=Preparation of Samples for Analyses.=--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.