MEAT. 



MEAT. 



the fat 11 oz., which agrees with the former 

 estimate." 



Other parts of mutton, submitted to similar 

 tests, gave the following results. 



"Experiment 17. A leg of mutton, weighing 

 9 Ibs., when boiled gave 1 Ib. of bone, shank 

 included ; it lost in the boiling 1 Ib. 2 oz. : the 

 meat weighed 7 Ibs. 2 oz. If the butcher's 

 price was 8</. per Ib., the meat cost about lO^rf. 

 per Ib. 



" I-'-'jieriment 18. A similar leg, weighing 9 

 Ibs. 6 oz., afforded 15 oz. of bone, and lost 12 oz. 

 in the boiling: the meat weighed 7 Ibs. 11 oz. 

 At 8<l. per Ib. butcher's price, the boiled meat 

 would cost 9J(/. per Ib. 



" E.i-pcrime { 19. A leg of small Scotch mut- 

 ton, weighing 6 Ibs., afforded 10$ oz. of bone, 

 lost 5^ oz. in the boiling, and the meat weighed 

 5 Ibs. : cost 9$d. per Ib., if butcher's price be 8rf." 



The following are miscellaneous : 



i-i,nr,it '28. A fore-quarter of lamb, 

 weighing 9 Ibs., afforded, when roasted, 20 oz. 

 of bone, and lost 1^ Ib. in the roasting : the meat 

 weighed 6 Ibs. If the butcher's price be 8d. 

 per Ib., the roasted lamb costs 12$r/. per Ib. 



,it 31. A hand of salt pork weigh- 

 ing 4 Ibs. 5 oz., lost in boiling 1 1 oz. The bone 

 weighed 9 oz. : the meat was 8 Ibs. 1 oz. If the 

 : -t of the pork was 7$d. per Ib., the meat, 



when duly boiled, cost \Q$d. per Ib. 



" Experiment 34. A knuckle of veal weigh- 

 ing 6 Ibs., when duly boiled, lost half a pound. 

 Its bones, perfectly cleared of meat, weighed 2 

 Ibs. flux. ; the meat weighed 3 Ibs. 2 oz. Hence, 

 if the butcher's price was 5$</., the boiled meat 

 cost 10$r/. per Ib. 



,it 35. A goose properly trussed, 

 weighed 4$ Ibs.: in this state it was roasted, 

 and, when sufficiently done, was found to have 

 lost 18 oz. The skeleton weighed 12 oz.: the 

 meat weighed 3 Ibs. This goose would cost, 

 in London*, 4s. 6(/. Hence the roasted meat 

 amounted to Is. 8$d. per Ib. 



"E.r-jn-1-inn'.it 41. A turkey, with its liver and 

 gizzard, weighing 4 Ibs. 14 oz., was boiled : it 

 lost 12 oz. The skeleton weighed 13$ oz.; the 

 meat, 3 Ibs. 4$ oz. If this turkey cost 3s. 6d., 

 the boiled meal amounted to Is. Id. per Ib. 



"Experiment 43. A young duck, weighing 

 20 nz., lost 5;J oz. in roasting. Its bones weigh- 

 ed 2 1 \oz.: the meat was 12^ oz. It cost 2s. 

 6rf. : hence the flesh amounted to 3s. 3$cf. per Ib. 

 riment 46. A fowl, with its liver and 

 gizzard, weighing 1$ Ib., was roasted. It lost 

 3 oz. : the skeleton weighed 4$ oz., and the flesh 

 1G$ oz. If such a fowl cost 2s. 6d., its meat, 

 when roasted, would cost 2s. 4^rf. per Ib. 



"Experiment 47. A chicken, weighing 1 Ib. 

 4$ oz., when roasted lost 3$ oz. The bones 

 weighed 3 oz., the flesh, 13$ oz. If the chicken 

 cost 2$. 4rf., the meat, roasted, was worth 2s. 

 Sd. per Ib. 



"-]'... p> riment 56. A fine mackerel, when 

 trimmed, and ready for boiling, weighed 23^ 

 oz. (including the weight of the roe, 2$ oz.) 

 It cost IQd. It lost If oz. in the boiling. The 

 skeleton, carefully collected, along with gills, 

 fins, and tail, weighed 4 oz. Hence, the cost 

 of the eatable parts of the boiled fish was 956?. 

 per Ib." 



It will now be necessary to collect the results 



I of all these experiments into a kind of con- 

 I spectus, for the sake of more easy comparison; 

 and it is to be understood, that, in the following 

 estimates, when the butcher's price is men- 

 I tioned, it of course comprises meat and bone 

 , in the usual manner. But, when the ultimate 

 cost of the cooked meat is specified, it refers to 

 the price cost of the meat only, the bone being 

 considered valueless : and it is supposed that 

 the fatness of the meat was such as good meat 

 is expected to have, without any redundancy 

 being left on it. From an average of five ex- 

 periments, it appears that, when the butcher's 

 price of ribs of beef is 8$r/. per Ib., the cost of 

 the meat, when duly roasted and fit for the 

 table, is ll$d. per Ib., and that the average loss 

 of weight arising from the liquefaction of the 

 fat, and the evaporation of water from the 

 juices, is 18 per cent. From an average of six 

 experiments, it appears that, when the butcher's 

 price of sirloins of beef is 8$r/. per Ib., the cost 

 of the meat, when duly roasted and fit for the 

 table, is Is. l^rf. per Ib., and that the average 

 weight lost during the roasting is 20j per cent. 

 From an average of other experiments, it ap- 

 pears that when the butcher's price of salted 

 briskets of beef is 6d. per Ib., the cost of the 

 mi'at, \vhen duly boiled and fit for the table, is 

 S$d. per Ib., and the loss incurred in boiling, 

 arising from the extraction of fat and juices, is 

 18 per cent. From an average of two experi- 

 ments, it appears that when the butcher's price 

 of salted flanks of beef is 6d. per Ib., the cost 

 of the meat, when duly boiled, is 7-|rf. per Ib., 

 and the loss in boiling is J3i per cent. From 

 another experiment, it appears that, when the 

 butcher's price of salted tail ends of beef is Id. 

 per Ib., the cost of the meat, when duly boiled, 

 is 8$</. per Ib., and the loss in boiling is 13 T 7 9 

 per cent. From an average of experiments 17, 

 18, 19, and 2 others, it appears that, when the 

 butcher's price of legs of mutton is 8d. per 

 Ib., the cost of the meat, when duly boiled and 

 fit for the table, is IQd. per Ib., and that the 

 average weight lost during the boiling is 10 

 per cent. From an average of two experiments 

 it appears that, when the butcher's price of 

 legs of mutton is 8d. per Ib., the cost of the 

 meat, when duly roasted, is Is. per Ib., and the 

 loss incurred by roasting is 27 T 7 ?T per cent. 

 From an average of two experiments, it ap- 

 pears that, when the butcher's price of shoul- 

 ders of mutton is Id. per Ib., the cost of the 

 meat, duly roasted, is lie?, per Ib., and the loss 

 incurred by roasting is 28 per cent From an 

 average of experiments it appears that, when 

 the butcher's price of the fore-quarter of lamb 

 is 8$d. per Ib., the cost of the meat, duly roast- 

 ed, is 1*. l$d. per Ib., and the loss by roasting 

 is 22 per cent. From experiment 30, it ap- 

 pears that, if the first cost of hams be lOd. per 

 Ib., the meat, duly boiled, skinned, and brown- 

 ed, will amount to Is. !</. per Ib., and the loss 

 by boiling is 12$ per cent. From experiments 

 31 and 32, it appears that, when the hand and 

 leg of salt pork average 8d. per Ib., the boiled 

 meat amounts to 10^7. per Ib., and the loss in 

 boiling is 13 per cent. From an experiment 

 it appears that, if the first cost of bacon is 8d. 

 per Ib., the meat, when duly boile.l, skinned, 

 and browned, amounts to 10$d. per .b., the Jos? 



799 



