XX CONTENTS. 



tries of the vine — southern hemispliere better suited to its habits than 

 the northern — western parts of continents also more congenial than 

 the eastern — southern and northern temperature of the Alps — de- 

 ductions. 



Protection. Its importance — large losses accrue from its neglect- 

 practised in Germany and elsewhere — Mr. Youatt recommends pro- 

 tection, and every other sheep historian — quotation from the Mountain 

 Shepherd's Manual — false notions of many on the subject — the au- 

 thor's experience detailed — lost many sheep before he sheltered his 

 sheep^per centage of loss since they were protected — a prevention of 

 disease — improves the properties of wool and increases the weight of 

 the fleece — particulars stated on this point — protection a means of in- 

 creasing the number of lambs — accounted for — also a saving of prov- 

 ender — the cause why — also a means of making additional manure- 

 manure the farmer's mine or capital stock — protection urged by hu- 

 manity. 



Production of Animal Heat. Principle of caloric — its free or sensible 

 form, and latent or uncombined form — evolved by the union of sulphu- 

 ric acid and water — how carbonic acid is produced — combustion pro- 

 duced by the union of carbon and oxygen — the former the fuel and 

 the latter the fire — carbon furnished by the food — in cold climates 

 fatty substances necessary, abounding more with carbon — reversed in 

 warm climates, the inhabitants preferring a vegetable diet — application 

 of these principles to the several positions under the head of pro- 

 tection 210 



CHAPTER XIL 

 WINTER MANAGEMENT CONTINUED. 



Feeding. A knowledge of fundamental principles necessary to correct 

 practice — it is a law of nature that nothing is lost or annihilated — the 

 tree derives its nourishment from the atmosphere and the soil — animals 

 from the food taken into the body — food a two-fold purpose to per- 

 form, one to nourish the body, and the other to support animal heat 

 by means of respiration — in carnivorous animals the whole of their 

 food is converted to flesh — in the herbivorous species only a part — 

 analyses of flesh and fat — proportions of constituents nearly the same 

 — no food destitute of nitrogen can nourish the body — analysis of 

 mutton fat — sugar, starch, gum, oil, or butter, produce fat, but not 

 flesh — analysis of hay — nutritious portions of the blood are fibrine and 

 albumen — in proportion as albumen abounds in food is its nutrient 

 properties — analysis of albumen — young animals not disposed to take 

 on fat like adults — cause stated — analyses of cow and asses' milk-* 

 cassem the only nitrogenized substance in milk — various tables show- 

 ing the relative proportions of nutriment of the different kinds of food 

 consumed by sheep — items connected therewith — Petri's table of va« 

 nations of fodder for sheep — relative proportions of a slaughtered sheep 

 — Thaer's remarks on food — Veit's table showing that sheep consume 

 of food in proportion to their live weight — Mr. Spooner's estimate^* 

 Veit's remarks on the different kinds of straw. 



Fattening. Introductory remarks by Spooner^uietude and warmth 



