Training and Breeding. 189 



power for labor, and food-value in one breed of cattle as 

 another ; and in cattle, as in horses ; and food-value in 

 swine, and in inactive sheep, as in cattle, as lack of adapt- 

 ibility to the saddle or carriage should not be a bar to the 

 natural use of the locomotive organs, and activity in breath- 

 ing, by the use of which, to a reasonable extent, vigor and 

 health are conserved, and food-value increased more cer- 

 tainly and by a simpler and more economical method, 

 than is possible without such necessary activity or regular 

 exercise of the locomotive organs. When muscular growth 

 is slight in extent, the food-value is correspondingly small. 

 When the extent of muscular parts is full or large, the ex- 

 tent of food-value is large, corresponding with the quanti- 

 ty of muscular flesh. 



It is also true that power for motion or labor, or to main- 

 tain health, is according to the extent of muscle, in cattle 

 or horses of any breed. Full muscular growth is necessary 

 for power and activity, as well as to supply nutritive value 

 and quality in meat. 



Breeding without activity cannot develop or maintain 

 muscle, or food-value in cattle, horses, or swine ; exercise 

 being a necessity to develop or maintain the muscle which 

 contains the food-value. 



Muscle dies by inaction, and wastes away, so wasting 

 food-value by reducing or prohibiting exercise. 



When muscle is full, exercise only can maintain it, 

 and when muscle is deficient, exercise is necessary to in- 

 crease it. 



The nutritive properties of meat being mainly contained 

 in the red flesh or muscles, or in the organized parts, 

 exercise by developing or maintaining the muscular or or- 

 ganized parts, becomes a necessity to maintain the food- 

 value above the minimum that exists with inaction. And, 

 whatever the quantity of feed supplied, inactivity reduces 

 the food-value by diminishing the quantity of muscular or 



