498 ME. J. B. LAWES AKD DE. J. H. GILBEET OX THE COMPOSITIOX OE 
minently in view, that it was found quite out of the question to comprehend in the 
inquiry much that otherwise would have been desii'able. Attempts were m fact ma e, 
to associate with ourselves a Veterinary Physiologist, but the rmdertaldng was found m 
be impracticable. Still, it is hoped, that the analytical labom- of several yems devoted 
to such a subject, though it may lack the special direction of either the Physicnm oi 
the Physiologist, may yet supply important facts to both.^ V e have, then, only fai 
fully to record the manner and circumstances of attaining our results, leaving it to 
others to detei-mine, to what they are, and to what they are not, applicable, beyond that 
to which we ourselves apply them. 
Section II.— METHODS OE EXPEEIMEXTIXG, AXALTSIS, ETC. 
The following is an outline of the plan adopted, in determining the actual, and 
proportional weights, of the organs and parts of the numerous animals operated upon 
with that view, and in determining the composition of the ten animals which vveie 
further analysed. 
1st. Determination of the Original or Fresh-weights of the Entire Bodies, and of the 
Internal Organs, and other sejiarated Parts, of Calves, Oxen, Lambs, Sheep, and 
Pigs. 
After being fasted eighteen to twenty-four hours, the weight of the animal was taken, 
immediately before being killed. This weight, is that which is afterwards spoken of as 
the '^Fasted^weight,” or the Fasted Lim^weight” It is in relation to this Fasted ue- 
weight, that the percentages of the organs, or parts, or of the several constituents of the 
animals, are calculated. 
The animal being killed, and the blood then flowing carefully collected and weighed, 
the different organs and parts were separated by the butcher in his ordinary way ; but 
with more than usual care, and with particular attention to uniformity in the manipii a- 
tions The weight of each part was taken as rapidly as possible after separation, in 
order that the amount of loss to be attributed to evaporation might be reduced to the 
minimum. The weights so taken, constitute the Actual Fresh-weights; and when 
these are calculated to the Fasted Live-weight as 100, they are called the Percentage 
Fresh-weights. In the Tables, however, for the sake of convenience, the different parts 
are classified, in the butcher’s way, into “ Carcass," and “ Offal." 
In Calves and Oxen, Lambs and Sheep, the “ Offal ” includes the head, the eet. 
and the skin, as well as the whole of the internal organs or parts, excepting the 
kidneys, and the fat in which they are embedded. The “ Carcass,” in the case of these 
animals’, comprises, therefore, the whole of the skeleton (excluding tiie head and feet), 
with the whole of the muscles, membranes, vessels, and fat, attaching to H ; also the 
kidneys, and the fat surrounding them. The so-called “Offal” of the Pig, howeici, 
