CONTENTS. 



Page. 



Analytical work 7 



Inception of the investigation 7 



Correspondence 7 



Breeds of hogs studied 8 



Preparation of samples for analysis 9 



Samples of meat 9 



Samples of skin. 10 



Samples of bones and marrow 11 



Samples of spinal cord 11 



Samples of tendons 11 



Samples of hoofs 11 



Methods of analysis nsed 12 



Results of the investigation 13 



Description of tables 13 



Tables 15-64 



Discussion of the data 65 



Composition of the same cuts from the different animals 65 



Clear bellies 66 



Short-cut hams 66 



New York shoulders 67 



Feet 67 



Spareribs 68 



Tenderloins 68 



Neck bones 68 



Backbones 68 



Trimmings 69 



Tails 69 



Average of all cuts 69 



Average of bones 70 



Average of marrow 71 



Average of skin 71 



Average of spinal cord - 73 



Average of tendons - 73 



Average of hoofs 73 



Loss of weight in transportation 74 



Ratios of meat, bones, etc., to total weight 74 



Percentages of the several constituents 75 



Comparison of breeds 75 



Lecithin 



Physiological importance 



Discussion of the lecithin in particular samples 77 



Lecithin in the meat 77 



Lecithin in the bones 77 



Lecithin in the marrow ? 7 



Lecithin in the skins 77 



Lecithin in the spinal cord 77 



Lecithin in the tendons 77 



5 



