ed. The separate experiments continued from two to thirteen days,
making a total of over 270 days.

TABLE I.--_Percentage Composition of some Common Food Materials._

+--------------------------+--------+--------+---------+------+---------+--------+-----------+
| Food Material. | Refuse.| Water.| Protein.| Fat. | Carbo- | Mineral| Fuel Value|
| | | | | |hydrates.| Matter.| per lb. |
+--------------------------+--------+--------+---------+------+---------+--------+-----------+
| | | | | | | | |
| | % | % | % | % | % | % | Calories. |
|Beef, fresh (medium fat)--| | | | | | | |
| Chuck | 16.3 | 52.6 | 15.5 | 15.0 | . . | 0.8 | 910 |
| Loin | 13.3 | 52.5 | 16.1 | 17.5 | . . | 0.9 | 1025 |
| Ribs | 20.8 | 43.8 | 13.9 | 21.2 | . . | 0.7 | 1135 |
| Round | 7.2 | 60.7 | 19.0 | 12.8 | . . | 1.0 | 890 |
| Shoulder | 16.4 | 56.8 | 16.4 | 9.8 | . . | 0.9 | 715 |
|Beef, dried and smoked | 4.7 | 53.7 | 26.4 | 6.9 | . . | 8.9 | 790 |
|Veal-- | | | | | | | |
| Leg | 14.2 | 60.1 | 15.5 | 7.9 | . . | 0.9 | 625 |
| Loin | 16.5 | 57.6 | 16.6 | 9.0 | . . | 0.9 | 685 |
| Breast | 21.3 | 52.0 | 15.4 | 11.0 | . . | 0.8 | 745 |
|Mutton-- | | | | | | | |
| Leg | 18.4 | 51.2 | 15.1 | 14.7 | . . | 0.8 | 890 |
| Loin | 16.0 | 42.0 | 13.5 | 28.3 | . . | 0.7 | 1415 |
| Flank | 9.9 | 39.0 | 13.8 | 36.9 | . . | 0.6 | 1770 |
|Pork-- | | | | | | | |
| Loin | 19.7 | 41.8 | 13.4 | 24.2 | . . | 0.8 | 1245 |
| Ham, fresh | 10.7 | 48.0 | 13.5 | 25.9 |