HIGH-CLASS SHEEP-BREEDING. 87 



If we take the analysis of alfalfa at its highest point of 

 nutritive value, we see that it contains of albuminous 

 compounds, i. e. strengthening and flesh-forming sub- 

 stances, 3 '8 3 per cent. ; against, of fat-forming substances 

 as starch, sugar, wood-fibre, &c. 23'18 per cent. 

 The proportion here is as 1 to 6. 



In corn, we find that of strengthening matters, there 

 are 13 per cent. ; against fat-forming and husk, 69^ per 

 cent., or more or less the proportion of 1 to 5. 



In bran, there are of strengthening matters, 14-9 per 

 cent. ; ditto of fat-forming and husk, 66'3 per cent., or 

 more or less the proportion of 1 to 4^. 



It is self-evident that by the addition of from one half- 

 pound to a pound and one-half (according to size of 

 animal and other requirements) of mixed corn and bran 

 to his green food and hay, he receives a ration calculated 

 to give him greater strength and vigour ; and, while 

 young and growing, greater means of development. 



It will not be uninteresting to trace the course of con- 

 version of food into the animal organism. Food, from 

 the moment that it enters into the mouth, enters on the 

 phases of conversion under the influence of chemical 

 action. The secretions from the glands of the mouth and 

 throat, known as saliva, in the course of the subdivision 

 by mastification of the food, mix with it. These secre- 

 tions are alkaline, and act on the starch constituents of the 

 food, effecting the first change, or step in elaboration, by 

 converting them into dextrine and sugar. The albuminous 

 compounds of the food remain chemically unchanged, 

 although mechanically prepared by subdivision, the result 

 of mastication, for subsequent action. Alkaline secretions 

 do not influence these compounds, which require the 

 action of an acid. This awaits them in the acid secretions 

 from the glands of the stomach, in the kyle, or gastric 



