This document discusses the various byproducts obtained from animals and their uses. It outlines edible byproducts such as organs and non-edible byproducts such as blood, hides, bones, and feathers. Each byproduct is then described in terms of its extraction or preparation process and common applications. For example, blood is used to make blood agar for bacterial culture, bones are processed into bone meal or gelatin with various culinary and adhesive uses, and feathers provide down for bedding and insulation in clothing. A wide range of glandular extracts are also highlighted, showing their uses in medicine, food processing, and other industries.