

FEEDING OF ANIMALS. 297 



100 lb. Then slaughter one, and determine its total amount 

 of nitrogenous substance and of fat. Continue to feed the 

 other with barley meal (and water) exclusively, as much as 

 it will consume, until it reaches a weight of about 200 lb. ; 

 then slaughter and analyse it as the first. The quantity and 

 composition of the food must, of course, also be determined. 

 Such an animal would probably consume about 500 lb. of 

 barley, and increase in live- weight from 100 to 200 lb., in 

 from eight to ten weeks — more or less, according to the quality 

 of the animal, the quality of the food, and other conditions. 

 It was desirable that the animals selected should have been 

 feeding on fairly good food previously, so that the transition 

 to full fattening food should not be too sudden. It was also, 

 of course, desirable, that the experiments should be made in 

 duplicate if possible. 



In the discussion which followed, Professor Henneberg, who Professor 

 was, we believe, the first to have a Pettenkofer respiration fa*™~ 

 apparatus constructed for experimenting with the larger opinion. 

 animals of the farm, and had perhaps, at that time, conducted 

 more experiments on feeding than any other agricultural 

 chemist in Germany, said he did not doubt the formation of 

 fat from carbohydrates in the case of pigs. He added, that 

 probably sooner or later the carbohydrates would be restored 

 to their former position so far as fat-formation in other 

 animals was concerned, for already some experiments had 

 shown that such formation was quite close upon the limits of 

 the amount possibly derivable from the fat albuminoid matters 

 of the food. Professor Emil von Wolff also spoke in the same Wolff's 

 sense so far as pigs were concerned. opinion. 



Since that time, experiments have been made on the sub- 

 ject in Germany with various animals ; but, even in those 

 with pigs, the conditions above indicated as desirable with a 

 view to obtaining decisive results the most easily, were not 

 followed. 



Experiments were made with cows by Voit at Munich, 1 by Expert- 

 Wolff at Hohenheim, 2 and by G. Kiihn at Mockern. 3 In those *%%££ 

 at Munich and at Hohenheim, the amount of fat in the food, with cows. 

 and that possibly derivable from the albumin consumed, very 

 nearly corresponded with the amount of fat in the milk. In 

 the experiments at Mockern, however, a small excess of milk- 

 fat was produced. None of these experiments, therefore, 

 afforded evidence of the formation of fat from the carbo- 

 hydrates. 



1 Zeitschrift filr Biologic, 1869, p. 113. 



2 Die Versuchsstationen, Hohenheim, Berlin, 1870, p. 50 ; also M. Fleischer 

 in Virchow's Archiv fur Patholog. Anat., hand 51, 1870. 



? Versuchsstationen, 1869, Band 12, p. 451. 



