Animal products; . llowing is the assumed average per-centage composition ofthe entire carcases of butchers meat as fattened for slaughter,determined by chemical analyses : Calf ....BullockLamb .Sheep . MineralMatters. Dry Nitro-genousSubstances. Fat. Total Dry Substances. Water. 455*0 3535 i6-5150 IIO 12-5 16-530-0 35*o40-0 37-550 O 49556-0 62-5 50*0 50-544-0 The actual weight and composition of the carcases in pounds is: Total Weight. MineralMatters. Dry Nitro-genousSubstances. Fat. Total DrySubstances. Water. Calf I5090O 45 90 6f 45 3f 24i 135 5 24l 270 i5l36 56i45o22^ 5o| 93f 45022f 39f Bu
Animal products; . llowing is the assumed average per-centage composition ofthe entire carcases of butchers meat as fattened for slaughter,determined by chemical analyses : Calf ....BullockLamb .Sheep . MineralMatters. Dry Nitro-genousSubstances. Fat. Total Dry Substances. Water. 455*0 3535 i6-5150 IIO 12-5 16-530-0 35*o40-0 37-550 O 49556-0 62-5 50*0 50-544-0 The actual weight and composition of the carcases in pounds is: Total Weight. MineralMatters. Dry Nitro-genousSubstances. Fat. Total DrySubstances. Water. Calf I5090O 45 90 6f 45 3f 24i 135 5 24l 270 i5l36 56i45o22^ 5o| 93f 45022f 39f Bullock Lamb Sheep COMPOSITION OF FLESH. 109 Later investigations by Messrs. Leyder and Pero show thatduring the process of fattening animals the quantity of drymaterial is notably increased, for while in oxen in moderatelypoor condition the water is about two-thirds of its total weight, ina fat ox it is only a half. The more nutritious character andsuperior taste of the flesh of a fat animal are due to this increase. PINZGAU COW, SALZBERG RACE. of dry material, but of this increase two-thirds consist in fat;the increase of proteids is only from 7 per cent, to 8 per cent.,and of inorganic materials i| per cent. From a variety ofanalyses the flesh of the fat animal is in every case found richerin fixed material than that of the lean animal; and though theflesh of a lean animal possesses a more uniform quality than thatof a fat one, yet the poorest parts in the fat one possess a highernourishing value than the best in the lean animal. no DIVISION OF A CARCASE. The wholesale price of prime beef per stone of 81b. in theMetropolitan Market has been as follows : s. a. Average price for five years ending 1853 ... 4 2h 1S63 ... 5 o% i873 ». 5 64 „ Two years, 1874 and 1875 5 8| so that there has been an increase of iSd. in price, or an advanceof 35J per cent, in 22 years. The mode of cutting up meat varies in different towns andcountries. In the carcase of every animal, an ox, for inst
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