[23] CHEMICAL COMPOSITION AND VALUE OF FISH FOR FOOD. 253 
In the scallops we have analyzed only the part usually eaten, viz, the 
muscle (adductor) that holds the shell together. They came from the 
market all ready for cooking, and were analyzed just as received, the 
flesh being chopped and sampled in the same way as that of the oyster. 
The clams were prepared in the same way as the oysters, except that 
in the long clam the black * mantle” was added to the refuse. In the 
case of the lobsters and crayfish the flesh was carefully separated from 
the shell and prepared as above. For parts taken for analysis see ‘ De- 
scription of Samples” above. 
In all of the samples a portion, usually about 100 grams, of the 
chopped flesh was dried in hydrogen and prepared for analysis in the 
same manner as the hydrogen dried samples (A) of fish described by 
Professor Atwater in “Methods of Analysis.” 
The liquids were evaporated on a water bath and then dried in air, as 
the samples of fish designated as “ B.? 
METHODS OF ANALYSIS. 
The methods of analysis were the same that have been employed in 
this laboratory and described by Professor Atwater above. We are 
indebted to Dr. J. H. Long for the determinations of chlorine in all the 
samples. 
DESCRIPTION OF TABLES. 
In all the tables the arrangement of samples is the same, and in order 
of locality, the more northern coming first. The canned oysters and lob- 
sters are not included in the averages. 
TABLE V. 
In the second column is given the date of receipt of each sample at 
the laboratory. In most cases they had been taken from the water two 
or three days before they were received by us. As will be seen in the 
third column, the nunaber taken for analysis was always large in order 
to obtain a fair sample. In the fourth column are given the total weights 
of the samples taken for analysis, and in the fifth are the average weights 
of the animals. Details as to the proportions of shell, flesh, liquids, total 
edible portion, &c., in the several samples of oysters and of other inver- 
tebrates are given under the heading ‘In whole sample.” Thus the 45 
oysters in the sample from Norfolk, Va., weighed together 6,635.5 grams 
(14 pounds 9 ounces), and averaged 138.3 grams (4.9 ounces). Of the 
total weight, 11.2 per cent. consisted of “edible portion” (solid and 
liquid), the remaining 88.8 per cent. being reckoned as “refuse” (55.3 
per cent. shell, and 0.5 per cent. matters lost in preparing for analysis), 
while of the total weight of the 33 oysters in the sample of Blue Points, 
20.3 per cent. was edible portion, the rest being shell, We. 
In an article published in Land and W ater and reprinted in The Sea 
World of November 10, 1880, Mr, Frank Buckland gives some deter- 
