Art. L.—The Chemistry of Flesh Foods—Part II.—(4.) The Composition and Nutritive Value of the Retail Cuts of Mutton and Lamb. By A. M. Wright, F.C.S., Associate Editor, Journal of Industrial and Engineering Chemistry. [Read before the Philosophical Institute of Canterbury, 2nd December, 1914.] Introduction. This investigation is a continuation of the research published in the Transactions of 1912.* Wright, Trans. N.Z. Inst., vol. 45, pp. 1–17. The present study covers the results of an investigation concerning the composition and nutritive value of the various retail cuts of mutton and lamb. Slaughter Tests. In connection with this investigation ten average quality sheep and ten average quality lambs were taken from a line received at the Christ-church Meat Company's Islington works, and after being fasted for twenty-four hours were weighed alive and immediately slaughtered. In Table I will be found the weights and the percentages of the carcases and of the various by-products, based on the live weights. Table I.—Results of Slaughter Tests. — Ten Sheep. Ten Lambs. Sheep. Lambs. lb. lb. Per Cent. Per Cent. Live weight 1,097.0 675.0 Dressed carcase (warm) 565.0 368.0 51.4 54.5 " (cold) 554.0 364.0 50.5 54.0 Wool 68.2 72.0 6.2 10.7 Pelt 51.8 30.0 4.7 4.4 Blood 47.0 24.5 4.3 3.6 Head 33.4 21.8 3.0 3.2 Feet 16.5 13.4 1.5 2.0 Fat (caul, kidney, and intestinal) 66.5 32.5 6.0 4.8 Diaphragm (skirt) 4.1 2.4 0.4 0.4 Tongue 4.0 2.9 0.4 0.4 Kidneys 2.7 1.7 0.3 0.3 Sweetbreads (thymus gland) 0.7 0.1 Brains 2.1 1.9 0.2 0.3 Heart 5.4 3.3 0.5 0.5 Lungs 12.4 8.2 1.1 1.2 Liver 16.9 8.3 1.5 1.2 Trachea (windpipe) 1.9 1.8 0.2 0.2 Spleen 1.9 1.0 0.2 0.1 Gall-bladder and contents 0.7 0.5 0.1 0.1 Small intestine 15.0 11.0 1.4 1.6 Large intestine 1.0 10 0.1 0.1 Other intestines 25.0 120 2.3 1.7 Stomach 37.0 18.0 3.4 2.7 Contents of stomach and intestines 104.5 35.5 9.5 5.5 Loss in dressing 14.0 2.6 1.3 0.4