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INTRODUCTION. 



No. 1. 



Hereford 

 Ox. 



No. 2. 



Hereford 



Ox. 



No. 3. 



Devon 



Ox. 



No. 4. 



Devon 



Ox. 



No. 5. 



Sussex 



Ox. 



No. 6. 



Leicester 

 Ox. 



Food consumed, 



s 



Lbs. 



2700 

 487 



423f 



2712 



432i 



438^ 



Weight of Nutritive Matter by 

 the Chemical Process. 



295 



442 1 

 2636 

 442i 



432 



2655 



392 



43 4i 

 2652 

 400i 



Oz. 



oil -cake 

 O turnips 

 hay 



oil-cake 

 turnips 

 hay 



oil- cake 

 turnips 

 hay 



oil-cake 

 turnips 

 hay 



oil-cake 

 turnips 

 hay 



oil-cake 

 turnips 

 hay 



Lbs. Oz. Dr. Cwl. Qrs. Lbs. 



132 

 112 



2 20 



Weight of Flesh 

 gained bytheOxen, 





Cwt. Qrs. Lhs. 



1 2 37 



Difference between the Weight of Nutritive Matter 



and that of the Flesh gained. 



Cwt. Qrs. Lbs. 



1 



116 



134 

 99 



■ 



120 

 132 



67 



8 

 3 



7 





 

 



3 14 



7 3 

 5 

 9 10 



2 3 25 



2'' 3- 12 



321 8 



130 7 7 



101 15 



118 12 0^ 



129 8 o[ 



125 O) 



3 18 



3 1, 9 



119 

 129 



127 



7 





 9 



3. 1 12 



3 3 







4 2 14 



21, in which the nutritive matter 



exceeds the flesh. 



4 * 



17, 



in which the nutritive matter 

 exceeds the flesh. t 



■J 







I V 



1 165 in which the flesh exceeds the 



nutritive matter. 



2 3 18 



1 



1 24, in which the flesh exceeds the 



nutritive matter. i 



1 



19j in which the nutritive matter 



exceeds the flesh. 



Q 



3 14 



1 26, in which the nutritive matter 



exceeds the flesh. 



r 



The only point assumed in the foregoing comparisons, is the quality of the hay, or the kinds 

 of grasses that composed it, of which, in the account of the experiment quoted, no mention is 

 made. Ldi:ewise, some linseed cakes are much more nutritive than, others; I have found them 



n ■ 



to vary from 67, to 132 grains, in every 480 grains of cake. Those cakes which had the Ijright- 

 est texture vi^hen nevvly broken, afforded the most nutritive matter. The common field turnips 

 also differ in the quantity of nutritive matter they afford, vi^hich is in proportion to the size of 

 the roots, or according as their texture is solid or spongy : the largest roots contain proportion- 

 ally the least quantity of nutritive matter, and the middle-sized the greatest. These are minute 

 circumstances in experiments on a small scale, but when conducted on a large scale, they be- 

 come objects of magnitude. A nearer coincidence between the results of the tAvo modes of 

 experiment for the respective oxen, could not therefore be expected ; but the total weio-ht of 

 flesh gained in this experiment, nearly agrees with the weight of nutritive matter contained in 

 the food consumed by the oxen. The weight of the different kinds of food consumed, amounts 

 to 20,656 lbs., which being of a middle quality, as assumed in the foregoing calculations, affords, 

 by the chemical process, (sec the Table), 2020 lbs. of nutritive matter. 

 The total weight of flesh gained, is 



2058 lbs. 



It is therefore evident, that if the weight of nutritive mattei^ contained i 



m th 



e various kinds 



of food employed in this experiment, had been previously ascertained as above it would hav 

 shewn ^le weight of flesh which that food was capable of forming under such 



circumstances. 



wtl, ,I,e d.ffe,-e„cc o„ly of 38 lbs. ,„ 2058 lbs. But, as was before obso,,od, the different 

 povve,, of cattle to profit by food, is subject to the control of ,„a„y ,„„,i ,ire„„sta„ees ■ theh- 

 co,np.,.t,ve value the.efo.-e, ,„ this respect, can only be satisfactorily ascertained by the process 

 of fecd,ng and we,.In„g; and for this cat.sc like™ it will appear, that the compLlve ™l„e 

 o.^„n.r.,„e powers of tbe food, can only be aeenrately ascertained by chemical investigation 

 The gramrneons dnng of cattle being merely the grass, divested of all its nntritive matter by 



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