and of their Increase lohilst Fattening. 
455 
III. — Chemical Composition of Oxen, Sheep, and Pigs, in 
DIFFEUENT CONDITIONS OF GuOWTII AND FaTNESS. 
The mineral matter, the nitrogenous substance, and the fat, 
have been determined in certain separated parts, and in the 
entire bodies, of 10 animals, namely : — 
1. A fat calf — of the Durham breed ; 9 or 10 weeks old ; 
taken from the dam feeding upon grass ; killed Sep- 
tember 12, 1849. 
2. A half-fat ox — Aberdeen breed ; about 4 years old ; fed 
on fattening food ; but which had grown rather than fat- 
tened ; killed November 14, 1849. 
3. A moderately fat ox — Aberdeen breed ; about 4 years 
old ; fed on fattening food ; killed October 30, 1849. 
4. A fat lamb — Hampshii-e Down ; about 6 months old ; 
killed August 17, 1849. 
5. A store sheep — Hampshire down ; about a year old ; killed 
February 28, 1850. 
G. A half-fat old sheep — Hampshire Down e\ve ; 3^ years 
old ; killed May 3, 1849. 
7. A fat sheep — Hampshire Down ; IJ year old ; killed 
May 7, 1849. 
8. A very fat sheep — Hampshire Down ; If year old ; killed 
December 13, 1848. 
9. A store pig; killed May 12, 1850. 
10. A fat pig ; same litter as last ; fed on fattening food for 
10 weeks; killed July 18, 1850. 
Of the 10 animals analysed, the store sheep and the store pig 
were certainly in a much leaner condition than that in wliicli 
sheep and pigs are usually, if ever, slaughtered for food in this 
country. Sometimes, though seldom, oxen and sheep may be 
killed in as lean a state as the "half-fat ox," and the "half-fat 
old sheep." The "fat calf," the "fat ox," the "fat lamb," and 
the " fat sheep," may perhaps be taken as fairly representing 
the average conditions, respectively, of such animals of reputed 
good quality, and admitted to be properly fattened. The " extra 
fat sheep " was, undoubtedly, considerably fatter than mutton 
as usually killed ; it was, in fact, in the condition of what is 
called " Christmas mutton." The " fat pig " was somewhat larger 
and fatter than the average of the animals consumed in larare 
proportion as fresh pork ; but certainly less, and not so fat, as the 
average of those fed and slaughtered more exclusively for curing. 
The composition of the carcass, and of the offal, respectively, 
of each of the 10 animals, is given in Table XI. (p. 456); and 
that of the entire bodies in Table XII. (p. 457.) 
