34 



CHAPTER IV. 



Sketch of the Theory of Food and Nutrition. 



COMPOSITION OF THE BODY WASTE OP TISSUE EEPAIR OF WASTE 

 ANALYSIS OF GRAINS AND GRASSES NITROGENOUS FOOD FAT, 

 STARCH, AND SUGAR IN FOOD HEAT SUPPLY MINERAL BUB- 

 STANCESHUSK OF GRAIN BULK IN FOOD SELECTION OF FOOD 

 HAY AND GRASS GREEN MEAT VARIETY IN FOOD SALT RELA- 

 TIONS OF COLD, HEAT, AND CLOTHING TO FOOD MASTICATION 

 AND DIGESTION FUNCTIONS PERFORMED BY THE BLOOD APPE- 

 TITEINFLUENCE OF AN ARTIFICIAL STATE OF LIFE PREPARA- 

 TION OF FOOD. 



Composition of the Body. Nearly four-fifths of the 

 body of the horse is composed of water, while the 

 remainder is made up of various organic and inorganic 

 compounds. The former may be subdivided into sub- 

 stances that contain nitrogen a gas, that mixed with 

 oxygen, forms atmospheric air, and substances which 

 are wanting in that element ; while the latter comprise 

 the different mineral matters of the system, such 

 as common salt, the carbonate and phosphate of lime, 

 and carbonic acid, with traces of ammonia. The non- 

 nitrogenous compounds may be put under two classes, 

 namely, fats, and saccharine substances, such as milk 

 and sugar. 



Every tissue of the body which is employed in the 

 performance of labour such as the muscles, tendons, 



