1-12 TlIK riUNCU'LES OF AGRICULTURE. 



of mature animals i-emain constantly the same ? What is the 

 source of nuiscular power? How is animal heat siijiplicd 1)\ food? 

 At what temperature must the body be kept V liow is it cooled 

 when too warm in hot weather V 



'!f what substances is food coni{)Osed? Are any kinds of food abso- 

 ln'ely dry? How nuich moisturi' do some succulent fo(jds contain? 

 W liat are the all)uniiu(jids of food? What parts of tin- body do 

 they form ? May they be used to produce heat ? Is this an eco- 

 nomical use of them? Name some kinds of food which are espe- 

 cially rich in albuminoids. Could an animal live entirely upon 

 albuminoids? What are the amides? In what kinds of food .are 

 they cliiefly found? IIow li > thry ditt'er from albiuniuoids? What 

 is protein? What uses ai-e made of the fats of food? Why can 

 they not be used for coustructinij; the tissues of the body? Name 

 some of the different kinds of fats. Name some articles of food 

 ■which are rich in fats. 



AVhat are the carbo-hydrates ? Why are they so called ? What use 

 is made of them? IIow vakiable are they? Could an animal live 

 entirely upon fats and carbo-hydrates? Name some kinds of food 

 which are largely composed of carbo-hydrates. Has woody fiber 

 any value as food ? 



What is meant by the " ash " of foods ? Of what substances is the 

 ash composed ? Are these substances essential in the food of ani- 

 mals ? Name some kinds of food which are especially rich in 

 allnmiinoids. Name some in which the fats and carbo-hydrates 

 preponderate. 



Upon what does the value of food depend ? lias the indigestible part 

 any value? Name some kinds of food which are wholly digestible. 

 Name some kinds of which a large part is indigestible. 



What two rules should be generally followed in feeding stock ? Why 

 should animals generally be fed as much as they can digest? Is 

 there danger in feeding too much? What is meant by a "balanced 

 ration"? Why is a part of a ration that is not well balanced 

 wasted ? 



What is the nutritive ratio of a food ? How is a balanced raticm made 

 up ? Name articles of food which might be combiiu'd to form a 

 prf)])er ration for oxen at work. For fattening sheep. What is 

 the advantage of furnishing a variety of food? 



What is meant by the " manurial value " of food? How is this value 



