WINTER MANAGEMENT. 223 



1000 



Fat, we hare seen, contains no nitrogen ; it is clearly, 

 therefore, produced, from the excess of the, carbon of food 

 beyond that which is required for respiration. Starch, gum, 

 sugar, and other similar substances, are converted also into 

 fat by the abstraction of their oxygen. 



Young animals are not disposed to take on fat like adults, 

 much of their food being assimilated into blood, for the de- 

 velopment of size. Another cause may be assigned, the 

 additional waste from their playful exercise, which is pecu- 

 liarly so with lambs. This arises from their breathing be- 

 ing increased, thereby consuming a larger amount of oxy- 

 gen, and more carbon consequently is expended. The milk 

 of sheep contains a much greater proportion of nitrogenized 

 matters, than the food partaken by the lamb after its wean- 

 ing. 



The following ajiows its analytical composition : 



• Ewe. Ass. 



Cassein - - 40 19 



Butter - - .46 13 



Sugar - - 38 63 



Ashes -- 6 ..... 



Water . - 890 905 



1000 - 1000 



Of the above, Cassein is the only nitrogenized substance, 

 and this with butter form cheese. Cassein resembles albu- 

 men, into which it can readily be converted in the system. 

 The butter and the sugar are the carbonized constituents for 

 respiration, and the ashes contain phosphate of lime and 

 common salt, for the formation of bone and the gastric juice. 



The writer will now proceed to spread before the reader 

 a series of tables, exhibiting the relative proportions of nu- 

 triment of the various kinds of food consumed by sheep, 

 which were prepared by distinguished scientific men. The 



