MR. KARKEEK’S LECTURE ON FAT AND MUSCLE. 221 
posed of non-nitrogenized materials, which were employed as ele- 
ments of respiration, and in the production of animal heat. 
The cow, he said, according to Boussingualt, consumed in 
twenty-four hours (iDoz. of carbon, which were the combustible 
materials of the food, and she required in the same period to in- 
hale 11 lb. 10 oz. of oxygen, which was the supporter of combus- 
tion. But should it happen, as it does in all animals that are stall 
fed, that a less quantity of oxygen was inspired than was neces- 
sary to convert the carbon of the blood into carbonic acid gas, 
the superabundant carbon was returned into the circulation, and 
went to the production of fat. 
This was a very interesting part of the lecture, as it was clearly 
shewn that all the carbon of the food not consumed in the lungs 
was actually used in producing fat, and that the amount of nou- 
rishment required for an animal must be proportioned to the quan- 
tity of oxygen taken into the system, and as air was expanded 
by heat, and contracted by cold, it was evident that equal volumes 
of hot and cold air must contain unequal weights of oxygen, ergo , 
a larger quantity of food was required when animals were kept cold 
than when they were warm. This was clearly explained by re- 
ference to the voracious appetites of the Arctic savages for train 
oil, tallow candles, and animal food, compared with that of the 
Hindoo, living chiefly on rice and vegetable food. 
The practical deductions which he drew from these facts were 
the necessity of keeping animals warm and perfectly quiet while 
in a state of feeding ; the effect of exercise being to increase the 
circulation and quicken the' respiration, and the consequent con- 
sumption of a greater quantity of food. 
He then described the mode of rearing calves for veal in Hol- 
land, which was done by keeping them in a small, dark, clean, 
and dry house, so narrow that they could not turn, and this was 
said to be very successful. 
He also related the method of suckling house lambs, of the 
early Dorsetshire breed, for the London market. The dams were 
fed with hay, oil-cake, corn, and cabbage, which is given in an 
enclosure adjoining the apartments where the lambs are confined. 
The lambs are excluded from the light, except at intervals when 
the shepherd suckles them on the ewes. It was by these means 
that they speedily fatten, and their flesh became exceedingly 
white and delicate, and fetched a high price in the London market. 
The lecturer produced many other examples, in the feeding of 
sheep at different temperatures, and under different conditions, 
clearly shewing that, by affording animals warmth and shelter, 
particularly in the winter months, the saving of food would be 
very considerable. 
VOL. xvi. g g 
