Experimental researches on the food of animals, and the fattening of cattle : with remarks on the food of man, based upon experiments undertaken by order of the British Government / by Robert Dundas Thomson.

  • Thomson, Robert Dundas, 1810-1864.
Date:
1846
Catalogue details

Licence: Public Domain Mark

Credit: Experimental researches on the food of animals, and the fattening of cattle : with remarks on the food of man, based upon experiments undertaken by order of the British Government / by Robert Dundas Thomson. Source: Wellcome Collection.

Provider: This material has been provided by the National Library of Medicine (U.S.), through the Medical Heritage Library. The original may be consulted at the National Library of Medicine (U.S.)

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    CHAPTER IV. DESCRIPTION OF THE COWS. Description of Brown and White Cow.—Influence of Symme- try upon the Amount of Milk.—The Health of an Animal de- pends on the proper Relation of its Organs.—Difference of Constitution of Animals depends on the Nervous System.— Fat Animals often to be considered as in a State of Dis- ease Page 45 CHAPTER V. INFLUENCE OF GRASS WHEN USED AS DIET. Tables of Milk and Butter produced by Grass during Fourteen Days.—Composition of the Milk.—Amount of Food consum- ed.—Of the Source of the Butter in the Grass.—Amount of Wax in the Food.—Composition of Butter.—Mode of pre- serving Butter fresh for any length of Time.—Improbability of Wax being converted into Butter.—On the Nature of Grass and Hay as Food.—Analysis of Hay.—Grass loses Nutritive Matter when converted into Hay in this Country.— Table of Fall of Rain.—Process of Artificial Haymaking suggested.—Analysis of Stem and Seeds of Rye Grass.— Importance of making Hay before Grass begins to seed 54 CHAPTER VI. ON BARLEY AND MALT DIET. Barley and Malt, when not crushed, although steeped in Hot Water, are imperfectly digested by Cows.—Too large a Quantity of Grain diminishes the Amount of Milk.—Barley produces a greater Quantity of Milk and Butter than Malt. Difference in the ultimate Composition of Barley and Malt. Difference in the Amount of Nitrogen in Barley and Malt. Difference in the Saline Constituents of Barley and Malt. Effect of the Process of Malting . . . .79