fully compensated. Hence those portions of the body which are most exercised receive most support, and instead of the exercise producing a decrease, it really tends to a fuller development of the part. Who has not observed the gambols of lambs; how they delight in taking exercise, and the beneficial influence it has upon their growth? The fact is, although, by this exercise, there is a waste of muscle, yet this loss stimulates an energy of growth which it is most desirable to encourage. Formation of Bone. -This also is derived from the blood. If we examine the structure of any bone, we shall find that in its earliest form, it consisted of gelatinous cells, and in these the earthy matter of the blood is deposited, thereby giving it a degree of firmness which fits it for performing its functions in the animal. In young animals we find the bones disposed to bend, but as the lime salts become more abundant, they become firm and rigid as in the adult, whilst in the old animal the salts are found in excess from the waste of the gelatine, and then they become crisp and readily broken. In order that any food may possess all these properties, it is clear that it must be of a very mixed kind. There is one food which is pre-eminently adapted for fulfilling all the requirements, and that is milk. Here we find all the elements required in proportions well suited for promoting the health as well as the development of the animal. Every-day experience testifies to the fact that to promote the early growth of the young lamb there is no substitute equivalent to milk. Here, then, we have a perfect food, and a knowledge of its composition will show that it contains all the essential properties of food. Analysis of Ewe's Milk, by Henry and Chevallier. Here we have the carbonaceous matter of butter and milk-sugar to support respiration, and thereby promote the warmth of the body as well as the formation of fat. The caseine is the nitrogenised matter which supplies the muscular growth, whilst the saline matter is present for the development of the bones. Thus in milk we have a food in every respect capable of carrying out a full and complete development of the body. Then comes a period when milk is no longer desirable, and the young animal has to gain its support from vegetable matter; and in this we find ample provision and more varied in its form. The various protein compounds form flesh-the oil and starchy matter support respiration and form fat, whilst the ash of the plant yields the mineral matter for the bone. Thus, again, all the supplies needed are forthcoming. In practice, however, it is often necessary to vary from the natural course in some degree, and modify our proceedings for the attainment of special results. The selection of food, therefore, depends upon knowing what the animal requires for this special purpose, and also upon a knowledge of the composition of various kinds of food. Hence we see the value of those analyses which have been published and brought before this society. If in the early growth of an animal we wish to promote its full development, it is clear, that as every part of the system has to be supported, our food must embody all the materials required, and we must have nitrogenised, carbonaceous, and mineral matter present. As the growth increases, this should be steadily kept in view; for even now the loss of fat-producing matter will be against the animal's progress. When, however, the parts have become fully matured, and we want to finish the animal off by fattening it, then an additional supply of fat-producing matter is desirable. The preparation of food is a question often under consideration: to a certain extent it is of service to sheep, but it has never been carried to the same extent with them as with other animals. The cutting of swedes is one act of this kind, and as it enables the animal more rapidly to get its supplies of food, it is an economy of time and the animal thrives more quickly in consequence. The cutting of hay into chaff, so far as it prevents waste, is also a good plan. Food, however, should not only be selected judiciously and presented in suitable form, but it should be supplied with regularity. Anything like a check in the growth is long observable in the progress of the animal, and therefore should be studiously avoided. Besides this there is nothing more calculated to produce inflammatory action in the body than sudden changes from good to bad keep, and from inferior to strong food. This tendency to inflammation being in the system, that part which is most susceptible to attack yields to its first influence, and it often terminates in death. Many are the diseases resulting from such opposite modes of feeding. The economical consumption of food is very much influenced by the formation of the animal by which it is consumed. The result of experience has enabled us to distinguish between good and bad feeders, and we find the development of certain organs of the body determine the economy of the food consumed. Those which have small lungs and liver are especially noted for their disposition to fatten well, and a moment's consideration will show how this result is occasioned. It must be remembered that fat is formed from the carbonaceous matter remaining in the blood after the heat of the body has been maintained to a proper degree. If a sheep has large lungs, it is clear it will breathe in more air, more oxygen will enter the blood, and more of the carbon of the food will be consumed, and less will remain for forming fat. On the other hand, if a sheep has small lungs, it breathes in less air; a smaller quantity of oxygen enters the blood, less of the carbon is consumed, and more remains to produce fat. It is a necessary consequence of the above, that when a sheep having small lungs is exposed to severe cold, it cannot breathe in sufficient oxygen to keep up the heat of the body, and the lower temperature induces disease - such a sheep is marked as delicate; whilst another with larger lungs can maintain sufficient heat to keep the body in health, and it is considered hardy. It is, therefore, a necessary result of producing a sheep with a strong tendency to form fat, that you render it unable to withstand exposure against which inferior bred sheep can bear up. This explains the variations in the choice of sheep for different localities, and the practical inference which may be drawn from a knowledge of the principles is exactly the same as practice teaches-viz., that every farmer must judge for himself how far he can render his flock fine, and endeavour to keep up a tendency for fattening as high as possible without rendering the sheep too delicate to withstand the climate of the farm. The value of different breeds of sheep to a farmer is consequently regulated by the same principle; for the object is the same with breeds as with individuals-viz., to secure the highest amount of good character with the least amount of delicacy. It is for this reason that local experience is the only standard for deciding the relative value as flocks for general purposes. A most valuable series of experiments has been carried out by Mr. Lawes of Rothamsted, in which the relative value of several breeds as producers of meat has been fully tested. For the extent and completeness of the experiments, I know of none which equal them; the careful supervision and disinterestedness of motive are at once proofs of accuracy, and place the observations above all suspicion of partiality. This interesting series of experiments is fully and ably recorded in the 10th, 12th, and 16th volumes of the 'Journal of the Royal Agricultural Society.' The result of these experiments extending over a period of thirty months, and conducted upon 246 sheep, will be seen in the following table, which I have condensed from the statement made by Mr. Lawes : To this I shall append Mr. Lawes's own comments upon the * 'Journal of the Royal Agricultural Society,' vol. xvi. p. 87. "Consumption of Food. - Sheep of different breeds consume quantities of food in proportion to their respective weights when at an equal age, stage of feeding, &c.; that is to say, three sheep weighing 100 lbs. each will consume the same quantity of food as two sheep of 150 lbs. each. Sheep on good fattening foodsuch as cake, or corn with chaff, and roots-will consume weekly about 4 lbs. of cake, 4 lbs. of hay, and about 70 lbs. of roots for every 100 lbs. of their live weight. When fed as above, they will consume every week about one-seventh of their own weight of the dry substance of food-that is, after deducting the moisture it contains. "Rate of Increase. Sheep well fed, and under cover, will increase 2 per cent. per week upon their weight; that is to say, 100 lbs. live weight will increase 14 to 2 lbs. per week. To increase 100 lbs. in live weight, sheep will consume about 2 cwt. of cake or corn, 24 cwt. of hay chaff, and 1 to 10 tons of roots. The increase of a fattening sheep is at the rate of about 1 lb. live weight to 8 or 9 lbs. of the dry substance of the food consumed. "Live and Dead Weight, &c. - Hoggets or tegs (under twelve months old), and in a lean or store condition, will contain about one half of their weight carcass, and about one half offal. Shorn sheep, sufficiently fat for market, contain about 56 lbs. of carcass in every 100 lbs. of the unfasted live weight. Sheep in an ordinary state of fatness yield from 7 to 14 lbs. of offal or loose fat per head, according to breed and size; the long wools giving the least, and the Down the most. "Value of Increase. The value of the increase of fattening sheep is less than the cost of the food consumed to produce it, the difference is to be charged to the manure. The value of the total offal is from 4s. to 6s. per head independently of the wool." These are most valuable facts, and the agricultural public are under deep obligations to Mr. Lawes for such a useful and important addition to our knowledge of food in its relation to sheep breeding. We must not, however, mistake their value, but remember the circumstances under which they were conducted; for if we anticipate producing the same result, regardless of shelter and protection, we shall be deceived. The increase of weight produced by a certain quantity of food must therefore be considered as the result of shed feeding. With this exception, the other results are of general application. There is another singular fact shown by these experiments -viz., that those sheep which made the greatest proportion of mutton from a given quantity of food, produced it of inferior quality; whilst in proportion as they yielded a less weight, so the quality improved; and although a higher price per pound may be paid, still there is no instance of full compensation for the loss |