* 
and of their Increase whilst Fattening. 
451 
involved, that of the increase from the lean to the fat condition G8'8 
per cent., and of the increase from the fat to the very fat condition 
79'8 per cent, would be saleable carcass. It may perhaps be 
estimated that ()5 to 70 per cent, of the gross increase of oxen 
and sheep, liberally fattening over a Considerable period of time, 
will be saleable carcass. Calculations of a similar kind in regard 
to pigs, show that of their increase during the last two or three 
months of liberal feeding, little less than 90 per cent, (including 
head and feet) may be reckoned as saleable carcass. 
Again, the mean percentage of loose fat (caul, intestinal, and 
heart together) in the fat sheep, as slaughtered, was only 6"03 ; 
but the percentage in the increase from the store to the fat 
condition would be 8"91. In the same way, though the average 
percentage of loose fat in the very fat sheep was only 7 '44, the 
percentage in the increase from' the fat to the very fat condition 
would be 12-17. 
On the other hand, the percentage of the other offal parts (that 
is, excluding loose fat) was in the lean animals 41'03, and in the 
fat animals 34*49 ; but the percentage of these collective parts in 
the increase from the lean to the fat condition would be only 21'96. 
Lastly, the percentage of the same offal parts in the very fat 
animals was 28*34, whilst the percentage in the increase from the 
fat to the very fat condition would be only 8'97. 
From the few summary statements that have been adduced, it 
is sufficiently obvious that, in the feeding or fattening of animals, 
the apparatus which subserves for the reception, the transmission, 
and the elaboration of the food, does not increase so rapidly as 
the saleable carcass or framework — with its covering of flesh and 
fat — which it is the object of the feeder to store up from that 
food. It will be seen, when we come to treat of the chemical com- 
position of the animals, and of their increase, which of these two 
main constituents of the carcasses — the Jlesh or the fat — increases 
the most rapidly. From the facts given in this section, it is 
obvious that of the internal, or " offal " parts, at least, it is the fat 
which increases the most rapidly. 
The illustrations of the order of development of the different 
organs and parts of fattening animals, given above, have been 
drawn from the results obtained on slaughtering large numbers 
of sheep, at different ages and degrees of maturity, without special 
reference to the character of the food employed. 
That the character of the fattening food — even within the 
period of only a few weeks — has a marked influence upon the 
character of the development, and consequently upon that of the 
meat produced, is shown by a careful consideration of the results 
relating to the slaughtered pigs, recorded in Tables VI. and IX. 
In 
