Mil. KARKEEK, AT ST. AUSTELL FARMERS’ CLUB. 247 
food, the greater will be the growth of the animal. Hence the 
object of the farmer is, to force on his stock during the period of 
their growth by such kinds of food as will produce the largest 
quantity of muscle at the least expense.” 
This part of the lecture was illustrated by a table, which shewed 
at a glance both the fleshing and fattening properties of various kinds 
of food contained in an acre, either of beans, peas, oats, hay, potatoes, 
carrots, Swede turnips, wheat straw, oat straw, and barley straw, 
&c. With reference to this table he explained that, although the per 
centage of albumen, gluten, and casein — the fleshing properties of 
food — appeared to be exceedingly trifling in the turnip when com- 
pared with that of peas, beans, or barley, yet the immense weight 
of these roots which could be grown on an acre, frequently as much 
as forty tons, gave a much larger quantity of albumen than any 
other crop. Thus, an acre of peas, calculating twenty-five bushels 
to the acre, will give 380 lbs. of this substance ; while an acre of 
white turnips, calculating only twenty tons to the acre, gave 
6,000 lbs. The Swede yielded a larger proportion of albumen than 
the white turnip ; so that these roots might well be called the raw 
material for the manufacturing of beef. 
He then went on to shew how the carbonaceous kinds of food, 
such as turnips, hay, carrots, &c., might be economized on a farm. 
“ Animal heat,” he said, “ was the produce of the union of the starch, 
gum, and sugar, contained in the food, with the oxygen of the at- 
mosphere in the lungs ; and the amount of nourishment required 
for any animal would depend on the quantity of oxygen consumed 
in the system in this manner. In the winter months, the air being 
more condensed than in the summer, the same volume of air in 
the winter contains a larger volume of oxygen gas than in warm 
weather, when it is more rarefied ; hence, a larger supply of food 
is required to keep up the proper temperature of the body during 
the cold weather.” In this respect the lecturer compared the ani- 
mal body to a room heated by a furnace, which, in order to be kept 
up to the same degree of temperature at all times and at all seasons, 
required to be constantly supplied with fuel. So with the living ani- 
mal ; if the vital functions are to be maintained alike at all seasons, 
the heat of the body must be maintained by a proper supply of 
food : and this may be done in either of two ways, — by adding fuel 
to the living furnace, or by protecting its body from the cold, in 
which case a less quantity of food would be consumed. This part 
of the lecture was illustrated also by tables. 
The following table which he exhibited was a very valuable one, 
the experiment having been instituted by Lord Ducie on the feeding 
of sheep in sheds on “ Whitfield Example Farm,” which proved 
to a demonstration the principle of Professor Liebig, that warmth 
