150 THE NEW AGRICULTURE. 



full development and opportunity to do their fell work. Why, 

 when I think of it in all its details, I am only surprised there is not 

 more sickness and death. Surprised that there should be any ap- 

 parently well people anywhere. Most people eat their food with- 

 out a thought as to whether it is pure and healthy, or that diseased 

 food can not do otherwise than produce diseased and poisonous 

 blood. Go into the gardens of our towns, and those out in the 

 country, and examine the growing vegetables. How many of 

 them will you find in a healthy condition ? I think you will fail to 

 find one single plant that is perfect. Either the roots, stalk, leaf 

 or fruit will be found affected in some way. Take the water we 

 drink. It will not take long, nor will you need the aid of a power- 

 ful microscope, to convince you of the presence of fungi, or germs 

 of some kind. 



Fungi its action on stock animals. 



As man is only a higher type of animal, it is but natural, that 

 that which affects him, will also affect the lower animals ; the only 

 difference being that of degree. That which would probably be 

 very virulent in man, would be of a milder type in the other. Then 

 too the type of its manifestation might be different, but the same 

 first cause will be always present. Poisoned blood and tissues 

 produced by poisoned food, water and air. But there is another 

 feature that is generally overlooked. There is not so much care 

 used in selecting their food and water as is the case with man. If 

 the bran or corn meal happens to be a little musty, sour or wormy, 

 it is not thrown away. No; it is fed to the stock. They will not 

 notice it. If the sides of the water trough are green with slime, 

 it is not thoroughly cleansed. They will drink. Cattle are not 

 fastidious. If the hay is a little musty, it is not discarded. The 

 stock have not very discriminating eyes, they will eat it. If the air 

 of the stables reek with ammoniacal gas and have little or no ventil- 



