348 REPORT—1852. 
Taking first the question of the composition of the increase, we have in the 
following table a summary statement of the composition of the foods: em- 
ployed in the experiment referred to; and also of the pigs themselves, both 
in the store, and in the fat condition; as well as that of the zrerease in weight 
during the fattening process, as deduced by calculation. 
Table VIII. 
Summary of the Per-centage Composition of the Foods employed—of the 
Store Pig, and of the Fat Pig—and also of the Increase in Live Weight of 
the latter. 

Dry Matter. Mineral Matter (Ash), Nitrogen, FattyMatter(by zether). 

mocnetnns Inclusive |Organic} In Fresh | In Dry | In Fresh | In Dry ] In Fresh | In Dry 
of Ash. only, {Substance. |Substance. |Substance. |Substance. {Substance. |Substance. 
Egyptian Beans.) 87°8 8453} 3274 6°73 4-214 4:80 2°26 2:58 
Lentils} 86°96 | 82:03] 4:926 5°66 4:487 516 2-23 2°56 
Foreign Barley...) 81:86 | 79:72} 2140 2-61 1-834 2:24 2°34 2:86 
BEADS dita, codes Se 85:08 | 78:67} 6-408 7:53 2-620 3°08 4:98 5°85 















Store or Lean Pig! 39°70 | 37:03] 2°67 673 2:20 5°54 23°32 | 58°74 
Fatebip ests. cat 54-74 | 53-091 1-65 301 1-75 3:19 | 42:20 | 77:09 



_— | | 7 FE 
Increase in : ce ' : j : ' ‘ 
Live Weight 71:83 | 71:39} 0436 | 0°61 1:33 1:85 } 63-44 88 32 

We may briefly explain, that, for the purposes of this experiment, two pigs 
were selected resembling each other as nearly as possible both in weight and 
in every other respect. One of these was killed at once, and its composition 
determined by methods which we shall fully describe on some future occasion. 
The other pig, after it had been put up to fatten for a period of eight weeks 
upon weighed quantities of the foods, the composition of which is given in 
the upper lines of the table, and its zzerease in weight determined, was also 
killed, and submitted to the same methods of preparation and analysis as the 
former one. ‘The composition of the two pigs—the one in the store and the 
other in the fat condition—thus being ascertained, that of the imerease in 
weight was, as will be readily understood, simply a matter of calculation. 
We learn from this table (VIII.), that rather less than 40 per cent. of 
the Store or Lean Pig was dry substance ; of which about 22rds were mineral 
matter. Of the remaining 37 per cent. of dry substance, 2°2 were nitrogen, 
equal to about 14 only of proteine compounds. There is, however, of abso- 
lute or dry fat in this Store or Lean Pig, about 233 per cent.; or nearly twice 
as much as of dry nitrogenous compounds. 
In the Fat Pig, on the other hand, there is about 55, instead of about 40 
per cent. of dry substance; of which only 12rds, instead of 22rds, are mineral 
matter. Of the remaining 53 per cent. of dry substance, only 1°75, instead 
of 22, is nitrogen; and this is equal, upon the entire animal, to only 11, 
instead of 14 per cent. of proteine compounds. We have, however, of fat, 
instead of 232 per cent., about 42% per cent. in this Fat Pig, or nearly double 
as much as in the Lean one; and nearly four times as much as of dry 
nitrogenous compounds. 
With then only about 14 per cent. of nitrogenous substance in the Lean 
Pig, and nearly twice as much fat, we have, in the fattening process, con- 
ducted only for a few weeks, the per-centage of mineral matter, reduced by 
about one-third, and that of the nitrogenous substances by about one-fourth ; 
that of the fat, on the other hand, which in the Store Pig even, was in so 


