510 ME. J. B. LAWES AND DE. J. H. GILBEET ON THE CO^IPOblTION OF 
fat obtained by melting and expression are exclusive of a 
wards extracted by ether, from the mixed Carcass parts, in which the kidneys and 
in the other Carcass parts, d^ing the period in 
which the animal is currently said to he fattening, is, as indicated by *e amount ohtam- 
Ible from them by melting and expression, equally striking. But time and space will 
be saved if we il Jstrate this accumulation by special reference to only the total amom 
of fat from all Carcass parts, whether obtained by melting, expression, or ethel. K ■ 
IftheTeader, then, to the first three columns in Table III., to see how the total 
amourt of Carcass fat is made up, we will proceed to draw our illustrations as to the 
total amount itself, from the fourth column of the same Table— or, as theie f 
without the detail, in column 1 of Table IV. It is seen, that the Carcass of “ 
Ox contained 22-6 per cent., that of the store Sheep 23-8, and that of the stoi h, - ^ 
percent of pure fat*. The Carcass of even .fat Calf, on the other hand, gave only 
16-6 per cent of total fat; which, however, is quite consistent with the cuiient no on, 
that veal is leaner than any other of our ordinaiy meata 
senting the average condition of butcher’s meat of good quality, that of the model, 
Tox y elded 34 8 per cent of pure fat ; that of the fat Lamb 36 -9 ; that of a modemtel 
fet S 45-4 ; that of a very L Sheep 55-1 ; and that of an only moderately fattened 
^'itTs thrs"seen!'that the animal food, of reputed liigh quality, as sold by the butcher 
and to which such a highly mtrogenom character is generally attributed, wi pio a 
consist oi fat to the extent of from one-third. to one-half. or even more, of the to d 
fresh-weight of the Carcasses. To this point we shall have to recur, when t^ , 
a review of the collective composition of the animals; and a so w len we come 
application of the results, and to a consideration of the general conclusions to be dmwn 
film them. But it may be here remarked in passing, in reference to the percentages of 
Fat above enumerated, that they would have been even somewhat higher in the cmuh- 
tion of the Carcasses as weighed out by the butcher; foi, in t le a es, le pel ^ 
are calculated in relation to the weight of the fresh carcass taken as soon as " 
the animal was kiUed ; but between this condition aiid that m which the mea i „ ^ 
rally sold to the consumer, there may be a loss in weight of even severe per ceil . ; 
evaporation of water. r Pi 
From the want of a strict uniformity in classifying the se^ela par so < 
the different animals, for the determination of the Fat they contained a detailed com- 
parison of its amount in the corresponding parts in the difterent the Off d 
ticable as might be wished. But, since only a small proportion of the fat fioii ^ ^ 
parts is consumed as human food, such a comparison is of the less impoitaiice iii c l- ^ . 
* The fat obtained by melting and expression contained but very immaterial 
whilst, independently of other considerations, the composition of the final rcsuue a on e 
the fact, that the ether determinations very closely indicated the complementary am 
existing fat. 
