THE PLAJSfT. 43 



do contain nitrogen^ form tlio muscle, a part of the 

 bones, the hair, and other portions of the body. 



Animals contain a larger proportion of earthy 

 matter than plants do. Bones contain a large quan- 

 tity of phospliate of lime, and we find other earthy 

 compounds performing important offices in the sys- 

 tem. 



In order tliat animals may be perfectly developed, 

 they must, of course, receive as food all of the mate- 

 rials required to form tlieir bodies. They cannot 

 live if fed entirely on one ingredient. Thus, if 

 starch alone be eaten by the animal, he miglit be- 

 come /a^^, but his strength would soon fail, because 

 his food contains nothing to keep up the vigor of his 

 muscles. If on the contrary the food of an animal 

 consisted entirely of gluten^ he miglit be very strong 

 from a superior development of muscle, but would 

 not become f\\t. Hence we see, that in order to 

 keep up the proper proportion of both fat and mus- 

 cle in our animals, (or in ourselves,) the food must 

 be such as contains a proper proportion of both 

 classes of vegetable products. 



It is for this reason that grain, wheat for instance, 

 is so good for food. It contains both classes of 

 proximates, and furnishes material for the formation 

 of both fat and muscle. The value oi flour depends 

 very much on the manner in whicli it is manufac- 

 tured. This will be explained hereafter. 



Apart from the relations between the organic 

 parts of plants, and those of animals, there exists an 

 important relation between their ashes or \\\q\x earthy 



