FEEDING AND FATTENING. 87 



ilated. A simple analysis of the blood and flesh can be esti- 

 mated as follows: For simplicity, we will take 10,000 parts 

 instead of 100, which will avoid the use of decimals, making it 

 more intelligible to the general reader. 



In 10.000 parts of flesh and blood we find: 



Carbon 5.182 5.195 



Hydrogen 757 717 



Nitrogen 1.501 1.507 



Oxygen 2.137 2.139 



Asb 423 442 



10.000 10.000 



It will be apparent by comparing these figures that but a 

 slight difference between the two exists, and that the proportion 

 of carbon and nitrogen in both is practically the same. These 

 are the proportions in which these two elements unite in the 

 tissues of the body. 



Nitrogen always will be found in the elements composing 

 muscle structure, commonl}' called flesh. Any food devoid of 

 nitrogen being valuless in nutritious properties. The difference 

 between flesh and. fat can be said to consist in the absence of 

 nitrogen in the latter. 



An analysis of mutton fat, taking 10.000 parts again, can 

 be estimated as follows: 



Carbon 7.900 



Hydrogen 1.170 



Oxygen 930 



10.000 

 So it will be apparent that articles of food, such as oil, but- 

 ter, starch, 'sugar, etc., which are devoid of nitrogen, while they 

 increase the development of fat, fail entirely to nourish the 

 tissues, and so would in time fail to support life. 



