158 THE 



have been found most excellent when given in such 

 moderation as their richness in nitrogen demands of the 

 feeder. 



A few words in e:j^planation of this moderation may 

 be useful. Nitrogenous matter in the food, if given in 

 excess, must be expelled from the system, or if retained 

 in the blood will quickly render this vital fluid poisonous 

 and cause serious disorder. The waste nitrogen of the 

 food in the vital functions is discharged chiefly through 

 the kidneys, and these organs are exceedingly delicate 

 and easily disturbed. Hence, food rich in nitrogen is 

 to be given with caution, lest the system may be un- 

 balanced and disease produced. Cows suffer very quickly 

 from inflammatory diseases, as garget, milk fever, and 

 lung fever, when an excess of food of either a nitroge- 

 nous or carbonaceous character is given ; but there is 

 far more danger from an excess of the former than of 

 the latter. Young animals which are growing and 

 making flesh may easily dispose of food rich in nitro- 

 gen, while old cows kept for butter-making or animals 

 kept for fattening will turn to good account an excess 

 of food that is rich in sugar, starch, and fat. It 

 is to be taken as a rule in feeding that no food should 

 be given when in a state of fermentation. The use of 

 such food is not only unwholesome, but dangerovis. The 

 warmth of the stomach very quickly accelerates the pro- 

 cess of fermentation, and produces a rapid change to 

 acid. A small quantity of lactic acid — which is formed 

 in brewers' grains, green clover and other rich fodder, 

 by moderate fermentation — is not injurious, but assists 

 digestion, hence fresh brewers' grains are a most ex- 

 cellent food for the production of milk of the best 

 quality; but if the grains are used in an advanced 

 state of acidity, acetic acid is formed, which is an acrid 

 poisonous substance and necessarily injurious when in 

 excess, It should go without saying to any intelligent 



