THE INFLUENCE OF FOODS ON THE BODY 269 



New York experiment station has clearly proved that carbo- 

 hydrates are used to form part of the fat in the milk of the 

 cow. If animals are fed enough foods rich in digestible car- 

 bohydrates, the fat in the body will not tend to diminish in 

 amount. In other words, such foods protect or conserve 

 the body fat. The carbohydrates are also regarded as great 

 sources of heat and energy. This will be explained a little 

 further on. Feeds containing plenty of carbohydrates 

 cost less for the dry matter in them than do any other feeds, 

 and are valuable for filling the stomach. Sheep and oxen 

 must be fed a quantity of roughage, as a filler, if they are to 

 do well. 



The fat of the food when in the small intestine, is changed 

 into soap and glycerin. It is finally taken up in the circula- 

 tion, in a changed form, and then stored as a part of the body 

 fat. The fat of the body is usually made from the fat and 

 the carbohydrates of the feed, though it may be produced to 

 a small extent from protein. There is usually but little fat 

 in the roughages fed to stock. 



The mineral matter in the food is taken up in the small 

 intestine, and goes through no special digestive changes as 

 with the other food substances. Mineral substances are 

 regarded as of great importance in building up the body. 

 Those foods that contain but little ash give poor results in 

 feeding, unless the necessary material is supplied. Years 

 ago Professor W. A. Henry showed that hogs fed only corn, 

 had bone just about half as strong as hogs fed bone meal or 

 hard-wood ashes with the corn. Farmers give hogs ashes or 

 coal because these animals make a better development when 

 so fed. Without the ash, the body is not given proper nutri- 

 tion. Corn lacks ash. A hundred pounds of corn meal con- 

 tains but a pound and a half of ash, while a hundred pounds 

 of oats has more than twice that amount. All stockmen rate 



