Caption: Board of Trustees Minutes - 1884
This is a reduced-resolution page image for fast online browsing.
EXTRACTED TEXT FROM PAGE:
162 But it would seem doubtful if this animal could have gained the^ additional 100 in live weight during the period named, or change the proportion of proteine from 2 to 15 per cent. Yet it is possible. We may now compare these figures for Illinois hogs with those o a similar character obtained in analyses of hogs of England and Germany. For the former we are indebted to Lawes and Gilbert, and for the latter to Dr. Wolff. ENGLISH. GEEMAN. AMEBICAN. Constituents. L a w e s & Gilbert. Store Pig. F a t Pig. 43.0 43 9 1.4 11.4 Wolff. Well Fed. 57.9 24.2 3.9 15 0 McMurtrie. Poland. 32.9 49.5 2.4 15.3 Berkshire. 38 8 46.8 2 9 12 0 Fat. 43.9 42 3 1.9 11.9 Water Ear Ash Proteine 58.1 24 6 2.8! 14.51 And we see that the American and Illinois product suffers none by the comparison. But it is held by foreign authorities, and justly it may be, that American pork suffers more by shrinkage in cooking than the foreign product, and Brady states (Pavy on Food) that in cooking, American pork loses 50 per cent., while Irish pork loses only 25 or 30 per cent. But this is to be ascribed to the higher proportion of fat it contains, as appears from the figures of our analyses of American bacon as compared with those given by Pavy (Food, >p. 155), for fat pork, dried and green bacon. The bacon for our own analyses was secured from a grocer and was said to have been prepared in Indianapolis. One sample was pickled by immersion in salt solution or brine apparently, and smoking; the other was the best quality of sugar-cured bacon. In preparation for analysis two slices were cut from a side of bacon and these were cut in very fine strips transversely with good shears, then the whole sample was further reduced by chopping and pounding until a finely divided condition was attained. Finally it was subjected to analysis after the same manner and with the same methods as the pork already described. Our results and the figures given by Pavy are shown in the following table: M'MUETEIE. PAVY. Iff Constituents. Pickled F a t P o r k D r i e d Bacon. Bacon. 1.450 84.720 3.365 10.383 9.8 48.9 2.3 39.9 8.8 73.3 2.9 15.0 Green Bacon, 7.1 66.8 2.1 24.0 Proteine Fat Ash Water 27.871 56.860 5.175 9.174 Surely the objection urged against American pork in the English publications can not apply to the sugar-cured bacon. Here the proportion of proteine is three-fold higher than in the English, and the
| 
