ou 
APPENDIX A (see page 6). 
Sir Roserr Curistison’s conclusions were founded on the 
examination of a salmon entering the River Tay from the sea 
weighing 20 Ibs., and of a kelt weighing 27 lbs., taken in a 
tributary of that river from a pool, where spawned fish were 
known to congregate, on their way back to the sea. 
Sir Robert says that “the clean salmon presented abundance 
of fat under the skin, and in masses between the muscles.” The 
kelt, “a male fish, was lank in the belly, and soft in the flesh,” 
“I subjected it to analysis in the same way as the clean fish, 
I cut one piece of muscle from the dorsal region a little in 
front of the dorsal fin, and another from the ventral region 
directly opposite ; so that the one should represent the chick and 
the other the #47 of a slice of salmon.” 
“Four hundred grains of each were cut into fine chips,” and 
then subjected to a chemical treatment, which he describes. 
The following elements were obtained :— 
ee al 


Dorsal. Abdominal. Mean. 
Oils toy koe bcs em ee 16°66 20°40 18°53 
Salmon; Fibrine, albumen, &c. . . . 20)157 18°82 19°70 
Saline matters and water . . 62577 60°78 61°77 
100° 00 100*0O I00°*0O 
OMG 5 & 8 6 6G 1°20 1°30 25 
Kelt .(Fibrine, albumen, &c. . . . 16°92 17°22 17°07 
Saline matters and water . . 81°88 81°48 81°€8 
100*00 100°0O 100°0O 

See ee ee _ 
On these results Sir Robert remarks, that “the nitrogenous 
solids of the clean salmon, and its fat or oil, constituted together 
in round numbers 38 per cent. of its flesh;—that there is 
decidedly more fat in the ¢iiz or dorsal region ;—that there is 
very little difference in constitution between the dorsal and 
