481 On the Composition of Oxen, Sliecp, and Pigs, 
Oilcakes and foreign corn contain rather more than six-sevenths, 
and home-grown corn, hay, &c., rather less than six-sevenths, of 
their weight, of " dry substance." Common turnips generally 
contain about one-twelfth ; swedes about one-ninth ; mangolds 
about one-eighth, and potatoes about one-fourth, of their weight 
" of dry substance."] 
3. With as much as 5 or 6 parts of total non-nitrogenous 
to 1 of nitrogenous compounds, in the dry substance of the fat- 
tening food of oxen, sheep, and pigs, the increase will probably 
be very fat. In the earlier stages of growth and feeding, a 
lower proportion of total non-nitrogenous to nitrogenous com- 
pounds is desirable. 
4. Taking into consideration the cost of the foods, and the 
higher value of the manure from those which are rich in nitro- 
gen, it is frequently the most profitable for the farmer to employ 
— even up to the end of the feeding process — a higher pro- 
portion of nitrogenous constituents in his stock-foods, than is 
necessary to yield the maximum proportion of increase in live- 
weight for a given amount of dry substance of food. 
II. — Proportion of Parts. 
1. In proportion to their loeight — oxen contain considerably 
more of stomachs and contents than sheep, and sheep con- 
siderably more than pigs ; pigs considerably more of intestines 
and contents than sheep, and sheep more than oxen. Oxen, 
sheep, and pigs, have nearly equal proportions of the other 
internal organs : namely, heart and aorta, lungs and windpipe, 
liver, gall-bladder and contents, pancreas, and milt or spleen, 
taken together. They have also nearly equal proportions of 
blood ; but the pig rather the least. 
I 2. In proportion to their tveight — sheep yield rather more in- 
ternal loose fat than oxen, and pigs very much less than either. 
3. As oxen, sheep, and pigs mature and fatten, the internal 
organs increase in actual xceight ; but they diminish in proportion 
to the weight of the animal. 
4. Of the internal offal parts, the loose fat alone increases both 
in actual weight and in proportion to the weight of the body, as 
the animals mature and fatten. 
5. As oxen, sheep, and pigs mature and fatten, the total 
"offal" increases in actual weight, but diminishes in porportion 
to the weight of the body ; the " carcasses " increase both in 
actual weight, and in proportion to the weight of the body. 
6. Well bred, and moderately fattened oxen, should yield 58 
to 60 per cent, carcass in fasted live-weight ; excessively fat oxen 
may yield from 65 to 70 per cent. Moderately fattened sheep 
(shorn) should yield about 58 per cent, carcass in fasted live- 
