14 



skin, etc. Thus there were obtained the total weight of water for each 

 animal, total weight of fat, etc. These total weights, divided by the 

 weight of the entire animal, gave the average percentages of the various 

 constituents of the entire animal. 



In Tables 8 A to 8 K, have been placed the data which show the 

 chemical composition of the meat of each cut of each pig. 



In Table 9 has been placed the average composition of the meat of 

 each animal. 



Table 10 contains similar data for the bones of each animal, Table 11 

 for the marrow, Table 12 for the skin, Table 13 for the spinal cord, 

 Table 14 for the tendons, and Table 15 for the hoofs. In Table 16 will 

 be found a resume of the weights of each cut, and also of each entire 

 animal, as found in Chicago and found in Washington, the results being 

 stated in both grams and pounds. 



Table 17 shows the percentages of each of the parts for each animal, 

 stated in percentages of the entire dressed animal, less the head, leaf 

 lard, and kidneys. 



Table 18 shows the proportion of water, fat, nitrogenous substances, 

 lecithin and ash in each of these animals, stated in percentages of the 

 entire dressed animal, less the head, leaf lard, and kidneys. 



There is one obvious omission in the data presented in the tabulation 

 just described. The absence of any information in regard to the man- 

 ner of the feeding of the pigs has made it impossible to group them 

 properly and make proper averages of the percentages of the various 

 constituents in the animals which have received the same rations and 

 other treatment previous to their slaughter. This missing data will be 

 found in the forthcoming full report of Professor Curtiss, of the Iowa 

 Agricultural Experiment Station, which should be consulted with the 

 data herewith submitted. 





