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XXV. Experimental Inquiry into the Composition of some of the Animals Fed and 
Slaughtered as Human Food. By J. B. Lawes, F.B.S., F.C.S., and J. H. Gilbeet, 
Ph.I)., F.C.S. 
Eeeeived June 17, — Bead June 17, 1858. 
Contents. 
Pages 
Section I. Statement of the Objects, and General Plan, of the Investigation 494 ^98 
Section II. — Methods of Experimenting, Analysis, &c. : — 
1. Determination of the Original or Fresh Tf^eights of the Entire Bodies, and 
of the Internal Organs, and other separated Parts, of Calves, Oxen, Lambs, 
Sheep, and Pigs 498—499 
2. Determination of the Water., and Crude Fry Svibstance, in the Animals Ana- 
Iped 499 
3. Treatment of the Crude Fry Substance 500 
4. Determination of the Mineral Matter, or Ash 500 
5. Determination of the Fat not separated by Melting and Expression, and 
which remained therefore in the Crude Fry Substance 500 501 
6. Determination of the Nitrogen 501 
7. Constituents of the Ash determined 501 502 
Section III. — The Mineral Matter — in certain separated Parts, and in the Entire Bodies, of 
10 Animals Analysed : — 1 Calf, 2 Oxen, 1 Lamb, 4 Sheep, and 2 Pigs 502 507 
Section 1"V . — The Fat — in certain separated Parts, and in the Entire Bodies, of the 10 Ani- 
mals Analysed 507 513 
Section V. — The Nitrogen — in certain separated Parts, and in the Entire Bodies, of the 10 
Animals Analysed 513 549 
Section VI. — Summary of the Composition of the 10 Animals Analysed ; — Mineral Matter, 
Fry Nitrogenous Compounds, Fat, Total Fry Substance, and Water 519. 527 
Section VII. Estimated Composition of the Increase in Weight of Pattening Animals 527 538 
Section VIII. Eelation of the Constituents stored up in the Increase, to those consumed in 
the Food, by Battening Animals : — 
1. Amounts of Mineral Matter, Nitrogenous Compounds, Non-Nitrogenous 
Substance, and Total Dry Substance, stored up in Increase, for 100 of each, 
consumed in Pood 533 543 
2. Amounts of Mineral Matter, Nitrogenous Compounds, Fat, and Total Dry 
Substance, stored up in Increase, and of Matter expired, perspired, or 
voided, for 100 of collective Fry Substance, consumed in Food 543 548 
3. Delation of the Fat stored up in the Increase, to tlie Feady formed Fat, and 
other Constituents, consumed in the Food ; &c, 
3 T 
MDCCCLIX. 
549—555 
