32 ON THE PLACE OF TASH IN 
compounds they contain, unless such foods as cheese, 
lentils, haricot beans or peas (see table on p. 30) are 
to be a substitute. 
The following analyses of fresh meat and fish are 
taken from the tables of the Food Collection at the 
Bethnal Green Museum. 
Nitrogen Carbon 
One pound of Water. compounds. | compounds. 
(Fat.) 
OZ OZ OZ, 
Beef Contams, 4,. 0-29: 8 24 43 
Mutton 5 re a 2 64 
Pork - eh ep xe 6 13 8 
91 g1 
Veal - ah as oe 10 3 3 
Lamb eee 8 13 54 
Salmon ks Area 121 2 bi 
Mackerel a air eames 10? 33 il 
Sole “ 5 ates 132 13 little 
Herring Ln ee 122 14 1 
Conger eel +3 os, ee Nee 33 4 
Pike - Se eat 123 3 little 
On pages 34 and 35 is given a series of analyses 
of fish from Koenig’s Nahrungsmittel. 
A more recent analysis of mackerel by Professor 
Church gives the nitrogenous matter as no higher than 
24 02z., but the fat as high as 2. Every one knows 
that fish change according to season, the most observ- 
able changes being in the amount of fat, but there is 
