94(j 



ANNUAL REPORT OF THE 



Oft". Doc. 



Average Cuuiposition of Auieiicau Food Products. (*). 



Food Materials (as piircliased). 



ANIMAL, FOOD. 

 Beef, fresh: 



(. huek, including- shoulder. 



Chuck ribs 



Flank 



Loin, 



Porterhouse steak, 



Sirloin steak, 



Neck 



Ribs 



Rib rolls : 



Round 



Rumi), 



Shank, fore 



Shoulder and clod 



Fore quarter, 



Hind quarter, 



Beef, corned, canned, pickled, and dried: 



Corned beef 



Tongue, pickled, 



Dried, salted and smoked 



Canned boiled beef 



Canned corned beef, 



Veal : 



Breast 



Leg 



Leg cutlets 



Fore quarter 



Hind quarter, 



Mutton: 



Flank 



Leg, hind, 



Shoulder 



Fore quarter, 



Hind quarter, without tallow, 



Lamb: 



Breast 



Leg, hind 



Pork, fresh: 



Flank 



Ham 



Loin chops, ^ 



Shoulder, . . '. 



Tenderloin 



Pork, salted, cured and pickled: 



Ham. smoked 



Shoulder, smoked. 



Salt pork 



Bacon, smoked 



Sausage: 



Bologna, 



Farmer 



Frankfort 



Soups : 



Celery, cream of, 



Beef : 



Meat stew :,,. 



Tomato, 



Poultry: 



Chicken, broilers 



Fowls 



Coose 



Turkey 



Fl.«h: 



•^'od. dressed 



Halibut, stenlts or sections. 



Ma'^Verel . whole 



Perob. yellow, dressed. 



Sh:id. whole 



Shad. roe. 



Firli. salt, cod 



17.3 

 19.1 

 5.5 

 13.3 

 12.7 

 12. S 

 SI. 8 

 20.1 



8.5 

 19.5 

 3S.3 

 17.4 

 20.6 

 16.3 



S,4 

 6.0 

 4.7 



23.3 

 11.7 

 3.4 

 24.5 

 20.7 



9.9 



17.7 

 22.1 

 21.2 

 19.3 



12.2 

 18.9 



S.7 



3.3 

 3.9 



41.6 

 25.9 

 17.6 

 22.7 



2t.9 

 17.7 

 44,7 

 35.1 

 50.1 



24.9 



.54.0 

 53. S 

 56.1 

 52.9 

 52.4 

 54.0 

 45.3 

 45.3 

 64.8 

 62.5 

 46.9 

 43.2 

 57.0 

 49.5 

 52.0 



4:1.2 

 68.9 

 53.7 

 51. S 

 51. S 



52.5 

 63.4 

 6S.3 

 54.2 

 56.2 



39.0 

 :,1.9 

 46.8 

 41. C 

 43.3 



45.5 

 .-.0.3 



48.5 

 45.1 

 40.8 

 44.9 

 66.5 



35.8 



30 7 



7.9 



18.4 



-5.2 

 22 2 



57.2 



88.6 

 P2.9 

 84. 5 

 90.0 



43.7 

 47 1 

 rs.5 

 42.4 



58.5 

 67 9 

 JO.n 



-n 7 

 3:^.2 

 71.2 

 40.2 





14.3 

 11.9 

 26.4 

 25.5 

 26.3 



15.7 

 IS. 3 

 20.1 

 15.1 

 16.2 



13.8 

 15.4 

 13.7 

 12.3 

 13.0 



23.8 

 19.2 

 6.9 

 22.5 

 IS. 7 



^.2 

 5.8 

 7.5 

 6.0 

 6.6 



36. 

 !4. 

 17 

 24 

 24. 



0.7 

 .8 

 .8 



.9 

 .8 

 .9 

 .7 

 .7 

 .9 

 1.0 



.9 

 .7 

 .8 



.s 



1.0 

 1.0 



.7 

 .8 



B 

 3 

 o 

 O. 



u 



a 



«< . 

 3 0; 



So 



820 



756 



1.185 



1,020 



1,110 



985 



650 



1.110 



1,105 



745 



1.C65 



465 



660 



905 



950 



1,271 

 1,030 

 780 

 1,425 

 1.2S0 



635 

 585 

 690 

 535 

 580 



•<^"ndensed from detailed tables 

 -lalji'ns r)r this Department. 



in Bulletin No. 2S. revised, of the Office of Eftcperlment 



