66 



l)u tion of the nitrogenous substances in the meats of the American 

 clear backs is found in the table, where they are divided into three 

 classes, namely, the true proteids, insoluble in hot water; gelatinoids, 

 which are of a true proteid character, but soluble in hot water, and of 

 which gelatin is the type ; and the flesh bases, which are soluble in hot 

 water and are not precipitated by the action of broinin. The ash, as 

 would be expected in animal products, entirely free of bone, is not 

 very large in quantity. It consists chiefly of common salt and the 

 phosphates of the alkali metals. The sum of the substances obtained 

 on analysis shows that very little of the whole matter was unaccounted 

 for, and. when the nature of the material on which the work was done 

 is considered, it is seen that the summation is eminently satisfactory. 



Clear bellies. In Table 8 B we find a study of the comparison of the 

 meat of American clear bellies exactly analogous to that which has 

 been described for the American clear backs. As a rule it will be seen 

 that the percentage of water in the clear bellies is higher and the per- 

 centage of fat lower than in the American clear backs. The general 

 remarks already made in regard to the clear backs may be applied to 

 this table without tiresome repetition. The relations between the nitrog- 

 enous substances and the water and fat and the ash are practically 

 the same as for those just described, while the summation of the analyses 

 also shows a satisfactory accounting for the materials which the chemist 

 is furnished. It will be noticed that the flesh bases in the clear bellies 

 are higher than in the clear backs. Data of this kind are of a practical 

 nature as well as of a scientific value, in indicating what portion of the 

 carcasses of animals could best be used, for instance, for the manufac- 

 ture of extracts. A similar study applied to beef cattle would reveal 

 data of unusual interest in this respect. Again, we find the largest 

 percentage of water in the case of the Berkshire, and also the smallest 

 percentage of fat, while the smallest percentage of water and the largest 

 percentage of fat are found in the Duroc Jersey, No. 7, this showing a 

 remarkable concordance between the character of the meats of the two 

 cuts in the various animals. 



Short-cut hams. Table 8 C contains a comparison of the data of the 

 meat of short-cut hams. In this cut of meat is found a smaller percent- 

 age of fat, a correspondingly large percentage of water, and, of course, 

 in the increase of the muscular tissue, a very largely increased amount 

 of nitrogenous matters. Again, the largest quantity of water and the 

 smallest quantity of fat are found in the meat of the Berkshire, while 

 the smallest quantity of water is found in the Duroc Jersey, No. 6, and 

 the largest quantity of fat in the Duroc Jersey, No. 7. The general rela- 

 tion of water and fat is thus found to be the same in this cut as in the 

 two preceding ones. In regard to the nitrogenous substances there is 

 quite a remarkable variation. The largest percentage of nitrogenous 

 bodies is found in Duroc Jersey, No. G, while the smallest is found in 

 the Duroc Jersey, No. 5. It seems rather strange that two animals of 



