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—The meat obtained from all of the cuts of the same kind in each sample was passed through a meat chopper two or three times in order to get an even, finely divided condition. A portion of known weight was then placed in a dish and dried in a steam oven at a temperature of boiling water or slightly above and heated until the fat had well separated so that it could be poured off into a flask, with care not to remove any of the water which may have separated with it. Small samples were removed before drying for the determination of the exact quantity of fat and water therein, and the results of these analyses were used for calculating the relative portion of the large samples. Samples of skin, bones, marrow, spinal cord, tendons, hoofs, and other parts of the animal were also carefully secured and subjected to analyses. In this way the whole animal was subjected to examination for analytical data, and at the same time each particular part of it, in so far as its relation to the market is concerned, was kept separated. In Table A are found the weight of the whole cut and the data relative to the preparation of the air-dried sample.

The data show that there was a slight loss of water during the transit from Chicago to Washington. The part of the pig which has the largest percentage of fat is the meat of the tail, while the smallest percentage is found in the tenderloins. The largest percentage of water in any part of the meat is in the tenderloins and the smallest in the meat of the tail.

TABLE B.—WEIGHTS OF PARTS FROM EACH CUT AND DATA RELATING TO THE PREPARATION OF AIR-DRY SAMPLES. PIG No. 1.—BERKSHIRE.

Names of Parts and Cuts.	Weights of Parts.
From each cut.	Total.	Of entire pig.
Meat (fat and lean):	Grams.	Grams.	Percent.
Backs,	14,767.9	..	..
Bellies,	8,230.6	..	..
Hams,	9,407.9	..	..
Shoulders,	8,448.2	..	..
Feet,	325.3	..	..
Spareribs,	1,683.8	..	..
Tenderloins,	470.8	..	..
Neck bones,	493.2	..	..
Backbones,	704.0	..	..
Trimmings,	7,021.5	..	..
Tail,	291.7	..	..
	51,844.9	88.19
Bones:
Backs,	191.1	..	..
Bellies,	81.4	..	..
Hams,	879.6	..	..
Shoulders,	693.8	..	..
Feet,	802.6	..	..
Spareribs,	528.2	..	..
Neck bones,	336.1	..	..
Backbones,	833.5	..	..
Trimmings,	71.0	..	..
Tail,	27.1	..	..
Total,	..	4,444.4	..
Marrow,	69.7	69.7	0.12
Total bones less marrow,	..	4,374.7	7.44

TABLE C.—ANALYTICAL DATA FOR MEATS. PIG No. 1.—BERKSHIRE.

Names of Cuts.	Air-dry sample: Percent of orig- inal mate- rial.	Percent Air-dry Material.	Percent Original Material.
Water.	Fat.	Nitrogen.	Leci- thin.	Ash.	Water.	Fat.	Leci- thin.	Nitrogen.	Nitrogenous substances.	Ash.	Total.[5]
Total.	Of pro- teids insol- uble in hot water.	Precip- itated by bromin.	Of flesh bases.	In pre- paring sample.	In steam- dry mate- rial.	Total.	In pre- paring sample.	In steam- dry mate- rial.	Total.	Total.	Of pro- teids insol- uble in hot water.	Precip- itated by bromin.	Of flesh bases.	Pro- teids insol- uble in hot water.	Gelati- noids.	Flesh bases.	Total.
Two American backs,	13.16	3.14	20.55	11.32	8.51	0.62	2.19	1.16	3.89	31.86	0.41	32.27	54.98	2.71	57.69	0.15	1.49	1.12	0.08	0.29	7.00	0.50	0.91	8.41	0.51	-		98.46 98.88
Two clear bellies,	14.33	3.14	21.59	11.15	7.78	0.65	2.72	0.99	3.85	36.82	0.45	37.27	48.84	3.09	51.93	0.14	1.60	1.12	0.09	0.39	7.00	0.56	1.22	8.78	0.55	-		98.11 98.53
Two short-cut hams,	22.95	4.14	15.43	11.85	9.77	0.48	1.60	1.10	4.18	60.47	0.95	61.42	16.58	3.54	20.12	0.25	2.72	2.24	0.11	0.37	14.00	0.69	1.15	15.84	0.96	-		99.28 98.34
(Fat extracted with ether),	16.58	..	..	0.22	..	..	..	2.43	..	..	..	..	..	..	..	0.40	0.04	..	..	..	..	..	..	..	..
																0.65
Two New York shoulders,	17.65	2.31	2.10	13.76	10.22	0.73	2.81	0.85	5.03	53.64	0.41	54.04	28.71	0.37	29.08	0.15	2.43	1.80	0.13	0.50	11.25	0.81	1.56	13.62	0.89	-		98.49 97.63
Four feet,	25.10	6.46	6.32	13.73	7.75	3.00	2.98	0.75	3.28	59.66	1.62	61.28	15.24	1.59	16.83	0.20	3.45	1.95	0.75	0.75	12.19	4.69	2.34	19.22	0.82	-		96.86 98.15
(Fat extracted with ether),	15.20	..	..	0.13	..	..	..	2.68	..	..	..	..	..	..	..	0.41	0.02	..	..	..	..	..	..	..	..
																0.61
Spareribs,	20.81	3.66	8.23	13.03	10.31	0.89	1.83	1.68	4.80	51.78	0.76	52.54	27.39	1.71	29.10	0.35	2.71	2.15	0.18	0.38	13.44	1.13	1.19	15.76	1.00	-		97.14 98.40
Tenderloins,	27.11	5.14	9.47	12.50	10.95	0.28	1.27	1.82	4.30	66.67	1.39	68.06	6.21	2.57	8.78	0.49	3.39	2.97	0.08	0.34	18.56	0.50	1.06	20.12	1.17	-		97.57 98.13
Neck bones,	20.02	7.23	10.93	12.25	9.97	0.59	1.69	1.33	4.02	54.25	1.45	55.70	25.73	2.19	27.92	0.27	2.45	1.99	0.12	0.34	12.44	0.75	1.06	14.25	0.81	-		97.60 98.68
(Fat extracted with ether),	18.69	..	..	0.21	..	..	..	2.17	..	..	..	..	..	..	..	0.41	0.04	..	..	..	..	..	..	..	..
																0.68
Backbones,	22.24	3.36	6.88	13.03	10.36	0.62	2.05	1.20	5.59	52.08	0.75	52.83	25.69	1.53	27.22	0.26	2.90	2.30	0.14	0.46	14.38	0.87	1.44	16.69	1.24	-		96.98 97.98
Trimmings,	9.72	3.69	8.34	13.09	8.54	1.11	3.44	1.16	4.23	29.11	0.36	29.47	61.17	0.81	61.98	0.11	1.27	0.83	0.11	0.33	5.19	0.69	1.03	6.91	0.41	-		99.00 98.77
Tail,	8.73	4.30	6.97	13.45	10.56	0.98	1.91	1.98	4.41	23.64	0.38	24.02	67.62	0.61	68.23	0.17	1.17	0.92	0.09	0.16	5.75	0.56	0.50	6.81	0.39	-		100.44 99.45

[5] In this column the totals obtained by both the direct and the indirect determination of water and fat are given. The upper number in each case was obtained by use of the results of direct determinations of these constituents; for the lower number in each case the results obtained during the preparation of the sample, and in the analysis of the dry-air sample, were used. Lecithin is not included in the totals given in this table.

TABLE D.—ANALYTICAL DATA FOR BONES, MARROW, SKIN, SPINAL CORD, TENDONS, AND HOOFS. PIG No. 1.—BERKSHIRE.

Names of Parts.	Air-dry sample, percent of orig- inal mate- rial.	Percent Air-dry Material.	Percent Original Material.
Water.	Fat.	Nitrogen.	Leci- thin.	Ash.	Water.	Fat.	Leci- thin.	Nitrogen.	Nitrogenous substances.	Ash.	Total.
Total.	Of pro- teids insol- uble in hot water.	Precip- itated by bromin.	Of flesh bases.	In pre- paring sample.	In resid- ual mate- rial.	Total.	In pre- paring sample.	In resid- ual mate- rial.	Total.	Total.	Of pro- teids insol- uble in hot water.	Precip- itated by bromin.	Of flesh bases.	Pro- teids insol- uble in hot water.	Gelati- noids.	Flesh bases.	Total.
Bones,	52.67	5.72	0.52	6.18	5.32	0.11	0.75	0.84	49.59	35.93	3.01	38.94	11.40	0.27	11.67	0.44	3.26	2.80	0.06	0.40	17.50	0.38	1.25	19.13	26.12	95.86
(Fat extracted with ether),	11.40	(.61)	..	0.29	..	..	..	..	(.28)	..	(.07)	..	..	..	..	..	0.03	..	..	..	..	..	..	..	(.03)	..
Marrow,	4.44	6.68	0.19	8.31	7.08	0.65	0.48	..	..	14.06	0.30	14.36	81.50	0.01	81.51	..	0.37	0.32	0.03	0.02	2.00	0.19	0.06	2.25	..	98.12
(Fat extracted with ether),	17.36	..	..	0.07	..	..	..	2.64	..	..	..	..	..	..	..	0.46	0.01	..	..	..	..	..	..	..	..	..
Skin,	36.93	8.31	3.28	15.02	10.95	2.89	1.18	0.33	1.70	47.17	3.07	50.24	15.90	1.21	17.11	0.12	5.55	4.04	1.07	0.44	25.25	6.69	1.37	33.31	0.63	-		108.44 101.89
(Fat extracted with ether),	15.90	..	..	0.15	..	..	..	1.85	..	..	..	..	..	..	..	0.29	0.024	..	..	..	..	..	..	..	..	..
																0.41
Spinal cord,	8.80	6.01	8.28	8.85	7.02	1.26	0.57	..	..	65.17	0.53	65.70	26.03	0.73	26.76	..	0.78	0.62	0.11	0.05	3.88	0.69	0.16	4.73	..	97.19
Tendons,	31.93	10.23	1.53	14.10	11.26	2.22	0.62	0.39	3.71	55.16	3.27	58.43	12.91	0.49	13.40	0.13	4.50	3.59	0.71	0.20	22.44	4.44	0.62	27.50	1.18	100.51
(Fat extracted with ether),	4.81	..	..	0.23	..	..	..	6.65	..	..	..	..	..	..	..	0.32	0.01	..	..	..	..	..	..	..	..	..
																0.45
Hoofs,	63.44	7.14	1.35	14.63	..	..	..	..	1.46	36.56	4.53	41.09	..	..	0.86	..	9.28	..	..	..	..	..	..	58.00	0.93	100.88

Similar data were obtained for all of the other samples used, but the chemical composition is so nearly the same that it is not advisable to repeat the data for the other varieties. The Berkshire for which the data are given may be taken as a fair representative of the composition of the varied parts of the meat of pigs. The comparative weights of various parts of the Berkshire pig are given in Table B.

The data show that 88.19 percent of the weight of the carcass, after dressing, is composed of meat, fat, and lean, and 7.56 percent of bone. The complete data for the variety of Berkshire pig may be taken as a type for the other varieties and is given in Table C.

The composition of the bone, marrow, skin, spinal cord, tendons, and hoofs of the Berkshire pig is shown in Table D.

The percentages of the various parts of the original material of the Berkshire pig are found in Table E.

TABLE E.—REVISED ANALYTICAL DATA. PIG No. 1.—BERKSHIRE.

[Percents original material.]
Names of Cuts and Parts.	Water.	Fat.	Nitrogenous Substances.	Leci- thin.[6]	Ash.	Total.
Pro- teids, insol- uble in hot water.	Gelati- noids.	Flesh bases.	Total.
Meat:
American backs,	32.27		57.69	7.00	0.50	0.91	8.41	0.15		0.51		99.03
American bellies,	37.27	51.93	7.00	0.56	1.22	8.78	0.14	0.55	98.67
Short-cut hams,	60.29	[7]	22.19	14.00	0.69	1.15	15.84	0.65	0.96	99.93
New York shoulders,	54.97	[7]	29.01	11.25	0.81	1.56	13.62	0.15	0.89	98.64
Four feet,	61.28		16.83	12.19	4.69	2.34	19.22	0.61	0.82	98.76
Spareribs,	52.54	29.10	13.44	1.13	1.19	15.76	0.35	1.00	98.75
Tenderloins,	68.06	8.78	18.56	0.50	1.06	20.12	0.49	1.17	98.62
Neck bones,	55.70	27.92	12.44	0.75	1.06	14.25	0.68	0.81	99.36
Backbones,	52.83	27.22	14.38	0.87	1.44	16.69	0.26	1.24	98.24
Trimmings,	29.68	[7]	62.00	5.19	0.69	1.03	6.91	0.11	0.41	99.11
Tail,	24.02		68.23	5.75	0.56	0.50	6.81	0.17	0.39	99.62
Bones,	38.94	11.67	17.50	0.38	1.25	19.13	0.44	26.12	96.30
Marrow,	14.36	81.51	2.00	0.19	0.06	2.25	0.46	[8]	..	98.58
Skin,	50.24	17.11	25.25	6.69	1.37	33.31	0.41		0.63	101.70
Spinal cord,	65.70	26.76	3.88	0.69	0.16	4.73	1.47	[9]	0.40	[10]	97.19
Tendons,	58.43	13.40	22.44	4.44	0.62	27.50	0.45		1.18		100.96
Hoofs,	41.09	0.86	..	..	..	58.00	..	0.93	100.88