ON THE FORMATION OF FAT AND MUSCLE. 507 
food in depasturing and uniting with the inherent formation of 
phosphoric and muriatic acid (and the phosphoric acid in the 
farinaceous food), form the phosphate and muriate of lime. 
Wheat, with the gelatine of the farina, constitutes the formation 
of bone ; hence the necessity, or rather advantage, of supplying 
the growing animal with such a material. 
The next series of substances are those which contain the sac- 
charine principle, and are nitrogenized in the minimum. They 
are disposed to the formation of fat. They consist of the differ- 
ent sorts of bulbous or esculent roots, as turnips, mangel, beet, 
&c. These substances, when mixed with the nutritive matter of 
the farinacea, constitute the essential compound necessary for 
the production of fat and muscle in the animal body. 
The table subjoined is one of equivalents by the celebrated 
chemist, Brande, shewing the relative quantity of albumen and 
other matter in leguminous and bulbous food. 
100 Soluble Nutritive 
Starch 
Vegetable Fibrine 
Saccharine 
Parts 
Matter 
or Albumen 
Matter 
Barley 
92 
75 
10 
7 
Oats 
75 
60 
13 
2 
Beans 
SO 
52 
25 
3 
Acorns, two ) 
months dried £ 
69 
40 
27 
2 
Swede turnip . 
6J 
4 
H 
44 
Common globe 
4i 
4 
4 
34 
This table is practically one of my own, as to the quantity of 
nutritive matter in the acorn. On reference to it, any one will 
quickly perceive those bodies which dispose to make fat or flesh : 
thus experience has shewn the decided advantage of giving to 
animals bulbous roots, with those substances rich in albumen, 
when they are preparing for the butcher, and when growth is 
requisite to be freely allowed to the young depasturing beast. 
Gelatine, a substance naturally abundant in the vegetable crea- 
tion, is also a chief ingredient in the animal tissue. 
The scientific agriculturist will discover the best method on 
reference to the table. As far as philosophy teaches, those sub- 
stances that have the property either of forming fat or muscle 
are the azotized and non-azotised food in their relative propor- 
tions. The disposition of certain breeds to make fat internally, 
and of others externally, is a physiological fact, which can only 
be explained on the principle of those breeds acquiring such a 
disposition hereditarily, or it may be from the animal possessing 
such an aptitude from the method of feeding in conformity with 
the selection of food. ‘ Now the breed of the South Devons are 
coarse, bony, large animals, and not disposed to make fat on the 
