and of their Increase loliiht Fatteniiuj. 
441 
respects wliich determines, in the view of the practised eye, the 
quality and value of the meat that the feeder has produced. 
To obtain the experimental data relatinj:^ to this branch of the 
subject, 2 calves, 2 heifers, and 14 bullocks, 1 lamb and 249 
sheep, and 59 pigs, have been operated upon. The plan adopted 
was, to determine the live-wcu/lit just before slaughtering ; and, 
as soon as possible afterwards (so as to lessen the error arising 
from evaporation) to determine the Aveight of the carcass, of each 
of the intcimal orf/ans, and of some other separated parts. 
The animals are classified according to description, breed, con- 
dition of maturity, or kind of food ; and, in the Tables which 
folloAv (III.-IX. inclusive, pp, 443 to 449), the average results 
only (both actual and percentage), are given. 
For further details the reader is referred to the * Philosophical 
Transactions of the Royal Society,' Part II., 1859, where both 
the actual weights, and the percentage proportion, of the separated 
organs and parts, of each of the 327 slaughtered animals, are 
recorded. 
A few words may first be offered directing attention to the 
more prominent points of distinction between the different de- 
scriptions of animal — oxen, sheep, and pigs — in regai'd to the 
amount, and the proportion in the whole body, of their respective 
organs and parts. These are illustrated by the average results, 
recorded side by side, in Table III., respectively of 16 heifers and 
bullocks, of 249 sheep, and of 59 pigs. 
The proportion of the stomachs and their contents constituted 
in the oxen about llj, in the sheep about 1^, and in the pig only 
about 1|- per cent, of the entire weight of the body. The pro- 
portions of the intestines and their contents stand in the opposite 
relation. Thus, they amounted to about 6;^ per cent, in the pig, 
to about 3^- per cent, in the sheep, and to only about 2| per cent, 
in the oxen. 
These distinctions are of considerable interest, and are per- 
fectly intelligible when taken in connection with the fact that in 
the food of oxen and sheep there is so large a proportion of indi- 
gestible Avoody-fibre, and in that of the well-fed pig so much less, 
and at the same time a comparatively large proportion of starch — 
the primary transformations of which are supposed to take place 
chiefly after leaving the stomach, and more or less throughout 
the intestinal canal. 
Taking together stomachs, small intestines, large intestines, 
and their respective contents, the entire bodies of the oxen yielded 
an average of rather more than 14 per cent., of the sheep a little 
more than 11 per cent., and of the pigs about 1^ per cent. With 
this great variation in the proportion of the receptacles and first 
