That part of the animal which is consumed as food by man, is termed the _carcass_ by the butcher, and contains by far the greater portion of the fat of the animal. The _offal_, in the language of the butcher, constitutes those parts which are not commonly consumed as human food, at least by the well-to-do classes. In calves, oxen, lambs, and sheep, the offal embraces the skin, the feet, and the head, and all the internal organs, excepting the kidneys and their fatty envelope. The offal of the pig is made up of all the internal organs, excepting the kidneys and kidney fat. It is the relative proportion of fat in the carcasses analysed by Lawes and Gilbert that I have stated; but as the nitrogenous matters occur in greatest quantity in the offal, it is necessary that the relative proportions of the constituents of the body, taken as a whole, should be considered. On an average, then, it will be found that a fat fully-grown animal will contain 49 per cent. of water, 33 per cent. of dry fat, 13 per cent. of dry nitrogenous matter--muscles separated from fat, hide, &c.--and 3 per cent. of mineral matter. In a lean animal the average proportions of the various constituents will be 54 per cent. of water, 25-1/2 per cent. dry fat, 17 per cent. of dry nitrogenous substances, and 3-1/2 per cent. of mineral matter. In the following table these proportions are set forth. SUMMARY OF THE COMPOSITION OF THE TEN ANIMALS--SHOWING THE PER-CENTAGES OF MINERAL MATTER, DRY NITROGENOUS COMPOUNDS, FAT, TOTAL DRY SUBSTANCE, AND WATER. 1st. In Fresh Carcass. 2nd. In Fresh Offal (equal Sum of Parts, excluding Contents of Stomachs and Intestines). 3rd. In Entire Animal (Fasted Live-weight, including therefore the weight of Contents of Stomachs and Intestines).