All Esscuf VII Fat and Muscle. 
•249 
those proximate priiicijAes as they are found to exist in many of 
the cultivated crops of the farmer : — 
100 Parts of 
Water. 
Husk, ov 
Woody 
Fibre. 
Starch, 
Gum, and 
Sugar. 
IjlUltrn , 
Albumen, 
and 
Caseiuc. 
Fatty 
"Matter. 
- 
Saline 
Matter. 
Fielil Beans . . . 
160 
lO'O 
400 
28*0 
2-0 
3' 0 
Peas 
13-0 
8-0 
50-0 
24 0 
2-8 
2-8 
] 
15-0 
60-0 
12-0 
2-5 
2-0 
Oats ^ 
16-0 
20-0 
50-0 
14-5 
5-6 
3-5 
Meadow Hay . . 
14 0 
30-0 
40-0 
7-1 
2 to 5 
5 to 1 0 
Clover Hay . 
14-0 
25 0 
10 0 
9-3 
3-0 
9-0 
Potatoes .... 
7o-0 
5-0 
120 
2-25 
0-3 
0-Sto 1 
Carrots .... 
85-0 
3-0 
10-0 
2-0 
0-4 
1-0 
Tuniips .... 
8.)-0 
3-0 
lO-O 
1-2 
0-8 to 1 
Wheat Sfrasv 
12 to 15 
50-0 
30-0 
1 3 
6-5 
5-0 
Oat Straw 
12-0 
45-0 
35-0 
1-3 
0-8 
6-0 
Notwithstanding the imperfections of this department of science, 
great importance has been attached to these proximate analyses. 
We believe that the proportions laid down in this table are, with 
the exception of the fatty matters, tolerably correct, and that they 
will prove serviceable by enabling us to trace the sources from 
which are derived particular organic compounds essential to nutri- 
tion, and to the continuance of life or of certain elements which 
become assimilated in organic structure. Thus the proportion of 
starch, gum, and sugar contained in any separate article of food 
will enable us to form a rough approximation as to the percentage 
of fat or tallow which it is capable of yielding, and the number 
representing \\xe gluten, albumen, and caseine in the same article of 
food will give us a very correct indication of its muscle, or flesh- 
forming principle. 
6. But before we can comprehend the manner in which these 
changes are effected in the living organism, we must first make 
ourselves acquainted with some of the laws, vital and chemical, 
which regulate the metamorphoses of those materials, and the 
interchange of atoms occurring between the blood and the 
structures in the process of nutrition. Accordingly, we will first 
direct your attention to the process by which the aliment is re- 
ceived into the bodies of animals, and prepared to form a part 
of their fabric. When the food has entered the stomach, the 
gastric juice is poured out, and the whole is converted into a 
pulpy mass termed clujme. The process by which this step in the 
assimilation of the food is produced, constitutes what is commonly 
called digestion. The next step occurs in the intestinal canal, 
where the chyme is united with the biliary and ])ancreatic secre- 
tions, wvfaen it becomes converted into diyle. I3rande found no 
essential difference in the chyle of graminivorous and carnivorous 
