SOME OF THE AJ^IMALS FED AND SLADOHTEEED AS HUMAN FOOD. 523 
the consumed fat to the consumed nitrogenous substance, will, on the average, be 
greater than that indicated by the relation of the total fat to the total nitrogenous 
matter in the Carcasses of fattened animals. 
Still confining attention for the present to the composition of the carcasses, the 
Table (VII.) shows, that, whilst the percentages of both mineral matter and nitrogenous 
substance decrease, as the animals mature, that of the fat, on the other hand, very con- 
siderably increases. Indeed, the increase in the percentage of fat is much more than 
equivalent to the collective decrease in that of the other solid matters : that is to say, 
as the animal matures, the percentage in its Carcass, of total dry substance (and espe- 
cially of fat), much increases. There is then, of course, a corresponding diminution in 
the proportion of the water. Thus, in the Carcasses of the leaner animals, there were 
fi.-om 54 to 62 per cent, of water ; namely, 62^ per cent, in that of the Calf; 57| per cent, 
in that of the store Sheep ; 55^ per cent, in that of the store Pig ; and 54 per cent, in that 
of the half-fat Ox. The Carcasses of all the other animals contained less than 50 per 
cent., and those of the fattest less than 40 per cent, of water. That of the moderately 
fattened Ox contained 45i per cent. ; that of the fat Lamb 48f per cent. ; that of the 
half-fat Sheep 49|- per cent. ; that of the fat Sheep 39|- ; and that of the very fat Sheep 
scarcely one-third of its weight, or 33 per cent, only, of water. Lastly, in the Carcass of 
the moderately fattened Pig, there were 38^ per cent, of water. It may be remarked, 
that these particular Carcasses, in the condition in which they would have been sold by 
the butcher, would perhaps have contained 1 to 2 per cent, less water than is indicated 
in the Table. For, between the condition in which these Carcasses were weighed, 
namely, as soon as possible after killing, and that in which the meat is usually sold to 
the consumer, it would probably have lost 1 or 2 per cent, of water by evaporation. On 
the other hand, as the bones contain a higher percentage of dry matter than the col- 
lective soft parts, the percentage in these edible soft parts will be somewhat lower than 
in the entire Carcass including bones. The actual fresh and dry weights of the bones of 
the different animals analysed will be found in Tables I. to X., in the Appendix ; and the 
percentages of dry matter in the bones in Table XI., also in the Appendix. It may be 
here observed, however, that the proportion of bone was much less in the Sheep than in 
the Oxen, and much less in the Pigs than in the Sheep. It was, too, in all cases less, 
the fatter the animal. The percentage of dry matter in the bone increased, however, as 
the animal matured ; and it was higher in that of the Oxen than in that of the Sheep ; 
and higher in that of the Sheep than in that of the Pigs. For example : the percentage 
of bone in the Carcass of the fat Ox was 11'8, in that of the fat Sheep 8‘9, and in that of 
the fat Pig 4-6. The percentage of dry matter in the Carcass bones of the fat Ox and fat 
Sheep was from 73 to 74, and in those of the fat Pig only 61 ‘7. From the large pro- 
portion of bone, and the high percentage of dry matter in the bone, of the Carcass of 
the fat Ox, the percentage of dry matter in the soft parts would be about 2^ lower than 
in the entire Carcass with bones. In the same way, the percentage of dry matter in the 
soft Caicass parts of the fat Sheep would be 59'1, instead of 60'35, as in the entire 
