396 FUNDAMENTALS OF AGRICULTURE. 



tissue-cells themselves, selecting from the blood or 

 lymph, the nutritive elements required for their main- 

 tenance and development. 



9. Defecation. This final step refers to the casting 

 off from the body, in the form of excrementitious mat- 

 ter, the inert indigestible parts of the food. 



Food Economics. Waste of food materials may be 

 lessened in various ways, viz. : 



By having the required digestible nutrients properly 

 balanced. 



By maintaining the proper function of the skin 

 through careful cleansing, grooming, etc. 



By proper shelter in cold weather, thereby prevent- 

 ing loss of heat from the body through radiation from 

 the skin. 



By preventing, when possible, too high a tempera- 

 ture of the surroundings, stables, exposure to the hot 

 sun, etc. 



By kind and gentle handling or treatment, as all 

 forms of rough usage tend to cause nervousness and 

 excitement, which are incompatible with a normal 

 healthy bodily condition. 



By a sufficiency of pure wholesome water, and a mod- 

 erate supply of common salt; both of which are aids 

 to digestion, etc. 



EXERCISE. Trace the food from the time the ruminant first pre- 

 hends it until it reaches the fourth or true compartment of the 

 stomach. What ferments act on starch and on protein? What could 

 be done to economize an animal's food during cold weather? 



SECTION LXIII. NATURAL AND COMMERCIAL STOCK 



FEEDS. 



By PROF. J. E. HALLIGAN, 

 Chemist in Charge, Louisiana State Experiment Station. 



The natural feeds used for feeding stock include for- 

 age crops, root and tuber crops, and grains and seeds. 



Forage Crops. Under this head come the legumi- 

 nous plants, the grasses and the grain plants. 



