van co]srTEJNrTS5. 



CIIAPTEE v.— Methods of Invertigatton . . . .104 



§1. Determination of digestibility . . . . lOt 



§ 2. Determination of nutritive effect of a ration . . 100 



CHAPTER VI. —FOKMATION OF Flesh 119 



§1. Introductory 119 



% 2. Organized and circulatory protein . . . , 123 



g 3. Feeding with protein alone 12S 



§4. Feeding" with fat or carbhyd rates alone . . , 1J]C 



§ 5. Feeding with protem and fat 137 



g 6. Feeding with protein and carbhydrates . . . 143 



§ 7. Kutritive value of amides 158 



I 8. Influence of quantity of food 167 



OHAPTEE YIL— The Formation op Fat . , . .109 



§ 1.* Sources of fat KJO 



§ 2. Feeding with fat alone 187 



§ 3. Feeding with protein alone 188 



§ 4. Feeding with protein and fat 180 



§ 5. Feeding with piotoin and carbhydrates . . . 101 

 g G. Influence of other conditions on the production of 



fat 103 



CHAPTER VIII. —The Productiok of Work ... 302 



§ 1. Effects of muscular exertion on excretion . . , 204 



§ 2. The source of muscular power . , . . 213 



§ 3. Internal work 220 



THE FEEDma-STUFFS. 



CHAPTER I.— Digestibility 243 



§ 1. Digestibility of the nutrients of coarse fodder . . 245 

 § 2. Circumstances affecting the digestibility of coarse 



fodder 250 



§3. Digestibility of* the concentrated fodders and their 



influence on that of coarse fodder .... 273 



CHAPTER II.— Tee Coarse Fodders 288 



§ 1. Meadow hay, rowen, and pasture grass ... 288 



