CONTENTS xi 



physiologically economical, 270; Protein-sparers, 271; PAQES 

 Nutritive value of the gums, 272; Relative importance 

 of the nitrogen compounds of feeding-stuffs, 273; Rela- 

 tive nutritive efficiency of the true proteins, 274; A 

 single amino acid a limiting factor, 275; Nutritive value 

 of the gelatinoids, 276; Synthesis in the animal of phos- 

 phorus-bearing proteins, 277; The function of certain 

 unidentified bodies, 278; Relation of production 

 values to profit from feeding animals, 279. 



CHAPTER XI 

 LAWS OF NUTRITION . . . ... . . . 197-200 



CHAPTER XII 



SOURCES OF KNOWLEDGE . . . .*_ . ... .V . .201-215 



Conclusions from feeding practice, 289; Practical 

 feeding experiments, 290; Inconclusiveness of ordinary 

 feeding experiments, 291; Chemical and physiological 

 studies, 292; More accurate methods of investigation 

 than practical feeding tests, 293; Studies of food 

 sources of animal fats, 294; The respiration apparatus, 

 295; Determination of energy values, 296; Calculation 

 of the energy value of a ration, 297; Energy value of 

 digested nutrients, 298; Measurement of food com- 

 bustion, 299; Respiration calorimeter, 300; Study of 

 the efficiency of individual proteins, 301. 



PART II. THE PRACTICE OF FEEDING 



CHAPTER XIII 



CATTLE FOODS NATURAL PRODUCTS 219-241 



Classification of cattle foods, 302. Forage Foods: . 

 Classes of forage crops, 303; Green vs. dried fodders; 

 conditions of drying, 304; Effect of drying fodders, 



