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Extensive investigation of the composition of the flesh of pigs has been made in the Bureau of Chemistry (Bulletin 53). The pigs upon which these examinations were made were specially bred and fattened at the Agricultural Experiment Station of Iowa, and were prepared for the market by the most approved modern style of feeding. They were slaughtered according to the approved method and immediately, after proper preparation, the carcasses were placed in cold storage, where they were kept until removal for the purpose of dissection and preparation of the samples for analyses. Expert butchers from Washington were secured for the dissecting and dressing of the pigs in the manner in which it would be done for the best market. The pigs were of different varieties, namely, Berkshire, No. 1; Tamworth, No. 2; Chester White, No. 3; Poland China, No. 4; Duroc Jersey, No. 5, No. 6, No. 7; Yorkshire, No. 8.

TABLE A.—WEIGHTS OF WHOLE CUTS AND DATA RELATING TO THE PREPARATION OF AIR-DRY SAMPLES.

PIG No. 1.—BERKSHIRE.

Names of Cuts.	Weights of Whole Cuts.	Direct Determinations on Original Material.	Preparation of Air-dry Samples.
Chicago.	Washington.	Weight of fresh sample.	Air-dry sample of original material.	Weight of air-dry sample after extraction.	Weight of fat.	Air-dry sample plus fat.	Weight of water removed.	Removed in preparation of sample.
Water.	Fat.	Water.	Fat.
	Lbs.	Oz.	Grams.	Lbs.	Oz.	Grams.	Per ct.	Per ct.	Grams.	Per ct.	Grams.	Grams.	Grams.	Grams.	Per ct.	Per ct.
Two American clear backs,	35	1⁄2	0		16,102.8		34	6	15,592.5	..	..	..	..	..	..	..	..	..	..
Meat,	..	..	..	..	31.33	58.21	833.0	13.16	109.6	458.0	567.6	265.4	31.86	54.98
Two clear bellies,	19	1⁄2	0	8,845.2	19	4	8,731.8	..	..	..	..	..	..	..	..	..	..
Meat,	..	..	..	..	36.09	52.69	741.2	14.33	106.2	362.1	468.3	272.9	36.82	48.84
Two short-cut hams,	23	1⁄2	0	10,659.6	23	5	10,574.6	..	..	..	..	..	..	..	..	..	..
Meat,	..	..	..	..	60.29	22.19	532.5	22.95	122.2	88.3	210.5	322.0	60.47	16.58
Two New York shoulders,	20	1⁄2	0	9,298.8	20	10	9,395.5	..	..	..	..	..	..	..	..	..	..
Meat,	..	..	..	..	54.97	29.01	532.5	17.65	94.0	152.9	246.9	285.6	53.64	28.71
Four feet (seven hoofs),	3	1⁄2	0	[3]	1,594.2	[4]	..	1,514.1	..	..	..	..	..	..	..	..	..	..
Meat,	..		..		..	..	59.78	17.04	221.1	25.10	55.5	33.7	89.2	131.9	59.66	15.24
Spareribs,	5		0	2,268.0	..	2,212.0	..	..	..	..	..	..	..	..	..	..
Meat,	..	..	..	..	50.33	30.05	359.9	20.81	74.9	98.6	173.5	186.4	51.78	27.39
Tenderloins,	1		0	453.6	..	470.8	67.14	9.14	427.9	27.11	116.0	26.6	142.6	285.3	66.67	6.21
Neck bones,	2		0	907.2	..	842.5	..	..	..	..	..	..	..	..	..	..
Meat,	..	..	..	..	53.82	28.72	390.6	20.02	78.2	100.5	178.7	211.9	54.25	25.73
Backbones,	3	1⁄2	0	1,587.6	..	1,580.0	..	..	..	..	..	..	..	..	..	..
Meat,	..	..	..	..	51.89	27.16	397.5	22.24	88.4	102.1	190.5	207.0	52.08	25.69
Trimmings,	18		0	8,164.8	16	9	7,512.8	..	..	..	..	..	..	..	..	..	..
Meat,	..	..	..	..	29.68	62.00	783.7	9.72	76.3	479.2	555.5	228.2	29.11	61.17
Tail,		1⁄4	0	113.4	..	363.0	..	..	..	..	..	..	..	..	..	..
Meat,	..	..	..	..	23.99	69.25	199.2	8.73	17.4	134.7	152.1	47.1	23.64	67.62
Total,	132	1⁄4	0		59,995.2		..	58,789.6	..	..	..	..	..	..	..	..	..	..