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VB. Librarp ornell University Library Experimental inquiry into the compositio EXPERIMENTAL INQUIRY INTO © THE COMPOSITION OF SOME OF i THE ANIMALS FED AND savanna 48 HUMAN FOOD. | 1 OS e BY JOHN BENNET LAWES, F.RS., F.C.S., AND JOSEPH HENRY GILBERT, Pu.D., F.C.S. From the PHILOSOPHICAL TRANSACTIONS,-~Parr IT. 1859. LONDON: PRINTED BY TAYLOR AND FRANCIS, RED LION COURT, FLEET STREET. 1860. - EXPERIMENTAL INQUIRY INTO THE COMPOSITION OF SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. BY JOHN BENNET LAWES, F.R.S., F.C.S., AND JOSEPH HENRY GILBERT, Pu... F.C.S. From the PHILOSOPHICAL TRANSACTIONS.—Parr IT. 1859. LONDON: PRINTED BY TAYLOR AND FRANCIS, RED LION COURT, FLEET STREET. 1860. [ 493 ] XXV. Experimental Inquiry into the Composition of some of the Animals Fed and Slaughtered as Human Food. By J. B. Lawns, FBS, F.C.S., and J. H. Girsert, PhD., FCS. Received June 17,—-Read June 17, 1858. ContTeENTs. SECTION I.—Statement of the Objects, and General Plan, of the Investigation .........0..6.. Section II.—Methods of Experimenting, Analysis, &¢. :— 1, Determination of the Original or Fresh Weights of the Entire Bodies, and of the Internal Organs, and other separated Parts, of Calves, Oxen, Lambs, PUES) PIO, poised nen ota vuransehlce eas as wal Speake lnae cedar seaattash nodtnaseneenon as 2. Determination of the Water, and Crude Dry Substance, in the Animals Ana- Iysed sisesecsnveimeands 3. Treatment of the Crude Dry Substance ....ccccccccccccccscccscusecsecsecescacenses 4. Determination of the Mineral Matter, or Ash ....c.ccccccceceecccncceceecccceeaes 5. Determination of the Fat not separated by Melting and Expression, and which remained therefore in the Crude Dry Substance ..........0645 : 6. Determination of the Mitrogen 7. Constituents of the Ash determined .. Dinatucin meveaieoeeate seed see veaes Section IJI.—The Mineral Matter—in certain segue Parts, and in the Entire Bodies, of 10 Animals Analysed :—1 Calf, 2 Oxen, 1 Lamb, 4 Sheep, and 2 Pigs ...... Section 1V.—The Fat—in certain separated Parts, and in the Entire oe of the 10 Ani- mals Analysed Aaaiaiaii Seg sObueerea Meat auauantareremasgvaareasnley Section V.—The Mtrogen—in certain separated? Parts, and in the Entire Bodies, of the 10 Animals Analysed .. sniaunisedesoninsead edewouedieve vacate uweamean oe Section VI.—Summary of the Gononaiich of the 10 Animals Analysed :—JMineral Matter, Dry Nitrogenous Compounds, Fat, Total Dry Substance, and Water ......... Section VIJ.—Estimated Composition of the Increase in Weight of Fattening Animals ...... Section VIII.—Relation of the Constituents stored up in the Increase, to those consumed in the Food, by Fattening Animals :— 1. Amounts of Mineral Matter, Nitrogenous Compounds, Non-Nitrogenous Substance, and Total Dry Substance, stored up in Increase, for 100 of each, Consumed nt! 00d: dss cics dade ui daica'seaevesaeas sessarnatcsecis Cioaedesea pia paaliie’s 2. Amounts of Mineral Matter, Nitrogenous Compounds, Fat, and Total Dry Substance, stored up in Increase, and of Matter expired, perspired, or voided, for 100 of collective Dry Substance, consumed in Food ......... 3. Relation of the Fat stored up in the Increase, to the Ready-formed Fat, and other. Constituents, consumed in the Food; &C. cecccccsssscsseceseneesecesesers MDCCCLIX. 37 Pages 494—498 498—499 499 500 500 500—501 501 501—502 502—507 | 507—513 51383—519 519—527 527—538 538—543 543—548 549—555 494 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF Section IX.—Average Actual Weights, and Average Percentage Proportions in the Entire Bodies, of the individual Organs and other separated Parts, of Animals of different Descriptions, and in different Conditions of Growth and Fatness SEcTION X.—Summary, and Conclusion: Relation of the Non-Nitrogenous or Non-Flesh- Sorming, to the Nitrogenous Constituents, in Animal Food, and in Bread ... Appenpix TasnEes: Nos. .—LXIV. inclusive . Pen aA vember gasses dag the veueenteeestes 1. Actual Fresh Weights of the Individual Organs, and other separated Parts, of the 10 Animals Analysed; also the actual Amounts in each Organ, or Part, of Dry Substance, and of Mineral Matter—Tables I. to X. inclusive 2. Percentages of Crude Dry Matter—in the Individual Organs, and other sepa- rated Parts, of the 10 Animals Analysed—Table XI. 3. Percentages of Mineral Matter (Ash)—in the Individual Organs, and other separated Parts (fresh), of the 10 Animals Analysed—Table XII. 4. Results of the Individual Determinations of Fat (by Ether)—in the Crude Dry Substance, of certain collective portions, and of the Entire Bodies, of the 10 Animals Analysed—Table XTT1. 0.0... eeecee see ones 5. Results of the Individual Determinations of Nitrogen—in the Crude Dry Substance, of certain collective portions, and of the Entire Bodies, of the 10 Animals Analysed—Table XIV. ............cecccseee scene cesses eensseeeseueees 6. Actual Weights (lbs. and ozs.) of the Individual Organs, and other separated Parts, of 2 Calves, 2 Heifers, and 14 Bullocks—Table XV. .............4. . Actual Weights (Ibs. and ozs.) of the Individual Organs, and other separated Parts, of 249 Sheep—classed according to Breed, Condition of Maturity, and Description of Food—Tables XVI. to XX XIII. inclusive............6 8. Actual Weights (Ibs. and ozs.) of the Individual Organs, and other separated Parts, of 59 Pigs—classed according to Description of Food, and Condition of Maturity—Tables XXXIV. to XXXIX. inclusive 9. Percentage Proportions of the Individual Organs, and other separated Parts, of 2 Calves, 2 Heifers, and 14 Bullocks—Table KIL, ............csccecsereeeeee 10. Percentage Proportions of the Individual Organs, and other separated Parts, of 249 Sheep—classed according to Breed, Condition of Maturity, and Description of Food—Tables XLI. to LVIIT. inclusive..........: seers 1l. Percentage Proportions of the Individual Organs, and other separated Parts, of 59 Pigs—classed according to Description of Food, and Condition of Maturity—Tables LIX. to LXIV. inclusive ... I ERRATA, KC... .cececeer eee ecees Pages 556—567 568—578 580—677 580—589 590 591 592 593 594—595 596—625 626—635 636—637 638—667 668— 677 678 Szcrion L—STATEMENT OF THE OBJECTS, AND GENERAL PLAN, OF THE INVESTIGATION. A KNOWLEDGE of the quantitative relation of the organs or parts, and of the ultimate and proximate composition, of animal bodies, is of great interest in many points of view. More or less accurate conceptions on these subjects, are essential to the Chemical SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 499 Physiologist, in determining the relations of the system, to the matters ingested as food ; nor is such knowledge an unimportant element in studying the changes which the latter undergo, and the offices they subserve, in their passage through the body. Especially, is a knowledge of the general composition of the animals slaughtered as human food, of great importance in the application of Chemistry and Physiology to Dietetics. This, indeed, isa branch of applied physiology, so to speak, which, owing in great part to the attention drawn to it by the labours of BoussineauLt, MuLpER, and LizsiG, from’ fifteen to twenty years ago, may be said to have entered upon a new era about that period. Itis, moreover, daily gaining ground, both with the Physician and the Economist. To the Farmer, too, who is engaged in producing animal food for the consumption of the community at large, it is very desirable to know something of the chemical relations of the substance so produced and sold, to the constituents expended in producing it. In other words, he should possess some data for determining—what is the probable proportion of the consumed food, or of its several constituents, which he recovers in the form of meat ’—how much he may calculate as manure ‘—and how much as expenditure or loss by the feeding process ? It is obvious, that these comprehensive factors involved in the great question of animal nutrition, may be sought, individually, or collectively, and in various ways. For valu- able contributions on special points, we are indebted to DuLone and DeEspRetz, to ALLEN and Pepys, to Dumas and MiLng-Epwarps, to ANDRAL and GAVARRET, to REGNAULT and REIsET, to CoATHUPE, SCHARLING, VIERORDT, MARCHAND, BECQUEREL, Lrecanu, CHossat, Biscuorr, Persoz, and others. For the study of the subject in its more collective form, we are indebted, more particularly, to Linine, to DaLton, to BoussIneau.t, to Lizzie, to Piayrair, R. D. THomson, Payren, VALENTIN, Srmon, BrppER and Scumipt, BaRRAL, and Leamann. So far as the animals of the farm are concerned, the labours of Bovus- sINGAULT, E. Wo rr, Rirruausen, and HenneBere, stand prominent for persevering experimental research ; whilst to Lizs1g we owe much for the stimulus given, and the discussion incited, by his generalizations on various branches of animal chemistry. To LEHMANN again, independently of his own original researches, we are indebted for a systematic review of the labours of others; and we are glad to have the sanction of one who has ably executed the task herein implied, to the importance, under the existing conditions of our knowledge, of the statistical method of inquiry. Thus, he says— “‘ As long as zoo-chemistry and the theory of the juices continue to occupy their pre- sent subordinate position, the only method by which the foundation necessary to an exact investigation can be obtained is that which we may term the statistical. Lizsie, BovusSSINGAULT, and VALENTIN have indeed, with a more correct view of what was required, attempted to compare the final effects of the whole with the material sub- strata supplied to the organism. We cannot, it is true, arrive at any conclusion regarding the working of the process itself by a mere juxtaposition and quantitative comparison of the ingesta and excreta of the animal organism, any more than we can judge of the causes and course of diseases by the number of fatal cases recorded; but 37 2 496 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF such experiments furnish us with certain general results which serve as guides to further investigations *.” The statistical method itself, may, however, be very variously carried out. It may be sought to determine the several separate factors coincidently upon one and the same animal, placed under given conditions. Or, they may be investigated, either one by one, or coincidently, upon a large number of animals, so as to exclude, as far as possible, the influence of special circumstances, or of individual peculiarities. We have found it necessary to have recourse to each of these modes of operation. ; Our more immediate branch of the subject on the present occasion—that of Animal Composition—obviously constitutes but an item in a general inquiry into the chemical statistics of animal nutrition. Such an inquiry, looking at it from an agricultural point of view, we have considered as involving the following distinct objects of research :— 1st. The amount of food, or its several constituents, consumed in relation to a given weight of animal within a given time. 2nd. The relation of the gross increase in live-weight, to the amount of food, or its constituents, consumed. 3rd. The comparative development of the different organs, or parts, of fattening animals ;—their final ultimate and proximate composition ;—and the probable compo- sition of their gross increase of live-weight, during the feeding process. 4th. The composition of the solid and liquid excrements—that is, the manwre—in relation to that of the food consumed. 5th. The loss or expenditure of constituents, by respiration, and by the cutaneous exhalations—that is, in the mere sustenance of the living meat and manure-making machine. The general plan of experimenting adopted may be briefly described as follows :— Some hundreds of animals, Oxen, Sheep, and Pigs, were supplied, for many weeks consecutively, with given quantities of food of known composition. The weights of the animals themselves were also taken, both at the beginning and at the end of the experiments. The data were thus provided for ascertaining the amounts of food, or of certain of its constituents, which were consumed in relation to a given weight of animal within a given time, or which were required to yield a given amount of gross increase in live-weight. Most of the results relating to these first two branches of the main inquiry, have been published in detail elsewhere}; and we shall have to adduce only a condensed summary of them, when we come to apply the more special results of the present Paper. To ascertain the relations, and the tendency of development, of the different parts of the system, the weights of the organs, and parts—also of several hundred animals— * Cavendish Society’s translation of Lenmann’s Physiological Chemistry, vol. i. p. 14. + Journal of the Royal Agricultural Society of England, vol. x. part 1; vol, xii. part 2; vol. xiii. part 1; vol. xiv. part 2; vol. xvi. part 1. Report of the British Association for the Advancement of Science, for 1852; ibid. for 1854. SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 497 were determined. It is one of the objects of the present Paper to treat of the summaries of the results so obtained; and the details will be given for reference in the Appendix. To determine the ultimate composition, and in a sense the proximate composition also, of Oxen, Sheep, and Pigs, and to acquire the data in such manner that they might serve to estimate the probable composition of their increase whilst fattening, was a labour obviously too great to be undertaken with a large number of such animals. A few individuals only, of each of the above descriptions of animal, but in different con- ditions of maturity, were therefore selected for the purpose. It is to the methods, and to the results, of the analysis of the animals so selected, and to the application of the data thus arrived at, that we shall have.chiefly to address ourselves on the present occasion. Ten animals were submitted to analysis. Those taken were— 1. A Fat Calf;—of the Durham breed ; 9 or 10 weeks old; taken from the dam feeding upon grass; killed September 12, 1849. 2. A Half-fat Ox ;—Aberdeen breed; about 4 years old; had been fed on fattening food, but had grown rather than fattened ; killed November 14, 1849. 3. A moderately Fat Ox ;—Aberdeen breed ; about 4 years old; fed on fattening food; killed October 30, 1849. A Fat Lamb ;—Hampshire Down; about 6 months old; killed August 17, 1849. A Store* Sheep;—Hampshire Down; about a year old; killed February 28, 1850. A Half-fat old Sheep ;—Hampshire Down Ewe; 31 years old; killed May 3, 1849. A Fat Sheep ;—Hampshire Down; 14 year old; killed May 7, 1849. A very Fat Sheep ;—Hampshire Down; 1# year old; killed December 13, 1848. A Store* Pig; killed May 12, 1850. 10. A Fat Pig; same litter as last; fed on fattening food for 10 weeks; killed July 18, 1850. The still remaining points of the main inquiry are :—first, as to the composition of the solid and liquid excreta, in regard to which we have collected much experimental data, which must form the subject of a separate Report :—and, secondly, as to the proportion of the food-constituents expended or lost by the respiratory and other processes. The latter amount is obviously the complementary quantity making up the constituents consumed, those assimilated being estimated, and those voided in the solid and liquid form determined experimentally, and the sum deducted from the whole amount of the solid and liquid ingesta. After this brief outline of the scope of the main inquiry, of which the subject of the present Paper constitutes but a branch, it will be sufficiently understood, that it was chiefly with a view to the agricultural bearings of the results, and to their connexion with collateral investigations, that the researches now to be recorded were planned and executed. So enormous, indeed, has been the labour necessarily expended in so deter- mining the ultimate composition of several animals as to serve the special purposes pro- a See * The term “store” is applied to animals not yet put upon fattening food. 498 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF minently in view, that it was found quite out of the question to comprehend in the inquiry much that otherwise would have been desirable. Attempts were in fact made, to associate with ourselves a Veterinary Physiologist, but the undertaking was found to be impracticable. Still, it is hoped, that the analytical labour of several years devoted to such a subject, though it may lack the special direction of either the Physician or the Physiologist, may yet supply important facts to both. We have, then, only faith- fully to record the manner and circumstances of attaining our results, leaving it to others to determine, to what they are, and to what they are not, applicable, beyond that to which we ourselves apply them. Szcrion I].—_ METHODS OF EXPERIMENTING, ANALYSIS, ETC. The following is an outline of the plan adopted, in determining the actual, and proportional weights, of the organs and parts of the numerous animals operated upon with that view, and in determining the composition of the ten animals which were further analysed. Ast. Determination of the Original or Fresh-weights “of the Entire Bodies, and of the Internal Organs, and other separated Parts, of Calves, Oxen, Lambs, Sheep, and Pigs. After being fasted eighteen to twenty-four hours, the weight of the animal was taken, immediately before being killed. This weight, is that which is afterwards spoken of as the “ Fasted-weight,” or the “ Fasted Live-weight.” It is in relation to this Fasted Live- weight, that the percentages of the organs, or parts, or of the several constituents of the animals, are calculated. The animal being killed, and the blood then flowing carefully collected and weighed, the different organs and parts were separated by the butcher in his ordinary way; but with more than usual care, and with particular attention to uniformity in the manipula- tions. The weight of each part was taken as rapidly as possible after separation, in order that the amount of loss to be attributed to evaporation might be reduced to the minimum. The weights so taken, constitute the Actual Fresh-weights; and when these are calculated to the Fasted Live-weight as 100, they are called the Percentage Fresh-weights. In the Tables, however, for the sake of convenience, the different parts are classified, in the butcher’s way, into “ Carcass,” and “ Offal.” In Calves and Oxen, Lambs and Sheep, the “ Offal” includes the head, the feet, and the skin, as well as the whole of the internal organs or parts, excepting the kidneys, and the fat in which they are embedded. The “Carcass,” in the case of these animals, comprises, therefore, the whole of the skeleton (excluding the head and feet), with the whole of the muscles, membranes, vessels, and fat, attaching to it; also the kidneys, and the fat surrounding them. The so-called “ Offal” of the Pig, however, SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 499 does not include either the head, the feet, or the skin. In its case these parts are weighed with the Carcass; and its Offal consists, therefore, only of the internal organs and parts, excluding the kidneys and kidney-fat. Such a classification of the parts of the animals, into Carcass and Offal, is, of course, to a certain extent, arbitrary. But, whilst its adoption will not interfere with the study of the results in their more physio- logical or scientific bearings, it will much facilitate the perception of their practical and economic application. Fresh-weights, as here described, both actual and percentage, have been determined in the cases of 18 Calves, Heifers, and Bullocks, 249 Sheep, and 59 Pigs. Attention will be called to a summary of these results further on in the course of our Paper; and the details will be given for reference in the Appendix (Tables XV.—LXIV. pp. 594—677). So much for the separation, the determination, and the calculation, of the weights of the fresh matters. We have next to describe the further treatment of the fresh matters themselves, in the case of the ten animals submitted to further analysis. 2nd. Determination of the Water, and Crude Dry Substance, in the Animals Analysed. Half of the Carcass, and the whole of every separated organ or part comprised in the Offal, were in each case operated upon. The half-carcass was separated into— (a) Flesh and fat: (2) Bones: (c) Kidney and kidney-fat. After being cut up, as required, these Carcass parts separately, and each of the sepa- rate internal organs or parts constituting the Offal, were put into a large water-bath, and were arranged in it in such a manner, that the fat which melted from any one, or any number of the parts, could be collected and weighed separately at pleasure, in vessels placed under them for that purpose. After being kept in the bath at a temperature of 212° Faur., for several days, those parts which still retained a large quantity of fat were tied up in a dried and weighed canvass-cloth, and squeezed in a screw-press. The further fat so obtained, was added to that obtained from the same parts by melting only. The whole of the separated fat, after a little further exposure to the heat of the water-bath, was then weighed; and this, together with the amount retained by the press and cloth, which were weighed both before and after the operation, constitutes the weight of the melted and expressed fat, as given in the Tables. The remaining crude dry substance, generally, still retained a considerable amount of fat. But, excluding the bones, which had to be first otherwise broken, all these dried parts were now in such a state as to allow of being ground through a steel mill, made for the purpose, into a coarse but manageable powder. ‘This, then, is the crude dry substance, excluding melted and expressed fat. » 500 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF 3rd. Treatment of the Crude Dry Substance. Accurately calculated and weighed proportional parts of the whole of the respective crude dry matters were taken as follows :— (a) For the determination of the Ash of each separated part. (6) For a mixed sample of entire Carcass Parts, for analysis as such. (c) For a mixed sample of entire Offal Parts. (d) For a mixed sample of the Entire Animal ;—that is, including both Carcass and Offal parts (but of course excluding the melted and expressed fat). The remaining portion of the crude dry substance of each separated part is preserved as such. 4th. Determination of the Mineral Matter, or Ash. The proportional part of each separate crude dry substance weighed out for ash, was burnt in a platinum dish, 10 inches long and 5 inches wide, placed in a cast-iron muffle heated by coke. The weight of the ash of each separate part being taken, proportional parts of the respective ashes were weighed out, and mixtures made, as follows *:— (a) Of the ashes of all Carcass parts. (6) Of the ashes of all Offal parts. (c) Of the ashes of all parts; that is, of the Entire Animal. The remaining ash of each separate part is preserved as such. 5th. Determination of the Fat not separated by melting and expression, and which still remained therefore in the separate, and proportionally mixed samples, of the crude dry substance. This remaining Fat was determined by extraction with ether. A portion, amounting generally to about 4 or 5 grammes, of the crude dry substance, was weighed in a small porcelain capsule, and the hygroscopic water determined by drying in a water-bath at 212°. The re-dried substance was then transferred into a small flask, and the capsule rinsed into it with ether. More ether being added, and the flask lightly closed, the mixture was digested for some time, and then thrown upon a weighed filter. The filter and its contents were first washed with the ethereal rinsings of the flask, and finally with pure ether, until the filtrate no longer stained bibulous paper. The ethereal filtrate, containing the dissolved fatty matter, was collected in a small balanced flask, the ether distilled off over a water-bath, and the flask with its fatty contents, after being fully dried at 212°, was re-weighed. The filter, containing the matters insoluble in ether, was * The statement of the method of preparing the ashes of the collective parts given in the text, applies to those of all the animals operated upon, excepting the two pigs. Of these, the collective carcass, the col- lective offal, and the entire animal ashes, were made by burning, at one process, carefully made mixtures of the proportional parts of the respective crude dry matiters. SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 501 also dried and re-weighed. The hygroscopic water, the fat, and the matters insoluble in ether, were thus all estimated upon the same weighed quantity of crude dry sub- stance. A very good control was therefore obtained of the accuracy of the fat determi- nations. Moreover, two or more analyses were always made of each specimen. ‘The results of these Fat determinations will be found tabulated in detail in the Appendix (Table XIII. p. 592). 6th. Determination of the Nitrogen. The nitrogen was determined by burning with soda-lime, and collecting and weighing as the double chloride of platinum and ammonium, in the usual way. The crude dry matters in which the nitrogen was determined, were, for the most part, as under *:— (a) Mixed Carcass parts, without bones. (6) Mixed Carcass Bones. (c) Mixed Offal parts, including bones, if any. (d) Hair or Wool. (e) Mixed parts of the Entire Animal, excluding hair or wool. It will be obvious, that, owing to the heterogeneous character of these mixed speci- mens, very great care was requisite, both in the preparation of the mixtures themselves, and in taking the weighed quantities for analysis. Duplicate nitrogen determinations were always made, and the individual results are given in the Appendix (Table XIV. p- 993). 7th. Constituents of the Ash determined. The substances determined under this head were— (a) Phosphoric acid. (6) Potash and Soda. (c) Lime and Magnesia. (d) Matter insoluble in acid. As the results of the analyses of the animal-ashes must form the subject of a separate Paper, the description of the methods adopted need not be given here. The experimental results obtained by the methods above described are given for reference, in full detail, in the Appendix. The discussion, serzatim, of the voluminous data thus provided, would tend rather to embarrass than to facilitate the perception of * The exceptions were the cases of the two Pigs. In these, the sample of mixed carcass parts, upon which the nitrogen was determined, included all the bones, excepting those of the head and feet ; a separate mixed sample was made of the head and feet, including both soft and bony parts, excepting the tongue and brains, which latter went with the mixed offal parts in the samples prepared for nitrogen determinations. The mixed samples of the offal parts of the Pigs did not therefore contain bone, as did those in the cases of the other animals. MDCCCLIX. 30 502 ON SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. the main and more prominent facts and conclusions, which the investigation, as a whole, is calculated to establish. We shall seek, therefore, to bring these to view by reference to a series of Summary Tables only. The first point to be illustrated, is the percentage composition of the ten animals actually analysed. This is shown in Tables I. to Vil. inclusive; in which we have recorded the percentages—of mineral matter, of fat, of nitrogen or nitrogenous compounds, of total dry substance, and of water—in certain classified parts, and in the entire fasted live-weight, of each of the ten animals. Srction III —THE MINERAL MATTER—IN CERTAIN SEPARATED PARTS, AND IN THE ENTIRE BODIES, OF 10 ANIMALS ANALYSED. In Table I. is given the percentage of mineral matter in the fresh carcass, in the fresh total offal parts, and in the fasted live-weight, of each of the ten animals; there is at the same time shown, the distribution of the mineral matter in certain classified parts of these collective weights. But, as some of the points of general interest can be more easily studied by reference to the results given in a still more summary form, they are so arranged in Table II. In this second Table, the only subdivision of the carcass, the offal, and the entire animal, respectively, is into *— (a) Flesh, membrane, &c., or soft parts: (6) Bones: (c) Hair or wool (if any). It has already been explained, that in all the animals, except Pigs, the so-called “car- cass,” which comprises the most important edible portions, is generally understood to include the whole of the frame (excepting the head and feet) with the flesh and fat adhering to it, and, in addition, the kidneys, and the fat in which they are imbedded. Thus, the head and feet, the skin, and the whole of the internal organs or parts, except the kidneys, constitute the “offal.”” In Pigs, on the contrary, the head, feet, and skin are weighed with the Carcass. For the sake of the better comparison of the composi- tion of pigs with that of other animals, the constituents of their head and feet are, in our Tables, included with those of the offal parts; but for reference, so far as the mineral matter is concerned, the percentages for the pigs are given, at the foot of Table L., on the assumption that the head and feet, as in usual practice, are included with the carcass. * For the actual amount of mineral matter, or ash, due to each organ or part, as separated in the original dissection of the animals, see Tables I. to X. inclusive in the Appendix (pp. 580—589) ; and for the per- centage amount in the separate parts, see Appendix, Table XII. 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J. H. GILBERT ON THE COMPOSITION OF . J. B. LAWES AND DR 504 ‘esnvo oUles OY} WOT ‘YSIt[ 009 aq ‘estnod Jo ‘TTLM “sqred [RYO [e109 04} WO1y YSe Jo syUoutayeys aT, ‘“[oom oq} Aq pourezod 40x4¥UI sNOLYUAApPe 04 SuLMO ‘ystYy 004 are ‘daays 4ej-e4yxe oy} Jo osog, ATTeIoedse ‘soyse OsOyT, » 7 Soe veseseseresesee sjemiae £00-€ || 928-0] 831-6] 9¢¢-2 | Z¥9-0 | TS1-0| 8E9-0| L8I-0]| 8I8-L| OL8-0] S80-E || 497-0] GIG6-1 | LF9-0] Z8E-E || 68-2 | 064-0 yef-jyey pues a10js ayy Sulpnyjoxa ‘g aq} Jo sua, , : f Sid a104s pue daays a103s BES-E || 606-0 | SSE-S| 299-2 || 999-0 |] LET-0| €8¢-0| 681-0 |] ¥86-1| OFE-0] IST-E || 0SF-0| 990-6 | $49-0] 6FL-€ || B03-E | LhS-0 | Sutpnjoxa ‘g ay} Jo suvayy 69I-E || £06-0 | 393-3] 294-3 || F02-0 |] OSI-0| 289-0] 961-0 |] 088-1) S8E-0] SB0-E |] 8ZE-0| 866-L| LF¥9-0] 269-€ || 990-8 | 169-0 J Te Jo sues 679-1 || 489-0 | 390-1] 86%-T || T¢¢-0 || $00-0| Lr¥-0| SET-0 || 128-0] T1Z-0] 026-2 |] $30-0 | ¢9%-3 | 089-0] 868-1 || OST-L| 82-0 * sid yeq 699-3 || 196-0} 802-2] 120-3 || 879-0 |] 200-0 | Sh2-0| S1Z-0 || 6L8-1| 64-0] £40-€ || 320-0) SLE-3 | 8L9-0]-SL¢-2 || 936-T | 949-0 "Std 2103 £06- |] ¢¢t-t| 8hL-1] 916- |] £86-0 |lx919-0| 2£E-0] 991-01] SFS-T | $03-0] TH9-€ |lkoh6-1 | SLT-T| 739-0} LL-2|| LIF) seo Po days yey BAqX] 118-3 || 688-0| 386-1] SET-3 |] 629-0 |leZ61-0 | $S7-0| 608-0 || 60L-1| €23-0] FZE-S ||x9GS-0 | S8I-T| 989-0] 6FF-E |] EL6-6) QLF-O J dooys 7,J ELL || 696-0) F133] Lep-% || OLL-0 |lxP81-0 | 89-0 | S6T-0]| GL8-L | 688-0] OTL-3 ||/xSSE-0 | L79-1 | LS-0] PEI-F || 10S-€| €e9-0 PC daays plo 38-12 FOE || 6E8-0) SSE-S] O0T-S |] 790-T |lePST-0 | SFF-0| ShS-0} LE9-1 | 899-0] L81-B |/xl0F-0 | LEI-L] 689-0] 098-F || 9OT-8] PSST [oC **daays 3103 926-2 || €92-0| ELT-S] S¢e-s |] 169-0 ]¥920-0 | L9F-0| 088-0 || 888-L} S83-0] 8FF-S ||kFFS-0 | 99F-T) 8EL-0] SE9-€ || SSI-E) LLF-0 “quel yey 026-2 | 106-0] 610-¢] O¢e-¢ |] 029-0 |] 900-0} S8Z-0) E91-0]| 219-3) ZOF-0] LOF-€!| 120-0] 992-6] F19-0] 099-F || €96-€ | 209-0 seresbereesesee xO JOT ¥99-F || 190-C| £09-€] 176-¢ |] ¢oZ-0 || 600-0| 698-0) 61-0] 80-€| TZg-0] 190-7 |] 980-0] 18%¢] FEZ-0] 799-9 || OOL-F| FO8-0 J XO Fe HTP 008-¢ || 810-1 | 382-3] #60-¢ || 902-0 || 700-0 | S62-0| 133-0 || TOE-G| T8F-0] STF-€ || PL0-0| 399-3 6EL-0] S8F-F || LOL) GLL-0 Joc seo vey “029 “Oy «sqaed | ‘sjied | -souo “syed ‘Joou |, ‘oursq || | ‘queiq ‘ “syed Tego | sseo.eo aor OS |! so sey ae wou ee -waut | -reyo || -toom compe gyonias ‘o7p ‘uerq We Wot) tory | worg | woag |) T° || woag | MOM | ‘ysop A} ‘ysag | peyoy |] so areq | S8%°F | rom | peyoy |} “S2tOd | seem ‘ wWOL, wo. wor | morg |) worg | TOM | ‘qsog | wos || UO ‘ysop ‘jeuutue Jo uoNdiwoseq wlorg woly ‘eunlay eA UL “yU90 19q “syred T2BO Wo1y ‘squed sstoley WO1y -Areuruang [eUuly ‘jeUMIUY 1UG Jo JYSIeM-aAT] Pazsey UL sadeyUaoIEg “JEUO ysoiy ul saseyuao1ag “ssB0IeO Ysa Ul sedezuaoIeg ‘(SoUIJSOFUT PUB SYDVUIO}G Jo SJUaITOD e1oJo10y} SuIpHjoUr—qysiam-eavy poqsey ) [eu syUG UT “pPag—'(SeUTySeqUT PUB SsyOBUIO}G Jo s}U9}MO/) Surpnpoxs syivq Jo wing yenba) [eYO Yserg UT “‘pug—‘'sseorwy Ysetq Ul “4ST ‘s[VUIIUY Ua, Ul ATVI, IVYINIP JO sadeyueorag jo AreuuNg— TT] FAV], SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 505 Looking first to the percentage of mineral matter, obtained by incineration, in the so-called Carcass, it is seen, as was to be expected, that the bones yielded by far the larger portion of it. The total soft parts, indeed, in most cases, provided only about one-fifth to one-seventh as much mineral matter as the solid framework of bones. The proportion of the whole mineral matter which was obtained from the soft parts, was, as well with bullocks, sheep, and pigs, the less the more matured the animal—that is, the fatter; and it was much the greater in the lean condition. Thus, in the store or lean sheep, and also in the store pig, the soft parts of the Carcass yielded some- what more than a third as much ash as the bones. On the other hand, in the fattest sheep there was less than one-seventh, and in the fat pig only a fourth as much mineral matter derivable from the soft parts as from the bones. That is to say, it is with the nitrogenous matters of the soft parts, that the constituents yielding ash on incineration are shown to be associated. In what chemical relation the several ash-constituents stand to these nitrogenous matters, it is not within the scope of the present inquiry to deter- mine. But, it is probable, that at any rate some of them (for example, the sulphuric, and perhaps the phosphoric acid also) are, in a greater or less degree, products of the incineration. This remark may apply to the ashes of other parts also. To what extent there may be a loss of certain mineral constituents, when, as is usually the case, it is sought to collect the whole by the process of incineration, depends in part on the mineral composition of the substance, but also on the conduct of the incineration itself. The ashes here in question were, however, prepared with great care, and at as lowa temperature as possible, so as at least to avoid all unnecessary source of loss. It seemed desirable to call attention to these points, that in assuming, as is usually done, that the total mineral matter of animal and vegetable products is represented by the amount of ash they leave on burning, no more of exactitude should be attributed to the assumption than is really due. To proceed: in Table II. the total ash of the Offal parts is divided into—that of the soft parts exclusive of hair or wool, that of the bones, and that of the hair or wool. On the amount of ash indicated in the hair or wool, no great stress must be laid; for, as will be easily understood, it was almost impossible to free these parts from adventitious dirt, which would leave a considerable incombustible residue. As in the Carcass, so in the Offal (which included the head, feet, and tail), by far the larger proportion of the ash was due to the bones. The portion of the total percentage of ash in the Offal due to the soft parts, is generally as great as in the Carcass. A part is doubtless attributable to debris of the food not entirely removed by washing from the alimentary cavities and passages. The blood too yielded a not inconsiderable quantity; and this portion may be looked upon as not belonging to the fixed substance of the body, or to those portions of the Offal which are, as the rule, appropriated as human food. The blood of the Pig is, however, frequently appropriated to this purpose. After making some allowance on these heads, there is still, at least in the fattened animals, about as high a percentage of mineral matter in the collective soft parts of the Offal, as in those of the Carcass. It 506 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF. will be seen further on, how good an index is the percentage of mineral matter, to the amount of the fixed nitrogenous compounds of the total body, or its parts. In the third main Division of Table II., the amounts of ash yielded by the same col- lective parts of the Carcass and of the Offal, are calculated to 100 of the entire animal (fasted live-weight), instead of to 100 of the Carcass, or of the Offal respectively. From this arrangement of the results we learn, that, on the average, the ash yielded by the total soft parts of the body, amounted to considerably less than 1 per cent. of its entire or live-weight. That yielded by the bones, on the other hand, amounted always to more than 1, generally to more than 2, and in some cases to from 3 to 4 per cent. of the whole body. Thus, the bones of the Pigs yielded ash amounting to 2 per cent. and under, of the weight of the animal; those of the Sheep to from 2 to 24 per cent.; and those of the Calf and Bullocks to, from 3 to nearly 4 per cent., of the live-weight. It is worthy of remark, that in the fat Pig the ash due to the soft or more edible por- tions of the Carcass, amounted to only 0-211 per cent. of the whole weight of the animal ; the ash from the soft Carcass parts, of the three fatter Sheep to, from 0:205 to 0:339 of the live-weight ; and that from the same parts in the fat Bullock to only 0°402 per cent. of its whole weight. Again, the per cent. in the entire animal of ash due to bones, is 3°35 per cent. in the fat Bullock, against 3-94 per cent. in the half-fat one. There is among the Sheep, in like manner (if we exclude the half-fat one), a diminution in the entire animal in the amount of ash from bones, from 2:10 per cent. in the store animal, to 1-916 per cent. in the very fat one. In the Pig, the proportion in the entire animal of bony structure, as indicated by the amount of ash of bone yielded, declines still more markedly as the animal fattens. Thus, the ash of the total bones of the store Pig amounted to 2°021 per cent. of the entire animal, and that from the total bones of the fat Pig to only 1:298 per cent. of its live-weight. Turning now to the last division, or “ Final Summary,” of Table IT., the decline in the percentage of mineral matter in the entire animal, as it fattens, is very clearly brought to view. This decline is indicated not only in the amount of ash derived from all parts of the body collectively, but in that from both total Carcass, and total Offal parts, taken separately. The exception is the case of the Offal parts of the fattest Sheep; but the large amount of ash in this instance was due to the great quantity of adventitious matter not removed by washing from the wool. Calling attention to the actual figures in some of the other cases, it is seen, that, whilst the half-fat Bullock yielded, from all parts, 4°664 per cent. of mineral matter or ash, the fatter Bullock gave only 3-92 per cent. Again, the whole body of the store Sheep yielded 3-164 per cent. of ash, and that of the fat Sheep only 2-811 per cent. And lastly, whilst the whole of the store Pig gave 2°669 per cent. of mineral matter or ash, that of the fat one gave only 1-649 per cent. From the results as to mineral matter as a whole, it would appear, that during the fattening process, neither the accumulation of mineral matter in the bony structure, nor that in the soft parts, takes place commensurately with the increase of some other con- SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 507 stituents of the body. It will presently be seen which are the constituents that accu- mulate most rapidly under that process. Section [V.—THE FAT—IN CERTAIN SEPARATED PARTS, AND IN THE ENTIRE BODIES, OF 10 ANIMALS ANALYSED. When speaking on the subject of method, it was explained, that’a large portion of the Fat of the animals analysed, was obtained from their different parts by melting and expression, the remainder being determined by extraction with ether. In the melting and expression manipulations, the parts were generally classed as under :— (a) Kidneys, with the fat surrounding them: (6) Other carcass parts, including bones: (c) Head, and miscellaneous offal parts: (d) Heart with its accompanying fat: (e) Caul or omentum fat: (f) Mesenteric or intestinal fat. The determinations of Fat by ether were made upon the dry residues after the melt- ing and expression, which, for the purpose, were mixed or classified to represent— (a) Total carcass parts, including bone: (6) Head, and other offal parts, including bone: (c) Hair or wool. Separate Fat determinations, by ether, were also made upon a mixture representing the whole carcass and offal parts together, excluding only hair or wool, and of course the previously melted and expressed fat. The actual results of the melting and expression experiments will be found in Tables I. to X. inclusive, in the Appendix. The ether determinations are given in Table XIII. of the Appendix. From the data thus pro- vided, have been calculated the percentages of melted and expressed, of ether-extracted, or of total Fat (and its distribution), in the Carcass, in the Offal, and in the Entire Fasted Live-weight, of the several animals. 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Jo | 5, fey) p39 “peaq] F8 |! ates | -xeo | “PE 1ay70 | peay | mory | O10} neo WOT | ror wor || &E paxim} zay30 punore s ¢ JIYJO | peay | WOT | 91109 jneo WOM | cig woly Ss pexton| zaq30 punoe wos | u01g “095 | moag aon 3 8 lor | worg tory | Eg |] ord | wory ae asa mory ae woz |wroag wolg on ae fe WN aa 5B a | 2.6 Be a 2 $8 *yewrue aa |. ‘uotssaidxa | p & 2's jo vondriose ‘raya Ag ‘uorssaidxe pue Sunjeu Ag a a pue ag ae “ro190 ‘uorssaidxe q e< q Sunjem Ag | Se srayye Ag -uorssasdxa pue Soyo Ag |S. | dg pue s~ gs Suyjou 4g “syed [eyO Woy *sqred sseareg WOIg *sSBOItD +(sourysajut pue syoeui03s Jo syuaquoo Surpnjout) euuy aiUG Jo 1ySiem-oAT] poze} Ur sodequso1eg ‘TEHO sory ut sa8equaoiag -(SoUTSeAUT PUL spORUIOG Jo syToyMOL) eAoJoroyy Surpnyout ‘qySIoM-oAIrTT poyse,y) [eUUITY emu UL “~prg— (SeuTyseqyUy PUB STBUIOJ Jo symazTOKy Surpnyoxo syregq Jo wing yenbs) yepO Ysety UT “PuUZ—'ssvore/ YSoty UY “4ST ysaay ul sasequedieg ‘sTeMIUY Ua, Ut ‘(ray YA uotowryxg Aq pue ‘uowsardxg Aq ‘sunqay Aq) vy Jo soseyuadleg— [J] FAV], ON SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 509 TaBLe I1V.—Summary of Percentages of Toran Fat (by Melting, Expression, and Ether) in Ten Animals. 1st. In Fresh Carcass.—2nd. In Fresh Offal (equal Sum of Parts excluding Contents of Stomachs and Intestines).—8rd. In Entire Animal (Fasted Live-weight—including therefore Contents of Stomachs and Intestines). [The mean percentage of Fat from Total Parts in the Entire Animal is given—lst, by addition of the amounts in the separate items; 2nd, with the ether-determinations made direct on a mixture of Entire Animal crude-dry-matters (except wool, with the amount in wool added).] x Percentages in fasted live-weight of Entire Animal. From Total Parts. By ether de- Percentages terminations in fresh Offal direct on mix- Description of animal. spr (excluding |Trom Carcass| From Offal |] By addition | ture of entire ; Carcass contents of parts. parts. of items. animal dry "| stomachs and matter (except intestines). wool) and ‘wool fat added. Rat wall 2s. winscngsrcaanel|, 10S 146 10°3 4°34 146 14:8 Half-fat OX 00... ccc cee cee eee cee eee eee 226 15°7 146 4°12 18:7 19°1 Pat? ORs Jocsctoucdoean eavasemonamsenees 34°8 26°3 23°1 6-96 30:0 30°1 Pati lambsssvcaiseeccsatvcconeceesvent 36°9 20°1 22-1 6-28 28°3 28°5 Store sheep.......ccccccsscoessssreeee| 23°8 16-1 12-7 6°18 18°9 18-7 Half-fat old sheep ...............04. 31°3 18°5 16°7 6-52 23-2 23°5 Fat shé€pi seccersecsedescscapenseusrs| AS 26-4 26-1 9°43 35°5 35°6 Extra fat sheep ..........00..0008| 55°] 34:5 34°7 10°94 45-7 45-8 LOPE! PIB? wwssinseecunytannstensacwaadee 28°1 15:0 18°7 468 23:3 23°3 Bat pig’ scisnciehetecncssacssmasnnauns s 45-6 22°8 37°6 4-50 42-1 42-2 Means of all............ 34-4 21-0 Q°7 6-40 28°0 28°2 Means of the 8, excluding ‘ae 36-5 22-3 23-2 6-64 29:8 29-9 sheep and store pig ......... > Means of the 6, excluding the s : . . 56 . . 2. store and half-fat animals ... oo ven e oe ee 328 Taking first the percentage of Fat in the fresh Carcass yielded by melting and expres- sion, it is seen, that the amount around the kidneys increases very considerably as the In fact, practically, the judgment of the butcher on first disembowel- ling an animal is perhaps more influenced by the fatness of the kidneys than by any other single point. The figures show (Table III.), that, whilst the Carcass of the half- fat Ox afforded 3:07 per cent. of fat, by melting and expression, from around the kid- neys, that of the fatter, but only moderately fat Ox, gave 5:44 per cent. of such fat. Of the Sheep, the Carcass of the store animal gave only 1:69 per cent. of melted and ex- ‘ pressed kidney fat; that of the half-fat old one 3°60 per cent.; and that of the moderately fat one 8°38 percent. Again, the percentage of melted and expressed kidney fat in the Carcass of the store Pig was 1°67, against 4°32 per cent. in that of a Pig in every respect similar, excepting that, from the time the former was slaughtered, it was fed on fatten- ing food during a period of ten weeks. It must be remembered, that these amounts of MDCCCLIX. 3x animal fattens. 510 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF fat obtained by melting and expression are exclusive of a not immaterial quantity after- wards extracted by ether, from the mixed Carcass parts, in which the kidneys and kidney- fat expressed residue were included. The increase in the proportion of Fat in the other Carcass parts, during the period in which the animal is currently said to be fattening, is, as indicated by the amount obtain- able from them by melting and expression, equally striking. But time and space will be saved, if we illustrate this accumulation by special reference to only the ¢ota/ amount of fat from all Carcass parts, whether obtained by melting, expression, or ether. Refer- ring the reader, then, to the first three columns in Table III., to see how the total amount of Carcass fat is made up, we will proceed to draw our illustrations as to the total amount itself, from the fourth column of the same Table—or, as there repeated without the detail, in column 1 of TableIV. It is seen, that the Carcass of the half-fat Ox contained 22°6 per cent., that of the store Sheep 23-8, and that of the store Pig 281 per cent. of pure fat*. The Carcass of even a fat Calf, on the other hand, gave only 16-6 per cent. of total fat; which, however, is quite consistent with the current notion, that veal is leaner than any other of our ordinary meats. Of the Carcasses better repre- senting the average condition of butcher’s meat of good quality, that of the moderately fat Ox yielded 34:8 per cent. of pure fat; that of the fat Lamb 36:9; that of a moderately fat Sheep 45:4; that of a very fat Sheep 55-1; and that of an only moderately fattened Pig 49-6 per cent. ‘It is thus seen, that the animal food, of reputed high quality, as sold by the butcher, and to which such a highly nitrogenous character is generally attributed, will probably consist of fat to the extent of from one-third, to one-half, or even more, of the total fresh-weight of the Carcasses. To this point we shall have to recur, when taking a review of the collective composition of the animals; and also when we come to the application of the results, and to a consideration of the general conclusions to be drawn from them. But it may be here remarked in passing, in reference to the percentages of Fat above enumerated, that they would have been even somewhat higher in the condi- tion of the Carcasses as weighed out by the butcher; for, in the Tables, the percentages are calculated in relation to the weight of the fresh carcass taken as soon as possible after the animal was killed; but between this condition and that in which the meat is gene- rally sold to the consumer, there may be a loss in weight of even several per cent. by the evaporation of water. From the want of a strict uniformity in classifying the several parts of the Offal in the different animals, for the determination of the Fat they contained, a detailed com- parison of its amount in the corresponding parts in the different animals is not so prac- ticable as might be wished, But, since only a small proportion of the fat from the Offal parts is consumed as human food, such a comparison is of the less importance in a prac- * The fat obtained by melting and expression contained but very immaterial amounts of foreign substance ; whilst, independently of other considerations, the composition of the final residue afforded confirmation of the fact, that the ether determinations very closely indicated the complementary amounts of the originally existing fat. SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. oll tical point of view. Still, there are here some points worthy of notice, as indicating the accumulation of Fat internally as the animal matures. The percentage in the total Offal parts of fat obtained by melting and expression from the caul or omentum, was, in the half-fat Ox, 4:63, and in the moderately fat Ox, 7:93. In the Offal of the store Sheep the percentage of melted and expressed fat from the same source was 5:14, and in that of the very fat Sheep it was 19-5. Another item of fat, which is a considerable index to the fattening character and maturity of an animal—but which, with frequently a portion of the omentum fat also, is generally employed for tallow, and therefore not as food—is the mesenteric or intestinal fat. This also is seen to increase as the animals fatten; though those breeds which have the greater tendency to fatten on the outer frame or Carcass, have the less aptitude to do so around the internal organs. To go to the figures, it is seen, that the intestinal fat of the half-fat Ox amounted to 4°66 per cent. of the total Offal parts, and that of the fatter Ox to nearly double, or 8:79 per cent. The intestinal fat of the store Sheep amounted to 3:08, that of the half- fat Sheep to 5°69, that of the fat Sheep to 6°57, and that of the very fat Sheep to 7:41 per cent. of the collective Offal parts. The Offal of the store Pig again, yielded only 2:12 per cent. of its weight of melted fat from the intestinal regions (including the so-called caul-fat), and that of the fat Pig 8-35 per cent. It need hardly be remarked, that it is only in a practical or economic point of view, that any comparisons can be drawn between animals differing so essentially in their characters and habits, as the Pig and the Rumi- nant. But, whilst speaking of the amounts of fat deposited around the internal organs in the two cases, it may not be out of place to call to mind how much more concentrated, so far as digestible matter is concerned, is the food of the Pig than that of the bulky- feeding Ruminant, and that, in conformity with this, the alimentary cavities and pass- ages constitute, collectively, a much less proportion of the bulk and weight of the animal in the former, than in the latter. It is seen that nearly 1 per cent. of the collective Offal parts of the Sheep is fatty matter contained in the wool. Of total fat obtainable by melting, expression, and ether, the collective Offal parts yielded only from one-half to two-thirds as high a percentage as the collective Carcass or more universally edible parts. Even in the Offal, however, the fat, in the cases of the fattened animals (excluding the calf and lamb), amounted to about one-fourth of the total Offal, as, for example, in the fat Bullock, the fat Sheep, and the fat Pig, and to more than one-third in the case of the very fat Sheep. Of the probable proportions of the fat of the carcass and of the offal, respectively, which are, on the average, consumed as human food, and of the relation of this consumed fat to the nitrogenous substance taken with it, we shall have to speak further on. Let us now turn from the percentages of Fat in the collective Carcass, or collective Offal parts, respectively, to the amounts derived from the same sources, calculated in relation to the entire or fasted live-weight of the animals taken as 100. Looking to the per- centages as so calculated, and which are given in the more detailed form in Table IIL, it is obvious that the relation of the figures, comparing one animal with another, in 3X2 512 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF regard to the fat of any corresponding part or parts, will be nearly the same as in the comparisons already drawn, wherein the percentages were given in relation to the total Carcass, or total Offal parts, separately. The actual figures are of course less when taking the larger weight—that of the Entire Animal—as the divisor in the calculation; but the relation of the figures representing any given part or set of parts of one animal compared with another, will only differ from that in the forms of calculation already considered, in so far as the proportion, in the Entire Live-weight, of the contents of stomachs and intestines (included in the live-weight) is different in the different animals. Some space may be saved, therefore, by leaving to the reader the study of the further details in Table III., and proceeding to call attention to the more summary view of the per- centages of fat in the Entire Animals, as given in columns 3, 4, 5, and 6, of Table IV. In column 3 of Table IV., the percentages in the Entire or Fasted Live-weight of the animals, of fat due to total Carcass parts, are given ; and in column 4, those yielded by the total Offal parts. Taking the average of the ten animals, more than three-fourths of their total fat belonged to their Carcass, or more valuable edible parts. The proportion of the whole fat due to the Carcass parts is seen to be generally greater the “riper,” or more matured, the animal. The proportion of the whole fat, due to carcass and offal respectively, is about the same in both the half-fat and the moderately fat Ox. In the Sheep, however, the proportion of the whole fat due to carcass is much greater in all the more mature animals than in the one in the store condition. In the latter, there was only about twice as much of the total fat coming from the carcass as from the offal ; whereas, taking the average of the four fatter animals—the fat Lamb, the half-fat Sheep, the fat Sheep, and the very fat Sheep—there was three times as much of the total fat due to the carcass as to the offal parts. In even the store Pig there was four times as much of the total fat of the body, in the Carcass, as in the Offal parts; and in the fat Pig there were from eight to nine times as much fat from the Carcass as from the Offal parts. The general conclusion would seem to be then, that, perhaps on the average, three-fourths or more of the total fat of a slaughtered animal, in good condition, will belong to the carcass parts—that is to say, to those parts which may be reckoned as almost entirely devoted, in some form or other, as human food. It has been already seen in Table ITI., and the column illustrating the fact is repeated in Table IV., that the percentage of fat in the collective Carcass parts of the fattened animals amounted to from one-third to one-half, or even more, of the total weight of the Carcass. We will now consider what was the proportion of the whole animal at the time of its being slaughtered, which was nearly, if not quite, pure fat. In the fifth column of Table IV., the percentage of total fat in the Fasted Live-weight of the several animals has been calculated by the addition of the respective items recorded in Table III. In the sixth and last column of Table IV., are given the per- centages of total fat in the Live-weight of the ten animals, obtained, for the purposes of control, by another method. In this check column No. 6, the amount of fat obtained by melting and expression is calculated by the addition of the amounts thus obtained from the several parts, as in the other case; but, the fat remaining in the different SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 513 expressed parts, is now obtained by ether determinations made on proportionally mixed samples of ali the parts of the animal, Carcass and Offal together, the wool only excepted; the fat in the wool itself being extracted separately, and its amount taken into the cal- culation. A glance at the two columns (5 and 6) will show that there is never half, and in only one or two cases, one-fourth of 1 per cent. of variation between the results obtained by the two different methods. The striking fact appears, that, of the whole body (fasted live-weight), 452 per cent. of . the very fat Sheep, and 42 per cent. of the moderately fat Pig, were dry fatty matter. Of the moderately fat Sheep 353 per cent., of the moderately fat Bullock 30 per cent., and of the fat Lamb 283 per cent. were dry fat. The half-fat old Sheep contained 231, and the half-fat Bullock 182 per cent. of fat. The store Sheep even contained 183, and the store Pig 234 per cent. Of the Calf, on the other hand, the entire body, though professedly fat, yielded only 14? per cent. of its weight of dry fatty substance. It may, perhaps, from these data be concluded, that fattened Oxen of good quality, will, on the average, consist of fat, to the amount of nearly one-third of their whole weight; moderately fattened Sheep, to rather more; and moderately fattened Pigs, to more still; whilst, probably, fat Bacon-Pigs will frequently contain fat to the amount of one-half of their whole live-weight. Secrion V.—THE NITROGEN—IN CERTAIN SEPARATED PARTS, AND IN THE ENTIRE BODIES, OF 10 ANIMALS ANALYSED. It has been shown, how large is the proportion of the whole body, of some of the animals of most importance as human food, which is fatty matter. It has been further seen, that the proportion of fat in the collective Carcass parts, that is those which are the more exclusively appropriated to food purposes, is still greater than in the whole body. The next point of interest is as to the proportion, in the whole body or certain collective parts, of nitrogen and the thence calculated amount of protein or other nitrogenous compounds, a class of constituents, the comparative predominance of which is generally supposed so prominently to characterize our animal food. The nitrogen was determined upon mixed samples of the crude dry matters remaining after the removal of fat by melting and expression, as follow :— (a) Of all soft parts of the carcass : (6) Of carcass bones: (c) Of offal, soft parts and bones together (excluding hair or wool): (d) Of all parts, carcass and offal together (excluding hair or wool). It was also determined upon the hair or wool separately. The exceptions to the above arrangement were, that, in the cases of the Pigs, the mixed sample of Carcass included both soft parts and bones, that of the Offal was without bones, and a separate mixture was made of the head and feet, soft parts and bones together. The actual experimental determinations of nitrogen, in the expressed nitrogenous residues, mixed as above described, are given in Table XIV. in the Appendix. The calculated mean results are given in a detailed form in Table V., and in a summary one in Table VI., which now follow. MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF 514 "SSBOIUD) OY} TILK 08 Ajeroues saved osayy eovovad ur yng {eyO ayy UI popnfour ozay st sBid 43 Jo yaaf puv poay ayy Jo ueSoAZIU ayy ‘speUTIUB ayy O44 YALA UostIeduOD JOT » : . seo" sremUe JBJ-J]BY pue 91078 9£0-3 || 308-0 96-0 £080] geet] seat | retz| 6608 | F690] seer 866-1 pas Sapa *G wih ge BUNT ‘ a ances cccace aid 3103s pue daays SFIS || €F8-0 669-0 166-0 || SOE-T c0e-1 9b8°6 LLG 4L9:0| 380-3 680-6 a10js Suipnyoxe ‘g ayy Jo suvayy | SLT-3 | F98-0 1€9-0 £66:0 || FSE-1 Fol 981-6 LOLS 629-0] SEL GELS sersesserces TB JO SUBITAT A ; C Y : C ~Y LEL-T L9F-0 1] 668-0 |x89T-0 cere 008-T 00€-1 TES || S1S-T [4008-0] °°" GILT SILT sreereee Bid yeq 038-3 |' 6£9-0|| SFF-0 |x L83-0 cee TPG ThS-L SLUG | SLP-L lx ZGL-0] “| 6LE-3 618-3 «81d 21095 | SSS | eaERiee Ca americn 09L-T | 088-0 64-0 L8€-0 || 088-0 | F91-0| 912-0] FLL-3 PoG-T 026-1] L6E-1 193-0 SEED ee ee daoys ey eagxq 096-1 || 186-0 86¢-0 €0F-0 || 620-1 || 981-0] €68-0] 609-3 O8F-1 661-1] [6L-T PGE-0 LOE Wier tie ee ees tah daays 32g 096-6 || FE0-T 6S¢-0 GLF-0 || 938-1 || S61-0| 180-1] 866-3 b8¢-L PPE-L] 686-6 98-0 G66 fo daays po 385-318 €L8-3 || GILL 699-0 LOF-0 || PSST || SHS-0| SLO-L | 066-3 LoL-1 S6L-L] O¢e-3 PSP-0 968-1 |" daays 2103¢ 96-1 || €F6-0 009-0 EPE-0 || FS0-T | F0S-0 | 028-0] 320-E 836-1 660-1 SIL T¥é-0 Zen |" woeeeeeoe anal yey 818-3 || 192-0 F0L-0 L90-0 || 299-1 | 983-0] T£3-1] 348-3 969-6 916-0] 198-3 GEPF-0 GGT pore eee eeeese sce ees ses XO Fey 804-3 || 006-0 LE8-0 €90-0 || 808-1 || 666-0] 609-1] 98F-8 POLE ShS-01 86L-6 69F-0 TEG-G pre eeereses ses XO yer ITCH OSF-G || 868-0 964-0 40-0 || SI9-T |] G0E-0| OLE-T] 18-6 019-6 SPIO} 809-6 L8¥-0 TTB [reese ea yey C < = c A — “sqaed sgyred |] syed | “(SUTeIG ; *sjied snoueiq ‘sed |! eyo Tego |pue anu0}/ ‘100M | gseoieo ‘souog | -mou | ‘szied || -syred ‘syed TOL | yej0, |] xayjo | UtPUPXe) | 10 wey | erog | woag | pue Tego yego [39°F pus) “[Oom "syed ‘sauoq | snoursq |. word |! org || moa | 2999 PU® | WOH |} mony Aysoy | ye10r || zoqjo | Peey | 10 1eq | sseoseo woxg | mau pue peay wor wor | wor |} mos | WO | Wory | e107 Moy Aysog. wosg ‘Teutue Jo uotydiiosaq ‘syed [eyOQ Woly | ssyied sseaieg wWolg ‘[eUIUY aTUG Jo WZram-aAT] paysey ur soBequoo1ag THO Ysery ur soSeyuaoieg “stored Ysoaz ut sa8eyuaoIag [RUIN oI UL ‘pIg—'(souryseyUT PUL STORMIOYY Jo syMEyUOD SuIpNpoxe syrvg Jo ung yenbe) [eyO Yyserq Uy ‘pug—‘ssvorvy Yyserg Ul “48T *(SOUTYSOJUT PUL STPVUIOAY Jo SyUOMOD sL0JoIEY} SUIPNHPOUL “YySIosM-oATT payee) ‘s[RUILUW UO], Ul NAEDOULIN JO soSezusoreg uva—'A WIAVI, SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 56515 Taste VI.—Summary of Mean Percentages of NrrrogEn in Ten Animals. 1st. In Fresh Carcass.—2nd. In Fresh Offal (equal Sum of Parts excluding Contents of Stomachs and Intestines)—8rd. In Entire Animal (Fasted Live-weight, including therefore Contents of Stomachs and Intestines). [The mean percentage of Nitrogen from Total Parts in the Entire Animal is given—Ist, by addition of the amounts in the separate items—2nd, by direct determination on the mixture of all crude dry parts (except wool, the amount in wool being added by calculation) —8rd, by calculation, deducting fat and mineral matter from total dry, and dividing by 6'3= an average per cent. of nitrogen, of 15-878, in the nitrogenous substance. ] Per cent. in Entire Animal (fasted live-weight). From Total Parts. 1. 2. 3. Per cent. By direct de- in fresh terminations | By deducting Per cent. | Offal (ex- From on hair or fat and mineral Description of animal. in fresh | lUding | carcass | From offal By wool sepa- | matter, from Carcass: contents of parts parts. addition. |rately, and on | total dry, and stomachs : a mixture of | dividing and intes- : all other parts} — by 6°3. tines). collectively. Bat Calf oc ssssiscccavessocnecvecnetye) (27608 2°812 1-618 0°838 2-456 2°471 2°421 Half-fat OX... ..ccee cee ceeeeeeeeeee ees] 29793 3-436 1°808 0-900 2-708 2°781 2-635 Bat OX. cs. ss20k eosnccecctovsesteecs| 2351 2-872 1°557 0-761 2318 2°333 2°304 Fat lam Dice ecs ces cas sucess ce omesecves|) 1712 3°022 1°024 0:943 1-967 1:974 1:949 Store sheep.......ceseseeesecreseeeee| 29350 2:920 1:254 1°119 2°373 2°380 2°353 Half-fat old sheep .....cecseeeeeee 2-289 | 2928 | 1-226 | 1-034 | 2260 1S 207 \ 2-226 ’ : : é ; : 1947 Pat :she@p* ssa veosnavdccckasdoveation| 12791 2-609 1:029 0:931 1:960 leaaet «| 1:941 | Extra fat sheep ssesssceeserseeeeeoee] 19997 | 2774 | 0-880 | 0-880 | 1-760 | J Tote | 1-736 See Hritteiriresend 9.379 2172 1°54 0-679 | 2-220 2:196 2180 AL PIF wasenescssaseeacewerssewen cee 1-712 2-313 1:300 0:457 1°757 1-773 1-725 Means of all ............ 2°132 2-786 1:324 0°854 2178 2:194 2-147 Means of the 8, excluding ea 2-082 2845 1°305 0°834 2-148 Q°] 70 2°] 17 sheep and store pig ......... Means of the 6, excluding the a8 ee ‘ 0 : 3 : store and half-fat animals ... bere ih i sl | anon R008 eOle These Tables of the percentages of actual nitrogen (V. and VI.), will enable us con- veniently to compare the relative nitrogenous percentage of one animal, or its several parts, with that of another, and also, the duplicate results obtained by different methods of experimentation, or calculation, as the case may be. The amounts of nitrogenous compounds which the amounts of the nitrogen itself are supposed to represent, will be better considered further on, when we shalt have before us, side by side, and at one view, the percentages in the ten animals or their collective parts, of the several classes of con- stituents of which the whole is made up, namely—mineral matter, dry nitrogenous com- pound, fatty matter, and the total dry substance and the complementary water. * Tn these cases, two sets of determinations were made, at different times. 516 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF When speaking of the mineral matter, it was found that there was four or five times as much in the total bones, as in the total soft parts of the Carcasses. A reference to Table V. shows, that the amount of nitrogen was, on the other hand, four or five times as great in the soft parts of the Carcasses, as in the hard or bony parts. Still it would result, that, whenever no nutriment was reclaimed from the bones, one-fifth or one-sixth of the total nitrogenous substance of the Carcasses would be lost to human food. Comparing first the percentage of nitrogen in the different carcasses, it is seen greatly to decrease with the progress of the animal from the store to the fat condition. It will be seen further on, that the fattening or maturing is accompanied by a considerable diminution in the percentage of water in the body. The dry matter accumulated consists, however, in a much greater proportion of fatty substance, than of nitrogenous compound. Indeed, it would seem probable that, necessarily, the larger the amount of the nitrogenous compounds, the larger the amount of water required for their proper hydration, for the purposes they subserve in the system. To go to the figures, Table V. shows, that whilst the entire carcass of the half-fat Ox contained 2°793 per cent. of nitrogen, that of the moderately fat Ox contained about one-sixth less, or 2-351 per cent. Of the Sheep, the carcass of the store animal contained 2°350 per cent., that of the half-fat one 2:289 per cent., that of the fat-one 1°791 per cent., and that of the very fat one only 1:397 per cent. of nitrogen. Again, whilst the carcass of the store Pig contained 2°319 per cent. of nitrogen, that of the moderately fatted one contained only 1:712 percent. Lastly, the carcass of the fat Calf, which yielded a less proportion of fat than that of any of the other animals, contained of nitrogen on the other hand, a higher percentage than that of any but the half-fat Ox, namely, 2°608 per cent. This, again, is perfectly consistent with the reputed relatively lean character of veal. Turning to the percentage of nitrogen in the collective offal parts (exclusive of con- tents of stomachs and intestines), it is seen at a glance, to be in every instance excepting that of the store Pig, higher than in the collective Carcass. In the Lamb, and in the four Sheep, however, more than one-third of the nitrogen of the offal is contained in the wool. Deducting this, the percentage of nitrogen in their collective other Offal parts would be less than in their collective Carcass parts. In the right-hand portion of Table V., the amounts of nitrogen in the respective parts are calculated so as to show their percentage in the total or fasted live-weight of the animals, instead of in the Carcass or the Offal taken separately. Particular attention need only be called, however, to the more summary view of the percentage of nitrogen in the entire animal, as given in Table VI. The third column of this Table shows that amount of the total percentage of nitrogen in the Entire Animal which is contributed by the Carcass parts, and the fourth column that due to the total Offal parts. The last three columns of the Table give the percentage of nitrogen in the Entire Animals due to all parts together, both Carcass and Offal ; but determined or calculated by three different methods. Before considering the actual composition of the animals, in regard to nitrogen, as shown in these three concluding columns, it will be interesting to consider the SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 517 degree of agreement in the percentages obtained by the three different methods referred to. In the first of the three concluding columns (Table VI.), headed “ By Addition,” the figures there recorded are obtained by the addition of the percentages afforded by the separate items or parts, the details of which are given in Table V. The percentages so obtained, are, in fact, the result of duplicate nitrogen determinations made on each of four separate parts or mixed samples, for each animal. The next column, headed—* By direct determinations on hair or wool separately, and on a mixture of all other parts collect- ively”—is obtained, as the description indicates, by duplicate determinations on ¢wo series of parts only. The last column, on the other hand, is obtained entirely by calcu- lation, as a check upon the percentages of nitrogen made by direct experimental deter- mination. The method of calculation is as follows:—From the percentage of the crude dry substance, remaining after the removal of most of the fat by melting and expression, the fat afterwards extracted by ether is deducted. From the result so obtained, is next deducted the amount of the mineral matter. The remainder—the water, the fat, and the mineral matter, being thus all excluded—consists, of course, of nitrogenous compounds of some kind or other. With the view of founding an estimate as to the probable amount of nitrogen contained in the mixed nitrogenous matter of entire animal bodies, upon a basis of something like specific and detailed facts, we have in vain endeavoured to find sufficient published data for estimating the probable relative proportions in the body of albumen, fibrin, (quasi) gelatin, or chondrin, &c. In the absence of any appropriate data on this subject, we have assumed, of necessity some- what arbitrarily, 6-3 as probably the nearest round number applicable as a divisor of the crude nitrogenous substance of the animal bodies in question, to reduce it to nitrogen. This number, 6°3, supposes an average percentage of nitrogen in the mixed nitrogenous compounds, of 15°873. This is slightly higher than in either albumen or fibrin; considerably higher than in chondrin; but on the other hand, considerably lower than in gelatin*. It is probably, therefore, as good a figure as could be taken under the circumstances, as some confirmation of nitrogen determinations made upon such heterogeneous matters, and of the propriety of their application to the objects we have in view. If we are to assume, that the direct nitrogen determinations are nearer the truth than the calculated estimates, it would appear that the collective nitrogenous compounds of the whole body, in the cases in question, had a rather higher percentage of nitrogen than that represented by our number 6-3—namely, 15°873. For, although the discre- pancy in the percentages of nitrogen obtained by the different methods is invariably within the range of the second decimal place, the percentage indicated by the method of calculation merely, is in every instance somewhat lower than that by the direct expe- * M. Bovsstneautr formerly adopted 15-0 per cent. of nitrogen (+6666), in his calculations of nitro- genous vegetable compounds from the amounts of nitrogen ; but he has more recently adopted 16:0 per cent. of nitrogen (=6°25). MDCCCLIX. 3 Y 518 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF rimental determinations. It would be easy to suggest several sources of probable inac- curacy, in thus assuming a percentage of nitrogen in the collective nitrogenous com- pounds of the body determined as a whole by the deduction of the amounts of other matters. For instance; it may be a question—how far the mineral matters determined by incineration, and deducted by calculation, contain the oxidated sulphur and phos- phorus of the nitrogenous compounds themselves !—what were the relative proportions of the different nitrogenous compounds in the collective mixture of all of them ?—and so on. Any consideration, of the interference with strict accuracy, of such sources of error, is, with our present main objects, immaterial. Looking to the figures obtained by the three different methods, we are free to confess, that the correspondence between them is such as we had scarcely hoped to attain. We accept it as a proof of success in a difficult and extremely laborious undertaking, such as gives us more confidence in our final results, and in the conclusions derived from them, than at the commencement we had at all anticipated. It will be easily under- stood, that, although the difficulty of getting, for analysis, perfectly proportional and uniform mixtures, of such heterogeneous matters as those in question, must be very great, yet, that success on this point will depend only upon the amount of care and labour devoted to it. Feeling that so much depended upon these, we were, particularly in the preparation of the samples, not sparing in their exercise. So far as the nitrogen determinations themselves are concerned, we are very glad to have this opportunity of stating, that they were, for the most part, made by Mr. F. A. Manning. The degree of credit due to Mr. Mannine for this labour, will be best ascertained by an examination of the duplicate determinations given in Table XIV. in the Appendix, and of the coincidence of the final results, by the different methods, as given in Table VI. now under consideration. In this examination the extremely heterogeneous character of the substances operated upon should not be forgotten. It has already been remarked, that the difference between the percentage of nitrogen indicated for the Entire Animals, obtained on the one hand by direct determinations, and on the other by calculation merely, was, pretty uniformly, within the limits of the second decimal place; and further, that the calculated percentage was invariably some- what lower than the experimental ones. Comparing with each other the two differ- ently obtained experimental results, the difference between them is always within the same limit. In the majority of cases, the difference, even in the second decimal place, amounts to very few units. The actual figures, in these three columns, may then be taken as pretty closely indicating the real percentages of nitrogen in the Entire Bodies operated upon. They furnish, therefore, a concise view of the differences in this respect, between the different animals, according to their description or condition. It is remarkable, that, of the beef-yielding animals, the whole body of the half-fat Ox contained scarcely 23 per cent. of nitrogen, and that of the moderately fat one only about 23 per cent. The fat Calf contained a rather larger proportion of nitrogen than the fat Ox; namely, nearly 23 per cent. SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 519 The entire body of the fat Lamb contained less than 2 per cent. of nitrogen. The store Sheep contained less than 2°4 per cent. of nitrogen; the half-fat old Sheep 21 per cent.; the moderately fat Sheep not quite 2 per cent.; and the very fat Sheep scarcely more than 12 per cent. The store Pig contained about 22 per cent. of nitrogen; and the moderately fat one, only about 12 per cent. The striking fact of there being so small a percentage of nitrogen in the bodies of the animals which we feed to supply our meat-diet, is one of great interest and importance. On the one hand, as will be fully illustrated further on, the proportion of the nitrogen consumed in the fattening food, which remains stored up in the animal, and is sent to market as meat, is extremely small; and on the other, as already alluded to, a consider- able proportion of the nitrogen which really is retained by the animals is not appro- priated as human food; whilst, of that which is so appropriated, a considerable portion will exist in the form of gelatin and chondrin-yielding matters, the value of which as food is, to say the least, questioned. Before leaving the Tables showing the percentage of nitrogen in the different animals and their several parts, attention may be recalled to the illustrations of the latter point, afforded in the lines of mean percentages, given at the foot of Table VI. It has already been noticed, that the collective Offal parts of the animals contained a higher percentage of nitrogen than the collective Carcass parts. But it is seen, that the actual amount in the entire body, of nitrogen accumulated in the Carcass parts, is still about three-fifths of the whole. It was shown, that about one-fifth of thisis due to the bones. It results, that there is left, in round numbers, only about half of the entire nitrogen of the body associated with the soft edible parts of the carcass. As to the proportion of the two-fifths of the total nitrogen in the body contained in the Offal parts, which will probably, on the average, be consumed as human food, some observations will be made further on. Szotion VI—SUMMARY OF THE COMPOSITION OF THE TEN ANIMALS ANALYSED :— " Mineral Matter, Dry Nitrogenous Compounds, Fat, Total Dry Substance, and Water. Having considered the percentages of mineral matter, of fat, and of nitrogen, indi- vidually, in the different animals and their respective parts, it will be well now to take a summary view of their collective composition as deducible from the data thus provided. In Table VII., therefore, which now follows, are given side by side, at one view, the percentages in the Carcass, in the Offal, and in the Entire Animal respectively, of— Ist. Mineral matter (ash): 2nd. Total dry nitrogenous compounds (by deduction of other constituents) : 3rd. Total fat (by melting, expression, and extraction by ether): 4th. Total dry substance (sum of the mineral, nitrogenous, and fat): 5th. Water (the complementary quantity to the total dry): And, in the Entire Animal, the percentage of the whole due to contents of Stomachs and Intestines is also given. 3 ¥ 2 . J. B. LAWES AND DR. J. H. 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In fact, all the results tend to show a prominent connexion between the amount of the mineral matters, and that of the nitrogenous constituents of the body. Next comparing the relative proportions of fat, and of nitrogenous compounds, in the different Carcasses, it is seen, that, in every instance excepting that of the Calf (in which case the percentages of nitrogenous substance and of fat were equal), there was con- siderably more of dry fat than of dry nitrogenous compounds. In the Carcass even of the store or lean Sheep, there was more than one and a half time as much fat as nitro- genous substance. In that of the store or lean Pig there was twice as much. In the Carcass of the half-fat Ox, there was one-fourth more fat than nitrogenous matter; and in that of the half-fat Sheep there was more than twice as much. Of the fatter animals, the Carcass of the fat Ox contained twice and one-third as much dry fat as nitrogenous substance ; that of the fat Sheep four times, and that of the very fat Sheep even six times as much. Lastly, in the Carcass of the moderately fat Pig, there was nearly five times as much fatty matter as nitrogenous compounds. From these results, it may perhaps be safely inferred, that in Carcasses of beef of reputed good condition, there will be seldom less than twice as much, and frequently nearly three times as much dry fat as dry nitrogenous substance. In the Carcasses of sheep we should conclude, that the fat would generally amount to more than three, and frequently to four or even more times as much as the nitrogenous matter. Finally, it may be estimated that in the Carcasses of pigs killed for fresh pork, there will be seldom as little as four times as much fat as nitrogenous compounds; whilst, in those fed for curing, the fat will generally be in a higher proportion still. The fat of the bones bears but a small proportion to that of the whole Carcass. As has been seen, however, perhaps one-fifth of the whole nitrogen of the Carcasses will be contained in the bones, and not included therefore in the more currently edible por- tions. It results, that, provided the whole of the fat of the soft parts of the Carcass be consumed as human food, its proportion to the amount of the consumed nitrogenous substances will, on the average of such consumption, be still greater than the actual composition of entire Carcasses would indicate. The question here arises, what proportion of the fat of our slaughtered animals is probably, on the average, actually consumed as human food in one form or another ? We have instituted numerous inquiries on this point; and we cannot do better than quote the opinion given by an experimenter and writer of great observation and expe- rience in such matters. Mr. Jounn Ewart, of Newcastle, writes in answer to our inquiry for his opinion as follows :— * As to beasts. The opening or the thick vein of fat that is presented and protrudes from the internal cavity on the first opening of the carcass, and also the crook of the 522 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF reed or the fat on the reticulwm or second stomach is reserved for suet, whilst the mesentery or web of fat which holds the intestines is sent to the tallow-melter. The proportion of the internal fat spoken of as reserved for suet may amount to about one- fourth of the whole of the loose or offal fat yielded by the beast; but the demand for suet not being at all times equal to the quantity reserved for such in addition to the real suet or the fat on the inside of the loins and covering the kidneys, a portion of the loose fat reserved for suet is sometimes added to the tallow, by which the quantity of offal fat of beasts used as human food will be reduced to one-fifth, or twenty per cent. of its entire quantity, and which must be understood as in addition to the whole of the carcass fat. Before dismissing this portion of the subject, I may remark, that the suet in the victualling of shipping always consists of loose or offal fat, some being taken for that purpose even when entire carcasses are purchased. “In sheep, although a portion of loose fat is generally reserved for suet, yet. there being a portion of the carcass fat, when redundant—which is very freqnently the case— sent to. the tallow-melter, the whole of the carcass fat, but without any addition of offal fat, will represent, very nearly, the quantity used as human food from this description of stock. “JT am fully aware that the disposition of the fat yielded by the kinds of stock already spoken of is not uniformly alike, and exactly that stated above in all localities, but I-do not think that the variation is such as to affect the statement as an average for England. In Ireland and Scotland the consumption of flesh is insignificant, when com- pared to that in England. , “The whole of the fat of both calves and lambs is eaten, or at least used—sometimes also with the addition of sheep’s offal fat—in the process of cooking their flesh. “The mesentery in swine is very small, and that of small animals slaughtered for fresh pork is entirely used in the process of cooking their edible offals, such as the liver, &c. Hog’s lard is the melted leaf or the layer of fat which accumulates in and lines the internal cavity in this description of stock, together with the melted mesentery of large animals slaughtered for being cured. The principal uses of hog’s lard are as a substitute for butter by the pastry-cooks and others, and in adulterating that article by unprincipled dealers. Another use of the fat of swine in the form of lard is in the pre- paration of ointments by apothecaries, and in that of Dom eane = peeuany in the kind sold as bear’s grease—by the perfumers.” With these statements, our information, derived from other sources, leads us to concur. It would appear, then, that as an average, we may assume :—that the whole of the Carcass fat, and about one-fifth of the Offal fat, of beasts, will be consumed as human food; that, of Sheep, an amount equal to the whole of their Carcass fat, but without reckoning any from their Offal parts, will be so consumed ;—and that, of the Pig, an amount equal to the whole of its Carcass fat, which is in greater proportion than in the other animals, and. probably a part of its Offal fat also, will be consumed as food. So far then as carcasses are concerned, the conclusion would seem to be fully borne out, that the proportion of SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 6523 the consumed fat to the consumed nitrogenous substance, will, on the average, be greater than that indicated by the relation of the total fat to the total nitrogenous matter in the Carcasses of fattened animals. Still confining attention for the present to the composition of the carcasses, the Table (VII.) shows, that, whilst the percentages of both mineral matter and nitrogenous substance decrease, as the animals mature, that of the fat, on the other hand, very con- siderably increases. Indeed, the increase in the percentage of fat is much more than equivalent to the collective decrease in that of the other solid matters: that is to say, as the animal matures, the percentage in its Carcass, of total dry substance (and espe- cially of fat), much increases. There is then, of course, a corresponding diminution in the proportion of the water. Thus, in the Carcasses of the leaner animals, there were from 54 to 62 per cent. of water; namely, 62+ per cent. in that of the Calf; 574 per cent. in that of the store Sheep; 554 per cent. in that of the store Pig; and 54 per cent. in that of the half-fat Ox. The Carcasses of all the other animals contained less than 50 per cent., and those of the fattest less than 40 per cent. of water. That of the moderately fattened Ox contained 453 per cent.; that of the fat Lamb 482 per cent.; that of the half-fat Sheep 492 per cent.; that of the fat Sheep 392; and that of the very fat Sheep scarcely one-third of its weight, or 33 per cent. only, of water. Lastly, in the Carcass of the moderately fattened Pig, there were 384 per cent. of water. It may be remarked, that these particular Carcasses, in the condition in which they would have been sold by the butcher, would perhaps have contained 1 to 2 per cent. less water than is indicated in the Table. For, between the condition in which these Carcasses were weighed, namely, as soon as possible after killing, and that in which the meat is usually sold to the consumer, it would probably have lost 1 or 2 per cent. of water by evaporation. On the other hand, as the bones contain a higher percentage of dry matter than the col- lective soft parts, the percentage in these edible soft parts will be somewhat lower than in the entire Carcass including bones. The actual fresh and dry weights of the bones of the different animals analysed will be found in Tables I. to X., in the Appendix; and the percentages of dry matter in the bones in Table XI., also in the Appendix. It may be here observed, however, that the proportion of bone was much less in the Sheep than in the Oxen, and much less in the Pigs than in the Sheep. It was, too, in all cases less, the fatter the animal. The percentage of dry matter in the bone increased, however, as the animal matured; and it was higher in that of the Oxen than in that of the Sheep ; and higher in that of the Sheep than in that of the Pigs. For example: the percentage of bone in the Carcass of the fat Ox was 11:8, in that of the fat Sheep 8°9, and in that of the fat Pig 4:6. The percentage of dry matter in the Carcass bones of the fat Ox and fat Sheep was from 73 to 74, and in those of the fat Pig only 61:7. From the large pro- portion of bone, and the high percentage of dry matter in the bone, of the Carcass of the fat Ox, the percentage of dry matter in the soft parts would be about 23 lower than in the entire Carcass with bones. In the same way, the percentage of dry matter in the soft Carcass parts of the fat Sheep would be 59:1, instead of 60°35, as in the entire 524 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF Carcass. In the fat Pig, however, owing to the much smaller proportion of the bone, and the percentage of dry matter in the bone being so nearly the same as that in the total Carcass, the percentage of dry substance in the soft parts will not differ materially from that in the whole Carcass. From the whole of the data adduced on the point, it may perhaps be safely concluded, that the average of Carcass beef, in well-fattened condition, will contain 50 per cent., or rather more of dry substance; that the average of properly fattened mutton will contain rather more dry matter than beef, say, 55 to 60 per cent.; that the Carcasses of Pigs killed for fresh pork will be rather drier than those of mutton; whilst the sides of Pigs killed for curing will, no doubt, be drier still. Zamé carcasses would seem to contain a smaller proportion of total dry substance than either moderately fattened beef, mutton, or pork. Their proportion of bone is also comparatively high. Lastly, veal appears to be the most watery of all. The Carcass of the Calf experimented upon, though the animal was considered to be well-fattened, contained only 373 per cent. of dry substance; its proportion of bone was also higher than in any of the other cases. Turning to the second division of Table VII., which shows the composition of the collective offal parts (excluding contents of stomachs and intestines), the figures do not show such a uniform tendency to a diminution in the percentage of mineral matter coincidently with that of the nitrogenous substance, as was observed in the case of the Carcasses. But, as already referred to, the percentage of mineral matter in the collective Offal parts (and it is this which is here under notice), does not represent only the mineral matter properly associated with the other constituents of the parts, but includes a quan- tity of adventitious matter adhering to the pelt, hair, or wool, of the animals. It is seen that the percentage of dry nitrogenous substance is, in every case, greater, and that of the fat very much less, in the collective Offal, than in the collective Carcass parts. In Oxen and Sheep, the pelt, hair or wool, hoofs, and for the most part stomachs and intestines, as well as some other nitrogenous parts of the Offal, will not be consumed as human food. The parts that will as a rule, or at least frequently be so consumed, are the head flesh with tongue and brains, the heart, the liver, the pancreas, the spleen, the diaphragm, and sometimes the lungs. Calculation leads us to estimate that the nitrogenous substance of these parts will in these animals (beasts and sheep) amount to about one-sixth of the whole nitrogenous matter of their collective Offals. This portion of edible nitrogenous substance from the Offal parts must, therefore, be added to the amount estimated as eaten from the Carcass, when considering the proportion of the whole nitrogen of the slaughtered animals which is appropriated as human food. Calculation further shows, however, that in the cases of Oxen and Sheep, the whole of the nitrogenous matter reclaimed as food from the Offal parts will fall short of the amount contained in the bones of the Carcass. So nearly, however, will these quantities balance one another (especially if a portion of the gelatine from the carcass bones be considered as eaten), that the total nitrogen of the Carcass parts, excluding any from the Offal, may perhaps be taken as little exceeding the average proportion of the whole nitrogen of the bodies SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 525 of these animals which will be consumed as human food. In the case of Pigs, a larger proportion of the total nitrogenous parts of the Offal will be consumed; an amount indeed more than equivalent to that in the bones of the Carcass, supposed to be not con- sumed. It results in fact upon the whole, that there would appear to be a larger pro- portion of the total nitrogen of the body of the Pig consumed, than of that of the other animals. But, as has been seen in the Pig, the percentage in the body of that total nitrogen is less, and the percentage of the fat greater than in the other cases. The Offal parts enumerated as eaten, are of themselves associated with very little fat; so that, such food, which is chiefly used by the poorer classes, would be highly nitrogenous, if not combined with extraneous fatty matter. In cooking, it is generally so combined. Moreover, the classes which consume the most of the internal organs of slaughtered animals, are also those which consume the larger proportion of Pig-meat, in which the proportion of the fat to nitrogenous substances is higher than in any other description. It is observable, that with their larger percentage of nitrogenous substance and less percentage of fat, the collective Offal parts have invariably a less percentage of total dry substance, and therefore a larger proportion of water, than the collective Carcass parts. The next point to consider is the collective composition of the entire animal, as it stands at the time of being slaughtered. The information on this head will be found in the third and last division of Table VII. The marked diminution in the percentage of mineral matter as the animal fattens, which was observed in reference to the composition of the Carcasses, is clearly illustrated in that of the Entire Animals, notwithstanding the inclusion here of the Offal ash, in which was contained the incombustible impurity of the hair or wool. We should judge from the figures, that from 33 to 4 per cent. (according to breed and condition) of the standing fasted weight of a fattened Ox will be mineral matter. The proportion in Sheep appears to be less. Excluding the adventitious matter of the wool, it would probably be often as little as 24 and seldom more than 3 per cent. of the fasted weight. In Pigs, the proportion of mineral matter is still less. We should gather, that in a well-fattened animal of good breed, it would amount to only 1} per cent., or even less, of its standing fasted live-weight. In a young unfattened Pig, there were 2°67 per cent. of mineral matter ; but in an animal of a worse breed, or in a leaner condition still, we should judge that there might be 3 per cent. As an average estimate of the mineral matter in store animals, sold off or brought on the farm, we should be disposed to adopt 44 to 5 per cent. of their live-weight for Bullocks, 3 to 34 per cent. for Sheep, and 23 to 3 per cent. for Pigs. As an average estimate for the mineral matter in fattened animals so far as the data at command enable us to form an opinion, we should take 33 to 4 per cent. of their live-weight for Calves and Bullocks, 23 to 28 per cent. for Sheep and Lambs, and 11 to 1 per cent. for Pigs. Of total nitrogenous compounds, as well as total mineral matter, the beef-yielding animals contain in parallel conditions, rather more than Sheep, and Sheep rather more than Pigs. Of the standing fasted live-weight of the moderately fat Ox, there were, MDCCCLIX. 3% 526 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF including bones, pelt, and internal organs, &c., only 14% per cent. of dry nitrogenous compounds. The fat Sheep contained only 123 per cent.; the very fat one not quite 11 per cent.; and the moderately fattened Pig about the same, namely, 10:9 per. cent. The store animals contained from 2 to 3 per cent. more total dry nitrogenous substance than the moderately fat ones. Of the standing live-weight of the animals, the fat obviously constitutes the most prominent item in the dry or solid matter. In the half-fat Ox there was nearly as much fat as nitrogenous substance and mineral matter put together; in the store Sheep there was more of fat than other solid matter; in the half-fat Sheep the proportion of fat to other matters was larger still; and in the store Pig it was larger than in the half-fat Sheep. In the fat Calf alone was the total fat less than the total nitrogenous substance of the body. Of the other animals fit for the butcher, the fat Ox and fat Lamb consisted of fat to the amount of about 30 per cent. of their live-weight, which was nearly twice as much as the total amount of the remaining solid matters, and more than twice as much as the total nitrogenous substance only. The fat Sheep contained 353 per cent. of fat, or nearly three times as much as of nitrogenous substance. The very fat Sheep yielded 453 per cent. of fat, and less than one-fourth as much of nitrogenous substance. Lastly, the fat Pig, with 42 per cent. of its entire body consisting of fat, had just about one- fourth as much, or 10-9 per cent., of dry nitrogenous substance. Taking the mean com- position of the six animals assumed to be fit for the butcher—namely, the fat Calf, the fat Ox, the fat Lamb, the fat Sheep, the very fat Sheep, and the fat Pig—we have in round numbers, 3 per cent. of mineral matter, 124 per cent. of nitrogenous compounds (dry), and 33 per cent. of fat, in their fasted live-weight. The proportion to one another, and the proportion to the whole amount of each contained in the different descriptions of animal, in which the fat, and the nitrogenous substance, respectively, will probably be consumed as human food, has already been considered in some detail in the proper place. To these points reference will again be made, when calling attention at the end of our Paper to the application of the experimental results as a whole, and to the general conclusions to be drawn from them. All the experimental evidence which has been adduced conspires to show, that the so-called “fattening” of animals for the butcher, is properly so designated. Even the so-called “store” or “lean” animals are seen to contain as much, or more, of dry fatty substance, than of dry nitrogenous compounds. After the feeding or fattening process, the percentage of the collective dry substance of the body was considerably increased ; whilst fatty matter had accumulated in much larger proportion than the nitrogenous compounds. It is obvious, therefore, that in the increase itself of the fattening animal, the proportion of fat to the nitrogenous substance of growth, must be greater than in the total or standing live-weight of the animal. In other words, the composition of the increase in weight of a fattening animal, must show a less percentage of nitrogenous substance, and a higher one both of fat and total dry substance, than that of the whole SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 527 body of the slaughtered animal. With the decrease in the proportion of bone, moreover, as well as the small accumulation of soft nitrogenous parts, we should also expect the percentage of mineral matter in the increase to be very small. Secrion VII—ESTIMATED COMPOSITION OF THE INCREASE IN WEIGHT OF FATTENING ANIMALS. The first and most obvious application of the data provided in the preceding sections, is, to employ them as a means of estimating the composition of the increase in weight of an animal whilst passing from one given point of progress to another—as distinguished from the actual composition of the entire body, or its several parts, as furnished by analysis at any one fixed period. So far as the analysed fat Pig is concerned, the result of such a calculation has been already given elsewhere*. It will be interesting, however, to extend the application to numbers of such animals, and also to the equally, or even more important animals of the farm—Oxen and Sheep. It is obvious, that provided we know the exact composition ot an animal when it weighs any given weight, say 100 lbs.—and again, when, after fattening, it has reached another weight, say 150 lbs.—nothing would be easier than to calculate the actual and the percentage composition of the 50 Ibs. that has been gained. By deducting the amount of the respective constituents in the 100 lbs. weight, from the amount of the same in the 150 lbs., we should at once ascertain the actual amount of each in the 50 lbs. of increase. The calculation of the percentage composition of the increase would then of course be a very simple matter. The practical difficulty obviously rests on the fact, that we cannot know the exact composition of a fattened animal at the time it was put upon fattening food, or when it had reached any given previous weight. In the case of the store and fat Pigs which were analysed, the two animals selected for experiment were of the same breed and age—indeed of the same litter; of very nearly equal weights; and, so far as competent judges could decide, as nearly as possible alike in all other particulars. One of these animals was killed at once in the store condition, and its composition determined. Of the other, the exact increase in weight from this store or lean to the fat condition, as well as the amount and the composition of the food it consumed in gaining it, is known; as also is its composition in the fattened state. The application of the data in the manner above supposed, is likely therefore to lead to a pretty trustworthy estimate of the composition of the increase of this particular fatten- ing Pig. Unfortunately, equally parallel data are not available for calculating the composition of the increase of the other fattened animals analysed. Thisis the more to be regretted, since, from the results of the Pigs it would appear, that data of this kind, if obtained under duly considered circumstances, are much more directly applicable to the determi- nation of the composition of increase, than we had pre-supposed would be the case. In illustration of the inapplicability of the data provided in regard to the other descriptions * Report of the British Association for the Advancement of Science for 1852. 322 528 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF of animal, to determine the composition of the increase from one condition to another— supposing this to be represented by the difference in weight between the animal which was analysed in the lean, and that which was analysed in the fat condition—it may be observed, that owing to the larger frame, and growing rather than fattening character, of the half-fat Ox analysed, compared with the fatter one, it approached so nearly the actual weight of the latter, as to indicate (if the difference in weight were alone taken as the measure) a very small amount of actual increase; whilst the difference in the composition of the two animals was very considerable. In fact, in the case supposed, the so-calculated total or gross increase would be less than the estimated gain in dry substance of increase alone: that is to say, it would appear that there had been an actual displacement of water, and replacement of it by a corresponding amount of dry substance. It may be said that the displacement of water, and the replacement of it by fat, in the fattening animal, or in other words a greater increase in dry substance than in the gross live-weight, is not impossible. The consideration of the results relating to the Pigs, as well as the tendency of observation, comparing animals of this description with others, would, however, militate against such an assumption. For similar reasons to those alluded to in regard to the two Bullocks, the difference in weight between the Sheep analysed in the respective conditions of fatness, cannot be taken as representing the amount of gross increase in weight in passing from the one standard condition to the other. Instead, therefore, of taking the live-weights of the individual animals actually analysed, as the data upon which to calculate the. composition of the increase from one condition to another, it will be more appropriate to adopt the known live- weights of considerable numbers of animals, taken first in a store or lean, and afterwards in a fatter condition. So -far as oxen are concerned, we take for our illustrations the best experiments on record with which we are acquainted, that show, so far as can be judged, a progression comparable with that implied in the change from the condition of the “ half-fat” to that of the “fat Ox” analysed. In regard to sheep, we take the data supplied by published experiments of our own*. In some of these, considerable numbers of animals of different breeds were fed upon similar food; whilst in others, animals otherwise comparable were fed upon different foods. Lastly, the compositions of the store and of the fat pig analysed, have, respectively, been applied to the weights store, and the weights fat, of numbers of pigs fed experi- mentally—the amounts of whose gross increase in live-weight, together with the parti- culars of the constituents consumed in food to produce it, have already been published elsewhere, For the sake of comparison, by the side of the estimates of the compo- * Journal of the Royal Agricultural Society of England, vol. x. part 1; vol. xii. part 2; vol. xiii. part 1; and vol. xvi. part 1. + Journal of the Royal Agricultural Society of England, vol. xiv. part 2; Reports of the British Asso- ciation for the Advancement of Science, for 1852 and 1854. SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 529 sition of the increase of fattening Pigs so obtained, is adduced that indicated by the direct application of the analytical results to determine the composition of the increase from the store to the fat condition, in the case of the two Pigs actually analysed, which provide the data for application to the other cases. Table VIII. shows the estimated percentage composition of the increase of fattening oxen. Table IX. shows the estimated percentage composition of the increase of fattening sheep. Table X. shows the estimated percentage composition of the increase of fattening pigs. In each case the original and final weights, and the increase in weight, of the animals are given. The composition to be applied to each in the calculation is also stated. There is always added some description of the food consumed. When at command, as in the case of most of the Sheep, and all the Pigs, the amount of certain constituents of the food which were consumed to produce a given amount of increase, are also given, by the side of the estimated composition of that increase. TaBLE VITI.—Showing the Estimated Percentage Composition of the Increase in Weight of fattening BuLLocks and HEIFERs. Note.— Original Weight, taken at the Composition of the “ Half-fat Ox,” analysed. Final Weight, taken at the Composition of the “ Fat Ox,” analysed. General particulars of the experiments. Sule eet neeeviagee N Actual weight ete um- ctual weights crease | 4: Nitro- Descrip-| ber |Duration het (fresh) in lbs, upon ee genous eile Authority. tion of | Of | of expe- Description of 100 | natter| Com: | Fat. oe animal. | 20i- | riment. fattening food. Ori I ori- h pounds ° mals. Oris | Final. | 2 || ginal (ash). (dry). stance. ginal. crease. weight, wks. days. . y Mr. Tempieton* ...|Heifers, | 12 18 64 heyeahd sau ate 12124 | 15274| 3150] 26-0 | 105 | 6:51 | 725 | 80-0 Hon. Capt. Greyt.../Bullocks.| 50 |233 of Naeceea 54796 |71470| 16674 || 30-4 | 1-47 | 7-68 | 663 || 75-4 Oilcake, bean-meal Hon. Capt. Gneyt...|Bullocks. 36 263 of “ad ae, 41188 |54530 | 13342 || 32-4 | 1-62 | 8-10 | 64-1 || 73:8 Average for the 98 animals ............... 147 | 7:69 | 66:2 || 75-4 * Journal of the Royal Agricultural Society of England, vol. xvi. pp. 163-9. + Gardeners’ Chronicle and Agricultural Gazette, pp. 715 and 782 (1852). 530 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF TaBLE [X.—Showing the Calculated Percentage Composition General particulars of the experiments. a ae ‘ Actual weight Nambes Description of fattening food. (fresh) in Ibs. Breed. of Duration animals.| ° Given in limited quantities. Given ad libitum. |\Original.| Final. |Increase. Class I.t— Original weight taken at the composition of the “store sheep ” analysed. f wks. days. Cotswolds ............] 46 | 19 5 |/Oileake and clover hay ...... Swedish turnips. |5511 |84393 |29283 Leicesters ......... 40 | 20 0 |\Oileake and clover hay ...... Swedish turnips. 4053 [58353 |17822 Cross-bred wethers...| 40 | 20 0 ||Oilcake and clover hay ...... Swedish turnips. |3804 |5584 [1780 Cross-bred ewes ...... 40 | 20 0 |\Oileake and clover hay ...... Swedish turnips. [3650 (5350 {1700 Hants downs ......... 40 | 26 0 ||Oileake and clover hay ...... Swedish turnips. 4538 |73223 |27842 Sussex downs......... 40 | 26 0 |/Oilcake and clover hay ...... Swedish turnips. ||3520 5629 [2109 Class II.— Original weight taken at the composition of the “fat sheep ” analysed. - | Cotswolds ............ 6 | 34 6 |Oileake and clover hay ...... j1037 |1472 | 435 Leicesters ............ 7 | 84 4 |Oilcake and clover hay ...... Grass, 948 {1367 | 419 Cross-bred wethers...) 8 | 34 4 {|Oilcake and clover hay ...... turnips, 1041 |1490 | 449 Cross-bred ewes...... 8 | 34 4 |Oilcake and clover hay ...... &e. in 1006 1457 | 451 Hants downs ......... 8 31 5 |\Oileake and clover hay ...... the field. 1411 |1897 486 Sussex downs......... 8 | 31 5 |Oilcake and clover hay ...... 1045 1428 | 383 Class III. (Series 1} ).— Original weight taken at the mean composition of the “store” and the Hants downs ......... 5 Hants downs ......... 5 Hants downs ......... 5 13 6 = |Oileake ......|Swedish turnips. || 558 | 688 - 13 6 {Qats.. Hele ../Swedish turnips. || 548 68955,|: 11 6 {Clover chaff... ..|Swedish turnips. || 558,5,) 714 130 141.5, 15532, Class IV. (Series 2t ).— Original weight taken at the mean composition of the “store” and the Hants downs Hants downs Hants downs Hants downs or Or Or ot 19 1 |!Oileake Clover chaff...... 607 7593;| 152.5, 19 1. |\Linseed ....|Clover chaff...... 607 750 143 19 1) |Barley .............:0c0eeeeeeeees[Clover chaff...... 602 | 741 139 19 1) |/Malt........... ..(Clover chaff...... 602 | 723 121 Class V. (Series 4+).— Original weight taken at the composition of the “store sheep ’ " plus Final weight taken at the composi- Hants downs Hants downs Hants downs sec eevene eee eee ene Hants downs pee eeeeee Hants downs 10 0 |Barley (ground) .. .|Mangolds,........ | 519 | 600 81 10 0 |/Malt (ground) and malt dust Mangolds......... 653 | 758 | 105 10 0 |\/Barley (ground) and steeped |Mangolds......... 536 | 637,5,| 1015, Malt (ground and steeped) : : 10 0 anil Hale dist. Mangolds......... 560 | 638 78 10 0 {Malt (ground) and malt dust Mangolds......... 666 | 774 | 108 * The amounts of “mineral matter’’ are too high, owing to the adventitious matters retained by the + Journal of the Royal Agricultural Society of England, vol. xii. part 2; vol. xiii. part 1; and vol. xvi. SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. of the Increase in Weight of fattening SHEEP. 531 Consumed to produce 100 Increase in live-weight. Calculated Composition of 100 Increase in live-weight. Non- nitrogenous] Increase . . eaeaties: upon Per cent. | Mineral Nitro- Non- Total Mineral Nitro- | | Non- Total ~ set aloe an | tartated | URES? | Teorerpounts MORRO Fae eran eubranes |G, ee eet tive-weight (ash). dry). substance. || substance.} (ash*). Pp (fat). substance. in food. | Final weight taken at the composition of the “fat sheep ” analysed. 3°51 53°1 59°6 53°7 166 582 802 2-14 7°34 67°5 77:0 3°31 44-0 57°2 63°7 187 619 870 2°01 6°34 74-2 82°5 3°31 46°8 58:0 63°6 186 616 866 2-06 6°70 718 80-6 3°30 46-6 58°6 63-1 185 610 858 2°05 6-67 72°0 80°7 3°28 61-4 59°5 65°6 187 613 866 2°23 8°01 63-2 © 73°5 3°26 59°9 58°9 67-2 190 620 877 2°22 7°90 63-9 74:0 Means ...........+ 212 7:16 68-8 78:0 Final weight taken at the composition of the “extra fat sheep ” analysed. Huissw'ci 39°5 64-1 ieee Atereies Seehivs ieaiads 3°13 7°86 70:0 81:0 sieisies 41-0 64-6 wieeieet weavers see Saaigs 3°13 8°02 68°7 79°9 aaielass 40°2 64:8 Suatas dessus Sphaget andes 3:09 7:95 69:3 80°4 wai 42-1 64:3 agentes onsen’ haat gies 3°10 8:07 68°5 79°6 adie 33°2 63-2 aeniy aaa ius te iasarae 3°17 7°18 75°3 85°6 dct 34:0 63-2 aeiaiaiea ‘ieee Sees 3°13 741 73°5 84°1 Means 3°12 775 70°9 81'8 “fat sheep” analysed. Final weight taken at the composition of the “fat sheep” analysed. 3°89 23°3 56:6 48-1 167 650 865 2:00 6:69 72°0 80:7 6-71 25°83 56°5 37:0 102 684 823 2:12 721 68-5 17°83 7-21 27°38 53°3 55°0 102 736 893 2°19 7°59 66-1 75°7 Means ........ 2°10 716 68°38 781 “fat sheep” analysed. Final weight taken at the composition of the “fat sheep ” analysed. 3°44 25°1 56-6 124 321 1103 1548 2°10 7:08 69:4 78:5 3°96 23-6 57°5 116 289 1144 1549 2°10 6°71 71°6 80°3 5°40 23°1 58°5 115 235 1269 1619 2°01 6-62 72°4 81:0 5°48 20-1 59°2 130 266 1458 1854 1:90 5°78 77°8 85°4 Means ............] 2°03 6°55 72°8 81:3 two-thirds of the difference between the “store” and “fat sheep ” analysed. tion of the “fat sheep ” analysed. 6-20 15°6 58°3 55°3 118 732 905 2°10 6-67 71:8 80°6 6-10 161 57°9 52-0 1)1 677 840 2°10 6°86 70°7 79°7 6-03 18°9 57:1 58°3 121 730 909 217 7°68 65:4 75:3 6-04 13°9 58°6 65-0 136 822 1023 1:92 5-90 761 84:2 6°11 16°2 55°9 589 127 776 962 2°04 6°94 70°5 79°4 Means ............| 2°07 6-81 70°9 79°8 General means of all ......... 234 7°13 70-4 79°9 wool; the numbers for “ Class II.’”’ will be the most excessive from this cause. { Journal of the Royal Agricultural Society of England, vol. x. part 1. part 1. 532 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF TasLe X.—Showing the Calculated Percentage Com- Note.—In all cases, Original Weight taken at the Composition of the “Store Pig” General particulars of the experiments. daa bite (fresh) Total non- ee 5 ctual weights (fres nitrogenous No. Description of fattening food. ‘in ibs, 2 PAL cawse, Pens. of | Duration. - tol ani- : nitrogenous a Given in limited quantit Given od 184 Original.| Final. {Increase.| S¥>stance, iven in limited quantity. iven ad libitum. rigimal. inal. ncrease.. in food. The “ Store” and “ Fat wks. dys. eal fake eeiean bees iccace tee seenteteatoves, |W gases ll orenees SEUSS AN catesicsia 10 0 [None - {Pie party and bate eutmee? 103 | 191 | 88) 357 PALES... eee reer eee seer ee eece Series 1. (For further particulars, see Journal of the 1 3 NONE. gesncaceoisexes axdaas Bean and lentil meal...... 440 | 743 | 303 1:99 | 2 3 Indian meal _......,...../Bean and lentil meal...... 422 | 758 336 2°43 4 3 Indian meal and bran...|Bean and lentil meal...... 427 | 679 | 252 2°91 5 3 None ........esceeeeeeeees(Lndian meal ............0. 431 652 | 221 6°61 6 3 8 0% |Bean and lentil meal ...\[udian meal ...............|] 445 | 743 | 298 4:65 7 3 Brat. aenevseveensenist Indian meal ...........0006 415 | 724 | 309 5°69 8 3 Bean and lentil meal,and bran|Indian meal ...............// 432 | 779 | 347 4°26 12 3 LINGME) - csesssacions ave coe { Panton nel Teena) 499°; 685 | 256 || 328 24 Means ............|| 8441 | 5763 | 2322 3-48 Series 2. (For further particulars, see Journal of the 1 31) (|None ...........+.0++2+---/Bean and lentil meal...... 433 | 628 | 195 217 2 3 Barley meal...............,Bean and lentil meal...... 446 | 730 | 284 2°72 3 3 Bran.........sseseseeeeee+e-/bean and lentil meal...... 405 | 647) 242 2°29 4 3° Barley meal and bran.../Bean and lentil meal...... 431 671 240 3°04 5 3 None. sssisssciesiernsentee Barley meal:...............] 448 | 739 | 291 6:02 6 3 |S 8 O< |Bean and lentil meal ...|Barley meal ..............-|| 428 | 679 | 251 3°87 7 3 Bran .......seeeeeeeeeeeee/ Barley meal oo... cece eee 426 | 703 | 277 5°71 8 3 Bean and lentil meal,and bran|Barley meal ............-..| 419 | 606 | 187 3°71 gand10| 6 Nome ssscscssssssscseesee{ Punts, baney sta and eree} | 841 | 1877 | 686 | 3-10 parts bean and lentil meal .... Hand1g| 6 Ul Naira uence { mites of oe pa eae sa} 27 | 1444! 617 || 3-66 three parts barley meal........ 36 Means ............|| 5104 | 8224 | 3120 3°37 Series 3. (For further particulars, see Journal of the 1 4 8 0 Dried cod-fish............ Bran and Indian meal (equal parts) 632 955 323 3°13 2 4 Dried cod-fish............ [Indian meal ...............]) 647 | 1036 | 389 3°80 8 Means ............| 1279 | 1991 | 712 || 3:37 Series 4. (For further particulars, see Report of the British 1 3 Lentil meal and bran ...Sugar ..........seseseeeeee|| 286 | 583 | 247 4-06 2 3\li0 0 Lentil meal and bran ...|Starch .............seee008+]/ 285 | 533 | 248 4:06 3 3 Lentil meal and bran ...|Sugar and starch ......... 281 | 555 | 272 4-71 4 3 MUNI) sien snp aawicaidaaideend | HeUeiay, proms mane) wore, easea | 252 | O04 | O12 3-90 12 Means ............|| 1144 | 2223 | 1079 4°17 | General means ...|| ...... | cesses | ceeeee [| cee eee * These figures are somewhat corrected from those given in the Report of the British Association for the as follows :—Mineral matter 0°43, nitrogen 1:33 (equal about 8:38 SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 533 position of the Increase in Weight of Fattening Pies. analysed. Final Weight taken at the Composition of the “Fat Pig” analysed. Consumed to produce 100 Increase in live-weight. Celoulsted ae Sia nee I P t Nitro- | Total non- Nitro- ona Tah er cent. { Mineral | genous |nitrogenous Total | Mineral | genous |Non-nitro- Total di upon? a aaa matter com- | substance | Fatty dry matter com- {genous sub-" ait ry ong -. SASte (ash). pounds | (including | ™atter. sub- (ash). pounds |stance (fat).|] SUPStance- weight. |live-weight. (ary). fat). stance. (dry). Pig” actually analysed. eee 75°7 8594 82°8 19°9 100 358 156 478 0°53* 7:76* 63-1* 71°4* Royal Agricultural Society of England, vol. xiv. part 2.) 68°9 81°9 241 138 275 11°2 437 0°16 6:73 69-6 76°5 79°6 83°0 19-2 114 278 13°8 412 0°36 7°29 65-9 736 59°0 82°2 24:2 120 351 20°5 496 | —0-07 6°03 74:2 80-1 51°3 854 17°3 57 378 26°3 452 | —0°36 5°29 79°0 84:0 67-0 84:4 10:2 72 337 21-7 420 0°10 6-61 70°4 77:1 74:5 83°7 11:0 58 333 22°5 401 0°26 7:02 67°5 749 80°3 83°5 13°8 73 309 21°4 396 0°37 7°32 65-7 73°4 59°7 83°9 17-7 107 350 20°4 474 | —0-04 6°05 73°9 79°38 67°5 83°5 17:0 93 323 19°5 433 0:09 6-54 70°8 774 Royal Agricultural Society of England, vol. xiv. part 2.) 45°70 | eee 20°83 146 317 10°5 484 | —0-66 4°56 841 88-0 O37 |) sesaaas 21°3 137 374 12°5 533 0:03 6°37 71°9 78°3 597 | cen eee 25°4 152 348 13°5 525 | —0°04 6:07 73°8 79°8 557 | awwss 221 125 378 14:8 525 | —0-17 5°71 76°) 81:7 64:99 | we. 12-2 64 385 12-4 461 0°07 6-46 71°2 77°83 B86 |} eveses 15°0 91 352 12°0 459 | —0:08 5:98 74:4 80:3 G50 | eisnss 14:7 66 378 141 || 460 | 0-07 6-46 71:3 773 446 | oe. 14°8 100 372 14-6 491 | —0°64 4°49 84:4 88°2 6357" Il seemes 21:0 113 351 14:5 486 0°06 6°38 71:8 73°3 F466 | wees 17-4 87 320 13°1 425 0°27 7:05 67-4 74:8 OE | coseeex 18°7 105 354 13:3 478 |—0°10 5°95 74:6 80°5 Royal Agricultural Society of England, vol. xiv. part 2.) 51-1 846 34:9 104 326 25-1 464 | —0-37 5°26 79°1 84-1 60-1 87°3 19°7 75 287 20°9 382 | —0:05 6-12 73°6 79°7 55°7 86-0 26-6 90 303 22°8 419 | —0°21 5:69 76°3 81°8 Association for the Advancement of Science for 1854.) 86°4 83°] 15°38 81 330) | oe. 427 0°48 7°53 64:1 72°1 87:0 80°1 15°2 81 829 | cease 425 0°48 7°58 63-9 72:0 96-8 83°7 14°5 74 SET) ||) aswaes 439 | 0°58 7:98 62-0 70°6 106:8 80°8 14-7 82 S20 | aecisas 417 | 0-70 8°17 59°9 68-8 943 | si-4 | 15-0 80 | 332 | ow... 4o7 | 056 | 781 | 625 || 709 ice ‘ls aapees Seanad actats al Gare, It Onietae leased | o06 | G44 | zis | 78-0 Advancement of Science for 1852, where the composition of the increase of this analysed “fat pig’’ is given nitrogenous compounds), 63°4 fat, and 71'8 total dry substance. MDCCCLIX. 4a 534 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF It is obvious, that the correctness of the indications of these Tables will entirely depend upon the appropriateness of the composition of the animals actually analysed in different conditions of maturity, to represent that of the animals (in their respective con- ditions), to which the direct analytical data are tobe applied. The results must, there- fore, be only looked upon as approximations; though, so far as we believe, the data now supplied constitute the most reliable basis for estimates of this kind at present at command. Indeed, in corroboration of the probable general correctness of the indica- tions, it may be remarked, that, as fattened animals are seen to contain a much larger proportion of dry substance than leaner ones, and as their dry substance contains a larger proportion of fat, and less of nitrogenous and mineral matters, it is clear, that the increase itself must contain a higher percentage of total dry substance and of fatty matter, and less of nitrogenous and mineral matters, than the entire body of the fattened animal. The estimates of the composition of increase recorded in the Tables agree in fact very well with what we might anticipate; and they are, with some slight qualifica- tions, in the main consistent with the direct results arrived at, as to the composition of the increase of the individual fattened pig. It should be remarked that the composi- tions of the animals analysed, which form the basis of these estimates of the composi- tion of increase, are given (see Table VII.) on the fasted live-weight, so as to elimi- nate as far as possible the influence of the variable amount of contents of stomachs and intestines. The percentages thus calculated to the fasted live-weight, are, however, for the purposes of the Tables now under consideration, applied to the original and final weights of animals, in the wnfasted condition. The tendency of the correction due on this head, would be slightly to reduce our estimated percentages of fat, and of total dry matter, and slightly to raise those for the nitrogenous and mineral matters. With regard to oxen, it was difficult to find the record of experiments, in which the animals had been fed over a period of time sufficiently long to represent a change in condition equal to that assumed between the Bullock taken as “half-fat,” and that analysed as “fat.” As is seen, in Table VIII., the calculation has, in all, been made for ninety-eight animals; twelve of which were fed for nearly nineteen weeks; fifty for 233 weeks, and thirty-six for 262 weeks. It is probable that the estimate is the most nearly correct for the thirty-six animals, whose period under experiment was the longest, and whose proportion of increase upon 100 of their original weight was the highest. The mean of all the ninety-eight animals gives for the composition of the increase 75:4 per cent. of total dry substance, of which 66-2 was fat, 7-67 dry nitrogenous compounds, and 1:47 mineral matter. These figures may, perhaps, be taken as pretty nearly repre- senting the average composition of the increase over the concluding period of half a year or more, of animals well fed on fattening food, and brought at last to a fair condition of maturity and fatness. In passing a judgment as to the probable direction of their error, we should say, that the fat and total dry matter are more likely to be given somewhat too high, and the nitrogenous matter somewhat too low. For sheep, the composition of the increase has been calculated for 348 animals, in SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 535 lots of never less than four, and in some cases forty or more. These animals were all carefully selected for the purposes of experiment; their weights were accurately taken at the different periods; and, in most cases, the amount and the composition of the food they consumed were determined. The compositions applied in the calculations to the original and final weights respectively, of the different lots, are adopted, or deduced, from those of the Sheep actually analysed, according to the reputed condition of the animals at the commencement and the conclusion of the feeding experiments. In Class I. (see Table [X.), large numbers of animals were fed for a considerable period of time, from a fair “ store,” to a fair “fat” condition. Accordingly, the composition of the “store Sheep” analysed, is applied to the original weights, and that of the “fat Sheep” to their final weights. In Class II. the animals were fed from the “fat” to a “very fat” con- dition. In these cases, therefore, the original weights are calculated at the composition of the “fat Sheep,” and the final weights at that of the “ extra-fat Sheep.” In Classes III. and IV. the animals were taken in a partially fattened condition, and fed to that of moderate fatness. The per cent. of carcass in fasted live-weight as given in the Table, shows pretty well the comparative final condition of the different lots; and this was obviously not very widely different, in Classes I., III., IV., and V. In Class III., how- ever, the period of the feeding experiment was comparatively short; and in Class IV., though the period was longer, the food was not so well adapted; so that, in both these cases, the proportion of increase to the original weight is seen to average only about half as much as in Class I. Owing to the circumstances here enumerated, the compo- sition of the original weights of the Sheep of Classes III. and IV. is taken at the mean between that of the “store,” and that of the “fat Sheep,” analysed; and that of their final weights at the composition of the “fat Sheep” itself. From considerations of a similar nature, in Class V. the original weights are taken at a composition between that of the “store” and that of the “fat Sheep”—but supposed to be two-thirds, instead of only one-half, advanced towards the fatter state. The final weights are, as in most of the cases, taken at the composition of the “fat Sheep”’ analysed. It will not, of course, for a moment be supposed, that the differences indicated in Table IX., between the composition of the increase of the animals of different breeds, or those fed on different foods, are really to be attributed to the variations in those con- ditions as there described. It is enough to claim, that the results, as a whole, give us the best indication of the probable composition of the increase of fattening Sheep, at present at command. To go to the figures (see Table [X.), the increase of fattening Sheep appeared to contain from 2 to 3 per cent. of mineral matter. Hither of these estimates is, however, undoubtedly too high. The error is due to the amount of adventitious mineral matter in the ash of the wool, as before referred to, which happened to be the greater in that of the fatter animals. It was still thought better to record the numbers in the Table as calculation gave them, as it would thus be seen (with the explanation given) below what amounts the truth must really fall. In fact, excluding altogether from the 4a2 536 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF calculations the ash of the wool, the percentage of mineral matter in the increase would appear to be certainly under 2, and sometimes under 13} per cent., for the cases of the fattening Sheep given in the Table. The average estimated percentage of nitrogenous compounds in the increase of the fattening Bullocks, is 7°69; that for the fattening Sheep is, as would be expected, — somewhat less, namely, 7:13. The average estimated percentage of fat in the increase of the Oxen is 66:2; whilst that in the Shcep is 70-4. The direction of the difference is, here again, that which would be anticipated. Finally, the estimated percentage of total dry substance in the increase of the Oxen, was 75:4; and that for the Sheep, was 79:9. Granting that the estimates for the composition of the increase of the Sheep, like those for that of the Oxen, are more probably too high than too low, still there can be little doubt, that, under at all comparable conditions, the increase of the fattening Sheep would contain a somewhat less proportion of nitrogenous matter, and a somewhat larger one of both fat and total dry substance, than that of Oxen. On the other hand, common observation would lead to the supposition, that the increase of the fattening Pig would be less nitrogenous, and contain both more fat and more total dry substance, than that of the Sheep. In Table X. are given the calculated estimates of the composition of the increase of about eighty fattening Pigs—divided into lots of three, four, or six animals each. The composition of the increase of the analysed “ fat Pig” (given at the top of the Table for the sake of comparison with the other estimates), shows 0°53* per cent. of mineral matter, 7°76 per cent. of nitrogenous compounds, 63°1 per cent. of fat, and in all, 71:4 per cent. of total dry substance. Against these numbers, which undoubtedly represent the truth very closely for the particular case in question, the average of all the other estimates in the Table gives 0:06 per cent. of mineral matter, 6°44 per cent. of nitro- genous compounds, 71:5 per cent. of fat, and 78-0 per cent. of total dry substance. We have then, in the average of the estimated composition of the increase of these numerous fattening Pigs, rather less mineral matter and nitrogenous compounds, and several per cent. more fat and total dry substance, than in that of the single analysed “fat Pig.” Most of the animals, the composition of whose increase is thus estimated, were, however, in a somewhat further advanced condition, both at the commencement and the conclusion of the experiment, than the single analysed “fat Pig.” Some evidence of this is to be found in the relation of the “original” weights, and of the percentages of carcass in fasted live-weight, as recorded in the Table. It would therefore in all pro- bability be really the case, that in the average of the instances brought under the calcu- lation, the increase would contain a less proportion of both mineral and nitrogenous matter, and a larger one of both fat and total dry substance, than that of the single * These figures are somewhat corrected from those given in the Report of the British Association for the Advancement of Science for 1852, where the composition of the increase of this analysed “fat pig’’ is given as follows :—mineral matter 0°48, nitrogen 1:33 (equal about 8°38 nitrogenous compounds), 63°4 fat, and 71:8 total dry substance. a SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 537 analysed Pig. With regard to the amount of mineral matter in the increase, attention should be called to the fact, that, according to the figures in the Table, it was always very small; whilst, in many cases, there was apparently no increase whatever, but even a loss of mineral matter during the fattening process. From the general character and habits of the animal, and its known tendency to fatten rather than to grow, we should indeed anticipate that the bony frame-work, which is the chief storehouse of mineral matter, would develop proportionally much less in the fattening Pig, than in either fattening Sheep or Oxen. Still, it would be hardly safe to assume, upon the evidence of the analysis of two animals alone, that there would frequently be an actual reduction of the total mineral matter of the body, during the fattening period. The alternative is to suppose, that the analysed fattened Pig was of rather lighter frame, than should have been, for strict comparison with the analysed leaner one. The following is a Summary of these numerous estimates of the composition of the increase of fattening oxen, sheep, and pigs :— Taste XI.—Summary of the Estimated Composition of the Increase of fattening Oxen, Sheep, and Pigs. Calculated composition of 100 Increase whilst fattening. Cases. Minera) | Nitrogenous Total matter. compounds Fat. dry (dry). substance. Average for 98 Oxen ....ccccccceeeeeeneeef 1°47 7°69 66-2 754 Average for 348 Sheep..........cceccese0e] 2°34 7:13 70-4 79°99 Average for 80 Pigs ...ccccccceeseeeee eee] 0°06 6-44 715 78:0 The analysed fat Pig.........c.cseceereeeeee] 0°53 7°76 63°1 71-4 Mean............ 110 7°26 67°8 76-2 It would appear, that we may probably estimate the increase in weight of liberally fed Oxen, over six months or more of the final fattening period, to contain from 70 to 75 per cent. of its weight of total dry substance. Of this, by far the larger proportion, say 60 to 65 parts, will be fat; 7 to 8 parts will be nitrogenous substance; and 1 to 14 part mineral matter. On the same plan of calculation, the final increase of well-fed Sheep, fattening during several months, will probably consist of 75 per cent., or more, of total dry substance; of which 65 to 70 parts will be fat; 7 to 8 parts nitrogenous compounds; and (making allowance for the error in the ash of the wool) perhaps about 13 part of mineral matter. The increase of Pigs fed for fresh pork, during the final two or three months on fatten- ing food, may be taken at about 70 to 75 per cent. total dry substance, 63 to 68 per cent. of fat, 6 to 8 per cent. nitrogenous substance, and considerably less than 1 per * Probably from 0°5 to 1:0 per cent. too high; owing to the amount of adventitious matters in the wool of the sheep analysed—particularly the fatter ones. 538. MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF cent. of mineral matter. The increase over the last few months of high feeding, of Pigs fed for curing, will however contain higher percentages of both fat and total dry sub- stance, and lower ones of both nitrogenous compounds and mineral matter, than that of the more moderately fattened animal. From the whole of the evidence the striking fact appears, that about three-fourths of the gross increase in live-weight of animals “feeding” for the butcher, will be dry or solid matter of some kind. About two-thirds of the gross increase will be pure fat. Only about 7 or 8 per cent. of the gross increase, and scarcely more than one-tenth of its total dry substance, will be nitrogenous compounds. Lastly, such increase may frequently contain less than 1, and seldom more than 13 per cent. of mineral matter. Szctron VIII—RELATION OF THE CONSTITUENTS STORED UP IN THE INCREASE, TO THOSE CONSUMED IN THE FOOD, BY FATTENING ANIMALS. 1. Amounts of Mineral Matter, Nitrogenous Compounds, Non-nitrogenous substance, and Total Dry Substance, stored up in Increase, for 100 of each, consumed in Food. Having now arrived at approximate estimates of the composition of the increase accumulated by certain animals, during the final fattening period, it will be interesting to consider the probable relation of the constituents so stored up in the increase, to those consumed in the food which produced it. In the cases of most of the Sheep, and of all the Pigs, to which Tables IX. and X. respectively refer, the amounts of certain of the most important constituents of the food, which were consumed to produce a given weight of the increase whose composition is there estimated, had previously been determined, and are, for the sake of reference, recorded in the Tables, by the side of the estimated composition of the increase itself which was due to their consumption: that is to say, by the side of the estimated amounts of mineral matter, of nitrogenous compounds, of non-nitrogenous organic substance, and of total dry substance, respectively, contained in 100 lbs. of the increase in live-weight, there is recorded in the Tables, the amount of each of these consumed in the production of that 100 lbs. of increase. We have thus the easy means of estimating the proportion of each of these classes of constituents stored up in the increase, for 100 parts of the same consumed in the fattening food. The results of such a calculation are given in Table XII. for the different lots of Sheep, and in Table XIII. for the different lots of Pigs. SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 539 TaBLe XII.—Showing the Estimated Proportion of certain constituents stored up in the Increase of Weight of Fattening Suzzp, for 100 of each, consumed in food. Amount of each class of constituents General particulars of the experiments. stored up in increase for 100 of the same consumed in food. Description of fattening food Nitro- Non-ni- Number : Mineral} genous |+-o¢enous Total Breed. of oe matter | com- ae dry sub- A ion. Bs Cea a Given (ash)*, | pounds stance. animals. Given in limited quantity. ad libitum. (dry). stance. Class I. (For data, see Class I. Table IX.) wks. days. Cotswolds 46 19 5 ||Oilcake and clover hay ......... Swedish turnips} 3°98 4:43 116 9-60 Leicesters .... : 40 20 0 j|/Oileake and clover hay .........\Swedish turnips] 3°15 3:39 12:0 9:48 Cross-bred wethers 40 20 0 ||Oilcake and clover hay .........\Swedish turnips} 3°24 3°60 11:6 9°31 Cross-bred ewes...... 40 20 0 {/Oilcake and clover hay ......... Swedish turnips} 3:25 3°60 11:8 9:40 Hants downs ......... 40 26 0 ||Oilcake and clover hay ......... Swedish turnips} 3°40 4:28 10:3 8-49 Sussex downs......... 40 26 0 |Oilcake and clover hay ......... Swedish turnips} 3°30 4:16 10-3 8-44 Means ...... 3:39 391 11:3 9-12 Class III. (For data, see Class III. Table IX.) Hants downs ......... 5 13 6 = ||Oilcake Swedish turnips} 4°16 4-01 1 9:33 Hants downs ... 5 13 6 = ||Oats............ . (Swedish turnips] 5°73 7:07 10:0 9°45 Hants downs ......... 5 13 6 |/Clover chaff. Swedish turnips] 3:98 744 9-0 8:49 Means ...... 4°62 6:17 10-0 9-09 Class IV. (For data, see Class IV. Table IX.) Hants downs 5 19 1 |Oileake ... Clover chaff...... 169 2-20 63 5:07 Hants downs 5 19 1 |Linseed . ..|Clover chaff......J) 1°81 2-32 6-2 5-19 Hants downs 5 19 1 |Barley ...... ..|Clover chaff...... 1:75 2-82 57 5-00 Hants downs 5 19D. Walt sss ccssecicecnisiavarsvtetcmanancs Clover chaff...... 1:46 2:17 5-3 461 Means ...... 1:68 2°38 5-9 4:97 Class V. (For data, see Class V. Table IX.) Hants downs 4 10 0 ||Barley (ground) ...........-..006 Mangolds......... 3:80 5°65 9°8 8-91 Hants downs 5 10 0 ||Malt (ground) and malt dust...|Mangolds.........J 4°04 6-18 10:4 9-49 Hants downs 4 10 0 ||Barley (ground and steeped) ...|Mangolds......... 372 6:35 8-9 8:28 Malt dl. Hants downs 4 |10 0 { ale Keround Wd eee) | litanpolin. scarce 295 | 4:34 93 | 8-23 Hants downs 5 10 O {/Malt (ground) and malt dust...|Mangolds......... 3:46 5:46 $1 8-25 Means ...........5 3:59 5:60 9°5 8-63 General means...J 3°27 4-4) 9-4 8-06 * The amounts of “ mineral matter” are too high, owing to the adventitious matters retained by the wool. TasLe XIII.—Showing the Estimated Proportion of certain constituents stored up in the Increase of Weight of Fattening Pras, for 100 of each, consumed in food. General particulars of the experiments. Amount of each class of constituents stored up in increase for 100 of the same consumed in food. eae _ .Nitro- . Number Description of fattening food. Mineral | genous a ioe Total Pens. of 1 matter com- eb dry sub- Fat. animals. Given in limited , oye (ash). | pounds “| stance. quantities. Given ad libitum. (dry). stance. The “ Fat Pig” analysed. wks. days. Bran one part, bean and lentil meal 1 1 None .......eeeeseee two parts, and barley meal three 2-66 7-76 =| «176 14:9 405 PANS! sciasiwawarwcasasiqrinoswarearsion Series 1* (For data, see Series 1. Table X.). 1 3 None .........cceeseeee Bean and lentil meal.................. 0°68 4-88 25-3 175 621 2 3 Indian meal............ Bean and lentil meal .................. 1:86 6°39 23-7 17-9 477 4 3 Indian meal and bran|Bean and lentil meal... see] —0'33 5-02 21-1 16-1 362 5 3 INONE! saicsieaces cesta Indian meal ............ 4 —2-09 9-28 20-9 18-6 300 6 3 Bean and lentil meal |Indian meal 0-99 9-18 20:9 18-4 324 7 3 Bran cxcasendtcuvoarens Indian meal vsciccssvsicnimeesssnegoees 2°35 12-10 20-3 18-7 300 Bean and lentil . i i f : 8 3 { steal, an’ bran Tiidian meal: sessccrwdesinatercasens 271 10:03 21:3 18-5 307 Bean and lentil meal, Indian meal Os ‘ 2). : 12 3 |) None veces oe. { ee } 022 | 565 | 211 | 168 | 362 Means ...... 0-74 7°82 21:8 17°8 382 Series 2* (For data, see Series 2. Table X.). 1 3 NONE Sisk aicoes Baked Bean and lentil meal .................. —3:20 3:12 26:5 18-2 801 2 3 Barley meal Bean and lentil meal ... | 0-16 4-65 19-2 14:7 575 3 3 Bran sginsatsmnsagea wie Bean and lentil meal .................- —0:16 3:99 21-2 15-2 547 4 3 Barley meal and bran|Bean and lentil meal .................. —0°75 4:57 20-1 15-6 514 5 3 NONE avscersciesoseees Barley meal...............ceeesceeeeeceee 0-56 10-09 18-5 16-9 574 6 3 Bean and lentil meal |Barley meal..................000eeeeeeee —0'53 657 21-1 17-5 620 7 3 Bran. sassissscsreaseas Barley Meal... .ccseisvvdiviodiimientoares 0-49 9:79 18-9 16-9 506 ‘ Bean and lentil , A i: ‘ 8 3 ae baal iisuler mica gsi adaheaneianialante 433 | 449 | 227 | 180 | 578 Mixture of one part bran, two parts 9and10' 3 None® sssiaseeneasien barley meal, and three parts 0-27 5°65 20-4 161 495 | bean and lentil meal ............ | Mixture of one part bran, two parts 11 and 12: 3 NONE sciatic sivas bean and lentil meal, and three 1:58 8-10 211 17-6 515 ) parts barley meal ............... Means ...... —059 6-10 21-0 16-7 572 Series 8* (For data, see Series 3. Table X.). 1 4 1 so Dried cod-fish Bran and Indian meal (equal parts) | — 1-06 5:06 24:3 181 315 2 4 } Dried cod-fish Andian Meal siiisiisec snes stvaibiaoinded —0:26 8-16 25°6 20°9 352 Means ...... —0-66 6°61 24-9 195 333 Series 4+ (For data, see Series 4. Table X.). 1 3 Lentil meal and bran |Sugar ...........ccceseeeeeeeeeeeeeeeeeeee 3:07 9:30 19-4 16-9 2 3 Lentil meal and bran |Starch ................006 3:18 9-36 19-4 16:9 3 3 Lentil meal and bran |Sugar and starch 406 | 10°78 177 161 Lentils, bran, sugar, starch, each . : ¥ 5 4 3 [ BRE discs { et oe 430 | 996 | 187 | 165 Means): iiss steancaies 3:78 9°85 18-8 16°6 General means ...... 0-58 7:34 21-2 17:3 472 * Journal of the Royal Agricultural Society of England, vol. xiv. part 2. + Report of the British Association for the Advancement of Science for 1854. ON SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 541 It will be observed, by reference to the columns in Tables [X. and X. respectively, which show the proportion of the total non-nitrogenous to the total nitrogenous constituents of the food, that it was in some cases nearly double as much as in others. It might be urged, therefore, that it was quite irrelevant to apply one and the same composition to the final weights of animals fattened on foods differing so widely in this respect. It is not denied, that, other things being equal, a highly nitrogenous food may give some tendency to a greater proportion of increase in frame and flesh ; but all observation would lead to the conclusion, that, at least with animals fattening under ordinary conditions, this would happen but in a very limited degree; in fact, by no means in anything like a numerical proportion to the increased relation of the nitrogenous to the non-nitroge- nous constituents of the food. It has been found, indeed, that as our current fattening food-stuffs go, the increase in weight is more in proportion to the amount of digestible non-nitrogenous, or total dry organic substance, than to that of the nitrogenous com- pounds consumed. And, although with a high proportion of available non-nitrogenous matter in the food there is a somewhat less tendency to increase in frame, and a greater one to fatten, yet animals which have been fed on very highly nitrogenous food, though as a rule they have appeared to grow somewhat more, have nevertheless frequently been extremely fat. Upon the whole then it is concluded, that the relation of the nitroge- nous matter to the fat, in the increase of the fattening animal, is by no means increased in the degree. which might be expected, by a considerable increase in the proportion of the nitrogenous to the non-nitrogenous compounds in the food. The proportion of the nitrogenous matters in the increase is, there is little doubt, much more affected by the age and habits of the animal than by the proportion (if not below a certain limit) of the nitrogenous constituents in the food. From these considerations, and owing to the comparatively small proportion of the several constituents of the food actually stored up and retained in the increase, any error arising from adopting the same composition for the final weights of animals fattened on very various foods, will be immaterial in forming general and average estimates of the proportion of the constituents stored up in the increase, to those consumed in the food. With these explanations then, and calling attention to the reservations which they obviously imply, we adopt as they stand, for the basis of our calculations, the records of constituents actually consumed, and the estimates of the composition of the increase produced as given in Tables IX. and X. respectively, and proceed at once to consider the indications so obtained. From Table XII. it is seen, that taking the average of the numerous experiments with Sheep, rather more than 3 per cent. of the total mineral matter consumed in the fatten- ing food would appear to be retained in the increase. Assuming the due correction made for the extraneous mineral matter in the wool of the fat animals analysed, the average of the cases in question would show rather less than 3 per cent. of the mineral matter consumed, to be stored up in the increase. In Class IV. dry food alone was given, and such as contained a large proportion of mineral matter to digestible organic substance. In this case, therefore, the proportion of the consumed mineral matter which appears to be MDCCCLIX. 4B 542 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF stored up in increase, is relatively very small—namely, only 1:68 per cent. The other Classes, however, in which there was a limited proportion of dry food, and the remainder consisted of succulent roots, much more nearly represent the usual conditions of the food of fattening Sheep. Upon the whole, it may be concluded, as an average estimate for Sheep fattening for the butcher on good mixed diet of dry and succulent food, that they will certainly not carry off more, and perhaps frequently less, than 3 per cent. of the con- sumed mineral matter. Were it not indeed that Sheep are now generally fattened when still young and growing, the proportion of the mineral matter consumed which would be retained during the so-called fattening period, would probably be extremely small. In fact, it can hardly be greater, on the average, than above supposed, taking the whole period of existence of the animal. But it is obvious, that the proportion will depend much more on the character of the food, as to the quantitative relation of its mineral matter to its available organic substance, than upon any other circumstance. At any rate, the proportion of the mineral matter consumed by either store or fattened animals, which is sent off the farm in their bodies, is comparatively small; and from the per- centage indicated in the live-weight of the animals in the different conditions, as given in Table VII., the annual exhaustion of the farm from the sale of known weights of animals is a matter of easy calculation. Table XII. shows the estimated proportion of the total nitrogenous compounds retained in the increase of the fattening Sheep, to have been, on the average, less than 5 per cent. of that consumed in the food. Assuming a liberal mixed diet of succulent roots and dry food, it is probable that when the latter consists chiefly of pulse, oilcake, or other highly nitrogenous matter, the proportion of the nitrogen consumed which will be carried off in the increase of animal, will be less than 5, and perhaps even less than 4 per cent. On the other hand, when the dry food consists to any great extent of cereal grain or other food containing a comparatively low percentage of nitrogen, it is probable that more than 5 per cent. of the total nitrogen consumed will be carried off in increase. It will be observed, that on either supposition, the proportion of nitrogen expired, perspired, or voided, will be considerably more than 90 per cent., whilst it may be more than 95 per cent., of the total nitrogen consumed by the fattening Sheep. It appears that for 100 parts of non-nitrogenous substance consumed in food, there were on the average (excluding Class IV.) about 10 stored up in the fattening sheep, in the form of fat itself. For 100 of total dry substance of the food, about 8 or 9 of dry substance would appear to be stored up in the increase of the animal. It will be remembered, that in the dry substance of the food of the Sheep, there is, compared with that of the Pig, a considerably larger amount of indigestible woody fibre. There is, therefore, a larger proportion of the consumed food necessarily at once effete. Table XIII., which relates to the Pigs, would show that there is probably fully twice as much dry substance stored up for 100 consumed, asin the case of Sheep. The average of all the estimates shows 17:3 per cent. of the consumed dry substance stored up in the SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 543 increase, against about 15 per cent. in the case of the individual analysed fat pig. As just stated, there were, in the case of the Sheep, only about 9 parts of dry substance stored up in increase, for 100 total dry substance consumed. For 100 of non-nitrogenous constituents of food, the Pigs would seem to have stored up 20 or more of fat, whilst the Sheep yielded only half that amount. Of nitrogenous compounds again, it would appear, according to the estimates, that there was on the average about one and a half time as much of the whole consumed stored up in the increase, as in the case of Sheep. The average of the estimates for the Pigs, shows 7:34 per cent. of the consumed nitrogen stored up, against 7:6 per cent. in the case of the analysed fat pig. The greater the proportion of pulse in the fattening food of the Pig, the smaller will be the proportion of the whole nitrogen consumed, which will be stored up in the increase. And on the other hand, the larger the propor- tion of cereal, with its comparatively small percentage of nitrogen, the larger will be the proportion of the whole carried off in the increase in weight of the animals. The evidence at command would lead to the belief, however, that there is almost uniformly less than 10 per cent., and sometimes perhaps as little as 5 per cent. of the nitrogen of the food of the fattening pig carried off in its increase. It has already been pointed out, how small, in all probability, was the percentage of mineral matter in the increase of the rapidly fattening Pig. Reasons were given for sup- posing, however, that our estimates might show it to be lower than really was the case. There is little use therefore in examining at all closely results which are based upon those doubtful estimates. Moreover as the mineral matter in the food varies very much indeed in its proportion to those constituents which prominently rule the amount and character of the increase, the proportion of the mineral matter consumed by the fatten- ing Pig, as well as the fattening Sheep, which will be stored up in the increase, will be much more variable than that of the other constituents. It is sufficient to say, that in the case of fattening Pigs at least, the proportion of the consumed mineral matter which will not be reclaimed in the manure is almost immaterial. Finally, in regard to the results of Table XIII., it appears that for every 100 parts of fatty matter in the food there were probably, on the average (depending on the character of the food), 400 to 500 parts of fat stored up in the increase of the animal. It is obvious, therefore, that there was a formation of fat in the animal body, from some other constituent or constituents of the food. To this point we shall recur presently. 2. Amounts of Mineral Matter, Nitrogenous Compounds, Fat, and Total Dry Substance stored up in Increase, and of matter expired, perspired, or voided, for 100 of Collective Dry Substance consumed in Food. Having by means of Tables XII. and XIII. shown the probable proportion of each of certain constituents of the food of fattening Sheep and Pigs, which will be stored up in the increase of the fattening animals for 100 of the same consumed in the food, it will be well to follow up the illustration by showing, on the same basis of calculation, 432 544 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF how much of the several constituents would be stored up in the increase for 100 of the collective dry substance of the foods consumed; and lastly, how much of the whole would be expired, perspired, or voided. These particulars are shown in Table XIV. for the different sets of Sheep, and in Table XV. for the different sets of Pigs. TaBLE XIV.—Showing the Final Distribution of the Constituents of the Food consumed by fattening SHEEP. General particulars of the experiment. 100 dry matter of Food gave— Stored up in Increase. Description of fattening food. ” Nitro- Soe Expired, Number Mineral | genous cs Total |perspired, Breed. of |Duration. matter | com- a dry i animals. eee ci Given (ash*). | pounds t ~ | Increase.; voided. Given in limited quantity. ad libitum. (dry). ‘ fat). Class I. (For data, see Class I. Table IX.) wks. days Cotswolds ............ 46 19 5 ||Oilcake and clover hay ......... Swedish turnips }| 0:26 0:92 8-41 9-60 90°40 Leicesters ............ 40 20 0 |\Oilcake and clover hay ......... Swedish turnips} 0:23 0-73 8:53 9-48 90°52 Cross-bred wethers...| 40 20 0 |\Oilcake and clover hay ......... Swedish turnips] 0:24 077 8-29 9-31 90:69 Cross-bred ewes...... 40 20 0 |/Oilcake and clover hay ......... Swedish turnips] 0-24 0-78 8:39 9-41 90°59 Hants downs .........,| 40 26 0 |/Oilcake and clover hay ......... Swedish turnips | 0:26 0-93 7°30 8-49 91-51 | Sussex downs......... 40 26 0 |/Oilcake and clover hay ......... Swedish turnips | 0:25 0:90 7:29 8-44 91:56 Means ............... 0-25 0°84 8-03 9-12 90°88 Class III. (For data, see Class III. Table IX.) Hants downs ......... 5 13 6 = |\Oilcake ...|Swedish turnips | 0°23 0-77 8°32 9-31 90°69 Hants downs .... 5 18 6 |/Oats............ .../Swedish turnips | 0°25 0:88 8-32 9-45 90°55 Hants downs ......... 5 138 6 |\Clover chaff ................00008 Swedish turnips} 0°24 0°85 740 8:49 91-51 Means ..........00065 0:24 0:83 8-01 9:08 90:92 Class TV. (For data, see Class IV. Table IX.) Hants downs ......... 5 19 1 |[Oileake .........0... 0-13 0°46 4-48 5:07 94-93 Hants downs ......... 5 19 1 ||Linseed Ae cf O14 0-43 4-62 5:19 94:81 Hants downs ......... 5 19 1 |/Barley...... .../Clover chaff...... 0-12 0:41 4:47 5:00 95-00 Hants downs ......... 5 AD UV) Maltaisc sutaaisiiacuesseesoentavs van Clover chaff...... 0-10 031 4:20 461 95-39 Means ............... 0-12 0-40 4-44 4:97 95:03 Class V. (For data, see Class V. Table TX.) Hants downs ......... 4 10 0 |Barley (ground) .............008. Mangolds......... 0:24 0-74 7:93 8-91 91-09 Hants downs ......... 5 10 0 ||Malt (ground) and malt dust.,.|Mangolds.. ......J/ 0°25 0-82 8-42 9-49 90°51 Hants downs ......... 4 10 0 |Barley (ground and steeped) ...|Mangolds...... .. 0-24 0°84 7:20 8-28 91-72 Hants downs ......... 4 | 200 0 | Malt feround and st0ee4) litem olds concis- 919 | 058 | 745 || 823 | o1-77 Hants downs ......... 5 10 0 |/Malt (ground) and malt dust...|Mangolds......... 0-21 0:72 7:33 8:25 91-75 Means ............... 0-23 074 | 7:66 8-63 91:37 General means....-.......... 0:21 0-72 7:13 8-06 91-94 * The estimated amounts of mineral matter are too high, owing to the adventitious matter retained by the wool. SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 645 TaBLE XV.—Showing the Final Distribution of the Constituents of the Food consumed by fattening Pies. 100 dry matter of Food gave— General particulars of the experiment. Stored up in Increase. Expired, ee P Nitro- Non- per- Number ; Description of fattening food. Mineral | genous | nitro- Total | spired, Pens. an Duration. e ; matter | com- | genous jj dry 5 animals. iven in limited é an (ash). | pounds |substance]|Increase.| voided. quantity. Given ad libitum. (dry). (fat). The “Fat Pig” analysed. wks. days. Bran one part, bean and lentil meal 1 10 0 None ............ two parts, and barley meal three O11 162 13-20 14:94 | 85-06 POTTS Lecceceesiecsanecceecereseeeen Series 1 (For data, see Series 1. Table X.). 1 3 \ None: ssaegeoisieasdeay Bean and lentil meal .................. 0-04 154 15:93 17:51 | 82-49 2 3 Indian meal............ Bean and lentil meal ... wef 0-09 177 16-00 17:86 | 82:14 4 3 Indian meal and bran/Bean and lentil meal ... | —0-°01 1:21 14:95 16:15 | 83°85 5 3 NONC: sidesscsuasseeicas Indian meal............... .| —0-08 117 17:48 18:58 | 81:42 6 3 80 Bean and lentil meal |Indian meal.... Hes 0:02 157 16°76 18:35 | 81°65 Z 3 BLA: sesctscowespcenane Indian Meals sissies scanisessnacneiainleners 0-07 1:75 16:83 18-68 | 81:32 Bean and lentil as ; : . . ke 8 3 { meal, and bran In diati: neal 2s. esg dip eessievaneonae nexean 0-09 1°85 16:59 18-53 81:47 Bean and lentil meal, indian meal 3 3 . : , 12 3 INOWE® asisissieinsie's { and ‘bran, each ad dibifum .:.... —0°01 1:27 15:59 16°84 83:16 Means ......... 003 | 151 | 1627 | 17-81 | 82-19 Series 2 (For data, see Series 2. Table X.). 1 3 None epgeonctagaatetgehinaist Bean and lentil meal .................. —0:13 0:94 17:37 18:18 | 81:82 2 3 |Barley meal.. Bean and lentil meal .................. 0-01 1-19 13°49 14:69 | 85°31 3 3 DROS escecuercaessiveney Bean and lentil meal ... .| —0°01 1:15 14 06 15-20 | 84:80 4 3 Barley meal and bran|Bean and lentil meal | —0:03 1:09 14:50 15:56 | 84:44 5 3 MONE: acai cmennieoancess Barley meal isicasissnssacnnsiconsiniiseat eas 0:02 1:40 15°45 16:87 83:13 6 3 Bean and lentil meal |Barley meal...................:00eseeeeee —0:02 1:30 16°21 17:49 | 82°51 7 3 Braiy -acccchescatesvaue Barley meal.... 0-01 1:40 15°50 16-91 | 83-09 8 3 80 Bean and lentil : . ‘ , 2 ; { acer pea Cac ere meee eet —o13 | 091 | 17-18 |) 17-96 | 82-04 Mixture, one part bran, two parts 9 and 10 6 None ..........4- barley meal, and three parts 001 131 14:77 1611 | 83-89 bean and lentil meal ............ Mixture, one part bran, two parts 11 and 12) 6 None ............ bean and lentil meal, and three 0:06 1:66 15-88 17°60 | 82:40 parts barley meal ..............- Means ......... —0:02 1:23 15°44 16°66 83°34 Series 3 (For data, see Series 3. Table X.). ] 4 80 Dried cod-fish......... Bran and Indian meal (equal parts) | —0-08 1-13 17:05 18:12 | 81-88 2 4 ‘Dried cod-fish......... Indian meal............:ccceeeeeeeee eens —0-01 |: 160 19:27 20°86 | 79:14 Means ......... —0:04 1:36 18-16 19-49 | 80:5] Series 4 (For data, see Series 4. Table X.). 1 3 Lentil meal and bran |Sugar oll 1-76 15-01 16:88 | 83-12 2 3 Lentil meal and bran |Starch O11 1-78 15:04 16:94 | 83:06 3 3 10 04 |\Lentil meal and bran |Sugar and starch ............5++ snes 0-138 1:82 14:13 16:08 | 83-92 Lentils, bran, sugar, starch, eac : . . ' : 4 3 None ..........4. { ad libitum’ ....... Pay, eed. 0-19 1:96 14:36 16:50 | 83°50 Means ......... 0-13 1:83 14-63 16:60 | 83:40 General means......... 0-02 | 144 15°81 | 17:27 | 82°73 546 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF As already explained, in the cases to which these and the preceding Tables relating to Increase refer, the amounts and composition of the foods consumed to produce a given amount of increase, were determined by actual experiment; and the composition of the increase so produced, is deduced from that of the animals that were analysed. Thus, in Table IX. for the Sheep, and in Table X. for the Pigs, are given the experimentally deter- mined amounts of dry substance, &c., consumed to produce 100 Ibs. of increase in live- weight, and the estimated amounts of certain constituents in that 100 lbs. of increase. It is obvious, therefore, that we have an easy means of calculating the amount of the respective constituents stored up in increase, for 100 of dry matter consumed. The sum of these makes up the total dry matter in increase for 100 dry matter in food ;.and the difference between this dry matter in increase and that in food represents the amount expired, perspired, or voided. With these observations, the mode of construction of Tables XIV. and XV. will be sufficiently intelligible. It was seen (in Table XII.), that in the Sheep there was probably an average of about 9 parts dry substance fixed as increase for 100 consumed in food. Table XIV. shows (taking the cases in which the food was of the most usual description) that about 8 parts out of the 9 of dry increase were non-nitrogenous substance—that is fat. It re- sults then, that for 100 of dry substance in food, there would be little more than 1 part fixed in increase in other forms than fat ;—that is, as nitrogenous and mineral matters put together. According to the Table there were only, in Class I., 0°84, in Class III. 0°83, and in Class V. 0:74 part of nitrogenous substance retained in the increase of the animals for 100 of collective dry substance in their food. The corresponding amounts of mineral matter fixed were, on the same basis of calculation, for Class I. 0:25, for Class III. 0°24, and for Class V. 0°23. But if due allowance were made for the excess in the estimate of the mineral matters in the increase, as before noticed, the average amount of them stored up for 100 of dry food consumed, would, in the cases in question, be about 0:2. Taking the average of the cases in which the Sheep were fed upon food of a nature fairly representing that of the animals liberally fed for the butcher, it is assumed then, that for 100 parts of dry matter of such food, only about 9 parts were stored up as increase. There remained, therefore, 91 parts expired, perspired, or voided. In the food of Sheep (and of oxen also), the proportion of so-called “woody fibre” is very much greater than in that of Pigs. With the former, therefore, there will be a larger proportion of indigestible matter voided than with the latter; and, as will presently be seen, with the larger pro- portion of digestible or assimilable matter in the food of the fattening Pig, there is at the same time a less proportion of the consumed dry substance expired, perspired, or voided. At the head of the other results in Table XV. are given the amounts of the main classes of constituents stored up in increase for 100 of collective dry matter in food in the case of the analysed “fat Pig.” From the circumstances under which the data were obtained in this particular instance, it may be assumed that the figures exceedingly closely represent the actual facts. The indication is that, for 100 of dry matter of — SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 547 food consumed by this single fattening Pig, there were produced 14:94 parts of dry substance of increase. Of these 14:94 parts of total dry increase, 13:2 were fat, 1:62 nitrogenous compounds, and 0-11 mineral matter. Against these numbers we have, taking the average of all the other estimates (twenty-four in number, and comprising 80 animals), 17:27 total dry increase for 100 of dry food; of which 15:81 are esti- mated as fat, 1-44 nitrogenous substance, and an insignificant amount of mineral matter. It is admitted that the estimates in Table XIV. relating to the Sheep, show a higher proportion of mineral to other constituents, stored up, than was probably the fact. On the other hand, the estimates of assimilated mineral matter in the case of the Pigs are probably in error in the other direction. It is true, that Pigs, though young, if put upon highly fattening food will grow comparatively little in frame, whilst Sheep, fed as they now generally are at a comparatively early age, will develop more of hard bony struc- ture. It would be expected, therefore, that the proportion of mineral matter in the increase of fattening Sheep would be greater than that in fattening Pigs. Indeed, Table VII. shows the percentage of mineral matter, in the total carcasses, to be more than twice as much in the fattened Sheep analysed, as in the fat Pig. In the case of both Sheep and Oxen moreover, there seems to be a striking parallelism in the proportion of the mineral to the nitrogenous matters of growth; whilst with the Pig, not only is the actual amount of mineral matter much less, but its proportion to the nitrogenous matters seems to decrease as the animals fatten. Thus, looking to the composition of the car- casses alone, in which there would be no error in the mineral matter as when the hair or wool with its extraneous dirt is brought into the calculation, it is found that the amount of mineral matter to 1 of nitrogenous substance, was—in the lean Ox 0°31, in the fat Ox 0:30, in the store Sheep 0°30, in the fat Sheep 0°30, and in the very fat Sheep 0°30. On the other hand, in the carcass of the store Pig, the proportion of mineral matter to 1 of nitrogenous substance was 0-183, and in that of the fat Pig it was less still, or 0°133. From these considerations it is obvious, that the amount of mineral matter in the increase of the fattening Pig, will be much less both in proportion to the total increase itself, and to the coincidently accumulated nitrogenous compounds, than in that of the Sheep. The distinctions which the Tables relating to the composition of increase show, between the two descriptions of animal in this respect, are then, without doubt, correct in the main ;— that is to say, at least in their direction, though probably not in the degree which the actual figures indicate. It is pretty certain that the estimates of mineral matter in the increase of the Sheep are somewhat too high ; and unless it be admitted as probable, that Pigs rapidly increasing in weight under the fattening process, may sometimes not only not fix any mineral matter whatever, but even lose some of that already fixed, it must be concluded, that the Pig killed and analysed as fat, had too small a proportion of bony structure to be strictly comparable with the one analysed in the leaner state. It will be obvious, from the very nature of the subject, that these estimates of the composition of increase, must only be taken as applicable for any general purposes, after due regard to the various qualifying circumstances which have been pointed out. 548 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF It will be remembered, that in the average of the cases in which the Sheep had been fed upon a liberal mixed diet of dry food and succulent roots—admittedly favourable conditions for their increase—they gave only about 9 per cent. of dry increase, for 100 dry substance of food. The average of the 24 lots of Pigs (80 animals), shows on the other hand, nearly double as much, or 17-27 parts of dry increase, for 100 of dry food consumed. The yield of fat, and of nitrogenous compounds, of which these 17-27 parts are chiefly made up, is of course higher in a corresponding degree. When it is borne in mind, however, that the natural fattening food of the Pig consists chiefly of ripened seeds containing little indigestible woody fibre, or immatured vegetable products, and that that of the Sheep contains a large proportion of woody fibre, and also much of the less highly elaborated vegetable compounds, it will not appear surprising, that 100 parts of the dry substance of the food of the Pig should yield so much more of dry animal increase, than 100 parts of that of the Sheep. It results, of course, that of the fattening food of the Pig, a less proportion of the dry substance than of that of Sheep, will be expired, perspired, or voided. In the case of the Sheep, it was assumed, as the average _ of the cases wherein the food was of the most favourable kind, that about 91 per cent. of the dry substance consumed were in some form expired, perspired, or voided. In the case of the single analysed Pig, only 85 parts were expired, perspired, or voided, for 100 of dry matter consumed in food. And, taking the average of the twenty-four lots com- prising the eighty animals, calculation shows only 82-7 parts of collective dry substance expired, perspired, or voided, for 100 consumed in the food. In speaking of the proportion of dry substance stored up in increase, for a given amount consumed in food, it will not for a moment be assumed, that it is herein implied that the relation of the ultimate elements is the same in the dry matter assimilated and fixed, and in that given off in the various forms from the system. The very various amounts, respectively of mineral matter, of nitrogenous compounds, and of non-nitro- genous substance (fat), stored up for 100 of each consumed (as shown in Tables XII. and XIII.), give some means of judging how different must be the ultimate composition of the gross dry matter fixed in the body, from that of the matters of the food elimi- nated fromit. It is not within the scope and object of the present Paper, to give any further indication of the composition of the matters collectively given off from the body in relation to those taken as food, than is implied in the figures in the Tables just referred to, which show the amounts of certain constituents stored up for a given amount consumed—the complementary quantity being of course that which is expired, perspired, or voided. Still less is it to our present purpose, to show the proportion of the different constituents of the matters collectively given out from the body, which will be respect- ively exhaled by the lungs, perspired by the skin, or voided in the liquid or the solid form. There is, however, one point in connection with the difference between the ulti- mate composition of the dry substance of increase, and that of the compounds of the food which produced it, which may be here appropriately illustrated ; this is, the rela- tion of the fat in the increase, to the fat and other matters in the food, which yielded it. SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 549 3. Relation of the Fat stored up in the Increase, to the ready-formed Fat, and other Constituents, consumed in the Food; ce. The amount of fat in the food of the different lots of Sheep which have served in the foregoing illustrations, was not determined, so that the relation of that estimated as stored up in increase, to that ready-formed in the food, cannot be shown in their case. In the majority of the experiments with the Pigs, the amount of ready-formed fat in the food was determined. The amount stored up in the increase, has also been legiti- mately deduced from experimental evidence. The results show, as already noticed, that there were on the average, between 400 and 500 parts of Fat stored up in the increase, for 100 of Fatty matter consumed in food. In the case of the analysed fat Pig, there were 405 parts of Fat stored up for 100 consumed. The result in this instance was obtained in as direct a manner as the nature of the question will admit of, and it may be taken as representing the truth very closely. The average of the other experiments shows 472 parts of Fat in increase, for 100 ready-formed in food. Nor is there much reason to doubt the general accuracy of this latter indication. Upon the whole, it is obvious, that a large proportion of the Fat of the fattening animal is produced from other constituents than Fat in the food. Attention has elsewhere been called to the evidence of this, afforded in the instance of the analysed fat Pig*. It was shown that in its case rather more than three-fourths of the Fat of the increase gained on the fattening food, must have been formed in the body from other constituents; and it was pointed out, that if the produced Fat were due to the Starch of the food, it would require about 24 parts of that substance, to yield 1 part of Fat. On this supposition, it is obvious, that a much larger proportion of the non-nitrogenous constituents of the food, will directly contribute to the non-nitrogenous substance of the increase (fat), than is represented by the total amount of the Fat itself, stored up. It is equally obvious, that the proportion of the total dry substance of the food consumed, which has (if we may draw such a distinction) directly contributed to the dry matter of increase, including the produced Fat, will be much greater than that indicated by the total amount of the dry substance of the increase. The proportion which is expired, perspired, or voided, without having, in the sense implied, directly contributed to increase, will, of course, in a complementary degree, be less than the total amount represented as expired, perspired, or voided. To illustrate, numerically, the points above alluded to, there are shown, in Table XVL., for the analysed fat Pig, and for most of the sets of Pigs before under consideration— the amount of Fat stored up in the increase for 100 of dry matter of food consumed ; the proportion of Fat already formed in the food; the amount that must have been pro- duced from other compounds; the amount of Starch that would be required if the pro- duced Fat were formed from it; the proportion of the total dry matter consumed, which would be thus required directly to contribute to the fixed increase; and lastly, the pro- portion that would be expired, perspired, or voided, without thus directly contributing to the fixed increase. * Report of the British Association for the Advancement of Science for 1852. MDCCCLIX. 4c MR. J. B. LAWES AND DR. J. H. 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But it seems probable, that at least the main source of the produced Fat will be the non- nitrogenous constituents of the food. Of these, particularly in the fattening food of Pigs, the most prominent item is starch. It seemed desirable, therefore, to adopt this substance as the basis of the illustration of the probable amount of the constituents involved in the formation of the produced Fat, in the experiments in question. The question arises, how much Starch will be required for the production of a given amount of Fat? At present but little is known as to the relative proportions in which the different Fats exist in different animals. Nor are chemists agreed as to the formule to be given to the several natural animal Fats. It would only be a doubtful refinement, therefore, to adopt for our purpose the exact rational formula given for any one of the more important fatty bodies, and from it to calculate, in equivalents, the amount of Starch required to produce an equivalent of the Fat, and also the number of equivalents of the collateral products. It is better to adopt an average percentage composition merely ; and for want of more exact data, we take the mean of the three most important animal fats—namely, tri-stearine, tri-margarine, and tri-oleine. This gives, in round numbers, 77 per cent. of carbon, 12 per cent. of hydrogen, and 11 per cent. of oxygen for the crude mixed fats. It may be mentioned, however, that tri-oleine is stated to be in larger proportion to the other fats in Pigs, than in either Sheep or Oxen. Assuming the oxygen which is eliminated in the formation of Fat from Starch, to go off with a portion of its hydrogen in the form of water, and the remainder with carbon in the form of carbonic acid, it would require as a minimum, 2°45 parts by weight of Starch to con- tribute to the formation of one part by weight of the mixed Fats + the collaterally formed water and carbonic acid. If the stearine predominated, this mode of calculation would show the amount of Starch required to be rather higher, and if the oleine, rather lower than 2°45 for 1 of the Fat. As the above number is the lowest amount of Starch which would, in the manner supposed, yield 1 part of the mixed Fats of the percentage composition above assumed, we may adopt the convenient round number 2°5 as the amount of Starch probably on the average required for the formation of 1 part of the mixed Fats of the body, when these have their source in that substance. This number then (2°5), is that by which we multiply, for the purposes of the Table, the amount of the estimated Fat in the increase of the Pigs, over and above the ready-formed fat they consumed in their food, to ascertain the amount of the dry substance in the food (if in the form of starch), required for the production of that amount of Fat which could not have been directly derived from the food as such, and must therefore have been formed within the body of the animal. Whilst adopting the mode of calculation here described, as usefully, and sufficiently closely, illustrating the point in question, it may be remarked in passing, that when Fat is formed from the nitrogenous compounds in the body, a less amount of dry substance of the food would then be required for the formation of a given amount of Fat, than when it is produced from Starch. On the other hand, if Sugar were 4c2 552 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF the source of the Fat, a rather larger quantity than of Starch would be required. Of the pectine bodies, again, which enter so largely into the roots which frequently constitute a large proportion of the fattening food of sheep and oxen, the quantity required would, on the same mode of calculation, be still more than of Sugar. On a former occasion, it was shown, that according to the mode of estimation here supposed, the 15 parts of dry solid increase yielded during the fattening process by the analysed fat Pig for 100 parts of dry matter of food consumed, would have required . for its formation about 30 parts of the dry substance of the food consumed. The actual figures relating to this single animal are given in Table XVI., at the head of the respective columns which refer to the numerous lots of Pigs, the Fat in whose food was determined by analysis, and that in their increase estimated. For 100 dry matter in food, the dry matter in the increase of the analysed fat Pig was 14:94, and that taking the average of all the other cases in which the Fat in the food was determined was 17°40. Of these amounts of total dry substance assimilated, 13-2 in the case of the single fat Pig, and 16-04 in the average of the other lots, are esti- mated as Fat. Of the 13-2 parts of Fat stored up in the increase of the single animal, 3°26 only (pro- vided the whole supplied had been taken up) could have been derived from the Fat in the food. At least 9°94 parts must, therefore, have been formed in the body of the animal from some other constituent or constituents. If the constituent in question were primarily Starch, it would, on our basis of calculation, require 24:8 parts of dry Starch for the formation of the 9-94 parts of produced Fat. Of ready-formed Fat in the food, and Starch, thus contributing to the formation of Fat, taken together, there would therefore be 28:11 parts out of 100 of dry matter of food consumed, directly engaged in the storing up in the body, of the 13-2 parts of Fat. If we add to this, the 1°73 part of nitrogenous and mineral matters at the same time fixed in the increase, we have 29°84 parts out of the 100 of dry matter of food consumed, directly contributing, in the sense supposed, to the production of the 14:94 parts only, of dry increase. In the particular sense here implied, therefore, there would be only 70°16 parts of the 100 of dry matter of the food expired, perspired, or voided, without thus directly contributing to increase; instead of 85:06 parts, which is the difference between the 100 of dry matter in food, and the 14°94 only, of dry substance actually stored up. Following the same line of illustration for the average result of all the other experi- ments cited, it appears that for 16-04 parts of Fat stored up in increase, for 100 of dry matter of food consumed, only 3°96 parts could have been derived from ready-formed fatty matter supplied in the food. At least 12:08 parts must, therefore, have been formed from other substances. If from Starch, it would require, at the rate of 2°5 parts Starch for 1 of Fat, 30-2 parts of that substance for the formation of the 12-08 parts of the produced fat. The ready-formed Fat, and the Starch, together thus contributing to the 16-04 parts of Fat in the increase, would amount to 34:16 parts of the 100 of dry food consumed. ‘There were, further, 1:36 part of nitrogenous and mineral matters SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 593 assimilated. In all therefore, 35:52 parts out of 100 of gross dry matter of food, con- tributed in this comparatively direct manner, to the formation of the 17-4 parts of gross dry increase. In the case of the single animal, therefore, the indication is, that, owing to the large proportion of the stored-up Fat which must have been actually formed within the body, it would require, if the source of the produced Fat were Starch, 29-84 parts of dry sub- stance out of every 100 consumed in food, to minister in this direct manner to the pro- duction of only 14:94 parts of dry animal increase. Owing to the same circumstance it is, that, on the average of the other instances, 35°52 parts out of 100 of dry substance consumed may, in the same manner, be estimated as directly engaged in the storing up of only 17:4 parts of dry increase. It is worthy of remark, that in thus assuming Starch to have been the source of the produced Fat, and in adopting its numerical equivalent for that purpose as above described, the resulting figures, in both cases, show almost exactly twice as much of dry substance of food thus more directly contributing to the formation of increase, as there was of dry substance in the increase which was produced. In the case of Pigs fed on good food, it would appear that about one-third of the whole dry substance consumed may be so devoted. About two-thirds, therefore, will, if at all, only in a less direct manner, contribute to the production of increase. A large pro- portion will serve, more or less directly, for respiration only, or for the supply of mate- rial for the transformations constantly going on in the body independently of any increase in weight. And, besides the matters voided as indigestible, and necessarily effete, a larger or smaller quantity, according to the excess of the food, will pass off unused and comparatively unchanged. As before stated, as the particular foods upon which the experimental sheep were fed had not their amounts of Fat determined, similar estimates cannot be made in regard to them as to the pigs. From a general knowledge, however, of the character of the fattening food of both Oxen and Sheep, considered in relation to the amount of increase it yields, and to the probable composition of that increase, there cannot be any doubt that in their case, as well as that of Pigs, a large amount of Fat will frequently be formed in the body from other constituents of the food. But the food of Oxen and Sheep, compared with that of the Pig, contains a large proportion of indigestible woody fibre ; and it has been seen, that in the case of Sheep, there was only about half as much dry increase produced for 100 of dry matter of food consumed, as in the case of Pigs. The propor- tion of Fat in the dry increase of the highly fed Sheep, for 100 of dry matter of food consumed, is also only half as great as in the case of the Pig. Its food, moreover, is frequently much more oleaginous. It would appear, then, that on the average, there will not only be less Fat formed by the Sheep for a given amount of dry matter con- sumed, but there will be a far less proportion of the consumed dry matter of its food appropriated in the direct production, so to speak, of the total dry increase. On the other hand, as before remarked, in the food of Oxen and Sheep, there will be a less proportion of Starch, and a larger one of Pectine bodies, than in that of Pigs. And 554 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF so far as Pectine, rather than Starch, may serve for the formation of Fat, the amount of the dry substance of the food required directly to contribute to the increase, will be somewhat the greater. From the whole of the foregoing considerations bearing upon the relation of the con- stituents of increase to those of the food consumed to produce it, it appears, that a large proportion of the Fat, of which the increase of the so-called fattening animals so largely consists, may be formed in the body from other compounds of the food. Of the nitro- genous compounds, on the other hand, it is probable that frequently as little, and even less than 5 per cent. of the whole consumed, will be found finally stored up in the increase of the animal. Of the mineral matter of the food, a less proportion still than of the nitrogenous compounds, will, especially in the case of Pigs, be thus retained in the increase. It is not the province of the present Paper, nor are the facts applicable to such a pur- pose, to consider the chemical and physiological changes undergone, or the offices sub- served, by the—say 95 per cent. of the consumed nitrogenous compounds in their passage through the system. But, it may be remarked, that from the form in which a large proportion of them leaves the body, it is to be concluded that they must have entered into its fluids, if not its solid structures, and therein been subjected to oxidation and trans- formation. That this must serve some essential purpose, even in the processes of fat- tening animals subject to little muscular movement, there cannot be a doubt*. It is indeed certain, that if the animals are to store up as much as they can do of matters not containing nitrogen, a very large amount of nitrogen must pass through the body, compared with that which is finally retained in the increase. That this apparently excessive supply of nitrogenous compounds, independently of any mere influence on the activity of the functions or processes of the body, may itself yield up the elements for the formation of Fat, is highly probable. Since it is found that by far the larger proportion of the solid increase of so-called fattening animals is really Fat itself—since it is probable that at least a great part of the Fat formed in the body is normally derived from Starch and other non-nitrogenous con- stituents of the food,—and since the current fattening foods contain so very much more of nitrogen than is eventually retained in the increase—it cannot be surprising, that the tendency of the results of all careful feeding experiments should be to show, that the limit of applicability of the estimate of the comparative value of foods, according to their percentage of nitrogenous compounds, is in practice very easily reached. Prac- tically, indeed, the amount of increase is much more frequently dependent on the pro- portion in the food, of the digestible and assimilable non-nitrogenous compounds, than * We have found in the case of Pigs, that by far the larger portion of the nitrogen consumed in the fattening food, passed off in the form of Urea. This was the case with animals kept almost entirely without movement; and it was equally so, whether the food contained the proportion of nitrogenous to non-nitro- genous constituents, as in the Cereal grains; or the much higher amount and proportion of the former, as in Leguminous seeds. SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 555 on that of the nitrogenous ones. In fact, when we reflect upon what we already know of the relations of the constituents of the animal body to those taken into it as food— thanks more particularly to MULDER, to BoussineavuLt, and to Lizpie—and when we further consider the facts now adduced as to the Composition of Increase, it would seem little else than a truism to say, that as our fattening food-stuffs go, their comparative values, as such*, are not determinable by their percentage of nitrogenous compounds. In the absence of sufficient direct evidence, such as we have endeavoured to supply, as to the probable composition of the increase of animals feeding for the butcher, an oppo- site opinion has generally been maintained. A consideration of the essentialness of the nitrogenous compounds of food, for the formation of the most important animal struc- tures, has doubtless had much to do with determining the view in question; and it would seem, that keeping this point very prominently in view, it has been assumed, without the requisite experimental data, that these essential nitrogenous compounds were generally relatively deficient in our current foods. It would be more nearly true to say, that the digestible and assimilable non-nitrogenous constituents are generally in defect relatively to the digestible and assimilable nitrogenous compounds in our foods. The comparative values of food-stuffs are, however, not to be unconditionally deter- mined by their percentage of either of these equally important classes of constituents. It has, it is true, been frequently maintained, that a certain relation of the one class of constituents to the other, varying according to circumstances, is essential in a truly rational diet. But the practical bearings of the principle, seem to have been lost sight of by some of those who have the most prominently insisted upon it in its abstract form, as soon as they came to estimate, according to analysis, the comparative values of different foods. The records of the numerous ultimate analyses of foods which have been hitherto made, are nevertheless of high value and interest in a statistical point of view. But now possessing them, as the basis of certain general estimates, the next desideratum is —to examine more closely into the nature and condition of the proximate compounds of food-stuffs—to distinguish those which are digestible and assimilable, from those which are not so—to determine the comparative values of the comparable or mutually replaceable portions (both intrinsically and according to the varying exigencies of the system )—and above all, to fix our standards of comparative value with more of reference to direct experimental evidence on the point, and to existing knowledge of the compo- sition of animal bodies, than has been hitherto usual or even possible. * As, however, the manure from highly nitrogenous foods is the most valuable, it frequently becomes, in this point of view, the interest of the farmer—provided the character be in other respects equal—to purchase and use those having the higher amounts of nitrogen. 556 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF Section IX.—_AVERAGE ACTUAL WEIGHTS, AND AVERAGE PERCENTAGE PROPOR- TIONS IN THE ENTIRE BODIES, OF THE INDIVIDUAL ORGANS AND OTHER SEPARATED PARTS, OF ANIMALS OF DIFFERENT DESCRIPTIONS, AND IN DIFFERENT CONDITIONS OF GROWTH AND FATNESS. Hitherto, we have endeavoured to illustrate, by means of a large amount of labo- riously accumulated experimental data, the actual and comparative gross composition of certain collective portions, and of the entire bodies, of animals of different descriptions, and in different stages of growth and fatness. By the aid of the information so derived, we have sought to estimate the probable composition of the Increase of the animals whilst fattening, and to show the relation of certain important constituents of the increase, to those in the food consumed. The results arrived at, under these heads, comprise the most important which the inquiry can furnish, so far as its application to Agriculture and Dietetics is concerned. It seems desirable, however, at least to provide some materials for the study of the question of the feeding of animals, from a somewhat more Physiological point of view. The data acquired with this view, relate to the actual weights, and the proportion in the entire body, of the individual organs, and certain more arbitrarily separated parts. In the selection of subjects in which to determine these points, it was sought—both to take a sufficient number, to secure pretty fair average results for the different descriptions of animal—and, as far as possible, to pro- vide the means of tracing the tendency of the relative development of the different parts, as the animals grew and fattened. In all, between 300 and 400 animals—Bullocks, Sheep, and Pigs—have been operated upon. The plan was, to determine the live-weights of the animals just before being slaughtered ; and as soon as possible afterwards (so as to lessen the error arising from evaporation), the weights of their carcasses, of each of the internal organs, and of some other separated parts. 'The results for each of the individual animals—both the actual weights, and the calculated percentages in the entire body—are given for refer- ence in Tables XV. to LXIV. inclusive, in the Appendix. Of these, Tables XVIL., XVIIL, XIX., XX., XXI. and XXII., which now follow, are Summaries; and in them the results will be found in sufficient detail to bring to view the few main points, to which alone, special attention will be directed. In Table XVII. are given the mean actual weights, and in Table XX. the mean per- centages in the entire body, of the different organs and parts of 2 Calves, 2 Heifers, and 14 Bullocks. Among these, are included the calf and the-2 bullocks selected and killed for analysis. The remainder were slaughtered for ordinary purposes; and were taken without any special selection, so as to afford fair average results. The data relating to these animals are not particularly calculated (as those referring to the Sheep will be found to be) to illustrate the comparative characters at different stages of growth and fatness. By the side of the mean, or average results, however, are given those (both actual and percentage), for the individual Calf, the “ Half-fat Bullock,” and the “Fat Bullock,” which were selected for analysis. SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 557 In Tables XVIII. and XXI. are arranged, respectively, the mean actual weights, and the mean percentages in the entire animal, of the individual organs, &c., of 249 Sheep, divided into 5 Classes, according to age, condition of maturity and fatness, and mode of feeding. Thus, there are given, the average results of :— © Sheep, each of a different Breed, which were killed in the store condition, in order to provide a standard with which to compare the others; 100 Sheep, comprising a number from six different Breeds, all fed upon good fat- tening food, and under cover, during a period of five or six months, com- mencing at the age and stage of progress at which the 5 store or standard animals above mentioned were taken ; 45 Sheep, from the same six Breeds as the last, but fed from the point at which they were slaughtered, for about six or seven months longer (though not under cover), until more than ordinarily fat, or in the condition of so-called “‘ Christmas mutton ;”’ 78 Sheep, all of one Breed, but divided into a number of lots, each with a different kind of diet, but fed to a medium degree of fatness ; 21 Sheep, from several different Breeds, all fed and slaughtered as ‘“ Christmas mutton.” By the side of the columns showing the mean results for each of these 5 different Classes of Sheep, and for the whole 249 animals, respectively, are also given the results for the Fat Lamb, and for each of the 4 individual Sheep which were selected and killed in different conditions, for the purposes of analysis. Table XIX. gives the means of the actual weights, and Table XXII. of the percent- ages, of the organs and parts of 59 Pigs; allotted into 7 Classes, distinguished one from another chiefly by the different character of the food, and the consequent and observed varying degree of growth and maturity. The separate results for each of the 2 animals selected and slaughtered for analysis are also given. Lastly, in Table XXIII. are brought together, at one view, the general averages (both actual and percentage), for each of the three descriptions of animal; that is to say, the means, side by side, respectively of 16 Heifers and Bullocks, 249 Sheep, and 59 Pigs. MDCCCLIX. 4p MR. J. B. LAWES AND DR. J. H. 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Ue) swusa) = ati $ 2-898; 1110 | 0 2:22 Diaphragm (“skirts”)... ceeeeeeeeee 5 11:50 1 8382 |]. eee |]! aed 2 6:205| 0-187 | 0 0-75 Miscellaneous trimmings ...............6000.068 1 700 O28 ye eka) pants 3 1-438| 0-046 | 0 0-09 Total offal a. caiccsstassseuindswinness 822 12-25]| 91 7:93 38 13°88 | 1380 581 |... | we |e 13 1:22 SUMMARY :—ENTIRE ANIMAL. otal Car Casey si.0'ccctesancesapndeaoaiaiweedanedeoans ‘797 11-00|| 246 6-24 | 120 364 | 366 988 Jo. wo |, 44 611 Total offal parts.........00..0 eee 822 12-25]) 91 7:93 38 13°88 | 180 581 ff. | ow. J. 13 1-22 Contents of stomachs, and vomit 88° -20°00)|| | regeeew’ Olt) asda COP cecatear Yipee eaeeedes Pe Gaglaes “i/o Aghies Contents of intestines, and bile 2ST 400) ||, eitdewe I~ adie Sf) Aaeeste. Teme) oSaape fe lraaune 11S Setawen Loss by evaporation, error in weighing, &. DOM TORAG | | sees. |b) eAntee’ UN) dgetiain, “ifftseatie Uh GRA TS Pineda le tatiaany Entire animal (live-weight after fasting) ...{/1232 0-00]) 337 14:17 159 152 | 496 15°69 |}... } we fee 57 7:33 Amount and distribution of the fat obtained by melting and Amount and distribution of bones oenee hoofs), expression (lbs., ozs., and tenths). Ibs., ozs., and tenths In carcass (including kidney fat)..............:..cc00es 120 3°64 First half (by experiment) 52 5-7 5} , From caul ........ccceceeeee 14 14:97 Tn paroass { Second half (by calculation) a 4-33 | 104 10°10 In offal From intestines........ sclsvars 15 0°50 38 13-88 i suishoktta ba, daienpitesemesane 2-00 “*") From region of heart ...... 2 13:36 Tn offal... | L088 gcse 3 0-00 34 11-15 | rom remaining parts ...... 6 1:05 een ree hoofs, and heels ...... 7 200 Dota seswateshiaceeswades 159 1:52 Tall vsiejeannevedanchatncsremeaiienn 0 715) Total xis vas vestunwatsen, 139 5-25 MDCCCLIX. 4@q 582 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF Apprrnpix.—Tasiz III. Showing the Fresh Weights of the various Organs and Parts of A FAT OX, killed for Analysis, October 30, 1849; also the results of the Determinations of Dry Matter and Ash in the same. Dry matter at 212°. Mineral matter (ash). Hreportion ae Ashes 6s A Se ton Actual | calculated Designation of Pat Orica Gein] Beit | aramame, | Teel | cae | sites, | fee matters taken | © - danpaecat for burning. : CARCASS. Ibs, 02. Ibs. oz. Ibs. oz. Ibs. oz. OZ. oz. Ibs, oz. Flesh and fat........000.000 386 10°32 || 72 5-70 115 5-16 187 10:86 sy | 115-770} 4-275 | 2 10°75 KANG gas cssasssieremenwersen se 1 877 Oo COR. assis | antes $ 3-034] 0-134 | 0 0-27 Half-carcass... 4 Kidney fat and membrane || 26 11°40 0 14:56 25 9:50 27 10-72 4 7:280| 0245 | 0 0-49 Flesh Juices siscssnisscrcacsss|| cecnas 031259 foo. fee 4 6-295} 1:110 | 0 2-22 Bones ssn snsscawneamwaerrarever 55 801]; 40 11:20 | ...... 40 11-20 zz | 40:700| 18:594 |18 9:50 Totals of half-carcass operated on ............ 470 6:50]| 115 2-12 | 140 1466 | 256 0-78 esl tl oaaaneee [lt reese 21 7-23 Other half-carcass (dry, &c., calculated)... 468 15°50] 114 12-49 140 7:77 | 255 4:26 aioe Ih | asaaga | Pe esate 21 6-18 Whole careass......... 0. 939 6-00)| 229 14-61 281 643 | 511 5-04 | ca | Gartiah oh | panese 42 13-4] ORGANS OF PARTS CONSTITUTING “OFFAL.” Seater (washed) .......... 36 6:00 6 905° WW sega kkk 4 | 26262] 1:130 | 0 4:52 ‘aul-fat and membrane 29 13:00 : . Hart, trimmings, &0. 0.0.0.0, 3 1550 | OTES2E || sees] te a. | OSE) O08) tO es Small and large intestines (washed) .........]| 13 14:25 VeU259- We ashes bees 3 7:147| 0-285 | 0 1:14 Intestinal fat and membrane .................- 36 14:00 Tsh:88: |i Gasce if Sead 4 | 10-940] 0-480 | 0 0:96 Heart: and abrta iiss sivccsescnesyntclaeciateasonsiin 7 6:00 Poe | eeu | eres 4 5-780) 0:245 | 0 0-98 Heart-fat (with membrane)... of 6 3:00 QO S91 Fl ae ean 3 1:955| 0-061 | 0 0-13 Lungs and windpipe............ 8 14:50 2029 Fl) cme arma 144 8:072| 0-404 | 0 1-62 Blood wisascsvevrsscanavans 5211-75] 101246 |p fe as | 17:246; 0-723 | 0 7:23 FAVOP as sasnancscstinnywitanenaseane 17 10:00 Cy (ae (er re a 8-070} 0385 | 0 3:85 Pancreas (‘‘sweatbread”’)......... wei 0 15:50 OBO il wees oesiggeey 4 0598) 0-040 | 0 0-16 Thymus gland (‘“‘heartbread”) ............... 0 10-50 Os TET: Mil) Csemeee. iN cates 4 0-575] 0-047 | 0 0:09 Glands about the throat (‘‘throatbread”’) ... 0 650 Oe OSs 1] ean! Ci acres 22. 0-744) 0-052 | 0 0-07 Milt or spleen .........csccsseseeeeeseneeeesenees 2 4:00 OTF Ll aes, ff ease + 2-192} 0-116 | 0 0-46 Gall- blade 6 6 ciccsantmananradg sae Poamntcnanienenns Bladder ......... 1 15-08 0 7:32 |$83 13:05 77 4:34 4 |) 4 1:830| 0-061 | 0 0-24 Penis ...... Brains...... 0 14:00 OB 4 pf seks | ets 3 1:569| 0-110 | 0 0-22 Tongue ...... 3 7:50 O49 |) ceeee | aac 4 3-872) 0-148 | 0 0:59 Head flesh ... 25 9-50 OGIO |i) casueae ah ee i 8-656} 0-300 | 0 3:00 Head bones ............5 14 600] 10 440 JJ ow... fe, as | 16:440| 9-350 | 5 13:50 Hide (and horns, &e.) .... well 78 15-49] 2513-44 Flo. fa, sy | 20:672| 0525 | 0 10°50 Peay: saaneaariadesinaeataunde sass 6 4-21 4UE60° |i) intuit 4 19-650] 0-315 | 0 1-26 Leg bones ........... ff 18-13-00] 8 230 |] ow... | js | 138-0380} 5-711 | 3 9-11 Hoofs and heels.. seid 8 10:80 A VOSA eos aes a 6-598] 1-370 | 0 13:70 Tail flesh ........ sin 1 070 O44 | ezacs teense $ 2-227) 0:055 | 0 0-11 Tail bones ...........060.506 sn94 0 6°80 0 5:40 ) sete fl seen 3 2-700} 1:054 | 0 2-11 Diaphragm (“skirts”) 02.00... 7 9-00 Dy U8S5 (ib osesasg! | Carers 4 6-087} 0:193 | 0 077 Miscellaneous trimmingst. feces Pee JJ aga) My “adored fis fl Rgageg. 1)" seeates | ||. cotinsee Totaliolfal. sccscsssrivonsacasasiveesees 376 0-58|| 93 7-29 83 13:05 177 4:34 well” Gee NN) Seegiant 12 12-60 SUMMARY :—ENTIRE ANIMAL. Total carcass 939 6:00 || 229 14:61 281 643 | 511 5-04 Sic] Grete Wh azadg 42 13-41 Total offal parts 376 0:58|| 93 7:29 83 13-05 77 4:34 Goad! loeaiase (410 caves 12 12-60 Contents of stomachs, and vom: ee ga wee7i) oe fe fee Seren i)“ iekcakee, |! Sacer | lle" let Contents of intestines, and bile ............ fp Oe OE Pee Pees cain, AV canes 3141 Amount and distribution of the fat obtained by melting and expression (lbs., ozs., and tenths). Amount and distribution of bones (including hoofs), lbs., ozs., and tenths. "In carcass (including kidney fat) ..0..0..c0.00.-0.-. 10 037 From caul .......... sacs 1 14:80 From intestines ............ 1 2:43 : tor ofl From region of heart ...... 0 2-60 ae From remaining parts...... 1 1-22 Ota iis sa sseetautansuess 14 5-42 First half (by experiment) In carcass { Second half (by calculation) ... Head Feet and hoofs In offal .. { x * The amounts of Mineral Matter in the Wool are stated too high, owing to adherent dirt. SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 585 ApPpENDIx.—Taste VI. Showing the Fresh Weights of the various Organs and Parts of A HALF-FAT OLD SHEEP, killed for Analysis, May 8, 1849; also the results of the Determinations of Dry Matter and Ash in the same. Dry matter at 212°, Mineral matter (ash). eee non Ese Aenea whole, an cae Exclusive of Total d leulated Actual | calculated Designation of Parts. ee melted fat, Melted fat. mater weights, of dry ie de an one for burning. matters. CARCASS. lbs. 02. lbs. oz. Ibs. oz. Ibs, oz. oz. 02. lbs. oz. -— aoe at FAG iisiaisceediman 25 7:87 5 3-01 5 11:59 10 14:60 5 | 16602 | 0568 |0 2°84 “Carcass ... Adnéy. fat: sscsescesasenasanell, - ceceave 0-47 ‘ , 1 0188 | 0:004 |0 0-01 Bones... ee 21020] 2 327 |j | 020 | 8 394 { Y | 7-054 | 3151 [0 15-75 Totals of half-carcass operated on ............ 28 2:07 7 675 6 11:79 D4 2:5 | ce || etataws |): antes 1 2-60 Other half-carcass (dry, &c., calculated)...... 28 2-07 7 675 6 11-79 MB 22B Ai WE vie |] cP agen; fp wlessi x5 | 5-208 0-220 |0 0°55 Liver swsisasisvisctennennateeaes 1 1480 0 9:36 f : 4 | 3746 | 0-180 |0 0-45 Pancreas (‘‘sweetbread”’)... f ee 28 SO Thymus gland (“ heartbread 1”) idaiisinnaiateniaink 0 3:40}| Oe OeF Et cst. I eaters xs | 0:205||| 0:014]||0 0-03) Glands about the throat (“throatbread”’) .. Milton spleen sicanjnedecectvaemnvanriwotnaieccaas 0 3:33 O-O78> | gas I cease 3 | 0-469 | 0:034 |0 0-06 W Plead. Mesh iissesbesesaeelsaanusdsaaanaacengnesinnst 2 10-20 OG Sexguee aking sy | 2-446 | 0149 |0 0:37 Head Bones: sees caneisindsescan crsunsdisoniaessaiae 1 3:80 0 Tsao i aesiage i) aan as | 1341 0-709 |0 7:09 PPOLb scalsstoctsidonaiisias stab aeclasiec oases oateeunishauie de 7 O-60*/ L187 |] we fees sy | 11-148 | 0613 |0 1-53 WOOL sc nicacinaatine set inateatetaadnentnsiticgiis snide 8 1:90 SAS LO: hil Secweice fain zs | 6110 | 0-4049)0 4:04¢ Feet NOOlS; 02s ancdyoccusseant ap renesient tienes t O-666 fl vice =f atta zs | 0666 | 0-150 |0 1:50 Diaphragm (“skirts”) ......:. eee 0 6-20 OVI. gees. ete § | 1:027 0-032 |0 0-05 Total offal iss. sericciscsemenraewces 45 6:53 10 3°50 10 2-00 20 5250. Weg. Wh wersds~ | een 1 087 SUMMARY :—ENTIRE ANIMAL. Total carcass .........06000 73 1:00 13 4-01 30 13:47 AG 1485 | aera aang eee 2 832 Total “offal” parts .... 45 653 || 10 3-50 10 2:00 20° 5°50) sae | sossey | awenie 1 0-87 Contents of stomachs AABSSO NW esses atta Pats ll See | Sewing, Leas 1 Cease Contents of intestines ............ccececeesee eee BUST Th eessas eee NS) ec | BG EP ries, gan Depa Loss by evaporation, error in weighing, &e. OOO ceatek IP) eae TIN terme LM tee hae UN en VB dt ores Entire animal (live-weight after fasting) .../127 2°50 || 23 7°51 40 15-47 G4. 698° Wace |) dee N) enone 3 919 Amount and distribution of the fat obtained by melting and Amount and disteihation of Phones expression (lbs., ozs., and tenths). (Ibs., ozs., and tenths). i In carcass (including kidney fat)...............00008 30 13°47 { First half (by experiment)... 3 4:00 3 From catl wees 5 15-80 Tn carcass | Second half (by caleulation)., 3 462 | © 862 In offal From intestines ......... 215701 y9 9.00 LOOM, sccnsiietn sos cablvetin warm suxeracdewiennevenees 1 3:80 n ona’ ---) From region of heart... 0 0:00 In offal ... 1 Feet and hoofs (with pelt, not weighed) _...... From remaining parts... 1 2:50} ————— separately) Dota joc sgefaseenkioontnay 40 15-47 Ota sessancetiaiectapalepems 7 12-42 * Including feet and hoofs. t With pelt. t Including ash of intestinal and heart-fat, and their membranes. § With caul-fat. || It is doubtful whether these amounts refer to the Pancreas, Thymus Gland, and Glands about the Throat collectively, or to the Pancreas alone. § The amounts of Mineral Matter in the Wool are stated too high, owing to adherent dirt. SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 587 APprnpDiIx.—Tasiz VIII. Showing the Fresh Weights of the various Organs and Parts of AN EXTRA- FAT SHEEP *, killed for Analysis, December 18, 1848; also the results of the Determinations of Dry Matter and Ash in the same. Dry matter at 212°. Mineral matter (ash). eae nt Ashes ‘ woes aM Actual | calculated aa Exch f Total aleulated Designation of Parts. a | nelted fats Melted fat. mae weight, of dry ae weed for burning. maatters: , CARCASS. lbs. oz. Ibs. oz. lbs. oz, lbs. oz oz. oz. bs. oz. Flesh and fat ............ GBC oo spate lh 5 sae B | 44-760 | 1:220 | 0 3°25 Half-carcass ... | Fat-membrane 79 10-00 2 0-94 39 9:10 53 4:49 & | 12-350 | 0332 | 0 0-89 BOWCBs jess. ci@adenasecewes 43:09) J wis vos & | 25°158 | 11-690 | 1 15-17 Totals of half-carcass operated on ............ 79 10:00 || 13 11:39 39 9-10 BS AAG Hwee | cawas | cnaines 2 331 Other half-carcass (dry, &c., calculated)...... 79 10-00 |} 13 11:39 89 9:10 58 AA Ul ses cance). aieeains 2 331 Whole carcass.............0..00eeeeee 159 4:00 || 27 678 79 2-20 106). 8:98. [sss | aseace |) wens 4 662 ORGANS OR PARTS CONSTITUTING “OFFAL.” Stomachs (washed) ...............0.cceeeeeeeeeee 4 2-30 \ Caul-fat and membrane .... 24 6-00t Small intestines (washed)...............0.c000e 1 14:70 Large intestines (washed)......... 1 3:90 Intestinal fat and membrane .................. t Hee ANG HOLA: a 5decincstdins saditateswatnnen. 0 13:00 eart-fat and membrane .............6..6..0000- 0 9-50 . ‘ . 3 . : F Tungs and windpipe........-sssccccccceccce 1 14-00 6 064 |} 24 1:00 380 1-64 || 8; | 18-120 | 0698 | 0 3:72 BlOOd sect sect eds vgimntwasetnwnede mace smenets 10 4:00 2 4:84 35)| (6907 0-278) |(0 1:48 Sip ler cesses x senicceonseca-see 3 020 || ee ee Pancreas (‘‘sweetbread”’)............:cccccceeee el] ] coer Thymus gland (‘‘heartbread”) ..............: 0 5-708 Glands about the throat (‘‘throatbread”’) ...] J ......... Head Mesh sissies: ecrwensieencaness ortomexesbeorned 3 10:00 Head bones || 2 6:50 1, 6:00 1 6:00 38; | 4125 2-310 | 0 12:32 Pelficvacinsstecen gucegsseesceinnmases sates camannayne 3 13-46 3 13-46 || 3, | 11523 | 0-560 | 0 2-99 Wool: sigisonsagadivios || $25 8-00 7 15-76 7:15:76 || 3 | 23955 | 4667] ||1 8-89 Feet and hoofs, &e. .....0.. cece ceseeeceeeeerees 0 11-40 011-40 || 3 | 21388 | 0515 | 0 2°75 Total Offal ccsiscsviszevevensiee dens 80 1:80 | 19 15:26 24 1:00 44 026 | | w. | iat 2 14°67 SUMMARY :—ENTIRE ANIMAL. Wotal Carcass vecscacasanoaairrenarrieniennanesmunteias 4:00 || 27 6-78 79 2-20 106 8:98) [hes | esves genes 4 662 Total “offal” parts ....... 1:80 19 15-26 24 1:00 46 O26 Wesel seciws waned 2 14:67 Contents of stomachs S00 aka ft eae I) aaaeer> [Pawel coaeae o |) amaze) aia Contents of intestines DAO ata fife sedis Ic antes [coe fb einaae 9 seen I seas Loss by evaporation, error in weighing, &c. OW OBO scene |e gee I et | AP spate [eaves all cupnanee Entire animal (live-weight after fasting) ...||252 8-00 || 47 6-04 103 320 | 150 924 |]... fo fe °) 7 5-29 Amount and distribution of the fat obtained by melting and expression (lbs., ozs., and tenths). In carcass (including kidney-fat) | In offal .. sobedeaubeinnnanensnoas ys tuned 79 2-20 From caul ............ .. 15 10-00 From intestines ......... . 5 15:00} 24 1:00 From remaining parts... 2 8-00 Total: sngusssiedinenrsaree? 103 3:20 * This was the first of the ten animals analysed ; and, as the Table on comparison will show, the plan of operation and separa- tion of the parts was less complete and systematic, than in the other cases. + Including intestinal fat and membrane. § It is doubtful whether this amount refers to the Pancreas, Thymus Gland, and Glands about the Throat collectively, or to the Pancreas only. { With caul-fat and membrane. || The amounts of Mineral Matter in the Wool are stated too high, owing to adherent dirt. 588 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF AppENDIx.—TaBiE IX. Showing the Fresh Weights of the various Organs and Parts of A STORE PIG, killed for Analysis, May 12, 1850; also the results of the Determinations of Dry Matter and Ash in the same. Dry matter at 212°. Mineral matter (ash). Peponaa os Ashes joi 4 plenty Actual Jculated Designation of Parts. one ee - Melted fat. Tote ass Rockne ashes “The the Sites y . tes ee ker obtained. | whole dry for burning. maabiers CARCASS. Ibs. oz. Tbs, 02. Ibs. 02. Ibs. oz. OZ. 02. lbs. oz. Flesh and fat oo... 26 0:96 4 1:18 7 0:00 ll 1:18 & | 16-295 0-654 | 0 261 IAN 6Y as evsseasrcemeasestatieavns 0 2-82 0 064 | ow... 0 064 3 0-160 0009 | 0 0:04 Half-carcass { Kidney fat and membrane ... 0 12:97 0 1:02 0 830 0 9:32 & | 0-255 0-004 | 0 0-02 FCS JUICE aieisadewcenecsenadel| Serve O FSE | xusses 0 1-91 4 0:955 0-210 | 0 0-42 Skin and diaphragm.. <3 1 901 O104M7 | ow. 0 10-47 + 2-617 0031 | 0 0-12 BONS sissies ce sss ccaibbe acids 2 750 1 666 | ou... 1 6-66 ¢ 5-665 2394 | 0 9:58 Totals of half-carcass operated on ............ 31 1:26 6 5-88 7 830 WB 1418 ff. | eee fener 0 12-79 Other half-carcass (dry, &., caleulated)...... 31 5-18 6 668 7 9:25 WS:15:93! |] see | wens [tenes 0 12-89 Whole carcass............ccceeeeee 62 6-44]/ 12 12:56 | 15 1:55 27 V4) fl eee | eens P ausess 1 9-68 ORGANS OR PARTS CONSTITUTING “ OFFAL.” Stomach (washed).........0...0.ccceececeeeeseues 1 3:30 O B80 1 \; see | ataan 1-425 0-065 | 0 0-17 saa and membrane .... 0 5:55 O O34 1 aeeeee fetes 0:127 0-003 | 0 0-01 mall intestines (washed)... 2 9-00 2 ‘ : : Large intestines (washed)............ “B74 | OFAT |) sanwee | a fi) S5Sk: |) Dae | Dae Intestinal fat, “mudgeon,” &e. ..........0.... 1 897 O FG2° hE wee Fee 2 0-607 0-024 | 0 0-06 Heart: and aOrta. .wavuicysieniiiaenas oe ahyaineunelaip 0 7:85 O- VBS |) eases oP -agactes 0-706 0-:032 | 0 0-08 Lungs and windpipe 1 5:70 O B82 6) | suse | wees 1-432 | 0-086 | 0 0-23 BOO esis asminnnsasanseuseient 7 0°85 O20) ||) sees | aise 4956 0:270 | 0 0-72 TAL VIBE accede stenting iucceehdaaerentier 2 800 OU 1 seca? eae 4302 0-231 | 0 0-62 Panereas (‘‘sweetbread”’) af 30 405 )) *0 102 Fp ow fe # | *0-127 | *0-009 |*0 0-07 Milti.op spleen... ccccacisveiceassecinedcnnanes 0 275 0 O65 ff ice | cena ; 0-246 0-013 | 0 0-03 Gall-bladder ............. aie Dlatenc deine ies masa: 0 020 . ‘i : f . ‘ ‘ Bladder ......... a 0 230 } 0 053 3 7:10 9 683 } 3 0-198 0-010 | 0 0-03 Brains 0 3:56 O-0'68 ||| kaw ] mae 3 0-254 0017 | 0 0:05 Tongue ...... 0 840 OSB pe sacweas NN wrecking 0-231 0-020 | 0 0-16 Head flesh ... 4 12°54 01056 jf ow. fee 3-958 0175 | 0 0-47 Head bones ..... 1 11-25 OTS 55> Vl aakes, |, Gacees 5-831 3112 | 0 830 Head-skin and ea 0 10-62 Osage et usec, ||) eae 1:301 0-012 | 0 0-03 Haire cceugcninmiesionnamniaramsanaatcansemsienvamegs|| Agdae O76 | cesses. | eae 4 0-878 0-011 | 0 0-02 SOwrl sreceuremcinintants mtecasenaulatimendsgenseenies|l 9 seem O° 1:92" Vl fae. as 4 0-240 0-010 | © 0-08 Pie U a Peete adcnsernii messages ae { baa } OIO8E tec eee 2 | 2720 | 0-705 | 0 2-82 Tail and! DOMES: sises snieyneiinecsciauieey alias 9 057 OOS) Pare paces 0-114 0-013 | 0 0-04 Csophagus and trimmings ............... assays 0 655 O- O94. | sees 4 ewes 0-354 0017 | 0 0-05 Potalomal:. ssesinvsumegnamaesngsestadla 29 7-87 5 15-73 3 710 9. GSB Wl) vse | dagase || Saati 0 14-44 & SUMMARY :—ENTIRE ANIMAL. Total Careassasclsessocon ath sessntatnawernaseaatels 62 6-44|| 12 12:56 15 1:55 27 PAT, Ness aesieaia ll | Seka 1 968 Total offal parts ...........ccccsseeeeeeneeeeeeees 29 7-87 5 15-73 3 7:10 D 1G:BB° olhoaas If asesea cl aneean O 14:44 Contents of stomachs .... ss Or Ab” taht Ads Vakneee alle aie | Lean I Pieesces AI xaos | 1) Gel Contents of intestines and bile ............... AM VOSGES avcessh |) stasade St untae “laos I anane, SIP Gaaeagae ll anges Loss by evaporation, error in weighing, &e. ||— 2 18-92 |[ c.f eee fee ff ee Pc Pe fo cere Entire animal (live-weight after fasting) ...|| 93 15-00|} 18 12:29 18 865 | BF AE cee coaycaee ls | Casas 2 812 Amount and distribution of the fat obtained by melting and expression (1bs., ozs., and tenths). Amount and distribution of the bones (including toes), lbs., ozs., and tenths, In carcass (including kidney fat) ........... From caul ........eeeeeeees In offal... HAG ) cisiicesieate ted enaedaneiiuls . 0 3:35 From intestines, ““mudgeon,’&c. 0 6°65 Fromremaining parts (including .. 2 13:10 | In carcass { In offal... { First half (by experiment)... 2 7:50 Second half (by calewlation) 2 7:8) [ 4 1531 ead) sectacunn secuduencierssenins 1 11-25 Feet and toes ...........:00000- 1 532} 3057 Biel ede att ene 7 15-88 * It is doubtful whether these amounts refer to the Pancreas, Thymus Gland, and Glands about the Throat collectively, or to the Pancreas alone. SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 5 89 ApprnDix.—Tasie X. Showing the Fresh Weights of the various Organs and Parts of A FAT PIG, killed for Analysis, July 18, 1850; also the results of the Determinations of Dry Matter and Ash in the same. Dry matter at 212°. Mineral matter (ash). Proportion of Ashes whole, and as ; , Actual | calculated : ; 0. 1 fresh|| Excl f Total alculated Designation of Pars tel fest] Beste | aeaweae, | Teubey | fakes | ashes, [ore matters taken i ters for burning. mallets: CARCASS. Ibs. oz. Tbs. oz. lbs. 02. lbs, oz, OZ. ou. lbs. oz. Flesh and fat ............... 60 1:22 7 0-46 29 15:00 36 15-46 % | 28-114 0-641 | 0 2:56 Kidney 0 450 O FO2 | aaiinn 0 1:02 4 0-254 0-013 | 0 0:05 Tatt carcass Kidney fat and membrane 3 1152 0 1:70 3 0°75 3 2-45 4 | 0-425 0-012 | 0 0:05 PV MIGSD MICO. sscccuauedansesstel|s atnede 0 054 | o.... 0 0:54 4 | 0136 | 0-027 | 0 O11 Skin and diaphragm ...... 3 2:88 1.99 | seca 1 1:99 4 | 4498 0-091 | 0 0-36 BONES sia issarcineuterenmed aa sevve 3 4:21 2 020 |... 2 020 4 | 8050 | 3:160 | 0 12-64 Totals of half-carcass operated on ............ 70 833)|/ 10 5:91 82 15°75 43 5-66 Se aaekes ||) eae 0 15°77 Other half-carcass (dry, &c., calculated)...... 70 040) 10 4:74 32 12:04 43 0°78 bas) “atsinw > Jaccaeh 0 15-66 Whole carcass.........0....00:cc eee 140 8-73)| 20 1065 65 11:79 86 6-44 So), saewaes, |. derkews 1 15°43 ORGANS OR PARTS CONSTITUTING “OFFAL.” Stomach (washed)..........0.ccccccseeesseeeeees 1 348) 0 390 J) w]e. a | 1-462 | 0-019 | 0 0-05 Caul-fat and membrane ... 0 8-95 O--O300° | weeks: | «eda 2 | 0112 | 0005 | 0 001 Small intestines (washed)... 2 854 5 : ; 3 . Large intestines (washed).............. 1 10-74 } 0 862 fp ee Pte e | eae | ONee | ES eee Intestinal fat, “mudgeon,” &e. .........0..... 4 131 0 B05 |) secu | sernne B | 1145 0057 | 0 O15 Heart and aorta ..........eceeeeeeeeeeeeneeeeees 0 8:80 O87 |) aan. aha 2 | 0-703 | 0-033 | 0 009 Lungs and windpipe ...............:cceeeees 1 11-73 O. 33964 |) zea. hee $ 1-880 0087 | 0 0:26 GOO 3 crcchsssnbacrsonsidcetamaetaaasnci valiononenren 6 13:30 Lh F226) 4) gee. onto 3 8:724 0-455 | 0 1-21 MAVEN) ecsehicuasearseat aneeeee aca aue an eter 3 077 01434 |) ow. fe 2 | 5377 | 0350 | 0 0-93 Pancreas (‘‘ sweetbread’’)... || *0 644] *O 100 [fou fe, 2 | *0°375 | *0-017 |*0 0-05 Malt Or Spleen. 4. :-.chain nanieenaniensnrwadsvas 0 4:93 0 0-85 4 7 O45 14 13-11 a | 0318 | 0-018 | 0 0-05 Gall 2 bladder 5 cvicaswascnaccnmsmaccvaseaerarecd needs 0 0-21 : : 995 5 ; Braise toe } 6050 || «a. | euBAC THOME TIM 4Bf-4aGO TT G6-18 FL6-83 6LE-18 ¥PS-08 OFF 184-18 £66-61 086-L2 [Skee eee ee ceeeeess Bytoe PUB 4tea FT 0L9-F IPL 08-3 L29-8 683-4 a SOLE F9L-8 oR fo sUBICTIOM PUL yey [EUTSeyUT BIS-Z1 L50-21 6F6-6 189-L1 OFL-LL 190-02 F98-Z1 098-81 SBL-FI (poysem) setmysoqut ofey pue [jeug oge-¢ 981-9 BGL-L eLB-1 8eL-3 SIFI 989-2 088-1 £08-01 SUBIQUIOUL PUB 4LF-[NE) 020-08 689-61 204-81 00-£1 OFS-TL £88.08 060-81 16-81 GeO Pe es (paysea) stoeur0yg FOL-FI 68F-06 A 981-81 P8898 SBP-8S L8-61 GLY-FS 888-08 FEL-SS shane naione SSBOIEO [BIO], eeL-19 See-LE 19-82 66F-£8 208-69 12-99 eee-82 PEL-BL FE8-FS ey souog: gge-ce LIG-1P eweees ais) Abdo ie aT ieee Saba ‘ei | Ok. eerie oe caer oe 950-0 09F-0 7 €08-0 Figg. jo BA eee “+ “gomf sap 968-3 OL8-L 06-1 LOF-£ LIL FIGS “ auvaqmiont puw yey Loupryy f “PO OSL-B3 LEL-8G 169-31 69F-08 LLP-¥B ¥G8-62 | 99.06 { stag Danes a eee * Soupry 66911 Be9-S1 PILL CEOS We ee ee ez pus YS ‘aid ‘Sid , ‘daays yey ‘deoys | “deays pjo daays “quUIe] "xO "XO 4ey “yyeo year qT adoig elxTL qe 9ey-FPH e104g eT 98 “TIP H | ‘slang Jo uoneusisoq ‘sag ‘deayg pues quey WAXO pur JIBO | ‘ssouye,y JO WOIpUCD Jo ‘easy ‘Todiosaq ywerayIp Jo speminy OT Jo ‘ey1eq poyeredos tayo pue ‘gueSiQ [eUpiAIpuy oy} Ut yWagnpy Aug? apnig jo soseymeoieg ony SuMoyg “TX T1aAvV—'xlINeaay 591 SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. ‘JaJoI JOU OP UUMTOI oy} UI samy sayy ay} Yoryas 0} ‘ATaArjo9T[00 URE} spred ssou] [TB UL YsY Jo ‘yuao dad ouy et sIqT, 44 ‘auoTe seaIDUBT at]} 0} 10 ‘ATeATJooTTOO JeoatLT, ay} yhoge spULTH puUL ‘pup snuLdyy, ‘evo1oURT oY} 0} Loyor sUNOUTE osy} JOY JOM [HFINOP TIT xx ‘dooys ou [le JO oseo ur sseores TITAN |p ‘yod WIM. | ‘ssvoreo THEA § Meme umommy, t ‘OUBIQUIOUL PUB YeF-[Nd TTA + “JAIp JUoTOTpe 04 SULMO ‘FSTY 00} pozBys o1B [OOM UT JoyyeUT [eIOUTUL Jo s}uNOUTB oy, x 89-1 699-8 £06-3 [18-3 ELLE e91-8 186-3 026-8 #99-F 00s fh [eurTae eryUg 696-3 090-8 1¥9-8 BEES LLL £81 LYV-% 10F-€ 190-F o1F-8 Puyo Teo, se eeee 189-0 har niaee sees seeeee seoeee tenses 4 POST sees ae SSULUIUILT SNOSTET[OOSTYL § S$ yo . 908-0 940-1 680-1 188-0 889-0 L18-0 Sond (SHES ,,) Beyer 000-1¢ | 290-18 GOLL fc " _sou0q TBI, Ee | eee lb b b b b { 669-0 | 8660 | 6160 SOR TET SOL-11 art I I 919-8 OFL-8 08-6 PL9-11 } £10.28 4 ere ee syooy puw sauo0g Joa § lb lb lb b lb 1F8-63 | OF&-9S ieaeaee “or sauog Say _ e LOGL O1L-E 606-6 980% 6503 L861 88-1 81ST * [OOM 10 Tey Sitar at eretectece- ctor ayotetiores. eae 199-0 285-0 169-2 608-1 GE9-1 COF-1 188-0 108-0 8LL0 { Rasa “+ sree pus UES peoTT | €29-18 s1¢-08 000-88 goss | se9-ce | 929-83 686-48 BS9-0F | GLBFP |. PEL6 Yo seuog poy | ,s O€F-0 F190 £820 186-0 : ysop peoH | & 628-0 £06-1 118-0 082-0 816-0 980-1 290-1 s9L-L 884-0 “ onduoy, | & O1s-1 0F-1 19-1 08s. ee ep ary eee “sured, | iy t t t t t t t PEG-1 t es Seren ee Gao err ge ora | & 506-0 080-1 | +H828-0 t t 688-1 t $840 616-0 GO fp SDP Pot SUPeTIED |S 2, 46-0 GL3-1 808-1 69-1 O9L-T 0S¢-1 068-1 98-1 o9e-T | * ueeyds 10 9 | = 006-1 Soll 088-1 “= ( praaqyeo.np qeort} oT jnoge spuBpY | 2 Hx9LL0 | xeBLL-1 ¥4888-0 | xx 891-1 PSP-0 xxPLET 968-0 39-0 GLL-0 (..peeaqyzeoy,,) pusys enuqy, | o F8-3 580-1 008: _ Co pearqgaoms ,,) svaroueg | e161 OFS: T9F-1 eFLl B6E-T Berl 98-1 FIST SLe1 Cermerresersrrrsesssss) ayy | Fy OLL-T 829-0 306-0 6SL-0 86-0 89-0 60-1 258-0 86-0 660-1 fp per eet “ poorg 886-0 90-1 160-1 SFL OF9-% 10-1 LEV LLB L660 sees odtdpurs pus sduny eenrne ee 4 + 996-0 4 L31-0 OL1-0 4 * SUBACULOUE LAs ¥ey-300H 000-1 €80-1 408-0 918-0 1€8-0 SFL-0 088-0 176-0 628-1 * Boe pur 41eapy 08-0 912-0 + 608-0 4 £91-0 823-0 4 “oss QURIGUIOUL PUB IRF TRUTSoyUT 6€9-0 19-0 905-0 81¢-0 896-0 19-0 £09-0 661-0 * (poyseat) sounsoqUT oSre, pure TTeUg FLO 081-0 80-0 180-0 960-0 [90-0 10-0 C090. ata ouBAqUIOM pu 4Bj-[NeD 692-0 968-0 600-1 . 0FS-0 082-0 LLL-0 196-0 BRO fe (payseas) stpowu0yg 868-1 BLG-% BLLS 6FF-8 698-5 Be9-8 096-5 £9o-g EBP-p of ssuoawo [eq07, £82-46 1PB-F3 183-88 016-28 864-08 Tec-ee | 6869 | 290-68 Jo PREG “rs sauOg’ LOL-0 18F-0 sere . “ 2 © Sewee . an bah ee . . wuiderqderp or ulyg Ley La ee ence eeacn . ‘> eort wean | a. 780-0 pro (if 34k e110 €20-0 SILO 0LL-0 UL0 [foc eueaquiour pur yey Loupry f SPO SILI OZF-I GS-0 | 669-0 616-0 } 696-0 { 880-1 890-1 } er60 { es secrets UDI 992-0 929-0 98F-1 169-0 918-0 pee veces guy puw ysepg : : -dooys ‘dears ‘dooys pro ‘daoys “quae, : "xo 3 an eg | Oe org qe5-B KE wa | RAH | etog A wn te | SE ee ee ‘stg ‘deoyg pue quey “UX PUL FRO ‘sgotlye,7 JO WO4Ipuoo 10 ‘easy ‘toMNdiioseq JUerayfip Jo s[BUIILY OT Jo ‘(yseaz) syavg poyeavdes soyjo pus ‘suesIQ [eNprArpuy oyy Ul (SV) Mazzy pvaUrpT Fo gosuyUeoleg oy} SULMOYG "[[K LAV] — xXIangaay 4H 2 592 ON SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. APPENDIX.—TasiE XIII. Showing the Results of the individual Determinations of Fat (by extraction with Ether), in the “ Crude Dry Substance *”’ of certain collective portions, and of the entire bodies, of 10 Animals of different Description, Age, or condition of Fatness. Percentages of Fat remaining in the “‘ Crude Dry Substance.” Experiment 1.|/Experiment 2.|Experiment 3.|Hxperiment 4. Mean. 1. COLLECTIVE CARCASS PARTS (INCLUDING BONE). at CBE asc acts a ctaaitralearnanaanteuyauish sa ioedoustnacvigeseandtsies 15-98 1584: a aeecia Tanase 15-91 Half-fat ox 24°67 DEF lt -aeweea Nl lads 24:30 Pat OR ccicssocwcrqensaidedvatccanpanteseuun a aeyeaatenastisese 19-99 19°BD OE ckeeante — atarenie 19-92 Pat Darin sisircvies sais sinatigan gees unneuabaateueesadagreescs 25°61 BOOS fauna | Seaman 25°77 Store sheep ............ 19°34 DOS ate aaa 19°39 Half-fat old sheep 27-43 BETA Wrest ON scagor 27-59 Fat sheep ......0........ fei 17°64 V6Z ho cecwcee’ easy 17-66 Eaxtra-fat sheep iscaiorsormaanschsieserteencatane dosanes melanie 31°34 SEIGS “lll Weiser [exces 31:25 Store pige sass: 2: econuaaiomerear einer ennumnradens eeuions 18-98 TQS We). estas. of) “anes 19-09 Hat: pig sonecgectwiundus dined sire comunai cn tepnassenvnmererterie 18-70 V9N6.) i casawes, || whens 18-93 Store pig (head and feet without tongue and brains) 18:02 SAF i. cuants 18-09 Fat pig (head and feet without tongue and brains) ... 21:72 2EGR |, gwiae 21-68 2. COLLECTIVE OFFAL PARTS (INCLUDING BONE). * Wait Calton visccisciractissricdicasinnavaniuudsagasteanonasaue suntan 16:52 MGS) | keane fee 16:42. Half-fat ox ......ceeeeeeeeeeeee ee 13°54 13-51 14-22 13-33 13:66 Half-fat ox (without bone) ........ 15-78 Wea cgegae |||) Tatars 15°55 Half-fat ox (offal bones only) ie 9-16 BS get Pe: aetna 8-84 BatiOXS iisnsddacaatvannnivasinenungsaape scivst seawandiideanoaaneets 17-24 16-19 V2 aires 16-90 Bata. isinavaaentnvansstannaneemannuniindessemehentaetes 23°89 23580) 3) ukiweds’ |) ase 23°85 Store sheep ............ 22-38 Q215) ||). siaenies) jf) eases 22:27 Half-fat old sheep 18-40 DBF ol) cugusweis, 1) Seaaliats 18°34 Fat sheep .......... : 20°93 . 21:05 20-76 | ww. 20°91 Wxtractat Sheep ysis ica nnttirianieniuatinns aden oageuvsnwetwasen 22-90 2262 | isc teas 22°76 BOLE PIS cer dervisiocniumsardranremrseonadepioanetenseivsadaie 15°47 TS:3B |) genet I ates 15°41 Wat: Pip? cosoacsiccadabiieaestaemcasansindngs taonacunsiamnads 13°41 1B49 awa caer 13-45 8. WOOLT. PAG 1AM « s6chioavcion vatassaacedemine nanddcentsauesieceatuieds 8-69 O28 cle Hakesaas |. [ | Dutch; analysed Welsh; i long- . Designation of Parts. Short : ( as fat) Welsh; lthree years] Mixed | Mixed horned; hornanid iat horned ; |... three to : : . | four |e grass-fed milk-fed ; [ken from Soak pears old ; lately] breed ; breed ; years our years an Killed |4am feed-| 73" Piieg|_Oil-cake | killed | killed | Jya" old; | Norfolk Aug. 11, | gon Aug. 93 fed; killed] Aug. 2, | Aug. 9,/ yaeg erass-fed;) “yaled 1849, grass ; 1849,” Aug. 30, | 1849. 1849, Aug. 16 killed Aug. 23 killed 4 1849. 1849 | Aug. 30, 1849 Sept. 12, : 1849. ; 1849. Ibs. oz Ibs. oz. lbs. oz Ibs. oz. Tbs. oz. | lbs. oz. | Ibs. oz, Tbs. oz. lbs. oz. MCOMIACHS's 65s ciacs sa nsansoaesaaadapacaiiens 4 0 213 33 0 31 0 40 8 | 37 2 | 28 8 36 0 35 8 Contents of stomachs and vomit ... 314 8 3 51 0 90 8 157 14 83 14 81 2 99 0 79 8 Cail fabs < svasaysnctcanuaunaacintecanines 211 2 75) 3111 14 18 18 7 |15 8 | 11 9 21 9 19 0 Small intestines and contents...... 4 8 6 3 13 0 17 8 2410 | 19 O | 13 2 20 10 19 8 Large intestines and contents veep 8 95 2 14:5 9 4 15 0 18 0 | 21 12 | 12 10 16 6 13 12 Intestinal fat .........ccceececceecesceteasenevtes 19 4 3 36 0 16 6 17 4 {1514 | 12 12 17 6 24 1 =, | Heart and aorta ........00...ccccceceeecsseeecees 1 8 1 75 4 3 3 13 64 5 2 4 145 61 6 8 | | Heart-fat ..... PA ddshgedbadetemeianp: .Asaaed 0 68 20 112 114 3.0 1145 115 114 2 | Lungs and windpipe .... 3.4 3.55] 5 7 7 6 12 8 9 0 7 25; 11 4 11 12 e | Blood ... 10 0 138 88] 382 4 29 4 48 9 46 8 25 18:5] 49 0 44 8 3 | Liver 4 2 4 35] 13 12 12 2 15 3 14 4 10 5 16 14 13 10 ‘8 | Gall-bladder and contents ..., 0 2 * 010 0 11°5 0 6 0 3 0 15 1 45 114 @ | Pancreas (“‘sweetbread”’) ......... wef 0 457) oo. 0 12 014 11 1 25] 0 12 0 125 014 2 Thymus gland (‘heartbread”’) ............... 0 115 113 09 0 95 1 0 0 8 07 0 105 1 0 » | Glands about the throat (‘ throatbread’’) 0.9 LS see 0 5 0 65 0 8 | suns 04 0 35 011 3 “Miltvor-apleen.,, s:s.csicaecsuncuassa- aranscoaaacaet 014 0 12 1 8 1 0 2 0 2 0 015 111 2 0 s B Bladder, with penis, or womb ............... 0 45 0 72 9 12+ 1 6 09 0 8 0 4:5 0 75 0 8 BAIS, ssccrpdiaie dais vecaweaeuniwantateeds 15 12 11 72] 20 4 0 10 1 25} 0 8 0 11:8 0 12 0 10 Head and tongue .... 22 0 31 0 2612 | 24 7:5| 31 12 35° 2 Hide and horns .. 17 0 17 12 64 12 67 0 91 0 |68 8 | 73 7 98 12 81 0 Feet, hoofs, &c. 6 9 4 6 13 12 15 8 22 8 |18 7 | 17 105) 18 2 20 12 EA. cauctiaass becacdidaeadinmaniateimstoriaiae | "tebe 0 52 0 8 1 15 1 = 014 0 13 0 13 1 4 Diaphragm (“skirts”) ...... su Seno 1 15 412 47 5 12 2 45] 110 2 1 1 145 Miscellaneous trimmings ..........c0 Pc | cee 7 4 18]... 1 2 2 55 21 3 12 Total “offal” parts........... ce cecceeeeee 81 4 87 12:7] 356 5 | 35610 | 519 45/893 138 |8384 7-8} 455 7:5| 418 14:5 Car CABS se scion: jncsses ituaennieienn alupariee anna 155 14 | 157 7:5] 498 0 | 451 4 | 665 8 |550 4 (527 4 | 629 8 | 713 13 Loss by evaporation, error in weighing, &c] 5 10 138 78] 37 7 8 2 27 11:5| 20 0 | 20 0 23 05) 386 4:5 Live-weight after fasting .............008 242 12 | 258 12 891 12 816 0 {1212 8 |964 1 {881 11-8|1108 0 {1169 0 * With bladder. t Including calf. SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 595 individual Organs, and other separated Parts, of Canves, Hurrers, and Butiocgs. Bullocks. Means of No. 6 No. 7. No. 8. No. 9. No. 10. | No. 11. | No. 12. | No. 13. | No. 14. Durham. : Devon: Scotch, ’| Trish, . | Scotch ; LG. long- Recon h lately Mixed ie : (analysed Lees a horned. Welsh, Mixed faceie grass-fed | breed; ere as half-fat) oF) as fed The The The heifers four years | five years | breed ; f a in three years Ges at) three to |?" dk i two two fourteen d old ; old; killed ae Leicester-| old; re four years oes cased calves. heifers. | bullocks. b lo a grass-fed;| killed | Sept. 20, | 0 gq.| shire; | killed | yon.) old; stent sab killed | Sept. 13, ) 1849. [Sa ’| killed | Oct. 4, ee killed So? ed Oct. 30, killed Sept. 6, 1849, 8 Sept. 27, 1849. Nov. 14, 1849. ept. 27, 1849 1849. 1949 April 6, 1849. . . 1853. Ibs. oz. lbs. oz. Ibs. oz. lbs. oz. lbs. oz. Ibs. 0z Ibs. oz. Ibs. oz. Ibs. oz. lbs. oz. lbs. 02 Ibs. oz. Tbs. oz. 34 0 31 11 36 0 41 12 30 10 33 4 36 6 ge 1 58 8 3 65 32 0 F 36 67 35 13:9 117 12 104 7 93 0 92 0 108 6 100 95! 84 4 100 1 60 8 6 05 70 12 97 47 93 15°8 13 10 22 95; 24 2 24 85 19 05) 35 0 29 13 16 95} 53 0 2 92 23 4 23 27 23 29 19 0 20 0 17 0 20 4 17 05] 16 15:5 8 11-7 8 5 14 15 5 55 15 4 17: 13)} 16 13-6 22 4 16 2 11 7 8 5 11 15-5; 14 10 5 25 6 0 7 \1 3 4 12 2 13 46 13° 2:3 10 12 21 14 27 «0 27 14 19 10 39 0 36 14 19 115] 79 0 214 26 3 26 58) 26 5-4 5 13 413 _5 10 5 145 5 3 5 15 7 6 5 135 8 2 1 77 4 0 5 14-4 5 106 19 38 5 314 2145 314 4 7 6 3 2 68 8 14 0 35 114 3 69 3 3:8 9 12 8 1 8 3 9 6 10 0 8 115 8 14:5 7128) 12 6 3 4:8 6 65 9101 9 36 44 10 49 8 56 6 57 6 42 35| 45 5 52118} 54 5 54 7 V1 125 30 12 AZ 15:2 45 12-8 13 12 13 2 15 0 17 11 13 12 14 65} 17 10 15 11 20 2 4 28 12 15 15 16 14 13-3 0 13-5 17 1 5 - 8 0 15 0 14:5 0 13 1 0 1 & 0 2 0 108 1 06 0 15-7 0 13:5 0 12-5 0 15 1 3 1 s1 1 5 0 15°5 1 0 210 0138 1 16 A 013 0 8 09 0 8 0 95] oe 0 10-5 0 10:8 111 ll 0 92 011 0 10-7 0 75 0 2 0 5 0 7:2 0 48 0 55 0 65 0 62 0 8 0 57 0 55 0 55 113 114 2 9 1 13-8 2 15 1 65 24 2 22 2 12 0 13 14 1 15:3 1 13:9 0 7 0 8 0 9 0 15-5 015 1 25 1 10-7 0 11:5 1 5 0 6 5 9§ 0 16-7 0 91 0 105 0 125 011 0 15-2 0 12-2 0 11:8 014 0 14:2 0 8 13 95 0 5 0 12-1]) +0 12-0 32 0 27 (0 26 6 30 12 30 11 29 10 43 7 39 0 40 8 } { 21 2 382 0-5] 30 10-7 105 0 84 8 91 8 90 8 80 4 83 14 80 38; 79 15:4! 113 4 17 6-2 65 14 87 43 84 9-5 20 14 17 14 21 13 23 11 20 9 21 7 22 77) 20 2 25 0 5 75 14 10 20 13 20 06 1 0 11 1 3 1 65 1 0 1 0 1 75 1 12-4 f 0 52 0 12:8 1 #13 Tt by 411 6 12 5 3 7 1 47 4 12 7 9 5 115] 138 0 1 15 4 95 5 32 5 2 311 1 38 2 3 2 53 3 2 ll 95 9 05 3 62 BE Pe aeease 4 6 3 14:3 3 15:3 466 0 | 439 14:5] 452 13 | 470 11-8} 428 7 | 475 8-8) 465 14:2| 425 9-5) 588 12 85 4:9 356 7:5| 452 13-3) 489 13-9 639 4 | 630 0 | 693 12 | 762 12 | 666 12 | 70) 1:2) 939 6 | 797 11 {1025 12 | 156 108 474 10 | 710 3-1|| 680 12 6 12 15 15) 15 7 82 82] 1613 | —2 10 13 118 8 115}; 37 8 8 12:3 22 125|] 19 L1]} 20 7-2 1112 0 |1085 0 62 0 | 1266 0/1112 O 11174 O 11419 O | 1232 0 |1652 O | 250 12 853 14 {1182 15/1141 11 ¢ With hide. § In one case Womb with Calf. 596 ON SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. ‘op ‘SST YAM popnyouy t ‘gYBUIO4S Jo syuequos Suipnpouy + ‘doppe[q jo §$4U94M09 Jo BAISNOUT y 8-0 €6 0 zg 0 ¥8 0 68 8 FOL ZL SOL She GIS GMSG aide Ted Valeiarsk wei Meee seaisrate Sunsey Jaye qyStam-oary 06 0 +16 9 16-8 ¢ @IL t Pc Pe tirteeeeeees egy BurgSiam Url Joie ‘aoyesrodeaa £q sso'T 8-II 6 GFL &P GL ch GOL cr 9-11 9¢ cl 9¢ Bec ee cer eee ee eee ren eas ene sae nneaeeeersensscens soe see ses sseoled O-SL oF b8 TE €-0 €¢ B01 IF pL OF 9-9 LY Fee ee cee enc een ere cce scr nasaeverenee senses sjied TBO o> TOL rI 0 @Il 0 soe eee eee 9-1 0 sen eeeeee +. oe sSurumuiiy snoauryaosifAl | UF 0 Seen LF 0 eae eeeee eee wee eee oe eeeee C,SMIYS 5») wSeiqdeiq ee eee nee eet ene ee ee aesentnaeaeeentnes eee een eee tee 28 OQ AK 81 Sl BI OL SI OL 6 gl b FL IL $1 { sete Con a9 WI) ODS 6-¢ g Ll g LG g 9 g 6 g ol g Bee TEM mes eee eet ewe eee eee ene seeeeeeereensersesseseneaee pee Eee eeyreat Gl 0 one Gases aes ces oa sth ares sgeaetes ieee eae eeeeneaeeens nae seneeaeeenteneceeeeeeneees QUO AA, 80 0 $0 0 G1 0 9-0 0 8:0 0 80 0 “sopprid |g 2 92 0 LE 0 a0 BS OO aa) ee 0 “1 eine ERO EEN uaayds 410 FUAL S 8-0 0 sereie Siete mers 3-0 0 ad wie (av aeaut Sie ateloe-aiepe ematiaierenie atte te ‘ (,, peeiqye0ry3 ,,) qyeoryd ayy qnoqe spuryy = L-Z 0 61 0 l 0 2-% 0 g 0 LS 0 See men eee eee cement ent eereee (,,peeiqjeams 3) sealoutg S lL 0 CL 0 60 0 en eo he 6 Wetitueeeeeeteeeeertereres gauiaqod pure Jappe[q-][eH La Ls 1 aF 9 I oe I SEL I el I ieteetaeeeeeerssetseneeneceeaeseeseesesoneetenteen Tate FO el # GF cl & i Bll ¥ Ge ¢ ritseseeeaeeceseecesassoneaesansserasecenceeateees ses BOOTET | ce GI oT G3 1 BEL 0 6-FL 0 ¢ 1 aan edidpurm pue ssuny | © 6F 0 Ge 0 ’ 0 Le 0 $9 0 8-9 0 eee. AU TBO ET Lo TL 0 6-9 0 £9 0 8-9 9 £8 0 8L 0 ee BOB PUe ae TT s 8 I GCL 0 1-6 L 9-8 I 2.0 I 9-0 I Sie RATA RESIS a RE Erie aR esieirnie vias sie Ya jeurseyuy ni GIL Z GZ 8 ¢ z 8 6.9 3 re Hittereeeaseeeseeeeeeees saugqiog PUB SOUL}SO}UT asiey] 96 & GSI T rl T gt I 8-6 & 68 & BE SNE SR ee, SSO PUL Seu seu eS GIL @ Be CCL & 98 I o¢ Gc ¢ ee eee sence cee eaeeeneee center etnneecnneeeeeeere se qUE BS) G3 9 it t @9 ¢ e 2 LF ¢ SyoVUO}s JO s}U9}T07) GIL @ Go @ GIL @ £6 & Go & 9-61 3 sreneeceeeeses SGOBUIOIS J 8-0 e6 0 68 0 8 0 68 8 FOL el COL egies ate ane Shinaain te geels doe See ee BSE sees yeu 0 66 0 18 0 68 0 C6 0 BL 0 SIL Seem ee mee mere er oes eee eee cansee eer een sae paysqyun 1 som reund 8-31 L6 0 ¥8 0 L8 0 +6 0 60I 0 SIL Reece cece eens see ee sere sen ass res eracese su B TOM jeursO "ZO “Sq “20 “SQ ‘ZO “ST “ZO “ST 20 “Sq “ZO ‘SQ “BEB. GG “AON “GEST ‘GG “AON inert Aare GON ‘TON ‘deayg 01039 G perry * (mao perry | (amo a N ‘syteg JO WONBUSISE”T oy frm pees NES FH LET spot sono [EST HE AON PTET “HMMA ONAMD ‘AATEHS JO ‘SHeg poqyeardas 1yj,o pus ‘suLsAg [eUpLarput oqy Jo (820 pue ‘sq]) sqybiagy onjop oyy SuLmoyg “TA ‘uostaeduioa Jo spavpurgs Loz ‘(poystUTYyOY 4v) WOIyTPUOD o104g UI por ‘spostg FUTEYIP Jo deayg g—'T SsvIO YX lav — siangaay ‘Taste XVII. MDCCCLIX. 4] 598 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF APPENDIX.—TaBiE XVII. Showing the Actual Weights Class II.—20 Wether Sheep of Cotswold Breed, about 14 year old, in moderately Fat condition. The 5 giving the Largest amount of r The 5 giving the Smallest amount of tue, 2 Increase during Fattening. Increase during Fattening. Designation of Parts. No.1. | No.2. | No.3. | No.4. | No.5. | No.6. | No.7. | No.8. | No.9. | No. 10. Ibs. oz. |lbs. oz. Ibs. oz. Ibs. oz. |Ibs. oz. |lbs. oz. |lbs. oz. {lbs. oz. Ibs. oz. [lbs. ozs. Original weight caiictssecasevascwassa st sessaecen! 112 0 {127 0 {108 O /146 0 {119 0 f128 0 |109 0 |1383 0 |120 0 {129 0 Final weight, unfasted (including shorn wool)j201 0 |207 1 |185 0 |222 12 (194 2 |177 2 {155 12 |176 9 |160 8 |166 8 Final weight, fasted (including shorn wool)]188 0 /196 1 |178 0 208 12 {182 2 166 2 |148 12 /|168 9 [151 8 |162 8 L a 4 DEOMACHS 32:..c.ccxiavuintinutagsaedasmnaiusias 51 4125) 4 9 5 14 4 5 4 2 5 3 4 3 4 0 4 0 Contents of stomachs ............0c 8 11:5} 10 15-5} 7 15 9 4 9 8 7 0 6 9 77 7 5 8 0 Cat fats 5 icsnnuranaientenioatwraediiienes ven 7 8 5 6 49 8 3 6 65] 8 I 6 0 5 9 4°9 714 . | Small intestines and contents............ 387 37 3 10 38105] 3 11 3.0 4 4 3.3 2 13 2 12 i | Large intestines and contents 387 2 25) 3 65| 4 25] 2 3 4 3 3 2 29 3115 % | Intestinal fat... eee 27 213 2 2 26 21 1 45} 1125] 110 114 @ | Heart and aorta... eee 0123) 011 0 12 0115] 0 9 0108) 011 0 85; 0 9 Aa Heart-fat ....... eee 0 73) 0 45] 011-5; 0 8 0 8 0 46) 0 4 0 47) 0 2 © Jj Lungs and windpipe 2 25) 2 0 2 3 1125] 1 95) 112 1 9 17 1 8 BY Blood woe eeeeeeeeeees 7125} 6105] 8 10 7 45) 6 9 8 15) 7115) 6 05) 613 Bol Laverne. citasnsanastacsiecawteaenaeei 3.4 2 13 315 3.1 2105) 215 3 2 29 2 9 g | Gall-bladder and contents ..... 0°22) 0 11} 0 22) 0 38 0 16! 6 O02! O 23] 0 12] 0 1:4 © | Pancreas (‘‘sweetbread”) ..... 0 43! 0 3 0 35) 0 4 0 35| 0 35; 0 35| 0 35! 0 35 3 MAlt-OM Spleen. sic csvseaiemcesidiea sn tomes 0 5 0 38) 0 5:8] 0 55] 0 4 0 5 0 6 0 37; 0 4 a na sates 01 0 08) 0 07) 0 08) O 1 0 06; O 11; 0 O06} 0 08] O 08 -|o4 9 5 4 413 5 5 5 0 413 4135| 5 0 4 6 47 Skin (with feet, &¢.). 0.0... cesses eeeeees 140/15 8 | 14 0/14 6 | 18,4 [12 8 | 14 0 | 138 8 | 12 4 | 12 0 Wool previously shorn ...........0.0.055 10 0 | 11 1 8 0 8 12 9° 2 9 2 812 | 11 9 8 8 8 8 Total:*' offal,” parts. sisvessesapemwsvageammeriees 72 67| 77 69) 65 7:1) 77 148) 72 0 | 65 56] 69 67/69 74159 69] 65 5-2 Carcass: saditctssaieonadpissxssmcieesaes sa semee ss 115 153117 14 )210 6 {131 65)|109 145/101 0-5) 78 6 | 98 45191 148] 95 5-2 Loss by evaporation, error in weighing, &c.] 0 7:8) 0121) 2 29/—0 93) 0 35]/-0 4:1] 0153) 0 138-1) 0 28) 1 13-6 Live-weight after fasting ...............:::0000 188 0 |196 1 /178 O |208 12 \182 2 }166 2 |148 12 |168 9 |151 8 j162 8 * For particulars of the feeding experiment, eee article on the “‘ Comparative Fattening Qualities of SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 599 (ibs. and ozs.) of the individual Organs, and other separated Parts, of SHEEP. Fattening food—Oilcake, Clover Chaff, and Swedish Turnips*. Killed at Rothamsted, April 19, 1852. Means of The 10 giving the Medium amount of Increase during Fattening. The The The The 5 of 5 of 10 of 20 Largest | Smallest | Medium |} Cots- No. 11. | No. 12. | No. 18. | No. 14. | No. 15. | No. 16. | No. 17. | No. 18. | No. 19. | No. 20. [Increase. | Increase. | Increase.|| wolds. lbs. oz. lbs. oz. [lbs. oz. {lbs. oz. ‘Ibs. oz. (lbs. 02. (lbs. oz. (lbs. oz. (lbs. oz. ([Ibs. oz. flbs. oz. Ibs. oz. {lbs. oz. |Ilbs. oz. 108 0 125 0 {119 0 |116 0 (123 O |128 O {121 0 /105 O [108 O {112 O 122 64/123 128/116 8 {|/119 12:8 176 3 #|191 8 |185 1 {181 13 |188 11 /198 1 (184 8 /|168 2 (168 138 |172 5 [201 15-8j167 46/189 0-1//182 13°] 164 3 |180 8 {176 1 [|173 13 |18011 |180 1 1738 8 |161 2 |162 13 {161 5 [190 9-4|159 7:8/171 65/173 3-5 4 5 4 6 413 4 5 413 414 4 12 44 4 95) 4 6 4147) 4 48] 4 87] 4 93 7 3 8 7 8 13 814 |\°7 7 8 11 8.4 5 10 8 45) 6 2 9 44) 7 42] 7 123 8 03 7 4 8 11 7125; 9 38 8 8 8 10 7 5 7 0 5115) 5 14 6 65| 6 66} 7 951 7 0 2145) 3 7 4 0 3 3 3°75) 3 6 3.64 2 95| 3 8 3.5 3 91) 3 82] 3 °43/ 3 52 4 0 3105) 3 13 3 1 315 38 25) 3 1 2 10 3 12 215 3.48) 3 25] 3 64 3 52 2 5 2102) 1 8 2 2 110 2 9 17 1325) 110 ill 2 62; 1 ibe) 1 6 1157 0 10 010 0105) O11 0109; 0 95/ 0105; 010 011 010 0116; 0 97; 0 108] 0 105 04 0 53; 0 6 0 95; 0 4 0 65) 0 45) 0 8 04 0 57] 0 7:4) 0 46) 0 5-8]) 0 59 1155; 2 15; 2 6 113 2 2 2 5 1155) 115 113 2 0 1149) 1 91] 2 07 1 14:3 6 85) 7 9 7 O35, 7 4 7 45, 714 71 6 2 8 05; 7 4 7 86) 7 O7| 7 32) 7 39 X38 0 3.6 3. 25| 3 2 3 0 3.6 3 2 210 3.5 38 3 8645) 2123] 3 21] 3 13 0 16) 0 1 0 13) 0 15) O 2 0 17) 0 15} 0°18; 0 08} O 15] O 21) O 14) O 15 0 16 0 35}; 0 32) 0 4 0 3 0 35| 0 83) 0 82) 0 35] 0 8 04 0 35) 0 35) 0 34] O 3-4 0 45) 0 45) 0 47) 0 45) 0 43] 0 38] 0 42) 0 46] 0 65] 0 5 0 49) 0 45] 0 47] 0 47 0 06! 0 08!) 0 05} 0 07) 0 05; 0 07) 0 07) 0 07) O O08] O O87 0 O09} O 08) O 07) 0 07 410 4 85) 5 2 4 8 5 0 bo 414 4125) 5 1:5) 5 0 4158) 4111] 4138-9] 4 13-6 12 8 13 8 13 0 1} 8 13. 0 13 8 13 (0 ll 8 15 0 13 8 14 36] 12 136] 13 0 13° 4:3 7 3 9 8 10 1 8 13 8 11 10 1 9 8 8 2 813 o 6 9 62; 9 46) 9 O1 9 27 Zz 65 46| 73 55|73 25/69 112) 70 72175 2 | 69 31/60 121] 70135] 66 4 | 73 0-7) 65 128] 69 66] 69 66 93 75/106 9 |104 4 (105 55.109 0 104 115|102 65) 98 145] 91 147| 94 6 116 14-9] 92 15-8 /101 9:5 ]]103 4-4 0 69; 0 95|-1 55\-1 37) 1 38, 0 35) 1144) 1 74| 0 08| O11 | O 98] 0112] 0 64|| 0 85 164 3 (180 8 ‘176 1 17313 18011 180 1 173 8 [161 2 [16213 [161 5 l90 94159 78/171 65173 35 different Breeds of Sheep,” Journal of the Royal Agricultural Society of England, vol. xiii. part 1. 412 600 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF Appenpix.—Tasiz XVIII. Showing the Actual Weights (lbs. and ozs.) Cuass III.—16 Wether Sheep of Leicester Breed, about 14 year old, in moderately Killed at Rothamsted, The 4 giving the Largest amount of | The 4 giving the Smallest amount of Dedienation of Parte Increase during Fattening. Increase during Fattening. No.1. | No.2. | No.3. No.4. { No.5. | No.6. | No.7. | No. 8. lbs. oz. jlbs. oz. |Ibs. oz. Ibs. oz. lbs. oz. lbs. oz. lbs. oz. [lbs. oz. Original weight ............0cccccceceeceeeeeeeeneeenened 119 0 /121 0 }117 0 108 0 {96 0 | 92 0 | 938 0 | 84 0 Final weight, unfasted (including shorn wool) ..J185 4 (183 12 {179 0 164 O }127 0 {123 9 |118 12 |107 11 Final weight, after fasting (including shorn wool){170 4 {168 12 |165 0 150 O {116 0 {112 9 109 12 | 98 11 StOmaAChs. sy sch sy osctitdbonsundcenieeeedeemces 412 314 312 315 3 6 37 301 211 Contents of stomachs ....... copies Sangin cranes 7 O05} 5 14 6 8 7 1 415 6 0 5 1 501 Con sfaticascaiersemacunmesanmeanccmmncunanneaoe 6 3 6 13 7 4 5.5 4 8 2 0 2 85) 111 Small intestines and contents .............000 3 10 38 0 39 213 2 4 4 1 271 2 125 Large intestines and contents .................. 3 °35/ 211 3 1 29 114 211 2 2 2 6 Intestinal fabs: ocacccanverase wareaugescsyuananies 2 0 115 115 1 6 1 6 110 0125) 1 55 >, | Heart and aorta oo... ce ccceeeeeeeees 0 10 0 12 0105] 010 0 75| 0 95) @ 7 0 9 2 Hiearttfat: sicctj aiitnerosatenetanmaaisdsndedisant 0 57) 0 38 0 85] 0 3 0 2 0 25) 0 2 0 24 g Lungs and windpipe ..........0.....c eee 1 6 111 1 3 1 5 14 20 11 114 Ea Bisel caceaeiauenasa anamamnamaiianen 613 | 610 | 7 2|5u | 48] 5 7 | 415 | 418 3, DivOr iacinc nireiscanic fr ordar varoap atin A oen amiseteee 3.0 210 301 214 2 35) 2 4 | 1155] 2 0-4 @ | Gavtistas tid emtate aacseumses 0 '13] 0 15] 0 05 0 1 | 0 08| 0 12) € o8| 0 1 a Pancreas (“‘sweetbread”’) .. ......0.....00005 0 4 0 45; 0 4 0 3 0 32) 0 33 0 3 0 25 Malt Orsspleeti: 2 ..:cscsaasganincswaiersimentacnd 0 35] 0 35! 0 33: 0 8 0 25) 0 36; 0 3 0 3 Bladder cir cducca anes ptonnisctsetnadnanaeeas 01 0 09; 0 09 | 01 0 07; 0 07; 0 09] 0 1 Cade cs psec ateee aaaceene coun eae eaeeest 4 3 411 41 44 3.9 3 15 3 95!) 3 75 Skin (with feet, &e.).......0.c ee 1215 |12 1 ]1110 | 1014 9 1/10 0 9 8 9 0 Wool previously shorn..................0:0000 10 4,| 812 |10 0 10 0 6 0 8 9 9 12 6 11 Miscellaneous'trimmings's.cc cscs oars] sete 4] Cees i eens | eecees, of eects geen cseee HP ae Total “offal” parte: sccreas aces 25. ttsencaindiuisenia 66 15-5| 62 3:4] 64 13:7) 59 6 | 45 152/53 48/48 1:7] 44 15-8 Car Caes cis. 2:cecennneaizatotuanmanma eed 99 95|101 13 | 96 5 | 88 6 | 66 13-5] 59 2-5) 59 14:5] 51 15 Loss by evaporation, error in weighing, &c.......... 3 11 4116} 3133) 2 4 3 33) 17 111-8] 1 12-2 Live-weight after fasting .................ccceecreeee 170 4 \168 12 |165 0 {150 O [116 0 {112 9 |109 12 | 98 11 * For particulars of the feeding experiment, see article on the ‘‘ Comparative Fattening Qualities of SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 601 of the individual Organs, and other separated Parts, of SHEEP. Fat condition. Fattening Food—Oileake, Clover Chaff, and Swedish Turnips*. April 23, 1853. The 8 giving the Medium amount of Increase during Fattening. suai The The The The 4 of 4 of 8 of 16 Largest | Smallest | Medium |} Leices- No. 9. | No. 10. | No. 11. | No. 12. | No. 13. | No. 14. | No. 15. | No. 16. |Increase. | Increase. | Increase.|} _ ters. lbs. oz. |lbs. oz. |Ibs. oz. |lbs. oz. jlbs. oz. |lbs. oz. |lbs. oz. lbs. oz. flbs. oz. jlbs. oz. {lbs. oz. ||Lbs. tis, 114 0 /100 0 | 89 O 1105 O {105 0 | 95 O {105 0 | 91 O fll6 4 91 4 |100 8 ||102 2 160 3 |145 14 |134 7 |150 3 |149 2 {188 4 }146 10 |132 8 [178 O |119 4 [144 10-4 1/146 10:2 148 3 /182 14 {121 7 {1388 3 {189 2 |122 4 1/184 10 [123 8 [163 8 |109 4 |1382 8-4)/134 7:2 3 9 3 8 3.8 3°25) 3 11 3 5 314 3 5 4 12) 3 22) 3 7-8]| 3 88 5 75) 4 12 71 4 95) 511 411 4 6 71 6 99} 5 42] 5 7All 5 11-2 5 65) 413 3 4 7 1 5 2 4 45) 311 5 2 6 62} 2109) 4 13-5]| 4 11 215 214 3 6 2 95! 213 3°61 2 10-5 3 0 364 215-1] 2146]) 3 O1 2 45) 2 5 2 2 2 85! 3 65} 2 55] 2 8 2 45] 2141) 2 43] 2 76]| 2 84 175) 1 75) 1 7 24 1 97) 114 1 55] 1 138 113 1 45] 1105 1 96 0 95) 0 9 0 9 0 75| 0 8 0 8 0 95] 0 85] 0106] 0 83) 0 86]| 0 9 0 38) 0 4 0 23] 0 45) 0 4 0 2 0 35] O 15}, O 51) 0 22) 0 32/| 0 3-4 1 5 1 6 20 1645} 1 55] 1 1 lL 8 1 3 1 62} 1 88} 1 61] 1 68 5 8 5 0 5 12 5 25] 5 15:5] 411 5 6 54 6 9 4148] 5 54]) 5 86 xX) 2 85| 2 12 210 2 55 210 24 2 13 2105) 2143} 2 19} 2 G2|) 2 86 0 13] 0 2 0 22) 0 1 0 " 0 15; 0 1 0 O8f O 11} 0 O9] O 1-4]) O 1:2 0 35! 0 37) 0 8 0 35} 0 4 04 0 35] 0 3 0 39) 0 38 0 35)| 0 35 0 32) 0 35] 0 35) 0 8 0 3 0 25; 0 38 0 3 0 33] 0 3 0 31]; 0 31 0 05] 0 O8/°0 O08] 0 07] O 08) 0 1:7} 0 O7} 0 O05] 0 1 0 08} 0 08]} 0 O-9 15} 4 05] 4 15) 3 12 4 1 31] 4 3 3 10 4 47/ 3103] 3 15-1]) 3 153 11 8 |10 J | 10 7 | 10 0 | 11 4 914 | 1111 9 8 1114] 9 62] 10 86]/ 10 9-4 8 3 6 14 8 7 8 3 9 2 7 4 6 10 6 8 9 12 7 12 7 10-4)| 8 3-2 0 3 0 25) 0 12) 0 2 0 1:83; 0 1 0 4 OB | see | ceen 0 23) 9 23 55 12:8] 51 65) 55 7:5| 54 47/58 1:8] 49 10:7] 52 32) 52 93163 56) 48 1:4; 53 IN1)| 54 12-4 90 7 | 79 55|65 1 | 81 55] 79 11-5) 7212 | 8014 | 70 7:5] 96 84) 59 7:4) 77 8 || 77 11-9 1152) 2 2 0145] 2 88] 1 47/-0 27] 1 88) 0 7-2] 3 10 111-2} 1 53) 1 14-9 148 3 |1382 4 {121 7 1188 3 {189 2 |122 4 {134 10 {123 8 }163 8 |109 4 {182 8-4 ]|134 72 different Breeds of Sheep,” Journal of the Royal Agricultural Society of England, vol. xvi. part 1. 602 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF Apprnpix.—Tasie XIX. Showing the Actual Weights (lbs. and 02.) Crass IV.—16 Wether Sheep of Cross-breed (Leicester and South Down), about 14 year old, Killed at Rothamsted, Designation of Parts. The 4 giving the Largest amount of Increase during Fattening. The 4 giving the Smallest amount of Increase during Fattening. No.1. | No.2. | No. 3. | No.4. | No. 5. | No.6. | No.7. | No. 8. Ibs. oz. |Ibs. oz. |Ibs. oz. |lbs. oz. |Ibs. oz. | Ibs. oz. |Ibs. oz. | Ibs. oz. 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ZO “8QT ‘20 “8QT. ‘ZO “SQ ZO ‘8 ‘ZO “8 ‘ZO “BQ ‘ZO “ST ‘ZO ‘Sq -suMOCT 8 ONT "LON ‘9 ON "gon PON "g ON SON TON amrgsdmexy g ‘sjIvq JO uoyeustsoq: oy} JO suvOTT ‘deoyg umog enysduey yeq L104 8 “TSST “LT Toquiesegy ‘poysurerjoy ye perry “pyey oy ur ‘sqooy puv Ley-moprayy, YILA Zo “ToAoTO Weerp JO sseid) URL “ONLI ‘sprwmaoye {pouoyyey ,, AToYeA9pour,, TUM ‘1aA00 zopun ‘sdminy, ystpemg pue ‘key Tasojy ‘oyworiQ—poo Surue33%,q “Worytpuoo pauayyeg Azaarssaova un ‘plo aveok ET qnoqe ‘paaugr unogr auysduvpy Jo deoyg 10439 S—TTX ssv19 ‘dHAHS Jo ‘sqrvq pozeredos soyyo puv ‘suesig [enpLarpur oq} Jo (‘sz0 pure ‘sqt) szybvayy yongopy 044 Surmoyg “TTAXX AAV] — XIaNqday 616 SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. ‘umpuesouopy sv ‘ATTeoyoyquored ‘oaoge wats ‘roAeMmoY ‘SL 4T “LITT e1qug-xtpueddy ur popaoses ore ory. ‘gqaed quoroyip ot4 JO sworg -Lodoud abnyuaosag ayy SuryepNopeo UT FUMOVe OFUT Wye, YI St “ON “SuLLyYSneTs Jo our oy} ye sww9zt Jo uns oy} Wt IO cJGS1OM [PUL ,, peploser oy} UL qoqI18 popuyaur you st ‘Suradg snoraord oy} Ur WAOYS [OOM Jo FyStom oy} ‘aquiede(] UI por S[eUTUG osoqy Jo asvo aT} UI 4vq} ‘pouoryuoUT oq PMOYS 4 x rb 691 0 Ist 0 SLI 0 SLI 0 8ZI 0 sot | 0 8st 0 OL1 0 seL fo Sansez Jaye 1ySam-aary 90 0 9¢€ 0 8 O0O-| £21 °0- ¢ 0 —| £01 I C3 (0 9-9 0— | 69 0- how ‘BurySiem ul 10119 ‘uorerodeaa Aq sso'T 9+ LOT BI TIL | G-bI GOL} 9-31 SIT 9 PII aI Gol B OOL! 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"ZO. ‘8QT. ‘ZO “8ST ZO “SQ ‘ZO *SQ[ 20 “SQ siti 8 ON LON 9 ON ¢ ON FON § ON @ ON LON : xossng Q ‘syIVq Jo UoTeUsIsEg oy jo sueayy ‘doayg uaog xossng 4, A104 g “TEST ‘LT toquooey ‘poysmmeyjoyy 4e pay “Ply oyy ut ‘sjooy pure Aey-Mopvayy YILM JO “IOAOTH Waerf) JO ssvrE) YIM ‘oyroTiQ ‘spavmaoqye { poueyqey ,, AToyerepour,, [yun “taA00 epun ‘sdrmmy, ysIpeag pue ‘Sey soa0[g ‘oxVotiQ—pooj Surueyye,y “WoHTpuos pousy4Biy fyanssaoxa ut ‘pio avok ET ynoge ‘paaug umog xassng Jo deoyg 10430 8S—TITX 88VI9 . ‘AHHH Jo ‘sqavq poyeavdos soyjo puv ‘suedsQ [enprarput oy} Jo (‘sz0 pu ‘sqi) spybragy qungoy o4y Surmoyg “TITAXX T1avp—xlangary 412 616 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF Appenpix.—Tasiy XXIX. Showing the Actual Weights (lbs. and ozs.) Crass XIV.—19 Sheep of Hampshire Down Breed, divided into 4 Lots, each with different Food*. Killed April Lot 1.—Food :— Lot 2.—Food :— Oilcake—in fixed quantity. Oats—in fixed quantity. Designation of Parts. Swedish Turnips—ad libitum. Swedish Turnips—ad libitum. No.1. | No.2. | No.8. | No.4. | No.5. | No.6. | No.7. | No.8. | No.9. | No. 10. lbs. oz. ‘lbs. oz. |Ibs. oz. |Ibs. oz. |lbs. oz. lbs. oz. lbs. oz. /lbs. oz. /lbs. oz. [lbs. oz. Original weight ........... ccc eeeceeeeeees 118 8 {112 8 |111 0 {110 0 {106 0 [117 8 |112 8 |112 0 {110 0 | 96 0 Final weight, unfasted ......0.0....0006 08 155 0 (147 0 /143 O {123 0 |120 0 }153 0 {148 8 [144 0 /121 0 /123 0 Final weight, after fasting ..............00.. 151 0 [144 0 |189 0 /121 0 |116 8 |146 0 [145 O |139 0 /119 0 /118 0 SUOM AEDS» sccsidscancicatniwomamencomnvsiian 37 314 310 3 65| 3 45] 4 25] 4 2 3125! 3 6 37 Contents of stomachs .................. 8 6 9 12 9 5 /|1l J] 714 |12 4 |138 8 |10 8 9 12 9 12 Caul, intestinal, and heart-fat......... 138 2 | 13 11-1] 12 14 9 7 7 35)12 4 |11 11 [1114 8 15] 7 10 Small intestines and contents ......... 114 2 14) 1 9 21 2125] 1105] 1 85] 2 15] 1 75) 2 8 z Large intestines and contents ......... 2145) 218 2 25) 2 85] 2 1 2 75) 3 2 3.55) 2 15) 211 § Intestinal fat (included with caul-fat), s 3 Heart and aorta «1.0.0.0... 0.0: 1 14) 1 45) 101 0 13 0 13 1 45/ 1 °5 1 15; 101 0 14 | | Heart-fat (included with caul-fat). 8 Lungs and windpipe .................. 1 14 112 1 85) 1 67} 171 115 2 0 1115) 1 9 1 2 4 lOO ecnssactadiaunestatuismiasiech yjomenaisann 6 7 5 0 5 15 4°45) 4 95] 5 11 5 65} 5 11 4 85] 4 115 = DLV GD sgaspceite cage aista ghctaarnctvtssaimeeentinne 2 5 2 35) 2 6 1 32) 1127) 2 05] 1155} 211 111 114 Gall-bladder and contents ............ 0 11] 0 14) 0 2 0 25) 0 O5} 0 1 0 2 0 4 0 2 0 15 Fea sissnsaatacisigin anissnsimaniveniitenakags 4155) 4111) 4 7 5) 4 4 4 65, 4 85] 4155] 412 4105] 4 8 Skin and wool (with feet, &.)......... 17 7 | 17 0 | 14 12:5} 12138 | 1510 | 1414 | 17 4 115 4 | 18138 | 17 0 Total “offal” parts .......cccccccseeceeeneeees 63 145/64 4 | 59 125] 53 69) 52 27/63 3 | 67 0 | 68 05/538 1 | 56 3 Carcass ...cc ccc eceeeceeeseesssersseee] 89° 0 | 81 8 | 77 0 | 68 8 | 64 8 186 4 | 80 0 | 78 8 | 68 8 | 64 O Loss by evaporation, error in weighing, &c]—1 14:5|—1 12 2 35) —- 149) — 27]-38 7 |-2 0 |-2 85|/-2 9 |-2 3 Live-weight after fasting ...............0+5 151 0 /144 O {189 0 {121 0 /116 8 [146 0 {145 © {1389 0 |119 0 {118 0 * For particulars of the feeding experiment, refer, under the head of ‘‘ Experiments with Sheep—Series 1,” SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 617 of the individual Organs, and other separated Parts, of SHEEP. Moderately Fattened. Bred, Fed, and killed at Rothamsted—Period of Feeding Experiment 97 days. 11, 1848. Lot. 3.—Food :— Lot 4.—Food :— Means of— Clover Chaff—in fixed quantity. Oat-straw Chaff ys Swedish Turnips—ad libitum. Swedish Turnips } te Lot 1. | Lot 2 | Lot 8. | Lot4. |) “he No. 11. | No. 12. | No. 13. | No. 14. | No. 15. | No. 16. | No. 17. | No. 18. | No. 19. Sheep. bs. oz. |lbs. oz. |lbs. oz. |Ibs. oz. |lbs. oz. [lbs. oz. |Ibs. oz. |lbs. oz. |Ibs. oz. |lbs. oz. |Ibs. oz. lbs. oz. lbs. oz. |llbs. oz. 117, 0 /114 0 |110 8 {110 0 {107 O [115 O J114 8 (112 0 |110 4 f111 96/109 9-6)111 11-2)112 15 J111 6) 142 0 |144 0 |1388 O {141 0 |149 O [1386 0 {188 0 |124 O |129 O [187 96/137 14-4 /142 12°8|1381 12 |/137 13 142 0 |1438 0 135 8 1389 0 |145 0 |129 O j1384 O j121 0 {127 O [134 4:8]133 6-4|140 144/127 12 ||1384 67 4 8 43 4 2 4 65] 4 6 3 12 4 2 3 8 3105] 3 84] 3124) 4 51) 3121] 3 136 19 0 | 138 6 | 14 25/1411 | 15 6571013 | 11 95] 8 55|12 155] 9 44] 11 24] 15 52) 10 149] 11 113 811 /10 45/10 95} 11 1 | 1010 JIl 9 | IL 25] 11 45/10 9 [11 43/10 49} 10 4 | 11 2-2}) 10 11:5 4 15] 2 25) 1145] 2 2 1155] 2 7 2 95] 1 85) 2105] 2 12) 1136) 2 7:2) 2 49) 2 26 4145| 3135] 3105] 3 13 210 2 95! 3 4 24 2125) 2 79) 2146) 3123) 2 11:5|) 2 15:8 1 2 1 3 18 1 2 14 1 15] 1 3 014 0 13 1 02) 1 2 1 38] 0159] 1 16 112 1 12 115 115 114 i) 114 110 110 1105} 1107) 1 1386] 1 108] J 11-4 5 11 5 6 47 5 5 5 85} 313 5 15| 4 85] 4155] 5 4 5 33] 5 438/ 4 96] 5 17 2 8 2 25) 2 75) 2 8 27 115 2 5 1 75) 2 15) 1156) 2 08] 2 66! 1 15-2]) 2 17 0 03) 0 25! 0 09; 0 07] O 197 0 12) 0 2 0 05} 0 O06} O 15) O 21} O 12) O LI| O 1:5 4 35) 4 8 411 4105) 5 0 4 6 4 65| 4 8 4 4 4 88} 4109) 4 98) 4 61], 4 91 1 0/15 2/15 0 |1412 |16 9 14 0 118 4 |15 0 | 1410 [15 85) 15 102) 15 7:8) 14 3:5|) 15 43 72 7:8) 64 1:5| 64 84/66 67] 67 124] 58 0-2] 60 15:5] 54 15 | 61 06] 58 11:3) 60 7:9] 67 09) 58 11-8] 61 6-1 71 0 |81 8 |72 8 |7312 176 8 |72 0 |74 8 |67 8 | 66 8 | 76 16/75 72) 75 08) 70 2 || 74 63 —1 78/—2 95/-1 84/-1 27] O1L6[—1 O2/-1 75)/-1 7 |-O 86)/—0 81|)—2 87|—1 83/—-1 18]/—-1 57 142 0 |143 0 |1385 8 {189 O {145 0 {129 0 |184 O /121 0 /127 0 {184 481183 6-4/140 1441127 12 ||134 6-7 to Article—“ Sheep Feeding and Manure,” Journal of the Royal Agricultural Society of England, vol. x. part 1. 618 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF APPENDIX.—TaBLE XXX. Showing the Actual Weights (Ibs. and oz.) Crass XV.—20 Sheep of Hampshire Down Breed, divided into 4 Lots, each with different Experiment 134 days. Lot 1.—Food :— Oilcake—in fixed quantity. Lot 2.—Food :— Linseed—in fixed quantity. Designation of Parts. Clover Chaff—ad libitum. Clover Chaff—ad bitum. No. 1. | No.2 | No.3. | No.4 | No.5. | No.6. | No.7. | No.8 | No.9 | No. 10. lbs. oz. | Ibs. oz. | lbs. oz. | lbs. oz. | lbs. oz. {Ibs. oz. | lbs. oz. |Ibs. oz. |lbs. oz. | lbs. oz. Original weight.......0.......ccccccceeeseeeseeeteteeees 120 0 {124 © |125 O |121 0 {117 0 |125 O {123 0 {117 0 |123 0 119 0 Final weight, unfasted 0.0.0.0... cceecceceeeeeeeees 147 O {157 O /157 0 151 O {147 8 [141 O {146 O {161 O {151 O {151 0 Final weight, after fasting ........000.ccccseeeeeceee 142 2-6/148 8-8/149 15-9] 141 13:7) 143 10:2}1382 2-7 |136 13-3/151 89/142 0-6 |138 15 BtOMACE? ja cueaicasaancmersd deoeiensaddeuniacaaes 3115) 4 8 4 5 3 10 315 3 6 3.6 315 38 5 314 Contents of stomachs ...........cccceeeeee eens 13 25/138 3 | 1410 |12 2 | 14 8 714 9 0 11113 | 1012 | 10 2 Catletat svcaiiacintionasacopacbidanmoiernsniduniets 4 25) 7 1 6 8 711 7 0 9 25] 613 714 6135!) 8 8 Small intestines and contents ...... 0.0.0.0... 2 95) 212 2115} 2 55] 2 8 214 2 0 211 21 210 Large intestines and contents ...............0. 414 4 15) 5 0 311 40 213 2 2 415 3 6 3 3 2 Tnitéstiniall fa) jcisesnutssonsacmsewaratiewiveedans 2 75) 310 2105; 2 5 24 215 27 3 10 3 2 2 2 ¢ S Heart and aorta ........ cece ceeeteeeeeeeeee 0 9 0 75) 0 8 0 9 09 09 07 09 0 95} 0 9 a | Heartefat: .:ased.avactaepeasameanesacenenecanel 0 63) 0 85} 0 65] 0105) 0 7 0 8 0 85} 0 9 0 85} 010 g Lungs and windpipe ........cccceeeseeeeeeeeee 14 1 3 1 35] 1 35) 2 6 1 3 13 14 1 2 1 6 s BLOGs s.cissedesccsisndenseimidanaderanvnanaicraaetoens ead 6 45) 5 15 5 10 5 9 5 12 5 4 5 7 6 2 5 6 5 0 3. TAvOr iiexataniniattnatocontginnannenen senswninsnaden 113 21 1155) 114 24 11 1 8 22 115 113 = Gall-bladder and contents ............6c.sseees 01 0 15} 0 07) 0 1 0 11} 0 17) 0 23] 0 33) 0 21) 0 21 Pancreas (‘‘sweetbread ”) ......6.---seceeeees 0 23) 0 28] 0 32) 0 27) 0 12] 0 27) 0 21] O 36] 0 28) O 34 Milt or spleen .........cccceeeceeeeeeeeeeeeteeee dp ceeees 0 32) 0 25] 0 3 0 2:9; 0 28) 0 29) 0 4 0 32) 0 25 FLOM cafhsnaptan rains ca ate vabduateannnmenambtecnans 49 43 412 4105) 4 8 4 6 4 65) 5 0 47 412 Skin and wool (with feet, &e.) ......:eseees 13 2 /15 0 |17 5 | 13810 | 1214 |1010 | 138 0 |13 6 |18 5 |18 2 Total “offal”? parts .........c.ccccceeeeeeeeeeeeeeeeeees 59 26/65 1 | 67 15:9) 60 5-7| 62 10-2{ 53 10:7) 52 11:3] 64 89/57 46 | 58 3 Carcass snaiasnicsacsisenncctetindndeaveatnmanetiuettaiaase 83 0 | 83 8 | 82 0 | 81 8 | 81 0 [78 8 | 84 2 | 87 O | 84 12 | 8012 Loss by evaporation, error in weighing, &c. ...... 0 0 |~0 02) 0 0 00 00 0 0 0 0 0 0 00 0 0 Live-weight after fasting .........0.:00eeeereereenes 142 2:6/148 8-8 )149 15-9 |141 13-7 1143 10-2]132 2-7 |136 13:3}151 89/142 06/138 15 * For particulars of the feeding experiment, refer, under the head of “ Experiments with Sheep—Series 2,” SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. of the individual Organs, and other separated Parts, of SHEEP. Food*. Moderately Fattened. Bred, fed, and killed at Rothamsted.—Period of Feeding Killed October 17, 1848. 619 Lot 3.—Food :— Lot 4.—Food :— Means of— Barley—in fixed quantity. Malt—in fixed quantity. Clover Chaff—ad libitum. Clover Chaff—ad libitum. The No. 11. | No. 12. | No. 13. | No. 14. | No. 15. | No. 16. | No. 17. | No. 18. | No. 19. | No. 20. Be ear pe Seg lbs. oz. | Ibs. oz. | lbs. oz. |Ibs. oz. | Ibs. oz. |Ibs. oz. | Ibs. oz. |Ibs. oz. | lbs. oz. | lbs. oz. | lbs. oz. | lbs. oz. | lbs. oz. | lbs. oz. || Ibs. oz. 122 0 |117 0 |120 0 |118 O |125 O [117 O {122 0 |120 0 {119 0 4124 O 1/121 64/121 6-4/120 6-4/120 6-4//120 14-4 150 0 {1384 0 |149 O [154 0 |154 0 [140 0 {144 O [141 O [143 O {155 O {151 1441150 0 {148 3-2|144 9-6|/148 10-8 142 7:1|129 7-7 |140 15:7 140 1:1/142 9-2]133 6 |186 10 {130 2 (183 7:7|144 9:2]145 0:6]140 4-9/139 1-7 {135 10-2||140 0-3 4 3 3 13 4 5 4 35| 414 3 2 3.8 3 3 387 4 3 4 03) 3 92) 4 45) 3 78] 3 134 13 5 9 9 |15 6 | 14 05) 1414 [1114 | 11 4 7 5 | 10 35) 1214 [13 7:3) 9 146] 138 69) 10 11-3]) 11 14 6 1 411 6 15 5 5 6 2 4 7 4 9 5 25) 5 8 15] 6 77) 7184] 51382) 5 74] 6 64 2 2 1 8 1 13 114 113 2 2 21 1 12 115 115 2 83) 2 72) 11382] 1154] 2 3 3 11 3 8 4.5 2 12 3145] 3 2 3 6 214 3 55) 314 4 53) 3 46| 3101/ 3 51] 3 103 2 5 2 3 2 55) 2 6 1 12 211 21) 211 27 3.0 2106) 2186) 2 31) 211-2]! 2 96 07 09 0 85) 0 85) 0 95] 0 75) 0 9 0 8 0 8 0 9 0 85} 0 87) O 85] 0 83] 0 85 0 43] 0 9 07 0 95) 0 7 0 75) 0 85| 0 95) 0 9 09 0 77) 0 88} 0 73] 0 87] 0 81 1 95] 013 14 115) 1 4 1 2 1 5 1 15) 1 £4 1 5 1 71] 1 36; 1 32] 1 35] 1 4-4 6 0 6 2 5 9 54 5 15 5 6 5 10 5 8 5 15 6 3 5133) 5 7 5 124) 5 11-6]) 5 111 1 13 111 110 1125} 114 |°110 112 1 12 110 2 4 1 15:8} 113 1:12-1) 1128] 1 18-4 0 09] O 17] 0 14] 0 28] O 1-7] 0 12} 0 1 0 15) 0 12) 0 2 01 0 23] 0 17] 0 14] O 16 0 27| 0 24} 0 29} 0 28] 0 22] 0 17] 0 25) 0 27] 0 27] O 33] 0 24) 0 29] 0 26] 0 26] 0 26 0 37!/ 0 &1| 0 384] 0 25) O 33] 0 31} 0 8 0 33} 0 28] 0 34) 0 29) 0 31] 0.32} O 31] O 31 49 4 15] 410 411 5 4 4 3 413 4 8 47 4 12 4 85/ 4 95| 4103) 4 86] 4 92 132 }1115 [13 6 | 1413 | 138 7 fll 10 [15 3 115 4 | 14 9 JALAL | 14 G1) 1251 | 13 5-4) 13.106] 13 83 59 15-1| 51 7-7] 62 15-7| 59 13-1] 62 92]52 10 | 57 10 | 5210 | 55 11-7] 61 13-2] 63 08] 57 45) 59 5-7] 56 1-4]| 58 15 82 8 |78 0 |79 0 | 80 4 | 80 0 | 8012 | 79 0 |77 8 | 77 12 | 8112 | 82 O | 83 0-4] 79 15:2} 79 56]) 81 13 0 0 0 0 |j-1 0 0 0 0 0 0 0 0 0 0 0 9 0 1 0 |-0 02) 0 O |-0O 32] 0 32]} 0 0 142 7-1|129 7-7/140 15:7/140 1:11142 9211383 6 [186 10 {130 2 {183 7:7 )144 924145 06/140 4:9/139 1-7/135 10-2|/140 0-3 to Article—“ Sheep Feeding and Manure,” Journal of the Royal Agricultural Society of England, vol. x. part 1. 620 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF Apprnprx.—TasLE XXXI. Showing the Actual Weights (Ibs. and ozs.) Crass XVI.—25 Sheep of Hampshire Down Breed, divided into 6 Lots, each with different Food*. Killed Lot 1—Food :— Lot 2.—Food :-— Lot 3.—Food :— Barley (ground)—in fixed quantity. [Malt (ground), and Malt-dust—in fixed[Barley (ground and steeped)—in fixed Mangolds—ad libitum. ps quantity. quantity. Designation of Parts. Mangolds—ad libitum. Mangolds—ad libitum. No.1. | No.2. | No.3. | No.4. | No. 5. | No.6. | No.7. | No.8. | No.9. | No. 10. | No. 11. | No. 12, lbs. oz. jlbs. oz. lbs. oz. lbs. oz. flbs. oz. |Ibs. oz. |lbs. oz. |Ibs. oz. flbs. oz. jlbs. oz. |lbs. oz. Ibs. oz. Original weight .........0.:6:ccceeeeeeeeees 136 0 |1386 0 |1386 0 {111 O }121 0 {1383 0 |180 0 {123 0 }139 0 {183 0 {127 0 |187 0 Binal weight, unfasted (including shorn | 47 yo lise 95150 125 [147 8 fi50 75 (143 155\153 s5{148 85|i77 1 |154 85147 95153 12 eee sieeanicn waaeed 140 12 [143 0-5 |142 12-5 |139 12 1407-5188 15-5 |144 851138 125/166 1 144 8-5 |139 135 |147 0 Stomach sp ccciew. wancerieraneormanasos 3 8 4 0 4 2 311 38155) 3135) 3 6 3 10 4 65) 311 3.9 3 12 Contents of stomachs .................. 4115] 4 12 6 4 5 6 5 145] 7 15| 6145) 41157 9 65) 6 7 6 4 4115 Canl-fatt jee ssrascespencnamuamaneapantied 7 6 5105] 6 52) 6135] 6 2 7 58) 7 0 7 95] 5 3 5 10 7115) 8 2 Small intestines and contents......... 27 1155} 2 7 210 2 07| 210 1 8 115 3.0 1135) 1:15 2 105 Large intestines and contents......... 2 5 3 75] 310 2155] 2127) 38 55) 2 88) 211 37 2 35| 2 9 2 102 Tntestinal fat) «sccsiserersagmvescosved 38° 35| 4 12 4 3 3 13 2117] 2 18 4 28) 3 55] 3 12 2 83/ 2 9 3 95 § Heart and aorta .............: cee 0 9 011 0125} 0 85] 0114; 0 95] 0 95) O 857 011-5) 0103; O 91) 0 102 z Heart=tat ssccaeenerecuncianesnenacesn: 0 7-4 8 0104) 0 87) 013-7) 0 81) 0 13-8] 01347 0113) 1 3:2) O 97) 0 142 ey Lungs and windpipe .................. 1 85; 1 7 115 1 6 1 6 1 88) 1 77) 1:10 1127| 1 67) 1 56) 1 12 z Blood. acsscarnaccsoemenneer rence 5 8 5 7 5 14 6 1 5 14 5 8 5 10- 415 711 6 1 5 3 6 6 t Liver’ -dusaeteseeacderaameretnncene 2 08) 2 24] 1:15 2 22) 2 22] 1 14 2 0 11157 2171 115 1 13 217 ® Gall-bladder and contents ............ 0 12) 0 08) 0 O06] O O7] O 14] 0 12] 0 O85] O 1:87 O 18] 0 1:7) 0 08] 0 11 Pancreas (“‘sweetbread”’) ............ 0 37| 0 45| 0 43] 0 4 0 4 0 44] 0 82] 0 42] 0 42! 0 32! 0 47) 0 87 Milt or spleen ..0...c.cccccscececseees 0 36) 0 3 | 0 45} 0 4] 0 4 | 0 37] 0 32] 0 24] 0 64] 0 42] 0 44] 0 42 Head, ccgsussesdvesnaasaaosnseteseenuccan 412 4 9 411 4 55] 4125) 4123) 4 8 4 2 5 35) 4 86) 4 67) 4105 Skin (with feet, &.) 00... 914 | 10145/11 9 | 10 8 8 15 1010 | 10 2 9 8 J 12 1:5) 1011 9 10-5] 10 15 Wool previously shorn ............... 6 12 7 85] 5 125 7 8 5 75| 6155/10 85| 9 85} 9 1 6 85| 7 95) 7 12 Total “ offal” parts .............::eeeeee! 55 92/58 52/6012 | 58 86] 54 4:8 60 0-8| 61 5:5} 57 3:8] 69 14:9] 55 14:7] 56 65) 61 23 CALGABS on. crospeerm aigering memapuenianieasannenen 84 0 | 8 0 | 81 0 | 80 0 78 0 | 76 0 | 80 0 | 80 0 195 0 | 86 O | 80 0 | 8 0 Loss by evaporation, error in weighing, &cf 1 2:8)—-0 47| 1 05) 1 34} 1 27) 2147) 3 8 1 87] 1 213] 2 98] 38 7 0 137 Live-weight after fasting ........ ............ 140 12 {143 0-5 |142 12-5 |139 12 [140 7:5 |138'155|144 85 |188 12-5166 1 1144 85)139 135/147 0 * For particulars of the feeding experiment, refer, under the head of “Experiments with Sheep—Series 4,” to Article—“ Sheep exact feeding experiment concluded on May 29th. Between that date and the date of killing (June 13), the animals either gained diately after the conclusion of the feeding experiment. feeding experiment, in the Paper referred to. The facts here stated, will of course account for the differences that occur SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. of the individual Organs, and other separated Parts, of SHEEP. Moderately Fattened. Bred, fed, and killed at Rothamsted. Period of Feeding Experiment 70 days. June 18, 1849. 621 Feeding and Manure,” Journal of the Royal Agricultural Society of England, vol. x. part 1. By reference it will be seen that the but little, or in some cases even lost. This was owing to the influence of losing their wool, which was shorn on May 20th, imme- between the final weights (unfasted) here given, in the Table, and those given for the respective animals at the conclusion of the MDCCCLIX. 4M Lot 4.—Food :— Lot 5.—Food :— Lot 6.—Food :— Malt (ground and steeped), and Malt- |Malt (ground), and Malt-dust—in fixed quantity. Oileake—in fixed quantity. Means of — dust—in fixed quantity. Mangolds—ad libitum. Mangolds—ad libitum. Mangolds—ad libitum. Lot 1. | Lot 2. | Lot3. | Lot. | Lots. | Lots. |] 2B No. 13, | No. 14. | No. 15. | No. 16. | No. 17. | No. 18. | No. 19. | No. 20. | No. 21. | No. 22. | No. 23. | No. 24. | No. 25. Sheep. Ibs. oz. |Ibs. oz. |lbs. oz. |lbs. oz. {lbs. oz. Ibs. oz. |lbs. oz. |lbs. oz. {Ibs. oz. [lbs. oz. lbs. oz. lbs. oz. jlbs. oz. flbs. oz. {lbs. oz. |Ibs. oz. |lbs. oz. |lbs. oz. jlbs. oz. |[lbs. oz. 144 0 j144 0 185 0 (137 0 J134 0 [145 0 {1384 0 186 0 1/117 0 [150 0 /135 O [131 0 {120 0 [129 12 {126 12 |134 0 |140 0 {183 32/184 0 |/182 15-4 16410 (153 10 {363 12 {153 15 152 4 |15812 150 7 |154 35/155 10 [156 85/155 11 [148 9 [144 10 [149 102/149 2 [158 37/158 15-7154 4:1/151 5°6/153 10 153 10 {145 10 i149 12 {M3 3 {148 4 |152 0 [148 11 [149 1154152 6 [151 85]149 11 [144 1 [187 10 141 9:3/140 11 [149 5-7/148 07/149 3:3/145 11-6 1/145 14-5 4 6 3.4 4 0 37 313 313 413 38125] 4 75] 310-4) 4 6 3 10 314 81383] 3 11:3) 3.1388) 3 122) 4 22] 3143] 3 13:8 813 4 12 7 3 6 15. 7 5 9 15 714 |12 4 {11 45] 6 86] 610 6135] 6115] 5 44] 6 2 6113; 6147) 9 11:7} 611 7 02 6 65) 7 0 9 1 6 55 5 12 5 95} 6115} 7 14 4135] 7105) 7 83] 6 2 6102] 6 88! 7 O38} 6107) 7 33) 6 25! 7 O1}) 6 11:8 2 63; | 6 1149; 2 7 1145| 2 87) 2 68) 4 3 2 877 1 8 2 1 1 85} 2 15] 2 59) 2 O04 2 59 2 06; 2115) 1104) 2 37 2157) 2 1:2) 2 7-7| 215 3 05/| 310 2 1 38945) 3 4 3 66; 3 #1 2 8 3 2 3 15] 2135) 2115) 2 99) 3 08) 3 O5]; 2 143 3°48; 3 7 4115} 2 14 4 85) 4 7 2 4 2103]; 3 2 3°56) 4 8 2 8 2105] 3159] 3 43] 3 18) 3 93) 3 64] 38 42]) 3 81 0 94; 0 9 010 010 0106} 0103} 0 103] 010 0 95) 0 99) 0105) 0103] 011 0102} 0 97} 0103) 0 96] 0101} 0 105]} 0 10 0 13:5} 0 10 0135| 011 011-6) 011-4) 0104) 0105) 011 0125) 011-4} 0 77) 0 7 0 86} 0123/ 0121) 0 12] O11 0 97)]) O11 199) 1 75) 1 73) 1 67} 1:18 1 65} 1 73) 1 45) 110 1 6 1 55/ 1 85] 1 65] 1 91} 1 81) 1 983} 1 79} 1 82) 1 67i} 1 82 5155] 5 6 5 14 5155] 5 35; 5 7 6 3 6 0 6 6 5 12 5 6 5 11 5 15 5115; 5 78] 6 54) 512-7) 5 1385] 5 11-2]! 5 129 2 05) 110 2 6 113-7) 2 13:8) 113 2 06} 11388} 2 37) 2 3 29 2° 2 2 638] 2 11) 1149) 2 22) 1155) 2 22) 2 §-1 2 15 0 16) 0 18) 0 27) 0 O6G{ O 17] O 23] 0 22] 0 24] 0 227 0 1:9) O 24) O 16] .... 0 08}| O 1:2) 0 14) 0 17] 0 22) 0 2 0 14 045) 0 34] 0 4 04 0 38) 0 4 04 0 26) 0 47) 0 27! 0 44) 0 35) 0 33] 0 41] 0 39] 0 41) 0 4 0 38) 0 35] 0 38 0 36) 0 34) 0 47) 0 3 0 34; 0 38 0 45} 0 44) 0 4387 0 38] 0 4 04 0 341 0 38] 0 33] 0 49) 0 37/ 0 39] 0 39] 0 3:38 415 | 495) 4 85| 4 7] 410 | 415 | 49 | 4 55] 5 35] 411 | 4 55) 4 9 | ail | 4 o4| 4 75) 4115) 410 | 4178) 4 93] 4 99 11135) 911 911 10 5 10 11 9104) 1114 | 11 4 12 0 J 1l 45; 10 8 11 O {| 11 12-5] 10 10-1} 9 12:7; 10 1386) 10 61/11 15] 11 92-41) 10 10-6 | 8 10 8 10 5 12 615 ; 11 4 8 12 8 7 7 35| 5 10 6 85] 8 11 6 9 6 10 6143) 8 2 7117) 7 77) 8 41) 7 16!) 7 10 | 65 53) 54 15-8] 61 3-8} 57 11 | 64 9-9| 63 14:1} 62 10-6] 67 13-5] 64 91] 59 135) 63 0 | 56 46/59 7:7) 58 48) 58 3:7) 60 13-5} 59 12-9! 64 114 59 10-4|| 60 7 86 0 | 90 0 |87 0 | 84 0 {81 0 |89 0 | 80 0 | 82 0 | 8 0 789 0 | 8 O | 86 0 | 76 O | 82 8 | 80 4 | 86 8 | 8612 | 83 64] 84 O 83 14-3 2 47; 0102/ 1 82] 1 8 2101/—0 141} 1 04/-0 2 2129) 211 11) 1124) 2 238] 0125) 2 33) 2 02) 1 78] 1 15] 2 1-211 1 9-4 153 10 /145 10 |149 12 143 3 7148 4 (152 O {148 11 [149 115 tee 6 151 85|149 1] (144 1 /187 10 [141 9:3 oo il ‘a 57 ne 07|149 33/145 11-6]/145 14-5 | Gananata nento af tha (affol ? yt oH Oo 2 «| cla 622 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF Appenpix.—Tasie XXXII. Showing the Actual Weights (Ibs. and ozs.) Cuass XVII.—14 Sheep of Hampshire Down Breed, divided into 8 Lots—Fed respectively, for 63 days, and Mangolds, and Lot 3 with Oileake and Mangolds. Total period of Feeding Experiment 96 days ; Lot 1.—Food :— Clover Chaff—in fixed quantity. Designation of Parts. Mangala aga. ee No. 1. No. 2. No. 3 No. 4. No. 5. lbs. oz. lbs. oz. Ibs. oz. Ibs. oz Ibs. 02. Original wei ghitisosevssiits.isscucsdeaiavedeviadsaananinaceddcnanmnenessueriens 140 0 134 0 1385 0 129 0 128 0 Final weight, unfasted (including shorn wool)* ........cc0:ccseees 158 6 153 0 161 13 150 0 150 15 Final weight, after fasting (including shorn wool)*...............44. 146 6 145 0 151 13 142 0 142 15 Dbomachisy dss taisecces aca teasoodagsadanmankelnd wpupamads onda tamctnnanssy 4 8 3 45 36 3 12 4 2 Contents of stomachs .............cceceeeceeeeetssetesteceeeeeeeeeses 9 12 8 55 6 13 74 9 9 Catal Battin Sanaesdtra ssi sanveh aeauaandanavonge obenwicaseiearnateasans 6 14 5 11 7 4 67 6 0 Small intestines and contents ............seeccceseseeeeeeeeenaennees 387 2 2 3 0 29 2 106 Large intestines and contents ............66.:ceccceece seca eceeeees 3 12-4 3 15 3 3 213 4 0 2, Write stinial Patt Figs | 3 Pigs. | 3 Pigs | 3 Pigs. | pio, lbs. oz. lbs. oz. lbs. ozs. | lbs. oz. Tbs. oz. lbs. oz. = flbs. oz. = |Ibs. oz. |Ibs. oz. |Ibs. oz. |!Ibs. oz. 86 0 87 0 108 0 98 0 100 0 94 0 95 53/95 O | 93 10°6| 97 5-3|| 95 53 177: («0 172 0 204 0 211 o 208 0 185 O {177 10°6/177 10°6184 5:3/201 53/185 4 168 0 163 0 196 0 205 0 193 0 182 0 {170 53/170 53/175 10:6|1938 53/177 66 2 2 1 15 2 47 111 211 2 13:5 1132} 1137; 2 19]/ 2 65] 2 08 1 0 11 1 05 1 55 1 05 1 35 1 06) 0153) 1 O05} 1 32) 1 O9] 31 3 6 413 43 5 2 413 38.47) 3 87) 3 12 4113], 3 13-2 7 9 8 14 8 9 9 8 8 8 10 12 7117) 9 15 8 5:3) 9 93) 8 143 1 6 0 14 17 1 65 17 0 15 1 02} 0148) 1 37/ 1 42) 1 17 0 85 0 85 010 0 95 09 0 9 0 88) 0 86| 0 9 0 92) 0 89 1 4 1 27 17 1 68 1 8 14 1 62) 1 85) 1 46) 1 63) 1 64 5 10 6 1 6 0 7 65 6 2 6 13 5 13:1) 6 128) 5 143) 6125] 6 52 2 115 27 2 15:5 3 6 4 05 3°67 214 2133] 2113] 3 98] 3 O01 0 18 0 23 0 2 0 3 0 32 0 2 0 16; 0 81) 0 2 0 27) O 24 0 52 0 43 0 45 0 58 0 5 0 6 0 47) 0 5 0 47) 0 56] 0 5 0 4 0 35 0 35 0 4 0 35 0 35 0 4 0 36) 0 37) 0 37] 0 37 0 2 0 25 0 23 0 25 0 25 0 25 0 21) 0 22) 0 23) 0 25) 0 22 sees ‘Il gemaue- A “eles 0 6 0 85 distin 0 45) 0 48) ..... 0 72)! 0 56 0 145 014 015 015 0 13:5 0 12°38 1 18) 0145) 0 145] 0 138] 0 15-2 0 2 v 2 0 8 0 0 0 25 0 25 0 25) 0 22) 0 23) 0 25] 0 23 0 37 0 35 0 5 a) 0 6 0 13] i... 0 23; 0 41) 0 41] 0 35 27 52 28 5:3 31 6 33) 81 33 12-7 34 86 | 27 13-7) 31 4:4] 29 0-2) 84 2-4] 30 11-4 137 6 132 97 | 160 14 168 93 | 155 145 | 144 11-5 {141 9 {186 12°9)148 9-8)156 6:4)144 95 440) 8 4 3 12 2146| 3 48] 2119| o1f6| 2 4 | 3 06) 2125| 2 17 168 0 163 0 196 0 205 0 193 0 182 0 {170 5:3|170 5:3]175 10°6|193 53/177 6-6 Sugar in Food ”—Report of the British Association for the Advancement of Science for 1854. . J.B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF 634 'g qaed “atx ‘joa ‘puepsug jo Aqeto0g yemngqnousy pedoy yy Jo eummor .SUIpeag Sig ,,—epyzy ,,‘g sellag—ssig YyLa syuoutedxg ,, Jo peoy ey} Jepun ‘Z pue [ sueg 04 dojor “Guoumttedxe bupaef oy, Jo saefmoused JOT » 0 816 || &¢ L168} £01 896 0 £62 0 022 0 628] 0 £8 0 986 0 GLa fs Bursey saqye WySIaM-oarT 9ST 0 PPT O £0 1 86 € oct 0 € 0- Gg 0 tL 8G Q foxy BuIgsiea ul Jo11a ‘uoeaodeaa fq sso'y 9 68% || &II 696 | ¢-0 618 L 98% 0 8S | G-IL 883 I 8% | 33 68I FI G&S * (qoay pae peoy Surpnyour) sseored vO LE FIL 98 G6 8E 69 EE G0 ge gL OF OL 98 GET SE G61 SF srrseeeeeesoesere saaed | [BHO », [210], 1-6 0 aL 0 It 0 6 0 Or 0 3 0 1 1 ¢ 0 IL Q por Sura snosuelpaostpy ) @e 0 ee 0 L@ 0 ¢ 0 e 0 r 0 € 0 GZ 0 Gg 0 diate ais tease aiawree Shans sb Stage deheee tessa T 6s 1 86 Lg. 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ZO “Sq “9 “ON “GON ‘FON § ON 6 ON ‘TON ‘sBtd 9 ‘sBId § sid § ouL GL T40T “wngegy po—[voul WeIPUT : “wng2gyy Po ‘s}ieg Jo uoryoustsoqy ' -£yxyuenb paxy ui—ysg-pog pam a Jenbe ‘jeow uerpuy pus ue soe i yyuenb pexy aI—ysy-pog perc. —Jo suvoyy “Pood SOT —: poog—'T OT ‘Ysy-pog potp Jo uoysod @ postaduoo pooy—‘poueyqe,y [JOM “x POAT JLOLOYIP LoyQVA YIM Touo ‘sory Z oFUL peplarp ‘sStq 9—'A SSVIO ‘SOT JO ‘sag poyeaedes roy 30 pur ‘sues1Q [enpLAlput ony Jo ('sz0 pus ‘sq]) sryhray ongoy oy Sutmoyg “TITAXXX aTaV[—'XIGNaday 635 SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. “L s8e19 9 S8BID 8-61 IL1 8-01 ZLI 8 O4E 0 16 0 ost 0 GLI 0 98T 0 SOL ft Sunsez sayye yysiem-oary | ST I 80 T er ¢€ 9-6 T &T O- 66 T ¥-0L 3 fr row ‘BuryStam ul 10419 ‘uoesodeaa Aq sso] GE OFT | 39 FFT | $6 SET 0 Ost GS 90T 0 LF 0 est € SIL [tt (ae pue pesy Surpnyour) ssvoird 6-S1 83 se Lz 6-01 1€ ¥-9 «IE 8-7 83 1-9 96 9-9 08 LY 6 srrereeeeseecceseecerereses sored | [BBO 5, [BIOL 6-6 0 FOL 0 £6 0 TG 0 £6 0 L0 T L6 0 68 0 sreeteeesere SS ruMLIy SNO@UR|[IOSITA | PEL 0 9-81 0 SEI 0 SFL 0 SSL 0 EFL 0 6-31 0 CSI 0 Reece wen sen es ren eee cesveseeneee ansuoy, 19 0 8-9 0 l-¢ 0 6 0 9 0 7G 0 9 0 or 0 ses (snaagn 10) sluag 8s 0 9% 0 81 0 ee 0 Gs 0 6 0 Lt 0 81 0 sreeereeeers Janne o Q Gr 0 ar) OF 0 GL 0 Le 0 Se 0 or 0 Te 0 PASE See ean Te See ears 10 INA s 6F 0 lg 0 | oF oO 9 0 BE 0 9-9 0 9-5 0 PE 0 | fot C, pearqqeams,,) seorourg | © Ls 0 1S 0 | OL 0 Le 0 63 0 Lt 0 BS 0 I 0 “+ sjuaja09 pur seppeiq-ey | SEL So TOL @ ls € FT @ £9 & Ors GEL & TL € OR TES eas LOGE . a 6-8 c Lot G e.g Gc j L OL P 6-6 c G.CT ¢ L ¥ PO Cee ee mew eee eee ser ase nen eee eee nee poolg g OL T &36r T G9 T GST 1 FL I sL 1 ee 1 L6 1 veereveeserecerses adidpura pug ssuny | 8L 0 T8 0 GL 0 8-01 0 69 0 &L 0 GL 0 rL 0 Terese en eesereersesos’ 8108 pue pea o 9 1 o8 1 93 1 lL GSI 0 Le 3 ao Lsto [vrs -oxy “aoaSpnur,, Gey peunsoquy | & ro 9 $01 ¢ 9 L 6I 9 Gl ¢ Gl bT L v1 9 “ttt "sjuaju0o pur sauTsajul asuey | FZ £0 ¢ IS. ¢ Or 9 63 F SEL € Let € 8 ¢ oI L sr eesse*siu9jU09 PUB S9U1}S9zUL [BOIS L&t 0 @F1 0 8-31 0 9-1 Il SIL 0 Srl 0 L-3t 0 6-81 0 Bee vee wen ene ner eee cee aeresesesecs ye}-[Ne9 EE & &It I ESL S Gh @ ge 8-L 1 9-11 T € F wet eeeeerenesere"'8109]000 PUB YOVUIO}G J 8-61 IZT | 8-01 SLT 8 OLT 0 Is 0 O€t 0 GLI 0 98T 0 SST pot Sunsez aaye Gysiem yeuLy 8-31 O8T || &G I8I 0 O8t 0 666 0 LET 0 S8I 0 él O GOT Poi pagseyun qysiom pearl 96 eet | LO set | 8 O8gt 0 8FI 0 BIL 0 LFI 0 OF OQ TRL, | Perse ee ta ie quart) “ZO *8qy 20 “Sq ‘20 ‘Sq 20 “8 ZO "ST 20 “Sq ‘ZO “8 ‘20 “BQ ‘sil ¢ OFT, “L 810 “9 88219) ‘Gg ON ‘PON *€ “ON 6 ON | “TON “poueyey AToyB.10poy “pouyyey-jqey] AqUO [Ty poy pus ‘uo “syrBq JO UOIpBUsTsE(T —Jo suveyy TH poy pus ‘qOF-JTC HL uot 0}}8 YT 04 yg -TpUOd 91048 UL Tet Ar T10}}B iT 04 wg! ‘pouoyqeg AToyeropoyl TE poy PUL “FUFJTEH Woy woywy 04 NG—TT A ssvIg *petie44ey-J[e A S{uo TI} pof pue ‘dorIpuoo 91099 Ul USM 19}4VT 0F IUG—'T A S8VIO ‘moyye,7 03 ynd uaym AzUNZVT, Jo WoryIpUoD 04 SuTpsodov ‘sory Z OUT poprarp ‘sBig g ‘SO Ta Jo ‘syreg poywaedes 1930 pus ‘suvsig [enplarput oq4 Jo (‘820 pus ‘sqi) syybvagy yongop oy} Sutmoyg “XTX XX alav— xiqngary 636 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF Apprnpix.—Tasie XL. Showing the Percentage Proportion of the individual Organs, and other Calves. Heifers. Bullocks. No.1. | No.2. | No.1. | No.2. | No.1. | No.2. | No.3. | No.4. | No. 5. Durham breed. . Scotch; | Dutch; ches (analysed! ae Welsh, |, lone: lately Designation of Parts. — Short- | as fat); | Welsh; ee Mixed | Mixed |h as qd: horned ; | grass-fed horned; | taken | 3 to4 ial, iH Aa oly i Bee ?| 4 years in milk-fed ;| from fyears old; ey. OO meee. ears old; {Norfolk ; killed dain killed oilcake- | killed | killed old ; grase- killed Aug. 11,| feeding | Aug. 23, io ae Ang. a dee fed; | Aug. 23, 1849. jon grass;] 1849. | 0% ? * (AUB. | killed | 1849. : ug. 30, 1849. killed 1849 Aug. 30, Sept. 12, ; 1849. 1849. PEOMACHS! cms a cauennnnsdanduaaciseaceniumenchins 1-64 1:09 3:70 379 3°34 3°85 3:23 3°24 « 2°87 Contents of stomachs, and vomit ......... 1:60 a7 5:72 11-09 13:02 8-70 9:20 8-93 6:80 Cal=fat: ccassscaniaanctndaed ae eoeieany ceed Vi 0:96 38°55 1-82 1:82 1-61 131 1:94 1-63 Small intestines and contents............... ‘1:85 2:39 1-46 2:14 2-03 1:97 1-49 1-86 1:67 Large intestines and contents ............... 1:48 1:12 1:04 1-84 1-48 2-25 1-43 147 1:18 Intestinal fat 0... ccc eec eee eee ed 0-64 1:62 4:04 2-01 1:42 1-65 1:45 156 2-06 Heart and aorta ..........cceeeeeeeee 0-62 0:57 0-47 0°50 0-52 0-53 0-56 0-55 0-56 Heart-lats csciniwnaicecdenuasesmcauocccesiiae), asus 0-16 0:22 0-21 0-15 031 0°22 0:17 0-16 Lungs and windpipe .............c eee 1:34 1-29 0-61 0:90 1:03 0-93 0:81 101 1-01 a IBIGOI» tancasscutnanuebenncamannenenanaeune 412 5:24 3°62 358 401 4:82 2:93 4°42 3:81 o = TEA VOR! “shes bunctainnneetnencmassienin toekekead 1:70 1-63 1:54 1-49 1:25 1:48 117 1:52 1:16 a % Gall-bladder and contents .................. 005 | ou... 0-07 0-09 003 0-02 O11 O11 0.16 4 q Pancreas (‘‘sweetbread””) 0.0... 0-12 0:08 0-11 0-09 0-13 0-08 0-07 0-07 a 3 Thymus gland (‘‘heartbread”’) ............ 0:30 0:70 0-06 0:07 0:08 0:05 0-05 0:06 0:08 3. Glands about the throat (“throatbread”’).} 0:23 0-04 0-05 0-03 | we. 0-03 0-02 0-06 n Milt or spleen ..........ccceeeeeee sees aeeeee 0:36 0-29 0-17 0-12 016 0-21 0-11 0-715 0-17 Bladder, and penis, or womb............... 0-12 0-18 1:09 * 0:17 0:05 0-05 0-03 0-11 0:04 BrAMNS) sujgeoserwetucetiuauskiaatontwaeg aes 0:08 0-09 0:05 0-08 0:07 0-05 6°49 4:43 2-27 Head and tongue ............6.cccceeeeeeeeeeee 2-69 2°56 2-78 277 2:86 3-00 Hide and horns o........ eee ceeeee eee ee 7:00 6°87 7:26 8:21 750 | 7:10 8:33 8-91 6:93 Feet, hoofs, &C. 2... ceceeeeeeeeeseneeneees 2-70 1-66 154 1:89 1:86 1:91 2-00 1:63 1:78 ED ail. iiaeusinsitenuricn asap tiga yasioenmaeuchtencsametmeaal > arose 0-13 0-06 013 0-12 0:09 0:09 0:07 O11 Diaphragm (‘“skirts”’)......00000 ce eee 0:43 0-53 0:54 0-18 0:24 0-18 0-19 0-16 Miscellaneous trimmings ............:0cf cece | eee 0°81 O18 |... 0-12 0:27 0-19 0-32 Total “offal” parts ............0..c cee ceeeceee seed 33°47 33°93 89°95 43:70 42°82 40°85 37:93 41-11 35°84 CAP CASS csc pauavziananinagabantumiioengacionus pene vices 64:21 60-86 55°85 55:30 54°89 57:07 59°80 56°81 61:06 Loss by evaporation, error in weighing, &c. ..] 2°32 5-21 4:20 1:00 2:29 2-08 2:27 2:08 3:10 Live-woight after fasting... 100-00 | 100-00 4100-00 | 100:00 {100-00 | 100-00 {100-:00 |100-00 | 100-00 * Including calf. SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 637 separated Parts, in the Fasted Live-weight—of CALVES, HEIFERS, and BULLOCKS. Bullocks. No. 6. | No.7. | No.8 | No.9. | No. 10. | No. 11. | No. 12. | No. 13. | No. 14. ene oe Devon ; Scotch ; Durham, Trish: Scotch | working 7 long- short- lately | Mixed |, Scotch _((analysed/ox ; after- horned ; | Welsh ; 7 horned ; y ae (analysed as wards | Mixed grass-fed} breed ; y 4 years | 5 years | jong. | dto4 ; 3 | as fat); ‘half-fat);) fed on Th old ; old ; ye (yearsold;', .1 years | 4 years | 3to4 | oilcake, 2 ; killed \Leicester-| old; y >| The The The 16 grass- | killed Sept. 20,| 8tss- hire: | ‘Tilled old ; years &e.; 7 : fed; | Sept. 13, epee fed ; ee © killed old; years 2 2 14 Heifers killed 1849. 1849, killed killed | Oct. 4, Oct. 30, | killed old : Calves. || Heifers. | Bullocks. and Sept. 6, Sept. 27, | Sept 27.) 1849. | “ig40.’ | Nov. 14,| killed Bullocks. 1849. 1849. ‘i 1849. | April 6, 1853. 3:06 2-92 3:10 3°30 2:74 2°83 2:56 2°60 3:54 137 3:75 3-09 3:17 10°59 9-63 8-00 7:27 9°75 8:56 5:92 8-12 3°66 2:39 8-40 8-44 8:44 1:23 2-08 2-08 1:94 171 2-98 2:10 1:35 321 1:03 2°68 1:93 2:02 171 1:84 1-46 1:60 1:53 145 0:62 0°67 0:90 2:12 1:80 1:49 152 2:00 1-49 0:98 0-66 1-08 1:25 0:36 0:49 0-46 1:30 1:44 1:18 1-22 0:97 2:02 2°32 2-20 1:76 3°32 2 60 161 4:78 1:13 3:02 2°12 2:24 | 0:52 0-44 0-48 0-47 0-47 0-43 0:52 0:47 0-49 0-60 0:48 0°50 050 0°34 0-31 0:33 0:23 0:35 0:38 072 - 031 0-54 0:08 0-22 0:32 0-31 i 0°88 074 071 0-74 0:90 074 0:63 | 0:63 0-75 1:32 0°75 0:82 0-81 4:0] 4:56 4°85 453 3°80 3:86 3-72 441 3°30 4-68 3°60 4:07 401 1:24 1-21 1:29 1:39 1:24 1:23 1:24 | 1:28 1-22 1:67 152 1:28 1:31 0-08 0-13 O11 0-09 0:08 0-08 0:06 | 0-08 0:08 0:05 0-08 0-09 0-09 | 0-08 0:07 0-08 0:09 0:10 O11 0-07 | 0-08 0-16 0:09 0:09 0-09 0:07 0-05 0:05 0-04 005 | ow... 0-05 0:05 0-10 0°67 0-07 0:06 0:06 0:04 0-01 0:03 0-03 0:03 0:03 0:03 0:03 0-03 0:05 0:03 0:03 0-16 0-17 0:22 0-15 0-19 0-12 0-16 017 017 0:32 0-15 0:17 0-16 0:04 0:05 0:05 0:07 0:08 0-10 0-12t 0-06t 0-08t 015 0°63§ 0°09 || 0:05 F 0:06 0-07 0:06 0:08 0-07 0:06 0:06 0-08 0:03 F 0:04 0:07 0-06 5°46 2:87 2-49 © 2°27 2-43 2-76 2:52 3:06 3:17 2°45 | 2:48 271 2°69 9-44 7:79 7:88 715 7:22 715 5°67 6-49 6°86 6:94 774 7-46 7:49 1:87 1-65 1:88 1:87 1:85 1:83 1:57 1:63 151 2:18 172 1:78 177 0:09 0-09 0:10 O11 0:09 0:09 0-10 0-14 f 0:13 0:09 0:09 0:10 0-42 0°62 0°45 0:56 0:40 0:40 0:53 0:46 0:79 0-43 0:53 0:39 0-41 0-13 0:12 0-19 018 0:28 0-99 0°36 0-16 053 J... 0:49 027 || 0:30 41-90 40°55 38:97 37:18 38°53 4051 32-83 34:54 35°64 34:02 41°82 38°54 | 38:85 57-49 58-06 59°70 60°25 59-96 59:72 66:20 64°75 62-09 62-53 55:58 59°84 59°31 | 0-61 1:39 1:33 2°57 151 | —0-23 0:97 071 2:27 3:45 2:60 162 | 1:82 100-00 |100-00 | 100-00 | 100-00 | 100 00 | 100-00 |100:00 |100:00 | 100-00 ]100-00 |/100:00 | 100-00 | 100-00 MDCCCLIX. + In these cases bladder and penis together, and in the others bladder only. } With hide. § In one case womb with calf. || Sum of the mean of the bladder, and that of the penis, taken separately. {| Mean of bladders only, the penis or womb included with the “ Loss, &c.” 4p 638 ON SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. *SqOVUIO4s Jo syuaquoo Surpnpouy t ‘IOppetq Jo syuayW09 smpnpuy 4 cc O® ‘S8O'T ,, YIM popnpouy » 00-001 00-001 00-001 00-001 00-001 00-001 £0-1 tzo.8 t9¢.9 SET 4981 dee Trreteeee 929 (GaryStam UL JOdsa ‘uoryesodeaa £q ssorT ZeLS 79-29 SL-FG Og-1¢ 8B-FS 7RE9 tie ee see eeveetaasteeceneeetenanecanseserereeentees gBUQdES CG.Gy FP-BE 12-68 8L-9F OF-FP €83-PF Aden e cere creer corner serves ses senese ses sqied « lego 5 JRO], OL-0 01-0 eee II-0 eee eee eee reece eee ee es SSULWUNIAY snoour[[aosiJAy | 0-0 see eee nee 02-0 eee cenees See ser eeeces ee eee ew rect cae cencereerncnae *(, SMrys 5) wseiydeig 60-FI IT-€1 08-61 66-91 79-81 06-€1 Treeeeeecesersees (eOap 994 YIM) [OO PU UTYG £98 GLE LL 6LE ee ee siete see seeseecessecenateceneseenensteneseneenees DRO ET sigan IL-0 senna seesueee seagones see miasi : Hietereierereeeeee gto AA ¢0-0 70-0 OT-0 ¥0°-0 ¥0-0 hao A wreeeess dappelg a a re enn a ei seu Sse aodaae Hie | E 90-0 erry 90-0 see ceeeee eee cee eee see eeeeee weeeee ( peeiqyeoryy ») qyeort} ey} qnoqe spurl + £1-0 F1-0 £0-0 91-0 81-0 31-0 corsiretsss ( peaiqqjeads ,,) seasoued | +5 10-0 lo $0.0 20-0 Z1-0 *0-0 Hettissuesseeees squaquoa pur sepprq-e9 | & 19-T Be. 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AMT porq-ssorg | ay IOAA Poaq-ssory * STOTIOM PIOMSIOD “uostavduios Jo spavpuLys 10} ‘MOTIPUOD wHa7 Io a.u0gs UI (peysUILTOY ye) poy ‘spoorg yuereytp Jo ‘deoyg ¢—] ssvip ‘dU Jo qqstoM-oalyT posse yy 94} UL ‘qa poyeredos Layo pus ‘SuTIUSIO) TeNprATpuUL vy4 Fo uoysodong abhoquaawag: oy Ssutmoqg ‘TTX @idV [— xiangday Tass XLII. 4p 2 640 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF ApPEeNDIx.—Taste XLII. Showing the Percentage Proportion of the individual Crass II.—20 Wether Sheep of Cotswold Breed, about 14 year old, in moderately Killed at Rothamsted, Designation of Parts. The 5 giving the Largest amount of Increase during Fattening. The 5 giving the Smallest amount of Increase during Fattening. No.1. | No. 2. | No.3. | No.4 | No. 5. | No.6. | No.7. | No.8 | No.9. | No. 10. SLOMACHS 5 csrcactcercacten ve heiuatamenes 2-69 2-44 2°56 2°81 2°37 2-48 3-49 2:48 2-64 2-46 Contents of stomachs .................. 4°64 5-60 4:46 4:42 5-22 4:20 441 441 4:83 4-92 Cattle fabogiacasevedsvashebcsenmagrancnens 3:99 2-74 2-56 3-91 3°52 4:85 4-03 3-30 3-01 4°85 Small intestines and contents ......... 1-83 1-75 2-04 1-75 2-02 1:80 2-86 1:90 1:86 1-69 Large intestines and contents......... 1:78 175 1:2] 1-63 2:28 1:32 2°82 1:85 1-69 2-29 Entestinal fabi.c.tcciddcateonasvcmenesns 1:00 1:24 1:58 1:03 1:30 1:24 0:86 1-06 1-07 115 a Heart and aorta ......0....cc eee 0°37 0:39 0-39 0°36 0:39 0°34 0-45 0-41 0°35 0-35 ° s Heartefal 2sisasciaaic scp hsinouee acuescauuatloan 61:22 | 60:12 | 62:01 | 62°77 | 60:35 | 60-72 | 52-69 | 58:30 | 60°68 | 58-66 Loss by evaporation, error in weighing, kc] 0:26 0-39 1:24 0-00T| 0-12 0-00T| 0-64 0:49 0-09 114 100:00 | 100-00 | 100-00 | 100:00 | 100-00 {| 100-00 | 100-00 | 100-00 | 100-00 | 100-00 * For particulars of the feeding experiment, see Article on the “ Comparative Fattening Qualities of t In these cases the sum of the weights taken for the separated parts exceeded the Fasted Live- SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. Organs, and other separated Parts, in the Fasted Live-weight of SHEEP. Fat condition. April 19, 1852. Fattening Food—Oilcake, Clover Chaff, and Swedish Turnips*. 641 Means of — The 10 giving the Medium amount of Increase during Fattening. The The The The 5 of 5 of 10 of 20 Largest | Smallest |Medium |} Cots- No. 11. | No. 12. | No. 13. | No. 14. | No. 15. | No. 16. | No. 17. | No. 18. | No. 19. | No. 20. | Increase. | Increase. |Increase. || wolds. 2-63 2-42 271 2-46 2-66 271 2-74 2°64 2°82 271 2:57 271 2-65 2-65 4:38 4:67 4:97 5:07 4:12 4°83 4:75 3-49 5-09 3:80 4°87 4:55 4-52 4-65 4:42 4°81 4:39 5°25 4:70 4:79 4-21 4-34 3-51 3-64 3-34 4-01 441 3°92 177 1:90 2-26 1:82 1:92 1:87 1:87 1-61 1-96 2-05 1:88 2-02 1:90 1:93 2-44 2:03 215 1-75 2:18 1:75 177 163 2:30 1:82 1:73 2-00 1:99 1:91 1-41 1-46 0°84 1:25 0:90 1:42 0°83 1:10 1:00 105 1:23 1-08 1:12 1:14 0-38 0°35 0°37 0:39 0°38 0:33 0-38 0°39 0-42 0°39 0°38 0°38 0°38 0-38 0°15 0-18 0-21 0-34 0-14 0-23 0°16 0-31 0°15 0:22 0:24 0-18 0-21 0-21 1:20 1-16 1-34 1-04 1-18 1:28 113 1:20 1-11 1:24 1:01 0:99 1-19 1-06 3:97 4:19 3-96 4-15 4-02 4:37 4:07 3°80 4:94 4:50 3°95 4:42 4:20 4:19 1:83 1:87 1:78 1-78 1:66 1:87 1:84 1-63 2-03 1:98 1-72 174 1:83 1:77 0-06 0-04 0-05 0:06 0:07 0-06 0-06 0:07 0-03 0:05 0:07 0:05 0:05 0-06 0-13 0-11 0-14 0-10 0-12 0-12 | - 0-12 0-14 0-12 0-16 O11 0-14 0-13 0-13 0-17 0-16 0-16 0-16 0-15 0-13 0-15 0-18 0°25 0-19 0-16 0-18 0-17 0-14 0-02 0-03 0-01 0-02 0-02 0-02 0-02 0-02 0-03 0:03 0:03 0-03 0-02 0-03 2-82 2°51 2:89 2°58 277 2°85 2°81 2:97 3-13 3-10 262 2:95 2°84 2°80 761 748 7:33 657 7-19 7°50 7:49 714 9:21 8:37 747 8-08 7°59 772 4:38 5°26 5°67 5:03 4°81 5:59 5-48 5:04 541 5-77 4:93 5°81 5°23 5°33 39°77 | 40°63 | 41:23 39°82 | 38:99 | 41:72 | 39:88 | 37:70 | 43:51 | 41:07 | 38-31 41:32 | 40-43 40-02 59:97 | 59:04 | 5877 | 60:18 | 60:33 | 5816 | 59-02 | 61:39. | 56-46 | 5850 | 61:29 | 58-21 | 59-18 59°56 0-26 0-33 0-00t 0-00t 0°68 0-12 1:10 0-91 0:03 0°43 0-40 0-47 0°39 0-42 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 |} 100-00 different Breeds of Sheep,” Journal of the Royal Agricultural Society of England, vol. xiii. part 1. weight, and this sum has therefore been taken as the standard, in calculating the Percentages. 642 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF Apprnpix.—Table XLIII. Showing the Percentage Proportion of the individual Crass III.—16 Wether Sheep of Leicester Breed, about 14 year old, in moderately Killed at Rothamsted, The 4 giving the Largest amount The 4 giving the Smallest amount Dudiondtiea dt Pate of Increase during Fattening. of Increase during Fattening. No.1. | No.2. | No.3. | No.4. | No.5. | No.6. | No.7. | No.8. 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J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF 604 "AXY 219eL-x1puaddy oes ‘oom uzoys ayy Jo szybiam ponjov ayy 107 “suoIyefNoTeo ayy UI pepnypout you st Sutadg sriotasad ayy ut ur0ys [oom of ‘AoquuadacT UI pal[ly s[eUlTaE eseyy Jo es¥o oY} UT y 00-00T 00-00T 00-001 00-001 00-001 00-001 00-001 00-001 00-001 7 8t-0 13-0 5¢-0 eF-0 8¢-0 L-0 1s 68-0 28-0— fox» Bury31es ut 0119 ‘aoryeaodeaa Aq ssoT €8-69 60-89 C6-49 8l-69 89-69 80-99 G6-19 T£-€9 G¢-99 emer eae recede ces eaneeseasesseesess genase ssealed 69-FE LL1 £6-GE 6L-¢¢ vL-9 GLEE F6-GE 08-98 BLEE fees ereeeeeeseeeeees sued. 1eyO oy [HIOT, OL-0 L0-0 seceee eevee ¥0-0 10-0 iinet C10 CT-0 see ce eeneecuce sSurwu1y snosueljaostyyy £8-6 1g-6 &8-01 LE-01 60-EL Geel 68-6 63-01 08-8 se" Coz Gaaz YgtAL) y [OOM pue UlYS Cg Leg 98-2 06-8 OL8 BLS 1¢-3 Fz Led titer eteteaenesneeneesseeneeeeeserees DYQTT $00 90-0 30-0 0-0 0-0 0-0 60-0 50-0 +0-0 Heenan eereeeereeeteneesorneeeees JoppRIg = Oo F1-0 S10 L1-0 +10 g1-0 S1-0 PLO £1-0 eL0 0 Ptr uaaids so a |S 60-0 20-0 80-0 OL-0 S1-0 60-0 OL-0 60-0 OT-0 srreseeesees (1 peaiqyaams,,) sealoueg | & 90-0 70-0 £0-0 L0-0 60-0 $0-0 o0-0 ¢0-0 90-0 vrreeeseness -8]09}000 pue Jappelq-[]2H e, 81 66-1 1g-T e&1 &E-1 86-1 06-L -| L&T LoL ES “IAIT |] & 89° BFE 08-E G9-E SLY 99E 16-€ 61-8 98-E re poold ae 8-0 9L-0 88-0 18-0 18-0 SL-0 38-0 98-0 6L.0 fo adidparm pue ssuny ( 2. $F-0 e¢.9 63-0 0¢-0 62-0 9F-0 ‘ 95-0 ce. 8c.0 strteerereeereceneeeseesseseeeree gprs ipaET &. £¢-0 9£-0 £&-0 FE-0 £e-0 1g-0 18-0 9-0 TE-0 Terese seneeeeeeeeroress BLOB PUB WVIFT ‘ ° 6L-1 68-T 61-3 OTT FE-1 CFS ¥0-G IL-3 OL+T Tirereterece ceeceeeeoose corer" Gey Teurysayuy | 69-1 9PF-1 F9-T 6F-1 6-1 #1 66-1 oE-1 ELT “rrree** sqi1aquo09 pue sautjsayur adie] | =; 60-1 60-1 13-1 L0-1 80-T £6-0 OL-T L0-1 OT weeseese’ $jU9}JUOT PUB SOUTISOIUE [TBO 08 BLE ZE.¢ 1¢-F CHF LL9 59-4 70.9 BEF eseeeeeeeeeesee see eeeeneneeerenes ape mBS 68-E 66-€ 16-6 ¥8-E 06-4 E86 GBS FE-F GLE at ““" SYOBUIO}S JO SjUa}00/+) 1S 13-8 Loeb ele 09-2 90-2 ae 18% 08-3 Hetiteteretesereereteceeeree® sHOBETOIg | “8.107119 MA. 8 ON “LON, ‘9 ‘ON “GON “PON ‘GON 6 ON ‘TON ‘ parq-ssoig) g ‘seq JO UoMeUstsoy ay} JO suvayy ‘(aMog YMog pue seyseotery) deayg Joye AA porq-ssorn yeq L104 Q "EES8T ‘0 toquasegy ‘poysureyjoy, ye Po “PIPF O44 Ul ‘sjooy pue Avq-Mopvayy WIT JO “AOA0TQ Woerk) IO seer) YILM ‘oNVOTIC ‘spremregze ‘ pouaqquy ,,AToyvaopout,, [JUN ‘19A00 zepun ‘sdimamy, ystpemg pus ‘Ley 19019 ‘ayBoTIQ—pooy Surueyyr, ‘worytpuoo pousy4e,y Azaaassaoxa ut ‘pto avak ZT qnoqe ‘(umog, yyNog pure reqysaotarq) paaug-sso.iy Jo deayg 10430 8—'X S8VIP ‘ANAHS Jo ‘}4SteM-oary poyst,y ayy ur ‘syaeq pozervdes zay4o pus ‘suvsiQ [enptarpur oq Jo uonvodoug shvjusosag oy} SuLMOYg “YT WAV —xilangaay 655 SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. ‘TAX Y o1q"-xipusddy vas ‘oom ur0ys a3 JO szybvam yongov ayy 10, *suORTNoTeo yy UL popnout you st Suradg snotasad oyy UL MAYS [OOM oYy “loquIadeqT UL PeT[LY s[euTUE esoy} Jo as¥o OY} UT 00-001 00-00T 00-00T 00-00T 00-00I | 00-00T 00-001 00-001 00-00T 00-I— eli— Fo-1— 1L-6— 0¢-0 Ol-L— £6-0— 9L-0— 93-0— foap ‘BurySiam ul soir ‘uomesodeaa Aq sso’T 62-49 9&-F9 8o-¢9 11-99 92-09 Tb-¢9 13-¢9 08-29 €8-F9 sttetevevene sas ececeeeseeeseeeeneoerereess SEBOIBO) 12-98 LL-9S 96-¢8 09-98 F6-8¢ 66-¢¢ 90-S¢ 96-2 EHCg — frrrrrrrereeeseeseseseerrere sated | TeYO y, [RIOT FL caeeere PLO sreseuies aay a sin’s wie sida ae ates euisserats Se ea sSumwiy snoauey[aosifAy ) 60-0 TIL-0 10-0 L0-0 80-0 01-0 60-0 60-0 60-0 a eeetereeteeeeeeeese QMO AA €0-1T 08-01 TL-01 oo-1l 8L-6L F0-d1 16-01 £6-01 OL-OL "Com Goat YUM) y [OOM pue UIA 99-6 OSS BS-G 8.3 GG.g 89-3 PPS €8-6 98-3 Bee nme wes ccr cer cerenress sen cserer ens oee pear r0-0 £0-0 €0-0 ¢0-0 €£0-0 0-0 £0-0 40-0 €0-0 Pee eee ewe ewe eer eet ossaceeeceessse se aappelg LD s €1-0 31-0 g1-0 51-0 &1-0 St0 =| IL-0 ST-0 PLO Ptessrrrrss agaqds 0 IMAL | 3 80-0 80-0 £0-0 60-0 01-0 80-0 60-0 £0-0 L0-0 ntreteseseee (C. peauqjaams,,) seadoueg | + 10-0 60-0 90:0 40-0 6T-0 0-0 ¢0-0 60-0 ¢0:0 vorereeesees $703}009 pues Jappeq-[[ey) = Se-1 Test eer SFT OFT eat 9é-1 SPL 1Bt serterseeeseseereceraneeneeeneneeeens agar |B 88-8 60-4 OL-8 88-4 OL BLE FL £9-8 SFE eee Pal one GAEL oc £8-0 68-0 61-0 08-0 €1-0 00-1 61-0 66-0 91-0 : ‘odidpurm pue ssuny | = 8F-0 +9-0 88-0 6.0 0F-0 12-0 1-0 98-0 9-0 0 fn itreeeeemenretens quiaaeaer | 9€-0 Le-0 88-0 L8-0 ¥E-0 98-0 €&-0 1F-0 3&-0 ver neeceeeeeeeeereressss 8108 pus Wea | s ° 80-6 6F-1 L8-1 68-6 £0-B eG. 81-3 66-3 83-3 ie sreseeeeececcrcerers dey [eUI}So}UT = eh 90-6 0¢-T 69-1 06-1 eL-1 IL-1 L&T 9L-1 i- * syuazu09 pue saunsoqu asieT | = 63-1 &6-0 oPl OL-1T EST PEL SGT 0-1 1&1 seereses $]U3}U00 PU S9U1{SE}U! 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GILBERT ON THE COMPOSITION OF 656 ‘goSujueolag ot} Suye[noleo Ur ‘parepueys oy} 8B weyey UaEq SEY ws STU} PUL “YY PtoM-savy poqse O49 popodoxe szred poyeredos oy} Io} UoyL, syYSIOM OYY JO UNS OY} O8¥O STUY UT + TTAXY e1qRy-xtpucddy oes ‘foom wroys ony Jo sqybram jonjon ayy IOq “SUOTyLTNOTVd ayy UI pepupout you st Suridg snotaead ayy UI UIOYS [OOM aq} ‘oqmesa] Ul poly sTeuilue oseq} JO as¥d 94} UT 00-001 00-00T 00-001 00-001 00-001 | 00-00T 00-00T 00-00T 00-00T €F-0 07-0 83-0 7S.0 400-0 20-0 6¢-0 CZ oF-0 hoa ‘BurySiam ut 101s ‘aonesrodeaa fq ssory 63-29 72-09 70-19 98-49 29-29 1-29 BL-F9 1¢-£9 89-19 seeteeeeneceeaeseneetnaeteeeresereeeees SSBOIBO) GE-9E 96-F€ 89-8E 06-F L8-L¢ L8-9 68-48 FSGS 06-2 trererescereceseneoreeeees saaed ( TAHO » [OT 80-0 80-0 ssn dais gets jesus ieieais saison aeneer seen sireseerseeees sBuTmCaty sNOaUeTIeOsTIAL ) 00-01 96-6 e2.01 01-6 90-01 61-01 £9-6 QUIl BOG fe (03 Gay YIM) 4 [OOM pue UTIs 16-3 86.8 £93 8. 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J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF AppEnp1x.—Tasie LIV. Showing the Percentage Proportion of the individual Crass XITV.—19 Sheep of Hampshire Down Breed, divided into 4 Lots, each with different Experiment 97 days. Lot 1.—Food :— Oilcake—in fixed quantity. Swedish Turnips—ad libitum. Lot 2.—Food :— Oats—in fixed quantity. Swedish Turnips—ad libitum. Designation of Parts. No.1. | No.2. | No.3. | No.4. | No.5. | No.6. | No.7 | No.8 | No.9. | No. 10. StomIAchs: ssciisienrsesadnssvownadaserciaasora 2°28 2°69 2°61 2:82 2°82 2°85 2°84 2-72 2:84 2-9] Contents of stomachs 1... 5-55 677 6°70 9:14 6-76 8-39 9:31 7:55 8-19 8-26 Caul, intestinal, and heart-fat ......... 8-69 95] 9-26 7:80 6:20 8:39 8-06 8°54 6°80 6:46 z Small intestines and contents ............ 1:24 1-45 L13 171 2°39 143 1-06 151 1-23 2°12 8 Large intestines and ecient sipaatnatsieaad 1:93 1:95 1:55 2-09 177 1-69 2-15 2-41 2:47 2:28 2 a J Heart and aorta ....:ccccccessesseeseeeee es 0-72 0:89 0:76 0°67 0:70 0:88 0-90 | 0-79 0°89 0-74 z Lungs and windpipe ........::ceeees 1:24 1:22 1:10 1-17 1-45 133 1:38 1-24 1:31 0:95 s | Blood ose eee eeeeereteteeeetneeeteetetenees 4-26 3:47 4:27 3:54 3-93 3°89 3-73 4:09 3°81 4:00 2 TAVOr sisiiay Wudiiinaepaaenieniantnetad 1:53 154 171 0:99 1:54 1:39 1:36 1-93 1-42 1:59 7 Gall-bladder and contents ............... 0-04 0-06 0-09 0-13 0-03 0:04 0-09 0-18 011 0-08 Gad tesdawinnnccamaverimansianiiuesaiicanessaie 3:29 3:26 3-19 3°51 3:78 3:10 3-43 3:42 3°91 3°81 Skin and wool (with feet, &e.) ......... 11°55 11°81 10-63 10-59 13:41 10:19 11-90 10:97 11-61 14-41 Total “ offal” partst 42°32 44°62 43-00 44°16 44:78 43°27 46°21 45°35 44°59 47-61 Carcass sieisanae gs sacwinvssnmesiansatiataueneed nae 58-94 56-60 55°40 56°61 55°36 59-08 55-17 56°47 57-56 54:24 Loss by evaporation, error in weighing, &c. | —1:26 | —1:22 160 |-0-77 |-014 |—2:35 |—1:38 |—1:82° |—2:15 | —1°85 1100:00 | 100-00 | 100-00 | 100-00 {100-00 | 100:00 |100-00 | 10000 |100-00 | 100-00 * For particulars of the feeding experiment, refer, under the head of “ Experiments with Sheep—Series 1,” + In the case of these animals the Pancreas, Spleen, and Bladder were not weighed. Organs, and other separated Parts, in the Fasted Live-weight, of SHEEP. SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. Food *. Killed April 11, 1848. Moderately Fattened. Bred, fed, and killed at Rothamsted.—Period of Feeding 659 Lot 3.—Food :— Lot 4.—Food :— Means of— Clover Chaff—in fixed quantity. Oat-straw Chaff, and Swedish Turnips Swedish Turnips—ad libitum. —each ad libitum. The No. 11. | No. 12. | No. 13. | No. 14. | No. 15. | No. 16. | No. 17. | No. 18. | No. 19. See ete ews 317 2-93 3°04 3:17 3:02 2-91 3:07 2°89 2:88 2°64 2°83 3:06 2-94 2°87 13-38 9:35 10-45 10:57 10-63 8:38 8-65 690 10-21 6:98 8-34 10°88 8:54 8°69 6-12 7-19 7°82 7-96 7:33 8:96 8:33 9-32 8:32 8-29 7-65. 7:28 8-73 7:95 2-88 151 1-41 153 1:36 1:89 1:94 1:27 2-09 1-58 1-41 1-74 1-79 1:62 3°46 2-69 2-70 274 1-8] 2-01 2°42 1:86 2-19 1:86 ‘2-20 2-68 2:12 2:22 0°79 9-83 lll 0-81 0-86 0°85 0:89 0-72 0-64 0-75 0°84 0:88 0-78 0-81 1:23 1-22 1:43 1:39 1:29 121 1:40 134 1:28 1:24 1-24 131 1:31 1-27 4:00 3°76 3:27 3°82 381 2-96 3:80 3-75 3-91 3 90 3:91 3:73 3-60 379 1-76 151 182 1:80 1-68 1:50 1:72 1-21 1:65 1-46 154 171 1-52 1:56 0:02 0-11 0-04 0:03 0-08 0:06 0-09 0-02 0-03 007 0-10 006 0-05 0-07 2-97 315 3°46 3:35 3°45 3:39 3:29 3:72 3°35 3-41 3-53 3:28 3:44 3-41 11:27 10°57 1107 10°61 11-42 10°85 9-89 12-40 W51 11-60 11-82 10:99 11-16 11-41 51-05 44:82 47°62 47°78 46-74 44:97 45°49 45-40 48-06 43 78 45°41 47-60 45°98 45°67 50-00 56:99 53°50 53-06 52-76 55°81 55 60 55°78 52:36 56:58 56:50 53°26 54°89 || 55-33 —105 | —1:81 |—1:12 | —084 0-50 |—-0-78 |—109 |—118 |—0-42 |—036 /—1-91 | —0°86 | —U:87 || —1-00 100-00 | 100-00 | 10000 | 100-00 |100-00 {100-00 | 10000 | 100-00 | 10000 | 100-00 | 100°00 | 100-00 | 100-00 | 100-00 | to Article—‘“ Sheep Feeding and Manure,” Journal of the Royal Agricultural Society of England, vol. s. part 1. 660 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF Appenpix.-~Taste LY. Showing the Percentage Proportion of the individual Crass XV.—20 Sheep of Hampshire Down Breed, divided into 4 Lots, each with different ; ‘Experiment 134 days. Lot 1.—Food :— Lot 2.—Food :— Oilcake—in fixed quantity. Linseed—in fixed quantity. Dodedation ot Pant, Clover Chaff—ad libitum. Clover Chaff—ad libitum. No. 1. | No. 2. | No.3. | No.4. | No. 5. | No.6. | No.7. | No.8 | No.9. | No. 10. StOMAChs. yvaciieaccSdorseaueneneaaadunncnys wannds 2-63 3°03 2°88 2-56 2-74 2°55 - 2°47 2°60 2:33 2-79 Contents of stomachs .........cccceeeece eee 9°32 8:88 9°75 8:55 9-88 5-96 6-58 7:79 757 729 Carll fat sccicceiniaetand mnensdniedseedinmacscancn 2-94 4:75 4:34 5:42 4°88 6:93 4:98 5:20 4:82 6-12 Small intestines and contents .................- 1:84 1°85 181 1:65 - 152 2:17 1:46 1:77 1-45 1:89 Large intestines and contents .................. 3°45 2-75 3:34 2-60 2:78 2:13 155 | 3-26 2°38 2-30 2, Intestinal atts cineca dicaseiimnveencaasamieatuap sa 1:75 2:44 177 1:63 157 2-22 1:78 2°39 2:20 |_ 1:53 3 Se Tleart and aorta .........065 sibiienadeeineastniat 0-40 0-32 0°33 “0-40 0-39 0-43 0-32 0:37 0-41 0-40 2 4 Hleartefat: ciicsvensiensviaiahauseanseeaneeticeesund 0:28 0:36 0:27 0-46 0:30 0:38 0-39 0-37 037 | 0-45 + Lungs and windpipe ..........escecsesrereeeees 0-89 0:80 0-81 0 86 1:65 0:90 0°87 0-82 0-79 0-99 g Blood. wasaseexsevas sdaisinlewa den-eecbadanaalaw'aieean 4:45 4:00 3:75 3:92 4:00 3:97 3:97 4:04 3:79 3°60 4 DV ER) - -catirensensusimetuianndahaveleiananing a} 1-28 1:39 131 1:32 1:57 1:28 1-10 140 1:37 1:30 - Gall-bladder and contents ............::60000 0-05 0-06 0-03 0-05 005 0-08 010 0-14 0-09 0-09 Pancreas (“‘sweetbread”) .........:seeeeereeee 0°10 0-12 0-13 0-12 0:05 0°13 0-10 0°15 (012 0-15 Milt or spleen ........cccseeeceeseae ees iMoneueneli| Geen 0:13 0-10 0:13 0-13 0-13 0-13 0-16 0-14 0-11 CAG casissstiesddnien ve nstintaunagaandndieeiges Sonatas See 3°23 2-82 3:17 3°28 3:13 3:31 3:22 3°30 3-13 3°42 Skin and wool (with feet, &e.) oo... 930 | 10:10 | 11:54 9-60 8:97 8-04 9:50 8-83 9:37 9°45 Total “offal” parts ft ...ccccsesccssceeettereeneeenenes 41-91 43°80 | 45:33 | 4255 43°61 | 40-61 38°52 | 42:59 | 40-33 | 41:88 Carcass: si sicssiiwaharcunswsinenmeegyocantonaciecas ant dante 58-09 56°21 54°67 57°45 56:39 59°39 61-48 57-41 59 67 58-12 Loss by evaporation, error in weighing, &c. ...... 0:00 | —0°0] 0-00 0-00 0:00 0:00 0:00 0:00 0-00 0-00 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 |10000 | 100-00 | 100-00 * For particulars of the feeding experiment, refer, under the head of “ Experiments with Sheep—Series 2,” + In the case of these animals the Bladder was not weighed. SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 661 Organs, and other separated Parts, in the Fasted Live-weight, of SHEEP. Food*. Moderately Fattened. Bred, fed, and killed at Rothamsted. Period of Feeding Killed October 17, 1848. Lot 3.—Food :— Lot 4.—Food :— Means of— Barley—in fixed quantity. Malt—in fixed quantity. : Clover Chaff—ad libitum. Clover Chaff—ad libitum. Lot 1. | Lot 2. | Lot 3. | Lot 4. oO No. 11. | No. 12. | No. 13. | No. 14. | No. 15. | No. 16. | No. 17. | No. 18. | No. 19. | No. 20. Sheep. 2-94 2°94 3:06 3:01 3:42 2°34 2:56 2-45 2:57 2:90 277 2:55 3:07 2°56 2-74 9°35 7:39 10°91 10:02 10°43 8-90 8-23 5°62 7-65 8-90 9:28 7:04 9:62 7°36 8-45 4:26 3-62 4-92 3-79 4-30 3:33 3°34 3-96 3-79 5-60 4-47 5-61 4:18 401 | 4:56 1-49 1:16 1:28 1:34 1:27 159 151 1:34 1:45 1:34 1:73 1:75 13] 1:45 i 1:56 259 2-71 3-06 1:96 2-74 2:34 2°47 2:21 251 2°68 2:98 2:33 261 2-44 2:59 1:62 1:69 1-66 1:70 1:23 2:02 1:97 2-07 1:83 2-07 1:83 2:02 1:58 1-99 1:86 0°31 0-43 0:38 0:38 0-42 0°35 0-41 0-38 0:37 0:39 0:37 0:39 0:38 0-38 0-38 0-19 0-43 031 0°42 0°31 0°35 0:39 0°46 0-42 0-39 0-33 0:39 0-33 0:40 0°36 1:12 0-63 0-89 0:78 0°88 0°84 0:96 0:84 0:94 0:91 1:00 0:87 0:86 0:90 0-9) 4-21 473 3°94 3:75 4:16 4:03 4:12 4:23 4:45 4:28 4:02 3:87 4:16 4:22 4:07 1:27 1:30 115 1:27 1:32 1:22 1:28 1:34 1:22 1:56 1:37 1-29 1:26 1:33 1:31 0:04 0-08 0-06 0°13 0:07 0:06 0-05 0:07 0-06 0-08 0-05 0-10 0:08 0-06 0-07 0-12 0-12 0-13 0-12 0:10 0:08 0-12 0-13 0-13 015 0-10 0-13 0-12 0°12 0-12 - O16 0-15 015 011 0-14 O15 0-13 0-16 0-13 0-14 0-12 0-13 0-14 0-14 0-13 3:20 3-16 3°28 3°35 3°68 3:14 3:52 3:46 3°32 3°29 3°12 3°28 3:33 3 35 327 9°21 9-22 9-49 10°58 9:42 8-72 11-12 11:72 10°91 8-08 9:90 9:04 9:59 10-11 9-66 42-08 39-76 44-67 42°71 43:89 39°46 42°18 40°44 41:75 42-76 43°44 40°79 42°62 41°32 42:04 57°92 60°24 56:03 57°29 56°11 60°54 57°82 59°56 58°25 56°54 56°56 59-21 57°52 58°54 57:96 0-00 0-00 | —0:70 0-00 0-00 0:00 0:00 0-00 0:00 0:70 0-00 0:00 | —0-14 0-14 0:00 100-00 |100-00 | 100-00 |100-:00 | 100-00 | 100-00 [100-00 |100:00 |100:00 | 100-00 |100-:00 |10000 |10000 |10000 | 100-00 Article—“ Sheep Feeding and Manure,” Journal of the Royal Agricultural Society of England, vol. x. part 1. MDCCCLIX. 4g 662 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF APPENDIX.—TaBLE LVI. Showing the Percentage Proportion of the individual Crass XVI.—25 Sheep of Hampshire Down Breed, divided into 6 Lots, each with different Food*. Killed 3 Lot 1.—Food :— Lot 2.—Food :— Lot 3.—Food :— Barley (ground)—in fixed quantity. |Malt (ground), and Malt-dust—in fixed'Barley (ground and steeped)—in fixed Mangolds—ad libitwin. quantity. quantity. Designation of Parts. Mangolds—ad libitum. Mangolds—ad libitum. No. 1. | No. 2. | No. 3. | No. 4. | No.5. | No.6. | No.7. | No.8 | No.9. | No. 10. | No. 11. | No. 12. PtomAchs ss srscissammedisnacesenenseneese 2-49 2-80 2:89 2-64 2°83 277 2:34 2°61 2°65 2°55 2°55 2°55 Contents of stomachs ...............0.. 3°31 3°32 4:38 3°84 ; 4:21 5°10 4:78 3°40 5-66 4:45 447 3-21 Cath -fatsats sicchontydacvaedsinaalte dmenie 5:24 3:95 443 4:90 4:36 5°30 484 | 5:47 3°12 3°89 5:52 5:53 Small intestines and contents ......... 173 1-38 171 1:88 1:46 1:89 1-04 1-40 181 1-28 1:38 1:81 Large intestines and contents ......... 1:64 2-43 2°54 | 2°12 1:99 | 2-41 1-76 1:94 2:07 154 1:83 1:80 Intestinal fat... 2-29 3-32 293 2:73 1-94 2-02 2°89 241 2-26 174 1:83 245 3 Heart and aorta oo... 0-40 0-48 0°55 0°38 051 0:43 0-41 0:38 0-43 0:45 0:41 0-44 2 Hesrt-fab’ 5 ccnes.nisananaane soumpantenne 0°33 0-35 0:45 0:39 0°61 0°36 0-60 0-60 0-43 0-83 0°43 0-61 = + Lungs and windpipe .........0.....4. 1:09 1:00 1:36 0-98 0-98 1-11 1-02 117 1:08 0:98 0-96 1-19 a Blood ee iia scseit anennsicsaon amdedeniaaks 3°91 3°80 411 4:34 4-18 3:96 3°89 3:56 4:63 4-19 371 4:34 E DAVE 5 iasnesernaiaaionmensnesudacemansacts 1:46 1:50 1:35 1:53 152 1:35 1:38 1:24 1:62 1:34 1:30 1:44 a Gall-bladder and contents ............ 0:06 0-03 0-03 0:03 0-06 0:05 0-02 0-08 0:07 0-07 0-04 0:05 Pancreas (‘‘sweetbread”) .........4.. 017 0:20 0-19 0-18 0-18 0-20 0-14 0-19 0-16 0-14 0-21 0-12 Milt OF Spleen ss: sscsesnaeaistinasicpavoun 0-16 013 0:20 0-18 0-18 0-17 0-14 0-11 0-24 0:18 0:20 0-18 CaO casa sceaamculidnetent aegtiepotiaeeeiteecti 3:38 3-19 3-28 311 3-40 3:43 2:90 2-97 314 3:14 3-16 3:17 Skin (with feet, &¢.)......00.. ees 7:02 7°63 8:10 7:29 6:36 7°65 7 00 6°84 7:28 7-40 6:90 744 Wool previously shorn ......0...0 4:80 5:27 4:05 5:37 3°89 5-01 7:29 6:87 5:46 4:52 5°43 5:27 Total “offal” partst............ cata sete 39-48 40°78 42°55 41-89 38°66 43°21 42°44 41:24 A211 38°69 40°33 41:69 Caneaas) 32 rene snedehe meas aecaaeenobasesgt a: 59°68 | 59-43 | 56:73 | 57:24 | 6051 | 5469 | 55°35 |- 57-65 | 57-21 | 59-50 | 57:21 | 57°82 Loss by evaporation, error in weighing, &c.| 0°84 | —0-21 0-72 0°87 0°83 2:10 2-21 1-11 0-68 1:81 2-46 0:58 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 { 100-00 | 100-00 | 190-00 | 100-00 * For particulars of the feeding experiment, refer, under the head of “ Experiments with Sheep—Series 4,” to Article—“ Sheep Feeding and Manure,” Journal of the + In the case of these animals the Bladder was not weighed. SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 663 Organs, and other separated Parts, in the Fasted Live-weight, of SHEEP. Moderately Fattened. Bred, fed, and killed at Rothamsted. Period of Feeding Experiment 70 days. June 18, 1849. Lot 4.—Food :— Lot 5.—Food :— Lot 6.—Food :— Malt (ground and steeped), and Malt- [Malt (ground), and Malt-dust—in fixed quantity. Oilecake—in fixed quantity. Means of— dust—in fixed quantity. Mangolds—ad libitum. Mangolds—ad libitum. Mangolds—ad libitum. 7 : Lot 1. | Lot 2. | Lot 3 | Lot4. | Lot5. | Lote. |} 3° No. 13. | No. 14. | No. 15. | No. 16. | No. 17. | No. 18. | No. 19. | No. 20. | No. 21. | No. 22. | No. 23. | No. 24. | No. 25. Sheep. 2°85 2-23 2°67 2-40 2:57 2°51 3°35 2:53 2°93 2-41 2°92 2:52 2°82 2-70 2°64 2:57 2:54 2:78 2-67 2°66 5-74 3:26 4:80 4:85 4:93 6-54 5:48 8-18 7-40 431 4:43 4°75 4:88 371 4:37 4-45 466 651 4:59 4:79 417 4:81 6:05 4-43 3:88 3:68 4:68 5°26 3:18 5°05 502 4:25 4:82 463 4:99 4°51 4:87 4:14 4:79 4:63 156 0-94 1:29 1:70 1:29 1:67 1:69 2°80 1-67 0-99 1:38 1-06 152 1-68 145 157 1:37 182 1:24 153 1:94 1:42 1-66 2-05 2-04 2:39 3-44 2-19 2°13 2-25 2-05 1-74 2:27 2:18 2:03 181 177 2-04 2-08 1:98 2-15 2°36 315 2-01 3:06 2-92 1:56 1-76 2-05 2°22 3°01 1-74 1:93 2:82 2°32 2-07 2-42 2:27 2-22 2:35 0:38 0:39 0-42 0-44 0-45 0-42 0-45 0-42 0-39 0-41 0-44 0-45 0-50 0°45 0-43 0-43 0-41 0-43 0-45 0-48 0:55 0-43 0-56 0-48 0-49 0-47 0:45 0-44 0-45 0°52 0-47 0:33 0°32 0:38 054 0-58 0:50 0-46 0-41 048 105 101 0:97 0-99 1-22 0-93 101 0:86 1:07 0-91 0-90 1:06 1:02 111 107 1:05 1-00 1-02 0-97 | 1-04 3°85 3°69 3:92 4:17 3:52 3:58 431 4:01 4:18 3°79 3°59 3:95 431 4-04 3°80 4-22 3-92 3:92 391 3:98 vez | ii2| 159} 130} 195] vig | waa | ved] 47 fo add | onan | 148 | oad [tae | 137 | naa | 133 | 143 | 159 144 0-07 | 008 | O11 | 003 | 007 | 009 | 010 | O10 | 009 | 008 | o10} 007 | ...... 0-04 | 605 | 065 | 007) 009 | 008 | 006 ois | o15 | o17 | 017 | ot6 | o16 | O17 | OF) | O19 | O11 | O18 | O15 | O15] O19} OF8| O16] O17] O16 | O18 | 0-17 ou | o1 | o20 | o13 | o14 | o12 | 020] O18 | O18] O16 | O17] O17 | O16} O17 | O95 | 020] O16} O16) 017 | 0-17. 321 | 345 | 302 | 310] 312 | 325 | 317 | 290 | 343] 309 | 290 | 317) 341} 324] 318 | 315 | 312} 317 | 344 | 347 771 | 665 | 647 | 720] 721 | 635 | 826 | 751 | 788] 744 | 702 | 763 | 856} 751 | 696 | 726 | Zor | 744 | 7-66 || 7-31 561 | 592 | 384 | 484) 759 | 576 | 5:87 | 482 | 369] 431] 580 | 455 | 481 | 487 | 5-76 | Si7 | 505.| 555 | 487 | 5-99 4253 | 37-76 | 4039 | 4029 | 4359 | 42:03 | 43-61 | 45-31 | 4238 | 39-49 | 42:09 | 39:07 | 4322 | 41-18 | 41-39 | 4068 | 4037 | 43:39 | 4099 || 41-41 55-98| 61-80 | 5810 | 5866 | 54-64 | 58:55 | 55°68 | 51:77 | 55-78 | 5873 | 5678 | 59-70 | 5522 | 5827 | 57-05 | 57-94 | 5863 | 55:88 | 57-61 | 57-50 149 | o44 | 101 | 1:05 | 1-77 | -058 | 071 | —o0s | i84 | 1-78 | 113 | 123 | 156] 055 | 1:56] 1381! 100] 073 | 140 || 1-09 100-00 | 100-00 | 100-00 | 100-00 { 10000 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-60 | 100-00 | 100-00 100-00 | 100-00 | 106-00 Royal Agricultural Society of England, vol. x. part 1. See also, the fuller note at the foot of the Table of the “ Actual Weights” to which the Percentages in this Table refer (Appendix-Table XXXT), 664 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF Apprnprx.—Tasie LVII. Showing the Percentage Proportion of the individual Crass XVII.—14 Sheep of Hampshire Down Breed, divided into 8 Lots—Fed respectively, for 63 days, and Mangolds, and Lot 8 with Oilcake and Mangolds. Total period of Feeding Experiment 96 days ; Senarnte navto af tha 66 ffl? To Ca: Lo: Lot 1—Food :— Clover Chaff—in fixed quantity. Designation of Parts. Sele. ad bao mated OP No. 1. No.2. 4 No.3. No. 4. No. 5. DLOMACHEY Si osca.c5i: saints unsedanseeatndasinnaatens onmumegaceneedaliaare 3:07 2-26 * 2:22 2-64 2°88 Contenta OF StOMACHE secceaccaans sappueerneiesmieieanisiacennents 6-66 5°75 4:49 5-11 6-69 Cana et at 22.55 soaccine Sadan smocpavinnanciseane Go aamtarsqnnenectenaesatee 4-70 3°92 4:78 4:53 4:20 Small intestines and contents .............0.c cee cee eee ee anes ee ee es 2°35 147 1-98 181 1:86 Large intestines and contents ...........66scseseeceeeeeeneeeeeeeenes 2:58 213 2°10 1:98 2°80 Tri testinal fabs czavcc ayers sit addainainsninbavacanoenunecmedndeateibans 1:92 1:94 2-47 2-00 2-19 g Pleat ANG iaOFta) «5.,,.cisidindiaaae seaseanaovnenaunamcecsmbansatommnee 0:47 0:39 0°37 0-38 0°40 Z FCB Afab: i asrnndwaie ter ca candeadiartag aaisiaa eel ginganedamaduamaneaneiie 0-41 0-46 0-49 0-45 0-48 2 nage endl ora pe accesses as apse aiarscenaes | 1:24 0-86 0-90 1-03 0:99 3 BOO seas asides Suslaes amuse edisabu ning sein aaenncin Senonaeemmanesenaed 2°63 3 90 4:10 3:87 4°24 z Deivid ses sasns ace sas isasinak seuthe cna dacenase Masneceseimarsute teens 1-45 1:34 1-60 1:36 1-46 x Gall-bladder and contents ............0..:cccceece eee ene ce eee ene es O03) 4 sites To Gages 0-04 0-03 Pancreas (‘‘sweetbread”) .i.c.cccecccecceeceeneeseaeeeteaneeeenans 0-15 0:16 0-16 0-18 0-17 Milt Gr ple: jisniaccsertscseasinas soatet amactinaaneand kee Sue aetethivasaniadiay 0-19 0-16 0:16 0-15 0-16 FIGAG ! 5s dace Sedds aaah auioaid de saariecentanko tue teueain oy: Stace etna: 3:37 3°36 3°01 3:29 3-26 Skin (with feet, &c.).....00....ccecceeee eee eters seer ete 745 , 7-20 7:12 6 82 7:04 Wool previously shorn * ............000eeeeeeeeeteeeeeeeeee cee neeenes 5:04 3°45 5°15 5-63 5°55 Total “CORAL” Pariah s.ecsesisnssindaassitaeanesewanndienle means wisenenanun, 43°71 38°75 41-10 41:27 44-40 CaPCaaljncdec 2 bed sgn ecead uct dvtbeaaauanaine wo? weet nanmeanttanes weanras 54:31 59°31 56°65 57-04 53:17 Loss by evaporation, error in weighing, &c. ............:--eeees 1:98 1:94 2-25 1:69 2-43 100-00 100-00 100-00 100-00 100-00 * Wool shorn May 29. + In the case of these animals the bladder was not weighed. SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. Organs, and other separated Parts, in the Fasted Live-weight, of SHEEP. 665 with Clover Chaff, and Turnips, differently manured ; then, for 33 days, Lots 1 and 2 with Clover Chaff namely, from March 7 to June 11. Bred, fed, and killed at Rothamsted. Killed June 12, 1849. Lot 2.—Food :— | Lot 3.—Food :-— Means of —- Breil Mating, mneenieed! wilh’ | Bwodiay Dyrsine. uneray uot oan nl aoa saad Superphosphate of Lime alone, or Oileake—in fixed quantity. _Mangpolts at poe, Mangolds—ad libitum. Lot 1. | Lot 2. | Lot 3. ri . eee z oes : | Sheep. No.6. . No. 7. No.8. No.9. | No. 10. | No. 11. | No. 12. | No. 13. | No. 14. ! ; | 2-85 2°52 3-21 | 2-76 2°35 2-26 2°62 2:53 271 2-61 | 2:83 2:49 | 2-63 634 5-66 5:53 5-60 5:29 5:59 4:95 4:05 7-49 574 | 5-78 5:47 : 5 66 3-49 6-64 3-94 327 leq 531 431 | 471 759 3-12 4:43 | 4:33 501 461 1:70 1-78 1:95 2:08 1-41 211 | 1-98 1-68 238 1:89 ; 1°88 1-91 1:89 2-68 221 1:90 | 2-24 1:27 2:13 2:19 1:79 2-05 2°32 2-26 1:88 2-14 184 | 1-82 1-94 2-93 3-04 197 | 1-81 | 3°70 2:37 2°10 213 258 2:28 : i 1 ! | 051 | O84 0-39 047 037 OAS 044 0-42 0-46 0410 | O48 0-43 0-42 0°36 038 | 0-27 0°37 0-48 043 0-49 0:25 0:39 0-46 | 0°34 0°39 0-40 1-21 . 094 1-02 1-16 0-381 1-20 1-04 111 1-13 1-00 1-08 106 | 1-04 37] 3:95 4-67 4:20 3-47 146 3:87 4:00 4-21 3°75 413 4:00 3-95 1:47 | 1:30 1:37 142 146 158 1:57 1:57 156 ld4 1:39 1:55 146 0-09 | 006 O09 |. 0:04 0-10 009 | ow... 0:04 | 003 0-08 0-07 0 06 0-18 ! 0-19 0-15 0-15 0:17 0-15 0-14 O11 0-23 0:16 0-16 0-16 0-16 0-18 , 0-19 0°18 017 0-17 0-13 0-15 0-18 017 0-16 0:18 0-16 0°17 3-35 3-13 2:96 3°46 2-60 3-12 3:38 3:38 3°68 3:26 3°22 3-23 3-24 7-25 6-99 741 757 7-46 9°65 8-04 653 7:03 713 731 774 7-40 5°86 469 4-89 5°65 3°78 3°86 6:92 4°83 4:96 4-96 5:27 487 5-02 43-02 | 42-79 | 41:87 | 43:50 | 39-48 | 43:50 | 44:39 | 43:72 | 43°89 | 41:84 | 42°80 | 43-00 42:53 54-94 | 56-25 | 5827 | 5423 | 5955 | 57:37 | 5437 | 55:22 | 54-41 | 56-10 | 55-92 | 55-18 56:08 204 | 096 | —O14 2:27 0:97 | —0°87 1-24 1-06 1-70 2-06 1-28 0-82 1:39 100-00 | 100-00 | 100-00 | 100:00 | 100-00 | 100-00 | 100-00 ! 100-00 | 100-00 } 100-00 | 100-00 | 100-00 || 10000 MDCCCLIX. 41 666 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF Apprenpix.—Tarie LVIII. Showing the Percentage Proportion of the individual Crass XVIII.—21 Sheep of various Breeds and Modes of Hampshire Down Breed. Killed December 18, 1851. cae Don Eee Designation of Parts. No.1. | No.2. | No.3. | No.4. | No.5. | No.6. | No.7. | No.8 | No.9. No. 10. Stomiachis:-ceohancnctwinayaveadrananeannctomaeites 1:93 2-19 1-08 1-97 2:15 2:32 2-26 1-98 1-76 2:18 Contents of stomachs ...........cceeeeeeeeeee 1:33 51 4:22 2-62 3:30 3:03 2-75 2:58 3-21 3-15 Catal fab ca iscidestenenanoubiommasioamansaantuennes 7:05 5°52 5°85 6-56 5:29 4:92 7°69 7-49 5°25 5-65 Small intestines and contents .................. 0-86 1:02 1-24 1:07 140° 1-61 1:13 1:24 0:97 1-18 Large intestines and contents ................5. 1:18 1:69 1:30 1:25 1:59 1:50 152 1:38 1:89 1:45 Intestinal fat... ccc 311 1:99 2-95 316 2-68 3-66 5 00 3:84 2-42 2-93 4 Heart and aorta ascannsacersenssanvtes sraaneess 0:36 0:36 039 0-36 0:37 0-55 0-35 0-42 0°53 0-39 3 Heart-fat: ac oirves qeonuveasssanscnarnes aeaxnereatne 0-21 (0-23 0:35 0-60 0-25 0-35 0°37 0°32 0-18 0-41 é Lungs and windpipe ..............:eeeeeceee 0-98 0-93 0-84 0-70 078 1-04 0:74 0°84. 1-14 0-70 Z Blood: ssadsacnuryeosscmecswmnnmosees menieersanie 3:42 3-74 3°68 3-41 3°67 4:12 3-36 3°84 4:13 4-40 S DAV CR 2:0 ssicasinmsiearatenee armen reauviatnnurmensceena 147 1:21 1:39 | 1-01 1-40 1-48 1:23 1:38 1-08 1:36 e Gall-bladder and contents ............0...066 0:07 0-08 0-01 005 0-04 0-03 008 0-04 0-03 006 a Pancreas (“‘sweetbread”) ..........ceceeeeeeee 0-13 0:10 0-12 0-12 O11 0-17 0-12 0-08 0-21 0-14 Miltior' spleen: hestsnans scweecasamvensrereaes 0-13 0-16 0°17 0-16 021 0-20 0-18 0-16 0-29 021 Blad det sssianniun, suas nuhinimn sees qunsameneseted hegre 0:03 0-02 0-04 0:03 0 02 0:02 003 0-03 0-02 0-03 LCA Ci seiiidastoans deaeaiitea dow ladonanmatanawunasias 2:59 2°75 271 2-65 2-89 2:70 2-43 276 3°38 2-83 Skin and wool* (with feet, &.) ..........00. 9-48 11 22 8°87 751 10-0 | 1166 8-75 9-92 12-66 10°45 Miscellaneous: trimminipsica cauncaharumveadd Sheree. |], Gasaee, |) anouey | Gata WP aan ) waee Y atese OP antes re ipo otal “offal” parts ...cccccceccceescseeecesseees 34:33 | 38:32 | 35°22 | 33:24 | 37:05 | 39-36 | 35°99 | 38:30 | 39°15 | 37:52 Careass: isinniaianestenudeatnis (besaauvesnaun anenaomnineeres 65:16 | 6088 | 6478 | 66:76 | 62:95 | 60-64 | 64:01 61:70 | 60°85 | 62-48 Loss by evaporation, error in weighing, &. ...... 0-51 0-80 000+; OO0¢] O00F) 0:00T| 000F 0-00+ 000+) 000+ 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 * In the case of these animals killed in December, the wool shorn in the previous Spring is not included + In these cases the sum of the weights taken for the separated parts exceeded the Fasted Live-weight, SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. Organs, and other separated Parts, in the Fasted Live-weight, of SHEEP. Feeding, about 14 year old; of more than Average Fatness. 667 Means of — Leicesters and Cross-breds. Killed December 21, 1853. Killed December 18, 1851. Gitoas> | “Gkbass The bred bred Leicester Wethers. The The 7 " Ewe. | Wether. a - oe eset 1 an a Sheep. | No. 11. | No.12. | Wo. 13. | No.14. } No. 15. | No. 16. | No. 17. | No. 18. | No. 19. | No. 20. | wo. 21.) | P| rede 1:99 2°15 2:04 2-12 2:38 2-44 2°45 258 2°61 2°84 2°88 1-79 209 2:60 2-19 823 | oo... 4-01 2-67 5°17 4-79 4:93 4:59 3°76 6-63 5:85 3°32 310 5-10 3°85 6-92 613 5-48 616 3°69 3:91 3°63 2:78 3°18 274 2-79 6-24 6:10 3:25 518 1:01 1:23 1:05 1:15 142 1:49 183 166 16] 2°37 1:93 1:05 1 20 176 1:36 1-72 2-15 1:73 1-69 1:92 2°46 1-92 2:19 1-99 2-65 252 1:35 166 2°24 1:80 3-43 2°39 2:82 3:03 2°23 ll4 1-63 1:58 1:73 1-22 153 2-80 3:02 1:58 2-50 0:36 0-40 0-44 0-47 0-36 042 0-36 0-48 0-44 0-42 0-40 0°37 0-43 0-41 O41 0-41 0°38 0-61 0-32 050 0:50 061 0-59 0:48 0-64 0-49 0 385 0:36 0-54 042 O74 0-80 0:80 0°79 0°82 0:79 143 1:07 1:04 1-21 1:28 0-36 O84 109 0-93 3°55 4:18 3°82 4:12 3°45 4:12 3-74 4-04 3°66 417 4°32 3°56 3°92 3 93 8°86 1:30 1:39 1:32 131 183 1:26 151 1-49 151 1:85 1:57 127 1:32 1:50 1:37 0:03 0:04 0.08 0 06 0:02 0:02 0:02 0-06 0:07 0-06 0-06 0:08 0-05 0-04 0-05 0-12 O14 0-12 0-15 0-10 0-09 009 010 6-10 0-13 0:09 0-12 0-14 0:10 012 0-17 0-20 0:20 0-23 0:12 O14 0-14 0-15 0-14 0-14 0-16 015 0-20 0-14 0-17 0:02 0:03 0:02 0-02 0:04 0-03 0-05 0-03 0:04 0-05 0-05 0-03 0:02 004 0-03 2:5) 2-83 2°62 2°81 277 2°85 2-36 2:95 2-74 315 3:06 2°68 2-78 2°84 278 10°03 10°51 9-45 10-52 11-83 12-11 11:58 14:16 12:58 13:07 13°85 9:27 10-49 12-74 11-01 smaveass V atdmeegs ft Guise SP ead o [) b deeee 0-04 steno sso sauidiis O14 islatts viaje Asis 009 0-09 37°54 34:95 36°61 37-62 88:15 38:60 38:28 40°50 37°68 43°48 42°83 85°27 37 72 39°99 88:12 62°38 61:42 63-13 62°38 62-29 62:21 61-28 59:77 60°85 56°34 57-96 64:40 62:19 60:10 61:91 0:08 3°63 0:26 0-00t | —0-44 | —0°81 0-44 | —0-27 1:47 018 | —0:79 0:33 009 |—0-09 || —0-03 100-00 |100-00 | 100-00 |100-00 | 100-00 | 100-00 | 100-00 | 100-60 | 160-00 | 100-00 | 100-00 [100-00 | 100-00 | 160-00 |) 100-00 in the calculations. For the actual weights of the shorn wool, see Appendix-Table XXXITI. and this swm has been taken as the standard, in calculating the Percentages. 472 668 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF Apprnpix.—Table LIX. Showing the Percentage Proportion of the individual Cuass I.—9 Pigs, divided into 3 Lots, each with rather different Food*. Lot 1.—Food :— Bean and Lentil meal—in fixed quantity. Designation of Parts. Brno eal Hoel No. 1. No. 2. No. 3. Stomach and contents ...........00ccccecceeeeseeeeeteeees 2:19 1-48 1:30 Catt fats ajummasinvaesnaneddensdneyvesddyenusarseeide 0°34 0-43 0-39 Small intestines and contents ...............cccsseeeeees 4:56 191 3:36 Large intestines and contents ................00c0008 ve 7:53 3:60 5-00 Intestinal fat, “ mudgeon,” &e. 0.0.0... eceeeeece eee 0-92 0-76 0-66 z Heart and aorta ............ccsseeceeeeceeeeeeeseeeeeeees 0-33 0-35 0-30 5 Lungs and windpipe 0... ceeeeeeceeeeeneeeees 0-78 1:04 0-98 2 BlGOd. “sansacemidenat van sieuidaives tautataodavay ancadcwne ney aaa 441 4°64 3-18 Pe ee 1-75 1:39 1-72 8, | Gall-bladder and contents .........ssssesseeeeeeeee 0°05 012 006 Z Pancreas (“‘sweetbread ") ........00cccceeceeteeeeeeees 0-14 0-24 0-16 a Malt Oris PLO Ci sisiesctneientncnatmieneienbeateuamncaaees 0-16 0-20 0-25 Bladder Sc ssshouicsved sh sates nacounoneateents Meneemaaauecna 0-14 0-05 0-05 POniS (OF UEOPUS) 9 csc chins eeennen nonce Maweadineraentpaas 0-25 0-29 0-18 PON BUC csc daitnneneasae cok matnumiosiunasiaiues amano 0°58 0-69 0-48 SDOOS: Sisscharanoudhueymuaeesaeasmadiasceenbadinmeghaaasecanute 0-12 0-11 O11 Miscellaneous trimmings .........66..::0cceereeeeee ees 0-41 0-22 011 Total “offal” parts .........c:ccccessecceeeeeresntereceanesenes 24°66 17-52 18:29 Carcass (including head andl feet) ............:cseceeeeeee es 73°94 81:86 79:59 Loss by evaporation, error in weighing, &c. ............... 1-40 _ 0-62 2-12 100:00 100-00 100-00 * For particulars of the feeding experiment, refer to Pens 9, 10, and 11, under the head of “ Experiments with SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 669 Organs, and other separated Parts, in the Fasted Live-weight, of PIGS. Somewhat under Fattened—the Food containing a considerable portion of Bran. Lot 2.—Food :— Hehe Baad Indi LG _| Bean and Lentil meal, and a meal—in fixed quan Indian meal—in fixed Means of — quantity. Bran—ad libitum, Bran—ad libitum. | Lot 1. | Lot 2. | Lot 3. The No.4. | No.5. | No.6. | No.7. | No.8. | No.9. | 3 Pigs. | 3 Pigs. | 3 Pigs. | 9 Pigs. 187 | 190} 186 | 19 | 155 | rat | 66 | 17 | 1-60 | 1-66 074, 062 | 048 | O67 O54 | 045 | 039) OGL | 055 | 082 2 | 372 | 800} 277 | 316 | 286] 327 | 295 | 293 | 305 304 | 562 | 4721 4591 5:08 | 501] 5:38 | 4-46 | 4-90 | 491 189 | 096 | oso | 103 | 098 | 069] 078 | 105 | 990 | 091 | 032 918 | 022 | 029 | 027 | 028 | 033 | 027 | 028 | 029 0-84 | 072 08s | 099 | 083 | 090] 093 | O81 | O91 | oss 432 | 400 343 | 383 369) 420] 408 | 302) 391 3-97 1°30 161 | 1:50 1-53 1:39 1-74. 1-62 1-47 1-55 155 007 0°05 0-06 0-09 0-04 0-06 0-03 0-06 | 0-06 0:07 { 0:23 018 | 016 0-21 0-14 O14 O18 0-19 0-16 0-18 0-16 0-12 O14 0-16 0-13 0-16 0-20 0-14 O15 0-16 | 9°10 0:07 0-05 0-10 006 0-06 0-08 007 | 007 0-07 O22 eevee |! dente 0-25 U-24 0:22 0-25 0-24 0-48 0-48 0-60 0-43 058 0-53 051 0°54 < a os 2 SS © 0-lu 0-05 0-08 0-08 0-09 O11 O11 0-08 0-09 0-09 | 0-06 0 32 0-11 0:05 0-10 0-19 0-25 0-16 O12 || O18 16:78 20°61 18:27 18-78 18°65 18:87 20°16 18-70 18-94 19-27 83 58 78-04 81-41 80-26 82-01 81:27 78-46 | 81:01 81:18 80-22 —0°35 1:35 0-32 096 | —066 | —0-14 1:38 0-29 | —0-12 0-51 100 00 | 100-00 | 10000 [ 1u0-00 | 100-00 | 100°00 | 100-00 | 100-00 | 10-00 | 100-00 | I Pigs—Series 1,” Article—‘ Pig Feeding,” Journal of the Royal Agricultural Society of England, vol. xiv. part 2. 670 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF Apprypix.—Tasie LX. Showing the Percentage Proportion of the individual Crass II.—12 Pigs, divided into 4 Lots, each with rather different Food*. Moderately Lot 2.—Food :— Lot 1.—Food :— Indian meal—in fixed ee Bean and Lentil meal— quantity. Designation of Parts. ad libitum. Bean and Lentil meal —ad libitum. No.1. | No.2. | No.3. | No.4 | No.5. | No. 6. Stomach and contents oo... cccccsseeeseeeeee 1-49 101 1-43 0-75 111 0:70 Canalfat ic. escasoinainestestsanenanvanancnin teeted 0-46 0-70 0:37 0-59 0-40 0-49 Small intestines and contents.................. 1-77 2-09 2:17 1-73 2-11 2-01 Large intestines and contents ................08 3°61 3-75 5-16 3°47 4-01 2°76 Intestinal fat, “mudgeon,” &. ............... 1-74 1:69 1:40 2-16 1:27 1:39 z, Heart and aorta oo... ccccccteescseeeserneees 0-25 0-25 0:30 0-24 0-26 0-32 5 Lungs and windpipe ........cceccccseeeeee rere 0-69 0°67 0-72 067 0-61 065 3 BlOO sissies aacavtaiacn seni avondinawctacacuaraeys 37) 384 4:27 3°66 4:02 446 3 4 LA VOR aie dec sttinctinaindhastesauaitundnanaadd anaes Mears 1:85 1:95 1-71 16] 1:42 1:79 5 Gall-bladder and contents ............ce 0:08 0:06 0-05 0-05 0-05 0-08 = Pancreas (“sweetbread”’) oo... eeeeeeeeeeee 0-10 0-21 0:25 0-31 0-22 0:26 & Milt:or spleen, cinisiivsavsvasiaeresdaavderancsnnsn 0-15 0-14 0-16 0:12 017° O14 Blad dering scsaciinsiitesivnnsnseneninliassitiesaee 0-06 0-08 0-11 0-09 0:07 0:05 Penis (ox Uterus)... ccesccessoeteeseesenoneaeee O30! [ sswsinie || Garces O18 | ow... 0-16 TOMGUGE sisisicesacoacniscnhicatttogn dead eSeaincsnieeiu xan 0°45 0-45 0:53 0-40 0-44 0-41 TOeS:. stesnegintaasa duet wie odew aatuatiaiionnisciineiatns 0 08 0-10 0-08 0:06 9:09 0-08 Miscellaneous trimmings..............0.0008 0°31 0:32 0°31 0-19 0:30 0-19 Total “ offal” parts .........ccccececeneteeseaeeeceannes 17-10 =| 1731 19-02 | 16-28 16°55 15-94 Carcass (including head and feet) .........:0.c000 83:83 | 82-48 | 79:40 | 82:52 | 82:50 | 84-04 Loss by evaporation, error in weighing, &e. ...... —0:93 0-21 1:58 1:20 0-95 0-02 10000 |100:00 | 100-00 |100:00 | 100-00 | 100-00 * For particulars of the feeding experiment, refer to Pens 1, 2, 3, and 4, under the head of “ Experiments with Organs, and other separated Parts, in the Fasted Live-weight, of PIGS. SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. Fattened—the Food containing a considerable proportion of Bean and Lentil meal. ee fate mal aaa aes oe Bonn and Lentil meal | ean end Lent meal— ee Lot 1. | Lot 2. | Lot3. | Lot4. || Abe 3 Pigs. | 3 Pigs. | 3 Pigs. | 3 Pigs. Pigs. No. 7. | No.8. | No. 9. | No. 10. | No. 11. | No. 12. 1-21 1-75 1-45 116 1:50 1:69 131 0-86 1-47 1:45 1-27 0-60 0:55 0°35 0-46 0°62 0:33 051 0:49 0:50 0:47 0-49 2-84 2:57 2-30 2°33 2-09 2-21 2:01 1:95 2:57 2-21 2-19 4:31 4-62 4-62 4:35 4:50 4:60 4:17 3-41 455 4:49 4:16 1-03 0°58 1:26 1:16 154 0-91 161 161 0-95 1:20 1:35 0-16 0:33 0:25 0:32 0-27 0-34 0:27 0:27 0-24 031 027 0-72 0-87 0-63 0-71 1:00 0°84 0-69 0-64 0-74 0°85 073 3°70 419 4:03 2-99 4:83 5:30 | 3:94 4:05 3:97 4-38 4-08 1:79 152 1:53 1:82 1:96 153 1-84 161 161 177 lal 0-08 005 0-03 0-04 0-08 0-04 0-06 0-06 0:05 0-05 0:05 0-24 0-22 0-22 0-20 0-24 0-21 0°19 0-26 0-23 0-22 0-22 0-13 0-16 0-13 O14 0-17 0:18 0-15 O14 0-14 0-16 O15 0-07 O11 0:10 0-08 0-10 0°12 0-08 0:07 0-09 0-10 0-09 vena 1) enema | gets 0-13 Banas as 0°30 017 santa 0-13 0-19 0-52 O5+ 0-41 036 0-46 0-47 0-48 0-42 0-49 0-43 0-46 0:09 O11 0-10 0-09 0-11 011 0-09 0-08 0-10 0-10 0-09 0-63 0-47 0:37 0:20 | vee 0-32 0°31 0-23 0-49 0:26 0-33 18-12 18-64 17°78 16:54 19-47 19-20 18-01 16°32 18-19 18-58 17:83 80-84 81-61 81:12 83°64 82-71 80-20 81:90 83-02 81:19 82°18 82:07 104 | —0-25 110 |—0-18 | —2:18 0-60 0-09 0-66 0-62 | —0°76 0-10 100:00 |100:00 |100:00 [10060 |100-:00 | 100-00 | 100-00 | 100-00 | 100-00 100-00 || 100-00 Pigs—Series 1,” Article—“ Pig Feeding,” Journal of the Royal Agricultural Society of England, vol. xiv. part 2. 671 672 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF AppenpDIx.—Tasie LXI. Showing the Percentage Proportion of the individual Cuass III.—15 Pigs, divided into 5 Lots, each with rather different Food*. Lot 1.—Food :— Lot 2.—Food :— Lot 3.—Food :— Indian meal—ad libitum, | Bean and Lentil meal—in | Bran—in fixed quantity. fixed quantity. Indian meal—ad libitum. Designation of Parts. Indian meal—ad libitum. No.1. | No.2. | No.3. | No.4. | No.5. | No.6. | No.7. | No. 8. | No. 9. Stomach and contents .............0608 1:16 1-67 1-02 0-76 0-98 0:86 1-06 1-02 1:00 AUN AL gadcacaunaninaiiicd sia daganuae eseitee 0-64 0:49 0:52 0-55 0-41 0-73 0-58 0-64 0:45 Small intestines and contents......... 1:82 1:67 1:97 1:34 171 1:56 1:28 1-64 175 Large intestines and contents ......... 277 315 2°58 3:46 2:91 2-95 451 395 275 Intestinal fat, “mudgeon,” Ke. ...... 1:84 1:39 0°83 1:78 114 2:24 1:08 1-68 1-43 :. | Heart and aorta ..........c0ceeee 0:27 0°32 0-32 0-26 0-29 0:25 0-27 0:31 0:29 2 Lungs and windpipe ...............5 0-72 0-72 0°81 0-62 0-65 0-76 054 0-69 0-81 x Bl 60d esiniesvetnassiimanvasiaies wiawynnenaes 3°58 3°61 3:76 3°68 2°91 3-58 3°04 3°62 23 : Diver sctcscuesmageisceeteatemetemia 1:34 1-45 1-42 1-48 1:36 1:31 147 158 1-41 = Gall-bladder and contents ............ 004 0:02 0:07 0-06 0-05 0-06 0-04 0-03 0-05 Z Pancreas (“‘sweetbread”’) .. ......... 0-22 0-18 0°27 0-18 013 0-25 0-16 0-17 0 26 z Milt or spleen ...........:c.seeeeeeee eee 0-10 0-15 0-13 O11 O15 0-14 0-10 0-16 0-12 Bladder isa surmdernignaacsidiornncncen 0:04 0:07 0:05 0-08 0-09 0:06 0-06 0-09 0:10 Penis (or uterus) ............0.eeeeeee OY eens 0°25 O45) | eer ||) ees O24 signee | aames MON PUG’ we mcrdouesmercaranidniaeloeenee mead 0-43 0-45 0-47 0°39 O-41 0-46 0-46 0-58 0-43 WOES sicgiariacamucishanpocucaadien man teanta 0-08 0-11 0-08 0:07 0-08 0:09 0-06 008 0-08 Miscellaneous trimmings............... 0-28 0°31] 0-03 0-20 0-60 0-30 0-56 0-13 0-24 Total “ offal” parts .......-.c0ccccceceeeeeeees 15:54 | 15:76 | 14:58 | 15-47 13:87 | 1560 | 15:76 | 16:37 14:10 Carcass (including head and feet) ......... 85:75 | 86:04 | 8448 | 83:77 | 8561 8391 | 83°89 | 82-91 84:26 Loss by evaporation, error in weighing, &e.] —1-29 | —1:80 0-94 0-76 0-52 0-49 0°35 0-72 1-64 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 } 100-00 | 100-00 | 100-00 * For particulars of the feeding experiment, refer to Pens 5, 6, 7, 8, and 12, under the head of “ Experiments with SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 673 Organs, and other separated Parts, in the Fasted Live-weight, of PIGS. Well Fattened—the Food containing a considerable proportion of Indian-corn Meal. Lot 4.—Food:— Lot 5.—Food :— Bean and Lentil meal, and | Bean and Lentil meal, In- Means of— Bran—in fixed quantity. dian meal, and Bran— Indian meal—ad libitum. each ad libitum. The Seca poe ae Lot 1. Lot 2. | Lot 3. | Lot 4. | Lot 5. 15 et: | aa tt. eee (tet aedalaein| | | ee 0:95 1:29 1:20 1:68 1:82 1-16 1-29 0-87 1-02 115 155 1:18 0-60 0°53 0-64 0-49 097 038 0:55 0-56 054 0-59 0-6] 0°57 1:80 171 2-22 1:45 2-04 1:32 1:82 1:54 1:56 1:91 1:60 169 3°39 4:34 3-19 3:00 3-4] 2-78 2°84 3-11 3°73 3-64 3:06 : 3:28 1:80 1-05 0-74 0:96 1:76 0:87 1:36 1:72 1:40 1:20 1:20 1:37 0-29 027 0-25 0:28 0-28 0-24 0:30 0:26 0-29 0°27 0:27 0-27 0°57 072 0-68 0-68 0°78 0:50 0°75 0°67 0-68 0-66 0°65 0-68 3:12 3°82 363 3:23 3°56 3:42 3:65 3°39 3:20 3:52 3:40 3-43 1:45 1°34 1:39 1:26 1:52 1:38 1-40 1:38 159 1:39 1:39 1:43 0-04 0-0L 0:10 0:04 002 0-04 0-04 0-06 0-04 0 06 003 0:05 0:28 0-19 0-18 0-12 0-19 019 0:22 0-19 020 022 017 0:20 O11 0-14 0-13 0-12 0-11 0-12 0-13 0-13 018 0-13 0-12 0-13 0-08 0-07 0-05 0:06 0-05 011 0-05 0:08 0:08 007 0:07 0-07. sateen 0-22 0:23 0-14 0-21 ages 0-23 0-45 0-24 0-22 0-717 0°24 0:39 0-41 0-44 0-56 0-47 0-40 0:45 0-42 0-49 0-41 0-48 0-45 0:07 0:08 0-07 0-08 O11 0:08 0-09 008 0:07 007 0.09 0:08 0-42 0-14 0:25 0:28 0-34 0:25 0-21 0-37 0-31 027 0:29 0-29 15°36 16°36 15°39 14:43 17°64 13:24 15°38 15°28 15°57 15-78 15-15 15°41 83°87 82:80 83°84 84:94 80:78 85°89 85°42 84-43 83°69 83°50 83-87 84:18 0-77 0°84 0-77 0:63 1:58 0-87 | —0-80 0-29 0-74 0-72 0-98 0-41 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 | 100-00 || 100-00 Pigs—Series 1,” Article—“ Pig Feeding,” Journal of the Royal Agricultural Society of England, vol. xiv. part 2. MDCCCLIX. 4u . 674 MR. J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF AppEnDIx.—TasiE LXII. Showing the Percentage Proportion of the individual Crass IV.—12 Pigs, divided into 4 Lots, according to the Food*. Moderately Fattened. Lot 1.—Food :— Lot 2.—Food :— Lentils, and Bran—in fixed quantity.|Lentils, and Bran—in fixed quantity. Designation of Parta. Sugar—ad libitum. Starch—ad libitum. No. 1. No. 2. No. 3. No. 4. No. 5. No. 6. Stomach and contents ...........0c00. cece 0:87 1-08 1:27 1:44 0-93 0-92 Call fabio siijeincunnswenaaeictwesocanhenmmeneemten 0°61 0-71 051 0-64 0-54 0-49 Small intestines and contents ............../ 181 2-19 1:82 2:27 1:96 2-04 Large intestines and contents........ eee 4:70 4-79 414 5°86 5:08 6°78 Intestinal fat, “mudgeon,” &e. .........04- 057 0-65 0-57 0°62 0-44 0-59 a Heart and aorta 20.00.00... ccceceeeeeeneeee 0°32 0-35 0-31 0:28 0:30 0°37 5 Lungs and windpipe ...............:.eeeeee 0 69 0°84 0-91 0-78 0:87 1-06 ge | Blood. 3:75 daaawcauon ee a haaioatnaemmananeen 3-12 3:53 3-61 3-83 372 4-52 5 A, DAV ER: diss Sab cansesaesainataadeanneradaasdnicn 1-46 2-01 1-61 174 151 1:78 a Gall-bladder and contents ...............44. 006 0-09 0-03 0-12 O11 0-12 4 Pancreas (‘‘sweetbread”) .........0....005. 0-14 0-23 O14 0-19 0-18 0-19 a Milt or spleen .............0.: ccc 0-13 O15 0-16 0-12 013 0-16 Bladder ica oscaessactinennd..0h savegame ay 0-12 0-06 0:05 0-12 005 0:08 Penis (or aterus) si.secsscsoreesesaceivenecse| ceeeee O17 faassen 0-19 0-16 0-18 TONGUG aiccssennuimeemermaceswenvonanuaan 0-67 0°63 066 0-62 0-46 0:53 TOS saianseriasameecaqimsamimmunmete| amare | sueeme 0 09 0 08 0-08 0-08 Miscellaneous trimmings ......... Pee | eee Keeees 0-10 0-08 0-08 - Total “ offal? parts ......0..ccccceeeecesereseneeees 15-27 17-48 15-88 19-00 16°60 19:97 Carcass (including head and feet) ............... 83:78 81:17 84:24 78:35 82°50 79°55 Loss by evaporation, error in weighing, &c....... 0-95 1:35 —0-12 2°65 0:90 0-48 100-00 100-00 100-00 100-00 100 00 100-00 — * For particulars of the feeding experiment, see Article “On the Equivalency of Starch and SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. Organs, and other separated Parts, in the Fasted Live-weight, of PIGS. The Food consisted, in considerable proportion, of either Starch or Sugar. 675 Lot 3.—Food :— Lot 4.—Food :— Means of— Lentils, and Bran—in fixed quantity} Lentils, Bran, Sugar, and Starch Sugar, and Starch—ad libitum. —each ad libitum. Lot 1. | Lot 2. | Lot 3. | Lota | Whe No.7. | No.8 | No.9. | No.10. | Noll. | No.12, | 2 Piss | 3 Pigs. | 3 Pigs. | 8 Pigs | ping 1:27 1:19 117 0°82 1:39 1:56 1-07 1:10 1-21 1:26 1-16 0-60 0-65 0°53 0-66 0-54 0°67 0-61 0-56 0:59 0°62 0-59 1:82 2-07 2-46 2-04 2:66 2-64 1:94 2-09 2-12 2°45 2:15 4:50 5-44 4:37 4-63 4-40 5-91 4°54 591 477 4:98 5-05 0-82 0°54 0-78 0-69 0:75 051 0-60 0°55 0:70 0°65 0°63 0-32 0-33 0°32 0-29 0-29 031 0-33 0°31 0:32 0-29 0:31 074 0-72 073 0°69 0-78 0-69 0°81 0-90 0-73 0-72 0-79 3°35 3:72 3-06 3-61 3:17 3-74 3°42 4-02 3:38 3°51 3-59 1:62 1:49 1:52 1:65 209 1:89 1-69 1-68 155 1:88 1:70 0-07 0-09 0-06 0-09 0:10 0:07 0:06 0-12 0:07 0-09 0-08 0-19 0-16 0-14 0-18 0-16 021 0-17 0-19 0:16 0-19 0-18 0-15 0:13 O11 0-12 O11 0-12 0-15 0-14 0-13 0-12 0-14 0-07 0-10 0-07 0:08 0-08 0-09 0:08 0-08 0-08 0-08 0-08 Siemens WC Rare aes 0-18 0-28 seg 0:17 0-18 siealesis 0:23 0-19 0-54 0-54 0:48 0-46 0-44 0-44 0-65 0-53 0-52 0-44 0-53 0:07 0-08 O10 Jove. 0:08 0-09 0-09 0-08 0:08 0-08 0:08 0-14 0-13 0-16 0-15 0-19 004 J... 0-09 0-14 0-12 0-12 16-27 17:38 16-01 16°34 17°51 18-98 16:38 | 1853 16°55 17-71 17:37 81:77 81-35 82-08 82-24 80-78 79°51 83:06 | 80:13 | 81:74 | 80:84 81-44 1-96 1:27 1-21 1-42 171 151 0-56 1:34 171 1:45 1-19 100-00 100-00 100-00 190-00 100-00 100-00 | 10000 | 100-00 | 100-00 | 100-00 | 100-00 Sugar in Food "—Report of the British Association for the Advancement of Science for 1854. 4u 2 MR. 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J. B. LAWES AND DR. J. H. GILBERT ON THE COMPOSITION OF MEMORANDA, ERRATA, ETC. [Norz.—The numerical errors in the Tables, which are noticed in the following list, are the most import- ant that have been detected; but, though it seemed desirable to correct them for purposes of reference, none of them affect the conclusions given in the text. It will be seen, that the larger number of the required corrections are due to but a few original errors in the statement of actual quantities’; the results of which, however, ramify into the lines of Totals, into the columns of Means, into the corresponding Percentages, and generally also into more than one Table. A few others, of still less importance, have been observed, to which it is thought unnecessary to call special attention. They occur chiefly in one or two of the Tables of Per- centage Proportion of Organs or Parts, and in amount are within the range of the second decimal place. | Page 588, line 4: for—“than that of the more moderately fattened animal.” read—than that of the more moderately fattened animal, or than that of either Oxen or Sheep. Page 556, last sentence of second paragraph: for—‘ Of these, Tables XVII, XVIII, XIX., XX., XXL, and XXII,” &c., read —Of these, Tables XVII., XVIII, XTX., XX , XXI., XXIT., and XXIII, &e. Table XVII. p. 558 :-— Column 1. For—“6 0°5” in line of Contents of stomachs, read—4 12:1; and accordingly, for—“85 49” in line of Total Offal parts, read—84 0°5. For—“156 10'8” in line of Carcass, read—158 3:5. And in accordance with these alterations, for—“8 12°3”’ in line of Loss by evaporation, error in weighing, &c., read—8 80. [Note—The same amended numbers as here given, should be carried in (in the correspond- ing lines of course), in the last Column but three, of Appendix-Table XV. p. 595.] Column 3. For—*97 4:7” in line of Contents of stomachs, read—95 15:2; for—‘17 1:3” in line of Small Intestines and contents, read—18 1:7; and for—“18 46” in line of Large Intestines and contents, vead—18 10:0. [Note—The same amended numbers as here given, should be carried in, in the last Column but one, of Appendix-Table XV. p. 595.] Column 4. For—“93 15°8” in line of Contents of stomachs, read—92 12°8 ; for—“16 13°6” in line of Small Intestines and contents, read—17 12:0; and for—“13 2°3”’ in line of Large Intestines and con- tents, read—18 7:0. [Note—The same amended numbers as here given, should be carried in, in Column 1, of Table XXIII. p. 564; and in the last Column of Appendix-Table XV. p. 595.] Column 6. For—“1 7:0” in line of Miscellaneous trimmings (=Heart trimmings only, see also Ap- pendix-Table II. p. 581), read—8 6-2, as in Appendix-Table XV. p. 595, Column of Bullock No.13. And accordingly, for—“423 103” in line of Total Offal parts, read—425 95; and for—“10 10°7”’ in line of Loss by evaporation, error in weighing, &c., read—8 115. Column 7. For—“33 12°5” in line of Cau Fat, read—29 13:0. The difference, 3 15°5 (Heart trim- mings, see Appendix-Table III. p. 582)+5 1:0 (trimmings from the neck)=9 0°5; which amount, insert in line of Miscellaneous trimmings, as in Appendix-Table XV. p. 595, Column of Bullock No. 12. And accordingly, for—* 460 13:3” in line of Total Offal parts, read—465 143; and, for—“18 12:7” in line of Loss by evaporation, error in weighing, &c., read—13 11°7. Table XVIII. p. 559 :-— Column 2. For—“152 5:8” in line of Final weight unfasted, read—156 0°8. For—“O 2:1” in line of Miscellaneous trimmings, read—O 38°1; and in accordance with this, for—“58 13-2” in line of Total Offal parts, read—58 142; and for—“‘0 18:0” in line of Loss by evaporation, error in weighing, &c., read—O 12:0. ‘ Column 8. For—“ 124 11-4” in line of Original weight, read—99 1:8. Column 4. For—“115 1” in line of Original weight, read—124 7-2. For—*144 18:1” in line of Final weight unfasted, read—148 9:1. Column 5: Omit figures—‘“96 11-4” in line of Original weight. or—“6 2:7” in line of Con- tents of stomachs, read—6 7-7 ; for—* 4 12:2.” in line of Head, read—4 11-4; and in accordance with these SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. 679 alterations, for—“64 6-4” in line of Total Offal parts, read—G64 10-6; and for—“0 0-1” in line of Loss by evaporation, error in weighing, &c., read, —O 4°1. [Note—The same corrections as here given, should be carried in, in the last column, of Appendix-Table XX XIII. p. 625.] Column 6. For—“109 13:5” in line of Original weight, read—107 7:2. For—“160 49” in line of Final weight unfasted, read—162 15-4, Column 9. For—“0 85” in line of Gall-bladder and contents, read—O 0-8; and in accordance with this, for—* 47 3-6” in line of Total Offal parts, read—46 11:9; and for—“1 9:3” in line of Loss by evapo- ration, error in weighing, &c., read—2 1-0. Table XIX. p. 560 :— Column 3. For—245 10:7” in line of Final weight unfasted, read—235 10-7. Column 8. For— 222 98” in line of Final weight unfasted, read—220 1-1. Table XX. p. 561 :— Column 1, For— 2°39” in line of Contents of stomachs, read—1°89 ; and accordingly, for—“ 34°04” in line of Total Offal parts, read—83'54. For—“ 62°53” in line of Carcass, read—63:13,” And in accordance with these alterations, for—‘ 3°43’ in line of Loss by evaporation, error in weighing, &c., read —3°33. [Note—The same amended numbers as here given, should be carried in, in the last Column but three, of Appendix-Table XL. p. 637.] Column 3. For— 8-44” in line of Contents of stomachs, read—8'33 ; for— 1:49” in line of Small Intestines and contents, read—1:57 ; and, for—‘ 1:18” in line of Large Intestines and contents, read—1-21. [Note—The same amended numbers as here given, should be carried in, in the last Column but one, of Appendix-Table XL. p. 637.] Column 4. For—‘ 8°44”? in line of Contents of stomachs, read—8°34; for—‘‘ 1:52” in line of Small Intestines and contents, read—1'60; and for—‘“ 1:22” in line of Large Intestines and contents, read—1:24. [Note—The same amended numbers as here given, should be carried in, in Column 4, of Table XXTIT. p- 564; and also in the last Column of Appendix-Table XL. p. 637.] Last Column. For—“ 2:38”? in line of Caul Fat, read—2°10,; and in line of Miscellaneous trimmings, insert—O'64. And in accordance with these alterations, for—32°48”’ in line of Total Offal parts, read— 32°84; and for—* 1:32” in line of Loss by evaporation, error in weighing, &c., read—O'96. Table XXI. p. 562 :— Column 5. .For—“ 3°62’ in line of Contents of stomachs, read—3°85 ; for— 5°31” in line of Caul Fat, read—5°18; for—“10°84” in line of Skin and Wool, read—11:01; and in accordance with these alterations, for—“ 37:71” in line of Total Offal parts, read—37:98. For— 62:28” in line of Carcass, read—61'91; and for—‘ 0-01” in line of Loss by evaporation, &c., read—O'11. Column 9 (Half-fat Sheep). For—‘0:506” in line of Gall-bladder and contents, read—O-051; and in accordance with this, for—‘ 44948 ”’ in line of Total Offal parts, read—44-493 ; and for—*“1:506” in line of Loss by evaporation, error in weighing, &c., read—1-961. Page 571, last line of first paragraph: before the word—* Carcass”’ insert the words—here reckoned. Appendix-Table XV. pp. 594—595 :— Mem. : in line of “ Bladder, with penis, or womb,” the amounts set down to Bullocks Nos. 9, 12, 13 and 14, include both Bladder and Penis; those set down to the other Bullocks refer to Bladder only. In the same line, in the last column but one, for—“0 16-7,” read 1 0-7; which amount is the swm of the mean of the Bladder, and of that of the Penis, each taken separately. In the same line, in the last column, the amount represents Bladder only ; the Penis, or Womb, being included with the “ Loss by evaporation, error in weighing, &c.”’ Column 2. For—‘8 3:0” in line of Contents of stomachs, read—5 10°2; and in accordance with this, for—“ 87 12-7” in line of Total Offal parts, read—85 3°9. For—“157 7:5” in line of Carcass, read 680 ON SOME OF THE ANIMALS FED AND SLAUGHTERED AS HUMAN FOOD. —160 9:0. And in accordance with these alterations, for—*18 7:8” in line of Loss by evaporation, error in weighing, &c., read—12 15-1. Column of Bullock No. 12. For—84 4:0” in line of Contents of stomachs, read—77 3:8; for— “8 11:7” in line of Small Intestines.and contents, read—l4 10°5; and for—“5 2:5” in line of Large Tutestines and contents, read—6 4-0. Column of Bullock No. 13. For—*100 1:0” in line of Contents of stomachs, read—88 0:0; for— “8 5-0” in line of Small Intestines and contents, read—16 13:0; and for—*6 00” in line of Large Intestines and contents, read—9 9-0. Appendix-Table XVIII. pp. 600—601 :— Column 6. For—“1 7” in line of Loss by evaporation, &c., read—O 17. Column 10. For—“ 182 4” in line of Live-weight after fasting, read—132 14. Column 14: in line of Bladder, the amount represents both Bladder and Womb, that one Sheep being an Ewe. Appendix-Table XXI. p. 606. Mem.: in Columns 2 and 38, respectively, the amount set down for Bladder includes one Testicle. Appendix-Table XXVI. p. 618. Column 8. For-—“O 1:2” in line of Heart-fat, read—1 2:0. Appendix-Table XXX. p. 618. Column 1. For “142 2:6” in lines of Final weight, after fasting, and of Live-weight after fasting, read—141 2°6. For—“83 0” in line of Carcass, read—82 0. Appendix-Table XX XIII. pp. 624—625 :— Column 15. For—“57 56” in line of Total Offal parts, read—57 3°6 ; and in accordance with this, for—* —O 126” in line of Loss by evaporation, error in weighing, &c., read, —O 10°6. Last column but two. For— 4 10°6”’ in line of Contents of stomachs, read—5. 2°9; and in accord- ance with this, for—“61 147” in line of Total Offal parts, read—62 7:0; and for—“0O 0-7” in line of Loss by evaporation, error in weighing, &c., read, —O 7°6. Appendix-Table XXXVI. pp. 630—631. Column 17. For—-“ 144 5-3” in line of. Original weight, read —148 5:3. Appendix-Table XL. pp. 6836—637 :— Column of Designation of Parts. Omit the words—“ Live-weight after fasting’ in the bottom line. Column 2. For—‘3'17” in line of Contents of stomachs, read—2°18; and in accordance with this, for— 33°93” in line of Total Offal parts, read—32'97. For— 60°86” in line of Carcass, read—62°05. And in accordance with these alterations, for—‘“ 5:21” in line of Loss by evaporation, error in weighing, &ec., read—4 98. Column of Bullock No. 4. For—‘ 0°11” in line of Bladder, &c., read—0O-04; and in accordance with this, for— 41:11” in line of Total Offal parts, read—41°04; and for—* 2-08” in line of Loss by evaporation, error in weighing, &c., read—2°15. Column of Bullock No. 9. Mem.. the amount “0°07” in line of Bladder, &c., includes both Bladder and Penis. Column of Bullock No.12. For— 5-92” in line of Contents of stomachs, read—5-44; for—“ 0-62” in line of Small Intestines and contents, read—1-03 ; for— 0°36” in line of Large Intestines and contents, read—O'44 ; for—<0'72” in line of Heart-fat, read—O-44; and for—“0'36” in line of Miscellaneous trimmings, yead—0 64. Column of Bullock No.13. For—“ 8:12” in line of Contents of stomachs, read—7-14; for—* 0-67” in line of Small Intestines and contents, read—1-36 ; and for—“0-49”’ in line of Large Intestines and con- tents, read—O'78. 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