124 



Composition and Manurial Values 

 of Foods. 



COMPILED BY DOUGLAS A. GILCHRIST. 



The following table shows the different constituents of foods 

 and their relation to each other. The ash constituents are 

 required for the formation of bone and to supply the salts of 

 the blood. The albuminoids (proteids) are necessary for the 

 formation of flesh, while they also produce fat, heat and force. 

 Fats and carbo-hydrates produce heat, force and fat. Album- 

 inoids and fats are the most valuable constituents of foods. 



FOOD CONSTITUENTS. 



ORGANIC. 

 NITROGENOUS. 



INORGANIC. 



NON-NITROGENOUS. 

 I 



ALBUMINOIDS 



including including 



Albumen (white of egg) Nitrates Starches 



Gluten (wheat) &c. 



Legumin (peas and beans) 

 Casein (milk) 

 &c. 



WATER 

 Amides CARBO-HYDRATES OILS & FATS AND ASH 



including including 



Stearin ^ 



Y (solid) Phosphoric 

 PalmitinJ acid 



Lime 

 Olein (liquid) 



Potash 

 &c. 



Soda 



Sugars 

 Gums 

 Resins 

 Cellulose 

 Woody fibre 

 &c. 



Chlorine 

 &c. 



Table A gives the average composition of the more 

 common feeding stuffs of the farm. The composition of all 

 the more common farm foods used in the North of England is 

 taken from the average of Mr. Collins' analyses. He has. 



