BAW am eooEED food cokpabed. 167 



apples, etc. When cooked, the animal eats its food 

 more readily, and a smaller quantity fjoes farther. 

 This does not apply to all kinds of animals. Accord- 

 ing to some exjurinitnts, horses, lor instance, throve 

 little, if any, better on cooked food than on raw. In 

 some of the trials, the raw loo<l seemed to have the 

 advantage. This is not, however, t0 be regarded as a 

 general rule. 



It has been said that starch may be changed into 

 sugar and gum in various waj-s : the application of 

 heat is or)e of these ways; and in r<K)king food, this 

 ell fis of heat <!• ikes place to a 



v»i_ I e extent, 1 i, i is not soluble 



in water, while the sugar, dextrine, and gum, thus 

 formed during cooking, are eminently so : the cooked 

 food is therefore more easily dissolved and digested 

 in the stomach of the animal, and is moreover eaten 

 without any exertion. This ease an<l quickness of 

 digestion, seems to have the san • upon many 



classes of nninials in hastening tin ili, that has 



been i > d in preci^ling chapters, with rc^gard 



to soiii' , lul and quite soluble manures applied 



to plants. It was shown that easy solubility, and 

 therefore quickness of action, were more important 

 than quantity; for instance, that two or three bushels 

 of bones, dissolved in sii! ' (< i«|, would lienefit a 



crop more than sixty i v bushel«« of whole 



bones. So with the aniiikal; a .small ! d, 



which it can nt once eat. iij* st, ami its 



own li' le, an«l I. l» njore than a large 



Suantitv ... . .ae kiml ul... , an only eat with <lif- 

 cultv, and dig«*st slowly. Turnips and parsnips are 

 usually fe<l raw; btit potato*- ' '. s, and 



meal, are varieties of f(H>d w tlways 



bt'tter to \u 



Every f. » ellnr fitted 



for the pur|M.s. ,,i Lrrpinu rtKitn, where they would 

 14 



