454 Oil the Composition of Oxen, Sheep, and Pi<js, 
In order, however, to get some further direct experimental evidence 
on the point, the carcasses of most of these slaughtered pigs were 
separated by the butcher into — 
1. Inside fat or "flare" (with liidne3s). 
2. Outside fat or " flitch." 
3. Legs, ribs, and shoulder-blade. 
4. Shoulders or " hands." 
5. Mead and feet. 
Table X. (pp. 452, 453) gives a summary of the results of 
these separations. 
The general result is, that when the proportion of ??ciH-nitro- 
genous to nitrogenous substance in the food was comparatively 
high, the proportion of carcass in the live-weight was also com- 
paratively high ; and the carcasses themselves at the same time 
comprised a larger proportion of the fat, and a less one of the 
lean, parts. There cannot be a doubt that those animals which 
yielded the largest proportion of carcass, and whose carcasses 
consisted in the larger proportion of the fat parts, would l)e those 
most valued by the consumer, and for Avhich the feeder vrould get 
the liighest price.* 
Attention has already been called to the fact, that, taking only 
the price of the yborf and the value of the manure into considera^ 
tion, it would be the interest of the farmer to employ the more 
highly nitrogenous foods pretty liberally. It was shown, on 
the other hand, that when the proportion of nitrogenous to 
non-nitrogenous substance in the food exceeded a stated amount, 
the proportion of increase in live-weight obtained, for a given 
amount of food, was either less or but very little greater. It is 
now further seen, that with an excessive proportion of nitroge- 
nous substance in the food, the proportion of carcass was less, 
and the proportion of the carcass itself that consisted of the 
more valued fat parts, was also less. In fact, at any rate during 
the last few weeks of the fattening of pigs, the proportion of 
nitrogenous to non-nitrogenous substance in the food should very 
little exceed that existing in the cereal grains. 
* In connexion with the question of the influence of the food, and the cha- 
racter of development of the animal, upon the character and value of tlie meat 
produced, it may here be further mentioned, that in the case of some of the ahecp 
that were fed experimentally upon different foods, joints from selected animals 
were roasted, and the weights of the cooked meat, the dripping, and the loss by 
evaporation, determined. The result was, that both the leg and the loin of a 
sheep that had been fattened upon atcepcd barley, and mangolds, and which gave a 
very rapid increase, gave several per cent, less cooked meat, and lost more both 
of fat in the form of dripping, and of water, than the corresponding joints of a 
sheep which had been fed upon dnj barley, and mangolds, and which gave only 
about half the amount of gross increase within the same period of time. 
