STATE AGRICULTURAL SOCIETY. 735 



The 24 weeks will then show an increase of 264 lbs. of fat. 

 As the oil in the turnips and straw is computed to be only 71.65 

 lbs., there does not remain a doubt on my mind that the greater 

 proportion of fat stored up in tliis course of feeding is derived 

 from the starch, sugar, &c. 



In computing the proportion of fat derived from starch, a dif- 

 ferent relation obtains from what is observed in its efficacy for 

 respiration, owing to the greater percentage of ox3'gen in starch 

 and sugar as compared with that in oil, oxygen being required in 

 much larger quantity than carbon or hydrogen in the respiratory 

 process. 



Oxygen. Carbon. Hydrogen. 



Starch and sugar contain on an average, 51. 3G 42.23 G.41 



Fat or oil, 10.13 78.13 11.74 



The proportion of carbon to hydrogen in each is very similar, 

 being somewhat less than 7 of carbon to 1 of hydrogen, from 

 Trhich it appears that nearly 2 lbs. of starch are requisite to make 

 1 lb. of solid fat, or about 90 of starch for 50 of fat. 



Pliysiologlsts attribute to fat, besides the maintenance of haat, 

 the property of facilitating digestion. Lehmann describes f^t as 

 one of tlie most active agents in effecting the metamorph £i*: of 

 food, and confirms tliis by his own experiments, and ot].. ,-rs by 

 Elsasser. 



It seems probable that the English feeder in fattening hl^ cattle, 

 and tlie foreign cook who saturates the lean-fed beef of his coun- 

 try with olive oil, are alike unconsciously pursuing the sam© 

 object — tliat (jf rendering their material more easy of digestion, 

 and Consequently more palatable. 



In my treatment of dairy cows I find it advantageous to sup])ly, 

 in addition U) ordinary food, materials particularly rich in albu- 

 minous matter, and to p;ive more in proportion to those cows 

 which f^ive tlie largest yield of milk. 



My conclusions in regard U) fafteniticr m-o^ that l)y ordinary food 

 you can afiord an acUMpiate sup])ly of albumen for the maintenance 

 and likewise for the increase in assimilation of fihrine, and that 

 tlie gain by fattening is in a great measure due to the starch, 

 sugar, and other fat-forming principles, in whicli I include oil: 



