SCO FEEDING WITH SUGAR BEETS, SUGAR, ETC. 



total dry matter and protein in reality it has a most important effect upon 

 digestibility; furthermore it permits one to form a very satisfactory idea of the 

 degree of concentration of a fodder. It is frequently maintained that the pro- 

 portion should be ^ per 1(0 Ibs. live weight, in other words 10 dry matter 

 for 1 protein. 



Coloring and volatile substances. Fodders frequently con- 

 tain certain coloring substances, but as these have very little nutritive value, 

 they are seldom taken into account when estimating the value of a fodder; 

 the same may be said of the volatile oils. However these, upon general prin- 

 ciples, may be considered objectionable, as they transmit to milk an unpleas- 

 ant taste and odor. 



Concentrates include grains and mill products. It is a great mistake 

 to use too much concentrated fodder, as there would be danger of bringing 

 about an abnormal fattening. A poor fodder would be the other extreme. 

 (See Digestibility.) 



Constituents of the animal's body. The composition of an 

 animal body may be considered either from an organic or a chemical stand- 

 point, the microscope revealing the elementary forms, while the chemical 

 substances may be determined by suitable tests. 



The elementary form is the primordial cell; it divides itself into two parts, 

 each of which again becomes two; this segmentation goes on, thus forming 

 the various tissues of which the body of the animal consists. Whatever 

 may be the tissue, it originated from a single cell. In the blood the globules 

 retain their original shape, but in most cases they make up the fibrous tis- 

 sue. After a tissue has reached its ultimate form, it must be constantly re- 

 newed and the burned portions eliminated. The combinations of these cells 

 are very numerous, and the tissues which they form constitute the various 

 organs of the body ; among which we have the bony, cartilaginous, con- 

 junctive, muscular, mucous and nervous tissues. The bony tissue forms the 

 skeleton upon which rest the other tissues and organs of the body. The car- 

 tilaginous tissues have a certain elasticity. In them are formed the phos- 

 phates, carbonates of lime, etc. The stronger bone is not compact, as many 

 suppose, but on the contrary is made up 01 spaces more or less open, the outer 

 portion being the hardest. The conjunctive tissue is spread over the entire 

 body. Its nature varies with work to be done, covering muscles, or constitut- 

 ing a tissue in which is deposited the fat. When it forms the ligaments of 

 bones it assumes an undulated shape. 



The fatty tissue is made up of cells more or less round and filled with fat. 

 Every new formation of fat means an increased number of cells. W T hen fat- 

 tening is in view it is not alone necessary to feed so as to make fat, but the 

 fodder should also contain those elements which help to build up the cells. 



The muscular tissue makes the meat of the body; it is by these that the body 

 receives its power of motion. They are attached to the bones by tendons, the 

 thickness of which varies with the work to be done. It is not necessary to 

 enter into various considerations showing of what muscles consist. 



