CONTENTS "^^m. XV 



SECTION 6.— PRODUCE VARIABILITY. 



PAGE 



The specific effects of the different fertilizers on the different crops and parts 

 of the same crop. Accelerated and delayed ripening. Assisted root 

 development ........... 169 



Substances and conditions which prevent crojw from obtaining the nutriment 



provided by the fertilizers given .176 



References . . • . • 177 



PART IV.— THE PRODUCTION OF MEAT. 

 SECTION I —MANURING FOR MEAT. 



The effect of fertilizers on the pastures and then on the beasts grazing. In- 

 fluence of the fertilizers used on the amount of meat produced. The 

 animal as a machine for converting the low-grade food into high-grade 

 food. The metabolic changes taking place in the animal body. 

 Tryptophane and the purine bases . . . . . . .178 



References 182 



SECTION 2.— THE FOODS FED TO BEASTS. 



{a) Water in foods. The water supply. Amounts necessary. Effects of 



excess 183 



(*) The fat in foods. Origin of fat. Composition of fat . . . .184 



{c) The proteins. The amides 185 



(d) The carbo-hydrates : sugar, starch, pectin, mucilage, etc. . . . 186 



(g) The fibrous materials : cellulose, lignin, etc. . . . . .187 



(/) Digestion. Methods by which digestion has been measured in fattening 



beasts 188 



References 190 



SECTION 3— CALORIFIC VALUE OF FOODS. 



The animal as a heat engine. Loss of energy due to urea. Bacteria, 

 chewing, alimentation, etc. Different systems of valuing foods. Their 

 respective merits under different conditions. The relative values of 

 different classes of stock as a means of converting cattle food into human 

 food 191 



References 198 



SECTION 4.— DAIRY PRODUCTS. 



As high-grade products obtained from low-grade products . . . 199 

 References 202 



