22 



CONKEY'S STOCK BOOK 



Protein Makes or repairs muscles, tendons, internal organs, skin, also 

 blood, milk, etc. 



Carbohydrates These (starch and sugar) give energy and heat. 



Fats Give energy and heat, being burned up, that is "oxydized" in 

 the body. If in excess of needed amount, the- body frugally stores it up 

 as body-fat between tissues and in layers, over parts, as a reserve 

 for lean hard times. 



Ash or mineral Make bones, teeth and all such hard structures of 

 the body. 



FOR INSTANCE Take a fat calf and analyze its body. You will find 

 about as follows: 60.1% water; 4.5 ash; 13.1 fat; 15.3 



protein; with contents of stomach and intestine not digested, but making 

 up a balance of 7% of the total. 



Or, take a sheep as estimated by H. P. Armsby's percentage table, 

 which we express graphically as follows: 



Ash Protein 



Fat 



Water 



Undigested 

 Matter 



NATURE'S BANK- The bony, hard structure of the body while practically 



ING SYSTEM the same whether an animal is lean or fat is greater 



in proportion when the animal is poor and lean. 



But the one most interesting thing is the change in the proportion of 

 fat to the whole make-up of the animal's body; showing how this 

 is not needed for the work or repair of the body, so long as the 

 animal continues to get good feed; and consequently it is piled up 

 as fat wherever the body can find a place to store it. It is in fact 

 stored just as the camel of the desert stores up water, as a reserve 

 supply; only the camel tanks up this water in a kind of reservoir, while 

 fat is distributed all through the oody, marbling the flesh, as butchers 

 say, or surrounding its parts with layers of fatty tissue. Now, suppose 

 something happens to this fat animal, whether it is disease or neglect 

 or any hardship so that the body does not get the proper food or is not 

 in condition to digest and make use of it. The animal grows lean and 

 poor, you say. The truth is, for a long, long time the body, keeps up 

 by living on itself, feeding on its reserve nourishment in the fatty tiss.ues. 

 If the animal has been over-fat, there will be a real sense of improvement 

 in feeling as this over-fat decreases; that is, the animal will feel more 

 bodily vigor, more energy. In the case of a horse this is important . as 

 he is valued for the work we can get out of him, rather than for ornamental 

 appearance or butchering weight; but with animals fed for meat produc- 

 tion, it is this fattened condition we are after. The point, however, to 

 keep in mind is this: 



Over-fat is not a condition of true health in nature. 



If you are demanding this over-fat condition, you must counteract 

 the dangers of it. You must combat nature. 



Just how to do it will be outlined later. 



