No. 6. DEPARTMENT OF AGRICUI^TURE. 997 



Average Composition of American Food Products. (*) 



Food Materials (as purchased). 



•a 



c 



3 



o 



0. 



a) . 

 3 00 



^^ 



So 



ANIMAL, FOOD. 

 Beef, fresh: 



Chuck, including shoulder 



Chuck ribs, 



Flank, 



Loin 



Porterhouse steak 



Sirloin steak 



Neck 



Ribs 



Rib rolls, 



Round, 



Rump 



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 



L,eg cutlets 



Fore quarter 



Hind quarter 



Mutton: 



Flank 



Leg, hind 



ShL.ulder 



Fore quarter 



Hind quarter, without tallow, 



Lamb: 



Breast 



Leg. hind 



Pork, fresh: 



Flank 



Ham 



Lioin chops 



Shoulder 



Tenderloin 



Pork, salted, cured and pickled: 



Ham. smoked 



Shriulder. smoked, 



Salt pork 



Bacon, smoked 



Sausage: 



Bologna, 



Farmer, 



Frankfort, 



Soups: 



Celery, cream of 



Beef 



Meat stew 



Tomato 



Poultry: 



Chicken, broilers 



Fowls 



Goose, 



Turkey 



Fish: 



Cod. dressed 



Halibut, stenks or sections 



Mackerel, whole, 



Perch, yellow, dressed 



Shad, whole, 



Shad, roe 



Fish, salt, cod 



19. 

 38. 

 17. 

 20. 

 IS. 



S. 

 6. 

 4. 



23. 

 11. 

 3. 

 24. 

 20. 



9. 

 17. 

 22. 

 21. 



19. 



S.7 



52.5 

 63.4 

 68.3 

 54.2 

 56.2 



39.0 

 51.9 

 46.8 

 41.6 

 43.3 



15.7 

 18.3 

 20.1 

 15.1 

 16.2 



13.8 

 15.4 

 13.7 

 12.3 

 13.0 



15.4 

 16.0 



15.1 

 14.3 

 13.2 



12.0 

 18.9 



23.8 

 19.2 

 6.9 

 22.5 

 18.7 



8.2 

 5.8 

 7.5 

 6.0 

 6.6 



36.9 

 14.5 

 17.1 

 24.5 

 24.0 



19.1 

 19.7 



18.6 

 29.7 

 26.0 

 29.8 

 13.0 



33.2 

 33.0 

 86.2 

 59.4 



19.7 



40.4 

 18.6 



1.1 



•Condensed from detailed tables In Bulletin No. 28, 

 tions of this Department. 



revised, of the Office of Experiment Sta- 



