246 CATECHISM OF 



What is the office of starch, gum and sugar in animal food? 

 197. Of the nitrogenous substances, gluten, caseine and albu- 

 men? 197. Of oil? 197. Of all the organic substances? 197. 

 Of phosphate of lime ? 197. 



Explain how the non-nitrogenous substances support respira- 

 tion? 198. 



To what may the lungs be compared ? 199. How may the 

 starch, gum and sugar be regarded ? 199. 



Will you give the substance of section 200 ? Of 201 ? Of 

 202 ? Of 203 ? 



At how many things especially must the farmer look? 204. 

 What is the first ? 204. What the second ? 



What is the farmer to dispose of first ? 205. In what condi- 

 tion should his stock face the solid winter ? 205. Why ? 205. 

 What preparations should he have made*? 205. 



What is the composition of good meadow hay ? 206, What is 

 a most valuable ingredient of the inorganic matter ? 206. 



What will you say of such hay for the purposes of feeding ? 

 207. How should good early-cut hay be disposed of among the 

 cattle? 207. What of hay for horses? 207. 



What is said of the use to be made of less valuable hay? 208. 

 What is a great fault in expending poor hay? 208. 



To what account may very poor hay, if the farmer have such, 

 be turned ? 209. 



Can straw be put to any use, as fodder? 210. What is observ- 

 able with regard to it? 210. 



What is the analysis of Indian corn? 211. In what is the ash 

 peculiarly rich ? 211. Why is it very fattening ? 211. What is 

 its tendency when given to milch cows? 211. 



What is said of corn as food for horses ? 212. If horses are 

 fed on corn, should it be old or new? 213. What of corn for 

 fattening sheep ? 214. What cheaper food is recommended for 

 store-sheep? 214. 



What is the staple for pork-making ? 215. Of what opinion 

 are many farmers ? 215. Will feeding corn to swine pay in all 

 cases ? 215. What should be remembered ? 215. What is neces- 

 sary in order that the making of pork and lard should pay? 216. 



Should corn-meal for swine be fermented? 217. There are 

 several degrees of fermentation ; what is the first ? 217. The 

 second? 217. The third? 217. If Indian meal were passed 

 through all these stages, would it be fattening? 217. If arrested, 

 between the first and second, what is believed ? 217. 



What is the composition of oats ? 218. What is observed with 

 regard to them ? 218. What of oat straw ? 218. To what should 

 it not be given ? 218. Why ? 218. What is said of fattening 

 animals? 218. 



How does rye compare with corn? 219. How differ? 219. 

 What more is said ? 219. 



