44 AGRICULTURE. 



jelly. " A large tub being conveniently placed, a bushel of 

 pea-straw or turnip-tops cut into chaff is put in ; two or 

 three hand-cupsful of the jelly are poured in," stirred up, 

 &c. " Another bushel of the turnip-tops, chaff, &c., is 

 next added ; " and so on till the tub is full. And besides 

 this, when Mr. Warnes begins to have a near view of the 

 butcher, he adds " barley or pea-meal to the mixture." The 

 prejudices against cake are now exploded. It has a fair 

 hearing, and stands or falls on its merits. No doubt it is 

 expensive food ; but it is so effective, so clean, so easily 

 stored, and so much less liable to pilfering than any sort 

 of meal, that we expect to see it stand its ground. 



When farmers have determined on the description of 

 food, how are they to give it ? hot or cold ? cooked or 

 raw ? We have seen an argument as follows (we have not 

 space to extract the passage, but we will state the argu- 

 ment fairly) : A certain sustained temperature of body is 

 necessary to the health and growth of every animal. 

 Liebig has shown that this animal heat is produced 

 and sustained by combustion oxygen inhaled into the 

 lungs burns carbon which it finds in the blood if it does 

 not find carbon enough in the blood it seizes on the carbon 

 which exists in the fat, and if there be no fat, then on the 

 carbon in the muscle of the body. Food supplies the car- 

 bon to the blood, and through the blood to the fat and 

 muscle. If you introduce a quantity of cold food into the 

 stomach of an animal you lower the temperature of its 

 body. The first duty of the food so introduced will be to 

 furnish as much carbon for combustion as will restore the 

 normal heat, and the residue only can be applied to making 

 fat and muscle. If you give warm food, the quantity re- 

 quired for the above purpose will be smaller, and the resi- 

 due applicable to fat and muscle will be larger. Therefore 

 there is a waste of food in giving it cold. We detect no 

 flaw in this reasoning : but a sort of instinct founded on 

 long experience always prompts us to look out for practical 

 qualifications of abstract reasoning. We were just pre- 



