SOME OE THE ANIMALS EED AND SLAUOHTEEED AS HUMAN EOOD. 521 
Looking more particularly to the first Division in the Table (VII.), which shows the 
collective composition of the carcasses, and comparing one animal with another, there is 
seen to be a general disposition to a rise or fall in the percentage of mineral matter, 
with the rise or fall in that of the nitrogenous compounds. In fact, all the results tend 
to show a prominent connexion between the amount of the mineral matters, and that 
of the nitrogenous constituents of the body. 
Next comparing the relative proportions of fat, and of nitrogenous compounds, in the 
different Carcasses, it is seen, that, in every instance excepting that of the Calf (in which 
case the percentages of nitrogenous substance and of fat were equal), there was con- 
siderably more of dry fat than of dry nitrogenous compounds. In the Carcass even of 
the store or lean Sheep, there was more than one and a half time as much fat as nitro- 
genous substance. In that of the stoi'e or lean Pig there was twice as much. In the 
Carcass of the half-fat Ox, there was one-fourth more fat than nitrogenous matter ; and 
hi that of the half-fat Sheep there was more than twice as much. Of the fatter animals, 
the Carcass of the fat Ox contained twice and one-thii’d as much dry fat as nitrogenous 
substance ; that of the fat Sheep four times, and that of the very fat Sheep even six times 
as much. Lastly, in the Carcass of the moderately fat Pig, there was nearly five times 
as much fatty matter as nitrogenous compounds. 
From these results, it may perhaps be safely inferred, that in Carcasses of heef of 
reputed good condition, there will be seldom less than twice as much, and frequently 
nearly three times as much dry fat as dry nitrogenous substance. In the Carcasses of 
sheep we should conclude, that the fat would generally amount to more than three, and 
frequently to four or even more times as much as the nitrogenous matter. Finally, 
it may be estimated that in the Carcasses of pigs killed for fresh 'pork, there will be 
seldom as little as four times as much fat as nitrogenous compounds ; whilst, in those 
fed for curing, the fat will generally be in a higher proportion still. 
The fat of the bones bears but a small proportion to that of the whole Carcass. As 
has been seen, however, perhaps one-fifth of the whole nitrogen of the Carcasses will be 
contained in the bones, and not included therefore in the more currently edible por- 
tions. It results, that, provided the whole of the fat of the soft parts of the Carcass be 
consumed as human food, its proportion to the amount of the consumed nitrogenous 
substances will, on the average of such consumption, be still greater than the actual 
composition of entire Carcasses would indicate. 
The question here arises, what proportion of the fat of our slaughtered animals is 
probably, on the average, actually consumed as human food in one form or another \ 
We have instituted numerous inquiries on this point ; and we cannot do better than 
quote the opinion given by an experimenter and writer of great observation and expe- 
rience in such matters. Mr. John Ewaet, of Newcastle, writes in answer to our inquiry 
for his opinion as follows : — 
As to beasts. The opening or the thick vein of fat that is presented and protrudes 
fiom the internal cavity on the first opening of the carcass, and also the crook of the 
