SOME OE THE ANIMALS EED AND SLAUGHTERED AS HUMAN FOOD. 573 
flour-bread (whole loaves, crust and crumb together), at 64 per cent, total dry substance 'i'. 
Of this, 1-5 is reckoned as mineral matter (mineral constituents of the flour and salt); 
8-2 per cent, nitrogenous compounds (=1-3 per cent, nitrogen); 1 per cent, fat; and the 
remainder, or 6 3’ 3 starch, and allied non-nitrogenous matters. If the 1 per cent, of fat 
bemultiphed by 2-5, and the result added to the 63-3 of starch, &c., we get 66-8 for the 
per cent, of starch or “ starch-equivalent^' in Bread. If this be then divided by 8-2— the 
amount of the nitrogenous compounds—we get the result O-Sf as the proportion of non- 
nitrogenous or respiratory and fat-forming matters (reckoned into “starch-equivalent”) 
to 1 of nitrogenous or so-called '^flesh-forming ” compounds in Bread. This, then, is the 
standard by which is compared the composition of the several Carcasses, and that 
of the estimated total consumed portions, of the different slaughtered animals, in order 
to arrive at an approximate judgment as to the comparative characters of our staple 
Animal and Vegetable food-stufis. 
In conformity with the explanations which have been given, the First Division of 
Table XXIV., which now follows, shows the proportion of actual dry Fat to I of dry 
Nitrogenous compounds, in — 
1st. The Carcasses as analysed (including bone). 
2nd. The estimated total consumed portions of the Entire Animals. 
The Second Division of the Table shows the proportion of "starch-equivalent" to I of 
Nitrogenous substances, in — 
1st. The Carcasses as analysed (including bone). 
2nd. The estimated total consumed portions of the Entire Animals. 
3rd. Wheat-flour Bread (whole loaves, crust and crumb together). 
* See Paper, by the authors, “ On some Points in the Composition of Wheat- Grain, its Products in tlie 
Mm, and Bread,” in the Quarterly Journal of the Chemical Society of London, vol. x. part 1. 
t Smce the above estimates were made, we have been favoured by Dr. J. Foebes Watson with a view of 
some unpublished results obtained in his own Laboratory. These show, taking the average of 43 loaves of 
on on bread purchased at nearly as many different shops, 63-63 per cent, of total dry matter ; 1-44 per 
cen . 0 mmeral matter ; and 1-306 per cent. nitrogen=8-23 nitrogenous compounds. Adopting these data, 
an a owing 1 per cent, of fat in the bread, we get 6-74 parts of “ starch-equivalent ” to 1 of nitrogenous 
ma ter m bread. Takmg again the mean of analyses of 25 different specimens of bread by Dr. Odlinu 
(Journal of the Socmty of Arts, vol. vi. No. 281), we get, on the same plan of calculation, 6-15 parts of 
s^c -equivalent ” to 1 of nitrogenous compounds in bread. It may be mentioned, however, that the 
probable average amount oi fatty-matter in Wheaten Bread is perhaps nearer 0-5 than 1 per cent.; and 
a ng it at 0 5 per cent., the relation of the “ starch-equivalent ” to 1 of nitrogenous compounds in Bread, 
wo e, according to our own estimate of composition, 6-71 ; according to the results of Dr. J. F. Watson 
; and according to those of Dr. Odling-, 6*07. 
4 F 
MDCCCLIX. 
