3-: i 





THE AGRICULTURAL GAZETTE. 



M 



AT U 



I 



bulks | r acre were drawn about the 20th of April 



his replies will 



His being 4* 



]»reatfv ulige 



accurate as poss b!e in 

 A Subscriber. 



I now proceed to d ci Ibe the means I am using to carry out the 

 purposes which I hare sought to explain. My food lor milch 

 cows, after haying under ne TO* modifications, has tor two 

 seasons consisted of Bean-straw, Oat-straw, and shells of Oats 



orirtifj 



y* 



HOYAL AGRICULTURAL OF ENGLAND. 



Mr. Raymond Barker, 



AVibJiLY Council, May D* 

 V.l*., in the chair. 



SfECUii Council, May ; 

 dtnt, in the Chair. 



Jot una l. — The President 

 Cum inn tee a schedule of the 



Mr. Miles, M.P., Fttfti- 



reported from the Journal 

 subjects proposed for the 

 and the following recom- 



of nitrogen, equal to 30 of ammonia. Th7 *»,.* — 

 will carry off7 lbs. of phosphate of lime in^V ,U l ml * 

 acre A fattening animal giving fcih at CSto ft* •* 

 scribed will carry off about one-third of thi «s#E ! WZ 

 about 10 lbs. of ammonia, as compared iiS^ «wt 

 whilst if full grown it will restore the wholT f ^ m ^ «• 

 It is worthy of remark that experience states tb.JJJ J 

 sed for fattening fully maintain ti,pi* £.i:LL™ rid > 



used 



maintain their fertility 



throngn 



series of years. If these computations "b^aTall aZ g V *H 

 to show that too little attention has been given Tu^ 



tend 



according to circumstances, of Bean-meal, which he is charged to 



give to each cow in proportion to the yield of milk, those mjull -*..ruioth. 



milk getting 2 lbs. each per day, others but little; it is mixed of substances rich in nitrogenous compounds in th^? 

 ith the steamed food on its being dealt out separately ; when milch cows, whilst we have laid too much stress on tfci? 

 this is eaten up, green food, consisting of Cabbages, from October 

 to December, Kohl Eabi till Febiuary, and Mangold till Grass 

 time With a view to nicety of flavour, I limit the supply of 



Prize- Essays of next year 



mendattoia in reference to the editing of the Journal 



during Mr. Pusey's laucented indisposition : namely, 



" That Mr. Thompson be requested to accept the office of 

 hainnan of the Journal Commit! , and that Mr. Acland and 

 Mr. Iloskyns be requested to accept the office of Vice-Chairmen : 

 the Editorship of the .Journal to be confided to those three gentle- 

 men, with whom the Journal Committee will co-operate." 



This report was adopted by the Coum.l. 



PotJLTBT Steward.-— The Hon. and Rev. Stephen 

 Vdloughby LawJey, of Escrick Rectory, near York, 

 \v.is requested by the Council to accept the appointment 

 of Steward of the Poultry department at the Carlisle 

 meeting. 



.Management of Dairy-Cattle. — The following 

 communication was read from Mr. Horsfall, of Burnley 

 Hall, near Otley, Yorkshire. 



11 Humley Hall, near Otley, May 5. 

 ' 4 Tn complying with the request of your honourable Council to 

 supply information regarding my treatment of cows for dairy 



purposes, it seems pertinent that 1 should enter into some expla- 

 nation of the motives and considerations which influence my 



conduct in this branch of my farm operations. I have found it 

 stated, on authority deserving attention, that store cattle of a fair 

 size, and without other occupation, main'aui their weight and 

 ition for a length oJ time, when supplied daily with 1*20 lbs. 

 of Swedish Turnips and a small portion of straw. The experience 

 of the district of Craven, in Yorkshire, where meadow hay is the 

 staple food during winter, shows that such cattle maintain their 

 condition on 1£ stone of meadow hay each per day. These re- 

 spectlve quantities of Turnips and of hay correspond very closely 

 In their nutritive properties; they contain a very similar amount 

 of albuminous matter, starch, sugar, &c, and also of phosph< ric 

 acid. 01 oil— an important element, especially for the purpose of 

 which I am treating— the stated supply of meadow hay contains 

 m- re than that of Turnips. If we supply cows in milk of the 

 same size with a like quantity of similar food, they will lose per- 

 eptihly in condition. This is easily explained when we find 

 their milk rich in substances which servt ^r their support when 

 in store condition, and which are shown to be diverted in the 

 •ecretion of milk. In the neighbourhood of towns where 

 the dairy produce is disposed of In new milk, and where 

 tke aim of the dairyman is to produce the greatest quan- 

 tity, too frequently with but little regard to quality, it 

 is their common practice to purchase in or near calving 

 cows; they pay great attention to the condition of the 

 cow: tbey will tell yon, by the high comparative price they 

 pay for animals well stored with flesh and tat, that condition is 

 as valuable for them as it is for the butcher; they look upon 

 these stores as materials which serve their purpose: they supply 

 food more adapted to inducequantity than quality, and pay but little 

 regard to the maintenance of the condition of the animal. With 

 snch treatment, the cow loses in condition during the process of 

 milking, and when no longer profitable, is sold to purchasers in 

 farming districts where food is cheaper, to be fattened or other- 

 wise replenished for the use of the dairy keeper. "We thus find 

 a disposition in the cow to apply the aliment of her food to her 

 milk, rather than to lay on flesh or fat, for not only are the ele- 

 ments of her food diverted to this purpose ; but to all appearance 

 h umulated stores of flesh and fat are drawn upon, and con- 



verted into components of milk, casein, or butter. It is also 

 probable that a like result will take place in regard to her bones, 

 if a due supply of phosphate be not afforded in her food. As I 

 am differently circumstanced, a considerable portion of my dairy 

 produce being intends d for butter, for which poor milk is not 



green food to 30 to 35 lbs. per day for each. After each feed 4 lbs. 

 of meadow hav, or 12 lbs. per day is given to each cow ; they are 

 allowed water twice per day to the extent they will drink. 

 As some of these materials are not commonly used as food, I may 

 be allowed some observations on their properties. Uean-straw 

 uncooked is dry and unpalatable; by the process of steaming it 

 hecomes soft and pulpy, emits an agreeable odour, and imparts 

 flavour and relish to the mess. For my information and guid- 

 ance I obtained an analysis of Bean-straw of my own growth, on 

 strong and high-conditioned land ; it was cut on the short side of 

 ripeness, but yielding a plump Bean. The analysis by Professor 

 Way shows a percentage of- 





Moisture of ... 

 Albuminous matter 

 Oil or fatty matter 

 Woody fibre ... 



Cairied forward 





• • • 



• • • 



14.47 



1C38 



2 23 



25.84 



58 02 



Brought forward 

 Starch, gum, &c. 



Mineral matters 



• • ■ 



• • • 



58.92 

 31. 63 

 9.45 



Total 



■ ■ ■ 



• •• 



100 



In albuminous matter, which is especially valuable for milch 

 cows, it has nearly double the proportion contained in meadow 

 hay. Bran also undergoes a great improvement in its flavour by 

 steaming, and it is probably improved in its convertibility as 

 food ; it contains about 14 per cent, of albumen, and is peculiarly 

 rich in phosphoric acid, nearly 3 per cent, of its whole substance 

 being of this material. The properties of Rape-cake are well 

 known ; the published analyses give it a large proportion (nearly 

 30 per cent.) of albumen; it is rich in phosphate and also in oil. 

 This is of the fluid or elain class of vegetable oils, and it is to its 

 elain property that I call particular attention. Chemistry will 

 assign to this material, which has hitherto been comparatively 

 neglected for feeding, a first place for the purpose of which I am 

 treating. If objection should occur on account of its flavour, I 

 have no difficulty in stating that by the preparation I have de- 

 scribed I have quite overcome this. I can easily persuade my 

 cattle (of which 60 to 80 pass through my stalls in a year,) 

 without exception to eat the requisite quantity. Nor is the 

 flavour of the cake in the least perceptible in the milk or butter. 

 During May, my cows are turned out on a rich pasture near the 

 homestead ; towards evening they are again housed for the night, 

 when they are supplied with a mess of the steamed mixture and 

 a little hay each morning and evening. During June, when the 

 Grasses are better grown, mown Grass is given to them instead of 

 hay, and they are also allowed two feeds of steamed mixture. 

 This treatment is continued till October, when they are again 

 wholly housed. The results which I now proceed to relate 

 are derived from observations made with the view of enabling 

 me to understand and regulate my own proceedings. For 

 some years back I have regularly weighed my feeding stock, 

 a practice from which I am enabled to form a more accurate 

 estimate of their doings than I could previously pretend to. In 

 January, 1854, 1 commenced weighing my milch cows ; it has been 

 shown by what I have premised that no accurate estimate can be 

 formed of the effect of the food on the production of milk, without 

 ascertaining its effect on the condition of the cows. I have con- 

 tinued this practice once a month almost without omission up to 

 the date of this. The weighings take place early in the morning 

 and before the cows are supplied with food; the weights are 

 registered, and the length of time (15 irrorrrrhs) during wlilch I 

 have observed this practice enables me to speak with confidence 

 on the results. The cows in full milk yielding 12 to 16 quarts 

 each per day vary but little, some losing, others gaining, 

 slightly ; the balance In the month's weighing of this class being 

 rather to gain. It is common for a cow to continue a yield from 

 six to eight months before she gives below 12 quarts per day, at 

 which time she has usually, if not invariably, gained weight. 

 The cows giving less than 12 quarts, and down to 5 quarts per day, 

 are found when tree from ailment to gain without exception. 

 This gain, with an average yield of nearly 8 qts. per day, is at 

 the rate of 7 to 8 lbs. per week each. My cows in calf 1 weigh 

 dy in the incipient stages, but they gain perceptibly in condi- 

 tion, and consequently in value; they are milked till within 



o 



• • » 



* • • 



• . . 



• » • 



• * • 



• . ■ 



• •• 



*• * 





• • • 



1 



2 

 3 



Bought, and 

 weighed ... 



1854 



1S55 



July 



4 



IIeifer,which^ 

 calved also 1 



in March, f 

 weighed ...J 



n 

 ft 



cwt. qr, 



1 



10 



8 

 8 



2 

 2 



lbs. 



20 



10 

 



April 



a 



'3 



tt 

 >» 



7 



cwt. 



qr 



11 



3 



10 



2 



10 









lbs.; lbs. 



adapted, and as I fatten not only my own cows, but purchase 4 ^ 5 weeks previons to caWing. I give the weights of 3 of these, 

 others to fatten in addition, my attention was given to devTse and al9 ° ° f ° ne heifef ' which Calved in March : 

 fdod for my milch cows adapted to their maintenance and im- 

 provement, and with this view I was led to give attention to the 

 composition of milk. From several analyses I have selected 

 one by llaidlen, which I find in publications of repute. Taking 

 a full yield of milk. 4 gallons per day, which will weigh upwards 

 of 40 lb#. t this analysis assigns to it of dry material 5.20, of 



WMich the proportion with sufficient accuracy for my purpose 

 consists of— -* v - r 



Pure casein 

 Butter 

 < Sngar 



Phosphate of lime 



Chloride of potassium, 



And other mineral ingredients 









 



3 



148 



214 

 184 



300 



lbs. 

 2.00 



1.25 

 1.75 



.09 

 .11 



5.20 



It appeared an object of importance, and one which called for 

 tuv particular attention, to afford an ample supply of the element 

 • of food suited to the maintenance and likewise to the produce 

 of the animal, and that if I omitted to effect this, the result 

 would be imperfect and unsatisfactory. By the use of ordinary 

 farm produce only, I could not hope to accomplish my purpose. 

 Turnips arc objectionable on account of their flavour, and I 



seek to avoid them as food for dairy purposes. I use Cab- 

 bages, Kohl Kabi, and Mangold Wurzel, yet only in mode- 

 rate quantities. Of meadow hay it would require beyond 

 t supply necessary for the maintenance of the cow an 

 alidition of fully 20 lbs. to supply the casein in a fall yield 



wkTI^iJ 6 ( * Harts > J 40 lbs - to sll PP*y the oil for the butter, a gain of flesh, 7 to 9 lbs.per'week, though I reduce the flimr.HH, 

 whilst 9 lbs. seem adequate for th* simnitr nf Hi* nhMnk^L. +ma a /^— *d v_ _ : _V _ , p ™£ u ';. °" A reauce tn p quantity 



These observations extend over lengthened periods on the same 

 animals, of from 30 to upwards of 50 weeks; a cow, free from calf 

 and intended for fattening, continues to give milk from 10 months 

 to a year after calving, and is then in a forward state of fatness, 

 requiring but a few weeks to finish her for sale to the butcher. 

 It will thus appear that my endeavours to provide food adapted 

 to the maintenance and improvement of my milch cows are 

 attended with success. On examining the composition of the 

 ordinary food which I have described, straw, roots, and hay, it 

 appears to contain the nutritive properties which are found ade- 

 quate to the maintenance of the animal; the extra food will 

 supply the albumen for the casein, it is deficient in oil for 

 the butter, whilst it will supply in excess the phosphate of 

 lime for a full yield of milk. If I take the class of cows giving 

 less than 12 quarts per day, and taking also into account 



Ynu . lrBM »i^ - 5 th * supply of the phosphoric acid, of extra food by giving less of the Bean-meal, yet the suoolv 



X™£u ? e u eD in ? uce a C0W t0 , Confcnme the q^ntity of hay will be more in proportion than with a full yield -the surnlu? of 

 the oulut? . h " mR1 " ten * nce > "d for the full yield of milk of nitrogen and phosphoric acid, or phosphate of 'lime w ft to 



SHE f F a 8 *?* asu^fe sat- m-sh «w* $ ss gssss*s 



aTareVc^ snostancc, and to aelect such 



Ita^nd Jw.^ phosphoric acid, or phosphate of 



eSt with a v^T d '« als °' to W re * ard t0 their comparative 

 Sees Is \ nZ£ P ron *. which when farming is followed as a 



•S^nTinTTBiK IVS tSSTttJZ agreeab,e 



liarly rich in niiragSo^ 



other elements have a higher value 



tending to impoverishment but to increased fertility their im- 

 provement in condition is apparent. A cow in full milk giving 

 16 quart, per day, of the quality analysed by Haidlen, requires, 

 beyond the food necessary for her maintenance, 6 to 8 lbs. ner 

 day of substances containing 00 to 25 per cent, of protein. A cow 



~ , ,m J U J 1 a T affe ? qua 7 ts per da y- with *«ch she gains 



7 to 9 lbs. per week, requires 4 to 5 lbs. per day of substances rich 



in protein beyond the food which is necessary for her m a, n - 

 tenance. Eipenence of fattening gives 2 lbs. per day, or 14 lbs. 



for special than for central n,,™ e j • ve a " Igner value 

 improbable that this T«jW P' ,r P08es, and it seems to me not 



peeulUr properties to ap,c a ™ 1 £ 1 !?* t £ riata ? h » r * cter . ised *»" ! P« ™ek, as what can be attained" on an aVe7ag7and"for"a Wth 

 .ttention to which it is eS/T A^,!! S? jtf£ L*! ! ?™"2L " "« «*"««* ' b -P« °ay « «*. wfuch i7not 'mf, 



»*JL , . i . U * d .- \ have omitted all reference to 



the heat supplying elements, starch Z Ta. .,» '7°? ° [ .*" p ? bab e - """ "J 11 b ? J 4 lb - f °r flesh, which, reckoned as 

 commonly nned as food for cattle con^iXfficient £f !w E X t ?£2S*»** WlU ** ab ° Ut - 4 lb ; wbic " is ^milated in incxea^ 

 thia object, nnderexp lre , mme . degteeof eokLl &£?! S 

 calculate on a less consumption «,f them U f,Z I ™ , ngh , t t0 



greater surplus for deposit as S ..,r,„Hj d consequently » 

 •talis beinl kept dnrfng ^X'^Z^l^. - fa <- ">* 



fJJt ne a ? d r h e P, r ? sen,s ?'">•; !» V° 2 "*■ of ^stances rich in pro- 

 tein beyond what is required fur her maintenance If we evaminn 



the effects on the fertility of the land, my milch cows Uen^i rich 



.— fcummuiy aiso aa fat, my i pasture, and averatrinc a vit»ld of nino «».„,.*„ ' ^ VUIIU 



temperature of nearly 60«. | Reckoning one cow to ™h\£*Ul c^ £Tn^£&m. 



of such substances in food for fattening cattle °ThPT »" ^T^J 

 the inference that in the effects on the fertility of iStS? * 

 used for dairy purposes, we derive advantage not oSr-ESP 

 phosphate of lime hut also from the gelatine of bonA^S** 

 manure. On comparing the results from my milch ^»W , Ji ,, 

 summer on rich pasture, and treated at the same that 



***« 



extra food as I have described, with their treatment n. 

 food, and whilst wholly housed, and taking into 

 the yield of milk and the gain of weight I g nd 

 from stall-feeding fully equal to those from depasture TU 

 which I buy as strippers, for fattening, giving little milLfc^ 





neighbouring farmers who use ordinary food, TurniM 

 straw or hay, and coming under my treatment, increasi -W 

 yield of milk, until after a week or two they give 2 onZh mIZ 

 day more than when they came, and that too of a much rfcC 

 quality. I sometimes observe in the weekly publications wZ 

 come under my notice accounts of cows giving large nnmtitS 

 of butter; these are usually, however, extraordinary insttnm 

 and not accompanied with other statistical information reoui2 

 to their being taken as a guide, and it seldom happens that to? 

 allusion is made to the effects of the food on the condition of tk 

 animals, without which no accurate estimate can be arrived at 

 On looking over several treatises to which I have acceas Ifiy 

 the following statistics on dairy produce : -Mi. Morton/ in hfe 

 " Cyclopaedia of Agriculture," page 621, gives the results of the 

 practice of a Mr. Young, an extensive dairy-keeper in Scotlaii 

 The yield of milk per cow is stated at 6S0 gallons per year; hi 

 obtains from 16 quarts of milk 20 ozs. of butter, or for the year 

 227 lbs. per cow ; from 1 gallon of cream 3 lbs. of butter, or I 

 per quart. Mr. Young is described as a high feeder; 1 

 his chief auxiliary food for milch cows. Professor JohMtoBt-, 

 " Elements of Agricultural Chemistry," gives the proportkt 

 of butter from 16 quarts of milk at \\ oz. per qntrt, 

 or from 16 quarts 24 oz., the produce of four cows of diflmt 

 breeds — Alderney, Devon, and Ayrshire, on pasture and in tat 

 height of the summer season. On other four cows of the Ayr- 

 shire breed he gives the proportion of butter from 16 quarts 

 16 oz., being 1 oz. per quart. These cows were likewise 

 pasture. The same author states the yield of butter u one- 

 fourth of the weight of cream, or ab ut 9 oz. per quart Mr. 

 Rawlinson, Journal of the Koyal Society, No. 29, Vol. U 1851 

 gives the produce of 20,110 quarts of milk churned by hind* 

 1109 lbs. of butter, being at the rate of fully 14 oz. per 16 qoarti 

 of milk, and from 23,156 quarts of milk 1525 oz. of butter, t 

 from 16 quarts nearly 16| oz. of butter. The same author stita 

 that the yield of butter derived from five churnings of 15 quirtt 

 of cream each, is somewhat less than 8 oz. per quart of cream 

 Dr. Muspratt, in bis work on the " Chemistry of Arts and Mra- 

 factures/' which is in the course of publication, gives the yield cf 

 butter from a cow per year in Holstein and Lunenberg. it 

 100 lbs., in England at 160 lbs to ISO lbs. The average of butter 

 from a cow in England is stated to be 8 oz. or 9 oz. per day. 

 which on a yield of 8 to 9 ouarts is 1 oz. per quart, orfor 16qnirfc 

 16 oz. The quantity of butter derived from cream is s ill 

 one-fourth, which is equal to about 9 oz. per quart. The iicftat 

 cream of which I find any record is that hi ought to the Royal 

 Society's meeting during the month of July, for the churns wn» 

 compete for the prize. On referring to the proceedings of several 

 meetings I find that 14 oz. per quart of cream is accounted a poi 

 vield. 1 have frequently tested the yield of butter from agiv« 

 quantity of my milk; as my dairy produce ia partly disposMM* 

 new milk, partly m butter and old milk, it became a matter w 

 business to ascertain by which mode my dairy produce p Te J" 

 best return. I mav here remark that my dairy practice has ww 

 throughout on high feeding, though it has undergone sevw 

 modifications. My mode of ascertaining the average yieiaw 

 butter from milk is to measure over the milk from <*""** 

 day to churning day, and compute the relative proportions. iw 

 results have varied from 24 to 27± oz. from 16 quarts ot mi * , * 

 therefore assume in my calculation 16 quarts of milk ^ J 1 ™* 

 roll (25 oz.) of butter. As I have at times a considerable mw 

 of cows bought on as strippers, and fattened as they aw > mu-j 

 which remain sometimes in my state eight or nine momna, 

 yield towards the close but 5 quarts per day. I am ™^*£2 

 to state with accuracy and from ascertained data » ie * vei J£Li,» f 

 per year of my cows kept for dairy purposes solely. n V^ 

 from what occurs at Grass time when the yield is n ? 1 ,nc JTJ 

 and also from the effects of my treatment on co ws ymc " V^ 

 giving a small quantity, I am fully persuaded toatmy «* 

 induces a good yield. I may here observe tnac^ 

 great attention to the temperature of mv aa||7' 

 use means of keeping at 52° to 55°, my 

 stand 36 hours. 



my dairy, **» - 



™iik being allowed to 

 ping at b^ to dd~, my mll \ Deib uMt 

 As the yield of butter irom a .given qu f 



of cream is not of such particular consequence 



equal attention to ascertain their relative proporUooss. ^ { 

 recollection of having tested this on a former occasi , ^ ^ 

 found 14 to 16 oz. per quart, but cannot call to mina fc 



treatment this took place. On questioning my ^"v^r, *a* 

 December, 1854, as to the proportion of c f cam n nIlft rt of cre«» 

 reported nearly one roll of 25 oz. of butter to oi.e qu ^^ 

 I looked upon this as a mistake. On its acciir acy i oe > £f prtBflr . 

 in, the next churning was carefully observed, wnu ^ ^ 

 tion. My dairy cows averaged then a l« w ™f°* m in t forward 



uaii j tuna art* c*^^« *•- ~-- ^ tllPffi 1" ■ 1WB 



quantity— about 9 quarts each per day : six or »■ e , ;, hiB . off i» 



■ - 3 , wire intended to be AnedJw^J^d 



owing to the scarcity and wnwj""^, em 



kept them on in milk till I « f • fifiZn* 



, an P d it was not till February t!,at IU , 



state of fatness, were intended to be dried 

 January; but owing to the scarcity and con .sequeir 



calving cows, I 



to replace them, a .. rmil - , , . 



tunity of doing so. I then bought four cows wl ^" ielded largj 

 calving ; they were but in inferior condition, , a " u J h f<mr of »f 

 of milk. Towards the close of February and >iai^ ^ 

 own dairy cows, in full condition, l^w'se De*£J 



M.rch, three oMhe six which ^ t ^^^^e^^ 

 were selected by the butcher as fit fol '"^ n0 V onbandtfj 

 three were dried at the close of March, and are nu _« 



sale* 



** 



perature, and it fell to 45' . --■ ~ _ _ 



affected, was peculiarly rich, y»n«^' royl5d» ,r ? 

 Throughout April the produce ot mil a ' are ^ughi 



>e were anea at tne ciose ui «.«*--, - hont w as *■■— 

 able condition. Each churning tnrongi from » 



observed, with a similar result, va ^ 1 °^ Dl I Dri l30,l6« tur li 

 of butter per quart of cream-on Monday, ,A ^ > Tho arfl 

 cream having yielded 26 rolls (of 25 oz. eac h£ *t™ dairy.^ 

 use artificial means of raising the temperatu™ w ^ ^ser^ 

 application of hot water during cold ^ l " e ' kee p np ^fSJ 

 pipes being frozen in February I ti ^~ e am, t fjfgi 



. ^^^ 9^oz.ot ^^Jjrye* 



*u.uu 6 nuiu x»m«»» *"*-• v v -, \-ftr cows are b^ u »"j^Ji(" 



averaged full 160 quarts per ?*J- *K ir n *fuln«»«J*K. 

 neigbbouring markets witb a view _to tneu siderab!** , 



ableness. The breeds of this district ha* t » t)]( , -— «•■ 

 ture of the abort- horn, which is not . n o ie " ime tb^ - ^ > 

 milk. It will be remarked that °» rin S ''%,• butter^ *S 

 tions have been continued on the P r0 P?/'' "h an ged. H**"*^ 

 more than one-half of my cows have : been en * cream »», „ 

 satisfied myself that the pecul.ar nchness o. % i,,w Jjg* 



•tie* «5f- 



matte? of interest for the ln v t s,i S" t '" n st < " Tho"B h ,2ilT** 

 science, the physiologist and the ehen'Wf b(]t 40*^ u 

 sions to acquirements in their ^stnictions^j ,„ hO* 

 are such as enable me to 



rchV &0*- 



ir instructiou^.- 

 acknowledge beneDt 



