229 



BEARING. 



take it out and let it hang till cold, 'cut or strip it from the 

 bones and mix with the puddings or stirabout according to the 

 quantity required. The broth should always be used, as there are 

 important elements of nutrition dissolved in it, which are absent 

 in the boiled flesh. It is, therefore, necessary to make the puddings 

 or stirabout with it or to soak in it the biscuit, when this is the 

 food selected. The bones should be given for the dogs to gnaw, 

 together with any others from the house which can be obtained, 

 but taking care to remove all fragments small enough for them 

 to swallow whole. Bones should be given on grass or clean 

 flags. 



The comparative value of the various articles of diet enumerated 

 above; according to the authority of Liebig, is as follows : — 





Materials used for 



Materials used in 



The proportions in 



making muscle, bone, 



respiration, or in 





&c. 



forming fat. 





Parts. 



Parts. 



Cow's milk are 



as 10 



to 30 



Fat mutton „ 



IO 



27 to 45 



Lean mutton „ 



IO 



!9 



Lean beef ., 



IO 



17 



Lean horseflesh „ 



IO 



15 



Hare and rabbit „ 



IO 



2 to 5 



Wheat-flour „ 



IO 



46 



Oatmeal „ 



IO 



5° 



Barley-meal „ 



IO 



57 



Potatoes „ 



IO 



86 to 115 



Rice „ 



IO 



153 



From this high authority it appears that barley-meal is supe- 

 rior both to wheat-flour and oatmeal in fat-making materials, but 

 it is greatly inferior in muscle-making power, and hence, in dogs 

 where fat is not required, it is of inferior value. Science and prac- 

 tical experiment here go hand in hand, as they always do when 



