BLE LIFE. Functions of Plants. Animal
Life.--SECTION II. COMPOSITION OF ORGANIC SUBSTANCES. Elements of
Organic Bodies. Proximate Composition of Organic Substances.--SECTION III.
USE OF FAT IN THE ANIMAL ECONOMY. Fatty Food necessary in Cold Climates.
Fat Equivalents.--SECTION IV. RELATION BETWEEN THE COMPOSITION OF AN
ANIMAL AND THAT OF ITS FOOD. Tables of Experimental Results.--SECTION V.
RELATION BETWEEN THE QUANTITY OF FOOD CONSUMED BY AN ANIMAL AND
THE INCREASE OF ITS WEIGHT, OR OF THE AMOUNT OF ITS WORK. Weights
of Foods necessary to sustain a Man's Life for twenty-four hours.
Value of Manure.

8

PART II. ON THE BREEDING AND BREEDS OF STOCK.

SECTION I. THE BREEDING OF STOCK.--SECTION II. THE BREEDS OF STOCK.
The Form of Animals. _Breeds of the Ox._ Shorthorns. Devons.
Herefords. Ayrshires. Polled Cattle. Kyloes. Long-horned.
Kerrys. Alderneys. _Sheep._ The Leicester. Lincoln. Cotswold.
Cheviot. Southdown. Shropshire. Blackfaced. _Breeds of the
Pig._ Berkshire. Yorkshire. _Breeds of the Horse._ Clydesdales.
Suffolk Punch. Hunters and Racers.

47

PART III. ON THE MANAGEMENT OF LIVE STOCK.

SECTION I. THE OX. Breeding Cows. Wintering of Young Stock. Shelter
of Stock. Milch Cows. Stall Feeding. Cost of Maintaining Animals.
Cooking and Bruising Food. Value for Feeding Purposes of various
Foods. Bedding Cattle.--SECTION II. THE SHEEP. Breeding Ewes.
Yeaning. Rearing of Lambs. Sheep Feeding. Sheep Dips.--SECTION III. THE
PIG. Young Pigs. Store Pigs. Fattening Pigs.--SECTION IV. THE HORSE.
Foals. Dietaries for the Horse.

74

PART IV. MEAT, MILK, AND BUTTER.

SECTION I. MEAT. Quality of Meat. Is very Fat Meat Unwholesome?
Diseased Meat.--SECTION II. MILK. Composition of Milk of Different
Animals. Yield of Milk. Preserved Milk.--SECTION III. BUTTER. History
of Butter. Irish Butter. Composition of Butter. The Butter
Manufacture.

112

PART V. ON THE COMPOSITION AND VALUE OF VEGETABLE FOODS.

SECTION I. THE MONEY VALUE OF FOOD SUBSTANCES.--SECTION II. PROXIMATE
CONSTITUENTS OF VEGETABLES. Starch. Sugar. Inulin. Gum. Pectin.
Cellulose. Oils and Fats. Stearin. Margarin. Olein. Palmitin.