530 PHYSIOLOGY AT THE FARM. 



ingredients constituting an average complete food for an adult 

 man in good health. In a thousand parts there should be 



Water, .... 812.07 parts. 



Flesh-formers, . . . 37.70 



Fat, . . 24.36 



Starch, sugar, &c., . . 117.17 



Mineral matter, . . 8.70 



1000.00 



With respect to the horse, the feeding of which is always 

 for the purpose of keeping him in good health and strength to 

 do such service as is required of him, it is manifest that we 

 have in the human labourer a type and model by which to 

 shape our proceedings. And most of the particulars now 

 stated in respect to man become correct for the horse when 

 multiplied by the rate at which the work of a horse exceeds 

 that of a man. 



When the several kinds of food within our reach are exa- 

 mined with respect to their suitableness, the three points of 

 essential consequence to be determined are, 1, the proportion 

 of flesh-formers ; 2, the proportion of heat-givers ; 3, the pro- 

 portion of ash, and, as far as possible, its chemical characters. 

 It were needless to add the proportion of refuse or useless 

 matter, since that will be sufficiently shown by the residue. 



Heat-giving and Fat-forming Principles. Little has hitherto 

 been said as to the heat-giving proximate principles in the food 

 of the farm animals. 



To recur to Professor Dick's formula for feeding the horse 

 namely, 12 Ib. of hay and 5 Ib. of oats when at rest, and 14 Ib. 

 of hay, 12 Ib. of oats, and 2 Ib. of beans when under work (p. 

 508), we find the sum of the first diet in ounces is 272, while 

 the sum of the second diet in ounces is 448, the difference 

 between them in ounces being ] 76. 



As a rule, the heat-giving proximate principles also form 



