INDEX 



Body fat from carbohydrates, 7 7 



from food fat, 74, 82 



protein, 82 



Body heat, loss dependent 

 upon surface, 53 



temperature, 41 



tissue, determination of in- 

 crease, 44 



Bomb calorimeter, 48 

 Bones, diseases of, 97 

 Bran, adulteration of, 191 



effects of, 194 



on butter, 348 



Breed and milk yield, 308 

 Brewers' grains, 214 



dry, 215 



Buckwheat, 166, 187 



Butter fat, effect of food on, 3 33 

 Buttermilk, 220 

 Butyric acid formed by bac- 

 teria, 25, 127 



Cabbage, feeding value of, 168 

 Calf, Liebig's recipe for food 



of, 145, 291 



Calorie, definition of, 48 

 Calves, feeding of, 289 



weaning of, 290, 292 

 Cane sugar, 14 



in mangels, 135, 174 



in molasses, 208 



Carbohydrates, 14, 83 



influence on butter fat, 334 

 Carcass meal, 222 



Carrots, leaves of, 167 



value of, 1 76 

 Castor-oil seed cake, 204 

 Cattle powders, 224 

 Cellulose, composition of, 13 

 Cereal grains, 184 



Cereals as fodder plants, 162 

 Chaff, 172 



Chemical examination of food- 

 stuffs, 3 

 Chlorine, effects of deficiency, 



95 



Chopping of straw, 137 



Clover, influence of age, 153 

 Clovers, composition of, 163 

 Coarse fodder, experiment 

 with, 85 



for horses, 279 



Cocoa-nut cake, 199, 304, 348 



meal, 199, 348 



Coefficients, digestibility, 29, 



279 



Colostrum, 219, 289 

 Common salt, effects of, 95, 236 

 Composition of animal bodies, 



254 



Condiments, influence on di- 

 gestibility of food, 40 

 Contamination of foods, 118 

 Cooked food, value of, 141 

 Cotton-seed cake meal, 196 

 effect on pigs, 197, 



304 



Cows, and milk yield, 308 

 Crops for silage, 125 

 Crude ash, 16 



fat, 12 



fibre, 12 



and fat production, 88 



increase in wet weather, 



157 



value as food, 80 



Crushing of grain, 138 

 Cutin in crude fibre, 13 



D 



Diffusion slices, 207 



Digested nutrients, the supply 



of energy from, 42 

 Digestibility coefficients, 29, 



279 



depression of by carbo- 

 hydrates, 36 



depression of by oil, 38 



depression raised by pro- 

 tein, 38 



determination of, 27 



influence of age on, 33 



trials, methods of con- 

 ducting, 27 



Digestion, artificial, 30 



