222 MANAGEMENT OF SHEEP. 



oil, or butter, will increase the development of fat, yet not 

 so the flesh ; consequently animals confined wholly to such 

 diet, will certainly die. 



The analysis of hay is thus: 11 G2 parts being dried in 

 the air will contain 162 parts of water, which, being deduct- 

 ed, leaves 1000 parts, which are thus composed: 



Carbon ... 458 



Hydrogen - - - 50 



Oxygen ... 387 



Nitrogen ... 15 



Ashes - - . 90 



1000 

 A scientific writer comments on the analysis of blood and 

 hay as follows : — " It is evident that an animal, to make 10 

 lbs. of blood, must eat 100 lbs. of hay before he acquires 

 sufficient nitrogen to compose it. By consuming this 100 

 lbs. of hay, which we will suppose divided into 10,000 

 parts, he will take 4580 parts of carbon, whilst not more 

 than 520 parts are required by the blood, leaving 4060 por- 

 tions not required for nutrition ; there will also be 424 parts 

 of hydrogen unrequired, and 3656 of oxygen ; what then be- 

 comes of these superfluous elements ? Why, they are re- 

 quired principally for the purpose of sustaining the heat of 

 the body ; the hydrogen and oxygen form water, and the 

 carbon unites witli the oxygen taken by respiration, pro- 

 ducing heat by the combustion, and is given off by the lungs 

 in the form of carbonic gas. The nutritious portions of the 

 blood are jibrine and albumen, whose elements are almost ex- 

 actly the same, and correspond also with the fibrine and al- 

 bumen found in vegetables. Although nitrogen forms such 

 an essential part of nutritious food, yet it cannot, in any 

 way, enter the system or afford nourishment in a simple or 

 uncombined form, hut only in such comhitiation as we find in 

 albumen. It is evident, therefore, that to form blood food 

 must be taken which contains albumen, or substances analo- 

 gous to it, in order to be nutritious, aiid in proportion to the 

 amount of albu7nen it possesses will be its nutrient properties. 

 Modern chemists designate food which is thus capable of 

 nourishing as nitrogenized or azotized, from its containing 

 nitrogen ; whilst other varieties of food, such as starch, 

 gum, sugar, fat, wine, beer, and spirits, which contain no 

 nitrogen, are denominated carhoivizcd or unazotized.''^ 



