ON STALL-FEEDIXG. 



19 



The milk of finimals contains the same ingredients in vary- 

 ing- proportions ; these are — ^ 



Casein or curd 4"5 



Butter 3-1 



Milk sugar 4'8 



Saline matter O'a 



Water 8;-0 



It is very important to know how much v^ater each kind 

 of food contains. The following table, drawn iip by Dr. 

 Playfair, exhibits the amount of dry organic matter contained 

 in various kinds of food : — 



Warmth is an equivalent for food; food, therefore, may be 

 economised by protecting cattle from the cold. 



The observations of Dr. Lyon Playfair- on the food of 

 animals, will be read with the highest interest by the prac- 

 tical farmer. Ho remarks, " All vegetable food has been 

 found to contain a peculiar sidjstance — gluten, or albumen, 

 which is precisely identical, in chemical composition, v/ith the 

 albumen obtained from the white of an egg. This substance, 

 invariably present in all nutritious food, is quite identical with 

 the flesh and blood of animals. B}- identity in composition, 

 is not meant a mere similarity, but an absolute identity." 

 In support of this conclusion, let the f;armer compare the 

 result of the chemical examination of 100 parts of each of 

 these varieties : — 



' Johnston's El. Aff. Cliom., p. 243. 

 '^ Jour. Roy. A(j. Soc, vol. iv. p. 215. 



