Repository: UIHistories Project: Board of Trustees Minutes - 1884 [PAGE 149]

EXTRACTED TEXT FROM PAGE:

158

THE CHEMISTRY OF THE HOG.

A P A P E R READ BEFORE THE ILLINOIS SWINE B R E E D E R S ' ASSOCIATION, CHICAGO, S E P T E M B E R 25, 1883.

B Y WILLIAM McMURTRIE, E. M., P H . D., Professor

of

Chemistry.

During the latter part of the month of August, when wandering about the country, in the enjoyment of my summer vacation, I received from your honored president a request that I should prepare, and present at this meeting, a paper on "The Chemistry of the Hog," showing "analyses of the different parts of the carcass, fat and lean meat, etc., quality of pork best suited for food for man, and the chemical changes or causes affecting or impairing the quality of pork." I must confess a feeling of* consternation at having such a request urged upon me, and having so comprehensive a subject presented to me for treatment, and I felt no little hesitation about accepting the charge thus tendered me. In the first place, I had never had occasion to give that important family of domestic animals the special study necessary to the proper performance of the task imposed, and the time intervening before the date appointed, with the press of duties at the University so closely engaging my time and attention, seemed to render any original investigation entirely impossible and impracticable. If, therefore, what I have to present to-day is wanting in matter of a wholly novel character, it must be accorded to these causes, rather than to lack of desire on my part to furnish something that you may find of interest, and that you may be able to carry away with you and apply in the practical operations of breeding, or the production of pork for market. In general composition, the bodies of all animals exhibit comparatively little difference. Built up on a skeleton frame-work of Jbone are the several tissues constituting the various organs and determining the contour of the body. The matter thus supported we say