Wessington Springs herald. (Wessington Springs, Aurora County, Dakota [S.D.]) 1883-1891, 1886-06-11

These are the atomic formulas which
represent the number of elementary
atoms which combine together to form
these substances. The former table
gives the actual weights and percentage
of the elements.
Now. when an animal consumes and
digests pure starch, as that of vegetable
tissue, atom of water added to one
atom of the starch changes it into a n
sugar, and another atom of water added
the cane sugar to grape sugar,
which is identical with glycerine,
cepting four atoms of glycerine go to
q up one of the grape sugar, the di-
vision of which into four parts seems to
change it into the former substance, so
much like the latter in character, both
being sweet, syrupy liquids.
Fat consists of a combination of glyc-
crime, stearine, palmitin and olein. To
continue the theoretical pursuit of the
change of starch into fat we see that
after sugar is formed in the intestines-
and this change is believed always to
occur in the process of digestion-a
large quantity of oxygen is taken from
il, probably to supply animal heat,
leaving the carbon and hydrogen nearly
doubled in quantity, and fat is formed.
This process goes on in the blood in its
passage through the lungs and other
organs, but probably chiefly in the
lungs, leaving the blood highly charged
with fat which is exceedingly rich in
carbon. As the blood passes through
the capillary vessels, which form a
wonderfully fine and intricate network
between the two series of blood vessels,
the arteries and the veins, and which
are SO close together hat the finest
point, ever that of the invisible end of a
bees sting, can not penetrate any
part of the tissue without wounding
some of them, and which serve the
double purpose of depositing new and
taking up the old and WORKOUT tissue.
This blood deposits this burden of fat
from these infinitely fine distributing
| vessels and so gets rid of what would
otherwise become very soon the cause
of disease and finally death to the ami
NAL.
But another point must not be over
looked just here. The fats of vegetable
matter which exist in tho cells of the
leaves, stems and seeds-the latter most
especially-are in the form of an oil
and liquid, being found in the cells in
the shape of very minute globules.
These very small globules are acted
upon by the digestive fluids, beginning
with the saliva and ending, it is thought.
with the pancreatic fluids, and are made
into an emulsion. This emulsion, pass
ing into the portal vein with the other
products of the digestive Apparatus, is
poured into the blood, and the fat
globules unchanged are carried all over
the system by the circulating vessels,
and are finally deposited in the tissues
in an unchanged condition. This fact
explains why the butter of a COW par
takes SO much of the character of the
particular food used, and how it is that
linseed meal produces soft light-colored
butter. Cottonseed meal, hard yellow
butter, and other foods also exert the
effects upon the milk and butter, and
even the cheese, which are so we'll
known to dairymen.
We have not space to pursue this par
ticular and most interesting subject
further. 1t will be sufficient to point
out the simple facts: That feeding for
fat (and for butter as wel) is a danger
GUS matter and apt at times to go astray
from the mark and cause disease in the
animals; that a wise selection of foods
is very desirable, and the very oily feed
ing substances and those that are rich
also in heterogeneous elements, such as
c%ottonseed meal, should be used eau
tiously; that a slow, gradual fattening
process is safer than a rapid one, al
though it may be less quickly effective;
that a w~ell-fattened mature animal
mades healthier meat than one that is
too young to possess fully formed and
perfected muscular tissues, and that
with such immature animals feeding for
flesh and fat together should 90 on SIM
ultaneously, while a mature animal
may be crowded with %fattening food
with more safety.-M Y. Times.