CHAPTEK IV. 



SKETCH OF THE THEORY OF FOOD AND NUTRITION. 



COMPOSITION OF THE BODY WASTE OF TISSUE REPAIR OF WASTE- 

 ANALYSIS OF FORAGE ANALYSIS OF THE ASH OF VARIOUS PLANTS 

 AND SEEDS NITROGENOUS FOOD FAT, STARCH, AND SUGAR IN 

 FOOD HEAT SUPPLY MINERAL SUBSTANCES HUSK OF GRAIN 

 BULK IN FOOD SELECTION OF FOOD HAY AND GRASS GREEN 

 MEAT VARIETY IN FOOD SALT RELATIONS OF COLD, HEAT, AND 

 CLOTHING TO FOOD MASTICATION AND DIGESTION FUNCTIONS 

 PERFORMED BY THE BLOOD APPETITE INLUENCE OF AN 

 ARTIFICIAL STATE OF LIFE PREPARATION OF FOOD. 



Composition of the Body Nearly four-fifths of 

 the body of the horse is composed of water, the remainder 

 being made up of various organic and inorganic com- 

 pounds. The former may be subdivided into substances 

 containing nitrogen a gas, which when mixed with 

 oxygen, forms atmospheric air and substances which 

 are wanting in that element. The latter comprise the 

 different mineral matters of the system, such as com- 

 mon salt, the carbonate and phosphate of lime, and 

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

 geiious 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, 

 nerves, glands, &c. is composed of substances that 



