142 THE PRINCIPLES OF AGRICULTURE. 



of mature animals remain constantly the same? What is the 

 source of muscular power ? How is animal heat supplied by food? 

 At what temperature must the body be kept ? How is it cooled 

 when too warm in hot weather ? 



Of what substances is food composed ? Are any kinds of food abso- 

 lutely dry ? How much moisture do some succulent foods contain ? 

 What are the albuminoids of food ? What parts of the 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 chiefly found? How do they differ from albuminoids ? What 

 is protein ? What uses are made of the fats of food ? Why can 

 they not be used for constructing the tissues of the body ? Name 

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

 which are rich in fats. 



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

 is made of them ? How valuable 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 

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

 preponderate. 



Upon what does the value of food depend ? Has 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 ration made 

 up ? Name articles of food which might be combined to form a 

 proper 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 



