448 



Index 



Linseed meal, 245 ; new process, 246 ; 



old process, 246. 

 Liuseeil oil. 245. 

 Liver, the, 150. 

 Lungs, the, 146. 



Maintenance food for bovines, 297; for 



horses, 300. 

 Maintenance rations, 295; for bovines, 



299; for horses, 302; for poultry, ?93; 



sources of, 296; uses of, 295. 

 Maize, influence stage of growth, 211; 



productivity of, 261. 

 Maize kernel, 237. 

 Malt sprouts, 236. 

 Maltose, 82. 



Man, relation to animal, 1. 

 Mares, feeding of, 334. 

 Matter, classes of, 26 ; combustible, 



26; incombustible, 26; inorganic, 28; 



organic, 28. 

 Meat, albumin in, 58 ; production of, 



339. 

 Meat meal, 256. 

 Metabolic wastes, errors caused by, 136, 



140. 

 Milk, composition of, 305; as cattle food, 



252; demands for secretion of, 309; 



effect of food on, 316, 321; foi*mation 



solids, 308; of various species, 253; 



production of, 304; protein needs for 



production of, 310; ration for produc- 

 ing, 309, 312; secretion of, 306; source 



of solids, 307; sources protein in ration 



for, 313. 

 Milk sugar, 85. 

 Mineral compounds, elimination of, 149 ; 



function of, 152. 

 Molasses, energy of, 175 ; production 



value of, 177. 

 Mouth, the, 104. 

 Mutton, production of, 349. 

 Muscular power, source in plants, 9. 

 Muscular tissue, 153. 

 Mastication, energy requirements, 



165. 



Nitrogen, 16; compounds, 16, 51; in air, 

 16; in soil, 16. 



Nitrogen-free compounds, 71. 



Nitrogen-free extract, 74; energy values 

 of compounds, 171. 



Nuclein, 67; special value of, 180. 



Nutrients, combustion of, 147; energy 

 relations of, 166; functions of, 151; 

 physiological values of, 170; produc- 

 tion values of, 175; relative energy 

 values of, 171; storage of, 147. 



Nutrition, chemical elements of, 11; 

 compounds of, 25; laws of , 182. 



Nutritive ratio, 283. 



Oat feeds, 233; grain, 233; hulls, 233; 



kernel, 233. 

 Oats, as food for colts, 335. 

 Oils, energy of, 175; productive value 



of, 177. 

 Oil meals, 241. 

 Oils, the, 88. 

 Ova-albumen, 59. 

 Oxygen, 14; in air, 14; in earth, 14; in 



hmgs, 146; in water, 14; relation lo 



animal life, 14; relation to energy, 15; 



use of, 147. 

 Oxen, fattening, experiments with, 



343. 



Palatableness, importance of, 280; in- 

 fluence on digestion, 126. 



Pancreatic juice, 117; function of, 117. 



Pectin bodies, 80. 



Pentosans, energy value of, 173. 



Pepsin, 113. 



Peptones, absorption of, 120. 



Phosphoric acid, in animal, 48; varia- 

 tions in i>lants, 45. 



Phosphorus, in nutrition, 19; sources' 

 of, 18. 



Physiological studies, knowledge from, 

 191. 



Pig, fat, composition of, 359; feeding 

 of, 361; foods for, 363, 365; relation 

 of food to growth, 302. . 



