as a Food for Pigs. 
431 
On treatment of the extract with alcohol of 80 per cent. I 
obtained : — 
Dry constituents solufcle in alcohol .. ., 17 "89 
„ insoluble in alcohol .. .. 52"41 
Water 29-70 
100-00 
The preceding analytical results show that the second sample 
contained rather more gelatine, but less extractive matters 
soluble in alcohol, than the first. No perceptible difference was 
noticeable in the appearance and general characters of the tw» 
samples. 
Both the samples prepared for the use of pigs, it will be 
seen, contained a much smaller percentage of saline substances 
and extractive matters soluble in alcohol than the first quality 
prepared for human food. In all probability the best quality 
is obtained by moderately boiling out the best pieces of mutton, 
rich in meat-juice, and the second quality by further and pro- 
longed boiling out of the partially exhausted meat, together 
with the more cartilaginous portions of the carcase. 
Considering the composition of the Essence of Mutton, and 
the inviting and savoury soup which may be made from it by 
dissolving the extract in boiling water, it can scarcely be doubted 
that this food has a considerable feeding value, and will be 
greedily devoured by pigs. The question, however, arises, is it 
worth the money at which it will have to be sold in England, 
so as to leave a fair profit to the importer, after defraying the 
cost of manufacturing the extract in Australia, freight, and trade 
expenses. I am informed that the Concentrated Mutton-soup 
for pigs and dogs will probably have to be sold in England at 
about 25/. a ton, which appears to me rather a high price in 
comparison with the cost at which other concentrated articles of 
food for pigs can be obtained. It is possible, however, that the 
essence of mutton may have the effect of facilitating the assi- 
milation of other food, and in consequence have a greater 
nutritive value than it would appear to possess in virtue of 
the amount of nitrogenous food constituents which it furnishes 
to animals fed upon it. Questions of this kind can be satis- 
factorily settled in one way only, namely, by a series of well- 
planned, practical feeding experiments. I am glad, therefore, 
that my friend Mr. C. Gay Roberts, of Shottermill, Haslemere, 
undertook to give the Australian Mutton Extract as extensive a 
trial as the limited quantity of the food placed at his disposal 
would allow. 
The following experiments were tried upon six pigs, divided 
into two sets of three pigs each. 
