50 



TABLE No. 6. Revised analytical data Continued. 



PIG No. 7. DUROC JERSEY. 



[Per cents original material.] 



PIG No. 8. YORKSHIRE. 



16783 

 16785 

 16787 

 16789 

 16791 

 16793 

 16795 

 16796 

 16798 

 16800 

 16802 

 16804 

 16805 

 16807 

 16809 

 16811 

 17184 



Meat: 



American backs 



American bellies 



Short-cut hams 



New York shoulders. 



Four feet 



Spareribs 



Tenderloin s 



Neck bones 



Backbones 



Trimmings 



Tail 



Bones 



Marrow 



Skin 



Spinal cord 



Tendons 



Hoofs 



28.55 



33.79 



59.14 



49.57 



! a 57. 47 



52. 31 



66.65 



55.13 



50.65 



26.12 



18.50 



41. 39 



14.29 



c46. 33 



c48. 27 



C59.05 



52.26 



62.53 

 56.22 



25. 23 



29.28 



13.07 



26.71 



29.61 



65.81 



74.37 



14. 08 



81.58 



c22. 88 



C41.21 



ell. 15 



0.49 



5.94 



6.75 



11.50 



8.50 



5.13 



13.56 



16.00 



13.31 



14.13 



4.56 



4.88 



18.32 



1.88 



C13.09 



c5.61 



C23.97 



1.06 

 1.25 

 0.87 

 0.87 

 1.63 

 1.13 

 0.81 

 1.00 

 1.25 

 1.00 

 1.06 

 0.87 

 0.19 

 c8.67 

 cO.86 

 c4.35 



0.62 

 0.66 

 1.09 

 1.09 

 1.53 

 1.34 

 1.03 

 1.15 

 1.28 

 0.94 

 0.41 

 0.94 

 0.03 

 c4. 59 

 cO. 30 

 cl. 09 



7.62 



8.66 



13.46 



10. 46 



8.29 



16.03 



17.84 



15.46 



16.66 



6.50 



6.35 



20. 13 



2.10 



c26. 35 



c6. 77 



c29. 41 



46.75 



0.32 



0.25 



0.42 



0.17 



0.08 



0.33 



0.68 



0.54 



0.78 



0.44 



0.55 



0.20 



10. 06 



cO. 19 



el. 47 



cO. 19 



0.41 

 0.48 

 0.74 

 0.63 

 0.41 

 1.05 

 1.04 

 0.99 

 1.18 

 0.39 

 0. 33 

 25.30 



c"o"62 



cO.40 



cl.07 



0.71 



99.43 

 99.40 

 98.99 

 96. 92 

 97.11 

 99.00 

 99.28 

 98.83 

 98.88 

 99.26 

 100. 10 

 101. 10 

 98. 03 

 96.18 

 96.73 

 100. 68 

 100. 21 



a Result of direct determination on original material. Other numbers in this column represent the 

 sum of the per cent of water removed in the preparation of sample and the per cent of water remain- 

 ing in the air-dry sample. 



b 111 residue and fat extract. 



o Calculated from averages of like cuts. 



d In fat extract, calculated from averages for like cuts. 



e In fat extract. 



