99 



above are not similar, and this may, in part, account for the slioht 

 variations which aj^pear. 



The follow inj;- tables (Nos. !>S and '.»',») ui\-e the analyses of all the 

 uueooked meats used in connection with the cooking- experiments here 

 reported, the kinds and cuts oY meat bein<;- plainly indicated. In 

 each case tij^ures are given for the composition of the fresh substance 

 and for the same material calculated to a svater-fri'e basis: 



TABm 98. — Chemical coinponUioii of uncooked meats {fresh substance). 



a Not included in the average. 



