Composition of Animal Body. 75 



The table presents the summaries from the study of 16 oxen, 

 249 sheep and 59 pigs. For the ox we learn that the stomach 

 and contents constitute 11.5 per cent., for the sheep 7.4 per cent., 

 and for the pig but 1.3 per cent, of the live weight. The very 

 small size of the stomach of the pig is here made evident. It is 

 shown that 59.3 per cent, of the live weight of the fatted ox is 

 ' returned as dressed carcass. Sheep dress about the same as steers, 

 while the pig returns 82.6 per cent, dressed weight, greatly 

 exceeding the ox and sheep in the proportion of valuable parts. 



In the second division of the table we learn that for each 100 

 pounds of live weight the steer consumes 12.5 pounds of dry 

 matter, the sheep somewhat more, and the pig 27 pounds of dry 

 matter each week. The fattening steer increases 1.13 per cent, 

 of his live weight weekly, the sheep 1.76 per cent., while the pig 

 makes surprising gains, increasing 6.43 per cent, of his live 

 weight in a week. 



In the next division of the table we are told of the fat and dry 

 substance in the increase, and also of the dry substance in the 

 excretions. Here the sheep leads the steer, and the pig more 

 than doubles the increase of either. 



105. reeds and fattening. — The following is adapted from 

 Warington;! Lawes and Gilbert reckon that on an average for 

 the whole fattening period, an ox wiU produce 100 pounds of live 

 weight from the consumption of 250 pounds of oU cake, 600 

 pounds of clover hay and 3,500 pounds of Swedes (turnips). 

 Sheep will produce the same increase by the consumption of 250 

 pounds of oil cake, 300 pounds of clover hay and 4,000 pounds 

 of Swedes. Pigs will require about 500 pounds of barley meal 

 to yield a similar result. Taking these data, the rate of food 

 consumption and the increase yielded will be as foUows: 



1 Chemistry of the Farm. 



