349 



confine the labour within reasonable limits, and to facilitate as far as 

 possible the perception of the practical and economic application of 

 the results, the other constituents enumerated are given in 



1st. The collective "carcass" parts; that is, the frame with its 

 covering of flesh and fat, which comprise the most important por- 

 tions sold as human food. 



2nd. The collective "offal" parts; including the whole of the 

 internal organs, the head, the feet, and, in the case of oxen and 

 sheep, the pelt and hair or wool. 



3rd. The entire animal (fasted li ve- weight) . 



Referring first to the composition of the "collective carcass 

 parts," it appeared, comparing one animal with another, that there 

 is a general disposition to a rise or fall in the per-centage of mineral 

 matter, with the rise or fall in that of the nitrogenous compounds. 

 In fact, all the results tended to show a prominent connexion be- 

 tween the amount of the mineral matters and that of the nitrogenous 

 constituents of the body. 



Comparing the relative proportions of fat and nitrogenous com- 

 pounds in the respective "carcasses," it appeared that, in every 

 instance excepting that of the calf, there was considerably more of 

 dry fat than of dry nitrogenous compounds. In the carcass of even 

 the store or lean sheep, there was more than 1 times as much 

 fat as nitrogenous substance ; in that of the store or lean pig, 

 twice as much. In the carcass of the half-fat ox, there was one- 

 fourth more fat than nitrogenous matter ; and in that of the half- 

 fat sheep, more than twice as much. 



Of the fatter animals, the carcass of the fat ox contained 2^ 

 times, that of the fat sheep 4 times, and that of the very fat 

 sheep, 6 times as much fat as nitrogenous substance. Lastly, in 

 the carcass of the moderately fat pig, there was nearly 5 times as 

 much fatty matter as nitrogenous compounds. 



From these facts it may be concluded, that in carcasses of oxen in 

 reputed good condition, there will seldom be less than twice as 

 much, and frequently nearly 3 times as much dry fat as dry nitrogenous 

 substance. It may be presumed, that in the carcasses of sheep 

 the fat will generally amount to more than 3, and frequently to 4 

 (or even more) times as much as the nitrogenous matters ; and finally, 

 that in the carcasses of pigs killed for fresh pork, there will seldom 



