COOKERY. 239 



tendency to store up fat, which is that form of mat- 

 ter which accumulates in animals, as a provision 

 against future demands, just as plants form and store 

 up starch. Hence the ejQTect of stall-feeding, upon 

 cattle. 



616. In cold climates a larger quantity of the ele- 

 ments of respiration are required, or the tissues of 

 the body will begin to suffer. In carnivorous animals 

 there is always more or less of this waste of the body 

 going on, and hence the demand for azotized food. 

 In the case of herbivorous animals, or those which 

 feed wholly on vegetables, there is very little of this 

 waste. In cold countries a larger quantity of food is 

 required, and can be digested, than in hot ones. A 

 greater quantity of the elements of respiration is 

 needed to generate the proper amount of heat ; and 

 at the same time, as the air is much colder, and 

 therefore more condensed, a larger quantity of 

 oxygen is taken in at the lungs by each inspiration 

 (52, 107). 



617. The art of cookery, or the preparation of 

 food, is a very important one, and has been yet 

 only partially brought into a systematic and intel- 

 ligible form. A great many of the processes of the 

 cook can be explained and regulated on known che- 

 mical principles ; but, at the same time, there are 

 also many which appear to depend on facts not hith- 

 erto recognized or explained. 



618. The object of cookery is to render digestible 

 and palatable the various substances used as food ; 



