14 INTRODUCTION. 
the materials necessary. Food should be com- 
posed of nitrogenous portions called albuminates 
or flesh makers; hydro-carbons, or fat makers; 
carbo-hydrates, which are starch and sugar bodies, 
also fat producers. These are all necessary for 
the healthy development of the animal tissues. 
Let us see which of the various grains contain the 
substances mentioned: 
Red: 
Oats. Peas. Clover. 
13.5 13.8 16.7 
11.9 22.4 13.4 
. 5.8 2.5 3.2 
Carbo-hydrates non- a eee 
extractive matters ..........0.55 66.8 57.5 52:3 29.9 
CelUlOSE ssccicsinae aearaadenecawunes “2.8 8.1 9.2 35.8 
CS ee ee Ae 2.6 2.5 6.2 
These figures vary considerably, according to 
the ground on which the grains grow, whether it is 
-vich or poor, cultivation, etc. The above table 
shows that oats and peas are more evenly balanced 
than corn. They are, therefore, the grains best 
suited for the growth and development of the tis- 
sues of the body, and also to keep them in a healthy 
state. When food substances are deficient in the 
albuminates and salts, the system is generally low- 
ered in tone, and there is a tendency to the forma- 
tion of “exudations,” composed of imperfectly de- 
veloped cells, which, in the great majority of cases, 
from the very beginning, are incapable of develop- 
ment into perfect entities, having only one poten- 
tial quality, that of dying, and in so doing cause. 
various derangements in the body, especially in 
-the respiratory organs, producing tuberculosis and 
affections of the glands of the intestines. Oats 
