially if we are obliged to
disguise it and convert it into a be-
terogeneous mass. Let the food be
good, and the amount depend upon
the sge, condition, object in view,
and amount of exercise. Feed with
great regularity and let there be q
variety, remembering that IN the
young animal, flesh, strength, and
fat are to be formed.
When cooking a large fowl OF
joint of meat it may be covered