568 
MB. J. B. LAWES AUD DE. J. H. GIIBEEI OS THE COMPOSITION OF 
-s iTSsrrri-'ss zsiss's’ssi 
FOOD, AND IN BEEAD. 
It ha* been established by analysis Z‘ — n'. 
animals fed and X^ZrogemZZMances. This was the case with a 
may contam more dry Fat than (try mrwge 
half-fat Bullock, a store or lean young feheep, a “ ^te lean 
-Pr-o. Of these the two last, indeed— namely, the haD-lat om isneep, a 
C— “l“i ..ita, ..~1J ». - «— •■” - 
Oi the animals ripe Qhpp-n nearly three Dmes as 
much dry Fat as Mroyeno^ A Lderatelv fat Pig con- 
much; and a very fat one more than four Umes m . SUrogeMm 
tained in Us bodj^ “ toreThan“as mu^^ Fat as Erogenous s*u«cc. 
Of the professedly fattmed animals, the fat Calf alone contained rather less Fat than 
""ofTe"lo“ls analysed, the store Sheep, and the store 
certainly in a much leaner condition than Sheep and ::::t 
tered for food in this country^ "Tnd “ haU-fet old Sheep.” The '• fa, 
Sir ihe'SaTS'-The ‘‘It lamb,” and “fat Sheep,” may perhaps be taken as 
SS iesSting the average conditions respectively, 
-r^;:Sd:Stt: - ::: 
average of those fed and slaughtered more 
exclusively for curing. 
one of the most important applications which can 
composition of the animals which constitute tie cue , ^egcdaUe 
deteLine the main points of distinction between sudi Oi the 
substances which it substitutes or supplemmUs, in “ ° ^ j 
latter, Wheoien Bread is, in this country at least, J,,,, of 
This Substance therefore-^* Bread-., the best 
our current vegetable food-stulfs. for the purposes of ' .„„i„ 
characters of our aU(ei a«M vegetaiU aliments. 0’/“^ 
point is to attempt to gain some insight into the 
Lntly contrasted classes of human food-stuffs, m regard to t c ^ p 
