MAlSrUAL OF CATTLE-EEEBING. 



145 



illustrate tliis fact, wkicli is ahown also in all the otlier 

 experiments cited. 



The non-iiitrogenons matter of tlie food here includes 

 the fat reduced to its equivalent of starch (p. 157) ; the 

 numbers in the last three columns express dry protein 

 (nitrogen x 6.25) and not fresh flesh. 



No of Bxpcnmenfc. 



Non nitroge- 

 nous matter di- 

 gested 

 Lbs.* 



Protem di- 

 gested. 

 Lbs. 



Frotem 



consumption. 



Lbs. 



Gam of rrottm. 

 Lbs. 



a860-l«il. 











jl7 



10.23 



1.50 



1.00 



0.50 



]18 



10.10 



2.06 



1.43 



Q.m 



(2B 



14.60 



2.50 



2.12 



G.38 



(m 



14.40 



3.37 



2.75 



0.62 



|B1 



14.08 



3.10 



1.13 



1.06 



(20 



13.73 



3.00 



1.81 



1.19 



1805. 











Av. of 5 & 6. 



11.60 



0.84 



0,8S 



-0.02 



Av. of 4,7&a 



11.95 



2.53 



1.99 



53 



Tliese results show plainly that the addition of more 

 protein to a fodder causes chiefly an increase in the circu- 

 latory protein of the body, and to a far less degree a gain 

 of flesh, and fully confirm the conclusions drawn from sim- 

 ilar experiments on dogs. At the same time it is obvious 

 that in these experiments there was a greater tendency to- 

 ward the laying on of flesh than was the case in those on 

 carnivora ; a larger proportion of the total protein of the 



* German pounds. 1 lb. Grerman = 1.1 lb. av. 



