4G0 REPORT OF COMMISSIONER OP FISH AND FISHERIES. 



[28]^ 



This very imperfect analysis may be stated in the following form ay 

 is done in the tables beyond : * ' ' 



Constituents of sample ofheef, sirloin. 



Food-material. 



Beef, sirloin, medium fatness . . 



In edible portion, i. e., 



flesh freed from bone and 



other refuse. 



P.et. 

 60 



P.et. 



40 



Nutrients. 



P.et. 

 19 



P.et. 

 20 



.9^ 



Ma 



p.et. 



1 



In meat as purchased, including 

 both edible portion and refuse. 



P.et. 



25 



Edible portion. 



P.et. 

 45 



P.et. 

 30 



Nutrients. 



P.et. 

 14.3 



f^ I as 



p. et. P. ct. 



15 0.7 



Table XI gives the composition of a number of animal foods, mostly 

 from late American analyses. It is only a short time since analyses of 

 American meats, &c., have been undertaken in any considerable num 

 ber, and those as yet accomplished are far from sufiScient for a complete 

 survey of the subject. Indeed, the work already done can be regarded 

 only as a beginning. Still, the figures will give a tolerably fair idea of 

 the composition of the articles named. 



The analyses of this table, with the exception of a few from European 

 sources and indicated by italics, are selected from the results of the in 

 vestigation referred to above, as conducted under the auspices of the 

 Smithsonian Institution and the United States Fish Commission. The 

 specimens of meats were purchased from a dealer in Middletown, Conn., 

 and said by him to be "fair average samples of the better kinds of 

 meats." A side of beef, freshly brought in the winter from Chicago, and 

 said to be a good specimen of first-class ''Chicago beef," was cut into 

 about twenty-five pieces in the ordinary way. From each a sample 

 fairly representing the whole cut was taken and analyzed. Thus the 

 composition of each piece and of the whole side was learned. The com 

 position of one oJ the leanest portions, the round, a moderately fat piece, 

 sirloin, a very fat portion, flank, and of the whole side, together with a 

 tongue, liver, and heart from another animal, are given in the table. 

 The samples of a side of mutton and of parts of the same side were ob- 

 tained and analyzed in like manner, as were those of the other meats and 

 fowl. The specimens of meats were purchased in Middletown, Conn, 

 Those of cheese were from Washington Market, ¥ew York; the analyses 

 in the table represent the averages of several samples. The butter 

 was from a Vermont dairy. The analyses of fish, &c., are taken from 

 Tables VII and X. Some of the specimens were from Middletown, 

 Conn., markets, but the majority were supplied by Mr. E. G. Blackford, of 



* The tables contain also columns for carbohydrates, etc., which occur in milk and 

 in some shell fish, but are not found in ordinary meats in sufficient amount to war- 

 rant their insertion in such tables as these. 



J 



