tmC OF SQVft FOOB. 109 



it for some hours to a graduated temperature, we are 

 able to produce sugar; the starch has been changed 

 by the acid. This is done on a large scaie in France. 



b. In the souring of food certain vegetable acids 

 are fonned, which possess the same power as sulphuric 

 acid : it is even probable that some portions of the 

 otherwise indigestible woody fibre are ako changed 

 into a sweet gummy substance, for this is another 

 transfonnation that we are able to effect by artihcial 

 means. The result of souring, then, is to bring the 

 cooked food, already partially altered, into a still more 

 soluble and ill ^tate. I'robably no animal but 



the hog wouiu i of such food; but for him, it ia 



tiuy to see that it would prove valuable. 



u the souring is allowed to go too far, still another 

 chaage takes place, by means of which all of the sugar 

 is converted^ through fermentation, first into alcohol, 

 and finally into vinegar; in neither of these states 

 would the food be nutritious, even if animals could b« 

 induced to eat it. 



nOnOM IT. ON THE DIFrEBENCES IN CEBTAR« CLASSES OF 

 MANI7KB. 



We are by this time fully able to understand the 

 difference in the manun-s derived from different clnwM 

 of animals, the young, the full grown, the fiittCiWBg» 

 etc.; I will, therefore, now touch once more upon that 

 mibject. 



ive seen that the young animal is not only 

 y increasing in its bulk, but that it is renew- 

 y part much more rapidly than those of ma- 

 t...i ..^< . Foo<l is for both of these reasons required, 

 not only to supply the large daily waste, but also to 

 build up the growing bones, muscles, ami all other 

 parts. Hence it results, that nearly every thing of 

 value in the food will be appropriatctl.ami th« manure 



