Sugar as a Food for Stock. 
83 
they would be manufactured just the same whether farmers 
purchased them or not, and the price at which they are sold is 
neither more nor less than what the competition between farmer 
and farmer enables the maker to obtain. 
Linseed must be a cheaper food for stock than the oil and 
the cake manufactured out of linseed, assuming they were used 
together as a food ; and unless the maker could find a sale for 
his oil for other purposes than as food for stock, his business 
would come to an end. In all questions, therefore, relating to 
the economy of food, it is most important to distinguish between 
a food which is the residue of some manufacturing process, and 
one which is manufactured as a food only. The process of 
manufacture, while it adds to the cost of the material, does not 
necessarily add to its feeding properties. 
If sugar and sugar-beet were both foods which could be 
purchased in the market, there could be very little doubt regard- 
ing the greater economy of the beet as a food for stock, for a 
certain amount of loss in the sugar takes place in the process of 
manufacture, and the cost of the manufacture must also be 
paid. 
With the exception of locust beans, there is no cattle food in 
the market which contains any large proportion of sugar, while 
almost the whole of the substances with which sugar, as a 
food, must come into competition, contain large quantities of 
starch ; and, in consequence, the inquiry referred to was 
directed almost exclusively to the relative value of sugar as 
a food compared with starch. 
Here I may mention, that however valuable both starch and 
sugar may be as foods, neither one nor the other could sustain life 
if used alone. It is necessary therefore, in the case of experi- 
ments carried out for the purpose of testing their food value, to 
use some substance which supplies the ingredients in which the 
starch and sugar are deficient. Lentils and bran, in relation to 
the starch which they contain, are very rich in the nitrogenous 
element of food ; these two substances were therefore selected 
for use in the experiments with the starch and sugar. I also 
selected pigs, as more suitable animals than oxen or sheep, 
from the fact of their having a wonderful power of increase, if 
furnished with plenty of good food. When fed with barley meal 
— which I might call the natural diet of civilised pigs — they will 
increase in weight by about 1 lb. to each 4 lbs. or 5 lbs. of 
meal. 
Having thus selected the pigs as the most suitable animals, 
and lentils and bran as the most suitable foods to be used 
with the sugar and starch, the experiments were arranged as 
follows : — 
a 2 
