NATURE AND VALUE OF FOOD. 57 



prepared by being kibbled or broken small. Lentils, which in 

 their natural state are, owing to a hard skin, very indigestible, 

 should be reduced to a coarse powder. The predominating 

 feature of these substances is the large percentage of flesh- 

 forming material, which points out their peculiar value for 

 working horses, growing animals, or for young stock that are 

 growing and feeding at the same time. We give Dr. Cameron's 

 analysis 



100-0 100-0 100-0 



Bean meal is admirably adapted for calves after they are 

 weaned, and when either out at grass or receiving green food 

 in the yards. Peas appear particularly suitable for young 

 sheep. Lentils may be substituted for either, provided they 

 are properly prepared. Egyptian beans are largely imported, 

 and, weight for weight, are, when sound and good, quite as 

 valuable as home-grown corn ; indeed, from their drier condition, 

 we should prefer them to new home-grown beans, which, owing 

 to the presence of more water, are not always desirable food. 



Locust, or carob bean, when ground, forms a considerable 

 percentage of some of the condimental food, and might with 

 advantage be used in small proportions, as it contains a large 

 quantity of sugar ; but, like G-erman rape cake, the supply is 

 uncertain, and always very limited. Either this or malt is 

 desirable to the extent of 10 or 15 per cent., as tending to 

 render the food more palatable, but neither is to be used in 

 large quantities. Sugar is too soluble for the ruminant, and 

 much saccharine food tends to cloy the appetite. Such at least 

 has been our own experience, and we cannot coincide with much 

 that has been written as to the use of malt. As an alterative, 

 especially for sheep that are out of health, we believe it will 

 prove most valuable; but as a constant food in large quantites 

 we do not think it desirable. 



In addition to the above, and especially in the latter stages of 

 feeding, something in the way of a condiment may be given, as 



