CONTENTS. 



INTRODUCTION. 



PACK. 



Number of Horses Cattle Sheep Swine Capital invested Importance of 

 understanding all the Economies of Feeding Science of Feeding 13 



CHAPTER I. 



Composition of Animal Bodies Organic Elements Inorganic Elements The 

 Blood Its Composition Fleshy Parts Composition Skin, Hair, Horn, 

 Hoof, Wool, Fat Composition Bones Composition Composition of the 

 Bodies of Ten Animals Proportions of the various parts of Cattle, Sheep 

 and Swine 19 



CHAPTER n. 



A Nutrient Ration Nitrogenous Nutrients Protein Vegetable Albumen- 

 Casein and Fibrine Flesh-forming Principles Non -nitrogenous Nutrients 

 Carbo-hydrates Cellulose-Effect of Heat upon Woody Fiber-Effect of 

 Acid upon it Digestibility of Cellulose Starch Dextrine Sugars Th 

 Pectin Substances Fats Inorganic Nutrients Phosphates Magnesia- 

 Soda, Chlorides of Sodium Oxide of Iron Potash Respiratory Food- 

 Principles of Respiration Carbonic Acid Albuminoids Hydrogen Gluten 

 Albumen Legumin Muscles and Cartilages Earthy Phosphates Saline 

 Substances Sulphates 80 



CHAPTER HI. 



Digestion Digestion begins in the Mouth Mastication, Salivary Glands and 

 the Saliva Mouth Tongue Palate Roof of Mouth Cheeks Parotid 

 Gland Maxillary or Sub-maxillary Gland Sub-lingual Gland Molar Glands 

 The Labial and Palatine Glands Ptyalin-Stomach of Solipeds Stomach 

 of Horse Peritoneum Gastric juice Pylorus Stomachs of Ruminanta 

 and their Functions Flesh Feeders First Stomach Second Stomach 

 (Esophageau Demi-canal Third Stomach Fourth Stomach Functions 



