762 ANNUAL REPORT OF NEW- YORK 



My observations lead me to think that the organs of respiration 

 are on the first appearances, comparatively speaking, but slightly 

 injured. It is not until after a lapse of time that with the ear we 

 can perceive that dullness of sound which betokens injury. In 

 tlie two which died we could distinctly trace the increase of this, 

 until the flow of air on the one side seemed entirely to have 

 ceased, whilst on the other we could plainly hear the air passing 

 to and fro. On a post mortem examination we found the lung on 

 one side completely damaged, whilst on the other it was but little 

 affected. Whilst tlie greater heat of blood and the more frequent 

 respiration denote an excessive demand on the carbon, yet at the 

 same time the animal is devoid of appetite; tlie necessary conse- 

 quence is a consumption of the components of the system. The 

 fats Avill first be laid hold of, then, though probably not altogether 

 singly and separately, the carbonaceous components of the fibrine, 

 but as these materials are in succession less easily available, their 

 consumption seems necessarily to imply a greater exertion of the 

 organs of respiration. 



These considerations have led me to resort to a supply of food 

 rich in elements of heat, carbon, and hydrogen, in a form easily 

 available for respiration. Indian meal is particularly rich ia 

 starch; by the process of boiling it approximates more nearly to 

 sugar; together with this I give sugar and treacle in appreciable 

 quantities, and also oleine oil. These ingredients are mixed and 

 given in warm water. Starch, sugar, gum, dextrin, &c., are ac- 

 counted the main supportersof the heat of animals Avhen in health; 

 they contain with carbon and hydrogen a considerable proportion 

 of oxygen. On this account they require less of the oxygen of 

 the air to effect their combustion. Their components are : 



Carbon. 



Starch, 44.45 



Sugar, 40.00 



The composition of oils differs very considerably from that of 

 starch and sugar, oils being much richer in carbon and hydrogen 

 with less of oxygen. They contain on an average of analysis . 



Carbon. Hydrogen. Oxygen. 



Oil or fat, 78.13 11.74 10.13 



