416 FATTY ELEMENTS OF FOOD, AND ON FA'iTENING. 



enters into a given ration. Let us take that given to the horses in 

 experiment 3d, in which the half of the hay was replaced by pon- 

 toes, one of the articles that contains the smallest proportion of Vm^f, 

 and we find in the 



26.6 lbs. of hay C32.9 grs. phosphoric acid and 1867.9 grs. of liire. 



30.8 lbs. potatoes 387.7 " 37.0 



10-20.6 1904.9 



numbers which correspond with 1798.5 grains of bone earth, X' 

 978.7 grains of uncombined lime. 



In his usual allowance a work-horse at Bechelbronn receives : 



Hay 22 lbs. containing 524.8 grs. phosphoric acid, and 1543.8 grs. of lime. 

 Straw 5.5 " 60.7 



Oats 7.2 " 230.2 



81.57 



In other word.s, 1735 grains of bone earth, and 864 grains of frei 

 lime. 



I have foimd that very young foals, growing rapidly, and weigh 

 ing about 374 lbs., consume per diem : 



"-'-^ Hay J9.8 lbs. containins of phosphoric acid 463 qrs. : lime 1389 grs. 



Oits ... 7.2 '• •' 231 " 58.6 



which represent 95 of bone earth or subphosphate of lime. As a 

 consequence of the relation which appears to exist between the 

 azote and phosphorir acid of an article of sustenance, it comes to 

 pass that like nutritive equivalents also indicate like proportions of 

 phosphoric acid ; so that by introducing a suitable quantity of hay or 

 clover, articles that al)ound in lime, into the ration, we are always 

 certain of having food favorable to the development of the osseous 

 system, whatever the nature and quality of the t)lher articles that 

 enter into the constitution of the allowance. 



The relation of the phosphoric acid to the azote approaches the 

 ratio of 3 to 10. in the more ordinary articles of forage ; but the 

 same relation hs no longer apparent in the cereals and leguminous 

 vegetables ; in grain and in peas, beans, Sec, the phosphoric acid 

 amounts to about a fourth of the azote contained. Thus we have : 



^ III. OK THK. FATTY CONSTITUE.NTS OF FOR.VGE : CONSIDERATIONS ON 

 FATTENING. 



When fat was observed af cumulating in the tissues of the animal 

 body, and it was unknown that the presence of fatty matters in 

 plants is wliat may be termed a general fact, men naturally con- 

 ceived tl at the fat was produced from the food in the a.-t of dii,^* 



