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profitable. I do not mean by this that food containing more or 

 less of the necessary constituents of milk will render the milk 

 poor in these essentials, but in proportion as the lack of all 

 the constituents of milk in just that proportion will be the dimin- 

 ished flow. That is to say the milk product will be in propor- 

 tion to the food, containing all the normal qualities of milk. If 

 our integer is less than it should be the milk product will be in 

 direct proportion thereto after the animal system shall have 

 been deprived of what it has held independent of what the food 

 contained. It is well known that in winter where animals do 

 not get sufficient food, that first the fat shrinks to supply waste 

 of heat and the muscle shrinks also to supply waste of muscular 

 action. This is the key to the whole situation. 



It is an axiom in the cultivation of the soil that all the con- 

 stituents required by the plant must be in excess, in order that a 

 superior crop can be grown. The same rule will apply in the 

 feeding of animals, where a large outcome of labor, meat or 

 milk is to be taken. Hence the necessity of so formulating the 

 food given that it shall conserve the particular requirement 

 sought. It is a general rule in feeding for growth that the food 

 given shall contain what chemists call one part of flesh formers 

 to four parts of fat formers. The flesh formers nourish the muscular 

 development, and the fat formers furnish heat forming, material 

 and lubricating material for the system. In winter feeding the 

 fat formers — starch, sugar, gum, oil., etc., should be in greater 

 ratio than in summer, and for the reason that then there is a 

 greater waste of heat than in summer, but at the same time the 

 flesh formers, the protein compounds, albumen, gelatine, or 

 other nitrogenous matter must be furnished in full supply, and 

 both the former and the latter in just proportion, to the exposure 

 of the animal to cold and to the degree of muscular exercise 

 taken . 



Let us now see what the fat of animals is composed of— sim- 

 ply a form of carbon. 



The fat of animals is worthy of consideration. The oily por- 

 tion seems identical in all. The solid portion differs. In man 



