SCIENCE AND ART OF FEEDING. 131 



is formed, by which the aiiimal is kept warm, and this heat 

 is known as the vital heat of the body, and it is indispeusa- 

 ble to the continuation of the life of the animal. 



Now it is well known that when carbon and oxygen 

 unite, heat is formed, and this is the same whether it is pro- 

 duced by the consumption of the carbon in a stove, or in a 

 fire of any kind, or in the lungs of a sheep or other animal. 

 So thnt it follows that the carbon in the food is actually 

 consumed in the animal and produces heat. This carbon of 

 the food consists of the starch, the sugar which is pro- 

 duced from the starch and as well, of any of the other 

 carbonaceous matters of the food that are capable of diges- 

 tion, and these we call the carbo-hydrates of the food, be- 

 cause they all consist of carbon and water, which is made 

 up of oxygen and hydrogen. These carbonaceous matters 

 of the food we call heat formers, for these reasons set forth. 

 And these make up the larger portion of all food of 

 animals. 



Now just here for a simple illustration ofwhat we are 

 approaching the composition of a typical ration for any 

 farm animal, as thus: 



Standard feeding rations for 100 Ibs. live weight 



For each 100 Ibs. live weight .................. 2 l / z pounds 



Total dry substance ........................... 2 " 



Consisting 



Protein ........................................ H 



Carbo-hydrates ................................ 1 % " 



Fat ............................................. Ys " 



This ration may be taken as a standard for a full-fed 

 sheep of one hundred pounds live weight, or for any other 

 farm animal kept for product, as a cow in milk. 



There is a waste of other food in the mere living of any 

 animal. If we take notice we may see the act of breath- 

 ing and of moving causes some exertion of the muscles. This 

 is called work, to the extent that the muscular system is in 

 motion, and every motion of an animal uses up some of the 

 fleshy muscular matter, which is wasted, and carried off 

 from the system by the kidneys, which have a most import- 

 ant function in thus purifying the blood of this waste mat- 

 ter. So that a sufficient supply of this flesh forming matter 

 of *he food is to be furnished to make up this waste, as well 

 as to provide for the growth of the animal. This flesh form- 



