The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1894-02-21

hullubl. NeNtIJnolooo, Onoy nlo plhC-
tically very useful; though they cannot,
like the fats, be stored up to any con-
siderable extent, to form reserve in
cases of need, such as long journeys,
and short rations; for then, if sugar or
fat is lacking, there is no other re-
course than directly to the muscular
system, and consequently a great loss
of flesh.
The fatty principles are also useful,
in another point of view, at least in
some degree, to facilitate the digestion
of protein substances, and of cellulose,
by exciting free secretion of the d.
gestive fluids. And besides their duty
as heat-formers, the fats lead in supply.
ing the fat globules of the milk, which,
by agglomeration, constitute butter;
also the oily substance of egg, and of
the nerve tissue; and the oily matter of
wool. The fat which accumulates in
the animal body has the same compost
ton as the oils of the vegetable king
dom; 80 that animals can assimilate
vegetable oils with very little modifca-
ton.
III. PROTEIN.
Protein substances, called also albu-
minoids, are the plastic principles des-
tined to form the animal tissues, prop
erly so called the musculin of the
muscular fbers, the neurin of the
nerves, the ossein of the bones, the
chondrin of the cartilages and the kera-
tin of the epidermis and its dependen-
cies (horns, feathers, wool, ETC. Din
short, the organic primordial cells of
which all animal tissues are formed.
1t is from the protein of the food that
are also formed the active elements of
the saliva, the gastric juice, and the
bile; as we'll as the azotized matters of
the body and its excretions, such as
the albumen and casein of milk, eggs,
etc. Strictly speaking, these protein
substances, joined with very small
proportion of fatty and mineral matters,
will suffice an animal for its support
and its products, as is shown in car
niverous animals;--in fact, they may
serve as heat-producers, like the sugars !;
and, in combination with fat, can serve
as combustibles, like the sugars, by a
slow oxidation. They can furnish fat
by combination with water; and they
are the source of muscular force, as we
shall see. 1t is because of this capital
importance that chemists have taken
protein as the measure of the nutritive
power of forages. They are certainly
their most important single element.
With diet rich in sugars and fats,
but poor in protein, the animal may
weaken slowly for lack of assimilabe
materials to increase or renew its It's
sues. The young stock will not grow .;
the working stock become lean and
feeble; and the COW, weakened for
want of protein for her bones, will be
attacked by " bone ALL" disease often
prevalent in sections where the cattle
are poorly nourished. A diet rich in
protein, on the other hand, is the sure
means for obtaining precocious, large,
strong and productive animals,-pro-
vided that the other elements are not
lacking.
w. THE MINERALS.
Finally, there is fourth class of
alimentary principles,-the minerals,
which, though unorganized, exist nat
urally in forages. Animals find them in
their drinking water. Although needed
in but small quantities, they are indis-
pensable; -particularly the carbonate
and phosphate of lime, which give So
lidity to the bones; the oxide of iron,
which enters into the composition of
the blood globules, and serves as the
basis of respiration; the chlorides OF
sodium and potassium, which exist in
solution in all the fluids of the body,
and contribute TO the support of their
properties. The salts of potash are es-
pecially useful in aiding the solution OF
lime phosphates, and promoting as
similation in those tissues having the
greatest vital activity, such as the
muscles and nerves.
Experience shows that diet want
ing in these mineral elements is fol-
lowed by death in short time, because,
as they are being continually carried
off in the urine, the blood soon be-
comes too poor to perform it's functions
These minerals are useful to the an
NAL only as given in soluble form,
principally as carbonates, chlorides
phosphates, or as organic acid salts, a
they exist in the food or in water; foI
if given in insoluble forms they pass
through the body unassimilated and are
found unchanged in the excrements.
Those which are very soluble are all alb
sorbed, but any excess is thrown off by
the urine; yet much excess is harmful tt