69 



more than 1 per cent. The ash is also quite high, showing a large pro- 

 portion of nutritive mineral matters. The summation of the analyses 

 is satisfactory. 



Trimmings. Table 8 J shows the composition of the trimmings from 

 the different animals. These trimmings, as will be seen, consist chiefly 

 of the fatty portions which are rejected in preparing the cuts for 

 market. They are used principally for the manufacture of lard. They 

 therefore show an excessively high content of fat and a comparatively 

 low content of water and of nitrogenous bodies and ash. The summa- 

 tion of the analyses of these materials is therefore eminently satisfac- 

 tory. The analytical data show that the trimmings from the different 

 animals are quite uniform in composition. 



Tails. Table 8 K shows the composition of the meat cut from the 

 tails of the animals. Here also we see a large excess of fat, a corre- 

 spondingly small proportion of water and of nitrogenous bodies and of 

 ash. The tail meats are not very concordant in their composition, 

 tliere being large extremes shown in the proportions of the various 

 constituents. This is in a large measure due to the carelessness of the 

 cutters, as in some cases large quantities of fatty tissue were left con- 

 nected with the cut designated as "tail," while in other cases the same 

 portions of the animals were placed with the " trimmings." The largest 

 amount of water in the tail meats is in the Tarn worth, and the smallest 

 in the Duroc Jersey, No. 5. The largest quantity of fat is found in the 

 Duroc Jersey, No. 5, and the smallest in the Tain worth. The sum- 

 mation of the analyses here is also very satisfactory. 



Average of all cuts. Table 9 contains the average analyses of the 

 meats of all of the cuts from each of the animals. These analyses 

 were calculated from the preceding data, combining all of the meats 

 into one expression for each animal. These data are true averages; 

 that is, each part making up the mean in each case was given a 

 weight according to the actual amount of matter which it represented. 

 The data therefore show in a condensed form the variations between 

 the composition of the meats of the different animals. It would not 

 be fair to ascribe the differences which are noticed in the composition 

 of the meats solely to the influence of the breed, because with the 

 exception of one instance, where there are three animals of one breed, 

 each breed is represented only by a single animal. In the case men- 

 tioned, however, where tliere are three animals representing the Duroc 

 Jersey, it is seen that there is a marked agreement in the meat from 

 each one. It is, therefore, fair to presume that the single animal for 

 the other breeds represents fairly well types of that breed. With this 

 statement the data have a greater value as showing the comparison 

 between the meat of breeds than they would have had had there been 

 only a single Duroc Jersey in the list. A study of the data shows that 

 the Berkshire pig leads all others in having the maximum percentage of 

 water and the minimum percentage of fat. The Berkshire, therefore, 



