CLEANLINESS OF FOOD. 71 



on which the food is grown be poor in quality, the produce 

 will be in a similar condition ; it will be poor in its chemical 

 constituents, particularly those on which its nutritive value 

 depends. Oats, manured with cows' dung, will produce sixteen 

 bushels for every bushel of seed sown, while on unmanured 

 land there will be only five bushels produced for every bushel 

 of seed. The formation of the soil afiects to a considerable 

 degree the produce and quality of the food. Oats reared on 

 clay land are superior to any other. Rye flourishes better on 

 a light, sandy soil. A stiff clay produces a coarse barley ; a 

 light chalk a light grain; and a loamy land a full, plump grain; 

 these are only a few examples of many which might be quoted. 

 The time of cutting influences the nutritive value of a food ; 

 hay cut late has lost much of its properties ; if cut too early it 

 is prevented from reaching the full extent of its nutritive 

 matters. Wheat cut about a fortnight before it is ripe con- 

 tains the most starch and gluten ; the bushel weighs heavier, 

 and the straw contains its greatest nourishment ; cut late, the 

 ear contains more cellulose, consequently an increased produc- 

 tion of bran, and a diminished proportion of flour. 



The season affects the quality of the forage ; for instance, 

 in very wet years, and especially when lands have been 

 flooded, parasitic diseases of plants are most common. The 

 age of grain and forage, up to a certain time, enhances their 

 value and quality. Old hay is preferable to, and more valuable 

 than, new ; and the same applies to oats, beans, wheat, etc. 

 Food badly saved and stored undergoes deterioration, which 

 may range from slight diminution in nutritive principles, or 

 sourness, to mouldy, decomposing, and offensively smelling 

 material. 



CLEANLINESS OF FOOD. 



Cleanliness of food is important, as that which is dirty may 

 cause indigestion, colic, serious disease, or even death. Sand, 

 earth, or gravel, when taken in with the food, is generally 



