St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1888-03-19
INFLUENCE OF FOOD.
Prof Henry's Experiments With
Hogs Show Some Very Remark

Prof. Henry's Experiments With
Hogs Show Some Very Remark
able Results.
The st. Paul Farmer has given much
attention of late to the series of expert
ments conducted by Prof. Henry and
they have elected widespread discus
sion, both in this and foreign lands.
F The Farmer says:
r These experiments showed that
totally different characteristics may be
tdevelOped by the selection of food given
to the animals; in brief, that fat or a
| lean animal may be produced at will
almost. The pigs fed on carbonaceouS
foods alone accumulated fat almost en-
/ tirefy, whilst the amount of muscle or
Jean meat was very small. The amount
4of blood was greatly reduced, and the
bones became brittle and were easily
| ybroken. Those of same age, breed and
size fed on muScle-forming food, took
on very little fat, their blood was abun-
'dant, and their bones strong and capa-
bic of bearing great weight. AS an
article of human food, the meat from
the latter was far superior to the for
'mer in quantity and quality.
Our English friends, admitting the
'conclusivenesS Of Prof. Henry's expert
iitlllS, 70 d SJcD lui tllCI dllu pOluI OuU
other things beside food that are inn
portant in this matter of good meat pro-
duction, that should not be lost sight of
by our own breeders and feeders. The
management will have much to do
liberty or confinement, exercise or in
activity, pure OF impure air, exposure
or pampered housing, have their legiti-
mate effects. Heredity also comes in
for attention. Suppose the carbona-
ceous-fed, the confined, pampered, fat
covered animals be kept for breeders, if
they will breed,
WHAT WILL THE PROGENY BE
but the same laZily inclined, fat accumu-
lating, weak-boned animals that their
ancestors were? Again, the superb
bundance of fat forming foods used in
fitting cattle for the show ring may be
carried to such an extent that the off
spring will be liable to the same pre-
disposition to fat rather than red muscle
real meat-their bones become brittle
and their blood reduced i'll quantity. If
the professors experiments serve to
form the basis of a correct theory of
feeding as regards hogs, it must, of
course, apply to the feeding Of cattle,
horses, and all other animals. 1t is the
happy mean that the intelligent
breeder will strive for; just the
proper amount OF IaG forming, ana
muscle, blood and bone forming
elements; just the proper amount of ex-
erciSe and pure air and water to keep
the system healthy, the fat and lean in
due proportion, and the productive
faculties in proper proportion. The
time is doubtless coming, in fact, is not
far distant, when human beings will
look as much to the character of the
food they eat, in order to produce
healthy bodies for healthy minds, as
they do to that of the domestic animals
they rear. When this time comes the
demands of the markets will not be for
the latest meats, but those that will
produce in the consumer the elements
of bodily and mental strength. This
whole field of what to feed and what to
eat is a broad one, and one as yet little
explored by any save few advanced
scientists.