The Natural Food of Man / Being an attempt to prove from comparative anatomy, physiology, chemistry and hygiene, that the original, best and natural diet of man is fruit and nuts

by Hereward Carrington

Key to Columns:
A Number of analyses	F Fat
B Refuse	G Total carbohydrates
C Water	H Ash
D Protein N=6.25	J Fuel value per pound
E Protein by difference

Food Materials.		A	B	C	D	E	F	G	H	J
Animal Food.
BEEF, FRESH.			P.ct.	P.ct.	P.ct.	P.ct.	P.ct.	P.ct.	P.ct.	Cals.
Loin, lean: Edible portion	Min.	12	—	64.6	13.4	13.1	11.4	—	.7	735
	Max.	12	—	74.7	24.2	23.1	15.0	—	1.1	1000
	Avge.	12	—	67.0	19.7	19.3	12.7	—	1.0	900
As purchased	Min.	11	6.7	52.1	11.9	11.6	10.0	—	.6	650
	Max.	11	21.0	66.2	20.8	19.8	13.0	—	1.0	865
	Avge.	11	13.1	58.2	17.1	16.7	11.1	—	.9	785
Loin, medium fat: Edible portion	Min.	32	—	56.5	10.6	10.6	16.1	—	.5	1040
	Max.	32	—	68.3	22.0	22.0	23.7	—	2.2	1355
	Avge.	32	—	60.6	18.5	18.2	20.2	—	1.0	1190
As purchased	Min.	32	4.1	44.4	8.5	8.5	13.7	—	.4	860
	Max.	32	25.8	58.1	19.3	19.1	22.7	—	1.9	1300
	Avge.	32	13.3	52.5	16.1	15.8	17.5	—	.9	1040
Loin, fat: Edible portion	Min.	6	—	52.1	16.0	15.8	25.1	—	.8	1380
	Max.	6	—	56.9	18.7	17.5	29.6	—	1.0	1575
	Avge.	6	—	54.7	17.6	16.8	27.6	—	.9	1490
As purchased	Min.	6	5.9	44.3	14.1	13.8	23.6	—	.7	1295
	Max.	6	15.0	53.6	16.5	16.1	25.9	—	.9	1400
	Avge.	6	10.2	49.2	15.7	15.0	24.8	—	.8	1305
Loin, all analyses: Edible portion		56	—	61.3	19.0	18.6	19.1	—	1.0	1155
As purchased		55	13.3	52.9	16.4	16.0	16.9	—	.9	1020
Ribs, lean: Edible portion	Min.	6	—	66.0	16.5	16.9	9.8	—	.8	790
	Max.	6	—	69.5	20.9	20.8	14.0	—	1.1	955
	Avge.	6	—	67.9	19.6	19.1	12.0	—	1.0	870
As purchased	Min.	6	12.8	46.7	12.1	12.4	6.8	—	.6	555
	Max.	6	32.6	60.7	17.5	17.1	11.0	—	.9	750
	Avge.	6	22.6	52.6	15.2	14.8	9.3	—	.7	675
Ribs, medium fat: Edible portion	Min.	15	—	49.9	16.2	15.9	18.0	—	.7	1110
	Max.	15	—	63.0	18.8	18.1	32.9	—	1.1	1700
	Avge.	15	—	55.5	17.5	17.0	26.6	—	.9	1450
As purchased	Min.	15	15.3	40.2	12.2	12.0	12.8	—	.4	1790
	Max.	15	28.7	49.9	14.9	14.6	26.5	—	.9	1370
	Avge.	15	20.8	43.8	13.9	13.5	21.2	—	.7	1155
Ribs, fat: Edible portion	Min.	9	—	47.4	12.0	13.8	33.9	—	.6	1710
	Max.	9	—	51.7	16.8	16.5	36.8	—	.9	1845
	Avge.	9	—	48.5	15.0	15.2	35.6	—	.7	1780
As purchased	Min.	8	14.3	34.3	11.4	10.4	26.8	—	.5	1325
	Max.	8	22.0	47.8	16.0	15.6	39.9	—	.7	1790
	Avge.	8	16.8	39.6	12.7	12.4	30.6	—	.6	1525
BEEF, COOKED.
Cut not given, boiled, as purchased		1	—	38.1	26.2	26.1	34.9	—	.9	2805
Scraps, as purchased	Min.	2	—	4.5	16.3	19.0	27.7	—	.7	1660
	Max.	2	—	41.9	26.4	24.2	75.8	—	6.2	3500
	Avge.	2	—	23.2	21.4	21.6	51.7	—	3.5	2580
Roast, as purchased	Min.	7	—	38.7	15.1	14.5	19.6	—	.7	1210
	Max.	7	—	59.5	29.0	29.7	41.4	—	2.7	2030
	Avge.	7	—	48.2	22.3	21.9	28.6	—	1.3	1620
Pressed, as purchased		1	—	44.1	23.6	26.7	27.7	—	1.5	1610
Round steak,	Min.	18	—	53.5	19.4	20.3	3.3	—	1.1	615
fat removed,	Max.	18	—	72.3	34.1	34.1	16.9	—	3.1	1170
as purchased	Avge.	18	—	63.0	27.6	27.5	7.7	—	1.8	840
Sirloin steak, baked, as purchased		1	—	63.7	23.9	24.7	10.2	—	1.4	875
Loin steak,	Min.	6	—	42.7	19.8	20.6	11.8	—	1.0	925
tenderloin, broiled:	Max.	6	—	64.5	26.7	26.6	35.7	—	1.4	1875
Edible portion	Avge.	6	—	54.8	23.5	23.6	20.4	—	1.2	1300
Sandwich meat, as purchase	Min.	3	—	56.3	27.1	27.2	8.0	—	2.5	870
	Max.	3	—	61.2	28.6	28.8	13.6	—	3.1	1075
	Avge.	3	—	58.3	28.0	27.9	11.0	—	2.8	985
Corned beef, all analyses: Edible portion		10	—	53.6	15.6	15.3	26.2	—	4.9	1395
As purchased		10	8.4	49.2	14.3	14.0	23.8	—	4.6	1271
Spiced beef, rolled,as purchased		1	—	30.0	12.0	11.8	51.4	—	6.8	2390
Tongues, pickled: edible portion	Min.	2	—	50.9	8.3	8.0	15.3	—	3.1	800
	Max.	2	—	73.6	17.8	17.0	25.8	—	6.3	1410
	Avge.	2	—	62 3	12.8	12.5	20.5	—	4.7	1105
As purchased	Min.	2	2.1	45.8	8.2	7.8	15.0	—	3.1	785
	Max.	2	10.0	72.0	15.6	15.3	23.3	—	5.6	1275
	Avge.	2	6.0	58.9	11.9	11.6	19.2	—	4.3	1030
Tripe, as purchased	Min.	4	—	84.0	7.1	7.2	.9	0.4	.1	185
	Max.	4	—	91.1	18.6	18.3	1.8	.5	.4	335
	Avge.	4	—	86.5	11.7	11.8	1.2	.2	.3	270

A Number of analyses	F Fat
B Refuse	G Total carbohydrates
C Water	H Ash
D Protein N=6.25	J Fuel value per pound
E Protein by difference

Food Materials.		A	B	C	D	E	F	G	H	J
VEAL, FRESH.
Leg, all analyses: Edible portion		19	—	71.7	20.7	20.5	6.7	—	1.1	670
As purchased		18	11.7	63.4	18.3	18.1	5.8	—	1.0	585
Leg, cutlets:	Min.	3	—	67.3	20.1	20.1	3.3	—	1.0	515
Edible portion	Max.	3	—	75.4	20.5	21.1	10.6	—	1.2	830
	Avge.	3	—	70.7	20.3	20.5	7.7	—	1.1	705
As purchased	Min.	3	2.1	64.3	19.6	19.6	3.3	—	.9	505
	Max.	3	4.5	73.8	21.1	20.2	10.1	—	1.2	790
	Avge.	3	3.4	68.3	20.1	19.8	7.5	—	1.0	690
LAMB, FRESH.
Breast or chuck: Edible portion		1	—	56.2	19.1	19.2	23.6	—	1.0	1350
As purchased		1	19.1	45.5	15.4	15.5	19.1	—	.8	1090
Leg, hind, medium fat: Edible ptn.	Min.	2	—	63.1	18.7	18.1	15.3	—	1.1	1010
Edible portion.	Max.	2	—	64.7	19.7	18.9	17.6	—	1.2	1090
	Avge.	2	—	63.9	19.2	18.5	16.5	—	1.1	1055
As purchased	Min.	2	17.0	52.4	15.5	15.0	12.6	—	.9	830
	Max.	2	17.7	53.3	16.2	15.5	14.6	—	1.0	905
	Avge.	2	17.4	52.9	15.9	15.2	13.6	—	.9	870
Leg, hind, fat: Edible portion		1	—	54.6	18.3	17.1	27.4	—	.9	1495
As purchased		1	13.4	47.3	15.8	14.8	23.7	—	.8	1295
Leg, hind, very fat: Edible portion		1	—	51.8	17.6	17.2	30.1	—	.9	1595
As purchased		1	7.0	48.2	16.4	16.0	28.0	—	.8	1485
Leg, hind, all analyses: Edible portion		4	—	58.6	18.6	17.8	22.6	—	1.0	1300
As purchased		4	13.8	50.3	16.0	15.3	19.7	—	.9	1130
LAMB, COOKED.
Chops, broiled:	Min.	4	—	43.4	19.2	19.2	24.3	—	1.1	1495
Edible portion	Max.	4	—	50.4	25.2	23.6	34.7	—	1.7	1860
	Avge.	4	—	47.6	21.7	21.2	29.9	—	1.3	1665
As purchased		1	13.5	40.1	18.4	18.5	26.7	—	1.2	1470
Cut not given, as purchased		1	—	47.1	23.7	22.1	29.4	—	1.4	1680
Leg, roast		1	—	67.1	19.7	19.4	12.7	—	.8	900
Leg, hind, lean: Edible portion	Min.	3	—	66.6	19.3	18.5	11.9	—	1.0	875
	Max.	3	—	68.3	20.2	19.6	13.0	—	1.2	920
	Avge.	3	—	67.4	19.8	19.1	12.4	—	1.1	890
As purchased	Min.	3	3.4	51.0	14.7	14.1	9.3	—	.8	665
	Max.	3	23.7	65.0	19.5	19.0	11.5	—	1.1	850
	Avge.	3	16.8	56.1	16.5	15.9	10.3	—	.9	740
Leg, hind, medium fat: Edible ptn.	Min.	11	—	58.4	17.4	17.3	14.6	—	.9	955
	Max.	11	—	65.3	19.4	19.0	22.5	—	1.0	1295
	Avge.	11	—	62.8	18.5	18.2	18.0	—	1.0	1105
As purchased	Min.	11	9.8	48.0	13.8	13.4	11.0	—	.7	730
	Max.	11	26.0	55.7	17.5	17.1	19.3	—	.9	1105
	Avge.	11	18.4	51.2	15.1	14.9	14.7	—	.8	900
Leg, hind, fat: Edible portion		1	—	55.0	17.3	17.0	27.1	—	.9	1465
As purchased		1	12.4	48.2	15.2	14.8	23.8	—	.8	1290
Leg, hind, all analyses: Edible portion		15	—	63.2	18.7	18.3	17.5	—	1.0	1085
As purchased		15	17.7	51.9	15.4	15.1	14.5	—	.8	900
Hind quarter as purchased	Min.	10	9.8	36.5	11.9	11.6	17.7	—	0.6	1020
	Max.	10	22.4	50.0	15.7	14.7	41.5	—	.8	1975
	Avge.	10	17.2	45.4	13.8	13.5	23.2	—	.7	1235
Side, including tallow: Edible ptn.	Min.	25	—	47.2	14.5	14.0	14.7	—	.7	965
	Max.	25	—	55.9	18.9	18.4	38.0	—	1.0	1860
	Avge.	25	—	54.2	16.3	16.0	28.9	—	.9	1520
As purchased	Min.	25	13.0	40.7	12.2	11.7	11.2	—	.6	730
	Max.	25	22.8	55.2	14.9	14.4	33.1	—	.8	1625
	Avge.	25	18.1	45.4	13.0	12.7	23.1	—	.7	1215
Side, not including tallow: Edible portion	Min.	10	—	38.8	12.6	12.3	23.3	—	.7	1295
	Max.	10	—	58.8	17.4	17.4	48.2	—	.9	2265
	Avge.	10	—	53.6	16.2	15.8	29.8	—	.8	1560
As purchased	Min.	10	12.9	33.8	11.0	10.7	18.1	—	.6	1005
	Max.	10	22.7	47.3	14.7	13.8	42.0	—	.8	1975
	Avge.	10	19.3	43.3	13.0	12.7	24.0	—	.7	1255
MUTTON, COOKED.
Mutton, leg roast: Edible portion	Min.	2	—	50.8	23.3	23.2	20.5	—	1.2	1380
	Max.	2	—	51.0	27.8	27.4	24.6	—	1.3	1470
	Avge.	2	—	50.9	25.0	25.3	22.6	—	1.2	1420

A Number of analyses	F Fat
B Refuse	G Total carbohydrates
C Water	H Ash
D Protein N=6.25	J Fuel value per pound
E Protein by difference

Food Materials.		A	B	C	D	E	F	G	H	J
PORK, FRESH.
Ham, fresh, lean:	Min.	2	—	55.6	19.8	18.8	13.0	—	1.0	1035
	Max.	2	—	64.4	30.2	30.2	15.8	—	1.6	1110
	Avge.	2	—	60.0	25.0	24.3	14.4	—	1.3	1075
As purchased	Min.	2	—	55.6	19.4	18.5	13.0	—	.9	1015
	Max.	2	1.8	68.3	30.2	29.8	15.5	—	1.6	1110
	Avge.	2	.9	59.4	24.8	24.2	14.2	—	1.3	1060
Ham, fresh, medium fat:	Min.	10	—	37.3	9.9	12.8	21.2	—	.6	1225
Edible ptn.	Max.	10	—	60.3	20.3	22.0	39.4	—	1.3	2070
	Avge.	10	—	53.9	15.3	16.4	28.9	—	.8	1505
As purchased	Min.	10	4.6	34.1	8.7	11.3	19.4	—	.6	1120
	Max.	10	14.2	54.7	18.5	20.0	36.0	—	1.2	1890
	Avge.	10	10.7	48.0	13.5	14.6	25.9	—	.8	1345
Ham, fresh, fat:Edible portion	Min.	5	—	30.4	10.7	8.0	43.8	—	.5	2030
	Max.	5	—	44.3	14.2	12.1	61.1	—	.8	2825
	Avge.	5	—	38.7	12.4	10.6	50.0	—	.7	2345
As purchased	Min.	5	9.7	25.9	9.5	6.8	37.8	—	.4	1790
	Max.	5	16.3	40.0	12.2	10.4	52.2	—	.7	2410
	Avge.	5	13.2	33.6	10.7	9.2	43.5	—	.5	2035
Ham, fresh,average all analyses: Edible portion		17	—	50.1	15.7	15.6	33.4	—	.9	1700
As purchased		17	10.3	45.1	14.3	14.1	29.7	—	.8	1520
Ham, luncheon, cooked:	Min.	2	—	47.8	19.5	22.8	19.4	—	5.0	1290
Edible portion.	Max.	2	—	50.6	25.5	25.1	22.7	—	6.7	1320
	Avge.	2	—	49.2	22.5	24.0	21.0	—	5.8	1305
As purchased	Min.	2	1.5	46.5	19.0	22.2	19.1	—	4.9	1270
	Max.	2	2.8	49.7	25.1	24.8	22.0	—	6.5	1280
	Avge.	2	2.1	48.1	22.1	23.5	20.6	—	5.7	1280
POULTRY AND GAME, COOKED.
Capon: Edible portion		1	—	59.9	27.0	27.3	11.5	—	1.3	985
As purchased		1	10.4	53.6	24.2	24.5	10.3	—	1.2	885
Capon, with stuffing: Edible portion		1	—	62.1	21.8	—	10.9	3.8	1.4	935
As purchased		1	7.7	57.2	20.1	—	10.3	3.5	1.2	875
Chicken, fricasseed: Edible portion		1	—	67.5	17.6	—	11.5	2.4	1.0	855
Turkey, roast: Edible portion		1	—	52.0	27.8	28.4	18.4	—	1.2	1295
Turkey, roast, light and dark meat and stuffing:Edible portion		1	—	65.0	—	17.1	10.8	5.5	1.6	870
FISH, FRESH.
Bass, striped, whole: Edible portion	Min.	6	—	75.8	17.1	16.9	1.6	—	0.9	405
	Max.	6	—	79.6	19.5	19.3	4.6	—	1.4	530
	Avge.	6	—	77.7	18.6	18.3	2.8	—	1.2	465
As purchased	Min.	5	48.6	32.5	7.4	7.2	.7	—	.5	175
	Max.	5	57.1	39.7	9.8	9.7	1.6	—	.6	255
	Avge.	5	55.0	35.1	8.4	8.3	1.1	—	.5	200
Cod, whole; Edible portion	Min.	5	—	80.7	15.5	14.9	.3	—	1.0	300
	Max.	5	—	83.5	18.3	17.6	.5	—	1.4	370
	Avge.	5	—	82.6	16.5	15.8	.4	—	1.2	325
As purchased	Min.	2	48.5	35.1	8.0	7.7	.1	—	.6	155
	Max.	2	56.5	42.3	8.7	8.3	.3	—	.6	175
	Avge.	2	52.5	38.7	8.4	8.0	.2	—	.6	165
Salmon, whole; Edible portion	Min.	6	—	60.1	19.4	19.1	10.2	—	1.1	790
	Max.	6	—	69.5	25.2	24.5	15.0	—	1.6	1035
	Avge.	6	—	64.6	22.0	21.2	12.8	—	1.4	950
SHELLFISH, ETC., FRESH.
Lobster, whole: Edible portion	Min.	5	—	68.6	11.6	—	1.5	—	1.6	345
	Max.	5	—	84.3	25.4	—	2.5	0.9	4.0	555
	Avge.	5	—	79.2	16.4	—	1.8	.4	2.2	390
As purchased	Min.	5	44.0	18.0	4.4	—	.5	—	.6	115
	Max.	5	73.7	47.2	6.7	—	.9	.4	1.0	165
	Avge.	5	61.7	30.7	5.9	—	.7	.2	.8	140
Mussels in shell: Edible portion		1	—	84.2	8.7	—	1.1	4.1	1.9	285
As purchased		1	46.7	44.9	4.6	—	.6	2.2	1.0	150
Oysters, in shell: Edible portion	Min.	34	—	81.7	4.2	—	.6	1.8	1.2	135
	Max.	34	—	91.4	10.0	—	1.9	6.7	2.8	370
	Avge.	34	—	86.9	6.2	—	1.2	3.7	2.0	235
As purchased	Min.	34	74.0	10.7	.7	—	.1	.2	.2	15
	Max.	34	88.3	23.1	1.8	—	.4	1.3	.6	65
	Avge.	34	81.4	16.1	1.2	—	.2	.7	.4	45

A Number of analyses	F Fat
B Refuse	G Total carbohydrates
C Water	H Ash
D Protein N=6.25	J Fuel value per pound
E Protein by difference

Food Materials.		A	B	C	D	E	F	G	H	J
Oysters, solids, as purchased	Min.	9	—	82.2	4.5	—	.5	1.5	.7	135
	Max.	9	—	92.4	7.3	—	1.8	6.2	2.5	325
	Avge.	9	—	88.3	6.0	—	1.3	3.3	1.1	230
Scallops, as purchased	Min.	2	—	77.8	14.5	—	—	1.1	1.3	305
	Max.	2	—	82.8	15.1	—	.3	5.6	1.5	385
	Avge.	2	—	80.3	14.8	—	.1	3.4	1.4	345
Terrapin: Edible portion		1	—	74.5	21.2	21.0	3.5	—	1.0	545
As purchased		1	75.4	18.3	5.2	5.2	.9	—	.2	135
Turtle, green, whole: Edible portion		1	—	79.8	19.8	18.5	.5	—	1.2	390
As purchased		1	76.0	19.2	4.7	4.4	.1	—	.3	90
EGGS.
Hens’, uncooked: Edible portion	Min.	60	—	67.2	11.6	11.4	8.6	—	.6	660
	Max.	60	—	75.8	16.0	17.4	15.1	—	1.6	910
	Avge.	60	—	73.7	13.4	14.8	10.5	—	1.0	720
As purchased		—	11.2	65.5	11.9	13.1	9.3	—	.9	635
Hens’, boiled: Edible portion	Min.	19	—	68.6	10.0	10.3	9.1	—	.6	575
	Max.	19	—	79.9	15.6	16.8	14.7	—	1.1	880
	Avge.	19	—	73.2	13.2	14.0	12.0	—	.8	765
As purchased		—	11.2	65.0	11.7	12.4	10.7	—	.7	680
Hens’, boiled whites: Edible portion	Min.	11	—	83.1	11.6	12.3	—	—	0.4	235
	Max.	11	—	87.1	14.8	15.4	0.3	—	1.0	295
	Avge.	11	—	86.2	12.3	13.0	.2	—	.6	250
Hens’, boiled yolks: Edible portion	Min.	11	—	48.4	15.3	15.5	32.2	—	1.0	1685
	Max.	11	—	50.2	16.8	18.0	34.4	—	1.4	1745
	Avge.	11	—	49.5	15.7	16.1	33.3	—	1.1	1705
DAIRY PRODUCTS, AS PURCHASED
Butter		—	—	11.0	1.0	—	85.0	—	3.0	3605
Buttermilk		—	—	91.0	3.0	—	.5	4.8	.7	165
Cheese, American, pale		1	—	31.6	28.8	—	35.9	0.3	3.4	2055
Cheese, American, red		1	—	28.8	—	29.6	38.3	—	3.5	2165
Cheese, Boudon		1	—	55.2	15.4	—	20.8	1.6	7.0	1195
Cheese, California flat		4	—	34.0	24.3	—	33.4	4.5	3.8	1945
Cheese, Cheddar		6	—	27.4	27.7	—	36.8	4.1	4.0	2145
Cheese, Cheshire		1	—	37.1	26.9	—	30.7	0.9	4.4	1810
Cheese, cottage	Min.	2	—	67.0	16.1	—	.4	3.7	1.6	435
	Max.	2	—	77.0	25.7	—	1.6	4.9	2.0	585
	Avge.	2	—	72.0	20.9	—	1.0	4.3	1.8	510
Cheese, Crown brand cream		1	—	31.4	5.2	—	58.0	2.2	3.2	2585
Cheese, Dutch	Min.	2	—	27.6	—	29.6	16.3	—	8.7	1240
	Max.	2	—	42.7	—	44.7	19.0	—	11.4	1630
	Avge.	2	—	35.2	—	37.1	17.7	—	10.0	1435
Cheese, Fromage de Brie		1	—	60.2	15.9	—	21.0	1.4	1.5	1210
Cheese, full cream	Min.	25	—	27.0	17.9	—	24.5	1.2	2.5	1790
	Max.	25	—	44.1	37.0	—	44.6	4.0	4.9	2430
	Avge.	25	—	34.2	25.9	—	33.7	2.4	3.8	1950
Cheese, imitation full cream, Ohio		1	—	37.9	—	25.9	31.7	—	4.5	1820
Cheese, imitation old English		1	—	20.7	30.1	—	42.7	1.3	5.2	2385
Cheese, Limburger		1	—	42.1	23.0	—	29.4	.4	5.1	1675
Cheese, Neuchatel	Min.	2	—	42.7	15.1	—	22.3	.2	2.3	1275
	Max.	2	—	57.2	22.3	—	32.5	2.9	2.5	1790
	Avge.	2	—	50.0	18.7	—	27.4	1.5	2.4	1530
Cream		—	—	74.0	2.5	—	18.5	4.5	.5	910
Koumiss	Min.	8	—	88.8	2.6	—	1.7	5.1	.4	215
	Max.	8	—	90.0	3.0	—	2.4	5.9	.4	265
	Avge.	8	—	89.3	2.8	—	2.1	5.4	.4	240
Milk, condensed, sweetened	Min.	24	—	21.6	6.0	—	.4	44.4	1.5	1270
	Max.	24	—	37.3	10.5	—	10.6	56.9	2.1	1650
	Avge.	24	—	26.9	8.8	—	8.3	54.1	1.9	1520
Milk, condensed, unsweetened,“evaporated” cream	Min.	6	—	66.3	8.6	—	7.8	10.4	1.5	740
	Max.	6	—	69.6	10.5	—	10.4	12.2	2.1	835
	Avge.	6	—	68.2	9.6	—	9.3	11.2	1.7	780
Milk, skimmed		—	—	90.5	3.4	—	.3	5.1	.7	170
Milk, whole		—	—	87.0	3.3	—	4.0	5.0	0.7	325
Whey		—	—	93.0	1.0	—	.3	5.0	.7	125

A Number of analyses	F Fat
B Refuse	G Total carbohydrates
C Water	H Ash
D Protein N=6.25	J Fuel value per pound
E Protein by difference