SOME OF THE ANIM:ALS FED AND SLAUGHTEEED AS HUMAN FOOD. 567 
peater proportional rate of increase, in the so-called Carcass parts, than in the collective 
internal organs and other Offal parts, is, of course, that there is a diminishing percentage 
in the entire body of the total Offal parts, and an increasing percentage of the total 
Carcass parts as the animals mature and fatten. Thus, the percentage of the collective 
Offal parts, is, in round numbers, for the average of the lean sheep 45-6, for that of the 
fat ones 40-5, and for that of the very fat ones 35-8. The percentages of Carcass parts 
were, on the other hand, 63-4 for the corresponding lean animals, 58-9 for the fatter 
ones, and 64*0 for the very fat ones*. 
Without going into more of numerical illustration of the points above alluded to, it 
may be mentioned, that the same general indications as to the comparative development 
of the different parts during the fattening process, are traceable in the results of the 
comparable cases of the individual animals selected for Analysis as the types of the 
different conditions, as in those of the Gradationary Series, from which the illustrations 
given have been drawn. 
Fiom the few summary statements that have been adduced, it is sufficiently obvious 
though the details are worthy the closer attention of the Physiologist— that in the feeding 
or fattening of animals, the apparatus which subserves for the reception, the elaboration, 
and the transmission, of the food, does not increase so rapidly as those parts which it is 
the object of the feeder to store up from that food. These parts constitute the saleable 
“ Carcass or framework, with its covering of flesh and fat. The Tables of ultimate and 
proximate composition have sho^vn, that of the/e^A and/«^ of the Carcass, which thus 
constitute^ the greater portion of the increase, the former— the flesh or nitrogenous 
portion-increases but little during the fattening process ; whilst the latter — the fat— 
increases in a very much greater proportion. Of the internal parts again, it is also the 
jat which increases the most rapidly. 
The maturing process consists, then, in diminishing the proportional amount in the 
whole body, of the collective muscles, membranes, vessels, internal fleshy organs, and 
gelatigenous matters— or motive and functional, or, so to speak, working parts of the 
ody— the constituents of which may increase the amount, or replace the transformed 
portions, of similar matters in the human body. It consists further, in increasing very 
considerably the deposition of the most concentrated of the respiratory, and non- 
flesh-torming constituents of human food. 
IS then, m our meat-diet, of recognized good quality, to which is generally attributed 
suci a high relative ^flesh-forming" capacity, that we carefully store up such a large 
proportion of 7^o?^-flesh-forming, but concentrated respiratory material. 
te noticed, that the sums of the percentages of the corresponding total offal, and total 
hveTao +• 0 iiot quite make up the 100. The complementary amounts represent the “Loss 
by evaporation, error m weighing, Ac.” 
4 E 2 
