BULLETIN OF THE UNITED STATES FISH COMMISSION. 205 



Table III. — Comparative expensiveness of actual nutrients of foods, illuairaied hj costs 



of protein. 



m 



[The costs of the nutrients (actual nutritive ingredients) in a given food materia] may bo computed 

 by comparing the amounts of tlio several nutrients, protein, fats, and caibo-hydrates, it contains, with 

 its market price, one pound of protein being assumed to cost, on the average, five times as much, and 

 a pound of fats, three times as much, as a pound of carbo-hydrates. Tlie computed costs of the same 

 nutrient, e.g., protein, in different foods, thus affords a basis for comparing the relative expensiveness 

 of the foods, as in the figures below.] 



Meats, vegetables, etc. 



Beef: 



Sirloin, medium fatness... 



Same, at lower price 



Kound, rather lean 



Sa ne, lo^ye^ 



Corned, lean 



Flank," very fat 



Mutton : 



Leg 



Side, medium fatness , 



Pork :' 



Very fat 



Smoked ham , 



Milk, 8 cents per quart 



Cheese : 



Wholemilk. 



Skimmed milk 



Wheat flour, best 



Corn (maize) meal 



Oatmeal 



Beans 



Potatoes," 50 cents per bushel 

 Potatoes," $1 per bushel 



Fish, etc. 



Salmon : 



Early, in season , 



Same, when plenty 



Shad 



Shad, when abundant 



Bluetish 



Haddock 



Halibut 



Mackerel 



Mackerel, when abundant.. 



Cod , 



Cod, at lower price 



Alewife 



Canned salmon 



Salt mackerel 



Salt cod 



Salt cod, lower 



Oysters, 2 25 cents per quart 



Oysters, 2 50 cents per quart 



Lobsters 



DO a 



<s ^ 



o o 



.r^ CH 



00 



30 



12 



8 



10 



7 



15 



10 



5 



8 



6 



3 



20 



12. 



7 



6 



12. 

 25 

 12 



o a 



ro 



(S 



O 



72 

 72 

 98 

 65 

 98 

 94 

 87 

 80 

 40 

 67 

 50 

 19 

 70 

 46 

 38 

 33 

 56 

 12 

 09 



> Contains very little protein. 

 2 Shell contents, edible portion. 



JOS.— HO W^ TO AVOI» A SOFT OB MUDDY TASTE OF CARP. 



By E. Z. BUTCHER. 



[From a letter to Prof. S. F. Baird.] 



We catcli large bufifalo-fish sometimes in summer, in hot weather, out 

 of ponds with muddy bottoms. To prevent the muddy taste that some 

 compUiin of in carp, I find this the best way : Kill the fish as soon as 

 caught, clean directly, soak in ice water a few minutes, then sprinkle 

 with salt slightly, and hang up to dry. The above will make them Jirm, 

 siceet, and good. I know whereof I speak, as I have bought, dressed, 

 and sold fish for ten years; and those who complain of carp, if dressed 

 and served as above, would not know them as the same fish. 



Solomon City, Kans., March 7, 1884. 



