The Carbon advocate. [volume] (Lehighton, Pa.) 1872-1924, 1883-04-07
FARMERS COLUMN.
The FeedinR Of Stock.

Prof. D. D. Slade, Harvard University,
writes as follows In the American Agricul-
turist;
The proximate principles that are organ
10 exist as ingredients Of organized bodies.
They are starch sugar, fat, albumen, 6brine
and caseine. The last three are known as
nitrogenous substances, as they contain nit
rngen, while The three first do not contsin
this element. Starch enters largely into the |
composition Of the various gains, corn
wheat, rye, oats. II exists alec in potatoes,
peas, beans, and in most vegetable substan.
ces. Starch is easily converted into sugar
and this always takes place ia the process Of
digestion. Sugar is also derived from both
animal and vegetable sources. Thus we
havC.milk sugar and liver sugar, which are
produced in the mammary gland and in
the liver, ns also sugar Of honey, prepared
by the bee. Under vegetable sugars, we
have the cane, grape, and sugar of starch
The fats are also derived from both animal
and vegetable substances. Certain kinds Of
food favor the production of fat more than
others. This is particularly the case with
those containing large quantities of sugar.
1t is a we'll established fact that the negroes
as well as the animals, employed in sugar
growing countries,grow remarkably fat dur.
ing the season of sugar. making, and lose
this condition when the season is finished.
But saccharine materials are not sufficient
far this purpose, as is shown when swine
are fed on substances containing abundance
nf starch, which, MS we have seen, is easily
converted into sugar by the process Of di
tgestion. Fatty or oily matters must also be
supplied. Pigs fed on boiled potatoes alone
which contain much starch, fatten much
3 more slowly than when greasy substances
1t are also given them IN some form with tho
- food. The nitrogenous Substa nces, albumen
tibrine, and caseine, dlFer from the othel
II proximate prlncipcs.in that they coagulate
undergo putrefacton, and excite iernenta
ion in other substances. These enter large
=" y intu the animal tissues and fluids, an,
yet experiments show that although hghl.
nutritious and necessary MS food, il givei
alone, animals become alter IA time enIeeble
and actually may die of starvation. n
It's one class of proximate principles can
&c sufficient for the nutrition Of the body. bu
the food to be nurishlng must contain all {
,ir the u, aud must be mixed together in tn
proportions best suited Tor the diiit rel
el kinds Of animals, and for the purposes i
view, whether the growth OF muscle an
strength. the increase of fat, or a gre,
amount Of the milk secretion, without u
:" gard to its quality. In word, that o,
n animals may thrive well, there must be
variety in the food gives. Steaming .
IN conking the inod under certain circunsiai
ces may render some articles more palatall
th and possibly more nutritious and more ea
lily dgested but there is no economy in gi'
,.t ing Ia unimnls, from whom we expect an,
thing in return poor food of any description
especially If we are obliged to disguise
~ and convert it. into q Heterogeneous mas
en- Let the food be good, and the amount d;
m. pend upon the age, condition, object
OF view, aud amount OF exercise. Feed wit
ng great regularity and let there be a variet,
remembering that in young animals, hesl
strength, and fat are To be formed