612 ME. J. B. 1AWE3 ASD DK. J. H. GILBEET OX THE COMPOSIIIOX OE 
regard to the fat of any con-eaponding part or parts, wUl be nearly ^ 
lpa.sons«^ 
Caress, the divisor in the calculation; but the 
iXtiofomf figures representing any given part or set of parts of one animal 
relation ot ng i calculation abeady considered, 
with another, will only differ ” “ ; , .extents of stomachs and 
in so far . the ^ eir^ tL different animals. Some space 
intestines reader the study of the further details in 
“lie nZ and proceeding to call attention to the 
centages of fat in the Entire Animals, as given m columns 3, 4 5, aM 6, iaO 
In column 3 of Table IV., the percentages in the Entoe or J. Z 
animals of fat due to total Carcass parts, are given ; and m column 4 those juel^ bj the 
r TZ!l narts. Taking the average of the ten animals, more than thi-ee-fourths ol 
theh total fat belonged to their Carcass, or more valuable edible parts 
of the whole fat due to the Carcass parts is seen to be geiieially gie P . 
mot mtured, the animal. The proportion of the ^ole fat, due to cm.ass an^^ 
respectively, is about the same in both the half-fat and the moderately fat Ox. I 
Shetp, however, the proportion of the whole fat due to carcass is mu^^ g-^' 
more mature animals than in the ^ ,,,,,,, ,, from the offid; 
only about twice as much of the total tat coming no 
whereas, taking the average of the four fatter animals-Oie fat Lamb the f ff 
the fat Sheep and the very fat Sheep-there was three times as much of the total 
Zhe cards’ aTto the offll pai-ts. In even the sfm. Pig there was fom 
of L total fat of the body, in the Carcass, as in ^ Offal parts 
were from eight to nine times as much fat from the Cai'cass as from the OM pmts. i 
JeTei^ conefusion would seem to he then, that, perhaps on ^ 
more of the total fat of a slaughtered animal, in good condition, e 
t ^ to say, to^those parts which may he reckoned as almost entireh. 
riovmfArl in ‘?om 6 form or other, a,s hummi food. „ . i. j 
It hai bein already seen in Table III., and the column illustrating the tot is repea ed 
in Table IV that the percentage of fat in the coUective Carcass paits of the tote. 
limZamointe d to Jm one-third to one-half, or even more, of the total Jigl. o > 
Carcass. We will now consider what was the proportion of the ti-lole ammal at 
of its being slaughtered, which was nearly, if not quite, Lfre-weight 
In the fifth column of Table IV., the percentage of total fat in the F.isted 
of the seveml animals has been calculated by the " pen 
11” 'T' "kio TXT Tn flip sixth. 5111 d. Icist coluniii of Tcihlo IV., c ^ 
