The Bulletin 9 



(3) Stock or Poultry Tonics, Eegulators or Conditioners. 



These substances must be registered and guaranteed. 



A registration fee of twenty dollars ($20) for each separate brand 

 shall be paid by the manufacturers or sellers of the same to the Com- 

 missioner of Agriculture during the month of January of each year. 



There are penalties of fifty to one hundred dollars for violations of 

 the law. 



Copies of the law are to be had by applying to the Commissioner of 

 Agriculture. 



TERxirS USED IX ANALYSIS 



Ash. This is the incombustible part of the plant, earthly matter 

 drawn from the soil by the plant, and taken over into the animal organ- 

 ism from plants. 



Protem. This is the nitrogenous portion of the plant. Lean meat, 

 white of eggs, curd of milk, gluten of grain are examples. 



Fiber. The frame-work of the plant ; trunk and stem are hardened 

 fiber mixed with mineral and other matter ; cotton is almost pure fiber. 



Fat. The portion of plant soluble in ether is classed as fat, but 

 includes small quantity of substances other than fats. Cotton-seed 

 oil, olive oil, peanut oil, the oils of cereals ai*e examples. Tallow, lard, 

 butter and the various animal oils and fats fall into this class. 



Nitrogen-free Extract. Starch, the various sugars, gums are examples. 



Carbohydrates. This is a general term, iiicludiug fiber and nitrogen- 

 free extract. 



ANIMAL FEEDING AND NUTRITION 



A fundamental distinction between plants and animals is this : Plants 

 manufacture, so to speak, foods ; animals consume, but cannot manu- 

 facture food. They merely transform — more or less modify — the food 

 they get from plants, utilize it for their own growth and maintenance 

 and for doing work, or else store it up in their bodies or, as in the 

 case of milk, excrete it. 



Animals get the mineral matter for forming bone from plants, a small 

 portion also from water. The function of the carbohydrates and fats 

 in animal nutrition is the production of warmth and energy; for this 

 purpose fat has two and four-tenths the value of carbohydrate pound 

 for pound. The function of protein is to build up, repair and sustain 

 the vital portions of the animal organism, — blood, muscle, nerve, brain; 

 the fats and carbohydrates cannot do this. Protein is capable also of 

 being oxidized, or burned, in the body and producing warmth and 

 energy; and in the absence of adequate fats and carbohydrates is thus 

 utilized ; but this is, beside being extravagant, unwholesome. A well 

 balanced ration is one that contains protein, fat, carbohydrate in proper 

 proportion to meet the needs of the animal. These needs vary with 

 the kind of animal, its age and uses. 



