108 APPENDIX. 



sugar (Carbon) that they are so useful in fattening hogs, 

 or other stock. 



47. Every article of food may be divided into two 

 classes, nitrogenized, and non-nitrogenized ; the former 

 alone are capable of transformation into blood, and may 

 be called the nutritious elements. Amongst the most 

 important of these are vegetable fibrine, vegetable albu- 

 men, animal flesh and animal blood. 



48. The non-nitrogenized substances which enter into 

 the food of man and beast may be designated the ele* 

 ments of respiration; amongst these are fats, starchj 

 gum, and sugar. 



END. 



