676 ME. J. B. LAWES AND DE. J. H, GILBEET ON THE COMPOSITION OE 
than in Bread. In the Fat Calf and Fat Ox, howexer, it is lower, namely, only 2-49 to 
1 in the former, and 5-78 to 1 in the latter. On the other hand, m the Caica.s of the 
Fat Lamb the proportion of the “ starch-eqnivalent ” is 8-49, m that of the Fat Sheep 
9-89, in that of the Fat Pig 11-77, and in that of the ^tra-fat Sheep ^ 
nitrogenons matters. The arerar of the 6 matured Carcasses grves ^93 aM t W 
those of the 10 animals analysed 7-11 of nitrogenous matte i“konedj 
eqniralent,” to 1 of nitrogenons snbstance-that is, rather more than m Bread 
Tthe fact of the increase in the proportion (so far as its respnatory and fat-for^» 
capacity is concerned) of the nitrogenons to the nitrogenous matter of om food, by 
the use^of these Amnal aUments, the evidence adduced can hai-dly leave a don . 
!ri7perhaps be maintained, that when animals are so far fattened as to attain the resul 
here supposed, the feeder is simply inducing disease m the ammals themse ' ^ ™ 
frustratSg that which it is considered should be the special advantage oi a mat-did 
namely tL increase in the relative supply of the constituents m oiu food. 
uTs not denied, that occasionally animals are ovei-fed, and that a condition bmdeimig on 
dlease is so induced. But such is certainly not the rule. There can, indeed, be httle 
doubt, that in animals that would be admitted, by both producer and consumei, to be m 
only a proper condition of fatness, there would be a higher relation oi respuatoiy . 
fat-formin| capacity, so to speak, in their total consumed portions, than in 
of our stlu Igeiaile foods. It may be true, that with the modem system of brmguig 
animals v!ry eady to the knife, by means of abundance of food and the avoidance o 
cold and exercise! the development oi Fat will be greater, and that of the mmeles 
other nitrogmoue giaHs less, than would otherwise be the case. But it is at the same 
HZ ZZi, thaUf meat is to be economically produced, so as to be wuthm the re^i 
of the masses of the population, it can only be so on the plan of ea, V;,, 
can it be questioned, that the admixture of the meat so gmoduced u itli then otheni ise 
vegetable diet, is, in practice, of great advantage to the health an vigoui o lose 
It is not to be assumed, that in every dish of fresh meat, the relation of the Fat to 
the Nitrogenous matter will be as high as in the estimated consumed portions of c 
animals to which our Table refers. The collective joints, as sold, will tiequent y ha a 
less proportion of fat, than the whole carcasses from which they aie ta 'en. . ui 
amoLt will be removed in the process of cooking; though this portion willgeneia 
rconsumed in some form or other. But the consumers of fresh meat genor 11 
consume also suet, lard, and butter; which either add to the fatness of the cooked 
meats or are used further to reduce the relation of the nitrogenous constituents ii the 
coUaterally consumed vegetable foods. But, even were it granted, that 
of Fat to Nitrogenous substance which our Table shows weie too hig i, i s 
1: hand bei-Lembered. that a considerable portion of the ^it^K-us mattm of the 
animals will be gelatin or chondrm-yielding substance, the applica y 
any rate for strictly speaking flesh-forming, is, to say the least, doubted. 
