The Purchase of Feeding Stuffs. 



constituents, which, again, may be sub-divided — the nitro- 

 genous into albuminoids and amides, the non-nitrogenous 

 into carbohydrates, fats, etc. 



A Ibuminoids. 



The albuminoids or proteids are the true flesh, lean meat 

 or muscle formers, and are sometimes termed the " essential " 

 or " indispensable " food ingredients, because without them 

 life could not be maintained. They contain nitrogen to the 

 extent of about 16 per cent., which, together with part of 

 the carbon, hydrogen, and oxygen, is utilised for the con- 

 struction and repair of animal tissue ; while the rest of their 

 carbon and hydrogen, by combustion in the body, is utilised 

 to maintain the heat of the animal and to supply energy or 

 mechanical force. Beyond this, the albuminoids, if used in 

 excessive quantity, may contribute to the production of fat, 

 or, at least, may protect the fat stored up in the tissues from 

 consumption. If albuminoids are fed in greater amount 

 than is required to repair the waste of animal tissue, the 

 excess is merely burned up, and has no more value than an 

 equal amount of carbohydrates, which are, of course, much 

 cheaper. Many farmers commit a grave error in using 

 rations excessively rich in albuminoids. 



The foods chiefly distinguished for richness in albuminoids 

 are linseed and cotton cakes ; but beans, peas, dried grains, 

 and malt dust also contain a large amount of these 

 substances. 



Amides. 



The amides, although containing nitrogen, are of com- 

 paratively little value as flesh-formers. They appear to be 

 heat-producers, and therefore serve the same purpose in the 

 body as the carbohydrates. In heat-producing capacity, how- 

 ever, the amides, weight for weight, possess only about half 

 the value of carbohydrates. Important amounts of 

 amides occur neither in the seeds from which cakes are 

 made nor in corn or other mature vegetable products, so that, 

 in the present connection, they may be left out of considera- 

 tion. 



Carbohydrates. 



The most important are starch and sugar, after which 



