The Arizona sentinel., 1888-03-17
ELEMENTS OF FOOD.
4 Subject of Great Importance to Stock.
 Raisers and Dairymen.

4 Subject of Great Importance to Stock.
 Raisers and Dairy men.
 Nitrogenous foods 'are so called be. cause of the comparatively large pro- portion of nitrogen they contain. They are known as albuminoids, which comprise albumen. gluten, gelatin. fibrin, casein and all the proteins. both animal and vegetable. All foods con- tain both nitrogen and carbon, but those named contain carbon in less propor ion than some others which are called carbonaceous. Nitrogen. ! which is the base of the albuminoids or nitrogcnous foods, constitute about four ffihs of our atmosphere, and serves to dilute the oxygen which we draw into our lungs to purify OUT blood by uniting with the carbon 10 form carbonic acid gas, which is thrown off with our breath. Nitrogen goes to build up the musclar system of the animal body. when taken in the form of food, and to make the gaseous portion of milk as it passes through the mammary glands. Among nitro- genous foods are red clover, before blossoming young pasture clover, lucerne. peas, beans, linseed cake. malt sprouts, cotton-seed cake, skim. med milk etc.
 Carbonaceous foods are such as con. tain large proportion of carbon. They are also known as carbo-hy- drates, or compounds of carbon and hydrogen. Carbonic acid gas consti- tutes about one-twenty-five hundredlh of our atmosphere, and is readily taken up by the vegetable kingdom, which appropridtes the carbon and sets free the oxygen. The carbonaceous ele- mcnts of food are woody fiber starch, sugar, gum, oil, etc. Of course, there IS nitrogen in all carbonaceous foods, but in too small proportion 10 prop erly nourish the animal system. which demands, under ordinary circum- stances, q proportion of about one part If nit Ogen 10 five CT six parts of car- bon. Hence the necessity for combin- ing the two classes of foods in the proper proportion when feeding. Whichever class is in excess, the cx- cess goes 10 waste; and the animal i' not properly nourished and warmed if there is 8 lack of either. Vital as well as physical chemistry, ,als in equiv al lents, and insists on right pro- portions. The carbonaceous foods in- cude corn, corn-meal, corn stalks, n in al straw. chaff, sugar beets, potatoes. pumpkins, apples. pears, medium meadow hay, timothy. ruta-b bagas, etc.
 The other elements of food are usual ly present in sufficient quantity, when the nitrogcnOus and carbonaceous ele- ments are properly balanced. Hence. fortunately for the dairyman, he has 10 concern himself mainly, if not wholly, about these two elements, and 10 provide food for his dairy accord ingly. He should grow on his farm, as far as possible, not only a variety | of cattle foods. but such as may be fed 1 in combination and furnish the re- quired elements of nutrition-nilro- gen and carbon-in the right | proportion. It is not necessary that every fOddering should be exactly halanced in itself; but if one fodder- ing contains an excess of nitrogenous material, the rest should contain ex- cess enough of carbOnaceous material 10 balance il, and vice versa. Each should be fed more or less freely as the appetites of the cows may de- mand, Their appetites are better guide than the judgment of their owner, who may misjudge the quality of his cattle foods.
 The nearly balanced foods are bar lev midllings, wheat meal. coarse wheat bran, buckwheat bran, millet, wheat, turniPs, common clover hay, quack grass. red clover in bloom. fod- der cabbage, wheat middlings. oats, bar;ey, I've. sorghum, fodder oats, grass, Hungarian gra S. etc. -lTGiTie Farmer.