The albuminoids are the more important, and are subdivided into 

 albumen (represented in white of egg) which predominates in all 

 animal fluids, flesh fibrin (myosin) or lean meat, and casein, the 

 latter existing in quantity in the milk. The gelatinoich form the 

 nitrogenous substances of tlie bone, cartilage, tendons and ligaments. 

 Horny matter is also a nitrogenous substance, differing in structure, 

 but containing fully as much nitrogen as the albuminoids. The 

 elementary composition of the several groups of fleshy substances is 

 as follows : 



Carbon, 52 to o4 per cent 

 Hydrogen, 7 " 



Nitrogen, 15 to 17 " 

 Oxygen, 21 to 24 " 

 Sulphur, 1 to 1.5 " 



The characteristic element is the nitrogen. 



Fat : It is chiefly enclosed in special cells or tissues under the 

 skin, between the bundles of muscular fibres, and in the kidneys. Its 

 ' elementary composition is 



Carbon 76.5 per cent 

 Hydrogen, 12.0 " 

 Oxygen, 11.5 " 

 If we should take the average of results obtained by experiments 

 with various farm animals it might be said that the body of the 

 animal has the following composition : 

 Bones, 



Flesh and sinews. 

 Fat (by mechanical separation), 

 Residue, 



100.0 

 The residue represents the skin, hair, oflPal, blood and the contents 

 of stomach and intestines. These various substances making up the 

 animal body, are formed, with the aid of the oxygen of the air from 

 the materials termed feeds, which the animals of the farm have the 

 power of converting into energy, flesh, fat, bone and milk. 



COMPOSITION OF PLANTS. 



Recognizing the several groups of substances making up the 

 animal body, let us turn our attention to the composition of the 

 various cattle feeds that are transformed iqto beef, milk and pork. 



