- 1The Chemistry of Food in Relation to the Breeding and Feeding of Li…
- 2Preface
- 3The Chemistry of Food Introduction
- 4Part I — On the Growth and Composition of Animals
- 5Section II — Composition of Organic Substances
- 6Section III — Use of Fat in the Animal Economy
- 7Section IV — Relation Between the Composition of an Animal and That…
- 8Section V — Relation Between the Quantity of Food Consumed by an An…
- 9Part II — On the Breeding and Breeds of Stock
- 10Section II — The Breeds of Stock
- 11Part III — On the Management of Live Stock
- 12Section II — The Sheep
- 13Section III — The Pig
- 14Section IV — The Horse
- 15Part IV — Meat, Milk, and Butter
- 16Section II — Milk
- 17Section III — Butter
- 18Part V — On the Composition and Nutritive Value of Vegetable Foods
- 19Section II — Proximate Constituents of Vegetables
- 20Section III — Green Food
- 21Section IV — Straw and Hay
- 22Section V — Roots and Tubers
- 23Section VI — Seeds
- 24Section VII — Oil-Cakes, and Other Artificial Foods
- 25Section VIII — Condimental Food
- 26Appendix
The Stock-Feeder’s Manual
26 sections · Download EPUB