3 68 



Condiments in Animal Foods. [sept., 



these experiments, and also one or two patent compounds. The 

 results are valuable as showing by exact experimental methods 

 the small advantage to be obtained from preparations of this 

 character. It may be noted, however, that the influence of 

 condiments on the nervous system and good condition of the 

 animals, not being a factor capable of measurement, did not 

 receive exhaustive consideration. The conclusions arrived at 

 are as follows : — 



The condiments tested operated favourably (i) on the food 

 consumption, so that more food was consumed, and (2) by 

 influencing the activity of the milk glands, so that the yield 

 of milk was increased and its quality improved. This favour- 

 able result occurred, however, only with foods which were 

 extremely poor in appetising materials, such as the experi- 

 mental food (1) mentioned above. In a normally appetising 

 food an addition of condiments had no effect. The natural 

 food of animals, it is observed, contains an amply sufficient ' 

 quantity of seasoning matter, and the further artificial addition 

 of condimental substances is mostly ineffectual, and may under 

 some circumstances be directly injurious, as the long continued 

 use of strong spices may eventually lead to a chronic stimulation 

 and a catarrhal affection of the mucous membrane of the stomach. 



The condiments investigated did not show any power of 

 increasing the digestibility of food. It is just this property 

 which has hitherto been chiefly attributed to them, and it has 

 been assumed that by their appetising effect they were able 

 to bring about an increased secretion by the digestive glands, 

 which resulted in better use being made of the food. This 

 view was not supported by the experiments, as with* neither 

 of the foods used was improved digestibility apparent. 



So far, therefore, as the practical use of these substances is 

 concerned, it appears that the addition of condiments is but 

 seldom advisable, as, for example, when an unpalatable ^food, 

 such as bad hay, is used. Most of the food materials used 

 on the farm contain condimental substances ^ in sufficient 

 quantities, but in the occasional instances where the food is 

 unpalatable, a trial is recommended with the seed o f fennel, 

 aniseed, fenugreek, caraway, &c. The writer concludes by 

 urging farmers not to purchase condimental powders, "which 



