SELECTION OF FOOD. 3 



modified. They will be tested by experience, and new gene- 

 ralizations will correct and replace the old. A more accura e 

 and unprejudiced judgment will be formed as the field of 

 observation extends, and as man's reason is aided by valuable 

 beacons and resting-places, he will be spared much useless 

 labour in unravelling hosts of morsels of information, which, 

 with the increase in the number of authors and books will 

 be perfectly unfathomable, especially to the practical man. 



We consider that on the vitally important subject, the 

 feeding of stock, much light has to be thrown from the 

 physiological aspect. We must know how animals digest, 

 what they digest, and what proves injurious and even de dly, 

 With a knowledge of the nature of food, the nature of animals, 

 and the nature of digestion, valuable rules for practice can 

 certainly be deduced. 



SELECTION OF FOOD. The choice of food is controlled b v 

 the animal's habits and appetite. Herbivorous quadrupeds 

 graze and devour with relish the grasses, bulbs, and grain 

 suited to their systems, whilst the carnivora seize on the flesh 

 of herbivorous animals, and manifest a special aversion for 

 the carcases of creatures allied to them in their habits. The 

 omnivorous pig devours all. He is not a dirty feeder, as some 

 people suppose, but a universal gourmand, drinking milk, or 

 greedily swallowing oatmeal or muscle, cabbage, and any 

 kitchen refuse. Like man, any omnivorous animal may be 

 restricted to a vegetable diet, or live almost exclusively on 

 flesh ; but the pig is certainly more fit for the purposes of 

 human consumption when rendered somewhat strictly vege- 

 tarian. 



An artificial mode of existence forces on animals predilec- 

 tions which, in a state of nature, are not observed. They are 

 essentially moderate in their desires ; but take a horse into 

 stable life, and he will learn how to eat that which he would 



