OF THE PRECEDING CHAPTERS. 183 



tion in the lungs and blood, to keep the animal warm. 

 Fat, gum, and sugar, may also serve the same pur 

 pose, when necessary. 



The young animal should have food containing 

 substances to increase its bulk; should not be stinted. 



All animals exposed to cold, use up a large portion 

 of their food in keeping warm. 



The full grown working animal only needs enough 

 food to keep all of its parts complete : does not in 

 crease its bulk; hence its manure is richer. 



The fattening animal requires food of such a 

 character as to lay fat and flesh on its frame; its 

 manure is also valuable, in all cases it is better as the 

 food is richer. 



Various modes of feeding ; advantage of cutting 

 straw, stalks, etc. 



CHAPTER XIII. 



Feeding (continued.) 



The system of feeding green crops; its probable 

 advantage. 



Feeding under shelter; sheltered stock increase 

 more with less food. 



Influence of the state in which food is given. Cut, 

 cooked, soured food; theories of their action. 



Any form usually better, so long as the animal will 

 eat it, that increases the ease of digestion. 



CHAPTER XIV. 



Milk and dairy produce. 



Composition of milk. 



Butter is a species of fat, enclosed in globules : 

 these rise to the surface of milk, and form cream. 



Temperature at which churning is commenced, 

 highly important; also the time occupied, a tolerably 

 long time probably best. 



