SOME OE THE ANIMALS EED AND SLAUGHTEEED AS HTT MAN EOOD. 553 
assimilated. In all therefore, 36 ’62 parts out of 100 of gross dry matter of food, con- 
tributed in this comparatively direct manner, to the formation of the 17-4 parts of gross 
dry increase. 
In the case of the single animal, therefore, the indication is, that, owing to the large 
proportion of the stored-up Fat which must have been actually formed within the body, 
it would require, if the source of the produced Fat were Starch, 29-84 parts of dry sub- 
stance out of every 100 consumed in food, to minister in this direct manner to the pro- 
duction of only 14-94 parts of dry animal increase. Owing to the same circumstance it 
is, that, on the average of the other instances, 35-62 parts out of 100 of dry substance 
consumed may, in the same manner, be estimated as directly engaged in the storing up 
of only 17-4 parts of dry increase. It is worthy of remark, that in thus assuming Starch 
to have been the source of the produced Fat, and in adopting its numerical equivalent 
for that pm-pose as above described, the resulting figures, in both cases, show almost 
exactly twice as much of dry substance of food thus more directly contributing to the 
formation of increase, as there was of dry substance in the increase which was produced. 
In the case of Pigs fed on good food, it would appear that about one-third of the whole 
dry substance consumed may be so devoted. About two-thirds, therefore, will, if at all, 
only in a less dfiect manner, contribute to the production of increase. A large pro- 
portion will serve, more or less directly, for respiration only, or for the supply of mate- 
rial for the transformations constantly going on in the body independently of any 
increase in weight. And, besides the matters voided as indigestible, and necessarily 
effete, a larger or smaller quantity, according to the excess of the food, will pass off' 
unused and comparatively unchanged. 
As before stated, as the particular foods upon which the experimental sheep were fed 
had not their amounts of Fat determined, similar estimates cannot be made in regard to 
them as to the pigs. From a general knowledge, however, of the character of the 
fattening food of both Oxen and Sheep, considered in relation to the amount of increase 
it yields, and to the probable composition of that increase, there cannot be any doubt that 
in their case, as well as that of Pigs, a large amount of Fat will frequently he formed in 
the body from other constituents of the food. But the food of Oxen and Sheep, compared 
with that of the Pig, contains a large proportion of indigestible woody fibre ; and it has 
been seen, that in the case of Sheep, there was only about half as much dry increase 
produced for 100 of dry matter of food consumed, as in the case of Pigs. The propor- 
tion of Fat in the dry increase of the highly fed Sheep, for 100 of dry matter of food 
consumed, is also only half as great as in the case of the Pig. Its food, moreover, is 
frequently much more oleaginous. It would appear, then, that on the average, there 
will not only be less Fat formed by the Sheep for a given amount of dry matter con- 
sumed, but there will be a far less proportion of the consumed dry matter of its food 
appropriated in the direct production, so to speak, of the total dry increase. On the 
other hand, as before remarked, in the food of Oxen and Sheep, there will be a less 
proportion of Starch, and a larger one of Pectine bodies, than in that of Pigs. And 
