94 THE CHEMISTRY OF THE FARM. 



stituents of hay nearly as well as the sheep, but fails in 

 digesting the non-nitrogenous constituents. Hay is thus 

 a more nitrogenous food for horses than for sheep. 



The proportion of albuminoids most suitable for various 

 diets will come under consideration in the next chapter. 



General Conclnsions. — We have now run through the 

 principal points which determine the value of food. A 

 little consideration will, however, show that it is impossible 

 to affix a definite feeding value to any food, as its practical 

 effect must depend in great measure on the conditions 

 under which it is employed ; more especially on the kind 

 •of animal consuming it, and the general character of the 

 diet of which it forms a part. Thus, the value of a bulky 

 food, as hay or straw, is far greater when given to a 

 ruminant animal, than when consumed by a horse or pig. 

 Concentrated, easily digestible foods, as corn and oilcake, 

 have clearly a value above their composition when added 

 to a poor and bulky food, as straw chaff, or to a watery 

 food like turnips, because they are the means of raising the 

 diet to a point at which the animal will thrive. On the 

 •other hand, roots and green fodder, even when watery and 

 poor in composition, may have a considerable effect when 

 added in moderate proportion to dry food. The highest 

 value is, in short, only obtained from food when it is 

 skilfully employed. 



There is, finally, a condition which we can never hope 

 to express by figures, but which has a considerable influence 

 on the effect of any diet ; this is flavour. An agreeable 

 flavour stimulates appetite, and probably promotes 

 digestion. This part of the question belongs, however, 

 rather to practice than science. 



