67 



the same breed show such a remarkable discrepancy in composition. 

 In this instance, however, there is a deficit of material amounting to 

 almost 3 per cent unaccounted for; so that the analytical data do not 

 have the value which they would have did the summation reach more 

 nearly 100. In the short-cut hams there is found a considerable increase 

 in the quantity both of gelatinoid proteids and flesh bases over the 

 amounts in the cuts already described. 



Neiv York shoulders. Table 8 D contains comparisons of the meat of 

 the cuts known as New York shoulders. In this cut we have a larger 

 percentage of fat than in the one just described, and a correspondingly 

 smaller quantity of water and a smaller quantity of nitrogenous bodies. 

 The summation of the analyses is not as satisfactory as in most of the 

 preceding cases, and in one case a deficit of 4J per cent is noticed. 

 Working, however, with Avet material, and in the manner which was 

 made necessary in such an investigation, it is not to be wondered at 

 that often discrepancies of this nature may occur. These discrepancies 

 are probably due chiefly to the determinations of water and fat, which 

 are the most difficult of all connected with the operation of determining 

 the composition of fresh meats, and inasmuch as the water and fat con- 

 stitute by far the largest portion of the material it is seen that these 

 difficulties must now and then result in failing to secure in the 

 summation an accounting for all the material present. The largest 

 percentage of water in these cuts is found in the Tarnworth, and the 

 smallest percentage of fat in the Berkshire. The smallest percentage 

 of water is found in Duroc Jersey, No. 6, and the largest percentage of 

 fat in the same animal. The relation between the nitrogenous sub- 

 stances is sufficiently indicated in the table, and calls for no especial 

 comment. 



Feet. Table 8 E contains a comparison of the composition of the meat 

 of the feet of the different animals. In the feet we find a marked dif- 

 ference in the analytical data, and especially on account of the fact 

 that the feet, as is well known, contain large quantities of gelatin, and, 

 as the data show, also considerable quantities of flesh bases. The total 

 quantities of nitrogenous matters, in proportion to the other materials, 

 is much larger in the feet than in the preceding cuts, while the 

 quantity of gelatin is shown with sufficient emphasis in the tables of 

 analytical data. However, a remarkable variation from the type is 

 found in the feet of the Yorkshire pig, where the total amount of 

 nitrogenous matter is only about half of that of the other animals. 

 The summation of this analysis shows approximately 100 per cent, and 

 therefore the feet of this animal must be regarded as differing essen- 

 tially from those of other pigs examined. In regard to the gelatin we 

 find that the largest percentage is found in the feet of the Chester 

 White, and the smallest in those of the Yorkshire. The largest quan- 

 tity of nitrogenous matter is found in the feet of the Berkshire, and the 

 smallest in the feet of the Yorkshire pig. Again, the Berkshire leads 



