168 THE CHEMISTEY OF THE FAEM 



thrive. On the other hand, roots and green fodder, 

 even v^^hen watery and poor in composition, may have 

 a considerable effect when added in a moderate propor- 

 tion to dry food. The highest value is in short only 

 obtained from food when it is skilfully employed. 



There is finally a condition which we can never hope 

 to express by figures, but which has a considerable 

 influence on the effect of any diet ; this is flavour. An 

 agreeable flavour stimulates appetite, and probably 

 promotes digestion. This part of the question belongs, 

 however, rather to practice than to science. 



