THE PRACTICAL COUNTRY GENTLEMAN 



terial which, on being digested and assimilated, 

 is capable of forming or repairing tissues and 

 yielding energy; and as it must supply all needs 

 of the body, it usually contains all classes of 

 nutrients. Each nutrient has certain distinct 

 functions. The principal nutrients to which the 

 feeder should give especial attention are protein, 

 carbohydrates, and fat. 



Protein is a flesh-former, an energy-maker, a 

 repairer of wear and tear; and from It are 

 formed flesh, tendons, cartilage, and the nitrog- 

 enous part of milk. Its primary function Is 

 tissue-building, and without protein no hair, 

 flesh, nor milk can be made. A cow giving fif- 

 teen pounds of milk per day gives therein one- 

 half pound of protein; it Is apparent, then, that 

 protein, more than any other one thing, governs 

 the milk. 



Carbohydrates and fat are so similar they 

 may be considered together. They are the main 

 supply of fuel which maintains bodily heat; they 

 also produce energy used In muscular motion. 

 But an excess of carbohydrates or fat will tend 

 to overproduce fat In any animal so fed. 



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