SOME OF THE AXIMALS FED AXD SLAEGHTEEED AS HUMAN FOOD. 511 
tical point of view. Still, there are here some points worthy of notice, as indicating the 
accumulation of Fat internally as the animal matures. 
The percentage in the total Offal parts of fat obtained by melting and expression from 
the caul or omentum, was, in the half-fat Ox, 4-63, and in the moderately fat Ox, 7-93. 
In the Offal of the store Sheep the percentage of melted and expressed fat from the same 
source was 5T4, and in that of the very fat Sheep it was 19-5. Another item of fat, 
which is a considerable index to the fattening character and maturity of an animal — but 
which, with frequently a portion of the omentum fat also, is generally employed for 
tallow, and therefore not as food — is the mesenteric or intestinal fat. This also is seen 
to increase as the animals fatten ; though those breeds which have the greater tendency 
to fatten on the outer frame or Carcass, have the less aptitude to do so around the internal 
organs. To go to the figures, it is seen, that the intestinal fat of the half-fat Ox amounted 
to 4-66 per cent, of the total Offal parts, and that of the fatter Ox to nearly double, or 
8-79 per cent. The intestinal fat of the store Sheep amounted to 3-08, that of the half- 
fat Sheep to 5-69, that of the fat Sheep to 6-57, and that of the very fat Sheep to 7-41 
per cent, of the collective Offal parts. The Offal of the store Pig again, yielded only 2 T2 
per cent, of its weight of melted fat from the intestinal regions (including the so-called 
caul-fat), and that of the fat Pig 8 'So per cent. It need hardly be remarked, that it is 
only in a practical or economic point of view, that any comparisons can be drawn between 
animals differing so essentially in them characters and habits, as the Pig and the Eumi- 
nant. But, whilst speaking of the amounts of fat deposited around the internal organs 
in the two cases, it may not be out of place to call to mind how much more concentrated, 
so far as digestible matter is concerned, is the food of the Pig than that of the bulky- 
feeding Euminant, and that, in conformity with this, the ahmentary cavities and pass- 
ages constitute, collectively, a much less proportion of the bulk and weight of the animal 
in the former, than in the latter. 
It is seen that nearly 1 per cent, of the collective Offal parts of the Sheep is fatty 
matter contained in the wool. 
Of total fat obtainable by melting, expression, and ether, the collective Offal parts 
yielded only from one-half to two-thirds as high a percentage as the collective Carcass or 
more universally edible parts. Even in the Offal, however, the fat, in the cases of the 
fattened animals (excluding the calf and lamb), amounted to about one-fourth of the total 
Offal, as, for example, in the fat Bullock, the fat Sheep, and the fat Pig, and to more than 
one-third in the case of the very fat Sheep. Of the probable proportions of the fat of 
the carcass and of the offal ^ respectively, which are, on the average, consumed as human 
food, and of the relation of this consumed fat to the nitrogenous substance taken with 
it, we shall have to speak further on. 
Let us now turn from the percentages of Fat in the collective Carcass, or collective Offal 
parts, respectively, to the amounts derived from the same sources, calculated in relation 
to the entire or fasted live-weight of the animals taken as 100. Looking to the per- 
centages as so calculated, and which are given in the more detailed form in Table III., 
it is obvious that the relation of the figures, comparing one animal with another, in 
3x2 
