(1) Control values of the hepatic lipids of mouse analysed by means of thin-layer chromatography were as follows: Total cholesterol $5.23{pm}0.46;mg/g$ Free cholesterol $4.29{pm}1.23;mg/g$ Esterified cholesterol $0.94{pm}0.30;mg/g$ Triglycerides $15.56{pm}1.84;mg/g$ Free fatty acids $1.26{pm}0.56;mg/g$ Phospholipids $29.84{pm}6.11;mg/g$ Total lipids $62.44{pm}12.13;mg/g$ (2) The garlic administration brought significant elevations in the hepatic contents of free and esterified cholesterds, triglycerides, free fatty acids, and phospholipids in the mouse, when it was injected in excess (2%, 10% suspension) intraperitoneally. (3) The total hepatic lipids of mouse were increased in corelation with the amount of the garlic administered to the animals. (4) A brief discussion was made on the results obtained.