224 
DISEASES ARISING FROM IMPROPER FOOD. 
[From “The Farmer’s Herald,” 1st February, 1848.] 
CHEMISTRY has proved to us, that the starch contained in the 
food of animals undergoes in the stomach certain changes, distinct 
and well marked in their character ; also, that in particular de- 
rangements of the stomach, the normal changes do not take place. 
This of itself gives rise to disease. When the starch is converted 
into sugar, and there the digesting process stops, or it may be into 
the elements of sugar, in such a state as the kidneys shall separate 
them from the blood in such a manner as they shall there form 
sugar — and give rise to diabetes mellitus — it is objected that the 
lacteal mesenteric glands take nothing but what is suited for nutri- 
tion. This may be true in so far, but we know that they do at 
times depart from this law. Professor Dick mentions a singular 
fact, that in a case of diarrhoea in a colt, where astringents were 
exhibited during life, on the death of the animal the mesenteric lac- 
teals were found injected with the chalk ; that substance was not, 
however, detected beyond the glands : it is still a question if they 
would so act during health. Various reasons have been assigned 
as to certain kinds of food acting as causes for the production of 
this disease : we think there can be no doubt of bad food having 
such a tendency. Spoiled oats have a most baneful effect on the 
stomach of the horse, and thus become the fruitful course of several 
diseases of fatal character, such as diabetes, farcy, glanders, and 
acute inflammation of the stomach. It is much to be feared that 
dealers in grain do not look for the best quality of oats, but for 
that which can be got for the smallest sum of money. Large 
quantities of very inferior grain are brought from the high parts of 
our country in what is termed late seasons, that is, cold and wet 
summers followed by harvests of a similar character, and in which 
frost makes it appearance at an early period. In these circum- 
stances, much of the oats is in reality worthless for seed, and 
nearly so for meal : it is soft in quality, (partly malted) and black 
in colour. This arises from two causes : — first, it is not properly 
ripened ; secondly, long exposure to rains after being cut. I am 
told this useless stuff is eagerly sought after by some dealers in 
and shippers of grain ; and they contrive to give it the appearance 
of fine grain. They put it on a kiln, where it is slowly dried; 
this gives it firmness. They then subject it to the fumes of sulphur, 
and the dark colour is destroyed. The grain is then hard to feel, 
it is white to the eye, and the deception is complete. The effect 
of such food on hard- wrought horses must be injurious in the 
