74 



of the analyses shows in every case more than 100, except in the instance 

 of the Duroc Jersey, and this is doubtless due to using the factor 6.25 

 in computing the total amount of nitrogenous substances, inasmuch as 

 the factor for the flesh bases, which were not determined in this case, 

 is considerably lower than the one just mentioned. 



LOSS OF WEIGHT INT TRANSPORTATION. 



Table 10 shows a comparison of the weights of the entire animal and 

 the various cuts, as determined in Chicago and in Washington, showing 

 the percentage of gain or loss in transit. The weights in Chicago pre- 

 sumably were made with great care, but were not controlled by any 

 employee of the Division of Chemistry. The weights in Washington 

 were made directly by the Division of Chemistry, and can be certified 

 as absolutely correct. In five instances the weights ascertained in 

 Washington were less than those ascertained in Chicago, and in three 

 instances greater. The largest variation between the two weights was 

 shown in ihe case of the Chester White, where the loss was 8.07 per 

 cent of the whole weight. The smallest variation was found in the case 

 of the Duroc Jersey, No. 0, with a loss of 0.27 per cent. The largest 

 gain in weight was in Duroc Jersey, No. 5, namely, 1.18 per cent, and 

 the smallest gain in weight was found in the Yorkshire, namely, 0.49 

 per cent. The table contains not only the total weight of the animal 

 in pounds and grams, but also the weight of each cut. 



RATIOS OF MEAT, BONES, ETC., TO TOTAL WEIGHT. 



Table 17 contains the relative percentages of the different parts of 

 the animals, excluding the head, leaf lurd, and kidneys, which had been 

 removed before shipping from Chicago. This table is of great practical 

 and economical interest, showing the relative percentages of each con- 

 stituent of the animal, based upon its entire weight. In the animals 

 dressed as received by us it is seen that nearly 89 per cent of the total 

 weight of the animal is meat (fat and lean), a little over 6.25 per cent 

 bones, nearly 4.75 per cent skin, 0.16 per cent tendons, 0.12 per cent 

 marrow, 0.08 per cent spinal cord, and 0.08 per cent hoofs. There is 

 quite a remarkable agreement in the relative proportions of these dif- 

 ferent constituents in the different animals. For instance, the widest 

 variation from the mean in the percentages of meat in the animals 

 examined was, in round numbers, only 2 per cent, while in the case of 

 the bones it was numerically no larger, although relatively the varia- 

 tion was very much greater. In the case of the skin also the variation 

 was not very marked. In the minor constituents the percentage of 

 variation is great, but the actual variation in the different animals 

 small. In regard to bones, the largest percentage was found in the 

 Tamworth, and the smallest in the Duroc Jersey, No. 6. These show 

 the extreme variations, and indicate that the Tamworth has a much 

 stronger skeleton, so far as shown by weight alone, than the Duroc 

 Jersey, No. 6. 



