SOME OE THE AJ^IMALS FED Al^D SLAUGHTEEED AS HUMAN FOOD. 571 
In the fattened Pig, supposing its parts to be classified in the same manner as those 
of the other animals*, about three-fourths of the total were found in the Carcass. 
Of these say 74 to <5 parts — -about 4 to 6 parts would be contained in the Carcass- 
hcmes. This leaves about 70 parts of the total Nitrogenous compounds of the fat Pig 
accumulated in the soft edible parts of the Carcass. But 8 parts at least of the whole 
nitrogen of its body will be consumable from the here reckoned Offal of the Pig. It 
may be estimated, therefore, that of the whole Nitrogenous compounds of the body of 
this animal, about 78 per cent, will be consumed as human food. Of the total Nat of 
the body of the Pig, about 90 per cent, were found in the parts classified as Carcass. 
Reckoning that a portion of this, from the “ flare,” may go for medicinal and perfumery 
pm’poses, but that the amount so lost to food is compensated by an equivalent portion 
of the Ofial-fat consumed, it may be estimated that 90 per cent., or somewhere about 
the proportion of the whole which is contained in the Carcass, will be consumed 
as food. 
The results of these estimates of the proportions of the total Nitrogenous Compounds, 
and total Fat respectively, of the several descriptions of animals which will be consumed 
as human food, may be arranged for convenience, at one view, as follows : — 
Per cent, consumed as human Food. 
Of the Total Nitro- 
genous Compounds 
of the body. 
Of the Total Fat 
of the body. 
Calves 1 
60 
95 
Oxen ! 
60 
80 
Lambs | 
30 
93 
Sheep 1 
50 
75 
P'gs 
78 
90 i 
Adopting these estimates, it would result, that, in Calves and Lambs particularly, 
but also m Oxen and Sheep, the proportion of Fat to nitrogenous compounds in the con- 
sumed portions, will be somewhat higher than in the entire Carcasses including bone. 
In Pigs, on the other hand, the proportion of fat to nitrogenous matters will be slightly 
higher in the entire Carcasses as here classifled (excluding head and feet), than in the 
estimated^ total consumed portions. The exact proportion to one another of the con- 
stituents m question, in the entire Carcasses, and in the total estimated consumed por- 
tions, respectively, of each animal, is shown in the first two columns of Table XXIV 
which will shortly follow. 
Ja sufficiently explained, that, in the cases of the Pigs killed for analysis, there was 
r ^ ^ ° j e convenience of comparison, as nearly as possible the same classification of the parts into 
areas® an ^ _fal, respectively, as with the other descriptions of animal. The deviation from the usual 
Carc^^ ^ question, in classing the Head and Feet with the Offal, instead of with the 
siflpm!' • course, in any way affect the final result arrived at in the estimates under con- 
