522 MK. J. B. LAWES AND DE. J. H. GILBERT ON THE COMPOSITION OP 
reed or the fat on the reticulmn or second stomach is resei-ved for suet, 
mesentery or web of fat which holds the intestines is sent to the taEow-meltei. e 
nroportJn of the internal fat spoken of as reserved for suet may amount to about one- 
fourth of the whole of the loose or offal fat yielded by the beast; but demand for 
suet not being at aU times equal to the quantity reseiwed for such m addition to 
real suet or the fat on the inside of the loins and coveiang the Udneys a portion o e 
loose fat reserved for suet is sometimes added to the taUow, 
offal fat of beasts used as human food wUl be reduced to one-fifth, ol ^enty per crat 
of its entire quantity, and which must be understood as in addition to the J' 
carcass fat Before dismissing this portion of the subject, I may remaik, that the - 
fo re rtctualling of shipping'always consists of loose or offal fat, some being taken for 
that purpose even when entire carcasses are purchased. 
ofn sLep, although a portion of loose fat is generaUy reseived for suet yet th^ 
being a portL of the cai-cass fat, when redundant-which is veiy freqnently^the cas^ 
sent to the tallow-melter, the whole of the carcass fat, but without any addition of ofial 
fat, will represent, very neaily, the quantity used as human food from this descnption 
°^atm fully aware that the disposition of the fat yielded by the kinds of stock 
already spoken of is not uniformly alike, and exactly that stated above in all locahties. 
but I do not think that the variation is such as to affect the statement as an aieiage or 
EngWd. In Ireland and Scotland the consumption of flesh is insignificant, when com- 
pared to tliat in England. 
“ The whole of the fat of both calves and lambs is eaten, or at least use —some 
also with the addition of sheep’s offal fat— in the process of cooking then- flesh. 
“The mesentery in swine is very small, and that of small amma s s aug i erei oi 
fresh pork is entirely used in the process of cooking their edible offals, such as t le 
liver, &c. Hog’s lard is the melted leaf or the layer of fat which accuinu a -es in ,uk 
lines the internal cavity in this description of stock, togethei with the me te ineseii y 
of large animals slaughtered for being cured. The principal uses of hog s Imd me as 
substitute for butter by the pastry-cooks and others, and in adultemtag that ai^le b^ 
unprincipled dealers. Another use of the fat of swine in the form of laid is i P 
paration of ointments by apothecaries, and in that of pomatum particii m y in 
sold as bear’s grease— by the perfumers.” , j 
With these statements, our information, derived from other sources, leads us to cone . 
It would appeal', then, that as mi average, we may assume :— that the wdiole of le aicass 
fat and about one-fifth of the Offal fat, of beasts, will be consumed as human foo , 
of Sheep, an amount equal to the whole of their Carcass fat, but ivithout “5 
from their Offal parts, will be so consumed ;— and that, of the Pig, an aiiioun eqm 
whole of its Carcass fat, which is in greater proportion than in the other animals, and 
probably a part of its Offal fat also, will be consumed as food. So fai then as em ea . 
Le concerned, the conclusion would seem to be frilly borne out, that the proportion of 
