============+=========+========
| Nitrogenous | Hydro-carbonate | Saline | Water.
| Matter. | Matter. | Matter. |
---------------------+-------------+-----------------+---------+--------
Lean beef | 19.3 | 3.6 | 5.1 | 72.0
---------------------+-------------+-----------------+---------+--------
Fat beef | 14.8 | 29.8 | 4.4 | 51.0
---------------------+-------------+-----------------+---------+--------
Lean mutton | 18.3 | 4.9 | 4.8 | 72.0
---------------------+-------------+-----------------+---------+--------
Fat mutton | 12.4 | 31.1 | 3.5 | 53.0
---------------------+-------------+-----------------+---------+--------
Veal | 16.5 | 15.8 | 4.7 | 63.0
---------------------+-------------+-----------------+---------+--------
Fat pork | 9.8 | 48.9 | 2.3 | 39.0
---------------------+-------------+-----------------+---------+--------
Dried ham | 8.8 | 73.3 | 2.9 | 15.0
---------------------+-------------+-----------------+---------+--------
Tripe | 13.2 | 16.4 | 2.4 | 68.0
---------------------+-------------+-----------------+---------+--------
White fish | 18.1 | 2.9 | 1.0 | 78.0
---------------------+-------------+-----------------+---------+--------
Red fish (salmon) | 16.1 | 5.5 | 1.4 | 77.0
---------------------+-------------+-----------------+---------+--------
Oysters | 14.010 | 1.515 | 2.695 | 80.385
---------------------+-------------+-----------------+---------+--------
Mussels | 11.72 | 2.42 | 2.73 | 75.74
---------------------+-------------+-----------------+---------+--------
White of egg | 20.4 | ..... | 1.6 | 78.0
---------------------+-------------+-----------------+---------+--------
Yolk of egg | 16.0 | 30.7 | 1.3 | 52.0
---------------------+-------------+-----------------+---------+--------
Cow's milk (lactin) | 4.1 | 3.9 | 0.8 | 86.0
---------------------+-------------+-----------------+---------+--------
Cream | 2.7 | 26.7 | 1.8 | 66.0
-----