MANUAL OF AGEICULTUilE. 285 



more equal proportion than that of 1 to 10. Any apparent ano- 

 nially disappears when we call to mind that with the progress of 

 — from a physical point of view — degeneration in the animal body, 

 owing to the want of a natural amount of muscular exertion the 

 albuminous bodies becomes less and less requisite to the tissues, 

 and their absorption into the blood slower. This may either be 

 owing to the already highly nourished and consequently denser 

 condition of the blood retarding their absorption hj the process 

 of endosmoses, or to some obscure natural provision. At all 

 events, the balance of the blood constituents is preserved and 

 disease averted by reason thereof. The increased difficulty of 

 their absorption, however, necessitates a larger quantity of the 

 albuminous bodies being present in the food, in order that the 

 absorbents may be enabled to the utmost to take up a sufficient 

 modicum. All the while the fattening substances, from the ease 

 with which they are assimilated, have their excess laid up in all 

 parts of the system. The following table, still from the same 

 authority, shows the amount of each class of constituents stored 

 in the increase, for every 100 consumed in the food, by — 



The last shows the greater power of assimilation of food pos- 

 sessed by the pig over the sheep, and its consequent property of 

 cheaper and speedier fattening. A main object in breed im- 

 provement is the development of such a quality in stock. 



Parm horses, those admirable serfs of the husbandman, arc 

 appropriately fed with dry concentrated food, rich in albuminous 

 substances. Experience has selected oats and hay from this 

 class, with the addition of beans in the spring and early summer 

 mouths, when calls for draught power are scarce. In summer 

 the animals enjoy a short respite, when grass is given, as being- 

 better suited to diminished muscular expenditure, and economical 

 at the same time. 



As regards the actual details of ordinary agricultural practice 

 and routine, these, indeed, can best be learned by experience in 

 the tield. In every county, nay, almost in every parish, they 

 vary a])preciably. j>ut the scientitic principles uf agriculture art* 

 equally aj)plicable in every country and clime, and the student 

 may investigate them to their utmost extent in the works of 

 Stephen's; Wilson's Farm Cro^'S ; Liebig's, Anderson's, ami 

 Johnston's writings on Chemistry applied to Agriculture ; lioscoe 

 on Chemistry; (Icikie on Geology; and IJulluur ami l^ruwn on 

 P)0tany, with many othfT volumes too numerous to mention. 



