THE STOCK-FEEDER'S MANUAL.

THE
CHEMISTRY OF FOOD
IN RELATION TO THE
BREEDING AND FEEDING
OF
LIVE STOCK.

BY CHARLES A. CAMERON, Ph.D., M.D.,

Licentiate of the King and Queen's College of Physicians in Ireland; Honorary Corresponding Member of the New York State Agricultural Society; Member of the Agricultural Society of Belgium; Professor of Hygiene or Political Medicine in the Royal College of Surgeons; Professor of Chemistry and Natural Philosophy in Steevens' Hospital and Medical College; Lecturer on Chemistry in the Ledwich School of Medicine; Analyst to the City of Dublin; Chemist to the County of Kildare Agricultural Society, the Queen's County Agricultural Society, c.; Member of the International Jury of the Paris Exhibition, 1867; Editor of the "Agricultural Review;" one of the Editors of the "Irish Farmer's Gazette;" Author of the "Chemistry of Agriculture," "Sugar and the Sugar Duties," &c. &c.

LONDON AND NEW YORK:
CASSELL, PETTER, AND GALPIN.
1868.

[All rights reserved.]

LONDON
CASSELL, PETTER, AND GALPIN, BELLE SAUVAGE WORKS,
LUDGATE HILL, E. C.

THE FOLLOWING PAGES ARE
Dedicated

TO
THE RIGHT HONORABLE
THE LORD TALBOT DE MALAHIDE, F.R.S.,
President of the Royal Irish Academy, &c. &c. &c.,

ONE OF THE MOST ENLIGHTENED AND LIBERAL PROMOTERS OF AGRICULTURAL IMPROVEMENTS.

THE AUTHOR IS UNDER MANY OBLIGATIONS TO HIS LORDSHIP, FOR WHICH HE CAN MAKE NO RETURN SAVE THIS PUBLIC ACKNOWLEDGMENT OF HIS INDEBTEDNESS.

PREFACE.

Some papers on the Chemistry of Food, read before the Royal Agricultural Society of Ireland and the Athy Farmers' Club, and a few articles on the Management of Live Stock, published in the Weekly Agricultural Review, constitute the basis of this Work. It describes the nature of the food used by the domesticated animals, explains the composition of the animal tissues, and treats generally upon the important subject of nutrition. The most recent analyses of all the kinds of food usually consumed by the animals of the farm are fully stated; and the nutritive values of those substances are in most instances given. Some information is afforded relative to the breeds and breeding of live stock; and a division of the Work is wholly devoted to the consideration of the economic production of "meat, milk, and butter."

Within the last twenty years the processes of chemical analysis have been so much improved, that the composition of organic bodies is now determined with great accuracy. The analyses of foods made from twenty to fifty years ago, possess now but little value. In this Work the analyses of vegetables quoted are chiefly those recently performed by the distinguished Scotch chemist, Dr. Thomas Anderson, and by Dr. Voelcker. The Author believes that in no other Work of moderate size are there so many analyses of food substances given, and ventures to hope that the success of this Work may fully justify the belief that a "handy" book containing such information as that above mentioned, is much required by stock feeders.

102, Lower Baggot Street, Dublin,
April, 1868.

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