12 The Bulletin. 



TERMS USED IN AIVALTSIS. 



Ash. This is tlie incombustible part of the plant, eartby matter 

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

 ism from plants. 



Protein. 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 are 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, 



Carhchydrates. Thi"s is a general term, including fiber and nitrogen- 

 free extract. 



AMx¥AL FEEDING AND NUTRITION. 



A fundamental distinction between plants and animals is this : 

 Plants manufacture, so to speak, foods; animals consume, but cannot 

 manufacture, food. They merely transform — more or less modify-^the 

 food they get from plants, utilize it for their own growth and mainten- 

 ance 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 pro- 

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

 the kind of animal, its age and uses. 



The following are excellent hand-books on animal feeding and nutri- 

 tion : — • 



"Feeds and Feeding" by Prof. W. A. Henry; "Profitable Stock 

 Feeding" by Prof. H. W. Smith ; "Manual of Cattle Feeding" by Prof. 

 H. P. Annsby; "The Feeding of Animals" by W. H. Jordan. 



COMPOSITION OF SOME PURE UNADULTERATED FEEDING STUFFS. 



Compiled from "Henry's Feeds and Feeding," whose tables are taken 

 mainly from Farmers' Bulletin 22, U. S. Dept. of Agriculture 



By comparing the analyses in this table with the analyses of feeding 

 stuffs, collected in this State, whose analyses are published in this 

 Bulletin, one may gain an idea of the purity and worth of these feed- 

 ing stuffs. 



