2nd, Force is produced in much the same way as heat, from 

 all the constituentsof the food. 



3d, New tissue. There has been much comfiicting testi- 

 mony on the formation of new tissue, the chief difficulty being 

 to find the source of fat. At first, it was held that the animal 

 only sorted out and stored the fat already existing as fat in the 

 food ; experiments soon showed that the fat produced by pigs 

 and in the milk of cows largely exceeded that taken into the sys- 

 tem in the food. It was then held that the albuminoids might 

 make up the deficiency, or by others, that the albuminoids were 

 the only source of fat. Laws & Gilbert showed, in certain ex- 

 periments, that they carried on, that not only was there a lack 

 of fat in the food, but that the fat and albuminoids taken to- 

 gether could not produce all the fat that was stored up, and 

 consequently that the starch or sugar of the food must have 

 contributed. It may be safely said that the elements from which 

 the animal fats are made up come from the albuminoids, carbo- 

 hydrates and fat. It is probable that the muscle and other ni- 

 trogenous parts of the animal come from the albuminoids- of 

 the food. This, however, is not fully concurred in by all phy- 

 siologists. 



The changes which food undergoes in the animal system 

 are very complex, and just how hay, grain, cottonseed, grass, 

 ensilage, etc., are changed into milk, muscle, blood, wool, fat, 

 etc., is a problem which physiological chemistry has not yet de- 

 finitely solved. 



The whole object of this brief discussion of the principles 

 of animal nutrition is to enable us to understand the meaning 

 and use of the stock feeding tabhs which have been prepared for 

 us, and as an intelligent use of these tables cannot fail to im- 

 prove the methods of feeding too often practiced in our state. 

 I shall try to show just what the tables are and how they are to 

 be used. 



PRACTICA.L USE OF FEEDING TABLES. 



Two questions cover the whole field, ist : How much food 

 does an animal require? 2nd: How can a ration, which will 

 furnish this amount, be decided upon .' 



The answer to both comes from the tables that will be given 

 later in this Bulletin, and, therefore, I will explain what the ta- 

 bles are, and how they were prepared. 



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