calories of energy for each hundredth of a pound of protein and of carbohydrates, and 42.2 calories for each hundredth of a pound of fat in the given food material. In the following tables the fuel-value per pound has been calculated by use of these factors. In these calculations the values of protein by factor have been used in all cases with the exception of salt cod and hen's eggs, in which the value of protein by difference was used.

CUTS OF MEAT.

The methods of cutting sides of beef, veal, mutton, and pork into parts, and the terms used for the different "cuts," as these parts are commonly called, vary in different localities. The analyses here reported apply to cuts as indicated by the following diagrams. These show the positions of the different cuts, both in the live animal and in the dressed carcass as found in the markets. The lines of division between the different cuts will vary slightly, according to the usage of the local market, even where the general method of cutting is as here indicated. The names of the same cuts likewise vary in different parts of the country.

The Cuts of Beef.-The general method of cutting up a side of beef is illustrated in Fig. 2, which shows the relative position of the cuts in the animal and in a dressed side. The neck piece is frequently cut so as to include more of the chuck than is represented by the diagrams. The shoulder clod is usually cut without bone, while the shoulder (not indicated in diagram) would include more or less of the shoulder-blade and of the upper end of the fore shank. Shoulder steak is cut from the chuck. In many localities the plate is made to include all the parts of the fore-quarter designated on the diagrams as brisket, cross-ribs, plate and navel, and different portions of the plate, as thus cut, are spoken of as the "brisket end of plate" and "navel end of plate." This part of the animal is largely used for corning. The ribs are frequently divided into first, second, and third cuts, the latter lying nearest the chuck and being slightly less desirable than the former. The chuck is sometimes subdivided in a similar manner, the third cut of the chuck being nearest the neck. The names applied to different portions of the loin vary considerably in different localities. The part nearest the ribs is frequently called "small end of loin" or "short steak." The other end of the loin is called "hip sirloin" or "sirloin."

Between the short and the sirloin

is a portion quite generally called the "tenderloin," for the reason that the real tenderloin, the very tender strip of meat

lying inside the loin, is found most fully developed in this cut. Por

terhouse steak is a term most frequently applied to either the short steak or the tenderloin. It is not uncommon to find the flank cut so as to include more of the loin than is indicated in the figures, in which case the upper portion is called "flank steak." The larger part of the flank is, however, very frequently corned, as is also the case with the rump. In some markets the rump is cut so as to include a portion of the loin, which is then sold as "rump steak." The portion of the round on the inside of the leg is regarded as more tender than that on the outside, and is frequently preferred to the latter. As the leg lies upon the butcher's

FIG. 2-Diagrams of cuts of beef: 1, Neck; 2, chuck; 3, ribs; 4, shoulder-clod; 5, fore-shank; 6, brisket; 7, cross-ribs; 8, plate; 9, navel; 10, loin; 11, flank; 12, rump; 13, round; 14, second-cut round; 15, hind-shank.-(Atwater and Bryant, Bulletin No. 28, Office of Experiment Stations, United States Department of Agriculture.)

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table this inside of the round is usually on the upper or top side, and is therefore called "top round." Occasionally the plate is called the "rattle."

The Cuts of Veal.-The method of cutting up a side of veal differs considerably from that employed with beef. This is illustrated by Fig. 3, which shows the relative position of the cuts in the animal and in a dressed side. The chuck is much smaller in proportion, and frequently no distinction is made between the chuck and the neck. The chuck is often cut so as to include considerable of the portion here designated as shoulder, following more nearly the method adopted for subdividing beef. The shoulder of veal as here indicated includes, besides the portion corresponding to the shoulder in beef, the larger part of what is here classed as chuck in the adult

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FIG. 3.-Diagrams of cuts of veal: 1, Neck; 2, chuck: 3, shoulder; 4, fore-shank; 5, breast; 6, ribs; 7, loin; 8, flank; 9, leg; 10, hind-shank.-(Atwater and Bryant, Bulletin No. 28, Office of Experiment Stations, United States Department of Agriculture.)

animal. The under part of fore-quarter, corresponding to the plate in the beef, is often designated as breast in the veal. The part of the veal corresponding to the rump of beef is here included with the loin, but is often cut to form part of the leg. In many localities the fore- and hind-shanks of veal are called the "knuckles."

The Cuts of Lamb and Mutton.-Fig. 4 shows the relative position of the cuts in a dressed side of mutton or lamb and in a live animal. The cuts in a side of lamb and mutton number but six, three in each quarter. The chuck includes the ribs as far as the end of the shoulder-blades, beyond which comes the

loin. The flank is made to include all the under side of the animal. Some butchers, however, make a larger number of cuts in the fore-quarter, including a portion of the cuts marked "loin" and "chuck" in Fig. 4, to make a cut designated as "rib," and a portion of the "flank" and "shoulder" to make a cut designated as "brisket." The term "chops" is ordinarily used to designate portions of either the loin, ribs, chuck or shoulder, which are either cut or "chopped" by the butcher

FIG. 4.-Diagrams of cuts of lamb and mutton: 1, Neck; 2, chuck; 3, shoulder; 4, flank; 5, loin; 6, leg.-(Atwater and Bryaut, Bulletin No. 28, Office of Experiment Stations, United States Department of Agriculture.)

into pieces suitable for frying or boiling. The chuck and ribs are sometimes called the "rack."

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The Cuts of Pork.-The method of cutting up a side of pork differs considerably from that employed with other meats. large portion of the carcass of a dressed pig consists of almost clear fat. This furnishes the cuts which are used for "salt pork" and bacon. Fig. 5 illustrates a common method of cutting up pork, showing the relative position of the cuts in the animal and in the dressed side. The cut designated as "back

cut" is almost clear fat, and is used for salting and pickling. The "middle cut" is the portion quite generally used for bacon

FIG. 5.-Diagrams of cuts of pork: 1, Head; 2, shoulder; 3, back; 4, middle cut; 5, belly; 6, ham; 7, ribs; 8, loin.-(Atwater and Bryant, Bulletin No. 28, Office of Experi ment Stations, United States Department of Agriculture.)

and for "lean ends" salt pork. The belly is salted or pickled or may be made into sausages.

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Beneath the "back cut" are the ribs and loin, from which are obtained "spareribs," "chops," and roasting pieces, here designated by dotted lines. The hams and shoulders are more frequently cured, but are also sold as fresh pork "steak." The tenderloin proper is a comparatively lean and very small strip of meat lying under the bones of the loin and usually weighing a fraction of a pound. Some fat is usually trimmed off from the hams and shoulders, which is called "ham and shoulder fat," and is often used for sausages, etc. What is called "leaf lard," at least in some localities, comes from the inside of the back. It is the kidney fat.

As stated above, cuts as shown in the diagrams herewith correspond to those of which analyses are reported in the tables beyond, but do not attempt to show the different methods of cutting followed in markets in different parts of the United States.