322 Transactions. 



The saussurite-gabbro therefore becomes a grossularite- 

 gabbro. I can find no reference to a similar rock, though in 

 Rosenbusch's " Physiographic der Mossigen Gesteine," 1906, 

 3rd edition, p. 338, it is stated that garnet occurs as an acces- 

 sory constituent of gabbro, though it is not said whether grossu- 

 larite is the type referred to. 



The only field relation that was determined for this gabbro 

 was its proximity to the Maitai limestone which fringes the 

 peridotite intrusion on the north-west. This fact causes the 

 author to offer the suggestion that the peculiar rock type has 

 resulted from the digestion of some of the limestone at the 

 periphery of the magma. Captain Hutton has already described 

 a pyroxenite from the district. It contains a large amount 

 of bastite, often in large plates, but otherwise consists entirely 

 of diallage. In addition, peculiar white rock masses pro- 

 ject from the surface of the hill in various places. These have 

 been called felsite and felstone by Davis, but they are pro- 

 bably the material which was afterwards found by Skey to be 

 wollastonite — a conclusion with which the author agrees. 



The presence of masses of wollastonite appears to offer 

 confirmation of the suggestion offered that digestion of masses 

 of the Maitai limestone has taken place. 



Art. XXVIII. — The Analyses of certain New Zealand Meat 



Products. 



By A. M. Wright, F.C.S. (Berlin), M.Am.C.S. 



[Read be/ore the Philosophical Institute of Canterbury. 6th November, L907.] 



Numerous papers have been published on the frozen meat of 

 New Zealand, but up to the present no work appears to have 

 been recorded upon the food-products of lesser importance 

 which are closely associated with the frozen-meat trade. 



I. Boned Beef. 



The following analyses show that this class of meat contains 

 equal nutritive value with the ordinary flesh of healthy cattle. 

 For comparison, figures given by Mitchell* are quoted. 



* " Flesh P Is." p. 47. 



