32 BOARD OF AGRICULTURE. 



the thermometer showed that of the surrounding air to be 

 14°. The temperature of the human body is usually placed 

 at 98° ; although parts of it are higher, the blood sometimes 

 reaching 101^°. 



The classification and composition of food would be an 

 interesting question to consider, for chemistry has done much 

 to point out the most economical methods of feeding for the 

 production of muscular tissue, fat, or milk ; but the question 

 is a long one, — too long for an article like this. Nothing 

 seems easier than that an analysis of the various animal 

 products should be made, and of the proper food, so that, 

 having a knowledge of both, we can supply the one to form 

 the other ; but in actual use the elaborately prepared tables 

 of the chemist do not meet all the requirements of the 

 case, owing to the many different ways these agents act upon 

 each other, or the power all elementary bodies have of assum- 

 ing active or passive conditions, — a state which the chemist 

 calls allotropism. 



Eut all food, to a certain degree, can be classified ; foui 

 divisions generally being recognized, — 



First, Carbohydrates, or compounds which unite carbon 

 with oxygen, such as sugar and starch. 



Second, Hydrocarbons ; that is, unoxidized hj^drogen com- 

 pounds, as oils, fats, etc. 



Third, Albuminoid bodies, or those that contain nitro- 

 gen. To this class belong albumen, caseine, fibrine, etc. 



Fourth, Salts, of which the chloride of sodium (common 

 salt) and phosphate of lime are examples. 



Foods are sometimes called nitrogenized or tissue-making, 

 or non-nitrogenized or heat-making. 



I know of but one article of food that is perfect in its 

 composition for the uses required of it ; and that only serves 

 its purpose for a limited period of the animal's life. I refer, 

 of course, to milk, on which all our farm-stock depend for a 

 vigorous start in life. In examining its composition, we can 

 find many suggestions that we can advantageously carry out 

 in our young and growing animals after they have passed the 

 nursing period of life, and begin to receive their food from 

 man. 



The composition of milk is as follows, although each 

 sample will vnvy somewhat : — 



