PRODUCTION OF ANIMAL FOOD. 
383 
The calculations which attribute an average profit of 34c. 
per kilogramme (3|r/. nearly), as the result of this fifth 
quarter, are based upon the averages of 1856. Those of 1837 
are higher, and exhibit an increase of 22 f. 10c. per ox, 14f. 
95c. per cow, 6f. 33c. per calf, and 2f. 22c. per sheep. They 
consequently increase proportionally the profit, estimated too 
low at 34c. per kilogramme, raising it 36c. 78m. for ox beef, 
34c. 5m. for cow beef, 45c. for veal, and 64c. for mutton. 
In order to complete this useful information for the 
graziers, we give the prices in the actual returns of the 
several parts of this calculation a 
fr. c. 
Ox Beef— The skin, average weight 4 7| kilos. . . 58 90 
Tallow and fat „ 50 „ . . 56 0 
Offal (lights, liver, spleen, brain, tongue, gall 
and paunch) . . . . 12 0 
Total . . . . 126 90 
Cow Beef— Skin, average weight 35 kilos. . . 45 50 
Tallow „ 20 „ . . 22 40 
Offal (as before) . . . .80 
Total . . . . 75 90 
Calf — Skin, average weight kilos. . . . 16 50 
Tallow „ 4 „ . . . 4 80 
Offal (head, tongue, brain, sweetbread, pluck, 
and stomach) . . . .80 
Total . . . . 29 30 
Sheep — Skin in the wool, mean value . . .60 
Tallow, average weight 3 kilos. . . 3 60 
Offal (head, tongue, brains, feet, kidneys, and 
stomach) . . . . .20 
Total . . . . 11 60 
All these figures are taken from authentic sources. Let 
us consider what an enormous bearing they have upon pro- 
duction. We would wish that in this point of view it may 
attract serious attention; and that, when once delivered 
from the monopoly, means may be found to make the 
butchers pay for all those parts which have a value as high 
and real as the meat sold to them. 
Let us now see what influence the price of meat has upon 
consumption, and especially on the qualities consumed. An 
English work, 4 The Night Side of London/ has published 
some very interesting statistical documents on the consump- 
