409 



pounds of bread and thirty pounds of meat are equal to 

 three hundred pounds of potatoes ; or, to go more into de- 

 tail, three-quarters of a pound of bread and five ounces of 

 meat are equal to three pounds of potatoes. One pound 

 of potatoes is equal to four pounds of cabbage, and three 

 pounds of turnips ; but one pound of rice, broad beans, 

 or French beans (in grain,) is equal to three pounds of 

 potatoes. 



In the esculant roots, such as carrots, etc., but espe- 

 cially turnips, sugar is the leading nutritive matter ; and 

 the common fruits contain sugar, gum, albuminous mat- 

 ter, and acids, together with a highly attenuated form of 

 woody fibre or lignin, which in that state is probably di- 

 gestible. The comparative nutritive properties of the 

 most common fruits will be seen by a reference to the 

 annexed table. 



TABLE 



SHOWING THE AVERAGE QUANTITV OF NUTRITIVE MATTER IN ONE THOU- 

 SAND PARTS OF SEVERAL VARIETIES OF VEGETABLE FOOD. 



Morels, 896 Peaches, 200 



Almonds, 650 Gooseberries, 190 



Tamarinds, 340 Apples, 170 



Plums, 290 Pears, 160 



Grapes, 270 Strawberries, 100 



Apricots, 260 Melon, 30 



Cherries, 250 



ON FATTENING ANIMALS. 



. 

 There is a very great difference in the quantity of food 



which animals require, and in the time which they can 

 pass without it. In general, those animals which are the 

 most active require most, and those which are most indo- 

 lent require least food. The cause of this is pretty obvi- 

 ous ; the bodies of animals do not remain stationary, they 

 are constantly wasting, and the waste is proportioned to 



18 



