232 
The yipplitalions of Plnjsioh'gy 
100 lbs. 
Albumen. 
UnnzoUzed 
lbs. 
lbs. 
Flesh 
. 25 
0 
Blood 
. 20 
0 
Beans 
. 31 
5U 
Peas . 
. 29 
51i 
Lentils 
. 33 
48. . 
Potatoes • 
. 2 
25*' 
Oats . 
. 11 
68 
Barleynieal . 
. 14 
68^ 
Hay . 
. 8 
68^ 
Turnips 
. 1 
9 
Carrot 
. 2 
10 
Red-beet . 
. U 
8i 
A few considerations Avill show that it is quite impossible to 
(haw up any series of numbers to represent the equivalent values 
of the I'ootl ; for we must first know the object for which the food 
is intended. The numbers in the first column, representing the 
gluten, are actually the equivalent value of the various foods, as 
far as flesh is concerned ; but they yield no indication of the 
power of the f(X)d to form tallow. The second column, on the 
other hand, furnishes a rough approximation on the latter point, 
Avhilst it gives no indication of the former. In a cold day the 
animals ought to be furnished with food containing a considerable 
amount of unazotized ingredients, in order to protect them from 
the effects of the cold. The equivalent values of potatoes and 
beans could not be compared, because their respective value 
as food arises from totally different causes. Potatoes are of great 
use in keeping up the heat of the body and in forming tallow ; 
but are in the highest degree unprofitable for forming flesh. It 
will be seen by the table, that 1550 lbs. of potatoes would be re- 
quired to form the same quantity of flesh that 100 lbs. of beans 
would do; whilst little more than 200 lbs. would suffice to form 
the same quantity of tallow : hence the great advantage of mixing 
food so as to supply in smaller bulk those constituents of which 
one kind of food is deficient. Sheep fed on oil-cake increase 
in weight faster than on any other kind of food, but they feel 
quite soft, and when fat handle like a bag of oil. This is because 
they receive ibod which contains very little albumen to form flesh, 
so that tallow is the only product.* But if with the oil-cake they 
receive oats or barley, they are firm to the touch and possess 
plenty of good flesh, and the fat lies equally distributed amongst 
* Oil-cake owes its fattening properties partly to its oil, but prin- 
cipally to its mucilage. When oil-cake is put into water, it dissolves into 
a thick gummy mass. 
